foil pack dinners

Corn, zucchini and coconut-lime marinated shrimp grilled in foil makes for one easy, delicious, 30-minute summertime dinner.&nbsp;

Grilled Coconut Lime Shrimp and Summer Veggies in Foil

yellow onion, (chopped)

garlic

coconut

lime

cilantro

extra virgin olive oil

soy sauce

shrimp

aluminum foil sheets large enough to wrap around the food

corn kernels corn

zucchini (,

cherry tomatoes

salt and fresh ground pepper, (to taste)

fajitas seasoning

In a blender, combine onions, garlic, coconut, lime zest, lime juice, cilantro, olive oil and soy sauce; blend until smooth.

Place marinade and shrimp in a resealable bag and toss to coat.

Set aside for 5 minutes.

Preheat an outdoor grill to medium-high heat.

For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability and lightly spray with cooking spray.

Divide up the veggies and shrimp evenly and place into the center of each foil packet.

Season with salt, pepper, and fajitas seasoning.

Fold the sides of the foil over the shrimp, covering completely; seal the packets closed.

Transfer the foil packets to the grill, cover and grill for 6 minutes; turn over the packets and continue to grill for 7 minutes, or until shrimp are opaque.

Carefully open the foil packets and stir the contents.

Sprinkle with cilantro or parsley and serve.

Cheesy, deliciously tender asparagus loaded with cheese and grilled inside foil packs! Great recipe for outdoor grilling or camping!

Cheesy Grilled Asparagus in Foil Packs 

asparagus stalks, (ends trimmed)

garlic, (minced)

lemon juice

Italian Seasoning

mozzarella cheese

chopped fresh parsley, (for garnish)

Preheat an outdoor grill to medium-high.

In a large mixing bowl combine asparagus, oil, garlic, lemon juice, Italian Seasoning, salt, and pepper; toss until well combined.

Lay out four large pieces of foil.

Divide up the asparagus between the foil sheets and top with mozzarella cheese.

Fold and seal the foil packs.

Transfer prepared foil packs to the grill and cook for 13 to 15 minutes, or until asparagus is tender. Cooking time depends on the thickness of the asparagus.

Remove from grill and carefully open up the foil packs.

Sprinkle with parmesan and garnish with parsley.

Serve.

Tender, flavorful, and very easy to make Chili Lime Steak Fajitas prepared in foil packs!

Chili Lime Steak Fajitas in Foil Packs

flank steak, (thinly sliced)

limes, (juiced)

olive oil

cumin

chili powder

salt

yellow onion, (sliced)

oregano

garlic powder, (or to taste)

flour tortillas

avocado slices

lime wedges

sour cream

Preheat oven to 425F.

Place the steak slices in a large mixing bowl, a baking dish, or a freezer bag.

Whisk together the lime juice, olive oil, garlic, cumin, chili powder, and salt.

Pour the marinade over the steak slices, mix around until evenly coated, and cover. Refrigerate for 15 minutes, or up to 24 hours.

Remove steak from fridge and set aside to come to room temperature.

Cut up four 12 x 12 aluminum foil sheets and set aside.

Place bell pepper slices and onion slices in a large mixing bowl and season with olive oil, oregano, garlic powder, paprika, salt and pepper; mix to combine.

Portion out the peppers mixture and arrange in the center of each foil sheet.

Remove steak from marinade; portion out the steak slices and arrange over the vegetables inside the foil packs. Discard marinade.&nbsp;

Close the foils and wrap them up tightly around the steak and vegetables.

Arrange foil packs on a baking sheet and cook for 15 minutes, or until done. I suggest to cook for 13 minutes in the oven, then open up the packets and put under the broiler for a couple minutes so to get that bit of browning on top.

You can also grill the steak fajitas foil packets over high heat for around 7 minutes per side.&nbsp;An instant read thermometer should read 120F in center for medium rare, and 130F for medium.

Remove from oven or grill.

Serve immediately over flour tortillas, with avocado slices, lime wedges, sour cream, and cilantro.

If you’re on a low carb diet, serve the steak fajitas over a salad, or make lettuce wraps. You can also eat this as is, straight from the foil packet.

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