August 2014 Supper Swap

Crockpot Cranberry Pork Roast - Jen R

Steakhouse Burgers - Julie

Ritz Chicken - Kari

Italian Chicken and Angel Hair Pasta - Sara D

Classic Foil Packets - Sarah B

Classic Foil Packets

Classic Foil Packets

onceamonthmeals.com

 

Ingredients:

• 2 pounds small, red potatoes
• 8 pre-cooked sausages, cut into thirds (pick your favorite)
• 2.25 cups sliced onions
• 3 cups frozen mixed vegetables or stir fry mix (pick your favorite)
• 6 Tablespoons butter, cut into pieces
• 12 cloves garlic, peeled and smashed
• 1.5 teaspoons dried parsley
• 1.5 teaspoons dried basil
• salt and pepper to taste

Directions:

Place potatoes in a large pot and cover with water. Bring to a boil, and cook 5-10 minutes until potatoes start to soften. They don’t have to be completely cooked as they will finish cooking later. Meanwhile, cut six pieces of heavy duty aluminum foil (about one square foot). Place four pieces of sausage in the center of each piece of foil. Add onions, dividing evenly among packets. Add frozen vegetables, about 1/2 cup for each packet. Last place 1 Tablespoon butter, 2 garlic cloves and sprinkle 1/4 teaspoon each parsley and basil in each packet. Drain potatoes and cool, then divide evenly among packets. Season with salt and pepper to taste. Pull two ends of the packet together and roll down, leaving a small amount of space for expansion. Then roll the remaining two sides toward the center to seal.  Place foil packets insdie gallon freezer bags, label, and lay flate to freeze.

 

Serving Directions:

To cook at home:  Thaw and place in an oven at 375 degrees or over a hot grill for about 8-12 minutes or until sausage is heated through and veggies are soft. 

 

For camping:  Pack in a cooler an head to the campsite. Depending on how long they have been in the cooler, you may need to thaw for an hour or so before cooking. Use good judgement and do not leave meat out too long in high temperatures. At the campsite, let your fire burn down to a hot bed of coals (a little flame is ok). Place packets directly on top of coals using tongs. Cook, turning once or twice, for 10-15 minutes or until heated through. Remove with tongs, and serve in packets. Be careful of steam being released when you open the packet.