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Croissant Breakfast Sandwich (Freezer Friendly)

Croissant Breakfast Sandwich (Freezer Friendly)

Croissant Breakfast Sandwich (Freezer Friendly)

 

6 large eggs, lightly beaten

¼ cup whole milk

1 T.  butter

4 large butter croissants

4 T.  mayonnaise

4 tsp. dijon mustard

6 ounces ham or turkey, thinly sliced

6 slices cheddar cheese

 

In a medium bowl whisk together the eggs with whole milk. Heat butter in a large skillet over medium heat. Add the eggs to the skillet and scramble the eggs, cooking until eggs are thickened and no liquid egg remains. Set aside. Prepare the sandwiches. Slice each croissant in half. On one half spread one T.  mayonnaise and on the other half spread one tsp. mustard. Fill each sandwich with egg, ham or turkey, and 1.5 slices of cheese. To bake. Preheat oven to 450 F. Wrap each sandwich in foil and place on a baking sheet. Transfer baking sheet to the oven and bake for 15-20 minutes, or until cheese has melted. To freeze. Tightly wrap each sandwich in plastic wrap and place in the freezer. To heat from frozen. Remove the sandwich from the plastic wrap and place in a paper towel on a microwave-safe dish. Microwave for 1-2 minutes, or until heated through. Alternatively, preheat oven to 450 degrees F. Remove sandwiches from plastic wrap and wrap in foil. Transfer to a baking sheet and bake for approximately 15 minutes, or until cheese has fully melted. Enjoy!

Silver Paper Chicken (gee bow gai)

Silver Paper Chicken (gee bow gai)

Silver Paper Chicken (gee bow gai)

 

8 boneless, skinless chicken thighs (about 1 1/2 pounds), halved (16 pieces)

½ cup soy sauce

¼ cup sugar

2 tsp. peeled, minced fresh ginger

2 cloves garlic, peeled and minced

2 T. Chinese rice wine, sake, or sherry

1 T. Asian-style sesame oil

1 T. rice vinegar or fresh lemon juice

½ tsp. Chinese five-spice powder (optional)

 

2 scallions, trimmed, white and green parts thinly sliced on a diagonal

2 T. toasted sesame seeds (optional)

 

Place the chicken in a bowl or sturdy resealable plastic bag.  Make the marinade: In a separate bowl, combine the soy sauce, sugar, ginger, garlic, rice wine, sesame oil, rice vinegar, and five-spice powder, if using. Whisk until the sugar crystals dissolve. Pour over the chicken, ensuring every piece is coated with the marinade. Cover the bowl (or seal the bag) and refrigerate the chicken for 4 to 6 hours.  Assemble the foil packets: Tear off eight 10-inch pieces of Reynolds Wrap® Non-Stick Aluminum Foil. Arrange one piece on a flat surface with the long side parallel to you, dull side up so the chicken lifts right off after cooking. Lift two pieces of chicken out of the marinade and arrange in the center of the foil, overlapping slightly.  Top with 1 tsp. of the marinade. Bring the long edges of the foil together. Fold twice. Next, fold the short edges twice to completely enclose the chicken. Repeat for the remaining packets.  You should have 8 total. Transfer to a rimmed sheet pan (this makes transporting to and from the grill easier).  In the meantime, set up your grill for direct grilling and preheat to medium-high (400 degrees). Arrange the packets, starting with the seam sides up, on the grill grate. (Work in batches if your grill grate is not large enough to accommodate all eight at once.) Grill for 4 to 5 minutes per side, turning with tongs, until the chicken is cooked through. The packets may puff with steam as they cook. Carefully open a packet to check for doneness, avoiding any escaping steam. Using tongs, transfer the hot packets to the rimmed sheet pan.  Carefully open the remaining packets. Scatter scallions on top of the chicken and sprinkle with sesame seeds. Serve directly from the Reynolds Wrap® Non-Stick Aluminum Foil packets.

Loaded Baked Potato Foil Packs

Loaded Baked Potato Foil Packs

Loaded Baked Potato Foil Packs

 

1 ½ pounds baby red potatoes

3 T. oil

2-3 tsp. McCormick Grill Mates Roasted Garlic & Herb Seasoning

Salt to taste

Fresh ground pepper, to taste

sour cream

shredded cheddar cheese

bacon bits

chopped green onions

 

Quarter potatoes, making sure pieces are smaller than 1 inch. Toss with oil, garlic and herb seasoning, and salt and pepper to taste. Portion out between four 12×12 inch pieces of foil.  Fold foil packs closed, pinching edges to seal. Grill over medium high heat for about 20 minutes, turning over every 4-5 minutes until potatoes are tender and cooked through.  Open packets, top with sour cream, cheese, bacon, and green onions as desired and serve.  These can be prepped up to 24 hours ahead of time, stored in the fridge or a cooler, and cooked when ready to serve. Perfect for camping!

