Foil packet dinners offer a hassle-free way to enjoy delicious, flavorful meals with minimal cleanup. Recipes like Lemon Garlic Butter Shrimp and Asparagus, Teriyaki Chicken and Vegetable Packets, and BBQ Meatball Medleys are quick to prepare, often ready in under 30 minutes. These versatile dishes, suitable for various proteins and veggies, create the perfect solution for busy nights. Exploring more options reveals even greater potential for tasty, no-mess dinners that cater to diverse palates.
Lemon Garlic Butter Shrimp and Asparagus
Lemon Garlic Butter Shrimp and Asparagus is a delightful foil packet dinner that brings together succulent shrimp and tender asparagus, all infused with the zesty brightness of lemon and the rich flavor of garlic butter.
This dish is perfect for a quick weeknight meal or a casual gathering, as it takes only about 25 minutes from prep to plate. It's healthy, flavorful, and requires minimal cleanup, making it ideal for busy families or those looking to impress guests without much fuss.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Cooking Steps:
- Preheat your grill to medium-high heat or your oven to 400°F (200°C).
- In a small bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest, salt, pepper, and paprika.
- Lay out a large piece of aluminum foil and place the trimmed asparagus in the center.
- Top the asparagus with the shrimp.
- Pour the lemon garlic butter mixture evenly over the shrimp and asparagus.
- Bring the edges of the foil together and fold to seal the packet tightly.
- Place the foil packet on the grill or in the oven and cook for 10-12 minutes, or until the shrimp are pink and opaque and the asparagus is tender.
- Carefully open the foil packet (watch for steam) and serve the dish directly from the foil or transfer it to a plate. Garnish with fresh parsley and lemon wedges.
Variations and Tips:
- For a spicier kick, add red pepper flakes to the butter mixture.
- You can substitute the shrimp with other proteins, such as chicken breast or fish, adjusting cooking time accordingly.
- If you want to add extra veggies, bell peppers or cherry tomatoes work beautifully alongside the asparagus.
- To save time, prep the packets ahead of time and store them in the refrigerator until you're ready to cook.
- Serve with crusty bread or over rice to soak up the delicious garlic butter sauce.
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Teriyaki Chicken and Vegetable Foil Packets
Teriyaki Chicken and Vegetable Foil Packets are a flavorful and easy-to-make dish, perfect for busy weeknight dinners or a weekend BBQ. This dish is ideal for families or any occasion where you want a healthy meal with minimal cleanup. With a preparation time of just 15 minutes and a total cook time of about 25-30 minutes, these foil packets are both quick to assemble and delicious to eat.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups mixed vegetables (such as bell peppers, broccoli, and carrots)
- 1/3 cup teriyaki sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Cooked rice or quinoa (for serving, optional)
- Sesame seeds and chopped green onions (for garnish, optional)
Cooking Steps:
- Preheat the Oven or Grill: If cooking in the oven, preheat to 400°F (200°C). If grilling, preheat your grill to medium-high heat.
- Prepare the Foil: Cut four large pieces of aluminum foil, about 12 inches square each. This will be used to make individual packets.
- Mix Ingredients: In a large bowl, combine the chicken pieces, mixed vegetables, teriyaki sauce, olive oil, garlic powder, ginger powder, salt, and pepper. Toss until everything is evenly coated.
- Assemble Packets: Place an equal amount of the chicken and vegetable mixture on the center of each piece of foil. Fold the sides of the foil over the filling and then fold the ends to seal each packet securely.
- Cook: Place the foil packets on a baking sheet (if using the oven) or directly on the grill. Cook in the oven for about 25 minutes or on the grill for about 15-20 minutes, until the chicken is thoroughly cooked and vegetables are tender.
- Serve: Carefully open the foil packets (watch out for steam) and serve the mixture over cooked rice or quinoa. Garnish with sesame seeds and chopped green onions if desired.
Variations and Tips:
- Protein Options: Substitute chicken with shrimp, tofu, or beef if preferred.
