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 triangles. Mix together all other ingredients, divide onto each dough square. Bring up the corners and pinch together, making a purse. Cook 2 at a time in the GT Xpress for 6 minutes or until golden brown.
Read Full Post | Make a Comment ( None so far )Corn and Salmon Cakes
Serving Size: 2
1/2 cup dried unflavored bread crumbs
4 oz. leftover cooked salmon, flaked, or 1 6oz. can
1 tbsp. Dijon mustard
1/4 cup mayonnaise
1 tbsp lemon juice
1/2 cup grated cheddar or Swiss cheese
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 cup corn chips, finely crushed
Preheat GT Xpress and spray wells lightly with no-stick cooking spray. Combine all ingredients except corn chips. Form the mixture into two ovals and coat with corn chips. Place one oval in each well. Cook 8 minutes or until well-browned.
Read Full Post | Make a Comment ( None so far )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 sprinkle the top of the dough lightly with flour. Roll the biscuits together to form one dough round. Repeat with the remaining two biscuits. Combine all the remaining ingredients. Place a dough circle onto the opened pocket maker. Spoon about 1/2 cup of the mixture into the bottom section of the dough circle. Close the lid and press down firmly to crimp the edges of the sandwich. Repeat the process with remaining dough and ingredients. Spray wells lightly with nonstick cooking spray. Place one in each well.
Read Full Post | Make a Comment ( 1 so far )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 with 1 tortilla at a time. Spread 2 tablespoons of beans onto tortillas, top with 1/4 of chicken mixture. Fold up bottom, fold in sides and roll, ending up with a roll about 5 inches wide. Repeat with all 4 tortillas. Preheat GT Xpress and spray with no-stick cooking spray. Place chimi in well, seam side down, spray with light coating of spray to help crisping. Close cover and cook for 6 minutes until browned and filling is hot. Repeat with second two tortillas. Serve with additional salsa and fat-free sour cream.
Read Full Post | Make a Comment ( None so far )Glazed Strawberry Filled Gems
Serving Size: 4
1 cup Bisquick baking mix
1 tbsp sugar
1/4 cup melted butter or margarine
1/3 cup milk
1 tbsp of strawberry preserves
Vanilla Glaze Recipe
1/4 cup powdered sugar
1 1/2 tsp warm water
1/4 tsp vanilla
Preheat GT Xpress and spray with no-stick cooking spray. Mix together Bisquick and sugar, add butter and milk, stir until blended. Spread 1/4 mixture in bottom of each well, spoon a line of jam down the center of each and top with remaining batter. Close cover and cook 8 to 10 minutes until golden brown. Cut each cake in half to form 4 triangles. Glaze with vanilla glaze.
Read Full Post | Make a Comment ( None so far )Pina Colada Muffins
Serves: 4
3/4 cup baking mix, like Bisquick
1/4 cup crushed pineapple
1/4 cup shredded coconut
2 tablespoons sugar
1 tablespoon vegetable oil
1/3 cup milk
Preheat GT Xpress and spray with no-stick spray. Mix all ingredients together. Divide into wells, close cover and bake 8 to 10 minutes.
Read Full Post | Make a Comment ( None so far )Egg Foo Yung
Serving Size: 4
4 eggs, well beaten
1 tbsp sugar
1 green onion, sliced
1 stalk celery, thinly sliced
1 carrot, finely chopped
1/2 cup bean sprouts, drained
1/2 cup cooked shredded chicken
1/2 tsp vegetable oil
Preheat GT Xpress and spray with no-stick cooking spray. Put eggs and sugar in shaker, mix well and set aside. Pour 1/4 tsp of vegetable oil in each well. Mix the chopped veggies together and put about 1/4 of mixture in each well and close cover and cook for 2 minutes. Open lid and spread 1/4 of cooked chicken over veggies. Top with 1/4 of the egg mixture. Close cover and cook for 6 minutes until egg is set. Remove and cook second batch. Serve with Egg Foo Yung sauce (recipe to follow )
Egg Foo Yung Sauce
1 cube chicken bouillon
3/4 cup hot water
1 tsp sugar
1 tbsp soy sauce
4 tbsp cold water
2 tsp corn starch
Dissolve cube in hot water in a small saucepan. Add sugar and soy sauce, bring to a boil. Mix corn starch with cold water, add to broth mixture, stirring until thickened and then serve over Egg Foo Yung.
Read Full Post | Make a Comment ( 3 so far )Hawaiian Beef Burgers
Serves 2 people
1/2 lb. lean ground beef
1/2 tsp. garlic salt
1 dash of pepper
1/4 cup pineapple tidbits (I prefer Dole)
1 tbsp. real bacon bits (no fake bacon, I’m guessing)
2 tbsp. Soy sauce
Preheat GT Express and spray with no-stick spray. Combine all ingredients, and shape into large round patty, about 5 inches around. Cut in half and place half in each well, close cover and cook about 8-10 minutes until beef is cooked through. Serve on split french rolls if desired.
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The Best of the GT Xpress Recipes 