GRILLED HONEY-BARBECUE MEATBALL FOIL PACKS
Make simple foil pouches then pop in frozen meatballs, fresh corn and other veggies, and quick sauce to cook together on the grill.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat grill. Cut four 18x12-inch sheets of heavy-duty foil; spray half of one side of each foil sheet with nonstick cooking spray. In small bowl, combine barbecue sauce and honey; blend well.
- Place 4 meatballs, 2 onion slices, 2 cobs of corn and 1/2 cup sliced potatoes on center of sprayed side of each sheet of foil. Sprinkle with salt and pepper. Spoon 2 1/2 tablespoons sauce mixture onto meatballs and vegetables on each foil sheet.
- Fold foil over meatballs and vegetables so edges meet. Wrap packets securely using double-fold seals, allowing room for heat expansion, then fold again.
- When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until meatballs are thoroughly heated and potatoes are tender, turning several times.
- Cut large X in center of each foil packet; open packets carefully to allow steam to escape.
Nutrition Facts : Calories 660, Carbohydrate 93 g, Cholesterol 125 mg, Fat 2, Fiber 6 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1/4 of Recipe, Sodium 1480 mg, Sugar 29 g
GRILLED HONEY BARBECUE CHICKEN FOIL PACKETS
Grilled Honey Barbecue Chicken Foil Packets are the easiest summer meal with practically no clean-up! The perfectly tender chicken is grilled with fresh summer veggies and coated in a delicious sweet and tangy barbecue sauce.
Provided by Kelly Kwok
Number Of Ingredients 16
Steps:
- Preheat grill to medium-high heat. Cut four 12 x 12 inch squares of heavy duty foil and lay out on a flat surface. Divide the vegetables evenly among the foil packets then nestle one chicken breast in the middle.
- Drizzle the chicken and vegetables with olive oil and season with seasoned salt and pepper to taste.
- In a bowl, whisk together the barbecue sauce, honey, apple cider, paprika and chili powder. Brush sauce on both sides of the chicken - reserving enough for later. Sprinkle with half of the chopped parsley.
- Lift the sides of the foil over the chicken and seal to close off the packets.
- Place foil packets onto grill and grill for 7-8 minutes, then flip over and grill for an additional 7-9 minutes (depending on the thickness of the chicken), or until chicken is cooked through.
- Remove from the grill and carefully open the foil packets. Brush chicken with reserved sauce and top with fresh parsley and serve immediately.
Nutrition Facts : Calories 270 kcal, Carbohydrate 26 g, Protein 26 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 460 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
GRILLED HONEY-BARBECUE PORK FOIL PACKS
Peek into a packet of power-packed pork! You'll find a whole meal with saucy veggies!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
- Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
- Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.
Nutrition Facts : Calories 435, Carbohydrate 72 g, Cholesterol 55 mg, Fiber 5 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 960 mg
HEALTHY GRILLED BBQ MEATLOAF FOIL PACK
What makes this low-fat meatloaf speedier than the typical oven version? The reflective surface of the foil packet, which traps and intensifies the heat like a mini silver oven. Plus the loaf is slightly thinner, so it cooks more quickly while maintaining a flavorful char on the surface.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium-high heat.
- Stir together the milk, egg, breadcrumbs, Worcestershire sauce and 1 tablespoon of the barbecue sauce in a medium bowl.
- Finely chop the spinach, scallion and garlic together on a cutting board. Transfer to the bowl, along with the ground beef and turkey, 1 teaspoon salt and several grinds of black pepper. Gently combine the mixture well with your hands.
- Coat a 20-inch piece of heavy duty aluminum foil all over with cooking spray. Pile the meatloaf mixture onto the foil just off the center and form into a 9-by-5-inch loaf that's about 1-inch thick. Fold the long half of the foil over the meatloaf, lining up the edges, and crimp and fold tightly to make a sealed packet.
- Put the packet on the grill, close the grill lid and cook for 10 minutes. Turn the packet over using 2 large metal spatulas; cover and grill 10 minutes more. Remove and let rest for 5 minutes. Carefully open the packet (hot steam will escape). The meatloaf should have some grill marks and an internal temperature of 165 degrees F. Brush the top and sides of the loaf with the remaining 3 tablespoons barbecue sauce. Cut into slices and serve.
