Not So Good Recipes

Purpose: These are recipes that we've tried and we're not crazy about. I know just because we don't like them that it doesn't mean one you won't like them, so are the recipes! Let us know which ones you love and let us know what we did wrong!

I made this recipe from Food.com

Ingredients:

Servings:

* 1 -1 1/2 lb ground beef
* 1 medium onion, diced
* 2 garlic cloves, minced
* 1 (8 ounce) package mushrooms, sliced
* 1 (4 ounce) can black olives, drained
* 1 (15 ounce) can pizza sauce
* 5 ounces turkey pepperoni, slices
* 3 -4 ounces low fat mozzarella, shredded
* 1 (16 1/3 ounce) package grands homestyle refrigerated reduced-fat buttermilk biscuits, separated and cut into fourths

Directions:

Prep Time: 15 mins

Total Time: 30 mins

1. Preheat oven to 400 degrees and prepare baking dish (I use a 1.75qt oval baker).
2. Over medium heat, combine the ground beef, onion and garlic in a large skillet until beef is browned.
3. Add the mushrooms, olives, pepperoni and tomato sauce and heat through.
4. Pour mixture into prepared baking dish.
5. Sprinkle with mozzarella cheese.
6. Top randomly with biscuit pieces.
7. Bake 15-18 minutes until biscuits are browned and casserole is bubbly.

**I followed this recipe almost exactly, but I left out the olives since neither of us is a fan of them. Both my boys enjoyed this dish, but I wasn't too crazy about it. I love all the flavors that go into this dish, but the only thing I didn't care for was the biscuits...it just didn't sit right with me. I would also mix the cheese into the meat mixture instead of sprinkling it over because it sticks to the biscuits and makes them kinda gooey and you don't really get any cheesiness with I missed. An ok dish overall but just not one of my favorites.**



I will start off by saying that I love the Pioneer Woman but she really disappointed me with this recipe. It was so icky and bland we ended up tossing most of it. It was so icky that even the baby didn't want to eat it. But like I always say just because I don't care for it doesn't mean that you won't!

Sour Cream Noodle Bake

Ingredients

• 1-¼ pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• ½ cups Sour Cream
• 1-¼ cup Small Curd Cottage Cheese
• ½ cups Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Chicken Spaghetti

This is another recipe from the Pioneer Woman. I will be completely honest this wasn't one of my favorite things to eat. The baby wasn't even too happy with it and I had to give him something else to eat. The hubby on the other hand said it was great and he'd eat it again but by a vote of 2 out of 3 he lost and it won't find its way to our menu again. Don't get me wrong it wasn't awful tasting or anything just something I don't really care for. You on the other hand might find it to be the tastiest thing ever made and it really is super easy to make. I actually cut the recipe in half and it made an 8 x 8 pan which is plenty for the three of us plus leftovers for lunch the next day :)

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• ¼ cups Finely Diced Green Pepper
• ¼ cups Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Sausage & Tortellini Stew

Ingredients

• 4    sweet Italian turkey sausage links, casings removed
• 1  can (28 ounces)  crushed tomatoes with basil, garlic&oregano
• 1  package (9 ounces)  frozen cut green beans
• 1    large onion, chopped
• 1/2  teaspoon  Italian seasoning
• 1  package (9 ounces)  refrigerated cheese tortellini (such as Buitoni)
• 1  tablespoon  chopped fresh oregano

Directions

Crumble sausages into a bowl and stir together with tomatoes, green beans, onion and Italian seasoning; place mixture in slow cooker. Cover slow cooker bowl and cook 3 hours on HIGH or 6 hours on LOW.

When there is 20 minutes remaining, stir in tortellini, oregano and 1 cup water; continue cooking. Serve immediately.



Flavorful Southwestern Chili

2 pounds lean ground beef
1 1/2 cups chopped onions
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) tomato sauce
1 package (10 oz) frozen corn, thawed
1 cup salsa
3/4 cup water
1 can (4oz) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon garlic powder

1. In a dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

2. Serve desired amount. Cool remaining chili; transfer to freezer containers. may be frozen up to 3 months.

This one we just didn't care for the flavor but maybe one of you may like it!

Nacho Tortilla Chip Pie

• 2 cups for coarsely crushed nacho cheese tortilla chips
• 1 pound ground beef
• 1 can tomato sauce
• 1/2 cup water
• 1 package of taco seasoning
• 1 can black beans, rinsed and drained
• sliced black olives
• 1 cup shredded monterey jack cheese

Place tortilla chips in an ungreased 9-in. pie plate; set aside. In a large skillet, cook beef over medium heat until no longer pink then drain. Add the tomato sauce, water,beans, olives,  and taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened.
Spoon half of the meat mixture over chips; sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 375° for 10-15 minutes or until heated through and cheese is melted. Serve immediately.

Just not a big of this one...had good reviews but not something I'll make again.

Skillet Tamale Pie
06/28/2010


This is another one pot wonder. You will need a skillet you put in the oven. If you don't have one just at mixture to a cassarole dish and then top with corn bread. (I did not like that one at all!)