- Vegetable Choices: Feel free to use your favorite veggies or whatever you have on hand, such as zucchini, snap peas, or asparagus.
- Sauce Alternatives: Experiment with other sauces like sweet and sour, honey garlic, or soy sauce mixed with a bit of honey.
- Marinating: For a bolder flavor, marinate the chicken in the teriyaki sauce for 30 minutes before assembling the packets.
- Make-Ahead: You can prep the packets ahead of time and store them in the refrigerator until ready to cook—this is perfect for meal prep!
Enjoy this delightful Teriyaki Chicken and Vegetable Foil Packets for a vibrant, nutritious meal that's as easy to prepare as it is to clean up!
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BBQ Meatball and Veggie Packets
BBQ Meatball and Veggie Packets are a fun and easy meal that combines juicy meatballs with colorful vegetables, all grilled or baked in individual foil packets. This dish is perfect for family gatherings, picnics, or a quick weeknight dinner, as it allows for minimal cleanup and a customizable meal experience.
The preparation time is about 15 minutes, with an additional 20-25 minutes for cooking, making it a convenient option for busy cooks.
Ingredients:
- 1 pound ground beef or turkey
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 1 cup BBQ sauce
- 2 cups mixed vegetables (bell peppers, zucchini, onions, corn)
- Salt and pepper to taste
- Olive oil or cooking spray
- Aluminum foil
Cooking Steps:
- Preheat the Grill or Oven: If using a grill, preheat to medium-high heat; if baking, set your oven to 400°F (200°C).
- Prepare the Meatballs: In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, parsley, egg, salt, and pepper. Mix until well combined, then roll the mixture into small meatballs, about 1 inch in diameter.
- Prepare the Veggies: In another bowl, toss the mixed vegetables with a drizzle of olive oil and a pinch of salt and pepper until evenly coated.
- Assemble the Packets: Cut large sheets of aluminum foil (about 18 inches long). Place a handful of vegetables in the center of each foil sheet, followed by 4-5 meatballs. Drizzle with BBQ sauce and seal the foil packets tightly.
- Cook: Place the foil packets on the grill or in the oven. Cook for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Serve: Carefully open the packets (watch out for steam) and serve immediately, with extra BBQ sauce on the side if desired.
Variations and Tips:
- Meat Options: Feel free to mix in different types of ground meat or even plant-based meat alternatives to suit your dietary preferences.
- Vegetable Choices: Customize the vegetables based on what's in season or your personal favorites. Broccoli, asparagus, or carrots are great alternatives.
- Flavor Enhancements: Add spices like garlic powder, onion powder, or smoked paprika to the meatball mixture for an extra flavor kick.
- Make-Ahead: You can prepare the meatballs and veggies in advance, assemble the packets, and keep them in the fridge until ready to cook.
- Cooking on Campfires: If cooking over a campfire, place the packets on a grill grate or in the coals, adjusting cooking time as necessary.
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Italian Sausage, Peppers, and Onions Wrap
Italian Sausage, Peppers, and Onions Wrap****
This Italian Sausage, Peppers, and Onions Wrap is a vibrant and hearty foil packet dinner that bursts with flavor. Perfect for family meals or a gathering with friends, it's a crowd-pleaser that's easy to prepare and clean up afterward. In just about 30 minutes, this dish showcases seasoned sausage paired with colorful bell peppers and onions, creating a delightful medley.
Ideal for those busy weeknights or outdoor barbecues, you'll love how everything cooks to perfection in its own little wrapped package!
Ingredients:
- 1 pound Italian sausage (mild or spicy)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 4 large pieces of aluminum foil
- Optional: 4 crusty rolls or hoagie buns for serving
- Optional: grated Parmesan cheese for topping
Cooking Steps:
- Preheat your grill or oven to 400°F (200°C).
- In a large bowl, combine the sliced bell peppers, onion, garlic, olive oil, Italian seasoning, salt, and pepper. Toss to coat evenly.
