Want Easy Camping Meals? Try These 10 Foil Packet Recipes!

One of the benefits of a camping holiday is the ability to save money by making some of your meals at the campsite. But you’re still on holiday, so no one wants complicated, time-consuming recipes—easy camping meals is where it’s at for holiday cooking.

That’s why we love foil pack cooking; it’s simple, all the ingredients go into the foil and there’s hardly any clean up. Plus, it’s easy to make healthy meals — even vegetarians or gluten-free diets work with these meals.

To be prepared to make these excellent easy camping meals, you’ll need to bring along heavy duty foil. We recommend purchasing this type of aluminium foil as it holds up best in the cooking process, but if you just can’t get your hands on it, then you can double or triple up the regular kind of aluminium foil.

There are typically two ways to package up your food for cooking in foil. One way is called the tent package, which is best for steaming the food, and the other is flat, which is usually best for meats. The infographic below has a great description and illustration of how to make these two types of packets for cooking in foil, along with some suggested tin foil recipes.

We’ve also pulled together some camping dinner ideas, so you’ll be able to use this post as a jumping off spot for all your foil pack cooking adventures.

1. Orange-Thyme Grilled Shrimp

Ingredients

1 kg large shrimp, peeled and deveined, tails on
¾ – 1 cup fresh orange juice
1-1/2 tsp. grated orange zest
2 garlic cloves, minced
2 tbsp. olive oil
1 tbsp. chopped fresh thyme + fresh sprigs
½ tsp. salt
¼ tsp. pepper

Method

In a shallow dish or large Ziploc bag, combine shrimp, orange juice, orange zest, garlic, oil, chopped thyme, salt and pepper. Toss to coat. Marinate in the cooler for 30 minutes or up to 8 hours. (Perhaps even make this up before you leave and have it the first night you arrive?) Cut two or three large rectangles of foil.

Divide shrimp & marinade and place in centre of the foil rectangles. Close the foil lengthwise, top to bottom, folding over and pinching to close. Now close each side one at a time rolling up toward the middle. You can make 2-3 of these depending on how big your foil sheets are and how many shrimp are in each packet.

Place foil packets onto preheated grill and cook for about 8-10 minutes on high heat. Cooking time all depends on the heat of the grill and amount of shrimp in each packet. Pull foil packets off grill and carefully open. Serve.

2. Italian Sausage and Pepper Foil Packet

Ingredients

• 1 kg Italian sausage (for an even healthier version, use Italian turkey sausage!)
• 2 red capsicums
• 2 yellow capsicums
• 1 red onion
• Salt
• Pepper

Method

Cut Italian sausage into slices. Cut vegetables into large wedges. Mix meat and vegetables together and salt and pepper to taste. Wrap in a foil packet and grill for 20 minutes or until sausage is cooked through. Serve.

Source: From Homemade Interest

3. Grilled Pasta Packets

Ingredients

• 450 grams whole grain spaghetti, cooked slightly less than al dente per package instructions (subtract 1 minute from cooking time)
• 6 roma tomatoes, seeded and chopped
• 1 cup fresh basil leaves, chopped coarsely
• 115 grams fresh goat cheese
• 1 lemon, cut into 6 wedges
• 1/2 tsp salt
• 1/4 tsp fresh ground black pepper
• 3 cloves garlic, finely minced
• 3 tbsp olive oil

Method

Preheat grill to medium heat. Cut one dozen 20×30 cm pieces of aluminium foil.  Layer foil so that you are using 2 per packet.  In a bowl, toss together pasta, chopped tomato, basil, salt, pepper, garlic and olive oil.

Spoon one serving of pasta mixture (~1 1/4 cups) into the centre of each packet.  Squeeze lemon wedge over pasta before adding to packet.  Spoon a few teaspoons of goat cheese into packet. Bring long edges of foil together, then roll to secure.

Roll edges of packet to form a closed space (do not squeeze out all air). Reduce grill heat to low, then place packets on grill.  Cook for 10-12 minutes, shaking packets halfway through cooking. Remove from grill and serve immediately.

Source: Eighty Twenty

4. Hamburger and Potatoes Packet (gluten free!)

• 100 grams ground beef per person
• 1/2 small potato, thinly sliced per person
• one slice  of onion per person (cut the onion into rings and use a whole slice that isn’t broken apart)
• salt and pepper to taste

5. Grilled Barbecue Chicken

• 4 (100 grams each) boneless, skinless chicken breasts
• 1/2- cup barbecue sauce (use your favourite)
• 1 zucchini , sliced into thin rounds
• 1 red , green or yellow capsicum, cut into thin strips
• 8 asparagus spears
• salt and fresh ground pepper , to taste
• extra virgin olive oil

Preheat the grill to medium-high heat. For each foil pack, prepare two sheets of aluminium foil; place the sheets one on top of the other for durability. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.

Brush each chicken breast with 1 to 2 tablespoons barbecue sauce. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper. Drizzle chicken and vegetables with little olive oil.

Fold the sides of the foil over the chicken, covering completely; seal the packets closed. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once. Allow the chicken to rest for a few minutes.

Source: Diethood

6. Sausage and Vegetable Packets

Ingredients

• 4 large sausages, sliced
• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1 onion, sliced
• 8-10 baby potatoes, quartered
• 4 cloves garlic, minced
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme

Method

Preheat grill to medium heat. Cut four 30×30 cm pieces of aluminium foil. In a large bowl, combine sliced sausages, bell peppers, zucchini, onion, and potatoes. Add minced garlic, olive oil, salt, black pepper, dried oregano, and dried thyme.

