Our last email of foil-pack recipes was a HUGE hit. Rave reviews from subscribers poured in for weeks! After a response like that, how could we NOT whip up a few
new ones?! Foil packs work great on the grill, and these summer sides ROCK. Start wrapping, humans!   

Stuffed 'n Squashed Mushroom Foil Pack

PER SERVING (1 large stuffed mushroom): 92 calories, 2.75g fat, 447mg sodium, 11.5g carbs, 3.25g fiber, 4g sugars, 6.5g protein -- POINTS® value 1*

This is one of our favorite new recipes -- partly because of how insanely HUMUNGOUS these mushrooms are. WE LOVE HUGE FOOD! There, we said it.

 

Ingredients:
2 large portabella mushrooms
1 summer squash (yellow or green), ends removed, finely diced
2 wedges The Laughing Cow Light Original Swiss cheese, room temperature
1/2 tbsp. reduced-fat Parmesan-style grated topping
1/2 tsp. minced garlic
1/2 tsp. dried minced onion
1/8 tsp. salt, or more to taste
Dash ground thyme, or more to taste
Olive oil nonstick spray

Directions:
Preheat oven to 375 degrees.

In a bowl, combine cheese wedges, garlic, onion, salt, and thyme. Mix until smooth. Set aside.

Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside.

Add squash to the bowl and stir well, until veggies are coated in the cheese mixture. Lay a large piece of heavy-duty foil on a baking sheet. Lightly mist mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps -- there will be a lot, so pack it in! Sprinkle with Parm-style topping.

Place another large piece of foil over the caps. 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 23 - 25 minutes, until mushrooms are soft and tender.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) If you like, season to taste with additional salt and thyme. Enjoy!

MAKES 2 SERVINGS

Hungry GRILL Instructions! Preheat grill to medium heat. Assemble foil pack according to above directions. Place on grill and cook for 10 - 13 minutes. Follow regular cooling instructions.

Do the Cabbage Pack!

PER SERVING (1/4th of recipe): 88 calories, 4.5g fat, 292mg sodium, 8g carbs, 2.5g fiber, 4.5g sugars, 5g protein -- POINTS® value 2*

This one's loaded with bacon and buttery deliciousness. YUM!!! We're TOTAL cabbage pack kids...

Ingredients:
Half a head of green cabbage
1 small onion, sliced
1/4 cup precooked real crumbled bacon (like the kind by Oscar Mayer)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 tsp. minced garlic
Dash salt, or more to taste
Dash black pepper, or more to taste
Dash paprika, or more to taste

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. Lay cabbage 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 cook for 30 - 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

Hungry GRILL Instructions! Preheat grill to medium-high heat. Assemble foil pack according to above directions. Place on grill and cook for 15 - 18 minutes. Follow regular cooling instructions.

Hustle 'n Brussels Foil-Pack Attack

PER SERVING (1/2 of recipe): 182 calories, 2.75g fat, 513mg sodium, 35.5g carbs, 6.5g fiber, 5g sugars, 6g protein -- POINTS® value 3*

This recipe will win over even the non-believers who fear Brussels sprouts. They're just tiny cabbages, people!

 

Ingredients:
10 Brussels sprouts (or 14, if small), halved
4 baby red potatoes (about 10 oz.), cut to same size as halved sprouts
1/2 cup chopped onion
1 tsp. olive oil
1 tsp. dried rosemary
1/2 tsp. minced garlic
1/2 tsp. kosher salt

Directions:
Preheat oven to 400 degrees.

Combine all ingredients in a bowl and mix well. Set aside.

Lay a large piece of heavy-duty foil on a baking sheet. Place veggie-potato mixture in the center of the foil, and spread it out a bit.

Place another large piece of foil over the veggie-potato mixture. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.

Place baking sheet in the oven and cook for 30 - 35 minutes, until veggies are tender.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) Serve and eat!

MAKES 2 SERVINGS

Hungry GRILL Instructions! Preheat grill to medium-high heat. Assemble foil pack according to above directions. Place on grill and cook for 15 - 18 minutes. Follow regular cooling instructions.