I make these the day of also. First item I put together in the morning. I use the reduced fat cream cheese and the low fat sour cream and the taste and texture are wonderful. I like using Yukon gold in this recipe. The only thing to say about this is it is AWESOME! The advantage is on a holiday popping these in the oven as your roast or turkey rest to reheat. I take the prepared potatoes out of the fridge about an hour before I plan to toss them in to reheat. I also find using a metal pan quickens the process of reheating.

Excellent, simple, easy ingredients, great quick dinner but flavorful enough for company. I agree with other reviews that say to double the sauce if you are going to add additional veggies. The sauce rocks!

I've used this with both turkey and beef. Tonight I made a meatloaf w/ ground beef. I was out of bread crumbs and used a combo of oatmeal and crushed wheat crackers. Once I read the ingredients for the 'sauce' I decided to just use a few squirts of ketchup and a few squirts of bbq sauce along with a couple of splashes of worcestershire sauce...I didn't want it as a topping so I mixed it it. I started the 1 1/2 lb. meatloaf at about 425 for about 15 minutes and then 350 for the remaining hour so it cooked for an hour and fifteen and then I let it rest for about 15 minutes. It was moist and flavorful. Really liked the combo of the bbq sauce and ketcup...lots of flavor w/ out being overpowering.

I microwaved, then sauteed potato in some of the rendered bacon fat. I used shallots instead of onion and used a can of low fat evaporated milk (which I always use in chowders...gives it a velvety texture) for the white wine I used the vermouth. I thought this recipe was good but could use something seasoning-wise maybe a little tarragon would work. I would make this again, but definitely the cooking process could be streamlined and the seasonings adjusted. To make the roux, I only used equal amounts of butter/flour and the next day I had to thin with milk. I think this chowder is best the next day. I like my chowder on the thinner side. The word chowder refers to a soup made with fatback, bacon, salt port and doesn't refer actually to thickness.

I've made this a couple of times, this time I was out of Tomato Paste and used Chili Sauce...it worked out fine. This is a soup that is always better the longer the flavors infuse. I always like it better the second (and the third!) day.

very fresh tasting. Broccoli was right out of my garden, but I felt that the soup was a little bland as is and could use some additional seasoning.

This recipe is o.k. but this isn't how you'd make real fajitas. The meat should be marinated (usually lime juice is one of the ingredients). Fajitas were orignally made w/ skirt steak and needed to be marinated to be tenderized. This is really chicken with sauteed pepper/onion but misses the southwestern/mexican or tex-mex flare the italian seasoning totally didn't work for me. Bring on the Cilantro and some pico de gallo.

I had my doubts but I've come to trust my fellow reviewers. This was ridiculously easy, the flavor was amazing, the gravy very, very easy and tasty. I wisked the butter and flower together and then added about 1/2-3/4 c. of the dripping to it and wisked before adding that to to the rest in the crockpot, it was perfect, not lumpy at all. I let the pot roast itself rest for about 10-15minutes. This is by far the best crockpot pot roast I've ever had. The leftovers, I shredded and I served over mashed potatoes a few nights later and served with sauteed carrots...was like shepherds pie without the baking

I also precooked the hashbrowns (I used O'Brien potatotes). Drained the cottage cheese before mixing. I served this Christmas morning which made life sooooo easy. My kids flipped a coin for the last peice. I wished we had some left over, because my guess is that it reheats nicely. I'll have to make it again and hide a peice to be sure.

I made these with steel cut oats the first time and while I second guessed my decisions they were PERFECT! The second time around I used quick oats. I liked the steel cut the best.

Whether you want to call this a recipe or not who cares! You could go the extra mile if you chose and make your own rub and your own bbq sauce. I think that would be fine also. But, I have made this twice using a very good commercial bbq sauce. The first time I used a rub, this last time I didn't it is good both ways. I think the ease of this recipe out weighs squabbling about its difficulty. I think its fabulous that it is so easy. Sometimes you just want to eat something really tasty and really easy and this is that. I threw in baked potatoes in the oven and cooked some veggies. I didn't do anything more than add a bit more sauce on these (sauce was room temp) when they came out. My family really enjoyed this.

