Simply amazing! I made this by hand using oregano instead of Italian seasoning and it was divine. Five stars is not enough!

What flavor! Having said that, I will say that both my fiancé and I felt that the habanero pepper overpowered the wonderful flavor of the salsa. I LOVE spicy food, but even this was a bit much. It was edible, but not as enjoyable as it could have been. Maybe I added too much pepper. Who knows? Next time though, I will use jalapeno peppers or some red pepper flakes just to be on the safe side. The combined flavors of the salsa were absolutely incredible. I served it atop a bed of rice and with Jay’s Jerk Chicken as the main dish. Definitely try this recipe, but pepper it to your liking.

I used extra garlic (pre-minced to save time), garlic powder, added Italian seasonings, and some bacon pieces since I thought they sounded good. I used half of a yellow onion; half seemed like enough and the yellow onion was what I had on hand. I’m not a huge fan of peas, but I can definitely eat them this way.

I browned the chicken and sautéed some mushrooms on high, then added the rest of the listed ingredients (doubled the seasonings, added some red pepper flakes, used non-fat sour cream, and the pizza-type Parmesan since I had no other kind). I simmered this for 30 minutes, added a tiny bit of cornstarch to thicken the sauce, and served it over pasta and with the Italian Peas recipe from this site. I left the chicken breasts whole, but would probably slice them up once all the ingredients are mixed together since they were a tad bit dry after simmering (the sauce didn’t completely cover them).

The meat mixture in this recipe was amazing. I added additional garlic, used Italian bread crumbs, tomato sauce thinned with sauce water (no tomato juice), and salami instead of ham since it seemed more Italian and therefore a better choice. It was a good recipe and the salami wasn’t bad, but I found its taste to be a bit overpowering. I’d use salami again, but use less next time. In retrospect, I don’t think ham would be bad after all since it has a nice mild flavor to it. Maybe that was why it was in the recipe in the first place? :) By the way, this was really easy to make!

My fiancé and I liked this recipe. I used dried herbs, fat free sour cream and milk, and doubled the garlic. Some reviewers of this recipe felt that it had too little taste while some found the taste to be overpowering. Even with dried herbs, this recipe has taste, albeit somewhat of a unique taste. I don’t know if I’d spend the money on fresh herbs for this one though, especially since dried herbs seemed to work fine. It was a nice change from regular mashed potatoes. Thanks!

A delicious variation on an old classic! It's amazing what can be created with the addition of only a few extra ingredients! Yum!

This was a pretty good and very quick recipe. It was definitely a good way to use my extra eggs and it was nice not having to make a crust or use a store-bought one. I added broccoli and mushrooms and sautéed them along with the onion. I used turkey bacon and some salad-type bacon pieces, and also used mostly mozzarella cheese with a bit of a Mexican cheese blend. Next time, I might add a little more bacon and cheese since this didn’t have quite as much flavor as I would have liked. I omitted the butter, however, so that probably reduced the flavor; I’ll leave that it next time, too.

Like other reviewers, my dish came out soupy. It was good as leftovers (the fridge helped solidify it) and it was still pretty good as the main course. I added mushrooms, extra seasonings, and used cottage cheese, spaghetti sauce, garlic powder, and dried herbs. Next time I’ll use a smaller baking dish since I felt that the four zucchinis I used were not enough to adequately fill the large dish. I’ll also put a layer of bread crumbs in the bottom of the baking dish to try and absorb some of the liquid and will try adding a small can of tomato paste to see if that helps with excess liquid. I’ll also use less of the bread crumb mixture on top as I thought it was a bit much and took away from the taste of the dish. I may sweat the zucchini next time as well. Despite these changes, it wasn’t a bad recipe. It’s a good starting point and I’d try it again.

I used 1 t. thyme, 1 t. sage, and 1 t. rosemary in place of herbes de provence. Very tasty and just as easy. Thank you!

This was so easy and so full of flavor. You really get a lot of bang for your buck with this recipe: short time commitment, but great results. Delicious!

A quick and tasty fish dish! I cooked the fish in foil packets per reviews. I added lemon juice and seasoned the fillets with salt, pepper, garlic powder, onion powder, Italian seasoning, and red pepper flakes.

My fiancé and I thought that this was a good potato recipe, but we’ve definitely tasted better potatoes before. It was easy to make and would be good for busy weeknights. The use of spinach and rosemary was nice as well. I’d make it again.

