CHICKEN BUNDES FOR TWO

Chicken Bundles for Two

seasons chicken and vegetables with sage and dill, then wraps them in aluminum foil, so everything grills together and cleanup is a snap. 

• 2 Servings
• Prep: 15 min. Grill: 30 min.

15 30 45

Ingredients

• 2 boneless skinless chicken breast halves
• 2 medium red potatoes, quartered and cut into 1/2-inch slices
• 1/4 cup chopped onion
• 1 medium carrot, cut into 1/4-inch slices
• 1 celery rib, cut into 1/4-inch slices
• 1/2 teaspoon rubbed sage
• Salt and pepper to taste
• Fresh dill sprigs

Directions

• Divide chicken and vegetables between two pieces of double-layered heavy-duty foil (about 18 in. square). Sprinkle with the sage, salt and pepper; top with dill sprigs. Fold foil around the mixture and seal tightly.
• Grill, covered, over medium heat for 30 minutes or until a meat thermometer reaches 170°. Yield: 2 servings.

BRATWURST DINNER

Bratwurst Supper 

This meal-in-one grills to perfection in a heavy-duty foil bag and is ideal for camping. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. 

• 12 Servings
• Prep: 10 min. Grill: 45 min.

10 45 55

Ingredients

• 3 pounds uncooked bratwurst links
• 3 pounds small red potatoes, cut into wedges
• 1 pound baby carrots
• 1 large red onion, sliced and separated into rings
• 2 jars (4-1/2 ounces each) whole mushrooms, drained
• 1/4 cup butter, cubed
• 1 envelope onion soup mix
• 2 tablespoons soy sauce
• 1/2 teaspoon pepper

Directions

• For each of two foil packets, arrange a double thickness of heavy-duty foil (about 17 in. x 15 in.) on a flat surface.
• Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the two double-layer foil pieces. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming two large packets. Seal tightly; turn to coat.
• Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink. Yield: 12 servings.

Summer Sausage Hobo Packets

• 8 Servings
• Prep: 25 min. Grill: 20 min.

25 20 45

Ingredients

• 1 pound summer sausage, cut into 1-inch pieces
• 4 medium potatoes, peeled and cut into 1/2-inch cubes
• 3 cups shredded cabbage
• 1 large sweet onion, halved and sliced
• 1 medium green pepper, cut into strips
• 1 medium sweet red pepper, cut into strips
• 1 small zucchini, sliced
• 1 small yellow summer squash, sliced
• 1 pound chicken tenderloins, cut into 1-inch pieces
• 2 medium tomatoes, cut into wedges
• 1/2 cup butter, cut into eight cubes
• 1/4 cup prepared Italian salad dressing

Directions

• In a large bowl, combine the first eight ingredients. Gently stir in the chicken and tomatoes. Divide mixture among eight double thicknesses of heavy-duty foil (about 12 in. square). Top each with a butter cube.
• Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Carefully open foil to allow steam to escape; drizzle with dressing. Yield: 8 servings.

Nutrition Facts: 1 packet equals 436 calories, 28 g fat (12 g saturated fat), 98 mg cholesterol, 933 mg sodium, 23 g carbohydrate, 3 g fiber, 25 g protein.

Individual Campfire Stew

These pretty parcels are perfect for grilling or whipping up over a campfire 

• 4 Servings
• Prep: 15 min. Grill: 25 min.

15 25 40

Ingredients

• 1 egg, lightly beaten
• 3/4 cup dry bread crumbs
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon seasoned salt
• 1 pound lean ground beef (90% lean)
• 2 cups frozen shredded hash brown potatoes, thawed
• 1 cup diced carrots
• 1 cup condensed cream of chicken soup, undiluted
• 1/4 cup milk

Directions

• Prepare grill for indirect heat. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties. Place each patty on a greased double thickness of heavy-duty foil (about 12 in. square); sprinkle each with potatoes and carrots.
• Combine soup and milk; spoon over meat and vegetables. Fold foil around mixture and seal tightly. Grill, covered, over indirect medium heat for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Open foil carefully to allow steam to escape. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 397 calories, 15 g fat (6 g saturated fat), 129 mg cholesterol, 1,333 mg sodium, 34 g carbohydrate, 3 g fiber, 29 g protein.

Campfire Hash 

This hearty meal tastes so good after a full day of outdoor activities. 

• 6 Servings
• Prep: 15 min. Cook: 40 min.

