This was pretty darn good even "lightening" it up. I used about half egg beaters and half eggs, 2% cheese of choice plus added mushrooms and garlic. I rarely add salt to anything and it was fine.

I enjoyed this a lot, using what I had, like reduced fat peanut butter mixed with almond butter and chopping up some almonds to take the place of crunchy peanut butter. It went well with diced chicken and multi-grain fettuccine with chopped broccoli for color and nutrition. A few mushrooms and some diced onion helped provide more of a balanced meal in one.

This is a kind of fun recipe. If I had kids, they probably would like it. Like others, I added some Worcestershire sauce and a couple splashes of Tabasco Sauce. Also sauteed some onions and used Mushroom soup with Roasted Garlic. Fat Free Sour Cream and 2% cheese limited the fat. I love the fat free white smoked meat Turkey Hot Dogs...so the recipe is a lot lower fat than the original. Whole Wheat noodles also helped. I diced up some zucchini and added that to the soup mixture as well, to give it some REAL vegetable besides frozen peas. Doesn't hurt to mix it up a bit before putting it in the oven.

Ok...so comparing to my Mom's simple M&C recipe as I grew up as kid...this is pretty darn good. I tend to adjust recipes to my preference from the "git go"...I used 8 oz 2% cheese and 8 oz full fat cheese. Also added a at least a Tablespoon garlic, about a cup of zucchini I grew and had available. I used one can of fat free evaporated milk and one can of 2% fat can. The cheese was fatty enough to make this a non issue. POC...Pasta of Choice is indicated here also. This is a nice version of our childhood version...a decent alternative.

Very, very good...even with individulal variations. I used 3 Roma tomatoe's, fresh Basil and added some mushrooms, onion, zucchini I grew (first time...isn't hard)plus more wine per other reviewer and some Smart Balance with the Olive oil/wine and extra garlic. I use reduced fat Feta and whole grain pasta also. The extra vegetables and sauce balanced the 16oz of pasta...or not, depends how you like it. Definately a "company friendly" recipe.

Now I can have my own chicken pull apart sandwich. I've never fixed anything like this before...and my only hesitation now is the amount of salt. I used unsalted butter to help a little. Not sure if it helped the volume of salt, but I used about 12 oz of Frank's mildest buffalo wing sauce with some GATES Kansas City BBQ sauce and a splash of white wine for the marinade/slow cooker sauce. I also added some diced bacon bits I had around. Raw bacon would have cooked fine too. Sauteed in garlic/butter sauce some onion rings and sliced Shitake mushrooms later to put on top of the sandwich. Very good flavor with enough spice fer sure (Gates isn't for sissy's either).

Not bad as I cooked it...meaning somewhat de-fatting the recipe by using half and half and Fat Free half and half (with some cornstarch)in equal parts. I also used asparagus AND broccoli with oyster,Shitake and Portabella mushrooms and about half cup diced sweet onion. Used what I had for tomatoe sauce...a couple tablespoons of tomatoe paste mixed with white wine. Didn't add salt like usual, more garlic...not bad tasting and no need to see the cardiologist.

Another good option for cooking Salmon. I made a "Dijonaise" of light mayo and Dijon with a bunch of chopped garlic. Other than that...used the individual spices suggested by others rather than seasoning salt. A splash of white wine didn't hurt the moisture aspect any and adds to a mayo/dijon/garlic/wine sauce, albeit not of a large volume.

I used a pound of whole wheat pasta, pound of 26-30 count Prawns, 5 oz Lite Feta plus about 3/4 cup brocolli with like amount of mixed Shitake and Oyster mushrooms. Like "intelligentperuser's" review on this recipe I didn't add additional salt and I only added a second can of Fire Roasted Tomatoes, not 3 cans. I used more Garlic and Basil than called for as well...go figger!!! A nice recipe for any occasion.

ORZO...the new rice...who'd a thunk it. I DID not know. I always thought..."What's the point". If you want pasta...USE PASTA. Then I realized I'd rather use rice shaped pasta...THAN RICE. The rest...add mushrooms, broccoli and WAAAAY more garlic if you want ooze any garlic out of your pores. The better Parmesan you use...the better it tastes. I like to add more spinach also...since spinach reduces to not much. Arugula would probably add a peppery nature to the leafy greens if one wanted to try that.

This recipe seems like it would work for any fajita, burrito etc. Didn't realize folding a burrito over made it a Quesadilla...to the point I used whole wheat Pita Bread to stuff the ingredients into. My quesadilla maker doesn't tolerate large volumes either, if you were to try one of them. As usual I adjusted the ingredients...Less peppers, more onion and added mushrooms because I like 'em and garlic because I add it to most meals. I used less than a full envelope of seasonings due to using less chicken. It did have good flavor and the pocket bread made it easier to eat, I also used less cheese. A tasty and flexible recipe for sure

This is my fav Sun Dried Tomato recipe. I’ll start by saying that. The caveat is I don’t have any others. That’s my issue more than an indictment against SDT’s. That said, I also modify the recipe each time I cook it based on what I have. I use a combination of Fat Free 1/2&1/2 and regular 1/2&1/2 plus a little Corn Starch to reduce the FAT calories and provide a thickened sauce. Today I used Asparagus, Onion, and some Cabbage I had on hand. I also used dried Basil in lieu of going to the grocery store. I also put dried Basil with some pepper and a little salt on the chicken when I cooked it. Mostly, the SDT’s provide enough salt for the recipe. I always use whatever pasta I have on hand…doubling it to 16 Oz to go with extra broth and reduced fat “Cream sauce”. Point is: use what you have, add extra vegetables, dice the chicken like I did etc…It’s a great foundation or stand alone recipe.