Servings: 4

Calories: 212 kcal, Carbohydrates: 27 g, Protein: 3 g, Fat: 11 g, Saturated Fat: 1 g, Trans Fat: 1 g, Sodium: 31 mg, Potassium: 774 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 12 IU, Vitamin C: 15 mg, Calcium: 17 mg, Iron: 1 mg

Fiesta Lime Chicken and Rice Foil Packs

Fiesta Lime Chicken and Rice Foil Packs

Fiesta Lime Chicken and Rice Foil Packs

 

4 small boneless skinless chicken breasts – OR two large, sliced in half lengthwise, see note

1 15-ounce can black beans

sliced avocado, cilantro, sour cream, tomatoes or salsa, grilled corn – optional toppings

 

2 T. soy sauce

juice of 2 limes – (2-3 T. fresh lime juice)

¼ cup water

¼ cup oil

2 tsp. ground cumin

2 tsp. garlic powder

2 tsp. chili powder

 

1 cup long grain white rice

½ tsp. chili powder

juice of 1 lime

4 slices Monterey jack cheese – or about 1/2 cup shredded

 

In a medium bowl whisk together all ingredients for the chicken marinade. Add chicken, toss to coat, cover and chill for 15-30 minutes. Prepare the rice while chicken is marinating. Add rice to a pot. Cover with water, bring to a boil and cook for 5 minutes. Drain, stir in chili powder and lime juice, and side aside. Cut four 12-inch squares of foil and lay them out on a clean, flat surface. Spoon 1/4th of the rice into each packet. Add 1/4th of the beans. Top with one piece of chicken. Fold two opposite ends of the foil over the top of the fillings and pinch the seams together tightly. Fold or roll up the remaining ends of the foil to close the packet. Bake at 400 degrees for 20 minutes until chicken is cooked through OR grill over medium heat, being sure to turn over halfway through to ensure even cooking. Open the packets, top chicken with 1/4 of the cheese (one slice each) and return to oven or grill (do not close the packet) 3-4 minutes til cheese is melted. Add any desired toppings and serve.  **The goal is to have four pieces of chicken less than 1 inch thick. If you are using whole chicken breasts, be sure to pound them out to an even 3/4 inch thickness. If you have two large chicken breasts, cutting them in half lengthwise works great.

 

Servings: 4

Calories: 443

Fat: 18g

Fiber: 1g

Bacon Cheddar Potatoes in Foil

Bacon Cheddar Potatoes in Foil

Bacon Cheddar Potatoes in Foil

 

1 ½ – 2 pounds baby red potatoes – cut into 1-inch pieces

3 strips uncooked bacon – finely chopped

3 T. butter – melted

1 packet ranch dressing seasoning mix

salt and pepper – to taste

1 cup shredded cheddar cheese

chopped parsley – for topping

 

In a large bowl combine potatoes, bacon, butter, ranch seasoning, and salt and pepper to taste. Mix well. Portion the potato mixture out into the center of four 12×12 inch pieces of foil. Top with shredded cheddar cheese. Wrap foil tightly around potatoes. Pierce foil 3-4 times with a fork. Grill over medium heat for 20-25 minutes OR bake at 425 for 25-35 minutes, until potatoes are tender. Top with chopped parley and serve.

Garlic Steak and Potato Foil Packs

Garlic Steak and Potato Foil Packs

Garlic Steak and Potato Foil Packs

 

2-2 ½ pounds top sirloin steak – trimmed of fat and cut into 2 ½-inch pieces, (see note)

1 pound baby yellow potatoes – quartered (or halved if they are already less than 1 inch in size, see note)

3 tablespoons olive oil

salt and pepper to taste – (I use about 1 teaspoon salt and ¼ teaspoon black pepper)

1 tablespoon minced garlic

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried thyme

fresh thyme or parsley for topping – (optional)

 

In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine. Divide steak and potatoes between four 12×12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness. Garnish with fresh thyme or parsley and serve immediately. Notes: Be sure to cut your steak into pieces that are at least 2×2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.

