I made exactly as written... which worried me because I can't remember the last time I used shortening in cookies!! These were perfect... and pressing candies into the top before baking fixed that little problem of "sunken" m & m's... the colors were more vibrant... just beautiful and tasty. Loved 'em!

This was such an easy dish to prepare (it is in a warm oven waiting for hubby to get home... but I sampled it first so I ran to the computer to compose my thoughts!) I can understand how some people have concerns about the salty taste... if you look @ the back of Italian seasoned bread crumbs (at least my brand), salt is the #4 ingredient!! I accidentally headed off that problem because I reduced the crumbs by 1/2 to control for the carbs. I also used unsalted butter. Everything turned out fine, particularly the last piece I cooked... I think I overcrowded the pan with the first batch and the breading came out a little patchy. The last piece, 100% success! Using a non-stick skillet really helped... and using a spatula to flip the fish...just plopped the fish in the pan and let it sit there for 5 minutes & then flipped it. I just need to ask Santa for a larger non-stick pan for Christmas. Thank you for sharing... my family is going to love this!

I made this months ago but didn't rate it because I dinked around with the recipe too much trying to make it "WHOLE" Wheat Pizza Dough... and it wouldn't have been fair to the author of the recipe to hack it to pieces and then rate it.... but lo and behold, I made this for pizza night a few days ago....as written... and it was excellent... my kids even noted how much better this was than my lame-o attempt (love ya guys!)... it wasn't "that lame".... this is just more like "real" pizza to them. I agree... it is not "whole wheat" without the only flour being 100% whole wheat... but beyond the title, I give this five stars as written and will turn to this recipe again! Thanks for sharing!!

This was very, very, very good... and scratched the itch I'd been having for Thai food.... plus it was a "comfort" kind of thing as it has been cold and wet here lately. I followed the directions almost to a T... the only changes being that I found out mid-recipe that I didn't have the fish sauce it called for (note: check to make sure that you lay eyes upon all the ingredients before you get started)... so I googled substitutes... and the first one was 2 parts soy sauce to one part lime juice. I went with that, though looking later, there are other options. I also used splenda as a sub for the sugar, which worked out well also. I did add in an assortment of green & red peppers, and baby portobella mushrooms along with the green onions as I had these sitting in the fridge and looked near death and needed to use them up... not because I was trying to spice things up... I just didn't want to dirty anther pan... and this is the way to use leftovers nicely vs tossing them out (we are on a tight budget)... The flavor of the sauce was absolutely perfect... even though I goofed and had to figure out the sub for the fish sauce. I will definitely be making this again... the chicken was moist... the veggies were tender (I will add my extras later next time to keep them a little more firm) and we sopped up the sauce with jasmine rice. Absolutely perfect for our home! Thank you for sharing!

One word.... WOW! Made 3 minor changes to bring this into line with what I try to do with all recipes in our home... subbed both sugars with Splenda Baking Blend/Splenda Brown Sugar Blend and reduced coconut by 1/2. This small changed saved us 20 gms in carbs... will definitely be making this for a treat during the holidays! Thank you for sharing!

I omitted the flour and 1 tsp of parsley (I only had 1 tsp left in the jar) and added 2 TBSP of the mix to about 1.5 lb ground beef, a can of kidneys, a 16 oz can of crushed tomatoes and an 8 oz can of sauce... figured I would add the flour if needed... and I didn't. Probably if I went with diced or whole tomatoes I would have. The taste is awesome... a little spicy... I like it and my husband likes it... let's see if the kids like it!! May adjust season in the remaining mix to taste after dinner. Thanks for a great & versatile recipe!!

Excellent flavor combination.... needs some tweaking though. Made exactly as written... used "Jumbo" shrimp which from Sam's is 31-40 shrimp per pound (which required 1/4-1/3 slice bacon). I also used what was pretty thinly sliced bacon. Even with the jumbo shrimp and the thin bacon, I was in danger of having little pink rubbery things to eat for dinner...so I didn't let the bacon get as crisp as I would have preferred. I think it might help to know what "large shrimp" are... are they colossal? Prawns? What are the definitions of colossal vs prawn? In any event... these were in fact very, very good... but some further guidance on the actual *size* of the shrimp would help. I picked up some Webers BBQ rub to use... and was the perfect mix of sweet and spicy...I didn't need to press it in.... it melted right in as the recipe said it would. All things considered, these were a hit... and very filling. Will be trying these again with bigger shrimp + the same thickness of bacon... it will be absolutely perfect.

Wow! Totally simple.... and loved by all of us. I doubled the recipe ingredients and used 32 oz frozen deveined uncooked shrimp.... and it was awesome. Didn't get whole cream @ the store ...so I had to use what I had on hand which was 1/2 and 1/2. The rest made just as written. This really is a keeper.... the kids actually ate everything without complaint and my husband has enough for lunch tomorrow. Served with heated canned artichokes... and I had some homemade olive bread I'd defrosted to soak up the sauce. AWESOME!

