Grilled Italian Arancini

Traditionally, this Italian dish is fried in oil, but this time we're grilling it up in our Redi-Set-Go.  These little breaded balls of rice typically have cheese, vegetables, or meat at the center.  This is a "lightened up" version of the fried original.  I like to make these with brown rice, but I had a container of leftover white rice from the Chinese restaurant sitting in the fridge.  I figured this was the perfect way to use it up!  :)

Ingredients:

•  2 cups cooked rice, white or brown
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 3 light string cheese snacks
• 1 cup panko bread crumbs

Pan Insert to Use:  Mini Food Pan

Servings:  12 balls

Directions:
1.  Preheat grill. If using the Xpress Platinum, preheat at setting 2.
2.  Spritz pan with non-stick spray.
3.  Mix the cooked rice, Parmesan cheese, and eggs in a medium bowl.

4.  Chop each string cheese into 4 pieces, totaling 12 pieces.

5.  Roll rice into balls, placing a string cheese piece into the center.  Roll ball tightly to about the size of a golf ball.  Roll balls in panko to coat.

6.  Place 6 of the balls into the mini food pan holes and close unit.
7.  Cook for about 25 minutes and remove.
8.  Repeat steps 6 & 7 for remaining rice balls.
9.  Serve with marinara, if desired.

Parmesan-Crusted Grilled Mozzarella Sandwich

Another kid-friendly favorite in our house!  What's better than a grilled cheese?  A pizza-inspired grilled cheese!  Coating the outside of the sandwich in Parmesan cheese makes a delicious and flavorful crust that is reminiscent of Italian cuisine.  We like to dip ours in an Italian (red) sauce like spaghetti sauce or marinara.  This would probably be really good dipped in a hearty tomato soup as well.  Try giving it more of a "pizza" flavor by sprinkling some Italian seasoning on the mozzarella cheese before cooking.

Ingredients:

• 2 slices bread
• 2 slices mozzarella cheese
• 1 tablespoon olive oil
• 1/4 cup shredded Parmesan cheese
• Italian (red) sauce, for dipping

Pan Insert to Use:  Base Unit

Servings:  1

Directions:
1. Preheat grill. If using the Xpress Platinum, preheat at setting 2.
2. Spritz pan with non-stick spray.
3. Place 2 slices of mozzarella cheese between 2 slices of bread.

4. Brush outside of sandwich with olive oil and press into the shredded Parmesan to coat - do this with both sides of the sandwich.

5. Place in grill and close cover.  Cook for 2-3 minutes, flip, cook other side for 2-3 minutes.
6. Let cool slightly before eating - the cheese will be HOT!

Mac & Cheese Pizza (Macaroni & Chizza)

The kid in me (and the kid in my house) will always love two things: mac & cheese and pizza.  This recipe uses both to create a creamy, gooey, yummy, combination of comfort food.  This recipe takes the term "comfort food" to a whole new level!  I present: The Mac & Cheese Pizza (or as my hubby likes to call it, "Macaroni and Chizza").

Ingredients:

• 1 tube refrigerated thin pizza crust (11 oz size)
• 2 macaroni & cheese cups (1 serving each) - I used "Bob Evans" refrigerated cups, but "Lean Cuisine" also makes frozen single-serving cups.  Prepared "Easy Mac" would also work.

Pan Insert to Use:  Full Round Pan

Servings:  2-4  (makes 2 pizzas)

Directions:
1.  Preheat grill.  If using the Xpress Platinum, preheat at setting 2.
2.  Spray full round pan insert with nonstick spray.
3.  Cut dough roll into 2 large halves and refrigerate one half for later use.

4.  Roll out remaining pizza dough and divide in half.  Press the first half into the full round pan insert.

5.  Prepare/warm macaroni and cheese in the microwave according to package directions.  Spread over pizza dough.

6.  Place pan insert into preheated grill and close lid.  Cook for about 15 minutes.  Repeat with second pizza.

Low-Carb Crustless Pizza Pocket

When I was a kid, I hated the crust on pizza.  It was always left on my plate long after I was done eating.  My kid is no different than I was.  She loves the ooey, gooey delicious "pizza" part of the pizza - and hates the crust.  That's sort of how this crustless pizza pocket was born.  It began as just a flat crustless pizza, but rolling it up made it easier to eat for smaller hands.  Of course, you could always keep this pizza flat if you like the traditional appearance of pizza.  This is also a great recipe when you don't have any pizza dough ready to go and just don't feel like preparing any.  It honestly doesn't get much quicker or easier than this!

