Crock Pot Meat and Potatoes Packet an all in one dinner

Crock Pot Meat and Potatoes Packet ~ An All In One Dinner

A couple of days ago I mentioned this recipe for using steak, chops or chicken in foil or parchment packets along with corn on the cob and potatoes..... only to realize that I had never shared the recipe before. (I know it may be hard to believe, but I'm a blonde.... and it's natural *don't judge*).

The inspiration for this crock pot recipe came from a dinner my mama used to make all the time when we were growing up. She used hamburger, made patties out of them, topped with potatoes and onions and then seasoned with salt and pepper. She cooked them in the oven on 350 and called them hobo dinners. We loved it because each one of us got our own little packet that was a full dinner. It was kind of like opening up a present..... except it wasn't our birthday or Christmas.

Here is how I do it:

• 14" - 16" pieces of aluminum foil or parchment paper (how many will depend on how many people you are making.... one per person)
• One good cut of steak, pork chop or chicken breast (we usually use 3/4" - 1" ribeyes)
• One medium sized potato per person, quartered
• One cob of corn per person
• Onions, quartered (I put a total of half of onion per packet)
• Worcestershire sauce or A-1
• seasoned salt
• ground black pepper

Lay each piece of foil or parchment out flat. Center the chosen cut of meat on the foil or parchment. Season each piece of meat with a teaspoon of Worcestershire sauce or A-1. Now place the potato quarters on top of the meat and lightly season with the seasoned salt and pepper. Place the cob of corn on top of the potatoes followed by the onion. Season the top of the pile with seasoned salt and ground black pepper to taste.

Now you are going ot make a packet out of each one by bringing up opposite sides of the foil or parchment to the middle, it should be centered over your pile when you bring them up. Roll the foil or parchment down to secure it well in the middle. Now fold each end up by folding it towards the middle. You just want to make sure that all sides are closed up on the packets so nothing will escape during cooking process.

Place something in the bottom of your crock pot (I use canning lid rings or make aluminum foil balls) that will not allow the packets to come in direct contact with the crock pot bottom. Place the packets of meat and veggies on top of that. Don't stack these packets too tightly. Steam will form inside the packets during cooking and will need a little room for expansion. I use a 6 quart crock pot and 4 of these packets fit perfectly.

Cook on high for 3 - 4 hours or on low for 6 - 8 hours.

I don't have any pictures to share, but I will as soon as I make these again.

Baked Bean Recipe Crock Pot

Baked Bean recipe
1 lb of hamburger
1 lb of bacon
1 sm onion
... 1 cup white sugar
1 cup brown sugar
1/2 cup ketchup
1/2 cup bbq sauce
2 t. salt
2 t. pepper
1 t. garlic powder
1/4 cup mustard
2 cans butter beans
2 cans red kidney beans
2 lg cans of pork n beans
worsh sauce to taste
Brown hamburger with onion and seasonings. Pour all beans and sugars, ketchup, mustard and bbq sauce into crock pot. Drain hamburger and add to mixture. I keep it on low for a few hours. Seems to be better when it cooks for a while. It's simple and easy to double

DHM's Saucy Pork Chops and Rice

DHM's Saucy Pork Chops and Rice

The DHM (or Deputy Headmistress) from The Common Room has been kind enough to share her recipe for crock pot saucy pork chops. It looks super simple, easy and DELICIOUS! Here is how she does it:

In a 6 quart crock pot mix the following ingredients....

2 cans or about 56 ounces canned tomatoes (stewed, crushed, whole, whatever works)

1 cup brown sugar

4 T. apple cider vinegar

1 1/2 Tablespoons garlic powder

1 cup diced sweet onion

4 Tablespoons Molasses

2 t. chili powder

Once it is all incorporated, add 3 pounds of pork chops (they will have more flavor if you brown them in a skillet for a few minutes before adding to the crock pot). Cook on medium for about 6 hours. Forty five minutes before serving, add 4 - 5 cups of cooked brown rice. You could also serve the pork chops over the cooked brown rice if you prefer.

This sounds sooooooo good, thanks for sharing this original recipe with us!

*Note* My crock pot(s) don't have a medium setting. I would assume you could cook on low for 6 - 8 hours or on high for 3 - 4 hours

Crock Pot Stuffed Peppers, Tex-Mex Style

Crock Pot Stuffed Peppers, Tex-Mex Style

4 medium sweet red peppers

1 can (15 ounces) black beans, rinsed and drained

1 cup (4 ounces) shredded Mexican cheese blend

3/4 cup salsa

½ c onion, chopped

1/2 cup frozen corn

1 pack ready cooked rice, Mexican or Spanish rice style

1-1/4 teaspoons chili powder

1/2 teaspoon ground cumin

Reduced-fat sour cream, optional

Directions

Cut tops off peppers and remove seeds; place a small amount of cheese (a pinch) into each pepper; set aside. Sauté onion in olive oil for 2 minutes. Add corn and sauté for an additional 2 minutes. Add black beans, salsa, cumin, chili powder and rice to the pan. Simmer on medium low heat for about 3 minutes. Spoon mixture into peppers. Place in a 5-qt. slow cooker coated with cooking spray.

Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Add remaining cheese to top of peppers for the last 15-20 minutes of cooking time. Serve with sour cream if desired. Yield: 4 servings

Pot Meatball-Spinach Casserole

Pot Meatball-Spinach Casserole

"4oz cream cheese, softened

1 1/2 T. 2% Milk

1/4 c. Sour cream

2 T. Dried minced onion

4 oz. Small shell macaroni

1 9oz. package fresh spinach

3/4# frozen meatballs, thawed, cut in half

1 8 oz. can tomato sauce

1/3 c. Spaghetti sauce

1 T. Sugar

1 t. Garlic salt

Pepper to taste

1 c. Cheddar cheese

Combine dairy and onions, set aside. Cook shell pasta slightly less than the package directions. Combine pasta, meatballs, sauces, and dry ingredients. Layer ingredients in a greased four quart slow cooker in the following order:

1/2 meatball mixture, 1/2 dairy mixture, all spinach, 1/2 meatball mixture, 1/2 dairy mixture,

cheddar cheese.

Cook on low 2-3 hours. This may be made ahead and refrigerated overnight. If you do so, cook on high for one hour, then switch to low for two hours. Check and switch to ""keep warm"" if necessary.

Recipe may be doubled if desired. As written, serves four generously