Cleanup-Free Foil Packs
Foil packs are an easy way to make quick, cleanup-free, perfectly cooked meals. All you need to do is wrap a handful of ingredients in foil and then throw them on the grill. Wrapping in foil eliminates a sink full of dirty dishes at the end of the meal, making these foil packs perfect for just the family or a party. It’s everything you love about grilled meat and veggies with way less work.
HOW TO MAKE FOIL PACKS
- Prepare grill for direct heat.
- Combine ingredients and evenly divide among four 12×12-inch sheets of heavy-duty foil.
- Form packets by bringing sides together and folding to secure.
- Grill for specified time, rotating occasionally.
- Let rest 5 minutes before carefully opening (packet may contain hot steam).
Each recipe makes 4 servings.
SHRIMP BOIL
Cook time: about 12-15 minutes
- 12 oz. smoked sausages, sliced
- 12 oz. 31-40 count raw peeled and deveined shrimp
- 12 little neck clams, scrubbed
- 3 ears of raw corn, quartered
- 1 1/2 lbs. baby red potatoes, cooked and quartered
- 2 tbsp. Old Bay seasoning
- 1/2 cup Summer Herb Butter, melted
- 1 lemon, cut into 4 wedges
FAJITA
Cook time: 20-25 minute
Serve with: tortillas, salsa, limes, guacamole, sour cream and cilantro
- 1 1/2 lb. raw sirloin steak or boneless chicken breast, sliced 1/4-inch thick
- 1 medium yellow onion, sliced
- 2 bell peppers, seeded and sliced (or frozen pepper and onion strips, thawed)
- 2 jalapeño, seeded and sliced
- 2 tbsp. taco seasoning
- 2 tbsp. Schnucks olive oil
- 1/4 tsp. salt and pepper
SUMMER VEGGIE
Cook time: 10-12 minutes
Serve with: lemons and fresh dill
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 onion, thinly sliced
- 1/2 lb. green beans or asparagus, trimmed and halved
- 1 cup cherry tomatoes
- 4 cups cooked rice
- 1/2 cup Summer Herb Butter, melted
- 1/2 tsp. salt and pepper