Fantastic!! OMG, this dissapeared, it was so good! I altered it so slightly, I used 4 chicken tenders, pounded thin, I replaced dill with Oregano, Basil and Chives, about 1/2 to 3/4t each. I replaced garlic powder with 2 fresh cloves of garlic, minced. I replaced whole cream cheese with 1/3 less fat. Everything else was the same. Except in my oven at 350 for 20 minutes, then 400 for 5 more minutes. This was so amazing, creamy, flavorful, yum! I served with roasted red potatoes and fresh roasted green beans. So amazing. I have never ever tasted chicken this amazing before. Please post more easy recipes like this. This one was so perfect! Its a gourmet dish that takes 5 minutes to prepare and on the table in 30 minutes from start to finish with little cleanup! I baked 4 tenderloins wrapped in cheese fill in my glass 8x8 pan, each piece individually wrapped in twine, cutting off excess! Make this, you wont be disappointed! Thank you so much for posting this!

With these modifications and suggestions from other reviewers this was the best ever! Real simple: I used my George Foreman to prepare 1 lb of boneless, skinless chicken thighs with Olive oil, sea salt and pepper, 5 min on the grill and they were perfect. Let them cool and then chopped to bite size pieces. Meanwhile I steamed all the florets, about 1 lb. 10 min there. In a bowl I mixed 1 can of Cream of Mushroom with 1 Can of Cream of chicken and 1/4c of Milk. I threw in 2 pinches of regular salt, a few pinches of ground black pepper, two shakes of ground ginger with 1t of Garlic powder and 1/4t of Onion Powder and 1/4t of Italian seasonings. I mixed everything together. Sprayed a 3qt casserole with Pam and then put everything in there. Covered with 2c of shredded cheddar. Topped off with 1 1/2c of Herb Stuffing Mix. OMG! This was so delicious and just perfect. We could not stop eating it. It was like a dessert! Crazy good. Will make this again and again!!

I used Whole grain tortilla and used a stainless steel skillet with EVOO because of the leeching problems of non-stick pans. This was so amazing! I made this for lunch today and it was done in minutes, literraly. I used pre-washed spinach as that was all the grocer had. I used the one green onion, chopped and just sprinkled a handful of cheddar each time, and sprinkled the spices, did not measure. This was so delicious and I want some more! But, of course I will have some tomorrow again for a snack or even dinner. Yummy! Thanks for posting, I will make this often as stated and using chicken instead of the spinach for a nice change.

We loved this and ate it all up! More than 5 stars if I could! Substitutions I made: 1/4t Onion Powder for Onion, 1/4t chives for green onion and 1/4t Hot Sauce for Jalapegno. I used what I had on hand instead of going out to buy jalapegno, and green onions. Everything else I did exact. I mixed everything in my Magic Bullet (easy cleanup)! Let it marinade from 10am till 7pm. prepared White rice and corn on the cob and homemade rolls. Served dinner and my husband said this was phenomenol! I served the chicken on the bed of white rice. Poured the heated marinade across it. Reg. the rolls; Belles Hamburger Buns recipe from this site, the buns came out like yummy dinner rolls. This dinner looked high end and totally fabulous and then tasted even more amazing. Thank you for posting this!

Very disappointed!. Made this two times. The first time the dough never rose! The second time I proofed the yeast first and added to the dry ingredients with the wet and it did rise to double. Did everything else exact. The buns had a hard time even getting golden brown so I had to get them out of the oven. Well, the buns were indeed dense and more like dinner rolls, tasty (thus the two stars and not one) but way too heavy to eat with burgers or pulled pork. Good to eat as a roll with dinner or on its own. My flour is new, everything is new and it just did not work! Why all the 5 stars when this recipe is just not what its cracked up to be.

