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Classic Beef Burger

Classic Beef Burger

Ingredients

  • 500 g lean mince beef
  • 1 tbsp Worcestershire sauce
  • ½ tsp ground black pepper
  • 1 tsp garlic salt
  • ½ onion, finely chopped
  • 1 tbsp parsley, finely chopped
  • 4 large sesame seed hamburger buns
  • Lettuce
  • Tomato
  • Cucumber
  • Salad
  • Onion
  • 4 cheese slices
  • clocheServes 4
  • clock20 minutes
  • spoonsEasy
  1. Preheat the grill for 5 minutes.
  2. In a medium bowl, use your hands to mix together the mince, Worcestershire sauce, black pepper, garlic salt and onion until the ingredients are evenly distributed. Shape the mixture into hamburger patties.
  3. Place the hamburgers on the grill and cook for 7 - 8 minutes, or until cooked.
  4. Top the bottom halves of the hamburger buns with the burgers then cheese slices. Put the bottom bun halves under the grill for one minute until the cheese has melted.
  5. Top with tomato, tomato sauce, cucumber and lettuce then cover with top halves of the hamburger buns and serve with salad.
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Creamy Cheesy Chicken Parcels

Creamy Cheesy Chicken Parcels

Ingredients

  • 1 lean chicken breast with skin removed
  • 75 -100 g reduced fat cream cheese
  • 100 g fresh baby spinach leaves washed & dried
  • 1 tsp mustard powder
  • 1 tsp grated nutmeg
  • 1 tsp pepper
  • 2 flour tortilla wraps
  • clocheServes 2
  • clock15 minutes
  • spoonsEasy
  1. Place the dry spinach leaves onto a pre-heated grill for around 20 - 30 seconds until wilted. Remove and squeeze off any excess moisture with a kitchen towel.
  2. Place the chicken breasts on the grill for 6-8 minutes then remove and cut into strips.
  3. In a bowl, combine the chicken strips with the cream cheese and spinach and mix.
  4. Spoon onto the centre of the tortilla wraps, fold over the end to secure and roll up.
  5. Place on a hot grill and heat for 2 minutes until warmed.
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Curried Fish Goujons

Curried Fish Goujons

Ingredients

  • 1 large tuna, cod or salmon steak cut into strips
  • 25 g wholemeal flour
  • 1 egg white
  • 1 slice of fresh wholemeal bread broken into breadcrumbs
  • 1 tsp white pepper
  • 1/2 tsp medium curry powder (optional)
  • 1 medium carrot peeled & cut into thick sticks
  • 1 tsp clear honey
  • 1/2 tsp olive oil
  • 1 tsp paprika
  • 1 small sweet potato peeled & cut into thick wedges
  • clocheServes 2
  • clock20 minutes
  • spoonsMedium
  1. Cut the fish into strips. Mix the flour, curry powder and pepper together and place in a bowl. Put the egg white and breadcrumbs in separate bowls.
  2. Dip the fish goujons into the seasoned flour, then into the egg white and then into the breadcrumbs until well coated.
  3. Place on a pre-heated grill for 3 minutes (depending on thickness).
  4. Mix the carrots with the honey, oil and paprika and place on a hot grill for 5 - 7 minutes.
  5. In a bowl coat the sweet potato wedges with olive oil. Place on a hot grill and grill for 5 - 7 minutes.
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Grilled Salmon with Lemon Basil Butter

Grilled Salmon with Lemon Basil Butter

Ingredients

  • 4 salmon fillets
  • 1 tsp paprika
  • 1 tsp sugar
  • 115 g low fat margarine
  • 1 tbsp fresh basil, finely minced
  • 1 tbsp fresh lemon juice
  • 1 spring onion, finely chopped
  • clocheServes 4
  • clock10 minutes
  • spoonsEasy
  1. Preheat the grill for 5 minutes.
  2. Rub the salmon with paprika and sugar on both sides. Grill for 5 minutes or until the fish flakes easily and is cooked through.
  3. In a small bowl, blend the margarine, basil, lemon juice and spring onions.
  4. To serve, arrange each steak on a plate with some steamed vegetables and top with a generous spoonful of the lemon basil butter.




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Grilled Strawberry Maple Shortcake

Grilled strawberry maple shortcake

Ingredients

  • 1 low fat shortcake, cut into 8 slices
  • 60 ml maple syrup
  • 250 g fresh strawberries, cleaned & sliced
  • 250 ml non-fat whipped cream topping
  • clocheServes 4
  • clock10 minutes
  • spoonsEasy
  1. Preheat the grill, place the shortcake slices on the grill, brush with maple syrup and grill for 3 - 5 minutes, until the cake is toasted and completely warm.
  2. Put the slices on individual plates, top with strawberries and cover with whipped topping.
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Healthy Pizza Pitta Pockets

Healthy Pizza Pitta Pockets

Ingredients

  • 2 small wholemeal pitta breads
  • 1/4 small onion, thinly sliced
  • 2 tomatoes, thinly sliced
  • 2 mushrooms, thinly sliced
  • 1 tbps sweetcorn
  • Small piece green pepper, diced
  • 1 tbsp tomato puree
  • 1 tsp olive oil
  • 1 tsp mixed dried herbs
  • 2 slices lean ham or sliced turkey, cut into strips
  • 50 g reduced-fat mozzarella
  • clocheServes 2
  • clock10 minutes
  • spoonsEasy
  1. Slit open one side of the pitta breads and spread the tomato puree over the inner surfaces.
  2. In a bowl combine the thinly sliced onions, tomatoes, peppers, mushrooms, sweetcorn, ham or turkey, cheese and herbs together with the olive oil and mix well.
  3. Divide the mixture between the two pitta pockets and place on a hot grill.
  4. Grill for 3 - 5 minutes until fully heated through and the cheese has melted.
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Herbed Chicken & Mushroom Kebabs

