Quite tasty on its own, but I found that it needed just a little something, so I added ~2T dijon mustard and ~1/4C finely chopped onions after the fact. I also used lowfat sour cream and lowfat greek yogurt. I was really shocked at how good it was given how much healthier it is than your standard potato salad. I think some hard cooked egg whites would also be a welcome addition--and maybe some celery, too--if you're looking to make it more "traditional" in texture and content. I'm going to try that next time!

I've made this a few times now and really like it with my adjustments, which is just a matter of taste. Chow mein noodle crackers instead of ramen & butter, slivered almonds instead of sunflower seeds and pine nuts, romaine instead of bok choy. I also like to throw on some raw orange bell pepper. And I make the dressing with brown sugar, sesame oil in place of half the veg oil, and mandarin orange juice in place of lemon. Even better: throw some sesame seeds in there as well! Even made as is, I think this recipe is a keeper, though I'm happy with my adjustments now.

Maybe not the best glazed carrots I've ever had, but considering the dearth of ingredients, the simplicity, and the lack of any added fat, I was really impressed. I almost always have all of these things on hand, and this makes for a great veggie side for dinner in a pinch. I like how the tartness of the lemon plays off the sweetness of the honey and sugar. I always play with the ratios and cook it down some to give the sauce a thicker consistency. Tasty!

On it's own, it didn't do much for me, but it's a fantastic base recipe. I halved the recipe (making enough for about a pound of pasta), using 1 28-oz can of petite diced tomatoes. I also cooked the onions for a bit before adding the garlic. Then, I added to the halved recipe: scant 1/4 cup good pinot noir, 1.5 teaspoons oregano, and 1/2 tablespoon crushed red pepper flakes. (Caution: spicy!)

Oh so yummy! Works with lots of different veggies--I definitely recommend throwing some onions and peppers in there as I think it adds to the overall flavor of the marinade. Also, try one clove of garlic minced in place of the garlic powder. And I've recently discovered this recipe works just as great if you just throw all the veggies in a pan and roast it at about 425 for around 30 mins, stirring occasionally--much less effort this way, IMHO.

Tasty! I didn't have celery or carrots, so I used a whole orange bell pepper and a whole small onion. I also used a clove of minced garlic rather than the powder, and I cut the couscous and broth in half to up the veggie to starch ratio--the BF and I really enjoyed it that way!

Really tasty! I used a baguette and cut out the extra butter used for buttering the bottom of the bread. Messy to eat, but totally worth it.

This one didn't do it for me. It tasted too much like liquefied potatoes au gratin, rather than a hearty soup.

Wow - yum!! This pizza is incredibly tasty. My local grocery store doesn't carry uncooked pizza dough or arugula (and its a Lucky for cryin' out loud!), so I used a local focaccia bread for the crust and baby spring mix for the topping. The focaccia was AMAZING as a crust--highly recommended if you can get the good stuff. Sring mix was fine, though I preferred the bites that had arugula, so I'd recommend using just that if you can get it. Also, though it's harder to work with (read: messy), try took look for chevre rather than feta, as most feta in the states is actually cow's milk. I really think a good goat's milk cheese is key!

Super yum! True, you can tell there's no noodles, but we ate it with some toast and that satisfied the starch craving. I made some adjustments to (a) reduce the fat, (b) work with what I had on hand, (c) reduce the liquid, and (d) fit it in an 8x8-inch pan (I only cook for 2). It turned out great! So delicious that I had it for leftovers the next day, and I do not like leftovers. My adjustments: 1. Salted the zucchini and placed it in a colander at the very beginning, and also carefully drained excess liquid from the dish right after removing it from the oven. 2. Ingredients adjustment: 3 med zucchini, 1/2 lb lean ground turkey, 1/2 med onion, 1/2 red bell pepper, 1/4 cup pre-packaged shredded carrots, 1/2 jar spaghetti sauce, 2/3 cup low-fat ricotta (in place of cottage cheese), 1 egg white. I kept the amounts for the garlic, spices, and other cheeses the same, but used part-skim moz.

This was a really tasty side dish to some grilled chicken skewers. For various reasons, made several adjustments, which are noted below. Instead of the vinegar, I used the zest and juice from one lemon, basically because I love the flavor of lemon oveer vinegar. I also used whole wheat couscous, because I had it on hand/it's healthier. Because I only had frozen spinach (equal to about one cup thawed) and also prefer a bit of crunch left to the bell pepper, I changed the cooking method slightly. I prepared the couscous in the broth separately, and added the lemon and herb mixture to this when fluffing with a fork. I cooked the onion/bell pepper mixture as directed, and threw in the spinach at the very end, just heating through (about 1 minute). Last, I mixed the grains with the veggies, and it turned out great!

Very simple recipe--quick, easy-to-follow, and forgiving. I used red pepper/chili combo paste instead of just chili paste, omitted the peanuts, and added cilantro with the green onions as garnish. Taking my cues from a param dish I order from a local Thai restaurant, I also added red peppers, carrots, and brocoli, which I stir fried in a combination of sesame and olive oils. Then, added chicken to the stir fry (marinated in a bit of soy sauce). Mixed it all together for a delicious, filling dish.