Tin Foil Dinners: 3 Recipes to Try Tonight

Few kitchen staples allow for an easier, quicker cleanup than tin foil, and if you’ve ever prepared a meal using it, you know how simple post-dinner dishes really are. If you’re looking for more recipes that offer the ease of incorporating tin foil into your cooking process, take a look at 150 Best Recipes for Cooking in Foil. The new cookbook by Marilyn Haugen offers a wide variety of tin foil dishes, delivering everything from oven to BBQ to camping. Here are 3 of our favorite tin foil meals from Haugen.

All photos Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016

1. Coconut Lime Shrimp with Plantains and Mango Salsa

Coconut lime shrimp
Coconut lime shrimp | Source: 150 Best Recipes for Cooking in Foil | Marilyn Haugen

Just in time for summer, this coconut lime shrimp with plantains and mango salsa will no doubt inspire you to leave your worries behind and take up an island state of mind. Open your doors, turn on some Bob Marley, and cook a flavor-inspired meal that won’t leave you with a messy clean up.


Mango Salsa

  • 2 small plum (Roma) tomatoes, diced
  • 1 large ripe but firm mango, diced
  • 1 jalapeno pepper, seeded and finely chopped
  • ½ small jicama, peeled and finely chopped (about ½ cup/125 milliliters)
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon extra virgin olive oil
  • Kosher salt
  • ½ cup chopped fresh cilantro

Coconut Lime Shrimp

  • 2 pounds large shrimp, peeled and deveined
  • 2/3 cup coconut milk
  • Grated zest of 1 lime
  • 1 package (10 ounces) frozen fried sweet plantains, thawed

Directions:  Preheat the oven to 350 degrees Fahrenheit and have 4 sheets of heavy-duty foil, sprayed with nonstick cooking spray on hand. For the salsa, in a medium bowl, combine tomatoes, mango, jalapeno, jicama, lime juice, and oil. Season to taste with salt. Let stand for 15 to 20 minutes. For the shrimp, in a large bowl, toss shrimp with coconut milk and lime zest. Then, divide plantains among prepared foil sheets. Top with shrimp, dividing evenly, then fold foil into flat packets and seal edges tightly. Place packets on a baking sheet. Bake in preheated oven for 10 minutes or until shrimp are pink, firm and opaque. Serve shrimp and plantains sprinkled with cilantro, with mango salsa on the side.

2. Mandarin Orange Chicken and Broccoli

Mandarin orange chicken and broccoli
Mandarin orange chicken and broccoli | Source: 150 Best Recipes for Cooking in Foil | Marilyn Haugen

Easy enough to take camping and grill over hot coals, this Mandarin orange chicken and broccoli recipe will satisfy all those Chinese takeout cravings you have, all while knowing every ingredient that’s gone into it. For a hassle-free meal while camping, prepare the peppers, onions, and broccoli ahead of time, and pack into the cooler before you leave home.


  • 1 ½ pounds boneless skinless chicken (dark or light meat), sliced
  • 3 cups cooked rice
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 3 cups broccoli florets
  • 2 mandarin orange fruit cups, with juice
  • 1 cup thawed frozen peas
  • 3 tablespons teriyaki sauce

Directions: First, make sure to prepare campfire coals, and have 6 sheets of heavy-duty foil sprayed with nonstick cooking spray on hand. Divide chicken evenly among prepared foil sheets, and top with rice, red pepper, green pepper, onion, broccoli, oranges and peas, dividing evenly. Drizzle with teriyaki sauce, then fold foil into tent-style packets and seal edges tightly. Place packets on hot coals and cook for 30 minutes, turning packets over occasionally, until vegetables are tender and chicken is no longer pink.

3. Loaded Baked Sweet Potatoes

loaded baked sweet potatoes
Loaded baked sweet potatoe s| Source: 150 Best Recipes for Cooking in Foil | Marilyn Haugen

Baked potatoes are great. Loaded baked potatoes are even better. And loaded baked sweet potatoes? Well, the bar just got raised. This is a meal that is perfect for any time you need to feed both vegetarians and meat lovers alike, because even though the dish is vegetarian, it feels a whole lot heartier.


  • 6 sweet potatoes
  • 1 teaspoon virgin olive oil
  • 1 can (14- to 19-ounce) black beans, rinsed and drained
  • 1 red bell pepper, finely chopped
  • 1 small red onion, finely chopped
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • Kosher salt
  • ½ cup plain Greek yogurt
  • 1 teaspoon taco seasoning
  • ½ cup salsa
  • ½ cup shredded Mexican cheese blend
  • ¼ cup chopped green onions

Directions: Preheat oven to 400 degrees Fahrenheit, and have 6 sheets heavy-duty foil, sprayed with nonstick cooking spray, on hand. Brush skin of sweet potatoes with oil, placing a sweet potato on each prepared foil sheet. Puncture tops of sweet potatoes with fork, then wrap foil tightly around sweet potatoes. Bake in oven for 20 minutes or until slightly softened. While those bake, combine beans, red pepper, onion, chili powder, and paprika in a medium bowl, season to taste with salt. Carefully open packets, without tearing foil, and cut a large slice across the top of each sweet potato. Lightly mash sweet potato flesh with a fork, then pack bean mixture into sweet potatoes, dividing evenly. Fold foil into tent-style packets and seal edges tightly, then place packets on baking sheet. Bake for 15 to 20 minutes or until sweet potatoes are softened to your liking and toppings are heated through. Separately, combine yogurt and taco seasoning in small bowl. Serve sweet potatoes topped with seasoned yogurt, salsa, cheese and green onions.

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