GRILLED MEAT AND VEGGIE BUNDLES RECIPE BY TASTY
A complete foil pack meal! This meat and veggie bundle is quick to prep and easy to clean up at the campsite!
Provided by Hitomi Aihara
Categories Dinner
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Prepare a grill or campfire for medium heat.
- In a medium bowl, gently mix together the ground beef, bread crumbs, and French onion soup mix until well combined.
- Lay out 6 large rectangles of heavy duty aluminum foil, about 20 x 12 inches (50 x 30 cm) each.
- Place about 6 potatoes and 4 carrots on a piece of foil. Season with salt and pepper. Form about 5 ounces of beef mixture into a patty and place on top of the vegetable pile. Fold the foil over and crimp the edges to seal. Repeat with the remaining ingredients.
- Place the packets on the grill over medium heat. Cook for 15-20 minutes, until the potatoes are tender and the beef patties are cooked through.
- Let cool for a few minutes, then carefully unwrap the packets. Glaze the meat with BBQ sauce.
- Enjoy!
Nutrition Facts : Calories 657 calories, Carbohydrate 55 grams, Fat 26 grams, Fiber 5 grams, Protein 45 grams, Sugar 20 grams
SPRING VEGETABLE BUNDLES
You can assemble these bundles from our Test Kitchen before guests arrive, then cook them in mere minutes. To keep them warm while serving, place the serving platter on a heating tray.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 bundles.
Number Of Ingredients 9
Steps:
- Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.
Nutrition Facts :
BEEF WITH VEGETABLES
Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.
Provided by Marla
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
- Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g
STEAMED VEGGIE BUNDLES
"In late summer, when we have an abundance of garden produce, we enjoy this medley of fresh veggies," says Terri Mulé from Angola, New York. "Usually, we pop the packets on the grill, alongside our main dish meat, fish or poultry."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender. , Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat.
Nutrition Facts : Calories 131 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 266mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
VEGGIE BEEF BURGERS
I developed this recipe as a way to get more nutritious vegetables into our diet. Be sure to finely chop the vegetables (I use my food processor) so that they cook thoroughly. - Dolores Tolson, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first five ingredients. Add liquid smoke, salt and pepper if desired. Crumble beef over mixture and mix well. Shape into eight patties. Broil, grill or pan-fry until meat is no longer pink. Serve on buns with lettuce, onion, tomatoes and pickles.
Nutrition Facts :
GRILLED VEGGIE BUNDLES
We have so many garden vegetables right now and this is a nice way to use up some of them. This would make a nice appetizer or a side dish for a cook out. The sauce makes these little bundles. You may also have some left over zucchini and squash depending on how small they are.
Provided by Nimz_
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the sauce combine the last 5 ingredients and set aside.
- In medium saucepan bring 2 cups of water to a boil.
- Add carrots and boil for 2 minutes.
- Add onion and boil another minute.
- Add zucchini and squash and boil for 30 seconds.
- Remove from stove and drain and rinse with cold water.
- On a work surface place 1/2 piece of ham and in the center add 2 zucchini strips, 2 squash strips 1 onion strip and 1 carrot strip. Fold the lower end over the vegetables and then the other end.
- Place bundle on metal skewers with the folded side first and repeat until you have all the ham used up.
- Place them touching each other slightly on the skewers.
- Preheat your grill to medium heat.
- Coat the cooking grate with oil.
- Brush each bundle with the sauce and place on grill.
- Cook with lid open for 15-20 minutes until the ham turns slightly brown, basting with the sauce every 5 minutes and turning gently 4 times.
- Remove from the grill and enjoy.
Nutrition Facts : Calories 168.7, Fat 6.3, SaturatedFat 2.1, Cholesterol 39.9, Sodium 1938.1, Carbohydrate 11.1, Fiber 2.4, Sugar 5.3, Protein 14.6
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