GOOD FOOD FAST: HOBO PACKS WITH CHICKEN AND VEGGIES

Hobo packs are one of the best ways to make good food fast.  I'm trying to cut back on calories but want to eat something other than cardboard or lettuce. These meals on the fly cooked in foil or parchment paper are so good and so easy because you can cook, serve, and clean up very quickly. These are not only good for a party; (we used to make them at Girl Scouts with hamburger, cooked on the campfire) but they are perfect for busy nights when you just want to get dinner on the table. I make up a few at the beginning of the week and cook them as I need them. Use any flavor profile you want: Greek, Italian, Southern, Cajun, you get the picture. I typically use what I have on hand and want to get rid of... onions, tomatoes, potatoes, carrots, kale, spinach, parsnips, butternut squash, and more are all great choices. NOTE: Make sure to slice the potatoes and other fast cooking vegetables larger than your carrots and other dense root vegetables so they'll cook at the same time.

CHICKEN AND VEGETABLES HOBO PACKS

INGREDIENTS

1 small yellow onion, sliced very thin

2 carrots, peeled and sliced thin

1 potato, peeled and cubed

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

thyme, rosemary, oregano, or other herbs as you desire

DIRECTIONS:

Preheat oven to 400 degrees F.

Tear off two 18' pieces of foil. Arrange the veggies on the foil. Begin with the onion, carrot, and then potato. Sprinkle with a little olive oil and salt and pepper. Add the chicken breast on top and a bit more olive oil, salt and pepper. Add any herbs you like. Seal the top and the sides of each package carefully so that no steam will escape. Place on a baking sheet. Bake for 25-30 minutes depending on how large your chicken breasts are. (Chicken is done at 165 degrees.)

RECIPE: FAST AND FRESH FRUIT SMOOTHIE

I'm working on getting some pounds off and have also eliminated sweets for a while. That doesn't stop me from wanting sweets, however. Here's a recipe that not only helps with the cravings, it helps pump up my energy level in the mid-afternoon. And while not typically party fare, a smoothie is actually very versatile, just perfect for breakfast,, brunch, or burger night. Make them very frothy and icy but without having to add ice by using very cold milk and freezing the fruit. Serve in place of ice cream shake for burgers with the kids. They will love it and you'll love that they ate fresh fruit.

This recipe takes about one minute to make and clean up if you use an immersion blender. If you don't have one, I'd suggest getting one- it is my #1 kitchen tool. So much easier than getting out the big blender or food processor!

FAST AND FRESH FRUIT SMOOTHIE

INGREDIENTS

1/2 cup fresh strawberries, chilled and sliced

1/2 cup frozen blueberries

1 tablespoon agave nectar

1/4 teaspoon vanilla

1 cup skim milk, super cold

dash of cinnamon, nutmeg, cardamom, powdered ginger or whatever spices you like.

DIRECTIONS:

Put all of the ingredients into a glass and buzz them with your immersion blender for about 30 seconds or until smooth. If you chill the milk and the berries, you will not need to use ice and the process is fast and easy. Makes 1.

For supper, I put together a quick "hobo pack" dinner of chicken and veggies which is far superior in taste and quality to pre-packaged diet food yet equally convenient. And it is only 300 calories for a lot of food with no preservatives.

RECIPE: SUMMER GAZPACHO IN CUCUMBER CUPS

SUMMER GAZPACHO IN CUCUMBER CUPS

We grow a lot of cucumbers each summer so a tomato and cucumber gazpacho always shows up on my summer menus. They are so nice because guests can shoot the gazpacho and then eat the cup. No clean up! The key is to keep them super chilled so it stays crisp and fresh.

SUMMER GAZPACHO IN CUCUMBER CUPS

Skill Level: Easy

Prep Time: 30 minutes   Cook Time: 2 hours

INGREDIENTS

2 pounds ripe tomatoes, peeled, seeded and diced

1 cup cucumber, peeled, seeded and diced + 6 more for serving

1/2 cup bell pepper, seeded and diced

1/2 cup red onion, diced

1 jalapeno, seeded and minced

1 cup tomato juice

1 handful fresh basil leaves

1/4 cup extra-virgin olive oil

1 clove garlic, minced

1 lemon, juiced

1 teaspoon white wine vinegar

1teaspoon Worcestershire sauce

Dash hot sauce like Tabasco or tiny pinch cayenne

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

INSTRUCTIONS

6 cucumbers, peeled and cut into 2 ½ -3” slices; scoop out the inside but leave at least 1/2 inch on the bottom to create an edible cup. Chill.  

To peel the tomatoes, dip them in boiling water for a few seconds first. (Note: many chefs will then also dip the tomato in an ice bath to stop the cooking. If you only allow the tomato to stay in the boiling water 7-10 seconds, you can skip the ice bath) When cooled, the skin will peel easily. Prep and dice all of the vegetables and put them in a glass bowl. Put the tomato juice in a container. Add the basil leaves and whir with an immersion blender until smooth; strain into the bowl with the prepped vegetables. Add the remaining ingredients. Cover and chill for at least 2 hours up to 6 hours before serving.  Check salt and seasoning before serving. Pour into the cucumber cups and chill again before serving.