We have entered an era of picky eaters. Accepting that the days are gone when one simply took whatever food was offered and smiled is half the battle. Finding ways to please everyone is the other half.
Foil packet cooking for gatherings of people with varying dietary demands is perfect for this time of year. Your job as host will be simply to supply a large number of ingredients that usually go well together, cut ample sheets of foil to hold the acceptable ingredients for all guests and provide heat in the form of an oven, grill or campfire. Don’t like onions? Leave them out of your packet. Can’t take carbs? Stick with proteins and fats. Foil packet cooking also serves as a terrific group activity — whether your gathering is for antsy children or eager adults who could use an icebreaker project.
Jambalaya Packs
Ingredients
- 1 pound smoked andouille sausage, cut in ½-inch slices
- 1 pound large or extra large raw peeled and deveined shrimp
- 1 small sweet onion, peeled and diced
- 1 green bell pepper, seeded and diced
- 2 stalks celery, diced
- 1 cup tomato sauce
- ¼ cup chicken stock
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 cup instant rice
Instructions
- In a large mixing bowl, toss together the sausage, shrimp, onions, bell peppers and celery. Add the tomato sauce, stock, Cajun seasoning, garlic salt, black pepper and cayenne. Divide evenly among 4 heavy-duty zip-top bags.
- When ready to cook, place the contents of each bag on 2 large (12-by-16-inch) pieces of heavy-duty aluminum foil. Evenly sprinkle the rice among the 4 servings.
- Fold the packets by pulling the longest sides of the foil together over the center. Fold and seal the entire length of the pieces, making sure you have at least an inch of foil to fold. Repeat the process with the shorter sides, folding inward to completely seal the packets.
- For the oven, preheat to 400 degrees and cook for 22 minutes. For the grill, preheat to 425 degrees and cook 20 minutes. For the campfire, place the packets on a grate, making sure the packets are not directly over the blaze, and cook 20 minutes.
- Open each packet carefully with grilling gloves and angle away from your face. Transfer to a serving plate or enjoy in the foil on a sturdy plate.
Fresh Fish and Veggies Healthy!
Ingredients
- 4 fish fillets of your choice (no more than 5 ounces each) such as halibut, cod or tilapia
- 1 tablespoon finely chopped fresh chives
- 2 teaspoons orange zest
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ pound carrots, peeled and cut in thick matchsticks*
- ½ pound thin zucchini, cut in thick matchsticks
- ¼ cup freshly squeezed orange juice
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400 degrees. Arrange four 12-inch squares of aluminum foil on the countertop. Spray each with cooking spray and top with a fish fillet. Sprinkle each evenly with the chives, zest, salt and pepper. Arrange the carrots and zucchini around each fillet. Drizzle with the orange juice and oil. Fold the foil over the fish and vegetables, crimping the edges tightly to seal. Place each packet on a large rimmed baking sheet. Bake 14 minutes or until the fish flakes easily with a fork. Serve each packet warm on a dinner plate, being careful when unwrapping.
Break the Fast Breakfast
Ingredients
- 6 eggs
- 3¼ cups shredded hashbrowns (if frozen, thawed)
- 1 cup shredded sharp Cheddar cheese
- 1 cup diced ham
- ½ cup milk
- ½ teaspoon garlic or onion salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the grill or oven to 400 degrees. Meanwhile, in a mixing bowl, beat the eggs and stir in the potatoes, cheese, ham, milk, salt, black pepper and cayenne.
- Divide the mixture among 4 pieces of 18-by-12-inch heavy-duty aluminum foil that has been coated with cooking spray. Fold tightly around the mixture and seal. Place on the grill or in the oven and cook for 10 minutes. Allow to rest for 5 minutes before carefully opening and serving.
Soy Ginger Salmon
Ingredients
- 4 (6–8-ounce) salmon fillets
- 4 (2-inch) pieces fresh ginger, peeled and chopped
- 2 green onions, trimmed and sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees. Place each salmon fillet in the center of a 12-inch square of aluminum foil. Evenly distribute the ginger and green onions. Sprinkle evenly with the soy sauce, sesame oil and pepper.
- Loosely pull up the sides of each foil square, crimping the edges to seal. Transfer to a 13-by-9-inch baking dish with the seam sides up. Bake 17–20 minutes or until the salmon flakes. Serve each packet on a dinner plate, being careful when unwrapping.
Peppered Pork Chop Packets
Ingredients
- 1 (16-ounce) can cannellini beans, drained and rinsed
- 1 (4.5-ounce) can chopped green chiles
- 1 yellow bell pepper, seeded and julienned
- 1 small purple onion, peeled and sliced
- 1 tablespoon canola oil
- 1 teaspoon garlic salt
- ¾ teaspoon chili powder
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
- 4 (1-inch thick, 8-ounce) boneless pork chops
- 4 ounces shredded pepper Jack cheese
- Chopped fresh cilantro
Instructions
- Preheat the grill to medium heat (375 degrees). Meanwhile, in a mixing bowl, stir together the cannellini beans, chiles, bell peppers, onions and oil. Divide the mixture among 4 pieces of heavy-duty aluminum foil that are cut to measure 12 by 18 inches and sprayed lightly with cooking spray.
- In a small bowl, stir together the garlic salt, chili powder, pepper and cumin. Evenly rub over the pork and place on top of the vegetables. Top with the cheese. Loosely pull up the sides of each foil square, crimping the edges to seal. Place with the seam sides up on the grill, cover and cook 10 minutes.
- Rotate packets 90 degrees and cook another 9 minutes. Remove packets from the grill and allow to stand 5 minutes. Serve each packet on a dinner plate, being careful when unwrapping. Garnish with fresh cilantro and enjoy.
Lemon Pepper Chicken and Pasta
Ingredients
- 4 cups cooked corkscrew pasta
- 20 cherry tomatoes, cut in half
- 4 green onions, sliced
- 1 (4.5-ounce) can chopped green chiles
- 2 tablespoons canola oil
- 2 teaspoons onion salt, divided
- 4 (6-ounce) boneless, skinless chicken breasts
- 2 tablespoons unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- 1 teaspoon lemon juice
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- Chopped fresh parsley for garnish
Instructions
- Preheat the grill to medium heat (375 degrees). Meanwhile, cut 4 pieces of heavy-duty aluminum foil that measure 12 by 18 inches and spray lightly with cooking spray. Evenly divide the pasta, tomatoes, green onions, chiles, oil and 1 teaspoon of the salt among the foil pieces. Place a chicken breast on top of each pasta mixture.
- In a small bowl, stir together the remaining salt with the butter, zest, lemon juice, black pepper and cayenne. Evenly spread on top of each chicken breast. Loosely pull up the sides of each foil square, crimping the edges to seal. Place with the seam sides up on the grill, cover and cook 10 minutes.
- Rotate packets 90 degrees and cook another 10 minutes. Remove packets from the grill and allow them to stand 5 minutes. Serve each packet on a dinner plate, being careful when unwrapping. Garnish with fresh parsley and enjoy.
