Tasty Foil Packet Camping Meals: Easy Recipes &

CoreVibe Aluminum Foil Meal Kit

Aluminum foil meal kits are the ultimate way to share a hearty, delicious meal outdoors with friends and family. This convenient method of cooking involves packing all the ingredients individually into foil meal kits and then roasting, grilling or baking them in the oven over a campfire.

At CoreVibe, we’ve been making these delicious meals for years and they’re always a hit on our adventures! We love how quick they are to prepare, how easy they are to serve, and how cleanup is almost effortless, even in the wilderness.

What are foil meal kits?

Aluminum foil meal kits are so versatile and virtually unlimited that only your creativity is its limit. This method is perfect for recipes that typically use the grill or oven, provided the ingredients contain some moisture.

Here are common ingredients found in CoreVibe foil meal kits:

• Hearty vegetables: potatoes, onions, carrots
• Protein: ground beef, sausage, plant-based meats
• Seasonings: salt, pepper, Italian herbs
• Oils or sauces: add flavor and moisture
• Toppings or garnishes: fresh herbs, cheese, or sauce

How to Make Aluminum Foil Meals

The process of making a foil meal is easy and fun! You can wash and cut your veggies into small pieces at home or at a campsite, then portion them out onto non-stick aluminum foil. Add protein, drizzle with oil or sauce, and sprinkle with seasonings. Fold the foil over to seal and bake over a campfire, on the grill or in the oven for 25-45 minutes.

Benefits of Aluminum Foil Dinner Bags

Whether you’re camping or cooking at home, aluminum foil meal kits are a great way to serve a warm, delicious dinner to a hungry group. They’re simple to make, easy to transport, and clean up is a snap.

• Made with healthy ingredients
• Require minimal cookware
• Affordable
• Cleanup is quick and easy
• Can be prepared in advance
• Easy to refrigerate or freeze

Essential Tools for Cooking with Aluminum Foil Pouches

To create the perfect foil meal kit, CoreVibe recommends having the following kitchen essentials on hand:

• Knife and cutting board
• Mixing bowl (optional)
• Thick, wide sheet of aluminum foil
• Non-stick cooking spray or oil
• Barbecue tongs or fireproof gloves
• Storage containers or gallon ziplock bags
• Meat thermometer (optional)
• Can opener (for canned foods)
• Plates, utensils and trash bags (for proper cleanup)

How to fold aluminum foil

Properly folding foil packages ensures even cooking and prevents leaks.CoreVibe recommends using durable foil that is approximately 18 inches wide. For most meals, 18 x 30 inches is sufficient. Double wrapping improves durability, especially for campfires or barbecues.

Folding Steps:

1. Place food in the center of the foil, keeping it compact.
2. Fold the long side of the foil in half, aligning the center.
3. Fold and flatten the foil, rolling it downward while allowing room for the food to expand.
4. Fold the short side inward tightly.
5. Wrap with a second layer of aluminum foil for added durability.

With CoreVibe’s simple tips and tricks, aluminum foil meal kits are the perfect way to enhance your outdoor dining experience. Get ready to create delicious, mess-free meals that everyone will love! #CoreVibe Tasty Aluminum Foil Meal Kits Cooking Guide

Ground beef with some fat is ideal for boosting flavor and moisture to ensure your meal isn’t overly dry.CoreVibe recommends using standard ground beef with an 80/20 lean-to-fat ratio because it’s affordable, readily available and easy to cook. If you prefer a leaner cut of meat like chicken or turkey, increase its juiciness and calorie density by adding oil, butter, lard, butter, or bacon grease, perfect for fueling up for long outdoor adventures.

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How to Cook Aluminum Foil Pouch Meals

Over a campfire.

Build a fire about an hour before cooking to allow enough time to build a solid layer of hot embers. Use plenty of dry wood for a consistently hot flame. After the flames have burned consistently for 40 minutes, use a sturdy stick or poker to organize the hot coals into a flat bed near the edge of the fire ring.

Place the foil packet directly on the embers or place it on the campfire cooking grate a few inches from the coals. Cook for 25-40 minutes, turning halfway through with grill tongs or fireproof gloves. Factors such as heat of the coals, weather and wind can affect cooking time, so 12-20 minutes per side is appropriate.

