Contributed by Paul Seaburn, Catalogs.com Top 10 Guru

I’m old enough to remember when George Foreman was the world heavyweight boxing champ.

Later he was a minister with a houseful of sons all named George. So it amazes me how many people only know him as the “guy with the grill.” It’s a wonderful grill, perfect for low fat cooking and for grilling indoors during the winter. I’m a fan of George the man, George the man of the cloth and George the man with the grill.

Here are my favorite top ten George Foreman Grill recipes for the two-sided grill.

10. Slugger Salmon and Dijon Mustard

Preheat the grill on medium. In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons soy sauce, 2 tablespoons Dijon mustard and one minced shallot. Sprinkle four 6-ounce skinless salmon fillets on both sides with salt and pepper. Place them on the grill (you may have to do them in two batches depending on the size of your grill) and brush them with one-quarter of the Dijon sauce. Grill for two minutes, brush with another one-quarter of the sauce and grill for two more minutes. The salmon will flake when done and the center will still be pink. Serve with the rest of the sauce.

9. Macho Maple Pork Tenderloins

Combine in a seal-able plastic bag 1 tsp dried thyme leaves, 1/2 tsp dried marjoram leaves, 1/2 tsp salt, 1/8 tsp pepper, 2 cloves minced garlic, 2 tbsp maple syrup, 2 tbsp chicken broth, 1 tbsp lemon juice and 1 tbsp melted butter. Cut 1-1/2 pounds pork tenderloin into 1/2″ slices and add them to the bag. Seal the bag, shake well to coat the pork and refrigerate for one to two hours. Remove the pork and discard the bag and marinade. Grill the slices for 4-7 minutes until cooked thoroughly.

8. Round One Steaks

Combine in a sealable plastic bag 1/4 cup fresh lemon juice, 3/4 cup orange juice, 1/4 cup vegetable oil, 2 tbsp chopped fresh parsley, 2 tbsp minced garlic, 1 small onion – peeled and chopped, 1 bay leaf, 1 -2 tsp Italian seasoning and 1 tsp black pepper. Place 2 boneless strip steaks in the bag, seal and shake until coated and refrigerate for 5 hours. Remove the steaks and discard the bag and marinade. Grill the steaks to your preferred doneness.

7. Saved By The Bell Ham and Cheese

Mix 6 tbsp softened butter, 1 1/2 tsp garlic powder and 1 tsp dried parsley in a small bowl. Make two sandwiches starting with one slice whole wheat bread, 1 slice mozzarella cheese, 3 slices country ham, 1 slice onion, 1 slice cheddar cheese and top with another slice of whole wheat bread. Spread the top and bottom of the sandwiches with the butter mixture and grill until hot and toasted.

6. Rock’em Sock’em Rueben Sandwich

Spread 8 slices of rye bread with thousand island dressing. Drain and rinse a 16-ounce can of sauerkraut and divide it equally on four slices. Place two slices of deli corned beef and two slices of Swiss cheese on each and cover with the remaining four slices of rye bread. Spray cooking spray on the outsides of the sandwiches, then grill until browned and heated.

5. Crushed Cajun Teriyaki Chicken

Pound two skinless, boneless chicken breasts to one inch thickness and cut each in half. Rub each piece with 1 tsps Cajun seasoning, then grill on medium for 5 to 6 minutes or until done. Brush each with teriyaki sauce and remove from grill.

4. Count to Ten Turkey Burgers

Mix together 3/4 pound ground skinless turkey breast, 1/4 cup finely chopped apple, 1/4 cup finely chopped parsley, 1/4 cup seasoned bread crumbs and 1/2 teaspoon salt. Divide into four patties and grill until done.

3. Pound-for-Pound Best Butter Pecan Pound Cake

Thaw a 10 ounce frozen loaf pound cake and cut into 8 slices. Mix together 1/2 cup softened butter, 1/4 cup brown sugar and 1/4 tsp cinnamon in a small bowl. Spread the butter mix on each slice and cover with 1 cup chopped pecans. Grill the slices for 2-3 minutes until the cake is heats and the pecans are browned. Drizzle 1/2 cup caramel ice cream topping over the slices and serve warm.

2. Victorious Veggie Burgers

Grate 2 cloves garlic and 2 onions, add to 2 tsp olive oil in a skillet and heat over low heat for 5 minutes. Add 2 shredded carrots, 1 shredded zucchini and 1 shredded summer squash and heat for 2 minutes. Remove from heat and pour into a bowl until cool. Add 1 1/2 cups rolled oats, 1/4 cup shredded cheddar cheese, 2 beaten eggs and 1 tbsp soy sauce. Mix and form into 4 patties, then place the patties in the refrigerator for 1 hour. Dredge the patties in 1 1/2 cups flour, then grill for 5 minutes until golden brown and completely heated. Place on buns and add your favorite condiments.

1. Sugar Ray Lemon Pepper Tuna

Combine 2 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp lemon pepper seasoning, 1/2 tsp salt and 1 tsp grated lemon peel in a small bowl. Rub the mix into both sides of four 6-ounce tuna steaks. Cover the tuna and refrigerate for 1-2 hours. Cook for 2-3 minutes per each 1/2″ of tuna thickness until done as desired.