I don’t have a slow cooker, so I modified this recipe for cooking on the stovetop. Even though I altered the recipe quite a bit, I’m still going to rate it since I couldn’t have made the meal without it! :) Here’s what I did: Cooked sausage and set aside. Seasoned chicken with salt, pepper, paprika and browned in pan. Added onion, red bell pepper (didn’t have green, but thought red looked nicer with the dish than green would have), ¾ or so cup of mushrooms, approximately 1 T. garlic, and sautéed until soft. Added apples, cranberries, chicken stock, parsley, and chives. Reduced heat to low, covered, and simmered for 20 minutes, stirring occasionally. Added cooked sausage to mixture and continued simmering an additional 10 minutes. Thought it needed additional seasonings so I added oregano, garlic powder, onion powder, additional parsley, a dash of red pepper flakes, and a dash of cinnamon. Also added a bit of cornstarch to thicken the liquid. With my changes, the dish came out sweet and slightly spicy. It would make a wonderful holiday dish. I would make it again.

This was good. It wasn’t by any means bland, but it didn’t have that wow factor either. It was fairly easy and seemed healthy. A lot of the reviews mentioned that the dish turned out bland, so I modified it quite a bit to try and prevent this from happening. I used one green bell pepper, one red bell pepper, and 1 can of diced tomatoes with the juice. I added 2 ½ t. minced garlic, 1 t. cumin, 1 t. oregano, and ¼ t. cayenne pepper. I also omitted the hot pepper sauce because I didn’t feel like counting out twenty drops of sauce to add to the recipe. I seasoned the chicken with pepper, salt, Cajun seasoning, and chili powder, and then sautéed it in a little bit of chicken broth. After it had cooked for a few minutes, I added the peppers, onion, and some garlic and sautéed those with the chicken in hopes to give it more flavor. I also added cornstarch to the mixture to thicken it into more of a sauce. I served the dish over rice, but I think I’d prefer it in a tortilla, hard taco shell, or over a bed of tortilla chips; either of the last two options would be especially good as I felt like there should have been a crunchy element to the dish. When served over rice, it seemed a little like a casserole, but it wasn’t bad.

I scaled this recipe down to two servings and it fed my fiancé and myself and provided leftovers for my lunch the next day. The colors in this dish were wonderful—very appealing to the eye and palate. The only thing I changed was to substitute apple cider vinegar for the rice vinegar since I didn’t have any. I ended up using the optional raisins and they proved to be a welcome addition. I also added some extra spinach at the end of cooking to give the dish that extra healthy taste.

This is one of my fiancé’s new favorite recipes. He’s not a picky eater by any means (thank goodness!), but few recipes make it onto his “favorites” list. This is one of them though! For six chops, I used frozen cranberries; approximately 1/2 c. sugar; 1/2 t. pepper; added dashes of cinnamon, nutmeg, and cloves; and added close to 1/3 of a diced yellow onion. I highly recommend adding the spices; they really help complete the dish. Also, to turn the juices into more of a sauce, I added cornstarch near the end of cooking. Easy and elegant dish!

This was one of two pies I made for my dad’s b-day; it disappeared so quickly that he didn’t even get a piece! I used ¾ c. sugar and mashed ¼ of the strawberries, but next time I may mash the recommended amount. I make all my crusts from scratch, but this was my first time making a pie where the actual pie filling didn’t need to be baked but the crust still did. Baking a pie crust w/o the filling inside is called pre-baking or blind baking. I did some research on this: when pre-baking a crust, it will need to be weighted so that the edges of the crust don’t fall down while baking. To pre-bake an unfilled pie crust place the crust in the pie pan, grease one side of a large piece of aluminum foil, and place the foil into the pan with the greased side down. Make sure the foil is large enough so that several inches of overhang are left around the pan edges; leave enough so that the foil can be grabbed and pulled out of the pan later. Next, weight the crust by filling the foil-lined pan with dry beans or rice, making sure to fill the pan all the way up. Bake at 450° for 8 to 10 minutes until the crust has firmed up, then remove the foil and beans or rice. To completely bake a pie crust whose filling will spend no time in the oven, continue baking the unweighted crust for 10 to 15 minutes more, or until golden brown. To just pre-bake a crust that will go back in the oven later, bake the weighted crust as above, remove the foil and beans or rice, and only bake 5 minutes more.

These are so simple and yet so good! My fiance LOVES them! I gave the recipe to my mom who made these for my stepdad and he loves them too! I generally use thin chops and the recipe turns out great. The pork chops come out juicy and bursting with flavor.

This is a great-tasting and easy-to-make pizza sauce. It’s fairly basic and can certainly be added to, but it’s wonderful as-is. I generally add powdered or fresh minced garlic, onion powder, and additional Italian seasonings.