I've never made a pastry dough or a pot pie! I made this and we 100% love this! It was fantastic. Took others suggestions and added spices. To the spice mixture we added 1/4 t of Italian Seasonings & 1/4t of Mrs Dash Garlic & Herb Seasonings. Also, while chicken cubes were frying I sprinkled chicken with salt. Omitted the Onion & replaced with 1/4t Onion Powder. Let it cook about 5 min. each side. Replaced the beans with 1 can drained corn. I made the dough a couple times because I thought it was rather dry & maybe I did something wrong. Anyhow, it was hard to roll out, it was brittle & wasn't working like a dough. I got it to work by using it as is & I am glad I did. Placed it in my 9" glass pie dish. Baked it with the ingr. inside covered with the Top Dough & made slits. It was done in 24 min. It was phenomenal! This whole pie is exactly what I was looking for today! A quick and easy lunch that was really made in minutes. The thing that was a little bit of time was the pie crust and I am glad I made it, even my picky husband said it was wonderful and flaky and tasted awesome. Yes, he said awesome! He also said this was the best Chicken Pot Pie he ever had! He finished it off in a couple days & asked me to make it every week! Great! I will make this often, although not weekly! UPDATE: Made this again & again, now I pre-chilled the shortening for 1hr first. Also, roll out dough between 2 sheets of wax paper. Perfection!

This was amazing! Instead of Squash I used 2 sliced & chopped carrots. I left out mushrooms, we don't like them. I substituted Apple Cider Vinegar for the balsamic. I added about 1/2 teaspoon each of Oregano & Basil. I also used dried herbs for Thyme & Rosemary, thats what I have and it came out phenomenal! I added 1 can of sweat Peas and 1 can of Soy Beans, both drained and 1 can petite diced tomatoes. I took other reviewers suggestions and cooked the root veggies for about 20 minutes first at the 475degree. Then I added the 3 cans of veggies with the bell pepper and mixed it all up. Lowered the heat to 425 and added canned veggies to root veggie pan and cooked for additional 20 minutes. This should still make about 12 servings. With my substitutions the total Calories per serving are now: 210. 7 grams of fat per serving, 30 carbs per serving, 7 fiber grams per serving and 10 protein per serving. So healthy and nutritious and best of all, so delicious! This is super easy to cut, chop, prepare and bake. What a joy! This is a hit! Thank you for posting this yummy dish!

This was excellent! I doubled the chicken & pasta but kept all the other ingredient the same amount. I used Evaporated Milk instead of Heavy Cream. We don't like mushrooms and did not have green onion so we left that out. Instead of just butter to saute the chicken in I always use a little Olive Oil too, that way the butter doesn't burn, etc. My Calories are as follows: Each Serving 506 cal. 19.5 Fat. 52 carb. 3.25 Fiber. 42 protein. I used penne instead of linguine, because its less messy. This dish was so fantastic! It was made super fast and it was super easy. We used Purdue Chicken Tenderloins instead of plain breast because it is just easier to work with and really has less fat, more nutritious, etc. I did not have the Cajun Seasoning so I made it from the spices I had on hand from a recipe that I was told is here on Allrecipes.com. Anyhow this dish is a winner and I will be making it again for company! YUM!

If you like your granola crumbly, this is for you! It was wonderful. I increased the Vanilla Extract to 1 Tablespoon and it just added to the wonderful taste of this recipe. If you like bar granola use the Granola III from this site, its fantastic, I also increased the Vanilla on that recipe to 1 Tablespoon and the Cinnamon to 1 heaping teaspoon. Both these recipes are great in their own different way! One crumbly and one bars! Yum

I have made these many times since finding this recipe & it is the best granola recipe I have tried! Each time it's perfect and fantastic! I have made them for myself the first time with Old Fashioned Oats and they were scrumptious, my husband who hates walnuts ate these up with me then and wanted more. (I did not tell them walnuts were in them!!) I made them again with the Quick Oats and without Raisins and also other times and wow, these are so gorgeous and delicious! I do increase the Vanilla to 1 Tablespoon and the Cinnamon to 1 heaping teaspoon. My husband says the house smells like Christmas when I make thse! I love to make them, its so easy and they are indeed nutritious!! These are wonderful. Mine are done in exactly 22 minutes. I pull them out of the oven and immediately slice them up into nice bars. Then I wait for them to cool & the uneven ends I toss into a tupperware container so we can snack as we want on these smaller ends. I also put about 8 bars in each sandwich freezer bags together for each of us. I label the freezer bags with his or mine & when we are running out we simply pull out a bag of our own granola bars! YUM! Simply wonderful. The last time I made mine I replaced molasses for the honey in the recipe and you know the taste is the same. Maybe its just me. These are delicious, not really sweet at all and just wonderful. It is a full proof recipe! The next time I make them I will add some peanut butter! Thank you for posting!

