and sticking it in the oven for a while to create tasty meals is so much fun…but it is. So. Much. Fun. FPRs (our little nickname for foil-pack recipes) have become insanely popular at HG. Here’s an entire chapter featuring these clever and delicious meals.

You’ll Need: small microwave-safe bowl, bowl, large sealable plastic bag, meat mallet or a heavy can, heavy-duty aluminum foil, baking sheet, nonstick spray

Prep: 15 minutes

Cook: 25 minutes

½ tablespoon light whipped butter or light buttery spread

1 tablespoon cider vinegar

½ tablespoon cornstarch

¼ cup sugar-free apricot preserves, room temperatur

½ tablespoon dry onion soup mix

Two 6-ounce raw boneless skinless lean chicken breast cutlets

Optional: salt and black pepper

Preheat oven to 375 degrees.

Place butter in a small microwave-safe bowl, and microwave until just melted. Set aside.

Combine vinegar and cornstarch in a bowl, and stir until cornstarch dissolves. Add preserves, melted butter, and soup mix. Mix well and set aside.

Place chicken in a large sealable plastic bag and, removing as much air as possible, seal the bag. Carefully pound chicken through the bag with a meat mallet or a heavy can, until it is uniformly about ½-inch thick.

Transfer chicken to the bowl with the preserves mixture, and flip until thoroughly coated.

Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Lay chicken flat in the center of the foil, and top with any remaining preserves mixture.

Fold together and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.

Place baking sheet in the oven and cook for 25 minutes, or until chicken is cooked through.

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

Plate chicken and top with any sauce remaining in the foil. If you like, season to taste with salt and pepper. Enjoy!

MAKES 2 SERVINGS

You’ll Need: bowl, heavy-duty aluminum foil, baking sheet, nonstick spray

Prep: 10 minutes

Cook: 15 minutes

1 teaspoon light whipped butter or light buttery spread

½ teaspoon chopped fresh parsley

½ teaspoon crushed garlic

1/8 teaspoon salt

8 thin (or 6 thick) asparagus stalks, tough ends removed

6 ounces raw tilapia, cod, or similar type of white fish

2 slices lemon

Preheat oven to 375 degrees.

In a small bowl, mix butter, parsley, garlic, and salt to form a thick paste. Set aside.

Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Line up the asparagus stalks side by side (like a raft) in the center of the foil. Lay the fish on top of the asparagus stalks.

Spread butter mixture evenly over the fish, and top with lemon slices. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.

Place baking sheet in the oven and bake for about 15 minutes, until asparagus is tender and fish is cooked through.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful—steam will be hot.) Arrange fish and asparagus on a plate (use the lemon slices as a pretty garnish), admire, and eat!

MAKES 1 SERVING

You’ll Need: bowl, heavy-duty aluminum foil, baking sheet, nonstick spray

Prep: 10 minutes

Cook: 40 minutes

¼ cup canned 98% fat-free cream of mushroom condensed soup

¼ cup fat-free sour cream

½ teaspoon chopped garlic

1 cup frozen cauliflower florets

½ cup frozen bite-sized mixed vegetables

¼ cup canned sliced mushrooms, drained

One 5-ounce raw boneless skinless lean chicken breast cutlet

Salt, black pepper, and additional spices, to taste

Preheat oven to 375 degrees.

In a bowl, mix condensed soup, sour cream, garlic, and salt. Add cauliflower, mixed veggies, and mushrooms, and stir to coat. Set aside.

Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Season chicken with salt, pepper, and any additional spices you like. Place chicken in center of the foil, and top with veggie mixture. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.

Place baking sheet in the oven and bake for about 35 to 40 minutes, until chicken is cooked through.

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 pepper and additional salt. Now dig in!

MAKES 1 SERVING

You’ll Need: bowl, heavy-duty aluminum foil, baking sheet, nonstick spray

Prep: 10 minutes

Cook: 20 minutes

4 ounces raw boneless skinless lean chicken breast, chopped

1/3 cup canned tomato sauce

¼ cup canned seasoned black beans, lightly drained

¼ cup canned sweet corn kernels, drained

¼ cup chopped green bell pepper

1 teaspoon Tabasco Chipotle Pepper Sauce (or your favorite hot sauce)

Optional: salt

Preheat oven to 375 degrees.

In a medium bowl, combine all ingredients and mix well. Set aside.

Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Scoop chicken mixture into the center of the foil. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.

Place baking sheet in the oven and bake for 15 to 17 minutes, until chicken is cooked through.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful—steam will be hot.) This recipe is extra-saucy, so empty it right into a bowl. If you like, season to taste with salt. Dig in!

MAKES 1 SERVING

You’ll Need: bowls, small microwave-safe bowl, heavy-duty aluminum foil, baking sheet, nonstick spray

Prep: 15 minutes

Cook: 15 minutes

1 teaspoon cornstarch

2 tablespoons lime juice

1 pound large raw shrimp, peeled, tails removed, deveined

One 20-ounce can pineapple chunks in juice, drained

1 large red bell pepper, chopped

1 jalapeño pepper, seeded and finely chopped

½ cup chopped onion

1 tablespoon chopped garlic

¼ teaspoon cayenne pepper

¼ teaspoon salt, or more to taste

2 dashes black pepper, or more to taste

1 tablespoon light whipped butter or light buttery spread

2 tablespoons brown sugar (not packed)

Preheat oven to 425 degrees.

In a small bowl, dissolve cornstarch in lime juice. Set aside.

In a large bowl, combine all other ingredients except for butter and brown sugar. Add lime juice mixture, stir well, and set aside.

In a small microwave-safe bowl, microwave butter until melted. Add butter to the large bowl and toss to coat. Set aside.

Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Place shrimp-veggie mixture in the center and spread it out a bit. Sprinkle brown sugar evenly over everything.

Place another large piece of foil on top. 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 about 15 minutes, until shrimp are opaque and cooked through.

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 black pepper. Now EAT!

MAKES 4 SERVINGS

You’ll Need: bowl, heavy-duty aluminum foil, baking sheet, nonstick spray

Prep: 20 minutes

Cook: 30 minutes

1 cup cubed eggplant

½ cup chopped red bell pepper

½ cup sliced and halved zucchini

½ cup canned fire-roasted diced tomatoes, drained

½ cup coarsely chopped onion

¼ cup canned tomato paste

2 tablespoons finely chopped fresh basil

½ teaspoon chopped garlic

1/8 teaspoon salt, or more to taste

Dash crushed red pepper, or more to taste

Dash black pepper, or more to taste

Preheat oven to 375 degrees.

In a medium bowl, combine all ingredients, and stir until veggies are evenly coated in tomato paste. Set aside.

Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Scoop veggie mixture into the center of the foil. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.

Place baking sheet in the oven and bake for 30 minutes, or 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.) If you like, season to taste with additional salt, crushed red pepper, and black pepper. Eat up!

MAKES 1 SERVING

You’ll Need: bowl, heavy-duty aluminum foil, baking sheet, nonstick spray

Prep: 5 minutes

Cook: 20 minutes

One 5-ounce salmon fillet

½ tablespoon thick teriyaki sauce with 20 to 25 calories per tablespoon

½ tablespoon sweet Asian chili sauce

2 pineapple rings packed in juice

Dash cayenne pepper, or more to taste

Preheat oven to 375 degrees.

In a small bowl, mix teriyaki sauce with chili sauce. Set aside.

Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Place the salmon in the center, and top with the teriyaki-chili sauce. Flip salmon over to coat evenly on both sides.

Top fish with pineapple slices and sprinkle with cayenne pepper. Fold together and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.

Place baking sheet in the oven and bake for about 20 minutes, until fish is cooked through.

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

MAKES 1 SERVING

You’ll Need: bowl, heavy-duty aluminum foil, baking sheet, nonstick spray

Prep: 5 minutes

Cook: 25 minutes

4 ounces raw lean ground turkey

½ cup frozen potatoes O’Brien

¼ cup canned sliced mushrooms, drained

¼ cup shredded fat-free cheddar cheese

1 tablespoon ketchup

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

Dash salt, or more to taste

Dash black pepper, or more to taste

Optional toppings: additional ketchup, mustard, relish

Preheat oven to 375 degrees.

Combine all ingredients in a bowl, mix well and set aside.

Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Scoop turkey mixture into the center of the foil. Fold together and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.

Place baking sheet in the oven and bake for 25 minutes, or until meat is browned and cooked through and potatoes 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.)

Transfer to a bowl and use a fork to break the mixture up a bit. If you like, season to taste with additional salt and pepper.

Top with ketchup, mustard, and relish, or any of your favorite burger toppings. Grab a spoon, camper!

MAKES 1 SERVING

You’ll Need: bowl, heavy-duty aluminum foil, baking sheet, olive oil nonstick spray

Prep: 15 minutes

Cook: 25 minutes

2 wedges The Laughing Cow Light Original Swiss cheese

½ teaspoon chopped garlic

½ teaspoon dried minced onion

1/8 teaspoon salt, or more to taste

Dash ground thyme, or more to taste

2 large portabella mushrooms

1 summer squash (yellow or green), ends removed, finely diced

½ tablespoon reduced-fat Parmesan-style grated topping

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 spray both sides of the 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 grated 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 to 25 minutes, until mushrooms 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.) If you like, season to taste with additional salt and thyme. Enjoy!

MAKES 2 SERVINGS

You’ll Need: bowl, heavy-duty aluminum foil, baking sheet

Prep: 10 minutes

Cook: 35 minutes

10 Brussels sprouts (or 14, if small), halved

4 baby red potatoes (about 10 ounces), cut to same size as halved sprouts

½ cup chopped onion

1 teaspoon olive oil

1 teaspoon dried rosemary

½ teaspoon chopped garlic

½ teaspoon coarse salt

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 bake for 30 to 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

You’ll Need: large bowl, heavy-duty aluminum foil, baking sheet, nonstick spray

Prep: 15 minutes

Cook: 25 minutes

1½ tablespoons lime juice

1 teaspoon cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

½ teaspoon salt

1/8 teaspoon ground cumin

12 ounces raw boneless skinless lean chicken breasts, sliced into thin strips

1 bell pepper (any color), sliced

1 small zucchini, sliced into thin strips

Half an onion, sliced

Preheat oven to 375 degrees.

Combine lime juice and cornstarch in a large bowl, and mix until cornstarch dissolves. Stir in all the seasonings to form a thick paste. Add chicken and veggies and stir to coat. Set aside.

Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Spoon chicken-veggie mixture into the center of the foil and spread it out a bit. Place another large piece of foil over the chicken-veggie 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 bake for 20 to 25 minutes, until chicken is cooked through and veggies are tender.

Let cool slightly. Using 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

You’ll Need: heavy-duty aluminum foil, baking sheet, nonstick spray

Prep: 10 minutes

Cook: 35 minutes

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

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

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

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

Two 6-ounce fillets raw tilapia, cod, or any mild white fish

½ cup pineapple or mango salsa

¼ cup sliced red onion

Preheat oven to 375 degrees.

Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Place the fish fillets side by side in the center. Top fish evenly with salsa and onion.

Fold and seal together the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.

Place baking sheet in the oven and bake for about 15 minutes, until fish is cooked through.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful—steam will be hot.) Plate your fish filets and spoon any excess salsa on top. Mmmmm!

MAKES 2 SERVINGS