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Remove panini; let rest for 5 minutes on a wire rack. Cut in half on the diagonal; serve warm. Nutritional information per panini: Calories 360 (49% from fat) • carb. 26g • pro. 20g • fat 19g • sat. fat 9g • chol. 50mg • sod. 940mg • calc. 486mg • fiber 1g Brie, Apple and Onion Panini Makes 2 panini 4 slices multigrain bread . tablespoon extra virgin olive oil 1 small apple, thinly sliced . small/medium onion, sliced 2 ounces Brie . teaspoon ground cinnamon . teaspoon sea salt Preheat the Cuisinart® Griddler™ Jr. in the closed position to medium while assembling panini. Brush one side of each slice of bread with olive oil. Lay two slices of bread on work surface, oiled side down. Assemble the panini in the following order: apple, onion and Brie. Sprinkle the cinnamon and salt over each panini. Top with second slice of bread, oiled side up. Arrange panini evenly spaced on the bottom grill plate of the preheated Griddler™ Jr.; apply medium pressure to handle for about 30 seconds. Grill panini for 3 to 4 minutes, or until crust is crispy with well-marked grill lines, and filling is hot. Remove panini. Cut in half on the diagonal; serve warm. Nutritional information per panini: Calories 300 (40% from fat) • carb. 35g • pro. 12g • fat 14g • sat. fat 6g • chol. 30mg • sod. 770mg • calc. 107mg • fiber 6g Three-Cheese and Avocado Quesadillas Substitute any of your favorite cheeses to make this quesadilla recipe your own. Makes 2 quesadillas nonstick cooking spray 1 ounce manchego, shredded 1 ounce sharp Cheddar, shredded 1 ounce Monterey Jack, shredded . teaspoon sea salt . teaspoon freshly ground black pepper 1 teaspoon fresh lime juice 4 6-inch corn tortillas . medium avocado, sliced Lightly coat the grill plates of the Cuisinart® Griddler™ Jr. with the nonstick cooking spray. Preheat in the closed position to high while assembling quesadillas. In a small bowl, toss the cheeses, salt, pepper and lime juice to combine. Lay two tortillas on the work surface. Divide the cheese mixture equally between the two tortillas, leaving a .-inch border. Top with the avocado slices and the reserved tortillas. Arrange quesadillas evenly spaced on the bottom grill plate of the preheated Griddler™ Jr.; apply medium pressure to handle for about 1 to 1. minutes, or until the cheese is melted. Remove quesadillas. Let rest for about 2 minutes before serving. Nutritional information per quesadilla: Calories 340 (53% from fat) • carb. 29g • pro. 14g • fat 22g • sat. fat 10g • chol. 40mg • sod. 550mg • calc. 408mg • fiber 6g Chicken Quesadilla Wraps Makes 2 servings 1. cups shredded/chopped cooked chicken . cup chopped cooked onion sauteed until tender) 2 tablespoons chopped jalapenos . cup shredded lowfat Cheddar or Monterey Jack 2 10-inch flour tortillas or wraps (can use plain, herb, spinach) Preheat the Cuisinart® Griddler™ Jr. in the closed position to high while assembling wrap. In a small bowl, combine the chicken, onion and jalapenos. Sprinkle half the cheese in the center of each tortilla; top with the chicken mixture, keeping the chicken mixture in a “log” about 1. inches wide and 4 to 5 inches long in the center of the tortilla. Fold one side over the filling lengthwise to cover; fold top and bottom over short sides to cover; fold last side over to close. Turn over so the last flap is on the bottom. Arrange wraps evenly spaced on the bottom grill plate of the preheated Griddler™ Jr.; close, applying medium pressure to handle for about 30 seconds. Grill wraps for 3. to 4 minutes, or until tortilla is warmed with nice grill markings, filling is warmed and cheese is melted. Remove wraps. Serve immediately. Nutritional information per serving: Calories 830 (46% from fat) • carb. 49g • pro. 64g • fat 42g • sat. fat 17g • chol. 165mg • sod. 3700mg • calc. 360mg • fiber 4g Brie Stuffed Beef Fillets with Herb Crust The filets take less than 10 minutes to cook, making this a perfect weeknight treat for your family. Makes 2 servings 1 tablespoon herbes de Provence . teaspoon kosher salt . teaspoon freshly ground black pepper 2 beef tenderloin fillets, about 6 ounces each 1 ounce Brie, cold, cut into 2 equal pieces . tablespoon extra virgin olive oil Place the herbes de Provence, salt and pepper in a small bowl. Stir to blend; reserve. Using a sharp knife, cut a horizontal slit in the side of one fillet; carefully cut into the center to create a pocket – do not cut all the way through to the sides. Repeat for the other fillet. Place . ounce of the cheese in each pocket – press the open sides together tightly. Drizzle the fillets with the olive oil and rub in to coat completely and evenly. Sprinkle the herb mixture on both sides and press into the fillet. Refrigerate for 20 to 30 minutes before grilling. (Fillets may be prepared up to 8 hours ahead and refrigerated). Preheat the Cuisinart® Griddler™ Jr. in the closed position to high. Arrange the fillets evenly spaced on the preheated grill. Close; apply light pressure to handle for abou...

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