Hobo Dinner Foil Packets

 

Hobo Dinner Foil Packets

(4 servings)

This is by far one of my most appreciated meals, as a cook! Chopping up everything takes the most time but once that's done, putting it all together is super easy and quick! I made prepared this first thing this morning before church, put in my wifi oven and had it cooked and ready for us by the time we arrived home. Super simple ingredients with powerful flavor! You can switch up vegetables, if you'd like. I used onions, potatoes and squash in mine. We had ample stock of squash from our garden so I was trying to clean up some refrigerator space there for future fresh produce. Cook time stays the same. 

Ingredients:

1 lb ground beef

1 pkg dry onion soup mix

4 small potatoes, peeled and sliced

2 cups yellow squash, sliced

2 small onions, sliced

2 tbsp olive oil

1 tsp garlic powder

salt and pepper as needed

1 can cream of mushroom soup

Directions:

1. Preheat oven to 375 degrees.

2. Combine meat and dry soup mix in a bowl, then form into four patties and set aside. 

3. In a separate large bowl, combine vegetables with olive oil, garlic powder and salt and pepper. Toss to coat. 

4. Spray 12"x18" pieces of aluminum foil with non-stick spray. 

5. Place a handful of vegetables on foil, a patty on top, followed by 2 tbsp mushroom soup. 

6. Seal foil packets well. Place beef side up on large baking sheet for 45 minutes. 

Instant Pot Taco Soup

 One thing I cannot stand about most cooking blogs are the excessive amounts of words LONG before the initial recipe is posted. I feel I have to scroll for AGES and AGES just to find out the ingredients and how to cook the meal. It's super frustrating! And on top of it, all those ads and random pictures that have nothing to do with the actual recipe at hand. I mean, sure...your kid is cute in their rain boots splashing in the bath tub, but what does that have anything to do with that baked chicken recipe?? So...no fear. You will NEVER have to endure that with my blog! (Rant over)

This Taco Soup is one of my cooler weather go-tos! SO simple to put together and the instant pot does the rest! This tastes even better served with tortilla chips but it's also pretty incredible as is. 

>>>Instant Pot Taco Soup<<<

Ingredients:

2 lbs ground beef

2 cans black beans

2 cans whole kernel corn, drained

1 can Rotel

1 can petite diced tomatoes

28 oz can crushed tomatoes

2 cans kidney beans (I use light red)

2 cups water

2 pkg dry ranch seasoning mix

2 pkg taco seasoning

1.) Put ground beef in instant pot, set to saute and brown (5-7 minutes). Cancel Saute setting then drain grease. 

2.) Add all other ingredients to pot along with beef, stirring to combine thoroughly. 

3.) Place lid on pot and select Pressure Cook, High Cook and change cook time to 13 minutes. 

4.) Once cook time is completed, quick release pressure before removing lid. 

5.) Serve in bowls topped with shredded cheddar and tortilla chips or just by it's good ol' self!

Ground Beef Quesadillas

We don't necessarily enjoy "taco night" on Tuesdays. For us, it's whenever this mom is in the mood for it. Here lately, I've gotten on a quesadilla kick and I'm all for easy! These fit that bill perfectly! I love black beans in my quesadillas and I also add Rotel because I love tomatoes in my taco dishes but the rotel gives it an extra zeal and amps up the spice just enough (because I'm a pansy and don't like spicy food). Another thing I love about this recipe is I can use the remaining two tortillas and leftover shredded cheese to easily whip up a couple cheese quesadillas for my picky eaters. Serve the ground beef enchiladas with salsa (our fave)!

Bonus: If there is anything I've learned about cooking over the years, is shortcuts. Onions make dishes tasty but they can be a pain (literally) to prepare. Whenever a recipe calls for "chopped" onion, I ALWAYS use frozen chopped onions. Walmart and Publix carry them but are often out of stock. When I find them, I stock up because my eyes, personally, can't handle the burn from the acidity and my hubby isn't always home when I need him to dice up an onion for me. Plus, you can't taste a difference. 