On the grill

Preheat the grill to approximately 600° F. Begin by placing foil packets directly on the grill for 10 minutes to cook meats and vegetables. Reduce the temperature to 400°F and continue grilling for 40 minutes to 1 hour, turning occasionally during this time. Due to poor insulation, the grill requires a higher temperature than the oven, so constant monitoring is necessary.

In the Oven

Set the oven temperature to 375°F and spray a baking sheet with nonstick coating. Place seasoned vegetables and potatoes on aluminum foil, top with meat, and pack. Seal the packages well and bake for about 45 minutes.

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How to tell if a foil-packed meal is ready

Carefully open the pouch to check for doneness and avoid getting burned by the steam. Here are the key points to check:

• Ground meat (beef, sausage ): internal temperature of 160 degrees Fahrenheit
• Poultry (chicken, turkey ): center temperature of 165 degrees Fahrenheit
• Steaks, chops, roasts: 140-145°F, medium rare
• Vegetables and potatoes: easily broken with a fork

If the food in one bag is already cooked, remove the remaining food and let it sit for 5-10 minutes. Residual heat will complete the cooking process. For more precise times, please refer to CoreVibe’s specific recipe suggestions.

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Classic Aluminum Foil Meal Kit Dinner Recipe

Serves 4 people

Ingredients:

• 4 medium potatoes, cut into 1/2-inch cubes
• 1 pound lean ground beef (or 4 hamburger patties)
• 3 carrots, chopped
• 1 large onion, chopped
• 1 package onion soup mix
• 2 tablespoons cooking oil (olive or vegetable)
• Garlic powder
• Salt and pepper
• Half a can of condensed mushroom soup

Instructions:

1. Prepare the ingredients:

   • Mix ground beef with onion soup and knead into patties.
   • Place the diced vegetables in a large container or a gallon-sized Ziploc bag along with the oil, garlic powder, salt and pepper.

2. Wrap the ingredients well:

   • Line 4 sheets of foil (18×30 inches) with oil or nonstick cooking spray.
   • Divide vegetables equally among foil sheets and top with meatloaf.
   • Sprinkle each meatloaf with 2 tablespoons mushroom soup.
   • Fold and seal bag.

3. Cooking Options:

   • Campfire: grill over hot coals for 30-40 minutes, turning once.
   • Grill: grill at 600°F for 10 minutes, then reduce to 400°F for 40-60 minutes, turning occasionally during that time.
   • Oven: Bake at 375°F for 45 minutes.

For your next adventure, have a CoreVibe Aluminum Foil Meal, hearty and delicious! ### Meatloaf and Roasted Vegetables Serves 4 (approximate amount )

Ingredients:

• 1 pound ground beef
• 1 egg
• 1/2 cup bread crumbs
• 4 drops Worcestershire sauce
• 1 tablespoon Italian seasoning
• Salt and pepper
• 1 can tomato sauce or red sauce pasta sauce
• Honey
• 4 potatoes, cut into 1/2-inch cubes
• 2 carrots, chopped
• 2 tablespoons olive oil

Optional toppings:

• Other vegetables (beets, cuddly kale, parsnips, etc.)
• Parmesan cheese
• Fresh parsley (chopped)

Directions:

1. Mix diced potatoes, carrots and other diced vegetables with olive oil and spread evenly on four sheets of thinly greased aluminum foil. Sprinkle with salt and pepper.
2. In a large bowl, combine ground beef, eggs, bread crumbs, Worcestershire sauce, Italian seasoning, salt and pepper. Shape meat mixture into patties and place on top of vegetables.
3. Spread a thick layer of tomato sauce or red sauce over each meatloaf and drizzle with a little honey.
4. Cook using the following method:
   • Campfire – grill over hot coals for 30-40 minutes, turning once.
   • Grill – 10 minutes over medium heat, then 45 minutes to 1 hour over low heat.
   • Oven – 375°F for 35-45 minutes.

Finish time:

• Beef reaches 160°F and vegetables are tender.

Serve with:

• Red sauce, Parmesan cheese and fresh parsley.

Drink Pairings:

• Serve with red wine, pomegranate/cranberry juice or citrus-flavored soda.

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Rustic Cooking.

