Grilled dinners are famously quick and fuss-free; they’re essentially just one-pan (one-machine?) dinners that require little more than a quick scrub after cooking. But what if we told you there’s a way to make them even easier? Yes, it’s possible.

The secret is a foil pouch. You can make these little packs by folding up a piece of aluminum foil, and not only can they be tossed after cooking — resulting in no cleanup whatsoever — but they also guarantee a moist place for the food to cook, which means your dish will turn out juicy and full of flavor.

On Saturday morning’s all-new episode of The Kitchen, Marcela Valladolid showed off two new dinners that put foil pouches to work: one with succulent shrimp (pictured above) and another with tender salmon.

Both recipes star seasonal ingredients like vibrant tomatoes and sweet zucchini, plus hearty potatoes, which means they’re one-and-done dinners, complete with protein, veggies and a starch.

To boost the flavor of the salmon, Marcela opts for a squeeze of bright, fresh lemon juice before finishing the dish with green fennel fronds. The shrimp recipe calls for smoky chipotle powder, which delivers a welcome bold bite.

These dinners can be ready to eat in just 25 minutes, making them ideal for weeknight meals and last-minute get-togethers alike.

Get the Recipes: Grilled Foil-Packet Chipotle Shrimp and Grilled Foil-Packet Fennel Salmon

Tune in to The Kitchen on Saturdays at 11a|10c.