I eyeballed the measurements in this simple recipe, went heavy on the rosemary and light on the fat and this turned out excellent. I cut the potatoes into bite sized pieces and this took about 45 minutes to bake, even after turning up the heat. I pulled it out of the oven every 10 minutes to distribute the oil and rosemary, this must have increased the baking time. I also turned the oven to about 475 for the last 10 minutes to get the nice golden brown potato my family loves. This turned out great! Thanks!!

This dressing is so great with this salad that has very simple ingredients! My guests and I loved this as written but next time I will probably toast the almonds. I made the dressing a day ahead of the party so come party day putting this together was a snap! I have so much dressing left over, even after doubling the strawberry/spinach/almond mixture- but it will soon be gone as this is going to be one of my new staple salad dressings to keep around all the time! This is nothing like a salad dressing that can be purchased at the store, the flavor is light and so tasty with high quality ingredients! I wash store bought salad dressing jars to reuse for homemade dressing storage. I have been experimenting with a poppy seed/onion dressing recipe that is similar but now my experiments have ended. This one wins! Thanks!!!

Amazing quiche! I followed this recipe exactly as written for Mother's Day brunch. My guests loved it, had seconds, asked to take some home and raved that they felt they were at a "country club restaurant". I made this a day ahead of the party, let it sit out for a half hour before warming it in the oven at 250 for about a half hour. I distributed the egg mixture evenly over both quiches by spooning the liquid in small amounts over the top of the bacon/asparagus blend. They appeared to be not quite "full" but after baking were perfect- not overstuffed or heavy. Quiche is French, after all!!! The quiche "settled" in the refrigerator overnight and was perfect the next day! Simple and elegant for brunch with a salad, rosemary potatoes and fruit. I will use this again for entertaining (so easy to make the day before) and may experiment with my own lower fat versions to eat when guests are not here. Thanks for the great recipe!!!

We love this tasty, healthy soup! I reduced this already low fat soup to nearly no fat by using a small amount of water instead of oil to saute the onions, garlic and ginger. Keep the lid on the pot and lower the temp a bit and the onions cook up just fine without oil. Thanks for the great recipe to add to my soup collection!

I was craving the taste of the fish taco's I had at a restaurant in California. This is perfect! Thanks!

Perfect! I used white wine vinegar (it was all that I had on hand) and less oil to reduce the fat. I haven't let it sit for a day yet and this recipe is so good. I can't wait to try it tomorrow! Here's an easy way to shred cabbage/ lettuce. Cut the head in half, through the root. Place the flat side down on the cutting board and cut once again, through the root, so that the cabbage is cut into quarters. Finely slice each quarter, beginning at the top and working toward the root- the thin strands will fall away. Quick and simple. Thanks Angie's dad!

This is a very good recipe. I wanted to reduce the fat and calories so I omitted the oil and sauteed the veggies in about 2 tbsp. of chicken broth. Instead of cheddar cheese I sprinkled parmesan cheese and breadcrumbs on top. I used brown rice instead of white to add fiber. I doubled the spices as other people had suggested. It turned out great!

Excellent! I read reviews and followed some advice. I baked in foil, for easy clean up and to keep the fish moist. I carmelized the sauce by adding corn starch and whisking on the stove top to drizzle over the fish. I topped with coarsely chopped pecans during the last 10 mins. of baking. I served with brown rice and veggies. The flavor of the extra sauce and the nuts were perfect! A new favorite. Thanks!