Something in the measurements here is totally off. Two pounds is a LOT of pasta, and most definitely did not fit in a 9x13" pan. I adjusted the amounts of cheese to match my package sizes (but still used a total of 30 oz.), but otherwise made no adjustments. This completely filled TWO 9x13" pans. I baked them both as the recipe states. It was still very good, but next time I will not make so much!

This quick, easy bean dip is both healthy (I used homemade ranch mix) and different from what's already available. We enjoyed it with corn chips and (although we didn't like it QUITE as much) with carrot sticks, as well. It was good as-is but probably would have been better with a little less of the Ranch (1/2 pkg. like other reviewers have mentioned is probably perfect). I'm planning to also try it with taco seasoning in place of the ranch mix.

This was pretty good. It was nice to have a beans & rice recipe that's DIFFERENT from all the others! I cooked brown rice instead of white to make it healthier.

This was very easy to make, and overall was okay. It was, however, too sweet and bland.

This recipe was not very clear. The corn did not specify whether it was to be drained or not. (I assumed it was.) Also, I assume the soup is intended to thicken some - I'm assuming that's what the flour is for. However, I wasn't sure WHEN it was supposed to be permitted to thicken - before or after adding the corn and cream cheese. We weren't crazy about the finished soup.

I was thrilled to find this "whole foods" recipe for banana bread, and even more thrilled that it turned out so well. I made it once as directed, and once with twice as much banana. Both were good. The one with double the banana was VERY custardy, but took a while to get cooked through. It is plenty banana-y as written, though. I tried the muffin variation mentioned and had good success with that, as well. If you use whole wheat PASTRY flour, you'll need about 2-1/4 cups, as this type of flour absorbs less moisture. Also, I suspect that some of you who disliked the whole wheat taste would prefer it with WHITE wheat flour, rather than the RED wheat flour usually available at the supermarket (which has a much stronger flavor). I found, though, that the recipe worked perfectly as written, and is very tasty. I may add 1 tsp. cinnamon next time.

These are very good and very creamy. They are also a nice change from other chicken enchilada recipes, as this one is distinctive.

I completely forgot to add the onion to the pot when I made this, but it was good, anyway. And very easy!

Although time-consuming as mac & cheese goes, this was very yummmy. I did have some difficulty lifting the large pot with one hand to scrape the mixture into the baking dish.

This was awful. It smelled terrible and was a sickly shade of green. I made it with the optional milk and butter and, even then, it was WAY too thin to be a standalone soup. I think that our leftovers (there were PLENTY) will be used as the cooking liquid for rice or something.

Very good, easy, and healthy. This one made our "tried-and-true" list. :) After the first time, though, I decided that jarred jalapenos were better than fresh - so I didn't get pepper oil in my eyes (OUCH!).

This is a very tasty, healthy, and easy recipe - great for moms who want to feed their children healthy meals. :) I save the excess tomato paste in 2-Tbsp. "dollops" (because we make a half-batch at a time) and freeze for future batches, because I was throwing it away before. Although I have done it both ways, we prefer this dish with RED lentils. They are a prettier color (make a bright orange soup, instead of dull brown) and, because they absorb water more readily, make for a thick creamy chowder-like soup.