Make Over Monday- Kitchen Time Saver

It is summer time which means long days, extra time with family and friends. For me, as much as I love to cook and bake, I value having less time in the kitchen when I am busier so I am relying on easier meals.

Lately, my go to meals have been foil packet meals. It is so EASY and you can prepare just about anything in them!! Seafood and pasta, meat and potatoes, fish and veggies and even dessert.


I like to buy the pre-cut aluminum foil sheets which is evenly cut and fit a salmon filet perfectly. I season my filet with some infused olive oil, lemon juice, salt, pepper, dill and small amount of balsamic vinegar. I wrap it up and place on a  cookie pan.

As a side, I add some frozen veggies (sometimes fresh zuchinni and squash) to a foil packet seasoned with salt and pepper and olive oil and add to the cookie pan. Bake in a 400 degree oven for 20 to 25 minutes. Making sure to check once as the time depends on your oven.

If you don’t want to heat up your house with the oven, these foil packet meals work so well on the grill too.

That easy! No standing at the stove stuck in the kitchen if you don’t want to be. shrimp


Pineapple Dessert Cake from Belly Full (This is soooo good)
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon unsalted butter
  • 1 pineapple ring
  • 1 maraschino cherry
  • 1 shortcake dessert shell
  • vanilla ice cream for serving , optional
  1. Tear off a 12×12-inch square of nonstick aluminum foil.
  2. Mound the brown sugar and butter in the center, followed by the pineapple slice and maraschino cherry. Top with the dessert shell, flat side up.
  3. Fold in the sides of the foil and seal to form the packet.
  4. Grill for 12-13 minutes over medium-high heat.
  5. To serve, flip the cakes over. Top with a scoop of vanilla ice cream, if desired.

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