This was quick and delicious! I used boneless skinless chicken thighs cut into 1/2" cubes and sauted them along with the onions and garlic. I couldn't find canned tomatillas, so I substituted 8 oz of salsa verde (green tomatilla salsa). I also substituted two 10 oz. cans of RO*TEL tomatoes for the canned tomatoes and chilis. Excellent light supper for a cool Autumn evening!

My first time using spelt flour. I made this in the bread machine - halved the recipe, used whole grain spelt flour and added 2 tsp. of yeast. It is great toasted!!!! Very much like an English muffin.

YUM! I wanted a quick coleslaw to go with chicken quesedillas - this is it. I doubled the lime juice, used a bit of chopped sweet onion instead of green, and omitted the radishes because I didn't have any. I could eat this as the main course, it's that good!

These are great! I'll never buy Morningstar (which I love) again! I substituted 1/2 cup tvp (textured vegetable protein) reconstituted for the bread crumbs, drained the veggies, and added 1/4 cup ground flax seed to help hold them together. Made 7 large patties.

Very good pasta salad. I substituted light Miracle Whip for the mayonnaise, and reduced it to 1/2 cup. I also substituted red pepper and dijon mustard for green and regular. I reduced the garlic powder to 2 tsp, and added 1 Tbl of cider vinegar, 1 tsp prepared horseradish, and two chopped hard-boiled eggs.

This was so simple and healthy, yet every bit as delicious as my standard lasagne. I used whole wheat lasagne, 16 oz of tofu, a 12 oz jar of Bertolli sauce plus a 28 oz can of crushed tomatoes, and 1 tsp of Italian seasoning (plus a handful of fresh basil from the garden). I used colby jack in place of mozzerella, because that's what I had, and I used more than the recipe called for just to cover the pies. I added about 3/4 lb of cooked ground meat to satisfy my husband, then I made it into two 12x9 pans. It was great!!!

Yumm! Like others suggested, I microwaved the potatoes first. One suggestion - mine turned out kind of thick, it would be helpful to have a more specific measure for the potatoes - in weight rather than size, for example.

I followed Jasmine's recommendations, and this was fantastic. Spicy, healthy and satisfying!

Excellent, but I'd recommend you serve this with something blander than the delicious lamb tangine as suggested. Both have such great flavors, they're wasted on each other.

Excellent. I used chunks of leg of lamb. My husband was skeptical at first, but he loved it. Not at all gamey. I served it with the couscous, also excellent, but because they both have complex flavors I think the pairing was overkill. Way better with roasted or boiled potatoes. Yum!

I made this for Easter dinner - very flavorful and delicious. Makes a TON of vegetables as written - we had leftovers for days, but they were very good so it was fine. I used turnips and cut them in 1/4 inch slices, since they're only 2" in diameter to begin with - I wonder if the cook meant parsnips? I served this with couscous, but it didn't soak up the juice like I'd want. I think it would be better paired with something bland - mashed potatoes? I also served with steamed spinach - delicious!

Very good bread - light and tasty. I used olive oil instead of shortening, 3 Tbl molasses in place of honey, and 1 tsp salt.

As written, this soup is extremely average. After making it per recipe, I read some of the reviews and found that the most enthusiastic ratings seem to be based on significant changes. So I added some hot sauce, more carrots and spinach, lemon juice, cumin and curry powder. It is much tastier with the additions.

A little sweet for me as written.

Very rich bread. Note that this makes a loaf sized for a small bread machine - makes a very small loaf. I realized that before the bake cycle, removed it and put it in a small 8"x4" bread pan to re-rise and bake.

I made a reduced-size recipe of this as a trial run before Thanksgiving for my vegetarian daughter. I absolutely loved it, and I didn't think it was terribly difficult. Because I only used 1.5 pkgs of tofu, I couldn't really shape it into a turkey, so instead I sprayed a sheet of foil with PAM and spread the drained tofu on top, then covered with stuffing and rolled up to encase the stuffing with tofu. I baked the roll in the foil with all of the sauce for the full time; I didn't brush it later. I think I'll wrap it in foil the next time, too, to keep it moist and to crisp the outside. One thing I'll change - crumble the tofu finer, or even process some in the food processer to get a firmer more compressed "turkey" layer.

Excellent! I used fat-free sour cream in place of the yogurt, and light mayonnaise. Couldn't tell it wasn't full strength. Tonight I'll try again, using the George Forman as someone else suggested. Thanks for the great recipe!

I love black beans, and I love pizza and all of the other ingredients, but this was really blah. Maybe I mashed the beans too smooth, or drained too much liquid? I will not make again without changing the recipe.

Absolutely delicious! I halved the honey, like others suggested. Otherwise, I made just as described.

Not great - not sure why