Growing up we used to put aluminum foil on just about everything: the TV antennae, our sandwiches and over the casserole dish before going into the oven. But using foil as the dish to make an entire meal…that’s something new to me. But now I’m a believer! These recipes not only came out flavorful, they were healthy without all of the added oils. To put it simply, they were delicious.
Here are a few of my favorites:
Turkey Sausage and Peppers and Rice
Ingredients
1 red bell pepper
2 ears corn
1/2 large yellow onion 1 medium
4-5 small red potatoes
1 medium sized zucchini
1 package (13 ounces) Butterball Hardwood Smoked Turkey Sausage
5 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1 teaspoon paprika
Seasoned salt and pepper
Directions:
Cut the top off the pepper and remove the seeds. Thinly slice.
Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.
Cut the potatoes into small bite-sized pieces — about 8-10 pieces per potato depending on size.
Coin the zucchini.
Coin the turkey sausage.
Preheat the grill to medium heat.
In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir.
Add seasonings mixture to the veggies + meat and toss well.
Place 2 pieces of tin foil on top of each other.
Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing.
Grill covered over medium heat for 16-24 minutes (depending on heat of grill) until veggies are crisp tender.
Remove and top with freshly chopped parsley if desired.
*You can even add 1/2 water and some rice and cook your rice right there in the juices of your meal! It’s delicious!
Foil Barbecue Salmon
Ingredients:
1 fillet (3 1/2 to 4 lb.)
3 tablespoons melted butter
1/4 cup brown sugar
1/4 cup dry white wine
1/4 cup lemon juice
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
Directions:
For one fillet (3 1/2 to 4 lb.), whisk together 3 tablespoons melted butter, 1/4 cup brown sugar, 1/4 cup dry white wine, 1/4 cup lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon chopped fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon pepper.
Grill the salmon or simply put it in the oven at 400 degrees, skin down on heavy foil over indirect heat, brushing with the glaze every 5 minutes, just until opaque but still moist-looking in center of thickest part (cut to test), 25 to 30 minutes.
SANTE FE CHICKEN
Ingredients:
1 can Whole Black Beans, drained, rinsed
2 cups frozen whole kernel corn
1 can Diced Tomatoes & Green Chilies, drained
1/2 teaspoon ground cumin
No-Stick Cooking Spray
4 boneless skinless chicken breasts (5 oz each)
1/2 cup shredded reduced fat Mexican cheese blend
Directions:
Preheat outdoor grill to medium-high heat according to manufacturer’s directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
Place four 18×12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165°F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.
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