These shrimp, broccoli, and rice foil packs are a convenient and flavorful way to enjoy a complete meal with minimal cleanup. The ingredients are seasoned with a garlic-lemon marinade and cooked together in individual packets, preserving their natural flavors and juices.

Ingredients: 1 pound large shrimp, peeled and deveined. 2 cups broccoli florets. 1 1/2 cups cooked rice. 1/4 cup olive oil. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon paprika. Salt and pepper, to taste. Chopped parsley, for garnish.

Instructions: Start by heating the oven to 400F 200C. Olive oil, lemon juice, paprika, salt, and pepper should all be mixed together in a bowl. Split the shrimp, broccoli, and cooked rice into four equal parts. Put a piece of each on a large piece of aluminum foil. Pour the olive oil mix over each serving. Cover the food with foil, then fold it over and seal it tightly to make a packet. Put the packets on a baking sheet and heat the oven to 400F. Bake for 15 to 20 minutes, or until the shrimp are pink and fully cooked. Carefully open the foil packets, add chopped parsley on top, and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Easy Pan Roasted Cajun Salmon

Growing up, mom made these in the oven, ALL THE TIME. After making them again for the first time in years, I see why. They are the perfect meal for when you really can't make enough time to do more, but want a hot, fresh dinner. Originally a camping meal, as it is very easy to do over a fire, this is also great on a grill. I'll show you how to make these delicious, tender, packs of goodness in just a few steps (and hardly any clean up!)

1. Gather all your ingredients on a cutting board and head to your grill area.For my packs, I like a sweet potato, an onion, a few carrots, and 2 handfuls of ground beef for the patties. Don't forget to grab some salt, pepper, garlic, and your favorite Teeny Tiny Spice mix. Here I'm using a chocolate chili spice, which complements the sweet potato and beef so well. At this time, turn on your grill, and set to medium. 

2. Patty out your meat and cover in seasonings, work it through the meat and lay patties on grease sheets of heavy duty foil (long enough to cover the meat twice.) 

3. Chop veggies roughly and cover patty with them. 

4. Sprinkle more seasoning, then fold, roll, and seal up ALL the edges tightly. 

4. Once edges are rolled, place on the grill. Cook for about 45 minutes on medium heat, carefully flipping halfway through (make sure not to puncture foil, it will lose steam and burn in areas. If you do rip the foil while flipping, carefully wrap a non punctured piece around the punctured area)

Now do some yard work, or one of the 8 million things that you have to do that made you want an easy dinner in the first place. When you're done, dinner will be ready!

5. Carefully remove packs from the grill and dig in! If your eating outside, skip the plate and eat right from the foil, just let it cool a bit first. If you want to get a little fancier (lol) you can plate it. 

I was skeptical at first, thinking that the meat was going to taste too moist, slimy, or steamed, but it was tender, FULL of flavor and had a great texture. The vegetables were soft, and the potato was melt in your mouth buttery. You can add anything you want to your grill pack, so have fun coming up with different combinations and flavors.