Make Ahead Spicy Beef Taco Bake

Prep Time: 30 minutes
Cook Time: 35 minutes
Cool Time: 10 minutes

Grade: B

Make Again: No

Recipe Source: Make Ahead Cook (book)

This was fine, and it was certainly easy. But I don't think I will make again, because making regular tacos is even easier and I think we like those better. I'm trying to be more selective in the recipes that I continue to make because I already have a lot of favorites.

Mexican Lasagna

Prep Time: 30 minutes 

Cool Time: 30 minutes 

Assemble Time: 15 min 

Hold: up to 24 hours 

Cook Time: 45 min

Cool Time: 15 min 

Grade: A

Make Again: Yes 

Recipe Source: Make Ahead Cook (book) 

This is the first really new recipe that I've tried from this cookbook that I don't recognize from the magazines or tv shows. It might be featured in one of their other million cookbooks, of course. 

I don't mind that they are using old favorites, because I like what I've learned about making things ahead of time from working through this book. But, it is nice to try something completely new to me. 

This recipe was from the "Oven Ready Casseroles" chapter, which is casseroles to make the night before. I decided to do an experiment with this and make two smaller casseroles instead of one large one. I put the second one in the freezer (without the cheese on the very top). 

It was about 45 minutes total of work, and it was fairly easy work. Not much to chop and prep other than the scallions, garlic and cheese. 

It tasted very good. The inside corn tortillas did become quite mushy even though I did spray them with oil and microwave as directed. But it all tasted fine and the texture was not a problem. The ones on top got nice and crunchy. 

The frozen version was almost just as good. The top was not as pretty or crunchy, but overall it was still great and so nice to pull out of the freezer. It did take a while to cook from frozen. I cooked it like the lasagna and put in cold over, turned on to 400 and it took 70 minutes to heat through. Then I finished as directed without the foil and adding the cheese. 

This is almost a good gluten-free recipe, but it does use 3T of flour to thicken the filling. You could probably use corn starch or something else instead. 

Make Ahead Beef and Bean Burritos

Prep Time: 40 minutes
Cool Time: 20 minutes
Assemble/Wrap: 20 minutes
Finish Time: 6 minutes

Grade: A

Recipe Source: Cooks Country April 2013,
Make Ahead Cook (book)

I actually had tried the recipe from Cook's Country last year but never added it here. We liked it, but I forgot about it.

The recipe in the Make Ahead Cook is almost exactly the same except the ingredients were increased in a mostly proportional way (although not exactly) to make 8 burritos instead of 6. This larger version is more logical since it uses a pound of beef and 8 tortillas instead of 12 oz and 6, which leaves you with some waste.

These freeze nicely and the recommended way to serve is to microwave for 5 minutes and then bake in over for 5 minutes with some cheese sprinkled on top. That works really well.

This recipe may become a staple since these are so easy to pull out of the freezer and prepare quickly. They taste great too, and I'm sure the individual ingredients could be substituted easily for different variations. (The beans, meat, etc.)

Slow Cooker Macaroni and Cheese

Prep Time: 10
Cook Time: 2 hours on low

Grade: B+

Make Again: Yes

Recipe Source: Slow Cooker Revolution

This recipe is super simple, and good. The one thing I don't love about the recipe is that it uses Condensed Cheese soup. But they claim it was very helpful in making a recipe that works in the slow cooker. And I can't deny that the end result was creamy and tasted, and overall worked.

Usually when I make a homemade macaroni and cheese, I double the pasta (or halve the sauce recipe) because I usually find the recipes too saucy for me. I didn't want to do that here, because the pasta cooking in the sauce, means it needs all the moisture it can get.

I did however, reduce the amount of cheese just a bit in this recipe. I used 5 oz of montery jack (instead of 8) and 6 oz of Cheddar (instead of 8). That worked perfectly find and things were still quite cheesy. I do think I could increase the pasta a few ounces and it would still work. I would get an extra serving out of it, and cut the heavyness of the recipe just a bit.

