What are some easy, great tasting recipes for meat and fish on my Foreman Grill?

Fish, meat, chicken....doesn't matter just want some great meals! please include all spices i will need!What are some easy, great tasting recipes for meat and fish on my Foreman Grill?
I never considered grilling chicken coated with a cornmeal crust until I found this recipe. It works beautifully on the George Foreman grill. I serve it with Basmati rice tossed with a bit of salsa and grilled zucchini. Yum!





4 chicken breast halves, boneless/skinless


1/2 cup egg substitute


3/4 cup yellow cornmeal


1/2 teaspoon lemon pepper


1/4 teaspoon cayenne pepper


Dash of salt, if desired


1/4 cup grated fat-free Parmesan cheese


2 tablespoons lime juice





Rinse and drain the chicken breasts. Place one at a time in a large zipper-lock plastic bag. Leaving the bag unzipped, use a meat mallet to pound the chicken to 1/3 to 1/4 inch thick. Repeat with each remaining breast. This can be done ahead of time and the chicken stored in the refrigerator in the sealed bag.





Set two shallow bowls or pie plates on the counter. Place the egg substitute in one bowl, the cornmeal mixed with the lemon pepper, red pepper, salt, and cheese in the other bowl. Rub the chicken with the lime juice. Dip one piece of chicken at a time in the egg substitute and then coat evenly with the cornmeal mixture. If you have time, place on a wire rack to dry out a little.





These can be grilled or baked in a 400 degree F oven. If grilling, make sure the grill is very hot, spray the grate fairly heavily with vegetable oil cooking spray, then place the chicken on the grill and spray the top of each piece lightly. Cook for 5 to 7 minutes, turning carefully with spatula, and continue to cook about 5 minutes on the other side, or until the chicken is tender and lightly browned.





The same procedure can be used if baking in the oven. Spray the pan and top of the chicken, and turn halfway through cooking time. Serve with salsa if desired.





Serves 4.








Grilled Halibut with Rum Sauce, Great Greens and Olives (George Foreman Grill) recipe








Dressing:


1 tablespoon balsamic vinegar


1 tablespoon fresh orange juice


1 teaspoon Dijon mustard


1/8 teaspoon freshly ground black pepper


2 tablespoons olive oil





Marinade and Fish:


2 tablespoons dark rum


1 tablespoon fresh lime juice


1 tablespoon fresh orange juice


1 tablespoon fresh ginger, peeled and finely minced


1 tablespoon fresh cilantro, coarsely chopped


1 tablespoon honey


1 large clove garlic, finely minced


1/4 teaspoon ground cumin


1/4 teaspoon ground allspice


1/4 teaspoon freshly ground black pepper


1 1/4 to 1 1/2 inch thick halibut steak, skin and bones removed,


then cut into 4 steaks of equal size (can substitute cod,


scrod or haddock if desired)





To complete dish :


2 cups mesclun or assorted baby salad greens, washed and dried


8 whole brine- or oil-cured ripe olives such as Nicoise or Kalamata





For dressing: Whisk together all ingredients except olive oil in 2-cup glass measure. Drizzle in oil, whisking briskly. Cover with plastic wrap and set aside.





For marinade and fish: Combine all ingredients except halibut in 10-inch glass pie plate or shallow nonmetallic bowl. Place halibut in marinade, turn so both sides are well coated, cover with plastic wrap, and refrigerate for 1 hour, turning fish in marinade two to three times.





Spray 10-inch ridged cast iron grill pan with nonstick cooking spray, set over moderately high heat until almost smoking - about 2 minutes.





Pour marinade into small nonreactive saucepan and set, uncovered, over lowest heat.





Arrange halibut stakes, not touching, on smoking-hot grill pan and grill 2 minutes, basting with hot marinade and giving steaks a quarter turn after 1 minute to create crisscross grill marks. Turn steaks over and grill flip sides exactly as you did the first sides.





To complete dish: Mound mesclun on large deep platter, whisk dressing until creamy, then drizzle evenly over greens. Arrange halibut on greens and spoon remaining hot marinade over all. Scatter olives on top and serve at once.





My notes: I cooked this on the George Foreman grill for about 4 minutes.








This is a light and easy version of chicken quesadillas that you can grill on your George Foreman grill, if you have one. If you don't have an indoor grill, a fry pan will work just fine.





1 teaspoon vegetable oil


1 1/2 cups chopped green bell pepper


1 cup minced purple onion


2 teaspoons cumin


2 cups cooked chicken breast


1 (14.5 ounce) can no salt added diced tomatoes, drained


1/4 cup minced fresh cilantro


1/4 teaspoon salt


1/4 teaspoon ground pepper


8 (8-inch) fat-free flour tortillas


3/4 cup shredded reduced-fat Monterey jack cheese


Butter flavored cooking spray


Fresh cilantro sprigs (optional)





Place oil in a large nonstick skillet over medium-high heat until hot. Add chopped pepper and onion; cook 3 minutes, stirring often. Add cumin, and cook 1 minute, stirring often. Add chicken and tomato; cook 3 minutes, stirring often. Stir in minced cilantro, salt, and ground pepper.





Place about 1/2 cup chicken mixture on half of each tortilla. Sprinkle cheese evenly over turkey mixture on tortillas; fold tortillas in half.





Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add 2 filled tortillas; cook 30 seconds on each side or until lightly browned. Set aside, and keep warm.





Repeat procedure with remaining 6 tortillas. Garnish with cilantro sprigs, if desired. Serve immediately.





Serves 8.





NOTES: Simply grill the folded tortillas on the grill until the cheese is melted and they are lightly browned.What are some easy, great tasting recipes for meat and fish on my Foreman Grill?
I grill rib eyes and sirloin strips all the time on my little Foreman. Make sure you spray the grill with Pam first. Also, for easy clean up, as soon as you take the meat off the grill, place a damp paper towel on it and close and let sit for 5- 10 minutes.. makes it so much easier to clean !!! I marinate a steak in a combo of worcestershire and a dash or two or soy sauce. While the steak is cooking, saute some sliced onion in garlic butter sauce to top off your steak. Easy and very tasty!!!
I know it sounds weird, but try this out: You want to get whatever type of pork chops you like, thin cut is better. Get some dijon mustard (a couple of large tablespoons), some fresh ground black pepper (however much you like), and some balsamic vinegar (a teaspoon or so). Also, some honey is really good with this too, but no more than a teaspoon or so. Now stir all those ingredients up in a little bowl and then rub all over your pork chops. Grill them up and your done.





Here's another one: Get some boneless skinless chicken breast and season with lemon pepper, crushed black pepper, tarragon, and finely chopped garlic. That's it! Grill it up and enjoy.





Hope this helps!
one of my favorites is to get boneless, skinless chicken breasts and marinate them in orange juice, soy sauce and garlic salt. (depending on how many pieces of chicken) for two pieces, I use one cup OJ, 2 tablespoons soy sauce, and a few shakes of garlic salt. Let the chicken sit for at least two hours in the marinade in the fridge, then grill, season with a little pepper, and enjoy! I usually eat this with a salad and a vegetable, either green beans or asparagus.