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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
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
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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