If you're looking for a quick, on-the-go snack, make the recipe as is and you have a good low calorie snack (I would add some diced tomatoes). However for a more filling option for the dinner table, add a good heap of refried beans, and you have a tasty, healthy meal!

I had my eye on another, more complicated veggie pot pie recipe, but I'm so glad I went with this one! I used a few different vegetables and added some green beans for color, but you could do any vegetable combination and this would work. The parsnips, however, add a really nice flavor to the mix. I have an abundance of parsley, so I used that instead of thyme, adding it to the roux as well as the biscuit mix. Since I'm stubborn and try to make everything from scratch, I just used a standard drop biscuit dough, using half whole wheat, half all purpose flour. No matter what changes or substitutions you make, this is a comfort food recipe to follow.

A great go-to recipe that has become a staple! To fit what I have on hand, I use water in place of the buttermilk and canola or olive oil in place of the shortening. I also flip the quantities of whole wheat and all-purpose flour and typically add some milled flax seed. The great thing about this bread is that it's so versatile! If we are having an Italian-influenced meal, I add Italian seasonings (you could also add Parmesan cheese right into the dough, that would really add some flavor). I prefer using either brown sugar or honey, but I could see using maple syrup if you plan on serving this with some jam.

This is amazing! I didn't have dry mustard, so I just used a little of the real thing (sorry if this is a no-no in the New England version--if so, forgive me, I'm from Illinois!). The mustard and sweet relish give such a great flavor to this dish. The nice thing about this dish is that it's one of those that doesn't really require measuring--just add ingredients to taste. I used dried beans to cut back on the sodium a little, and mashed them up just a little. We ate it with Wheat Thin crackers. Delicious!

This is one of those simple dishes you can whip up in no time, and I cooked mine for the time stated in the recipe. Since my garlic was no good, I used a little sweet onion instead and seasoned the "noodles" with garlic salt, pepper, and Italian seasonings. Perfect with a dusting of Parmesan cheese. Yum!

I'm only giving this recipe four instead of five stars because of the modifications in amounts used. Here's what I used (made about 3 servings: 2 zucchini, 3 ripe small tomatoes, 2 medium vidalia onions, 2 cloves garlic, Italian seasonings, pepper, and 1.5 t white sugar. We served it over wheat spaghetti, and it was great! The tomatoes created a lot of extra juice, which is great if you're eating this over rice or pasta. This is a recipe that I will keep coming back to because of its versatility.

Low and slow is the best way to roast the chickpeas. I roasted them for about an hour and a half at 250 degrees (might take up to 2 hours at this temp). I dry roasted them with just a little cooking spray, moving them around every now and then. None were burned, they were all crunchy (no soft insides), and they stayed crunchy. Seasoned with a little cayenne pepper and garlic salt.

I don't understand all the poor reviews for this cookie; perhaps those who are disappointed with this recipe are used to a more sugar-laden diet. But if you are a bit more health-conscious, this is the dessert for you! I substituted whole wheat flour for all purpose, used canola oil instead of shortening, omitted the vanilla, and replaced the egg with 1 T milled flax seed with 3 T water (for the vegans out there!). After mixing all the ingredients together, I let it sit for 10-15 minutes. Baked at just under 350 for about 15 minutes, and these are delicious! A wholesome treat best served warm.

Nice, simple, and not the average dish of mayo-based coleslaw! Like so many others, I halved the oil. I also added sunflower seeds for an extra subtle flavor.

The taste in these is really nice! I think I'll cut back on the spices a little next time for a more subtle taste. That being said, I didn't make the actual batter as stated, so here's what I did, if you're looking for a bit of a healthier twist: -1 1/2 c wheat flour (or do half wheat, half white) -1 3/4 tsp baking powder -dash of salt -3 tbsp melted butter (I use Smart Balance) -1 egg OR 1 tbsp milled flax seed with 3 tbsp water -1 1/4 to 1 1/2 c apple cider -spices Mmmmm!

A nice twist to making traditional pancakes! I changed a few things in the recipe to fit diet and what ingredients I had laying around: I used skim milk instead of evaporated (use a little less than is recommended if you go that way), I didn't add the cinnamon, and to fit my lacto-vegetarian husband's diet, I used 1 tablespoon flax seed mixed with 3 tablespoons water in place of the egg. These changes do make it a little healthier for you, if that's the route you wish to go.

Simple, filling, and delicious! Like other reviewers, I tried cutting back on the calories. For the filling, we used homemade mashed potatoes and scallions with just a sprinkle of cheddar cheese and dipped them in a little salsa. Rather than using store-bought tortillas, I used the recipe for Mexican Whole Wheat Tortillas (using olive oil instead of shortening) to add a little more of a healthy twist on it. I will definitely be making these again!

What a great, simple recipe! I used half whole wheat flour, half unbleached white flour - next time I think I'll go for all wheat flour. I cut back on the sugar a little and added at least another 1/4 cup of blueberries (aren't blueberry muffins supposed to be about the blueberry flavor, not the sugar?). I didn't bother with the crumb topping, either. I made 10 regular sized muffins with this recipe. Great recipe!

Such a simple recipe that calls for what you readily have in the kitchen! Not too crumbly, with the perfect amount of butter. Make it fun, have the kids help mix the dough with their hands! I baked it at 300 degrees for about 35 minutes in a glass pie pan.

What an interesting flavor! I've never really tried the jerk thing before. It wasn't too spicy on chicken (marinated for 12 hours) - I think I will act on others' advice next time and add some sort of a pepper next time.

I'll say what thousands before have already said: Wow! I made this as-is, and it is wonderful. The only thing I might do next time is cut back on the sugar by 1/2 cup or even by 1 cup. For the vegans and/or health nuts out there, substitute one tablespoon of flax seed with 3 tablespoons of water for each egg. I found that the flax seed substitution makes better (fluffier) muffins than bread.

Such a simple dip to make! I used about a jar and a little of the marshmallow stuff, and it tasted just fine.

I love this - it's so simple to make and tastes great. I added some onion (sauteed in butter first), used diced tomatoes, and used fresh vegetables instead of frozen. The cabbage adds a nice flavor.