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Tin Foil Recipes - Dinners

Guest Author - T. Lynn Adams

Here are some of the tin foil dinner recipes we tried, along with how tips on what we did and how well my family enjoyed them.

All recipes are for one packet, or one person.


Cajun Beans and Rice
(This super simple version was an instant tie with Chicken Stir-fry for the favorite.)
1 c. canned chili beans
1/4 c. salsa
1 polish dog, smoked sausage or other similar meat
1 c. cooked rice (leftover rice works great)

Mix chili beans and salsa together. Slice the polish dog and mix it with the beans. Spray a piece of foil. Place cooked rice in center of foil. Press a small nest into rice. Add bean mixture. Seal and cook.

We cooked this dinner for 10 minutes per side. Total cooking time: 20 minutes.

Chicken Stir-Fry
(While it ‘officially’ tied with Cajun Beans and Rice for first place, the positive reactions to this meal clearly nudged it into the lead as our family’s favorite tin foil dinner. My daughter has already put in her request to have this for the Mommy-Daughter overnight camp our branch is planning.)

½ chicken breast, cut into bite-sized pieces
1/4 c. soy sauce
1/4 c. water
1 T. sugar
1/8 tsp. black pepper
1/8 tsp. garlic powder
1/3 c. cooked spaghetti noodles (we used leftovers)
2 c. mixed vegetables (we used 1 ½ c. frozen stir-fry vegetables and add ½ c. of leftover peas)

Place the chicken breast in a bowl. Mix soy sauce, water, sugar, black pepper and garlic powder together. Pour half of this marinade over the chicken. Let marinade (we only let it marinade for 10 minutes). Slightly stir-fry the chicken until just white and still lightly pink on the inside. Spray a piece of foil. Place semi-cooked chicken in center. Top with noodles and vegetables. Seal all but one side of the packet. Pour remaining marinade inside and seal tight. (If you have to transport this meal very far, place it inside a resealable plastic bag. Remove from the plastic bag just before cooking. We cooked this dinner inside a tin foil bowl to catch the leaking marinade.)

We cook this dinner for 15 minutes on the first side, turn and cook 10 more minutes. Total cooking time: 25 minutes. Because we still had some leftover rice, we added some after the meal was cooked.


½ of a chicken breast, cut into thin strips
2 T. fajita mix
2 T. butter
1/4 c. sliced onions
½ c. frozen sliced peppers (red, yellow and green)
1/4 c. water
2 tortillas, grated cheese, shredded lettuce, tomatoes

Toss the chicken breast with the fajita mix and lightly cook the chicken until just white on the outside and still slightly pink on the inside. Spray a piece of foil. Put butter in center of foil and place chicken on top. Top with onions and peppers. Seal all but one side of the packet. Pour in 1/4 c. water. Seal well.

Cook 10 minutes per side. Total cooking time: 20 minutes.

Serve on tortillas with toppings.

(Since this is a family favorite, we made two packages of this tin foil version and both were a hit. This recipe is for one packet.)

½ chicken breast, cut into bite-sized pieces
1 c. cooked rice
2/3 c. cream of chicken soup (see instructions)
1/4 c. sliced olives
Chinese noodles, grated cheese, diced tomatoes, etc.

Slightly cook the chicken until just white on the outside and lightly pink on the inside. Make a can of cream of chicken soup with only half a can of milk or liquid. Spray a piece of foil. Place the chicken in the center. Top with cooked rice. Form a well in the rice. Spoon on 2/3 c. of prepared cream of chicken soup. Top with olives. Seal well.

We cooked this for 15 minutes on the first side, 10 minutes on the second side but it was starting to overcook on the bottom. Total cooking time: 25 minutes.

Open and top with Chinese noodles, grated cheese, diced tomatoes, etc.

(I liked this one because we made it entirely with leftovers and it was one of the more popular meals. So check that refrigerator and put something simple together!)
1 c. cooked rice
2/3 c. stroganoff meat and gravy
1 T. butter

Spray a piece of foil. Place the rice on the foil and create a small nest or well in the rice. Pour on the gravy. Top with butter. Seal and cook.

Since it was made with leftovers, we merely heated it, 10 minutes on the first side, 5 minutes on the second side.


For more ideas, check out "Roughing It Easy at Girls Camp" by Dian Thomas. Terrie Lynn Bittner wrote a review of Thomas' book that's still available on this site. Read what she said under the "Reviews" subject on the LDS Families' home page. You'll find it under "Books - General". And remember, you don't have to be at girl's camp to benefit from this great book.

Copyright © 2007 Deseret Book
Roughing It Easy at Girls Camp

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Content copyright © 2015 by T. Lynn Adams. All rights reserved.
This content was written by T. Lynn Adams. If you wish to use this content in any manner, you need written permission. Contact Jamie Rose for details.


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