Packet Pork Chops

Ingredients:

• 4 sheets (12x18-inches each) Heavy Duty Aluminum Foil
• 1 small onion, thinly sliced
• 4 boneless pork chops, about 1/2-inch thick
• Salt and pepper
• 1 can (10 3/4 oz.) cream of mushroom soup, undiluted
• 2 tablespoons soy sauce
• 1 medium green bell pepper, sliced
• Hot cooked rice

How to Prepare:
PREHEAT oven to 450°F or grill to medium-high.

CENTER onion slices on each sheet of foil. Top with pork chops; sprinkle with salt and pepper. Combine cream of mushroom soup and soy sauce; spoon over pork chops. Top with green pepper slices.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

BAKE 16 to 18 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill. Serve over rice.

Number of Servings: 4

Nutrition Information:
(Per Serving)
calories 528
grams fat 19
milligrams cholesterol 74
milligrams sodium 1479
grams carbohydrates 55
grams protein 31

Caribbean Chicken

Ingredients:

• 4 sheets (12x18-inches each) heavy duty foil
• 4 cups cooked rice
• 1 medium red bell pepper, chopped
• 1/4 cup chopped green onions
• 1/4 cup flaked coconut
• 1 can (15 oz.) pineapple tidbits in pineapple juice, undrained
• 2 tablespoons packed brown sugar
• 3 tablespoons lime juice
• 4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
• 1 tablespoon Caribbean jerk seasoning

How to Prepare:
PREHEAT oven to 450°F or grill to medium-high. Spray foil with nonstick cooking spray.

COMBINE rice, red pepper, onions, coconut, pineapple, brown sugar and lime juice. Center one-fourth of rice mixture on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Rub jerk seasoning over chicken; place on top of ingredients on foil sheet.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

BAKE 18 to 22 minutes on a cookie sheet in oven OR GRILL 16 to 20 minutes in covered grill.

THE REYNOLDS KITCHENS TIP: To make your own Caribbean jerk seasoning, combine 1 teaspoon ground allspice, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, 1/4 teaspoon hot pepper sauce and 2 teaspoons vegetable oil in small bowl; mix well.

Number of Servings: 4

Nutrition Information:
(Per Serving) calories 484
grams fat 6
% calories from fat 11
milligrams cholesterol 83
milligrams sodium 314
grams carbohydrates 70
grams fiber 3
grams protein 35

Chicken Curry

Ingredients:

• 4 sheets (12x18-inches each) heavy duty aluminum foil
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 1 teaspoon sugar
• 2 cloves garlic, chopped
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper flakes
• 1 can (14 1/4 oz.) diced tomatoes, drained
• 1/4 cup golden raisins
• 1/2 cup plain nonfat yogurt
• 4 skinless, boneless chicken breast halves (1 to 1 1/4lbs), cut in 3/4" chunks
• Salt and pepper
• 2 cups hot cooked basmati rice

Condiments: Chopped fresh cilantro, mango chutney, sliced bananas

How to Prepare:
Preheat oven to 450 degrees. Heat oil in large nonstick skillet over medium-high heat; add onion, sprinkle with sugar and cook until onion is transparent, about 3 minutes. Stir in garlic, curry powder, cinnamon and pepper flakes; cook one minute. Remove from heat and add tomatoes, raisins and yogurt.

Center one-fourth of curry mixture on each sheet of foil. Arrange chicken in an even layer over curry mixture; sprinkle with salt and pepper.

Bring up foil sides. Double fold the top and ends, sealing packet, leaving room for heat circulation inside. Repeat to make 4 packets.

Bake 18-22 minutes on a cookie sheet in oven OR Grill 10-14 minutes in a pre-heated covered grill on medium-high heat.

Stir before serving. Spoon over basmati rice. Top with cilantro, chutney, and bananas.

Far East Spiced Chicken

Ingredients:

• 2 sheets (12x18-inches each) Heavy Duty Aluminum Foil
• 2 boneless, skinless chicken breast halves
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 medium red bell pepper, cut in strips
• 4 green onions, cut in 1-inch pieces
• 1/4 cup apricot preserves or orange marmalade
• 2 tablespoons orange juice
• Garlic salt to taste
• 10 dried apricots, chopped
• 1 cup rice, uncooked

How to Prepare:
PREHEAT grill to high or oven to 450°F . Spray foil with nonstick cooking spray.

CENTER one chicken breast half on each sheet of foil. Combine spices. Sprinkle and rub seasoning over chicken, turning to coat evenly. Top with red pepper strips and green onions. Drizzle with apricot preserves and orange juice. Sprinkle with garlic salt.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

GRILL 14 to 18 minutes in covered grill OR BAKE 18 to 22 minutes on cookie sheet in oven.SERVE over Apricot Rice Pilaf. To prepare rice while packets are grilling, stir apricots into uncooked rice; cook following package directions.

Number of Servings: 2
Nutrition Information:
(Per Serving)
calories 590
grams fat 5
milligrams cholesterol 83
milligrams sodium 224
grams carbohydrates 99
grams protein 38