This was a lot better than I expected. It is always great to find a healthy dish that is also full of flavor. I think the tomatoes made this dish. This was my first time trying kale and I will definitely have it again in this recipe and others. After reading other's suggestions this is what I decided to do with the recipe and I loved it. I steamed the kale first, and only use 1/2 of a lime. I grilled a marinated chicken breast and corsley chopped a few cashews. I topped the kale and broccoli dish with slices of the chicken and sprinkled the chopped cashews over the top. Yum!

This was a fast, tasty, healthy lunch. I made it with canned chicken of the sea pink salmon and it tasted very good and refreshing. I will make this again.

This was fantastic and so easy. I used chicken broth instead of water and only used one container of biscuits. I used Campbell's Healthy Request cream of chicken soup to cut back on the fat and sodium and it still tasted great. I cut the chicken into bite sized pieces before I started and they were tender and moist when the soup was ready to eat. I added carrot circles in the very beginning. I quartered the biscuits before adding them after the soup cooked for four hours. I also added corn at the same time that I added the biscuits. The soup cook for six hours in all. I will absolutely make this again.

This sandwich was wonderful. When I made it I used beef broth in place of the water, I didn't add any salt and I replaced the onion salt with onion powder. To prepare the sandwich I spread some butter onto two halves of a hogie and sprinkled some garlic powder onto the butter. I broiled this until it was toasted. Then I added the meat, some sauteed mushrooms and onions and set a slice of provolone on top. I put this back under the broiler until the cheese melted. I chose to eat mine as an open face sandwich. This is a great addition to my recipe file.

Yummy. Friends and family loved this pie and told me I had to rate it a 5. I added blueberries instead of raspberries and half white/half brown sugar. I also added an egg wash to the top crust before sprinkling with sugar. I will absolutely make this again.

Awesome flavor and very easy.

I would actually give this 4 1/2 stars as is. Then I followed the directions of a few other reviewers and added some changes of my own and the meal became a 5. I used one can of mushroom and one can of cream of celery soup. I did not add the onion soup mix (way too much salt). In place of the garlic salt, I added three cloves of garlic. I soaked the meat over night in milk. I added a splash of red wine and one cube of beef bouillon. Finally, I added potatoes, carrots and mushrooms to the sauce. I let it cook on low for 8 hours or more and the meat was tender and juicy. I will make this over and over and try it with beef too. I love finding a great slow cooker recipe. They are so easy, and when supper time comes the only work that needs to be done is setting the table.

I enjoyed this recipe as is and then of course made changes the second time around. First of all I feel like this recipe is all about the salsa and very little about the salmon. I started by brushing olive oil over the salmon and then sprinkling it with lemon pepper and dill. Next I made a mango sauce by adding the diced fruit of one mango into a small sauce pan and adding 1/2 c. cream and 1 Tbsp. lime juice. (Be careful not to curdle your cream.) When this was hot, I used my hand blender (a normal blender would work too) to blend this into a creamy sauce. I spooned this sauce over my grilled salmon and around on the plate and then scooped the salsa on top of that. For the salsa I reduced the amount of onion and garlic because these things tend to overpower the recipe for me. I also added a sliced avocado and the juice of half a lime. WOW what a great flavor. I know that I made a lot of changes, but I liked the recipe as is and I love it when I read a recipe that gets me thinking about how I can creatively make it even better. Thanks for the great recipe KASIAN.

Fantastic dessert or appetizer. I will make this over and over. I did follow the advice of others and cut back on the sugar.

This is a fantastic recipe. I was so hungry that I forgot to add the cream cheese and it still tasted great. Then I added the cheese and it was just as great. (So if you want a little less fat, skip the cream cheese.) I listened to Jillybean and added a bouillon cube, pepper, garlic and sauteed mushrooms and served it over egg noodles. I didn't add extra salt though and I really don't recommend it. Wow, this was a super easy and super tasty meal that I will make often. It tasted even better the next day.

I really enjoyed this recipe. It isn't one of my absolute favorites but I've been looking for a healthy munching snack and here it is. It has wonderful flavor, and is very unique. I like garlic, but next time I will cut it way back because it seemed to over take the dish instead of compliment it. The only unhealthy thing in this dish is the salt, so don't add it. It doesn't need it. I also zested the lime into the salsa and added much more than 2 Tbs. of lime juice. I'm almost embarrassed to say that this dish introduced me to one of my new favorite fruits. I never had a mango before trying this salsa. They are fantastic. I didn't quite know how to prepare one, so I did what any modern woman would do. I googled it. If you need some help in this area too try this YouTube site http://www.youtube.com/watch?v=qd7onfkw1iU&feature=related Thanks for the great healthy recipe Fhiveshot.

Side dishes are too often overlooked. Main dishes can be a lot of work so it is nice to find a side dish that is both easy and tasty. Thanks for the recipe and the new way to fix an old favorite.

This was a nice and easy side dish. Due to high blood pressure I used lightly salted cashews and two tablespoons of worcestershire sauce in place of the three tablespoons of soy sauce. It was still a tasty dish and the sodium levels were much more acceptable.

WOW! This was amazing. This recipe is easy and it will not disappoint you. I've been trying recipe after recipe to find a home made chicken tenders recipe that I like. I love tenders dipped in honey, but when I go out to a restaurant for them the sodium levels are so high somebody like me who is watching their sodium intake due to blood pressure runs into many problems. With this recipe I was able to control the sodium by using low sodium saltines and a sodium free seasoning mixture and still spoil myself with some outstanding tenders. I can't get over how tasty and crispy these were. I'm wondering--- can anybody tell me how long would I deep fry the pieces if I choose to make bone in fried chicken with this breading? Thank you so much CASSJW for an outstanding recipe. I will make it often.

This was so easy and really tasty. It was great as is and then I made some adjustments and liked it even better. I used low sodium chicken broth in place of water, added two cloves of garlic and as onion in place of the shallot that I didn't have. I also added a handful of spinach. While this was boiling I sliced two carrots into circles and boiled them for a few minutes in the microwave until they softened. I added half of the boiled carrots to the peas when they were finished boiling and then I used my immersion mixer to blend it all up well. I did not strain it (I like my pea soup thicker). Finally, after pouring the soup into a bowl, I added the rest of the boiled carrot circles and a dollop of sour cream. This was so fast, easy and tasty that I will make it often.

Thanks for sharing Allie. It was really yummy and I will make it over and over again.

I decided that I need to get some healthy fresh spinach into my life, so I bought my first bag and started looking for recipes on Allrecipes. I had to make some changes due to what was in the house, but the flavor blend of this recipe was great. I omitted the blue cheese to make it healthier and instead of making the dressing I simply added some dijon mustard to some raspberry vinaigrette dressing that I had on hand. This salad was so tasty and healthy. I will make it over and over again.

This has an excellent flavor. I made it as is and would not change a thing. Be sure to allow the champagne to reduce long enough.

I know I'm the person who shared the recipe, but I wanted to share a few more things with you. First of all, if you like lemon, use more of the juice and zest. I know I usually do. Finally, if you want your asparagus super tender and you have the time and the patience, use a vegetable peeler and peel the asparagus (not the head) before you boil it. This especially works if your asparagus is very thick. If you are not sure where to cut off the bottom end of your asparagus, just grasp hold of the top and bottom of your stalk and bend it from the bottom until it breaks. The asparagus will break at the spot where the tough ends and the tender begins. Enjoy!

Not real fond of this recipe. Way too many flavors rolled into one. I like the taste of lamb, but the sherry vinegar seemed to take over. I wouldn't make this one again.