I followed the recommendations of others and left out the flour. I used a spare amount of a salt/pepper seasoning mixture on the chicken prior to sauteeing the breasts, and I also pounded out the breasts to make them as flat as possible prior to cooking. I also added diced red onion with crushed garlic since I only had about 1/2 lb of mushrooms. I didn't reduce the sauce much at the end, and there was plenty left over for putting on top of mashed potatoes. I used dried parsley and a bit of thyme for the seasoning in the sauce. Very yummy and really easy to make!

Great dressing! I followed the instructions of others and added celery, mushrooms, and cilantro. I also added fresh mandarin orange sections and used baby spring greens. The first time it did get a bit soggy for leftovers, though, so I used romaine the second time and added chopped red bell pepper and sliced water chestnuts. I also toasted sesame seeds and added them to the chicken (cut into pieces and cooked in teriyaki sauce), then left the chicken and sesame seeds in the fridge together overnight. It was difficult to find won ton crisps, so I used sesame chips from an Asian food store the first time. The second time, I found raw won ton wraps in the produce section of the store and sliced them into 1/8ths, then fried them briefly in a little bit of vegetable oil the day before. They kept very well in the fridge overnight, and I served the crisps on the side later.

Excellent recipe! Even our picky 14-month-old loved it! We used jarred sauce and added sliced zucchini to the layers as well. Definitely something I'd like to make again--maybe with mushrooms too? I thawed the frozen chopped spinach until it was in small pieces but didn't need to drain it.

Very easy recipe and really delicious! I followed the suggestion of a previous reviewer and used half sesame oil and half olive oil. Also, I used previously crushed garlic--about 1 tsp. and fresh basil--about 1-2 tbsp.--along with a few squeezes of lemon juice. We don't have a pan grill, so I just marinated everything together for about 40 min while waiting for my husband to get home, and then sauteed it all on the stovetop in a big skillet with the lid on. The bell peppers stayed a little crunchy, which was nice, yet the yellow onion was nice and sweet. We put it on top of linguine with fresh cooked spinach on the side. Definitely something we'll make again!

A very good recipe! I sliced the red potatoes instead of quartering them, and they cooked more quickly. Though I wish I had left them in a bit longer to allow the potatoes to crisp up a bit. I used a small amount of crushed garlic instead of minced, and next time I'll use a bit more. Very tasty!

A very good recipe--and really easy! I followed the suggestions of others and added the juice of 1 lime as well as garlic--I used crushed garlic and added it to the olive oil before the chicken. I also added a bit of soy sauce since I didn't have fish sauce. Also, I couldn't find curry paste at the store so I used 2-3 tsp curry powder mixed with a bit of water then stirred the mixture before adding 2 spoonfuls of creamy peanut butter and a little bit of the coconut milk. I then added this mix to the chicken and veggies and a bit of minced fresh ginger root as well as a salt, pepper, and a dash of red pepper flakes. Also used frozen green beans instead of zucchini, which my husband said he liked. Tasted great over brown basmati rice. We're looking forward to leftovers tomorrow!

Great recipe! Very easy, and I appreciated not having to buy very many ingredients--I had everything but the ginger root on hand. I took the suggestion of others and added a bit of soy sauce to the leftover OJ sauce and kept this for pouring over the salmon at the end. I served it over brown basmati rice with stir-fried baby bok choy. A nice healthy, easy meal that I will definitely make again!

Very good! We used veggie bacon cooked in the microwave, and both times we made it, it turned out really well. We also substituted in light cocunut milk instead of heavy cream this last time, and it was delicious! I also added some sliced mushrooms towards the end each time and added in bite-sized pieces of cooked chicken the first time as well.

My husband made this for a party tonight, and it tastes wonderful! Also looks nice with cheddar cheese on top too.

I used lowfat yogurt and spices (salt, pepper, parsley, a few flakes of red pepper) instead of melted butter, and it turned out well! I sliced the breasts into strips, so BBQ sauce for dipping also helped.

A little too much garlic, but very tasty!

Great marinade/sauce! We don't have a grill, so I placed the salmon skin side down in a dish, made several slices in the top, and poured the sauce over it. Then I covered the dish with foil, let it marinate for about 30 minutes, and then cooked it (still covered with foil) at 350 F. After that, I broiled for about 5 minutes uncovered to give it a golden/crispy hue on the outside. With green beans (see Green Beans with Hazelnuts and Lemon Zest recipe) and brown rice, it was a delicious and very healthy meal!

Great recipe! I substituted sliced almonds instead and threw in some fresh diced tomatoes at the end---very yummy!

Very good and extremely easy to prepare! I took the suggestions of others and added 2 cloves of minced garlic and well as some dried basil to the sauteed vegetables. I also added some sweet red onion and used red bell pepper instead of yellow.

I really liked this recipe! Easy to make, and very healthy. I haven't made it again only because my husband doesn't like spinach very much. But I thought it was delicious!

I loved this recipe! But my husband thought there was a bit too much lemon for his taste. Might be something I make again for company, though--tasted like something I'd order in a restaurant and looked nice too.

A very good recipe! Though still took some time to put together.

A very good recipe. I accidentally used teriyaki sauce instead of soy, but it turned out really well despite the change! I also tried adding a bit of Worchestshire sauce last time, and that was good too! One of my husband's favorite meals, though sometimes a bit sweet for me (but this might be due to the teriyaki sauce substitution).

Excellent recipe! I took the suggestions of others and only sauteed the zucchini very briefly: just a minute or enough to coat the zucchini in the olive oil. I used plain bread crumbs made from toasted bread, dried basil (about 1-2 tsp) mixed with freshly grated mozzarella, and fresh heirloom tomatoes. It turned out really well. A very healthy meal that I will definitely make again. Thank you!

Made this recipe tonight, and now it's one of my husband's favorites! Reminds me of my Granny's recipe for rolls. Very yummy. Used the changes suggested: halved the recipe, boiled the chopped cabbage for 2 min, drained, and put it in the 9x13 pan. With the ground beef and 1/2 cup red onion in a saucepan, I also added a dash of Tabasco, cinammon, Worchestshire, tsp of brown sugar and tsp of lemon juice, as suggested, and sauteed until the beef browned. Added salt and pepper to the beef plus a dash of spicy Mexican seasoning. We used brown rice and cooked it beforehand, which added to the prep time, but was very good. Meant to cook 2 1/2 cups of brown rice and only use 1 but forgot and put in all of it, so the ratio of beef to rice was off but it tasted very good. Helped to drop the calories/serving also. Once the beef was done, I added the cooked brown rice and a can of whole peeled tomatoes (400g) and diced the tomatoes. After the beef/rice/tomatoes were mixed well, I added them to the 9x13 pan and stirred. For a topping, we poured a few rows of another tomato sauce on top and my husband added grated Edamer cheese (like Swiss). We baked it for 1 hour covered with foil. Then baked 10 min uncovered. Was still some liquid left and cabbage was a bit crunchy, but we both liked it and are looking forward to leftovers tomorrow! Even with half the recipe, we still made a full 9x13 pan's worth. Would be a great dish for a potluck. Definitely one I will make again.