If you’re at all wary about messy campsite cooking, foil packs will be your saving grace. Simply pile ingredients into a square pocket of foil, wrap them up, and let heat take its course. You’re sure to end up with a meal that’s comforting and concentrated in flavor. Here are 10+ Epic variations to get hooked on the foil-pack trend on your next camping trip. Best of all, whether you cook these in the oven or over hot coals, there’s minimal clean-up afterward.
To make COWBOY BEEF & POTATOES PACK:
1 pound hamburger or sausage or a combination
2 cup baby red potatoes, quartered
2 carrots, peeled and sliced into coins
1/2 onion sliced or chopped
1/2 cup red bell pepper seeded and chopped
2 TBSN preferred BBQ sauce
1/2 cup sliced mushrooms
5 TBSN butter
2 teaspoon minced garlic minced
1 teaspoon Kosher salt and freshly ground black pepper
2 TBSN fresh chopped parsley
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Sharp knife, measuring spoons and cups, aluminum foil, cooking spray
Prep: 20 min
Cook: 30 min. Ready: 50 min Serves: 4-6
1. Prepare 4 sheets of Heavy Duty Aluminum Foil into 12-inch sheets. Coat inside of foil with cooking spray.
2. Divide the ingredients amongst the four pieces of foil and place the food in the center of each piece, layering the butter, ground meat with the vegetables, spices and herbs.
3. Fold the two long edges toward one another and fold over once or twice then crimp tightly. Fold and crimp each short end of the foil toward the middle so that the edges are all tightly sealed.
4. For cooking on a grill or hot coals, cook on medium high for about 10-15 minutes each side, turning occasionally.
For cooking in the oven, bake on a baking sheet at 350 degrees F for about 30 minutes.
Depending on your ingredients and how hefty you create your packets, your cooking time will vary.
5. Let the packs cool slightly before opening them carefully. Once packs are open, they are ready to enjoy!
STEAK FAJITA PACK
Follow the same preparation and cooking steps as the basic recipe, using these ingredients. Replace with beef broth;
1/2 lb thin strips of sirloin steak w
1 soft flour tortilla
1 TBSN garlic, minced
Sliced red and yellow bell peppers
2 TBSN chopped cilantro
2 TBSN preferred salsa
4 green onions, chopped
1 TBSN fajita seasoning
(optional) 4 oz cream cheese
(optional) 1/2 cup guacamole
(optional) 1/2 cup shredded Cheddar Cheese
SHRIMP & SEAFOOD BOIL FOIL PACK
Follow the same preparation and cooking steps as the basic recipe, using these ingredients:
1 cup large shrimp, deveined and de-shelled
1 cup scallops, mussels, and/or crawfish
1/2 cup onion chopped
Sliced corn on cob, 1/2 inch slices
2 cups sliced red potatoes
1/2 cup cherry tomatoes, sliced
1/4 teaspoon garlic powder
2 TBSN chopped parsley
CHEESY CHICKEN NACHOS PACK
Follow the same preparation and cooking steps as the basic recipe, using these ingredients:
1 lb sliced chicken tenderloin
2 jalapeño peppers, sliced and seeded
8 oz bag Restaurant style Nacho Chips
2 TBSN chopped cilantro
1/2 cup black beans, drained
8 oz Monterey Jack cheese (shredded)
(Optional) sour cream for topping
(Optional) guacamole for topping
(Optional) quartered limes
LEMON CHICKEN & POTATOES PACK
Follow the same preparation and cooking steps as the basic recipe, using these ingredients. Replace with beef broth;
1/2 lb chicken breast, butterflied
1/2 cup sliced red potatoes
1/2 cup sliced russet potatoes
1 small yellow onion, chopped
1 lemon sliced, 6-8 thin slices
fresh Rosemary
GREEK SALMON PACK
Follow the same preparation and cooking steps as the basic recipe, using these ingredients. Replace broth with Greek salad dressing;b
1 lb fresh salmon filet
1/2 cup sliced cherry tomatos
1/4 cup capers
1 TBSN minced garlic
1/4 cup whole olives
2 TBSN fresh parsley, chopped
1/2 cup sliced artichoke hearts
3/4 cup Feta cheese, for topping
CAPRESE PESTO CHICKEN PACK
Follow the same preparation and cooking steps as the basic recipe, using these ingredients:
Replace broth with Italian dressing;
1 lb chicken breast, butterflied
3 TBSN prepared pesto
1 large tomato, sliced
4 oz fresh Mozzarella, sliced
2 TBSN chopped basil
VEGGIE CELEBRATION PACK
Follow the same preparation and cooking steps as the basic recipe, using these ingredients:
1 cup sliced red potatoes
1/2 cup baby carrots
1 small yellow onion, sliced
1/2 cup sliced cherry tomatoes
4 oz French green beans
1 TBSN Oregano
1 TBSN parsley (chopped)
SWEET POTATO CASSEROLE PACK
Follow the same preparation and cooking steps as the basic recipe, using these ingredients. Replace broth with vegetable broth and 1 cup Almond milk:
2 cups sweet potatoes, chopped
4 slices cooked bacon, crumbled
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 cup brown sugar
1 cup chopped pecans
1 cup raisins
1/4 cup green onion
BACON PARMESAN RANCH CHICKEN PACK
Follow the same preparation and cooking steps as the basic recipe, using these ingredients. Replace with Ranch dressing:
4 boneless skinless chicken breasts (6 to 8 oz each)
3 bacon slices, cooked and crumbled
1 teaspoon roasted garlic-herb blend
2 cups quartered small red potatoes
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
1/3 cup finely shredded Parmesan cheese
BACON CHEESEBURGER PACK
Follow the same preparation and cooking steps as the basic recipe, using these ingredients. Replace with beef broth;
1 large hamburger patty
2 slices Cheddar cheese
3 TBSN olive oil
1 small white onion, sliced
1 small tomato sliced
1 cup sliced russet potatoes
4 slices cooked bacon, crumbled
tomato ketchup, for topping
Each of these foil packs are chock full of antioxidants, vitamins, and minerals that we all need to maintain healthy well being. Click here to see our complete list of SUPER FOOD ingredients!
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