Cold Weather Grilling: Vegetable Bundles

Ingredients

 Here is another great recipe featuring vegetables. You can add the meat of your choice of course, but this recipe is filling enough on it's own.

Sliced Vegetables

Ingredients:

*4 red potatoes

*2 medium carrots

*1 stalk of celery   

*1 tablespoon of butter

*1 teaspoon of dill 

*Salt and Pepper to taste   

*Optional: 1 cup uncooked chicken

Directions: 

*Heat up the grill *

1. Clean vegetables and slice into small pieces. 

2. Tear 4 equal sized sheets of tin foil. Double them up in pairs of 2. 

3. Pour equal amounts of the vegetable mixture onto each foil square.

4. Add the butter, dill, salt and pepper. (Optional chicken would be added now as well).

5. Close up each foil bundle well. Place on the grill and let sit 15 min. Turn both bundles over. Let cook an additional 15 minutes.

6. Remove from grill and open carefully, they will be very hot so let them sit a few minutes before eating. Provides 2 generous portions.

Vegetable Bundle ready for grilling

Lettuce Wraps

Chicken Lettuce Wrap

Part of my New Year's resolution is to eat more vegetables, and this recipe is so good you won't notice you're eating them! I use Honey Teriyaki flavor KC Masterpiece Marinade and Kikkoman Soy sauce, you can use any brands but these are my favorite to use.

Ingredients

Ingredients:

*1 tablespoon vegetable oil

*1 Head of lettuce (the larger leaves are better)

*2 green zucchinis

*2 yellow zucchinis

*1 cup of the meat of your choice cooked and cubed

* About 3 tablespoons of soy sauce

*1 tablespoon teriyaki sauce

*Salt and pepper to taste

Directions:

Chicken and Zucchini cooking

*Wash the lettuce leaves and set aside.

*Cook the meat and cut into bite sized pieces. Set aside. 

*Slice the zucchini into bite size pieces and simmer on medium high heat in the vegetable oil.

*Add the soy and teriyaki sauce and stir for 3-4 minutes.

*Add the meat and turn the heat down to medium, stir frequently for 3-5 minutes. Salt and pepper to taste.

Beef Wraps

*Pour into a bowl, scoop into a lettuce leaf.
*It will be hot so be careful before you bite in. Serves 2. Enjoy!

Greek Pasta Salad

This pasta is so yummy, and can be made vegetarian or with chicken. I like that it's eaten cold because it's easy to put in a Tupperware container to take to work the next day, and doesn't require re-heating.

Greek Pasta Salad with Chicken

Ingredients:

• 12 ounces dry Rotini pasta, uncooked (12 oz = 4-1/2 cups)
• 2 tablespoons vegetable oil
• 2 tablespoons Spicy Brown Mustard
• 1 can Hunt's® Diced Tomatoes with Basil, Garlic and Oregano.
• 1 can black olives, drained and sliced
• 1 pkg (3.5 oz each) crumbled reduced fat feta cheese
• Coarse ground black pepper

Directions:

1. Cook pasta according to package directions, omitting salt. Drain and rinse under cold water until cool.
2. Meanwhile, mix together oil and mustard in large bowl. Stir in all remaining ingredients, except pepper, until combined. Toss in cooled pasta. Sprinkle with pepper, as desired.
3. Serves 4. Enjoy!