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Healthy 5-Ingredient Foil Packs: Pineapple Jerk Chicken, Balsamic Honey Salmon

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08.20.15
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In a world of complicated recipes, foil packs are a breath of fresh air: Flavorful food with practically no cleanup. But what if we made things even easier with five-ingredient foil packs? Skip the speculation... We've already done it! (As always, basic seasonings don't count toward the total number of ingredients.)

 
 
Hungry Girl's Pineapple Jerk Chicken
Pineapple Jerk Chicken

Entire recipe: 299 calories, 3.5g total fat (0.5g sat fat), 728mg sodium, 32g carbs, 2g fiber, 22.5g sugars, 33g protein -- PointsPlus® value 7* -- SmartPoints® value 3*

Jerk seasoning is one of our new favorite shortcuts to flavorful food. And it pairs so well with chicken and pineapple...

Prep: 10 minutes
Marinate: 1 hour
Cook: 25 minutes

Ingredients: 
3 tbsp. orange juice 
1 1/2 tsp. jerk seasoning mix 
One 5-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness 
1/2 cup chopped sweet onion 
1/2 cup canned crushed pineapple packed in juice, lightly drained 
Seasonings: cayenne pepper, salt 

Directions: 
In a sealable container (or bag), combine orange juice, jerk seasoning, and 1/8 tsp. cayenne pepper. Mix thoroughly. Season chicken with a dash of salt, and add to the container. Flip to coat. Seal, and refrigerate for 1 hour. 

 

Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. 

Lay onion on the center of the foil. Top with chicken and orange juice mixture, followed by lightly drained pineapple. 

Cover with another large piece of foil. 

Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. 

Bake for 25 minutes, or until chicken is cooked through and onion is tender. 

Cut packet to release steam before opening entirely. 

MAKES 1 SERVING  

 
 
 
Hungry Girl's Balsamic Honey Salmon 'n Veggies
Balsamic Honey Salmon 'n Veggies

Entire recipe: 332 calories, 9.5g total fat (2.5g sat fat), 379mg sodium, 35.5g carbs, 3.5g fiber, 30g sugars, 26g protein -- PointsPlus® value 8* -- SmartPoints® value 10*

Yummy gourmet taste without all that time spent on gourmet cooking. Mega impressive; minimal effort!

Prep: 10 minutes
Cook: 20 minutes

Ingredients:
3 tbsp. balsamic vinegar
1 tbsp. honey
1 cup red bell pepper cut into 1-inch chunks
1 cup sugar snap peas
One 4-oz. raw skinless salmon filet
Seasonings: salt and black pepper

Directions:
Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.

In a medium bowl, whisk vinegar with honey until uniform.

Lay veggies on the center of the foil. Season salmon with 1/8 tsp. each salt and black pepper, and place over the veggies. Drizzle with vinegar mixture.

Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.

Bake for 20 minutes, or until fish is cooked through and veggies are tender.

Cut packet to release steam before opening entirely.

MAKES 1 SERVING

 
 
 
 

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CHEW ON THIS:

Today, August 20th, is National Chocolate Pecan Pie Day. Sprinkle some mini chocolate chips on these Crispy Pecan Pie Bites before tossing 'em in the oven, and you'll be ready to celebrate in guilt-free style...

Click here for a printable, text-only version of this page.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints
® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.



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