Thai Chicken Skewers with Peanut Sauce

Serve with Thai spiced rice (1/2 cup=110 calories) & green salad – 1.5 cup = 33 calories; rice vinegar + 2 tsp olive oil=80 calories

• ¼ cup low sodium soy sauce
• 2 tablespoons  fresh cilantro, finely minced
• 2 tablespoons fresh lime juice, divided
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, finely minced
• 4 halves boneless, skinless chicken breasts
• 8 10-inch wooden skewers, soaked in water and drained
• 2 tablespoons fresh cilantro, chopped

In a resealable plastic bag, combine the soy sauce, cilantro, lime juice, ginger and garlic.  Cut the chicken into 1-inch cubes and place in the plastic bag.  Seal the bag and shake to combine the marinade and coat the chicken.  Refrigerate 2 to 10 hours.

Thread the chicken onto the skewers and discard the marinade.  Place the Steak Plate in the top of the grill and the Grilling Plate in the bottom.  Set the lock lever to the back, locked and flat position.  Set the temperature to High to allow the grill to preheat.  When the green light goes off, the grill is preheated.  Place the skewers on the Grilling Plate widthwise (horizontally) and cook for 4 to 6 minutes. Check the chicken with the tip of a knife; continue grilling until no pink remains and the internal temperature of the chicken reaches 180ºF.   Arrange the chicken skewers on a platter, sprinkle with chopped cilantro and serve with the peanut sauce. Serves 4.

Thai Peanut Sauce

6 tablespoons                    chunky peanut butter

1 teaspoon                         Asian garlic chile sauce

3 tablespoons                    low sodium soy sauce

3 tablespoons                    honey

2 tablespoons                    fresh lime juice

1 tablespoon                      fresh ginger, grated

In a small bowl, combine the peanut butter, chile sauce, soy sauce, honey, lime juice, and ginger, blending well.  Use as directed above.

Calories: 301

Grilled Polenta with Vegetable Marinara

A superb pairing of fresh tastes and textures that is low in fat and high in flavor.

• 24 ounce tube of prepared plain polenta
• 1 teaspoon extra-virgin olive oil
• ½ yellow onion, diced
• 2 tablespoons extra-virgin olive oil
• 1 small zucchini, diced
• 2 cloves garlic, minced
• ¼ pound fresh mushrooms, trimmed and sliced
• ½ teaspoon salt
• 1 teaspoon black pepper
• ¾ cup vegetable broth
• 3 tablespoons tomato paste
• 14½ ounce can diced tomatoes
• 2 tablespoons fresh basil, chopped

Slice the polenta into ½-inch thick slices.  Place the Steak Plate in the top of grill and the Grilling Plate in the bottom.  Set the lock lever to the back, locked and flat position.    Set the temperature to High to allow the grill to preheat. When the green light goes off, the grill is preheated.   Lightly brush the polenta slices with 1 teaspoon of oil and place on the Grilling Plate in a single layer.  Grill for 2 to 3 minutes.  Check the polenta and continue grilling if necessary until scored and golden brown.

In a medium saucepan, over medium-low heat, sauté the onion in the heated oil for 4 to 5 minutes, until softened and slightly caramelized.  Add the zucchini, garlic, mushrooms, salt, and pepper and sauté, stirring occasionally, until the vegetables are softened and slightly browned. Add the vegetable broth, tomato paste, canned tomatoes and basil, stirring to combine.  Lower the heat and simmer for 8 to 10 minutes, stirring occasionally.  The sauce will be thick. To serve, place several polenta slices on each individual plate and top with vegetable marinara.  Serves 4.

