oven mitts, carefully flip packet over to mix contents, and then return to right-side-up. Cut packet to release steam before opening it entirely. (Careful—steam will be hot.) Enjoy!
MAKES 2 SERVINGS
For a pic of this recipe, see the second photo insert. Yay!
----
For more recipes, tips & tricks, food finds, and MORE, sign up for FREE daily emails at hungry-girl.com!
----
You’ll Need: heavy-duty aluminum foil, baking sheet, nonstick spray
Prep: 10 minutes
Cook: 35 minutes
do the cabbage pack!
Warning: Bacon and buttery deliciousness ahead! Who knew cabbage could be so decadent? WE DID!
----
PER SERVING (¼ th of recipe): 88 calories, 4.5g fat, 292mg sodium, 8g carbs, 2.5g fiber, 4.5g sugars, 5g protein
----
Ingredients
Half a head of green cabbage
1 small onion, sliced
2 tablespoons light whipped butter or light buttery spread
Dash salt, or more to taste
Dash black pepper, or more to taste
Dash paprika, or more to taste
¼ cup precooked real crumbled bacon
1 teaspoon chopped garlic
Directions
Preheat oven to 400 degrees.
Carefully remove the tough core from the cabbage using a sharp knife. Slice cabbage half into 4 thin wedges. Halve each wedge, leaving you with 8 “chunks.”
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Spread cabbage out in the center, and top with onion. Add butter in four evenly spaced dollops over the onion. Sprinkle with salt, pepper, and paprika. Top with bacon and garlic.
Place another large piece of foil over the veggies. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 30 to 35 minutes, until veggies are soft.
Let cool slightly. Using oven mitts, carefully flip packet over, allowing butter mixture to coat the veggies, and then return to right-side-up. Cut packet to release steam before opening it entirely. (Careful—steam will be hot.) If you like, season to taste with additional salt, pepper, and paprika. Mmmmm!
MAKES 4 SERVINGS
You’ll Need: bowl, heavy-duty aluminum foil, nonstick spray, baking sheet
Prep: 15 minutes
Cook: 15 minutes
easy oven-baked s’mores-stuffed bananas
So fun and crazy-indulgent. We’ve tested this one on kids, husbands, friends, neighbors, and even the FedEx guy. It’s a winner!!!
----
PER SERVING (1 stuffed banana): 152 calories, 2.5g fat, 29mg sodium, 33g carbs, 3g fiber, 19g sugars, 1.5g protein
----
Ingredients
2 tablespoons mini semi-sweet chocolate chips
1 sheet (4 crackers) low-fat honey graham crackers, crushed
4 small bananas, unpeeled, ripe yet slightly firm
¼ cup mini marshmallows
Optional topping: Fat Free Reddi-wip
Directions
Preheat oven to 400 degrees.
Mix chocolate chips with graham cracker crumbs in a small bowl. Set aside.
Lay bananas on a flat surface, and cut a ¾-inch-deep slit lengthwise in each from top to bottom. Cut two small slits widthwise at the top and bottom of each banana, to make opening the fruit easier.
One at a time, use a fork to pry open bananas slightly and fill each with one-fourth of the chocolate-crumb mixture. Evenly distribute marshmallows among the bananas, pressing them into the openings.
Thoroughly wrap each banana in foil lightly sprayed with nonstick spray, ensuring there are no openings for filling to escape. Place bananas on a baking sheet.
Bake in the oven for 10 to 12 minutes, until bananas feel very soft when gently squeezed with an oven mitt.
Serve immediately with spoons for scooping the gooey mixture out of the peels or, if you prefer, transfer the mixture from each banana peel into a bowl. Top with Reddi-wip, if you like, and enjoy!
MAKES 4 SERVINGS
You’ll Need: heavy-duty aluminum foil, baking sheet, nonstick spray
Prep: 5 minutes
Cook: 15 minutes
fruity fish fillet foil packs
Three ingredients, humans. Three ingredients.
