Camping Cookbook Foil Packet Recipes Vol. 3

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CAMPING COOKBOOK

Foil Packet Recipes Vol. 3

Louise Davidson

Copyrights All rights reserved © 2022 by Louise Davidson and The Cookbook Publisher. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying, or otherwise without prior written permission of the copyright holder. Disclaimer and Terms of Use Effort has been made to ensure that the information in this book is accurate and complete. However, the author and the publisher do not warrant the accuracy of the information, text, and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts, and the internet. The author and the publisher do not hold any responsibility for errors, omissions, or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes. The recipes provided in this book are for informational purposes only and are not intended to provide dietary advice. A medical practitioner should be consulted before making any changes in diet. Additionally, recipes’ cooking times may require adjustment depending on age and quality of appliances. Readers are strongly urged to take all precautions to ensure ingredients are fully cooked in order to avoid the dangers of foodborne illnesses. The recipes and suggestions provided in this book are solely the opinion of the author. The author and publisher do not take any responsibility for any consequences that may result due to following the instructions provided in this book. The nutritional information for recipes contained in this book is provided for informational purposes only. This information is based on the specific brands, ingredients, and measurements used to make the recipe, and therefore the nutritional information is an estimate, and in no way is intended to be a guarantee of the actual nutritional value of the recipe made in the reader’s home. The author and the publisher will not be responsible for any damages resulting in your reliance on the nutritional information. The best method to obtain an accurate count of the nutritional value in the recipe is to calculate the information with your specific brands, ingredients, and measurements.

CONTENTS INTRODUCTION FOIL PACKET HOW TO Equipment Heat Cooking Sprays and Fats Consider Your Ingredients Assembly Styles of Packets Don’t Forget That You Are Not in Your Own Kitchen At Home Preparation Food Safety and Cooking Guidelines BREAKFAST Orange Peel Campfire Muffins Egg Bake Breakfast Stuffed Morning Peppers Campfire Blueberry French Toast Lumberjack Breakfast Foil Pack Sausage Breakfast CHICKEN AND TURKEY Italian Chicken and Potato Foil Packets Lemon Chicken and Asparagus Foil Packs Marinated Chicken and Veggies Caprese Chicken Honey Garlic Chicken Potato Packets Jerk Chicken Sweet and Spicy Wings Spicy Turkey Meatballs BEEF Braised Steak and Potatoes Garlic Beef Hobo Packs Surf and Turn Foil Pack Broccoli and Beef Teriyaki with Vegetables Creamy Ground Beef Patties with Veggies Camping Meatballs and Peppers

PORK AND SAUSAGES Barbecue Pork Foil Packs Garlic Pork Chops and Potatoes Southwest Pork Chop Foil Packs Broccoli BBQ Pork Foil Packs Herbed Parmesan Potatoes and Pork Tenderloin Peach Pork Tenderloin with Potatoes Summer Sausages with Cabbage and Potatoes Cajun Sausages and Peppers Rice BBQ Hot Dog and Potatoes Sausages, Mushrooms, and Green Beans Sausage Pierogi Cheesy Hot Dog Wrapped in Dough FISH AND SEAFOOD Fish with Wine and Garlic Sauce Capers Potato Salmon Mediterranean Zucchini and Tilapia Fillets Red Salmon with Baby Potatoes and Tomatoes Orange-Thyme Grilled Shrimp SIDES AND SNACKS Garlic Potato Wedges Pork Cheesy Nachos Hot Ham and Cheese Croissants Zucchini with Lemon, Basil, and Feta Broccoli and Potatoes in Foil Sriracha Honey Wings Ranch Cheesy Potato Foil Packs DESSERTS Campfire S’mores Peanut Butter Nachos Upside-Down Peach Cake Blueberry-Cinnamon Bread Pudding Pineapple Hobo Pack Maple Monkey Bread 3-Ingredient Chocolate Cherry Brownie Cake YOUR FREE GIFT! REVIEW ALSO BY LOUISE DAVIDSON

APPENDIX Cooking Conversion Charts

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INTRODUCTION One of the best things about camping is sitting around the pit and creating delicious campfire food. Between the overall feel of the outdoors and the flavor elements of fire, wood, and coal, the taste of campfire cooking is unparalleled and can leave you craving those rustic flavors all year long. There may be times, however, when you want to branch out from your typical grill and skewer campfire foods, only without the extra pots and pans that make cleanup such a hassle. This is a great time to explore the wonderful (and tasty!) options of campfire foil packet cooking. Foil packet cooking is a food preparation method that involves placing all of the ingredients inside a piece of aluminum foil that has been reconstructed into a sealed packet or envelope. The benefits of foil packet cooking are many and include less prep and cleanup than ever before, as well as an ability to bring new dishes to the campsite. Foil packet cooking allows for the unique melding of flavors that occurs when different food items and spices are prepared in close quarters—like in a foil packet! Foil packet cooking maintains the integrity of your ingredients and gives you great options for breakfast, entrees, sides, and even desserts. This third volume of the Foil Packet Recipes was written not only to show you the techniques of foil packet cooking but to introduce you to endless new creative possibilities. Foil packet cooking is easy and stress-free, allowing you to produce tasty, elegant, and rustic culinary masterpieces. In this book, you will learn all that you need to know about foil packet cooking, as well as tips that’ll make your time at the campfire cooking site that much easier. From now on, you can sit back and savor the experiences with friends and family. Have many wonderful camping trips and great foil packet cooking!

FOIL PACKET HOW TO There is nothing complicated about foil packet cooking. The tools you need are minimal, and the techniques are easy to master. The following are some of the basics you’ll need to prepare your foil packet meals.

Equipment To make the most delicious foil packet meal, all you need is aluminum foil, cooking spray, a heat source, and some food. That’s it. When you choose your foil, it is best to choose a heavy-weight aluminum foil. A heavier foil will hold up better when you fold it —plus it’ll help when you transfer your ingredients to the heat source. Heavyweight aluminum foil will maintain any folds and crimps. It’ll provide for a more consistent cooking temperature and will hold in all juices and steam.

Heat You can use any available heat source at the campsite, including a fire pit, grill, or propane heat source. The one thing you’ll want to avoid is setting your foil packet directly onto the flame. If you are using a grill or fire pit, prepare by setting fire to some wood or coals—ideally a stack that’s about two inches thick. Let your fire burn until the wood or coals are smoldering hot but are no longer producing flames. Placing your foil packets directly onto the flame will cause inconsistency in cooking, and possibly burning.

Cooking Sprays and Fats It is absolutely essential that you apply oil to your foil packets. That’ll prevent sticking, charring, and unpleasant alterations in flavor. Always plan on spraying the inside of your aluminum foil as part of the preparation process. If the meal you are preparing already contains a decent about of oil, that may be sufficient protective coating between the food and the foil. Only

then should you choose to skip the cooking spray. And if you prefer not to use cooking spray, a light brushing of cooking oil or melted butter is just as effective.

Consider Your Ingredients Once you see all the possibilities foil packet cooking has to offer, you’ll be tempted to experiment and create your own packets—and you definitely should! However, take into consideration the type and size of ingredients that you are combining. For example, hard vegetables require longer cooking times and should not be combined with thin pieces of meat unless they’ve been chopped thinly, too. You wouldn’t want the meat to overcook or undercook the vegetable, just because they’re in the same foil packet. Always make sure that you adjust the size of your ingredients to facilitate the cooking process. Finally, make sure that you add an ingredient that contains moisture, especially for recipes that are rather dry on their own. When it comes to foil packet cooking, it’s hard to add ingredients halfway through the cooking process, so make sure you have what you need at the beginning. Add moisture with ingredients like tomatoes, butter, and marinades.

Assembly When you assemble your foil packets, you ’ ll need to keep your ingredients ’ variable cooking times in mind. Place the ingredients with the longest cooking times at the bottom of the packet, as that will give them the greatest initial exposure to the heat source. For example, if your foil packets include both meats and vegetables, you will want to add the meats to the bottom of the packet and keep the vegetables on top. Also, take into consideration the texture and blending of your ingredients. If you have something that is going to melt, such as cheese, make sure the ingredients nearest to that ingredient are the ones that you want to mix with it.

Styles of Packets Not all foil packets are created equal. There are two different styles of foil packets that you can use, each one suitable for cooking different ingredients.

The Flat Packet The flat packet is a tighter fitting packet that holds the ingredients close and produces less steam. This packet is ideal for dishes that you want seared or charred. Because of the lack of moisture in flat packets, you’ll want to make sure you’ve added enough moisture to your dry ingredients before you start cooking. Even something as simple as herb butter is enough to make a steak juicy and tender instead of tough and dry. In order to make a flat packet, tear off a sheet of aluminum foil and liberally spray the inside. Then lay the foil out on a flat surface and place your ingredients directly in the center, layering as needed. You will need to make sure that you avoid spreading out the ingredients too much. They should be compact, giving you a decent amount of free surface area around the outside edges. Take the two longer edges of the foil and fold them up, meeting in the middle. Then make large downward folds toward your ingredients. Bring the short ends of the packet in toward the center and crimp the foil to create a secure packet. Place the packet onto the heat source with the folded side up. The Tent Packet Tent packets are to be used when you need more circulation and steaming. Any recipe that involves produce, or grains such as rice, will do better in a tent-type packet. The space left between the food and the top of the packet is really the only difference between the two styles. With tent-style packets, you do not want the top of the packet to touch your food. Instead, there should be anywhere from one to three inches of air flow space above your ingredients. To create a tent packet, tear off a piece of aluminum foil that is large enough to accommodate your ingredients. For tent-style packets, you’ll want to allow yourself a little more foil around the sides in order to leave enough space for air—although you’ll still need enough foil to create a secure crimp. Spray the inside of the foil liberally with cooking spray.