This is not quite as wonderful as Classic Macaroni and Cheese but it is still pretty good and easy to make. If you want to have a dish that is prepped earlier and finished 2 hours later, this is a good choice.

Runsas or Bierocks

Filling Time: 25 minutes
Chill Time: 15 minutes 
Dough Time: 15 minutes
Rise Time: 60 minutes
Assemble Time: 15 minutes
Rise Time: 45-60 minutes
Bake Time: 20 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Country (June 2012)

These take some time to put together, but the dough and filling times can overlap some. Really there is not a lot of hands on work, it is a lot of waiting for things to rise and/or cool.

But putting them together is quite simple. The dough wrapped around the chilled filling very nicely.

The biggest bonus is that these freeze beautifully. They can be reheated in the oven when you don't want to cook. I have defrosted in microwave then heated in over for 10-15 minutes and they are great.

I will try to make an Italian or Tex-Mex version with different flavors so I don't have to use cabbage next time. I don't mind it, but the picky eater does, so I want to try something he will eat.

Skillet Baked Tex-Mex Macaroni

Prep Time: 20 minutes
Cook Time: 20-25 minutes

Grade: B+

Make Again: Yes

Recipe Source: Pasta Revolution

This was a nice quick weeknight meal. My picky eater said it was good, but he complained about the chilies. I will have to mash them up more next time. I used a lighter cheese and very lean beef. Next time I would just use less of regular cheese.

Twice Baked Potatoes with Cheddar and Scallions

Prep Time: 2 minutes
Cook Time: 60 minutes
Cool Time: 10 minutes
Prep Time: 10 minutes (while shells bake)
Cook Time: 10-15 minutes
Cool Time: 10 minutes

Grade: B-

Make Again: Maybe, with more seasoning

Recipe Source: Cook's Illustrated (January 1999)

These are not hard to make, but take a lot of time. I did shortcut the cooking time a bit by using the microwave to kick-start the potatoes.

The mixture tasted very delicious before I baked the potatoes the second time. But the final product tasted a bit bland for some reason, like it was under-seasoned. I was a little disappointed after the work. They weren't bad at all, but I'm not sure the effort is worth it. I might just prefer adding all the good stuff to a regular baked potato.

Spaghetti Fritatta

Total Time: 25 minutes

Grade: A

Make Again: Yes
  
Recipe Source: Everyday Food (September 2004)

This recipe was inspired by the EF Sept 2004 Cooking for One article. The actual recipe called for Jarlsberg cheese and peas, but I used up what I had on hand, and it was delicious. I also used Healthy Harvest Spaghetti which I liked in there. I didn't have leftover pasta, which is the idea for this recipe, but it cooked while I prepped and cooked the spinach so the timing was fine.

I will definitely make this again. It is nice to have one serving only and I like the added carbs to eggs from the spaghetti. It makes it more substantial and filling. 

Spaghetti Fritatta

• 2oz spaghetti cooked
• 3 oz baby spinach, chopped
• 1-2T minced onion
• 1 t. olive oil
• 2 T shredded cheese (I used Pepper Jack) 
• 2 eggs
• 2 T milk
• salt and pepper

1. Turn on broiler to high. 
2. Start your water boiling for the pasta if you don't have leftovers. I broke pasta in half so I could cook in a smaller pan and heat up less water to save time.
3. Heat oil in an 8" ovensafe skillet and saute onions for a few minutes. 
4. Add spinach and saute until wilted and moisture dries up a bit. You may need to add it in batches because of lack of room.
5. Wish eggs and milk in a medium bowl. Add salt and pepper to taste. Add grated cheese. Add pasta and stir to combine. 
6. When spinach is cooked, add egg mixture to pan, and stir well to combine. Cook for 5-7 minutes until eggs start to set, but are still runny on top.
7. Put pan in broiler and broil up to 4 minutes till eggs are cooked through. 

