1. Recipe Guide
Grill:

2. New Orleans Pork Ribs
• 1 ½ lb boneless country
style pork ribs well trimmed
• ¼ cup tomato paste
• ¼ cup Cider Vinegar
• 2 Tbsp honey
• 2 Tbsp water
1. Score the ribs with a knife to prevent the meat from curling as it grills
2. In a small saucepan, mix the remaining ingredients and cook for about 5 minutes or until thickened;
keep warm
3. Place ribs on a preheated grill and cook 4 minutes
4. Open the grill and baste the ribs with sauce
5. Grill another 4 minutes or until the meat registers 160 °F on a meat thermometer
6. Serve with the remaining warm sauce
INGREDIENTS:
DIRECTIONS:
• 1 Tbsp Extra Virgin Oil
• 2 Tsp dry mustard
• ½ tsp Tabasco sauce
• 1 garlic clove minced
• ¼ Cup chopped onion

3. Grilled Vegetables and Pasta
Grilled Vegetables:
• 1 red pepper, quartered and seeded
• 1 yellow pepper, quartered and
seeded
• 1 zucchini, sliced
• 1 Portobello mushroom, gills
removed
• 1/2 onion, sliced in rounds
• 1 tbsp olive oil
• 1/2 tsp salt
Grilled Vegetables:
1. Toss red and yellow peppers, zucchini, mushroom and onion with oil. Season with salt. Preheat George Foreman Grill
for 5 minutes with lid closed.
Place vegetables on grill, cook for 5 to 7 minutes or until tender and well-marked. Cool slightly and cut into bite size
pieces.
Pasta:
2. Meanwhile, toss tomatoes with basil, olive oil, garlic, salt and pepper. Stir in pasta, Grilled Vegetables and Parmesan
cheese. Serve warm or room temperature.
* Tip: Grilled asparagus is also a nice addition to this pasta.
INGREDIENTS:
DIRECTIONS:
Pasta
• 12 oz linguine, cooked according to
package directions
• 1 cup halved grape tomatoes
• 1/3 cup chopped fresh basil
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 cup grated Parmesan cheese

4. Burrito
1. Preheat grill for 3 - 5 minutes. Add onions and garlic, close the lid, and sauté for 1 minute
2. Add meat/chicken, close the lid and cook for 3 minutes or until cooked through.
3. Add red chili sauce and seasoning until mixed through and hot.
4. Remove from grill.
Note: Roll into warmed flour tortilla and top with your choice of guacamole, sour cream and/or shredded Jack cheese
INGREDIENTS:
DIRECTIONS:
• 2 small onions, chopped
• 4 cloves garlic, minced
• 4 cups ground meat, shredded beef, or chicken cubed
• 2½ cups canned red chili sauce
• 2 tsp. salt
• 1 tsp. cinnamon & cumin

5. Cajun Po’ Boy
1. Preheat your George Foreman® grill.
2. Rub fish with Cajun spices and oil.
3. Place fish on grill and grill for 5 to 7 minutes. Combine yogurt, lemon juice, herbed cream cheese, salt
and pepper in a small bowl.
4. Spread zesty herb sauce on baguette and add vegetables and fish
INGREDIENTS:
DIRECTIONS:
• 1 (2 ounce) whitefish fillet
such as catfish or cod
• ½ teaspoon Cajun spices
• 2 teaspoon oil
• 1 (2 ounce) bakery baguette,
toasted
• 1 cup vegetables of your
choice: Onion, tomato and
lettuce
Zesty Herb Sauce
• 1 teaspoon lemon juice
• 1 Tablespoon plain, non-fat
yogurt
• 2Tablespoons light herbed
cream cheese
• 1/8 teaspoon each salt and
pepper

