Hobo Dinner Foil Packet

 Another amazing foil packet recipe from Author: Holly at SpendWithPennies!  Quick, easy, delish dinner with minimal cleanup!

Hobo Dinner Foil Packets

Ingredients

• 1 pound lean ground beef
• 1 package dry onion soup mix
• 4 small potatoes peeled and sliced
• 2 cups carrots chopped
• 1 large or 2 small onions, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• salt & pepper to taste
• condensed mushroom soup (I used a 1/4 can on each patty)

Instructions

• Preheat oven to 375°F.
• Combine ground beef and dry soup mix in a bowl. Form into four patties and set aside.
• In a large bowl combine all remaining ingredients except mushroom soup. Toss until well mixed.
• Spray a 12″ x 18″ piece of foil with non-stick spray.
• Place ¼ of the vegetable mixture in the center of the foil. Top with 1 beef patty. Add 2 tablespoons of condensed mushroom soup on top of each patty.
• Seal foil packets well. Place beef side up on a large baking sheet and bake 35-45 minutes or until potatoes and carrots are tender.

Notes

These foil packs can also be grilled at medium heat for about 45 minutes or until potatoes are tender and ground beef reaches 160°F.

Nutrition Information

Calories: 439, Carbohydrates: 44g, Protein: 32g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 74mg, Sodium: 691mg, Potassium: 1472mg, Fiber: 6g, Sugar: 5g, Vitamin A: 10690IU, Vitamin C: 40mg, Calcium: 63mg, Iron: 4.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated.

Southern Potato Salad

This yummy side dish is a must for your cookouts!  Mu hubby's sister, Sarah made this for us and it is one of my favorite potato salads!  This recipe is found on Spicysouthernkitchen from 

Author:Christin Mahrlig

Southern Potato Salad

Ingredients

• 3 pounds medium russet potatoes
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 2 teaspoons apple cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon onion powder
• 1/4 cup sweet pickle relish
• 1 stalk celery, chopped
• 1/2 sweet onion, chopped
• 4 hard boiled eggs, 3 chopped and 1 sliced
• paprika

Instructions

• Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
• Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
• In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well. 
• Add relish, celery, onion, and the chopped eggs. Mix in.
• Add salt and pepper to taste.
• Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.

Philly Cheesesteak Stuffed Shells

This recipe was adapted from Fun in the Kitchen - Author: Jill.

Philly Cheesesteak Stuffed Shells

Pasta shells stuffed with seasoned meat, peppers, onion, mushrooms and CHEESE, then baked with a homemade cheese sauce!
Ingredients

• 1 pound lean ground beef
• 2 tablespoons butter
• 1 small onion peeled and diced
• 1 green bell pepper seeded and diced
• 1 small can of mushrooms
• 1 tablespoon Worcestershire sauce
• 1 teaspoon of beef bouillon 
• 2 tablespoons ketchup
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces shredded cheddar cheese (divided)
• 24 jumbo pasta shells cooked according to package directions
• 1 cup milk
• 1 cup beef broth
• 1 tablespoon cornstarch

Instructions

• Preheat oven to 350F degrees.
• Heat a large skillet over medium heat. Crumble the ground beef in to the skillet and cook, stirring often, until completely browned. Remove the beef from the pan and set aside. Drain the fat from the pan.
• Add the butter to the skillet and melt over medium heat. When the butter is melted, add the diced onion, mushrooms and bell pepper and saute until softened, about 5 minutes.
• Add the browned beef back to the skillet. Add the Worcestershire sauce, ketchup, salt, and pepper; mix well. Cook the mixture for about 2 minutes over medium heat, stirring occasionally.
• Remove from heat and stir in half of the cheese.
• Fill the cooked pasta shells with the meat mixture and place in an even layer in a glass baking dish.
• In a medium sauce pan, whisk together the milk, beef broth, and cornstarch. Heat the mixture over medium heat until hot, then add the remaining cheddar cheese; stir until melted and the sauce thickens. Pour the sauce over the stuffed shells in the pan.
• Bake the stuffed shells at 350F for 10 minutes, or until the cheese is melted.
• Serve hot with the extra cheese sauce on the side.

Foil Pack Shrimp Boil

 

Foil Pack Shrimp Boil

This recipe is from SpendWithPennies (AUTHOR: Rachael) and it couldn't be easier or better tasting than this!  She took a Sheet Pan Shrimp Boil and converted it to a foil pack that is cooked on the grill (or the oven).

Ingredients

• 11/2 pound baby red potatoes
• 2 tablespoons salt
• 4 ears corn
• ¼ cup butter melted
• 1 tablespoons garlic minced
• 1 tablespoons Old Bay/Cajun seasoning
• 1 onion quartered
• 1 pound shrimp medium, peeled, deveined
• 1 pound smoked beef sausage sliced chunks
• 1 lemon wedged
• 2 tablespoons fresh parsley chopped

Instructions

• Preheat Grill to medium/high or oven to 400°F. Coat/spray foil and set aside.
• Fill a large pot with water, and salt and potatoes. Bring to a boil - I did mine in the microwave - takes about the same amount of time.
• Cook potatoes until just tender and parboiled, about 8-10 minutes. 
• Drain water, Place the potatoes and cut corn in a mixing bowl. Add onion, shrimp, and sausage to the corn and potatoes to the mixing bowl.
• In a small bowl, combine butter, garlic, half the parsley and Old Bay Seasoning.
• Stir in butter mixture and gently toss to combine, then spread the combination onto the foil sheets
• Seal the foil packets leaving room for steam to circulate.  I folded mine length wise to create the seal then rolled up the ends.
• Place on the grill or into oven and bake for 12-15 minutes, or until the shrimp are pink and cooked through, sausage is hot, and corn is tender.
• Serve immediately garnished with remaining parsley and lemon wedges. 

Nutrition Information

Calories: 771, Carbohydrates: 50g, Protein: 44g, Fat: 44g, Saturated Fat: 18g, Cholesterol: 396mg, Sodium: 5475mg, Potassium: 1386mg, Fiber: 6g, Sugar: 9g, Vitamin A: 720IU, Vitamin C: 46.6mg, Calcium: 234mg, Iron: 7.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated.

"Veggie Pizza" Tortilla Roll Ups

I got this recipe from Jenn Laughlin - Peas and Crayons.  If you are a fan of veggie pizza but do not have Crescent dough or don't want to heat up the oven on a hot summer day - this is the recipe for you!

Vegetable Cream Cheese Tortilla Roll Ups

Ingredients

• 1 cup chopped veggies: broccoli, carrots, red bell pepper
• 4 oz cream cheese (softened)
• 1/3 cup mayo
• 1/2 tsp garlic powder
• 1/4 tsp dried dill
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 large burrito-sized flour tortillas
• 1/2 cup grated cheddar cheese
• 2 TBSP chopped green onion

Instructions

1. Choose and chop your veggies. I mince mine extra small so there's a little bit of everything in each tasty bite.

2. Allow cream cheese to soften for easy mixing. In a medium bowl, combine cream cheese, mayo, garlic powder, dill, salt and pepper.

3. For easy rolling, microwave tortillas for 15-20 seconds first. Spread on cream cheese mixture and sprinkle evenly with veggies, cheese, and chopped onion.

4. Start at the edge of the tortilla and roll it, tightly, until you reach the opposite side.

5. The cream cheese will help it stick. Fasten with a toothpick or two and chill in the freezer for 20 minutes to set.. Feel free to chill overnight in the fridge (tightly wrapped or in a storage container) if making these in advance for easy. meal/snack prep.

6. All that's left is to slice into pinwheels and serve!

Recipe Notes

The "cook time" is actually chill time. Chill your rollups in the freezer for 20 minutes for easy slicing and to help them keep their pinwheel shape.

Nutrition Facts below are estimated using an online recipe nutrition calculator. 

Nutrition Facts

Vegetable Cream Cheese Tortilla Roll Ups

Amount Per Serving

Calories 90Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 12mg4%

Sodium 149mg6%

Potassium 43mg1%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 636IU13%

Vitamin C 1mg1%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Sausage Penne "Alfredo"

 I was looking for a  new ground sausage recipe and found this wonderful gem from Taste of Home! I'll definitely make it again! 

Ingredients

• 1 package (16 ounces) uncooked penne pasta
• 1-1/2 pounds bulk Italian sausage
• 2/3 cup julienned soft sun-dried tomatoes (packed in oil)
• 3 garlic cloves, thinly sliced
• 2 teaspoons fennel seed (I used onion flakes)
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup dry red wine or reduced-sodium chicken broth (I used sweet red wine)
• 1/2 cup heavy whipping cream (I used whole milk)
• 1 package (9 ounces) fresh spinach (I used frozen)
• 3/4 cup shredded Romano cheese, divided (I doubled the cheese!)
• 2/3 cup crushed seasoned salad croutons (I didn't use)

Directions

• 1. Cook pasta according to package directions for al dente.
• 2. Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer.
• 3. Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted.
• 4. Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.

Stuffed Hasselback Chicken

 A flavorful chicken dish that comes together quickly from juliasalbum.com

Ingredients

Spinach Dip

• 8 oz cream cheese softened
• 1/3 cup Mozzarella cheese
• 1/3 cup Parmesan cheese
• 3 cloves garlic minced
• 5 ounces frozen spinach chopped, thawed
• salt to taste

Hasselback Chicken

• 4 chicken breasts
• 6 strips bacon cooked, drained  (I used store bought bacon crumbles)

Instructions

1. Preheat oven to 375 F.
2. Mix spinach dip ingredients together. Add salt to taste.
3. Slice the top of each chicken breast.  Make about 6 slits on top of each chicken breast, going 3/4 way down, without cutting it through.
4. Add chicken breasts to the casserole dish.
5. Fill the slits with the spinach dip.  You will only use half of the dip.
6. Slice cooked bacon horizontally into shorter slices.  Slide them into slits.  Or, just place them on top of chicken.  They will pop out anyway when cooking.

7. Cook at 375 F for 20-30 minutes until the chicken is cooked through.