- Cut the Italian sausages into 2-3 pieces each.
- Lay out the aluminum foil sheets on a flat surface. Divide the veggie mixture among the four sheets, placing it in the center of each.
- Top each mound of vegetables with the pieces of Italian sausage.
- Fold the foil over the filling, creating tightly sealed packets.
- Place the packets on the grill or in the oven. Cook for about 20-25 minutes, or until the sausages are cooked through and the vegetables are tender.
- Carefully remove the packets (they will be hot!) and open them up. If desired, serve the contents directly from the foil or spoon them onto hoagie rolls. Top with grated Parmesan cheese for added flavor.
Variations and Tips:
- For a smoky twist, consider using smoked sausage instead of Italian sausage.
- Add other vegetables like zucchini, mushrooms, or cherry tomatoes for more variety.
- If you prefer a spice kick, add slices of jalapeño or a sprinkle of crushed red pepper flakes.
- To make clean-up even easier, you can use non-stick aluminum foil or lightly spray the foil with cooking spray.
- Remember to let the packets sit for a couple of minutes after taking them off the heat before opening, as steam will escape.
Enjoy!
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Southwestern Chicken With Corn and Black Beans
Southwestern Chicken with Corn and Black Beans is a delicious and vibrant foil packet dinner that combines tender chicken breasts with a medley of sweet corn, hearty black beans, and zesty spices. This dish is perfect for busy weeknights, outdoor grilling, or camping trips, as it requires minimal prep time and is fully contained within the foil packet.
In just 30 minutes, you'll have a flavorful meal that's not only healthy but also easy to customize according to your taste preferences.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup canned black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 bell pepper, diced (any color)
- 1 small red onion, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Olive oil or cooking spray
Cooking Steps:
- Preheat your grill or oven to 400°F (200°C).
- Tear off four large pieces of aluminum foil (about 12 x 18 inches each).
- Place a chicken breast in the center of each foil piece.
- In a bowl, mix together the black beans, corn, diced bell pepper, diced red onion, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Divide the mixture evenly over each chicken breast.
- Drizzle a little olive oil over the top, or spray with cooking spray to guarantee moisture.
- Fold the sides of the foil over the chicken and vegetables, sealing the packet tightly to keep the steam inside.
- Place the foil packets directly on the grill grates or on a baking sheet in the oven.
- Cook for about 20-25 minutes until the chicken is cooked through (internal temperature should reach 165°F/75°C).
- Carefully open the packets (watch for steam) and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the meal.
Variations and Tips:
- Add other vegetables such as zucchini, tomatoes, or jalapeños for extra flavor and nutrition.
- For a spicy kick, include diced jalapeños or a sprinkle of cayenne pepper.
- Substitute the chicken with boneless thighs or tofu for a different protein option.
- This dish is also great for meal prepping; divide leftovers into containers and refrigerate for a quick lunch or dinner later in the week.
- If you're making this dish in advance, simply prepare the packets and store them in the fridge until you're ready to cook. Adjust cooking time if stored directly in the fridge.
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Pesto Salmon With Cherry Tomatoes and Zucchini
Pesto Salmon with Cherry Tomatoes and Zucchini is a delightful foil packet dinner that combines the rich flavors of salmon fillets with fresh cherry tomatoes and tender zucchini, all enhanced by the vibrant essence of pesto. This dish is not only a feast for the senses but also a breeze to prepare, making it ideal for busy weeknights or satisfying family meals.
Prep time is around 10 minutes with a cooking time of just 15-20 minutes, allowing you to have a wholesome meal on the table in under 30 minutes.
Ingredients:
- 2 salmon fillets
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1/4 cup pesto sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Lemon wedges, for serving (optional)
- Fresh basil leaves, for garnish (optional)
Cooking Steps:
- Preheat your grill or oven to 400°F (200°C).
- Cut two large pieces of aluminum foil, about 12 inches long, for each salmon fillet.
