Beefbacon Veggies Grill Packs Rsc Recipes

GRILLED POTATO PACKETS

Steps:

• In a large bowl, toss potatoes with green onions, bacon, salt and pepper. Place half of the mixture on a greased double thickness of heavy-duty foil (about 18 in. square); dot with 1 tablespoon butter. Fold foil over potato mixture and crimp edges to seal. Repeat to make a second packet., Grill, covered, over medium heat 20-23 minutes on each side or until potatoes are tender. Remove from grill., Open foil carefully to allow steam to escape. Sprinkle potatoes with cheese. Grill opened packets, covered, 3-5 minutes longer or until cheese is melted.

GRILLED CHICKEN AND VEGETABLES PACKS

Steps:

• Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
• Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
• In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
• Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
• Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.

SUMMER VEGETABLE GRILL PACKETS #RSC

Steps:

• Preheat your oven to 400 degrees. Place the bacon on the rack of a broiler pan and bake for 10 to 20 minutes, depending on the thickness of your bacon. You want it crisp but not burned.
• While baking the bacon, scrape the corn off the ears of corn. Combine the corn kernels, red bell pepper, sliced zucchini, and diced onion in a bowl. Sprinkle the Cavender's Greek Seasoning over the vegetables. Add some freshly ground black pepper if you would like.
• Tear off 2 12 x 12 pieces of Reynolds Wrap Aluminum Foil. (I like to use heavy duty for grilling). Place half the vegetables on each foil sheet.
• Cut the butter up into small pieces and put 2 tablespoons over each vegetable packet. Bring the ends of the foil together, fold over 3 times and twist the ends together. (Each packet serves two).
• Grill over hot coals for 15 - 20 minutes. While the veggies are grilling, crumble the bacon. When the veggies are ready, carefully open the packets (watch out for steam!) and sprinkle a slice of crumbled bacon over each packet. Serve and enjoy!

GRILLED VEGETABLE PACKETS

Steps:

• In a large bowl, mix all veggies and spices together (except butter).
• Put the veggies on 2 (12x12-inch) pieces of heavy foil.
• Dot each with 2 Tbsp butter.
• Bring ends of foil together, twist to seal(Can poke small holes in the TOP part ONLY! if desired, but is not necessary).
• Grill packets over hot coals for 15-20 minutes, or until veggies are tender.
• Serve hot -- delicious!.
• **NOTE** olive oil may be replaced for the butter, but the taste won't be as good!.

GRILLED VEGGIE PACKET

Steps:

• Mix together all the vegetables in a large bowl.
• Take two pieces of double layered heavy duty foil (18-inches square) and lay one on top of the other.
• Put the vegetables in the center of the foil.
• Mix together the dressing ingredients; drizzle over the vegetables.
• Fold the foil around and over the vegetables and seal tightly.
• Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender, turning once.

HOBO BACON BURGER DINNERS #RSC

Steps:

• Tear off and set aside 6 12-inch square pieces of Reynold's Wrap foil to serve as your hobo dinner pouches. Also line a large baking dish or tray with a sheet of foil for easy clean up of any drips.
• Chop vegetables into bite-size pieces and lightly cover with olive oil, salt, and pepper.
• Mince garlic. Cover with salt and smash with blade of knife until forms a garlic-salt paste.
• Mix into ground beef: garlic salt paste, pepper, olive oil, and yellow mustard. Stir until mixed well.
• Form meat into 6 portions 1/4 lb. each and smash into thick burger patties on the foil sheets. Wrap a piece of bacon around each one.
• Place vegetables with bacon burgers and fold the foil corners up to enclose the food in foil pouches.
• Place foil pouches on foil lined baking pan and bake in oven @ 400 degrees for 30 minutes. You'll next drain out excess liquid from the vegetables then return to cook uncovered for another 15 minutes. This will allow vegetables to brown and onions to caramelize.
• Drain water from vegetables by opening one side of each foil pouch, form it into the shape of a spout, and pour out the excess liquid by tilting them over a sink. The foil works great for this step because the tips of the foil at the top of the pouches cool off in seconds and you can hold onto them to drain out the liquid.
• Open the pouches so food is uncovered and return to oven to continue cooking for 15 minutes. If you would like vegetables more browned and bacon crisper, also broil them on high 6 inches from heat for 2-3 minutes.
• These hobo bacon burger dinners are great for eating on the go. The dinners can be stored in the fridge right in the same foil packs they cook in and can be easily transported for picnics and other events. They are also versatile with cooking; prepare the foil packs for cooking ahead of time and then throw them on a grill at a barbeque cookout or tailgate party.
• Your hobos will be eating good!

