With ample butter and garlic, this foil pack is sure to please your tastebuds. Chop up all of your favorite veggies and make sure to cut up the potatoes really small because they take the longest to cook. Drizzle with a mixture of garlic, thyme and butter. Wrap tightly and bake or grill for 20 minutes or until the steak is done to your preference.

With just 15 minutes of prep time and 15 minutes on the grill, these delectable Philly cheesesteak hot dogs are a game-winner. Select your favorite type of hot dog, smother it with sliced roast beef inside the bun, top with chopped green pepper, caramelized onion and provolone cheese, wrap in foil and toss on the grill (the recipe suggests using the oven but the grill gives it more flavor). They’re amazing!

In mere minutes you can have a steamy hot and delicious dinner ready straight from the grill or campfire. Spread deli-sliced ham and your favorite cheese on top of Hawaiian rolls. Set them inside tin foil, then pour melted butter, Dijon mustard, dried onion and brown sugar over the tops of the sandwiches. Wrap snuggly and cook for 10 minutes or so, turning halfway through. You’ll open up that foil pack to a most incredible smell.

This meal is perfect on the grill or hobo-style over a campfire. Slice up kielbasa, squash and mushrooms, then toss in a bowl with your favorite seasonings and some olive oil. Wrap it up and cook! You can add your favorite veggies that pair well with sausage and make this recipe your own.

What’s tastier than pork tenderloin glazed with peach preserves and flavored with a hint of garlic? Not much! Place a pork tenderloin on a large sheet of tin foil and cut several slits in the meat, then insert peach slices inside each slit. Slice up new potatoes and arrange them around the pork tenderloin. You can chill the foil packet in the refrigerator for an hour or pop it straight on the grill for 30 minutes. It’s sweet and savory!

For a hit of spicy sausage to liven up your dinner, chop up Italian sausage, red peppers, yellow peppers and red onions, then sprinkle with salt and pepper. Wrap it up in tin foil and grill for 20 minutes. The flavor of the sausage carries through to the vegetables and is delish!

Easy peasy grilled chicken smothered with a sweet barbecue sauce and topped with your favorite veggies is the ultimate summer dish – and it can be pulled together quick quickly in a foil packet on the grill. Place one chicken breast on top of a foil sheet and season with salt and pepper. Brush each piece of meat with your favorite barbecue sauce. Chop up your favorite veggies like squash, zucchini, peppers and asparagus, then arrange around the chicken. Drizzle the meat and veggies with a bit of olive oil and grill for 20 minutes turning once.

This dish requires a teeny tiny bit of prep work to create the yummy sauce. Whisk together teriyaki sauce and sesame dressing, then pour it over chicken, peppers, onions and pineapple sauce that’s already in the packets. Grill for 10 to 15 minutes, turning once. The flavorful sauce smothers the meat and veggies and is exceptional!

This kid-friendly recipe can be made ahead of time and stored in a cooler when camping or prepped before popping on the grill. Either way, the end result is delicioso! Use either mini french bread loaves or french bread cut into sandwich length. Spread a thin layer of softened cream cheese on both the top and bottom buns, then spread a layer of pizza sauce on top of the cream cheese. Add your favorite toppings, some shredded mozzarella cheese and wrap snuggly. Grill for five to eight minutes, turning once. They’re fantastic!

This recipe calls for first pan-frying the bacon then the diced potatoes with one teaspoon of bacon fat and a tablespoon of butter. Divide up the clams and potatoes between the pouches and add slices of crumbled bacon to each. Top with sliced green onions and a dash of ground pepper. A wine and garlic combination poured over the top lends this combination a sophisticated feel. Once the pouches are done, dribble melted butter into the hot steaming pack of clams and potatoes and dig in!

Save time and skip standing over the stove making the ingredients for chicken fajitas. Instead, cut up chicken breasts, red onions, green, red and yellow bell peppers, then put them all in a bowl and toss them with a mix of chili powder, cumin, garlic powder, onion powder and salt. Grill for 20 minutes and serve in tortilla shells or mixed with rice. Yummo!

For a vegetarian version of a foil packet, try this tantalizing grilled summer salad recipe. Simply slice up your favorite fresh summer vegetables and coat with a homemade lime vinaigrette whipped up from lime juice, olive oil and salt. This particular recipe features sweet corn, cherry tomatoes, bell peppers, jalapeño peppers and black beans, but any combination of your favorite veggies could debut in this foil pack.

This recipe may be easier to fix in an aluminum mini pie dish, but a foil packet still would work just fine. Be sure to boil the pasta first, preferably elbow macaroni, then stir in alfredo sauce, parmesan cheese, mozzarella cheese, cheddar cheese, half and half, and salt and pepper. If you use the mini pie dishes, be sure to cover the tops with aluminum foil. Grill for eight to 10 minutes and dig in!