- In a bowl, combine the cherry tomatoes and zucchini slices. Drizzle with olive oil, and season with salt and pepper; toss until well coated.
- Place a salmon fillet in the center of each piece of foil. Spread 2 tablespoons of pesto over each fillet, ensuring it is evenly coated.
- Divide the cherry tomato and zucchini mixture between the two foil packets, placing it around the salmon.
- Fold the sides of the foil over the salmon and vegetables, sealing the packets tightly to keep the steam in while cooking.
- Place the foil packets on the grill or in the oven, and cook for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Carefully open the packets (watch for steam) and serve the salmon with a squeeze of fresh lemon juice and a sprinkle of basil, if desired.
Variations & Tips:
- For an added crunch, consider adding sliced bell peppers or asparagus to the vegetable mix.
- If you're a fan of herbs, try mixing in some chopped fresh dill or parsley for extra flavor.
- Substitute the salmon with another protein, such as chicken breast or shrimp, adjusting cooking time as needed.
- Make it a full meal by adding some cooked quinoa or rice into the foil packets before sealing.
- To make cleanup easier, line the baking sheet with parchment paper before placing the foil packets on it.
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Greek Chicken Foil Packets With Feta and Olives
Greek Chicken Foil Packets with Feta and Olives offer a delightful Mediterranean twist on an easy weeknight meal. This dish is perfect for busy families or anyone looking to enjoy a hearty, healthy meal without much fuss.
With tender chicken breasts, vibrant vegetables, and the richness of feta and olives encased in foil, it's a quick, flavorful option for a dinner in about 30 minutes.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced (red or yellow)
- 1 small red onion, sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled
- Fresh parsley for garnish (optional)
- Lemon wedges (optional)
Cooking Steps:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Foil: Cut two large pieces of heavy-duty aluminum foil, approximately 12 inches long.
- Prepare Chicken: Place one chicken breast in the center of each piece of foil. Season with salt, pepper, and oregano.
- Add Vegetables: Distribute the cherry tomatoes, bell pepper, and red onion around the chicken in each packet. Sprinkle the olives evenly on top.
- Drizzle Oil: Drizzle olive oil over the chicken and vegetables in each packet.
- Add Feta: Sprinkle half of the crumbled feta cheese over the contents of each packet.
- Seal Packets: Fold the sides of the foil over the chicken and vegetables, then fold the ends to create a sealed pouch.
- Bake: Place the foil packets on a baking sheet and bake in the oven for about 25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
- Serve: Carefully open the packets (watch for steam) and serve hot, garnished with fresh parsley and lemon wedges if desired.
Variations and Tips:
- Vegetarian Option: Substitute the chicken with chickpeas or tofu for a vegetarian version.
- Different Proteins: You can replace the chicken with salmon or shrimp for a seafood twist.
- Additional Vegetables: Feel free to add other vegetables such as zucchini or spinach to customize the dish.
- Grill Option: These packets can also be cooked on a grill; just make sure to monitor them closely to prevent burning.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to two days and reheated in the microwave.
Enjoy this Mediterranean-inspired dinner that's as colorful as it is delicious!
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Caprese Stuffed Portobello Mushrooms
Caprese Stuffed Portobello Mushrooms are a delicious and visually appealing dish that brings the classic Italian salad to a hearty, meaty mushroom base.
Ideal for vegetarians or anyone seeking a lighter meal, this foil packet dinner can be prepared in about 30 minutes. The combination of juicy tomatoes, creamy mozzarella, and fresh basil inside tender Portobello mushrooms makes for a satisfying and healthy option for any night of the week.
Ingredients:
- 4 large Portobello mushrooms
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls, halved or shredded
- 1/4 cup fresh basil, chopped
- 2 tablespoons balsamic glaze
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: 1 teaspoon garlic powder or minced garlic
Cooking Steps:
- Preheat your grill or oven to 400°F (200°C).
- Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and scoop out the gills with a spoon.
- In a mixing bowl, combine the cherry tomatoes, mozzarella, basil, balsamic glaze, olive oil, salt, pepper, and optional garlic for added flavor. Toss until well mixed.
- Place each Portobello mushroom cap on a piece of aluminum foil. Fill each cap generously with the Caprese mixture.
- Fold the edges of the foil tightly to create a packet, ensuring no steam escapes.
- Place the foil packets on the grill or in the oven, and cook for about 15-20 minutes, or until the mushrooms are tender and the cheese has melted.
- Carefully unwrap the packets to release steam, and serve hot, garnished with extra basil or a drizzle of balsamic glaze if desired.
Variations and Tips:
- For added protein, consider adding cooked quinoa or chickpeas to the filling mixture.
- Experiment with different cheese options such as feta or goat cheese for a unique flavor.
- If desired, add some red pepper flakes before cooking for a spicy kick.
- These stuffed mushrooms work great as a side dish as well, making them perfect for barbecues or family dinners.
- If cooking in the oven, place the foil-packets on a baking sheet for easy handling.
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Beef Fajita Foil Packets
Beef Fajita Foil Packets are a delicious and convenient way to enjoy a classic Tex-Mex dish while minimizing cleanup.
Perfect for a quick weeknight dinner, these foil packets are ideal for families, outdoor gatherings, or anyone craving a flavorful meal without much fuss. With a prep time of just 15 minutes and a cooking time of about 30 minutes, these fajitas are as easy to make as they are satisfying.
Ingredients:
- 1 pound flank steak or sirloin steak, sliced into thin strips
- 1 bell pepper, sliced (any color)
- 1 onion, sliced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 4 large tortillas
- Optional toppings: sour cream, salsa, guacamole, lime wedges, shredded cheese
Cooking Steps:
- Preheat your oven to 400°F (200°C) or prepare the grill for medium-high heat.
- In a large bowl, combine the sliced steak, bell pepper, onion, chili powder, cumin, garlic powder, salt, black pepper, and olive oil. Toss to coat the ingredients evenly.
- Cut four large pieces of aluminum foil (about 12×18 inches each) and place an equal amount of the beef mixture in the center of each piece.
- Fold the foil around the filling to create sealed packets, ensuring that they are tightly closed to prevent any steam from escaping.
- Place the foil packets on a baking sheet if using the oven, or directly on the grill. Cook for about 25-30 minutes, until the steak is cooked through and vegetables are tender.
- Carefully open the packets (watch out for steam) and serve the fajitas in the tortillas, adding your favorite toppings as desired.
Variations and Tips:
- For a spicier kick, add sliced jalapeños or a pinch of cayenne pepper to the filling.
- You can substitute the beef with chicken or shrimp, adjusting cooking times as needed (chicken may take a few extra minutes).
- To keep the fajitas extra juicy, try marinating the steak in the spices and olive oil for at least 30 minutes before assembling the packets.
- If you prefer to cook them in a slow cooker, combine the ingredients in the cooker and cook on low for 6-8 hours or high for 3-4 hours. Serve in warmed tortillas once cooked.
- Feel free to add other vegetables like zucchini, mushrooms, or corn for added flavor and texture.
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Honey Mustard Glazed Pork Chops With Broccoli
Honey Mustard Glazed Pork Chops with Broccoli is a delicious and nutritious foil packet dinner perfect for busy weeknights or weekend gatherings. This dish features juicy pork chops coated in a tangy honey mustard glaze, accompanied by vibrant steamed broccoli.
The beauty of cooking in foil packets not only enhances flavor but also makes cleanup a breeze! In just about 30 minutes, you can have a complete meal ready to serve, making it ideal for families or anyone looking to whip up a delicious meal without spending hours in the kitchen.
Ingredients:
- 4 boneless pork chops
- 2 cups broccoli florets
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Optional: fresh thyme or rosemary, for garnish
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Prepare the foil packets: Cut four sheets of heavy-duty aluminum foil, about 12 inches long. Lay each pork chop in the center of a sheet of foil.
