not as good as traditional Thanksgiving turkey, but I was making a small T-Day dinner for 2 so this was wonderful! I cheated and used cranberry flavored stuffing mix and omitted the pecans because hubby doesn't care for nuts in entrees. Did not pre-brown, just baked with butter and served with turkey gravy, and small versions of all the yummy sides! We both enjoyed this as an easy alternative. Do recommend.

don't make this one unless you don't have a pan. it's very dry and blah without being pan cooked in butter.

Five stars with these revisions: use lime juice in place of lemon, cut olive oil in half, add a clove of minced garlic, 1 TBSP chopped fresh cilantro, and 1/4 C chopped tomato (thanks to Barb A.'s suggestions) and also stirred in a dallop of sour cream and a few shakes of red pepper flakes. Hubby is an avocado & guacamole connesoire and immediately went back for more after the first taste and kept announcing how good it was!

Five stars with NO SERRANO PEPPERS-I didn't have any on hand, so I diced up some bell pepper and added some kick with a few generous sprinkles of red pepper flakes. I used a little more lime juice than called for, and minced up a clove of garlic to add to it as well. Picky hubby gave rave reviews!

As far as PB&J goes, this is top notch! I made mine with banana instead of apple, and chopped the peanuts instead of adding them whole/halved. Used organic natural peanut butter as I DO NOT recommend using other peanut butters EVER. Great to take to work for lunch-it kills my afternoon slump and want for a snack.

yum. followed Tiffeny's advice and substituted 1 1/2 cups whole wheat flour and 1/4 cup ground flax seed and 1/4 cup wheat germ. made the cranberry orange variety. very good and healthy.

This sounded sooooo good, but then I was disappointed in how boring it came out. Definately need to increase the spices, and salt the tomatoes before adding them in to better their flavor.

pretty good. I added ground turkey cooked with onion. But NOTHING beats the traditional style lasagna my mom and dad make with sausage and wine.

This was okay but I didn't like it as much as I expected I would. The filling didn't stay very well. Next time I try this, I will make a slice in the side of the breasts and stuff them instead of folding the chicken, and perhaps then place bacon strips on top of the chicken. Also, lessen the salt. Maybe marinading the chicken in lemon pepper or Italian dressing first would help the flavor.

Was very bland if made as is. HOW TO MAKE IT FIVE STARS: Add a packet of Italian Seasoning Mix when you mix in the cream soups. The soups I used were cheddar cheese, mushroom, and chicken. A half hour before serving time, I stirred in the sour cream PLUS A CUP OF SHREDDED CHEDDAR. And some frozen broccoli, peas, and carrots. Served over creamy mashed potatoes. The chicken was tasty and tender and I agreed when hubby said "Mmm, this is really good!"

Absolutely delicious with NO changes! There are lots of suggestions and variation for this recipe, but you don't even need them. I just pound my chicken very thin and follow the recipe as is. Great chicken to go with a classic veggie and potato dinner.

I thought this was terrible on the grill. The flavors were weak, and I could not get is as tender as I like it without the tips becoming charred black. BUT, I wanted to give the idea of this recipe a second chance, so the next time I tried it, I cooked it in a saute pan instead of on the grill. I was able to get it nice and tender, and still enjoy the tips, and enjoy the FLAVOR. Since it cooked the flavors in in the pan as opposed to dripping them out and soaking up the smoke on the grill. FOUR STARS IN THE PAN!!!

I decided to do some modifications and boy is this TASTY! I had phyllo dough on hand, so I laid out a few layers, brushed with melted butter, put balls of stuffing evenly apart then layered more phyllo on top, pressed together between the stuffing and cut to form what looked like ravioli pastries. Also, the changes I made to the stuffing were DELICIOUS!!!! I boiled and shredded chicken breast, and mixed it with sauteed mushrooms and garlic. I didn't have herbed cream cheese so I added sliced green onion to neufchatel. I baked the pastries as directed and the results are WONDERFUL! My husband loves them and I like how it's something different than the 'old usual.'

crunchy and yummy! I seasoned the flour a bit more by adding onion powder and using garlic salt in place of standard salt. I omitted the oil and fried in butter as I prefer the flavor. I made a Tonkatsu sauce of ketchup, brown sugar, rice vinegar, soy sauce,and garlic, and served it with lightly sauteed onions and bell peppers, and a side of jasmine rice. Tasty and fun to eat Japanese at home!

This was quite tasty, though I made some alterations. After reading reviews, I decided to substitute OJ concentrate in place of juice, and added a few tablespoons of water to thin it out a bit. I didn't have chives but I had green onions instead. I didn't allow myself enough time to marinate for 4 hours, so I gave it the 1/2 hour I had. Beforehand, I had pounded the chicken breasts very thin. I broiled, flipping and basting with the reserved 'decontaminated' marinade every 7 or so minutes till done, gave it about 30 min. Served with white rice and citrus steamed veggies (though I wish I had jasmine instead). The hubby-to-be said it seemed healthy and it was pretty good (he's PICKY). I liked it second to breaded and fried orange chicken at chinese places.

What a disappointment. I followed the directions, except added carrots and onions to the crock pot like others suggested. After 6 hours on low, everything was tender, but the smell was funky and the taste wasn't right either. The carrots and onions tasted like stew veggies out of place in an asian recipe, and the sauce just wasn't that great. My fiance and I agree; we won't make this one again.

When I first made this recipe, I followed it as is, except halving it and using one foil pack instead of individual ones. That worked out fine, but I wasn't wowed by them. I wanted to try them again, so this last time, I added chopped garlic to the stuffing. Adding the garlic did it. Four stars with garlic!

These were quite tasty. My fiance loved them! I scaled down the amount of potato for just the two of us, but left the cheese/sauce mix the same as published. Instead of dicing the potatoes, I sliced them into coins, and they needed longer to cook than this recipe called for. Very yummy. However, I made the mistake of using just one foil packet. Next time I will either use individual packets as directed, or go with what another person said and use a foil baking pan covered with foil. Why make the dehydrated boxed kind when you can make these? It's a keeper for sure.

This was ok. My fiance was a bit put off by the slight crunchiness of the squash, but overall the flavors were pretty good. It was such a pain to split the squash in half, and even though the rest of the recipe was easy, I don't know that I want to bother with spaghetti squash all too often.

I was wary of the cottage cheese at first, but it blends in and has an over-all light home-baked mac N cheese taste. I found it needed a little salt to fight the blandness, but it could have been that I used whole wheat spiral pasta. I halved the crumb topping. This is yum! update: it's better using ricotta in place of the cottage cheese.