Nutrition Facts : Calories 290 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 770 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 35 grams, Sugar 6 grams
GRILLED CHICKEN AND POTATO FOIL PACKS
Moist, flavorful chicken with potatoes, onions, bell peppers, and mushrooms cooked on the grill in foil packs, makes clean-up a breeze!
Provided by alaskaninthesouth
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat.
- Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.
- Lay out 4 12x12 inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.
- Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).
Nutrition Facts : Calories 719.7 calories, Carbohydrate 79 g, Cholesterol 64.6 mg, Fat 30.7 g, Fiber 11.7 g, Protein 34.5 g, SaturatedFat 5.2 g, Sodium 378.6 mg, Sugar 9.4 g
50 THINGS TO GRILL IN A FOIL PACKET RECIPE - (4.5/5)
Provided by bns0607
Number Of Ingredients 2
Steps:
- How to make a foil packet: Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.) Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.) 1. Jalapeno Poppers: Remove the stems from 8 jalapenos; scrape out the seeds and stuff with muenster cheese. Toss with olive oil, salt and 1/4 teaspoon each ground cumin and coriander on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, 10 minutes. 2. Spiced Nuts: Toss 2 cups salted mixed nuts, 1 teaspoon chipotle chile powder, 1/4 teaspoon each ground cumin and pepper, and 1 tablespoon butter on a sheet of foil. Form a packet. Grill over medium heat, turning often, 8 minutes. 3. Tomatillo-Pineapple Salsa: Toss 3/4 pound diced husked tomatillos, 1/2 cup diced pineapple, 1 each minced jalapeno and shallot, and 1 tablespoon olive oil on a sheet of foil. Form a packet. Grill over high heat, 12 minutes. Stir in some chopped cilantro. 4. Jerk Chicken Wings: Toss 6 split chicken wings, 1 tablespoon vegetable oil and 3 tablespoons jerk seasoning on a sheet of foil. Form a packet. Grill over high heat, turning once, 25 minutes. Top with cilantro and serve with lime wedges. 5. Roasted Garlic: Slice the point off 1 head garlic to expose the cloves. Coat with 2 teaspoons olive oil and season with salt and pepper. Seal in a foil packet. Grill over medium-low heat, 45 minutes. 6. Spicy Olives: Toss 1 cup olives, 1/2 teaspoon red pepper flakes and 1 minced garlic clove on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, 15 minutes. 7. Quesadillas: Sprinkle shredded pepper jack cheese on one half of a flour tortilla; top with chopped rotisserie chicken and cilantro and fold in half to close. Repeat to make more; seal in individual foil packets. Grill over medium heat, turning once, 5 minutes. 8. Garlic Shrimp: Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes. 9. Lobster Scampi: Make the butter mixture for Garlic Shrimp (No. 8). Split 4 thawed frozen lobster tails lengthwise; spread the cut sides with the butter. Divide between 2 foil packets. Grill over high heat, turning once, 10 minutes. 10. Mussels: Toss 2 pounds mussels, 1 shaved fennel bulb, 8 halved cherry tomatoes, 1/2 cup white wine, 1/4 cup olive oil, a pinch of red pepper flakes and salt. Divide between 2 foil packets, leaving extra room for the mussels to open. Grill over medium-high heat, 10 minutes. 11. Gnocchi: Spread a 17 ounce package gnocchi in one layer on a sheet of foil. Top with 1 cup tomato sauce and some basil. Form a packet. Grill over high heat, 12 minutes. 12. Paella: Combine 1 cup uncooked Spanish rice mix, 1 1/4 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 2 ounces sliced dried chorizo, 1/4 cup each pimiento-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika in a disposable pie pan. Drizzle with olive oil; sprinkle with pepper. Seal the pan in foil. Grill over medium-high heat, 30 minutes. 13. Portuguese Clambake: Toss 2 pounds small clams, 1/2 pound each sliced small potatoes and linguiça or andouille sausage, 8 small rounds corn on the cob, 2 sliced garlic cloves, 1/2 cup beer and a drizzle of olive oil. Divide among 4 foil packets, leaving extra room for the clams to open. Grill over medium-high heat, 25 minutes. 