This is the text version of Hungry Girl.
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<br>https://www.hungry-girl.com/weighin/show/2051
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<br>Hungry Girl Today: 07.14.11
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<br>WEEKLY WEIGH-IN
<br>Combine simple cooking, easy cleanup, and delicious food, and what have you got? These foil packs! They're soooo good...
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<br>Jump for Choy! Fish Pack 
<br>1/2 of pack: 232 calories, 2g total fat (0.5g sat. fat), 656mg sodium, 19.5g carbs, 3g fiber, 13g sugars, 35g protein -- PointsPlus® value 6* -- SmartPoints® value 4* 
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<br>Words cannot express how amazing this citrus-teriyaki, Asian-style meal is. Try it and see... 
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<br>Ingredients:
<br>1 lb. baby bok choy, ends removed, separated into leaves 
<br>1 cup zucchini cut into 1/2-inch chunks 
<br>12 oz. raw cod (two 6-oz. fillets or four 3-oz. fillets) 
<br>2 tbsp. thick teriyaki marinade or sauce
 
<br>2 tbsp. low-sugar or sugar-free orange marmalade 
<br>Optional seasonings: salt and black pepper 
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<br>Directions:
<br>Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. 
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<br>Distribute bok choy onto the center of the foil and top with zucchini. Lay cod over the veggies. 
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<br>In a small bowl, thoroughly mix teriyaki marinade or sauce with orange marmalade. Evenly spoon mixture over the cod and veggies. Cover with another large piece of foil. 
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<br>Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 20 minutes, or until cod is cooked through and veggies are tender. 
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<br>Cut packet to release steam before opening entirely. Eat up! 
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<br>MAKES 2 SERVINGS 
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<br>Mega-mazing Veggie Pack 
<br>1/4th of recipe (about 3/4 cup): 97 calories, 0.5g total fat (0g sat. fat), 359mg sodium, 22g carbs, 3g fiber, 11g sugars, 2.5g protein -- PointsPlus® value 3* -- SmartPoints® value 2*
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<br>We feel healthier just looking at this recipe. The slightly spicy 'n sweet sauce ROCKS our socks. And kale, you've never tasted better... 
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<br>Ingredients:
<br>6 oz. kale leaves (about 1 bunch), torn or cut into large pieces
<br>2 red bell peppers, seeded and chopped
<br>One 8-oz. can sliced water chestnuts, drained
<br>1/4 cup sweet Asian chili sauce
<br>1 tbsp. seasoned rice vinegar
<br>1 tsp. chopped garlic
<br>1/8 tsp. salt 
<br>1/8 tsp. black pepper 
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<br>Directions:
<br>Preheat oven to 375 degrees. Lay an extra-large piece of heavy-duty foil on an extra-large baking sheet and spray with nonstick spray.
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<br>Lay kale pieces in the center of the foil. Evenly top with bell peppers and water chestnuts. Set aside.
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<br>In a small bowl, combine chili sauce, rice vinegar, and garlic. Mix well. Evenly drizzle over the veggies.
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<br>Place another extra-large piece of foil evenly over the baking sheet. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
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<br>Bake in the oven for 20 minutes, or until veggies are tender.
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<br>Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.)
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<br>Transfer to a large bowl or plate. Sprinkle with salt and black pepper, and mix well. Serve and enjoy! . 
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<br>MAKES 4 SERVINGS
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<br>HG FYI: The recipe method of calculating PointsPlus® values counts the carbs, protein, etc., from vegetables -- even those with a value of 0*. If calculated without the veggies that have a value of 0*, each serving of this recipe has a PointsPlus® value of 1*. 
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<br>Cha-Cha-Cherry BBQ Chicken Pack 
<br>1/2 of recipe (about 1 cup): 294 calories, 2g total fat (0.5g sat. fat), 874mg sodium, 33.5g carbs, 1.5g fiber, 24.5g sugars, 34g protein -- PointsPlus® value 7* -- SmartPoints® value 6*
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<br>Summer is prime time for BBQ chicken, and we gave ours a fruity twist. This dish goes great with fireworks and hot summer nights. 
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<br>Ingredients:
<br>10 oz. raw boneless skinless lean chicken breast, cut into strips
<br>1 cup sliced onion (about half an onion)
<br>1/2 cup unsweetened dark sweet cherries (about 16 cherries), thawed from frozen
<br>1/2 cup BBQ sauce with about 45 calories per 2-tbsp. serving
<br>Seasonings: salt and black pepper
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<br>Directions:
<br>Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a large baking sheet and spray with nonstick spray. 
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<br>Lay chicken strips in an even layer in the center of the foil. Sprinkle with 1/8 tsp. each salt and pepper, and evenly top with onion. Set aside.
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<br>Roughly chop cherries, and then transfer to a bowl. Add BBQ sauce and mix well. Evenly pour cherry-BBQ mixture over the onion and chicken. 
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<br>Place another large piece of foil evenly over the baking sheet. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
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<br>Bake in the oven for 25 minutes, or until chicken is fully cooked.
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<br>Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.)
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<br>If you like, season to taste with additional salt and pepper. Time to chew!
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<br>MAKES 2 SERVINGS
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<br>Send To A Friend
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<br>CHEW ON THIS:
<br>This is one wacky day, people -- it may be Bastille Day in France, but it's both National Nude Day and National Pandemonium Day here in the USA. Perhaps the best way to celebrate is with some nude pandemonium? Or keep things PG and food-centric with these new foil packs...
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