Tin Foil Dinners

I have heard a lot lately about tin-foil dinners/ pocket meals cooked in the oven to save on clean-up.

I am interested in creative recipes (not just the old hamburger onions potato and carrots) for tin-foil dinners, how long to cook them etc.

Those who use them, I would love to hear the pros and cons of doing so.

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  1. Becky says

    I do not have any to share, but I know where you can get them. In Boy Scout cookbooks! Go to your locallibrary or BSA Store to find them. Various books are loaded with a large variety of tin foil packet recipes. HTH

  2. says

    Hi! Yes, Boy Scout cookbooks have lots of these, but we made a few different ones for our family also. You can make these ahead and freeze them. When my mom had surgery, I made up lots of these and put in her freezer. My dad just tossed them in the oven for the two of them (and my teenage brother when he was home). It made a perfect portion.

    1. chicken breast on 1/2 cup black beans. Add a bit of garlic, onion, and cumin. Top with an ounce of cheese.

    2. fish (something mild, tilapia maybe) on 1 cup of squash medley (or any frozen veggie you like) add a generous amount of lemon pepper and a splash of lemon juice.

    3. Be creative. Use what you like, just use proper portions so it will all fit.

    To cook, take directly from freezer to preheated 350 degree oven for around 45 minutes or so. The steam stays in the packet so it cooks well and doesn’t dry out. If not frozen, 30 minutes does the trick.

    Hope this helps and you enjoy tin foil cooking!

  3. Lana says

    This is a recipe that we make all the time when camping. It can be adapted for the oven (or even the microwave if you don’t use tin foil).



    -Pita pockets
    -Pizza sauce (actually, most of the time, I use cheap spaghetti or pasta sauce and it works just as well)
    -Pizza cheese (any kind you want such as shredded mozzarella)
    -Whatever you like to put on your pizzas: pepperoni, chopped veggies, etc….

    -Just add all ingredients to your pita pockets (one round pita pocket sliced in half will make two pockets). Don’t add too much sauce or it will be messy!
    -Wrap up in tin foil and put on the grill or in the oven until heated through. It takes about 10 minutes over the coals on a camp fire.

    The beauty of this one is that all you have to do is set out the ingredients and the kids can make their own. I usually keep a permanent marker handy so they can put their initials on their own pizzas.

  4. Judy says

    My husbands family showed me this and we still do it 20 years later. We take a roasting dish and line it with the large (wide) foil paper, enough in one piece to wrap around brisket (about 3 or 4 lbs). Add the brisket and one packet of Lipton onion soup mix, crimp the sides together and bake for 3 – 3 1/2 hours at 350 degrees. It comes out tender and all you do is throw away (or recycle) the foil, let the roasting dish cool off and put it away. No mess and all my kids love it. We watch for the sales on them and buy a couple at a time usually at the non-sale price of one.

  5. Panya says

    This was designed so you can choose whatever you like and have on hand. It’s very easy and very quick to put together and to cook!

    Divide 2 packets of ramen noodles between four 18-inch squares of aluminum foil [set aside seasoning packets]. Top each ramen portion with 1 1/2 cup vegetables, 1 cup protein, 1/4 cup onion, and seasonings of choice. Mix together 4 1/2 cups broth, 1/4 cup soy sauce, and 4 teaspoons sesame oil. Crimp edges of foil up and in until almost closed, and pour mixture evenly into packets, then close completely. Bake at 400 degrees for 15 minutes.

    [I jotted down this recipe quickly, so apologies.]

  6. Joyce says

    This is one some fellow campers did at a webelos camp out. Sliced smoked or polish sausage, canned pineapple chunks, cut up onions and cut up potatoes. Yummy!.

  7. veronica says

    My favorite has to be the butter and herb veggie pockets I made on the grill. Mine had no meat in them becuase I was grilling the chicken seperate but you could easy chop up some chicken or other meat and put in them if you use the wide foil. I put 1 large or 2 small carrots, 1 small potato, 1 tablespoon of butter, 1/4 of an onion,rosemary, garlic, salt and pepper to taste in a foil pouch. crimped hte edges and threw them on the grill or in the oven in the winter. slice the veggies small or use frozen veggies that are already chopped to make it a bit quicker. It takes about 1/2 hour to cook. This also works excelent for beets. I haven’t tried freezing them but i don’t see why they wouldn’t. I would wonder about the potatoes getting squishy though.

  8. Kimber says

    Spray foil with non-stick spray. Take 5-6 washed aspearagus spears (bottoms snapped off) and lay side by side on foil. Place any kinda of fish on top of aspearagus, sprinkle with garlic powder. Seal up foil (packet style) bake at 350 for 30 minutes :) Viola, steamed fish and veggies

  9. Kristi says

    I use pork chops, sliced potatoes, sliced onion and an ear of corn, butter and season to taste can be grilled as well; kielbasa, potatoes and sauerkraut this way is very good too.

  10. nana says

    Try the foil packet method with ham steak or just slices of a ham, thinly siced sweet potato, pineapple ring and some brown sugar and butter. Yummy.

  11. Marianne says

    My favorite thing to make in foil pockets is place a frozen chicken breat in each piece of foil (one per person your feeding)add a dab of butter, a squirt of lemon juice, fresh ground pepper (or whatever you kind you use), garlic (I use fresh, you can slice it or chop it or use a pre packed jar of garlic or even garlic powder) and a pinch of salt. Fold the sides up and roll it down and then roll up the ends and cook in the a 350 degree oven for 45min – 1 hour. (I keep it for an hour, since you really can’t check to see if the chicken is done without destroying the pack or burning yourself from the steam, I cook it that long to make sure). It ALWAYS comes out so moist and juicy and tender everytime! I serve it with basmati rise and french cut green beans with added butter and garlic (im a butter and garlic freak! 😀 ) with the still wrapped piece of chicken on the plate. Then I love to pour the juices of the packet over the rice! YUMMERS! Very simple and very tastey! You can use whatever seasonings you want really. I don’t use these seasonings everytime but the butter always stays cuz it adds that extra taste to the chicken and the sauce! I have even added a freshly cut up jalpeno to the packets, if you like it really spicey or tobasco so you can adjust the spiceiness! This is probably my most favorite way to eat chicken breast!

  12. Carolyn says

    For our packet meals we like “frilly burgers”. Cook hamburgers almost done & drain grease. Lay out pieces of foil. Put one hamburger patty, then shoe string french fries, (partially thawed to speed cooking), then a good spoon full of chili & wrap up the foil. Salt & pepper to taste. Cook on 350* for about 35-40 minutes to make sure the fries get done. Spray the foil with cooking spray.

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