Wonderful recipe----my guys asked for this again this week! Changes I made: 1.Used fat-free cream cheese and reduced-fat tortilla shells. 2.Boiled/shredded chicken breasts to up the protein. 3.Added a can(including liquid) chopped green chiles and a little salsa, to prevent the shredded chicken from drying the filling out. 4. The reduced-fat shells were a little dry looking, so I thickened a can of enchilada sauce and poured it over the top/sides. Topped with a little fat-free cheddar and just heated through in the oven. Next time, I might add the fat-free cheddar to the top after I heat the burritos/sauce in the oven to prevent it from forming that 'crust' on top. Thanks for this wonderful recipe!

Reviewed On: Jun. 4, 2009

This recipe was awesome! I am not a big BBQ fan, but really liked the blend of flavors. I had thawed a 4lb Pikes Peak (similar to Rump Roast--very lean) roast to make jerky, but didn't have time to do so and needed to use it up. I cut the roast into chunks, threw all the ingredients into the crockpot, turned to high and went to work. When I came home, I shredded the meat and thickened the sauce with a little cornstarch/water slurry. Served on homemade Country Seed Bread from this site----yum! My men loved it. Here are the adjustments I made: 1.Was out of dry mustard, so used a squirt of yellow french's mustard. 2.Added a package of onion soup mix for extra flavor and texture. 3.Added one cup ketchup, 2 cups of a bottled sweet BBQ sauce, because I was low on ketchup. Thank you for such a good recipe!

Reviewed On: Jun. 4, 2009

Oh my gosh---this is one of my favorite spring salad recipes now! I do sub extra light olive oil for the vegetable oil, and add sliced almonds and some shredded parmesan cheese to the salad. I often forget the poppy seeds, but find that it is just as good without---no seeds in the teeth! Finally, I add a strawberry to the blender when making the dressing---adds a hint of berry flavor for when I use the leftover dressing on other salads. The dressing is way more than is needed, but I save it in a cruet in the fridge and enjoy it on other salads. Thanks for such a perfect recipe!

Reviewed On: May 27, 2009