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" this recipe, and it was OK. My mom had to hold herself back from eating the whole thing (which she could&amp;#039;ve done; it was very low-cal, I think), though, so clearly not everyone will have the same opinion on it.   The mixed seafood was lemon, butter, shrimp, tiny scallops, scrod fillets sprinkled with dill, small potatoes (which I believe were precooked) and short segments of corn on the cob all wrapped together in foil. It took more than the prescribed 20 minutes to cook in our 375 degree oven; we opened up the packet and cooked it an extra 10 minutes to get the fish opaque.  I couldn&amp;#039;t find a similar recipe in the database, so here are two alternates. The first embraces, I feel, the spirit of the dish, with corn and shrimp. The second uses the technique, cooking in foil packets.  Shrimp and Corn Broiler Dinner Steamed Alaskan Sockeye Salmon The pie was super-simple. I mixed leftover shredded pork from Monday with a can of enchilada sauce and a package of frozen mixed vegetables. Put one tortilla in the bottom of a greased pan, poured in the mixture, then topped with another tortilla sprayed with nonstick spray (oh, I sneaked a layer of shredded cheese in there under the tortilla). Bake, covered with foil, in a 375 degree oven for 20 minutes, then uncover and bake 20 minutes more.  Mexican Chicken Pot Pie What do you resort to when you refuse to cook? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43940/the-best-laid-plans-5638/>