Like other reviewers, I would add another 1/2 cup of baking mix (see Complete Pancake Mix recipe on this site by Kay King, which is very close to my recipe for home-made biscuit mix) rather than to squeeze the liquid from the zucchini. In the interest of economy, calories and better nutrition, I usually substitute fat-free cottage cheese or buttermilk for the Parmesan cheese and the oil, but since I like the cheddar flavor, I leave that as called for in the recipe. This is a very versatile recipe that lends itself to many changes, including substituting spinach, broccoli, cauliflower, eggplant or a mixture. Grated carrot and/or chopped yellow or red bell pepper, and/or chopped black olives can be added for color. I like to throw in a little nutmeg, salt and pepper.... sometimes lemon pepper. This is good hot or cold, freezes well.

Reviewed On: Aug. 3, 2009

This is pretty close to my standard recipe, too. I use whatever I have on hand as the "filler", whether it be bread crumbs, oatmeal, cracker crumbs, leftover cooked rice, etc. One thing I always had trouble with was that they tended to fall apart once they were in the crockpot with the sauce. On the advice of a friend, I tried rolling the raw meatballs in flour before browning them in oil. This method really helps! I make a huge batch of them, making sure they're cooked through, then line them up on jelly-roll pans and stick them in the freezer. Once frozen, they can go into zip-lock bags and be handy for whenever I need a quick dish.

Reviewed On: Jul. 19, 2009

If you will use one small package of chocolate instant pudding and one can of evaporated milk, undiluted, (off the top of my head I'd say it's about 1 and 1/2 cups), your pudding pops will be creamy, and it's less expensive and more nutritious than adding whipped topping. You can use non-fat evaporated milk, it's still good but it's not as creamy then.

Reviewed On: Jun. 15, 2009