Ingredients
beef or chicken
bell peppers
mushrooms
onion
jalapeno peppers (optional)
small potatoes
zucchini squash
fresh garlic
2-3 Tbsp olive oil
lemon or lime
McCormick’s Salt-free Chicken seasoning
powdered butter flavoring
2 Tbsp soy sauce
lemon pepper seasonings
dill
Directions
1. Boil potatoes for approximately 4-5 minutes depending on size. They should still be firm and crisp, not mushy. They will finish cooking on the grill. Let potatoes cool completely before putting in foil bag.
2. Chop bell peppers, onion and zucchini squash into large pieces. Put chopped vegetables, whole jalapenos, whole potatoes and whole mushrooms into a large foil bag with garlic, olive oil, lemon or lime juice, soy sauce, butter flavoring, lemon pepper seasonings, and dill. Cut meat into large stew size pieces.
3. Put meat in a separate foil bag with 1/4 cup of olive oil, garlic, chicken seasonings, butter flavoring and 2 tablespoons of soy sauce. When using more than one kind of meat, put in separate bags.
4. Place the foil bags into larger 2 gallon ziplock bags to store while traveling.
5. To cook, remove foil bags from plastic ziplock bags and grill for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags
