Turkey and Noodles

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Classic Camping Tin Foil Dinner

Tin foil dinners are a staple for us camping. They are easy to prepare ahead of time and can be thrown right on the campfire. Our friends that went with us said they were hooked on them now too! One thing to remember is to not cheap out on the tin foil. If you do, you will want to add extra layers.

The Anatomy of a Tin Foil Dinner

These are a great assembly line meal, whether you are making them yourself or if you have help!

First you will want to lay out your first layer of tin foil. It should be about 18 inches by 18 inches, depending on what you are putting in your tin foil dinner. This is a good starting point. More is better though! If your tin foil is too skinny, you can overlap two pieces to make it the side you need. Make sure they overlap by 3-4 inches.

From here you can start putting on your food. (See the recipes below) After the food is on you will want to roll up the sides. Grab the top and the bottom edge and put them together, and roll them up. Next, do the same to the two sides.

Next, you will need another large piece of tin foil that will wrap your tin foil dinner a second time. You can wrap it the same way or just fold it around the first. They should be wrapped separately so that it is less likely that they will spill out.

Classic Tin Foil Dinners

Ingredients:
Onion (A thick slice for each tin foil dinner)
Ground Beef(1/2 pound-ish for each dinner)
Baby Carrots
Potato Chunks
Montreal Steak Seasoning (Or other seasoning as you wish)

Directions:
Slice your onion into thick slices. Even if you don't like them, you want this on here. It flavors it and protects the meat from getting burnt. I eat the onion (it turns out perfectly caramelized most of the time and is delicious) but my husband hates eating onions and wont eat it. That's another reason that it's in a big slice is so that it is easy to find for the ones that pull it out.I have also heard of people using cabbage to cook their dinners in to keep it moist and from burning like I do with the onion, but I don't like the smell of cooking cabbage so it ruins it for me a little.

Next take a ball of the ground beef and squish it into a patty on top of the onion. Make them whatever size you want, but try to keep them from being too thick to make sure that they will cook easily.

Sprinkle your seasoning on next, then add your veggies. Now you can wrap it up and it's ready to go!

Crunch Top Ham Casserole

Taken From: A Taste of Home
Ingredients:
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups cubed cooked ham
2 cups (16 ounces) sour cream
1-1/2 cups (6 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup butter, melted
1/3 cup chopped green onions
1/2 teaspoon pepper
2 cups crushed cornflakes
1/4 cup butter, melted

Directions:
In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, at 350° for 1 hour or until heated through.

We make this a lot, sometimes I use other meats, or lunch meat if that's all we have. I also have substituted another can of cream of something for the sour cream. I also use freeze dried hash browns, and it takes two cartons of those.

Chicken Italian Sandwich

I love a good sandwich. You know it's good when I have to post about it as I'm eating it! (See also: Chicken Salad Sandwich) Ohh it's good! SO amazing. Anyway... here's the recipe, or just the idea of it. I got the original recipe from What Meegan Makes and changed it up a bit to fit what I had on hand. Hers is probably better so go check it out here.

Ingredients:
(Can be adjusted to whatever you like/ what you have on hand!)

Cooking Oil
Bell Peppers (Mine were sliced and frozen, from the Market on the Move a few weeks ago)
Onions (Also chopped and frozen)
Chicken (Mine was already cooked and shredded, leftover from lemon chicken the other night. Did you know you could shred chicken in the kitchen aid?!? It's so easy!)
Montreal Chicken Seasoning
Bread (I was sad I only had cheap bread, but it was still delicious!)
Italian Dressing
Cheese (I used Mozzarella, sliced)
Tomato Slices

Directions:
Pour a small amount of cooking oil in a frying pan and saute your peppers and onions.

Meanwhile toast your bread, and spread some Italian dressing on it. Afterwards, put your sauteed vegetables onto your bread.

Heat chicken in the frying pan, season as much as you like. When heated/cooked thoroughly put it onto your bread as well.

Add cheese and tomato slices and enjoy! I finished eating mine mid-post and I really wish I had made two!

If you need any other sandwich ideas, check out my post at Arizona Mama on How to Make an Amazing Sandwich or Sub.

Egg Salad Sandwiches

Ingredients:
6 Hard Boiled Eggs
2 1/2 Tablespoons Ranch Dressing (or Mayo)
2 Tablespoons Italian Dressing
3 teaspoons Mustard (Spicy or Brown is good, if not yellow works!)
1/4 Cup Fresh Chopped Onions (Optional)
Bread (I used sourdough, but any will work)
Tomato (Optional)
Lettuce (Optional)

Directions:
Cut up eggs into small pieces. Mix the eggs, ranch, italian, mustard and chopped onions. Toast bread if desired. Spoon egg salad onto bread, lay lettuce and tomato slice on top, as well as the other slice of bread.

Originally Taken From: Better Homes and Gardens New Cookbook (1981), Adapted by Monica