Foil Pack Dinners
With minimal cleanup and maximum flavor, these Foil Pack Dinners are perfect for a quick and easy meal! Choose from four delicious combinations - beef and potato, teriyaki chicken, salmon and asparagus, or a shrimp boil with sausage and corn.
Servings: 4 servings
Calories: 560kcal
Equipment
- 4 large sheets of aluminum foil
Ingredients
Beef and Potato Foil Pack
- 2 lb ground beef divided into 4 patties
- 1 large russet potato sliced thin
- 2 medium carrots sliced thin
- ½ medium onion diced
- 4 tablespoon butter sliced into 4 tabs
- perferred seasonings like salt pepper, seasoned salt
Teriyaki chicken Foil Pack
- 4 chicken breasts
- 1 crown broccoli cut into florets
- 1 cup pineapple fresh or canned cut into chunks
- 1 red bell pepper sliced
- 1 onion diced
- 1 cup teriyaki sauce store bought
- salt and pepper
Salmon Foil Pack Dinners
- 4 salmon filets
- 1 lemon sliced
- 1 bunch asparagus
- 1 tablespoon olive oil
- 1 tablespoon fresh dill
- salt and pepper
- 1 clove garlic minced
Shrimp Boil Foil Pack
- 1 lb jumbo raw shrimp shelled and deveined
- 1 lb kielbasa sliced into 1 inch pieces
- 4 ears corn sliced into 1 ½ inches pieces
- 8 red potatoes cubed
- ½ cup butter sliced into 1 tablespoon pads
- 4 tablespoon old bay seasoning
- 2 teaspoon salt
- 1 teaspoon pepper
Instructions
Beef and Potato Foil Pack
- Lay out 4 sheets of foil. To each sheet at 1 patty of ground beef. Season with salt and pepper.
- Divide onion, potatoes, and carrots evenly between each foil pack. Top with butter and season to your liking.
- Wrap each foil pack up tightly, making sure the edges are sealed. Do this by wrapping the sides of foil inward over food then fold on top and bottom of foil to enclose.
- Place on a grill heated to medium high and cook 7 minutes each side, or until internal temperature of ground beef reaches 165 and carrots and potatoes are softened.
- Serve topped with shredded cheese, ketchup, or bbq sauce.
Teriyaki Chicken Foil Packs
- Lay out 4 sheets of foil. To each sheet at 1 chicken breast. Season with salt and pepper.
- Divide onion, broccoli, bell pepper and pineapple evenly between each foil pack. Top with teriyaki sauce.
- Wrap each foil pack up tightly, making sure the edges are sealed. Do this by wrapping the sides of foil inward over food then fold on top and bottom of foil to enclose.
- Place on a grill heated to medium high and cook 7 minutes each side, or until internal temperature of chicken reaches 165 and veggies are softened.
- Serve topped with additional teriyaki sauce.
Salmon Foil Pack Dinners
- Lay out 4 sheets of foil. To each sheet at ¼ of the cleaned and prepared asparagus.
- Top the asparagus with 1 salmon filet. Add ¼ tablespoon of olive oil to each salmon filet and season with garlic, dill, and salt and pepper. Top salmon with sliced lemon.
- Wrap each foil pack up tightly, making sure the edges are sealed. Do this by wrapping the sides of foil inward over food then fold on top and bottom of foil to enclose.
- Place on a grill heated to medium high and cook 5 minutes each side, or until internal temperature of salmon reaches 165.
- Open carefully and transfer to a plate.
Shrimp Boil Foil Pack
- Boil potatoes until fork tender - about 10 minutes. Drain and set aside.
- Divide shrimp, corn, sausage, and potatoes between 4 sheets of foil. Top with 2 tabs of butter each, and sprinkle seasonings evenly over each foil pack. fold up and seal.
- Place on a grill heated to medium high and cook 7 minutes each side.
- Open carefully and transfer to plates or to parchment lined table.
Video
Notes
Nutritional information reflects the beef and potato foil pack only.
- Be sure to seal the packets tightly. For best results, double wrap to avoid leaks or burning.
- The packs can also be baked in a 400°F oven if preferred. Salmon and shrimp will take around 15-20 minutes, while beef and chicken will take between 25-35 minutes.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1foil pack | Calories: 560kcal | Carbohydrates: 14g | Protein: 47g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 178mg | Sodium: 264mg | Potassium: 1071mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5446IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 6mg