Super easy and yummy too! Like a couple others, I opted to not place the shrimp in the salad dressing, just used as is. Only made this for the 2 of us, but left 'sauce' ingredients as noted due to some comments about being too dry. Used light smooth peanut butter, minced fresh parsley (don't like cilantro) and added some pepper strips instead of onions. I also only used a bit of sesame oil to sautee the veeggies. Really yummy as leftovers too!

Yummy!! We really enjoyed this one. I added lemon pepper seasoning along with the granulated garlic and also added minced garlic. I actually did not bake right in foil, just in a glass dish. Came out wonderful, nice flavour. Thanks for sharing.

I made this recipe for a crowd and they all loved it. The meat was very tender and flavourful. It was so easy! I was asked for the recipe many times. Next time I may add some garlic and a little red wine, but it was great as is too.

Very, very good! Made this last night, but cut the recipe in half (well, the 'sauce' anyway, used 2 bone in chicken breasts). Only changes I made were to sautee fresh mushrooms with 2 cloves of minced garlic before hand and then mixed with the sour cream & sherry. Added in some herbes de provence for extra flavour. Topped with paprika and baked as directed...yummy! Served with steamed broccoli!

This is a FANTASTIC loaf! I have been making this since last fall and we just love it! To lower the fat/calories and per my normal changes to muffins/loaves, I did the following: used 1 1/2 cups each white and ww flour, used only 3/4 cup white and 3/4 cup brown sugar (turns out plenty sweet!), used only 1 egg and 4 egg whites, used only 1/4 cup oil with 3/4 cup unsweetened applesauce and always use fresh cranberries, 2 cups of them! So moist and full of flavour, a definite fall fave!

Wonderful and simple...a definite keeper! Used one larger pickerel filet (maybe 12oz or so) and sauteed 3 cloves of garlic first. Sprinkled fish generously with lemon pepper and didn't have parsley so added some chopped chives. Baked for just under 20 minutes, excellent!

Quinoa is such a versatile (and yummy!) grain. This turned out to be a nice light side dish! As noted by a couple others, I also did not like the thought of celery mixed in, so opted to sauté zucchini with my onion before hand. I also added the cumin, cayenne and salt to the water with the quinoa. Also added lemon zest with the lemon juice at the end, but was unfortunately out of fresh parsley. Turned out great, thanks for sharing!

Yummy, this was soooo good, love the smoky heat of these peppers! I actually used 2 bone in skinless turkey thighs (they were dinner size to yield one each) as I had them out of the freezer. Roasted them in the oven and sprinkled before hand with granulated garlic and pepper. For the sauce, I cut the milk (1%) down to 3/4 cup, used the amnt called for in sour cream (low fat) and used 3 chipotle peppers (took out some of the seeds). I didn't have any bouillon, so skipped it. Added my pureed sauce right to the dish that I cooked the thighs in just towards the end of cooking and just kept coating them every few minutes while they finished baking. Next time would definitely try with boneless chicken and since I kept the sauce amnt the same, had a ton which would have been great to use with rice, so in hind sight, should have cut in half...oh well! Regardless, really enjoyed this, thanks for sharing!

DEEEELISH!!! This was so yummy and quick to put together! I decided to double this recipe to use up leftover Thanksgiving ham plus I had 2 pie crest shells. Unfortunately, I only had a light cheddar and light mozz, so used those (swiss would be yummy!). I ended up using 4 eggs and 4 egg whites (had a carton open) and used 1% milk. I was out of fresh parsley, so used some fresh chopped chives for garnish. Added fresh mushrooms and onions to each (sauteed first) and to one I added some diced tomatoes. Both turned out wonderful...baked for a little over an hour at 375, mmmm!!

This was tasty...I really like chicken when it's rolled and stuffed as there are so many variations. I was only cooking for the 2 of us and had to roast my own peppers and since I had no italian seasoning on hand, I opted for herbes de provence and some granulated garlic. I drizzled a bit of italian dressing over top instead of olive oil and simply baked at 375 for about 50 mins. Unfortunately, they ended up a wee bit overdone, but that was my own fault. Great dish though!

While this dish (IMO) is not a 5 star recipe, it is certainly easy and will go nicely with a main dish that provides dominant flavouring. Like other reviewers, I cut the pasta way down (for just the 2 of us, using Grain Wise whole grain spaghetti). I too added lemon pepper seasoning and 2 cloves of minced garlic. Also sprinkled with freshly grated parm at the end. It did go quite nicely with steamed carrots and Asian Rainbow Trout (from this site - which is FAB)!

Made this over the weekend for Thanksgiving and it was very good. I did use fresh broccoli and some fresh cauliflower (only b/c it didn't seem like enough broc) that I steamed a bit before assembling the casserole. Sauteed onion in spray oil, and based on some reviews, used half cup each light mayo and sour cream and also added a splash of wors. Did not add the salt as I didn't feel it was necessary, but did add the pepper and some granulated garlic, yummy! Also used my own fresh breadcrumbs for lack of having any proper crackers around!