Archive for February, 2008
Chicken “Purses”
Serving Size: 4
1 3oz. package of cream cheese
1 tbsp melted butter
1 cup cooked chicken, diced
2 tbsp milk
1 tbsp minced onion
1/2 tsp seasoned salt
1 dash pepper
1 can refrigerated crescent rolls (like Pillsbury)
Preheat GT Xpress and spray with non-stick cooking spray. Open crescent rolls, unroll and divide into 4 rectangles. Press together perforations, do not divide into [...]
Philly Stuffed Mushrooms
Serving Size: 4
1 slice deli-style roast beef, finely chopped
1 pound fresh mushrooms (about 12)
2 tbsp butter or margarine
1 1/2 tbsp of italian breadcrumbs
2 oz. cream cheese, softened
1 tbsp finely chopped onion
1 dash garlic powder
1/4 tsp seasoned salt
Remove mushroom stems and a thin slice off the bottome of each mushroom so it sits flat, and chop [...]
Turkey Spinach Burgers
Serving Size: 2
1 cup fresh spinach leaves, chopped
8 oz. ground turkey
1 tbsp minced parsley
1/2 tsp poultry seasoning
1/2 tsp salt
2 extra large English muffins or burger buns
Condiments to taste such as mayonnaise, mustard, lettuce, tomato
Preheat GT Xpress and spray with non-stick cooking spray. Place spinach, turkey and seasoning into a bowl and mix with hands until [...]
Mexican Pizza Rollups
Serving Size: 2
2 8-in flour tortillas
1/4 cup refried beans
1/2 cup diced cooked chicken or cooked ground beef
1/4 cup grated Cheddar Jack cheese
2 tbsp salsa
sour cream for dipping, if desired
Preheat GT Xpress and spray lightly with non-stick cooking spray. Spread each tortilla with half the beans to within an inch of the the edge. Cover beans [...]
Broccoli Nut Wraps
Serving Size: 2
3/4 cup broccoli florets, finely chopped
1/4 cup cashews, chopped
1 green onion
2 tbsp red pepper, finely minced
1/4 cup mayonnaise
2 tbsp Parmesan cheese
2 tortillas (sun dried tomato, spinach or whole wheat)
Bring small saucepan of water to boil, add broccoli and cook 3 minutes. Place in bowl with remaining ingredients except tortillas and mix well. Spread [...]
Rich Girl Sandwich
Serving Size: 1
1 5in. sandwich roll, split and trimmed to fit if needed
1 large slice deli Virginia ham
1 tbsp Catalina or Honey Mustard dressing
Brie cheese
spears of cooked asparagus
tomato and cucumber slices
Preheat GT Xpress and spray with non-stick cooking spray. Place ham, cheese and Catalina (or similar dressing) on roll and top with asparagus spears. Place [...]
Spinach Pickups
Serving Size: 2
5 oz. frozen spinach (about half a package)
1 egg, beaten
1/2 cup sour cream
2 tbsp minced onion
1/4 cup grated Parmesan cheese
1 1/2 tbsp flour
1 1/2 tsp butter
1/4 tsp salt
1/4 tsp pepper
Cook spinach according to package directions and drain well, squeezing out excess moisture. Combine all ingredients in a bowl and mix well. Preheat GT [...]
Portabella Mushroom Burgers
Serving Size: 2
2 tbsp Italian dressing
2 3 to 4in Portabella mushroom caps
4 oz. roasted red peppers, cut in strips
2 1/2oz. slices Muenster cheese
Marinate mushrooms in dressing for about 1/2 hour. Place 1 mushroom in each well. Cook 3 minutes. Place half of peppers and cheese on each mushroom. Cook 2 minutes longer.
Teriyaki Salmon with Wasabi Mayonnaise
Serving Size: 2
2 tsp teriyaki sauce
1/2 tsp prepared mustard
1/2 tsp ground ginger
1/8 tsp garlic powder
1/8 tsp freshly ground pepper
2 80z. salmon steaks, 1 1/2 inches thick
1/4 cup Wasabi mayonnaise
Spray wells lightly with non-stick cooking spray. Combine teriyaki sauce, mustard, ginger, garlic powder and pepper and brush on both sides of fish steaks. Place 1 steak [...]
Flounder Stuffed with Broccoli and Cheese
Serving Size: 2
1/3 cup chopped broccoli
1/4 cup shredded cheddar cheese
4 tsp mayonnaise
1 tsp prepared mustard
2 4 to 6oz. flounder fillets
2 tbsp seasoned bread crumbs
Combine broccoli, cheese, mayonnaise and mustard. Place half of mixture in center of each fillet and roll up jelly-roll style. Spray fish with cooking spray and coat with crumbs. Place 1 roll [...]
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