15 40 55

Ingredients

• 1 large onion, chopped
• 2 tablespoons canola oil
• 2 garlic cloves, minced
• 4 large potatoes, peeled and cubed (about 2 pounds)
• 1 pound smoked kielbasa or Polish sausage, halved and sliced
• 1 can (4 ounces) chopped green chilies
• 1 can (15-1/4 ounces) whole kernel corn, drained

Directions

• In a large ovenproof skillet over medium heat, cook and stir onion in oil under tender. Add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally.
• Add kielbasa; cook and stir until potatoes are tender and well browned, about 10 minutes longer. Stir in chilies and corn; heat through. Yield: 6 servings.

Nutrition Facts: 1 serving equals 535 calories, 26 g fat (8 g saturated fat), 51 mg cholesterol, 1,097 mg sodium, 57 g carbohydrate, 6 g fiber, 17 g protein.

Hot Quick Banana Boats

These delicious, warm bananas are great on camp-outs or in the backyard. You can eat them right out of the foil bowl. Cleanup is easy, too. 

• 4 Servings
• Prep/Total Time: 20 min.

15 5 20

Ingredients

• 4 large unpeeled bananas
• 8 teaspoons semisweet chocolate chips
• 8 teaspoons trail mix
• 1/4 cup miniature marshmallows

Directions

• Place each banana on a 12-in. square of foil; crimp and shape foil around bananas so they sit flat.
• Cut each banana lengthwise about 1/2 in. deep, leaving 1/2 in. uncut at both ends. Gently pull each banana peel open, forming a pocket. Fill pockets with chocolate chips, trail mix and marshmallows.
• Grill bananas, covered, over medium heat for 4-5 minutes or until marshmallows are melted and golden brown. Yield: 4 servings.

Nutrition Facts: 1 serving equals 196 calories, 5 g fat (2 g saturated fat), 0 cholesterol, 7 mg sodium, 41 g carbohydrate, 4 g fiber, 2 g protein.

Breakfast On the Grill 

• 4 Servings
• Prep/Total Time: 30 min.

20 10 30

Ingredients

• 1 can (8 ounces) pineapple chunks
• 3 cups cubed French bread (1-inch cubes)
• 1/4 cup butter, melted
• 1/3 cup sugar
• 1-1/2 teaspoons ground cinnamon
• 8 slices Canadian bacon, quartered

Directions

• Drain the pineapple, reserving 2 tablespoons juice; set aside. Place bread in a large bowl; drizzle with butter and toss to coat. Combine sugar and cinnamon; sprinkle over bread mixture and toss to coat.
• Transfer bread mixture to a double thickness of greased heavy-duty foil (about 28 in. x 18 in.) Add Canadian bacon and pineapple; drizzle with reserved pineapple juice.
• Fold foil around bread mixture and seal tightly. Grill, covered, over medium heat for 4-5 minutes on each side or until heated through. Open foil carefully to allow steam to escape. Yield: 4 servings.

RECIPE - GRILLED WAFFLE TREATS

Grilled Waffle Treats

• 4 Servings
• Prep/Total Time: 15 min.

5 10 15

Ingredients

• 8 frozen waffles
• 1 cup miniature marshmallows
• 1 cup semisweet chocolate chips

Directions

• Place one waffle on a greased double thickness of heavy-duty foil (about 12 in. square). Sprinkle with 1/4 cup marshmallows and chocolate chips; top with another waffle. Fold foil around sandwich and seal tightly. Repeat three times.
• Grill, covered, over medium heat for 8-10 minutes or until chocolate is melted, turning once. Open foil carefully to allow steam to escape. Yield: 4 servings.

Nutrition Facts: 

1 serving equals 

440 calories, 

19 g fat (9 g saturated fat), 

10 mg cholesterol, 

457 mg sodium, 

67 g carbohydrate, 

4 g fiber, 

7 g protein.

RECIPE - POTATO-SAUSAGE FOIL PACKS

Potato-Sausage Foil Packs

• 4 Servings
• Prep: 20 min. Grill: 30 min.

20 30 50

Ingredients

• 1 package (14 ounces) smoked turkey kielbasa, sliced
• 2 large potatoes, cut into wedges
• 1 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
• 1 medium onion, chopped
• 4 teaspoons lemon juice
• 4 teaspoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon salt

Directions

• Divide the kielbasa, potatoes, peppers and onion among four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Drizzle with lemon juice and oil; sprinkle with garlic powder, pepper and salt.
• Fold foil around kielbasa mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.

