Sweet potatoes or red potatoes cut into bite sized cubes or cooked rice (wild rice pilaf is my favorite)
Meat: lean hamburger patty or chicken breast cut into 1 ½”cubes. I marinate my chicken 3 hrs to all day using Grill Mates marinade mix. I like the seasoning packets because I can control how much and what type of oil and vinegar to use.
Various vegetables cut into slices or bite sized pieces. Good choices are: white onion, celery, carrots*, mushrooms, bell pepper, jalapeno peppers, broccoli florets*, cauliflower florets*, corn*, beans, and pineapple (fruit I know, but fresh pineapple is so tasty during the summer!)
*these also work well as frozen veggies – do not thaw prior to grilling.
Reynolds Wrap Aluminum Foil
**Pictured: marinated chicken, red potatoes, mushrooms, frozen broccoli florets
Preparing the Meal:
Tear off a sheet of Reynolds Wrap Aluminum Foil about 12” x 18” (if you use a less expensive, generic brand you will need two layers —Reynolds Wrap is worth the extra cost!!!). Spray the foil with a cooking oil spray.
Center your food over the foil in layers:
1. Carbs: about ½ to ¾ cups red potatoes or rice
2. Meat: lean hamburger patty or chicken cut into cubes (marinated is the best). Sprinkle with seasonings, salt and pepper.
3. Veggies: put your favorite combo together. For example: Southwestern: beans, corn, onions, and jalapenos. Hawaiian: pineapple, bell peppers, mushrooms.
Making the Packet:
Bring up the foil longest sides and double or triple fold the top (it should resemble an old fashioned pup tent). Close the open ends by rolling and pinching to seal the packet. Do not press it against the food. You want a little room for heat circulation inside. Steam will build up to help cook the food. If your meals are all different, be sure to write names on the foil with a permanent marker.
Time for the Grill:
Cook on the grill for about 25 –30 minutes. The more packets you have, the longer it takes to cook. To cook 4 generous sized packets for my family takes 30 minutes. Be sure to rotate the packets around every 5-7 minutes so the packets cook evenly over any “hot spots” on your grill. When you open your packets, be very careful to avoid getting burned by escaping steam. Slide the food onto a plate (my husband eats his straight from the packet) and serve with a garden salad. If you do not have a grill, or want to do this in the winter, you can cook the packets in a 350˚ oven for the same amount of time.
I love these meals because each of our family members can have their own individualized healthful meal prepared with little effort on my part