Compilation of foil packet meals - please add yours ....

Chicken Broccoli Packets

INGREDIENTS

4 boneless skinless chicken breast halves

Seasoned salt

1 package (10 ounces) frozen broccoli spears

1 medium onion, sliced into rings

4 teaspoons lemon juice

4 tablespoons butter or margarine

DIRECTIONS

Place each chicken breast in the center of a piece of heavy-duty foil (about 12 in. x 12 in.). Sprinkle with seasoned salt. Top each with 2 broccoli spears, 3-4 onion rings, 1 teaspoon of lemon juice and 1 tablespoon of butter. Fold foil around chicken and seal tightly. Grill, covered, over medium-hot heat for 20 minutes or until meat juices run clear. Serve in foil packets if desired.

Yield: 4 servings.

Chicken Divan in a Packet

It’s hard to beat this foil-packet meal from Stacey Smith in Batavia, New York for convenience…or even campfire fun. TIP: USE THE REMAINING ½ CAN OF SOUP (AND HALF THE WATER CALLED FOR) TO MAKE A SINGLE SERVING OR TO ADD TO GRAVY.

INGREDIENTS
2 boneless skinless chicken breast halves (5 ounces each)

1/2 cup uncooked instant rice

2/3 cup condensed cream of chicken soup, undiluted

1/3 cup water

1/2 cup fresh broccoli florets

1/2 cup sliced fresh mushrooms

2 tablespoons shredded cheddar cheese

DIRECTIONS

Place each chicken breast half in the center of a double thickness of heavy-duty foil (about 18 in. square). In a bowl, combine the rice, soup and water; spoon over chicken. Arrange broccoli and mushrooms on top. Fold foil around mixture and seal tightly.
Place on a baking sheet. Bake at 400° for 20-25 minutes or until chicken juices run clear and rice is tender. Open foil carefully to allow steam to escape. Sprinkle with cheese before serving.

Yield: 2 servings.

Chicken 'n' Summer Squash Packets

These fun meal-in-one packets are an ideal way to use up your garden bounty. Tender chicken and delightfully seasoned veggies are tucked inside each foil-wrapped pack. Sharon Salvador from Lakeport, California shares the recipe.

INGREDIENTS
4 boneless skinless chicken breast halves (4 ounces each)

1/4 teaspoon salt, divided

1/4 teaspoon pepper, divided

1 medium onion, sliced

2 tablespoons Dijon mustard

1 small zucchini, cut into 1/4-inch slices

1 small yellow summer squash, cut into 1/4-inch slices

2 cups sliced fresh mushrooms

3/4 teaspoon dried basil

1/8 teaspoon garlic powder

1/8 teaspoon paprika

1 tablespoon butter

1 tablespoon grated Parmesan cheese

DIRECTIONS

Flatten chicken to 1/4-in. thickness; sprinkle with 1/8 teaspoon each salt and pepper. Cut eight 15-in. x 12-in. rectangles of heavy-duty foil; place one rectangle on top of another to make four. Divide onion slices among the four rectangles; top with chicken, mustard, zucchini, yellow squash and mushrooms.
Combine the basil, garlic powder, paprika and remaining salt and pepper; sprinkle over vegetables. Dot with butter. Fold foil around vegetable mixture and seal tightly. Place packets on a baking sheet.
Bake at 425° for 25-30 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Sprinkle with Parmesan cheese.

Yield: 4 servings.

Chicken Pizza Packets

Basil, garlic, pepperoni and mozzarella give plenty of pizza flavor to chicken, green pepper, zucchini and cherry tomatoes in these individual foil dinners. This speedy grilled supper is a tasty way to get little ones to eat their veggies. —Amber Zurbrugg Alliance, Ohio

INGREDIENTS

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

2 tablespoons olive oil

1 small zucchini, thinly sliced

16 pepperoni slices

1 small green pepper, julienned

1 small onion, sliced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1 cup halved cherry tomatoes

1/2 cup shredded part-skim mozzarella cheese

1/2 cup shredded Parmesan cheese

DIRECTIONS

In a large bowl, combine the first 11 ingredients. Coat four pieces of heavy-duty foil (about 12 in. square) with nonstick cooking spray. Place a quarter of the chicken mixture in the center of each piece. Fold foil round mixture and seal tightly. Grill, covered, over medium-hot heat for 15-18 minutes or until chicken juices run clear.
Carefully open each packet. Sprinkle with tomatoes and cheeses. Seal loosely; grill 2 minutes longer or until cheese is melted.


Yield: 4 servings.

Chicken Veggie Packet

INGREDIENTS

1 bone-in chicken breast, skin removed

1 cup diced zucchini

1/2 cup diced green pepper

1/2 cup frozen mixed vegetables

2 tablespoons diced onion

1/8 teaspoon dried basil

1/8 teaspoon dried parsley flakes

1/8 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon pepper

DIRECTIONS

Place chicken and vegetables in the center of a large pieces of heavy-duty aluminum foil, about 18 in. x 13 in. Sprinkle with seasonings. Fold foil around mixture and seal tightly. Place on a baking sheet. Bake at 350° for 40 minutes or until meat juices run clear. Open the foil carefully to allow steam to escape.

