Finally, a fish recipe that I want to eat more than once! This is utterly fantastic, although a little too salty. I may omit the salt altogether the next time I make it. I reduced the olive oil all the way down to 1T as other review suggested and I upped the lemon to 2T. I didn't have fresh parsley, so I used 1/2t dried. Really, really excellent.

I was really pleased with this, though I doubt I'll make it again any time soon. But, I think that has more to do with the quality of the salmon I used than the glaze itself. The glaze was super simple to make and quite tasty! I was really bored with just cooking my salmon in olive or sesame oil on the stove top, so this was a nice change!

For all the work I did prepping the impossible-to-cut squash to go into this soup, it wasn't nearly as good as I was hoping it would be. It was my first time preparing anything using butternut squash and I was really disappointed with the results. Maybe it's because I can't buy limes here out of season and I nixed the tortilla chips and cheese to keep it lower in fat and calories... maybe those things make all the difference (as tasty, high-fat additions usually do!).

I made this with plain yogurt instead of sour cream (it's a lot easier and cheaper to get yogurt here) and used it as a re-heat meal for the week. As such, the bread cubes on top got all soggy (as I knew they would). I added spinach to the mix because I had some and other reviewers had done the same, but think that it may have been better without it. It needed salt and pepper after it was finished, but overall, it was pretty good. Shame there's no way to keep the bread cubes crunchy in the microwave, but if I'd eaten it straight out of the oven, I bet it would have been five stars.

I assume I didn't marinate this long enough to get the fantastic results that everyone else got... I did for 2-3 hours, at most, and then baked it. The flavor was barely there and the chicken seemed drier than I am used to having when I bake my chicken breasts in marinara sauce. I did bake several at once and kept them for meals during the week, so maybe that was part of the problem. I'm not going to write off the recipe, yet, and may try it again, but my results were just sub-par.

I made very few changes to this recipe. I used boneless, skinless chicken breasts cut into tenders (more surface area, yum!) and upped the garlic powder by at least double, because I love garlic! This recipe was so amazingly delicious that I immediately shared the link with many of my friends who are turning to a healthier lifestyle!

I encountered the "watery" issue, too, when I made this, as expressed in many other reviews. But, I really had no complaints about the taste! However, I would NOT recommend eating this the day you make it. This is a dish best left to marinate in its own juices to let the flavors mix and intensify. Much better as a leftover/warm-up the next day. I used the recipe for my lunch side dish every day for a week!

I was in a hurry when I was making this, so I didn't take the time to chop up any onions, but it survived without it. I did have some spinach that needed to be used, which I tore up and tossed in to wilt at the end of cooking, as well as some halved cherry tomatoes. I didn't have currants or raisins, either, but I had Craisins and they were a light, fruity, pleasant addition! Very unique (and delicious) flavor from this recipe! I used whole wheat couscous and less oil than the recipe calls for. Soooo good!

LOVE this. I added lots more veggies (corn, black beans, an extra can of tomatoes) and some chicken broth and some tomato juice to get a little bit more "soup" out of the batch. Because I bulked it up so much, I wished I had added more pumpkin to it, and I probably will next time. This recipe is definitely going into heavy rotation as fall and winter approach! I ate it with some crusty bread and had a berry-based dessert for the perfect autumn finish!

I have a habit of changing recipes, so I'm afraid I can't vouch for the true deliciousness of the recipe as written, but what I made was very tasty! I replaced the AP flour with whole wheat pastry flour (which made the end result a little chewier than it probably should be) and I reduced the volume of sugar by half (and substituted Splenda, anyway), and used applesauce in place of the butter. I had to add another 1/3 cup milk, possibly because of the whole wheat flour, but others said they needed more liquid, too. Used blueberries, baked for 40 minutes, and for me, that was enough. I cut the result into 16 small-ish squares (out of an 8x8 pan) and they are only about 75 calories/square. Excellent for when I need a low cal sweet treat! Freezes and thaws quite well!

The only change I made to this recipe at all was to increase the amount of kidney beans by 1/2 cup (I used my own dried, then cooked beans, so whereas a can usually = 1.5 cups, I just used 2 full cups!). I made this with the intention of it being meals for a week, so I wanted it to be filling. I split it into five containers and it's even BETTER as a reheat-and-eat meal! This is a recipe that gets better with age. I look forward to making again, tweaking what vegetables I add to it. This is a customizable recipe in every way!

Three stars as written (for the sheer heart-attack-waiting-to-happen-ness of it), a big FIVE STARS with alterations! As far as the sauce goes... I skipped the butter and reduced the oil by at least half. I used less cheese than called for and split the cheese between mozarella and parmesan and used some red chili pepper flakes to spice it up. When it was time to add the sauce to the rest, I had to add a little more broth and milk to get the right consistency, but it tasted great, regardless. So far as the bulk of the recipe, I used tri-color veggie rotini, ground turkey, again FAR less oil than called for, and added in four cloves of garlic. My biggest change? For me, it remained a skillet casserole only! I did not take the final step of pouring it in a pan, adding even MORE cheese, and sticking it under the broiler. That step is simply unnecessary as it should be absolutely delicious straight from the frypan!!

As written, I'm not overly impressed with the taste/results of this recipe, but I can tell that with very little adjustment and change, it will be an excellent addition to my standard collection. Many other people said they neglected to add the tomatoes to the recipe and after trying mine, I wished I had not added them, as well. I had to sprinkle more salt over top of the result and I wish I'd included some minced garlic when cooking up the onions... just a few things I will be sure to do the next time I make this!

Super easy to make, light clean up, great recipe! After reading other reviews, I reduced the sugar to about 2 cups and replaced half of the oil with unsweetened applesauce... and the result was awesome! I made two batches, one with the half cup of walnuts and one with a cup of raisins. Both absolutely delicious.