Chicken Tin Foil Dinner

I decided on Thursday that tin foil dinners and smores in the mountains sounded like a great idea this weekend and so did my friends. So Saturday night we headed up the canyon and did just that. I had never made a tin foil dinner before (shocker with all of the camping that I have done in my life). So I Googled tin foil dinners and got some ideas and this is what I came up with.

2 boneless skinless chicken breasts

2-3 potatoes

Baby Carrots

Frozen Corn

1 can Cream of Chicken Soup

1 envelope Dry Italian Dressing

Oil

Kosher Salt

Heat your oven to 400 degrees. Line a baking sheet with tin foil. Rinse and dry your chicken breasts and place on the baking sheet. Sprinkle with salt, pepper and a little bit of the Italian dressing, set aside. Take your potatoes and wash them. Place on a small piece of foil. Drizzle with oil and sprinkle with Kosher salt. Wrap up and place in the oven and place the chicken in the oven as well. Bake until chicken is cooked through and no longer pink, about 20 minutes. The potatoes will take about an hour to cook through.

When the chicken and potatoes are cool, cut into bite size pieces. Mix the soup and the remaining Italian Dressing. Take 2 large pieces of foil and spray with cooking spray. Place the chicken on the bottom, then the potatoes. Add as many carrots and corn as you would like. Take half of the soup mixture and put on top one chicken dinner and the remaining on the other dinner. Wrap the foil up and wrap again with another layer of foil.

I would place these in the fridge or a cooler until ready to heat. When you have your fire going, place the dinners on the outer edge of the fire and cook about 20 minutes, you are basically heating everything up and cooking the carrots and corn. Our carrots were still a little crunchy, but we like them that way. You could also cook these in the oven. I would cook them at 350 degrees for 20 minutes.

French Dip Subs

So I have a secret to share...I actually don't like roast beef or french dip subs but I thought that my hubby would. So I made them and I ate one. And it was alright! It's not something that I would crave or normally want, but it was good. This recipe was super simple and easy!

From Favorite Family Recipes

4 Hoagie Rolls
1 package Au Jus Gravy Mix (I used McCormick)
1 pound Deli Roast Beef
Cream Cheese (to taste)
Provolone Cheese

Prepare the Au Jus Gravy as per package directions. Place the roast beef in the gravy and simmer for about 10-20 minutes. While beef is simmering in the sauce prepare the hoagie rolls by spreading cream cheese on the bottom bun of each hoagie and 2 slices of provolone cheese on each top bun. Place tops and bottoms of hoagies face up in the broiler for a minute or two until the cheese melts. Remove from the broiler. Using tongs, pull out some of the roast beef from the Au Jus and place it on the bottom bun. Cover with top bun and serve with remaining Au Jus graving for dipping!

MMM Chiken

I get so tired, and I'm sure that my husband does, of cooking chicken the same way. So when I saw this recipe I got excited, a new way to cook chicken, well new to us! We made these sandwiches last night and they were AMAZING!!!

Big Kahuna Sandwiches from Favorite Family Recipes

4 chicken breasts

1 bottle Teriyaki sauce (we used Lawry's brand)

3/4 c. brown sugar

4 slices deli ham

1 can sliced pineapple (or you can use fresh which would be even better)

4 slices Pepper Jack cheese (We used Provolone)

4 large hamburger buns

Pound chicken breasts until they are about 1/4" thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)-- one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat).

Steak Sandwich For Dad

We have a great neighborhood and great neighbors! And because it's Summer in Utah (Kind of) we have been grilling with them. At one of our BBQs my neighbor make some steak sandwiches but I didn't get to try one because I was eating a bigger steak! So I thought I would try making my own and it was great! The steak was so thin and seasoned nicely, the bread was slightly toasted and the lettuce gave it a nice crunch. This sandwich would be great for Father's Day or for any BBQ!

Steak Sandwiches

(Makes 3)

3 Thin slices of round steak

Lawrys Steak Marinade

3 Ciabatta Rolls

Lettuce

Tomato

Miracle Whip

Provolone Cheese

Put the steaks in a ziploc bag and marinate with about 1/2 cup of the marinade for 30 minutes. Throw those babies on the grill. While they cook (which takes about 5 minutes) toast the rolls. Spread the Miracle Whip on the rolls. Top with a slice of the steak and put the cheese on top of the steak so it melts a little bit. Top with the lettuce and tomato. Serve with some chips, fruit, potato salad or whatever you want!

Happy Father's Day and Happy Grilling!

Italian Sub

Italian Sub

1 baguette (10 inch), partially split
1 Tbsp. Miracle Whip Light Dressing
3 slices Fresh Shaved Smoked Ham
3 slices Fresh Shaved Smoked Turkey Breast
1 Swiss Cheese Slice
1 cup shredded lettuce
3 thin tomato slices
1 thin red onion slice, separated into rings
2 tsp. Italian Dressing

Spread bottom half of bread with Miracle Whip. Fill with all remaining ingredients except Italian dressing. Drizzle with Italian dressing. Cut in half.

Swiss Club

Swiss Club

1 Tbsp. Miracle Whip Dressing
1 Ciabatta sandwich roll, split
1 cup torn salad greens
1 Swiss Cheese Slice
4 slices Shaved Rotisserie Seasoned Chicken Breast
2 slices tomatoes
1 slice Bacon, cooked
1/4 tsp. ground black pepper

Spread dressing onto bottom half of roll. Fill with remaining ingredients.