The machine that KOs fat: forget Emeril, Oliver and the Iron Chef. In the kitchen, when a man needs a friend to help knock out a meal, he turns to George Foreman

Men's Fitness, August, 2003 by Jim Shiebler

In an age of stuffed-crust pizzas and King-Size Kit-Kats, it can feel like the whole world is conspiring to lead a man into a chocolicious temptation. But every now and then, something comes along for the guy who takes his health and fitness seriously. The George Foreman Lean Mean Fat Reducing Grilling Machine is your atom bomb in the arms race--big, ripped arms complementing a waist your girl can easily wrap her arms around.

Over the past few years, the GF grill has shattered sales records for home appliances, and for good reason. Grilling is one of the healthiest methods of cooking and is highly recommended for guys who want to eat lean. Check out the myriad of reasons why the Foreman grill is your best friend in the kitchen, and then sample the recipes MEN'S FITNESS drew up specifically for this indoor wonder.

LEAN, MEAN RECIPES

GINGER-LIME GRILLED
CHICKEN BREAST

This spicy dish doesn't just bring the heat, but also the
antioxidants, in the form of tomatoes, papaya, peppers
and ginger (which in one study was shown to be as
powerful an antioxidant as vitamin C).

WHAT YOU NEED

For the chicken:

* 4 chicken breasts, skinless and boneless
* zest and juice of 2 limes
* 1 oz. ginger, peeled and finely minced
* dash extra virgin olive oil
* dash cracked black pepper

For the grilled tomatoes:

* 2 ripe tomatoes, cored and sliced
* 4 tomatillos, cored and sliced
* dash olive oil
* dash cracked black pepper

For the relish:

* 1 red bell pepper, roasted, skinned, cored, seeded
  and minced
* 1/4 ripe papaya, peeled, seeded and minced
* 1 oz. cilantro, stemmed and chopped
* 1/4 tsp serrano chili, minced
* juice of 1 lime
* dash honey

HOW TO MAKE IT

1. Marinade: In a mixing bowl, combine the lime zest
and juice, ginger, olive oil and pepper. Mix it together
and marinate the chicken for at least 20 minutes.

2. Relish: Combine all the ingredients in a separate
mixing bowl and mix well.

3. Grilled tomatoes: Lightly coat the tomato and
tomatillo slices with olive oil and pepper. Grill until
golden-brown marks appear on both sides.

4. Chicken: Place the marinated chicken on the grill
and cook for four or five minutes.

5. Put it together: Place a bed of grilled tomatoes and
tomatillos on each plate. Top with grilled chicken
breast and garnish with relish.

Serves two. Per serving: 403 calories, 30g carbs,
37g protein, 9g fat (2g sat.)

GRILLED HALIBUT TUSCAN
AU NATUREL

A firm and hearty, steaklike fish, halibut has an ideal
protein-to-fat ratio. The fat content of this meal is
very low, and almost all the fat is of the healthy,
monounsaturated variety. The addition of zucchini
and fennel--an overlooked antioxidant powerhouse--delivers
nutrients that tend to be scarce in your day-to-day
diet.

WHAT YOU NEED

* 1 lb Pacific or Alaskan halibut (snapper, cod, sole or
  bass are viable substitutions)
* 1 large sliced Bermuda (red) onion
* 1 large sliced zucchini
* 1 sliced fennel bulb
* cracked black pepper to taste
* pasta of choice

For the sauce:

* 1/2 onion, peeled and sliced
* 2 red bell peppers, cored, seeded and diced large
* 1/2 tsp light olive oil
* juice of 2 fresh oranges
* 1 1/2 cups low-sodium chicken broth

HOW TO MAKE IT

1. Mandarin red-pepper puree: Heat the olive oil in a
nonstick saucepan. Add the onions and cook at medium
heat until they are soft and clear. Add the red peppers
and stew over medium heat for about three or four
minutes. Add the chicken broth and simmer until all the
liquid is absorbed by the peppers. Add the orange juice
and heat the sauce until it has evaporated to one-half of
its original volume. (This is called "reducing.") Using
a blender, turn on puree; while the blender is running,
slowly and carefully add the cooked sauce ingredients.
Then blend the sauce until it's smooth and silky (about
20 seconds). Season with black pepper and keep hot.

2. Fish and vegetables: Season with cracked pepper.
Grill the halibut, red onions, zucchini and fennel.

3. Put it together: Pour the sauce on each plate and
cover with the grilled vegetables and pasta. Finally,
top the pasta with the grilled halibut.

Serves two. Per serving: 601 calories, 59g carbs,
69g protein, 5g fat (1g sat.)

BEEF GYROS WITH TOMATO-DILL
YOGURT DRESSING

A gyros has all the nutritional strength of the best sandwich:
steak for iron and protein; whole-wheat pita for
fiber and B vitamins; yogurt for calcium and even more
protein; and onions, peppers and tomato for assorted
antioxidants.

WHAT YOU NEED

* 8 whole-wheat pitas (keep whole)
* 8 three-oz. pieces beef tenderloin, sliced approximately
  3/4-inch thick
* 1 red onion, sliced
* 1 yellow pepper, sliced

For the yogurt dressing:

* 10 oz. nonfat plain yogurt
* 1 ripe tomato, cored and diced
* 1/2 cucumber, peeled, seeded and chopped
* 2 cloves garlic, minced
* 3 sprigs fresh dill, chopped
* cracked black pepper to taste

HOW TO MAKE IT

Mix the yogurt-dressing ingredients together. Throw
the beef on the grill; while it's cooking, warm the pitas
on the grill or in the oven. When the beef is cooked to
desired doneness (four or five minutes), slice it into
thin strips. Place the warmed pitas on a plate and top
with the beef, onions, peppers, and yogurt dressing.
Fold the pita over like a taco and wrap foil or wax paper
around the bottom to keep it together.

Serves four. Per serving: 752 calories, 69g carbs,
66g protein, 17g fat (6.5g sat.)