Excellent. I used Chipotle chile powder. I was making this to freeze to save for when my kids from college come home so I didn't bother with the tortilla strips since I was just trying a bowl tonight by myself. I did garnish with tortilla chips and a little light sour cream. This is really wonderful and easy to make. The flavor is deep right out of the pot, I can only imagine how it will be after it melds. I used chicken from a precooked grocery store rotisserre chicken and mexican style stewed tomatoes. I will make this again.

I really enjoyed this. I did add a carrot after reading the suggestion from another reviewer. It really added a nice bit of color. I ended up frying up a couple of strips of bacon and setting aside. Then cooked the onion and celery in the bacon fat. When they were soft I added the potatoes (I used unpeeled Yukon Gold) and a diced carrot. I sauteed this for about 5 more minutes then added the water etc. It is a snowy day here in Maine (again...its only the end of March what can I expect!) so I continued to tweak. I made the roux but halfed the ingredients because I was low on milk I decided to add a can of low fat evaporated milk at the end and crumbling the bacon on top as a garnish. It came out really well. It came out savory with a hint of sweetness. Thanks for a wonderful recipe. I'll make this again.

This makes an attractive dish. I ended up using what I had so I had to adapt. I used frozen bagged spinach and like another reviewer I sauteed the spinach and mushrooms for a few minutes to get rid of some of the liquid. I sprayed with non-stick spray a 9x13 pan and spread the mushroom/spinach. I had about 2 chicken breasts. I cut this into 1/2-1" cubes, I sauteed these for about 3 minutes until nearly cooked through and spread them atop the spinach/mushroom layer. Then I used mushroom soup, milk, garlic, butter, italian seasoning and parmesan cheese to make the sauce because that is what was available. Smelled great. I poured this on top of the mushroom/spinach/chicken and then took a fork and pulled the sauce through a bit. I added the mozzarella and baked. Awesome!

good texture and easy to work with. I added a little garlic powder. I used it for pizza and also froze some which I'll thaw and use for empanadas. great recipe. Easy!

Excellent. I started the recipe and realized, I had no milk in the fridge. I remembered I had powdered buttermilk and used it adding 4tbsp of it to the dry ingredients and 1 cup of water to the wet ingredients . I used frozen blueberries in this recipe. Before I added the wet ingredients to the dry. I took about 1/2 cup of the dry ingredients and used them to 'flour' the frozen blueberries. I added the 'floured blueberries as the last ingredient and just folded them in. They held their shape nicely. I put this in a 12x7 pan and baked. These didn't stay around long. I will make these again and again. Note: I have made these several times and everyone gobbles them up. Just before the holidays I made these using white cornmeal they tasted just as good bu esthetically they were not as pleasing to the eye. I'll stick with yellow cornmeal.

This is easily doubled. I took a reviewers recommendation and added vinegar. When I drained the ground beef, I mixed the other ingredients together in the pan and then returned the ground beef to the pan. I also added 1/4 cup of bbq sauce and a sprinkle of both chili powder and pepper flakes...enough for flavor but not enough for heat. I'd make this again. I think it is worth cooking 30 or so minutes to let the flavors meld and the sugar caramelize.

I enjoyed this and would make it again. I did make several changes. I added an additional egg to the cornmeal/egg/corn mixture. I layered the crockpot with ground beef and then stirred in the diced tomatoes. I had mixed the other ingredients in a separate bowl (the cornmeal/egg/milk/corn mixture) I poured it on top and it made more of a custard/cornbread type of topping. If I had to do anything different, I would have added either diced chiles or jalepenos to the cornmeal mixture. I thought it important to cook on high if you are going to cook it in 3-4 hours. Made it firm enough to serve as you would a pie. I served this with sour cream on top and heated up some refried beans. Everyone wanted a second helping.

I reduced the calories using light sour cream and reducing the amount of bacon in half. I don't think it had any real affect on the recipe. Helped it become a little more guilt-free! I plan to use this recipe everytime I want to make spinach and artichoke dip.

This was a pretty good recipe. I used non-fat half and half and it worked well...I used a little flour and made a quick roux, splashed in a little vermouth for a little added richness. I think this would be even better with skinless, boneless. If I do it that way, I'll just saute the bacon and then the mushrooms and do everything stove top.