Hamilton Beach 25285 manual Chicken & Vegetable Packets, Spicy Pepper Steak

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Chicken & Vegetable Packets

2 or 4 cooked chicken breasts (about 1⁄2 to 1 pound uncooked)* 14 or 28 frozen potato wedges with skin (about 12 ounces)

1 or 2 cups frozen peas

1⁄2 or 1 can (101⁄2 ounces) condensed cream of mushroom soup Dried thyme leaves, crushed

1.Preheat grill for 5 minutes.

2.Place 1 chicken breast in center of a piece of aluminum foil, about

12x16 inches long. Top each with layer of seven potato wedges, 1⁄2 cup

peas and 1⁄4 can mushroom soup. Sprinkle with thyme. Wrap with foil, making a 6x4-inch packet.

3.Place two packets on grill. Close lid and cook 8 minutes or until heated through.

*Note: To grill chicken breasts, see the “Grilling Chart” on page 6.

Makes 2 or 4 servings.

Spicy Pepper Steak

1⁄2 or 1 pound sirloin steak strips

1 or 2 small green or red bell peppers, cut into strips 1⁄2 or 1 medium onion, sliced

1 or 2 cloves garlic, minced or 1⁄4 teaspoon garlic powder 1⁄2 or 1 jar (12 ounces) beef gravy

1 or 2 tablespoons soy sauce

1⁄4 or 1⁄2 teaspoon crushed red pepper Hot cooked rice

1.Spray grill with cooking spray. Preheat grill for 5 minutes.

2.Place beef strips on grill. Close lid and cook 4 minutes or until beef is browned and no longer pink. Remove and keep warm.

3.Add peppers, onion, and garlic to grill. Close lid and cook 3 minutes or until vegetables are tender-crisp.

4.Meanwhile, heat gravy, soy sauce, and crushed red pepper in saucepan. (Or, microwave on HIGH for 2 minutes or until hot.) Stir in cooked beef and vegetable mixture. Serve over rice.

Makes 2 or 4 servings.

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