This was SO tasty and one of my favorites from this site! I halved the recipe, made in a 8x8 dish and it perfectly served 2. I used fat-free cream cheese & sour cream, and the 98% fat-free soup. I used the crackers on top, but didn't think they were necessary and won't add when I make this again. I served over kluski noodles. This was SO rich tasting and the perfect winter dish and not even bad for you when you use fat-free versions!

I was slightly hesitant about this wondering how the pairing of pineapple and sweet potato would taste, but thought it turned out excellent! I was tired of seeing recipes for sweet potato casseroles that really packed the calories with sugar, syrup, marshmallows, etc. Sweet potatoes are naturally sweet and I wanted something that would bring out that flavor while staying healthy since this is one of the best veggies for you! This recipe did it for me. I can't wait to make for my family on Thanksgiving! This could even pass as a dessert!

These were awesome! I did a "taste test" using half a sweet potato and cut down the amounts of the other ingredients. I used Pam spray (olive oil) rather than actual olive oil. These are an awesome side for burgers that are much healthier than french fries and I loved the zippiness to them. I'm trying to decide between making these or Sweet Potato Pineapple Casserole for my family on Thanksgiving. Excellent blend of seasoning!!

I had high hopes for this recipe but found it average. I used bowtie noodles and fat-free sour cream and cottage cheese. The bacon was the best part and it just lacked something in my opinion.

This was a good start, but needs more flavor. I added additional carrots & celery, and used all chicken broth. My dad makes a homemade chicken noodle soup which I prefer to this one, but this is a good base to start with and play around with. I made with kluski noodles which are my favorite in soup!

This was a yummy cake that I happened to have all the ingredients for on hand and decided to try out. I used a cherry chip box cake, sugar-free pudding mix, and substituted applesauce for about 3/4 of the vegetable oil called for. Delicious cake if you're looking for something different and like the sweetness of amaretto!

This was a tasty recipe that was very easy to make "healthier." I used fat-free cottage cheese and sour cream and low-fat shredded cheddar cheese. It wasn't the "best-ever" mac & cheese I've had, but I will definitely make again because of it's low calories. I may add some ground mustard seasoning to add some additional flavor as I have seen in other recipes. Thanks for the easy, tasty, healthy dish! My family liked this too!

I used half the amount of chicken since that's all I had, a yellow pepper instead of poblano, and diced tomatoes w/ chiles instead of fire roasted (and left the onion out since I do not like). This tasted VERY salty to me and I didn't add any. I added another cup of water to try and tone it down, but it still has a salty taste to me, more than I'd like. I am wondering if it is the fajita seasoning I used? Other than that, it is very zippy and tasty, just as I like on a cold night!

Delicious!! I halved the recipe and made in an 8x8 pan. I did still use 12 oz (fat-free) cottage cheese (rather than 8 oz) and added 1 egg to make it bind. I also seasoned the meat and sauce with more garlic powder, onion powder and oregano. This was easy, fast and TASTY!! I will make this again!

I used "Chocolate Zucchini Cake III" on this website to make the cake rather than a box mix. I made two 7 inch round cakes (by halving the recipe)and then spread the filling between to make the "oreo," but there was so much that I ended up putting it on top also. VERY yummy combo and this is coming from someone who is not a chocolate cake fan.

I'm not a fan of chocolate cake, but of all the ones I've tasted, I would have to say this was one of the best. I did not put in walnuts or cinnamon and I halved the recipe as well. I also used about 3 parts applesauce to 1 part oil for the portion that was supposed to be all oil. I made two 7 inch round cakes and used a cream cheese/cool whip/oreo/sugar frosting between the cakes to make a "giant oreo." I also spread this frosting on top and that was probably another reason I thought this was so good!

I made this for my birthday and the only difference I made was to use almost all applesauce for the oil that was called for in the box cake mix. I used an orange peeler to poke holes in the cake, but I found out this was not large enough as almost none of the choc/pb mix seeped into the cake. I had bought a can of frosting for the top of the cake thinking the filling would seep in completely. I was wrong and didn't need it since my choc/pb made 1/4-1/2 inch thick frosting on top. My personal taste would be to make again using more peanut butter and less chocolate chips, but others eating the cake that said they weren't big peanut butter fans, said they would not enjoy it then. I would say the pb flavor was pretty mild. I would also consider making again using half chocolate chips and half butterscotch chips! VERY YUMMY cake!

This was yummy bread. I actually divided the entire recipe by 3 because I only had 5 oz of pumpkin. In an attempt to make it a little healthier, I substituted applesauce for the oil and used just under 1 cup of sugar (remember dividing it in 3). I threw in a handful of mini chocolate chips because I love chocolate in everything. This was a yummy bread and I'm glad I chose this recipe to "use up" my leftover pumpkin. Because I put all the batter into 1 bread pan, the bread was slightly "short" since I divided the recipe in 3, but it tasted fine - I baked 64 minutes.

A very good way to serve up the eggplant I bought at the farmer's market. I actually didn't have enough parmesan cheese - I had about 1/6 of a cup and it was actually grated romano, parmesan, and asiago blend. If I made the recipe again, I would use the same amount as the cheese flavor came across just right. I was impressed with this as it is easy and yummy.

I thought this was bland. I would maybe try again with some seasonings like ground mustard. I made this as a last-minute side dish with chicken wings and it served its purpose, but I wasn't very impressed with it.

Wasn't sure if I should give this a 4 or 5 stars. It was tasty, but not over the top amazing. It was my first time cooking with eggplant and I let it "sweat" and then baked it in the oven - 10 min on each side rather than fry it. When assembling the dish, I got to the last line that states to top with remaining cheese. I didn't have any remaining so I topped w/ shredded mozzarella. It was very tasty as I LOVE cheese. I did NOT like the tomatoes on top - not a fan of warm tomato slices, so I could have done without that, or I should have chopped and added to the sauce. I also didn't make as many noodles as called for, as the eggplant was practically a dish in itself. I used about 1oz of noodles for my serving. I enjoyed this and would consider making again.

This was SO delicious!! I love pork chops and this was a yummy variation. I used fat-free sour cream, skim milk, reduced fat cheese, and healthy request soup to make it a little less fatty. I actually cut all ingredients in half and made in an 11x7 baking dish. I also added a small can of green beans into the potato mixture after reading reviews. However, I used only 2 pork chops and it was the perfect amount for 2 hungry people. An awesome fall/winter easy dish to make!

I didn't use the chocolate called for, but rather 1 1/2 cups of peanut m&ms. So, the cookies are quite lumpy because of the big m&m's, but they taste awesome! This is one of the BEST cookie doughs to eat raw (if you're like me)! I cannot think of a better tasting recipe for dough. My cookies went a little flat after baking, but probably a result of my m&m's. I only baked 9 minutes and 10 minutes for my two loads. SO DELICIOUS! Oh, and I used smart balance omega-3 sticks instead of butter.

Not sure if I did something wrong, but my sauce did not thicken at all and it seemed to get runnier when heated. The only thing I can think of is that I used fat-free cottage cheese and that may have altered the consistency? I added cornstarch to thicken it back up and that resolved the texture. However, I found that the flavor of it was also not very good. I thought the garlic and black pepper were overpowering. I was really disappointed. I would have enjoyed scooping warm cottage cheese over my pasta noodles with the tomatoes much more than this version.

I made this for my boyfriend's family when they came over for dessert. Everyone loved it and the recipe was requested. I'm not a fan of regular pumpkin pie, but this one I really liked!