Serves 1. 

Grilled Stuffed Chicken Breasts (Lighter)

Prep Time: 40 minutes
Rest Time: 60 minutes 
Cook Time: 25 minutes
(These times may be off, I didn't write it down and I no longer have the cookbook.)

Grade: B-
Make Again: No
Recipe Source: Light & Healthy 2010 (originally from Cook's Country?)

This wasn't a bad recipe, but it wasn't my favorite chicken recipe and the process of stuffing things is a pain for me. I don't think I cut my chicken holes big enough so couldn't get all the stuffing in. The basil flavor was very strong, and I would have liked a little less, even though I love basil. The cheese got a little rubbery.

Some of the other flavor options may taste better, but I'm not sure I would try. There are just too many good chicken recipes, for me to make something that I didn't love, unless it is super easy.  This is mostly easy, but stuffing the chicken is not.

Cheesy Broccoli and Rice Casserole

Prep Time: 25 minutes
Cook Time: 25 minutes
Bake Time: 15 minutes
Cool Time: 5 minutes

Grade: A-

Make Again:Maybe

Recipe Source: Light & Healthy 2010

I believe this is makeover of a recipe that originally appeared in Cook's Country and is in the Best of 2010 book.  I wanted to try the recipe from the Best of book, but I see no reason to use that recipe when this one is lighter and plenty good.

This is good, but more work than I really want for a side dish. I think I might use the recipe for just a cheesy rice and then serving steamed broccoli on the side, which people can mix in if they want.

The recipe uses low fat evaporated milk (I only found non-fat) and lower fat cheese (I used regular, but less).   The recipe was very flavorful, but probably not super low calorie, when you remember that it is a side dish.

Chicken Enchiladas with Red Sauce

Prep Time: 25 minutes
Cool Time: 10 minutes
Assemble Time: 25 minutes
Cook Time: 20-25 minute


Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (May 2003)  
Recipe Source: Cover & Bake 

I first made these years ago and I really liked the recipe.  I've made them several times since then, but have never added my thoughts here.  I do prefer a red sauce over a green sauce, so I love this recipe much more than my last enchilada attempt. 

I lightened the recipe by using half the cheese and boneless breasts instead of thighs.  I also used less sauce because I made it too spicy this time. 

The one tip I took from the green sauce recipe, which is somewhat similar in many ways, was to cook breast whole, then tear the cooked then cooled chicken in larger pieces first, then chop more with a knife.  I liked that method.

These are really good and I will continue to use this recipe.

Chicken with Rice, Broccoli and Cheddar

Total Time: 40 minutes
Grade: A-
Make Again: Yes
Recipe Source: Best 30-Minute Recipes

I got The Best 30-Minute recipes from the library in hopes that I would start cooking more again since I have a little bit more free time this summer.

All the recipes I've tried previously have been pretty good, and so far the two I tried this week are good options also.

This took longer than it should have because I was just being slow. But it still would probably take a little more than 30 minutes. I used fresh broccoli instead of frozen.

It was really good.

Southwestern Skillet Pie

Prep Time: 15 - 20 minutes
Cook Time: 20-30 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (November 2004)

I love this easy recipe. It is very flexible, fast, and usually can be made with ingredients you likely have on hand.

It came from Everyday Food, but I have changed it a little. Really, this is so flexible, you can substitute in a lot of ways.

The original recipe called for a red pepper chopped up. Although I love red peppers, I never felt like it added much with all the salsa, so I skip. It also called for mixing 1/2 c of the cheese in the biscuits. I feel the cheese doesn't add to the biscuits, so I skip that too. It doesn't even really need any cheese at all, but I use if I have some on hand.

Southwestern Skillet Pie

1 lb ground meat (preferably a lean beef or turkey)
4 cloves garlic minced
16 oz (2 cups) your favorite Salsa
1 15oz can beans (black, pinto, kidney), drained and rinsed
1/2 - 1 t. salt (to taste)
1/4 t. pepper
1/4 c. water
1 c. (or less) shredded cheese (cheddar, pepper jack, etc.)

