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I made this for St. Patrick's day because I wanted something Irish and I'd had it once at a restaurant. Yummy! I would take people's suggestions on how to season it though; my "salt and pepper to taste" always ends up a little bland. Still love it!

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Cheddar Baked Chicken

Reviewed: Jan. 26, 2009

This is my favorite thing to make! Just based on what I had on hand the first time I made it, I don't use as much cheese as is called for, and I skip the cereal.

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Home-Style Mashed Potatoes

Reviewed: Jan. 26, 2009

I am an admitted mashed potato addict, but these were amazing! Next time I'll probably go a little heavier on the pepper, but that's just my preference.

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Oven Brown Rice

Reviewed: Nov. 23, 2008

I cooked the rice according to the recipe (minus playing with the seasonings a bit), and it took WAY longer than an hour to be done. The flavor was good, although next time I'll probably use low-sodium broth (as others have recommended) and use a little less butter to cut down on the liquidity of it.

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Zesty Chicken and Potatoes

Reviewed: Nov. 14, 2008

Quite good-- an hour was perfect for the chicken, but didn't quite get the potatoes done. I also added some oregano based on the review I read that said it lacked a little flavor.

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Cheese Quesadillas

Reviewed: Nov. 14, 2008

Yummy! Although other folks are right, they did come pretty close to burning.

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Penne Pasta with Spinach and Bacon

Reviewed: Nov. 9, 2008

Pretty darn good. I used whole wheat pasta and turkey bacon, as I always do, and added some shredded Parmesan on top.

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Zesty Chicken Meatloaf

Reviewed: Nov. 6, 2008

Pretty good for what it was: I don't like traditional meatloaf and this was definitely better. I did use turkey instead of chicken (I don't even know where to find ground chicken!) Again, very good for what it was, just not my kind of thing.

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Italian Breaded Pork Chops

Reviewed: Nov. 3, 2008

Yummy! As others have said, I found the egg mix and bread crumb mix to be a bit excessive, so I would cut that down and add a bit more olive oil. I'm not a very adept cook yet, so if I can make this anyone can.

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