Next, place your ingredients in the center of the foil. Take the long ends of the foil and fold them up over the food, meeting in the middle several inches about the ingredients. Using small folds, crease the foil until the peak is approximately three inches away from the food. Crimp the top of the packet tightly. Next, bring in the sides just enough to produce a strong seal on the sides. Place the packet onto the heat source with the folded side up.

Don ’ t Forget That You Are Not in Your Own Kitchen Even with all the preparation, there is a level of uncertainty when it comes to cooking at a campsite. Cooking outdoors is not the same as cooking in your own kitchen, and cooking temperatures and conditions are never as predictable. Be prepared to adjust individual cooking times based on your situation and expect that the next time you prepare the dish, the cooking times may be different. For this reason, it is a good idea to invest in a reliable meat thermometer to check the temperature of the ingredients inside the packets. You can read more about this when we discuss food safety at the campsite.

At Home Preparation One of the best things about foil packet cooking is that it brings simplicity to preparing meals at a campsite. Not only is cleanup extremely easy, but with proper preparation at home, you can eliminate the need to waste time prepping your food at the site. Each recipe in this book contains an ingredient list and assembly directions, but also tips on how to get started on the meal at home before you wrap things up at the campsite. Some people choose to assemble the ingredients on site, but others would have their entire packets ready to go before they arrive. Here are a few tips to get you started. If you choose to prepare your packets ahead of time: Choose ingredients that will hold up structurally. Choose firm fruits and vegetables to reduce the risk of sogginess when they’re exposed to oils, juices, or marinades.

Get a head start on marinades and seasoning. Since you will be filling the packets ahead of time, you’ll want to make sure that you marinate your ingredients ahead of time. You can place marinade and liquid seasonings in the packet as long as the crimps and folds are strong enough to hold them. However, full marinades should be done in a separate container before you transfer them to the foil. Remember food safety and consider how you will be storing the packets before use. Keep any packets that contain meat, fish, or dairy well chilled. And after assembling your packets, add an extra layer of protection by slipping them into food storage bags. These bags should be clearly labeled with the contents. This will help prevent any cross contamination that might occur from leaking foil packets. To partially assemble your packets at home: Spice jars and food storage bags are your friends. Many of the recipes in this book call for a variety of spices. This does not mean that you need to pack every spice jar you find in your cupboard. Instead, you can prepare a couple of spice blends ahead of time and store them in jars or plastic food bags. Long-term storage of spices in plastic bags is not recommended but may suit your needs for a weekend. Pre-cut and portion your ingredients. You’ll want to have separate storage containers or food bags for each ingredient. For example, if you know you’ll be using a lot of sliced onions, you can prepare an entire bag to add to your dishes. Or you can prepare entire sets of ingredients. A chicken and vegetable foil packet might involve the prep of one bag of cut vegetables, another bag of cubed chicken in a marinade, and spices from a pre-made spice blend. Always label your bags, even if it seems obvious what’s inside, and include which recipe(s) you intend to use them in. Use proper food safety techniques with regard to temperature control. For the sake of simplicity, use quality premade ingredients when possible. There is nothing as delicious as a smoky campfire barbecue but creating your own sauce from scratch can involve many ingredients and be time-

consuming. Instead, choose a quality sauce and add a few choice ingredients to enrich the flavor and make it unique. In certain dishes, canned options will work just as well as fresh and eliminate the need to be cautious about maintaining a certain temperature for safety. Precooked and quick cook items will also make campfire cooking more stress-free. Pack a couple of extra meals. This will cover your bases in case a recipe doesn’t go as planned. Or maybe you’ll decide to extend your stay, or you’ll invite extra people to join you for a meal.

Food Safety and Cooking Guidelines When you prepare food away from home, you’ll need to take extra safety precautions. A fun camping trip can quickly turn unpleasant when you fail to follow proper food handling procedures. The first thing to pay attention to is temperature. Perishable foods need to be stored at a temperature of 40°F (4.5ºC) or cooler. Make sure you have the equipment to maintain such temperatures, and routinely check the temperature of your food with a thermometer. If the temperature ever rises above 40°F (4.5ºC), throw your food out. Do not try to salvage any food that has been sitting outside of safe temperature zones. Anything containing raw meat should be double wrapped in a plastic bag and closed securely. Store items containing raw meat and poultry in a separate container from other items. Use a meat thermometer to check the internal temperature of your meat prior to consumption. All poultry and ground meat mixtures should be cooked to an internal temperature of 165°F (74ºC). Beef, however, has a wider range of acceptable temperatures. It should be cooked to at least 145°F (63ºC) (from rare to medium rare) up to 170°F (77ºC) (well done). You’ll have to follow these guidelines for any ingredients that have come into contact with raw meat in the foil packets, too. You can consult the chart in the appendix at the end of this cookbook.

Know how hot your heat source is. Camp cooking heat sources can be unpredictable, and you may need to adjust your cooking times from what’s listed in a recipe. Most of the recipes here assume you’re cooking on a medium-temperature heat source of approximately 400°F (204ºC). Always wrap and refrigerate any leftovers you want to save. You only have so much time to refrigerate your food before it could become contaminated. Another important thing with foil packet cooking: Take precautions to avoid burning yourself. The steam that is released when you open a foil packet is hot, and it rises upwards when opened. Use tongs to remove the packet from the heat source and cut a small slit or x formation into the packet to allow some of the steam to escape.

BREAKFAST Orange Peel Campfire Muffins Serves 4 Ingredients 2 large oranges 1 package (only water required) blueberry muffin mix 8 grapes, cut in half 4 strawberries, hulled and sliced Sunflower seeds to taste 4 (8-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue to medium-high heat. 3. Stir the muffin mix with the water in a bowl until smooth. 4. Cut the oranges in 2 and transfer the pulp to a bowl until you have orange cavities. Set aside. 5. Divide the muffin batter between the orange cavities. 6. Spray the top of each layer of each packet with cooking spray and flat fold the foil over the orange cavities. Using a fork, make a few steam holes on top of each packet. 7. Place the “muffins” over the campfire grate or grill. 8. When the muffin mix begins to rise to the top of the packet, remove them from the heat of the campfire and test for doneness. Add cooking time if needed. 9. While the muffins are cooking, chop the orange pulp into bite size pieces. Add the grapes and strawberries. Mix to combine. Sprinkle with sunflower seeds to taste. Set aside. 10. Serve the orange muffins directly in the packet with a side of the fruit salad.

Nutrition per serving Calories 410, fat 7 g, carbs 81 g, Protein 6 g, sodium 686 mg

Egg Bake Breakfast Serves 6 Ingredients 1 (28-ounce) frozen package shredded hashbrowns, thawed 12 ounces shredded cheddar cheese 8 deli ham slices Salt and black pepper, to taste 6 large eggs ½ cup whole milk 6 (12-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium-high heat. 3. Add the eggs, salt, pepper, and milk to a bowl. Mix until combined. Add the hashbrowns, ham, and cheese, and stir again until combined. 4. Grease the top layer of each packet with cooking spray. 5. Evenly divide the mixture among the 6 packets, then tent-fold the packets. 6. Arrange the packets over the campfire grate or grill. Cook for 9 to 10 minutes or until cooked through. Check for doneness and add cooking time if needed. 7. Serve warm. Nutrition per serving Calories 460, fat 32 g, carbs 28 g, Protein 15 g, sodium 686 mg

Stuffed Morning Peppers Serves 2 Ingredients 4 large eggs Salt and black pepper, to taste 2 small bell peppers, the tops removed and cored ½ small onion, diced ½ cup shredded Swiss cheese, divided 4 pre-cooked breakfast sausages, diced ½ cup unsalted butter, divided Cooking spray, as needed Toasted bread, for serving 2 (18-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Mix the onion, sausages, and half the Swiss cheese in a large bowl. Season with salt and pepper to taste. 4. Divide the mixture between the peppers. Crack 2 eggs in each bell pepper. Season with salt and pepper to taste (you can also mix the eggs if you prefer scrambled eggs). 5. Top with the remaining Swiss cheese and cover the peppers with their tops. 6. Wrap the peppers tightly in 2 layers of heavy-duty foil. 7. Cut 8 sheets of 18-inch heavy-duty foil, each measuring 18 inches long, and layer 2 of the sheets over each other. 8. Coat the foil sheets generously with cooking spray. Then, add the hashbrown mixture to the center of each foil packet. 9. Tent-fold each packet and place them over the campfire grate or grill, cooking it for 20-22 minutes. Move the packets around occasionally to ensure even cooking. 10. Serve warm with toasted bread, if desired.

