7 Easy-to-Prepare Parchment and Tin Foil-Wrapped Dinners
Tin foil- and parchment-wrapped dinners aren’t just for camping. In fact, wrapping your food in tin foil and parchment allows you to quickly make a smorgasbord of food for a neat, efficient, and fast meal that’s perfect for any night of the week. With these 7 recipes, you can look forward to quickly preparing baked chicken, moist pork chops, savory steak, and fish piled on top of fresh veggies and mouthwatering seasonings. Dinnertime just got a whole lot easier.
1. Baked Chicken and Vegetables in Parchment Paper
Try Sandra’s Easy Cooking baked chicken and veggies recipe for an easy weeknight meal. It’s versatile, simple, and the end product is guaranteed to turn out tasty. The recipe yields 4 servings.
- 2 chicken breast, split in 4
- 8 yellow potatoes,
- 4 large organic carrot,
- ½ cup corn, frozen or fresh
- ½ cup frozen lime beans/or peas
- 3 sweet red pepper (small)
- 2 yellow banana peppers
- 2 scallions, chopped
- Parsley and rosemary, sprinkle
- Salt and pepper to taste
- Drizzle of olive oil
- Parchment paper, about 12 x 12
- Baking tin
Directions: In a large pot pour water and let it boil; drop in chicken, carrots, lime beans, sliced potatoes, and corn. Boil for 3-5 minutes. Meanwhile, slice peppers and scallions; cut the parchment paper large enough to make a tight package. Take out of the boiling water veggies and chicken and put on the plate; season with salt, pepper, and herbs.
Preheat the oven on 350 degrees Fahrenheit. In the middle of the parchment paper put chicken first, then layer all the veggies on top or side. Drizzle with olive oil and tightly wrap the parchment paper; place each parchment paper wrap on a baking tin. Bake for about 20 minutes in the hot oven. Take out and let it cool for about 10 minutes before serving.
2. Tin Foil Pouch Chicken and Veggies
Well-seasoned chicken, diced onion and garlic, potatoes, and tomatoes create a five-star tin-foil dining experience. Ground Up Gourmet‘s recipe ensures you’ll have a moist chicken breast that is bursting with flavor.
- Diced onion and garlic
- Salt and pepper
Directions: First, get the chicken breast as flat and even as possible. After the chicken is tenderized, sprinkle salt and pepper on both sides. Next, take a sheet of tin foil about 3.5 feet long and double it over. Place the diced onion in the middle then drop the chicken down on top and sprinkle the minced garlic over the chicken. To season the chicken, sprinkle some oregano and rosemary on top.
Now pile the tomatoes, asparagus, and potatoes on top and squeeze some fresh lemon juice over the whole thing. Season the veggies with a little bit more salt and pepper. To fold the tin foil pouch, double fold along the top and then fold the ends back over. To bake the chicken breast, bake at 350 degrees for 30-35 minutes. Make sure the chicken is white all the way through.
3. Peach-Glazed Pork Chops
There is nothing tastier or easier than grilling a foil packet filled with glazed pork chops. Alarm Clock Wars 2-ingredient recipe calls for pork chops and peach preserves for a sweet and savory dinner. If possible, use heavy-duty aluminum foil, and always try to cut your aluminum sheet bigger than what you think you’ll need.
- 6-8 pork chops
- 1 (16 ounce) jar peach preserves
Directions: Grill pork chops over high heat for 1-2 minutes on each side, just until seared. Place chops on a 24-inch (or longer) length of heavy-duty aluminum foil. Spoon preserves over chops. Wrap in foil, forming a packet. Grill over medium-high heat another 10-15 minutes until chops are cooked through and glazed.
4. Parchment Baked Salmon With Lemon and Basil
Whole Foods Market‘s recipe, which yields 6 servings, calls for salmon, lemon, and fresh basil. The end result? A perfectly seasoned, full-flavored piece of fish that is light and flaky.
