Definitely a refreshing smoothie to make after a long day's worth of work. I liked the strawberry and peanut butter combination, but the banana kind of got lost on me. Maybe I'll add more banana next time. One thing that I am eager to experiment with is maybe to try adding some Nutella in instead of the peanut butter, just to see whether chocolate or peanut butter is the better supplement to this excellent smoothie.

The cashews, avocado, and chicken were all definitely interesting flavor profiles to put together and make an absolutely excellent lunch dish. I, however, did not care much for the dill, and will probably omit that in my recipe next time. I will compensate for that with added scallions (probably around 2 tablespoons of chopped scallions). I did substitute the ranch dressing with sour cream and mayonnaise like other reviewers had mentioned. Served on whole wheat toast with a slice of Monterey Jack and Canadian Bacon. Excellent.

This is an absolutely great twist on conventional scrambled eggs. Vibrant, filling, and popping with flavor. Like many other reviewers have mentioned, cutting back from 1 tablespoon of dry basil to 1 teaspoon helps to not overpower the dish with the basil flavor. I also added the feta cheese in later when the egg was on the pan cooking as to not have it lost amidst the egg when it was cooking.

Simple, easy, and delicious. The garlic salt was an absolute must for me. Without it, I would have been afraid there would not be enough flavor to help the croutons kick into the salad. It turned out great and absolutely tasty!

This salad was an excellent meal fit for summertime. At first taste, the homemade vinaigrette had a funny taste, but it grew on me after just a little while. All of the flavors mixed together very well and ultimately, a very refreshing entree. I would say, however, that presentation-wise, it might be better to serve the salad with the dressing on the side, as the dressing has a darker tint to it and it hides the brightness of the salad when it does not have any dressing on it.

An absolutely delicious spaghetti casserole recipe; it got many compliments on how good it tasted and how it wasn't too thick. I halved the recipe since I was cooking for four people and dialed up the temperature to cook: 375 degrees instead of the 350. I omitted the cottage cheese and actually made my own spaghetti sauce in place of the canned spaghetti sauce called for in the recipe. Get one can of crushed tomatoes and one can of tomato sauce and cook those in a pot on medium heat with two tablespoons of olive oil until it begins to boil (about 4 – 5 minutes). After it starts, add in two to three tablespoons of sugar, one teaspoon of salt, one teaspoon of pepper, and a sprinkle of dried parsley. Let that cook for another 3 – 4 minutes while stirring occasionally. This is the new sauce base to add your cooked ground beef and onions into. For the assembled casserole, I put it in to cook for about 30 minutes and everything came out perfectly. Cheese was melted and the consistency was great. Just use one solid sheet of foil to cover the pan though; I used two and the bottom one drooped to touch the cheese and that got a little messy. I will try this recipe next time with the cottage cheese or ricotta like some reviewers have been mentioning. Great dish for hungry appetites and will definitely please a wide audience.

The marinade in this recipe is quite excellent. Very flavorful, although for some reason I didn't get much of a ranch taste in the chicken. Nevertheless, the chicken still tasted great off the grill. Next time I might marinade the chicken overnight to see if that changes the flavor.

Excellent cheesecake recipe. This was my first time making a cheesecake from scratch and I found it very easy to prepare. I used a store-bought graham cracker crust and light cream cheese to conserve calories. I'm going to have the cheesecake set overnight so I'll see how that works with the consistency of it in the morning. Next time I might try modifying this recipe to be a strawberry cheesecake instead! That's the beauty of it: it's so versatile.

These burgers certainly tasted great and are not your ordinary burgers. We didn't even need ketchup when eating it since the natural flavor from the meat was so enriching. I switched up the recipe a little bit: to enhance the garlic flavor, I used garlic powder instead of the garlic called for in the recipe (about 2 tablespoons was good). I also added two tablespoons of onions, which added both flavor and texture. One thing that I did also was refrigerate the meat for about half an hour to an hour. This way, the meat had time to absorb in all the flavor from the individual components that I added in. When cooking, just tack on an extra one or two minutes to time on the grill. It came out great!

This dip is certainly a delicious recipe. I used reduced fat sour cream, fat free ranch dressing, and reduced fat bacon bits and it still came out tasting great. I did half the amount of bacon that I used (to 1.5 ounces), since I thought it was getting to be a little much. Next time I will certainly be adding in some chopped green onions (scallions) to enhance the flavor even more.

These muffins were absolutely amazing! Smelled great and tasted great. I substituted the yogurt with 1/2 cup of milk, and added 1/2 cup of chopped walnuts. When baking them, I just greased the muffin tins instead of using the paper holders. In my opinion, they turn out better that way.