I read the reviews and made a couple changes too... rather than the spgti. sauce, I used a sm cn of plain sauce, sm cn of paste, and a reg. size cn of diced tomatoes that had basil oregano and garlic already added in. I only used 1/2 the onion and I went with two cans of crescent rolls -one for the top and one for the bottom. Thanks for providing the recipe!

Reviewed On: Oct. 23, 2008

Here on the Gulf Coast of Florida, we are always looking for new creative ways to prepare our seafood. And this takes the prize! Any time we get together with our friends, they ask for it by name! YUM! Just be sure not to marinade too long...the acids in lemon juice actually cook your shrimp...and then they will be tough after coming off the grill... Just a half hour is plenty!

Reviewed On: Oct. 17, 2008

For the most part I did follow the recipe, but I did make a few variations...And I too switched the ratio of tomato sauce and chicken broth (Swanson's makes a 99% fat free/low sodium option-I used that). It ended up being like a 2:1 ratio (Broth:Sauce). And I minced fresh basil-rather than dried...about one stem of leaves plus a few extra larger leaves... I really like basil! And I used two large cloves of garlic, diced fine. And I added a small tomoato to the veggies when I sauted them in the skillet. Also, I added about half the broth to my skillet(rather than saute in a sauce pan) and let it simmer for a few minutes, then I poured it into a stock pan along with the rest of the broth and sauce. Then in the same skillet, I browned a lb of ground round(85-15 fat content ratio...), which I seasoned with fresh ground black pepper, and added that into the stock pot after draining it. I salted the stock pot to taste with fresh ground sea salt-again less sodium. I didn't cook the pasta all the way, but drained it and added it to the stock pot. Then I let it simmer on the lowest setting, stirring occasionally, from about 2:00 on. My husband had the first bowl at 6:00 and said it was GREAT! Then he asked if he could take a container to one of his friends at work who is a bachelor!!! =) Thanks for a great recipe!

Reviewed On: Oct. 17, 2008