Herb Butter Salmon and Asparagus Foil Packs

Herb Butter Salmon and Asparagus Foil Packs

Herb Butter Salmon and Asparagus Foil Packs

 

4 boneless skineless salmon fillets

salt and pepper to taste

1 pound asparagus – ends trimmed

1 lemon – thinly sliced, (plus additional wedges for garnish)

½ cup butter – at room temperature

3 teaspoons Italian seasoning – or Herbs de Provence, see note

3 teaspoons minced garlic

Ffresh thyme or parsley, for garnish

 

Season salmon generously with salt and pepper on both sides. Arrange one salmon fillet and 1/4 of the asparagus in the center of one 12×12 inch piece of foil. Repeat with remaining salmon and asparagus on 3 other pieces of foil. Slide lemon slices under the salmon and asparagus.

In a small bowl mix butter, Italian seasoning, and garlic. Drop large dollops of the herb butter on top of the salmon and asparagus. Fold the foil tightly around the salmon and asparagus, being sure to seal the ends together tightly so the juices and butter doesn’t run out while cooking. Grill over medium high heat for 6-8 minutes on each side, OR bake at 400 degrees for 20 minutes, until asparagus is tender and salmon is flaky. Drizzle fresh lemon juice over the top and serve immediately.  Notes:  These foil packs can easily be made in the oven instead of on the grill. Preheat oven to 400 degrees and place foil packs directly on your oven rack (positioned in about the center of the oven) or on a sheet pan, and bake for about 15 minutes til salmon is opaque and asparagus is tender. For a little added color you can open the foil packs and broil for 1-2 minutes!

Buttery Garlic Steak and Mushroom Foil Packs

Buttery Garlic Steak and Mushroom Foil Packs

Buttery Garlic Steak and Mushroom Foil Packs

 

1 pound top sirloin steak

½ pound whole mushrooms – halved

6 tablespoons butter – melted

½ teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried thyme

3 teaspoons minced garlic

salt and pepper to taste

Fresh thyme or parsley, for garnish

 

Preheat grill or preheat oven to 400 degrees. Cut steak into 2-inch chunks and place in a large bowl along with halved mushrooms.  Stir together melted butter, basil, parsley, thyme, and garlic. Pour over steak and mushrooms and stir to coat.  Divide steak and mushrooms between four large pieces of aluminum foil and wrap, pinching edges together to seal the packet. Grill for 12-15 minutes flipping halfway through to cook evenly OR bake for 25-30 minutes until steak is cooked to desired doneness.  Open packets, garnish with chopped parsley or thyme, and serve immediately.  Notes: For added color on the steak when grilling: open the packets 2-3 minutes before done and use tongs to transfer meat to the grill grates, turning until just browned on all sides. For added color when baking: open packets 2-3 minutes before done and switch oven to broil on high for a couple of minutes.

Grilled Spicy Sweet-Potato Packs

Grilled Spicy Sweet-Potato Packs

1 1/2 lb. sweet potatoes (about 2 medium), peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons

3/4 lb. red onions (about 1 large), peeled, halved, and cut into 1/3-inch-thick wedges

1/3 C. olive oil

2 tsp. chopped fresh thyme

2 T. ketchup

2 tsp. chili powder

2 tsp. salt

1 tsp. fresh-ground pepper

1 lime, cut into 6 wedges

 

In a large bowl, toss sweet potato slices and onion wedges with the olive oil, thyme, ketchup, chili powder, salt, and pepper. Set out six 12- by 14-inch sheets of heavy-duty aluminum foil (see notes) on the counter, shiny side down. Distribute the potato mixture evenly among the sheets, spooning into the center of each sheet. Fold the top edge of each foil sheet down over the potato mixture. Crimp all the edges together to create a tight seal. Prepare your grill for indirect heat. The temperature inside your grill should be between 350° and 400° (insert a long-stemmed thermometer through lid vent to measure temperature). Place packages on the grill, overlapping slightly if needed, and cover barbecue. Cook until potatoes are tender when pierced, 25 to 30 minutes. If cooking with the Spice-Rubbed Smoke-Roasted Chicken, add to grill during the last 30 minutes of cooking (see notes). Remove packages from grill. Let cool 10 minutes, then serve each packet with a wedge of lime to squirt over the vegetables.

 

Yield:

Calories:

Fat:

Fiber:

Surf and Turf Foil Packs

Surf and Turf Foil Packs

Surf and Turf Foil Packs

1/2 lb. sirloin steak, cut into 1″ cubes

1/2 lb. shrimp, cleaned and deveined

2 ears corn, each cut crosswise into 4 pieces

1 c. grape tomatoes

1 small red onion, cut into thick slices

1 lime, sliced into wedges

2 garlic cloves, thinly sliced

1 T. Old Bay Seasoning

1 T. fresh thyme leaves

1 tsp. cumin

Freshly cracked black pepper

1 T. freshly chopped parsley, for garnish

Lime wedges, for garnish

 

Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.  Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.  Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.  Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.