Spicy Sausage, Brussels and Butternut Foil Packets
I love foil packet meals you can make and prep ahead, like these Cajun Shrimp Foil Packets, and keep refrigerated or even frozen. So when you get home from your busy day, you can pop them in the oven and relax until dinner. The best part, easy clean up!
I love using Reynolds Wrap, it’s produced using food safety and quality standards, making the foil my go-to in the kitchen and on the grill. Heavy Duty Foil is also available in a wider 18-inch roll, great for larger foil packets to throw on the grill.
How To Make Foil Packets
Tear off an 18” sheet of foil. Center the food on the foil sheet. Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet. Bake in a preheated oven, 425F 25 minutes.
To Refrigerate and Heat:
Place uncooked packets upright in the refrigerator for up to 4 days. When ready to cook, follow the directions for oven and bake time.
Would you like to see more foil packet recipes? If so, leave a comment and share some of your favorite foil packet dinners! Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
