1 bag (1 pound 4 ounces) refrigerated new potato wedges
3 cups ready-to-eat baby-cut carrots
Fresh parsley, if desired
Heat gas or charcoal grill. Cut 6 (18 x 10-inch) sheets of heavy-duty foil;
spray with cooking spray.
In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs.
Shape into 6 loaves, 4 x 2 1/2 x 1 inch.
Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the
Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
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.
Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes,
rotating packets 1/2 turn after 15 minutes, until vegetables are tender and
meat thermometer inserted in center of loaves reads 160 degrees F.
To serve, cut large X across top of each packet; carefully fold back foil
to allow steam to escape. Garnish with parsley.
Yield: 6 servings
Fresh new potatoes, cut into wedges, can be used instead of the refrigerated
potatoes. Because the refrigerated potatoes are partially cooked, microwave the
fresh ones for 4 to 6 minutes before adding them to the packets.
Make these packets up to 24 hours in advance. Pop them on the grill when you
are ready to eat.
Although these hearty packets can be a complete meal, a crisp mixed-greens salad
would be a nice addition.
Nutrition Information: 1 Serving: Calories 370 (Calories from Fat 130); Total
Fat 15g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 110mg; Sodium 850mg; Total
Carbohydrate 32g (Dietary Fiber 5g, Sugars 12g); Protein 27g
Percent Daily Value*: Vitamin A 150%; Vitamin C 8%; Calcium 10%; Iron 40%