Foil Pack Chicken Fajita Dinner

The Sun came out yesterday. Briefly. And it wasn't warm sun. It's still cold and I would mention that it is not snowing, but I am pretty sure God can hear me. Any comment out loud like that I am sure would result in another blizzard hurtling our way. We Humans can be so cocky sometimes.

So anyway, the Sun came out and I ended up with a spring in my step that I hadn't had for quite awhile. So I brushed the dust off the grill and got to it. This comes from Kraft foods, which as you know, I adore because of the simplicity and deliciousness of their recipes.

Start off with 1 1/2 cups rice, 1 1/2 cups water and 1 tablespoon of taco seasoning of your choice. I used the Taco Bell packet. The wonderful thing is that you don't have to pre-cook the rice here, just mix it all together.
Spoon 1/4 of the rice onto a large sheet of heavy duty foil that has been coated with spray. Then top with a thawed chicken breast.
Add thin strips of red and/or green red peppers.
Top with a bit of your favorite salsa.
Some cheese.
Then fold up the foil. Be sure to fold the ends a couple times over, otherwise you will end up with an unbelievable mess. I'm a low heat griller, so this took about 30 minutes to cook up. If you cooked it on high it would probably be about 20 minutes.
Unfold the foil and enjoy.
This is delicious. Probably because it was grilled and I am in withdrawal. We ate it as a dinner, but it would be incredible wrapped up in tortillas too. The Kids even ate the peppers, which is a pretty stiff order in our house. The Boy actually thought he was eating worms, and for some reason, that was better than eating peppers. I have such weird children.

Click here for Printable Recipe

Foil Pack Chicken Fajita Dinner
1 1/2 Cups Rice
1 1/2 Cups Hot Water
1 Tablespoon Taco Seasoning
4 Chicken Breasts
1 Cup Sliced Red and/or Green Peppers
1/2 Cup Salsa
1/2 Cup Shredded Cheese

Mix water, rice and seasoning together. Spoon on to four greased squares of aluminum foil. Top with chicken breast and remaining ingredients. Cook on low for about 30 minutes.

Clean Out the Fridge Grill

So we drove for about 11 hours yesterday to get back home from San Antonio. We are tired and I've been doing laundry all day. The last thing I wanted to do tonight was cook supper. I had had a short burst of ambition earlier and gotten chicken breasts out to thaw. Then laid down and watched Finding Nemo with my toddler.

So when Jeff asked me if I had any plans for the chicken sitting on the counter, I cringed. No, I really didn't. He must have noticed, because he offered to grill it. Did we have anything to go with it?

One of my favorite things to make in the summer time is a just a mix of frozen vegetables and hashbrowns wrapped in foil and cooked along side whatever it is we are grilling. This is a really adaptable recipe since you can throw in whatever it is you have on hand. It is also good for using up the little bits that you always seem to have leftover.

What? You don't have that problem? Weird.

Click here for Printable Recipe

Clean Out the Fridge Grill
2 Cups Frozen Hashbrowns
1 Cup Frozen Corn
1 Cup Frozen Green Beans
1/2 Stick Butter
Pepper
Salt
Lay out about 2 feet of aluminum foil. Spray with cooking spray. Spread hashbrowns in a layer to within about 2 inches of the edge of the foil.

If you want to add in cheese, now is the time to do it, so it doesn't stick to the foil. I didn't have any on hand....so sad.

Layer in the corn

...wait...I had part of a red pepper in the fridge. Let's slice that up and add it in. Notice my sous chef there helping out.

Now let's add in a layer of corn. I had probably about a cup left.


and then green beans. I had about six of them. Seriously, why did I just not cook them the last time???

Add pepper and salt.

Cut butter into 1/2 inch pats and add on top.

Cover with a second sheet of aluminum foil and roll up the edges. Place on the grill, top if you are grilling on high, bottom is okay if you are grilling on low.


Or, as in the case with this kid, just eat the frozen veggies.

I grilled this on low for about 20 minutes. I actually put this on before the chicken and when the chicken was done, it was, too. Cooking time will depend on how much volume you have as well as whether it was cooked on high or low.

I love this for its simplicity as well as the fact that it gets rid of all the misc packages at the bottom of my freezer. Oh, and my family inhales it.

Enjoy

PS Did you notice the pictures?? Got a new camera ;)