PORK 'N' VEGGIE PACKETS
"I love the flavor of grilled food, especially these no-mess pork packets with their delicious sesame and ginger sauce," writes Andrea Bolden of Unionville, Tennessee. "Since the doctor put my husband on a low-fat diet, this all-in-one meal has become a favorite of ours."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Divide the pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among four pieces of double-layered heavy-duty foil (about 18 in. x 12 in.). Combine the soy sauce, sesame oil and ginger; drizzle over pork and vegetables. Fold foil around filling and seal tightly., Grill, covered, over medium heat for 10-12 minutes or until vegetables are tender and pork is no longer pink. Serve with rice if desired.
Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 621mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges
ITALIAN PORK AND VEGETABLE SAUTE
Enjoy garden-fresh flavors with tender, juicy pork chops. This Italian Pork with Vegetable Saute recipe is quick, simple and so delicious, your family will ask for seconds every time.
Provided by Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tbsp. oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until it begins to soften, about 1 min. Add mushrooms and cook, stirring often, until juices evaporate, about 5 min. Stir in scallions and cook until wilted, about 1 min. Transfer to plate. Season pork with 1/2 tsp. salt and 1/4 tsp. pepper. Add remaining 1tbsp. oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 min. Sprinkle with flour and stir with wooden spoon to coat pork. Add wine and 1/2 c. water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return vegetables to pan and cook until sauce is thickened, about 1 min. Season with salt and pepper. Serve hot.
PORK AND VEGETABLE CASSEROLE
You can use any mild cheese that melts easily for this casserole. It is one of our family favorites and we make it often.
Provided by Kuechen_PIONIER
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat and cook pork until browned on all sides, 5 to 8 minutes. Remove from skillet and set aside.
- Combine Gruyere cheese, cream, eggs, nutmeg, salt, and pepper in a bowl and stir together.
- Slice pork and layer pork, potatoes, mushrooms, and carrots into a casserole dish. Pour egg-cheese mixture on top.
- Bake in the preheated oven until cooked through and lightly browned on top, about 1 hour. Sprinkle with parsley to serve.
Nutrition Facts : Calories 605.2 calories, Carbohydrate 29.3 g, Cholesterol 243.6 mg, Fat 39.7 g, Fiber 4.8 g, Protein 34.7 g, SaturatedFat 21.2 g, Sodium 275.7 mg, Sugar 4.9 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
CHICKEN VEGGIE PACKETS
People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. -Edna Shaffer, Beulah, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt. , Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.
Nutrition Facts : Calories 175 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 100mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
BRAISED PORK AND VEGGIE POCKETS
Provided by Trisha Yearwood
Categories main-dish
Time 3h25m
Yield 24 servings
Number Of Ingredients 27
Steps:
- For the pork: Preheat the oven to 350 degrees F.
- In a small mixing bowl, combine the salt, chili powder, cumin, mustard, sage, paprika, cinnamon and cracked black pepper. Massage the pork shoulder all over with the dry rub.
- Place a large Dutch oven over high heat. Add the oil and heat until shimmering. Put the pork shoulder in the pot and sear on all sides until golden brown, about 4 minutes per side. Set the pork aside.
- Reduce the heat to medium and add the red onion and orange to the pot. Cook, stirring, until the orange edges are caramelized, about 6 minutes. Put the pork back in and pour in the sweet tea. The tea should cover about two-thirds of the pork; it should not be fully submerged. Cover the pot with a lid. Oven-braise the pork, turning it over halfway through the cooking time, until fork-tender, about 2 hours.
- For the pockets: Meanwhile, assemble the vegetable filling. Squeeze the spinach to remove all of the moisture. Use your fingers to break up the spinach as you sprinkle it into a large mixing bowl. Add the black beans, corn, pepper jack, Cheddar, pickled jalapenos, cilantro, salt, black pepper, scallion and bell pepper. Stir thoroughly to combine.
- Remove the pork from the pot and discard the cooking liquid. Using 2 forks, shred the pork into bite-size chunks, making sure to discard any fatty pieces. Add the pork to the vegetable filling and toss to combine.
