xiaoxl/recipe_data huggingface dataset:
Greek Oven Roast Potatoes


Ingredients:
potatoes, butter, oregano, salt, pepper

Directions:
Preheat oven to 400 degrees., In a large pan, lay quartered potatoes so they barely touch one another., Combine butter and oil in a bowl and mix with a fork., Pour over potatoes., Toss potatoes around until very well coated with oil and butter mixture., Be sure potatoes are spread around evenly in the pan., Allow to roast, for 20 minutes., Sprinkle salt, pepper, and oregano all over potatoes., Toss around with a spatula, spread potatoes around evenly again., Roast potatoes again for 15 minutes more, or until golden brown., If you like you can also add some lemon juice also.
Summer Tomato Salad


Ingredients:
tomatoes, green olives, fresh parsley, wine vinegar, olive oil, purple onions, sweet onion, garlic clove, fresh basil, dried basil, feta cheese

Directions:
Combine the tomatoes, olives, parsley, vinegar, olive oil, onion, garlic, basil, salt and pepper in a bowl and toss to mix well.
Sprinkle with cheese and serve at room temperature.
Old Kungaloosh


Ingredients:
vodka, Malibu rum, cranberry juice

Directions:
Put all in a container., Mix well., Pour over or add ice., Serve.
Easy Zucchini Fritters
Category: side-dish
By Amy Gonzalez

These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!

Ingredients:
1 ½ pounds zucchini, grated
1 teaspoon salt
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
1  large egg, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons olive oil

Directions:
Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes. Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible. Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini. Heat olive oil in a large skillet over medium-high heat. Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

Prep time: 20 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 4 servings

Calories: 157
Fat: 9.8 g
Saturated fat: 2.3 g
Carbohydrates: 12.5 g
Sugars: 3.1 g
Dietary fiber: 2.1 g
Protein: 6.5 g
Cholesterol: 50.9 mg
Sodium: 792.9 mg
Farmer's Casserole
Category: breakfast-and-brunch
By Lorrie Starks

Layer the ingredients in a baking dish the night before, then cover and refrigerate. In the morning, pop the casserole into the oven about an hour before serving. Serve with melon wedges, fresh strawberries, and orange wedges.

Ingredients:
3 cups frozen hash brown potatoes
¾ cup shredded pepperjack cheese
1 cup cooked ham, diced
¼ cup chopped green onions
4  eggs, beaten
1 (12 fluid ounce) can evaporated milk
¼ teaspoon ground black pepper
⅛ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions. In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight. Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 316.3
Fat: 22.4 g
Saturated fat: 10.3 g
Carbohydrates: 21.4 g
Sugars: 6.7 g
Dietary fiber: 1.3 g
Protein: 17.8 g
Cholesterol: 172.5 mg
Sodium: 576.4 mg
CHEESE AND SPINACH CRESCENTS


Ingredients:
feta cheese, fresh spinach, eggs, puff pastry

Directions:
preheat oven to 190 Celsius line baking trays with baking paper.
mix the feta and tasty cheese together with the spinach.
lightly beat the egg then mix it into the spinach and cheese.
cut each sheet of pastry into 4 squares.
on the bottom of each square, cut 7 slits,  1/4 the way up each square.
divide the mix evenly between the 20 squares. about 1 heaped teaspoon each.
brush a little milk down the sides and across the slits of each square.
starting at the top of each square, roll up like a swiss roll should be about 3 roll overs.
seal each edge with a fork.
shape each roll into a crescent and place on baking trays and lightly brush with a little more milk.
cook for 25 - 30  minutes or until golden.
serve hot.
Green Chile Beef Tacos
Category: world-cuisine
By Mary McCarthy Maslowski

This recipe can be done in the slow cooker or the oven (at 325 degrees F). It is pulled beef taco meat. The leftovers makes superb enchiladas. Spicy and full-bodied flavor without overdone heat.

Ingredients:
5 pounds boneless beef chuck roast
1 (1 ounce) packet taco seasoning mix
1 (16 ounce) jar green salsa
2 cups beef broth, or more if needed

Directions:
Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the   mix over the beef. Pour the green salsa over the beef, followed by the beef broth. Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 12 servings

Calories: 298.3
Fat: 19.8 g
Saturated fat: 7.8 g
Carbohydrates: 4.2 g
Sugars: 1.7 g
Protein: 23.1 g
Cholesterol: 81.8 mg
Sodium: 477.2 mg
Buffalo Chicken Stuffed Shells
Category: appetizers-and-snacks
By kaid711

This is a hit for football Sundays. For a thicker stuffing, drain ricotta overnight. Serve with ranch and blue cheese dressing for dipping.

