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.

Campfire Hash 

This hearty meal tastes so good after a full day of outdoor activities. 

• 6 Servings
• Prep: 15 min. Cook: 40 min.

15 40 55

Ingredients

• 1 large onion, chopped
• 2 tablespoons canola oil
• 2 garlic cloves, minced
• 4 large potatoes, peeled and cubed (about 2 pounds)
• 1 pound smoked kielbasa or Polish sausage, halved and sliced
• 1 can (4 ounces) chopped green chilies
• 1 can (15-1/4 ounces) whole kernel corn, drained

Directions

• In a large ovenproof skillet over medium heat, cook and stir onion in oil under tender. Add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally.
• Add kielbasa; cook and stir until potatoes are tender and well browned, about 10 minutes longer. Stir in chilies and corn; heat through. Yield: 6 servings.

Nutrition Facts: 1 serving equals 535 calories, 26 g fat (8 g saturated fat), 51 mg cholesterol, 1,097 mg sodium, 57 g carbohydrate, 6 g fiber, 17 g protein.