Foil Dinners aka ‘Hobo Dinners’

We had a blast making these last night. I’ve made them before, but forgot how good and simple they really are. Any chance I get, I have Lane help me in the kitchen. This kid is the life of the party and is always entertaining. Plus, he is always more inclined to try new things when he gets to help prepare them. Last night, he figured out he likes onions, bell peppers, and banana peppers. Getting him to eat more veggies is always a good thing. 

Hobo Dinner Lane

There is really no right way or wrong way to put these dinners together. It’s kind of an ‘anything goes’ meal. I just cut up a bunch of different veggies, and ingredients and let him have at it. Everyone can make theirs exactly how they want it. 

 

Here’s a video of our ‘guest chef’ in action. 

What we used:

Hamburger patty

Banana Peppers

Bell Peppers

Onion

Pepperoncini Peppers

New Potatoes

Carrots

Poblano Peppers

Yellow Squash

Zucchini

Fresh Mushrooms

Salt

Pepper

Worcestershire Seasoned Pepper

Garlic Salt (only because I forgot to buy fresh garlic)

A Pat of Butter

To assemble, grab a piece of heavy duty aluminum foil. Make sure it’s long enough to fold up with all of your yummies inside.  Place your hamburger patty in the center, season the meat however you like. Add veggies, and season again. Top with a pat of butter then bring both long ends together in the center (like a tent) and fold over repeatedly to seal until flat. Then roll ends to seal. I used a second piece of foil and folded it the opposite way just to give it a little extra seal. Place in the oven (or on grill). I cooked ours at 425 for 20 minutes then flipped and reduced the heat to 350 for an additional 20. Cooking times may vary depending on how thickly sliced your veggies are and the size of hamburger patty. These were a huge hit and so much fun! 

This was Lane’s before. (Notice the face)

Hobo Dinner Before

This was mine after cooking. Yum! It smelled so good!

Hobo Dinner After

 

 

Hawaiian Fluff…

Growing up, my Grandmother would always make Heavenly Hash at the holidays. It was just a tradition. When I came across a recipe from Mom On Timeout for Pina Colada Fluff, I knew I had to make my own because the premise for the recipe is really similar. Plus, any dessert that calls for coconut is a winner in my book. Of course, I had to tweak it a little. Here is my version.. Hawaiian Fluff. Be sure to check out her blog for the recipe for Pina Colada Fluff.. the inspiration for this recipe. Enjoy!

hawaiian fluff

 

Hawaiian Fluff...
 
Ingredients
  • 1 - 20 oz can crushed pineapple
  • 10 - 15 large marshmallows - quartered (I used kitchen shears to cut in half, and then half again)
  • 1 tub of Cool Whip
  • 1 pkg Coconut Cream instant pudding
  • ½ cup flaked sweetened coconut
  • 1 - 2 oz package of chopped pecans (optional)
Instructions
  1. In large bowl, combine undrained crushed pineapple and pudding mix until thoroughly mixed
  2. Add Cool Whip, mix well
  3. Add quartered marshmallows, mix
  4. Then add remaining ingredients and mix until all is combined
  5. You can also top with toasted coconut if you choose

 

Bacon Crack

Bacon is good.. bacon is yummy.. therefore a recipe that calls for bacon has got to be good. Right? Well, let me tell you, this one is definitely good. Bacon Crack.. I saw this recipe and had to try it. I almost wish I hadn’t. My diet has officially been derailed. 

Bacon Crack

 

 

Bacon Crack
 
Ingredients
  • 1 lb Bacon - cooked to almost done
  • 1 package of Pillsbury Crescent Dough Sheet (regular crescent rolls will work)
  • ½ Cup of Brown Sugar
  • ½ Cup Real Maple Syrup
Instructions
  1. Cook bacon until almost done. Not crispy because it will finish crisping in the oven.
  2. Roll out dough and place on greased foil covered baking sheet. Flatten a bit to make an even rectangle. If you are using crescent rolls, be sure to pinch seams together.
  3. Poke holes in dough with fork.
  4. Drizzle ½ of syrup over dough. Then sprinkle with ½ of brown sugar.
  5. Crumble/tear bacon and spread evenly over dough.
  6. Top with remaining syrup and brown sugar.
  7. Bake at 325 for 25-30 minutes or until sugar and syrup are caramelized and bacon is crisp.
  8. Allow to cool, then cut with knife or pizza cutter.