14. Coconut Shrimp: Toss 1 pound peeled large shrimp, 2 each chopped lemongrass stalks and scallions, 1/3 cup coconut milk and the juice of 1 lime. Divide between 2 foil packets. Grill over medium heat, 10 minutes. Top with chopped cilantro. 15. Lemon-Herb Chicken: Toss 4 skinless, boneless chicken breasts, 1/4 cup chopped mixed herbs and 3 tablespoons each olive oil and lemon juice in a bowl. Divide among 4 foil packets. Grill over medium-high heat, 12 minutes. 16. Meatballs: Mix 1 pound ground beef with 1 egg, 1/4 cup each breadcrumbs and grated parmesan, 1 minced garlic clove and 1/4 teaspoon each salt and pepper in a bowl. Roll into 1 1/2-inch balls. Arrange in a single layer on a sheet of foil; top with 1/2 cup tomato sauce and form a packet. Grill over high heat, 20 minutes. 17. Popcorn: Combine 1 tablespoon vegetable oil and 1/4 cup popcorn kernels in a disposable pie pan. Seal the pan in foil, making a dome shape on top. (Use 2 sheets of foil, if needed, to cover.) Grill over high heat, shaking, until the popping stops, about8 minutes. Season with salt. 18. Asian-Style Ribs: Mix 1/3 cup each hoisin sauce and ketchup, 4 teaspoons Sriracha and 1 1/4 teaspoons each salt, sesame oil and rice vinegar. Coat 2 pounds baby back ribs with the hoisin mixture; place in a single layer on a double sheet of foil and form a packet. Grill over indirect heat, covered, turning occasionally, 1 hour. 19. Glazed Pork: Mix 1/4 cup peach preserves, 1 tablespoon whole-grain mustard and 1/2 teaspoon hot sauce. Season 1 pork tenderloin with salt and pepper and coat with the peach mixture; seal in a foil packet. Grill over high heat, turning, 18 minutes. 20. Zucchini and Tomatoes: Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed garlic cloves, olive oil, basil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, 10 minutes. Top with grated parmesan. 21. Ravioli with Zucchini: Make Zucchini and Tomatoes (No. 20), dividing the ingredients between 2 sheets of foil. Top each with 4 ounces frozen cheese ravioli and form a packet. Grill over medium-high heat, 12 minutes. 22. Chorizo and Peppers: Toss 1/2 cup sliced dried chorizo, 2 sliced bell peppers, 1 sliced onion, 2 tablespoons olive oil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, turning a few times, 10 minutes. 23. S'mores Popcorn: Make Popcorn (No. 17). Toss in a bowl with 2 tablespoons cocoa powder and 1/4 cup each confectioners' sugar, crushed graham crackers and mini marshmallows. 24. Fish Provençal: For each serving, pile 1 halibut fillet, 1/2 cup canned diced tomatoes, some shaved fennel, 2 olives, 1 teaspoon each capers and chopped garlic, and the juice of 1/4 orange on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Top with olive oil and chopped basil. 25. Mexican Fish For each serving, pile 1 tilapia fillet, 1/2 cup fresh salsa, 4 olives, and olive oil and lime juice on a sheet of foil. Form a packet. Grill over high heat, 10 minutes. 26. Mustard-Dill Salmon: For each serving, layer a few lemon slices, 1 salmon fillet and some dill sprigs on a sheet of foil. Sprinkle with brown sugar, salt and ground coriander; spread whole-grain mustard on top. Form a packet. Grill over medium heat, 12 minutes. 27. Succotash: Toss 1 pound thawed frozen lima beans, 2 cups corn, 1 diced red bell pepper, 2 sprigs thyme, 2 tablespoons butter, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Open and stir in 1/4 cup cream. Reseal; grill 10 more minutes. Top with chopped parsley. 28. Pattypan Squash: Toss 1 pound pattypan squash, 1 bunch chopped scallions, olive oil, and salt and pepper on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes. Top with chopped basil. 29. Baby Beets Toss 1 pound halved baby beets with olive oil and salt on a sheet of foil. Form a packet. Grill over medium heat, 30 minutes. Toss with vinegar, mint and feta. 30. Shishito Peppers: Toss 1/2 pound shishito or Padrón peppers, a drizzle of olive oil and 1/4 teaspoon paprika on a sheet of foil. Form a packet. Grill over medium-high heat, 7 minutes. Sprinkle with coarse sea salt. 31. Mexican Corn: Brush 4 ears corn with melted butter and sprinkle with cotija cheese, cayenne and lime juice; seal in individual foil packets. Grill over medium-high heat, turning a few times, 15 minutes. 