6. Steak and Mushrooms
• 2 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tbsp Worcestershire
• 2 tbsp honey
• 2 tbsp vegetable oil
• 2 lb flank steak
• 3/4 tsp salt, divided
1. Stir vinegar with soy sauce, Worcestershire sauce and honey.
2. Add flank steak and marinade to a resealable bag.
3. Marinate, refrigerated, for at least 1 hour, and up to 24 hours.
4. Preheat George Foreman Grill for 5 minutes with lid closed. Remove steak from marinade and reserve.
5. Season steak with 1/2 tsp salt and 1/4 tsp pepper. Place steak on grill, cook for 6 to 8 minutes or until internal
temperature reaches 145F for medium rare.
6. Tent with foil and let rest for 10 minutes before slicing.
7. Transfer marinade to a small saucepan set over medium heat; bring to a boil for 1 minute and cook until thick and
syrupy. Meanwhile, toss mushrooms with thyme, garlic and the remaining salt and pepper.
8. Place on grill and cook for 3 to 5 minutes or until grill marked and tender. Thinly slice steak across the grain. Drizzle
with cooked marinade. Top with mushrooms.
INGREDIENTS:
DIRECTIONS:
• 1/2 tsp freshly ground pepper,
divided
• 1 lb mixed whole mushrooms,
stemmed
•1 tbsp chopped fresh thyme
•2 cloves garlic, minced

7. Herbed Chicken and Roasted Vegetables
• 3 ounces chicken breast
• 2 cups assorted vegetables (zucchini, peppers, onion,
asparagus, etc.)
• 2 Tsp olive oil
• Juice of ½ lemon
• Herbs of your choice (dill, basil, oregano) or 2 teaspoon
salt free seasoning
1. Preheat George Foreman grill
2. Grill chicken breast for 7-10 minutes
3. Remove chicken from grill and place vegetables on grill for 4 to 6 minutes
4. While vegetables grill, whisk together olive oil, lemon juice, and herbs in a small bowl
5. Remove vegetables from grill and drizzle sauce over vegetables and chicken
INGREDIENTS:
DIRECTIONS:

8. Ultimate Turkey Sandwich
• 8 slices whole grain bread
• 4 tsp grainy mustard
• 8 slices turkey
• 6 oz Brie cheese, sliced
• 1 small apple, cored and thinly sliced
• 1/4 cup cranberry sauce
• 2 tbsp butter, softened
1. Preheat George Foreman Grill for 5 minutes with lid closed.
2. Meanwhile, spread grainy mustard evenly onto 4 bread slices.
3. Top with turkey, Brie slices and apple slices. Spread cranberry sauce on remaining bread slices and
place on top.
4. Butter outside of bread slices. Place on grill, cook for 5 to 7 minutes, or until bread is toasted and
cheese is melted. Serve warm.
Tip: Just as delicious with smoked turkey or ham.
INGREDIENTS:
DIRECTIONS:

9. Asian-style Pork Chops
• 2 tbsp brown sugar
• 1 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 1 tbsp minced ginger
• 1 tbsp vegetable oil
• 1 tsp sesame oil
• 2 tbsp sesame seeds
1. Stir brown sugar with rice wine vinegar, soy sauce, ginger, vegetable oil and sesame oil until combined.
2. Toss marinade with the pork chops. Marinate for 10 minutes.
3. Remove pork from marinade. Transfer marinade to small saucepan and cook set over medium heat for 3 to 5
minutes or until syrupy and thick.
4. Meanwhile preheat George Foreman Grill for 5 minutes with lid closed.
5. Season pork all over with salt and pepper. Place on grill, cook for 8 to 10 minutes or until internal
temperature reaches 160F for medium or until cooked to desired doneness.
6. Brush cooked marinade over pork chops. Garnish with sesame seeds and green onions.
INGREDIENTS:
DIRECTIONS:
• 4 bone-in pork loin chops,
frenched (about 1/2-inch
thick)
• 1/4 tsp each salt and
freshly ground pepper
• 2 green onions, finely
chopped

10. Chicken Quesadilla
• 2 ounces chicken breast
• ¼ cup 2% cheddar cheese
• 1 cup of your choice: diced
green pepper, onion,
tomato, mushroom
• 2 Tbsp salsa
•2 Tbsp low fat sour cream
1. Preheat your George Foreman Grill and grill chicken breast for 2-3 minutes
2. Thinly slice chicken breast and place chicken, cheese, peppers and onion on one tortilla
3. Top with the other tortilla and grill for 3 minutes
4. Cut in quarters and enjoy with salsa, sour cream, and garden salad
INGREDIENTS:
DIRECTIONS:
• 2 (6 inch) whole wheat
tortillas
• 2 cups vegetables of your
choice: Lettuce, cucumber,
onion, tomato, carrot
• 2 Tbsp light dressing

