Foreman grill

I like to marinate chicken breasts in a mix of teriyaki sauce, brown sugar, pineapple juice and a touch of salt and pepper.Marinate about an hour or so never overnight the pineapple juice starts to cook the chicken if you do. Cook till chicken juices run clear.

Wheat bread, favorite cheese, two slices of bacon and a bit of earth balance/smart balance/butter on the sides of bread so they can crisp well.

I had a Foreman grill---but the food came out dry. Maybe I will try again

Foreman Grills dry food out terribly unless you are in constant attendance.

But if you like to cook, then they are a fantastic invention and I miss mine.

The one overriding thing with a GFg is that you have to make all the food the same size, so it cooks evenly.

Marinating stuff, extracting the fat out of stuff (by drainage) and searing stuff is just the best way to use the thing.

I love to cook tuna steaks with a little splash of lime juice, coriander and black pepper for two minutes and it goes great with a mango chilli salsa and fresh steamed asparagus, broccoli and mange tout.

Nom nom nom

I love my Foreman Grill. In fact, I use it everyday and mostly to grill chicken and salmon. I use it so much that I eventually have to replace it once a year because after cleaning it so much the inside begins to get scratched up. I have read its not recommended to use it after that point.

As for what I do..I use a meat tenderizer and beat the chicken breast until it's thin. Poke plenty of holes in both sides of the chicken breast, and then marinate it in Italian dressing for a day or sometimes overnight. I have also cooked Salmon on the Foreman grill as well which only takes about 5 minutes at the most. Comes out great.