Foil Packet Meals

[ABall]

I'm going to copy a few here since its camping time and I think I saw someone ask for some a while back.

Chicken Broccoli Packets

INGREDIENTS

4 boneless skinless chicken breast halves

Seasoned salt

1 package (10 ounces) frozen broccoli spears

1 medium onion, sliced into rings

4 teaspoons lemon juice

4 tablespoons butter or margarine

DIRECTIONS

Place each chicken breast in the center of a piece of heavy-duty foil (about 12 in. x 12 in.). Sprinkle with seasoned salt. Top each with 2 broccoli spears, 3-4 onion rings, 1 teaspoon of lemon juice and 1 tablespoon of butter. Fold foil around chicken and seal tightly. Grill, covered, over medium-hot heat for 20 minutes or until meat juices run clear. Serve in foil packets if desired.

Yield: 4 servings.

[ABall]

Chicken Divan in a Packet

It’s hard to beat this foil-packet meal from Stacey Smith in Batavia, New York for convenience…or even campfire fun. TIP: USE THE REMAINING ½ CAN OF SOUP (AND HALF THE WATER CALLED FOR) TO MAKE A SINGLE SERVING OR TO ADD TO GRAVY.

INGREDIENTS
2 boneless skinless chicken breast halves (5 ounces each)

1/2 cup uncooked instant rice

2/3 cup condensed cream of chicken soup, undiluted

1/3 cup water

1/2 cup fresh broccoli florets

1/2 cup sliced fresh mushrooms

2 tablespoons shredded cheddar cheese

DIRECTIONS

Place each chicken breast half in the center of a double thickness of heavy-duty foil (about 18 in. square). In a bowl, combine the rice, soup and water; spoon over chicken. Arrange broccoli and mushrooms on top. Fold foil around mixture and seal tightly.
Place on a baking sheet. Bake at 400° for 20-25 minutes or until chicken juices run clear and rice is tender. Open foil carefully to allow steam to escape. Sprinkle with cheese before serving.

Yield: 2 servings.

[ABall]

Chicken Pizza Packets

Basil, garlic, pepperoni and mozzarella give plenty of pizza flavor to chicken, green pepper, zucchini and cherry tomatoes in these individual foil dinners. This speedy grilled supper is a tasty way to get little ones to eat their veggies. —Amber Zurbrugg Alliance, Ohio

INGREDIENTS

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

2 tablespoons olive oil

1 small zucchini, thinly sliced

16 pepperoni slices

1 small green pepper, julienned

1 small onion, sliced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1 cup halved cherry tomatoes

1/2 cup shredded part-skim mozzarella cheese

1/2 cup shredded Parmesan cheese

DIRECTIONS

In a large bowl, combine the first 11 ingredients. Coat four pieces of heavy-duty foil (about 12 in. square) with nonstick cooking spray. Place a quarter of the chicken mixture in the center of each piece. Fold foil round mixture and seal tightly. Grill, covered, over medium-hot heat for 15-18 minutes or until chicken juices run clear.
Carefully open each packet. Sprinkle with tomatoes and cheeses. Seal loosely; grill 2 minutes longer or until cheese is melted.


Yield: 4 servings.

[ABall]

Dinner in a Packet

“Kids enjoy making this simple dinner as much as eating it,” notes Louise Graybiel of Toronto, Ontario. “I got the recipe years ago at Guide Camp.”

INGREDIENTS
1 boneless pork loin chop (4 ounces)

1 medium potato, sliced

1 large carrot, sliced

1/4 cup frozen peas

1 tablespoon onion soup mix

DIRECTIONS

Place the pork chop on a double thickness of heavy-duty foil (about 18 in. x 14 in.). Top with potato, carrot and peas. Sprinkle with soup mix. Seal foil tightly. Grill, covered, over medium heat for 30-35 minutes or until meat juices run clear, turning occasionally.

Yield: 1 serving.

[Earthy]

Those are awesome!

[ABall]

Potato Packets

INGREDIENTS
2 medium potatoes, peeled and diced

1 cup chopped onion

2 tablespoons butter or margarine

1/2 teaspoon salt

1/4 teaspoon white pepper

DIRECTIONS

On two pieces of heavy-duty foil (about 18 in. x 18 in.), divide potatoes, onion, butter, salt and pepper. Fold foil around potato mixture; seal tightly. Cook on a covered grill over medium heat for 20-30 minutes or until potatoes are tender.

Yield: 4 servings.

[ABall]

BBQ Stew Packet

4 medium potatoes, diced
1 large onion, slivered
8 sliced carrots
1 pound stew meat
1 can cream of mushroom soup
Salt and pepper

Mix all together in a large bowl, portion out into 4 servings and wrap in foil packets.

Grill over medium heat until done, 25-30 minutes, turning halfway through cooking time.

