Hobo packs are one of the best ways to make good food fast. I'm trying to cut back on calories but want to eat something other than cardboard or lettuce. These meals on the fly cooked in foil or parchment paper are so good and so easy because you can cook, serve, and clean up very quickly. These are not only good for a party; (we used to make them at Girl Scouts with hamburger, cooked on the campfire) but they are perfect for busy nights when you just want to get dinner on the table. I make up a few at the beginning of the week and cook them as I need them. Use any flavor profile you want: Greek, Italian, Southern, Cajun, you get the picture. I typically use what I have on hand and want to get rid of... onions, tomatoes, potatoes, carrots, kale, spinach, parsnips, butternut squash, and more are all great choices. NOTE: Make sure to slice the potatoes and other fast cooking vegetables larger than your carrots and other dense root vegetables so they'll cook at the same time.

CHICKEN AND VEGETABLES HOBO PACKS

INGREDIENTS

1 small yellow onion, sliced very thin

2 carrots, peeled and sliced thin

1 potato, peeled and cubed

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

thyme, rosemary, oregano, or other herbs as you desire

DIRECTIONS:

Preheat oven to 400 degrees F.

Tear off two 18' pieces of foil. Arrange the veggies on the foil. Begin with the onion, carrot, and then potato. Sprinkle with a little olive oil and salt and pepper. Add the chicken breast on top and a bit more olive oil, salt and pepper. Add any herbs you like. Seal the top and the sides of each package carefully so that no steam will escape. Place on a baking sheet. Bake for 25-30 minutes depending on how large your chicken breasts are. (Chicken is done at 165 degrees.)