Chicken & Vegetable Packets

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

1 or 2 cups frozen peas

12 or 1 can (1012 ounces) condensed cream of mushroom soup Dried thyme leaves, crushed

1.Preheat grill for 6 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, 12 cup

peas and 14 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 5.

Makes 2 or 4 servings.

Spicy Pepper Steak

12 or 1 pound sirloin steak strips

1 or 2 small green or red bell peppers, cut into strips 12 or 1 medium onion, sliced

1 or 2 cloves garlic, minced or 14 teaspoon garlic powder 12 or 1 jar (12 ounces) beef gravy

1 or 2 tablespoons soy sauce

14 or 12 teaspoon crushed red pepper Hot cooked rice

1.Spray grill with cooking spray. Preheat grill for 6 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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Hamilton Beach 840092400 manual Chicken & Vegetable Packets, Spicy Pepper Steak

840092400 specifications

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