I rated this tops without really knowing what the recipe is like, but since my substitutions turned out deliciously, I figured the original recipe is just as good. I like to substitute dry, nonfat plain yogurt for butter to keep the fat down. In this case, I "messed up" on my measurements, as there is a total of one cup fat (1/2 cup shortening, 1/2 cup margerine). I mistakenly put in a total of 2 cups (1 1/2 cup dry yogurt; 1/2 cup canola oil). I was a little worried, as my error didn't dawn on me until I had the first batch in the oven. But they turned out really yummy. Also, I substituted instant apple oatmeal for plain, and that added a nice texture and flavor as well. Maybe I should post it as a completely new recipe....

Reviewed On: May 3, 2008

I substituted 1/2 cup butter and 1/2 cup dry lowfat yogurt for the margerine, and these turned out so yummy. I have added wheat germ to chocolate chip cookies before, but I like the texture and flavor of the wheat flour best.

Reviewed On: May 1, 2008

This was a delicious combination of veggies, and easy to make. I used the shredded Mexican cheese I had on hand instead of Swiss, and I added a bit of salt and pepper to the veggies before pouring the sauce over the top. It was great with a simple baked chicken and rice.

Reviewed On: Feb. 9, 2008