This was very good with a few slight modifications to ingredient amounts. I was looking for a recipe to use what I had on hand and this recipe fit the bill for most of the ingredients. First, as I didn't have dried red chili peppers, I used about 1/2 tsp of crushed red pepper. As I like a medium spice level I could have used more crushed red pepper. I also used ground ginger instead of fresh since I didn't have any fresh. Lastly I tripled the amounts of the soy sauce, lemon juice, and white wine and probably should have increased it more. I served it with diced red, yellow, and green bell peppers and whole wheat shell pasta. Next time I want to try it with the dried red chili peppers and the fresh ginger as I think that would make it better. However, 1/2 tsp grated FRESH ginger is a very small amount. Next time I would probably triple that amount as well and quadruple the amounts of the soy sauce, lemon juice, and white wine.

Reviewed On: Jan. 29, 2012

5 Stars with tweaks. This is a great choice for an easy base recipe for a quick weeknight dinner. Since we like lots of flavor and spices I did tweak the recipe some to use what I had on hand instead of going to the store and to tweak it for our tastes. First since I didn't have seasoned salt, I sprinkled a little of each black pepper, garlic powder, paprika, and cayenne on the chicken before browning it. For the sauce I used a healthy request cream of mushroom soup instead of cream of chicken since I had it on hand. However, next time I would use cream of chicken soup because I thought the mushroom flavor was a little too strong. I used fat free sour cream and my hubby thought it tasted like a restaurant style full fat sauce. He didn't think it tasted like it had any low fat substitutions in it. Since I didn't want the sauce to taste solely like onion dip, I added a packege of dry zesty Italian Dressing seasoning mix and a splash of white wine. I served the chicken and sauce over pasta with roasted red, green, and yellow bell peppers. It was delicious. I will make this again.

Reviewed On: Jan. 26, 2012

This was very good meatloaf. The texture was perfect and it was nicely spiced. I followed the recipe with the exception of subbing ketchup for the tomato paste (because I didn't want to open a can of tomato paste for only 1 TBL) and I used Montreal Steak Seasoning instead of salt and pepper. As we like spicy bold flavors next time I will probably follow other reviewers recommendations to add bbq sauce to give it a little bolder flavor.

Reviewed On: Jan. 22, 2012