One of the most sought after recipes on my site is the Cheesy Chicken Broccoli Foil Packets.  More than half a million people (I promise it's true) have been there and many have shared their success in making it.  Hobos in a Foil Packet is a recipe that  I have made for my growing family for years.  It is an excellent meal for camping trips or just those "in a hurry" nights.  You can use ground beef or ground turkey and the clean up is a breeze.
1 lb ground beef (or ground turkey)
4 small to medium potatoes
4 carrots
1 onion sliced
Aluminum Foil

Preheat oven to 350.  Tear off 4 pieces of foil and spray with Canola Oil Spray.  Evenly divide the pound of ground beef or turkey and flatten into a patty on each sheet of foil.  Add Salt and pepper to taste.  Add slices of onion divided as shown in the picture below. Lightly salt and pepper.
Next add peeled and thinly sliced potato (one per packet) - salt and pepper to taste.  Then final layer is the carrot that has been peeled and thinly sliced (one carrot or more per each packet.)  Again salt and pepper to taste.  Roll up the foil around the meat and vegetables to seal and place on a cookie sheet. Place in oven and bake for 45 minutes to an hour.  Take out of oven and Puncture the top of the foil to let out the steam on each packet.
Hobos baked and ready to plate
As you can see...it makes a beautiful plateful of food! And tastes as good as it looks!
1 lb beef stew meat
1 small onion
1 small can mushrooms
1 can cream of mushroom soup
2/3 can milk
1/2 cup flour
Salt and Pepper (to taste)
Vegetable Oil

In bowl mix some salt and pepper with your flour (approximately 1/2 to 1 tsp salt and pepper) amount depends on your taste...I would use less then add extra salt to the mixture in the crock pot in the last few minutes of cooking (to your taste).  Dredge your stew meat in the flour and brown on both sides in vegetable oil heated in skillet on stove top.  Place the browned beef in the crock pot...

Coarsely chop a small onion and put on the meat, cover with the undrained can of mushrooms.  Stir and cover.  Turn crock pot on high and cook for 1 hour...
After the first hour, stir the mixture and add can of cream of mushroom soup and 2/3 can of milk.  Stir mixture and put crock pot on low and cook for 2-3 hours.
While my main dish was slow cooking, I snapped some fresh green beans and put them in water on the stove with some salt and pepper and 3 slices of bacon and let them cook down until tender.  When there was about an hour cooking time left on the beef, I peeled some potatoes and put on to boil for mashed potatoes.  Just look at that Crock Pot Kettle Beef Tips...looking pretty dang yummy!
When the potatoes were almost done, baked up a batch of biscuits and sliced a tomato fresh from the Farmer's Market and walah!!!  We had a great meal!  We put the kettle beef over our mashed potatoes and our biscuits.
In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa

Juice from one lime

1/4 cup fresh cilantro, chopped

One 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)

Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours.
Dinner made quick and easy.  Add a salad and you've got yourself a tasty meal...
Pinterest-Lindsey Seal,chef-n-training.blogspot.com
1 pound ground turkey
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Preheat oven to 350 F Brown Turkey and drain juices if needed Pour and mix enchilada and tomato sauce over browned turkey. Cut refrigerated biscuits into fourths and stir into meat mixture. Dump into a greased 9X13 casserole pan and bake for 25 minutes. Take out of oven and sprinkle cheese on top.  Bake for an additional 10 minutes. Let stand for 5 minutes.
1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping
Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese

Preheat oven to 350 degrees.

Take each triangle of crescent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.

Pinterest-Laura Lauringer, melskitchencafe.com
1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese (the sharper the better, in my book)
4 (12-inch) flour tortillas

Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Some background to why I have this very fattening recipe on my site... 
For years, one of my favorite places to eat was Outback.  The main reason for that was the delicious pasta dish called Toowoomba Pasta...I knew everytime I went there, I would be ordering that calorie filled pasta with the creamy sauce full of craw-fish, shrimp and mushrooms.  For some strange reason, they decided to discontinue this dish and it is no longer on the menu.  I have not had it in many years, so when I found this recipe, I knew I had to include it on the site.  It has great 4 star reviews.  Be sure to adjust the inclusion of cayenne pepper if you do not want it so spicy.  Enjoy!
Source: www.food.com
1/2 cup butter
1 1/2 cups heavy cream
1 tablespoon ketchup
1 teaspoon paprika
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper (reduce to 1/4 tsp for light heat)
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 cups quartered baby portabella mushrooms (Slice instead if they have the circumference of a golf ball or wider)
1 lb raw shrimp (tails off and de-veined, substitute 1/2 for crawfish if available)
1/2 cup chopped green onion (about 2-3)
16 ounces fettuccine pasta (I am guessing on the amount of pasta since I make two batches of Easy Homemade Fresh Pasta (Gluten Free))
shredded fresh parmesan cheese

  1. Cook fettuccine as directed.
  2. Melt butter in a large skillet. Whisk in cream, ketchup and spices. Bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
  3. Sauté mushrooms in a separate small skillet over medium to low heat, in olive oil until soft. Add mushrooms to simmering sauce.
  4. Cook shrimp (and crawfish if available) in the small skillet in olive oil just until pink and add to sauce.
  5. Simmer for about 5 minutes adding green onions for the last 2 minutes or so.
  6. In a large bowl, toss shrimp mixture with cooked and drained fettuccine and serve immediately, topping with finely shredded fresh parmesan (or romano) cheese.

Pinterest-Kristin Georgevitch Crowder,bettycrocker.com

Chicken-Broccoli Mixture
1 tablespoon vegetable oil 1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup) 1 cup frozen chopped broccoli, thawed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar Cheese (4 oz)

Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs


  1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  2. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese. 
  3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup. 
  4. Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

*You can use your imagination and make a variety of fillings for your mini pot pies.

I have made hoboes with ground beef for years, but found this and couldn't wait to try and I was NOT disappointed.
1 package Stuffing mix; chicken flavor
1 1/4 cups Water
4 Boneless skinless chicken breast halves
4 cups Broccoli Florets
1 cups Shredded cheddar cheese
4 slices Cooked bacon; crumbled
4 tbsp Ranch dressing divided
- Oven to 400

Below is a picture of the ingredients ready to prepare and go into the foil!
 - Spray 4 large sheets of heavy-duty foil with oil.
 - Combine stuffing mix and water.
 - Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.
- Top stuffing with a 6oz. chicken breast half.
 - Top chicken with 1 c. broccoli.
 - Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.
 - Drizzle with 1 T. ranch dressing
 - Bring up foil sides and fold to seal, leaving room for heat circulation inside
 - Place packets on a cookie sheet and bake 35-40 mins (depends on the size of your chicken breasts)
- Remove packets and let stand 5 mins
 - Cut sits in foil for steam before opening.

Here is the finished product right out of the oven.  Is your mouth watering yet?  Mine was watering just smelling it bake!

You could eat it straight from the foil...I slid it to a dinner plate...yum!
Most people would say the above is the finished product...but in all actuality - an empty plate says it all!  This is for sure a keeper and one that will be made again and again at this house!

Pinterest-Jane Yates, savvyhousekeeping.com
Make Your Own Taco Bowls With A Muffin Tin

Emily Bites has a tip for making your own Taco Bowls with a muffin tin. The trick is to turn the muffin tin over and use the backside to cook the bowls in. The 6-inch tortillas form mini-bowls that way. From the site:

Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin (as pictured above). Bake in the oven for 8-10 minutes.
Once you have the taco bowls, you can fill them with vegetables, ground beef, shredded cheese, and other ingredients for your own taco salads.