Ingredients:

• 1/2 cup shredded mozzarella cheese
• pepperoni slices

Pan Insert to Use: Base Unit

Servings: 1

Directions:
1. Preheat grill. If using the Xpress Platinum, preheat at setting 2.
2. Pour cheese into unit and spread evenly with spatula.  Top with pepperoni slices.

3.  Once the edges begin to brown (about 2-3 minutes), start to "roll" the pizza up.

4.  Continue rolling the pizza and when completely rolled, place on paper towels to drain for minute.

5.  Let cool slightly before eating.

Variations:
Try adding other pizza toppings, too!  Use a tomato-based sauce as a dip!

Mac & Cheese Tomato Boats

 

My kid (and every kid I know, for that matter) LOVES macaroni & cheese!  But the problem with mac & cheese is that there isn't much nutritional value.  I've tried mixing in pureed carrots, chopped broccoli, and diced peppers.  But I've really stumbled onto gold with these mac & cheese boats.  She gets to help with the preparation (always a plus) and she gets to eat something fun because we call it "mac & cheese boats."  What kid doesn't want to eat their food out of a boat - then be able to devour said boat?  The best thing about this recipe is that you don't have to use the microwaveable mac/cheese cups; it works just as well (if not better) with prepared homemade mac & cheese.  For the sake of simplicity, I'll be using the mac & cheese cups.  The bacon is added for a little extra protein, but you could easily leave it out to keep this dish vegetarian.

Ingredients:

• 1 microwaveable cup of mac & cheese (such as Easy Mac)
• 1 medium tomato
• 2 slices American cheese
• 1 tablespoon cooked, crumbled bacon
• 1/2 tablespoon shredded Parmesan cheese, divided
• 1 tablespoon French fried onions

Pan Insert to Use: Base Unit

Servings: 1-2

Directions:
1. Preheat grill. If using the Xpress Platinum, preheat at setting 2.
2. Spritz pan with non-stick spray.
3. Prepare macaroni & cheese according to package directions.

4. Cut tomato in half & hollow out inside.  Use paper towels to remove excess moisture.

5. Break up 2 slices of American cheese and stir into prepared macaroni & cheese.

6. Add bacon to mac & cheese and stir.
7. Scoop mac & cheese mixture into tomato halves.
8. Top each tomato half with 1/4 tablespoon Parmesan cheese.
9. Put French fried onions into a small zippered plastic bag and seal.  Crush onions with hands to make crumbs.

10. Top tomatoes with onion crumbs.

11. Cook both halves (side by side) in unit for about 5-7 minutes.

Philly Cheese Steak Stuffed Peppers

We are a pepper people.  Try saying that 3 times fast!  ;)  Anyway, many of the dishes that I prepare include some kind of pepper.  I don't generally use the hot peppers, but I do enjoy bell peppers and banana peppers quite a bit.  This recipe, as you will see, has both.  This particular stuffed pepper recipe has no rice, so it cuts the carbs down a lot as well.

Ingredients:

• 2 bell peppers
• 1 & 1/2 cup thin-sliced roast beef
• 1/3 cup diced red onion
• 1/3 cup sliced mushrooms, drained (from a can or jar)
• 1/3 cup chopped banana peppers, drained (from a can or jar)
• 8 slices smoked provolone cheese

Pan Insert to Use:  Base Unit

Servings:  2-4

Directions:
1.  Preheat grill.  If using the Xpress Platinum, preheat at setting 2.
2.  Spritz pan insert with non-stick spray.
3.  Chop the roast beef into bite-size pieces and set aside.

