Potato, Green Bean Packets and Potato, Carrot Packets
Preparation and cooking time:
30 minutes
Vegetable packets are great for using up leftover bits in the fridge: carrots, celery, mushrooms, tomatoes... They are cooking when you hear them sizzle, and are done when you can't hear them any longer. They stay very hot in the packets, and can even be taken off early and left to finish off heat.
Ingredients:
- 2 medium potatoes, 300gr, 10.5oz
- 6 oz (180gr) green beans, 170gr, 6oz
- 2 shallots or 1 small onion, 45gr, 1.6oz shallots
- 1 tomato or 4 cherry tomatoes, 200gr, 7oz
- 2 tbs chicken stock or water, 28gr, 1oz
- 1 tbs basil
Instructions:
- Tear off 2 pieces of heavy duty aluminum foil about 15 inches long and put each on a plate.
- Top and tail beans.
- Cut the vegetables into pieces about 1/2 inch by 1 1/2 inch - or whatever, and divide evenly between the 2 plates keeping in center of foil. Kind of pat the foil down so it takes the shape of the plate - otherwise the chicken stock or water runs everywhere.
- Divide chicken stock between the 2 plates.
- Sprinkle with basil.
- Bring long ends of foil to middle and fold down. Fold in ends so you have 2 nice packets with the veg and broth.
- Put on barbecue - indirect heat (not over the coals), cover and cook for 20 - 25 minutes.
- Or put in 400F oven for 40 minutes. Check to make certain everything is done. Remove vegetables from packets and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 354 / 177 Total Carbohydrates: 80 / 40 Dietary Fiber: 15 / 7.5 Total Fat: .75 / .38 Saturated Fat: .1 / .05 Cholesterol: 0 / 0 Protein: 12 / 6 Calcium: 136 / 68 Sodium: 87 / 43.5 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
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Potato and Carrot Packets
Preparation and cooking time: 35 minutes
This is the 'catch - all' for vegetables. Anything works. Use whatever bits are left in the fridge. This is one of my favorite low-cal, I ate too much over the week-end or when-ever, meals. Add a few pieces of celery, some cherry tomatoes or half of a large tomato, mushrooms, whatever. This is the base recipe... 
Ingredients:
- 2 medium potatoes, 300gr, 10.5oz
- 2 - 3 carrots, 180gr, 6.4oz
- 1 onion, 110gr, 3.9oz
- 1/3 chicken stock, 75gr, 2.6oz
- 2 tsp dried herbs or 2 tbs fresh Whatever fresh herbs you have lurking or dried herbs that tickle your fancy
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 354 / 177 Total Carbohydrates: 78 / 39 Dietary Fiber: 14 / 7 Total Fat: .7 / .35 Saturated Fat: .1 / .05 Cholesterol: 1.6 / .8 Protein: 9 / 4.5 Calcium: 124 / 62 Sodium: 224 / 112 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
