what can i make with a sandwich maker?

armin a

gimeeee some recipes please.....

Answer
you can actually use it like healthy grill to cook just about anything such as griddled chicken and/or vegetables.
I would suggest a great alternative to regular cheese toastie are 'quesadillas' tortilla wraps filled with ham or cheese ( I add a little sundried tomato sauce). They are amazing

Is it possible to make healthy ice cream?

xXxCCHILLx

Can you make homemade icecream healthy enough were you can eat it everyday and not have to worry about it being bad for you and gaining weight from it? Using an icecream maker

Answer
Yes it is possible to make Healthy Homemade Ice Cream.
===========================================
Cherry & White Chocolate Chunk Ice Cream
Ingredients

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
1/2 cup fresh or frozen chopped cherries
1/2 cup white chocolate chunks
Preparation

Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturerâs directions. During the last 5 minutes of freezing, add cherries and white chocolate chunks to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Nutrition
Per serving: 307 calories; 10 g fat ( 6 g sat , 3 g mono ); 91 mg cholesterol; 47 g carbohydrates; 11 g protein; 2 g fiber; 115 mg sodium; 627 mg potassium.
http://www.eatingwell.com/recipes/cherry_white_chocolate_chunk_ice_cream.html
****************************************************************
Chocolate Cookie & Walnut Crunch Ice Cream
Ingredients

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
3/4 cup chopped chocolate sandwich (or wafer) cookies
1/4 cup chopped toasted walnuts, (see Tip)
Preparation

Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturerâs directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Tips & Notes
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker
Tip: Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.
Nutrition
Per serving: 308 calories; 11 g fat ( 4 g sat , 3 g mono ); 89 mg cholesterol; 46 g carbohydrates; 11 g protein; 3 g fiber; 151 mg sodium; 607 mg potassium.
http://www.eatingwell.com/recipes/chocolate_cookie_walnut_crunch_ice_cream.html
***************************************************************************
Key Lime Pie Ice Cream
Ingredients

1 1/2 cups 2% reduced-fat milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can fat-free sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges (optional)

Preparation

Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.
http://www.health.com/health/recipe/0,,10000000682960,00.html

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Fellow college students, what are your favorite meals and snacks that you can prepare in your dorm room?

healthy sandwich maker recipes image

Skylark

I have four papers that are each going to be in excess of forty pages to finish writing in addition to final exams to prepare for, so I'm planning to become a part-time hermit the next few weeks and have all weekday lunches and snacks in my room while working. I am fortunate to live in a sorority house that has a wonderful chef who makes dinner for us, so I'll continue to dine with my friends at night, but am going to skip eating out for lunch and snacks as much as possible until the end of the quarter. I'm planning a trip to Trader Joe's on Thursday to stock up on groceries, and am hoping to get suggestions for simple, healthy meals to make during my upcoming self-imposed solitary confinement sentence. I've been making either a fruit smoothie or corn on the cob and a salad whenever I stay in for lunch, but I think I need to diversify my diet a little.

What snacks and foods do you keep in your dorm room? What meals do you make most often? If you have a meal plan, how frequently do you eat in your room instead of in a dining hall or elsewhere?

I'd also welcome answers from non-students who might be able to provide recipes or ideas for relatively healthy vegetarian meals and snacks that I could make in my little room. I have a mini-fridge, blender, microwave, coffee maker, and a nifty toaster oven with a four-slice toaster built in, so I could set my culinary goals a bit higher than animal cracker and yogurt parfaits or smoothies.

