With the children back into school, everyone is looking for easy dinner options, with easy clean up. What’s easier than a foil packet dinner? Foil packet dinners have small prep times with little to no clean up. Foil packet dinners can be cooked in the oven or even on the grill. Here are some foil packet recipes to try.

 

Grilled Parmesan-Ranch Chicken Foil Packs

chicken

  • Prep Time 45 min
  • Total Time 45 min
  • Servings 4

Ingredients

  • 4  boneless skinless chicken breasts (4 to 5 oz each)
  • 1/2 teaspoon salt-free garlic-herb blend
  • 1/2 cup reduced-fat ranch dressing
  • 1/4 cup water
  • 2 cups quartered small red potatoes
  • 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
  • 1/4 lb fresh green beans, trimmed
  • 1/3 cup finely shredded Parmesan cheese

Directions

  • 1.  Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil; spray with cooking spray. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil. Drizzle 1 tablespoon of the dressing over each breast.
  • 2. In medium bowl, mix remaining 1/4 cup dressing and the water. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese.
  • 3. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 4. Place packets on grill over medium heat. Cover grill; cook 10 minutes. Rotate packets 1/2 turn; cook 5 to 15 minutes longer or until vegetables are tender and juice of chicken is clear when center of thickest part is cut (170°F).
  • 5. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

Low Country Shrimp Foil Packs

shrimp

  • Prep Time 25 min
  • Total Time 40 min
  • Servings 4

Ingredients

  • 1 lb small red potatoes, halved
  • 4 pieces frozen mini corn on the cob, thawed, cut in half
  • 2 teaspoons oil
  • 2 teaspoons Old Bay™ seasoning
  • 1 lb uncooked peeled deveined extra-large shrimp (16 to 20 count)
  • 12 oz fully cooked andouille sausage, sliced
  • 1 lemon, cut into 8 wedges
  • 1/4 cup chopped fresh parsley leaves

Directions

  • 1. Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2. Place potatoes in microwavable bowl. Microwave uncovered on High 5 to 6 minutes or until potatoes are just tender. Add corn to potatoes; drizzle with 1 teaspoon of the oil, and sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place shrimp in medium bowl; toss with remaining 1 teaspoon oil and remaining 1 teaspoon seasoning; mix until evenly coated.
  • 3. Place equal amount of sausage on center of each sheet of foil. Dividing evenly, arrange potato and corn mixture around sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge of lemon over each pack.
  • 4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 5. Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated through. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil; sprinkle with parsley, and top with remaining lemon wedges

 

Grilled Meatloaf Dinner Foil Packs

dinner3

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 6

Ingredients

  • 1 1/2 lb lean (at least 80%) ground beef
  • 1 package (1 oz) onion recipe and dip soup mix (from 2-oz box)
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup Progresso™ plain bread crumbs
  • 1/3 cup ketchup
  • 1 bag (1 lb 4 oz) refrigerated new potato wedges
  • 3 cups ready-to-eat baby-cut carrots
  • Fresh parsley, if desired

Directions

  • 1. Heat gas or charcoal grill. Cut 6 (18×10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4×2 1/2×1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
  • 2. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 3. Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 160ºF. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.

 

Grilled Beef Fajita Packs

dinner-4

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4

Ingredients

  • 1 lb boneless beef sirloin steak, cut into thin strips
  • 1 medium green bell pepper, cut into 1/2-inch strips
  • 1 medium red bell pepper, cut into 1/2-inch strips
  • 1 medium yellow bell pepper, cut into 1/2-inch strips
  • 1 medium onion, thinly sliced
  • 1 package (1.25 oz) fajita seasoning mix
  • 1/3 cup water
  • 8 Old El Paso™ flour tortillas for soft tacos & fajitas (from 10.5-oz package)
  • 3/4 cup Old El Paso™ Thick ‘n Chunky salsa, if desired
  • 3/4 cup sour cream, if desired

Directions

  • 1. Heat gas or charcoal grill. Cut 4 (20×18-inch) sheets of heavy-duty foil. In large bowl, mix beef, bell peppers, onion, seasoning mix and water.
  • 2. Place 1/4 of beef mixture on center of each foil sheet. Bring up 2 sides of foil over beef mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 3. Place packets on grill over low heat. Cover grill; cook 13 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until beef is cooked to desired doneness and peppers are tender.
  • 4. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Serve beef mixture with tortillas, salsa and sour cream.

 

Grilled Lemon and Salmon Foil Packs

dinner-5

  • Prep Time 15 min
  • Total Time 29 min
  • Servings 4

Ingredients

  • 2 cups uncooked instant rice
  • 1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
  • 1 cup (from 10-ounce bag) matchstick-cut carrots
  • 4 (4 to 6 ounces each) salmon fillets
  • 1 teaspoon lemon pepper seasoning salt
  • 1/2 teaspoon salt
  • 1/3 cup chopped fresh chives
  • 1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices

Directions

  • 1. Heat coals or gas grill for direct heat. Spray four 18×12-inch sheets of heavy-duty aluminum foil with cooking spray.
  • 2. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
  • 3. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • 4. Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

 

Cleaning Tip – Ovens

For light soil on an oven door, use dishwashing liquid or a mild all-purpose detergent and hot water. Do not use an abrasive powder or an abrasive pad or steel wool. Oven shelves are usually too large to fit in the dishwasher; instead hand wash in the sink or the bathtub. Always check the manufacturer’s care manual before you begin. The type of oven you own will determine how you clean it.

Self-cleaning ovens – These ovens will turn spills into a powdery, gray-ash residue that you wipe off with a damp cloth at the end of the cycle. Ventilate the kitchen during the cleaning cycle to reduce smoke and fumes in the room. If vaporized soil leaks through, use the mildest nonabrasive cleaner to scrub the oven’s door seal. Avoid scrubbing the gasket itself. Never use commercial oven cleaners, harsh abrasives, or scouring pads. Porcelain- coated racks, a feature on some ranges, can be left in for cleaning during self-clean cycle. Metal oven racks can be left in but will discolor and become hard to slide, so it’s generally recommended to remove them. If you decide to leave them in, after the cycle completes try coating the side edges with a light coating of vegetable oil to ease sliding.

Non-self-cleaning ovens – Wipe up standard ovens after use with a hot, damp cloth or non-abrasive scouring pad. Clean up spills on the oven floor immediately so cooked-on food will not build up. Loosen grease by placing a cup of ammonia in a warm oven. Turn the oven off and close the oven door. Leave it sit for several hours or overnight, then wipe the interior out using a sponge dipped in hot water and detergent. For stubborn stains, use a commercial oven cleaner and a plastic scrub pad or brush. Wear gloves and be sure to have proper ventilation.