Actually, I'd give this 4.5 stars. Overall, delicious! Made a few changes since I was trying to clean out the fridge too: 1/2 low sodium chicken broth and 1/2 water for more flavor, replaced bell pepper with 3 small Japanese eggplants and left out mushrooms (didn't have). Added freshly chopped parsley with the onion and sprinkled a handful on top right after it came out of the oven. Lastly, crumbled blue cheese instead of using mozz. - this brought it over the top for me since I love strong cheeses and this didn't overpower the rest of the flavors.

Delicious!!! I made a few changes to use up what was in the fridge. Didn't sweat the eggplants and it came out fine (but did end up adding a dash of chicken broth during cooking). However, I used several small Japanese eggplants instead of a medium sized one. Added more garlic, sliced red onion, cubed summer squash (didn't have spinach), minced fresh parsley/oregano, crushed red pepper flakes (for some kick) and shrimp. Left out the butter. Served with squid ink spaghetti. Added another dash of olive oil and minced fresh herbs right before serving. Will definitely make again!

Delicious! Followed recs from fellow raters - 1) reduced asparagus saute time to 5 minutes; 2) added 1/2 red onion (chopped) at same time; 3) used 2 tbspn of olive oil Modifications: 1) fresh chives instead of thyme (didn't have any fresh on hand); 2) added shredded aged gruyere cheese to the low-fat mozzarella. Hints: I was surprised to see a (high) dome-shaped frittata when I opened the oven at 12 minutes to sprinkle the shredded cheese. Once out of the oven for cooling, it deflated like a poked-into souffle and ended up at the height I expected a frittata to be at. Perfectly moist slices - I will definitely be saving this recipe!

Would have given this 4.5 stars if 1/2 stars were an option. Followed fellow posters' suggestions: doubled marinade, reduced olive oil, added fresh ginger, reduced baking time to 15 minutes in marinade and broiled for another 7 (w/o marinade). Overall, delicious!!! I used a brown rice mixture, seasoned with thyme/sage and cooked in 1 cup each of chicken broth & water.

The tartlets turned out a bit bland - added chopped artichoke hearts, chopped cooked shrimp, 1 tb fresh parsley, 1/2 tsp garlic powder & 1 tsp cayenne powder. Will definitely use more herbs next time and sprinkle shredded cheese on top for a nice brown top. UPDATE: Made this recipe again - same as above, except for fresh garlic and adding minced red onions & shredded mozz cheese on top. Had too much filling leftover and decided to try baking it inside cremini mushroom caps. One word - DELICIOUS! Brushed the outside of the mushroom caps with a mixture of regular and garlic-infused olive oil, stuffed with filling, and drizzled dry white wine on top, followed by olive oil. Topped off with shredded mozz cheese. Baked approx. 5 minutes at 400, 15 minutes at 375 and then broiled for another 5 minutes for a nice golden top. Served hot out of the oven, it was a nice contrast to the phyllo tarts. Would change my recipe rating to 4.5 stars if 1/2 stars were an option. This one is definitely a keeper.

I'm not much of a baker but loved this recipe - perfectly crunchy on top and moist inside. I added nutmeg, allspice and cinnamon - 1/2 tsp. each, 1.5 tsp vanilla extract and handful of chopped pecans. Also used 1/2 cup brown sugar, 1/4 white sugar and white whole wheat flour. Baked using 2 mini loaf pans (45 minutes @ 350). Covered with foil the last 15 minutes to keep the top from getting too brown.

This dish came out a bit too bland for me. The orange juice added a nice fruity flavor, but could not taste the chili powder at all. I also used 6 oz. of shrimp, in addition to the red snapper. Next time, I would increase the chili powder, use Italian-seasoned tomatoes, add fresh garlic and another 1/4 cup of rice.

Delicious and moist! I used what I had on hand and was trying to use up in the fridge. Followed another poster's suggestion and instead of the soup mix, used: 1/2 tsp salt, black pepper, pinch thyme, 1/2 tsp. dry mustard and 1/4 tsp. paprika. Not a fan of quiche crusts so made mine crustless using muffin tins coated with nonstick spray. Used 1/2 tbsp each olive oil/butter and substituted: 1/4 red onion (minced) for the green onions, 1/2 cup each shredded cheddar/crumbled feta cheese (instead of Monterey) and 1 tsp butter and 1/2 cup nonfat milk (didn't have any half & half). Added 1 tsp minced fennel. Will definitely make again - with fresh garlic as another poster suggested. Hints: be sure to drain all the liquid from the cooked veggie mixture before adding to the eggs; a 6oz. bag of fresh spinach worked perfectly.

