Delicious!!! This was a huge hit with both my husband and my 3 year old - and you know it's a winner when you can please those two :) I usually hate when people review a recipe without following it directly but I didn't have sausage or monterrey jack cheese. We're also trying to eat lower fat so I made the following modifications: eliminated the butter and used cooking spray; used 2 cups 2% shredded cheddar (one cup mixed in and one sprinkled on the top); used low-fat cottage cheese; used 5 eggs and 1 cup egg substitute. I'm looking forward to playing with this recipe by using different ingredients.

HUGE hit in my family! I agree with a prior reviewer: if you don't like greek/mediterranean flavors, it's not worty trying/reviewing. Delicious and easy to cater to your own tastes. The combination of flavors is amazing. I do admit that I left out the bacon (sheer laziness about cooking it) but didn't miss it. I also used kalamata olives because we happened to have them on hand.

"Authentic" or not, these were delicious! I was a bit hesistant to try (cottage cheese in enchiladas???) but am so glad I did. Everyone, including my 2 year old, enjoyed this. I highly, highly recommend another reviewer's suggestion to cook the chicken in the crockpot. I'll post again because I swear these might not have been as delicious without this recommendation: put frozen chicken breasts in crockpot, add diced onion, 1/2 a beer, sprinkle of cumin, oregano, black pepper, garlic cloves and cook on low 5 hours. The chicken was so moist and flavorful.

Very quick and easy dinner. I might try it with canned chicken next time since the sauteed chicken cubes didn't have much flavor. Also, I will definitely add more milk since this was slightly too thick for our tastes. Otherwise worth keeping in the rotation. I liked another reviewer's suggestion about adding a can of diced tomatoes with chilis....that might add a fun kick.

Oooooh, my, what heavenly chicken. This was loved by everyone in the family. Letting it sit overnight made such a difference. I cooked one large roaster and had to cook a bit longer than noted but I'd accounted for that. I did kick up the heat to 350 for about an hour in the middle of the cooking time. I highly recommend this recipe.

Absolutely the best chicken soup base I've ever made! I left out the vegetable oil since the skin seemed to add enough fat on its own. Also added a few more carrots and celery than called for. Made my own "rotisserie" chicken in the crockpot which saved a trip to the store (make three balls of tinfoil and place in the bottom of your crockpot. Rub whole chicken with whatever spices and place on top. Cook on high 4-6 hours depending on size of chicken). Definitely a keeper.

HUGE hit with my family. What a delicious combination of flavors. I took the advice of other reviewers and used canned tomatoes since the fresh ones I'd bought died before I could cook them. Grrr! Actually, I'll definitely use canned tomatoes again just to save money and make the recipe easier. I also cooked on slightly lower heat and then loosely covered the pan after searing the chops on both sides. I think this helped keep in some of the moisture. I'm not a big fan of pork chops so I'll probably try this again in the future with chicken.

Delicious!!!! I followed suggestions of others and this recipe got rave reviews from my family. I sauteed the mushrooms in a teeny bit of olive oil with some fresh minced garlic and a splash of white wine (don't overdo them!). I used swiss cheese instead of the mozzarella and am really glad I did because it gave the dish a more interesting flavor. I mixed the chicken broth with a can of reduced fat cream of mushroom soup. Including the soup makes for a nice gravy that goes well with rice or pasta on the side. Next time I'm going to try skipping the egg bath/bread crumb dip before browning the chicken just to make the dish a bit lighter. This is definitely a keeper.

Huge hit! Everyone loved this dish - including my picky 13 year old. I would highly recommend cooking real bacon to crumble over the top rather than using bacon bits. I used Ken's Teriyaki and it was just the right amount. Oddly, no one could tell there was teriyaki or ranch dressing on the chicken - which I think was a good thing! The flavors combined to give this dish a unique and delicious taste. One thing I might do differently next time is wait to put the cheese on since I had the same issue as other reviewers with the melting cheese sliding off the chicken.

I made this exactly as posted except I did use frozen chicken breasts which I removed and shredded at the end (great, great, great idea! Thanks to everyone who suggeested this). After smelling this cooking all day and drooling over the scent, I was a bit disappointed. We found this soup to be pretty bland. I ended up adding extra cumin, extra chili powder and a packet of taco seasoning to make it more flavorful. My two-year old devoured it! My husband and I like things spicy so we added hot sauce individually to our bowls. I'd make this again but only with my own modifications. Also, the tortilla chips were a fun, delicious alternative to bagged chips. I recommend giving it a try if you have the time.

This is a HUGE hit in my house. I never would have thought sour cream would be such an awesome addition to baked ziti but it's delicious. I often make this without the meat and it turns out just as well. One thing I've done differently is to mix the ziti with one jar of the spaghetti sauce so that it's all coated. I let it sit for about 10-15 before assembling. It helps ensure that all the noodles have sauce on them.

It sounds too simple to be good but this was incredibly an incredibly flavorful salmon dish. Definitely on my keeper list. My substitutions: I used 1 tbsp. of olive oil instead of 6. I couldn't find my dried basil so I substituted dried Italian Seasoning. I also didn't put this in a foil packet but instead just sealed the glass baking dish with tinfoil.

This is the BEST rhubarb pie. I've made it three times now. I can't believe how quick & easy it is to make...yet the rave reviews made me feel like I'd spent hours on it. A few suggestions: leave out the butter - you won't miss it at all. Use a deep dish pie crust or slightly less rhubarb (when using a regular crust mine spilled over a bit). Don't mix the fruit together with the flour/sugar mixture. Trust me :)