32. Italian Corn: Make Mexican Corn (No. 31), replacing the cotija cheese with parmesan and the lime juice with lemon juice. 33. Portobello Mushrooms: Toss 4 portobello caps, 4 smashed garlic cloves, 1/4 cup olive oil, 1 teaspoon red pepper flakes, salt and chopped parsley to taste. Divide among 4 foil packets. Grill over medium heat, turning once, 10 minutes. 34. Roasted Broccoli: Toss 1 head broccoli florets, 2 sliced garlic cloves, 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, and salt on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 10 minutes. 35. Cipollini Onions: Toss 1 pound peeled cipollini onions with olive oil, salt and pepper on a sheet of foil. Arrange in a single layer; form a packet. Grill over medium-high heat, turning a few times, 15 minutes. 36. Sesame Bok Choy Toss 1 pound baby bok choy, 1 tablespoon sesame oil and 1 teaspoon each grated ginger and sesame seeds on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes. 37. Spicy Scallions: Toss 2 bunches scallions, olive oil and a pinch of cayenne on a sheet of foil. Form a packet. Grill over medium-high heat, turning a few times, 15 minutes. Serve with lime wedges. 38. Potatoes with Bacon: Toss 1 pound halved baby potatoes, 1 chopped bacon slice and salt on a sheet of foil. Add 2 tablespoons water; form a packet. Grill over medium-high heat, 20 minutes. 39. Salt-Roasted Potatoes: Combine 2 cups kosher salt and 2 sprigs chopped rosemary on a sheet of foil. Bury 1 1/2 pounds baby potatoes in the salt mixture and form a packet. Grill over medium heat, covered, 45 minutes. 40. Spiced Potatoes: Make Salt-Roasted Potatoes (No. 39), replacing the rosemary with 1/4 cup curry powder, Cajun seasoning or Old Bay Seasoning. 41. Potato Gratin: Toss 2 thinly sliced peeled potatoes, 1/4 cup grated parmesan, 2 tablespoons melted butter, and salt and pepper in a bowl. Arrange in 4 to 5 layers on a sheet of nonstick foil. Drizzle with 1/4 cup cream and form a packet. Grill over medium heat, 25 minutes. 42. Cheesy Garlic Bread: Mix 1/2 cup shredded Italian cheese blend, 2 tablespoons softened butter, 1 grated garlic clove and salt. Halve 1 loaf French bread lengthwise and place cut-side up on a sheet of foil. Spread with the cheese mixture and form a packet. Grill over medium-high heat, 10 minutes. 43. Toad in a Hole: Place 1 halved bacon slice on a sheet of nonstick foil. Cut a hole in the center of 1 thawed slice frozen Texas toast and place over the bacon. Crack an egg into the hole and fold the foil to seal. Repeat to make more; seal in individual foil packets. Grill over medium heat, covered, 8 minutes. 44. Plums and Onions: Toss 4 quartered plums, 1 sliced red onion, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, some thyme sprigs, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 12 minutes. 45. Baby Carrots: Toss 1 bunch baby carrots, 1 chopped shallot, 1 teaspoon chopped tarragon, a pat of butter, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 15 minutes. 46. Bread Pudding: Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a bowl. Add 4 cups bread cubes and 1 cup berries; soak 30 minutes. Butter a sheet of nonstick foil and add the bread mixture; form a packet. Grill over indirect heat, turning a few times, 35 minutes. 47. Upside-Down Cakes: For each cake, mound 1 1/2 tablespoons light brown sugar and 1 tablespoon butter on a sheet of nonstick foil. Top with a pineapple ring, a maraschino cherry and an upside-down small shortcake shell. Form a packet. Grill sugar-side down over medium-high heat, 12 minutes. 48. Glazed Peaches: Toss 4 quartered peaches, 3 tablespoons brown sugar, 2 tablespoons butter, and cinnamon to taste on a sheet of foil. Form a packet. Grill over medium-high heat, 12 minutes. 49. Rhubarb Compote: Combine 2 sliced rhubarb stalks, 1 pint halved strawberries, 2 tablespoons honey and a squeeze of lime juice on a sheet of foil. Form a packet. Grill over medium-high heat, 15 minutes. 50. Apple Dumplings: Mix 1/2 stick softened butter, 1/4 cup brown sugar and 1 teaspoon apple pie spice; stuff into 4 cored apples. Wrap each in 1/2 disk refrigerated pie dough; seal in individual nonstick foil packets. Grill over medium heat, turning a few times, 30 minutes.