I've fixed this twice. Each time varying it depending on what I have around. I always add a green vegetable, zucchini the first time/asparagus the second. Corn starch mixed w/ cold clam juice thickens the sauce nicely. Smart Balance Light mixed w/ some Olive Oil lightened it up, didn't add salt, used multi-grain pasta, extra garlic and a variety of mushrooms like Oyster, Portabella and/or Shitake with a splash of white wine. Very flavorful however it's fixed.

Nice mix of spice and sweet...even after I added more...and more green curry paste and powdered curry late in the game. I used bean sprouts, brocolli, shitake mushrooms, green pepper, carrot, green onion and sweet onion and cabbage I had on hand. I added a little of the juice from the canned pineapple mixed with cornstarch as well as having added the cornstarch per directions. I cooked Orzo to use in lieu of rice. Probably could have added the Orzo when simmering as far as that goes. It was too much work de-fatting the thighs...I'll use boneless skinless thighs next time...or tenders...or breasts. Season to taste is the best idea of course.

This is restaurant quality...darn tasty. I pretty much followed the recipe. I used dried oregano and fresh basil, used half fat free half and half and regular half and half, and if you "halfn't" had enough of that...I sauteed the 16-20 ct Prawns in a little of the left over bacon grease. I also added Shitake mushrooms to the tomatoe, green onion mixture. Also added a splash of white wine and extra 2 percent monterey jack cheese. Definately a keeper I've tried to cut a couple grams of fat from. The Parmesan was reduced fat also. I used garlic fettuccini as my "Pasta of Choice" since any of these types of dishes are flexible as to the TYPE of pasta used.

You know how some make Bean Burgers...others make Mushroom Burgers? This is a GREAT burger as is probably. I added some Shitake mushrooms to the cuisinarted mix. I used a little bit of Black Bean Sauce and Hot Garlic-Chili Sauce. Since I doubled the recipe, I only used 1 Tablespoon of Chili Poweder. I used Garlic Herb bread crumbs...adding to achieve the desired texture. I baked mine as suggested, flipping after 10 minutes. I still like my ground chicken or turkey burgers (no beef), but this is a professional burger. I'm not clever enough or inclined to add some fancy fruit topping, but it might be ok too. I got 10 burgers out of doubling it, adding mushrooms and additional bread crumbs. They're still pretty fragile after all that...break up easily if you're not careful.

Searching on this website for a way to use Polenta, I checked this recipe out. My rating reflects my changes. Seemed like the ingredients were a little unusual, but it looked like something I could work with. I used 2 14.5 oz cans of diced tomatoes with garlic. I’m still not sure where all the salt is coming from…don’t add any more. I used grown up Cremini’s…Portabella’s that is, homemade pesto, dried basil and oregano and twice as much reduced fat Mozzarella. Also, I prefer more like a third of my daily protein intake per meal (3 meals per day), so added less chicken than called for. No point wasting protein, it is one of the more expensive aspects to required daily needs. I also added a can of healthy choice cream of mushroom soup for flavor and “creaminess” as well as some white wine during the reduction process. I didn’t cook the tomato mixture as long as recommended and added the onion and ‘shrooms early. The polenta was “Original” on the bottom and “Garlic Basil” for the upper layer. What I’m saying is I’m not one to respect a recipe on the first go ‘round. It was a lot of work, what with “searing” the polenta…2 patches in a big pan…blah, blah, blah...but it was DARN good in the end and a change of pace from the whole grain/wheat pasta’s that I LOVE.

I'm fixing this for a second time...says something about it being pretty darn good. For a change I fixed this simple recipe without adjusting ingredients. They made really good cold sandwichs as leftovers. I used regular foccaccia bread and chicken tenders. I'll probably pound the tenders a little this time...fill the bread better. I like the idea of a slice of bacon or cheese and rubbing the chicken with any seasoning of choice. I use Smart Balance mayo and extra garlic.

A great recipe to use as a foundation. I used fat free sour cream and 2% sharp cheddar cheese to decrease the fat content. It wasn't so mild after I added a can of green chilies and diced onion to the "inside ingredients" plus green chili salsa on top of the sour cream. Not to mention the whole wheat reduced carb flour tortilla. Overall a reasonably healthy VERY good looking and tasting enchilada.

Who isn't trying to get more Omega-3's in their diet besides the sea lions and bears (and other salmon loving creatures)? What a wonderful way to eat Salmon!!! I had dried some Rosemary I got from my folks versus store bought. Used my George Foreman Grille for two at a time cooking. Then I freeze patties in aluminum foil for future consumption. This way I can eat Salmon once or twice a week with limited effort. This is a VERY good tasting Salmon Burger...I'm thinkin' "Perfessional" in quality. BTW I used Sockeye, but better OR cheaper species would work well too.