Ingredients:
1 pound ground chicken
¼ cup butter
1 cup cayenne pepper sauce (such as Frank's® RedHot®)
1 (16 ounce) container whipped ricotta cheese
cooking spray
1 (16 ounce) package jumbo pasta shells
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
salt and ground black pepper to taste

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat. Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours. Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper. Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 3 hrs 40 mins
Yields: 6 servings

Calories: 698
Fat: 29 g
Saturated fat: 18.2 g
Carbohydrates: 62.8 g
Sugars: 2.7 g
Dietary fiber: 2.5 g
Protein: 44.4 g
Cholesterol: 126.3 mg
Sodium: 1452.5 mg
Park Avenue Bars


Ingredients:
eggs, butter, pecans, cream cheese, eggs, powdered sugar

Directions:
Mix ingredients for bottom layer together and pour into 9x13 pan and press evenly.
Next mix ingredients for top layer together and pour over bottom layer.
Bake in 350 oven for 40 minutes or until a light golden brown.
Easiest Amaretti Cookies Ever


Ingredients:
whole pecans, amarena cherry

Directions:
Stir sugar and egg white until sugar has dissolved.
Stir in amond flour and almond essence, but be careful: this mixture is too tough for a handmixer! I just dump everything in my bread machine and run the 'dough' program for a while until the dough is mixed evenly. A good food processor might do the job too ;-] Or just mix it thoroughly with a rubber spatula.
Spoon the mixture into a cookie press to shape small round cookies or use a small ice cream scoop to form little balls.
Place cookies 1/2 inch apart on greased cookie sheet or silpat.
Bake for approximately 30 minutes at 300, place on lowest rack setting in your oven for the first 10 minutes.
Cookies are done when they start to turn lightly golden. They will be chewy right after baking but will become very crisp overnight.
Mushroom and Leek Galette


Ingredients:
whole wheat pastry flour, all-purpose flour, baking powder, salt, fat-free cottage cheese, canola oil, skim milk, sugar, egg, water, extra virgin olive oil, leeks, mushrooms, egg, nonfat sour cream, salt, fresh ground pepper, scallion, parsley

Directions:
To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk and sugar; process until smooth. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together. Turn out onto a lightly floured surface and knead several times, but do not overwork. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 20 minutes.
Meanwhile, prepare filling: Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes. (Add water, if necessary, to prevent scorching.] Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes. Let cool.
Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
To assemble & bake galette: Preheat oven to 400°F Coat a baking sheet with cooking spray.
On a lightly floured surface, roll dough into a rough 15-inch circle about 1/4 inch thick. Roll it back over the rolling pin and transfer to the prepared baking sheet. Spread the filling over the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as necessary. Brush egg glaze over the rim.
Bake the galette until the crust is golden, 25 to 35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes. Slide onto a serving platter and serve hot or at room temperature.
Gluten-Free Peanut Butter Cookies
Category: desserts
By Jackie

This recipe is gluten-free and delicious!  Pecans are great in these, but feel free to use peanuts or any other nut you choose.

Ingredients:
2 cups peanut butter
2 cups white sugar
4  eggs, beaten
2 cups semi-sweet chocolate chips  (Optional)
1 ½ cups chopped pecans  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet. Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet. Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

Prep time: 30 mins
Cook time: 12 mins
Total time: 52 mins
Yields: 30 cookies

Calories: 513.1
Fat: 33 g
Saturated fat: 8.7 g
Carbohydrates: 49.6 g
Sugars: 43.3 g
Dietary fiber: 4.7 g
Protein: 12.9 g
Cholesterol: 49.6 mg
Sodium: 176.6 mg
Cherry Angel Food Cake & Cherry Fluff Frosting


Ingredients:
maraschino cherries, water, pure vanilla extract, granulated sugar, cherry juice, marshmallow cream, maraschino cherry

Directions:
Place a rack in center of oven.
Preheat oven to 325°F.
Set aside an ungreased tube pan.
Dump angel food cake mix in large mixing bowl.
Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula.  Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
Pour batter into pan.smoothing top with rubber spatula.
Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
Remove from bottle and run a long knife around sides of cake.
Invert onto cooling rack and then invert onto serving platter.
Prepare cherry fluff frosting.
Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes].
Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes.  Fold in chopped cherries, is using.
Spread frosting over top and halfway down sides of angel food cake and serve immediately.
We usually don't have any leftovers, so I am not sure how well this stores.
Lady and Sons Fried Pork Chops - Paula Deen


