This is a great quick recipe. I will def make again!! I did change a few things though, some on purpose & some because it is what I had handy. I sauteed approx 4 cloves of minced garlic, salt & pepper before adding the chicken. I also increased the amount of broccoli to 3-4 cups, and substituted cream of chicken for the cream of mushroom-it is what was in the house. I also used a mixture of fresh asiago cheese, and canned parmesan-also what I had on hand. My brother and father both said it was a good dinner. Not low-fat, but I will make this again.

This was very tasty!! My boyfriend made a creamy asiago sauce to go with this recipe, but it really didn't need anything. Will definitely make again.

This recipe was great!!!! So light and healthy, and incredibly easy to make. My father caught some striped bass, so I made it with the freshly caught fish. Even my nephews liked it!!!! They both took seconds!!!

I enjoyed this meal, but it wasn't quite as garlicy as I was hoping for. (I LOVE garlic!!!!!!!!) It is quick, and I usually have the ingredients in the house so I am sure I will make this again and again. Next time I will try using butter instead of olive oil, as another reviewer suggested.

This was an awesome, quick, and easy recipe. I only changed one thing. I subst 1 1/2 c chicken broth for the water and bouillon. The flavors were great, the sauce was even good on my brussel sprouts!!

This recipe came out great!!! I made it exactly as directed, but substituted in ff feta, low fat mayo, frozen cut leaf org spinach, and low sodium bacon. I also increased the garlic to 2 tsp of jarred minced garlic. I also followed another reviewer's advice and seasoned the chicken with garlic powder, salt and bl pepper. Then I stuffed the breasts, and wrapped the bacon. I took the cover off about 10 minutes before it was done, which added a little more color. I also let the chicken rest for about 5 min with alum foil loosely covering. The blend of flavors was a nice change. I will def be making this again!

This was AWESOME!!! I can't wait to serve it at my next party! I did not make the mayonnaise from scratch though, I used Hellmann's and just added the garlic, vinegar, salt and pepper to it. I did dollop a little extra on top of the eggs, and used the doctored mayo to make the yolk mixture. Next time I will sprinkle freshly ground pepper on top too.

This was a very simple, but tasty, meal. I made very few changes to this. I added some lemon juice over the salmon before seasoning with both salt and black pepper. Other than that I made this exactly as it was written. I will definitely be adding this into my regular recipe rotation!!

I love salmon, and this is not a bad way to make it. I did make a few changes. I increased the garlic to 1 1/2 teaspoons jarred minced garlic. I also used a liberal amount of lemon juice, and a liberal amount of extra virgin olive oil. I also had trouble making the paper stay folded, so I used a staple in the two top corners. Otherwise, very easy and tasty. It wasn't my favorite way to prepare salmon, but I will definitely make this recipe again.

This is a nice quick way to make carrots. I used baby carrots, as this is what I had in the house, and cut them in half. I also used dill weed instead of dill seed, for the same reason. I omitted the sugar, and used unsalted butter. Next time, I will increase the salt slightly. One more thing... it cooked in 15 minutes instead of the 30 I allowed.

This is def a 5 star recipe, but I altered it a bit so that's why I gave it 4. I followed another reviewer's advice and made the pico de gallo ahead of time-the night before in fact. I also added salt, pepper, and dried cilantro when I was sauteeing the pepper and onion. I increased the garlic to 1 tbsp of jarred minced garlic-I LOVE garlic!! I also added 2 sliced jalapenos with the chicken mixture when I was assembling the quesadilla-leaving the seeds in for one of them. I also used whole wheat tortillas for a more nutritious meal. I tried the oven method that was recommended by several people-but the top tortilla didn't melt on well. Even with extra cheese. I will def try the plate and skillet method next time, just not looking forward to that with cast iron!!! Overall this was very tasty-just a bit messy too... :-)

This recipe was good. However, the cloves WERE a bit strong. I forgot to add the salt, but it still came out well. I used parchment paper on the bottom of the pan, instead of greasing and flouring. This helps to get the cake out of the pan MUCH more easily. Not my favorite applesauce cake, so I will keep looking... but a pretty good recipe.

This is a great recipe! I made it exactly as the recipe was written, and it came out wonderful. I served it over spaghetti, and added Italian Peas, from this site, as a side dish. The only thing I did differently was to put some grated Parmesan cheese over the top.

Very quick and easy. I don't usually like peas, but this is a great way to use them. I made as a side dish with Chicken Scampi II from this site. I can definitely see myself making this again.

This was easy to make, much easier than I would have thought!! I altered it slightly. I cut the sugar down to 1/2 tsp, and I still think it was a little sweet. I used macintosh apples, what I had on hand-plus they are my favorites!!! So I was expecting a tarter sauce. Next time I will leave the sugar out altogether. I also decided to increase the water, and raised the heat to high. It made the apples cook very quickly. Then when the apples were tender, I drained them. Then I put the whole thing in the food processor and added a little more cinnamon. ********1/15/08 I just made this recipe again to use in an applesauce cake. I omitted the cinnamon and sugar completely, and added strawberries when I simmered the apples-used Red Delicious this time. It has a great natural sweetness to it. This is a great recipe to play with if you like applesauce!

I followed the advice of several other reviewers, and altered the recipe in several ways. First, I marinated the chops for several hours before putting them in the oven. I also only used 2 chops, but the whole recipe of marinade. Next, I added some diced onion, approx 1 sm onion, and covered the dish with aluminum foil. Then I baked it for 30 mins on 350. Then I removed the foil and spooned the marinade over the chops. I baked it around 10 more mins at 450. I served it with rice, broccoli, and apple sauce. It was a great meal!!

This was a great meal!!! I substituted boneless, skinless chicken breasts because it was what I had on hand. I also increased the garlic to 1 tbsp of jarred minced garlic, and diced the onion instead of mincing. I spread 1/2 of the seasoning mixture on the bottom of my baking dish and added a little extra olive oil also. Then I spooned the rest of the mixture on top of the chicken. I baked for 30 minutes at 425 as another reviewer suggested. This recipe was juicy and flavorful. It is a great recipe for a quick meal!! I will DEFINITELY make this again and again!

I liked this recipe, but it was a little spicy for me. I sprinkled balsamic vinegar on top of it all, like someone else suggested, but probably won't do that again. I will probably cut down on the red pepper next time also.

This was my first time making venison, and it came out AWESOME!! I had a friend over for dinner who had never tried venison before, and we both loved it. I made no changes to the recipe, maybe next time I will not use potatoes, I prefer egg noodles with my pot roast.

I altered this recipe greatly, but wow! I used dried herbs-all I had in the house. I also used whole wheat egg noodles, adding a package of frozen chopped broccoli when the pasta was almost done. I took another reviewers advice and added some butter to the sauce, adding more garlic at the same time. To the cooked pasta mixture I added some cooked salmon which I had used the same herbs on-baking the salmon until it was well done with some olive oil and the herbs. Definitely will make again!