We used fillets from a turkey breast; tender, savory, paper thin cutlets stayed tasty and moist in their crispy, mellow breading. A squeeze or two from a lemon wedge helped wake the dish up a bit, as well. With the simplicity of ingredients (though, and maybe it was just me, the cake flour seemed to make a big difference), this recipe is more about technique than anything else, and it's a technique a plan on mastering by cooking this over and over again.

This is a great base-recipe for a really satisfying soup, and it results in the kind of food you want to eat again and again. I used fresh grilled veggies instead of canned, and added some cayenne to give it some punch. Half-and-half instead of cream seemed to work pretty well, too. Basically, if you're into cutting calories, it's easy to do that with this recipe and still yield VERY nice results!

Yet another example of how simple, healthy cooking can be delicious, satisfying, and downright elegant. Along with the packaged seasoning, I added a splash of cayenne, oregano, and basil to the TVP. I through in some spinach and zucchini as well. I can't wait to serve this at a party!

My wife whipped up a batch of this stuff on a busy weeknight, and after a few bites we both agreed that this is a little casserole that fires on all cylinders. Maybe it's the charming simplicity of the preparation, or the childhood memories brought up by the tater-tots, but we found this concoction to be surprisingly scrumptious; it's got plenty of flavor, and a nice variation in textures. I suppose it should be noted that we used ground turkey breast instead of ground beef, and Sweet Baby Ray's BBQ sauce instead of ketchup.

When done right, this chili evokes a bright, balanced, savory set of flavors; the peppers do make their presence known (if you don't like that, you just don't like peppers), and, with that classic chili texture and all the warm smells from the cumin, even the most rabid of meat-eaters don't miss a thing. I've made this for my wife and I, for six of my friends on a fishing trip, and for more than a dozen people at a party, and, more than anything else I cook, it is universally loved. I like to add mushrooms, if they're around, and sometimes I throw the whole vegetarian thing out the window and toss in a few pounds of ground turkey.

This is a great alternative way to get nice healthy legumes onto the table. The taste is wonderful. I've made the recipe twice, and both times the results were outstanding.