This dish is sure to be a kid favorite this summer. Simply coat frozen french fries with butter, make a boat out of the aluminum foil and leave a hole at the top of the foil packet to allow steam to escape. Grill for 20 to 30 minutes until fries are crispy and baked through. Top each packet with sliced cheese and cook for two minutes longer. Add your favorite toppings such as bacon bits or jalapeno slices and enjoy!

This casserole is a Thanksgiving holiday dinner hit but can be quickly whipped together in a foil packet to complete a steak on the grill or to enjoy as a meatless meal. Simply peel and cut the sweet potatoes, add butter slices, then sprinkle with cinnamon, brown sugar and pecans. Grill for 18 to 22 minutes and once done, sprinkle with marshmallows. Mmmmmm!

This foil packet filled with flavorful ham and cheese can be eaten any time. Toss potatoes with green pepper and onion; season with pepper. Grill for 15 minutes until the potatoes are tender, then add the ham, sprinkle with cheese and grill with the packet opened for four minutes longer until the cheese is melted.

If you’re craving sweetness, whip up these banana boats for a meal or for dessert. Place each banana inside tin foil, crimp and shape around the bananas making sure not to close the packet. Cut each banana lengthwise half an inch deep and gently pull each banana peel open to form a pocket. Fill those pockets with chocolate chips, trail mix and marshmallows. Grill the bananas covered for four or five minutes. It’s super sweet and delectable.

This savory foil packet meal takes just a short bit of prep time. In a large bowl, combine boneless, skinless chicken breasts cubed, diced potatoes, ham, canola oil, salt, Italian seasoning, dry mustard and black pepper. Stir and pile into foil packets. Grill for 20 minutes, then peel open the packets and sprinkle cheese inside. Grill for a few minutes longer until just melted. The flavor in this just explodes!

For a dish bursting with flavor, whip together this one in no time at all. Whisk together butter, ranch seasoning and salt and pepper. Drizzle quartered or halved red potatoes with four tablespoons of the ranch butter and toss to coat evenly. Spread the potatoes around the chicken breasts in each foil packet and spread the remainder of the ranch butter over the chicken. Grill for 30 minutes, then sprinkle cheese over the concoction and grill just a few more minutes. Top with bacon and parsley for the final touch. Prepare to be wowed by the finished product.

Be sure to use chicken tenderloins or chicken breasts pounded down to a half-inch thickness for this incredible recipe. Prepare instant rice and while it stands, toss together cumin, garlic powder, salt, pepper, chili powder and paprika. Dredge each chicken breast or tenderloin in the seasonings. Divide up the rice between your foil pouches, then lay the chicken on top. Slice cream cheese on top of the meat and drizzle three tablespoons of salsa verde on top of each. Add a quarter cup of corn and black beans each around each chicken breast, seal the foil and grill for approximately 30 minutes, flipping once. This dish is so full of flavor you won’t believe it!

This recipe can be modified however you choose and can be loaded up with all the toppings you can imagine. Cook your meat thoroughly, seasoning with salsa or taco mix. Add tomatoes and green chiles to the meat. Place nacho chips in the bottom of a foil packet, then layer with meat, black beans, onion and cheese. Top with chopped cilantro. Be sure to cut a hole in the top of each packet so the steam can vent and the chips won’t get terribly soggy. Grill for 12 to 15 minutes and top with sour cream, jalapenos or whatever you’d like!

This dish makes a flavorful side or a main meatless meal any night of the week. Just drizzle broccoli with lemon juice and olive oil, then sprinkle with salt and pepper. Grill for 15 to 25 minutes and top with Parmesan cheese for an ooey-gooey healthy meal or side.

For this tasty recipe, sear chopped garlic and diced tomatoes in a skillet, then add dry white white. Take peeled and deveined shrimp, flat-leaf parsley and boiled linguine, add to the mixture and heat for 10 minutes. Dump everything into tin foil packets and cook for 20 minutes in the oven or on the grill. Toss altogether when it’s done and serve. It’s lip-smacking fantastic!

Lay out long sheets of aluminum foil to accommodate for the salmon used in this recipe. Whisk together honey mustard sauce using whole-grain mustard, honey, garlic, lemon juice, smoked paprika and salt and pepper. Smother the salmon with the mixture and place on the grill for 15 minutes or so. Sprinkle with fresh parsley and serve!

The key to these Southern-style shrimp boil packets is the special seasoning that’s manufactured in Maine not far from the Chesapeake Bay. You can select whatever veggies you’d like to use, but the best shrimp boil ingredients include baby red potatoes, fresh corn on the cob cut into quarters, Cajun-style andouille sausage links and shrimp. Mix together melted butter, thyme, lemon juice and garlic, then drizzle over the food. Sprinkle as much or as little Old Bay seasoning as you’d like then pop on the grill. This mouthwatering combination will leave you wanting more.

Chop up the broccoli and cherry tomatoes and place them on each foil packet for this amazing recipe. Drizzle barbecue sauce on top of the pork, then top the pork with your favorite topping like pineapple, slice jalapenos or diced red onion. Seal the packet and grill for eight to 10 minutes. Immediately top with shredded cheddar and mozzarella cheeses. You can even add bacon and cilantro for an extra kick.

