This was okay, but we prefer the dish with italian sausage that has been browned and drained. It is a an easy week night dinner and very child friendly.

Another great weeknight dinner. It is simple and easy to make. I recommend adding pizza toppings such as olives, onions, peppers, and mushrooms as your family likes. It is very child friendly and takes no time at all to make.

I don't know that I would consider these impressive, but they are easy and quick, which on a week night does earn them at least three stars. I used canned enchilada sauce rather than salsa and green chilis rather than green onions.

I decided to make this recipe more Mexican by adding a little chili powder, garlic, black olives, and a can of green chilis. I did pre-cook the pasta, but next time may try adding some extra liquid and cooking it in the pan with the meat. Over all, this was an easy and tasty dish that is easy to tailor to your family's preferences. It really is worth a try.

I really expected this to be an okay dish. Imagine my surprise when my very picky four year old daughter got in trouble for picking meat out of the bowl while I was trying to shred it. I didn't pay attention to the size of tomato sauce needed, so I used a 14 oz can instead of 8. I had way too much sauce left over too. I would next time add more garlic, cumin and possibly some chili powder. I used the meat to make enchiladas. Instead of the canned sauce I purchased I used the left over meat sauce to make the enchiladas. Also, I only cooked my meat on high for about 6 hours and it was done perfectly. I suspect 10 hours would have been way too long.

I don't know what happened when I made these, but they were a huge mess. First, the texture was more like a crepe than a pancake. Second, they didn't cook all the way through. I tried lowering the temperature and making them smaller, but neither helped. I ended up throwing out the batter and making scrambled eggs.

I was sorry to say I did not care for this as much as I had hoped. I also replaced all of the flour with whole wheat flour and perhaps will give it another try as written. A lot of my dislike for the crust comes from personal preferance. I like thin, crispy pizza crust, even with only half the dough I found the crust to be too chewy and it never really got crispy. The taste itself is obviously heavier due to the whole wheat flour. I often found it tasted like bread more than pizza.

I love chicken Cordon Bleu, but never make it because it is so much work and so unhealthy. I was easily able to make this into a light and healthy dish by using Healthy Request Cream of Chicken Soup, low fat sour cream, low fat ham, and low fat swiss. You would never know it was low fat. I didn't have any stuffing, so crushed garlic and herb croutons on top. Also, I didn't have any white wine, but did have some cooking sherry. I felt the sherry taste was over powering, but the amount for wine may have been appropriate. I was very happy when my fiance said he really liked the dish though because it is so easy to make. I will be making this again for sure.

While I love store bought croutons, for special occassions these blow anything you buy from the store out of the water. They are incredible and a treat well worth the few minutes it takes to prepare them. I don't make any changes as I think the simple version are the best.

This was good, but we were not in love with it. I followed the recipe only changing to add half a can of cream of mushroom soup the last 30 minutes of cooking. This is very dense and filling. I think it is probably worth a try, it may be something your family cares more for.

I don't know that I can add anything other reviewers haven't. I also will leave the salt out next time. But the biscuits do taste very similar to Red Lobster. I quartered the recipe and with three of us eating there were none left.

I gave this recipe a four at my fiance's recommendation. I thought it was more like a three however. There is nothing wrong with this recipe, it just isn't anything special. I only baked for 30 minutes and it turned out perfectly. I mixed the mayo with dijon mustard. I would say a dijon is a must. The chicken just doesn't have a very strong flavor. You really need to pair this dish with something that has a stronger flavor. I served with wild rice and a broccoli and mushroom casserole.

We loved this casserole. I used two cups of fresh broccoli instead of frozen and added an 8 oz package of mushrooms that I needed to get rid of. I used half light mayo and half low fat sour cream and Healthy Request Cream of Mushroom soup. I also used light cheese to lower the fat. The casserole was wonderful and my fiance ended up eating seconds. I even got my four year old to try it although she decided she still doesn't like broccoli. I will make again for sure as we really enjoyed this.

These are very good. I was tryin to find something new to do with mushrooms which are always in demand at our house. I cut the recipe back to 1 8 oz package, which turns out to be a mistake. I added about a tablespoon of tarragon and just a pinch of nutmeg. I could see where the nutmeg has the potential to be overpowering, but the small amount does add a nice touch to the dish. I served over grilled steaks with baked potatoes and green salad. It was a huge hit and I will make these again. They are very easy and really very tasty.

This is an easy and quick dressing recipe. It has a heavy dijon mustard taste that I did find slightly over powering. I added a little sugar as well as the vinaigrette is very tangy. I also added a little dried tarragon. I served the dressing over a green salad with tomatoes and feta cheese. It was a nice compliment.

The meat filling was a little bland, but perfect for children. Next time I make I will add a little onion, cumin and chili powder to the mix. For this attempt I used black beans rather than kidney beans (they are higher in fiber), and added a can each of corn and sliced olives to the mixture. To the muffin mix I added two chopped green chilis. I then topped with 2% cheese and served with salsa. It was a hit. Cooking on the stove makes the corn bread softer and fluffier. It was a nice change as I have always baked this. The other advantage being, since I don't own oven safe pans I have to dirty two in order to make in the oven. This is much simplier and leaves fewer dishes to wash. If you need an easy week night dinner for which most people will have the ingredients on hand this is it. In fact I was able to help my daughter with her homework while I made it, it is that easy.

I was surprised I liked this recipe as much as I did. I am not a huge fan of honey mustard dressing. The dressing is very sweet, but had a little bit of tange as well. I decreased the recipe to make one serving but had more than enough dressing for three dinner side salads. I will likely make this the next time I want a quick and easy salad dressing. It is by far better than what you buy bottled.

These potatoes are good, but I am not sure the butter added enough flavor to justify the added fat the butter supplies. I made my potatoes in a stone ware roasting pan. I baked 20 minutes at 350 and 10 minutes at 450 due to the roast I cooked. The potatoes did crisp nicely. I don't know if this was because of the stoneware or the butter though. this was the first time I used a stoneware pan to make potatoes. I think I will continue to make with olive oil as I feel this is healthier.

These were okay, but nothing special. Perhaps my chops were too thick, but by the mine started to burn before they were cooked all the way through and there was no liquid left. I ended up adding about a cup each of apple juice and chicken stock to make gravy. The apples ended up extra sweet. I served with rice, salad and rolls. I probably won't bother to make again as I have other pork chop recipes I like better.

I did not give this recipe a five simply because it needs a little something to give it kick. I used wide egg noodles rather than spaghetti. I then warmed the garlic and 1/2 teaspoon of crushed red pepper in the olive oil for about five minutes. I tossed the noodles and oil with the zest and juice of one lemon and 2 cups of steamed broccoli. This was a wondeful side dish and I actually preferred it to the chicken marsala I made for dinner. I loved this was a lower fat and calorie option to the noodles I normally make with butter, heavy cream and cheese. I will make this again for sure and suspect it will become a staple at out house.