This was really good. I did make some adjustments, and therefore might adjust this later. I used chicken breast; next time I might use a mix of boneless/skinless thigh and/or breast. I also added 12 oz. defrosted frozen spinach, and 5 grated baby carrots (wanted to up the veggie content). Oh, and I used light coconut milk (and a whole medium onion, not half). It was plenty of sauce even with the additional veggies, but next time I might add an additional 1/2 tbsp of curry powder. Very solid recipe that I will make again! We will be eating the leftovers tonight.

Delicious and pretty easy to make. My first time making cornbread from scratch! Will definitely be making this again.

This was fantastic! I did add a couple of things - about half a container of chopped baby bella mushrooms, and some grated carrot. Will DEFINITELY make this again!

This is FABULOUS. Reminds me very much of Indian food, which I love. Only changes I made were to add red pepper flakes for some heat, I used low-sodium chicken broth instead of water, and I sauteed one green bell pepper with the onion since I had it around (I don't think the bell pepper added anything but extra veggies can't hurt). Served over brown rice. DELICIOUS. I will definitely be making this again.

I liked it due to its simplicity and that it's low-fat, but had to make some adjustments. I used whole-wheat fettuccine, and added broccoli in with the fettuccine for last 3 min of the cooktime. Meanwhile, I sauteed a small onion (sliced) with baby bella mushrooms (salt, pepper, garlic salt); additionally, I threw chicken tenderloins on the Foreman (salt, pepper, garlic salt). This came out a little bland. Part of this is my fault - I likely should have made more sauce to compensate for the added veggies and chicken. However, I think next time I will make sure to sautee the baby bellas with some red pepper flakes for added kick. Great base recipe though, and I will use this again - with my adjustments.

This was really good. I didn't do this in the slow cooker, and don't see why you have to...I cooked the chicken ahead and in this way made my own broth, so that saved some money there and tasted better too (also had extra broth for another recipe). I used more of my homemade broth and cut the water to one cup. I used the vegetable oil spray on the tortilla strips and they came out great. Only regrets - forgot to buy avocado/lime and that's such a delicious garnish to have one this. Additionally, I added red pepper to spice it up more and made it a little too spicy.

These were really good. My son had objections to the size of the apple chunks (he's four) but both my sons did eat them. I LOVED them. Next time I will dice the apples finer to suit my boys, and will probably replace the oil with applesauce for some added apple flavor (and health!).

I followed this recipe exactly except for making a substitution - my small town grocery store did not have lamb, so I opted for ground turkey. I thought this was a little bland, and will likely throw in more seasoning next time, maybe even a dash of crushed red pepper. I will also try beef or pork next time (unless lamb is available). My husband did really like it, and it's healthy with lots of veggies, so I will make it again. I served mine over brown rice since that's what I had in the cabinet, but my husband didn't think he needed it (liked it as a soup) - next time I will opt for couscous.