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Green Bell Peppers stuffed with Tomato Lentil Couscous

Reviewed: Mar. 12, 2009

I made a few changes to make this recipe healthier. I used ground turkey, 2% cheese, fire-roasted diced tomatoes, and tomato puree. I added lots of garlic and Cholula Chili Garlic seasoning for a little kick. I scaled down the recipe for four and still had enough to fill three more peppers for leftovers.

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Blue Cheese Walnut Toasts

Reviewed: Dec. 8, 2008

These toasts were gobbled up at my party. Very tasty appetizer!

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Fantastic Black Bean Chili

Reviewed: Dec. 8, 2008

Great recipe. The only thing I would change is the addition of more tomotoes. I also added corn. Yummy!

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Sesame Parmesan Zucchini

Reviewed: Dec. 8, 2008

Excellent. I will need to cut the zucchini thicker next time.

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Grilled Garlic Artichokes

Reviewed: Oct. 24, 2008

Grilling the artichokes halves gave the leaves and hearts on the exposed side an undesired crunchy texture. I prefer whole cooked artichokes.

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Busy Day Barbeque Brisket

Reviewed: Oct. 6, 2008

I had a little trouble finding a brisket that wasn't already prepared for corned beef, they are not the same. I made this recipe for a crowd of people last weekend and received rave reviews from everyone who tried it. I will definitely make this one again.

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Broiled Herb Butter Chicken

Reviewed: Sep. 29, 2008

I found other reviewers comments helpful when making this dish. I used olive oil instead of butter and marinated the chicken for about an hour before cooking. I also wrapped it in foil and cooked it for about 30 minutes at 350 degrees and broiled for about 5 minutes to add color. The chicken was a little dry. May want to cook for 25 minutes and broil for 5. I also topped with an Italian shredded cheese blend, nice addition.

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Garlic Mashed Potatoes Secret Recipe

Reviewed: Sep. 29, 2008

Yummy! I used less butter and more garlic.

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Blissful Rosemary Chicken

Reviewed: Aug. 15, 2008

We cook a lot of chicken at my house and this recipe is one of my favorites. I mince the garlic and wrap it inside the chicken and have substituted fresh mozeralla for the fontana cheese. Delicious!

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