Summertime means camping for a lot of people. It’s great to get outdoors and enjoy some of nature the way it was intended. Tin foil dinners are an easy way to feed the family, and can be healthy too! Below are some tasty recipes and ideas of what you can put inside a tin foil dinner:
To prepare these tin foil dinners, take 2 large pieces (approximately 12-18″) of tin foil and one layer of parchment paper. Top with a drizzle of olive oil and sprinkle with your favorite seasonings. Salt and pepper to your desire. Wrap foil around food to create a little package for the food to steam inside of. When you are ready to cook, your fire should be burned down to coals, or the briquettes to white hot. Place the foil dinner on the coals. If you have enough, place coals on top of the foil package as well.
Chicken and Mixed Vegetables
Ground chicken (optional – 1/4 lb. for each person)
Potatoes, peeled & sliced
Baby carrots, halved
Garlic cloves, halved
Green beans, trimmed
And/or any other veggies you have on hand!
Seasonings of choice
Lemon Herb Tilapia and Steamed Veggies Tin Foil Dinner
If you want a faster cooking, healthy alternative to traditional tin foil dinners, try using a fish filet and garden veggies. The pair make an easy gourmet dish since the fish and veggies take about the same amount of time to cook, and can be done with the catch of the day! Tilapia is a simple, white fish and relatively inexpensive. It’s easy to find in your grocer’s freezer and makes a healthy alternative to ground beef.
5-6 white fish filets (Tilapia)
2 medium zucchini, diced
1 summer squash, diced
1 red pepper, diced
1 package mushrooms, sliced
lemon & herb seasoning
1 lemon, sliced
Place the fish in the center of the foil and sprinkle with seasoning. Cover with generous handfuls of the vegetables. Sprinkle with seasoning again. Bring the ends of the foil together and fold together to seal shut. Vegetables will be steamed and fork tender, but not mushy. Serve with lemon slices. Makes 5-6 servings.
Basil Potato and Mushroom
Basil Balsamic Marinade
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 tsp salt
1/4 tsp ground black pepper
Combine ingredients and whisk until mixed well.
1 red bell peppers, chopped into bit sized pieces
1 zucchini, sliced into bite sized pieces
8 oz. baby Bella mushrooms, sliced (or white button mushrooms work well too)
1/2 large onion, diced
16 ounce bag of frozen, southern style hash browns, thawed
Salt and pepper to taste
1. Combine the marinade and the mushrooms and allow to sit in the refrigerator for about 1 hour.
2. Tear approximately 12 inch sheets of aluminum foil
3. On the dull side, layer the potatoes. Season with salt and pepper. Add the bell peppers, zucchini, onion and mushrooms (and cubed marinated chicken if you want it).
4. Drizzle a little of the leftover marinade over the top.
5. Fold the aluminum foil in half and roll it down tightly to keep any steam in. Do the same on the remaining two sides.
Cooking time will vary depending on your coals, how big you make your tin foil dinner, and the size/type of the vegetables. Cook for about 20 minutes and then turn package over. Cook 15 minutes more, remove from coals and carefully open to check to see if it is done. If not done, re-close, wrap another piece of foil around the package if needed and return it to the coals. Check again in another 10-15 minutes. When done, open and eat directly from the foil package. Super easy cleanup and a delicious healthy meal while camping!