This was very good. I followed the recipe exactly except that I added 1 red bell pepper since I had one sitting around after not using it for another recipe and thought it would go well. I also didn't add salt or pepper because it did not need it. I would eat this even if it were not healthy and will make it again.

These were just as good as fried sweet potato fries, imo. Not to mention easier unless you have a big deep fryer. I did add salt, pepper, and garlic powder after baking because that's how I like them. I will make these again.

I bought a marinade at the store not realizing marinades are not typical for bbq brisket. The marinade was similar to this recipe but I have added ketchup and steak sauce after reading this. After letting the brisket marinade overnight I seared it on the grill. While it was searing I cut up potatoes into large chunks and put them at the bottom of a large pot. I then placed the seared brisket on top of this. I poured in the marinade on top of the brisket and then added beef broth till it covered the potatoes. I allowed it to cook until tender; about 5 hours. I think it would have been even better if I had let it cook a couple more hours but we were hungry. I thought that the potatoes were not going to be very good this way but my husband thought they were good when he stole a bite out of the pot.

This is almost exactly how I have made tacos before. I love guacamole(some of us do live in areas where decent avocados are available year round).

The dough was runny and stuck to the pan even after it was generously greased. I could modify it to work, but the recipe is not good as stated.

These were ok, but not as good as they could have been. I've had much better banana pancakes at dinners. The amount of milk in the recipe made them come out too thick. I ended up added at least an extra cup of milk and they were much better. After making the first pancake, I also added vanilla and some peanut butter and thought it made them better.

This is by far the best health food I've ever made! I have to say I am surprised since I was only expecting something edible. It satisfies cravings for something crunchy without the high GI rating of potato chips. I'm following the South Beach diet right now and this recipe will make it a lot easier to stay away from junk food now and after I am done with the phase 1 and 2. It's pretty easy to go to heavy on the seasoned salt. I think less is more for this recipe; or just leave it off. I did one batch without salt and still thought it tasted great. I also used spray oil in order to cover the kale easily. I burnt my first batch. Other than looking really bad they still tasted good. You just have to make sure to take them out when you notice the edges starting to brown on some of the kale. There isn't a very big window between starting to brown and very brown. That said, I don't think I'd take this to a party unless a lot of health conscious friends were attending. The chips don't really look like they would taste good. I don't think the average person would be willing to try them unless they were looking for a healthy alternative to potato chips.

This would be good to make as a simple yet impressive looking side dish. I was surprised that the apples ang garlic went so well together. I toasted the pine nuts to bring out the flavor, I think that helped a lot. Pine nuts aren't my favorite, so I might experiment with other nuts next time...perhaps toasted almonds.

I used chicken instead of game hen to make this more budget friendly. I also cooked it on the rotisserie instead of the oven. The bird part of this recipe wasn't anything special. I'd give the corn salsa a 5 for both taste and presentation. They really should be listed separately.

Very good. The recipe calls for letting the eggplant pulp sit for 30 mins before cooking but I think I only let it sit for about 10. It was still good. Next time I think I'll scoop out all the pulp instead of leaving some. I don't really like eggplant by itself. The presentation was pretty though.

Pretty good and much healthier than prepackaged biscuits. Since I don't keep soy milk on hand, I used skim milk instead of soy. Since I didn't have all purpose flour (ran out), I used all whole wheat. I also added garlic, oregano, Italian seasoning, a bit of sugar and some cinnamon. I will make this again but would probably cut down on the oil by increasing the milk or adding water.

Great Recipe. I'm fairly new to cooking with tofu and have found getting it to be crispy has been one of the harder skills to learn. Coating the tofu with egg does the trick and, if desired, you can use breading and various other seasonings instead of flour and bbq sauce.

I like the simplicity of this, however there isn't anything special about putting bbq sauce on tofu.

Very easy. I used wheat flour since that is what I had on hand and it still worked after I adjusted the ratio of flour and water a bit. I also added orageno for flavor and a bit of olive oil to keep it from sticking. Instead of cutting it into strips, I used a very small cookie cutter to make shaped pasta.

Although this may be a good base for a healthy potato salad, it's not that great. I wasn't sure about the parsley and onion when making the salad but used it anyway. I should have gone with my instinct and left it out. It was edible, so I gave it a 3. Maybe it will taste better tomorrow after chilling overnight (it had already chilled for about 4 hours). If the taste improves significantly, I might change my rating. Edit: It was a bit better after aging overnight. However, it still wasn't very good. Basically, the only thing that special about his recipe is the use of yogurt instead of mayo. I'll raise my rating up to a 3 just because the yogurt is a good idea for those wanting a healthier potato salad.

This was really good...at first I wasn't sure if tofu would mix well with spinach, but was pleasantly surprised.

The eggplant balls came out a little bit too moist after baking for about 30 minutes. I think it was the egg since thy seemed fine before I added it. I didn't want to add too much extra bread crumbs since I thought it would make them bland. I think that next time I will use less egg and possibly increase cooking time. I did use egg substitute...so that could have been the issue rather than the recipe. I do plan on making this again, but will use more garlic to satisfy personal preference.

Very tasty and low in fat...still tastes good if cheese is limited or not used.

Very good...I added jalapeno powder and fajita seasoning to heat it up a bit. They were also very simple to make. I think these could also be something great to serve as appetizers at a party; just use smaller tortillas and/or cut the pieces smaller

Vegan Alternative: Instead of the butter, sour cream, ricotta and monterey jack cheese, substitute 1 box refrigerated silken tofu. Make sure the tortillas you buy (or make) are vegan. Then just follow the directions. I've made this both according to the directions and the above and I can't personally tell the difference...both taste great This vegan alternative is definitely healthier. You can use red and green enchilada sauce to make it more colorful. Btw, if you are use to spicy mexican food it would be a good idea to spice this up quite a bit compared to the directions...otherwise it will taste bland.