Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/19
- Katherine Victoria Vananderland
- May 18, 2021
- 4 min read
Italian meets BBQ for dinner a juxtaposed meal for you to celebrate un mas dia para nosorotos. A celebration meal with some pasta to spoil you because we are going to make the paper soon enough we'll be right where we need to be at the right time we'll see truths from heaven speak to me. Thank you, Jesus, God, The universe and good karma for giving back to us today we cannot wait to celebrate at BIR And have a toast to cheer us on for one more year!
Barbecue Chicken Foil Packets
Wrap up barbecued chicken, potatoes, green onions and cheese in a snug little package. The barbecue chicken packets from Spend with Pennies are perfect over the campfire or on the grill for added smoky flavor. You can even make these ahead of time, and they stay nice and warm wrapped in foil. Find more prep-ahead foil packet recipes.
Chicken and Potato Foil Packets
PREP TIME15 minutes COOK TIME30 minutes TOTAL TIME45 minutes SERVINGS4 servings AUTHORHolly Nilsson
Tender bbq chicken, potatoes and loads of bacon and cheddar make the perfect summer meal on the grill!
Ingredients
▢1 ½ pounds baby potatoes thinly sliced
▢2 teaspoons olive oil
▢1 tablespoon seasoning salt
▢¼ teaspoon pepper
▢4 boneless chicken breasts skinless
▢¼ cup bacon bits
▢⅔ cup cheddar cheese shredded
▢1 cup barbecue sauce divided
▢green onions or chives
▢4 tablespoons sour cream optional
Instructions
Preheat grill to medium high heat.
Prepare foil packets. Lay out 4 large pieces of heavy duty foil then top each with a large piece of parchment paper (or spray with non stick spray)
Place equal amounts of sliced potatoes and onions in the middle of each packet. Drizzle with oil and sprinkle with seasoning salt and pepper.
Place a chicken breast on top of potatoes. Brush each side of each chicken breast with barbecue sauce.
Wrap up each foil packet by bringing two sides together and rolling it up. Then roll up each open end to seal the packet.
Place on hot grill and cook (potatoes down) for about 25 minutes or until potatoes are tender and chicken is cooked through (chicken should be 165°F).
Cut open packet, brush chicken with more barbecue sauce if desired and top with cheddar cheese and bacon bits. Place back on grill (do not reseal) to melt about 5 minutes.
Garnish with sour cream and chives.
Recipe Notes Cooking time can vary based on size of chicken breasts and thickness of potatoes. Ensure your chicken reaches 165°F and your potatoes are softened. Nutrition does not include sour cream.
NUTRITION INFORMATION
Calories: 533, Carbohydrates: 59g, Protein: 35g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 105mg, Sodium: 2867mg, Potassium: 1371mg, Fiber: 4g, Sugar: 25g, Vitamin A: 455IU, Vitamin C: 35.3mg, Calcium: 199mg, Iron: 2.4mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
KEYWORDchicken foil packets COURSEMain Course CUISINEAmerican
Ingredients
3 medium carrots, peeled
2 medium zucchini
2 tablespoons butter
3/4 cup reduced-sodium chicken broth
2 tablespoons minced fresh parsley, divided
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Directions
Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.
In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.
Nutrition Facts 3/4 cup: 88 calories, 6g fat (4g saturated fat), 15mg cholesterol, 190mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Simple elegance best describes this fresh-tasting side dish. It's a wonderful way to use your late summer harvest. Thankfully, these veggies are available to buy year-round, so I can make it anytime! —Patty Singstock, Racine, Wisconsin
I reworked this recipe from an original that called for vodka and heavy whipping cream. My friends and family had a hard time believing a sauce this rich, flavorful and creamy could be light. —Margaret Wilson, Hemet, California
Ingredients
1 package (16 ounces) penne pasta
2 tablespoons butter
1 medium onion, halved and thinly sliced
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon salt
1-1/2 cups half-and-half cream, divided
1/2 cup white wine or reduced-sodium chicken broth
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/2 cup shredded Parmigiano-Reggiano cheese, divided
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Directions
In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
Meanwhile, in a large nonstick skillet, heat butter over medium heat; saute onion until lightly browned, 8-10 minutes. Add herbs and salt; cook and stir 1 minute. Add 1 cup cream, wine and tomato paste; cook and stir until blended.
Mix flour and remaining cream until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 1/4 cup cheese. Stir into pasta. Serve with remaining cheese.
Nutrition Facts 1 cup: 335 calories, 10g fat (6g saturated fat), 34mg cholesterol, 431mg sodium, 47g carbohydrate (4g sugars, 2g fiber), 12g protein.
In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. —Barbara Roozrokh, Brookfield, Wisconsin
Ingredients
1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
2 teaspoons butter
1 pound sliced fresh mushrooms
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon onion flakes
2 cups heavy whipping cream
Minced fresh parsley, optional
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Directions
Cook rigatoni according to package directions.
Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan.
In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated.
Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.
Nutrition Facts 1/2 cup meat mixture with 1 cup pasta: 570 calories, 37g fat (19g saturated fat), 115mg cholesterol, 529mg sodium, 46g carbohydrate (5g sugars, 3g fiber), 17g protein.
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