Tinfoil, Olive Oil, and a Grill

Mr. Bear and I have been trying to get healthy the past few weeks - more healthy than we usually do. I have cut out white flour (breads, pasta, crackers, etc) from my diet and he has added more protein to his diet. We went to the grocery store and walked around trying to figure out what we could make for dinner that would be low-fat, high protein, and EASY. 

Here is what we settled on...

Tilapia
Red Potatoes
Shrimps

2 Tilapia Fillets

1 tablespoon minced flat leaf parsley

1 tablespoon Jan's crazy salt

1 tablespoon black pepper

Olive Oil

Heavy Duty Tinfoil - 1 large sheet

1. Pat the fillets dry using a paper towel. On top of a large piece of heavy duty tinfoil, sprinkle both sides of the fish with crazy salt and pepper. Drizzle both sides with olive oil.

2.  Ignite your grill - allow to heat to 400 degrees. Place the tinfoil on the grill. Cook the fish for 3 minutes on both sides - or until the fish flakes when touched with the fork. 

4 Red Potatoes - scrubbed/washed

Crazy Salt

Black Pepper
Garlic Powder

Olive Oil

Heavy Duty Tinfoil - 2 large sheets

1. Cut the potatoes into bite sized pieces. Place them in a bowl. Drizzle with olive oil until all potatoes are coated. Season with salt, garlic powder, and pepper.
2. Dump potatoes on a double layer of heavy duty tinfoil. Fold up sides of tinfoil to create a pouch for the taters to cook in. Make sure there aren't any openings in the tinfoil folds.

3. Place on a hot grill (400 degrees) and cook for 15 minutes on each side.  

1/2 lb shrimp - de-veined, tails removed
1/2 cup olive oil

1 tablespoon minced garlic
Small bunch of fresh parsley, thyme, and rosemary
1/4 cup fresh squeezed lemon juice

1 teaspoon crazy salt

1 teaspoon black pepper

Cooking spray

Heavy duty tinfoil - 2 sheets (layered)

1. Combine all ingredients in a large bowl. Cover and refrigerate for at least an hour.

2. Spray tinfoil with cooking spray. Dump shrimp on tinfoil and spread out so they are all laying flat.

3. Cook shrimp on top of the tinfoil on the hot grill for 2 min on each side (or until the shrimp are pink and have curled). Remove the herbs before serving.