Campfire Foil Packs

Campfire Foil Packs

52 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Natural Chef Michelle
Recipe by  Natural Chef Michelle

“These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.”

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Ingredients

Adjust Servings

Original recipe yields 4 packets

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Directions

  1. In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
  2. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
  3. Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

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Reviews (52)

Rate This Recipe
shebaduhkitty
87

shebaduhkitty

we always masde this when I went camping as a kid...but we would use hamburger, onions and carrots (subbing for the chicken and peppers) and keeping all the rest of the recipie. LOVED it every time... I have made it at home in the oven too, never as good as on the campfire though.

aussiemum
74

aussiemum

We used frozen hashbrowns and they were great! We did as suggested and just left them in the cooler, it was a nice change from the usual camping food...thanks for sharing!!

Zucchini
58

Zucchini

I made this for my boyfriend and he ate three of the four! He loved it! I made it in the oven at 375 degrees for about an hour. I also added mushrooms and left out the carrots. I'll have to double it next time!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 437 cal
  • 22%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 44.2 g
  • 14%
  • Protein
  • 33.1 g
  • 66%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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