Ingredients:
seasoning salt, buttermilk, all-purpose flour, salt, black pepper, garlic powder

Directions:
Heat oil in a large, heavy bottomed pot to 350 degrees F.
Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess.
Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest.
Drain on paper towels before serving.
House Seasoning:. 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder.
Mix ingredients together and store in an airtight container for up to 6 months.
Miniature Spinach Parmesan Puffs


Ingredients:
parmesan cheese, fresh spinach

Directions:
Preheat oven to 360 degrees.
Unroll crescent dough into 4 rectangles.
Take a rectangle and sprinkle it with 1 teaspoon cheese.
Cover the rectangle with chopped spinach.
Sprinkle spinach-covered rectangle with another teaspoon of cheese.
Starting with a shorter end, roll rectangle up tightly, pinch closed.
Cut into 6 slices.
Repeat with 3 other dough rectangles.
Place on greased cookie sheet, brush with egg white and bake at 375 degrees until golden brown, about 10 minutes, checking every few minutes to make sure they don't burn.
Enjoy!
Chicken Wings With Honey, Soy and Sesame


Ingredients:
chicken wings, soy sauce, water, honey, sesame seeds

Directions:
Preheat the oven to 375°F Heat the vegetable oil in a small ovenproof frying pan. Fry the chicken wings for 2-3 minutes on each side, until golden.
Remove the pan from the heat and add the soy sauce, water and honey.
Transfer to the oven and cook for 10-12 minutes, turning the chicken wings once.
Arrange the chicken wings on a warmed platter, scatter over the sesame seeds and serve.
Simple Avocado Milkshake
Category: drinks
By Sugar High

For people who love avocado. This yummy milkshake is very creamy and smooth.

Ingredients:
1 cup milk
1  ripe avocado, peeled and pitted
1  banana, cut into chunks  (Optional)
3 tablespoons honey

Directions:
Blend milk, avocado, banana, and honey together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 servings

Calories: 246.7
Fat: 11.6 g
Saturated fat: 2.5 g
Carbohydrates: 35.8 g
Sugars: 26.3 g
Dietary fiber: 5.6 g
Protein: 4.5 g
Cholesterol: 6.5 mg
Sodium: 39.3 mg
Stuffed Mushrooms III
Category: appetizers-and-snacks
By Lisa B

Mushroom caps stuffed with a mixture of Italian cheeses and pesto.

Ingredients:
8 large fresh mushrooms
1 tablespoon olive oil
2 cups ricotta cheese
¾ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
4 tablespoons pesto

Directions:
Preheat oven to 375 degrees F (190 degrees C). Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese. Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 261.3
Fat: 20.7 g
Saturated fat: 8.4 g
Carbohydrates: 3.7 g
Sugars: 1.1 g
Dietary fiber: 0.9 g
Protein: 16.1 g
Cholesterol: 38.1 mg
Sodium: 539.7 mg
Low Calorie Chocolate Cake W/ Frosting


Ingredients:
all-purpose flour, sugar, baking soda, hot water, applesauce, vanilla essence, light cream cheese, light butter, Splenda granular, cocoa powder, salt, vanilla essence, skim milk

Directions:
In a small bowl place water and cocoa powder and mix together.
Add all of the ingredients for cake mixture(including cocoa powder mixture] into one bowl and mix together.
Place parchment paper on the bottom of a cake tin. Do NOT grease the sides of the tin as you can use a knife to ease it off the edges later. This helps the cake rise more as it sticks.
Pour mixture into pan.
Bake at 350F for 35 minutes.
For frosting, add light creme cheese and light butter and creme together.
Add splenda and lightly mix.
Add cocoa powder and salt and mix to combine.
Add vanilla and mix.
If it is a spreadable consistency, there is no need for the skim milk, but if not add enough milk to make it so. (I suggest adding in teaspoonfuls at a time so you don't over do it].
When the cake is cooled frost the tops and sides of the cake!
Easy Dill Hummus


Ingredients:
chickpeas, lemon juice, tahini, olive oil, pickle juice, garlic cloves, dill weed

Directions:
Combine ingredients in food processor. I find that if you put the liquid ingredients in first, it blends better.
Blend until well combined and creamy.
Refrigerate at least 2 hours to allow flavors to develop.
Chocolate-Peanut Butter Swirl Brownies
Category: desserts
By Liz

The best-ever peanut butter-swirled brownies! If you love peanut butter, and you love brownies, you must try these!