4.  Combine the red onion, mushrooms, and banana peppers.  Cook in grill for about 9 minutes, stirring every 3 minutes.

5.  Cut peppers in half vertically and remove the stems & seeds.

6.  Combine the cooked veggies and the roast beef.

7.  Line each pepper half with 1 slice of provolone cheese.

8.  Stuff peppers with meat & veggie mixture.

9.  Cook peppers in grill (2 at a time) for 15 minutes with the unit in the closed position.
10.  Place a slice of cheese on top of each pepper and cook for another minute to melt cheese.
11.  Remove peppers from grill and repeat with remaining 2 peppers.

Grilled Cheese Sophistiqué

 

Even grown-ups still love kid-favorites like mac & cheese, pizza, chicken nuggets, and grilled cheese.  The grilled cheese sandwich is the ultimate kid "dinner" and I must admit that even I (a self-proclaimed grown-up) enjoy a delicious, gooey, grilled cheese sandwich every now and then.  This version, the Grilled Cheese Sophistiqué (or Sophisticated Grilled Cheese), is a version completely for grown-ups - complete with a crunchy, Parmesan crust.  The flavor combination is complex, to say the least.  This is a sandwich that seems complicated, but is actually quite easy.  You won't be sorry you tried this one, I promise!

Ingredients:

• 1/4 cup shredded Parmesan cheese
• 1/8 cup olive oil
• 2 slices of potato bread
• 1 teaspoon Dijon mustard
• 2 teaspoons apricot preserves
• 2 slices Muenster cheese
• 1/2 cup baby arugula

Pan Insert to Use:  Base Unit

Servings:  1

Directions:
1. Preheat grill. If using the Xpress Platinum, preheat at setting 2.
2. Spritz pan insert with non-stick spray.
3. Spread Parmesan cheese onto a large plate and pour olive oil into a small bowl.
4. Brush one side of each bread slice with olive oil and then press each into the Parmesan, coating completely.

5. Place bread slices Parmesan-side-down onto a sheet of wax paper.  Spread one slice with the Dijon mustard, and spread the other slice with the apricot preserves.
6. Place 1 slice of Muenster cheese onto the slice with the preserves.  Cover with the baby arugula.

7. Place the second slice of Muenster on top of the arugula, and top with the second slice of bread, Parmesan facing up.

8. Place the sandwich into the grill and cook for 2-3 minutes per side.



Tuna Patties with Dill Dip

I'm not a huge fan of seafood, but I really enjoy finding new ways to prepare canned tuna.  I don't often crave meat, but when I do, tuna is usually where I land - probably because I lack protein and tuna is chock-full of it.  The dill dip for these patties is also a good stand-alone recipe.  If we ever have extra, we use it as a veggie dip (it's excellent with carrots, particularly) or a sandwich spread.  This is a slightly modified recipe that I got out of a cookbook that was given to charity ages ago. 

Ingredients:

• 1 cup sour cream
• 1/4 cup mayonnaise
• 2 teaspoons dried dill
• 1 teaspoon dried, minced onion
• 1 teaspoon dried parsley
• 1 slice whole-wheat bread
• 1 can tuna in water (5 oz)
• 4 green onions, chopped
• 1 egg, beaten
• 1/2 cup baking mix (Bisquick is the brand I used here)
• 1 tablespoon dijon mustard
• 1/4 teaspoon white pepper
• butter or margarine, for frying
• hamburger buns, optional

Pan Insert to Use:  Base Unit

Servings:  4 patties

Directions:
1.  Preheat grill.  If using the Xpress Platinum, preheat at setting 2.
2.  Combine the sour cream, mayonnaise, dill weed, minced onion, and parsley in a small bowl; mix well.  Refrigerate the dill dip (covered) for at least 1 hour so flavors can mingle.

3.  Break bread slice into 6 pieces and put into a food processor (or blender).  Chop until medium crumbs are formed; set aside.

4.  Drain can of tuna very well and flake tuna into a medium bowl.
5.  To the tuna, add bread crumbs, chopped green onions, beaten egg, baking mix, dijon mustard, and pepper; mix well.

6.  Form the tuna mixture into 4 patties.

7.  Place a small amount of butter or margarine into the grill and allow to melt.
8.  Place 2 patties into the grill and close lid.

9.  Fry for 5-8 minutes on each side, or until patties are nicely browned and done.

10.  Repeat with remaining 2 patties.
11.  Serve with dill dip.  If desired, place on a hamburger bun and serve as a sandwich.