Foil Packet Curried Cauliflower & Chickpeas
Tender cauliflower florets, chickpeas, and onions tossed in a mild curry powder and roasted in foil for a hearty, plant-based side bursting with campfire flavor.
Foil Baked Mediterranean Stuffed Tomatoes
Juicy tomatoes filled with herbed rice, olives, and feta, wrapped in foil and roasted over the fire—Mediterranean comfort in a simple camp-friendly package.
Foil Packet Cajun Corn and Sausage Medley
Boldly seasoned corn rounds and sliced smoky sausage, tossed with Cajun spice and sealed in foil, then roasted over the fire for a robust Southern-inspired side dish.
Foil Packet Chimichurri Mushrooms & Peppers
Juicy mushrooms and bell peppers tossed in a punchy homemade chimichurri, sealed in foil, and roasted over the coals—earthy, garlicky, and perfect alongside grilled mains.
Foil Packet Lemon-Basil Baby Potatoes
Foil Packet Lemon-Basil Baby Potatoes cooks baby potatoes in foil with lemon and fresh basil for a tender, bright, herby side that steams and browns while keeping cleanup to a minimum.
Foil Packet Lemon-Garlic Shrimp & Broccoli
Plump shrimp and crisp-tender broccoli florets are tossed in a zesty lemon-garlic marinade, wrapped in foil, and roasted over embers for a protein-packed, low-carb lunch with quick cleanup.
Foil Packet Teriyaki Beef & Veggie Stir-Fry
Thinly sliced beef, crisp broccoli, and sweet bell peppers cook in a quick teriyaki glaze—all sealed in foil and roasted over the fire for a savory, Asian-inspired lunch without the stir-fry mess.
Foil Packet Maple-Mustard Trout & Veggies
Tender trout fillets, baby potatoes, and green beans are brushed with a tangy-sweet maple mustard glaze, sealed in foil, and roasted over the fire for a simple, fresh, and cleanup-free wilderness lunch.
Foil Packet Moroccan Chickpea Tagine
A plant-based foil packet lunch: chickpeas, sweet potato, apricots, tomatoes, and Moroccan spices cook together over the campfire for a fragrant, hearty tagine with minimal cleanup.
Foil Packet Mediterranean Chicken Pitas
Sliced chicken, bell peppers, red onion, and olives are seasoned with olive oil, lemon, and oregano and cooked in foil over the campfire; pile the mixture into pitas and serve with a dollop of tzatziki for a fresh, Greek-inspired meal.