More George Foreman grill recipes.....from Chyrels place

[pumba]

Sweet Potatoes(Yams) on the George Foreman Grill
************************************************

You can use sweet potatoes, "yams", or white sweet potatoes(batata,
boniato) which are unbelievably good but a little harder to find. I
actually prefer the white sweet potatoes,DON'T use any oil, it'll
come out nasty. I've found that the harder the sweet potatoes or yams
are to cut, the better they are. Sweet pototoes should not be
refrigerated.

1. Peel the potatoes(optional) & cut them into appoximately 1/4 inch
strips(You'll find your favorite thickness after you cook them a few
times.

2. Spread them across the grill and try not to overlap them too much.
If you cut them a little thicker you'll fit more but you don't want
to make em too thick. You can fit about 1 1/4 pounds on a family
sized grill.

3. Cook them for 25 minutes. If you desire, you can flip em after
about 20 minutes but it's not neccessary.

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Potatoes on the George Foreman Grill
************************************

You can use any kind of potatoes but red potatoes come out delicious
and are better for you(converted to sugar slower). Potatoes on the
grill is the one recipe that is truly unique to the GFG and can't be
duplicated cooking them any other way. They come out like a cross
between potato chips & french fries.

1. Peel the potatos & cut them into appoximately 1/8 inch strips
(You'll find your favorite thickness after you cook them a few times.)

2. Cover them with Extra Virgin Olive Oil or Light Olive Oil.

3. Spread them across the grill and try not to overlap them too much.
If you cut them a little thicker you'll fit more but you don't want
to make em too thick. You can fit about 1 1/4 pounds on a family
sized grill.

4. Cook them for 27-30 minutes. Yes, that's a long time but they'll
come out crispy & moist that way.

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Gyro-Style Pork Sandwich

I use a George Foreman grill to make this very authentic-tasting
Gyro, but you can also use the oven.

1 lb boneless pork loin
4 tablespoons olive oil
1 tablespoon prepared mustard
1 teaspoon ground cumin
1/3 cup lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 cup sour cream
1 cucumber, peeled, seeded, shredded and drained
1/2 teaspoon garlic, crushed
1/2 teaspoon dill
2 large pita loaves, halved (or 4 small ones)
1 small red onion, peeled and thinly sliced
lettuce and tomato slices

Cut pork crosswise into thin slices. Slice the into strips 5 x 1/2-
inch. Combine olive oil, mustard, cumin, lemon juice, minced garlic
and oregano. Pour over pork slices. Cover and refrigerate for 1 to 8
hours.

Meanwhile, in small bowl stir together sour cream, cucumber, crushed
garlic and dill. Cover and refrigerate.

If using the oven, preheat it to 450 degrees. Drain marinade from
pork slices and place pork in single layer in shallow pan. Roast
until crisp, about 10 minutes.

If using the George Foreman grill (or similar), preheat the grill for
3 minutes. Drain the pork slices very well and place on the grill.
Cook for six minutes, turning once. If your grill has the optional
bun warmer, place the pitas in it to warm.

Open each pita to form a pocket. Distribute pork among each. Top each
sandwich with some chilled cucumber mixture, sliced onions, lettuce
and tomato slices. Yield: 4 servings

 

[wdw_dine_junkie]

I just tried the potatoes last night to use up leftovers from Christmas. I thought for sure that 27-30 minutes was going to be way long but you were right! I sliced them pretty thin and my husband liked them crispy like a chip. He took the leftovers to work with a sandwich for lunch.

What a healthy alternative to fried potato chips!

Thanks!

 

[LOVETHATMOUSE]

Thanks for the receipes Pumba - will try them all!! You always come through

 

[MerryPoppins]

Sounds yummy!