Foil Packet Beef and Vegetable Meal

Name: Foil Packet Beef and Vegetable Meal
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: refrigerated fully cooked boneless beef pot roast with gravy; smoked beef sausage; butternut squash; zucchini; sweet corn; vegetable oil; steak seasoning blend

Build a packet with shredded beef, beef sausage and vegetables and cook on the grill. Super easy and fun for the whole family. And … no clean up.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

6 ounces refrigerated fully cooked beef Pot Roast, shredded or fully cooked steak, cubed
6 ounces prepared smoked Beef Sausage
1 cup butternut squash, diced
1 cup zucchini or yellow squash, sliced into 3/4 inch pieces and halved
2 ears sweet corn, cut in half
4 teaspoons vegetable oil
2 teaspoons all-purpose seasoning blend, such as Old Bay

Preparation

Step 1

Combine beef and vegetables in large bowl. Add oil and seasoning; toss to coat.
Step 2

Preheat grill to medium heat (approximately 350°F).
Step 3

Place a 12" x 12" square of heavy-duty aluminum foil down on work surface. Add 1/4 of beef and vegetable mixture to center of foil. Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close package. Repeat with remaining mixture for a total of 4 packets.
Step 4

Grill for 10 to 12 minutes until vegetables are tender.

Cooking Tip: Packets can also be prepared in a 350°F oven. Bake for 10 to 12 minutes.

Nutrition Information

360 Calories

0 %*

8.6g SAT FAT

0 %DV**

20g PROTEIN

0 %DV

2.4 mg IRON

0 %DV

3.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 4: 360 Calories; 216 Calories from fat; 24g Total Fat (8.6 g Saturated Fat; 0.3 g Trans Fat; 3.3 g Polyunsaturated Fat; 4.7 g Monounsaturated Fat;) 75 mg Cholesterol; 841 mg Sodium; 16.5 g Total Carbohydrate; 2.6 g Dietary Fiber; 20 g Protein; 0 mg Calcium; 2.4 mg Iron; 440 mg Potassium; 0.1 mg Riboflavin; 3.2 mg NE Niacin; 0.3 mg Vitamin B₆; 0.9 mcg Vitamin B₁₂; 143 mg Phosphorus; 3.2 mg Zinc; 12 mcg Selenium; 61.5 mg Choline.

This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Vitamin B6, Phosphorus, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.