foil pack

These Banana Boats are stuffed with your favorite toppings, wrapped in foil, and cook right over your campfire for an easy, no-mess dessert!

Campfire Banana Boats

banana

milk chocolate ((chopped from bar or chocolate chips))

mini marshmallows

graham cracker square

Take a banana with its peel still on and cut it down the middle (along the concave side). Not all the way through, but until the tip of your knife just grazes the peel on the other side. Pull the peel and banana slightly apart.

Stuff the chocolate and mini marshmallows (or other fillings, see notes) into the center of the banana.

Wrap the banana in foil. Place on a campfire or grill until fillings have melted and banana has warmed through, about 10 minutes.

Unwrap banana and top with crushed graham cracker. Enjoy!

Heat things up at your next campout with this easy recipe for foil pack sriracha honey wings  from Delish.com.

Foil Pack Sriracha Honey Wings

sriracha

tbsp. honey

soy sauce

tbsp. rice vinegar

sesame oil

sesame seeds

chicken wings

green onion, thinly sliced for garnish

Caramel Apple Crumble Foil Packs - EASY, zero cleanup, made on the grill (or oven) in record time, and tastes amazing!! Juicy apples, chewy crumble topping, and luscious salted caramel...SO irresistible!!

Caramel Apple Crumble Foil Packs

unsalted butter,

light brown sugar, packed

sugar

cornstarch

cinnamon

nutmeg

cloves

unsalted

old-fashioned whole rolled oats

all-purpose flour

salt,

salted caramel sauce

cream,

Preheat grill to high (or preheat oven to...

Preheat grill to high (or preheat oven to 450F), place two large sheets of foil on the counter (approximately 12x18-inches); set aside.

Apples - To a medium bowl, add all...

Apples - To a medium bowl, add all ingredients, stir to combine, cut butter into the dry ingredients with a fork, and distribute apple mixture evenly between the two sheets of foil in mounded piles; set aside.

Crumble Topping - To the same bowl, add...

Crumble Topping - To the same bowl, add all ingredients (except salted caramel sauce and whipped topping), stir to combine, cut butter into the dry ingredients with a fork, and evenly top the apple mounds with the crumble topping mixture.

Seal up foil packs tightly around the edges...

Seal up foil packs tightly around the edges to trap the steam in, place packs directly on grill grates, lower the heat to medium, close the grill cover, and cook for about 7 minutes, or until done (bake in the oven for about 15 minutes or until done). Because all ovens and grills vary in their heat output, it's hard to say exactly how long to cook the packs. I estimate as short as about 7 minutes and as long as about 15 minutes but it's highly variable; make sure to keep a watchful eye so they don't burn. Place packs on a plate, allow them to rest for 1 to 2 minutes, and be careful when you open the packs (use oven mitts) because there is a lot of steam.

Drizzle with salted caramel sauce to taste and...

Drizzle with salted caramel sauce to taste and optionally add whipped topping before serving. Recipe is best warm and fresh.

This easy recipe for foil pack cinnamon apples from Delish.com. will be the hit of your next campout.

Foil Pack Cinnamon Apples

c. brown sugar

granny smith apple,

butter

Chili Lime Chicken Foil packs save the day for camping meal prep! Assembled in just a few minutes and packed into the cooler, these foil packs are perfect for your next camping trip. 

Chili Lime Chicken Foil Packs

chicken breasts

lime

garlic,

paprika

tsp cumin

tsp chili powder

corn

red pepper, diced

olive oil

In a large bowl, combine all of the ingredients and gently mix until it is all combined.

Lay out 2 pieces of foil, approx 12 inches by 12 inches. Divide the mixture up evenly into the center of each foil piece

Create the foil packs, and store in a container (in case they leak at all) until you want to cook them.

Preheat the oven to 400F

Place the foil packs on a baking sheet and bake for 20-25 minutes until chicken is cooked (165 degrees).

For the Oven

Set the grill to 450F

Place the foil packs on the grill and cook for approximately 15-20 minutes, until chicken is 165F. 

For Grilling

Fish without fuss means foil pack dinners! By cooking halibut with vegetables, white wine, capers, and olive oil - you get a beautifully seasoned fish with a sauce for drizzling over the top.

Halibut Foil Pack with White Wine Sauce

halibut

salt

black pepper

oz cherry tomatoes

fennel (core removed, very thinly sliced (reserve fronds

olive oil (extra virgin)

capers

herbs

tsp red pepper flakes

tbsp white wine (sauvignon blanc, pinot grigio, or chardonnay)

Preheat oven to 400°F.

Place a large sheet of tinfoil on a baking tray. Sprinkle the fish with salt and pepper on both sides, placing skin side down. Surround the fish with all the ingredients and wrap tightly.

Roast for 20 minutes or until the fish is tender and the flesh is white and opaque. Serve in the foil packs or portion the fish with the vegetables along with the white wine sauce. Garnish with fennel fronds.

A hearty meal perfect for fall camping trips, this chili stuffed baked sweet potato recipe is easy to make around the campfire.