Bonus Question ~ How much longer do you have until winter break? : )

Answer
hey- ouch! 4 papers! >.<

btw, 'a smoothie or corn on the cob' is NOT lunch!! does your mother know????? :D

when i first left home i survived for ages on a sophisticated diet of crisps, cheddar cheese on digestive biscuts (heaven) and milkshakes, and had ice cream and pizza for breakfast simply because i could (oh, youthful rebellion -_-). food groups- covered.
anyway, on my foundation course(pre uni) and first year i was in a house share, where my lovely house mate harriet introduced me to her sandwich toaster. i then graduated to living off bread with ANYTHING made molten and delish inbetween said bread. its actually a classic student staple- warm/hotter than the sun if you add chutney/tomatoes, so good in winter, and easy and quick. you can make a bunch then stack them sideways (otherwise the bottoms tend to get soft if left on a plate)- cheese, even avocado is fine, pesto mmmmm all becomes perfection. if you like toast, you will LOVE toasted sandwiches!! it seals the filling inside and is just *magical*.

~now i live alone and im more adult (ha!) i still dont really cook much unless i have someone round. busy food- soft wraps- im not sure what youd call them in the US- tortilla wraps? the soft wrap thingies- grill lightly then add hummous, baby spinich, watercress, rocket etc. chop some peppers, or add grilled from a jar.

~a good salad is grated carrot (some blenders can manage this), with sultanas, and a dressing of lemon and olive oil (not extra virgine)- its very sweet. roast chopped carrots in a pan covered w foil; makes a nice mash. stir in normal mash stuff- butter, cream, cheese, tofu etc, and sprinkle some chopped watercress or spinich.

~hummous is pretty cool cos you can add almost anything to it, and change its flavour beautifully, but its a good, filling, healthy carb. try pomegranete seeds (honestly!!), pesto, blitz with some sundried toms, or paste, avos too are good- good oils, but also filling. if you buy too many you can blitz one up w soy etc milk and grated nutmeg (sounds vile, tastes incredible), for a smoothie.

~scatter some assorted nuts on a tray and roast them- shake the pan to get them even; about 3 mins. drizzle some oil over then, and season. there are really nice tubs of nuts and seeds done this way from wholefoods etc, but its easy to make your own.

~once in a while i treat myself to a ciabatta sarnie~ lightly toast a split loaf, then top with blue cheese- return to the grill til it starts to bubble. spread pesto over it and slices of tomato. SOOOOO good i want to marry it. bruschetta is also good, and you can eat the filling as a salad- chopped toms, garlic, basil and torn mozarella, w a splash of olive oil.

end of term is now as im off sick. catching up w Neighbours. i know, right- you're impressed w my stella levels of sophisticaton!

good luck with your work! X

Is it possible to make healthy ice cream?

xXxCCHILLx

Can you make homemade icecream healthy enough were you can eat it everyday and not have to worry about it being bad for you and gaining weight from it? Using an icecream maker

Answer
Yes it is possible to make Healthy Homemade Ice Cream.
===========================================
Cherry & White Chocolate Chunk Ice Cream
Ingredients

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
1/2 cup fresh or frozen chopped cherries
1/2 cup white chocolate chunks
Preparation

Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add cherries and white chocolate chunks to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Nutrition
Per serving: 307 calories; 10 g fat ( 6 g sat , 3 g mono ); 91 mg cholesterol; 47 g carbohydrates; 11 g protein; 2 g fiber; 115 mg sodium; 627 mg potassium.
http://www.eatingwell.com/recipes/cherry_white_chocolate_chunk_ice_cream.html
****************************************************************
Chocolate Cookie & Walnut Crunch Ice Cream
Ingredients

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
3/4 cup chopped chocolate sandwich (or wafer) cookies
1/4 cup chopped toasted walnuts, (see Tip)
Preparation

Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Tips & Notes
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker
Tip: Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.
Nutrition
Per serving: 308 calories; 11 g fat ( 4 g sat , 3 g mono ); 89 mg cholesterol; 46 g carbohydrates; 11 g protein; 3 g fiber; 151 mg sodium; 607 mg potassium.
http://www.eatingwell.com/recipes/chocolate_cookie_walnut_crunch_ice_cream.html
***************************************************************************
Key Lime Pie Ice Cream
Ingredients

1 1/2 cups 2% reduced-fat milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can fat-free sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges (optional)

Preparation

Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.
http://www.health.com/health/recipe/0,,10000000682960,00.html

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What would a nice healthy snack be?

