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
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
TIFFANY'S ASIAN-INFUSED SALMON PACKETS
Salmon fillets wrapped in individual foil packets are grilled in an Asian-inspired blend of teriyaki sauce, honey, fresh ginger, and sesame oil for a gourmet summer meal.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 4
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high or oven to 450 degrees F. Mix teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil and red pepper flakes in a small bowl; set aside.
- Place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil on counter with non-stick (dull) side facing up. Place a salmon fillet and 1/4 of the vegetables in center of foil. Spoon 1 tablespoon teriyaki mixture over fillet.
- Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Reserve remaining teriyaki mixture to serve with salmon.
- Place packets on baking pan with 1-inch sides to transport to grill or bake in oven.
- Slide packets onto grill.
- Grill 8 to 10 minutes in covered grill - OR - BAKE 15 to 20 minutes or until salmon is desired doneness. If grilling, use tongs or oven mitts to slide hot packets back onto pan and transport. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Serve with hot cooked rice, drizzled with remaining teriyaki sauce if desired.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 33 g, Cholesterol 74.7 mg, Fat 12.7 g, Fiber 3.2 g, Protein 41.8 g, SaturatedFat 2.5 g, Sodium 1477.8 mg, Sugar 27.3 g
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- Top each piece of foil with chicken and sprinkle evenly with salt and pepper. Place 1/2 cup of sliced veggies on top of each piece of chicken; set aside.
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- PREHEAT oven to 450°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.
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- 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.
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