Campfire Baked Sweet Potatoes + Chili

sweet potatoes

onion (diced)

kidney beans (drained)

tomato paste

beer

chili powder

cumin

Other optional toppings: (Green onions, cheese, avocado, etc.)

Wrap each of the sweet potatoes in heavy duty foil and nestle them into the embers of your campfire. Turn them every so often to ensure they cook evenly.

While the potatoes are cooking, make the chili. Over medium heat, warm the oil in a pot. Once hot, add ¾ of the diced onions (reserve the rest for topping) and sauté for a few minutes until they start to soften. Add the beans, tomato paste, beer (or other liquid, like broth), and spices. Stir well to combine. Simmer for 15-20 minutes.

Once the potatoes are soft and cooked through (about 30 minutes total, give or take a bit depending on their size), retrieve from the fire. Carefully unwrap the foil. Use a knife to cut a slit in the potato, then top with the chili, onions, and anything else you have on hand. Enjoy!

These easy foil packets are a great way to make a quick dinner on the grill! These Cheeseburger Hobo Packets are made with potatoes, carrots and a homemade cheeseburger! Such a simple foil packet recipe and so delicious!

Cheeseburger Hobo Packets

lb ground hamburger (80% lean)

egg (beaten)

tsp seasoning salt

garlic powder

potatoes

baby carrots

tsp salt

tsp pepper

cheese

Preheat grill to 350 degrees.

In a bowl combine the hamburger, egg, seasoning salt and garlic powder. Form into four patties, set aside.

In a large bowl combine the remaining ingredients except cheese slices. Mix until combined.

Spray four 12'' x18'' pieces of foil with nonstick spray. Place 1/4 of the vegetables in the center of the foil. Top with 1 beef patty. Seal packets and place beef side up on the grill.&nbsp;

Grill for 35-45 minutes or until potatoes and carrots are tender and the ground beef reaches 160 degrees F. I flipped mine over during the last 20 minutes of cooking.&nbsp;

When the packets are done open the top, hamburger patty facing up, and add a piece of cheese. Close grill cover and grill 2-3 minutes or until cheese is melted.&nbsp;

https://mediavine-res.cloudinary.com/video/upload/t_original/v1558576698/q7iytxke1bz7dwxw1ouf.mp4

This foil packet shrimp boil is a quick and easy way to make a flavorful dinner over the fire. Give this one a try before summer gets away! 

Shrimp Boil Foil Packets

zucchini (sliced thick)

garlic (minced)

lb shrimp

andouille sausage

Old Bay Seasoning

Cajun seasoning

parsley (chopped)

Tear an 18” piece of heavy-duty foil for each packet, along with a 16” sheet of parchment paper for each. Layer the parchment paper on top of the foil.

Divide the corn, zucchini, minced garlic, shrimp, spices, and butter between the two sheets of foil.

To form the packets, bring one of the short edges of the foil to meet the other, then crimp around all edges to seal.

Cook the packets on a grill (or the grill grate over your campfire) for 8 minutes, flipping occasionally.

Remove from the grill and let cool slightly. Open the packets carefully - they will be full of hot steam. Top with fresh parsley and enjoy.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1586639942/rjk47rqxzpns3nmhg20i.mp4

This Shrimp Boil Foil Packet is a campfire classic and the perfect meal idea for your next camping trip. Foil packet meals are quick to prepare, easy to clean up, and can be cooked directly over a campfire or BBQ. Just assemble your ingredients, seal them inside using aluminum foil and parchment paper, and place them over your heat source. Campfire, charcoal, propane grill, whatever!

Campfire Steak and Potatoes Foil Pack

lb. Flat Iron steak, cubed

lb. baby yellow potatoes, quartered

white onion, sliced

carrots,

Tbsp. minced garlic

onion powder

oregano

parsley

Salt

Heavy-duty foil

Place all ingredients in a bowl and toss to combine.

Place an 18&#8243; x 12&#8243; sheet of heavy-duty aluminum foil down on a flat surface. Add 1/4 of the beef and vegetable mixture to the center of foil. Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close the package. Repeat with remaining mixture for a total of 4 packets. (If cooking on a campfire, wrap foil packs with a second layer of foil to prevent bursting)

Build and start a fire inside a fire ring or other metal structure.

Place a grate over the fire, directly above the flame.

Place foil packs on hot grate with tongs.

Cook for 20-25 minutes, flipping halfway through until steak is cooked to a minimum internal doneness of 145ºF and potatoes are fork-tender.

Place foil packs on a baking sheet and bake for 20-25 minutes, until steak is cooked to a minimum of 145ºF internal doneness and potatoes are fork-tender.

How to Make Campfire Steak and Potatoes Foil Pack

The salmon is healthy, so easy, ready in 30 minutes, and has restaurant-quality flavor. It’s so moist and juicy courtesy of the butter, honey, and orange juice mixture it bakes in. I seasoned the salmon with McCormick® Chili Seasoning Mix, Original for a pop of heat which is perfectly balanced by the honey and orange juice. It adds flavor without being spicy and doesn’t overpower the fish.