Ground Beef Quesadillas

Ingredients:

2 lbs ground beef

1 cup chopped onions

2 cloves garlic, minced

1 tsp cumin

1/2 tsp pepper

1/2 tsp salt

1/4 tsp red pepper flakes 

10oz can Rotel (I use mild), drained

15oz can black beans 

3 cups shredded Monterey Jack cheese

3 cups shredded Cheddar cheese (I use sharp, always)

8 burrito-size flour tortillas 

2 tbsp butter, melted

1.) In large frying pan, cook ground beef with onions over medium heat until onions are translucent and beef is no longer pink. Add garlic and cook for another minute or two.  Drain grease. 

2.) Add cumin, salt, pepper, red pepper flakes, can of Rotel and black beans into meat mixture and stir. Continue cooking over medium until heated through. 

3.) Bush butter on one side of each tortilla and stack on one plate.

4.) In another large frying pan  set over low-medium heat (or if you'd like you can just dump the meat mixture into a large bowl, wipe the pan you were using for that and reuse it for this next step), place one tortilla buttered side down in pan . Working quickly, add Monterey Jack cheese, 3-4 tbsp meat mixture, followed by shredded cheddar cheese on one half of the tortilla. 

5.) Fold in half and cook until browned. You can easily go ahead and make a second quesadilla on the other side of the pan while that one is cooking. Repeat with remaining ingredients until all quesadillas are cooked. 

6.) Cut each quesadilla into thirds  and serve with chunky salsa!

Baked Cheeseburger Sliders

When it's a rainy day and you can't get out to grill and you also happen to be quarantined but you REALLY want burgers....these are the way to go! So easy to put together! My littlest child loved them and she's not a burger fanatic typically.

Baked Cheeseburger Sliders



2lbs lean ground beef
2tsp garlic powder
1tsp onion powder
1 tsp salt
2 tsp black pepper
12 slices american cheese (or whatever cheese you prefer)
12 Hawaiian roll sliders

For the Glaze:

1/4 cup butter, melted
1/2 tsp salt (if using unsalted butter)
2tbsp packed brown sugar
3tsp Worcestershire sauce
2tbsp Dijon mustard
1/2 tbsp sesame seeds


1.) Preheat oven to 350 degrees.

2.) Combine beef and spices in bowl. Press beef into bottom of 13x9 baking dish into a flat and even layer. Bake for 20 minutes then drain liquid and set aside.

3.) Slice rolls in half lengthwise then place in bottom of same baking dish.

4.) Top bottom half of rolls with cooked beef then slices of cheese in a single layer. Top with top half of rolls.

5.) In small bowl, combine melted butter and all other ingredients. Brush tops of the rolls with melted butter mixture and sprinkle sesame seeds on top. Bake for additional 20 minutes, or until bread is toasted and cheese is melty.

Skinny Chimichangas

Dear readers of TempTASTEtions, we got a new house! Moving day is next Thursday so we've been all fired up and anxious excited about getting moved in! Which is why I've not been posting recipes like I wish I could. Honestly, haven't been cooking as much these days either to share new recipes with y'all. Next week will most definitely be the same situation. So it will be at least a couple weeks before I can get back on track with this blog. Hopefully, I can eventually get around to updating this blog and putting a more appealing background on it. I did manage to try a couple new recipes recently. So I will leave you with those for now. Both are healthier options to most recipes I put out there :)

These chimichangas are low carb, REALLY yummy and seriously almost tasted like something I'd order at an authentic Mexican restaurant. You just GOTTA try these!

Skinny Chimichangas

1/2 lb ground turkey breast
1 onion, finely chopped
1 clove garlic, minced
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
8oz can tomato sauce
2 tbsp. mild green chili pepper, chopped
1/3 cup reduced fat shredded cheddar cheese
8in. fat-free flour tortillas

1. Preheat the oven to 400 degrees F. Spray a nonstick baking sheet with nonstick spray; set aside.

2. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chilies; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes. Remove from the heat and stir in the cheddar cheese.