Who says you can’t have breakfast for dinner? No one! This foil pack definitely yields better results than a bowl of cereal. Scramble the eggs with milk and season with salt and pepper, then stir in hash browns, ham and cheese. Pour into the foil packets and grill for 10 minutes until the eggs and cooked and the hashbrowns are tender and crispy. This is perfect any time of day!

Toss together tomatoes, zucchini, yellow squash, potatoes and onion with pesto and balsamic vinegar, coating completely, to jumpstart this recipe. Season and split between four foil packets. Place one pork chop on top of each bed of vegetables and brush the rest of the balsamic pesto on top of the meat. Grill for 15 to 20 minutes until the meat is thoroughly cooked and the veggies are tender.

Boil the green beans until slightly tender but still crisp for this summery dish. Drop immediately into ice water, then drain and pat dry. Cook shallots and garlic in butter and combine with the green beans and cheese. Grill in a tin foil packet until the cheese is melted, approximately seven to nine minutes. These are amazing as a meatless main dish or as a healthy side.

For a smorgasbord of yummy ingredients compiled into one dish, try this recipe. Mix together frozen homestyle meatballs, your favorite frozen vegetables, tater tots and sharp cheddar cheese. Season with salt to taste. Grill the concoction for 30 minutes and enjoy!

For a flavorful combination of barbeque sauce and sweet pineapple, try this recipe. Whisk together your favorite barbecue sauce, juice from a can of pineapple slices, soy sauce and garlic. Spread the mixture across the chicken, reserving a quarter of a cup. Grill the packets for 15 minutes, flipping halfway. Baste the cooked chicken with the remaining sauce and garnish with green onion.

This foil packet is full of comfort food! Combine ground beef and dry soup mix, then form into patties. Mix together four peeled and sliced potatoes, chopped carrots, sliced onions, olive oil, garlic powder and salt and pepper. Place the veggie mixture in the center of the foil packet, top with a beef patty. Dab two tablespoons of condensed mushroom soup atop each patty. Grill for 45 minutes until the potatoes are tender.

Use veggies fresh from your garden or the farmers market for this recipe. Slice zucchini and place in the foil packet; sprinkle with salt, pepper and Italian seasoning along with parmesan cheese. Add pasta sauce to the packets, then place a chicken breast on the top. Drizzle with olive oil and sprinkle with garlic powder, more Italian seasoning and salt and pepper. Grill for 16 minutes, flipping halfway. When done, sprinkle with mozzarella cheese and grill until melted. Sprinkle with parmesan cheese and, if desired, serve over pasta.

It doesn’t take long to whip up this dish that will be devoured just as quickly. Prep cauliflower rice, then toss together shrimp, black beans, corn, green chilies, green onions, garlic, olive oil, lime zest, lime juice and cumin. Pile into tin foil pouches and grill for about 10 minutes. When done, toss some cilantro onto the dish. It’s extra tasty served over avocado slices.

For an incredibly healthy foil packet, layer your favorite vegetables like sliced peppers, zucchini and asparagus, then place tilapia fillets on top of the bed of vegetables. Drizzle lemon juice over the fish, season and place lemon slices atop the fish. You can always substitute chicken breasts for the fish if you have an eater who isn’t a big fish fan. Cook for five minutes each side and voila! A healthy dinner whipped up in mere minutes.

This recipe cleverly uses a pork tenderloin already marinated. For the veggies, combine chopped potatoes with olive oil, garlic herbs, parmesan, salt and pepper. Line the potatoes along each side of the pork tenderloin in the tin pouch and grill for 30 minutes. Feel free to garnish with additional herbs and parmesan. Yum!

Healthy, easy and delicious. The perfect recipe! Just butterfly the chicken breasts open and top each with Italian dressing, mushrooms, basil and tomatoes; season with salt and pepper. Grill for 15 minutes and top the finished dish with parmesan cheese.

Chop up the steak and potatoes, making sure they’re both cubed small enough to cook thoroughly. Add them to the foil packs and add ample butter. To make the potatoes cheesy, add your favorite melting cheese during the last three to five minutes of cooking. It will yield an ooey-gooey foil pack of cheesy deliciousness.

Rich flavor and colorful veggies makes this meal appealing and tasty. Slice potatoes, chop bell peppers and onions, then coat with olive oil and ranch seasoning. Chop chicken into chunks and combine in the foil pouch. Grill for 20 minutes, then open up the packets and layer the meat and veggies with cheese and parsley. Grill for another minute or two until the cheese is melted. These are fabulous!

For this flavorful dish, mix black beans, corn, salsa verde, chili powder and cumin, then spoon over and around each pork chop. Top with shredded cheese and grill for 20 minutes, turning halfway through. You can garnish with lime slices for another pop of flavor.