Chef Lisa O'Connell's meals in a pouch

The answer to the question "what's for dinner" this summer may be as simple as these meals in a foil pouch. Chef Lisa O'Connell...aka "The Sauce Queen" is here to share her favorite "go to" recipes so you can enjoy every moment of summer.

GOLDEN VALLEY, Minn. - About the last place any of us wants to spend time during the summer months is in a hot kitchen preparing meals. Chef Lisa O'Connell, aka "The Sauce Queen," agrees and has come up with some quick and delicious meals you can make in a foil pouch. 

Lisa O’Connell is the Chef/Creator of Sauce Anna Lisa. Sauce Anna Lisa is a locally made pasta sauce available at the Minneapolis Farmers Market, Whole Foods, Kowalski’s, Cobourn’s, Hy-Vee and Jerry’s stores. Lisa is passionate about fresh, healthy food and loves sharing new ways to prepare- simple, delicious and nutritious options.  

Shrimp Scampi foil packet

1-1½ Pound peeled shrimp

3-4 Cloves garlic, minced

2 Tablespoons butter

1/4 Cup Dry white wine

½ Lemon sliced into circles, reserve other half for serving

Salt and pepper to taste

Chopped fresh parsley to garnish

Cut a 12 in. piece of heavy-duty aluminum foil.  Fold in half, press bottom end flat.  Fold each side into ½ inch creases three times to ensure a good seal.  Spread open top and add shrimp, minced garlic, butter and wine and pinch of salt and pepper.   Gently shake all ingredients and create pocket for steam/air.  Seal top by folding over ½ inch about 3 times.  Key here is to create open area in packet for steam.   Place seam folds facing up on grill.  Grill for 12-15 minutes, turning once halfway through to heat thoroughly. 

This can also be baked in an oven at 325 for 15 minutes.

Serve over steamed foil packet vegetables or rice.  Garnish with fresh chopped parsley, sliced lemon and salt/pepper if desired

 

Summer vegetable foil packet

2 Zucchini, sliced

2 Carrots peeled, sliced

8 Ounces cherry or grape tomatoes

1 Onion, sliced

4-6 Cloves fresh garlic, crushed

10-15 fresh basil leaves, chopped

2 Tablespoons olive oil

1 Tablespoon butter

Pinch of salt and pepper

Cut a 12 in. piece of heavy-duty aluminum foil. Fold in half, press bottom end flat.  Fold each side into ½ inch creases three times to ensure a good seal.   Spread open top and add sliced zucchini, carrot, tomato, onion, garlic, basil leaves, oil, butter and season with salt and pepper.  Seal packet by folding top over two or three times a ½ in. at a time.  Place on grill seam sides up for 10-15 minutes, turning half way to ensure even cooking.  Serve immediately.  Top with fresh grated Parmesan cheese, optional.

Note:  These vegetables can be easily changed to suit your desired choice or what is freshly available. 

 

Tilapia foil packet

4 Tilapia fillets

2 Carrots, peeled, halved and quartered

2 Roma tomatoes, sliced

1 Bunch green beans, trimmed

Olive oil, nature season salt  (Morton’s or similar brand)

 

Prepare 4 12 inch pieces of foil place tilapia, 4 sliced carrots, 10 trimmed green beans, add about 2-3 sliced of tomato on top of fish, drizzle with olive oil and season generously with season salt.  Fold foil over fish (tent slightly in middle for steam)  and seal edges. 

Place seam sides up on hot grill for 15 minutes or until heated through.  Serve immediately.

 

Italian Corn on the cob foil packet

 

4 ears corn, husk removed

¼ Cup Parmesan cheese

¼ Cup fresh chopped basil

¼ Cup melted butter

½ Lemon

 

Prepare foil packet, as previously directed, making sure it’s long enough to fit your corn.   If necessary, you can half the cobs to make smaller pieces and to fit in packet.

Remove husk from corn, brush with butter sprinkle cheese, basil, salt and squeeze of lemon.  Place corn in foil packet and grill for 10-15 minutes, turning once halfway to heat all sides.    Garnish with additional chopped basil and Parmesan cheese. Serve immediately. 

© 2017 KARE-TV


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