11. Grilled Banana Bread with Peanut Butter
dipping Sauce
• 4 slices banana bread
• 3/4 cup smooth peanut
butter
• 3 tbsp honey
• 2 tbsp milk
1. Preheat your George Foreman Grill for 5 minutes with the lid closed.
2. Cut each banana bread slice into 3 pieces. Place on grill and cook for approximately 2 to 3 minutes or
until golden and toasted.
3. Meanwhile, add peanut butter, honey, milk and vanilla to a microwave safe bowl; stir to combine.
4. Microwave for 60 to 90 seconds, stirring every 20 seconds, until smooth and melted. Serve grilled
banana bread fingers with warm peanut butter sauce for dipping.
* Tip: Serve with blueberries and raspberries
INGREDIENTS:
DIRECTIONS:
• 1 tsp vanilla extract
• Pinch salt

12. Mozzarella Toasted Sandwich
• 2 slices whole grain bread
• ½ cup sliced fresh tomato
• Handful of fresh basil leaves
• ½ Cup shredded part skim, mozzarella
cheese
1. Preheat your George Foreman Grill
2. Create a sandwich with the sliced bread, mozzarella, tomato, and basil
3. Grill for 2-3 minutes until heated through and the cheese is melted
Tips: Serve with fresh fruit salad
INGREDIENTS:
DIRECTIONS:

13. Mongolian Steak and Noodles
• 4 ounces lean steak
• 1 Tsp oil
•1 cup cooked fresh or frozen
stir fry vegetables (peppers,
onions, snap peas,
mushrooms)
•½ cup cooked whole grain
spaghetti
1. Preheat your George Foreman Grill
2. Whisk soy sauce, rice vinegar, garlic, hot sauce, lime juice, and brown sugar in a small bowl
3. Rub steak with oil and grill 6-8 minutes , and then slice
4. Toss noodles with vegetables, sauce, and grilled steak in a medium bowl
5. Top with fresh cilantro
INGREDIENTS:
DIRECTIONS:
Sauce
½ Tbsp each:
• soy sauce rice vinegar
• minced garlic
• hot sauce
• lime juice
• brown sugar
• Fresh Cilantro

14. Spiced Chicken with Sweat Lime Sauce
• 3 cups chopped lettuce
• 4 ounces boneless, skinless
chicken breast
• ½ cup plain, non fat or low
fat yogurt
• 1 tsp ground cumin
•1 Tsp ground coriander
•1 Tsp hot chili powder
•1 Tsp finely grated fresh
ginger root
1. Cut Chicken into 1 inch cubes. Add the yogurt, spices, ginger, and garlic.
2. Toss well together and cover and leave to marinate in the fridge for 4-6 hours
3. Lightly oil and preheat the grill
4. Tip the chicken and marinade into a colander over a bowl and shake before placing on the grill, close the lid
and cook for 9-11 minutes
5. Lift the lid every minute or so and turn the chicken pieces with tongs or a fork until cooked through
6. Mix the yogurt , chutney and lime juice together in a small bowl. Serve the chicken with lime wedges for
squeezing, warmed pita bread, lettuce and sweet lime sauce
INGREDIENTS:
DIRECTIONS:
• 1 Tsp minced garlic
• 3 Tsp sunflower oil
Dipping Sauce
½ cup plain, non fat yogurt
1 tsp mango chutney
1 tsp freshly squeezed lime juice
1 tsp chopped fresh mint
Lime wedges for squeezing
½ whole wheat pita bread, warmed

