Written By:  Shannon Frink @ Grand Island Hy-Vee

Memorial Day weekend begins a new season, the camping season and the season of picnics. How can you create a healthy meal around the campfire while still having it taste great? Use a foil packet!

Whether you are planning to camp, have a picnic or just grill-out at home, foil packets can be an easy, no-clean-up way to be creative in the kitchen for Memorial Day weekend. After all, how else can you ensure you don’t have to do the dishes after a meal? They are also easy to make ahead of time, giving you more time to enjoy with your family and friends. Not to mention, they are easy to personalize to each person’s likes – they just pack the ingredients they love!

There really is no limit to what you can make in a foil pack (think grilled mixed berries over ice cream – YUM!). Eating the MyPlate way is a snap with foil packets, too!

How To Fold a Foil Packet?

foil packet

Lay out a foil sheet measuring approximately 12-by-12 inches. (Use heavy duty-foil and spray the inside with non-stick cooking spray

Fill with your choice of food. Place your ingredients in the pack according to length of cooking time, i.e. meat on bottom, starch, then other veggies)

Bring two sides together and fold over top edges twice.

Crimp sides by folding twice

Sample Foil Pack Options:

Starch: White potato, sweet potato, peas, corn, beans, rice

Protein: Chicken, steak, ground beef, pork, salmon, tilapia,

Vegetables: Carrots, onions, zucchini, tomatoes, mushrooms, peppers, beets, celery. Canned, frozen or fresh all work.

Extras: Herbs, garlic, citrus zest, grated cheese, Hy-Vee extra virgin olive oil spray, spices or seasonings, light dressing, sea salt, Black pepper

Our absolute favorite is some salmon with a little fresh asparagus, squash, mushrooms with a little of lemon flavored olive oil and cracked black pepper. So simple and so, so yummy!

Fruited Upside-Down (Foil) Cake

Serves 2

upside down cake

All You Need:

  • Double layer aluminum foil, measuring 12-by-12-inch
  • Cooking spray
  • 1 cup fresh pineapple chunks, strawberries, nectarines and/or bananas
  • 1 cup cubed pound cake
  • 1 tbsp margarine
  • 1 tbsp light brown sugar
  • 2 tbsp chopped walnuts, toasted
  • Whipped cream, for garnish
  • Dash cinnamon

All You Do:

  1. Spray a double layer of tin foil with cooking spray. Spread the mixed fruit on top of the foil evenly. Evenly spread the pound cake cubes on top of the mixed fruit. Top with margarine and light brown sugar.
  2. Fold the packet, ensuring it is completely sealed. Place onto a hot grill or campfire for 10 minutes, or until the margarine and brown sugar begin to caramelize.
  3. Carefully open the packet and place back onto the heat source for about 5 minutes to allow your cake to firm up.
  4. Allow to cool slightly, then serve. Garnish with toasted walnuts, whipped cream and a sprinkle of cinnamon if desired.

What is your favorite summer grillin’ recipe?

Shannon Frink

Shannon Frink is a registered dietitian and busy mom of two active boys. She knows the challenges of being a professional mom with the need to get a healthy, wholesome meal on the table – Quick! Shannon is the registered dietitian at Mary Lanning Heathcare Wellness department, where she has the unique opportunity to assist busy employees and community members to make healthy lifestyle choices! Shannon is Certified in Adult Weight Management by the Academy of Dietetics and Nutrition and is an active member of the Nebraska Academy of Dietetics and Nutrition and the Central Nebraska District Academy of Dietetics and Nutrition, as well as, a volunteer in the community. Shannon enjoys following her kids many activities, camping, biking, skiing with her family, trying new recipes, and participating in fitness classes and leagues.