Tag Archives: foil

Foiled O’Brien

Cooking the potatoes and peppers in a foil packet basically steams them and they come out a wonderful consistency and packed with flavor. Serve alongside 3 oz. of broiled steak or a 4 oz. chicken cutlet for a meal balanced with protein, veggies and that all mighty carb that keeps you feeling more full 🙂

Foiled O'Brien
Foiled O'Brien

4 servings
155 calories per serving

1 lb. red potatoes, washed and sliced thinly
2 c red bell pepper slices
2 c yellow bell pepper slices
6 T sliced shallot (regular onion will work here too)
Pam
2 cloves garlic, mashed
3 T chopped parsley
½ t onion powder
Salt and pepper to taste

Preheat oven to 375 degrees. Take 4 sheets of aluminum foil, each about 12 inches by 12 inches (about 1 inch longer and 4 inches wider than a sheet of paper) and place them on a flat surface. Spray each with a little bit of Pam. Divide the potatoes, peppers and shallots evenly among the foil sheets. Sprinkle with the minced garlic, parsley, onion powder, salt and pepper.

Create a packet out of each by folding the foil sides up to make a tent and folding the edges over 2 times – then take each side and fold (roll) over twice and seal firmly so that the packet will say sealed keeping all the steam inside.

Place packets on a baking sheet and place in oven. Bake ½ hour to 45 minutes. Open packets and transfer contents to plates. Be careful opening packets as they will be full of steam.

For more instructions folding, Reynold’s says:
For each foil packet, bring up the two sides of the foil and double fold with about 1-inch wide folds. Leave room for heat circulation inside the packet as the food cooks. Double fold each end to form the foil packet.

And the Scouts site has a nice diagram.

Potatoes in Foil

These potatoes come out so tender and the spritz of citrus at the end gives them a great flavor !

Potatoes in Foil
Potatoes in Foil


4 servings
167 calories per serving

1 ½ lb. new potatoes, halved
4 garlic cloves
1 T oil
Kosher salt to taste
Pepper to taste
¼ c cilantro leaves or basil leaves
Lemon or Lime wedges

Preheat oven to 350 degrees. Make a large double layer square of foil and place potatoes and garlic on it and drizzle with oil and sprinkle with salt and pepper. Close up tightly and grill, rotating packet often, 25 minutes or until done. Before serving, add in cilantro, extra salt and pepper, and spritz with lime.

Cilantro Lime Fillets

Cooking the fillets in foil pretty much steams them and it is so very easy to do. This is a nice mild way to serve fish and I think the preparation would do just as well on meaty fish steaks such as tuna or swordfish.

Cilantro Lime Fillets
Cilantro Lime Fillets

4 servings
143 calories per serving

4 4 oz. cod, tilapia or flounder fillets
¼ t pepper
1 ½ t oil
1 ½ t dried onion flakes
1 clove garlic, minced
¾ t ground cumin
2 T minced cilantro
1 lime peeled and thinly sliced
1 T margarine, melted

Preheat the oven to 375 degrees. Place each fish fillet on a piece of aluminum foil and sprinkle with pepper. Heat oil and add onion flakes and garlic and cook 1 minute them add cumin and place the mix over the fish. Sprinkle fish with cilantro and add a few lime slices to each fillet. Fold the foil over securely so the fish can steam and place the packets on a baking dish and bake 35-40 minutes.

For instructions on folding, Reynold’s says:
For each foil packet, bring up the two sides of the foil and double fold with about 1-inch wide folds. Leave room for heat circulation inside the packet as the food cooks. Double fold each end to form the foil packet.

And the Scouts site has a nice diagram.

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