- 6 (6-ounce) salmon fillets
- Salt and pepper to taste
- 6 (15-square inch) pieces parchment paper
- ¼ cup chopped basil leaves
- 2 tablespoons extra virgin olive oil
- 2 lemons, thinly sliced
- Kitchen twine
Directions: Place a large baking sheet on bottom rack of oven. Preheat oven to 400 degrees Fahrenheit. Season salmon with salt and pepper. Cut two half inch slices into flesh of each piece of salmon; roll basil leaves and stuff into slits in salmon. Place a salmon fillet in the center of each piece of parchment paper.
Drizzle each fillet with 1 teaspoon of the oil, then place lemon slices on top. Gather sides of parchment up over salmon to form a pouch, leaving no openings, and tie tightly with kitchen twine. Place packages directly on hot baking sheet in oven and cook for 20 minutes. Transfer to plates and carefully open packages to release steam before serving.
5. Grilled Ham and Cheese Pull-Apart Sandwich Loaf
Craving a ham and cheese? If so, Tablespoon‘s easy-to-assemble recipe, which yields 6 servings, is just what you’re looking for! Prepare the loaf, wrap it in tin foil, and grill it to tasty perfection.
- 1 loaf Italian bread (10 to 12 inches)
- 3 tablespoons butter or margarine, softened
- 1 tablespoon spicy brown or country-style Dijon mustard
- 6 slices (1 ounce each) Swiss cheese
- ¾ pound thinly sliced fully cooked ham
Directions: Heat gas or charcoal grill. Spray 25 x 18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (¾-inch) slices, cutting to within ¼-inch of bottom. Stir together butter and mustard. Spread every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich.
Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion. Place foil-wrapped loaf on grill over medium heat. Cover grill; cook 20 to 25 minutes or until cheese is melted and loaf is hot, turning loaf frequently. To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.
6. Lemon Herb Steak Foil Packets
Steak blended with lemon, rosemary, thyme, and your choice of veggie creates an unbelievably delicious dinner. Sandy Toes and Popsicles’ recipe requires minimal preparation, hardly any clean up, and a dinner that will taste as though you’ve spent all day preparing it.
- 1 thin cut steak
- ½ lemon
- 1 sprig fresh rosemary
- Dried thyme
- Salt and Pepper
- Butter and olive oil
- Heavy duty foil, 2 sheets (approximately 12 x 12)
- Asparagus or your choice of vegetables
Directions: Preheat your grill or heat your coals on your campfire to medium high on a piece of heavy duty tin foil, lightly coat with olive oil, and dot with butter. Season both sides of your steak with salt and pepper. Place the steak in the center of the foil. Sprinkle with thyme, rosemary leaves, and a slice of fresh lemon.
Place fresh vegetables and lemon next to the steak, and dot with butter and cover with the second piece of foil over the top. Seal each side of the foil shut. Once your packets are sealed and marked, place them onto the grill at medium-high heat. Grill them for 8-10 minutes, flipping them over halfway through cooking. When they are finished grilling, let stand for 2-3 minutes before you open foil in the middle.
7. Tin Foil Stew
Roast, potato, veggies, and seasonings create an unbelievably easy tin foil stew dinner. AllRecipes.com‘s dish is for one serving, so be sure to adjust accordingly.
- 6 ounces blade roast, trimmed and cut into 1-inch cubes
- 1 potato, cubed
- 2 carrots, sliced
- 1 onion, chopped
- 1 clove crushed garlic
- 1 pinch salt
- 1 pinch ground black pepper
- 1 tablespoon butter
- 1 tablespoon water
Directions: On a large square sheet of foil, layer beef, potato cubes, carrots, onion, and garlic. Sprinkle with salt and pepper, top with butter and a tablespoon of water. Roll edges of tin foil together and seal tightly. Put in a preheated oven at 375 degrees Fahrenheit, about 1 hour. You can eat it right out of the foil, or empty it into a dish.