How to Cook Foil Packs in the Oven

by Sommer Leigh

chef preparing foil wrap - vegetables in one, fish in the other

Illya_Vinogradov/iStock/Getty Images

Wrapping food in foil packs is a low-calorie method of cooking which saves you the hassle of cleaning up a dish. Serve the foil pack on top of a plate and you may not have to wash that either: Simply throw the foil away after you eat your dinner. These packs steam meat, vegetables and other foods by keeping the pack sealed, and hold in moisture so the food cooks evenly and comes out tender.

Preheat the oven to 400 degrees F.

Tear off pieces of foil from the roll three times the width of the food you are cooking.

Stack the food in the middle of the foil piece. Foil packets can contain any variety of vegetables, meat, herbs, sauces and any seasonings you prefer.

Fold over the foil piece and crimp the edges for a tight seal.

Place the foil packs on a baking sheet.

Place the baking sheet in the oven.

Remove the baking pan from the oven after about 30 minutes to check if the food is done. Cooking times vary widely by the type and size of food you are cooking.

Slowly open the foil packs since the escaping steam can cause burns.

Insert a meat thermometer into the thickest part of the meat, pork, fish or poultry. Beef should register 160 degrees F; pork should register 160 degrees F; fish should register 145 degrees F; poultry should register 165 degrees F. Vegetables should feel soft when they are thoroughly cooked.


  • Combine ground beef with spices and various sauces, such as cream of mushroom soup, BBQ sauce or Worcestershire sauce, in your foil packs.

    Make pizza pockets by folding a piece of dough over pizza sauce and toppings and placing it in the foil pack.

    Make a whole seafood dinner with shrimp or scallops and vegetables in the foil pack.

    Prepare the ingredients for fajitas -- marinated beef or chicken meat, green peppers and onions -- in a foil pack.

    Use foil packs to make desserts such as apples with cinnamon, sugar and butter.

Photo Credits

  • Illya_Vinogradov/iStock/Getty Images

About the Author

Sommer Leigh has produced home, garden, family and health content since 1997 for such nationally known publications as "Better Homes and Gardens," "Ladies' Home Journal," "Midwest Living," "Healthy Kids" and "American Baby." Leigh also owns a Web-consulting business and writes for several Internet publications. She has a Bachelor of Science in information technology and Web management from the University of Phoenix.