Place 2 cups of chopped, raw, non-starchy vegetables in the center of the foil. Top with ½ cup of cooked or low-sodium canned black beans, ¾ cup of canned hominy (drained and rinsed) and a heavy sprinkling of chili powder*. Seal packet and cook over medium heat for about 20–25 minutes, until vegetables are tender. Top with 2 tablespoons of ripe avocado and 1 tablespoon of reduced-fat sour cream.

Exchanges:

Substitutions:

• ½ cup of cooked or low-sodium canned corn instead of hominy
• ½ cup of refried beans instead of black beans (If using refried beans, omit additional salt from recipe.)
• Onions, peppers, tomatoes, zucchini, mushrooms and okra all work well in this recipe. Mix and match to your taste—up to 2 cups total.

Place 2 cups of chopped, raw, non-starchy vegetables in the center of the foil. Top with 2 ounces of Southwest-seasoned cooked ground beef and 8 chopped black olives. Cut 1 6-inch corn tortilla into ½-inch-wide strips. Arrange strips around beef and vegetable mixture to resemble a campfire. Place ¼ cup of salsa in the center of the strips to make the "fire." Seal packet and cook over medium heat for about 20–25 minutes, until vegetables are tender.

Exchanges:

Substitution:

• 2 ounces of diced grilled chicken instead of ground beef or turkey

Slice 1 ripe medium peach in half and remove pit. Place halves in the center of the foil with the flesh side up. Spread each half with 1 teaspoon of no-sugar-added blackberry jam. Sprinkle 2 tablespoons of granola on each half (a total of ¼ cup granola). Seal packet and cook over medium heat for 20 minutes.

Exchanges:

Substitutions:

• 4 small apricots cut in half or 2 small plums cut in half instead of the peach
• Crush 8 animal crackers or 3 2½-inch squares of graham crackers instead of granola