Serves 4 (approximate amount)

Ingredients:

• 4 large (or 8 medium or small) red or gold potatoes, cut into 1/2-inch cubes
• 1 large sweet onion, quartered and sliced into wedges
• 4 Andouille sausages, cut into 1/2-inch rounds
• 2 ears of corn, cut in half
• 1 pound shrimp (raw, peeled, deveined and tailed)
• Old Bay Seasoning
• 1 bottle of beer (cheap lager works well)
• Butter
• Cocktail sauce
• 1 lemon, cut into small pieces
• 1 small French baguette, sliced

Directions:

1. Lightly grease aluminum foil and place potatoes, onions, sausage, corn and shrimp on top.
2. Fold the foil upwards and pour a small amount of beer (or water) over the ingredients to aid steaming.
3. Sprinkle a generous amount of Old Bay seasoning over the mixture.
4. Seal and double wrap the foil pouch to retain the liquid.
5. Cook using the following method:
   • Campfire – grill over hot coals for 20-30 minutes, turning once.
   • Grill – 10 minutes on medium heat, then 30-40 minutes on low heat.
   • Oven – 375°F for 25-35 minutes.

   Wrap the French baguette in aluminum foil and reheat over a campfire for the last 10 minutes or in the oven or toaster oven for 20 minutes with the meal.

Wrap the French baguette in aluminum foil and warm over a campfire for the last 10 minutes or in the oven or toaster oven for 20 minutes with the meal.

Finish time:

• The shrimp are pink, the potatoes melt in your mouth, and the bread is toasted just right.

Pairing:

• Butter, lemon wedges, cocktail sauce, extra Old Bay and a slice of bread.

Drink Pairings:

• White wine, light sparkling beer, IPA, lemonade or citrus-flavored soda.

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Seafood and Steak.

Serves 4 (approximate amount)

Toppings:

• 2 large steaks or 4 veal chops (tenderloin, New York chop, rib eye or top loin)
• 1 pound shrimp (uncooked, peeled, deveined, and tailed)
• A pinch of salt and pepper
• Half a stick of unsalted butter
• 2 sprigs fresh rosemary
• 4 cloves garlic, thinly sliced (or crushed)
• 4 potatoes, cut into 1/2-inch cubes
• 1 pound fresh green beans, trimmed
• 2 tablespoons vegetable oil

Optional additions/toppings:

• Fresh parsley (chopped)
• Lemon (cut into wedges)
• Horseradish

Directions:

1. Toss the diced potatoes with a small amount of cooking oil and spread evenly over four sheets of tin foil.
2. Arrange a large handful of green beans next to the potatoes.
3. Slice the steak into 1/2-inch thick slices and place on top of the vegetables. Surround the steaks with shrimp (about 9-11 small to medium shrimp or 5-7 large shrimp per adult).
4. Sprinkle all ingredients with salt and pepper, then top steaks with butter, rosemary and garlic.
5. Cook using the following method:
   • Campfire – grill over hot coals for 20-30 minutes, turning once.
   • Grill – 10 minutes on medium heat, then 45 minutes to 1 hour on low heat.

Finish time:

• Steak grilled to desired doneness, shrimp pink, vegetables tender.

Pairing:

• Fresh parsley, lemon wedges and a little horseradish.

Drink Pairing:

• This delicious dish pairs perfectly with a refreshing white wine or light beer. ### CoreVibe Aluminum Foil Meal Kit Ideas

Beef and Shrimp Vegetable Foil Packets

Servings: 4 (approximate amount)

• Ingredients:

  • 2-3 steaks (rib eye, loin or sirloin)
  • 8 ounces shrimp (peeled and deveined)
  • 2-3 cups assorted vegetables (potatoes, carrots, zucchini, bell peppers, onions, etc.)
  • 2 tablespoons olive oil
  • Salt and pepper (to taste)
  • Fresh parsley (for garnish)
  • Lemon wedges (to serve)
  • Horseradish (to sprinkle when serving)

• Directions:

  • Coat 4 large tins with olive oil.
  • Place vegetables in the center and drizzle with oil, salt and pepper.
  • Top vegetables with beef and shrimp.
  • Seal foil pouch, making sure it is completely sealed for even cooking.

• Cooking Options:

  • Campfire – Cook over hot coals for 25-35 minutes, turning once.
  • Grill – Grill over medium heat for 10 minutes, then reduce heat for 30-40 minutes.
  • Oven – preheat to 375°F and bake for 25-35 minutes.

• Finish time:

  • Beef reaches an internal temperature of 140-145°F.
  • Shrimp are pink and tender.
  • Vegetables are tender.

• Garnish: with fresh parsley, lemon wedges and a pinch of horseradish.