FanfrakinTastic!! 100% Yummy! I do a lot of research so I can get the recipe right, ingr. aren't cheap! Anyhow, this is what I used & did: 1 med. eggplant: NO NEED TO SWEAT, peeled and thinly sliced, 3 eggs & 2 c plain breadcrumbs. I baked in Parchment lined Baking pan for about 7 min each side. I used shredded parm & shredded mozz about 1/2 c low moisture or each., basil, Garlic Powder, Italian Seasonings and Pepper to taste. 3/4 of a jar of Prego. One casserole dish made 4 nice size servings. My calories & gist came to more Protein: 34 per serving. Calories: 456 per serving, fat: 23 per serving, Carb: 69 per serving, Fiber: 11 per serving. Pre-sprayed a casserole with Pam and put a couple tablespoons of sauce just to wet the bottom, not drench, a little goes a long way! Then I placed the eggplant in a single layer in the casserole dish. Then I put a layer of Mozz and Parm cheeses and REPEATED with remaining amounts. I sprinkled the seasonings; Basil, Garlic Powder, Italian Seasonings and a touch of pepper all over the top and baked for 40 minutes, till it was golden brown. We absolutely love this recipe, it made a gorgeous Eggplant Parm that tasted high end! We ate it all up! I made it again & made 2 casserole dishes worth and froze one and we ate one. It freezes so well! Microwave to reheat at 50-60% power for 5 min. Yum!

First let me say this is the easiest recipe to make that has so many wonderful flavors!! I used a large ALL Clad frying pan, my Wok is in the attic, although I am having hubby bring it down for this recipe!. Anyhow, I took others suggestions and modified it a little. Instead of broccoli I used 1 can of drained sweet peas. I doubled the soy sauce, ( i use low sodium version) I doubled the ground ginger and garlic powder. I used 3/4 c water instead of 1c as the recipe requested. Everything else I left exact. This was so delicious and healthy! I will make this all the time! It was not the slightest soggy. It was 100% PERFECT! Now how often do you hear that! I can't thank the poster enough for posting this delicious healthy recipe. THANK YOU! We ate it as is with no starchy sides. Trying to watch our carbs. lol This recipe is a must in any kitchen, its flavorful, healthy and oh so easy and can be made from scratch in minutes! Literally!

Made this today exact per recipe and it made 2 sm-med pizza's for us. Baked the first one exact per recipe and it was light and fluffy and baked on our Pizza Stone for 15 minutes at the 425. Then the 2nd pizza I poked holes with a fork all over it and slid it onto the Pizza Stone, it baked in 11 minutes and was thin crispy crust! I used the Exquisite Pizza Sauce recipe from this site and my we loved this! There is no need to ever get pizza out again! This was awesome and the pizza disappeared as fast as it came out of the oven! It was incredible! Thank you for posting this easy recipe that is delicious!

I doubled the recipe and took others advice and used only 1/8t red pepper flakes omitted the other cayenne completely and also omitted the anchovies (we don't like them at all) and used only 1T honey. Everything else was doubled and mixed well in a large bowl. Then poured into a glass jar to combine all the flavors and let it sit overnight. It filled a 240z jar nearly all the way! Today I made my first ever pizza from this site: Jays Signature pizza crust! YUM, Yum, Yum! We loved it and we made 2 sm-med size pizzas today and we still have about 1/3 to 1/2 jar of this pizza sauce left! Wow, super easy to make and it was perfect tasting! My picky husband which considers himself a pizza expert says this was awesome and he would take this sauce and the pizza I made from this site over any restaurant one, yahoo! (Except Uno's, lol)

Hands down this was great, I did take other reviewers suggestions and spiced it up a little, otherwise it would of indeed been bland. I added: 1 t Chili Powder, 1 t Cumin, 1t Turmeric, 1 t Oregano, 1 t lemon Pepper, 1 t Italian Seasonings, 1/4t chives, 1T Parsley, 1 T Garlic Powder and 2 Bay Leaves. I also Used v8 Vegetable juice instead of Tomato Juice. I had to make this in my 20qt Stock Pot because it made so much! To cut down on time I washed and all veggies and then largely chopped them and threw them into my Food Processor, this took no time at all! In Minutes I had all the prep done and then threw it all into the pot, added my spice mixture and about 2 1/2 qrts water to cover and let it come to a boil, took about 1 hr, then reduced heat to low and let it simmer on low for about 15 minutes and it was done. This was so super easy to throw together and there is tons left over! I will refrigerate half and freeze half. I did the calculations for calorie, etc and mine came to: Ea 2 c serving has about 62 cal, .12g of fat, 13 carbs, 3 fibers and 3 proteins! Oh yeah, I used all low sodium stuff, better for the heart! So, we will see if this works to help reduce weight, but I know that one 2 c bowl filled me up so much that I couldnt eat another morsel if I tried! Low cal and tastes great, this is a winner in my book, hands down! Thank you for posting this recipe!

