These were awesome! I'm making them for a second time tonight to take to a friend just out of the hospital. Very easy, and all ingredients on hand. The only thing to remember is that they take a while to cook!

I was looking for something easy to mix with some pasta and shrimp, and the dressing in this is perfect! I just mixed up the dressing in a little bottle and kept it in the refrigerator to add to pasta salads the next few weeks, delicious! I can't wait to try the recipe in full with the grilled veggies.

We thought this was very good. Also took the advice of several reviewers and served it with jasmine rice. Added a great touch to the meal. I also added a few slice mushrooms to the asparagus while it stir-fried. Great recipe!

We just had this for dinner tonight and it was very good...but spicy! I doubled the recipe and followed the advice not to double the pepper and it was still pretty spicy. I used 3 tsp, I think next time I would only use the 2 tsp called for in the single recipe. Still very good. I also used a cole slaw mix for the cabbage as a time saver. Served it with thai sesame noodle mix and home made egg rolls (put some of the cole slaw mixture in egg roll wrappers and fry!). Carol

I thought this was wonderful!! The only thing I did was substitute neufetchel cheese for the cream cheese to cut the fat a little. Very rich and very good. Carol

We thought this was good. I took the advice of one reviewer to save a little time. I threw the carrots and brussel sprouts in the steamer while I started the sauce. After about 10 minutes I added them into the sauce. The brussel sprouts actually needed a little more time as they were a bit on the crunchy side, but still good. Oh, and I added fresh sliced mushrooms just because I had some on hand that needed to be used. They were great in this! I put them in the steamer the last 3 to 5 minutes or so, then into the sauce with everything else. Carol

I thought this was really great! The chicken fingers had just come out of the oven when I thought how I would love some honey mustard sauce. I ran to the computer and this popped up. Only 3 ingredients and I had them all! It didn't sit in the fridge to chill, just served it as soon as I mixed it up. I scaled the recipe to only make 4 servings and it was perfect. Carol

This is the meatloaf recipe I have been looking for. Very leasy to make, moist, and not too chunky with peppers and onions and such. The sauce on top gives it just the right extra flavor. This should be a very kid friendly dish. I say "should" because unfortunately I couldn't get my one or two year old to even try one bite. They are exceptionally picky though so it's not a refletion on this recipe...I thought it was very good! Carol

My husband did the cooking on this one and it turned out pretty well. This one is actually hard for me to rate because I actually am not a fan of sweet and sour. Given that fact, I was pleasantly surprised with this dish. For me personally it was probably a 3, but my husband is a big fan of sweet and sour and really liked this. He said the only thing we would do differently is keep the sauce separate. I would prefer that as well so I could control the amount of sauce. He also used both pork and shrimp for this. The shrimp was excellent!

This was wonderful! I used margarine instead of butter to reduce the fat a little. I didn't have real lemons so used bottled lemon juice. Only had 1 T left of the coarse grained mustard, so for the other 2 T used regular dijon mustard. No fresh basil so used some dry. I served it over pasta with a sauce I made from the left over marinade. I put the marinade in pan to simmer and added a package of sliced fresh mushrooms. As it cooked it got a little too thick so I added some white wine to thin it out again. It was so good! It was a little on the lemon-y side and my husband commented on it too. I might use just a little less lemon next time, but we liked it still! Thank you! Carol

I made this yesterday with a few changes. I used 1/2 all purpose flour and 1/2 whole wheat flour. I did not have ground cloves on hand, so I used nutmeg. I thought it was good but not great, my husband said the same. My 2 1/2 and 11 month old ate some of it too. It seemed like it should be a little sweeter maybe? Carol

This is kind of a mixed review. I thought they were fine...not something to rave about but good and something that should be very family friendly. I tried this recipe in the hopes of finding something that my extremely picky 2 1/2 year old would eat that didn't come out of the frozen food aisle. This is where the recipe failed...sigh. He won't eat anything with a sauce on it, especially tomato, so I wiped off his meatballs with paper towels before I served it to him. Even so, all he would do for 20 minutes was try and pick out the grains of rice one by one to eat. I finally gave up and gave him a serving of rice with one meatball crumbled up in it. I think he accidently ate a few bites of meat. Carol

