Special G

George Foreman Menu Plan

Herbed Chicken and Mushroom Kebabs, served with mixed vegetable couscous

Cut 4 boneless, skinless chicken breasts into 1 inch pieces and place in a bowl with 455g fresh whole chestnut mushrooms. Mix 1 tsp dried rosemary, 1tbsp dried parsley, ½ tsp dried thyme, ¼ cup lemon juice, 2 tbsp white wine vinegar, ½ cup of chicken stock and a pinch of salt and pepper. Pour over the chicken and mushrooms and marinate for 4 -12 hours in the refrigerator. Cook the couscous of your choosing as per packet instructions and preheat your grill. Clean 1 small aubergine, 1 red pepper and 1 green pepper and chop into 12mm thick slices. Peel 1 small onion and cut into 6mm thick slices. Grill the aubergine, peppers and onion for 3 minutes. Sprinkle with 30ml olive oil and 15ml lemon juice. Grill for 5 minutes more, or until vegetables are tender-crisp. Place in a serving bowl and mix lightly with the cooked couscous. Take the marinating chicken and mushrooms and assemble the kebabs on wooden skewers. Place the kebabs on a preheated grill for 5-7 minutes, or until the chicken is fully cooked and the mushrooms lightly charred. Serve with the grilled vegetable couscous.

Serves 4

Creamy Cheese Chicken Parcels – Cook the night before and pop in your lunchbox. Keep refrigerated. Delicious served hot or cold.

Place 200g fresh washed baby spinach leaves on to a preheated grill for around 25-30 seconds until wilted. Remove and squeeze any excess moisture with a kitchen towel. Place 2 skinless chicken breasts on the grill for 6-8 minutes then remove and cut into strips. In a bowl combine the chicken strips with the spinach and 150g reduced fat cream cheese, 1 tsp mustard powder, 1 tsp grated nutmeg, pinch of black pepper and mix together. Spoon on to the centre of the tortilla wraps, fold over the end to secure and roll up. Place on a hot grill for 2 minutes until warmed, or serve cold.

Serves 4

Warm Asian Style Noodle Salad – Cook the night before and pop in your lunchbox. Keep refrigerated. Delicious served hot or cold.

Combine 2 crushed garlic cloves, 2 chopped red chillis, 4 tbsp reduced salt soy sauce, 2 tsp sweet chilli dipping sauce, 2 tsp sesame oil, juice of 1 lime in a bowl, add 500g of pre cooked tofu (drained and cut into cubes) and leave for a few hours in the fridge or overnight. Place the marinated tofu on a preheated grill and cook for 2-3 minutes until golden brown. Remove and set aside. Place 2 peeled carrots (grated into long thin strips), 1 courgette (cut into long strips), 2 heads of pak choi (shredded), and 1 red onion (cut into strips) onto the hot grill and wilt down for 30 seconds – 1 minute. On a serving dish place 120g noodles, cooked and drained, top with the wilted vegetables and the grilled tofu. Scatter with fresh coriander leaves and a squeeze of lime juice to serve.

Serves 4