3 More Foil Pack Dinners, Desserts and a Snack Over an Open Fire

by on March 5th, 2015
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Fall is a great time for cooking outside. These recipes are great over an open fire or the grill. These three tasty foil pack dinners are easy and the kids will love them, too. There’s also a snack and two dessert recipes! But first it’s important to know the tips.

Get the whole family involved in an assembly line.

Use heavy-duty aluminum foil.

Use lean meat whenever possible. It prevents grease build up inside the foil packets.

Add cheese after the meal is cooked or it will just stick to the sides of the foil and burn.

Always place the meat at the bottom of the foil pack.

Always cook over hot coals and not open flames.

Always leave space in the foil pack for the steam to circulate.

Seal the foil pack well.

Burger and Veggie Packs (1 serving)

1 lean ground beef patty with your favorite spices
1/2 TB Worcestershire sauce
1 cup veggies of your choice
Frozen steak fries or tator tots
Corn-on-the-cob halves

Place beef patty onto a large piece of foil, add vegetables. Seal the foil pack with space at the top for steam circulation. Place on the grill or open fire on low heat until meat comes to 160 degrees, about 20 minutes.

Variation: Omit the Worcestershire sauce and add cream of mushroom soup. Use chicken strips instead of a beef patty. Boil the corn-on-the cob for five minutes before adding to the foil pack. If using fresh or frozen vegetables, steam a little first.

Lemon and Herb Salmon with Rice (1 serving)

1/2 cup uncooked instant rice
1/4 cup chicken broth
Pinch of matchstick carrots
1 salmon fillet
1 tsp. lemon pepper seasoning salt
Pinch of salt
Lemon slices

Mix rice and broth in a bowl, let stand about 5 minutes. Add carrots. Place salmon patty in foil, add spices and then surround salmon with the rice mixture. Seal and cook about 15 minutes.

Hawaiian Delight

Cubed ham
Sweet potatoes (parboiled)
Carrots (precooked to almost done)
Pineapple (with some juice)

Add the ingredients in the amounts of your choice. Seal well and cook over hot coals for about 20 minutes.

Don’t forget the dessert!

Banana Boats

1 banana
Chocolate chips
Marshmallows

Slice the banana lengthwise inside the foil pack. Add chocolate chips and marshmallows and heat until warm.

Roasted Cinnamon Apples

You don’t need a foil pack for this dessert, just a large stick. Add a whole apple to the tip of a roasting stick and roast slowly over an open fire. Once the skin starts to wrinkle and fall off, remove from the heat and add cinnamon-sugar mixture and enjoy.

Snacks are a must!

Popcorn

Place 1/4 cup of air pop popcorn kernels onto a large piece of foil. Fold in half and seal all three sides tightly. Be sure you leave plenty of room for the popcorn to pop and it’s sealed tight. Lay the foil pack on the grill or open fire, high heat and laying flat. Once you hear the popping stop, remove from heat. Add sprinkle butter if desired.

Happy outdoor grilling!

Sources:

http://macscouter.com/cooking/docs/FoilCook.pdf
http://www.bettycrocker.com/recipes
My own experience from Girl Scout Camp


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