I really had high hopes for this recipe... but honestly it just didn't meet with my expectations. The meat was drier than I expected it to be and flavorless... (compared to my normal chicken schtick that I whip up)...despite the seasoning etc. It just didn't work for me. Sorry!

This was EXCELLENT... but I'm only giving it 4 stars because I did change the cooking procedure from baking to pan cooking in a bit of olive oil.... mainly because I was too lazy to empty my oven of baking pans. I used Zatarain creole seasoning... which is quite spicy to me... but has salt, pepper etc in it... so a light sprinkle on both sides of the fish did fine for us (kids included). If it were just me and my husband, I would have gone heavier... not to blackened stage... but just about double it to really get a taste of the seasoning. Really, as other people said, the fish is nothing too special without the sauce.... BUT... I see this as the fish and the sauce actually being both very important parts of the recipe... you can't do one with the other... really, you DO need to make the sauce as a part of the recipe. Use reduced fat components if you want... but really, without it, the fish is just pan or oven cooked fish....which is fine of course... but the sauce just makes it pop.

Made this mostly as written. I didn't have garlic salt and wasn't sure if it was garlic "salt" or "powder" that was "really" called for... since regular salt was another spice... so I used seasoned salt plus garlic powder and the old bay. I had a bag of California Mix veggies... cauliflower, broccoli and carrots...that was the best I could do without making another trip to the store, sorry! The dish was very pretty going into and coming out of the oven... and smelled delicious cooking. Next time, I think I would go heavier on the spices as it seemed a little bland to me. That being said, the husband and kids gobbled it up... and there is one piece of fish plus veggies left for his lunch tomorrow. I would be happy to make it again! Oh-- and one of the reviews said to defrost the veggies first... I did a partial defrost... just put the bag of veggies into the fridge for about 3 hours prior to cooking... and that took enough of the iciness off. Good idea!

This was really good and a snap to put together. My kids "don't like French Toast".... aka "they haven't tried it..." and both of them seemed to be able to put this away without problem. I made it as written, but divided in 1/2... next time, I will stir the bread and egg mixture before refrigerating... as it seemed that the eggs settled to the bottom 1/2 and left the top 1/2 rather crouton-y. I cubed up part of a French baguette.... the texture was really nice. A keeper! Thank you for sharing!

I made this exactly as written...but tried controlling fat and carbs... also, I divided the recipe in half... which was the only other "change" I made, seeing as there were many comments about the amount of "pie" that the recipe made. I used 1# 93/7 beef, 1/2 onion, 1 tsp fresh garlic, 1/3 lg can black olives, 1/2 small can chilies, 1/2 can diced tomatoes w/ chilies, 8 oz mild taco sauce, 1 can vegetarian refried beans, 6 low carb tortillas and about 5 oz of an 8 oz block of 2% reduced fat sharp cheddar. All this fit into an 11 X 7 pan and was enough for my husband and me and our 2 crabby kids who I knew wouldn't eat too much. Honestly, it didn't look that great... and at first, it was just okay... but the flavor was really increased by adding some of the taco sauce right on top of the "pie." I will be making this again... I do think I will use some more spice though... via tomatoes + jalapenos instead of "mild" rotel and medium taco sauce vs mild and maybe stick to full fat cheese, or maybe a mix of both. It was easy, and really hit the spot for an inexpensive Mexican-inspired dish for a cold and lazy Friday night at home! Thanks!!

Husband rated this a 3 and I rated it a 4 1/2, so we compromised @ a 3.75! I prepared the recipe mostly as written... however, rather than breading and pan frying, I grilled it in the George. The sour cream sauce, I had to heat.... and headed or not, it was rather runny with the addition of the peppers. The flavor, however, I thought was very good... a very understated taste... (husband referred to it as "bland") that was really amped up with the addition of the feta on top. I had skimmed the comments of other reviewers... and felt compelled to hit the chicken with a quick grind of salt and pepper before spooning on the sauce... and then added a sprinkle of parsley at the end... and the flavor remained pretty mild.... I think I expected more....but again, the feta added a nice bit of flavor. Overall, I would make it again... but perhaps in addition to blending the peppers and sour cream, I would add some coarsely chopped... as well as some of the the cheese into the sauce... and into the pocket of the breast as other reviewers suggested. I don't think I would add additional seasonings, though... more cheese and maybe just the parsley for some color. All in all, I think this was very good... and I will be making it again! Thank you for sharing!

