Once again, another great low carb recipe from Cara's Cravings!
This meal came together so quickly, was completely delicious and really, truly was a no pot dinner.
Everything in this meals gets placed in the foil pouches, minus the avocado, and baked in the oven or placed on the grill. It was so nice to have a meal where I didn't even have to dirty a pot or pan! The only thing I really had to dirty was a cutting board and knife!
The recipe as is is up on the link. I made it below this way.
20 raw shrimp, peeled - 10 for each pouch
6 oz. black beans - 3 oz. in each pouch
1/2 cup finely diced pineapple - 1/4 cup in each pouch
sweet onion, diced and separated between the two pouches
2 tomatillos diced - 1 in each pouch
1 cubanelle pepper diced thin - divided between the two pouches
1 T of lime juice in each pouch
1/4 teaspoon coriander and cumin tossed in each pouch along with a sprinkle of chili powder and some salt and pepper.
When it comes out of the oven, top with diced tomato, fresh cilantro and avocado.
Lay two pieces of foil out in a cross on the counter and place the beans, shrimp, pineapple, tomatillo, onions and pepper together in the foil center and then toss with the seasonings and sprinkle with lime juice. Pinch up both sides to wrap it up with a little air space. Then place the pouches on a cookie sheet and bake in the oven at 375 for about 15 minutes - 20 minutes.
Enjoy! Because this had beans and pineapple, I didn't feel the need to add in any extra carb. at dinner - but it would have been good with some warmed corn tortillas.