Toss everything together to coat evenly. Divide the mixture into four portions and place each portion on a piece of foil. Fold the foil over the mixture and seal the edges tightly, leaving some space for steam to escape.

Place the packets on the grill and cook for about 20-25 minutes or until the vegetables are tender and the sausages are cooked through. Remove from grill and let cool for a few minutes before serving. Enjoy!

Source: Modified Recipe and image from Cooking Classy

7. Elote (Mexican Street Corn) Foil Packets

Ingredients

• 4 ears of corn, shucked and cut in half
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled feta cheese
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Juice of 1 lime
• Salt and pepper to taste
• Chopped fresh coriander for garnish

Method

Preheat grill to medium heat. Cut four 30×30 cm pieces of aluminium foil. In a small bowl, whisk together the mayonnaise, sour cream, feta cheese, chilli powder, paprika, garlic powder, lime juice, salt, and pepper. Brush the mixture over the corn, making sure it’s evenly coated.

Place each ear of corn in the centre of a piece of foil and fold the edges to create a packet, leaving some space for steam to escape. Place the packets on the grill and cook for 15-20 minutes, flipping once or twice, until the corn is tender and lightly charred.

Remove from grill and let cool for a few minutes before opening the packets. Garnish with chopped cilantro and serve hot. Enjoy your delicious Elote Foil Packets!

Source: Modified Recipe and Image from Natasha’s Kitchen

8. Foil Stew (or Hobo Dinner)

Ingredients

• 500gms ground beef or turkey
• 4 medium-sized potatoes, sliced
• 2 carrots, sliced
• 1 onion, sliced
• 1 green bell pepper, sliced
• 1 cup frozen peas
• 1/2 cup beef broth
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• Salt and pepper to taste
• 4 tbsp butter

Method

Preheat grill to medium heat. Cut four 30×30 cm pieces of aluminium foil. In a large bowl, mix together the ground beef or turkey, sliced potatoes, sliced carrots, sliced onion, sliced green bell pepper, and frozen peas. In a separate bowl, whisk together the beef broth, minced garlic, Worcestershire sauce, salt, and pepper.

Pour the beef broth mixture over the meat and vegetables, and toss everything together to coat evenly. Divide the mixture into four portions and place each portion on a piece of foil. Add a tablespoon of butter to each packet. Fold the foil over the mixture and seal the edges tightly, leaving some space for steam to escape.

Place the packets on the grill and cook for about 25-30 minutes or until the meat and vegetables are cooked through. Remove from the grill and let cool for a few minutes before serving. Enjoy your delicious Foil Stew, also known as the Hobo Dinner!

Source: Modified Recipe and Image from The Rustic Elk

9. Campfire Pizza Foil Bake

Ingredients

• 4 large square pieces of aluminium foil
• 4 naan breads or pre-baked pizza crusts
• 1/2 cup tomato sauce or pizza sauce
• 1/2 cup shredded mozzarella cheese
• 1/2 cup sliced pepperoni
• 1/2 cup chopped bell peppers
• 1/2 cup sliced mushrooms
• 1/4 cup sliced black olives
• Salt and pepper to taste
• Fresh basil leaves for garnish

Method

Preheat grill to medium heat. Lay each piece of aluminium foil on a flat surface. Place a naan bread or pre-baked pizza crust in the centre of each foil. Spread tomato sauce or pizza sauce evenly over the bread or crust.

Sprinkle shredded mozzarella cheese on top of the sauce. Add sliced pepperoni, chopped bell peppers, sliced mushrooms, and sliced black olives over the cheese. Season with salt and pepper to taste. Fold the foil over the pizza and crimp the edges to create a packet, leaving some space for steam to escape.

Place the packets on the grill and cook for about 10-15 minutes or until the cheese is melted and bubbly. Remove from the grill and let cool for a few minutes before opening the packets. Garnish with fresh basil leaves and serve hot. Enjoy your delicious Campfire Pizza Foil Bake!

Source: Modified Recipe and Image from Homemade Heather

10. Grilled Parmesan Asparagus Foil Packs

Ingredients

• 500gms asparagus, trimmed
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 3 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Lemon wedges for serving

Method

Preheat the grill to medium heat. Cut four 30×30 cm pieces of aluminium foil. In a large bowl, toss the asparagus with minced garlic, grated Parmesan cheese, olive oil, lemon juice, salt, and pepper until evenly coated.

Divide the asparagus into four portions and place each portion on a piece of foil. Fold the foil over the asparagus and crimp the edges to create a packet, leaving some space for steam to escape. Place the packets on the grill and cook for about 10-15 minutes or until the asparagus is tender and lightly charred.

Remove from the grill and let cool for a few minutes before opening the packets. Serve hot with lemon wedges. Enjoy your delicious Grilled Parmesan Asparagus Foil Packs!

Source: Modified Recipe and Image from Delish

Bring your tin foil recipes to Broken Head Holiday Park

Book a fun camping holiday to Bryon Bay soon, and you’ll be able to try out any of these delicious easy camping meals on our excellent campsite facilities at Broken Head Holiday Park. We have a great camp kitchen and BBQ area so you’ll be able to try out these and other camping dinner ideas easily. Use these yummy sounding recipes as a good excuse to pack up your car and head to Bryon Bay soon!