Biscuit:
1 c. unbleached flour
1 1/2 t baking soda
1/2 t. salt
3 T. butter, cut into small pieces
3/4 c. milk or buttermilk

Preheat oven to 425.

NOTE: Use a pan that can be put in a hot oven while the biscuits cook.

1) Brown meat over medium heat in ovenproof skillet. Drain if too much fat.
2) Add garlic, salt and pepper and saute for 30 sec
3) Add salsa, beans and water, stir and heat to a simmer
4) In a medium bowl, mix the dry biscuit ingredients. Cut in butter with pastry cutter or knives until butter is mixed in fairly well (but not completely)
5) Stir in milk with a fork.
6) Sprinkle cheese over meat and bean mixture
7) Drop 8 evenly sized (as well as you can!) spoonfuls of the biscuit dough on top. The dough will spread so leave some space.
8) Bake 20-25 minutes until the biscuits are cooked and starting to brown.
9) Remove from oven and serve.

Bean Burritos

Prep Time: 60 minutes
Cook Time: 0 - 30 minutes

Grade: B+

Make Again: Yes

Recipe Source: Everyday Food (November 2005)

This isn't a very exciting recipe or meal, but I tried it because I wanted something that I could freeze for meals in the future. I scaled up the ingredients a bit to make 10 burritos since that is how many tortillas came in the bag. If it was only one meal for me, the results probably wouldn't be worth the hour of effort, but since it was a lot of meals, I feel the effort is OK.

I reheated one today in the oven for about 20 minutes then microwaved for 30 sec to get the middle. It worked out fine. You probably could just microwave.

I definitely would make these again when I want to have some premade meals in the freezer.

Crisp Thin-Crust Pizza

Prep Time: 10 minutes
Rise Time: overnight
Prep Time: 15 minutes (I actually use Trader Joe's Pizza sauce, so making your own will add some time.)
Cook Time: 10 minutes per pizza

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (January 2001)

This recipe was in my very first Cook's Illustrated magazine. It was the first recipe I tried, and I was instantly a convert. I loved how they explained in detail how and why they arrived at the final recipe. This is very good, but I haven't made it much lately. I end up making the pan pizza recipe from Cook's Country more often, but I should remember this one too. They are both easy, but this one is even easier I think.

The only problem with this one is you have to remember to make the dough the night before. It is done in a food processor which makes it even faster than other doughs.

The trick to making the crust really crispy is a baking stone and to roll it very thin (put some plastic wrap on top.) You roll it on parchment so you can easily transfer it with the paper to the baking stone.

Our crust yesterday wasn't too thin because it was 2-10 year olds rolling the dough. Still a very tasty pizza when a little thicker. :-)

Sausage Cheese Biscuit

Prep Time: 30-35 minutes
Cook Time: 20 minutes

Grade: A-

Make Again: Yes

Recipe Source: King Arthur Flour

The pictured biscuit actually used bacon instead of sausage. I've done these both ways. These take a little longer than regular biscuits because you have to cook the sausage or bacon. I like them a little better with the sausage, which is faster for me.

The hardest part is rolling out the dough. The sausage pieces were falling out a bit for me, so that slows me down. But these are a tasty breakfast treat, and freeze pretty well. They certainly are not "light", but in moderation, I enjoy these.

They were not a favorite of my nephews - I'm not sure why. And someone else told me theirs was a bit dry. I think I overcooked them just a bit. I like them though, and think the recipe is pretty good.

Beer Batter Cheese Bread

Prep Time: 12 minutes
Cook Time: 45-50 minutes

Grade: B

Make Again: Maybe

Recipe Source: Cook's Country (December 2007)

Quick breads are supposed to be quick, and this one is super-quick. The only effort you have to put in is dicing and shredding the cheese and melting the butter. I only used 2 T of butter (instead of 4) and I think that was fine, since you just pour it on top. It still tasted buttery.