[ABall]

Caribbean Shrimp Packets
Source: The Reynolds Kitchens

1 (15 1/4 ounce) can pineapple chunks in juice, drained
1 1/2 pounds medium raw shrimp, peeled and deveined
1 medium red bell pepper, chopped
1 medium jalapeno pepper, seeded and finely chopped
1 tablespoon grated fresh ginger
1 tablespoon seafood seasoning
1/2 cup butter or margarine, cut up
1/4 cup packed brown sugar
1 1/2 tablespoon lemon juice
Hot cooked rice
4 sheets heavy duty aluminum foil

Heat grill to medium-high or oven to 450 degrees F.

Center one-fourth of pineapple chunks on each sheet of aluminum foil. Arrange shrimp in an even layer over pineapple. Combine peppers, ginger and seasoning; sprinkle over shrimp. Top with butter and brown sugar. Drizzle with lemon juice. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Grill 8 to 10 minutes in covered grill or bake 12 to 14 minutes on a cookie sheet in oven.

Serve over rice.

Makes 4 servings.

[ABall]

Lemony Fish in Packets recipe
Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.

Makes: 6 servings

6 (6 ounce) halibut fillets
3 teaspoons dried dill weed
3 teaspoons onion powder
1/4 teaspoon paprika
Seasoning salt to taste
1 pinch lemon pepper
2 teaspoons dried parsley
1 pinch garlic powder
2 tablespoons lemon juice

Heat oven to 375 degrees F (190 degrees C). Cut 6 foil squares, large enough for the size of each fillet.

Center fillets on the foil squares and sprinkle each with dill weed, onion powder, paprika, seasoned salt, lemon pepper, parsley and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket. Pleat seams to securely enclose. Place packets on a baking sheet and bake for 30 minutes.

[ABall]

Oriental Chicken and Vegetable Packets

4
sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil

1
package (16 oz.) frozen stir–fry vegetables with broccoli, carrots, onions, red peppers, celery, water chestnuts and mushrooms

4
skinless, boneless chicken breast halves (1 to 1 1/4 lb.)

1
jar (9 oz.) sweet–sour sauce

2
tablespoons lite soy sauce

2
cloves garlic, minced

1
teaspoon grated fresh ginger or 1/2 teaspoon ground ginger

4
cups hot cooked rice


PREHEAT oven to 450°F or preheat grill to medium-high. Rinse vegetables under cold water to thaw; drain well.

CENTER one chicken breast half on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine sweet-sour sauce, soy sauce, garlic and ginger. Spoon 2 tablespoons soy mixture over each chicken breast. Top with vegetables. Spoon remaining soy mixture over vegetables.

BRING up foil sides. Double fold top ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

BAKE 25 to 30 minutes on a cookie sheet OR

GRILL 14 to 16 minutes in covered grill.

SERVE over rice.

Number of Servings: 4

[ABall]

Please add your favorites too!

[ABall]

Cranberry Apple Sweet Potato Packet



1
sheet (18x24-inches) Reynolds Wrap® Heavy Duty Aluminum Foil

4
medium sweet potatoes (1 1/2 lbs.), peeled and cut into 1/4-inch slices

2
Granny Smith or Golden Delicious apples, cored, thinly sliced into rings

1/2
cup dried cranberries or raisins

1/2
cup packed brown sugar

3
tablespoons butter or margarine, melted

1/2
teaspoon ground cinnamon


PREHEAT oven to 450°F or grill to medium-high.

CENTER sweet potatoes, apples and cranberries on sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Sprinkle with brown sugar. Combine butter and cinnamon; drizzle over brown sugar.

BRING up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.

BAKE 25 to 30 minutes on a cookie sheet in oven OR GRILL 20 to 25 minutes in covered grill until sweet potatoes are tende

Number of Servings: 4

[ABall]

Corn and Black Beans Packet

1
sheet (18x24-inch) Reynolds Wrap® Heavy Duty Aluminum Foil

1
can (15 1/4 oz.) can whole kernel corn, drained OR 1 package (10 oz.) frozen whole kernel corn

1/2
cup chopped green bell pepper

1
can (15 1/2 oz.) black beans or kidney beans, rinsed and drained

1 1/2
cups chunky salsa

1/2
teaspoon chili powder or ground cumin (optional)


PREHEAT oven to 450°F or preheat grill to medium-high.

CENTER corn, green pepper, black beans and salsa on sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Sprinkle with chili powder. Toss mixture gently to blend in chili powder. Spread corn mixture in an even layer in center of sheet.

BRING up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.

BAKE 25 to 30 minutes on a cookie sheet in oven OR

GRILL 12 to 14 minutes in covered grill. Stir before servin

Number of Servings: 4-6

[KrisRV]

well my favortie is take foil

cut up potatoes
add bacon
chopped onions, green and red peppers
butter
cover in foil and cook on grill for 45 mintues..
hmmmmmmm good...