- Line 2 baking sheets with parchment paper. Spread 2 rounds of pie crust dough onto a surface lightly dusted with flour. Place six 1/4-cup mounds of filling onto the first round of pie dough, leaving space in between each mound. Lay the second round of dough directly on top of the mounds. Using a pizza cutter, make slices in the dough to separate each mound and form a triangular pocket.
- Working with one triangle at a time, press the tip of a fork along the edges to seal the pocket on all 3 sides. Place the sealed pocket on one of the parchment-lined baking sheets. Continue with the remaining dough and filling. Brush the triangles with the beaten egg to ensure even browning. Bake until golden brown and crispy, 25 to 30 minutes. Serve warm.
PORK CHOP AND STUFFING CASSEROLE
Delicious pork chops and stuffing,with yummy gravy. I got this recipe from Home Cooking Magazine years ago from Janice Goff. Everyone who makes this loves them,tasty and tender,too.
Provided by Glittergirl
Categories Pork
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Brown chops.
- Remove and add water to the frying pan.
- Place chops in a single layer in a baking dish.
- In a bowl,mix the vegetable packet from from the Stove Top mix with 1 cup very hot water and 1/2 stick melted butter.
- Then add contents of crumb packet.
- Mix well.
- For as many chops,make a ball of stuffing and place on top of each chop.
- Put soup into skillet containing the drippings,mix and pour over the chops and stuffing.
- Bake uncovered, 1 to 1 1/2 hours at 350 degrees.
Nutrition Facts : Calories 668.5, Fat 35.4, SaturatedFat 14.7, Cholesterol 168.2, Sodium 1341, Carbohydrate 37.5, Fiber 1.4, Sugar 4.6, Protein 47.2
PORK CHOP-PINEAPPLE PACKET
Baking pork chops and pineapple in a packet ensures moist, flavorful chops-and easy clean-up to boot!
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Prepare stuffing as directed on package. Place 1 chop on center of each of 6 large sheets heavy-duty foil; top with stuffing and remaining ingredients.
- Fold foil to make 6 packets; place on baking sheet.
- Bake 25 min. or until chops are done (145º F). Remove from oven. Let stand 3 min. Cut slits in foil to release steam before opening packets.
Nutrition Facts : Calories 440, Fat 14 g, SaturatedFat 4 g, TransFat 2 g, Cholesterol 70 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
PORK AND SWEET POTATOES PACKETS
These are very tasty and super easy to make. You can make the packets the night before and keep refrigerated for a few days. All you need to do is throw them on the grill when you're ready to cook them (great for busy days when you don't have time to make dinner).
Provided by Alia55
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a fry pan, brown chops on both sides.
- Place each in center of a large square of heavy duty foil.
- Peel and slice sweet potatoes; place slices over chops.
- Top with onion slices.
- Quarter and core apples, cut into thin wedges and arrange over onion slices.
- Combine sugar, salt, nutmeg and cloves and sprinkle over apples.
- Bring edged of foil together over chop. Fold over with a double fold, leaving a space for expansion and seal ends securely.
- Build a medium fire in a barbeque.
- barbeque packets 4 inches from heat turning several times for 1 hour or until pork is tender when pierces with a fork.
Nutrition Facts : Calories 131.1, Fat 0.3, SaturatedFat 0.1, Sodium 912.2, Carbohydrate 32.3, Fiber 4.1, Sugar 17.8, Protein 1.5
PORK 'N' VEGGIE PACKETS
'I love the flavor of grilled food, especially these no-mess pork packets with their delicious sesame and ginger sauce,' writes Andrea Bolden of Unionville, Tennessee. 'Since the doctor put my husband on a low-fat diet, this all-in-one meal has become a favorite of ours.'
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Divide pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among four pieces of double-layered heavy-duty foil (about 18 in. x 12 in.). Combine the soy sauce, sesame oil and ginger; drizzle over pork and vegetables. Fold foil around filling and seal tightly.
- Grill, covered, over medium heat for 8-10 minutes or until vegetables are tender and pork is no longer pink. Serve with rice if desired.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 41.6 g, Cholesterol 73.7 mg, Fat 9.5 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 2.2 g, Sodium 654.9 mg, Sugar 6.3 g
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