- Make the glaze: In a small bowl, mix together honey, Dijon mustard, olive oil, minced garlic, salt, and pepper until well combined.
- Glaze the pork chops: Drizzle the honey mustard mixture generously over each pork chop, ensuring they are well-coated.
- Add broccoli: Distribute the broccoli florets evenly around the pork chops in the foil packets. Drizzle a little olive oil and sprinkle salt and pepper over the broccoli.
- Seal the packets: Fold the edges of the foil over the pork and broccoli to form a tight seal, creating a packet.
- Bake in the oven: Place the foil packets on a baking sheet and bake for about 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the broccoli is tender.
- Carefully open packets: Once done, remove the packets from the oven and carefully unwrap them, as the steam will be hot.
- Serve and enjoy: Plate the pork chops and broccoli immediately, garnished with fresh herbs if desired.
Variations and Tips:
- Swap proteins: This recipe works well with chicken breast or turkey cutlets instead of pork chops. Adjust cooking times accordingly as chicken may require a bit longer.
- Vegetable assortment: Feel free to add or substitute other vegetables like bell peppers, carrots, or snap peas for extra variety.
- Precooked options: If you're short on time, consider using precooked pork chops; just heat them through in the foil packets alongside the broccoli.
- Marinate in advance: For even more flavor, marinate the pork chops in the honey mustard mixture for 1-2 hours before cooking.
- Grill option: For a smoky flavor, you can grill the foil packets on medium heat instead of baking them in the oven. Cooking time will be similar.
This recipe not only offers a wonderful way to enjoy a savory meal but also showcases the convenience of cooking with foil packets, ensuring deliciousness with minimal hassle!
Veggie & Quinoa Foil Packets
Veggie & Quinoa Foil Packets are a wholesome and convenient dish that showcases the vibrant flavors of fresh vegetables mixed with protein-packed quinoa. Perfect for busy weeknights or outdoor gatherings, this meal comes together quickly, with a preparation time of just 15 minutes, making it ideal for families, vegetarians, or anyone looking to enjoy a nutritious meal with minimal cleanup.
Simply toss your ingredients onto a sheet of foil, seal it up, and let it cook to perfection, either in the oven or on the grill.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 carrot, sliced
- 1 cup corn (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish (optional)
Cooking Instructions:
1. Prepare Quinoa: In a medium pot, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.
2. Prep Foil Packets: Cut large sheets of aluminum foil (about 12×12 inches) for each packet. It's best to have enough to fold the top securely to prevent any leaks.
3. Combine Ingredients: In a mixing bowl, combine the cooked quinoa, diced bell pepper, sliced zucchini, cherry tomatoes, carrot, corn, olive oil, minced garlic, oregano, cumin, salt, and pepper. Mix well to combine all the ingredients.
4. Fill Foil Packets: Place an equal portion of the quinoa and veggie mixture onto the center of each foil sheet. Fold the edges of the foil to create a packet, sealing it tightly to prevent steam from escaping.
5. Cooking:
- Oven Method: Preheat the oven to 400°F (200°C). Place the foil packets on a baking sheet and bake for about 20-25 minutes, until the vegetables are tender.
- Grill Method: Preheat the grill to medium-high heat. Place the packets directly on the grill grates and cook for 15-20 minutes.
6. Serve: Carefully open the foil packets (watch out for steam!) and garnish with fresh parsley or cilantro if desired. Enjoy your nutritious and colorful meal!
Variations & Tips:
- Proteins: Add cooked chickpeas, black beans, or tofu to increase the protein content.
- Veggies: Feel free to substitute with your favorite vegetables such as broccoli, asparagus, or spinach.
- Spices: Experiment with different spices like smoked paprika or chili powder for a kick of flavor.
