I adapted this recipe for my diabetic hubby and they were so good! Whole wheat flour, old fashioned oats, unsweetened apple sauce in place of the butter, Splenda in place of the granulated sugar, and dark chocolate chips in place of semi-sweet. Because Splenda can burn, I reduced the temperature to 350. They were a cakey cookie and didn't spread much on the sheet, so 2" spacing isn't necessary.

Awesome! In place of the cayenne I used a sweet chili steak seasoning. I reduced the salt to 1/2 teaspoon of table salt because the seasoning already had some salt in it. Halfway through cooking I turned the roast and added balsamic vinegar to the bottom of the roasting pan I used. The drippings made a really nice sauce for on top of the meat and the veggies. This seasoning mix would go nice on barbecued steaks, too. Thanks!

I used red wine in place of water, Splenda in place of the brown sugar and canned tomatoes with hot peppers so I didn't add the hot sauce. I did not add the vinegar or celery powder because I didn't have any. The recipe was a great hit. I think the sauce would be good with a wide variety of meat. Thank you, its a keeper!

Yummy! As others suggested, I doubled the sauce. I also chose to bake the chops in the oven to finish with the sauce poured over them. Keeping the baking dish covered was a mistake because the sauce ended up soupy. Next time I'll either finish in the frying pan or uncovered in the oven. Very good served with panfried kale with the sauce poured over both.

Very good! I doubled the peppers, red and green -- we love veggies! -- and sprinkled my serving with worcestershire sauce. Yum!

This was a wonderful, fast, healthy and delicious meal. As others suggested, I doubled the sauce ingredients except for the oregano. My kids prefer sweet sauces. I added a teaspoon of Splenda to the sauce ingredients; it didn't make it sweet, but it did cut the lemon bitterness a bit. Also, I did not have any fresh lemons, so I used bottled juice. I'm sure the fresh juice and rind would have been better, but this was very good. I served it with the Magnificent Cheesy Brown Rice.

I used the sauce, reduced, over rewarmed, leftover steak.

Hubby and I are on the South Beach Diet and this recipe fit the bill for adding yet more vegetables to our daily diet while giving us something sweet. I prepared this with 3/4 cup of Splenda and it was very sweet. It may be that I'm just not used to eating sweets anymore, but I might cut the sweetener back a bit next time. This would be good as a baked custard (no crust) or with a nut crust for low-carb or Phase 1 South Beach dieters. As others suggested, be certain to cook the squash very well until it is very soft. I cooked each half of a large squash on "high" in the microwave in a covered pan with 1/4 cup of water, face up, for 12 minutes and let it stand while covered until cooled. Strain the squash after you remoe it from the skin so its not too soupy. Cut it into coconut-size pieces; I used kitchen scissors. Coconut extract was used in place of the vanilla, as others suggested. I will make this again. Thank you.

I made a few of my own changes. I used 1/2 margarine and 1/4 cup unsweetened apple sauce in place of the shortening. In place of white sugar, I used Splenda Brown Sugar Blend (1/2 Splenda, 1/2 brown sugar). I added 1 teaspoon of vanilla. Because I ran out of cinnamon, I used allspice. I used no walnuts. Baking time was 13 minutes at 350 in my electric oven. I will make this variation again. The cookies were very moist and flavourful.

I didn't have any stock in the house, so I used onion soup mix. I also had a bit of leftover whole wheat pasta, so I tossed it in. Yummy! Great recipe. Thanks.

These are good cookies. I used 1/4c of whole wheat flour in place of white because I ran out. The peanut butter was Kraft "Natural" Peanut Butter; I made the cookies to get rid of it because the kids didn't like it. They do like the cookies. I do wish they had more nutty flavour. I think I would kick them up next time with some chocolate or peanut butter chips as others suggested. The method worked fine for me, but I did bake them at 350 for 9 minutes and let cool before removing from the pan.

These are very good! Quick and easy to make, too. I added extra coconut, used evaporated milk, and included some vanilla as others suggested. My oatmeal was oldfashioned style, not quick oats, and was a bit crunchy, but no one complained. I will make these again.

I attempted to make this recipe low-fat. The chicken was browned -- not cooked through -- in a Teflon pan in just a bit of olive oil. After the chicen was browned and removed from the pan, I poured out all but a tablespoon of the remaining fat, sauted the onions/shallots in that, added a tablespoon of flour to make a rue, then stirred in the chicken stock, vinegar and low-fat milk in place of cream. Chopped garlic, tarragon and pepper rounded out the flavours. The chicken went back into the sauce and finished cooking in it. The result was a wonderfully flavourful meat, but the sauce was over-powered with vinegar. The outcome would have been different had I used cream, I'm sure. The solution was fo me to eat just the meat. The sauce was saved with the addition of some real berry syrup (jelly would have worked, too). That the rest of the family loved the sauce. So the recipe became was low-fat, just not as low-calorie as I had hoped. I'll try this again, maybe experimenting with low-fat sour cream instead of milk. Thanks for the inspiration.

Very yummy! I used orange-flavoured, sweetened Craisins and eliminated the orange zest. The end result was a bit sweet; I would reduce the sugar next time. Hubby, who usually dislikes wild and brown rice ate this all up. We enjoyed this with roast pork.

I was really not happy to see Corey come home from the grocery store with minute steaks, however this recipe made them a joy. We had no onion soup mix in the house, so beef bouillon made the gravy instead. I seasoned it with worchestershire sauce for a bit of oomph and tossed in about half a tablespoon of brown sugar, too. Thanks, I never would have considered chopping the steak in to bite-sized pieces. That step, plus long simmering, certainly helped to make the meat tender. We'll make this again. ...Pam

Very good. We had some leftovers in the fridge that became a variation on this recipe. A partially-used can of condensed cream of mushroom soup replaced sour cream. A bit of leftover bbq steak replaced part of the bacon. We kept the skin on the potatoes; it wasn't as pretty, but it tasted fine. We had no green onions, so worchestershire sauce gave it the zing.

Good, but the flavour was milder than I would have liked.

I found this recipe while doing an ingredients search. I had to modify it so I could use what we had in the pantry. It came out very yummy and the whole family -- including kids who don't like beans in anything but chili -- asked me to make it again. I had only sausage links, so I sliced those and used them. Great Northern Beans are very dfficult to find here, so I used canned beans with tomato sauce. There was no spinach pasta to be found and so I added corn kernels. Unlike pasta, the corn stayed firm for leftovers the next day. Great, modifiable recipe. Thank you.

I used these same ingredients and cooked a frozen roast in a slow cooker all day on "low" (minus the roasting bag). It was a hit with the whole family! Thank you. ...Pam

This made a very nice bread that the whole family enjoyed. It also made excellent muffins. I just made the recipe again, but couldn't find my loaf pan. (I think its at work.) So I took a chance, grabbed a muffin tin, sprayed it, and filled each of the 12 spots equally with the batter. I turned the oven down to 325F and watched it bake. After exactly 20 minutes I had perfect, yummy banana muffins that popped out of the tray. Thanks! ...Pam