I had two minor problems. 1) The crust was hard to cut and 2) it was hard to get out of the pan, because there was a bit of cheese on the bottom, and it ripped a little. Also, sometimes I feel like quick breads baked in my larger 9x5 pans don't cook perfectly through the middle of the pan. For that reason, I think that I might prefer to stick with muffins. The Savory Cheese Muffins I tried last year might be a better option in the future. (I did enjoy just pouring in an old bottle of beer in here though, since I had some to use up.)

Skillet Baked Pasta

Total Time: 40 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Country (December 2007)

I have enough skillet pasta recipes, so I'm not sure why I tried this one too. Probably just because there was a pretty picture of it in the Best of 2009 book. It was pretty good. The only reason it gets a "-" is that the skillet pastas don't make great leftovers. The other reason is that it requires a non-stick pan that can handle being under the broiler.

Otherwise, this is a nice quick and tasty recipe, that took about 20 minutes of work, and then just some stirring. I love it when the end of the recipe doesn't require much work and it is possible to clean up, or get other things done while the meal finished.

Miraculous Spinach Quiche

Prep Time: 21 minutes
Cook Time: 45-55 minutes
Rest Time: 10-20 minutes

Grade: A-

Make Again: Yes

Recipe Source: Baker's Banter Blog

This is supposed to be like one of those recipes where you mix everything together, but the crust ends up on the bottom. This did not happen for me, and I didn't expect it too. The mixture was too thick for this to happen. But it didn't really matter. It still was easy to slice and serve. It was filling and good, so I would probably make again.

I didn't put the topping on, and I used a 16 oz bag of frozen spinach instead of a 10oz box. That worked well, and I think it was better that way.

Chilaquiles (Skillet Tortilla Casserole)

Total Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: The Best Chicken Recipe

I really liked this one. It was a nice skillet meal for two that I cut in half for a single serving and it worked out really well. My final product doesn't look that pretty, but it was very tasty.

I actually changed the recipe somewhat drastically, because it called for what I thought was too much chips and cheese. My final product was still very rich and flavorul but something that wouldn't leave me full for hours and hours. I didn't have the cilantro and it would have benefited from it. I didn't have a plum tomato so used some Chipotle salsa instead of the minced chipotle and the tomato. That worked well, but made the dish look a little less appetizing than it would have with the tomato added later. And I used minced onion instead of a shallot, and used less oil. Even with all my changes, I think I can safely say the original recipe would be excellent, and my version is also very good.

SKILLET TORTILLA CASSEROLE (for one)

1 boneless chicken breast (5-6 oz)
salt and pepper
1/2 T vegetable oil
1/2 small onion, minced
1 garlic clove, minced
1 teaspoon minced chipotle chile in adobo sauce
1/2 c. low-sodium chicken broth
1 ounce tortilla chips broken into smaller pieces
1 medium ripe tomato, cored, seeded and chopped
1 ounce cheddar cheese, grated
1 T cilantro, minced


1. Pat chicken dry and season with salt and pepper. If tortilla chips are very salty, be cautious with the salt.

2. Heat 1 teaspoon of oil in ovensafe 10" skillet over medium heat. Add chicken and brown on each side for 5 minutes.

3. Move chicken to the side, add 1/2 teaspoon oil and onion and saute a minute. Add garlic and chipotle and pinch of salt if needed. Cook until fragrant, about 30 seconds.

4. Add broth and stir up an browned bits. Stir in half of tortilla chips. Cover, and cook until chicken reaches 160-165. Preheat broiler while chicken is cooking.

5. Remove chicken and cut or shred. Return to skillet with half of cheese (2 T), half of cilantro, and remaining tortilla chips. Stir to moisten.

6. Sprinkle remaining cheese on top and put in broiler until cheese starts to brown. Top with cilantro. Let cool a bit before serving.