Potato, Green Bean Packets and Potato, Carrot Packets

Total time: 30 minutes
Vegetable packets are great for using up leftover bits in the fridge: carrots, celery, mushrooms, tomatoes... They are cooking when you hear them sizzle, and are done when you can't hear them any longer. They stay very hot in the packets, and can even be taken off early and left to finish off heat.

vegetable packets Ingredients:

2 medium potatoes, 300gr, 10.5oz
6 oz (180gr) green beans, 170gr, 6oz
2 shallots or 1 small onion, 45gr, 1.6oz shallots
1 tomato or 4 cherry tomatoes, 200gr, 7oz
2 tbs chicken stock or water, 28gr, 1oz
1 tbs basil

Instructions:

Tear off 2 pieces of heavy duty aluminum foil about 15 inches long and put each on a plate.
Top and tail beans.
Cut the vegetables into pieces about 1/2 inch by 1 1/2 inch - or whatever, and divide evenly between the 2 plates keeping in center of foil. Kind of pat the foil down so it takes the shape of the plate - otherwise the chicken stock or water runs everywhere.
Divide chicken stock between the 2 plates.
Sprinkle with basil.
Bring long ends of foil to middle and fold down. Fold in ends so you have 2 nice packets with the veg and broth.
Put on barbecue - indirect heat (not over the coals), cover and cook for 20 - 25 minutes.
Or put in 400F oven for 40 minutes. Check to make certain everything is done. Remove vegetables from packets and serve.

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               Nutrition Information

Recipe serves 2
          Entire Recipe / per serving
Calories:  354 / 177
Total Carbohydrates:  80 / 40
          Dietary Fiber: 15 / 7.5
Total Fat: .75 / .38
         Saturated Fat: .1 / .05
Cholesterol: 0 / 0
Protein: 12 / 6
Calcium: 136 / 68
Sodium: 87 / 43.5

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/

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Potato and Carrot Packets

Total time: 35 minutes

This is the 'catch - all' for vegetables. Anything works. Use whatever bits are left in the fridge. This is one of my favorite low-cal, I ate too much over the week-end or when-ever, meals. Add a few pieces of celery, some cherry tomatoes or half of a large tomato, mushrooms, whatever. This is the base recipe... Potato, Carrot Packets

Ingredients:

2 medium potatoes, 300gr, 10.5oz
2 - 3 carrots, 180gr, 6.4oz
1 onion, 110gr, 3.9oz
1/3 chicken stock, 75gr, 2.6oz
2 tsp dried herbs or 2 tbs fresh Whatever fresh herbs you have lurking or dried herbs that tickle your fancy

Instructions:

Tear off 2 pieces of heavy duty aluminum foil about 15 inches long and put each on a plate.
Cut the vegetables into pieces about 1/2 inch by 1 1/2 inch - or whatever.
Divide evenly between the 2 plates keeping in the center of foil. Kind of pat the foil down so it takes the shape of the plate - otherwise the chicken stock runs everywhere.
Divide chicken stock between the 2 plates.
Sprinkle with herbs.
Bring long ends of foil to middle and fold down. Fold in ends so you have 2 nice packets with the veg and broth.
Put on barbecue - indirect heat (not over the coals), cover and cook for 30 minutes.
Or put in 400F oven for 40 minutes. Check to make certain everything is done. Remove vegetables from packets and serve.

Note: This is 'cooking by sound': When the packets start sizzling, they are cooking. When they stop, they are done.... carrot potato But if they don't stop, check them after 25 minutes.
Just open one part way and poke a knife into the potatoes. They will continue to cook, after removed from heat, if left wrapped.