Lemony Chicken Foil Packets and Firing Up the Grill

The Bug at the Grill

It’s March, and I am grilling.  That never happens!  This has been the weirdest winter, and being somebody who is always cold and hates being cold, I am not complaining.  It would have been nice to have one good snowstorm, so that I could get a chance to play in the snow with The Bug, since he was not even walking last winter.  And since I spent good money on snow pants and boots, because if you don’t buy them in October, there will inevitably be a blizzard in December, at which time all of the snow pants and boots are gone, and you are left deciding on what swimsuit you want for the summer.  But that is neither here nor there.

Back to grilling.  The Hubby loves meat, especially grilled meat.  So sometimes, even in the coldest winters, he will go outside and grill a steak on a Saturday night.  He has even been known to dig a path through the snow to get to the grill.  Not me.  I wait until I can go outside in a tee shirt and flip flops before I am going to go outside of my nice, cozy kitchen to cook dinner.  Seventy degrees in March calls for cooking dinner on the grill.  So I threw together these tasty little packets, tossed them on the grill went inside to set the table, play with The Bug and say Hi to The Hubby.  Then 20 minutes later, dinner was on the table.

Lemony Chicken Packets Collage

If you don’t have a grill, don’t know how to use your grill, or, you know, live in North Dakota where it is too cold to grill, especially in March, you can always throw the packets in the oven.The Greek yogurt and lemon juice marinade give the chicken so much flavor, and help to create a little lemony sauce and some steam to cook the poatoes nice and soft, and the green beans still slightly crisp.

I didn’t get a picture, but The Bug was a fan!  Well, truthfully, he did not eat the beans.  Even when I put ketchup on them (yes, he is one of those kids who will eat anything with ketchup – but I do make my own.  I’ll get to that in another post).  For some reason, he will eat green beans at school, but at home, he won’t go near them.  Whatever.  Potatoes are always a hit, but he can be picky about meats.  And this chicken was so tender and flavorful that he devoured almost as much as I ate!  The Hubby isn’t the biggest fan of green beans, but he indulged me when I want them sometimes, and he thought they were pretty good.

IMG 4658

Don’t miss today’s Friday Fun!

Do you ever grill in cold weather?  What is your favorite thing to make on the grill?

Lemony Chicken Foil Packets with Parmesan Green Beans and Potatoes(serves 4)


4 chicken breasts

1/4 c Greek yogurt (I use Chobani)

1 lemon

3-4 sprigs of fresh thyme (or some dried thyme, I’d say about 1/4 t)

1 clove of garlic

2 t kosher salt, divided

freshly ground black pepper

1 lb. red potatoes, slice about 1/4 in. thick

1 lb green beans

1 T olive oil

1/4 c parmesan cheese

4T water


1.  Before making the marinade, zest the lemon before you cut it and squeeze it for the juice.

2.  Make the marinade by combining the Greek yogurt, the juice of one lemon, thyme, garlic, 1 t salt , and a few grinds of pepper in a bowl or plastic bag.

3.  Add the chicken breasts and let marinate for at least 20-30 minutes, but the longer the better.

4. Toss the potatoes, green beans, olive oil, parmesan cheese, 1 t salt, a few grinds of pepper, and the reserved lemon zest.

5.  Take four squares of heavy-duty aluminum foil, or a double layer of regular aluminum foil, and spray the dull side with olive oil or coking spray.

6.  Divide the potatoes and beans evenly between the packets. Or you could be as meticulous as me, and start with a layer of potato slices, then put the green beans on top.

7.  Lay one chicken breast on top of the potatoes and beans in each packet.

8.  Fold up the foil into pouch, and before sealing, at 1 T water to each packet.

9.  Put on a medium to medium-high grill for about 20 minutes, or until potatoes are soft and chicken is cooked through. (Or you could put it in a 350F oven, probably for about 25-30 minutes).

10.  Open up your packets and serve.


IMG 4660 with text

This recipe was shared with:

Amee’s Savory Dish Fit and Fabulous Friday 3/23/12

Addicted to Recipes’ Scrumptious Sunday Link Party #4


Slow Cooker Tomato Veggie Sauce with Sausages – Crazy Cooking Challenge

I am so excited to be participating in my very first Crazy Cooking Challenge from Moms Crazy Cooking.  As you all know, I am new to the blogging world, so just heard about this late last week, but still wanted to join in on the fun.  Since I found out about my little bit of a wheat intolerance, I have only had pasta a few times, and typically use spaghetti squash instead.  Or just forego it altogether.  But I have been looking for a good reason to try some of the gluten free pastas, so the Tomato Sauce Challenge was the perfect opportunity.

