8 min read
A super easy and delicious way to cook chicken, beef and fish.
Here are some easy foil packet recipes that can be prepared ahead and frozen for when needed or cooked on the backyard BBQ /or oven anytime.
1. Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. Spray entire surface of foil with cooking oil so food does not stick.
2. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Preheat grill to medium-high, place chicken packets on grill, close cover, and cook 15 to 20 minutes, or until chicken is cooked through. Chicken, beef and fish can all be successfully cooked with this method. These suggestions can also be used over a campfire.
This tasty winner will delight all family members and especially those that will not have major cleaning up to do.
Preheat the oven to 450 degree F. Coat both sides of the chicken breasts evenly with the 1 Tbs olive oil, garlic powder and onion powder. Lay each piece of chicken on a piece of aluminum foil about 12" x 18".
In a large bowl, combine the onion, cauliflower, broccoli, bell peppers, zucchini, and homemade dressing; toss until well mixed and completely coated. Place evenly over the chicken breasts. Drizzle any remaining dressing over the vegetables. Wrap each prepared package tightly.
Place on a rimmed baking sheet and bake for 30 to 35 minutes, or until no pink remains in the chicken and the juices run clear.
Serve the individual portions in the foil, carefully opening the packages to allow the steam to escape.
Open the chicken packets with great care as the steam from inside the packets is very hot!
Preparation 15 minutes
Dressing is essential for all types of dishes. Meat, fish, pasta and salads etc. will taste better if they have the appropriate condiments.
I have long ago stopped buying readymade bottled dressings because I like to know the ingredients in my sauce and like to save on the overprice they charge
This dressing can be made in advance and kept in the refrigerator for up to one week. Feel free to add or omit spices to your particular taste. Sometimes one spice can enhance or ruin your meal. Remember to consider your guests palates as well. (Talking from experience!)
Add the olive oil, vinegar, garlic, oregano, salt, pepper, to a quart mason jar with a tight fitting lid. Shake well to combine and serve. Ingredients will settle to the bottom of the dressing, be sure to shake thoroughly right before using.
Use fresh oregano and garlic if all dressing will be used immediately.
Use dried oregano flakes and garlic powder if dressing will be used over a period of time. Made in this way, the dressing will keep up to 2 weeks in the refrigerator.
If using to dress a dairy salad add some parmesan cheese for added flavor
Each portion cooks up inside of its own foil packet, so once you're done all you have to do is throw away the foil. Plus, each packet delivers a whole lot of flavor!
Preheat oven to 400 degrees F. Cut 4 (2-inch) squares of aluminum foil.
In a medium bowl, combine oil, Italian seasoning, garlic powder, onion powder, salt, and pepper; mix well. Dip chicken in oil mixture, then place in center of foil.
Add potatoes and corn to oil mixture, and toss until evenly coated. Place mixture evenly on top of each chicken. Wrap foil securely, leaving room for steam to circulate; seal edges tightly.
Place packets on a baking sheet. Bake 20 minutes or until chicken is no longer pink in center. Open packets carefully, as steam released is very hot.
Preparation time 20 minutes
If you're the type of person who loves food that's super juicy, and slightly sweet likes to serve everyone equal portion, won’t miss washing a ton of dishes, then this recipe for Tropical BBQ Chicken Packets is just for you. This foil packet dinner features the juiciest chicken ever with tropical barbecue flavors – sure to please your summer guests!
Preheat oven to 350 degrees F. Cut 4 (12-inch) squares of aluminum foil.
Place barbecue sauce in a shallow dish. Evenly sprinkle chicken breasts with salt and pepper, then dip in barbecue sauce, coating completely.
Place each breast in center of a piece of foil. Top evenly with pineapple slices, bell pepper, white cabbage and scallions. Spoon any remaining barbecue sauce over vegetables. Wrap foil securely, leaving room for steam to circulate, and seal edges tightly. Place packets on a baking sheet.
Bake 20 minutes, or until chicken is no longer pink in center. Open packets carefully, as steam may be released. Served over a bed of brown rice as a full meal.
Preparation 10 minutes
For a lighter meal use a tortilla wraps (whole wheat or plain) to wrap your food and serve individually.
Any vegetables available in your refrigerator grated such as carrots, green or yellow zucchini, cabbage daikon etc.
1 cup homemade dressing divided (follow recipe above)
In a bowl mix all grated vegetables and dressing until well coated. Divide ingredients equally into 4 portions.
Spray foil with cooking oil. Place a tortilla on the double duty silver foil and top half of a flour tortilla with prepared ingredients. Fold in half to close. Close silver foil tightly and grill for 10 minutes per side; seal in individual foil packets. Grill over medium heat, turning once, 5 minutes. Repeat to make more.
Open packets carefully and allow steam to be released.
Preparation 15 minutes
Surprise your family with packet foil desserts to finish your backyard (park) BBQ. These packets can be prepared in advanced and kept refrigerated for a few hours until ready to be served. While everyone is enjoying the main meal throw the dessert in the BBQ for a few minutes for a delightful end for their meal. Desserts can also be cooked with this method with amazing results. It’s easy with minimal clean up after.
For each cake, mound 1 1/2 tablespoons light brown sugar and 1 tablespoon margarine or coconut oil on a sheet of nonstick foil. Top with a pineapple ring, a maraschino cherry and a square piece of sponge cake. Form a packet. Grill sugar-side down over medium-high heat, 12 minutes.
Preparation 10 minutes
Toss 4 quartered peaches, 3 tablespoons brown sugar, 1 tablespoons margarine, and cinnamon to taste on a sheet of foil. Form a packet. Grill over medium-high heat, 12 minutes. Easy and delicious.
Enjoy this delightful selections and relish the easy clean up.