We reallly didn't care for this recipe at all. We both enjoy salmon on a regular basis and I was excited to find a new recipe with such rave reviews. I was very surprised at the results. My husband didn't even finish his which is why I gave it a 2. For me I would have given it a 3 because I just thought it was "OK". Not much flavor except for a little "fishy" taste. This salmon is from a batch we have eaten from before so I know it wasn't bad fish! Next time I will stick with our traditional lemon pepper type recipe. Carol

Wow! This was really wonderful, and very easy! If you just glance at the recipe it looks like it might be harder just because of the long ingredient list. It's just all the spices though, the recipe couldn't be easier. My husband enjoyed it also. I think I will use this recipe next time we have company over. Here is what I did just to use what I had on hand...I had no basil so I had to leave it out, I used margarine instead of butter just to reduce the fat content a little, I used a can of cream of mushroom with roasted garlic instead of regular, bottled lemon juice, no fresh parsley, capers, or lemon zest just because I didn't have them. I'm sure they would really top it off. I served it over egg noodles. Thanks for a winner! Carol

We had this several months ago, and it was very good for a cold winter evening meal. Serve with cornbread...Yum! Carol

This was sooo easy and great! I took it to a church covered lunch and it was perfect. I didn't chop up the apples until right before we left for church so that the apples wouldn't turn brown. I was a little wary of the recipe because it just seemed too simple. I was very pleasantly surprised at how good it was. The sweet vanilla yogurt really gave it a nice flavor mixed with the tartness of the apples. Carol

This was quick, easy, and good! I made a few additions based on other reviews and personal preferences. I added 1 can of corn and some left over black beans (drained). I would use a whole can of the black beans next time, I was just using up what I had on hand. In place of the spices called for I just added a package of taco seasoning mix. I also only used 1 can of tomato sauce and omitted the tomato paste. My husband is vary wary of anything called a "casserole", but he liked it too. He even asked for the recipe to take to the fire station this morning and cook for the guys because it was tasty and economical. Thanks for a great recipe!

This was very good! I also made some substitutions just to fit what was in my pantry without having to go to the store. I used dried onion flakes in place of fresh. I did not have the green chiles so had to omit. I would add them next time to give it an added kick. Ours was good, but definitely needed something else to add a little spice. The only white beans I had were 1 can of Great Northern and 1 can of Navy. I blended the Great Northern and put the Navy in whole. Based on other reviews I only added 1 can of chicken broth. I like a thicker chili. I did not have Monterey Jack cheese, so added a combintion of cheddar and mozarella (mostly cheddar). The test question for my husband is always "can I make this again?" He gave it a "yes", but only if I omit the cinnamon next time. I wouldn't tell him what was in it until after he tried it. He couldn't tell what it was exactly, but said there was something sweet in it he didn't like. So, next time, no cinnamon for us. The biggest surprise was that my 2 year old ate it! His staple is chicken strips/nuggets and mac and cheese. If he doesn't like the way something looks or doesn't recognize it, he won't even try it. After protesting a few minutes at this new food on his plate he finally tried a bite when he thought no one was watching, and before we knew it ate the whole plate. I just used a slotted spoon to make him a plate of all the "chunky" parts of the soup. Carol

This was a wonderful chicken recipe! Thank you so much for sharing. It was quick, easy, and delicious. I had all the ingredients on hand already and it takes minutes to stir the marinade together. I marinated for about 45 minutes and the flavor was wonderful. The chicken cooked on low heat on the grill and came out extremely tender and juicy. My husband gave this two thumbs up as well. I will definitely make this again, and often! Carol

I made this for some company last week and it turned out pretty well. It didn't blow me away, but it was pretty good. Definitely something different to do with green beans. I will probably make it again sometime, but I'm not in a big hurry to and it wasn't something that all the guests were asking for the recipe. My husband was kind of neutral on them. He doesn't like "different" that often and said he didn't care for them that much, but he did eat the leftovers the next night. I went ahead and gave it 4 stars because I did like them. Carol