Featured Cookbook

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1. Chicken Curry Salad

2. Maple Marinated Turkey Breast with Cranberry Compote

3. Pumpkin French Toast

Book Description

Approximately 100 recipes emphasize tasty meals made from handy ingredients and cooked on the George Foreman Grill in no-time flat. The recipes include all meals and all phases of the meal, from appetizers to entrees, sides, and desserts. There are even menus for parties with all the food cooked on the Foreman grill.

... (more)

George Foreman's Indoor Grilling Made Easy: More Than 100 Simple, Healthy Ways to Feed Family and Friends

Authors: George Foreman, Kathryn Kellinger

Date: November 2004

ISBN: 0743266749

Publisher: Simon & Schuster

Hardcover

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I can’t tell you how often folks tell me about being separated from their families during the Thanksgiving holiday and how they cook up a version of Thanksgiving dinner for friends on the grill wherever they are. With that in mind, we were driven to give turkey breast cutlets the holiday treatment. Serve this with a salad, store-bought corn bread and a pie, along with a generous helping of friends, and you’ve got all the fixin’s for a holiday meal.

Servings: 6

• CRANBERRY COMPOTE

• 1/2 cup sugar

• 1/2 cup water

• 1 (12-ounce) bag frozen cranberries

• Grated zest and juice of 1 orange

• 1 tablespoon ketchup

1. In a medium saucepan, combine the sugar and water. Over a medium flame, stir until the sugar has dissolved, about 2 minutes. Add the cranberries, orange zest and juice, and ketchup and bring to a boil.




2. When the mixture begins to bubble, lower the flame and continue to stir until the berries begin to pop and sauce begins to thicken, about 15 minutes.




3. Transfer to a serving bowl. Let cool to room temperature. (The compote can be covered with plastic wrap and refrigerated overnight. Bring to room temperature before serving.)

TURKEY

• 1/4 cup olive oil

• 1/4 cup pure maple syrup

• 8 fresh thyme sprigs or 1 teaspoon dried thyme

• 2 whole cloves

• 3/4 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 6 (6-ounce) boneless, skinless turkey breast cutlets pounded to 1/2-inch thickness

• 1/2 cup walnut pieces

1. In a large shallow baking dish or bowl combine the olive oil, maple syrup, thyme, cloves, salt, and pepper. Add the turkey cutlets and turn to coat. Cover and refrigerate for at least 2 hours or overnight.

2. Preheat the grill to high.

3. Grill the turkey breasts (in batches, if necessary depending upon the size of your grill) for about 3 minutes, until they have taken on grill marks and are cooked through. Transfer to serving plates, top with the cranberry compote, and serve immediately.

Nutritional values per serving
calories 324; protein 42 g; carbohydrates 30 g; fiber 3 g
total fat 11 g; saturated fat 2 g; cholesterol 105 mg; sodium 355 mg

More From This Book:

1. Chicken Curry Salad

2. Maple Marinated Turkey Breast with Cranberry Compote

3. Pumpkin French Toast

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