This is a great option for a "creamy" pasta dish that is still light. I used the light garlic and herb boursin cheese b/c it is significantly lower in fat than the pepper cheese and it was wonderful - I just added plenty of my own fresh ground pepper. I also added a pound of diced chicken, 1/2 cup chopped onions, and 2 cloves of garlic prior to sauteeing the mushrooms. I threw in about 1/3 cup of white wine too. I cut up the asparagus into bite size pieces and threw them into the boiling water w/the pasta. Before serving I also added some red pepper flakes for an added kick - delicious! I'm definitely adding this to my rotation - it's a great meal that you would never guess is relatively guilt free (as long as you use the light boursin of course).

Reviewed On: Mar. 1, 2009

While I'm a big fan of the "Chili Rick's" recipe on this website and won a chili cookoff using that recipe, that's not a chili that you want to make too often seeing as it is totally unhealthy and fatty. So I gave this one a try so that I can have a more sensible option and I was not disappointed!!! I followed everything except I omitted the corn. I did find that it was VERY thick so I threw in an extra 15oz can of tomato sauce at the end. It's not a huge batch so it didn't last long, but it is certainly guilt free.

Reviewed On: Dec. 11, 2008

The pie is phenomenal!!! I've made it several times and have had numerous people tell me that it's the best apple pie they've ever had. I don't make my crust - just use the frozen pillsbury crust - and I also don't lattice the crust. I added 1/2 tsp. of nutmeg, 1 tsp. of cinnamon & 1 T of vanilla to the syrup as well. Because of the addition of vanilla I omitted 1 T of water. I cut slits in the top pie crust and poured the last 1/4 of the syrup on the crust and some of it undoubtedly leaks into the pie. Soooo good!!!

Reviewed On: Dec. 11, 2008