ORIENTAL MEATBALL VEGGIE PACKETS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Packed with flavor, this recipe is so easy to prepare! The Reynold's Wrap packets make clean up a breeze! It will wow your family!
Provided by Ronna F
Categories Meatballs
Time 45m
Yield 4 2 cup servings, 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, whisk cornstarch with soy sauce, vinegar, hoisin sauce, ginger, garlic powder and pepper. Set aside.
- In a large bowl, combine egg, evaporated milk, bread crumbs, onion salt, garlic powder and black pepper. Crumble beef over mixture and blend well. Shape into 1-inch balls.
- Tear off 4 12-inch pieces of Reynold's Wrap. Set 1/4 of the vegetables onto center of each piece of foil. Top each with 1/4 of the meatballs and 1/4 of the sauce. Fold foil over mixture and crimp edges to make packets. Place packets on a cookie sheet.
- Bake at 350 degrees F. for 30 minutes, or until meatballs are fully cooked.
- To serve, place 1/2 cup rice on each of 4 serving plates. Open each packet over rice. Sprinkle with sesame seeds.
CHINESE SPAGHETTI AND MEATBALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
- Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
- Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
- When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.
CHICKEN AND VEGGIE PACKETS
Make and share this Chicken and Veggie Packets recipe from Food.com.
Provided by gina2452
Categories Chicken
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill or oven to 450°F.
- Place a foil bag in a 1 inch pan.
- Mix water and flour and add to bag.
- Mix cheese and spices; sprinkle half over chicken.
- Place in bag in an even layer.
- Mix vegetables with remaining spice mixture; arrange on top of chicken.
- Double fold open end of bag.
- Slide bag onto grill or place in oven.
- Grill 30-35 minutes.
- Bake 55-60 minutes.
Nutrition Facts : Calories 226.8, Fat 6.4, SaturatedFat 3.4, Cholesterol 16.5, Sodium 299.7, Carbohydrate 34.8, Fiber 5.4, Sugar 6.9, Protein 12.7
CHICKEN AND VEGGIE PACKETS
This combination of chicken and four different vegetable ingredients is delicious for an anytime entrée, with ingredients from your pantry.
Provided by cannedfood
Categories < 60 Mins
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 450°F Tear off six sheets of aluminum foil, measuring approximately 12 x 18 inches. Coat a sheet of foil with a light coating of cooking spray and place a chicken breast on one half, about 3 inches from the center. Top the chicken with 1/4 cup sauce, then 1/2 cup zucchini, scant 1/4 cup corn, 2 tablespoons mushrooms and 1/4 cup cheese. Fold the foil over and roll up the edges, sealing securely. Carefully place 3 packets on each of 2 baking sheets. Bake for 30 minutes. Remove from the oven and let stand a few minutes before opening. Slide the contents of each packet onto a plate and serve.
- Servings: 6.
- Nutritional Information Per Serving:
- Calories 250; Total fat 8g; Saturated fat 3.5g; Cholesterol 55mg; Sodium 790mg; Carbohydrate 18g; Fiber 3g; Protein 25g ; Vitamin A 15%DV*; Vitamin C 50%DV; Calcium 25%DV; Iron 10%DV.
- * Daily Value.
Nutrition Facts : Calories 390.5, Fat 18.1, SaturatedFat 8, Cholesterol 82.7, Sodium 715.4, Carbohydrate 25.3, Fiber 2.9, Sugar 9.7, Protein 33.8
ASIAN VEGGIE PACKETS
Carrots, snow peas, mushrooms and scallions with fresh ginger and sesame seeds are drizzled with a sweet and sour sauce, wrapped in foil packets, and baked until veggies are just tender.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
- Mix remaining ingredients in a large bowl. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.
- Bring up sides of Reynolds Wrap® Heavy Duty Aluminum Foil over veggies; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make second packet. Place packets on baking sheet with 1-inch sides.
- Bake 15 to 20 minutes or until veggies are desired crispness. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 20.7 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 4.2 g, Protein 5 g, SaturatedFat 3.9 g, Sodium 543.5 mg, Sugar 12.6 g
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