Round 1 with my George Foreman Grill!!

1_georgeforemanYes, I’m very aware, I’m completely outdated.  I’m almost 21 years old, and I’ve been cooking since I was 14 and never once have I ever used a George Foreman.  The George Foreman was released two years after my birth year (1994), and I think the only person that I know that owns one is my Nana.  Actually, to be quite frank, I’ve laughed at the idea of using or owning a George Foreman.  My thoughts have always been ” if I want to grill something, I will fire up the grill.”  Well, here’s the thing…grills are kind of a pain in the butt…they take so much clean up, they take time to warm up, if it is raining outside you can’t really use it, and the list goes on and on.  But, with the George Foreman there is EASY clean up, can be used 365 days a year, and there is hardly any warm up time.  I’m really glad that I received this grill as a present this Christmas, because it will be used frequently.

For my first round with the George Foreman Grill, I kind of took on the unexpected.  All of the recipes that I found online, and all the uses of the George Foreman were for chicken, hamburgers, vegetables, salmon – but, not many for tilapia (and as I’ve told you before, tilapia is the perfect starter fish for people who don’t like fish.  I promise.  It grows on you, and super healthy)!  Actually I had a hard time locating anything about cooking tilapia on the George Foreman, other than it can be done.  So either, many people don’t do this and I’m weird, many people don’t think to do this, or I’m just really bad at Google searching.

Lemon Seasoned Grilled Tilapia (on the George Foreman)


Before cooking

Before cooking

Lemon pepper seasoning
Lemon juice

1. If tilapia is frozen, while it is still in its sealed package, soak in warm water for about 30 minutes to dethaw it.
2. In a shallow bowl or plate, place tilapia so they aren’t on top of each other (however many pieces you would like to cook) and drizzle EVOO on top of the tilapia pieces.  Now season with lemon pepper seasoning, salt, and lemon juice.  Flip the tilapia over, and repeat.
3. Allow your George Foreman grill to warm up for about five minutes, and cook two pieces at a time (or however many that you can fit without crowing your grill).  Allow to cook for about 4-5 minutes, until there is no longer any pink and the sides are starting to get the “grilled marks.”

After cooking

After cooking

Enjoy!  This could easily be done on a normal grill as well!  I paired this with my Roasted Bok Choy and Roasted Garlic Italian Potatoes!  Does anyone else still use their George Foreman Grill?


— I hope everyone has enjoyed this post!  If you liked it, you are more than welcome to pin the recipe and/or leave me a comment (although, you could leave a comment if you didn’t like it)! —


It has been quite some time since I last posted, and I have a good excuse, I promise.  I have been working two jobs and taking an online class, so I’ve been super busy.  The only things that I have gotten to cook are things that I’ve already blogged about!  I haven’t had much time to venture out and try anything new, but today I made sure that I made time for myself.  I finally broke out one of my cookbooks (QuickCook) and enjoyed a delicious pasta dish!

Pasta with broccoli and lemon


1 head of broccoli
1 tablespoon of EVOO
1 onion, finely chopped
1 jalapeno, finely chopped
1 red bell pepper, finely chopped
1/2 white cooking wine
1 lemon, zest only
2 garlic cloves, finely chopped
penne noodles
Parmesan cheese

1.  Bring a pot of water to boiling and add in the broccoli and some salt.  Allow to boil for 10-15 minutes.

2.  In a skillet, bring some EVOO to boiling and cook the chicken.  Season only with salt and pepper.

3.  Remove chicken from the pan when done, and add in some more EVOO.  Then add in the onion and red bell pepper.  Allow to cook for about five minutes.
4.  Remove broccoli from the boiling water after 10-15 minutes and drain.  Add more water to the pot and cook the noodles as directed.  Put the broccoli on a cutting board and cut up into very fine pieces.

5.  In the pan with the onions and bell pepper, after the five minutes, add the jalapeno and the cooking wine.  Allow to bubble for a few minutes.

6.  Add in the lemon zest and garlic.  Cook for a few more minutes.
7.  Finally, add the chicken and broccoli to the onion  mixture.

8.  Serve on top of noodles, and top it with some Parmesan cheese.

Greek yogurt!

I was in the grocery store last week and I saw Greek yogurt.  All of these recipes that I had pushed aside because of that ingredient all came back to me, and I bought it.  Now, when I got home, I realized that I didn’t have too many things that I could pair with the Greek yogurt, but I did find one recipe that I happened to have all the ingredients for.  This baked Greek Yogurt pasta is super delicious (and I’ve been kind of stuck on a pasta kick lately, if you can’t tell).

Baked Greek Yogurt Pasta


– 2 cups of your favorite pasta
– 3 cloves garlic, chopped
– 1 tablespoon butter
– 1 tablespoon EVOO
– 2 chicken tenderloins, bite size pieces
– polska kielbasa
– 1/2 can of sweet corn
– zest of 1 lemon
– juice of 1 lemon
– 5 oz (3/4 cup) of Greek yogurt
– shredded cheese
– seasoned breadcrumbs
– 1/2 tomato, small chunks

1.  Cook the pasta as directed and heat oven to 375 degrees.
2.  Add the EVOO and butter into a skillet.  Add in the garlic and cook for 30 seconds.  Then add in the chicken, and cook until no longer pink in the middle.
3.  Now add in the lemon zest and the juice of the lemon.  Add in the corn, Greek yogurt, and polska kielbasa.  Take off heat.

4.  Add the noodles into a 9 x 9 baking dish and sprinkle some cheese on top of the noodles.  Then add in the yogurt mixture on top of that.  Top with some more cheese and sprinkle with seasoned breadcrumbs.

5.  Cook covered for 15 minutes and then add on the tomatoes.  Cook uncovered for 5 minutes.

6.  Serve with cheese on top of each dish.