This really was pretty good. I decided to prepare this for today as the high temp was to be in the lo 30's and I was going to be gone with scouts (boys in the AM and girls in the PM.... then church... and gosh is my head throbbing) all day long and in no mood to cook or mess around with sides. I made the meat/flavorings portion mostly as written...I had about a 2 1/2 pound roast that I cubed. I used 1/2 of the apple juice called for just because I just couldn't wrap my mind around using apple juice in stew... the balance I made up with water. Next time, I will use all the apple juice, I think as now, it doesn't seem as foreign of a concept to me. In order to make this a one shot deal dish, I added one large peeled and cubed red potato and two sliced carrots... and about 20 minutes before we sat down to eat, I threw into the crock a couple of handfuls of frozen peas. For a family that doesn't really "do stew," this went off pretty well. My veggie loving son loved the veggies in the sauce... and my carnivore daughter loved the meat in the sauce... and my hubby and I appreciated a hot meal with no kooky ingredients at the end of a long day. I would not change the adding of the veggies... but I would indeed follow the recipe basics to a T... including maybe a 1/2 lb less meat. All in all, this is a keeper... and a great base recipe to build upon. I'd give it 4 1/2 stars! Thank you for such a nice comforting meal idea!

I'm not sure where to begin. It was quick, easy, the taste was decent, no one complained (we were very hungry and I got a late start figuring out what to make for dinner).... but it just wasn't that nice to look at. I made the recipe as listed because I needed something NOW... usually I look at the reviews and take recommendations from the other cooks if they sound like what my family would enjoy more so than just blindly following the recipe when I know in fact something simply won't work for us. In this case, I needed more flour, as well as more oil and butter. The chicken cooked up fine, but when I added it to the reduced sauce, the flour coating came almost completely off... so while the flour thickened the sauce as expected, the chicken underneath just wasn't that pretty....and I thought it was rather unappetizing to look at. I WILL say that the chicken was nice and tender.... like the texture was VERY nice and the flavors of the spices/garlic/shallot/wine were perfect for my family, the sauce though... I would probably set to the side and whisk it smoother, and then either re-combine with the chicken or just leave it on the side completely. Truthfully, I really would give this another shot, but insure I was not rushed so I could really pay attention to tweaks I could make to have it present better. It is a good start, though! I would say 3 1/2 stars.

Wonderful recipe! Have never had much luck with boiled black eyed peas... but in the slow cooker... WOW... these were GREAT. Doubled the recipe and made almost as written. Instead of water, I used up the no sodium chicken stock I had in the freezer (will be making more broth this weekend and needed the room in the freezer!!)...and I still used the bouillon for the salt... I did not find the extra sodium from the ham or bacon to be overpowering. Was getting a little concerned with the amount of "liquid" remaining in the pot... it seemed like a little much... so I turned up the crock and left the lid off for the last hour and 1/2 (so cooked for about 7 hours total).... and all of a sudden, everything kind of equalized... the peas took on the right amount of water (and "squish" as I call it)... and the liquid "thickened" up.... just perfectly. The other spices were not overwhelming either... the jalapeno and onions mellowed with cooking...we all loved them... including our two crabby little kids. Will definitely make this again next New Years... and would do it again BEFORE then! Thanks for sharing!

Fabulous recipe... we all loved it, including the kids. The olive oil added a nice taste... I used some frozen broth I make and freeze without salt... used both chicken and turkey... as this is what I had on hand...but ran a cup short so added a chicken bouillon cube + a cup of hot water to make up the difference since I didn't want to defrost another whole container...I reduced the salt by 1/2 tsp because of the bouillon. I meant to add the red pepper, but decided not to until everyone tried the black eyed peas I served on the side which were loaded with jalapeno and cayenne... thought it would be just too much... so wound up leaving that out.... but the next time, we will definitely add it. EXCELLENT recipe! And very flexible. Thanks for sharing such a great idea!

These are addictive... just as written. I for one appreciate the benefit of using pre-made meatballs... as I really hate touching ground meat for the time it takes to mix up fresh meatballs (or meatloaf or hamburgers...I know, I know...just an idiosyncrasy of mine...). I would PAY someone to make them fresh for me, OR just plop a bag of frozen ones into the pot!! Not to mention, it is fast to throw together at the last minute if you're in a pinch to make something "fresh/hot."

This was on the better side of okay...3 1/2 stars... We had a smaller roast so I reduced the soups and water to 1/2... and for the mushroom soup subbed 98% fat free cream of mushroom soup...I also sprinkled the roast with granulated garlic before plopping it in the crock. Still, I found it to be a little chewy after 9 1/2 hours on low...but the family seemed to do fine with it... I think it needed something more.... like seasoning wise...not salt because the onion soup takes care of that...I think the FF mushroom soup was fine also... as we don't use the gravy/liquid. I'd make it again, but add more spices.