Best Tin Foil Veggies Recipes

TIN FOIL VEGGIES

Tin Foil Veggies image

For 10 months and up, also great for adults. I found this recipe on a website for making baby food. You can bake it in the oven or throw it on the grill. It is very versatile, you can use whatever veggies and seasonings that you like. I usually use green beans, peas, carrots, and corn. I've never measured when making this so it is all approximate. Very good with burgers and hot dogs. My toddler and I love this. **For the spices, just use whatever you wish, to equal about 1 Tbsp., you can adjust it from there if you wish.

Provided by Legna

Categories Onions

Time 55m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 cup vegetables, frozen (or fresh)
1/4 cup onion, chopped
1/4 cup sweet pepper, chopped
1 (4 ounce) can mushroom pieces, drained
1/4 cup celery, chopped
1 tablespoon spices (I use garlic powder, pepper and a dash of Mrs. Dash)
2 tablespoons olive oil, to drizzle

Steps:

Place all vegetables on a sheet of foil (or a pan if making a large batch).
Drizzle olive oil over top (you can also use pats of butter).
Sprinkle with spices.
Fold up foil, leaving room for steam to build up (if using a pan, loosely place a piece of foil on the pan).
Bake 400°F for 35 - 40 minutes or Grill on medium-high for 20-25 minutes.
Caution when opening, very hot!

Nutrition Facts : Calories 146.8, Fat 13.8, SaturatedFat 1.9, Sodium 14.2, Carbohydrate 5.4, Fiber 1.4, Sugar 2.8, Protein 2.2

TIN FOIL CHICKEN & VEGGIES

Tin Foil Chicken & Veggies image

Quick and easy meal courtesy of "Kitchen Parade" blog by Alanna Kellogg (http://kitchen-parade.blogspot.com)

Provided by allie911

Categories One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

barbecue sauce
1 lb boneless skinless chicken breast, cut in half-inch strips
1 green pepper, sliced in rings
1 red pepper, sliced in rings
4 small new potatoes, sliced thin
frozen corn (optional)
frozen peas (optional)
onion, diced (optional)
canned mushroom slices (optional)
additional barbecue sauce (optional)

Steps:

Preheat the oven to 350°F.
Tear off four sheets of foil (preferably heavy duty), each about 12 by 15 inches. Smear about a tablespoon of barbecue sauce in a rough rectangular shape in the middle of each sheet.
Divide the chicken slices among the four sheets atop the barbecue sauce. Add the peppers, potatoes and any other vegetables. Drizzle another tablespoon of barbecue sauce over top.
In half-inch pleats, fold the foil over itself first lengthwise and then crosswise to create tightly sealed packets. Note: Don't wrap the packets so tightly that the contents might poke holes in the foil.
Place on a baking sheet and bake for 50 minutes or until chicken is fully cooked. Carefully cut open the packets. Note: Opening the hot, steam-filled packets is a job best left to adults.
Note: Left sealed, the packet contents stay hot for a long time, making this technique a supper stabilizer for nights when everyone's on different schedules.

Nutrition Facts : Calories 275.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 72.6, Sodium 143.9, Carbohydrate 32.9, Fiber 4.9, Sugar 3.3, Protein 28.1

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #side-dishes #vegetables #barbecue #kid-friendly #dietary #mushrooms #toddler-friendly #onions #peppers #equipment #grilling #number-of-servings