FESTIVE BEAN 'N' PEPPER BUNDLES
This is a beautiful, interesting way to prepare vegetables for a holiday dinner. The flavor pairs well with a variety of entrees. -Judith Krucki, Lake Orion, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the beans, bouillon and garlic powder; cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain., Cut zucchini into 1/2-in. slices. Hollow out centers, leaving 1/4-in. rings; discard the centers. Thread beans and peppers through squash rings. , Place in a greased 15x10x1-in. baking pan; drizzle with butter. Cover and bake at 350° for 15-20 minutes or until zucchini is crisp-tender.
Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 372mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.
SAVORY PARMESAN BITES
The fresh parsley and ripe red pepper in these warm and toasty Parmesan bundles dial up the flavor in every bite.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Mix cream cheese and 3/4 cup Parmesan until blended.
- Unroll dough; separate into 8 rectangles. Press seams and perforations together to seal. Spread with cream cheese mixture; top with peppers and parsley.
- Fold each dough rectangle lengthwise into thirds; cut crosswise into 4 squares.
- Place, seam sides down, on baking sheet; sprinkle with remaining Parmesan.
- Bake 13 to 15 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 3 g, Protein 6 g
CAMPFIRE FOIL PACKS
These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.
Provided by Natural Chef Michelle
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
- Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
- Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 44.2 g, Cholesterol 65.9 mg, Fat 15.6 g, Fiber 7.4 g, Protein 33.1 g, SaturatedFat 2.4 g, Sodium 92.4 mg, Sugar 6.6 g
GRILLED POTATO BUNDLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium-high heat.
- Pile the potatoes and onions evenly on 6 squares of foil. Add 2 tablespoons butter to each and splash on some cream. Sprinkle on some paprika, salt and black pepper, then finish with a sprinkle of minced parsley on top. Fold the foil pieces to wrap into bundles.
- Place the potato bundles on the hottest spot on the grill for 30 minutes. Serve the bundles right on the dinner plates.
PEPPER BUNDLES
Make and share this Pepper Bundles recipe from Food.com.
Provided by ElizabethKnicely
Categories Onions
Time 55m
Yield 8 stuffed pepper bundles, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut bell peppers in half through stem. Remove all veins and seeds from peppers. Stuff each pepper with 3/4 cup shredded cabbage.
- Sprinkle 1/4 teaspoon of seasoning salt on each stuffed pepper. Next, place 1 pat of butter on each pepper.
- Cut Vidalia or sweet onion into 8 equal slices. Place onion slice on each stuffed pepper. Top each onion with a pat of butter and another 1/4 teaspoon of seasoned salt.
- Place each stuffed pepper on a double sheet of aluminum foil. Wrap each pepper individually in foil and seal tight.
- Place foil bundles on a charcoal grill and cook at 400°F for 45 minutes. Remove and serve hot.
Nutrition Facts : Calories 51.3, Fat 0.3, SaturatedFat 0.1, Sodium 20.4, Carbohydrate 12.1, Fiber 2.5, Sugar 3.1, Protein 2
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