• 2 T. Vegetable oil
• 1 onion minced
• 2 T. chili powder
• 2 garlic cloves, minced
• 1 lb. ground beef
• 1-15 ounce can black beans, rinsed
• 1- 14.5 ounce can diced tomatoes, drained
• 1- package of corn bread- made to box directions- we use jiffy
• 1 c. shredded cheddar cheese

Preheat oven 450
Het oil add onions and chili powder cook until softened. at garlic cook until for 30 secs. At ground beef, beans, and tomatoes and bring to simmer, break up meat until meat is done.

 Meanwhile, mix cornbread batter to package directions.

 At cheese to cornbread.

 Dollop batter evenly over filling and spread into even layer.

 Bake pie until cornbread is cooked in the center, 10 to 15 mins.

We usually put sour cream on top and cliantro if I have it on hand.
 
Tortilla Chicken Chili
03/14/2010

Ingredients:

• 1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
• 1 package McCormick® Chili Seasoning Mix, Original
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1 can (15 to 16 ounces) kidney, white or pinto beans, undrained
• 1 can (11 ounces) Mexican-style corn or whole kernel corn, drained
• 1/2 cup water
• 1 1/2 cups broken tortilla chips (bite-size pieces)
• Shredded Cheddar cheese, sour cream and chopped cilantro (optional)

DIRECTIONS:
1. Heat lightly oiled large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.

2. Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

3. Serve with shredded cheese, sour cream and chopped cilantro, if desired.

I'm not going to add a pic for this one. I really didn't care for it. I think it was using the actual chili mix that made me dislike it. I had never used one of those before and I will never use one again! The hubby liked it but I wonder about him somedays!

Crockpot Mexican Chicken
5/19/09
Ingredients:

• 2 lbs chicken tenderloins
• 16 ounces mild salsa
• 8 ounces fat free cream cheese
• 8 ounces low-fat sour cream
• 1 (10 1/2 ounce) can low-fat cream of chicken soup
• 2 cups 2% mexican cheese blend

Directions:

1. Cover the bottom of the pot with salsa.
2. next mix canned soup with the rest of the salsa.

3. place the chicken in the pot, add salsa -soup mixture.
4. cover and cook on low for 6-8 hours
5. fork shred or mash chicken pieces.
6. add shredded , sour and cream cheeses.
7. cook for an additional 1-2 hours.

8. serve in tortillias or your choice rice, chips etc.

Well I'm not sure how Mexican this recipe really is, but I guess you could call it Mexican Chicken since a Mexican is making it. We have not tried this yet, but I am currently cooking it at this time. I'll post later whether we'll make it again or if we'll lose this recipe! But if you can't wait and want to try it out as well go for it! 

The only thing I've done differently is that I've added extra salsa just for the simple fact that I had a jar with some left in my fridge and I didn't want it to go to waste. Otherwise I'll probably follow the recipe.

**update**

I didn't add all of the sour cream and cream cheese...about half I'd say and it came out really creamy and almost soup like...or more of a dip...so we probably won't make this again for a main dish. It was good but like I said it was like a dip and we ate it with chips! So maybe we'll make it as a dip again in the future, but I highly doubt it. I also didn't take any pics because they don't look appetizing!

Three Cheese Chicken Penne Pasta Bake
5/13/2009
 

Prep Time: 20 min
Total Time: 43 min
Makes: 4 servings

What You Need!

• 1-1/2 cups multigrain penne pasta, uncooked 1 pkg.
• (9 oz.) fresh spinach leaves
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 jar (14-1/2 oz.) spaghetti sauce
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!

HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.

BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

This was good, but I'm not sure how often I'd make it. I liked the Cheesy Chicken & Salsa Skillet a lot better.

This next recipe was super easy but didn't have much flavor unless you put a lot of cheese, but you might like it who knows.

Easy Cheesy Beef and Bow-Ties
Prep Time:20
Min Total Time: 20
Min Makes:4 servings (1 1/3 cups each)

INGREDIENTS:

• 2 1/2 cups uncooked bow-tie (farfalle) pasta (6 oz)
• 1 lb lean (at least 80%) ground beef
• 1/2 cup chopped green onions (8 medium)
• 1 can (10 3/4 oz) condensed Cheddar cheese soup
• 1 cup Old El Paso® Thick 'n Chunky salsa
• 1 1/2 cups shredded Cheddar-American cheese blend (6 oz)

DIRECTIONS:

1. Cook and drain pasta as directed on package.

2. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.

3. Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.

4. Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 tablespoons onions.

Ok this next one I didn't like at all! The layered chicken enchilada one was much better than this one, but maybe one of you would enjoy this one! Here's the recipe.

Layered Fiesta Casserole
Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings

What You Need!

• 1 lb. extra lean ground beef
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 jar(16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (10 oz.) frozen corn, thawed
• 12 corn tortillas (6 inch)
• 1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Make It!

PREHEAT oven to 375°F. Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn; bring to boil.

SPOON 1 cup of the meat mixture into 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.

BAKE 25 to 30 min. or until heated through. Sprinkle with remaining cheese. Let stand 5 min. or until cheese is melted.

Happy Cooking!