----
PER SERVING (½ of recipe): 204 calories, 3g fat, 358mg sodium, 10.5g carbs, 0.5g
MAKES 2 SERVINGS
For a pic of this recipe, see the second photo insert. Yay!
----
For more recipes, tips & tricks, food finds, and MORE, sign up for FREE daily emails at hungry-girl.com!
----
You’ll Need: heavy-duty aluminum foil, baking sheet, nonstick spray
Prep: 10 minutes
Cook: 35 minutes
do the cabbage pack!
Warning: Bacon and buttery deliciousness ahead! Who knew cabbage could be so decadent? WE DID!
----
PER SERVING (¼ th of recipe): 88 calories, 4.5g fat, 292mg sodium, 8g carbs, 2.5g fiber, 4.5g sugars, 5g protein
----
Ingredients
Half a head of green cabbage
1 small onion, sliced
2 tablespoons light whipped butter or light buttery spread
Dash salt, or more to taste
Dash black pepper, or more to taste
Dash paprika, or more to taste
¼ cup precooked real crumbled bacon
1 teaspoon chopped garlic
Directions
Preheat oven to 400 degrees.
Carefully remove the tough core from the cabbage using a sharp knife. Slice cabbage half into 4 thin wedges. Halve each wedge, leaving you with 8 “chunks.”
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Spread cabbage out in the center, and top with onion. Add butter in four evenly spaced dollops over the onion. Sprinkle with salt, pepper, and paprika. Top with bacon and garlic.
Place another large piece of foil over the veggies. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 30 to 35 minutes, until veggies are soft.
Let cool slightly. Using oven mitts, carefully flip packet over, allowing butter mixture to coat the veggies, and then return to right-side-up. Cut packet to release steam before opening it entirely. (Careful—steam will be hot.) If you like, season to taste with additional salt, pepper, and paprika. Mmmmm!
MAKES 4 SERVINGS
You’ll Need: bowl, heavy-duty aluminum foil, nonstick spray, baking sheet
Prep: 15 minutes
Cook: 15 minutes
easy oven-baked s’mores-stuffed bananas
So fun and crazy-indulgent. We’ve tested this one on kids, husbands, friends, neighbors, and even the FedEx guy. It’s a winner!!!
----
PER SERVING (1 stuffed banana): 152 calories, 2.5g fat, 29mg sodium, 33g carbs, 3g fiber, 19g sugars, 1.5g protein
----
Ingredients
2 tablespoons mini semi-sweet chocolate chips
1 sheet (4 crackers) low-fat honey graham crackers, crushed
4 small bananas, unpeeled, ripe yet slightly firm
¼ cup mini marshmallows
Optional topping: Fat Free Reddi-wip
Directions
Preheat oven to 400 degrees.
Mix chocolate chips with graham cracker crumbs in a small bowl. Set aside.
Lay bananas on a flat surface, and cut a ¾-inch-deep slit lengthwise in each from top to bottom. Cut two small slits widthwise at the top and bottom of each banana, to make opening the fruit easier.
One at a time, use a fork to pry open bananas slightly and fill each with one-fourth of the chocolate-crumb mixture. Evenly distribute marshmallows among the bananas, pressing them into the openings.
Thoroughly wrap each banana in foil lightly sprayed with nonstick spray, ensuring there are no openings for filling to escape. Place bananas on a baking sheet.
Bake in the oven for 10 to 12 minutes, until bananas feel very soft when gently squeezed with an oven mitt.
Serve immediately with spoons for scooping the gooey mixture out of the peels or, if you prefer, transfer the mixture from each banana peel into a bowl. Top with Reddi-wip, if you like, and enjoy!
MAKES 4 SERVINGS
You’ll Need: heavy-duty aluminum foil, baking sheet, nonstick spray
Prep: 5 minutes
Cook: 15 minutes
fruity fish fillet foil packs
Three ingredients, humans. Three ingredients.
----
PER SERVING (½ of recipe): 204 calories, 3g fat, 358mg sodium, 10.5g carbs, 0.5g
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