Cool Hot Purses

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 medium potatoes
• 2 large carrots
• 1 large green pepper
• 1 red jalapeno chile
• 1 stalk celery
• 1 small zucchini
• 1 (8 ounce) package mushrooms
• 2 cups broccoli
• 2 cups spinach
• 6 garlic cloves
• 2 tablespoons olive oil
• 2 chicken breasts (optional)
• 1 teaspoon dried basil (or freshly chopped)
• 1/2 teaspoon garlic salt
• 1/2 teaspoon lemon pepper (or to taste) or 1/2 teaspoon sodium-free seasoning (or to taste)

Recipe

• 1 marinade bite size pieces of boneless skinless chicken breasts in two tablespoons of oyster sauce for thirty minutes to 24 hours in advance.
• 2 wash, peel and slice potatoes in half lengthwise then slice again the same. cut into slightly larger than bite-size pieces.
• 3 wash vegetables then cut them at a 45 degree angle into thin slices.
• 4 cut mushrooms in half then slice into medium-thick pieces.
• 5 toss the above ingredients in large bowl with olive oil.
• 6 add chopped broccoli, chopped spinach and minced garlic and toss again.
• 7 tear four to six square foot pieces of aluminum foil, lay them on a flat surface and spray with non-fat cooking spray.
• 8 equally divide combined vegetables and place in center of each foil square.
• 9 sprinkle with basil, salt and pepper.
• 10 bring opposite corners of foil together and scrunch tightly forming into the shape of a closed purse or small handbag leaving one half inch airspace for steam.
• 11 place on grill or in 350 preheated oven for 35-40 minutes.
• 12 remove from grill/oven and open carefully as very hot steam escapes immediately from the foil "purse" upon opening.
• 13 eat directly from the foil purse or empty onto plate with prepared main dish (meat). garnish with fresh tomatoes and or parsley.
• 14 enjoy!