Yield: 1 serving.

Dilled Fish and Vegetable Packet

Ideal for anyone counting calories, this convenient foil-packet meal is so tasty and couldn’t be much quicker or easier, says Shirley Gever of Toms River, New Jersey. “I recommend serving it with baked potatoes,” she notes.

INGREDIENTS
4 tilapia fillets (4 ounces each)

Refrigerated butter-flavored spray

1/2 teaspoon salt, divided

1/4 teaspoon pepper, divided

2 cups fresh snow peas

2 cups fresh baby carrots, halved lengthwise

1 green onion, thinly sliced

2 tablespoons minced fresh dill

2 garlic cloves, minced

1/2 cup white wine or reduced-sodium chicken broth
DIRECTIONS

Place an 18-in. x 12-in. piece of heavy-duty foil on a large baking sheet. Arrange fillets in a single layer on foil; spritz with butter-flavored spray. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Combine the peas, carrots, onion, dill, garlic and remaining salt and pepper; spoon over fish. Drizzle with wine or broth. Top with a second large piece of foil. Bring edges of foil pieces together; crimp to seal, forming a large packet.
Bake at 400° for 20-25 minutes or until fish flakes easily with a fork and vegetables are crisp-tender. Open foil carefully to allow steam to escape.


Yield: 4 servings. Editor's Note: This recipe was tested with I Can't Believe It's Not Butter Spray.

Dinner in a Packet

“Kids enjoy making this simple dinner as much as eating it,” notes Louise Graybiel of Toronto, Ontario. “I got the recipe years ago at Guide Camp.”

INGREDIENTS
1 boneless pork loin chop (4 ounces)

1 medium potato, sliced

1 large carrot, sliced

1/4 cup frozen peas

1 tablespoon onion soup mix

DIRECTIONS

Place the pork chop on a double thickness of heavy-duty foil (about 18 in. x 14 in.). Top with potato, carrot and peas. Sprinkle with soup mix. Seal foil tightly. Grill, covered, over medium heat for 30-35 minutes or until meat juices run clear, turning occasionally.

Yield: 1 serving.

We made this all of the time in Girl Scouts. Couldn't be simpler and couldn't taste better after a long day of hiking.
On foil place
one ground beef pattie
cover with sliced potatoes, carrots and onions.
Sprinkle with a bit of onion soup mix.
Seal well and cook as described above.
You can also do this recipe with pork chops and it is delicious.
Enjoy
Janetplanet

Garden Fish Packets

"I frequently serve this flavorful combination of fish, vegetables and cheese over a bed of rice," writes Sally Davis of Warren, Pennsylvania. "It's quick to assemble, and the foil packets make cleanup a breeze."

INGREDIENTS
3 tablespoons butter, melted

3 pounds frozen cod or haddock fillets, thawed

2 teaspoons seasoned salt

3/4 teaspoon lemon-pepper seasoning

2 medium tomatoes, thinly sliced

2 medium green pepper, thinly sliced

1/2 cup thinly sliced green onions

1/2 pound sliced fresh mushrooms

2 cups (8 ounces) shredded part-skim mozzarella cheese

DIRECTIONS

Drizzle the butter over eight pieces of heavy-duty foil (about 18 in. x 12 in.). Cut fish into eight portions; place one portion on each piece of foil. Sprinkle all with seasoned salt and lemon-pepper. Top with vegetables and cheese.
Loosely wrap foil around fish; seal top and sides. Place in two ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 23-25 minutes or until fish flakes easily with a fork. Carefully open foil; transfer fish and vegetables to serving plates.

Yield: 8 servings. Editor's Note: To make 8 servings, double the amount of vegetables and cheese and add to all fish packets.

Meal in a Packet

I came across this in my grandmother's recipe collection a few years back. It's easy to suit different people's tastes. --Jody Summersett, New Haven, Indiana

INGREDIENTS
1 pound lean ground beef

8 medium carrots, julienned

1 medium green pepper, julienned

1 envelope onion gravy mix

2 firm fresh tomatoes, halved

DIRECTIONS

Shape beef into four patties. Place each on an ungreased 14-in. square of heavy-duty foil. Arrange carrots and green pepper around patties. Sprinkle with gravy mix. Place a tomato half, cut side down, on each patty. Fold foil around meat and vegetables; seal tightly. Place on an ungreased baking sheet. Bake at 350° for 45 minutes or until meat is no longer pink.

Yield: 4 servings. It's simple to take Meal in a Packet with you on a picnic. Assemble the packets and put them in a cooler. Grill over medium-high heat for about 1 hour or until meat is no longer pink.