Herbed Chicken & Mushroom Kebabs

Ingredients

  • 2 chicken breasts, skinned and boned
  • 500 g mushrooms
  • 1 tsp dried rosemary
  • 1 tbsp dried parsley
  • 1/2 tsp dried thyme
  • 60 ml lemon juice
  • 2 tbsp white vinegar
  • 125 ml non fat chicken stock
  • 1 tsp black pepper
  • 8 x 10 inch wooden skewers
  • clocheServes 4
  • clock15 minutes
  • spoonsEasy
  1. Soak the skewers in water, then pat dry.
  2. Use a dish with a lid. Mix the rosemary, parsley, thyme, juice, vinegar, chicken stock, salt and pepper in the dish.
  3. Cut the chicken into 25 mm cubes. Add the chicken and mushrooms to the dish, and turn till coated. Cover and refrigerate for 4 - 12 hours, turning occasionally.
  4. Thread the chicken and mushrooms on the skewers. Grill till cooked (5 - 7 minutes). Discard the marinade.
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Koftas with Basil Pita Bread

Koftas with Basil Pita Bread

Ingredients

  • 500 g lean minced lamb
  • 6 satay sticks, dampened/soaked
  • 1 onion, finely chopped
  • 2 clove garlic
  • 1 egg, lightly beaten
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 115 g stale breadcrumbs
  • Pepper
  • Olive oil
  • 6 pitta bread
  • 125 g salt reduced butter, softened
  • 2 tbsp chopped fresh basil
  • 1 tbsp of lemon juice
  • Black pepper
  • clocheServes 4
  • clock20 minutes
  • spoonsMedium
  1. Preheat grill for 5 minutes.
  2. Using hands mix the lamb, onion and garlic thoroughly. Mix in the cinnamon, allspice, breadcrumbs and pepper and shape the mixture around the satay sticks, leaving about half the stick uncovered. Brush lightly with olive oil.
  3. Grill the koftas until cooked as preferred.
  4. To make the Basil Butter, mix together the butter, basil, lemon juice and black pepper until well blended.
  5. Spread prepared Basil Butter onto lightly warmed pitta bread, wrap around the koftas and serve with tabouleh.
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Quick & Easy Grilled Bananas

Quick & Easy Grilled Bananas

Ingredients

  • 2 ripe bananas, peeled
  • 2 tbsp sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp walnuts, finely minced
  • clocheServes 2
  • clock5 - 10 minutes
  • spoonsEasy
  1. Mix the walnuts, sugar and cinnamon in a bowl.
  2. Split the bananas lengthwise, then across their width. Lay the bananas on the grill, flat sides uppermost, and spoon the mixture on top of them.
  3. Grill till the bananas are warm and the cinnamon and walnuts are slightly glazed (3 - 4 minutes).
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Vanilla Fruit Kebabs

Vanilla Fruit Kebabs

Ingredients

  • 1 tin pineapple chunks
  • 1 orange
  • 1 banana
  • 2 peachs / nectarines
  • 1 tsp brown sugar
  • 4 tbsp orange juice
  • 1 tsp vanilla extract
  • 8 x 10 inch wooden skewers
  • 200 ml fruit fromage frais
  • 1 tsp vanilla extract
  • clocheServes 4
  • clock15 minutes
  • spoonsEasy
  1. Soak the skewers in water, then pat dry.
  2. Cut the fruit into chunks and marinade for 10 minutes in the orange juice, brown sugar, and half the vanilla extract.
  3. Thread the fruit chunks on the skewers. Grill for 4 - 6 minutes.
  4. Mix the fromage frais with the remaining vanilla extract as a dip.
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Warm Asian Style Noodle Salad

Warm Asian Style Noodle Salad

Ingredients

  • 60 g buckwheat or soba noodles, cooked & drained
  • 250 g of pre-cooked tofu, drained & cut into cubes
  • 1 garlic clove, crushed
  • 1 red chilli finely chopped
  • 2 tbsp reduced sodium soya sauce
  • 1 tsp sweet chilli dipping sauce
  • 1 tsp sesame oil
  • Juice of 1/2 lime
  • 1 carrot, peeled & grated into long strips
  • 1 head of pak choi, shredded
  • 1/2 courgette cut into long strips
  • 1/2 red onion cut into strips
  • Small handful of fresh coriander leaves
  • clocheServes 2
  • clock15 minutes
  • spoonsEasy
  1. Combine all the marinade ingredients in a bowl, add the cubes of tofu and leave for a few hours in the fridge or overnight.
  2. Place the marinated tofu onto a pre-heated grill and cook for 2 - 3 minutes until golden brown. Remove and set aside.
  3. Place the carrot and courgette strips, pak choi and onion onto the hot grill and wilt down for around 30 seconds to 1 minute.
  4. Place the cooked warm noodles on a serving dish, top with the wilted vegetables and the grilled tofu. Scatter with the torn fresh coriander leaves and a squeeze of lime juice to serve.
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