Calories: 517

Stuffed Flank Steak

The savory stuffing cooks inside the steak, absorbing all the juices and rich flavors.  For a classic meal that always satisfies. Add a green salad– 1.5 cup = 55 calories

• 2 pounds  lean beef flank steak
• ¼ cup fresh basil, finely minced
• ¼ cup crimini mushrooms, chopped
• ¼ cup  sun-dried tomatoes, packed in oil, drained and chopped
• ⅓ pound lowfat turkey sausage, casing removed

Remove any visible fat from the steak.  With a sharp knife, cut a slit sideways into the steak without cutting completely through the meat, to form a large pocket.  In a medium bowl, combine the basil, mushrooms, sun-dried tomatoes and sausage.  Mix well and stuff into the pocket of the steak in a 1-inch layer.  Press the sides of the steak together to close or secure with a toothpick, if desired.  Gently pat the top of the steak to evenly spread out the stuffing.

Place the Steak Plate in the top of the grill and the Grilling Plate in the bottom.  Set the lock lever to the back, locked and flat position.  Set the temperature to High to allow the grill to preheat. When the green light goes off, the grill is preheated. Place the flank steak on the Grilling Plate and cook for 6 to 7 minutes. Check the beef and sausage stuffing and continue grilling according to your preference. To serve, cut the steak across the grain into thick slices.  Serves 4.

Calories: 440

Omelet Lorraine

Because the new George Foreman® The Next Grilleration™ G5 cooks both sides at once, it is easy to cook this fluffy, cheesy omelet without flipping! Add a bowl of fresh fruit (3/4 cup = 60 calories)

• 4 eggs
• ¼ teaspoon baking powder
• 2 tablespoons fresh thyme, chopped  (substitute 2 teaspoons dried thyme)
• 1 tablespoon lowfat margarine
• ½ cup cooked turkey bacon, diced
• ½ cup lowfat Swiss cheese, grated
• 2 tablespoons fresh chives, chopped
• 2 green onions, finely chopped

In a medium bowl, beat the eggs with the baking powder and the thyme, whisking until well blended.  Place the Steak Plate in the top of the grill and the Baking Pan in the bottom.  Set the lock lever to the back, locked and flat position.  Set the temperature to Medium to allow the grill to preheat.  When the green light goes off, the grill is preheated.

Place the margarine in the grill, close the grill and let the margarine melt for 30 seconds.  Pour the eggs into the grill, close the grill and cook for 1½ minutes.  Open the grill, place the remaining ingredients on one half of the eggs and use a heat- resistant plastic spatula to fold the other half over to cover.  Cook the omelet for 2½ minutes.  Check the omelet and continue cooking according to your preference.  Serves 4.

Calories: 173

Herb-Crusted Salmon with Yellow Tomato Relish

Perfect for a summer feast when luscious tomatoes are abundant and so full of flavor.  The fresh relish is a delicious complement to the herb-crusted salmon filets. Bread sticks, 2 sticks = 50 calories & a green salad– 1.5 cup = 55 calories

• 2 yellow tomatoes, seeded and diced
• 1 tablespoon fresh basil, finely minced
• 1 small shallot, finely minced
• 1 clove garlic, finely minced
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt
• 1 teaspoon black pepper
• 4 tablespoons lowfat margarine
• ½ cup dry bread crumbs
• ½ teaspoon  salt
• 1 teaspoon black pepper
• 2 teaspoons dried parsley
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 4 6 ounce salmon fillets
• nonstick cooking spray

In a small glass bowl, combine the tomatoes, basil, shallot, garlic, oil, salt and pepper. Cover and allow to stand, un-refrigerated, for 1 to 4 hours.  In a small bowl, combine the margarine, bread crumbs, salt, pepper, and dried herbs, mixing until thoroughly blended but still crumbly.  Spread equal amounts of the herb-crumb mixture onto the top of each fillet and flatten to form a crust.

Place the Steak Plate in the top of grill and the Grilling Plate in the bottom.  Set the lock lever to the front, unlocked and sloped position.  Set the temperature to Medium to allow the grill to preheat. When the green light goes off, the grill is preheated.  Spray the bottom and top Plates with nonstick cooking spray.  Place the salmon fillets on the Grilling Plate and cook for 7 minutes.  Check the fish with the tip of a knife and continue grilling for 1 to 2 minutes if necessary.  Serve the grilled salmon topped with a large spoonful of the yellow tomato sauce.  Serves 4.

Calories: 434