The Menu
Grilled Meat Loaf Packets
Crisp Spring Greens and Avocado with Creamy Tomato Dressing
Conversation Dessert
The Recipes
Grilled Meat Loaf Meal Packets
Makes: 6 servings
Dinner's in an easy-to-assemble packet! Grill meat, potatoes and carrots for a satisfying meal.
Recipe provided courtesy Betty Crocker 2009/TM General Mills All Rights Reserved
1 1/2 pounds lean (at least 80%) ground beef
1 package (1 ounce) onion recipe and dip soup mix (from 2-ounce box)
1 egg
3/4 cup milk
1/2 cup plain bread crumbs
1/3 cup ketchup
1 bag (1 pound 4 ounces) refrigerated new potato wedges
3 cups ready-to-eat baby-cut carrots
Fresh parsley, if desired
1. Heat gas or charcoal grill. Cut 6 (18 x 10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4 x 2 1/2 x 1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
2. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3. Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 160ºF. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.
1 Serving:
Calories 370 (Calories from Fat 130); Total Fat 15g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 110mg; Sodium 850mg; Total Carbohydrate 32g (Dietary Fiber 5g, Sugars 12g); Protein 27g
Exchanges: 1 Starch; 1 Other
Carbohydrate; 1 Vegetable; 3 Medium-Fat Meat Carbohydrate Choices: 2
Substitution
Fresh new potatoes, cut into wedges, can be used instead of the refrigerated potatoes. Because the refrigerated potatoes are partially cooked, microwave the fresh ones for 4 to 6 minutes before adding them to the packets.
Do-Ahead
Make these packets up to 24 hours in advance. Pop them on the grill when you are ready to eat.
Crisp Spring Greens and Avocado with Creamy Tomato Dressing
Makes 4 to 6 servings
http://www.recipelink.com/mf/31/100 26
4 to 6 cups torn crisp mixed greens of choice, cleaned and dried
4 to 6 green onions, thinly sliced (include some green part)
1 to 2 firm ripe medium tomato(es), cored and cut into think wedges or sliced
1 firm ripe avocado, peeled, seed removed, immediately sprinkled with lemon juice and cut into think slices or medium-size pieces (Optional)
Crumbled blue or Roquefort cheese for garnish, at room temperature (Optional)
Crisp toasted croutons for garnish (Optional)
Creamy Tomato Dressing, as desired
Prepare greens, store in a sealed airtight plastic bag in the refrigerator until ready to serve. Arrange greens in individual salad bowls or on individual salad plates, dividing evenly. Top each with sliced green onions and tomato wedges or slices. Garnish each with crumbled blue or Roquefort cheese and/or crisp croutons, if desired. Pass Creamy Tomato Dressing.
CREAMY TOMATO DRESSING
1/2 cup commercial tomato soup, undiluted
6 Tablespoons cider vinegar
3 Tablespoons sugar or to taste
1 Tablespoon commercial tomato-base chili sauce or catsup
1 1/2 teaspoons Worcestershire sauce
1/2 to 1 teaspoon balsamic vinegar (Optional)
1/2 teaspoon minced peeled onion
1/2 teaspoon minced peeled garlic
1/2 teaspoon prepared mustard
1/4 teaspoon paprika
2 to 3 drops hot pepper sauce or to taste (Optional)
3/4 cup salad oil (canola, corn safflower, or a combination) (SEE NOTE)
Salt and freshly ground black pepper to taste
Combine the first 9 to 11 ingredients together in a blender container. Cover and blend at medium speed for 30 seconds; uncover and with the motor at low speed, gradually add oil, blending until mixture is smooth and completely mixed. Season with salt and pepper to taste. Cover and increase motor speed to high; beat for 30 seconds. Store, tightly sealed, in an airtight glass container or jar in the refrigerator for up to two weeks.
NOTE:
May use about 1/4 to 1/3 cup extra virgin olive oil and 1/3 to 1/2 cup other salad oil, if desired. The flavor of 3/4 cup olive oil is too intense for this dressing.
VARIATION:
May add 1/2 crumbled blue or Roquefort cheese to prepared dressing, if desired. Or, may add 1/2 cup crumbled cheese to dressing mixture while beating and then stir in 1/2 cup crumbled cheese after preparation, if desired.
Conversation Dessert
4 or 5 nectarines
1/4 C. water
1/2 C. brown sugar firmly packed
1/4 C. butter
1/2 t. cinnamon
1 egg
3 T. milk
2 T. sugar
1/2 C. biscuit mix
cinnamon sugar
Dice nectarines to measure 2 Cups, turn into medium size skillet. Stir in water, brown sugar, butter and cinnamon; cover and simmer 15-20 minutes until nectarines are tender.
Beat egg with milk and granulated sugar. Stir in biscuit mix; spoon over top of hot nectarine mixture. Bake on high rack 400ºF for 15 minutes. Sprinkle with cinnamon sugar; place under broiler 2-3 minutes to melt sugar.
Serve piping hot with sour cream if desired.