 

Skinny Chinese “Noodles” w/Shrimp

I’m all about good tasting food.. it’s even better if it’s low calorie. Give this recipe and try! It’s very low calorie and good too! Win-Win!

skinny chinese noodles

 

Skinny Chinese "Noodles" w/Shrimp
 
Ingredients
  • 3 Cups Uncooked Bean Sprouts (I just eyeballed it)
  • 2 Tablespoons Sesame Oil
  • 2 Cloves Minced Garlic
  • Soy Sauce to taste
  • Frozen Baby Shrimp (add however much you like)
  • Fresh Mushrooms (to taste)
Instructions
  1. Heat sesame oil in medium skillet and add sprouts, mushrooms and garlic.
  2. Cook until sprouts start to become translucent.
  3. Add shrimp and soy sauce.
  4. Cook until shrimp is done.
  5. Serve and top with extra soy sauce if desired.
  6. *you can also use chicken in place of shrimp

 

Mississippi Roast

If you have never made a Mississippi Roast, then you are missing out. This is something you just throw together in the morning and you don’t have to think about it again until dinner. It couldn’t be easier, and the flavor is out of this world good…

Mississippi Roast

 

Mississippi Roast 2

 

Mississippi Roast
 
Ingredients
  • 1 Rump Roast (or your favorite cut)
  • 1 package of Au Jus gravy mix (any brown gravy will work, I just always use this one)
  • 1 package of Ranch Dressing Mix
  • 1 stick of butter
  • Pepperoncini peppers
Instructions
  1. Put roast in crock pot, sprinkle dressing and gravy mix over roast.
  2. Place a stick of butter on top along with 6-7 Pepperoncini peppers. You can use more or less depending on your tastes.
  3. Cook on low for 8 hours.

I love ‘set it and forget it’ meals. You need to put this on your menu soon! You’ll love it!

Tex-Mex Shells and Cheese

I love Mexican food.. from Mexican restaurants. I haven’t attempted many Mexican recipes.. but I plan on it. I’m not quite sure this qualifies as Mexican, but it’s something different.. considering ‘Mexican Night’ at our house usually consists of tacos. :) Plus, it was good and my kiddo ate it… so it was a win.

TexMex Shells and Cheese

Here is a printable recipe.

 

Tex-Mex Shells and Cheese
 
Cuisine: Mexican
Ingredients
  • 1 lb lean ground beef
  • 1 small onion
  • 2 tbsp taco seasoning
  • 4 oz cream cheese
  • 10 oz can green chili enchilada sauce (can use regular enchilada sauce instead if you like)
  • 1 cup of favorite salsa
  • 1 package large shell pasta
  • ¾ cup of mozzarella cheese
  • ½ cup cheddar cheese
Instructions
  1. Fill large pan with water and heat to boiling. Cook pasta until al dente. You want a little resistance when you bite into it. Do not overcook.
  2. Brown hamburger meat and chopped onion. Drain.
  3. Add taco seasoning and cream cheese.. continue stirring until cream cheese is melted and combined. Set aside.
  4. When pasta is done cooking, drain and rinse with cold water.
  5. In a small bowl mix enchilada sauce and salsa.
  6. In a medium casserole dish pour ½ of the enchilada sauce/salsa mixture in bottom, being sure to cover bottom of dish.
  7. Fill each shell with 1 tablespoon of meat mixture until meat or shells are gone... whichever comes first. If you have extra meat, just add a little extra to each shell.
  8. Spoon remaining enchilada sauce/salsa over the shells.
  9. Cover with foil and heat at 350 for 20 minutes.
  10. Remove from oven and sprinkle with cheeses. Cook uncovered until cheese is hot and bubbly.

 

You can also serve with sour cream and chopped green onions. Yum!

 

Paula Deen’s Taco Soup

This is a set it and forget it kind of meal. I threw this together last night and let it cook in the crockpot while we slept so I could send it to work with my husband this morning. He just texted me saying that 3/4 of it was gone before 11:00. It must be good stuff! I love one-pot meals. The less fuss the better….

Paula Deen Taco Soup

Here is a recipe to print!

Paula Deen's Taco Soup
 
Ingredients
  • 2 lbs ground beef
  • 2 cups onion chopped
  • 2 14.5 oz cans pinto beans
  • 1 14.5 oz can of light red kidney beans
  • 1 15¼ oz can of whole kernel corn - drained
  • 1 14.5 oz can diced tomatoes
  • 1 14.5 oz can tomatoes w/chilies
  • 1 14.5 oz can Mexican style stewed tomatoes
  • 2 4.5 oz cans of diced green chilies
  • ½ cup sliced green olives (optional)
  • 1 4.6 oz can sliced black olives - drained (optional)
  • 1 package of ranch dressing mix
  • 1 package of your favorite taco seasoning mix
Instructions
  1. Brown meat and onion in skillet. Drain. Spoon meat into large crockpot .
  2. Add all other ingredients and stir well. Cook on low for 8 hours.
  3. You can serve with tortilla chips and top with sour cream and cheese if you like.