CHICKEN BUNDES FOR TWO

Chicken Bundles for Two

seasons chicken and vegetables with sage and dill, then wraps them in aluminum foil, so everything grills together and cleanup is a snap. 

• 2 Servings
• Prep: 15 min. Grill: 30 min.

15 30 45

Ingredients

• 2 boneless skinless chicken breast halves
• 2 medium red potatoes, quartered and cut into 1/2-inch slices
• 1/4 cup chopped onion
• 1 medium carrot, cut into 1/4-inch slices
• 1 celery rib, cut into 1/4-inch slices
• 1/2 teaspoon rubbed sage
• Salt and pepper to taste
• Fresh dill sprigs

Directions

• Divide chicken and vegetables between two pieces of double-layered heavy-duty foil (about 18 in. square). Sprinkle with the sage, salt and pepper; top with dill sprigs. Fold foil around the mixture and seal tightly.
• Grill, covered, over medium heat for 30 minutes or until a meat thermometer reaches 170°. Yield: 2 servings.

BRATWURST DINNER

Bratwurst Supper 

This meal-in-one grills to perfection in a heavy-duty foil bag and is ideal for camping. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. 

• 12 Servings
• Prep: 10 min. Grill: 45 min.

10 45 55

Ingredients

• 3 pounds uncooked bratwurst links
• 3 pounds small red potatoes, cut into wedges
• 1 pound baby carrots
• 1 large red onion, sliced and separated into rings
• 2 jars (4-1/2 ounces each) whole mushrooms, drained
• 1/4 cup butter, cubed
• 1 envelope onion soup mix
• 2 tablespoons soy sauce
• 1/2 teaspoon pepper

Directions

• For each of two foil packets, arrange a double thickness of heavy-duty foil (about 17 in. x 15 in.) on a flat surface.
• Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the two double-layer foil pieces. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming two large packets. Seal tightly; turn to coat.
• Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink. Yield: 12 servings.

Summer Sausage Hobo Packets

• 8 Servings
• Prep: 25 min. Grill: 20 min.

25 20 45

Ingredients

• 1 pound summer sausage, cut into 1-inch pieces
• 4 medium potatoes, peeled and cut into 1/2-inch cubes
• 3 cups shredded cabbage
• 1 large sweet onion, halved and sliced
• 1 medium green pepper, cut into strips
• 1 medium sweet red pepper, cut into strips
• 1 small zucchini, sliced
• 1 small yellow summer squash, sliced
• 1 pound chicken tenderloins, cut into 1-inch pieces
• 2 medium tomatoes, cut into wedges
• 1/2 cup butter, cut into eight cubes
• 1/4 cup prepared Italian salad dressing

Directions

• In a large bowl, combine the first eight ingredients. Gently stir in the chicken and tomatoes. Divide mixture among eight double thicknesses of heavy-duty foil (about 12 in. square). Top each with a butter cube.
• Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Carefully open foil to allow steam to escape; drizzle with dressing. Yield: 8 servings.

Nutrition Facts: 1 packet equals 436 calories, 28 g fat (12 g saturated fat), 98 mg cholesterol, 933 mg sodium, 23 g carbohydrate, 3 g fiber, 25 g protein.

Individual Campfire Stew

These pretty parcels are perfect for grilling or whipping up over a campfire 

• 4 Servings
• Prep: 15 min. Grill: 25 min.

15 25 40

Ingredients

• 1 egg, lightly beaten
• 3/4 cup dry bread crumbs
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon seasoned salt
• 1 pound lean ground beef (90% lean)
• 2 cups frozen shredded hash brown potatoes, thawed
• 1 cup diced carrots
• 1 cup condensed cream of chicken soup, undiluted
• 1/4 cup milk

Directions

• Prepare grill for indirect heat. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties. Place each patty on a greased double thickness of heavy-duty foil (about 12 in. square); sprinkle each with potatoes and carrots.
• Combine soup and milk; spoon over meat and vegetables. Fold foil around mixture and seal tightly. Grill, covered, over indirect medium heat for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Open foil carefully to allow steam to escape. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 397 calories, 15 g fat (6 g saturated fat), 129 mg cholesterol, 1,333 mg sodium, 34 g carbohydrate, 3 g fiber, 29 g protein.