1 large chicken breast
1/2 teaspoon crushed garlic
2 slices onion
1/2 medium green bell pepper
Pinch of oregano
Pinch of curry powder
Place chicken in foil and top with the remaining ingredients. Close up foil. Place on grill and cook until done.
Posted by bettyboop at recipegoldmine.com 10/5/2001 9:28 am
Source: My sister in Texas
Serves: 2
2 tablespoons room temperature sweet butter
2 tablespoons packed brown sugar
generous pinch of cinnamon
1 comice or Anjou pear
1 navel orange halved
Preheat oven to 350 degrees F.
Blend together butter, brown sugar and cinnamon in a small bowl and set aside.
Cut pear in half and remove core and cut off stem and blossom end. Do not peel the pear.
Place each pear half cored side up on a large square of doubled heavy duty foil. Scoop up 1/2 of the butter sugar mixture and form into a ball and press into pear cavity.
Gather foil up around pear and squeeze juice from 1 orange half over pear. Close foil around pear. Repeat with other half.
Place wrapped pears on a baking sheet and bake until very soft, about 1 hour. Remove pear from foil and place on plate, drizzle with caramel sauce.
This would be great topped with fresh whipped cream.
4 skinless, boneless chicken breasts
4 potatoes, quartered lengthwise
1 bell pepper, cut into 8 strips
8 to 12 tablespoons honey mustard barbecue sauce
4 pieces (12-inch long) aluminum foil
Place each breast on a piece of foil. Salt and pepper to taste. Place 4 potato quarters and 2 strips bell pepper on each breast. Cover with 2 to 3 tablespoons barbecue sauce. Wrap in foil, and place in baking dish. Bake at 350 degrees F for 45 minutes or until done.
Source: Recipe and photo used with permission of Reynolds Kitchens. 4 sheets (12×18-inches each) Reynolds Wrap? Preheat oven to 450 degrees F or preheat grill to medium-high. Center one-fourth of corn on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with shrimp and salsa. Drizzle with lime juice and oil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 14 to 18 minutes on cookie sheet in oven or grill 12 to 16 minutes in covered grill. Serve with Chili Rice. To prepare rice while packets are cooking, combine chicken bouillon granules, chili powder and brown rice; cook following package directions. Number of servings: 4 Nutrition Information: (Per Serving) calories 387 grams fat 4 milligrams cholesterol 223 milligrams sodium 771 grams carbohydrates 61 grams protein 31
Sonoran Shrimp Packets
width="180" height="200" alt="Sonoran Shrimp Packets Recipe">
Everyday? Heavy Duty Aluminum Foil
1 (10 ounce) package frozen whole kernel corn, thawed
1 pound medium uncooked shrimp, peeled and deveined
1 cup salsa
4 teaspoons lime juice
1 teaspoon roasted garlic oil or olive oil
1 teaspoon chicken bouillon granules
1 teaspoon chili powder
2 cups instant brown rice
4 servings
3 tablespoons olive oil
1 teaspoon each minced garlic, dried thyme and salt
2 medium zucchini, cut into 2-inch chunks
4 ears corn, cut into 1-inch pieces
1 pound shelled and deveined shrimp
8 thin slices lemon
Preheat oven to 450 degrees F.
Combine oil, garlic, thyme and salt. Add zucchini, corn and shrimp; toss. Divide mixture and place on 4 (14 x 18-inch) pieces heavy-duty foil. Top with lemon slices. Fold top and ends, leaving room for heat circulation. Place on baking sheet. Bake for 15 minutes; remove packets from oven and let stand 5 minutes before opening.
Nutritional Information: Per serving: 303 cal., 38% from fat; 27 g protein; 13 g fat (1.9 g sat); 21 g carbo (4 g fiber); 766 mg sodium; 172 mg chol
4 boneless chicken breast halves
1 cup pizza sauce
1 cup shredded mozzarella cheese
20 slices pepperoni
1/2 cup chopped green bell pepper
1/2 cup chopped onion
Preheat oven to 450 degrees F or grill to medium-high. Spray one side of a 12 x 18-inch sheet of heavy duty aluminum foil with nonstick cooking spray.
Center one chicken breast on the sprayed side of foil. Spoon 1/4 of the pizza sauce over chicken. Top with 1/4 each of the pepperoni, vegetables and cheese.
Fold foil into packet. Repeat with remaining chicken breasts. Bake for 18 to 23 minutes on a cookie sheet in the oven or grill for 10 to 12 minutes, covered.
NOTE: Substitute or add your favorite pizza toppings.
1/2 pound sliced fresh mushrooms
2 (15 ounce) cans pinto beans, rinsed and drained
1 1/2 teaspoons minced garlic
6 boneless, skinless chicken breast halves (about 1 1/2 pounds total)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 orange slices
2 tablespoons butter, melted
6 tablespoons frozen orange juice concentrate, thawed
Preheat the grill to medium-high heat. Cut six 12 x 16-inch rectangles of aluminum foil.
Layer the mushrooms, pinto beans, and 1/4 teaspoon garlic in the center of each rectangle. Top with the chicken breasts and season with the salt and pepper. Top with the orange slices; drizzle with butter and orange juice concentrate. Bring the edges of the foil together and seal the ends of the foil well.
Place the packets on the grill rack, cover and grill for 20 to 25 minutes, or until no pink remains in the chicken and the juices run clear.
Links