Grilled Meat Loaf Packets
Crisp Spring Greens and Avocado with Creamy Tomato Dressing
Conversation Dessert
The Recipes
Grilled Meat Loaf Meal Packets
Makes: 6 servings
Dinner's in an easy-to-assemble packet! Grill meat, potatoes and carrots for a satisfying meal.
Recipe provided courtesy Betty Crocker 2009/TM General Mills All Rights Reserved
1 1/2 pounds lean (at least 80%) ground beef
1 package (1 ounce) onion recipe and dip soup mix (from 2-ounce box)
1 egg
3/4 cup milk
1/2 cup plain bread crumbs
1/3 cup ketchup
1 bag (1 pound 4 ounces) refrigerated new potato wedges
3 cups ready-to-eat baby-cut carrots
Fresh parsley, if desired
1. Heat gas or charcoal grill. Cut 6 (18 x 10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4 x 2 1/2 x 1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
2. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3. Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 160ºF. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.
1 Serving:
Calories 370 (Calories from Fat 130); Total Fat 15g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 110mg; Sodium 850mg; Total Carbohydrate 32g (Dietary Fiber 5g, Sugars 12g); Protein 27g
Exchanges: 1 Starch; 1 Other
Carbohydrate; 1 Vegetable; 3 Medium-Fat Meat Carbohydrate Choices: 2
Substitution
Fresh new potatoes, cut into wedges, can be used instead of the refrigerated potatoes. Because the refrigerated potatoes are partially cooked, microwave the fresh ones for 4 to 6 minutes before adding them to the packets.
Do-Ahead
Make these packets up to 24 hours in advance. Pop them on the grill when you are ready to eat.
Crisp Spring Greens and Avocado with Creamy Tomato Dressing
Makes 4 to 6 servings
http://www.recipelink.com/mf/31/100 26
4 to 6 cups torn crisp mixed greens of choice, cleaned and dried
4 to 6 green onions, thinly sliced (include some green part)
1 to 2 firm ripe medium tomato(es), cored and cut into think wedges or sliced
1 firm ripe avocado, peeled, seed removed, immediately sprinkled with lemon juice and cut into think slices or medium-size pieces (Optional)
Crumbled blue or Roquefort cheese for garnish, at room temperature (Optional)
Crisp toasted croutons for garnish (Optional)
Creamy Tomato Dressing, as desired
Prepare greens, store in a sealed airtight plastic bag in the refrigerator until ready to serve. Arrange greens in individual salad bowls or on individual salad plates, dividing evenly. Top each with sliced green onions and tomato wedges or slices. Garnish each with crumbled blue or Roquefort cheese and/or crisp croutons, if desired. Pass Creamy Tomato Dressing.
CREAMY TOMATO DRESSING
1/2 cup commercial tomato soup, undiluted
6 Tablespoons cider vinegar
3 Tablespoons sugar or to taste
1 Tablespoon commercial tomato-base chili sauce or catsup
1 1/2 teaspoons Worcestershire sauce
1/2 to 1 teaspoon balsamic vinegar (Optional)
1/2 teaspoon minced peeled onion
1/2 teaspoon minced peeled garlic
1/2 teaspoon prepared mustard
1/4 teaspoon paprika
2 to 3 drops hot pepper sauce or to taste (Optional)
3/4 cup salad oil (canola, corn safflower, or a combination) (SEE NOTE)
Salt and freshly ground black pepper to taste
Combine the first 9 to 11 ingredients together in a blender container. Cover and blend at medium speed for 30 seconds; uncover and with the motor at low speed, gradually add oil, blending until mixture is smooth and completely mixed. Season with salt and pepper to taste. Cover and increase motor speed to high; beat for 30 seconds. Store, tightly sealed, in an airtight glass container or jar in the refrigerator for up to two weeks.
NOTE:
May use about 1/4 to 1/3 cup extra virgin olive oil and 1/3 to 1/2 cup other salad oil, if desired. The flavor of 3/4 cup olive oil is too intense for this dressing.
VARIATION:
May add 1/2 crumbled blue or Roquefort cheese to prepared dressing, if desired. Or, may add 1/2 cup crumbled cheese to dressing mixture while beating and then stir in 1/2 cup crumbled cheese after preparation, if desired.
Conversation Dessert
4 or 5 nectarines
1/4 C. water
1/2 C. brown sugar firmly packed
1/4 C. butter
1/2 t. cinnamon
1 egg
3 T. milk
2 T. sugar
1/2 C. biscuit mix
cinnamon sugar
Dice nectarines to measure 2 Cups, turn into medium size skillet. Stir in water, brown sugar, butter and cinnamon; cover and simmer 15-20 minutes until nectarines are tender.
Beat egg with milk and granulated sugar. Stir in biscuit mix; spoon over top of hot nectarine mixture. Bake on high rack 400ºF for 15 minutes. Sprinkle with cinnamon sugar; place under broiler 2-3 minutes to melt sugar.
Serve piping hot with sour cream if desired.