- Make Ahead: These packets can be prepped in advance and stored in the refrigerator until ready to cook.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Spicy Shrimp and Coconut Rice Packets
Spicy Shrimp and Coconut Rice Packets are a vibrant and flavorful dish that combines succulent shrimp with aromatic coconut rice, all cooked in a convenient foil packet. This recipe is perfect for seafood lovers and is ideal for a casual family dinner or a fun outdoor grilling session. With a prep time of just 15 minutes and a cooking time of approximately 20 minutes, you can have a delicious meal ready in no time.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth or water
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons red curry paste (or to taste)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Preheat your grill or oven to 375°F (190°C).
- In a large bowl, combine the shrimp, jasmine rice, coconut milk, vegetable broth (or water), sliced bell pepper, sliced onion, minced garlic, grated ginger, red curry paste, soy sauce, lime juice, salt, and pepper. Mix well until all ingredients are evenly coated.
- Tear off large pieces of aluminum foil (about 12×18 inches) and place a generous portion of the shrimp and rice mixture in the center of each piece.
- Fold the foil over the mixture to create a sealed packet, making sure there are no leaks. You can double-layer the foil for extra security if needed.
- Place the foil packets on the grill or in the oven and cook for about 20 minutes or until the shrimp are cooked through and the rice is tender.
- Carefully remove the packets from the grill or oven and let them cool for a minute before unwrapping.
- Garnish with fresh cilantro and serve with lime wedges on the side for an added zing.
Variations and Tips:
- For a vegetarian version, substitute shrimp with firm tofu or assorted vegetables.
- Experiment with different spices, like chili flakes or a dash of hot sauce, to adjust the spice level to your liking.
- You can also add other vegetables such as snap peas, corn, or mushrooms for extra nutrients and flavor.
- If you're using a campfire, place the packets on a grill rack or directly on hot coals to cook.
- To make ahead, prepare the packets, refrigerate, and cook them directly from cold when ready to eat. Just increase the cooking time by a few minutes.
Buffalo Chicken and Sweet Potato Foil Packets
Buffalo Chicken and Sweet Potato Foil Packets are a delicious and hearty meal that's perfect for busy weeknights or weekend grilling. This dish combines the spicy kick of buffalo chicken with the sweetness of roasted sweet potatoes, all cooked right in the foil, making for easy clean-up.
With a preparation time of just about 15 minutes and a cooking time of 30-35 minutes, it's ideal for families or couples looking to enjoy a flavorful yet simple dinner.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and diced
- 1 cup buffalo sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: crumbled blue cheese, green onions, or cilantro for garnish
Cooking Steps:
- Preheat your grill to medium heat or your oven to 400°F (200°C).
- In a large mixing bowl, combine the diced sweet potatoes, olive oil, garlic powder, onion powder, salt, and pepper. Mix until the sweet potatoes are evenly coated.
- Cut two large pieces of aluminum foil, about 12×18 inches each. Place an equal portion of the sweet potato mixture in the center of each piece of foil.
- Season the chicken breasts with salt and pepper, then place one breast on top of the sweet potatoes in each packet.
- Drizzle the buffalo sauce over the chicken in each foil packet, ensuring it's well-covered.
- Fold the foil over the chicken and sweet potatoes to create a sealed packet, making sure there are no openings for the steam to escape.
- Place the foil packets on the grill or in the oven. Grill for 30-35 minutes or bake for 30-35 minutes, or until the chicken is fully cooked and the sweet potatoes are tender.
- Carefully open the packets (watch out for steam!), and add any optional toppings like crumbled blue cheese, green onions, or cilantro if desired.
Variations/Tips:
- For a milder version, use a mild buffalo sauce or mix some ranch dressing into the sauce for a creamier flavor.
- Add additional veggies like bell peppers, onions, or broccoli for extra nutrients and flavor.
- You can substitute chicken with shrimp or tofu for a different protein option.
- If you're in a hurry, precooked chicken can be used—just reduce the cooking time accordingly.
