George Foreman Grill receipes

I just got a new George Foreman Grill and I am looking for some delicious low calorie ideas utilizing this new tool of mine. If any one has suggestions it would be much appreciated. Thanks!

I can't think of any recipes.  I used mine for mostly chicken breast and salmon.  You can marinate it in a little lemon juice, a touch of olive oil, and seasonings, for an hour or so.  Pat it dry before grilling.

i use mine mostly for veggie burgers.. but as far as "recipes" go one of my favorite things is to take a low cal tortilla (i like la tortilla factory ones) and add chopped up veggies- tomato, onion, pepper, etc, 1 wedge laughing cow cheese and whatever else i have for leftovers- brown rice, morningstar "crumbles" etc then make a wrap and then grill it.. its soooo good!

I got a cookbook with my grll. I use it all the time because I like the meat rubs and marinades.

I like to take pineapple and grill it. I slice portabella mushrooms,peppers of all colors, and red onions and grill them. Apple do well also.

I take tortillas and make grilled  sandwiches. 

I use cooking spray and it makes the clean up easier. I also take wet paper towels and put them inside the grill when I am finished using it. Then I just wipe it out before I clean it. The paper towels help if you made something like fish with the odor. 

I LOVE MY FOREMAN! I also make A LOT of grilled chicken. I grill turkey burgers, turkey bacon, everything that you would do on a regular grill. I'm definitely going to try willin's tortilla idea!

I can't think of any recipes off hand, but I use my GF like crazy!

I buy family packs of chicken breast and lean pork and things like that and freeze them in single serving containers with some marinade in the bag and then I put a bad in the fridge in the morning.  If I forget I throw it on the grill frozen which is technically bad for the nonstick surface but I think it is worth the ware and tear for the convenience.

I also do most of my seafood on there. 

My favorite thing is to cook up some meat (or use leftover meat) and break it up into bits and throw it on a tortilla.  Then I add veggies (matchstick carrots, sprouts, mushrooms, spinach, a little avocado, thin sliced onion, the sky is the limit!).  Then I put on a little something to add flavor (spices, low cal dressing or my fav salsa).  A glob of fat free refried beans are also good.

Then I wrap it up like a burrito and put it on the grill to make the outside all crispy and great.  I love it because it is healthy, has a bit from all food groups and is different just about every night. 

I've used mine for chicken breasts, but they come out so dry.  Am I not marinating them long enough?  Any suggestions?

Great question.
I just starting using my grill more regularly and my chicken is a tad dry as well.
Of course, I don't marinate it at all. I just put some olive oil cooking spray on the grill and cook.

Might that be my problem?

For dry chicken breasts, try brining them before cooking.  It really makes a difference.  I brine chicken breasts, pork chops, we even do our whole turkey at thansgiving.  Here's some info:  Link

Are you guys maybe overcooking things to make them dry?  Remember that things cook much faster when there is heat on both sides.  I don't typically have much trouble in fact most of the time I'd say my chicken is more moist than pan cooking.

Well, I tend to put mine on the grill while it's frozen, so maybe that is half my problem? LOL

I will try defrosting first, and brining or marinating it. Thanks!

I don't think so because I usually put my stuff on there still frozen too.  I am bad about remembering to thaw stuff for dinner.

Well, you totally blew that theory for me!

I guess this is a silly question that I should have asked first......
For a 4oz (the typical wgt that I buy) frozen chicken breast, how long do you typically cook it?
Maybe I am automatically letting it go too long.
But, I always come and check it, and cut into it to check the middle and it's always pink.
BUT, I am always afraid to leave it because I am afraid it will be on too long :)

And no, I do not have the instruction book anymore or the recipes.
This was a hand me down acquisition! LOL
Hence my lack of knowledge on the appliance and it's usage :)

mmm tilipia is good salt peper and butter flavered cooking spray o cal kind

Quesadillias are awesome on the grill.  Take your tortillias and throw in some salsa, low fat cheese, and refried beans.  If you like a little meat you can use some ground turkey for a healthier choice.   It's a nice change and comes out good and crispy...

I've recently been using it for flaky fish that can't normally be grilled by making a tinfoil pouch for the fish, adding seasoning & veggies, closing it up and throwing it in the grill.  It takes like 10 minutes total and it delicious.

Wow.
I am getting some great ideas.
I LOVE the quesadilla idea.
Thank you all for sharing.
This is why I LOVE this site and the members.  SUCH creative and smart folks :)

And here I thought it was just good for chicken breasts! LOL

I have a GF Grill and used it a lot for salmon, skirt steak pinwheels, and chicken breasts.  As for the dry chicken, you can easily overcook them on this thing, so I would take them off when they were just barely opaque inside, like 4.5 minutes.  I marinade my fresh chicken breasts in a zip lock back and then cut each chicken breast in half to grill, they fit better on the pan that way and some chicken breasts are so large, they are really more like 3-4 ounce portions after you cut them in half like that.

I love that tortilla wrap idea!  never thought of that! I have some good nonfat refried black beans from Trader Joes.  I'm going to try making mine with shrimp, pico de gallo, lowfat cheese and the beans.  YUM.  Thanks for the idea!!

Oooooh, I just thought about doing a Chicken or Shrimp Pesto Wrap!  With a schmear of good pesto and some feta cheese and spinach to fill it out!  YUM!

Dry chicken is definitely caused by overcooking. 6 or 7 minutes in the GF type grill should be plenty for 4 oz. thawed chicken. Cooking from frozen will cause it to be dry, because it cooks too much on the outside before the center is done. Also, cutting into the chicken is a no-no. All the juice leaks out. After you cook it, leave it sit 5 minutes covered with foil to allow the juices to settle. Marinading does help, but also can add fat & calories, depending on what you use.

I have the Griddler, a contact grill/griddle/panini maker. I use it all the time. My favorite is veggie wraps, grilling onion, peppers, mushrooms, zucchini, tomato (you could add chicken.) Spray with olive oil and season. Put it in a whole grain tortilla or pita with lettuce and low fat shredded cheese & fresh salsa.

Now I'm hungry. 

I am going to have to start defrosting my stuff.
I will try the chicken again tonight and see how much moister it is if I defrost it.

I pledge to stop cutting into my chicken.

I like hadock on the GF grill.

I oil (2) 4oz fillets (unfrozen) with a light coat of olive oil and bread it with crushed reduced fat ritz crackers then sprinkle garlic/pepper on top and throw it on the grill for 4 minutes. When I take it off the grill I lightly dust it with grated parmigiana cheese and the garlic/pepper a second time. I took the calories from the labels.

4oz of hadock = 90 cal

5 crackers per 4oz fillet = 70 cal

olive oil 1/2 tbs = 55 cal

parmigiana cheese  1/2 oz= 13 cal