Clams Baked in Foil
Turkey Meatloaf and Vegetables Baked in Foil

Clams Baked in Foil

20 little neck or cherrystone clams

1 medium zucchini cut into 1-inch slices

5 cherry tomatoes, halved

1 clove garlic, diced

3 teas. olive oil

1 Tbsp. dry white wine

crushed red pepper flakes to taste, optional

salt and pepper to taste

heavy duty aluminum foil

Preheat oven to 425 degrees F.  Tear off 2 18” sheets of foil.  Combine the zucchini, tomatoes, garlic, 2 teaspoons of olive oil, and salt and pepper to taste.  Place 10 clams in the center of each piece of foil.  Divide the zucchini tomato mixture between the two foil packets.  Top the vegetables and clams with red pepper flakes, if desired.  Drizzle the remaining oil over each packet and add one-half tablespoon of wine to each packet.  Bring the long sides of the foil up  so the ends meet over the food.  Double fold the ends, leaving room for heat to circulate inside.  Double fold the two short ends to seal the packets so no steam escapes.  Bake in preheated oven for about 8-10 minutes until clams open.

Note:  Packets may be cooked on a grill over high heat for 8-10 minutes instead of baking in the oven.

Recipe makes 2 servings  Estimated WW Smart points 2 per serving

Turkey Meatloaf and Vegetables Baked in Foil

1 lb. ground turkey, 93% lean

1/3 cup quick cooking oatmeal

1 egg

6 Tbsp. BBQ Sauce

¼ cup onion, minced

1 teas. dried marjoram

2 cups corn kernels

¾ cup diced green pepper

¾ cup lima beans

¼ cup shallot, diced

1 Tbsp. olive oil

salt and pepper to taste

heavy duty aluminum foil

Preheat oven to 425 degrees F.  Tear off 4 18-inch pieces of aluminum foil.  Place the corn, bell peppers and lima beans in a medium bowl, add the olive oil and mix well.  Add salt and pepper to taste and divide the vegetables between the four pieces of foil.  Combine the ground turkey, oatmeal, 3 tablespoons of BBQ sauce, onion, egg, marjoram and salt and pepper to taste and mix well.  Divide the ground turkey mixture into 4 portions.  Shape each portion into a small loaf.  Place one turkey loaf over the vegetables in each packet.  Brush the remaining BBQ sauce over the tops of the turkey meatloaf.  Bring the long sides of the foil up so the ends meet over the food.  Double fold the ends, leaving room for heat to circulate inside.  Double fold the two short ends to seal the packets so no steam escapes.  Bake in preheated oven for 25-30 minutes.

Note:  Packets may be cooked on a grill over direct heat for 10 minutes and then moved to indirect heat and cooked until the meatloaf is cooked through in the center 20-25 minutes.

Recipe makes 4 servings  Estimated WW Smart points 8 per servin