Is it possible to make healthy ice cream?

healthy sandwich maker recipes image

xXxCCHILLx

Can you make homemade icecream healthy enough were you can eat it everyday and not have to worry about it being bad for you and gaining weight from it? Using an icecream maker

Answer
Yes it is possible to make Healthy Homemade Ice Cream.
===========================================
Cherry & White Chocolate Chunk Ice Cream
Ingredients

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
1/2 cup fresh or frozen chopped cherries
1/2 cup white chocolate chunks
Preparation

Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add cherries and white chocolate chunks to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Nutrition
Per serving: 307 calories; 10 g fat ( 6 g sat , 3 g mono ); 91 mg cholesterol; 47 g carbohydrates; 11 g protein; 2 g fiber; 115 mg sodium; 627 mg potassium.
http://www.eatingwell.com/recipes/cherry_white_chocolate_chunk_ice_cream.html
****************************************************************
Chocolate Cookie & Walnut Crunch Ice Cream
Ingredients

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
3/4 cup chopped chocolate sandwich (or wafer) cookies
1/4 cup chopped toasted walnuts, (see Tip)
Preparation

Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Tips & Notes
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker
Tip: Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.
Nutrition
Per serving: 308 calories; 11 g fat ( 4 g sat , 3 g mono ); 89 mg cholesterol; 46 g carbohydrates; 11 g protein; 3 g fiber; 151 mg sodium; 607 mg potassium.
http://www.eatingwell.com/recipes/chocolate_cookie_walnut_crunch_ice_cream.html
***************************************************************************
Key Lime Pie Ice Cream
Ingredients

1 1/2 cups 2% reduced-fat milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can fat-free sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges (optional)

Preparation

Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.
http://www.health.com/health/recipe/0,,10000000682960,00.html

Are there any recipes for a Potato Sandwich?

Don't answer if you don't know. I hate potato salad! I hate sweet potato/yams! So please, don't recommend those. No toppings like tomatoes, spinach, onion, relish, mayo, sweet cream, cream cheese, pepper jack or garlic. Thanks
NO eggs! I don't want my sandwich to be sweet either!

Answer
from the web page (below):
Potato Paneer Sandwich is a yummy and nutritious ,healthy snack that can be made up in minutes. It is great for breakfast, brunch , lunchboxes and even for traveling.This is one of the easiest and tastiest dish.


Ingredients:

1Potato - Boiled and mashed/grated
1 Carrot - grated (Optional)
1 Onion - Finely Chopped
Paneer - grated
1/2 tsp Garam masala
Salt to taste
1/2 tsp Chat masala (Optional)
1/2 tsp Amchoor - Dried Mango powder
1/2 tsp Red chilli powder
4 Bread Slices
Sandwich maker


Method:-

1) Boil ,Peel and mash the potatoes well.
2) Grate the paneer and carrot.
3) Mix all of the above ingredients Mashed potatoes, grated paneer, finely chopped onions, grated carrot, salt, chilli powder, garam masala powder,chat masala,dried mango powder and adjust the masala according to your taste.Mix well.
4) Take a slice of bread and butter one side of it, put the masala on it and cover with another slice of bread.
5) Apply butter on the top of the covered bread so that it can toast and get golden brown. Toast it in a sandwich maker.
6) Serve with Ketchup and green coriander/mint chutney.

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I just got married and I need ideas for cooking?

Q. In my gift list I wanted a George Forman grill but I have no idea for what recipes or how can I use it. I got one of those rice maker pots (I believe you can also used to stem vegetables). What are the best recipes to make mashed potatoes (from scratch) the best tasting stem vegetables,etc
Before I got married I never cook so I am kind of lost. What is the best way to learn. Food Network Channel or buying cook books. Thank you for your help

A. So happy for you and your husband Sandra....nice to see you want to "cook" that is the most important part of this thing we call "eating"....decisions, decisions, decisions! I've been married for over 40 years and if I had to start from scratch..I think having a pantry of spices and herbs would be something very important so when I went to cook I'd have correct flavors for the meats and veggies and desserts I'd be preparing.