Overall, this was a delicious dish and well received by guests. Did make a few changes - used 1/2 red onion (chopped) since I was adding other ingredients; left out cranberries. Followed others' suggestions - used 1/4 fennel bulb (instead of celery) and added: dried oregano, 3 oz. cremini mushroom, 1 chopped/peeled apple. Sauteed the mushrooms at the same time as the fennel (celery) and onions. Added oregano to the rice mix and the apple with the parsley. Once the baked squash was out of the oven, sprinkled shredded cheddar cheese over the warm rice mixture. Due to limited oven space, I had to bake the squash in batches. Tightly covered foil is critical for steaming - I was a bit careless the 2nd go around and the squash didn't cook all the way.

Delicious! I left out carrots (not a fan) and used 1/2 tbsp of butter, melted in olive oil. Added a clove of minced garlic with the (red) onions. Also used a brown rice medley (increase simmer time; I was using an electric stove, which should have been set at low-medium instead of simmer) and found 1 yellow squash to be enough since I was using this as a side. I've made this recipe a few times already - twice this week! I served with grated parmesan cheese the first time, along with mushrooms (added same time as onions) and an unseeded tomato (added just before the rice to cook down the juice). The second time this week was pairing with another allrecipes.com dish (cold roasted Moroccan Spiced Salmon). Will definitely make again, especially with fall squash coming into season now.

Wow! Coming out of the oven, the salmon fillet looked scrumptious but I didn't know how it would taste, this being the first time making the recipe and I'm pretty picky about my fish. First bite - I was speechless. I used a wild alaskan salmon fillet and followed the recipe as-is, except for reduced portions to 2 servings and serving right away with another allrecipes.com recipe as a side dish (rice with summer squash). Check the type of salmon you're using though - if it's coho or a leaner type of salmon, reduce the roasting time as it will have less fat and cook quicker.

I didn't have fresh parsley or green onions on hand, so subbed dried parsley and minced red onions. Added an extra garlic clove, oregano (dried) and red pepper flakes (to give it some kick). Also used heirloom tomatoes since they're in season right now. Definitely agree with other posters who said to have extra bread on hand to sop up the sauce, which was quite tasty. Still felt like it was missing something though - will try again with fresh parsley and green onions next time...and maybe a bay leaf or two.

This dish hit the spot on a warm summer night! I used red onions (what I had on hand), doubled garlic (love the taste of fresh garlic), added mushrooms and followed advice of other posters to increase herb seasonings (doubled all except for garlic salt). Also mixed 1/2 cup shredded cheddar cheese with parmasean. Great way to use in-season veggies and makes for an easy casserole. Will definitely make again.

Delicious!!! I made this according to recipe (for the most part), doubled the sauce amount and left out the sesame seeds. I did use them the first time around trying this recipe but they didn't add much and it ended up getting a bit messy, as another poster mentioned. Served over wild brown rice, which was perfect for soaking up the sauce that I drizzled on just before serving (with some left over for dipping too).

Delicious and so easy! Doubled the garlic (love the stuff!), didn't use mushrooms since I was out, and added pinches of dried oregano/basil during seasoning. Heated about 10 small olives (sliced) (which I did have in the fridge) with the feta cheese at the end. Makes for a quick weeknight meal, especially if you already have leftover cooked pasta to use up. Thinking about adding sundried tomatoes next time. Will definitely make again! The dish wasn't "liquidy" at all - be sure water from spinach is pressed out as much as possible before adding and seed tomatoes first if needed.

Delicious and SO easy! Used fresh minced garlic instead, as other reviewers suggested, and served it with couscous. Will definitely make again...

Delicious! Followed suggestions of other posters and made a few adjustments (besides reducing serving size to 4) - added mushrooms, mini bell peppers (needed to be used up), & 2.5 cloves of minced garlic. Also used 1 tspn each of dried thyme/basil, 1/4 tspn of dried sage, a colby/monterey cheese mix and panko bread crumbs (instead of stuffing). Didn't have zucchini but did have Italian squash. The casserole came out PERFECTLY after 30 minutes in the toaster oven, complete with melted, browned cheese on top! YUM! Will definitely make again. Great way to use up seasonal veggies too.

Yum!!!!!! Followed recipe for the most part and incorporated a few suggestions from other reviewers - 1) used 14.5 oz. can of Italian diced tomatoes instead of fresh ones (be sure to reduce the water by at least 1/2 cup if you use the liquid from the can as well) 2) added 1 tbsp of lemon juice 3) added cooked bay shrimp for some protein 4) sauteed onions/garlic first and then added eggplant Everything cooked down to a perfectly moist (yet not too watery) level! I used an electric burner so used the low setting (instead of simmer) for the last 30 minutes. Will definitely make again!

Delicious and quick! Used 1 lb. of mussels instead (since I was cooking for one) and had more than enough for two meals.

Delicious! Have tried this recipe both on the grill and in the oven. Made some adjustments based on others' suggestions (i.e. using fresh ginger, adding more garlic). Also used reduced sodium soy sauce.