Grilled Parmesan-Ranch-Chicken Packs

4 boneless skinless chicken breasts (4 to 5 oz each)

1/2 teaspoon salt-free garlic-herb blend

1/2 cup reduced-fat ranch dressing

1/4 cup water

2 cups quartered small red potatoes

1 cup ready-to-eat baby-cut carrots, cut in half lengthwise

1/4 lb fresh green beans, trimmed

1/3 cup finely shredded Parmesan cheese

1. Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil; spray with cooking spray. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil. Drizzle 1 tablespoon of the dressing over each breast.
2. In medium bowl, mix remaining 1/4 cup dressing and the water. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese.
3. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
4. Place packets on grill over medium heat. Cover grill; cook 10 minutes. Rotate packets 1/2 turn; cook 5 to 15 minutes longer or until vegetables are tender and juice of chicken is clear when center of thickest part is cut (170°F).
5. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

Grilled Honey-Cumin BBQ Pork Packs

1/2 cup barbecue sauce

1/4 cup honey

2 teaspoons ground cumin

4 pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds)

2 large ears corn, each cut into 6 pieces

1 cup baby-cut carrots, cut lengthwise in half

2 cups (from 1-pound 4-ounce bag) refrigerated cooked new potato wedges

1 teaspoon salt

1. Heat coals or gas grill for direct heat. Spray half of one side of four 18×12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3. pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
3. Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.

Grilled Pineapple-Chicken Kabob Packs

1/3 cup pineapple preserves

2 tablespoons packed brown sugar

1 tablespoon soy sauce

1/4 teaspoon crushed red pepper

4 boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)

1 medium red bell pepper, cut into 1 1/2-inch cubes

1 medium green bell pepper, cut into 1 1/2-inch cubes

1 cup pineapple chunks

1/4 teaspoon salt

1. Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
2. Cut 4 (24×12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3. Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

Grilled Cheddar Burgers and Veggies Packs

1 pound lean ground beef

1 cup shredded Cheddar cheese (4 ounces)

1 tablespoon Worcestershire sauce

2 medium green onions, chopped (2 tablespoons)

1 teaspoon peppered seasoned salt

2 medium yellow Yukon potatoes, thinly sliced

1 1/2 cups baby-cut carrots

12 cherry tomatoes, cut in half, if desired

4 medium green onions, sliced (1/4 cup)

1/2 teaspoon peppered seasoned salt

1. Heat coals or gas grill for direct heat. Spray half of one side of four 18×12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
3. Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil.

Grilled Taco Burger and Potato Packs 1

lb lean (at least 80%) ground beef

1/2 cup Progresso® plain bread crumbs

2 tablespoons Old El Paso® taco seasoning mix (from 1 oz package)

1/4 cup milk

3 cups frozen southern-style diced hash-brown potatoes (from 32-oz bag)

1 cup Old El Paso® Cheese ‘n Salsa dip

1. Heat gas or charcoal grill. In medium bowl, mix ground beef, bread crumbs, taco seasoning mix and milk until well blended. Shape mixture into 4 (4-inch) patties. In another medium bowl, mix frozen potatoes and dip.
2. Cut 4 (18×12-inch) sheets of heavy-duty foil. Place 1 patty on each; top with 1/4 of potato mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
3. When grill is heated, place packets, seam side up, on grill over medium heat; cover grill. Cook 15 to 25 minutes, rearranging packets several times, until patties are thoroughly cooked.

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