Truly the best lasagna I've ever eaten let alone made. Thank you, John!!! I doubled the onion and next time I'll double the garlic. I used 1 tsp salt and next time I think I'll add a bit more (still less than 1 tbsp). I also didn't cook the noodles, just soaked them in hot water. To help with the fat (and liquid) content, I drained all the liquid after browning the sausage and beef. Amazing flavor! And it was even better the next day!

This was fantastic! We had a smoked turkey for Thanksgiving, so we had tons of leftovers and were looking for what to do with them. I doubled the recipe, added more garlic, fresh tomatoes, and a red pepper for color, also a bag of frozen mixed veggies and we added the turkey carcass and cooked it with the lid on. Cooked it for an hour or so, then it was even better the next day. Didn't need any salt or pepper. The tomato juice and chicken stock are salty. Wonderful soup, more like a stew!

This was great. I had made Sweet Potato Crisp from this site last year for turkey day and it was too sweet. I doubled the recipe and added some cinnamon and nutmeg. Everyone agreed it was the best ever.

I thought this was really good but I did make a few changes. I didn't use broth, just a little water until it was the right texture for me. I also didn't save any onions for the top, just cooked all of them. I didn't add chicken and added 1/2 cup frozen corn and 1 cup salsa (to the mixture after the black beans). I put crushed baked tortilla chips on the bottom of a casserole dish, then added the bean mixture and then a little cheese, which I broiled. I got to eat a lot for not so many calories! I recommend this recipe.

I made these into hamantashen (triangle shaped) for Purim and they were really outrageous! I did add 1/4 tsp salt and 2 tsp vanilla as one other reviewer suggested. I think this will be my regular recipe. The only problem is I inhaled 4 of them in about 10 seconds...

Delish!!! My husband, who has a broccoli aversion, ate it and loved it! I used one lb of sole, brown rice, used less salt (about half) and doubled the sauce part. I also added a bit of shredded cheese on top of the fish. And I used really good sharp cheddar (not reduced fat). I wasn't sure the cheddar would go with the fish and broccoli but it was soo good! Tomorrow I'll try the leftovers on my twin toddlers, wish me luck!

I think this was really good, and I made just a few changes. I only used one can of biscuit dough, reduced fat. 2 cans of cream of chicken soup, low sodium. I used 2 onions because I really like them, one bag frozen mixed veggies, and like 2 cans of chicken broth. I added broth, then chopped onions, then 3 chicken breasts seasoned with S&P, poultry seasoning and paprika, then the veggies and soup and more broth. I cooked it on high for like 4 hours, then added the torn dough, smushed it down and cooked a couple of hours more. Really good, maybe next time I'd add a splash of hot sauce for deeper flavor. I omitted the butter, didn't see why it was necessary. Also lighter my way.

This is such a healthy meal! I made a few changes. I sauteed onion and peppers in 1 tsp evoo and some taco seasoning, then added the rest of the ingredients, brought that to a boil, added the beans and instead of making a casserole I stuffed whole wheat flour tortillas with the tomato/pepper/onion mixture, topped with a little lite mozz or taco cheese and baked until the cheese browned a little. Served with lite sour cream and guacamole. Yum!!!

Very delicate and delicious flavor! I just made the sauce, didn't do the first part to the salmon. I also made one change, instead of horseradish I used dijon mustard. And I used reduced fat mustard and mayo. I spread a spoon or so of the sauce on the fish, then sprinkled a tsp or so of panko breadcrumbs and baked for 20 min at 400. Served with whole wheat couscous with dill and extra dipping sauce. Really really yummy!

This was good, but tasted really really healthy. Just not really fun, but if you're trying to lose weight, this is a great recipe because it's really light and veg heavy. I didn't use extra peppers, just the tops and I only used 1 tbsp of oil. I used a whole onion and a lot of salt to season. I also put some parmesan cheese on the top at the end of the baking time but I wouldn't do that next time. Not sure it went right. The next day the filling was good with some spicy peach salsa.

I thought this was great! Very spicy! I tripled the recipe as recommended by others, for 2 lbs of uncooked shrimp and 4 cups veggies. For the cornstarch mixture I added some chili garlic sauce, fresh grated ginger, and sesame oil to deepen the flavor. I didn't have any green onions so I added a regular sweet onion to the oil to saute, added 12 cloves minced garlic to the oil (only 1 tbsp oil, not 3), then added the veggies. It was too dry so I added a cup of chicken stock and the shrimp too. Once it steamed a little bit I added the sauce and let it cook more. Served over rice and it was really yummy! Tomorrow I'll steam another couple of cups of broccoli because there's so much sauce left over (less shrimps).

