Summer Days are quickly coming to an end. As a teacher, this is a bittersweet time of year. I have the fortunate opportunity to have a true “teacher” schedule. I work when my kids are in school and I am able to be home with them for most days off (there is always a random Professional Development Day that Dad on the Run needs to step in). We have had an amazing summer and it will be sad to see it end.
Being in the kitchen, especially when its a little muggy is the last place I want to be. I have been trying as much as I can to grill outside because I am soaking up as much of summer as I can. I also can get a lot of cooking done in a short amount of time. I usually make extra chicken breasts for salad, burgers for lunches, and veggie foil packs with whatever came fresh from the garden. An extra bonus is that there is usually very little cleanup!
My Pinterest Page and Blog feeds have been filled with many versions of Foil Dinners that looked too delicious not to create in my own kitchen. The best thing with cooking in foil packs is that you can easily control what you are eating by weighing each ingredient that goes into your creation. This is extremely helpful when you are using Macros. Last night I needed to eat more protein to meet my Macro numbers in that area, so my foil pack was Protein and Veggie Packed. If I needed more carbs I would have added some baby potatoes or corn. With a sprinkle of Cajun Spice and a small amount of butter(I used Ghee) this delicious dinner not only smelled amazing while cooking but filled me up too satisfaction.
If you are looking for a way to eat your points, calories, or Macros in a short amount of time and easy cleanup than this is the recipe for you!
What would you add to your foil packs?