Make Ahead Baked Penne with Chicken and Broccoli

Prep Time: 50 min
Cool Time: 30 min
Cook Time: 40 min

Grade: B

Make Again: Probably not

Recipe Source: Make Ahead Cook book

I have made all sorts of versions of this recipe from America's Test Kitchen books in the past. I always have the same thoughts. It tastes good, but it is not amazing. And it always takes longer than I think I should.

It is not a complicated recipe, but there are lots of ingredients, so it just ends up taking some time to get it altogether. Getting the chicken, broccoli and pasta to all cook correctly is based on the timing. It all worked out well and things were cooked just like I would want. 

The leftovers don't last too long. The next day they were fine, but after that the pasta gets too mushy. I think when I want chicken and broccoli with a carb in one dish, I will stick with stir-fries which last longer as leftovers and are a little less work.

Easy Egg Casserole with Boursin and Sun-Dried Tomatoes

Prep Time: 10 minutes
Cook Time: 15 minutes

Grade: A-

Make Again: Yes

Recipe Source: 6 Ingredient Solution

This was the simplest thing I've made so far from the book. It relies on three ingredients that are not always pantry staples and one is processed, so some may not like this one. But I had the Ritz crackers, Boursin cheese and sun-dried tomatoes so making this recipe was quite easy. I didn't have fresh basil so used a little rosemary.

This is a pretty rich recipe, so I only used half the cheese called for. The Boursin cheese packs a lot of flavor and I knew it would be fine. Plus it is a slightly expensive ingredient, so that is another reason to use a bit less.

This was very good, but I felt it needed a little salt. The recipe called for none (salt, pepper and water don't "count" towards the 6 ingredients) and I assumed that was because of the crackers. But it needed maybe 1/8 - 1/4 teaspoon I think.

The only problem I had was that 15 minutes wasn't enough time. My middle was a little runny. I made it in individual gratins, so I thought it would cook a little faster.

I would make this again for a brunch or if I had the ingredients on hand. It might be a nice thing to make for Christmas morning.

Chicken and Sun-Dried Tomato Burgers

Prep Time: 15 minutes
Cook Time: 15 minutes

Grade: A

Make Again: Yes

Recipe Source: The Six-Ingredient Solution

I just got this new ATK cookbook from the library and it may be one that I have to buy.  I remember reading 3-ingredient cookbooks seven or so years ago, and the 3 ingredient concept was a little too sparse. Six ingredients seems more realistic, but still easy to handle. Salt, pepper and water do not count in the six.

My picky eater had one complaint and that was that I did not cut up the tomatoes enough. He had a full strip of tomato in his burger. Whoops. Other than that he liked them. I loved them. They were very flavorful and a fun alternative to regular hamburgers.

They are quick and easy so I will probably make again someday.

Ingredients: 

• 5 hamburger buns (tear up one bun and mix with 2 T. water for the panade)
• 1/4 c. oil-packed sun-dried tomatoes (save 1 T. of oil for cooking burgers) note: recipe called for 1/3 cup
• 2 tablespoons minced fresh basil (I used fresh rosemary instead)
• 1 shallot, minced
• 20 oz ground chicken (or turkey, which I used) 
• 1/2 c. (2 oz) goat cheese crumbled 
• 1/2 t. salt
• 1/4 t. pepper 

1. Mix all ingredients together, except reserved oil, with hands and form into 1" thick burgers. 
2. Heat reserved oil over medium heat until smoking. Cook burgers uncovered on each side for 3-4 minutes till browned. 
3. Lower heat and cook partially covered until 160 degrees. 

Pasta with Sun-Dried Tomatoes, Cauliflower and Cream

Total Time: 33 minutes

Grade: A

Make Again: Maybe

Recipe Source: Cook's Illustrated (January 2004)


This was pretty good, but has a lot of fat for a quick weekday dinner. I made a significant change to the recipe which calls for 2 cups heavy cream and replace 1.5 cups of it with chicken stock. It worked well. I'm sure it would be even better with all the cream, but I just have no desire to eat something that heavy, because I will only need a tiny serving to fill me up.

The sauce also include sun-dried tomatoes, thyme (I used dried), dry wine (I used vermouth) and a splash of balsamic vinegar. It was a good sauce with a touch a creaminess from 1/2 c. cream. 

I did my usual mistake of prepping during cooking, instead of prepping before, which made some of the work a little stressful, trying to get things ready in time. I really should prep more before I start.

Baked Penne with Chicken and Sun Dried Tomatoes

Prep Time: 38 minutes
Cook Time: 25 minutes

Grade: A-

Make Again: Yes

Recipe Source: Everyday Food (March 2009)

This is a "make enough for two pans and freeze one for later" recipe, which I like when I'm busy (which seems to be a permanent state for me now.) I modified the recipe quite a bit, because I wanted to lighten it up, and also because I am very much in a use up what I have mode in an effort to be frugal.

My modifications:
~ no mushrooms (don't like)
~ used 5c. 2% milk instead of 6c. of whole milk
~ 3T of butter instead of 6T
~ used 1/2 c. of mozzarella cheese instead of 1.5c of provolone since it's all I had.
~ used a little less Parmesan

I usually don't like these dishes to be too saucy, so I knew using less of the sauce ingredients would be OK. The recipe didn't specifically say to cook sauce enough to thicken, but I cooked it longer than called for so it would thicken, since I knew it wasn't going to have as much cheese. The lighter ingredients and amounts for the sauce worked perfectly and I'll do it that way again.

I do feel like the dish could use a little more spice or flavor, which is why I give it a "-". I don't feel that this had anything to do with my lightening up the fats in the ingredients, but rather a lack of herbs or spices in the recipe. I would probably use more sun-dried tomatoes, or try adding some oregano or fresh basil next time. It wasn't completely bland, just could of used a touch more flavor, I think.

I wrapped up the second pan of this and look forward to having a no-cook meal ready for the oven sometime in the next month or two when I'm busy. I'll try to remember to update this page with how the frozen one tasted.

Freezer Update: I used the frozen half of this recipe this week. It still tasted good. The pasta did get a tiny bit gummy, but it wasn't too bad. The chicken was a little drier, but it was in the saucy pasta, so it still was fine to me. It is a little better fresh, but the convenience of having a meal without any effort was worth it, so I would definitely freeze half again.

Skillet Penne with Chicken Sausage

Total Time: 40 minutes

Grade: A

Make Again: Yes

Recipe Source: The Best Chicken Recipe

This was good. I've tried a lot of the skillet pasta recipes don't always like them. Actually, I usually like them, but feel like they are more effort than I want. This one is pretty easy. The total time is not all work, and entire dish probably could be made in less than 30 minutes if you were quick. (I bet this recipe is in the Best 30-Minute cookbook too, or at least something VERY similar.)

I loved that this had spinach in it, so it truly is a one-pot meal. I might add more spinach next time (just because I like it!) I felt like the Pine nuts were kind of lost in this dish, so I may just skip them next time.

Strata with Sun-Dried Tomatoes and Sausage

Prep Time: 25 minutes
Chill Time: 30 minutes to overnight
Cook Time: 35-45 minutes

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food (December 2003)

This is another good Strata recipe from Everyday food. I made this along with the Canadian Bacon Strata for an Easter brunch and both were very well received. This one ends up almost tasting like pizza so has a completely different taste than the other one. It takes a bit more time because you need to chop and onion and brown the sausage, but still an easy dish with less than 30 minutes of work and ready to just pop in the oven in the morning.