I had leftover rotisserie chicken, green beans, and a box of stuffing we didn't use at Thanksgiving so these came together really nicely in this dish. First I sauteed some onions, made the stuffing and added the onions and some dried cranberries. I added half a can of milk to the soup mix (I used cream of mushroom soup, low sodium). I added cheese on top of the soup/chicken/green beans layer and then again on top of the stuffing. I'm not sure it added much flavor but helped the texture and my husband liked it. In the end it was a comforting, delicious dish like my mother never made!

This was quite possibly the most delicious thing that I have ever tasted, and my family at Thanksgiving felt the same. Outrageous!!!

This was a huge hit at Thanksgiving, with a few adjustments. I made it the week before following the directions exactly and it was waaaaaaay too sweet. Then for Thanksgiving, I more than doubled the amount of sweet potatoes (8 cups, made from 4 giant potatoes mashed) and then it was perfect. I also added a bit of nutmeg and cinnamon which deepen the flavor. My husband loved it.

I modified the recipe and while edible, this was not memorable. It's similar to a paula deen recipe. After people said it was greasy, I just used 1/2 cup of mayo, 1/2 of that low fat and 1/2 full fat. I didn't add salt because it would have been too salty (it could have used a little though). I used walnuts instead of cashews because I had them. I also used 2% cheese mexican blend (what I had on hand). I only used 3/4 c. of celery. I added 1/2 a chopped jalepeno and some hot sauce. It's very easy and does the job, but just wasn't very interesting. And it didn't serve 6, just me and my husband and enough for me to eat cold for lunch the next day.

I thought this was great, but I changed a few things to make it easier (which I often do). I used up boiled chicken (I shredded it) from making chicken stock. I didn't puree the sour cream/ cilantro/ salsa mixture, I just stirred it up. Also I just used regular salsa (medium) and added some jalepenos and fresh tomatoes. I basically mixed cilantro, salsa, and sour cream, then mixed shredded chicken, onion, tomato, and jalepenos in a separate bowl. I bought healthier tortillas and didn't do anything to them before filling them with the chicken mixture, rolling them, placing them seam side down in a casserole dish over a little of the sour cream mixture, then topped them with the rest of the sour cream mixture and 2 % Mexican cheese mix. It came out spicy and good! I served with Guacamole and Spicy refried beans. Yum!

This was great! I think it tastes like an expensive restaurant's dressing. It would be great with a goat cheese, walnut, cranberries and mixed green salad. I didn't take out the blender, I just whisked it to combine. I also added a tablespoon or so of mayo to give it gloss.

I made some alterations and it turned out pretty good. I made the sauce with honey bbq sauce, only used 1/4 cup honey and added some mustard and worcestershire sauce to offset the sweetness. Also added a few tbsp. hot sauce to kick it up. I then added chunks of yukon gold potatoes and chunks of sweet potatoes to the sauce, poured that over the chicken and cooked it covered for an hour. The chicken was done but the potatoes were not, so they cooked another 45 minutes, uncovered. That carmelized the sauce too. I nuked the whole thing when the potatoes were done. Comforting food. Need to figure out how to cook it so it's all done at the same time.

I modified the recipe and it came out great. I marinated the chicken breasts overnight in a mixture of lime juice, olive oil, and some spices. Then I pan fried it in olive oil cooking with shallots, just for a few minutes. Then I put it in a casserole dish with 1.5 cups of salsa combined with the kernels I cut off 2 corn ears (very pretty). I baked it at 375 for 20 minutes or so, then I put mozzerella cheese on top and baked it 5 more minutes. At the end I put a dollop of sour cream on each breast and it came out great! I served it with tomato basil rice from Uncle Ben's that I livened up with some spices. Reasonably healthy and very presentable!

Very tasty! I modified the recipe- reducing the oil to 1/4 cup (next time I will use a lighter tasting oil like olive rather than vegetable), used only 1/4 c. soy sauce b/c I only have reg. (not reduced sodium), omitted the cilantro because I don't like the taste (although I can see what it would add) and added some lightly steamed broccoli and chopped orange peppers. I also added 1/4 tsp red pepper flakes for zip. And I didn't shred the chicken, I sliced it. It was great after a little while in the fridge (cold) but I bet it will be even better tomorrow! It makes a lot of pasta. And in my experience, order of operations isn't that important, just mix it all up and chill well! I revise what I had said earlier, this was better heated!