GRILLED HONEY-BARBECUE MEATBALL PACKETS
Make simple foil pouches then pop in frozen meatballs, fresh corn and other veggies, and quick sauce to cook together on the grill.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 8
Steps:
- Heat grill. Cut four 18x12-inch sheets of heavy-duty foil; spray half of one side of each foil sheet with nonstick cooking spray. In small bowl, combine barbecue sauce and honey; blend well.
- Place 4 meatballs, 2 onion slices, 2 cobs of corn and 1/2 cup sliced potatoes on center of sprayed side of each sheet of foil. Sprinkle with salt and pepper. Spoon 2 1/2 tablespoons sauce mixture onto meatballs and vegetables on each foil sheet.
- Fold foil over meatballs and vegetables so edges meet. Wrap packets securely using double-fold seals, allowing room for heat expansion, then fold again.
- When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until meatballs are thoroughly heated and potatoes are tender, turning several times.
- Cut large X in center of each foil packet; open packets carefully to allow steam to escape.
Nutrition Facts : Fat 2, ServingSize 1/4 of Recipe
GRILLED VEGETABLE PACKETS
This is a wonderful way to do veggies, they are so good prepared this way on the grill. You can make these packets up hours in advance, and keep the foil packets in the fridge, just grill them when ready!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix all veggies and spices together (except butter).
- Put the veggies on 2 (12x12-inch) pieces of heavy foil.
- Dot each with 2 Tbsp butter.
- Bring ends of foil together, twist to seal(Can poke small holes in the TOP part ONLY! if desired, but is not necessary).
- Grill packets over hot coals for 15-20 minutes, or until veggies are tender.
- Serve hot -- delicious!.
- **NOTE** olive oil may be replaced for the butter, but the taste won't be as good!.
GRILLED HONEY-BARBECUE MEATBALL PACKETS
Honey-BBQ glazed meatballs and veggies with easy cleanup. From Betty Crocker. Note: Should you like a saucier version, increase sauce by 1/4 - 1/2.
Provided by gailanng
Categories Meatballs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill. Cut four 18x12-inch sheets of heavy-duty foil; spray half of one side of each foil sheet with nonstick cooking spray. In small bowl, combine barbecue sauce and honey; blend well.
- Place 4 meatballs, 2 onion slices, 2 cobs of corn and 1/2 cup sliced potatoes on center of sprayed side of each sheet of foil. Sprinkle with salt and pepper. Spoon 2 1/2 tablespoons sauce mixture onto meatballs and vegetables on each foil sheet.
- Fold foil over meatballs and vegetables so edges meet. Wrap packets securely using double-fold seals, allowing room for heat expansion, then fold again.
- When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until meatballs are thoroughly heated and potatoes are tender, turning several times.
- Cut large X in center of each foil packet; open packets carefully to allow steam to escape.
