Black and Decker SizzleLean IG100 Serie Manual De Instrucciones página 5

FAVORITE RECIPES
TURKEY BURGERS
vegetable oil or cooking spray
1/2 can (whole can 15-1/2 oz./440 g)
pinto beans, drained
1 slice grain bread, broken into 6 pieces
1 clove garlic
1. Preheat SizzleLean™ Counter Top Grill & Griddle at high for 10 - 12 minutes. Coat
grill surface with vegetable oil or cooking spray.
2. In bowl or food processor, combine pinto beans, bread and garlic. Process to
finely chop. Transfer to mixing bowl. Add ground turkey.
3. Slice celery and add to turkey mixture. Blend well and shape mixture into 6 equal
ovals. Place on grill and cook about 15 - 20 minutes, turning every 5 minutes.
4. As turkey burgers are cooking, use griddle to heat and toast flour tortillas, one at
a time.
5. To serve, place burger in center of tortilla and garnish with salsa and avocado
slices.
Makes: 6 turkey burgers.
BASIL CHICKEN BREASTS
1/3 cup packed basil leaves
1 clove garlic
1. Preheat SizzleLean™ Counter Top Grill & Griddle at high for 10 - 12 minutes.
2. In bowl or food processor, combine basil leaves and garlic. Process to finely
chop. Add olive oil and blend to combine.
3. Brush chicken breast halves with basil mixture and place on grill.
4. Cook for 20 - 25 minutes, turning often, or until juices run clear.
Makes: 2 servings.
MUSHROOM SMOTHERED STEAKS
2 strip steaks, about 8 oz./227 g each
salt and pepper
10 medium mushrooms, sliced
1 tablespoon olive oil
1. Preheat SizzleLean™ Counter Top Grill & Griddle at High for 10 - 12 minutes.
2. Salt and pepper both sides of steaks and add to grill. Grill 6 - 7 minutes per side,
or to desired doneness.
3. As steaks are cooking, combine mushroom slices, olive oil, cooking or steak
sauce and savory. Blend to mix. Add to griddle and cook turning often until
mushrooms are soft (about 4 - 7 minutes).
4. To serve, place steaks on individual plates and cover each steak with half the
mushrooms. Serve immediately.
Makes: 2 servings.
Cover
1 package (about 1 pound/454 g) ground turkey
1 stalk celery, cut crosswise into 3 pieces
6 flour tortillas (6-1/2"/16.51 cm diameter)
Salsa
avocado slices
2 tablespoons olive oil
2 chicken breast halves, about 6 oz./170 g each
1 tablespoon mesquite flavored cooking sauce
(or other favorite steak sauce)
1 teaspoon dried savory
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