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Hobo Dinner

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


Ground Beef & Onion Layers - in foil lined baking dish

Ground Beef & Onion Layers – in foil lined baking dish


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.


Layers 3 & 4 - Carrots and Green Beans

Layers 3 & 4 – Carrots and Green Beans

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.  

Hobo Dinner - Ready to cover and go into the oven.

Hobo Dinner – Ready to cover and go into the oven.

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!




Classic Diner Ham & Egg Salad

It’s the day after Easter.  It was, by all standards, a great holiday.  You celebrated the resurrection of Jesus Christ with your church family. Later,  the little ones enjoyed the best Easter egg hunt ever and your family chowed down a nice ham dinner.

Ham     Easter Eggs

But now you have a mess of ham and a pile of colorful hard boiled eggs left in the fridge.  What ever will you do with it all?

Well, have I got a Real Meal Deal recipe idea for you.  Beyond the ordinary and just a bit unconventional….just like me *tehehe*.  How does Classic Diner Ham & Egg Salad sound to you?  Yes, it’s my twist on two classic favorites.  It’s yummy on fresh bread, toast, hot biscuits or a warm croissant, in a pita pocket or a soft flour tortilla for a wrap. You can eat it alone, with crackers, stuffed in a tomato, on a bed of greens or with a green salad. Serve it hot or cold, for breakfast, lunch or supper.  It’s pretty versatile that way.  Plus, it’s EASY to make as well as economical.

I’ll give you the recipe for about 3 cups of finished salad but you can easily adapt to the amount you want to make. I’m sorry I don’t have a photo of this dish for you, but I haven’t made a batch of it yet this year.




1 cup cooked ham (finely chopped)

1 cup grated hard boiled eggs

3/4 to 1 Cup Mayonnaise or Miracle Whip (enough to wet, blend and hold the ingredients together well)

1/3 cup sweet pickle relish

2 teaspoons Dijon mustard (optional)

1 tablespoon drained pimento (optional)

1/4 teaspoon celery salt or celery seed

Salt and pepper to taste.

Parsley (fresh chopped or dried – to taste and visual appeal)

(If you like onion in your salad, you can add to taste. Chopped green onions are  nice and give a fresh spring flavor.) 


Mix all ingredients together by hand until well incorporated. Refridgerate in an airtight bowl until ready to serve.  If serving hot, just heat (covered) in the oven until heated through, stirring well afterwards.


That’s it.  Easy peasy deliciousness.  I hope you enjoy my twist on two classic American diner favorites.




Ginger’s Hot & Hearty Soup (A Real Meal Deal)

After all the leftovers, I know you are ready for a change.  Nothing fits the bill this time of year quite like a pot of homemade soup.  Here’s a family favorite in my house all year long, but especially in the chill of cold weather. And best of all….IT’S EASY.  You pretty much just set it and forget it until suppertime.  And with leftovers, you can enjoy it for at least 2 meals in one week.


GINGER’S HOT & HEARTY SOUP (budget friendly & time saver)

Hot & Hearty Soup
It’s A Real Meal Deal


2 quarts beef broth

1 quart water

1 lg. can tomato sauce

1 can tomato paste

1 lg sweet onion (diced)

3-4 cups potato, cut into large bite size chunks

2 cups carrots, peeled and thickly sliced

2 cups green beans (frozen or canned – drained)

2 cups corn niblets (frozen or canned – drained)

1 lb, lean ground beef (cooked, crumbled & drained).  Use chunks of stew beef if preferred.

 ½ TBSP Italian seasoning

1 tsp. basil

1 tsp. oregano

2 tsp. garlic (minced)

½ tsp. celery seed

Salt & pepper to taste


In a large slow cooker, start building your soup by placing all ingredients into the crock, except the ground beef.   Stir well to incorporate.  Set the slow cooker on low, cover with lid and allow to cook for a couple of hours before adding your cooked and drained ground beef.  Reset cooker to low temp setting, cover and allow to cook slowly for 4-6 more hours (or until vegetables are really tender and broth is thickened as desired).  Stir occasionally to keep everything moving and cooking well.

Serve with hot cornbread or crusty bread.

*Add more water or broth for a thinner soup base. 

**Add more herbs & seasoning if desired

***Add any other vegetables you may want (spinach, kale, turnips, dried beans)


Exchange beef broth for chicken broth and beef for chicken, turkey or pork.


Enjoy your at home world!


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