Nutrition per serving Calories 376, fat 28 g, carbs 17 g, Protein 14 g, sodium 554 mg

Campfire Blueberry French Toast Serves 4 Ingredients 8 slices brioche bread, diced 4 large eggs 4 tablespoons whole milk 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1 cup fresh or frozen blueberries Powdered sugar or maple syrup, for serving 4 (12-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium-high heat. 3. Grease the top layer of each packet with cooking spray and set aside. 4. Whisk the eggs, milk, vanilla, and cinnamon in a large bowl until wellmixed and frothy. Add the bread and blueberries and stir again until well-coated. 5. Divide the brioche bread mixture evenly between the 4 packets. 6. Tent-fold each packet and place the packets on the campfire rack or grill. Cook for 25-30 minutes, turning over every 10 minutes or until cooked through. Check for doneness and add more cooking time if needed. 7. Let rest for 10 minutes before serving with a sprinkle of powdered sugar or a drizzle of maple syrup. Nutrition per serving Calories 342, fat 18 g, carbs 36 g, Protein 8 g, sodium 73 mg

Lumberjack Breakfast Serves 4 Ingredients 4 slices Canadian bacon 4 frozen hashbrown patties, thawed 4 large eggs 1 large tomato, seeded and diced ½ small onion, diced ½ cup shredded cheese of choice Cooking spray, as needed 4 (12-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium-high heat. 3. Grease the top layer of each packet with cooking spray. 4. In the center of each packet, arrange 1 hashbrown patty and 1 Canadian bacon slice. Evenly top with the diced tomato, diced onion, cheddar cheese, and 1 egg. 5. Season with salt and pepper to taste. 6. Tent-fold each packet and place them on the campfire grate or grill, cooking for 15 to 20 minutes. Check for doneness and add more cooking time if needed. 7. Serve warm. Nutrition per serving Calories 379, fat 21 g, carbs 32 g, Protein 15 g, sodium 610 mg

Foil Pack Sausage Breakfast Serves 4 Ingredients 1 pound pork sausage, formed into 4 patties 4 large eggs 4 cups frozen hashbrown potatoes, thawed Salt and black pepper, to taste 4 slices red tomatoes 4 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Whisk the eggs in a small bowl. 4. Grease the top layer of each foil packet with cooking spray. 5. Evenly divide the center of each sheet with the hashbrowns, ¼ egg, and a sausage patty. 6. Top each patty with a tomato slice and season with salt and pepper. 7. Tent-fold the packets and place them over the campfire grate or grill. Cook for 20 minutes or until the sausages and the eggs are cooked through. 8. Serve warm. Nutrition per serving Calories 1727, fat 112 g, carbs 111 g, Protein 64 g, sodium 2890 mg

CHICKEN AND TURKEY Italian Chicken and Potato Foil Packets Serves 4 Ingredients 2 teaspoons garlic powder 1 teaspoon onion powder 2 teaspoons Italian seasoning 3 tablespoons olive oil 4 boneless, skinless chicken breasts 1 ½ pounds red potatoes, trimmed and diced Salt and black pepper 1 cup white mushrooms, sliced 4 (12-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Arrange the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. 4. Combine the garlic powder, onion powder, Italian seasoning, and oil in a large mixing bowl. 5. Season the chicken breasts with salt and black pepper. 6. Add the mushrooms, potatoes, and chicken. Toss to combine. 7. Flat fold the foil, then place the foil packets on the preheated grill. 8. Cook for 10-12 minutes and flip over and let cook for another 10-12 minutes or until the internal temperature of the chicken breasts reaches 165ºF (74ºC) on an instant-read thermometer. 9. Serve warm. Nutrition per serving Calories 349, fat 16 g, carbs 22 g, Protein 29 g, sodium 527 mg

Lemon Chicken and Asparagus Foil Packs Serves 4 Ingredients 4 boneless, skinless chicken breasts 1 pound asparagus spears, trimmed then sliced in half 1 lemon, sliced 1 teaspoon minced garlic 3 tablespoons unsalted butter 1½ teaspoons dried Italian seasoning Salt and black pepper, to taste 4 (12-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Arrange the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. 4. Place a chicken breast in the middle of each foil sheet. 5. Evenly distribute the asparagus and lemon slices on each foil sheet. 6. Combine the butter, lemon juice, garlic, and Italian seasoning in a small bowl. 7. Drizzle the sauce over each chicken breast along with the salt and pepper. 8. Flat fold the packet and place the packets on the grill. 9. Cook for 10-12 minutes, flip over and continue cooking for 10-12 minutes or until the internal temperature of the chicken breasts reaches 165ºF (74ºC) on an instant-read thermometer. 10. Serve warm. Nutrition per serving Calories 287, fat 13 g, carbs 14 g, Protein 28 g, sodium 380 mg

Marinated Chicken and Veggies Serves 4 Ingredients 4 boneless, skinless chicken breasts, halved 4 teaspoons olive oil, more if needed Salt and black pepper, to taste 1 large yellow onion, sliced 1 red bell pepper, chopped 4 small carrots, peeled and chopped 1 zucchini, diced 2 garlic cloves, minced ½ cup Italian dressing 4 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Arrange the campfire or preheat the barbecue grill to medium-high heat. 3. Grease the top layer of each foil packet with cooking spray. 4. Brush each chicken piece with olive oil. Season generously with salt and pepper on both sides. 5. Arrange1 or 2 onion slices in the center of each foil packet. Top with 2 chicken breast halves. 6. Evenly divide the pepper, carrots, zucchini, and minced garlic over and around the chicken breasts in the foil sheets. 7. Evenly drizzle the Italian dressing over chicken and vegetables in each packet. 8. Flat fold the packets, place on the campfire grate or barbecue grill, and cook for 20-30 minutes, or until the chicken’s internal temperature reaches 165ºF (74ºC) on an instant-read thermometer. Turn over every 5 minutes with tongs. 9. Once done, remove the packets from heat and let sit for 5-10 minutes before serving.

Nutrition per serving Calories 430, fat 22 g, carbs 26 g, sugar 13 g, Protein 32 g, sodium 336 mg

Caprese Chicken Serves 2 Ingredients 2 boneless, skinless chicken breasts 1 tablespoon balsamic vinegar 2 tablespoons olive oil 4 garlic cloves, minced 3 teaspoons Italian seasoning, divided Salt and black pepper, to taste 1 large tomato, diced 2 mozzarella cheese slices 2 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Arrange the campfire or preheat the barbecue grill to medium-high heat. 3. In a large bowl, combine the olive oil, garlic, chicken, balsamic vinegar, 2 teaspoons of Italian seasoning, salt, and black pepper. Let marinate for 10-15 minutes. 4. Grease the top layer of each foil packet with cooking spray. 5. Add each chicken breast to the center of each foil packet. 6. Evenly the diced tomatoes over each chicken breast. Sprinkle with remaining Italian seasoning evenly. 7. Flat fold each packet and seal tightly. 8. Place the foil packets over the grill and cook for 20 minutes, or until the chicken’s internal temperature reaches 165ºF (74ºC) on an instant-read thermometer. Flip over after 10 minutes. 9. Once done, open the packets and evenly add the mozzarella to each breast. 10. Flat fold again and cook for 5 more minutes or until the cheese starts melting. 11. Once done, open the packets, season the chicken with salt and pepper

to taste, and serve. Nutrition per serving Calories 434, fat 21 g, carbs 7 g, Protein 51 g, sodium 302 mg

Honey Garlic Chicken Potato Packets Serves 6-8 Ingredients For the marinade ½ cup honey 2 tablespoons apple cider vinegar 2 tablespoons soy sauce 2 tablespoons minced garlic 1 teaspoon flat-leaf parsley, chopped For the chicken 2 pounds boneless, skinless chicken breasts 2 tablespoons unsalted butter Salt and black pepper, to taste 1 pound asparagus, trimmed then halved 1½ pounds baby red potatoes, quartered 6 (16-inch long) double-layer heavy-duty foil sheets Cooking spray Directions 1. Packet folding style: Flat. 2. Prepare the marinade by mixing the soy sauce, honey, apple cider vinegar, and garlic parsley at home before camping. Store it in an airtight container large enough to accommodate the chicken for marinating. 3. Before cooking, marinate the chicken in the prepared mixture for a few minutes. 4. Prepare the campfire or preheat the barbecue grill to medium heat. 5. Coat the top layer of each foil packet with cooking spray. 6. Evenly arrange the chicken breasts in the centers of as many heavyduty foil sheets as needed. 7. Evenly add the butter to the chicken breasts, then season with salt and pepper. 8. Evenly arrange the asparagus and potatoes so they surround the

chicken. 9. Evenly add the marinade over the chicken and vegetables. 10. Flat fold each packet, seal the foil edges, then place them on the campfire grate or barbecue grill. Cook for 25-28 minutes, or until the chicken’s internal temperature reaches 165ºF (74ºC) on an instant-read thermometer. Flip over regularly to cook evenly. 11. Once done, serve and enjoy. Nutrition per serving Calories 430, fat 13 g, carbs 55 g, Protein 27 g, sodium 1012 mg

Jerk Chicken Serves 4 Ingredients 1 whole chicken, cut into 8 pieces 1-2 tablespoons vegetable oil Salt and black pepper ¼ cup jerk seasoning (or to taste) 4 (12-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Brush the chicken pieces with the vegetable oil and season on all sides with salt and pepper. 4. Add the chicken, and jerk seasoning to a large bowl. Mix until well coated and let marinate for 10 minutes. 5. Grease the top sheet of each packet with cooking spray. 6. Place 2 pieces of the chicken in the middle of each packet, then flat fold each packet. 7. Place the foil packets over the campfire grate or barbecue grill. 8. Cook for 25-35 minutes, flipping the packets halfway through. 9. Carefully open one of the packets with a breast or leg and check the doneness with an instant-read thermometer. The internal temperature should read 165ºF (74ºC). Cook packets longer if needed until chicken reaches this internal temperature. 10. Let rest 10 minutes before serving. Nutrition per serving Calories 382, fat 21 g, carbs 1 g, Protein 47 g, sodium 877 mg

Sweet and Spicy Wings Serves 4 Ingredients Rub ¼ cup chili powder ¼ cup packed light brown sugar 1-2 teaspoons chipotle chili powder or to taste 1 teaspoon salt ½ teaspoon black pepper Other ingredients 4 pounds air-chilled chicken wings split at the joint, wingtips removed and discarded ¼ cup vegetable oil, about 24 full wings 1 lime, cut into wedges, for serving 4 (18-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Combine all rub ingredients in a large bowl. Stir to combine. 3. Add chicken wings and oil to the bowl. Stir to combine. 4. Cover with plastic wrap and let the ingredients marinate while preparing the campfire or preheating the barbecue grill to medium-high heat. 5. Grease the top sheet of each packet with cooking spray. 6. Evenly divide the wings and arrange them in the middle of each packet, then flat fold each packet. 7. Cook over the campfire grate or barbecue grill over high heat for 23-25 minutes, or until flipping over once, halfway through. The internal temperature of the chicken wings should read 165ºF (74ºC). 8. Let cool for 5-10 minutes and serve. Nutrition per serving

Calories 2256, fat 166 g, carbs 56 g, Protein 147 g, sodium 2641 mg Prep tip: prepare the rub at home and transfer it to an extra-large resealable plastic bag and use the bag to marinate the wings.

Spicy Turkey Meatballs Serves 6 Ingredients 1 (15-ounce) can fire-roasted diced tomatoes 4 garlic cloves, peeled and crushed ½ teaspoon crushed red pepper flakes or to taste 2 pounds ground turkey ½ cup Italian-style breadcrumbs 1 medium-sized onion, diced thinly Salt and black pepper, to taste 1 large egg 6 (1-inch) mozzarella cheese cubes 2 tablespoons chopped fresh basil leaves 6 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. At home, add the garlic, crushed red pepper flakes, and tomatoes to a blender. Pulse until smooth. Transfer to an airtight container to bring to the camping site. 3. Arrange the campfire or preheat the barbecue grill to medium heat. 4. Grease the top layer of each foil packet with cooking spray. 5. Add the ground turkey, egg, onion, and breadcrumbs to a large bowl. Season with salt and black pepper to taste. Mix until well-combined. 6. Using your hands, make 12 balls out of the mixture. Place a mozzarella cube on the top of each meatball and insert it in the middle, flattening the meatball. Cover with a second meatball form and reform a larger meatball. Place each meatball in the middle of the foil packet. 7. Add the premade tomato mixture over the meatballs and flat fold them. 8. Arrange the foil packets over the preheated grill and cook for 15-20 minutes or until cooked through or until the meatballs’ internal temperature reaches 165ºF (74ºC) on an instant-read thermometer. 9. Once done, unfold the foil, garnish with the chopped basil, and serve.

Nutrition per serving Calories 808, fat 47 g, carbs 20 g, sugar 2 g, Protein 82 g, sodium 1571 mg Prep tip: prepare the meatballs at home, transfer them to an airtight container to just have to cook them at the campsite.

BEEF Braised Steak and Potatoes Serves 4-6 Ingredients 2 pounds flat iron steak, cubed 1½ pounds baby potatoes, quartered 1 white onion, halve and sliced 4 carrots, peeled and chopped ½ cup olive oil Salt and black pepper, to taste 2 tablespoons Montreal steak spice seasoning 4 (18-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or barbecue grill over medium-high heat. 3. Add all the ingredients to a large bowl and toss until combined. 4. Grease the top sheet of each packet with cooking spray. 5. Add ¼ of the mixture in the middle of each foil packet. 6. Flat fold the packet to seal. 7. Place the foil packet on the campfire grate or grill and cook for 15-20 minutes, flipping over halfway through. Check for doneness after 15 minutes, add cooking time if needed. 8. Once done, serve and enjoy. Nutrition per serving Calories 955, fat 51 g, carbs 51 g, Protein 78 g, sodium 205 mg

Garlic Beef Hobo Packs Serves 4 Ingredients 1½ pounds beef chuck, trimmed and cubed Vegetable oil as needed Salt and black pepper, to taste 2 tablespoons Worcestershire sauce 16 garlic cloves, peeled and smashed 1½ cups baby carrots 8 white mushrooms, quartered or sliced 8 cherry tomatoes 1 tablespoon dried Italian seasoning 4 (18-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Brush the beef with vegetable oil and season with salt and pepper. 4. Combine the beef with the Worcestershire sauce and smashed garlic in a large plastic resealable bag such as a Ziplock or a container with a lid. 5. Add the carrots, mushrooms, cherry tomatoes, and Italian seasoning. 6. Let it marinate while preparing the campfire or barbecue grill over medium heat. 7. Grease the top sheet of each packet with cooking spray 8. Divide the beef and veggie mixture evenly between the 4 packets and flat fold the packets, sealing the edges tightly. 9. Place the packets on a grate over the campfire or the barbecue grill. Cook for 15-20 minutes, turning once halfway through. Check for doneness after 15 minutes and continue cooking if needed. 10. When done, remove from heat and let rest 5-10 minutes before serving. Nutrition per serving Calories 277, fat 5 g, carbs 34 g,

Protein 25 g, sodium 673 mg

Surf and Turn Foil Pack Serves 6 Ingredients 1¼ pounds sirloin steak, trimmed and cut into 1-inch cubes 1¼ pounds shrimp, cleaned and deveined 3 corns on the cob, each cut into 3 or 4 pieces 1½ cups grape tomatoes 1 large red onion, thickly sliced 2 teaspoons garlic powder or to taste 1 tablespoon Old Bay seasoning 1 teaspoon lemon pepper seasoning Cooking spray, as needed 6 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Spray the top layer of each packet with cooking spray. 4. Divide evenly and arrange the steak cubes, tomatoes, sliced corn on the cob, and onion slices in each foil packet. Season evenly with the garlic powder, Old Bay, and lemon pepper seasoning over each packet. 5. Fold the packets tent-style, then place them on the campfire grate or barbecue grill, cooking them for 4-5 minutes. 6. Open each pack and add the shrimp, then fold and seal again. Place back on campfire grate or barbecue grill with the shrimp facing down. Continue cooking for 6-8 minutes or until the shrimp are cooked through and have turned pink. 7. Serve warm. Nutrition per serving Calories 402, fat 11 g, carbs 26 g, Protein 39 g, sodium 2658 mg

Broccoli and Beef Teriyaki with Vegetables Serves 4 Ingredients 1 pound flank steak, thinly sliced against the grain (¼-inch slices) ¾ cup bottled teriyaki sauce, divided 1 red bell pepper, cored and sliced 1 head broccoli, cut into florets 1 red onion, sliced 2 tablespoons olive oil Kosher salt and freshly ground black pepper 4 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium-high heat. 3. Grease the top sheet of each packet with cooking spray. 4. Add all the vegetables to a large bowl, then toss with the olive oil, salt, and pepper. Add ½ of the teriyaki sauce. Stir to coat well. 5. Evenly divide the steak and vegetables between the 4 foil packets. 6. Fold the edges of the foil tent-style to make a sealed packet. 7. Place the packets on the campfire grate or barbecue grill. Cook for 20 to 25 minutes or until the beef is cooked through. 8. Open each foil packet and evenly divide the remaining teriyaki sauce over each packet. 9. Serve warm. Nutrition per serving Calories 619, fat 33 g, carbs 13 g, Protein 65 g, sodium 147 mg

Creamy Ground Beef Patties with Veggies Serves 4 Ingredients 1½ pounds lean ground beef or a mix of lean pork and beef ½ cup mayonnaise 2 tablespoons Worcestershire sauce 2 tablespoons dried minced onion 12 baby potatoes, quartered 3 medium-sized carrots, peeled and sliced 2 tablespoons olive oil, divided 2 tablespoons dried Italian seasoning, divided 1 cup shredded cheddar cheese 4 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Grease the top sheet of each packet with cooking spray. 3. Prepare the campfire or preheat the barbecue grill to medium heat. 4. Add the beef, mayonnaise, Worcestershire sauce, and dried onion to a large bowl. Mix until well-combined. 5. Using your hands, make 6 even patties from the batter. Set aside. 6. Add the potatoes, carrots, and onions to another large bowl. Add 1 tablespoon of the olive oil and toss with half of the Italian seasoning. Add the remaining olive oil and stir until well combined. 7. Evenly divide the vegetables over each foil, then top each with a hamburger patty. 8. Flat fold the foil packet and seal tightly the edges. 9. Arrange the packets over the campfire grate/grill and cook for 20 to 25 minutes, taking the packets out once the internal temperature of the hamburger reaches 150°F (66ºC). 10. Serve warm. Nutrition per serving

Calories 481, fat 29 g, carbs 21 g, Protein 34 g, sodium 728 mg

Camping Meatballs and Peppers Serves 4 Ingredients 1¼ pounds ground lean beef 1 cup quick oats 1 large egg ¼ cup whole milk 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic Salt and black pepper, to taste 1 large bell pepper, cored and sliced ½ cup tomato sauce, divided Cooking spray, as needed 4 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each packet with cooking spray. 4. In a large bowl, add the ground beef, oats, egg, milk, Worcestershire sauce, garlic, salt, and pepper. Mix well. 5. Using your hands, form 12 even meatballs. 6. Place 2 meatballs on each foil packet, then divide the peppers over each packet and top with 2 tablespoons tomato sauce. 7. Flat fold the packets and cook over the campfire grate or barbecue grill for 30 minutes, turning over every 5-6 minutes with tongs. 8. Check for doneness and add more cooking time if necessary. 9. Serve warm. Nutrition per serving Calories 313, fat 15 g, carbs 18 g, Protein 23 g, sodium 220 mg

Prep tip: prepare the meatballs at home and transfer them to an airtight container to cook them at the campsite.

PORK AND SAUSAGES Barbecue Pork Foil Packs Serves 4 Ingredients ½ cup bottled barbecue sauce ¼ cup honey ½ tablespoon cumin 4 pork loin chops, each ¾ to 1-inch thick 2 corns on the cob, each sliced into 8 pieces 1 cup baby carrots, sliced lengthwise 4 small red potatoes, cut into wedges Salt and black pepper, to taste 4 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: flat 2. Prepare the campfire and preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. 4. In a small bowl, mix the barbecue sauce, honey, and cumin. 5. Season the pork chops with salt and black pepper on both sides. 6. Divide evenly and arrange the sliced corn on the cob, pork chops, carrots, and potato wedges in each foil packet. Drizzle 3 tablespoons of the sauce over the pork and vegetables. 7. Flat fold the packets and place the packets 4 to 6 inches away from each other on the campfire grate or barbecue grill. 8. Cook for 30-35 minutes for the pork well done, or until the internal temperature of the pork reaches 145°F (63ºC), turning once halfway through. 9. Serve warm. Nutrition per serving

Calories 665, fat 13 g, carbs 80 g, Protein 57 g, sodium 926 mg Prep Tip: prepare the sauce at home and store it in an airtight container.

Garlic Pork Chops and Potatoes Serves 2 Ingredients 2 cups baby Yukon gold potatoes, quartered 1½ tablespoons olive oil 1 teaspoon garlic powder ½ teaspoon onion powder Salt and black pepper, to taste 4 boneless pork chops, about ¾ to 1-inch thick 2 tablespoons garlic butter, divided 4 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: flat 2. Prepare the campfire and preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. 4. Place the potatoes in a bowl, tossing them with olive oil, garlic powder, onion powder, salt, and pepper. 5. Add the pork chops to the bowl and coat the pork chops with olive oil marinade, making sure to cover well. 6. Evenly divide the potato wedges in each foil and place the pork chops on top of it, add ½ tablespoon garlic butter on top of each pork chop. 7. Flat fold the packets and fold the edges tightly. Place on campfire grate or barbecue grill. 8. Cook for 30-40 minutes for the pork well done, or until the internal temperature of the pork reaches 165°F (74ºC), turning over once halfway through. 9. When done, take the packets out, carefully open them, and serve. Nutrition per serving Calories 583, fat 38 g, carbs 25 g, Protein 35 g, sodium 237 mg

Prep Tip: Prepare the potatoes and pork chops at home and transfer them to a plastic resealable bag such as a Ziplock bag and store them in the cooler.

Southwest Pork Chop Foil Packs Serves 4 Ingredients Black bean and corn mixture 1 (15-ounce) can black beans, drained and rinsed 1 (12-ounce) frozen packet organic sweet corn, thawed ½ cup salsa verde ½ tablespoon chili powder 1 teaspoon cumin Other ingredients 4 boneless pork chops, ¾ to 1 inch thick Salt and pepper to taste 8 ounces Pepper Jack cheese, shredded Lime slices, for garnish 4 (18-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. 4. Add the black beans, sweet corn, salt, salsa verde, chili powder, and cumin to a bowl. Mix until well-combined. 5. Season the pork chops generously with salt and pepper. Arrange each in the center of each foil packet. Divide evenly with the bean mix between the packets and top with ¼ cup shredded cheese. 6. Flat fold the foil packets. 7. Place all the packets on the grill, cover, and cook for 10 minutes. Turn the packets over every 5 to 8 minutes with tongs. Once the internal temperature of the pork chops reaches 145°F (63ºC), take them off the grill and carefully open the foil. 8. Garnish the chops with lime slices and serve.

Nutrition per serving Calories 359, fat 9 g, carbs 38 g, Protein 31 g, sodium 925 mg Prep tip: prepare the black bean and corn mixture at home and transfer it to an airtight container to cook them at the campsite.

Broccoli BBQ Pork Foil Packs Serves 2 Ingredients ½ cup BBQ sauce ¼ cup ketchup 1 tablespoon brown sugar ½ tablespoon soy sauce 2 teaspoons vegetable oil Salt and black pepper, to taste 2 boneless pork chops, about ¾-1-inch thick ½ broccoli head, cut into florets 2 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. 4. Add the ketchup, brown sugar, soy sauce, canola oil, BBQ sauce, salt, and pepper to a bowl. Mix until well-combined. 5. Coat both sides of the pork chops with the sauce and place each chop in the middle of the foil packets. 6. Add the broccoli to the remaining sauce and toss them to coat evenly. Divide and evenly add the broccoli to each foil. 7. Flat fold the packets and place on the campfire grate or barbecue grill. Cook the packets for 30 to 35 minutes or until the pork chops are no longer pink in the center and the vegetables are tender. Internal temperature should reach at least 145ºF (63ºC). Nutrition per serving Calories 352, fat 12 g, carbs 18 g, Protein 34 g, sodium 1477 mg

Herbed Parmesan Potatoes and Pork Tenderloin Serves 2-4 Ingredients 1 pork tenderloin, about 1 to 1½ pounds 1 pound red potatoes, diced 2 tablespoons olive oil 1 teaspoon garlic powder 1 tablespoon dried rosemary 1 tablespoon dry sage 4 tablespoons shredded parmesan cheese, more for serving Salt and black pepper, to taste 1 double-layer (24-inch) long heavy-duty foil sheet Cooking spray Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. 4. Add the potatoes to a large bowl. Toss with the olive oil, rosemary, sage, garlic powder, parmesan cheese, salt, and pepper until thoroughly combined. 5. Place the pork tenderloin on it and arrange the potatoes on the sides. 6. Wrap tightly in the flat-folding style packet. Transfer the packet to the campfire grate or barbecue grill and cook for 30-35 minutes or until the internal temperature of the tenderloin reaches 160°F (71ºC) for pork well done. 7. Once done, take the pork out and sprinkle with extra parmesan cheese before serving. Nutrition per serving Calories 341, fat 16 g, carbs 18 g, Protein 31 g, sodium 232 mg

Peach Pork Tenderloin with Potatoes Serves 2-4 Ingredients 4 peaches, peeled and sliced 3 teaspoons Dijon mustard 1 teaspoon hot sauce like sriracha (optional) 1-2 teaspoons of garlic powder or to taste 1 pork tenderloin, about 1½ pounds Salt and black pepper, to taste 1 pound baby potatoes, halved 1 tablespoon olive oil 1 (24-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. 4. Add the peaches, Dijon mustard, Sriracha sauce, and garlic powder to a medium bowl and mix until combined. 5. Coat the pork tenderloin with salt and pepper, and coat with the peach mixture, making sure to cover all the edges. 6. Spray cooking spray on one side of a large double-layered heavy-duty foil sheet. Place the pork tenderloin in the center of the sheet. Make a few slits on top of the tenderloin and fill each split with the peach slices. 7. Add the potatoes to a separate large bowl. Toss with salt, pepper, and olive oil. 8. Transfer the well-coated potatoes to the foil and arrange them around the pork tenderloin. 9. Flat fold the packet and place the packet on the campfire grate or grill. 10. Cook for 25 to 30 minutes or until the pork is cooked to at least 145ºF (63ºC) for medium pork. 11. When done, take the packet out of the grill and let it rest for at least 5

minutes before opening and serving. Nutrition per serving Calories 468, fat 18 g, carbs 41 g, Protein 35 g, sodium 236 mg Prep tip: you can also use canned peaches

Summer Sausages with Cabbage and Potatoes Serves 4-6 Ingredients 4 summer pork sausages, sliced into 1-inch pieces 4 small red potatoes, diced into ½ inch cubes 1½ pounds green cabbage, shredded 1 large Spanish onion, sliced 2 tomatoes, seeded and cut into wedges 4 ounces unsalted butter, cubed (1 stick) 4 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. 4. Add the sausages, potatoes, cabbage, onion, and tomatoes to a large bowl. Mix until combined. 5. Take 8 pieces of heavy-duty foil, each measuring 12 inches, and evenly divide the sausage mixture between them. Add a cube of butter over each packet, then tent-fold the packets. 6. Place the packets over the campfire grate or grill. Cook for about 20 to 30 minutes or until the sausages are cooked through and the cabbage is soft. 7. When done, take out the packets and open them, carefully letting the steam out, then serve. Nutrition per serving Calories 447, fat 26 g, carbs 24 g, Protein 27 g, sodium 916 mg

Cajun Sausages and Peppers Rice Serves 2 Ingredients 1 (6 ounce) can tomatoes with green chilies 1 (6 ounce) can low-sodium vegetable stock 6 ounces instant white rice 2 andouille sausages, sliced into ½ inch slices 1 red bell pepper, cored and sliced 1 green bell pepper, cored and sliced 1 large red onion, cut into wedges 2 tablespoons olive oil 1 tablespoon Cajun seasoning or to taste 3 garlic cloves, minced Salt and black pepper, to taste 2 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to high heat. 3. Grease the top layer of each foil packet with cooking spray. 4. Add the tomatoes with green chilies, vegetable stock, and rice to a large bowl. 5. In a separate bowl, mix the sausages, bell peppers, olive oil, onion, Cajun seasoning, and garlic. Season with salt and pepper to taste. 6. Cut about 4 sheets of heavy-duty foil, each measuring about 12-inches long. 7. Evenly divide the rice mixture and sausage mixture between each foil sheet. 8. Tent-fold the edges of the foil to make a sealed packet, then place it over the campfire grate or grill. Cook for about 20-25 minutes. 9. Check for doneness, adding more cooking time if needed. Then, serve warm.

Nutrition per serving Calories 464, fat 23 g, carbohydrate: 43 g, Protein 22 g, sodium 797 mg

BBQ Hot Dog and Potatoes Serves 4 Ingredients 20 ounces red potatoes, cut into wedges and refrigerated 4 hot dogs, each sliced into 4 pieces 1 yellow onion, sliced into wedges 8 tablespoons shredded cheddar cheese ½ cup BBQ sauce Vegetable oil, as needed 4 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. 4. In a large bowl, mix the potatoes, hot dogs, and onion with the BBQ sauce. 5. Evenly arrange the potato mixture in the middle of each packet. Sprinkle with the cheddar cheese. 6. Tent-fold each foil packet and place it on the campfire grate or grill. Cook for about 10 to 15 minutes or until potatoes are tender. Nutrition per serving Calories 480, fat 30 g, carbs 32 g, Protein 20 g, sodium 1002 mg.

Sausages, Mushrooms, and Green Beans Serves 4 Ingredients 4 smoked pork sausages, sliced 2-3 handfuls green beans, trimmed and sliced 4-8 cremini mushrooms, sliced ½ red onion, chopped ¼ cup olive oil 1 tablespoon dried Italian seasoning 1-2 teaspoons garlic powder Salt and black pepper, to taste 4 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium-high heat. 3. Grease the top layer of each foil packet with cooking spray. Set aside. 4. In a large bowl, mix the sausages, green beans, mushrooms, onion, olive oil, Italian seasoning, and garlic powder. Season with salt and pepper to taste. 5. Prepare 4 double layers of heavy-duty foil, each measuring about 12-14 inches in length. Evenly divide the sausage mixture between the 4 packets. 6. Tent-fold the packets and seal each. 7. Place the packets on the campfire rack or grill. Cook for about 15 minutes or until they reach desired doneness. Turn the packets over every 5 minutes. 8. When done, take them out and serve warm. Nutrition per serving Calories 419, fat 26 g, carbs 18 g, Protein 28 g, sodium 706 mg

Sausage Pierogi Serves 4 Ingredients ½ yellow onion, sliced thin 4 Italian sausages, hot or mild, sliced 1 (16-ounce) package frozen potato and cheese pierogies, thawed 2 tablespoons garlic butter, diced 2 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. Set aside. 4. Arrange the onion slice evenly on the bottom of each foil packet. 5. Arrange the sausage slices over the onions and place the perogies over the sausages. Add evenly garlic butter to each perogy. 6. Tent-fold the packets and fold the edges to seal. 7. Place the packets over the campfire grate or barbecue grill. Cook for about 20 minutes or until sausages is cooked through. 8. When done, take the packet off the heat source and let it cool for 3 to 5 minutes before serving. Nutrition per serving Calories 465, fat 27 g, carbs 37 g, Protein 18 g, sodium 816 mg

Cheesy Hot Dog Wrapped in Dough Serves 4 Ingredients 8 hot dogs 4 string cheese sticks, cut into thin strips 1 (13.8-ounce) can pizza dough, cut into 1-inch-wide strips 2 teaspoons Italian seasoning, or as needed Ketchup and mustard, for serving 8 wooden skewers 8 (12-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. Set aside. 4. Place each hot dog on a wooden skewer and score it spirally along a diagonal from the top. Then, roll the hot dog on the cutting board until it reaches the bottom. 5. Take the string cheese and fill the groves with it. 6. Arrange the pizza dough on a flat surface, and sprinkle with the Italian seasoning. Press softly until the Italian seasoning sticks to the dough. 7. Wrap the dough around each hot dog from top to bottom, making sure to not leave any place for the cheese to leak. 8. Place 1 hot dog on a foil packet and remove the skewer gently. Repeat for each hot dog. 9. Tent-fold the packets. 10. Once all the hot dogs have been wrapped, place them on the barbecue grill or campfire rack and let them cook for 20 minutes, flipping over once halfway through. 11. When done, remove the hot dogs from the foil and serve with a side of ketchup and mustard. Nutrition per serving

Calories 284, fat 8 g, carbs 6 g, Protein 13 g, sodium 590 mg

FISH AND SEAFOOD Fish with Wine and Garlic Sauce Serves 2 Ingredients 2 white fish fillets Salt and black pepper, to taste 1 tablespoon unsalted butter 2 cloves garlic, minced 2 fresh basil leaves, chopped 2 small tomatoes, diced ½ cup dry white wine 2 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. 4. Place each fish fillet in the middle of each foil packet. 5. Turn each foil packet’s edges over to form the shape of a bowl, then pour the wine into each of them. 6. Season the fillets with salt and pepper. Then, evenly divide the butter, garlic, basil, and tomatoes between the packets. 7. Close the packet by folding the edges. Then, place it on the campfire rack or grill and cook for about 10 minutes or until the fish is cooked through. 8. Serve warm. Nutrition per serving Calories 386, fat 17 g, carbs 6 g, Protein 38 g, sodium 149 mg

Capers Potato Salmon Serves 2 Ingredients 10-12 baby potatoes, halved or quartered 1 tablespoon olive oil, divided ½ teaspoon dried oregano, divided Salt and black pepper, to taste 2 (6-ounce) salmon fillets 1 teaspoon balsamic vinegar 1 cup grape tomatoes, halved 6 small fresh mozzarella balls, halved 2 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium-high. 3. Grease the top layer of each foil packet with cooking spray. Set aside. 4. Place the potatoes in a bowl. Toss with 2 teaspoons of olive oil, and ¼ teaspoon of oregano, and season with salt and pepper to taste. 5. Divide the potatoes between the 2 packets, then tent-fold each. 6. Place the packets on the campfire grate or barbecue grill and cook for 15 to 20 minutes or until tender. 7. Meanwhile, add the remaining olive oil, balsamic vinegar, ¼ teaspoon oregano, and ¼ teaspoon salt to a large bowl and mix until combined. Place the salmon fillets in the marinade and coat well. 8. Take the packets off the heat source and open them carefully. To each packet, divide the salmon along with the tomatoes, then close the packets tightly. 9. Place the packet back on the heat source and cook for 5-6 minutes or until the salmon is halfway cooked. 10. Take the packets off the heat source again and add the mozzarella balls on top of the salmon and close the packet again, placing it on the heat source and let cook until the cheese is melted about 5 minutes.

11. Serve warm. Nutrition per serving Calories 644, fat 41 g, carbs 17 g, Protein 30 g, sodium 264 mg

Mediterranean Zucchini and Tilapia Fillets Serves 4 Ingredients 1 medium-sized yellow onion, halved and thinly sliced 2 small zucchinis, thinly sliced 1 bell pepper, trimmed and diced 1-2 cloves garlic, minced 1 (14.5-ounce) can Italian-seasoned diced tomatoes 4 (6-ounce each) tilapia fish fillets or other white fish Olive oil, as needed Salt and black pepper, to taste 4 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. Set aside. 4. Mix the garlic with the tomatoes. 5. Divide the onion, zucchini, and bell peppers and arrange them in the middle of each foil packet. 6. Over each packet, pour ¼ cup of the tomato mixture and place the fish fillet on top. Drizzle some olive oil on each tilapia fillet and season to taste with salt and pepper. 7. Add 1 tablespoon more of the tomato mixture over each fillet. 8. Tent-fold each packet and place it on the campfire grate or grill for 18 to 22 minutes or until each fillet is cooked through and flakey. 9. When done, take the packets off the heat source, carefully open each, and serve. Nutrition per serving Calories 278, fat 15 g, carbs 10 g, Protein 18 g, sodium 531 mg

Red Salmon with Baby Potatoes and Tomatoes Serves 2 Ingredients 1 teaspoon dried thyme Salt and black pepper, to taste 3 tablespoons unsalted butter 1 (7.5-ounce) can red salmon, drained 8 baby potatoes, washed and halved 2 Roma tomatoes, seeded and sliced Vegetable oil, as needed 2 (16-inch long) triple-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. Set aside. 4. Add the canned salmon to a bowl with butter, pepper, salt, and thyme. Mix until combined. 5. Divide evenly and arrange the baby potatoes in a single layer in the middle of each foil packet. Season with salt and pepper to taste. 6. Top the potatoes evenly with the salmon, then arrange the sliced tomato over the salmon. 7. Flat fold the packet and place it on the campfire grate or barbecue grill with the potatoes facing down. Cook for at least 10-15 minutes or until potatoes are tender. 8. When done, take the packet out and serve. Nutrition per serving Calories 329, fat 21 g, carbs 24 g, Protein 11 g, sodium 648 mg

Orange-Thyme Grilled Shrimp Serves 4 Ingredients 2 pounds large shrimp, cleaned, peeled, and deveined 1 cup fresh orange juice 1-½ teaspoons orange zest 2-3 garlic cloves, minced ¼ cup olive oil 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Salt and black pepper, to taste 4 (14-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. Set aside. 4. In a bowl, combine the garlic, oil, thyme, shrimp, orange juice, and orange zest. Season with salt and black pepper. 5. Evenly divide the shrimp mixture between the foil packets and place them in the center. 6. Flat fold the foil packets and seal them tightly. 7. Place the foil packets on the campfire grate or barbecue grill. Cook for 8-10 minutes or until the shrimp is cooked through and pink. 8. Serve warm. Nutrition per serving Calories 334, fat 21 g, carbs 13 g, Protein 23 g, sodium 369 mg.

SIDES AND SNACKS Garlic Potato Wedges Serves 4-6 Ingredients 4 large russet potatoes, cut into wedges 3 tablespoons olive oil 2-3 garlic cloves, minced, or to taste Salt and black pepper, to taste 4 tablespoons grated parmesan cheese Paprika 2 (18-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium-high heat. 3. Spray the top layer sheet of each packet with cooking spray. 4. Place the potato wedges in a large bowl along with the garlic, and parmesan. Season with salt and pepper to taste. Divide the potatoes evenly between the 2 foil packets. 5. Arrange the foil packets on the campfire grate or barbecue grill. Cook for 20-22 minutes or until potatoes are tender. 6. Open the packets and sprinkle with the parmesan cheese. Close the packets again. 7. Once the cheese melts, season the potatoes with paprika to taste and serve. Nutrition per serving Calories 215, fat 8 g, carbs 29 g, Protein 6 g, sodium 230 mg

Pork Cheesy Nachos Serves 4-6 Ingredients 2 tablespoons olive oil ⅓ cup diced red onion 1 pound ground pork 1 teaspoon chili powder ½ teaspoon cumin ½ teaspoon dried oregano Kosher salt, to taste Juice from ½ lime 16 ounces tortilla chips 2 cups shredded nacho-blend cheese Ingredients for toppings (optional) Salsa of choice Sour cream Diced black olives 4 (16-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. Set aside. 4. Add the oil to a skillet or on top of the grill. 5. Sauté the onions for 4 minutes, then add the ground pork. 6. Brown the meat, then add the cumin, oregano, salt, and chili powder. Stir to combine. 7. Drizzle with the lime juice. 8. Distribute the tortilla chips evenly onto each prepared foil sheet. Add the cooked meat evenly to each sheet. 9. Flat fold the packets and place them onto the grill. Grill for 10-12 minutes, flipping halfway through.

10. Once done, open the packets, evenly sprinkle with the cheese, close the packets again and let the cheese melt for a few minutes. 11. Serve with favorite toppings. Nutrition per serving Calories 625, fat 37 g, carbs 27 g, Protein 34 g, sodium 1056 mg

Hot Ham and Cheese Croissants Serves 4 Ingredients Honey Dijon sauce 4 tablespoons Dijon mustard 2 tablespoons honey 1 tablespoon brown sugar, packed For the croissants 4 croissants, split 4 slices Swiss cheese 12 thin slices Black Forest deli ham 4 triple-layer (16-inch) long heavy-duty foil sheets Cooking spray Directions 1. Packet folding style: Flat. 2. To make the honey Dijon sauce at home, combine the honey, mustard, and brown sugar in a bowl. Store in an airtight jar before bringing to the campsite. 3. Before cooking, spread the honey mixture on each side of the croissants. 4. Prepare the campfire or preheat the barbecue grill to medium heat. 5. Layer the first croissant half with 3 slices of ham and top with a Swiss cheese slice. Top with the remaining croissant half. 6. Wrap each croissant in a triple layer of heavy-duty foil. 7. Arrange the foil packets on the campfire rack or barbecue grill. Cook for 10 minutes, turning once halfway through or until warm through and cheese is melted. 8. Serve warm. Nutrition per serving Calories 349, fat 21 g, carbs 25 g, Protein 15 g, sodium 849 mg

Prep tip: prepare the honey Dijon spread at one and place it in an airtight container in the cooler to be used at the campsite.

Zucchini with Lemon, Basil, and Feta Serves 2 Ingredients 1 large zucchini, trimmed and sliced 2 tablespoons feta cheese, crumbled 1-2 tablespoons freshly chopped basil ½ teaspoon garlic powder Paprika to taste Crushed red pepper flakes to taste 1-2 teaspoons lemon juice Olive oil, as needed Salt and black pepper, to taste 1 (24-inch long) double-layer heavy-duty foil sheets Cooking spray, as needed Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. Set aside. 4. In a bowl, combine the garlic powder, paprika, feta, basil, and red pepper flakes. 5. Divide evenly and arrange the zucchini in the middle of the foil packet. Drizzle with lemon juice and olive oil. 6. Sprinkle the feta cheese over the zucchini. Tent-fold the foil packet. 7. Cook for 15-18 minutes, or until cooked through. Serve warm. Nutrition per serving Calories 104, fat 3 g, carbs 16 g, Protein 3 g, sodium 799 mg.

Broccoli and Potatoes in Foil Serves 4 Ingredients 3 tablespoons olive oil 3 garlic cloves, minced 1 tablespoon dried Italian seasoning 1 teaspoon onion powder Salt and black pepper, to taste 1 broccoli head, cut into florets 1 ½ pounds baby potatoes, halved ¼ cup parmesan, grated 4 double-layer (14-inch) long heavy-duty foil sheets Cooking spray Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. Set aside. 4. In a bowl, combine the Italian seasoning, olive oil, salt, pepper, garlic, and onion powder. Add broccoli and potatoes. Stir to coat well. 5. Divide evenly the broccoli and potatoes mixture between the packets and place them in the center of the foil packet. 6. Tent-fold the foil packet and seal it. 7. Place the foil packet on the campfire grate or grill and cook for 20 minutes. 8. Once done, open the packet, garnish with parmesan, then serve. Nutrition per serving Calories 233, fat 10 g, carbs 26 g, Protein 9 g, sodium 391 mg.

Sriracha Honey Wings Serves 2 Ingredients 1 tablespoon Sriracha sauce ½ tablespoon honey ½ tablespoon soy sauce ½ tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon sesame seeds 10-12 split chicken wings 2 double-layer (16-inch) long heavy-duty foil sheets Cooking spray Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. In a large plastic resealable bag such as Ziplock, combine all the ingredients inside EXCEPT chicken. 4. Now, add the chicken wings to the bag and let it marinate for 30 minutes. 5. Grease the top layer of each foil packet with cooking spray. Set aside. 6. Take the wings out of the bag and arrange them on the 2 foil packets, and seal tightly. 7. Place the foil packets on the campfire rack or barbecue grill and cook for 20-25 minutes or until the chicken’s internal temperature reaches 165ºF (74ºC) on an instant-read thermometer. Flip over after 10 minutes. 8. Serve warm. Nutrition per serving Calories 416, fat 28 g, carbs 7 g, Protein 24 g, sodium 607 mg.

Ranch Cheesy Potato Foil Packs Serves 4 Ingredients 1½ pounds red potatoes, cubed 2 tablespoons olive oil 3 tablespoons ranch seasoning mix Salt and black pepper to taste 1-1½ cups shredded Monterey Jack cheese 1 double-layer (24-inch) long heavy-duty foil sheets Cooking spray Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. Set aside. 4. Toss the potatoes with the olive oil in a medium bowl. 5. Add the salt, pepper, and ranch seasoning, and stir to coat well. 6. Arrange the potatoes in the center of the foil packet. and tent-foil the packet. 7. Place the foil packet onto the campfire grate or barbecue grill. Cook for 20 minutes, flipping halfway through. 8. Open the foil, sprinkle the cheddar cheese over the potatoes, and cook for 4-5 more minutes or until the cheese is melted. 9. Serve warm. Nutrition per serving Calories 348, fat 7 g, carbs 32 g, Protein 4 g, sodium 642 mg

DESSERTS Campfire S’mores Peanut Butter Nachos Serves 4 Ingredients 2 cups graham crackers, broken into pieces 1 cup miniature marshmallows 2 cup fudge brownie, crumbled 1½ cups milk chocolate chips 1 cup smooth peanut butter Whipped cream or topping, for serving 1 double-layer (24-inch) long heavy-duty foil sheets Cooking spray Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the grill to medium heat. 3. Grease the top layer of the foil packet with cooking spray. Set aside. 4. Add the graham crackers, marshmallows, crumbled brownie, and chocolate chips to a large bowl and stir to combine. 5. Lay the graham cracker mixture in the center of the foil packet. Spoon a few dollops of peanut butter on top, then fold the packet tent-style. 6. Transfer the packet to the campfire grate or barbecue grill and cook for 5-7 minutes, moving the packet around the heat source for even cooking. 7. When done, take the packet out and open it carefully. Serve with a dollop of whipped topping if desired. Nutrition per serving Calories 545, fat 22 g, carbs 80 g, Protein 8 g, sodium 132 mg

Upside-Down Peach Cake Serves 4 Ingredients 4 ripe peaches, peeled, cored, and sliced 1 pound cake, cubed 2 tablespoons unsalted butter 3 tablespoons brown sugar Canned whipped cream, as needed Cinnamon, to taste 4 double-layer (24-inch) long heavy-duty foil sheets Cooking spray Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of each foil packet with cooking spray. Set aside. 4. Divide evenly the peach slices between the foil packets in the center. arranging half of the peaches in the center of the sheet. 5. Place the cubed pound cake on top of the peaches. Then, add the butter and brown sugar on top of the cake. Season with the ground cinnamon to taste. 6. Fold the edges of the foil tent-style. 7. Place the packet on the campfire rack or grill. Cook for 15 minutes or until the butter and brown sugar have melted. 8. When done, take the packet off the heat source and serve with some canned whipped cream and a sprinkle of cinnamon. Nutrition per serving Calories 292, fat 11 g, carbs 47 g, Protein 2 g, sodium 201 mg

Blueberry-Cinnamon Bread Pudding Serves 4-6 Ingredients 1 pound cinnamon raisin bread, cubed 6 large eggs 1 cup 2% milk 2 tablespoons maple syrup, more for serving 1 teaspoon pure vanilla extract ½ cup pecans, toasted and chopped 1 pound blueberries, divided Vegetable oil, as needed 1 double-layer (24-inch) long heavy-duty foil sheets Cooking spray Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of the foil packet with cooking spray. Set aside. 4. the center of the foil packet. Fold the sides of the foil up, making sure not to close it completely and leaving some space. 5. In a large bowl, crack and whisk the eggs with milk, maple syrup, and vanilla extract. Whisk until smooth and well combined. Add the raisin bread and half of the blueberries. Stir to coat well. 6. Once properly mixed, pour the mixture into the center of the foil packet. Then, sprinkle the pecans and remaining blueberries over it. 7. Fold the edges of the foil to create a tent, completely seal the packet, and place the packet on the campfire rack or barbecue grill. 8. Cook for 30 to 40 minutes or until cooked through. 9. When done, take the packet out and let it rest for 10 minutes before serving with maple syrup. Nutrition per serving Calories 489, fat 21 g, carbs 60 g, Protein 12 g, sodium 361 mg.