15. Fish Tacos
• 2 (6-inch) whole wheat
tortillas
• 3 ounces white fish such
as tilapia, cod, or haddock
• 2 tsp salt free seasoning
• 2 tbsp salsa
1. Preheat George Foreman grill
2. Rub fish with seasoning and oil, and place on grill, cook for 5-8 minutes
3. Divide fish, salsa, cilantro, lettuce and sour cream between two tortillas
INGREDIENTS:
DIRECTIONS:
• Fresh Cilantro
• 1 shredded lettuce or
cabbage
• ¼ cup 2% cheddar cheese
• 2 Tbsp light sour cream

16. Lemon Garlic Pork with Grilled
Vegetables and Baked Potato
• 3 oz lean pork cutlet
• 2 cups vegetables of your
choice: Pepper, onion, zucchini …
• 1 small potato
• 2 tbsp low fat sour cream
• Fresh dried chives
1. Preheat your George Foreman Grill
2. Whisk all marinade ingredients together
3. While grill is heating, puncture pork with fork in 7 to 10 locations.
4. Place pork in plastic bag or bowl along with marinade and refrigerate for 15 minutes
5. Puncture potato in 4-5 locations and place in a microwave safe bowl with 1 Tbsp water and cook for
5-8 minutes or until tender
6. Place vegetables on grill and cook 4-5 minutes the remove and place pork on grill for 4- 5 minutes
7. Discard marinade. Top potato with light sour cream and chives
INGREDIENTS:
DIRECTIONS:
Marinade
•1 tsp Olive Oil
•2 Garlic Cloves
•Juice of .2 fresh
lemon (2 tbsp)
•Zest of ½ fresh lemon

17. Buffalo Wings
1. Stir barbecue sauce with melted butter
and hot sauce; set aside.
2. Toss wings with oil, salt and pepper.
3. Place on grill and cook, turning once
for 40 to 45 minutes or until lightly
charred and cooked through.
4. Continue to cook, covered, basting
with barbecue sauce mixture and
turning, for an additional 10 to 12
minutes or until wings are golden
brown and sticky
Directions:
*Dipping Sauce: Place grated cucumber in a bowl with sour cream with
garlic, chives, salt and pepper; stir until well combined

18. Steak & Mushrooms
1. Stir vinegar with soy sauce, Worcestershire sauce and honey.
2. Add flank steak and marinade to a resealable bag. Marinate, refrigerated, for at least 1 hour, and up to 24 hours.
3. Preheat George Foreman Grill for 5 minutes with lid closed. Remove steak from marinade and reserve.
4. Season steak with 1/2 tsp salt and 1/4 tsp pepper. Place steak on grill, cook for 6 to 8 minutes or until internal
temperature reaches 145F for medium rare.
5. Tent with foil and let rest for 10 minutes before slicing.
6. Transfer marinade to a small saucepan set over medium heat; bring to a boil for 1 minute and cook until thick and
syrupy. Meanwhile, toss mushrooms with thyme, garlic and the remaining salt and pepper. Place on grill and cook for
3 to 5 minutes or until grill marked and tender. Thinly slice steak across the grain. Drizzle with cooked marinade. Top
with mushrooms.
• 2 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tbsp Worcestershire
• 2 tbsp honey
• 2 tbsp vegetable oil
• 2 lb flank steak
• 3/4 tsp salt, divided
• 1/2 tsp freshly ground pepper, divided
INGREDIENTS:
DIRECTIONS:
•1 lb mixed whole mushrooms,
stemmed
• 1 tbsp chopped fresh thyme
• 2 cloves garlic, minced

19. Lemon Pepper Chicken with Baby
Red Potatoes
1. Add orange juice, lemon pepper, onion powder, and salt and pepper to a large zip top bag
2. Add chicken leg quarters, seal and refrigerate for 30 minutes
3. Heat grill to medium high heat and cook until thermometer inserted into the thickest part of the
meat reaches 165 degrees (about 15 minutes)
Potatoes
1. Add potatoes to a medium saucepan. Cover potatoes with cold water and add a pinch of salt.
2. Bring to a boil, reduce heat to a simmer, and cook for 6 minutes.
3. Drain well and pat dry. Slice potatoes in half. Place in grill and cook for 5 minutes, until tender and
crisp . Sprinkle with parsley when served
Chicken
• ¼ cup orange juice
• 2 tsp lemon pepper seasoning
• 1 tsp onion powder
• Kosher salt & freshly ground black
pepper
• 2 chicken leg quarters
INGREDIENTS:
DIRECTIONS:
Potatoes
• 8 oz baby potatoes
(cleaned/scrubbed)
• Kosher salt & freshly
ground black pepper
• 1 tbsp roughly chopped
parsley

