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Two-Potato Vegetable Packets
Source: dLife

Roasted sweet and white potatoes with zucchini and onions topped with a creamy mustard/herb sauce.

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 162.5
Total Carbs 32.8 g
Dietary Fiber 2.8 g
Sugars 4.2 g
Total Fat 1.7 g
Saturated Fat 0.3 g
Unsaturated Fat 0.5 g
Potassium 139.6 mg
Protein 5.3 g
Sodium 52.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Milk , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
3 each  large russet potatoes
1 each  Sweet Potatoes, orange, fresh, medium, 5" x 2", FDA
1 each  medium zucchini
3 each  fresh green onions
1 1/4 cup  fat free milk
1 tbsp  Margarine, 80% fat, unsalted
2 tbsp  white all purpose flour
1 tsp  dried parsley
0 1/4 tsp  celery seeds
0 1/4 tsp  ground rosemary
1 pinch  salt
1 pinch  black pepper
  1. Coat a 30 x 18 inch piece of aluminum foil with cooking spray. Lay potatoes, zucchini, and onions in the center.
  2. Combine 1 cup milk and margarine in a pot and let boil. Whisk in flour and the rest of the milk. Keep boiling, stirring continually until mixture is thick, about 1 minute. Take mixture off of heat and mix in mustard and herbs. Sprinkle with salt and pepper.
  3. Spoon sauce overtop of vegetables. Fold foil and seal edges to make a pouch. Lay pouch on a hot grill and cook 35 minutes, flipping a few times. Move pouches to a serving plate and carefully open.

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