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.

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.

Hot Quick Banana Boats

These delicious, warm bananas are great on camp-outs or in the backyard. You can eat them right out of the foil bowl. Cleanup is easy, too. 

• 4 Servings
• Prep/Total Time: 20 min.

15 5 20

Ingredients

• 4 large unpeeled bananas
• 8 teaspoons semisweet chocolate chips
• 8 teaspoons trail mix
• 1/4 cup miniature marshmallows

Directions

• Place each banana on a 12-in. square of foil; crimp and shape foil around bananas so they sit flat.
• Cut each banana lengthwise about 1/2 in. deep, leaving 1/2 in. uncut at both ends. Gently pull each banana peel open, forming a pocket. Fill pockets with chocolate chips, trail mix and marshmallows.
• Grill bananas, covered, over medium heat for 4-5 minutes or until marshmallows are melted and golden brown. Yield: 4 servings.

Nutrition Facts: 1 serving equals 196 calories, 5 g fat (2 g saturated fat), 0 cholesterol, 7 mg sodium, 41 g carbohydrate, 4 g fiber, 2 g protein.

Breakfast On the Grill 

• 4 Servings
• Prep/Total Time: 30 min.

20 10 30

Ingredients

• 1 can (8 ounces) pineapple chunks
• 3 cups cubed French bread (1-inch cubes)
• 1/4 cup butter, melted
• 1/3 cup sugar
• 1-1/2 teaspoons ground cinnamon
• 8 slices Canadian bacon, quartered

Directions

• Drain the pineapple, reserving 2 tablespoons juice; set aside. Place bread in a large bowl; drizzle with butter and toss to coat. Combine sugar and cinnamon; sprinkle over bread mixture and toss to coat.
• Transfer bread mixture to a double thickness of greased heavy-duty foil (about 28 in. x 18 in.) Add Canadian bacon and pineapple; drizzle with reserved pineapple juice.
• Fold foil around bread mixture and seal tightly. Grill, covered, over medium heat for 4-5 minutes on each side or until heated through. Open foil carefully to allow steam to escape. Yield: 4 servings.

RECIPE - GRILLED WAFFLE TREATS

Grilled Waffle Treats

• 4 Servings
• Prep/Total Time: 15 min.

5 10 15

Ingredients

• 8 frozen waffles
• 1 cup miniature marshmallows
• 1 cup semisweet chocolate chips

Directions

• Place one waffle on a greased double thickness of heavy-duty foil (about 12 in. square). Sprinkle with 1/4 cup marshmallows and chocolate chips; top with another waffle. Fold foil around sandwich and seal tightly. Repeat three times.
• Grill, covered, over medium heat for 8-10 minutes or until chocolate is melted, turning once. Open foil carefully to allow steam to escape. Yield: 4 servings.

Nutrition Facts: 

1 serving equals 

440 calories, 

19 g fat (9 g saturated fat), 

10 mg cholesterol, 

457 mg sodium, 

67 g carbohydrate, 

4 g fiber, 

7 g protein.