20. Peanut Butter and Banana Panini
• 1 Slice of Bread
• 1 Tbsp peanut butter
• 1 small banana
• ½ cup low fat yogurt
1. Preheat your George Foreman
2. Spread peanut butter on one half of the bread
3. Top with sliced banana
4. Fold
5. Place on George Foreman Grill for 4 minutes
6. Remove from Grill, slice down the middle and enjoy with yogurt
INGREDIENTS:
DIRECTIONS:
* Tip: Try dipping panini in the cool yogurt for a tasty treat

21. Skewered Potatoes
1. Cook potatoes in salted boiling water for 12 to 15 minutes or until just tender. Cool completely
2. Preheat your George Foreman Indoor/Outdoor Grill for 5 minutes on highest setting with the lid
closed.
3. Meanwhile, toss potatoes with oil and season with salt and pepper. Thread, alternating white and red
potatoes with green onion pieces on each skewer.
4. Place on grill and cook, covered, turning occasionally, for 8 to 10 minutes or until potatoes are well
marked and hot throughout and green onion are slightly charred.
5. Remove from grill and immediately sprinkle with cheese so it melts. Serve with sour cream for
dipping.
• 12 mini new white potatoes (about 1 1/2-inches each)
• 12 mini new red potatoes (about 1 1/2-inches each)
• 4 green onions, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 3/4 cup shredded Tex-Mex blend cheese
• 1 cup sour cream
INGREDIENTS:
DIRECTIONS:

22. 1. Maple Vinaigrette: Whisk oil with vinegar, maple syrup, mustard, shallot, salt and pepper until combined; set aside.
2. Grilled Sweet Potato Salad: Preheat George Foreman Grill for 5 minutes with lid closed.
3. Toss sweet potatoes with 1 tbsp olive oil and season all over with salt and pepper.
4. Place sweet potatoes on the grill and cook for 6 to 8 minutes or until tender. Cool slightly and cut into chunks.
5. Toss sweet potatoes with Maple Vinaigrette. Cool completely. Toss with greens, cranberries and pumpkin seeds. Top
with goat cheese.
*Tip: Substitute feta for the goat cheese, if desired.
Grilled Sweet Potato Salad
• 1 1/4 lb sweet potatoes
(about 2 small), peeled and
sliced into 1/2-inch thick
slices
• 1 tbsp olive oil
• 1/4 tsp each salt and
freshly ground pepper
• 10 cups mixed baby greens
• 1/3 cup dried cranberries
• 1/4 cup pumpkin seeds
INGREDIENTS:
• 1/3 cup crumbled goat cheese
Maple Vinaigrette
• 3 tbsp olive oil
• 3 tbsp apple cider vinegar
• 3 tbsp maple syrup
• 1 tbsp grainy mustard
• 1 small shallot, minced
• 1/2 salt
• 1/4 tsp freshly ground pepper
DIRECTIONS:

23. Caesar Salad
1. Preheat George Foreman Indoor/Outdoor Grill for 5 minutes with lid closed on highest setting.
2. Toss chicken with 1 tbsp oil and season with 1/2 tsp salt and 1/4 tsp pepper. Brush remaining oil on Romaine hearts,
baguette slices and lemon halves and season with remaining salt.
3. Grill chicken, covered, turning as needed for 10 minutes or until chicken is cooked through and well-marked.
4. Grill lemon halves, covered, for 5 minutes or until well-marked. Grill Romaine halves and baguette slices, covered,
for 1 minute per side or until well-marked.
5. Slice chicken and rub baguette slices with garlic clove.
6. To assemble the salad, arrange 2 Romaine halves on each plate. Top with sliced chicken and drizzle with dressing.
Garnish with bacon and Parmesan cheese. Serve with grilled baguette slices and lemon halves.
• 4 boneless, skinless chicken breasts
• 4 tbsp olive oil, divided
• 1/2 tsp freshly ground pepper
• 4 Romaine hearts, halved lengthwise
• 8 slices baguette, sliced on an angle
• 1/4 cup shredded Parmesan cheese
• 4 slices bacon, cooked and crumbled
• 1/2 cup prepared Caesar dressing
INGREDIENTS:
DIRECTIONS:
• 1 garlic clove
• 2 lemons, halved
• 3/4 tsp each salt

