Hobo (Pouch) Dinners

posted by LJDiToro

Boneless skinless chicken breast (thawed) or lean pork loin steaks or fish fillet
any variety of sliced fresh or frozen vegetables
seasoning blend of choice (check the spice aisle, McCormick makes a DELICIOUS line of blends)

On a large square of foil place chicken breast (or pork or fish), top with vegetables of choice (the more the merrier!!). Spray with ICBINB spray or Butter or Olive oil cooking spray. Sprinkle a generous amount of seasoning over top. Wrap tightly, sealing ends. Bake at 350 for a minimum of 30 minutes (45 minutes if meat is thicker) or toss on a hot grill for 30 minutes. Serve with CousCous or similar pasta/rice side dish or low point potato salad. Point values will vary depending on size/type of protein & vegetables chosen & side dish.


Things you could prepare on Sunday and eat all week:

1. Salad - Prepare and put in Tupperware. Top with a damp paper towel. Will keep all week. Each day make it with different additions. Be creative.

2. Pasta Salad - Start with a basic pasta salad - veggies, beans, etc. Add different things to it each day, ie. eggs, chicken, tuna, salmon, turkey pepperoni, etc.

3. Chicken Salad - Grill some chicken breasts on Sunday and slice. Can be used for a variety of things. A chicken salad for one. I make it with celery, onion, grapes, a handful of toasted nuts. The dressing is FF mayo, FF sour cream and some dill.

4. Meatloaf - Makes a great sandwich the next day.

5. Chili

Banana-Pineapple Pops

PointsPlus® value: 2

Servings: 8
Preparation Time: 5 min
Cooking Time: 0 min
Level of Difficulty: Easy
If you're using canned pineapple for these tangy pops, get even more juice by buying it crushed rather than diced.


  • 2 cup apple juice
  • 2 large banana(s), peeled and diced
  • 1 cup pineapple, diced
  • 1 Tbsp honey


  • Purée ingredients in a blender until smooth. Strain into a 2-cup measuring cup, pressing on remaining solids to extract all the liquid. Pour into 8 Popsicle molds. Freeze until hard, at least 5 hours or overnight.

Caramel Apple Nut Crunch

PointsPlus® value: 3
Servings: 3
Preparation Time: 5 min
Cooking Time: 0 min
Level of Difficulty: Easy

Apple season is right around the corner. Go pick your own and then make a batch of these fruity-nutty snacks—just the right combination of salty and sweet.

1 medium apple(s), Granny Smith, thinly sliced
3 Quaker Apple Cinnamon Rice Cakes
1 Tbsp fat-free caramel topping
1 Tbsp unsalted dry roasted peanuts, chopped (or other type of nut)
Arrange apple slices on Apple Cinnamon Rice Cakes.

Drizzle each with 1 teaspoon of caramel topping.

Sprinkle each with 1 teaspoon of chopped peanuts. Yields 1 topped rice cake per serving.

Cauliflower Poppers

PointsPlus® value: 0
Servings: 8
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy

We admit that vegetables can be boring. But these spicy morsels keep healthy eating interesting. Seriously.

1 sprays cooking spray
1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt
1/2 tsp black pepper
Preheat oven to 400°F. Coat a baking sheet with cooking spray.

Cut cauliflower florets into bite-sized pieces. (There should be about 4 cups.) Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat.

Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

Garlic-Roasted Corn Snack

PointsPlus® value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 45 min
Level of Difficulty: Easy

These roasted kernels make tasty fingerfood. Vary the seasoning to suit your liking: give curry powder, or even cinnamon, a try.

1 Tbsp canola oil, or vegetable oil
4 medium corn on the cob, raw, kernels removed with a knife
1 1/2 tsp garlic powder
1 tsp paprika
1/8 tsp table salt, or to taste
Preheat oven to 375ºF.

Pour oil into a large, sided baking pan. Add corn, garlic powder, paprika and salt; stir to mix.

Bake until crisp, shaking pan occasionally, about 45 minutes. Yields about 1/2 cup per serving.
Check after 25 minutes to make sure smaller pieces of corn are not burning.

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