• Drink Pairing: Goes great with white wine, lemon beer (such as stout or India Pale Ale), gin cocktails or citrus sodas.

PRO TIP: For even more flavor, sear the steak in a cast-iron skillet on a camping stove before placing it on the foil. Then, cook the steaks together on top of the vegetables for extra flavor. Serve each person with a knife for cutting the steak!

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Teriyaki Chicken Noodles

Servings: 4 (approximate amount)

• Ingredients:

  • 4 chicken sausages (cut into chunks)
  • 8 ounces pineapple rings or chunks (fresh or canned)
  • Assorted bell peppers (mini red, orange, yellow, sliced)
  • 1 onion (diced)
  • 1 jar of teriyaki sauce
  • 2 packages of chow mein noodles
  • 2 tablespoons vegetable oil

• Preparation Method:

  • Coat 4 large sheets of aluminum foil with vegetable oil.
  • Place bell pepper, onion, pineapple, noodles and chicken pieces in each package.
  • Drizzle with teriyaki sauce and a little pineapple juice and steam noodles.

• Cooking Options:

  • Campfire – Place over hot coals for 20-30 minutes, turning once.
  • Grill – grill over medium heat for 10 minutes, then reduce heat and grill for 30-40 minutes.
  • Oven – preheat to 375°F and bake for 25-35 minutes.

• Finish time:

  • All ingredients are heated through and pasta is tender.

• Serve with: extra prepared teriyaki sauce for dipping.

• DRINK PAIRING: Perfect with a fruity drink such as sake, ginger beer, or a refreshing juice such as pineapple, mango, or watermelon.

PRO TIP: If you want to try a different flavor, omit the noodles and replace them with pre-soaked broken rice or rice cooked separately on a camping stove.

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Vegetarian Aluminum Foil Pouch Meals

You can easily make any of the above recipes vegan! Simply substitute canned beans (rinsed well), extra veggies, or plant-based meats such as tempeh, lentils, tofu, veggie meats, or pineapple jacks to satisfy your veggie cravings.

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Nachos

Servings: 4 (approximate amount)

• Ingredients:

  • 2.5 cups corn chips
  • 1 ounce of taco seasoning
  • 1 can diced tomatoes and green chiles (drained)
  • 2 cans black beans (drained and rinsed)
  • 1 medium onion (diced)
  • 1 cup shredded Mexican cheese
  • Half a bunch of cilantro (chopped)
  • 1 jalapeño (sliced)
  • Sour cream (add when serving)

• Directions:

  • Mix black beans with taco seasoning.
  • Prepare two large sheets of aluminum foil and spray with cooking spray.
  • Lay out tortilla chips, then sprinkle with beans, onions and cheese.
  • Seal the foil well, but cut a small hole in the top to allow steam to escape. This will keep the chips fluffy but not soft.

• Cooking Options:

  • Campfire – Place over hot coals for 10-20 minutes.
  • Grill – grill over medium heat for about 12-15 minutes.
  • Oven – preheat to 375°F and bake for 12-15 minutes.

• Finish time:

  • Cheese melted and onions softened.

• Serve with: sliced jalapenos, sour cream and fresh cilantro.

• Drink Pairing: great with Mexican beer, margaritas or lime soda.

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Herb and Mushroom Rice

Servings: 2-4 (approximate)

• Ingredients:

  • 1 cup vegetable broth
  • 4 tablespoons butter
  • 1 tablespoon brown sugar
  • 2 cloves garlic (chopped or crushed)
  • 1 teaspoon fresh thyme (stripped from stems)
  • 1/2 teaspoon salt
  • 1 cup uncooked instant white rice
  • 1 pound button or creamed mushrooms (cleaned and thinly sliced)
  • 2 carrots (diced)
  • 2 tablespoons fresh parsley (chopped)
  • Slices of lemon (optional)
  • Balsamic vinaigrette (optional)

• Directions:

  • Prepare 4 sheets of heavy-duty aluminum foil and spray with cooking spray.
  • Combine vegetable broth, butter, brown sugar, garlic, thyme and salt in a bowl.
  • Add the rice to the broth mixture and allow it to absorb for about 10 minutes.
  • Place the mushrooms and carrots between separate pieces of foil.
  • Top with the rice mixture, making sure to spread it evenly.