Ingredients:
6 (1 ounce) squares unsweetened baking chocolate, coarsely chopped
½ cup unsalted butter
2 (1 ounce) squares semisweet baking chocolate, coarsely chopped
1 ¾ cups white sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
3 tablespoons all-purpose flour
1 cup dark chocolate chips
1 cup peanut butter chips
4 tablespoons peanut butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper. Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes. Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips. Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 1 8-inch pan

Calories: 412.5
Fat: 22.4 g
Saturated fat: 14.8 g
Carbohydrates: 49.7 g
Sugars: 34.4 g
Dietary fiber: 2.9 g
Protein: 8 g
Cholesterol: 50.1 mg
Sodium: 73.2 mg
Peanut Butter French Toast Sticks


Ingredients:
peanut butter, honey, egg, water, sugar, cinnamon

Directions:
Mix the peanut butter and honey together, and place in the fridge.
Set oven to 350 degrees.
Prepare a cookie sheet with nonstick parchment paper (or greased with oil].
Prepare the dough: divide into 5 pieces. Flatten out into circular shape (keep it thick, this isn't the final rolling]. Do this for all 5 pieces.
Make the egg batter/wash: Mix the egg, water, sugar, and cinnamon.
Take out the peanut butter and honey mixture. Divide into 5 pieces and roll into circles.
Place the peanut butter/honey mix in each of the dough circles.
Close the dough around the peanut butter/honey mixture (like a dumpling!]. Use a rolling pin to flatten out as thin as you are able to.
Place the discs on the prepared cookie sheet (I could only fit 3 per cookie sheet]. Cover the discs with the egg mixture.
Using a pizza cutter, cut out strips or square shapes in the dough.
Bake for 15-20 minutes.
If you want to divide the dough into 2 big pieces and roll it out into a rectangular shape to make longer strips, you may want to poke it with a fork to keep the dough from puffing up to much!
Prepared Yellow Mustard
Category: side-dish
By JillH

Make your own prepared yellow mustard. It is so simple, and it is much healthier to eat!

Ingredients:
¼ cup water
¼ cup mustard powder
3 tablespoons distilled white vinegar
½ teaspoon quick-mixing flour (such as Wondra®)
¼ teaspoon salt
⅛ teaspoon salt
⅛ teaspoon ground turmeric
1 pinch garlic powder
1 pinch paprika

Directions:
Combine water, mustard powder, vinegar, flour, 1/4 teaspoon plus 1/8 teaspoon salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat; whisk until smooth. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring often, until mustard is thickened, 5 to 10 minutes. Remove saucepan from heat; leave uncovered for 1 minute. Cover saucepan with a lid until cooled to room temperature; refrigerate until chilled.

Prep time: 5 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 1 /4 cup

Calories: 103.4
Fat: 6.6 g
Carbohydrates: 5 g
Sugars: 0.2 g
Dietary fiber: 1.2 g
Protein: 5.6 g
Sodium: 438 mg
Pasta with Pesto and Poached Chicken


Ingredients:
rotini pasta, boneless skinless chicken breast halves, pesto sauce, fat free sour cream, tomatoes, pine nuts, walnuts

Directions:
Cook pasta according to package directions, adding chicken the last 5 to 6 minutes of cooking.
Cook till pasta is tender but firm and chicken is no longer pink.
Drain pasta and chicken.
Rinse with cold water, drain again.
Combine pesto and sour cream in a large mixing bowl.
Add pasta/chicken mixture, chopped veggies and tomato.
Toss lightly to coat.
If desired, sprinkle with nuts.
Zucchini Foil Packets
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

This zucchini side is a healthy, fresh and flavorful dish that everyone can enjoy from Chungah Rhee of Damn Delicious.

Ingredients:
¼ cup unsalted butter, melted
¼ cup freshly grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
4  zucchini, cut into 1/4-inch rounds
2 tablespoons chopped fresh parsley leaves
Reynolds Wrap® Heavy Duty Aluminum Foil

Directions:
Preheat a gas or charcoal grill over high heat. Whisk together butter, Parmesan, basil and oregano; season with salt and pepper to taste. Divide zucchini among 3 or 4 sheets of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon butter mixture over zucchini. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place foil packets on the grill and cook until just cooked through, about 15 to 20 minutes. Serve immediately, garnished with parsley, if desired.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 144.9
Fat: 13.2 g
Saturated fat: 8.2 g
Carbohydrates: 4.7 g
Sugars: 2.1 g
Dietary fiber: 1.7 g
Protein: 3.6 g
Cholesterol: 34.9 mg
Sodium: 191 mg