Nothing beats a warm, hearty meal on a cold winter day. These easy recipes are comforting, filling, perfect for keeping cozy when temperatures drop and will make your home smell amazing.
“Hobo” Dinners (Foil Packet Dinners) (Maria’s Mixing Bowl)
Yield: 4 servings
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients
- 1 pound ground beef or four pre-made hamburger patties (about 1/4 pound each)
- 4 small potatoes, washed and chopped into 1-inch pieces
- 2 cups carrots, washed and chopped into 1-inch pieces
- 1 large or two small onions, chopped into 1-inch pieces
- 1 can cream of mushroom soup
- 1 packet instant onion soup mix
- 2 tbsp. olive oil
- Salt and pepper to taste
- Heavy-duty aluminum foil
Directions
- Heat oven to 400 degrees.
- Wash and roughly chop potatoes, carrots and onions into 1-inch pieces.
- Place chopped vegetables and olive oil in a large zip-top bag. Add onion soup mix, seal bag and shake until vegetables are evenly coated.
- Tear two sheets of aluminum foil for each serving. Spray one side of each sheet with cooking spray.
- Place a portion of seasoned vegetables in the center of one foil sheet, sprayed side up.
- Place one hamburger patty on top of the vegetables.
- Spoon about one-quarter of the cream of mushroom soup over the patty.
- Cover with the second foil sheet, sprayed side down. Fold edges tightly to seal and form a packet.
- Arrange packets on a baking sheet or in one or two 9-by-13-inch pans.
- Bake for 45 minutes, or until vegetables are tender and beef is fully cooked.
- Open packets carefully before serving.
Mississippi Pot Roast with White Rice (everydayairfryerrecipe.com)
Yield: 4 to 6 servings
Prep time: 5 minutes
Cook time: 8 hours
Ingredients
- 1 chuck roast
- 1 packet ranch dressing mix
- 1 packet brown gravy mix
- 1 jar banana peppers, undrained
- 1 stick butter
- Cooked white rice, for serving
Directions
- Place chuck roast in a slow cooker.
- Sprinkle ranch dressing mix and gravy mix evenly over the roast.
- Pour the entire jar of banana peppers over the roast.
- Place butter on top of the roast.
- Cover and cook on high for about 8 hours, or until meat is tender and easily shredded.
- Serve over cooked white rice.
Black Bean Soup with Quesadillas (TheColumbian.com)
Yield: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
Black Bean Soup
- 2 cans black beans, drained
- 1/2 jar salsa
Quesadillas
- Flour tortillas
- Shredded cheese
- 1 can green chilies, drained
- Butter
Directions
- Place one can of black beans in a blender or food processor and blend until smooth.
- Transfer blended beans to a soup pot. Add remaining can of whole black beans and salsa.
- Heat soup over medium heat, stirring occasionally, until warmed through.
- For the quesadillas, combine shredded cheese and green chilies.
- Heat about 1 tablespoon butter in a skillet or on a griddle over medium heat.
- Fill tortillas with cheese mixture. Cook until tortillas are golden brown on both sides and cheese is melted.
- Serve quesadillas alongside black bean soup.
New Brunswick Stew (Kitchenfunwithmysons.com)
Yield: 6 servings
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 1/2 cups barbecue sauce
- 2 to 3 cups chicken broth
- 1 1/2 cups frozen corn
- 1 1/2 cups frozen lima beans
- 1/4 tsp. cayenne pepper
- 1/2 tsp. black pepper
- 12 ounces pulled pork (your favorite; deli-prepared or homemade)
Directions
- Combine diced tomatoes, tomato sauce, barbecue sauce and chicken broth in a soup pot.
- Stir in corn, lima beans, cayenne pepper and black pepper.
- Add pulled pork and stir to combine.
- Bring to a gentle simmer over medium heat.
- Reduce heat and simmer for about 30 minutes, stirring occasionally.
- Serve hot, preferably with cornbread.
White Chicken Chili (Ashcroftfamilytable.com)
Yield: 4 to 6 servings
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
- 1 pound cooked chicken, shredded or diced
- 1 tbsp. olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 (15-ounce) cans white beans (such as great northern or cannellini), drained and rinsed
- 1 (4-ounce) can diced green chilies
- 3 cups chicken broth
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. paprika
- 1/2 tsp. black pepper
- Salt, to taste
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack or pepper jack cheese
Directions
- Heat olive oil in a soup pot over medium heat.
- Add onion and cook until softened, about 3 to 4 minutes.
- Stir in garlic and cook for 30 seconds.
- Add white beans, green chilies, chicken broth, cumin, chili powder, paprika and black pepper.
- Stir in cooked chicken and bring to a gentle simmer.
- Reduce heat and simmer for about 20 minutes, stirring occasionally.
- Remove from heat and stir in sour cream and cheese until smooth and heated through.
- Serve warm.
