George Foreman GFOM1 - Manual (Page 7)

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Recipes (Cont.)
MEXICAN WRAPS
3/4 teaspoon butter
3 tablespoons salsa
3 8-inch flour tortillas
3 tablespoons canned black beans, rinsed and drained
1 tablespoon chopped cilantro
1 tablespoon green onion, thinly sliced
3⁄4 cup shredded Mexican cheese
Preheat on High. Place 1/4 teaspoon of butter in each section of the
Omelet/Snack Plate. Spread 1 tablespoon salsa evenly over each flour
tortilla. Add 1 tablespoon of beans and cilantro. Top with 1/4 cup cheese.
Fold one side in toward center covering filling. Fold the other side in
toward the center, overlapping the other. Place one wrap in each sec-
tion, with the overlapped side on the bottom. Cook for 4-5 minutes or
until the cheese is melted.
Makes 3 wraps
PIZZA POCKETS
10 ounce can refrigerated pizza dough
3 tablespoons prepared pizza sauce
3/4 cup mozzarella cheese, shredded
3 tablespoons Parmesan cheese, grated
3/4 cup pepperoni, sliced or sausage, cooked and crumbled
Preheat on High. Roll out or pat and stretch the dough. Cut the dough
into 6-inch circles. Spread 1 tablespoon of the sauce evenly over half
the circle; top with 1/4 cup mozzarella cheese and 1 tablespoon
Parmesan cheese. Top with 1/4 cup pepperoni or sausage. Fold the
dough over and seal the edges. Brush each of the preheated sections of
the Omelet/Snack Plate with melted butter. Place the pizza pockets into
each section. Cook for 3-4 minutes or until the crust is golden brown.
Makes 3 servings
GRILLED CHICKEN BREAST PITA SANDWICH
1/3 cup lettuce, thinly sliced
3/4 cup basmati rice, cooked
3 pieces of pita pocket bread
6 slices deli chicken breast, thinly sliced
1/4 cup honey mustard dressing
Mix the lettuce with the rice in a bowl. Divide the mixture between each
pocket and top with 2 slices of chicken breast. Lightly coat each of the
sections of the Omelet/Snack Plate with cooking spray. Place one pita
into each section. Cook for 3-4 minutes. Serve with honey mustard
dressing.
Makes 3 sandwiches
CORN BREAD
1 1/4 cups all-purpose flour
3/4 cup enriched yellow corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten
Preheat on High. Brush each of the preheated sections of the
Omelet/Snack Plate with melted butter. Combine the dry ingredients in a
mixing bowl and stir in the milk, oil and egg. Mix until dry ingredients are
moistened. Pour 1/2 cup of the batter into each section and cook for 10-
15 minutes or until wooden pick inserted in the center comes out clean.
Makes 3 servings
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