Cheesy Fish N Veggie Packets Recipes

Steps:

• Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.

Steps:

• Heat grill to medium heat.
• Reserve 1/4 cup basil leaves; cut remaining basil into thin slices. Place zucchini on centers of 4 large sheets heavy-duty foil; top with fish, sliced basil and tomatoes. Drizzle with dressing. Fold to make 4 packets.
• Grill 10 to 15 min. or until fish flakes easily with fork. Carefully open packets; top fish with reserved basil leaves. Serve with rice.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
• Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
• Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.

Steps:

• 1. Heat oven to 450°. Place each fish fillet on 12-inch square of aluminumfoil. Top each fish fillet with one-fourth of the vegetables.Sprinkle with dill weed, salt and pepper. Drizzle 1 tablespoonwine over each mound of vegetables.2. Fold foil over fish and vegetables so edges meet. Seal edges, makingtight 1/2-inch fold fold again. Allow space on sides for circulationand expansion. Place packets on ungreased cookie sheet.3. Bake about 20 minutes or until vegetables are crisp-tender andfish flakes easily with fork. Place packets on plates. Cut large ×across top of each packet fold back foil.1 PACKET: Calories 130 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 60mg:Sodium 420mg Carbohydrate 6g (Dietary Fiber 3g) Protein 24g • % Daily Value: Vitamin A 62%:Vitamin C 30% Calcium 6% Iron 4% • Exchanges: 3 Very Lean Meat, 1 Vegetable •Carbohydrate Choices: 1/2together timeColor a tablecloth. Cover your table withbrown paper or butcher paper, get out thecrayons or markers and let the kids drawtheir neighborhood, complete with yourhouse, yard, school, pets, friends, streetsand other buildings or things they notice.

Steps:

• Heat oven to 450°. Place each fish fillet on 12-inch square of aluminum foil. Top each fish fillet with one-fourth of the vegetables. Sprinkle with dill weed, salt and pepper. Drizzle 1 tablespoon wine over each mound of vegetables.
• Fold up sides of foil to make a tent; fold top edges to seal. Fold in sides, making a packet; fold to seal. Place packets on ungreased cookie sheet.
• Bake about 20 minutes or until vegetables are crisp-tender and fish flakes easily with fork.