Nutrition Facts : Calories 421.6, Fat 2.1, SaturatedFat 0.3, Sodium 574, Carbohydrate 102.4, Fiber 9.2, Sugar 36.3, Protein 10
More about "grilled honey barbecue meatball foil packs food"
GRILLED VEGETABLE FOIL PACKS RECIPE - PILLSBURY.COM
From pillsbury.com
10 BEST FOIL PACKETS RECIPES – FOIL PACK RECIPES — …
From eatwell101.com
GRILLED HONEY BBQ PORK PACKS RECIPE - TABLESPOON.COM
From tablespoon.com
SPICY MEATBALL FOIL PACKS RECIPE - TABLESPOON.COM
From tablespoon.com
50 THINGS TO GRILL IN FOIL - FOOD NETWORK
From foodnetwork.com
GRILLED VEGETABLES IN FOIL PACKETS RECIPE | MYRECIPES
From myrecipes.com
FOIL PACKET RECIPES THAT MAKE DINNER CLEANUP A BREEZE
From southernliving.com
YOUR GUIDE TO GRILLING IN FOIL PACKETS WITH EASY RECIPES
From tasteofhome.com
5 FOIL PACKET GRILLING RECIPES - EASY MEALS TO GRILL IN A FOIL …
From thekitchn.com
FOIL PACKET RECIPES TO WARM YOU UP THIS WINTER - SOUTHERN LIVING
From southernliving.com
GRILLED BARBECUE CHICKEN AND VEGETABLE FOIL PACKS - DIETHOOD
From diethood.com
5 FOIL-PACK RECIPES TO FIRE UP ON YOUR GRILL - BRIT - CO
From brit.co
SLOW COOKER HONEY BBQ MEATBALLS - THE COOKIN CHICKS
From thecookinchicks.com
10 BEST BARBECUE MEATBALLS WITH GRAPE JELLY RECIPES | YUMMLY
From yummly.com
9 FOIL PACK RECIPES FOR GRILLING (AND CLEAN UP) MADE EASY
From hy-vee.com
3 FOIL-PACKET DINNERS PERFECT FOR SUMMERTIME GRILLING - TODAY
From today.com
FOIL PACKET MEATBALL SUB - 50 CAMPFIRES
From 50campfires.com
GRILL FOIL PACKETS & HOW TO GRILL FOIL PACKETS • TWO PURPLE FIGS
From twopurplefigs.com
10+ NO-MESS FOIL PACKET DINNERS FOR INDOOR AND OUTDOOR COOKING
From allrecipes.com
HOW TO GRILL FOIL PACKETS - BETTER HOMES & GARDENS
From bhg.com
GRILLED SALMON FOIL PACKETS RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
GRILLED HONEY BBQ DRUMSTICKS - GIMME DELICIOUS FOOD
From gimmedelicious.com
HEALTHY GRILLED BBQ MEATLOAF FOIL PACK - FOOD NETWORK CANADA
From foodnetwork.ca
GRILLED STEAK AND POTATO PACKETS (HOBO PACKETS ... - THE COUNTRY …
From thecountrycook.net
TONY'S GRILLED BRUSSELS SPROUTS (MADE IN FOIL PACKS ... - AMBITIOUS …
From ambitiouskitchen.com
15+ EASY FOIL PACKET RECIPES - WHAT TO COOK IN FOIL PACKETS | KITCHN
From thekitchn.com
32 WRAP-AND-COOK FOIL PACKET RECIPES | TASTE OF HOME
From tasteofhome.com
BBQ MEATBALLS WITH HONEY-GLAZED VEGETABLES - MAKEGOODFOOD.CA
From makegoodfood.ca
BARBECUE CHICKEN AND POTATO FOIL PACKS
From melissassouthernstylekitchen.com
BBQ CHICKEN FOIL PACKETS - EASY CHICKEN RECIPES
From easychickenrecipes.com
GRILLED SHRIMP FOIL PACKS - MY ORGANIZED CHAOS
From myorganizedchaos.net
BARBECUE CHICKEN FOIL PACKETS | EASY DINNER BAKED OR GRILLED ON …
From lifemadesweeter.com
BBQ HAWAIIAN CHICKEN FOIL PACKETS {GRILL OR OVEN}
From melskitchencafe.com
17 FRESH AND HEALTHY RECIPES YOU CAN MAKE IN A FOIL PACKET
From buzzfeed.com
CHEDDAR BBQ CHICKEN FOIL PACKETS - HOME. MADE. INTEREST.
From homemadeinterest.com
10 BEST HONEY BARBECUE MEATBALL SAUCE RECIPES - YUMMLY
From yummly.com
GRILLED BBQ HAWAIIAN CHICKEN IN FOIL PACKETS - JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
BUTTER GARLIC HERB STEAK FOIL PACKETS - THE RECIPE CRITIC
From therecipecritic.com
BBQ CHICKEN FOIL PACKETS (WITH VEGGIES!) - AVERIE COOKS
From averiecooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love