3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

4. Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling.

5. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.

Skinny Fettuccini Alfredo

12 oz fettuccine (or any pasta shape)

1 tbsp. olive oil

4 cloves garlic, minced

3 tbsp. flour

1 cup chicken broth

1 cup low-fat milk (I used 1%)

3/4 cup freshly-grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. black pepper

(optional topping: chopped fresh parsley)

1. Cook pasta al dente according to package directions, in generously salted water.

2. Meanwhile, heat olive oil in a large sauté pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.

3. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese until melted. Reduce heat to medium-low until pasta reaches al dente.

4. Drain pasta, then immediately add pasta to the sauté pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.

Slow Cooked Tri-tips and Gravy Over Mashed Potatoes

The last time I tried something this good was on a cruise ship with my hubby. And, of course, it was absolutely delightful but to make this at home in MY kitchen and it tastes good/even better, is multiple thumbs up for me and everyone involved in devouring it! Most of the recipes that are similar to this involve cooking with white wine. However, this one called for beef consommé instead. I would love to cook with wine one day because it really brings out the flavor of the meal being presented but for now, with small kiddos, I'll stick with simplicity.

Slow Cooked Tri-tips and Gravy

3 tbsp. olive oil
1 medium yellow onion, diced
3 cloves garlic, roughly chopped
2lbs tri-tip pieces (or a 2lb tri-tip roast cut into large pieces)
salt and pepper to taste
10.5 oz can beef consommé
1 can water
2 bay leaves
3/4 tsp dried thyme leaves
3 tbsp softened butter
3 tbsp flour
more water, if needed

1. Preheat oven to 300 degrees. In large heavy bottomed pot {such as a Dutch oven} heat olive oil over medium heat. Once pot is hot, sauté onions for 3 minutes. Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes.

2. Pour in beef consommé, water, bay leaves and thyme. Stir and cover.

3. Place into preheated oven and bake 2-3 hours or until meat is fork tender. Remove from oven.

4. Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top.

5. In a small bowl, stir butter and flour together until a smooth paste forms. Pour butter mixture into hot liquid and whisk in to stir. Within a minute or so, sauce should thicken to gravy. If gravy gets too thick, add in 1/2 cup water or until desired consistency is reached.

6. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving


Serve with Mashed Potatoes....

2 pounds Idaho or Yukon Gold potatoes, peeled and cut into 1 inch pieces
3 tablespoons kosher salt
1 cup milk, warmed
4 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon fresh ground black pepper
additional salt, to taste
 

1. Heat your oven to 250° F. Place the potatoes in a large pot and fill with enough water to cover. Add the salt and bring to a boil over high heat. Reduce the heat to medium and simmer until potatoes are tender- (about 12 to 15 minutes). Drain the potatoes, transfer to a rimmed baking sheet, and place in the oven until thoroughly dried out – 7 to 8 minutes.

2. Mash the potatoes until smooth, taking care not to overwork them. Add the butter and milk a little at a time, mashing them into the potatoes. Stir in the pepper. Add additional salt, if desired.

 

Queso Taco Pasta Bake

Now, this recipe is something to savor! One of my faves because I LOVE all the fresh ingredients that go into putting it together. Especially the lime. Makes me feel inspired every time! And the smell is so invigorating! Probably my absolute favorite part and that's saying a LOT since the taste is amazing too! This recipe is thanks to Jenny over at Picky Palate (www.picky-palate.com). I love almost everything she cooks/bakes! I highly recommend you check her out if you haven't already . Doubt you'll be disappointed!

Queso Taco Pasta Bake

4 tablespoons unsalted butter
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups reduced sodium chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup prepared mild salsa
2 tablespoons extra virgin olive oil
1 cup finely chopped onions
1 tablespoons minced garlic
1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (10oz) can Rotel tomatoes, mild
1 tablespoon ground cumin
1 tablespoon fresh lime juice
3/4 pound small pasta of your choice
2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.

2. Place butter into a medium saucepan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 seconds until bubbly. Slowly whisk in chicken broth until smooth. Increase heat to high while whisking until thickened. Takes 3-5 minutes. Stir in cheese and salsa, turn off heat and set aside.

3. Place 2 tablespoons olive oil in medium skillet over medium heat. Sauté onions until softened, about 5 minutes. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add tomatoes, cumin and lime juice, stir to combine.

4. Cook pasta according to package directions, drain and run under cold water.

5. Transfer beef, noodles and queso to a large pot or Dutch oven over medium low heat. Taste and season with additional salt and pepper to your liking. Transfer to prepared baking dish and top with shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve warm.

Brown Sugar Meatloaf

For us, tonight is a leftover night. Got to do some serious cleaning out of the freezer before I can fit any more future leftovers in. But for you, I leave a recipe that makes for an amazing comfort food, and a family favorite: Brown Sugar Meatloaf. My husband claims it's his favorite of everything I cook. It's also an excellent go-to when it comes to providing a meal for someone who could use a care package. My favorite part is how EASY it is to put together and once in the oven, it only takes one hour to cook. Lately, I've gotten on a steamed broccoli kick. So this is a great entrée to go along with it. I keep hoping if my son sees me eating it enough, he'll finally give in and try some too.

Brown Sugar Meatloaf

1/2 cup packed brown sugar
1/2 cup ketchup
1.5 lbs lean ground beef
3/4 cup milk
2 eggs
1 & 1/2 tsp salt
1/4 tsp ground black pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 cup finely crushed saltine cracker crumbs

1. Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan.
2. In mixing bowl, mix thoroughly ground beef, milk, eggs, salt, pepper, onion, ginger and crackers. Shape into loaf and put in pan.
3. Mix together ketchup and brown sugar and spread over top of meat.
4. Bake in preheated oven for 1 hour or until juices are clear.

Lasagna Dip

This is for anyone out there who has a get-together coming up tonight or just has a MAD hankering for some super amazing cheesy dip that is different from the typical rotel dip (which is really good too!). Served best with toasted French baguettes cut into small portions.

Lasagna Dip

1/2 lb ground turkey
1 cup lasagna tomato sauce (see below)
1 cup low fat cottage cheese or ricotta cheese
1 cup mozzarella, shredded

1. Cook the turkey, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.
2. Spread the cottage or ricotta cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella.
3. Bake in a preheated 350 degree oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.

Lasagna Tomato Sauce

1 tbsp. olive oil
1 onion, diced
2 cloves garlic, chopped
1/2 tsp red pepper flakes
1/2 tsp fennel seeds, crushed (optional)
1 (15oz) can crushed tomatoes
1 tbsp. tomato paste (optional)
1 tsp Italian seasoning or Oregano
1 bay leaf
1/2 tsp paprika (optional)
1 tbsp. balsamic vinegar (optional)
salt and pepper to taste
1 tbsp. basil, chopped (optional)

1. Heat oil in pan over medium heat. Add onion and cook until tender (about 5-7 minutes).
2. Add the garlic, red pepper flakes and fennel and cook until fragrant, about a minute. (this is where it gets to smelling AMAZING)
3. Add the tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar and salt and pepper. Bring to a boil, reduce heat and simmer until it thickens, about 5 minutes and then mix in basil and remove from heat.

Pasta Night! (Bow Tie Lasagna)

Recently, hubby took up flying to achieve a pilot's license. Not job necessary--just for "fun". As part of his deal to me that if he flew any weeknight after work, he would pick up anything I so choose for supper. So tonight, Jack's is on the menu for us! But since I didn't have a chance to post yesterday, here is another delicious meal for the cook at heart.

It hardly gets any easier than this, and yet, so full of flavor! YUM!

Bow Tie Lasagna

1 lb ground chuck
5 cups bow tie noodles (12oz pkg)
3 cups spaghetti sauce
1 tbsp. olive oil
1 tsp salt
1/2 tsp garlic powder
1 tsp Italian seasoning
1/2 cups Mozzarella cheese
1/2 cup sour cream

Fry ground chuck in pan. Meanwhile, cook noodles according to package directions. After noodles are cooked, drain and drizzle with olive oil. Mix in spaghetti sauce. Add hamburger, cheese, seasonings and sour cream. Fold together and allow to combine and melt, over low heat for about 5 minutes, or until cheese is melted.

Bacon Dip & Reese's PB Cookie Bites

In anticipation of the upcoming weekend, I'm providing those who may need an appetizer or dessert idea for a future get-together with a couple of my go-to faves! As always, easy and crowd pleasers!

Hormel Warm & Cheesy Bacon Dip

2 cups sour cream
2 cups shredded Cheddar cheese
1/2 cup chopped green onion
1 jar (3oz) Hormel real bacon bits
1 pkg (8oz) cream cheese, softened

1. Heat oven to 400 degrees.
2. In a bowl, combine all ingredients. Place in one quart baking dish. Cover and heat for 25-30 minutes or until hot. Great if served with crackers, chips or fresh vegetables!

Reese's Peanut Butter Cookie Bites

1 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup peanut butter
1 cup sugar
1 egg
2 tsp vanilla
24-36 peanut butter cup minis
1 cup semi sweet chocolate chips, melted

1. Preheat oven to 350 degrees
2. Stir flour, baking soda and salt and set aside.
3. Cream together butter and peanut butter. Add sugar and beat until fluffy. Add egg and vanilla. Add in flour mixture and combine.
4. Roll dough into 1 inch balls and roll in sugar. Place in a mini muffin pan.  Press 1 mini peanut butter cup in center and bake for 8-10 minutes.  Let cool and drizzle with melted chocolate chips.
Enjoy!



Cooking for Therapy?? (Crockpot Taco Pasta)

It's TRUE! I never would have imagined it myself if you had asked me seven years ago when I first got married and was flipping burnt pancakes onto the kitchen floor. My husband said "she could burn water." Now, cooking is a hobby for me and something I truly LOVE doing and sharing with others. My husband loves it just as much (obviously) and has been dubbed my official critic. So far, the only thing he hasn't liked that I've whipped up over the course of the past two years is an enchilada bake that made a horrible casserole but as he says, "it sure makes an excellent dip!" Therefore, I've not made it since. Every couple weeks, I like to give a new recipe a try. A couple nights ago, I tried "Easy Crockpot Taco Pasta" and it was awesome! Easy to put together (crockpots ROCK!) and ready in 5 hours! Serve with some corn and a side salad and you got yourself an excellent meal!

~Easy Crockpot Taco Pasta Recipe

1 lb lean ground beef
1 cup beef flavored broth
1 cup water
1 pkg (1oz) taco seasoning mix
1 can (14.5oz) diced tomatoes, undrained
1/4 cup finely chopped white onion
1 garlic clove, finely chopped
1 pkg (8oz) chile & roasted garlic Mexican cooking sauce
4oz cream cheese, softened & cut into 1-inch pieces
3 cups cooked medium pasta shells
2 cups (8oz) shredded Cheddar cheese

1.  In 10-inch skillet, cook beef over medium-high heat 5-8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
2.  In 5 to 6 quart crockpot, place cooked beef and remaining taco pasta ingredients except pasta shells and Cheddar cheese; stir until well combined.
3.  Cover; cook on LOW heat setting 4-5 hours.
4.  About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in pasta and Cheddar cheese until well combined.
5.  Cook uncovered on HIGH heat setting 10-15 minutes longer or until cheese is melted.
6. Serve with sour cream, salsa and/or shredded cheese.