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Foil Pack Dinners

100 Delicious, Quick-Prep Recipes for the Grill and Oven

100 quick and easy foil pack recipes for complete, delicious meals the whole family will love!

Steaming food in packets has been a tried and tested method of cooking that the French and Italians have used for generations. Perfect for grilling, campfire cooking, or making a quick meal in the oven, there’s absolutely no other cooking method out there that’s as fast, fun, mess-free, and downright delicious as foil packs.

Foil Pack Dinners offers a variety of meals with less than an hour of cooking time, making weeknight dinners a breeze! Recipes include:
-Chicken Cordon Bleu
-Pepperoni Cheese Bread
-Louisiana-Style BBQ Shrimp
-Black Bean Enchiladas
-Summer Squash Spirals with Ricotta and Basil

With recipes for both carnivores and vegetarians alike, this book includes something tasty that everyone will enjoy!

Yardbirds

Wrapping chicken in foil seals in its natural juices. Season it well and add a handful of fresh vegetables, and your meal will be moist and delicious.

Ubiquitous chicken breasts are versatile and make an ideal base for a wide variety of herbs and spices.

Mild and inexpensive, chicken is the most invited meat to the dinner table. One reason chicken is the most sought-after protein is also its greatest flaw—blandness. While the birds don’t necessarily fly, their popularity is soaring. As a result, the most requested parts, like breasts, are coming to market heavier than ever. While you may consider one boneless chicken breast to be one serving, you could be far off the mark. The average portion size for chicken ranges from four ounces in a low-fat cookbook to up to six ounces for a typical serving. Open a package from the market, however, and a single breast can weigh up to ten ounces. This is problematic for foil packet dinners and all other methods of cooking: it takes longer than anticipated to reach the proper interior temperature, while the exterior overcooks and becomes tough. To solve this, slice one oversized chicken breast in half lengthwise to create two cutlets.

​Consider substituting chicken thighs for breasts. Their darker meat has more flavor and moisture, since it has more fat than breasts. Thighs come in manageable sizes, sometimes on the small side. One may be too skimpy a serving, so double up to get a good six-ounce portion.

 
Photograph by Julia Rutland

Julia Rutland is a Washington, DC-area writer and recipe developer whose work appears regularly in publications and websites such as Southern Living magazine, Coastal Living magazine, and Weight Watchers books. She is the author of Discover DinnertimeThe Campfire Foodie CookbookOn a StickBlueberriesSquash, and Foil Pack Dinners. Julia lives in the DC wine country town of Hillsboro, Virginia, with her husband, two daughters, and many furred and feathered friends.