Pork-N-Veggie Pockets

Ingredients:

• 1 small boneless cutlet per person (5 for us)


• 1 bag frozen California mix veggies (broccoli, cauliflower, carrots)


• 1 (8 oz) can sliced water chestnuts, drained


• 1 med. green pepper, sliced


• 2 green onions, sliced


• 1/4 cup reduced-sodium soy sauce


• 4 tsp. sesame oil


• 1 tsp. ground ginger


• cooked rice, optional


• chow mein noodles, optional

Directions:

1. Using foil pockets, (homemade or store bought....the Schwans driver gave me ours), place 1 pork cutlet in each pocket.



2. Evenly divide vegetables (California mix, green pepper, and green onion) amongst the pockets.



3. Combine soy sauce, sesame oil, and ground ginger in a small dish or measuring cup. Divide and drizzle over pork and vegetables in each pocket.



4. Fold foil around meat and vegetables to form a tight seal.



5. Grill over medium heat on a covered grill for 10-12 minutes, or until the vegetables are tender and the meat is no longer pink.



6. Serve with prepared rice and garnish with chow mein noodles, if desired.

Hint: These can be prepared and frozen ahead of time as single serving meals, or for campfire meals. Let the kids help: whether it is loading the pockets, or sealing them - get everyone involved! If you buy from Schwan's, ask your delivery person about foil grill pockets, my salesman/driver has been very generous to share plenty foil pockets with our family. Enjoy!

This recipe is linked up over at Friday Foods on MomTrends - go see what other recipes are being shared today!