Cooking for 2: Potato-Sausage Foil Packs for Two

Nutrition Facts: 1 foil packet equals 349 calories, 10 g fat (2 g saturated fat), 62 mg cholesterol, 1,137 mg sodium, 44 g carbohydrate, 5 g fiber, 21 g protein.

RECIPE- BREAKFAST EGGS IN FOIL BOWLS

Breakfast Eggs in Foil Bowls

 Breakfast around the campfire couldn’t be easier with these clever breakfast bowls.Filled with savory bacon, eggs, cheese and more, they’ll give your family a great start to a day outdoors! 

• 3 Servings
• Prep/Total Time: 30 min.

10 20 30

Ingredients

• 6 eggs
• 1/3 cup milk
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green pepper
• 4 brown-and-serve sausage links, chopped
• 4 bacon strips, cooked and crumbled
• 2 green onions, chopped

Directions

• Prepare grill for indirect medium heat.
• In a small bowl, whisk the first five ingredients. Pour into three 4-1/2-in. disposable foil tart pans coated with cooking spray. Sprinkle with cheese, green pepper, sausage, bacon and onions.
• Cover each pan with foil. Grill, covered, for 20-22 minutes or until eggs are completely set. Yield: 3 servings.

Nutrition Facts: 1 serving equals 346 calories, 26 g fat (11 g saturated fat), 466 mg cholesterol, 725 mg sodium, 5 g carbohydrate, 1 g fiber, 23 g protein.

RECIPE - CAMPFIRE CHICKEN STEW

Campfire Chicken Stew Recipe

• 4 Servings
• Prep: 30 min. Grill: 40 min.

30 40 70

Ingredients

• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• 3 to 4 medium potatoes, peeled and sliced
• 1 cup thinly sliced carrots
• 1 medium green pepper, sliced
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Grill chicken, covered, over medium heat for 3 minutes on each side. Place two pieces of chicken on each of four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Divide the potatoes, carrots and green pepper among the packets. Top each with soup, water, salt and pepper. Fold foil around mixture and seal tightly.
• Grill, covered, over medium heat for 20-25 minutes on each side or until chicken juices run clear. Open foil carefully to allow steam to escape. Yield: 4 servings.

Nutrition Facts: 1 serving equals 606 calories, 29 g fat (8 g saturated fat), 156 mg cholesterol, 976 mg sodium, 33 g carbohydrate, 4 g fiber, 52 g protein.

RECIPE - CAMPING HAYSTACKS

 

Camping Haystacks Recipe

Try this easy layered dish for a quick and easy meal after a day of hiking. 

• 2 Servings
• Prep/Total Time: 15 min.

10 5 15

Ingredients

• 1 can (15 ounces) chili with beans
• 2 packages (1-1/2 ounces each) corn chips
• 1/2 cup shredded cheddar cheese
• 1-1/2 cups chopped lettuce
• 1 small tomato, chopped
• 1/2 cup salsa
• 2 tablespoons sliced ripe olives
• 2 tablespoons sour cream

Directions

• In a small saucepan, heat chili. Divide corn chips between two plates; top with chili. Layer with cheese, lettuce, tomato, salsa, olives and sour cream. Serve immediately. Yield: 2 servings.

Nutrition Facts: 1 serving equals 620 calories, 30 g fat (11 g saturated fat), 61 mg cholesterol, 1,654 mg sodium, 61 g carbohydrate, 10 g fiber, 25 g protein.

RECIPE - CAKE & BERRY CAMPFIRE COBBLER

 

Cake & Berry Campfire Cobbler Recipe

• 12 Servings
• Prep: 10 min. Grill: 30 min.

10 30 40

Ingredients

• 2 cans (21 ounces each) raspberry pie filling
• 1 package (18-1/4 ounces) yellow cake mix
• 1-1/4 cups water
• 1/2 cup canola oil
• Vanilla ice cream, optional

Directions

• Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips.
• Line a Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling.
• Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
• Cook for 30-40 minutes or until filling is bubbly and a toothpick inserted in the topping comes out clean. To check for doneness, use the tongs to carefully lift the cover. Serve with ice cream if desired. Yield: 12 servings.

Editor's Note: This recipe does not use eggs.

Nutrition Facts: 1 serving (calculated without ice cream) equals 

342 calories, 

12 g fat (2 g saturated fat), 

0 cholesterol, 

322 mg sodium, 

57 g carbohydrate, 

2 g fiber, 

1 g protein.