I tripled the recipe and instead of cloves, I used 9 garlic cloves, basically a whole bulb of garlic. I added 9 peppercorns, 2 bay leaves and a bunch of fresh parsley including the stems and doubled the salt. Wow, this was so clever and easy to make. While I was making this I baked some fresh Sweet Potatoes. MMMM *** I will use this recipe all the time*** UPDATE: I used this stock in Mama Mandola's Spicy Chicken Soup that had called for water and wow it made the soup 100% better, (I also added Chili Powder, red pepper flakes and other spices to that recipe)! Again, thank you for posting this easy and yummy stock recipe!

5 stars for the basic recipe. A few simple things, I used 8 apples that I had on hand; including 1 fugi, 1 honey crisp, a gala, and only 5 others, all different varieties! I know this made my apple pie way better then anything I have ever tasted! I modified it at the base butter mixture also and made this even better, then best by adding 1 Tablespoon Vanilla Extract and omitting 1T from the 1/4c water. I also added 1 teaspoon of ground Cinnamon and 1/4teaspoon of nutmeg to the butter mixture. i also mixed most the butter mixture into a bowl and added all the thinly sliced apples and coated them all nicely! I reserved 1/4c of the butter mixture and basted it over the top pastry shell once it covered the apples in the glass pie plate. Wow, I got so many compliments on this modified version, people were telling me it tasted like their grandma's and others saying it was the best apple pie they ever had! My God, this was amazing!

Wow, this was so good. The only reason I gave it 4 sstars and not 5 is because it was way, way too spicy. I mean I love spice, I am all for it, but this for me was way too spicy. Next time I will use 1/2 the recommended amount and see how it tastes then. I mean I could not even have a spoon full without having a drink because my lips were on fire! But this is an amazingly easy recipe and the meal otherwise was edible, although it was painful, because all the red pepper! Be Warned, use 1/2 the recommended red pepper or be prepared for burnt lips! Otherwise it would of been so delicious. My husband could not even get past the first bite, because all the red pepper! It does freeze well!

I modified a few things cause some reviewers said it was bland or too mushy; 1.) I used 16oz box of penne 2.) I used 2 cans 14.5oz diced tomatoes 3.) I used white pepper on the drained pasta to taste ( and regular salt on the boiled pasta) 4.) I used 1 lb. of fried bacon and reserved the bacon drippings aside in a bowl. After I fried the bacon and boiled the pasta and washed the spinach and shredded it, I set all 3 aside seperately. I used fresh clean pot and added 1T oil and 1 T butter and let that come up to a heat melting butter and then added 2 cans diced tomato and 1 T onion powder and mixed real well with the minced garlic. Then I added the shredded spinach (cause others said it got too wilty if draining pasta over it) and I mixed well, then I added the pasta and mixed well again, all the while over low med heat. And then I added the reserved bacon oil all over this final product. Wow, was it awesome, my husband who hates, hates, hates vegetables ate this all up! While I was making it he kept saying it smelled wonderful. I served this with a french bread and sprinkled mozzarella on the pasta dish. So fantastic! Thanks for posting! (Even though I modified it a little, I could not have done it without you! :-) )

I made these tonight and OMG so fantastic! I took others suggestions and modified the recipe a little. I used 2 minced garlic cloves, 1 teaspoon each of salt, pepper, chili powder and a heaping 1/4 teaspoon of dill and 1/2c of olive oil. I also cubed the red potatoes very small and while in the oven I rotated them every 10 minutes. After 40 minutes I removed them from the oven and with a slotted spoon transfered the cooked potato mixture to a casserole and sprinkled Kosher salt over the top and mixed the potatoes a couple times. OMG, I have to say, this was so, so easy and so, so wonderful! We ate this up so fast, I was asked to make this a couple times a week for our sides from now on! thank you for posting this delish recipe!