Cleanup-Free Foil Packs | Schnucks

Cleanup-Free Foil Packs

ARTICLES

Foil packs are an easy way to make quick, cleanup-free, perfectly cooked meals. It’s everything you love about grilled meat and veggies with way less work.

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

  1. Prepare grill for direct heat.

  2. Combine ingredients and evenly divide among four 12×12-inch sheets of heavy-duty foil.

  3. Form packets by bringing sides together and folding to secure.

  4. Grill for specified time, rotating occasionally.

  5. Let rest 5 minutes before carefully opening (packet may contain hot steam).

Each recipe makes 4 servings.

1
2
3
  1. 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
  2. Fajita

    Cook time: 20-25 minute
    • 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
    Serve with: tortillas, salsa, limes, guacamole, sour cream and cilantro
  3. Summer Veggie

    Cook time: 10-12 minutes
    • 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
    Serve with: lemons and fresh dill
X