Summer Vegetable Grill Packets Rsc Recipes

ORIENTAL MEATBALL VEGGIE PACKETS #RSC

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.

SUMMER VEGETABLE GRILL PACKETS #RSC

Steps:

• Preheat your oven to 400 degrees. Place the bacon on the rack of a broiler pan and bake for 10 to 20 minutes, depending on the thickness of your bacon. You want it crisp but not burned.
• While baking the bacon, scrape the corn off the ears of corn. Combine the corn kernels, red bell pepper, sliced zucchini, and diced onion in a bowl. Sprinkle the Cavender's Greek Seasoning over the vegetables. Add some freshly ground black pepper if you would like.
• Tear off 2 12 x 12 pieces of Reynolds Wrap Aluminum Foil. (I like to use heavy duty for grilling). Place half the vegetables on each foil sheet.
• Cut the butter up into small pieces and put 2 tablespoons over each vegetable packet. Bring the ends of the foil together, fold over 3 times and twist the ends together. (Each packet serves two).
• Grill over hot coals for 15 - 20 minutes. While the veggies are grilling, crumble the bacon. When the veggies are ready, carefully open the packets (watch out for steam!) and sprinkle a slice of crumbled bacon over each packet. Serve and enjoy!