24. 1. Preheat your George Foreman
Indoor/Outdoor Grill for 5 minutes on
highest setting with the lid closed.
2. Meanwhile, toss zucchini with oil and
salt.
3. Place on grill and cook, covered, for 1
to 2 minutes per side or well marked.
4. Cool completely.
5. Place 1/2 tbsp tzatziki at one end of
each zucchini slice.
6. Roll into a small log. Secure with
toothpick and serve.
Grilled Zucchini Rollups
Directions:
* Tip: The grilled zucchini can be made a day in advance of serving and refrigerated
until ready to use

25. Jalapeno Poppers
1. Mash cream cheese with fork until
smooth.
2. Stir in Parmesan cheese, garlic and chili
powder. Stir in Cheddar cheese.
3. Stuff 1 tsp of mixture into jalapeno
half. Top with matching half.
4. Wrap with bacon half and secure with
toothpick. Place on grill and cook,
covered, turning occasionally, for 6 to 8
minutes or until bacon is lightly golden.
5. Reduce heat to medium-low. Continue
to cook, covered, for 5 to 7 minutes or
until filling starts to ooze and pepper is
tender
Directions:

26. Prosciutto Wrapped Asparagus
1. Preheat your George Foreman
Indoor/Outdoor Grill for 5 minutes with
the lid closed on highest setting.
2. Meanwhile wrap prosciutto slices
around each asparagus spear.
3. Drizzle lightly with oil.
4. Place wrapped asparagus on grill and
cook, covered, for 2 to 3 minutes per
side or until asparagus is tender and
prosciutto is crisp.
5. Serve with Dijon Dipping Sauce
Dijon Dipping Sauce: Stir mayonnaise with mustard, honey, lemon juice
and salt and pepper; keep chilled.
Directions:

27. Grilled Flatbread with Vegetables
1. Place vegetables on grill and cook,
covered, turning occasionally for 5
minutes per side or until well marked.
2. Cut vegetables into bite-size pieces and
toss with olive oil, basil, oregano, garlic
and salt and pepper.
3. Grill one flatbread for 3 to 5 minutes or
until grill marked.
4. Top with half the vegetables and half
the goat cheese.
5. Continue to grill, covered, for 3 to 4
minutes until cheese is warmed through
and bottom of flatbread is grill marked.
6. Repeat with remaining flatbread
Directions:

28. Caramelized Bacon dipped Chocolate
• 6 slices thick cut bacon
• 1/4 cup marmalade, melted
• 3 oz. dark chocolate, melted
INGREDIENTS:
DIRECTIONS:
1. Preheat your George Foreman Grill for 5 minutes with the lid closed.
2. Place bacon slices on grill and cook for 2 to 3 minutes or until lightly golden.
3. Leave grill open, continue to cook bacon, turning and basting with marmalade, for 2 to 3 minutes or
until bacon is crisp, golden brown and caramelized. Cool to the touch.
4. Brush melted chocolate over half of each bacon slice.
5. Place on parchment paper lined tray. Refrigerate for 15 to 20 minutes or until chocolate set.
* Tip: If you prefer, use milk chocolate instead of dark chocolate.

29. Pears with Greek Yogurt
1. Toss pear halves with melted butter
2. Place on grill, cut side down, and cook
for 2 minutes
3. Turn and cook for an additional 1 to 2
minutes or until golden and tender.
4. Meanwhile, stir yogurt with honey,
lemon zest and cinnamon
5. Serve pears with honeyed yogurt and
almonds
6. Drizzle with a little extra honey, if
desired
Directions:
* Tip: Serve with fresh raspberries for added fruit.