Sheet Pan Orange Chili Salmon

salmon fillet

orange

unsalted butter (melted)

honey

orange juice (from about half of an orange)

McCormick McCormick® Chili Seasoning Mix (Original, or to taste)

salt (or

black pepper (or to taste)

parsley (optional for garnishing)

Preheat oven to 375F and place a piece of foil on the baking sheet to cover it completely.

Place salmon on the foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).

Nestle orange slices underneath the salmon, spaced evenly around the fillet; set aside.

To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.

Stir in the honey and orange juice. Pour or spoon about two-thirds of the mixture over the salmon; reserve remainder.

Evenly season with McCormick® Chili Seasoning Mix, Original, salt, and pepper, to taste.

Seal up the foil. Likely you will need to add another sheet of foil on top in order to seal it. Crimp or pinch the top and bottom pieces of foil together; get it as air-tight as possible but it doesn’t have to be perfect. If you have time, set aside to marinate for about 10 to 15 minutes (enhanced flavor).

Bake for about 15 minutes.

Remove salmon from the oven and remove the top piece of foil or open up the packet so salmon is exposed but keep the edges raised to contain the buttery mixture.

Set oven to Hi broil.

Spoon the reserved buttery mixture over the salmon, if desired. Use your judgment and if there’s already lots of juice you don’t need to add it because you don’t want it to start leaking. If you have extra buttery mixture, it’s great served over the finished dish.

Broil salmon for about 5 to 10 minutes, or until as golden as desired. Keep a close eye on it because all broilers are different and you don’t want it to burn. Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference.

Optionally garnish with parsley and serve immediately. Salmon is best warm and fresh but will keep airtight in the fridge for up to 3 days.

Inspired by Orange Chili Sheet Pan Salmon

Finally another way to cook with oranges from our tree!! This was a hit with my family, especially my son who says he doesn't like salmon. Well, he ate it, all of it! He even noticed a hint of sweetness from the honey! Definitely will keep this recipe!

This recipe was easy to make and it was absolutely scrumptious.  The method for cooking salmon on this site is foolproof! Thank you Averie! You know what you are talking about.

Grilled kielbasa, potatoes, and onions all tossed together in a honey mustard sauce and grilled to perfection! This foil packet recipe is such a satisfying camping meal and it is an absolute cinch to make!

Foil Packet Kielbasa & Potatoes

oz kielbasa

oz small potatoes (heaping 4 cups)

onion

sea salt

spicy mustard

apple cider vinegar

Slice the kielbasa into ½ inch rounds, cut potatoes into 1-inch pieces, and roughly chop the onion.

Make the sauce by combining the mustard, honey, and apple cider vinegar in a small dish and stir until combined. (This can be done ahead of time!)

Tear 4 x 18” pieces of heavy-duty foil for each packet, along with 4 x 16” sheets of parchment paper for each. Layer the parchment paper on top of the foil.

Divide the kielbasa, potatoes, onions, salt &amp; spices, sauce, and butter between the four sheets of foil.

Cook the packets on a grill (or the grill grate over your campfire) for 18-22 minutes, flipping after 10 minutes, until the potatoes are tender.

Remove from the grill and let cool slightly. Open the packets carefully—they will be full of hot steam. Top with fresh parsley and enjoy!

This was the tastiest campfire foil recipe I have ever had!!!

This garlicy, lemony grilled asparagus is the perfect foil packet side to make on your next camping trip.

Grilled Asparagus (in foil)

asparagus

lemon (zested)

parmesan cheese (optional)

Start your campfire so you have embers to cook with, or preheat a grill to 400F.

Trim the tough ends off the asparagus--this could be ½&quot; to 2&quot; depending on the size.

Top 14 foil pack recipes from across the web

The most viewed foil pack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Campfire Banana Boats

Foil Pack Sriracha Honey Wings

Caramel Apple Crumble Foil Packs

Foil Pack Cinnamon Apples

Chili Lime Chicken Foil Packs

Halibut Foil Pack with White Wine S...

Campfire Baked Sweet Potatoes + Chi...

Cheeseburger Hobo Packets

Chili Lime Chicken Foil Packs

Shrimp Boil Foil Packets

Campfire Steak and Potatoes Foil Pa...

Sheet Pan Orange Chili Salmon

Foil Packet Kielbasa & Potatoes

Grilled Asparagus (in foil)

Top 14 foil pack recipes from across the web

The most viewed foil pack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Campfire Banana Boats

Foil Pack Sriracha Honey Wings

Caramel Apple Crumble Foil Packs

Foil Pack Cinnamon Apples

Chili Lime Chicken Foil Packs

Halibut Foil Pack with White Wine S...

Campfire Baked Sweet Potatoes + Chi...

Cheeseburger Hobo Packets

Chili Lime Chicken Foil Packs

Shrimp Boil Foil Packets

Campfire Steak and Potatoes Foil Pa...

Sheet Pan Orange Chili Salmon

Foil Packet Kielbasa & Potatoes

Grilled Asparagus (in foil)

The most viewed foil pack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine