My girlfriend and I received a George Foreman “Lean Mean Fat-Reducing Grilling Machine” from my sister as a going-away present when we began graduate school last summer. In the six months since we received the George Foreman Grill, we have experimented with many recipes.
The George Foreman Grill allows us to make healthy meals in a short amount of time, which is ideal for nights we have class. The following is a list of some of our favorite meals created using the George Foreman Grill.
I hope that you find these meal suggestions helpful. As always, follow the cooking instructions included with the George Foreman Grill to make sure your food is cooked thoroughly. You may want to consider purchasing an inexpensive meat thermometer as well.
The best part about creating kabobs with the George Foreman Grill is the variety of ingredients that can be put on the kabob without the hassle of firing up an outside grill. Typically we use beef cut into 1″ to 1 ½” squares, but other meats can be used as well, just remember to adjust your cooking time to the type of meat being used.
A variety of vegetables can also be included. We usually cut half a zucchini into ¾” slices (Here’s some awesome spiralizers to use!), then chop those into four pieces. Another ingredient we usually include is mushrooms. We simply wash the mushrooms then place the whole mushroom onto the skewer. We also cut a red pepper into 1″ pieces.
One helpful hint for making kabobs on the George Foreman Grill is to place the pieces of meat toward the middle of the skewer. In my experience, meat placed toward the end of the kabob will not cook all the way because it is not completely covered by the grill. We usually place mushrooms or another vegetable on the ends of the skewer to prevent this problem.
Prior to grilling, we sprinkle salt, pepper, and garlic powder on top of the meat and vegetables. (Here are some great garlic presses for you!)
We typically grill beef kabobs for five minutes, turning the skewers about half way through grilling. While the kabobs are grilling, we cook white rice or flavored rice, which we place the kabobs on.
For a vegetarian version, try using tofu squares or simply use all vegetables. The grilled vegetables are delicious, especially with a little seasoning.
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Another favorite of ours is grilled salmon. We have prepared both salmon fillets and salmon steaks with great success.
Before grilling, we sprinkle lemon pepper seasoning and add a couple slices of lemon to each salmon.
After grilling according to the handbook, we serve the salmon with white rice and asparagus. A glass of white wine compliments the meal nicely.
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One of the easiest foods to make on the George Foreman Grill is a chicken quesadilla. First, we either boil a chicken breast on the stove or grill it. Then we cut the chicken into small pieces and place them, along with shredded Mexican cheese, in between two tortilla shells.
Place the quesadilla on the grill until the cheese melts. Although you can only grill one quesadilla at a time, it usually takes less than a minute if the grill is preheated.
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For a vegetarian option, try just cheese or add a little pico de gallo.
We usually add shredded lettuce, diced tomatoes, sour cream, and salsa on top of the quesadillas. Add chips and queso or salsa and margaritas to complete the Mexican food theme.
These are just a few meal suggestions that we have had success with using the George Foreman Grill. If you already have a George Foreman grill, I encourage you to experiment with new food ideas. If not, I believe the grill is a great investment, especially if you are frequently on-the-go.
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