30. Grilled Mangos
• 1/4 cup lime juice
• 1/4 cup sugar
• 1/4 cup water
• 1/4 cup finely chopped fresh
mint
• 4 mangoes, peeled and halved
1. Stir lime juice with sugar, water, mint and lime zest until sugar dissolves; set aside.
2. Preheat your George Foreman Grill for 5 minutes with the lid closed.
3. Place mango halves on grill and cook, turning once, for 3 to 4 minutes or until grill marked.
4. Drizzle the lime-mint sauce over mangos. Serve with sorbet.
5. Garnish with mint, if desired.
* Tip: This recipe is also delicious with grilled pineapple
INGREDIENTS:
DIRECTIONS:
• 2 cups lime sorbet
• Mint sprigs (optional)
• 1 tsp lime zest

31. Dessert Pitas
• 4 (7-inch) Greek pitas
• 1/2 cup chocolate hazelnut
spread
• 1 peach or nectarine, thinly
sliced
• 3/4 cup sliced strawberries
1. Preheat your George Foreman Grill for 5 minutes with the lid closed.
2. Place pitas on grill and cook for 2 to 3 minutes or until grill marked and toasted.
3. Spread each with chocolate hazelnut spread.
4. Arrange peaches, strawberries and blueberries on top as desired.
5. Spoon yogurt into resealable bag; snip corner. Drizzle yogurt on top of fruit.
* Tip: Use your favorite fresh fruit for this pizza; try bananas, kiwis or raspberries too.
INGREDIENTS:
DIRECTIONS:
•1/3 cup blueberries
•1/2 cup vanilla Greek
yogurt

32. Filled Crepes
• 1/3 cup plain cream cheese, softened
• 2 tbsp vanilla Greek yogurt
• 1/2 tsp finely grated orange zest
• 2 tbsp icing sugar plus additional for serving
• 8 store bought (9-inch) crepes
• 1 cup sliced strawberries
• 1 cup chopped mango
INGREDIENTS:
DIRECTIONS:
1. Stir cream cheese with yogurt, orange zest and icing sugar until combined.
2. Preheat your George Foreman Grill for 5 minutes with the lid closed
3. Meanwhile, stack 2 crepes on clean work surface. Spread some of cream cheese mixture down the
center of crepe stack, leaving a small border on each end. Place some sliced strawberries and
mangoes on top. Fold bottom of the crepe stack over the filling then fold in the sides.
4. Place on grill seam side down and cook for approximately 2 minutes or until crepe is golden and filling
is heated through. Place on serving plate and dust with icing sugar.
* Tip: Substitute bananas for the mango, if desired.

33. Grilled Cinnamon Apples
• 3 tbsp granulated sugar
• 1 tsp ground cinnamon
• 2 Granny Smith apples
• 2 red-skinned apples
• 4 tsp melted butter
1. Stir sugar with cinnamon until combined; set aside.
2. Preheat your George Foreman Grill for 5 minutes with the lid closed.
3. Meanwhile, cut each apple into 8 wedges. Thread evenly onto skewers.
4. Brush skewers with butter then sprinkle with 1/2 tsp cinnamon sugar all over.
5. Place skewers on grill and cook for 2 minutes, turn and continue to cook for 1 to 2 minutes or until
tender and golden.
6. Sprinkle remaining cinnamon sugar onto each skewer. Serve warm.
* Tip: This recipe also works nicely with pears
INGREDIENTS:
DIRECTIONS:

34. Grilled Pound Cake
1. With electric beaters, beat mascarpone until light and fluffy. Beat in whipped cream, icing sugar and
vanilla until smooth; keep chilled.
2. Preheat your George Foreman Grill for 5 minutes with the lid closed. Meanwhile, combine espresso
with melted butter and sugar. Brush some onto both sides of pound cake slices.
3. Place on grill and cook for approximately 2 minutes or until heated.
4. Brush slices with more espresso mixture. Place each pound cake slice on a dessert plate. Add dollop of
whipped mascarpone topping. Garnish with chocolate shavings or cocoa powder.
* Tip: If you don’t have espresso, use strong brewed coffee.
• 4 slices pound cake
• Chocolate shavings or
cocoa powder
• 1/2 cup mascarpone cheese
• 1/2 cup whipped cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract
• 2 oz strongly brewed espresso
• 4 tsp melted butter
• 2 tbsp granulated sugar
DIRECTIONS:
INGREDIENTS:

35. Snickerdoodle Stuffed Croissants
1. Stir sugar with cinnamon until
combined; set aside.
2. Meanwhile, slice croissants in half
without cutting all the way through
3. Spread cream cheese evenly on bottom
half of croissant and sprinkle 1 tsp
cinnamon sugar over top
4. Cap with top half of croissant
5. Place stuffed croissants on grill and
cook for 2 to 3 minutes or until filling
starts to ooze
6. Dust croissant with more cinnamon
sugar
Directions:
* Tip: Serve with mixed berries, if desired

36. Nectarine Parfait
1. Toss nectarines with oil and 1 tsp honey.
2. Place on grill and cook for 1 to 2 minutes per side or until golden and tender.
3. Cool slightly and chop.
4. Toss with remaining honey and vanilla.
5. Layer evenly in 4 parfait glasses: half the angel food cake, half the nectarines and half of the whipped
cream.
6. Repeat layers.
7. Garnish with Mint sprigs and pecans
INGREDIENTS:
DIRECTIONS:
• 2 nectarines
• 2 tsp vegetable oil
• 4 slices angel food cake
• 1 cup whipped cream
• 2 tbsp honey 1 tsp vanilla extract
• 1/4 cup chopped toasted pecans
• Fresh mint sprigs
(Optional)

37. Grilled Apple Treats
1. Preheat your George Foreman Grill for 5 minutes with the lid closed.
2. Cut the top and bottom off each apple; save for another use. Remove the core from each apple;
discard.
3. Cut each apple into 4 rings, about 1/2-inch thick. Combine brown sugar with cinnamon; set aside.
4. Toss apple rings in melted butter until well coated. Toss with brown sugar mixture.
5. Place apple slices on grill and cook for 2 to 3 minutes per side or until tender and golden. Cool slightly.
6. Stir cream cheese with caramel sauce until well combined and smooth. Spread even over four of the
apple rings. Cap with remaining apple rings. Sprinkle with granola.
* Tip: Just as delicious with dulce de leche instead of caramel sauce
INGREDIENTS:
DIRECTIONS:
• 2 apples
• 4 tsp melted butter
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/3 cup cream cheese, softened
• 2 tbsp caramel sauce
• 1/4 cup granola

38. Stuffed Banana Boats
1. Combine pecans with cranberries,
chocolate chips, marshmallows and 1
tbsp coconut; set aside
2. Keeping peel on, cut each banana
lengthwise, without cutting all the way
through. Open slit to form a pocket.
3. Stuff each banana evenly with pecan
mixture and wrap in foil
4. Place on grill and cook for
approximately 8 to 10 minutes or until
bananas are warm and filling is gooey
5. Remove foil. Sprinkle each boat with
remaining coconut
Directions:

39. Grilled Bananas
1. Cut the bananas in half widthwise & in half lengthwise
2. Combine the sugar, cinnamon & walnuts in a small bowl
3. Place the bananas on a pre heated grill horizontally & spoon the cinnamon-walnuts over each slice
4. Grill for 3-4 minutes, or until the bananas are warm & the cinnamon & walnuts are slightly glazed
INGREDIENTS:
DIRECTIONS:
• 2 ripe bananas peeled
• 2 Tbsp sugar
• ½ tsp cinnamon
• 2 Tbsp walnuts finely minced

40. Peach and Plum Parfait
1. Preheat your George Foreman Grill for
5 minutes with the lid closed
2. Toss peaches and plums with vegetable
oil and sugar until coated
3. Place slices on grill and cook, turning
once, for approximately 2 to 3 minutes
or until golden
4. Cool slightly and chop
5. Toss with maple syrup, ginger,
cinnamon and nutmeg
6. Layer fruit and yogurt in parfait glasses,
repeating layers twice.
7. Top with granola.
Directions: