Vegetable Hobo Dinners Recipes

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SHEET PAN GROUND BEEF, POTATO, AND CARROT DINNER

Ground beef patties, carrots, potatoes and onions baked all together for an easy dinner.

Provided by Debbie

Categories     Sheet Pan Dinners

Time 1h30m

Yield 4

Number Of Ingredients 7



Sheet Pan Ground Beef, Potato, and Carrot Dinner image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
  • Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onions. Season with salt, pepper and garlic salt to taste.
  • Cover with aluminum foil and seal edges. Bake in the preheated oven until beef is no longer pink and vegetables are tender, about 1 hour.

Nutrition Facts : Calories 451 calories, Carbohydrate 56 g, Cholesterol 71.1 mg, Fat 14.1 g, Fiber 8.3 g, Protein 25.5 g, SaturatedFat 5.5 g, Sodium 132.2 mg, Sugar 6.7 g

1 pound ground beef
5 potatoes, peeled and cut into steak fries
4 large carrots, peeled and sliced lengthwise
1 onion, peeled and sliced into rings
salt to taste
ground black pepper to taste
garlic salt to taste

VEGETABLE HOBO DINNERS

These pouch dinners are traditionally made with ground beef while camping, but this vegetable version is a big hit when added to the grill during a cookout. It's very easy and inexpensive to make a delicious and healthy side dish that will feed a large crowd. The fun part is that you can add a little more or less of any ingredient, or even substitute completely.

Provided by 49flavours

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10



Vegetable Hobo Dinners image

Steps:

  • TIP: Chop the vegetables in sizes that relate to how quickly they cook. For example, chop the carrots smaller than the mushrooms.
  • Poke holes in the potatoes with a fork. Wrap each potates individually in a paper towel and microwave them together for 4-5 minutes before peeling and chopping.
  • Make 4 large aluminum foil pouches by folding the foil in half and then rolling the sides over at least 3 times. Add one fourth of each ingredient per pouch. Roll the top over to seal tightly.
  • Place the pouches on a hot grill and carefully turn and rotate every 5-10 minutes until all of the vegetables are soft or about 25-30 minutes. Leave the pouches closed until you are ready to serve.

Nutrition Facts : Calories 177.9, Fat 7.3, SaturatedFat 1, Sodium 246.1, Carbohydrate 25.9, Fiber 5, Sugar 5.6, Protein 5.2

3 baking potatoes, peeled and chopped
5 -6 carrots, chopped
1 bunch asparagus, chopped into 1-inch pieces
1 (8 ounce) package portabello mushrooms, chopped
1 onion, chopped
6 garlic cloves, diced
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil

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