Healthy Recipes
Grilled Tofu Sandwich
Serving Size: 2
1 tofu cake
2 tbsp tahini (sesame paste)
1 tbsp minced green pepper (OK to substitute chopped jalapeños if you like it spicy)
1 tbsp mayonnaise
1/2 tsp soy sauce
pinch ground cumin
pinch cayenne pepper
4 slices whole-wheat baguette, (cut on a slight angle to make larger slices to fit wells)
butter for grilling
Preheat GT Xpress. Mash tofu cake with [...]
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 [...]
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.
Mandarin Chicken Salad
Serving Size: 4
2 4-5 oz. boneless, skinless chicken breasts
4 oz. water chestnuts, drained and sliced
2 green onions, chopped
1 small can mandarin orange segments, drained
2 tbsp slivered almonds
1/2 head iceberg lettuce, chopped
1/2 head cabbage, thinly shredded
1/2 cup chow mein noodles
salt, pepper and garlic to taste
Dressing
1/2 tsp dry mustard
1/4 cup salad oil
3 tbsp rice vinegar
2 tbsp sugar
2 [...]
Veggie Pockets
*This recipe uses the Pocket Maker that came with the GT Xpress.
4 unbaked refrigerated biscuits
1/2 cup chopped cooked spinach, drained
1/4 cup chopped cooked carrots
1/4 cup chopped cooked green beans
2 tsp. ranch dressing
2 tbsp. grated cheddar, Swiss or mozzarella cheese
Salt and pepper to taste
Place 2 biscuits, side by side, onto a lightly floured board and [...]
Shrimp Quiche
Serving Size: 2
2 2 oz. small frozen cooked shrimp, thawed
1 green onion sliced
1/4 tsp. dried thyme leaves
2 oz. canned sliced mushrooms, drained (I prefer fresh mushrooms, I abhor canned mushrooms. Just sauté them briefly)
1/3 cup gruyere cheese, shredded (Ooh… fancy)
1/2 cup milk
1 egg
1/4 cup Bisquick baking mix
2 tbsp. Parmesan cheese
1 dash pepper
Preheat GT Xpress [...]
Low Fat Baked Chicken Chimis
Serving Size: 4
1/2 small onion, chopped
1 clove garlic, minced
1 1/2 tsp vegetable oil
1 cup salsa
1 tsp chili powder
1/4 tsp cumin
1/4 tsp cinnamon
1 pinch salt
1 cup cooked shredded chicken
4 12″ flour tortillas
1/2 cup canned refried beans
Sauté onion and garlic in oil until softened, add salsa, chili powder, cumin, cinnamon and salt. Stir in chicken working [...]
Marinated Pork Tenderloin
Serving Size: 2
1 10-12 oz. pork tenderloin
1/4 cup of soy sauce
1 tbsp red wine vinegar
2 tbsp salad oil
1 tsp dried parsley
1/4 tsp pepper
1 tsp minced garlic
1/2 tsp seasoned salt
Place all marinade ingredients in plastic bag. Cut tenderloin in half, pierce with fork numerous times and place in bag with marinade. Seal and refrigerate for [...]
Bean and Veggie Wraps
Serving Size: 2
2 fat free flour tortillas
1/2 cup sliced mushrooms
1/2 small onion, sliced thin
1/2 can black beans, drained and rinsed
1 cup fresh spinach leaves
1/4 cup reduced fat cheese, shredded
Preheat GT Xpress and spray with no-stick cooking spray. Sauté onions and mushroom until onions are transparent. Add black beans, cooking just until heated. Lay tortillas flat, [...]
Spinach Stuffed Lemon Herb Chicken
Serving Size: 2
2 4-5oz. boneless, skinless chicken breasts
1/4 cup lemon juice
2 packets of Splenda® (personally, I hate Splenda and all that it stands for and I prefer a little bit of brown sugar as needed for taste, but you do what you want… you’re not feeding me)
1 tbsp olive oil
1 tsp dried parsley flakes
1 [...]