- Serve the packets directly from the foil for a fun and easy dining experience!
Chickpea and Spinach Foil Packets
Chickpea and Spinach Foil Packets are a delightful and nutritious vegetarian dish that is perfect for busy weeknights or meal prepping for healthy lunches. Packed with protein from chickpeas and vitamins from fresh spinach, these foil packets can be prepared in just about 10 minutes and cooked in around 20 minutes, making them an ideal meal option for families, vegetarians, and anyone looking to add more plant-based meals to their diet.
Ingredients:
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 cups fresh spinach, chopped
- 1 bell pepper, diced (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Juice of 1 lemon
- Optional: Feta cheese or nutritional yeast for topping
Cooking Steps:
- Preheat your oven to 400°F (200°C) or prepare a grill for cooking.
- Cut four large pieces of aluminum foil, approximately 12×12 inches each.
- In a large bowl, combine the chickpeas, chopped spinach, bell pepper, onion, and garlic.
- Drizzle the olive oil over the mixture, and add the ground cumin, smoked paprika, salt, and pepper. Toss everything together until well coated.
- Divide the mixture evenly among the foil pieces, placing it in the center of each piece.
- Squeeze the lemon juice over the filling in each packet.
- Fold the sides of the foil over the mixture, then roll up the ends to create a sealed packet.
- Place the foil packets on a baking sheet (if using the oven) or directly on the grill. Cook for about 20 minutes, or until the vegetables are tender.
- Carefully unwrap the packets (watch out for steam!), and if desired, sprinkle with feta cheese or nutritional yeast before serving.
Variations and Tips:
- Add Protein: For a heartier meal, consider adding diced grilled chicken or tofu to the mixture.
- Change Up the Greens: Substitute the spinach with kale, Swiss chard, or any other leafy green you prefer.
- Spice It Up: For those who like a little heat, add some red pepper flakes or diced jalapeños to the mix.
- Cooking Method: These packets can also be cooked in an air fryer for about 15 minutes at 375°F (190°C) for a quicker option.
- Make-Ahead: You can prepare the foil packets ahead of time and store them in the refrigerator for up to 24 hours before cooking.
Maple Mustard Glazed Salmon With Brussels Sprouts
Maple Mustard Glazed Salmon with Brussels Sprouts is a delightful foil packet dinner that combines the rich flavors of salmon with the earthy crunch of Brussels sprouts. This dish is perfect for busy weeknights or special occasions, offering a healthy and flavorful meal that can be made in just 30 minutes.
The sweetness of the maple syrup complements the tanginess of the mustard, creating a mouthwatering glaze that keeps the salmon moist while roasting. Whether you're cooking for family or friends, this dish promises both convenience and great taste.
Ingredients:
- 4 salmon fillets
- 2 cups Brussels sprouts, halved
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh thyme (optional, for garnish)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper until well combined.
- Lay out four pieces of aluminum foil, each large enough to enclose one salmon fillet and some Brussels sprouts.
- Place a salmon fillet in the center of each foil piece and surround it with Brussels sprouts.
- Drizzle the maple mustard glaze evenly over the salmon and Brussels sprouts, ensuring everything is well coated.
- Fold the edges of the foil to create a sealed packet, making sure there are no openings to keep in the moisture.
- Place the foil packets on a baking sheet and bake for 15-20 minutes, or until the salmon flakes easily with a fork and the Brussels sprouts are tender.
- Carefully unwrap the foil packets, being cautious of steam. If desired, garnish with fresh thyme before serving.
Variations and Tips:
- For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce to the glaze.
- You may substitute Brussels sprouts for other vegetables like green beans, asparagus, or zucchini, depending on your preference.
- For an even quicker preparation, use pre-trimmed and washed Brussels sprouts.
- This recipe is great for meal prep; you can prepare multiple packets in advance and refrigerate them until you're ready to cook.
- To serve, you can pair the salmon and Brussels sprouts with cooked quinoa or a side salad for a complete meal.
