Monthly Archives: August 2013
I make this real meal deal about once a month at my house. It’s one of those budget friendly, easy to make, easy to clean up meals that I am very fond of and is quickly becoming mandatory around here. I mean it is seriously E-A-S-Y! As always in my at home world, I shoot for foods that are versatile, flavorful and nutritious with a decent balance of proteins, carbs and veggies, which this one is. Plus my guy loves it (so do kids and they can help make it) so that is a huge bonus. This one is all that and a bag of chips! Ok, so chips are optional but that’s beside the point.
I hope you like it as much as we do and will drop back in here or at the At Home Woman community on Facebook with a comment to let me know what you think about this easy foil wrapped yum. Ohhh…..Did I mention it is easy? *wink*
HOBO DINNER (makes 4-8 servings)
*Note: You can adjust the amount or # of veggies to serve more or less people. Rule of thumb is 3 – 4 oz of protein source, 1/4 – 1/2 cups of each veggie, 1 small ear of corn per person.
1 lb. ground beef, pork, turkey or chicken (May also use meat chunks, sausage or cooked beans as the source)
3-4 medium sized potatoes (peeled and cubed)
2 cups carrots (sliced or cubed)
1 large onion (chopped)
1 can (15-16 oz) green beans
1/2 cup of water or liquid broth/stock
Salt and pepper to taste
Herbs to taste if desired
Optional add ins or variations: 2 cups – cauliflower, broccoli florets, asparagus spears, leafy greens such as spinach or kale, radish slices, olives, tomatoes (fresh or canned), bell peppers, squash, cooked beans (kidney, pinto, black), 4 – 8 small (about 3″) ears of corn, any other veggie you may like
Line a 9″ x 13″ baking dish with heavy duty aluminum foil. Begin layering ingredients in this lined pan, beginning with meat followed by a sprinkling of onions, then the veggies.
I like to sprinkle a handful of the onions between each layer and salt each layer as well. You can put any herbs you may want to use within the layers too.
Once you have all your ingredients in the pan, add your water or broth/stock to help with moisture and flavor. Cover the filled pan tightly with aluminum foil.
Bake in a preheated 400 degrees oven until potatoes and carrots are tender and meat is done all the way through.
Serve with a crusty bread, rolls or cornbread if you like.
Note: You can also make individual serving pouches, putting enough of each ingredient in a sheet of aluminum foil and wrapping it into a “pouch pocket” with a couple of cubes of ice in each one as the moisture to help it steam in the pouch. Also makes a good campfire or grill cooked meal.
Whallah! Supper is on the table and it didn’t take too much work. Bon A’Petit y’all!
Enjoy your at home world!