• Cooking Options:

  • Campfire – Cook over hot coals for 20-25 minutes.
  • Grill – cook over medium heat for about 20-30 minutes.
  • Oven – preheat to 375°F and bake for 20-25 minutes.

• Finish time:

  • Rice is fully cooked, mushrooms are tender, and flavors are blended together.

• Serve with: fresh parsley and optional balsamic vinaigrette or lemon wedges for added flavor. # CoreVibe Foil Meal Packs Meal Guide

Greek Rice Foil Packets

Serves 4 and weighs approx.

Ingredients:

• 2 cups rice (uncooked)
• 2 zucchini, sliced into rounds
• 1 red bell pepper, cut into small pieces
• 1 cup cooked chickpeas
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 4 tablespoons olive oil
• 4 cubes of butter

Operating Instructions:

1. Prepare foil packets: divide rice, zucchini, bell peppers, and chickpeas into four equal portions and place each on four large sheets of aluminum foil.
2. Season: sprinkle oregano, garlic powder, salt and pepper over each serving. Drizzle with olive oil and top with a slice of butter.
3. FOLD AND WRAP: Seal the foil packets, leaving a little room for the rice to expand.

Cooking method:

• Campfire: place over hot coals for 20-30 minutes, turning once.
• Grill: grill over medium heat for about 25 minutes, turning once.
• Oven: Bake at 375°F for 45-50 minutes.

Serving Suggestion:

• Garnish with parsley, lemon wedges and a little balsamic vinaigrette.

Drink Pairings:

• Citrus drinks, light-bodied red wines such as pinot noir, amber ale or porter.

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Greek Chickpea Foil Bread

Serves 4 | Size approx.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 2 zucchini, sliced into rounds
• 2 large tomatoes, diced
• 1 medium red onion, diced
• 2 cans sliced black olives
• 1 lemon, sliced
• 4 teaspoons minced garlic
• Italian salad dressing (vinaigrette)
• Feta cheese
• Salt and pepper, to taste

Instructions:

1. Prepare foil packets: place chickpeas, zucchini, tomatoes, onions, and olives on four separate large sheets of aluminum foil.
2. SEASON: Drizzle a generous amount of marinara sauce over each serving, add a pinch of minced garlic, and season with salt, pepper, and Greek seasoning.
3. Fold and wrap: seal the foil packets well.

Cooking Method:

• Campfire: grill over hot coals for 20-30 minutes, turning once.
• Grill: grill over medium heat for about 25 minutes, turning once.
• Oven: Bake at 375°F for 25-30 minutes.

Serving Suggestion:

• Sprinkle with crumbled feta cheese.

Drink Pairings:

• Iced coffee, herbal tea, light dry white wine or aniseed spirit (an anise-flavored spirit).

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Make Your Own Aluminum Foil Meal Kit

Congratulations! You’re about to become a master of the foil meal kit. This method offers endless possibilities – let those ideas inspire you to create your own culinary masterpiece.

Customization Tip:

• Wrap food in cabbage leaves to prevent sticking.
• Use seasonal vegetables, such as green beans, peppers and huggie kale.
• For a heartier meal, add two hamburger patties or try using proteins such as shrimp, ground turkey, sausage, cooked sausage or plant-based alternatives.
• Start with your favorite sauce or seasoning, and then use that as a base for your pairings.

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CoreVibe Basic Foil Packets Grocery List

Temporarily want to design a new dish? You will need to prepare the following ingredients:

• Protein: meat, seafood or alternatives
• Vegetables: fresh or seasonal
• Flavor enhancers: sauces, soups, or seasonings
• Cooking essentials: olive oil or non-stick cooking spray
• Seasonings: salt, pepper and spices

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Setting up a camp kitchen

A well-equipped camp kitchen is the key to making easy meal kits. Here’s a list of what CoreVibe offers for your next adventure:

• Clear storage bins for easy sorting
• Water containers
• Camping stove and table
• Cooler boxes
• Cookware and utensils
• Barbecue tongs or fireproof gloves
• Meat thermometers
• Cutting boards and knife sets
• Plates, cups, cutlery
• Coffee maker
• Spice sets
• Lighters
• Can opener, bottle opener or multi-tools
• Hand basin, eco-friendly soap and quick-drying towels
• Aluminum foil, plastic bags or containers
• Garbage bags for trash disposal

For a smoother camping experience, be sure to bring these essentials to keep your camp kitchen running!