I'd sit down with a notebook and ask your husband what are his favorites...main courses and also yours plus salads, desserts and beverages. Then you can start your grocery list with the aid of the newspaper check for the sales that usually come out on Wednesday or Thursdays depending on where you live..and the coupons you clip to save a few dollars at the store.

Start with the weekend...planning for the day you are off from work. If you decide you want to cook a "roasted chicken" on Sunday then you will have leftovers for the next day. One day it can be used hot....and the next day cold in a big salad and if you have more left put it in a sandwich.

If you have just one cup of chicken left it's great in a stir fried rice dish. You just need some cooked cold rice, onions, peanut oil...garlic, frozen peas thawed soy sauce and 1 egg beaten and cooked in margarine like a pancake...you cut it up in ribbons..and mix lightly at the end of the cooking...heat the wok or deep frying pan add the oil and then saute the onions add the rice and other ingredients...it's ready in no time...

The extras you have in the refrigerator and on the shelves help make the meal complete..like cheeses, pickles, breads, fruit canned or fresh...instant puddings..or cooked puddings.. and beverage and you can't forget dessert.

I suggest a "first cookbook" a basic one...all the cooks on the food channel have their own book out but you really need a basic one that their's might not include the basics you need. How to make a white sauce..cheese sauce...how to make gravy...or a plain pasta sauce....those kinds of things and measuring equivalents one egg equals a tablespoon of mayonnaise that kind of thing. One cookbook that has been around for many many years is the "better homes and gardens cookbook"....or "the joy of cooking". You can go to a bookstore and ask the salesperson which one they suggest for a basic one.

then you can add other cookbooks as you go....

You can shop just the produce isle and dairy section and end up with a healthy menu eating salads...cheeses etc...depends on your tastes and diets.

Usually Americans plan around a "meat" then add a vegetable, salad and bread...beverage and dessert.

Now that our country is multi-ethnic there are so many choices we can make Italian, Mexican, Asian..you name it..Take that roasted chicken and make it differently each Sunday! LOL

I could go on and on..if you would like more help please write to me anytime I'm happy to share anything I know with you...

I wish you both the very best in your new life together...Happy spring and stay happy and healthy!
Hugs Mama Jazzy Geri.......italmama6060@yahoo.com

Original Question

What would a nice healthy snack be?

Q. I need some recipes or some sites with recipes that are healthy and don't take much preparation.

A. Ok, sort of a mini meal, but here it goes.
A slice of wheat bread (preferably whole wheat) or two
red pasta sauce or pizza sauce (pasta tends to have less salt, but just check)
low fat cheese

Put the sauce and a little bit of cheese on the bread. Either fold over the one slice, or put another slice on top.
If you have a sandwich maker, brush sandwich with olive oil (or canola oil) and grill. Really, however you would make grilled cheese. Do the same here.
Get creative, you could use this as part of a meal; add some cooked chicken to the sandwhich or add other toppings like mushrooms or other veggies.

Original Question

what to do with marinated chicken fillets?

Q. my mam left some marinated chicken fillets in fridge for dinner. any healthy, simple tasty recipes?

A. Grill them, slice or dice, then:

--put inside a folded tortilla w/ chz and salsa and make quesadillas. Just grill on a griddle or in a panini maker.
--toss w/ pasta and butter/lemon and some pasta cooking water to make a sauce
--serve over caesar salad for chicken caesar salad
--grill some onions and bellpeppers along w/ meat and make fajitas in flour tortillas
--Cut in half horizontally (to make 2 really thin slices), keep marinating, then grill and serve on ciabatta bread w/ L&T and ranch dressing for sandwiches

Original Question

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