PORK HOBO PACKETS #RSC

Steps:

• Preheat oven to 350.
• Combine pork and Hidden Valley Original Ranch Seasoning Mix. Divide into 4 patties. Place each patty on a 12-inch square piece of heavy-duty aluminum foil. Top each patty with 1/4 of vegetables. Fold foil around mixture and seal tightly.
• Bake at 350 for 35-40 minutes.

GROUND BEEF AND BACON TURNOVERS #RSC

Steps:

• Cook and drain bacon and set aside (pre-cooked microwavable bacon works great).
• Preheat oven to 450 degrees F.
• In a large saute pan, brown the ground beef in 1 tbsp of olive oil and drain.
• Add add remaining tbls of olive oil, chopped onion, grape tomatoes and sliced red bell pepper. Continue to saute until onion and pepper are tender. Add cooked and crumbled bacon and cheese and toss gently. Add salt and pepper to taste.
• Lay out four 18" x 18" pieces of Heavy Duty Reynolds Wrap.
• Unroll the pie crusts and lay one round crust in the center of each piece of foil.
• Add one quarter of the beef saute to the middle of each round pie crust leaving a 1" edge for folding.
• Carefully fold the Pie Crust over to make a turnover and crimp the edges to seal. Bring the Reynolds Wrap up and around the turnover leaving the top uncovered.
• Place on the center rack of a 450 degree oven and cook for approximately 20 minutes until lightly browned.
• Cool slightly and cut in half. Serve with a bottle of peppery Pinot Noir.
• Bon Apetite!

FOIL PACK GRILLERS WITH SHRIMP #RSC

Steps:

• Lay out 4 (12x12-inch) pieces of Reynolds Wrap heavy foil. Brush each with a little butter.
• Mix mustard, lemon juice, and pepper sauce in large bowl. Add corn, bell pepper, onion, tomatoes, zucchini, and shrimp. Toss together.
• Divide evenly on 4 pieces of Reynold's Wrap heavy foil. Drizzle remaining butter over vegetables in packets. Sprinkle with rosemary, dill, salt and pepper.
• Fold and wrap foil to enclose contents. Place on grill, seam side up, over medium heat. Grill 25 - 30 minutes until vegetables are tender and shrimp turns pink. Serve hot.

EASY VEGGIE PACK #RSC

Steps:

• Take two sheets of Reynolds Wrap Foil and fold together to make one large sheet.
• Slice zucchini, bell pepper, onion, and jalapeno. Cut florets from broccoli head, and quarter the ear of corn. Place all veggies on top of Reynolds Wrap foil and season generously with your seasoning of choice. Lastly, drizzle Italian dressing over all veggies. Wrap veggies in the foil packet and place on a hot grill.
• Cook on grill for 30 minutes, or until all veggies are tender. Sprinkle with Monterrey Jack cheese and serve.

BEEF/BACON VEGGIES GRILL PACKS #RSC

Steps:

• Form 4 patties out of the ground beef. Place in center of reynolds wrap. Salt and pepper to taste.
• Slice zuccchini 1/2" thick. Put slices on top of meat, as many as you prefer, I like lots. Place two slices of bacon on top of zucchini Add chesse to each patty bundle.
• Wrap bundles bu closing up top of foil rather loosly. Enclose sides. BBQ should be on medium temperature. Cook for 30 minutes,open and check for desired doneness. If cooked in an oven, 30 minutes at 350.