Pineapple Hobo Pack Serves 8 Ingredients 1 fresh pineapple, peeled, cored, and coarsely chopped 4 tablespoons brown sugar, divided, more if needed 4 teaspoons crystallized ginger, chopped, divided 1 cup raspberries and/or blueberries 4 double-layer (16-inch) long heavy-duty foil sheets Cooking spray Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Grease the top layer of the foil packets with cooking spray. Set aside. 4. Divide and arrange the pineapple chunks evenly in the center of the foil packets. Sprinkle evenly with the brown sugar and crystallized ginger. 5. Fold all the edges to seal the packet tent-style. 6. Place the packet on the grill or campfire rack for 10 minutes, occasionally turning over the packets. 7. When done, transfer the ingredients in the packet into the bowl and mix it with berries. 8. Serve more sugar if desired. Nutrition per serving Calories 195, fat 1 g, carbs 49 g, Protein 2 g, sodium 6 mg

Maple Monkey Bread Serves 4-6 Ingredients 2 tablespoons sugar 2 tablespoons maple syrup 1 teaspoon ground cinnamon 1 (16.3-ounce) can biscuits, each cut into 4 pieces ¼ cup unsalted butter, chilled, cubed, and divided ¼ cup brown sugar, divided 2 double-layer (16-inch) long heavy-duty foil sheets Cooking spray Directions 1. Packet folding style: Tent. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Mix the sugar, maple syrup, and cinnamon in a medium bowl. Add each biscuit piece to the sugar and cinnamon mixture and coat well. 4. Generously grease the top layer of each foil packet with cooking spray. 5. In a small bowl, mix the butter and brown sugar. Set aside 6. Divide the coated biscuit pieces evenly between the packets. Sprinkle evenly the butter and brown sugar over them. 7. Tent-fold each packet, sealing the edges tightly. Place the packets on the campfire grate or barbecue grill and cook for 18-20 minutes or until the biscuits are fully cooked. 8. Serve warm. Nutrition per serving Calories 489, fat 26 g, carbs 65 g, Protein 1 g, sodium 397 mg.

3-Ingredient Chocolate Cherry Brownie Cake Serves 4-8 Ingredients 1 (21-ounce) can cherry pie filling 1 (17.8-ounce) box chocolate brownie mix Cooking spray, as needed 4 double-layer (16-inch) long heavy-duty foil sheets Cooking spray Directions 1. Packet folding style: Flat. 2. Prepare the campfire or preheat the barbecue grill to medium heat. 3. Generously grease the top layer of each foil packet with cooking spray. Set aside. 4. Combine the brownie mix with the pie filling in a large bowl. 5. Scoop ¼ of this mixture onto the center of each foil packet. 6. Fold the packets tightly around the cake tent-style. Turn them over a few times to evenly combine the mixture. 7. Place the foil packet onto the campfire grate or barbecue grill and cook for 20-25 minutes, turning every 4-5 minutes. 8. Check for doneness and add more cooking time if needed. Let cool a few minutes before serving. Nutrition per serving Calories 369, fat 10 g, carbs 56 g, Protein 3 g, sodium 554 mg

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ALSO BY LOUISE DAVIDSON Here are some of Louise Davidson’s other cookbooks. You can click on the covers to look at any of them.

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APPENDIX Internal Temperature Cooking Charts Beef, Lamb, Roasts, Pork, Veal, Ham Rare Medium Rare Medium Medium Well Well Done

120 – 130ºF (49 – 54ºC) 130 – 135ºF (54 – 57ºC) 135 – 145ºF (57 – 63ºC) 145 – 155ºF (64 – 68ºC) 155ºF and greater (68ºC)

Pork, ribs Fully Cooked

190 – 205ºF (88 – 96ºC)

Poultry Fully Cooked

At least 165ºF (74ºC)

Fish Fully Cooked

At least 130ºF (54ºC)

Barbecue Grilling Times BEEF

Size

Grilling Time

Internal Temperature in °F (Fahrenheit)

Steaks

3/4” thick

3 to 4 min/side 4 to 5 min/side

Medium rare 145

Kabobs Hamburger patties Roast, rolled rump (indirect heat) Sirloin tip (indirect heat)

1 inch cubes ½” thick 4 to 6 lbs.

3 to 4 min/side 3 min/side 18 to 22 min/lb.

Medium 160 145 to 160 160 145 to 160

3 ½ to 4 lbs. cut in 1 rib portions Half, 2 to 3 lbs. Whole, 4 to 6 lbs.

20 to 25 min/lb. 10 min/side

160

Ribs, Back Tenderloin

10 to 12 min/side 12 to 15 min/side

Medium rare 145 Medium 160

PORK

Size

Grilling Time

Internal Temperature in °F (Fahrenheit)

Chops, bone in or boneless

3/4" thick 1 ½" thick

3 to 4 min/side 7 to 8 min/side

145

Tenderloin

½ to 1 ½ lbs. 2 to 4 lbs. ½" thick

15 to 25 min. total

145

1 ½ to 2 hrs. 4 to 5 min/side

145 145

Ribs (indirect heat) Patties, ground

HAM

Size

Grilling Time

Internal Temperature in °F (Fahrenheit)

Fully cooked (indirect heat) Cook before eating (indirect heat)

any size

8 to 10 min/lb.

140

Whole, 10 to 14 lbs. Half, 5 to 7 lbs. Portion, 3 to 4 lbs.

10 to 15 min/lb.

160

12 to 18 min/lb. 30 to 35 min/lb.

LAMB

Size

Grilling Time

Internal Temperature in °F (Fahrenheit)

Chops, shoulder, loin, or rib Steaks, sirloin, or leg Kabobs Patties, ground

1" thick

5 min/side

145 to 160

1" thick 1" cubes 4 oz., ½" thick 4 to 7 lbs.

5 min/side 4 min/side 3 min/side

145 to 160 145 to 160 160

40 to 50 min. total

145 to 160

Leg, butterflied

VEAL

Size

Grilling Time

Internal Temperature in °F (Fahrenheit)

Chops, steaks Roast, boneless (indirect heat)

1" thick 2 to 3 lbs.

5 to 7 min/side 18 to 20 min/lb.

145 to 160 145 to 160

CHICKEN

Size

Grilling Time

Whole (indirect heat), not stuffed

3 to 4 lbs. 5 to 7 lbs. 4 to 8 lbs.

60 to 75 min. 165 to 180 as measured in the thigh 18 to 25 min. lb. 15 to 20 min/lb.

Cornish hens Breast halves, bone in boneless

Other parts: Legs or thighs Drumsticks Wings,

18 to 24 oz. 6 to 8 oz. each 4 oz. each

4 to 8 oz. 4 oz. 2 to 3 oz.

Internal Temperature in °F (Fahrenheit)

45 to 55 min. 10 to 15 min/side 7 to 8 min./side – 10 to 15 min/side 8 to 12 min/side 8 to 12 min/side

165 to 170

165 to 180

TURKEY

Size

Grilling Time

Internal Temperature in °F (Fahrenheit)

Whole turkey (indirect heat)

8 to 12 lbs. 12 to 16 lbs. 16 to 24 lbs.

2 to 3 hrs.

165 to 180 as measured in the thigh

Breast, bone in boneless

4 to 7 lbs. 2 3/4 to 3 ½ lbs.

1 to 1 3/4 hrs. 12 to 15 min/side

165 to 170

Thighs, drumsticks (indirect heat) Direct heat (precook 1 hr.)

8 to 16 oz.

1 ½ to 2 hrs. 8 to 10 min/side

165 to 180

Boneless turkey roll (indirect heat)

2 to 5 lbs. 5 to 10 lbs.

1 ½ to 2 hrs. 2 to 3 ½ hrs.

165 to 175

3 to 4 hrs. 4 to 5 hrs.

Tips For Successful and Safe Barbecuing To make sure that harmful bacteria, sometimes present in uncooked meat and poultry, are destroyed during the cooking process, you must make sure that the internal temperature is high enough for safe consumption. Always use a meat thermometer inserted in the thickest part without touching any bones. Research from the U.S. Department of Agriculture (USDA) states that the color of the meat is not a dependable indicator that meat or poultry has reached a temperature high enough to destroy harmful bacteria that may be present. Follow this chart for approximate cooking times, Outdoor grills can vary in heat. Use barbecue sauce during the last 15 to 30 minutes of grilling to prevent excess browning or burning resulting from the sugars of the sauce. USDA recommends cooking pork, beef, veal, lamb chops, ribs, and steaks until it reaches a minimum internal temperature of 145ºF and then let rest at least 3 minutes before slicing or consuming. Although it is safe to eat poultry with an internal temperature of 165°F, the flavors, and the texture are best when the internal temperature reaches 170°F to 180°F Source: Food Safety and Inspection Service, USDA

Cooking Conversion Charts 1. Measuring Equivalent Chart Type Weight

Imperial 1 dry ounce 1 pound Volume 1 teaspoon 1 dessert spoon 1 tablespoon 1 Australian tablespoon 1 fluid ounce 1 cup 1 cup 1 pint 1 quart 1 gallon Length 1 inch * Numbers are rounded to the closest equivalent

Imperial

Metric 28g 16 dry ounces 0.45 kg 5 ml 2 teaspoons 10 ml 3 teaspoons 15 ml 4 teaspoons 20 ml 2 tablespoons 30 ml 16 tablespoons 240 ml 8 fluid ounces 240 ml 2 cups 470 ml 2 pints 0.95 l 4 quarts 3.8 l 2.54 cm

2. Oven Temperature Equivalent Chart Fahrenheit (°F) 220 225 250 275 300 325 350 375 400 425 450 475 500

Celsius (°C) 100 110 120 140 150 160 180 190 200 220 230 250 260

Gas Mark

1/4 ½ 1 2 3 4 5 6 7 8 9

* Celsius (°C) = T (°F)-32] * 5/9 ** Fahrenheit (°F) = T (°C) * 9/5 + 32 *** Numbers are rounded to the closest equivalent