Meal Stacking - April 25, 2005

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Ingredients

  • Olive oil
  • Chili powder
  • Garlic
  • Dried oregano leaves
  • Ground cumin
  • Lime juice
  • Salt & pepper
  • Garlic powder
  • Eggs
  • Lemon juice
  • Dried Italian seasoning
  • Red pepper
  • 1 ½ lbs. ground meat (lean)
  • cracker crumbs
  • cheese, shredded
  • 2 green peppers
  • 4 medium red potatoes
  • 1 large onion
  • 4 carrots, peeled and cut into strips
  • 4 slices of bacon
  • 1 can yams in syrup, drained and diced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 2 T. lime juice
  • mozzarella jack cheese, shredded
  • flour tortillas
  • sour cream optional
  • 1 jar marinara sauce
  • 1 lb. frozen Italian style meatballs
  • 1 can sliced black olives
  • mozzarella cheese slices
  • hoagie buns
  • parmesan cheese

Directions



Meal #1: Hobo Burgers

  • 1 egg, beaten
  • ¼ c. lemon juice
  • 2 t. House Seasoning- 1 c. salt, ¼ c. pepper & ¼ c. garlic powder- (mix
    together and store for up to six months, yields 1 ½ c.)
  • Heavy duty aluminum foil sheets
  • 1 ½ lbs. ground meat (lean)
  • 1 c. cracker crumbs
  • ¼ c. lemon juice
  • 1 c. cheese, grated
  • ½ c. green pepper, chopped
  • 4 medium red potatoes, sliced thin
  • 1 large onion, sliced thin
  • 4 carrots, peeled and cut into strips
  • 4 slices bacon


  1. In a large bowl combine ground beef, cracker crumbs, egg, lemon juice,
    cheese, green pepper and house seasoning. Mix well. Shape into 4 patties.
  2. Place each patty onto 2 layers of heavy-duty aluminum foil (enough to
    cover and close). On each patty, place potato slices, onion slice, and
    carrots. Slice bacon in ½ and place both slices on top.
  3. Seal aluminum foil tightly and cook in a pre-heated 350° oven for
    approximately 45 minutes.


Meal #2: Bean & Vegetable Burritos

  • 1 T. olive oil
  • 1 T. chili powder
  • 3 cloves garlic, minced
  • 2 t. dried oregano leaves
  • 1 t. ground cumin
  • 2 T. lime juice
  • Heavy duty aluminum foil sheets
  • 1 can (about 15 oz.) black beans or pinto beans, rinsed and drained
  • 1 can (about 16 oz.) yams in syrup, rinsed and drained and diced
  • 1 cup corn, drained
  • 1 green bell pepper, chopped
  • ¾ c. shredded Monterey Jack cheese
  • Flour tortillas
  • Sour cream, optional


  1. Pre-heat oven to 350°.
  2. Heal oil in large saucepan over medium-high heat.
  3. Add onion and cook, stirring often, approximately 10 minutes.
  4. Add chili powder, garlic, oregano and cumin, stir 1 minute more.
  5. Add 1 T. water and stir; remove from heat.
  6. Stir in sweet potato, beans, corn, bell pepper and lime juice.
  7. Spoon 2 T. cheese in center of each flour tortilla, top with 1 cup
    filling.
  8. Fold all 4 sides around filling to enclose.
  9. Place burritos seam side down on sheet of foil, wrap and back 30 minutes
    or until heated through.
  10. Garnish with sour cream if desired


Meal #3: Meatball Sandwiches

  • 2 t. dried Italian seasoning
  • ¼ t. ground red pepper
  • 1 large (17x15 inches) foil cooking bag
  • 1 jar marinara sauce
  • 1 pound frozen pre-cooked Italian meatballs
  • ½ c. chopped green bell pepper
  • 1 can sliced black olives
  • 6 slices mozzarella cheese, halved lengthwise
  • 6 hoagie buns
  • 3 T. finely shredded parmesan cheese


  1. Pre-heat oven to 350°.
  2. Place foil bag in 1-inch deep baking pan.
  3. In a large bowl combine marinara sauce, meatballs, bell pepper, olives,
    Italian seasoning and red pepper.
  4. Spoon into bag, arranging in even layer. Double fold open side of bag,
    leaving head space for heat circulation.
  5. Place pan in pre-heated oven and bake for 25 minutes.
  6. Open carefully.
  7. Prepare hoagies by placing two pieces cheese on bottom of each bun.
    Spoon meatball mixture into buns and sprinkle with parmesan cheese.

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