Good recipe idea. For some reason I had never thought of slicing tofu so thin before.

Reviewed On: Aug. 17, 2009

Definitely the best mashed potatoes. The first time I made these was 2 years ago for a Thanksgiving dinner at the office. I have never in my life heard people rave so much about potatoes! That's all they talked about for days. It blew my mind the *mashed potatoes* were the highlight of the entire Thanksgiving dinner! Even months later, my coworkers were emailing me telling me they had made these for dinner the night before. I personally don't find them to be a lot of work. I tend to peel my potatoes, so that's the hardest part -- everything else is compeltely easy. The red potatoes are the key, though. I made these with russet potatoes this weekend because I had gotten a great deal, and the flavors don't develop as well with the russets. I was cooking for a vegetarian so I had also substituted vegetable stock for the chicken bouillon. Don't get me wrong, they were still better than any other mashed potatoes I've eaten, just not quite as good as they are with the baby reds. Anyway, YUM, they're delicious. My boyfriend, coworkers, and family beg for these potatoes, and I don't blame them at all.

Reviewed On: Aug. 17, 2009

4 stars as written but 5 stars with a few additions/alterations: *I pan cooked the chicken in the marinade with finely chopped onions *I made extra veggie sauce. I used about a cup of *light* sour cream and about 2/3 cup each of cukes and toms. I mixed my veggies up with all the sour cream mixture. It was too bland with just a little garlic, onion powder, and lemon juice so I added about 1/2 tsp of course ground black pepper, about twice as much garlic (yes, we love garlic so if you don't, don't add that much), and some dried basil (fresh would've been to die for). I didn't add the whole 4 oz can of olives (I probably used 3/4 of it and I LOVE olives) because that flavor began to completely overpower the others. *I added a sprinkling of feta to the wrap. On the tortilla, I put down a generous (about 1/4 cup) portion of the veggie sauce, then I added a few of the warm chopped onions from the pan, then the chicken, sliced into thin strips, then feta, then 2 large leafs of romaine, then rolled it up. I actually only marinated the chicken for the time it took me to prepare the sauce (which was maybe 20-25 minutes because I was tasting and extras to get a good flavor). I thought the wraps would be good, but they ended up being amazing. I'm having cold leftovers for lunch now. YUM! My boyfriend was sad because he wanted to eat another wrap immediately after he finished the first but he was way too full to eat another... He ate a 2nd just a couple hours later.

Reviewed On: Jun. 26, 2009