The only problem was that I was heading to my mom’s for a long weekend the day after I found out about the challenge, and we already had plans for cooking in and eating out for the weekend.  So the only day I had to shop and cook and blog was Tuesday – yes, the day before the posts go up.  I needed something quick, easy, and would only require a quick trip to the store for a few items I didn’t already have in my fridge and pantry.  I started clicking on some links of the blogs listed on the Crazy Cooking Challenge page, and, although I looked at a few others, the first one I stumbled upon was perfect!  It was Simple Slow Cooker Pasta Sauce from Little Mommy, Big Appetite.  I had most of the ingredients (including a partial bottle of red wine), and I knew that I could easily grab the last few items from the store and get it in the Crock Pot while The Bug was at pre-school.

Sausage on a platterI made a few changes to the recipe, mainly based on what I had in the house.  I had some fresh basil I wanted to use up, instead of dried, so added that in at the end.  Little Mommy suggests mushrooms as an optional addition, but I decided to add in zucchini – mushrooms are not The Hubby’s favorite, but I still wanted to get in some extra veggies.  And, while I wanted meat with dinner, I didn’t want a meat sauce.  So instead of the optional ground beef, I threw in some mild Italian chicken sausages.  You could definitely use pork or turkey sausages.  Or make it vegetarian or vegan by leaving out the meat altogether.

Veggie tomato sauce with chicken sausage on a platter

Well, first of all, I was pleasantly surprised by the brown rice spaghetti.  Pasta may be re-entering our lives, and not just in squash form!  And, since this is what we are really talking about here, the sauce was rich and delicious.  I loved all the veggies, the sausage was super soft, and the red pepper flakes gave it a nice kick that I balanced by topping it with a dollop of ricotta cheese (just because I had some to use up) and parmesan.

Bowl of Spaghetti and Veggie Tomato Sauce with Chicken Susage form top

Bowl of Veggie Tomato Sauce with Chicken Sausage Seconds

I liked it so much that after I finished my spaghetti, I went back for a bowl of sauce and sausage.

This sauce will definitely be entering our regular dinner rotation.  And, most importantly, The Hubby and The Bug approved.  The Bug typically spits out zucchini, and can be hit or miss with meat, but he ate three plates of “noodles”!

This is a little spicy, but nom nom nom!

And in my never ending quest to re-purpose leftovers, I bet this would make a really awesome sausage sandwich, on some nice, crusty bread with mozzarella cheese melted on top.

So if you are reading this and haven’t checked out the Crazy Cooking Challenge, click on the button below to to see the other entries, and click on mine to vote for it as the Ultimate Spaghetti with Red Sauce recipe.  Thanks!


Also shared with Kelly the Kitchen Kop’s Real Food Wednesday 3/7/2012

Slow Cooker Tomato Veggie Sauce with Sausages

Slightly adapted from Simple Slow Cooker Pasta Sauce from Little Mommy, Big Appetite


1 T olive oil
1 sweet onion, chopped  (I actually used only half because the one I had was enormous)
1 cup shredded carrots
2 small zucchini, chopped (about 1 1/2 cups)
3 cloves garlic, minced
1 T olive oil
1 (28 ounce) can whole peeled tomatoes – I used Tuttorosso Whole Peeled Plum Tomatoes, chopped them into bite-sized pieces, and added the liquid from the can, but not the liquid that squished out from the tomatoes onto the cutting board while I was chopping them.
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce – again I used Tuttorosso
1/2 T dried oregano
1 T parsley
1 t sugar
1 t crushed red pepper flakes (this gives it a but of a kick, so you may want to cut this down, depending on how spicy you like things)
1/4 cup red wine (I used Merlot)
1/2 T Worcestershire
1/2 teaspoon salt, or more
1/2 teaspoon black pepper
2T fresh (or 1/2 T dried, as per the original recipe, but toss this in before cooking)
*1 pound mild Italian chicken sausage (optional, or substitute pork or turkey sausage)

Spaghetti of your choice (regular, whole wheat, gluten-free), cooked as per package instructions.

Optional: Ricotta and/or Parmesan cheese for serving.


1.  Heat the oil in a pan over medium heat.

2.  Add the onions, carrots, and zucchini and cook until soft, and onions are translucent.

3.  Add the garlic and cook for another minute or two.

Cooking the Veggies

4.  Throw all of the veggies in your slow cooker.

5.  While you are adding all of the other ingredients to the slow cooker, throw the sausages into the pan you used to cook the veggies and brown them a little on the outside.Browning the sausage

6.  Add all of the other ingredients except for the pasta and optional cheese(s) to the slow cooker, stir it up and add in the sausages.Filling up the slow cooker

7.  Cook on low for 4-6 hours (to be honest, I had mine cooking for about 7).

8.  While you are cooking your pasta, take the lid off of your slow cooker to allow the sauce to thicken up a bit.Sauce is ready

9.  Serve over your favorite spaghetti,with a little dollop of ricotta cheese and/or a sprinkle of parmesan, if you like.

Bowl of Spaghetti and Veggie Tomato Sauce with Chicken Sausages

10.  Enjoy!

Spaghetti and Veggie Tomato Sauce with Chicken Sausage ready to eat

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