Pineapple Shrimp Packets

“Your family and friends will delight in receiving these individual grilled shrimp packets,” enthuses Nancy Zimmerman of Cape May Court House, New Jersey. “The foil makes cleanup a breeze.”

INGREDIENTS
6 canned pineapple slices

1-1/2 pounds uncooked medium shrimp, peeled and deveined

1/3 cup chopped sweet red pepper

1/3 cup packed brown sugar

1 tablespoon seafood seasoning

3 tablespoons butter, cubed

DIRECTIONS

For each packet, place a pineapple slice on a double thickness of heavy-duty foil (about 12 in. square). Top with shrimp and red pepper. Combine the brown sugar and seafood seasoning; sprinkle over shrimp. Dot with butter. Fold foil around mixture and seal tightly.
Grill, covered, over medium heat for 10-15 minutes or until shrimp turn pink.

Yield: 6 servings.

Pork Chop Packets

A handful of ingredients are all you need for this no-fuss meal from Holly Becker of Egg Harbor, New Jersey. Not only does it give sauerkraut-lovers something to look forward to, but it makes cleanup a snap.

INGREDIENTS
4 bone-in center-cut pork loin chops (6 ounces each)

1/2 teaspoon salt-free lemon-pepper seasoning

1 can (14 ounces) sauerkraut, rinsed and well drained

1/4 teaspoon caraway seeds

1/4 teaspoon ground nutmeg

DIRECTIONS

Sprinkle pork chops with lemon-pepper. Coat grill rack with nonstick cooking spray before starting the grill for indirect medium-hot heat. Grill chops, uncovered, over direct heat area for 2-1/2 minutes on each side.
Place each chop on a double thickness of heavy-duty foil (about 12 in. square). Top with sauerkraut; sprinkle with caraway seeds and nutmeg. Fold foil around pork and seal tightly. Grill, covered, over indirect heat for 15-20 minutes or until a meat thermometer reads 160°.

Yield: 4 servings.

Pork 'N' Veggie Packets

"I love the flavor of grilled food, especially these no-mess pork packets with their delicious sesame and ginger sauce," writes Andrea Bolden of Unionville, Tennessee. "Since the doctor put my husband on a low-fat diet, this all-in-one meal has become a favorite of ours."

INGREDIENTS
1 pound pork tenderloin, sliced

2 cups fresh broccoli florets

2 cups sliced fresh carrots

1 can (8 ounces) sliced water chestnuts, drained

1 medium green pepper, julienned

2 green onions, sliced

1/4 cup reduced-sodium soy sauce

4 teaspoons sesame oil

1 teaspoon ground ginger

Hot cooked rice, optional

DIRECTIONS

Divide pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among four pieces of double-layered heavy-duty foil (about 18 in. x 12 in.). Combine the soy sauce, sesame oil and ginger; drizzle over pork and vegetables. Fold foil around filling and seal tightly.
Grill, covered, over medium heat for 10-12 minutes or until vegetables are tender and pork is no longer pink. Serve with rice if desired.

Yield: 4 servings.

Potato Chicken Packets

Pam Hall of Elizabeth City, North Carolina seasons chicken breasts with a delightful combination of herbs before topping each with veggies. "Servings are individually wrapped in foil," explains Pam, "so I can enjoy nature's beauty in my backyard while the packets cook on the grill."

INGREDIENTS
4 boneless skinless chicken breast halves (4 ounces each)

1/4 cup olive oil

3 teaspoons dried rosemary, crushed

1 teaspoon dried thyme

1/2 teaspoon dried basil

1 garlic clove, minced

8 to 10 small red potatoes, quartered

2 medium yellow summer squash, cut into 1/4-inch slices

1 large onion, chopped

2 tablespoons butter, cubed

Salt and pepper to taste

DIRECTIONS

Place each chicken breast on a piece of heavy-duty foil (about 14 in. square). Combine the oil, rosemary, thyme, basil and garlic; drizzle over chicken. top with potatoes, squash, onion, butter, salt and pepper. Fold foil over vegetables and seal tightly.
Grill, covered, over medium heat for 30 minutes or until the chicken juices run clear and potatoes are tender.

Yield: 4 servings.

Potato Floret Packet

"This side dish was developed by my daughter, Betsey, who worked in a group home," relates Janet Hayes of Hermantown, Minnesota. "When they would grill out, this attractive veggie medley was a favorite of the residents there."

INGREDIENTS
5 medium red potatoes, cubed

1 cup fresh broccoli florets

1 cup fresh cauliflowerets

1 small onion, chopped

1/4 teaspoon garlic salt or garlic powder

Pepper to taste

1/4 cup shredded cheddar cheese

DIRECTIONS

In a bowl, combine the potatoes, broccoli, cauliflower, onion, garlic salt and pepper. Place on a double thickness of heavy-duty foil (about 17 in. x 12 in.). Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30 minutes or until the potatoes are tender. Sprinkle with cheese before serving.

Yield: 6 servings.