These are good, even though they don't taste like enchiladas I've had at Mexican restaurants or in Mexico. The cream of chicken, sour cream, and cheese flavors together make me think more of casseroles I've had. I used wheat tortillas to get a little added fiber. DH loved them.

Try these with the spice mix from "Cajun Style Baked Sweet Potato" on this site. Yum!

I didn't really "fry" this, but the broth was great choice, rather than just water. I cooked it in a pot for about 15 minutes, stirring occasionally. I sprinkled a little garlic salt in - loved it!

Super-Yum! I baked it in the oven, but I know it would have been awesome on the grill. What a quick meal with steamed veggies from the microwave and some brown rice. If you often find teriyaki marinade a little sweet, try this! The balance of flavors was lovely on fish!

I'm giving this 5 stars because the only thing I didn't love is a change I made. I used sweet potatoes and it added a little too much sweet flavor. Worked great in the crockpot!

I guess it's just a matter of preference, but we didn't enjoy these at all. I love all of the ingredients, but in this combination, I did not like the taste. I'm not a vegetarian, but I have had veggie burgers at restaurants before and enjoyed them much more. Something about the spice mix seemed off to me. I formed them in a 1/3 cup measure, froze them, then cooked them on the Foreman grill. They stuck to the grill a bit, but mostly held together. I probably won't attempt this again. Thanks, anyway!

I made this for lunch today with one big filet and hubby and I both loved it. It was very easy! I used panko crumbs, so it came out quite crispy, which we liked. The flavor was milder than I expected, especially since I did not "brush lightly" with the sauce as directed, but it was still delicious! We enjoyed it with some steamed broccoli and brown rice. I will definitely make it again.

These were good, but they did taste "healthy". I used apple butter for the oil, brown sugar only, an added Craisins. I also added 1/4 flax meal because I need to use it up. The batter was thicker than I expected, but maybe that was my flax. I should have taken a little more care in shaping the tops after dropping them into the muffin tin, because they cooked in the original shape. I ended up with 12 regular muffins, plus 9 mini-muffins to finish the batch.

This is a great recipe. I made half the recipe to use up some lasagna noodles and ricotta. I was able to get 8.5 rolls in an 8x8 dish (I cut down one of the noodles to make it fit perfectly in the pan.) I left out the tofu and doubled the spinach. The edges of my noodles got a little crispy, but that could be resolved by adding sauce or covering for part of the cooking time. They were wheat noodles, so that may have been part of the issues. Awesome dish for my sister the vegetarian that the rest of us can also enjoy!

We really enjoyed this, but I only used one box of spinach and that was plenty to me! I made it with leftover turkey from Thanksgiving. I prepped it and stored it in the freezer in one of the oven-safe disposable plastic dishes with a lid. I thawed it and baked it later. Next time, I would up the sauce a little, because I was barely able to cover the top layer.

This needs just one more flavor to be perfect, but my palate is not refined enough to identify it. But when I consider the effort required, I have to give it 5 stars. We keep cooked shrimp in the freezer, so this was done no time. I rinsed the shrimp, but didn't thaw them before adding them to the sauce to avoid getting them too tough. I took the advice of other reviewers and doubled the sauce. I also added about 1.5 cups of red and green peppers with onions from the freezer. Hubby and I loved this!

This was delicious! I wanted to do a gingersnap crust, but the weird store near my house didn't have any and I was in a hurry, so I used cinnamon graham crackers for the crumbs and mixed with ground ginger. I also skipped the mace because I didn't have it and added nutmeg and doubled the cinnamon. I could not stop eating this and DH and sister loved it, too. A definite keeper! EDIT: I tried this again and still cannot keep it from cracking (tried water bath, cooling it in the oven, cooking on a lower temp), BUT I found the nut topping below on another site and now my cheescake is gorgeous! Nut Topping: 3/4 cup firmly packed brown sugar 1/4 cup butter 1/4 cup whipping cream 1 cup chopped toasted pecans In a small heavy saucepan over low heat, combine brown sugar and butter; stir until sugar dissolves. Increase heat to medium-high and bring to a boil; remove from heat and mix in whipping cream and pecans. Pour hot topping over baked cheesecake.

This was fine. I would have liked a little more flavor, but it was pretty easy to prepare. I would add a little more salt next time or perhaps some grated sharp cheddar. I would only make it again if I was trying to use up the ingredients.

I made these with modifications: started with 1 cup leftover mashed sweet potato, subbed 1 and 1/4 cup whole wheat flour for the flour, added 1/2 cup of milk for the consistency, subbed vegetable oil for butter because I realized I forgot it after I started cooking the pancakes, added 1 heaping tablespoon of sugar, added 1/2 teaspoon of cinnamon, and added 1/4 cup of flaxseed meal to add some hidden fiber. They smelled awesome and tasted great...although I didn't really taste the potato very strongly.

I made this for Thanksgiving. My family loved it, including my "vegetarian" sister who doesn't eat many vegetables. (Don't ask.) It was easy and tasty!

We love this! I marinated my zucchini in olive oil, minced garlic, and lemon, then sauteed it to reduce the liquid during baking. I have also grilled strips of zucchini on my Foreman grill the same way.

Excellent! I cut the potatoes into fries per some of the other reviews, sprayed them with cooking spray, and shook them in a bag with the spices. I used 3 potatoes and a double recipe of the spices. I baked them in two batches at 400 degrees for 20 minutes. The heat was just right for us. I still have a gentle tingle on my tongue, but no pain. Hubby loved them! He said, "Ummm...girl...you can cook!"

EASY! I used salsa instead of opening tomato sauce and added more cheese for our preference. Loved it!

I made these today for lunch to use some overcooked lemon garlic tilapia from another recipe. My husband and I both enjoyed them, and with the fish already cooked, it was a super fast lunch. I pulled the fish apart with a fork, tossed it with lime juice and reheated in the microwave. I made the sauce upping the hot sauce about 2 tablespoons of Texas Pete because it's what we had and not as hot as some other hot sauces. We didn't have lettuce or tomatoes, but added chopped sweet red bell peppers and cheese (because we like it). I will definitely make this again, especially if I overcook more fish.

This was okay to us, but not exceptional. I would add more butter or maybe olive oil next time. I baked 20 minutes and it was too dry. Definitely watch the time on this one.