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Teena's Spicy Pesto Chicken and Pasta

Reviewed: Nov. 30, 2010
I followed the recipe exactly and it turned out great. It took about 15 min. start to finish and couldn't be easier. It tasted like I spent much longer on it than I actually did. I'll definitely be making this for guests! I used the chili paste I found with the fresh herbs at my grocery store and Classico basil pesto. It was the right about of spicy for me - not too hot, but enough to have some kick.
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Cheesy Italian Tortellini

Reviewed: Aug. 24, 2010
I really like this recipe as is because it is super easy and tastes great. I've made it about 5 times and have even made it without the cheese just to be a little healthier and it is always really good. I agree, it doesn't really need to cook 7-8 hours, but it is just nice to know you can let in sit in the slow cooker however long you need to and just add the tortellini whenever you are ready to eat.
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Orzo with Tomatoes, Basil, and Gorgonzola

Reviewed: Jun. 17, 2009
This was SO good. I made it as a side dish with grilled salmon and it made a perfect, quick summertime on the patio. The only change I made is I warmed the tomato/olive oil/basil/garlic mixture over low heat - just because I love slightly cooked tomatoes! I used a bit less gorgonzola just to make it healthier. The cheese melted slightly and it had a great consistency and awesome flavor. The leftovers tasted great cold too. I will definitely be making again soon - THANK YOU!!
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Chicken Enchiladas II

Reviewed: Nov. 4, 2008
I made these last night and both my boyfriend and I loved them. I did double the sauce recipe and used 1 can cream of chicken, 1 can mushroom - I think this was a little too much sauce, but I think just 1 can would be too little. I used regular onion because the store was out of green - tasted great. And I added a little taco seasoning to the sauce which was really good. For the chicken, I just shredded one whole rotisserie chicken. I also used corn tortillas. They came out great, although a little messy getting them out of the pan - I don't think I let them sit long enough after coming out of the oven. I'm giving this 5 stars because it was a cheaper, healthier way to make our favorite dish Enchilada Suizas from "On the Border"!!
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Garlic Dill New Potatoes

Reviewed: Sep. 5, 2008
Excellent, easy side dish. I followed the recipe exactly, but I used Yukon Gold Potatoes because that is what I had on hand. I've found the gold potatoes have such a natural, buttery flavor you don't even need the butter. So next time I'll make it without the butter for an even healthier side. I ate the leftovers cold today and they were great too!
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Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Aug. 12, 2008
This is one of our favorites it is simple and delicious! I do a few things slightly differently. I always add mushrooms - I cook them with the onions for the last 5 minutes. To make it a bit healthier, I only use 6 cups of low sodium chicken broth - 7 cups of the regular is just a crazy amount of sodium! I also skip the butter at the end - it is a bit tastier with it, but not enough for me to justify the extra fat/calories. I also cook my own chicken breasts with a little garlic and olive oil. I use about 1/8 cup of vinegar - I love vinegar but with a 1/4 cup, all you taste is vinegar!
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Taco Salad I

Reviewed: Apr. 25, 2008
This is a favorite at our place. We've made it 15-20 times over the last year and I actually crave it pretty often. It's delicious, filling and easy to make. I use about 1/2 the french dressing to save calories. I also add green peppers and green onions. We've also thrown in some whole wheat pasta instead of chips to make it healthier - it seemed a bit strange, but was actually really good!
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Fabulous Wet Burritos

Reviewed: Apr. 25, 2008
This has become one of our favorite recipes - it tastes just like going out to a great Mexican restaurant and is SO easy. I've made it 4 or 5 times and always look forward to eating it! I make a couple small changes. I use chili beans instead of refried beans - I didn't like the consistency of the refried beans mixed with the beef even though I usually like refried beans. Then, instead of tomato soup I use one can of red enchilada sauce and one can of green enchilada sauce - medium for a little kick! I serve them on the plate with a side of Mexican rice and refried beans and my boyfriend always comments how it looks just like his favorite restaurant - and tastes as good too!
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World's Best Lasagna

Reviewed: Dec. 10, 2007
Another five star review! This was really great. Make sure you buy the "good" cheese at the deli - I used Kraft mozzarella and it just wasn't very good - too chewy! Next time I will get the good stuff. I followed the recipe pretty exact except for some recommended changes - soaked the noodles 25 minutes and they came out perfect. I also used fresh herbs and added a bay leave to the simmering sauce - the aroma was amazing and the sauce was out of this world. This is my new "base" sauce recipe. I'm using to to make spaghetti and meatballs tonight!
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Stuffed Shells I

Reviewed: Oct. 2, 2007
I have made these several times - it is also my go-to recipe for entertaining. They are amazing! This is my one recipe my boyfriend will beg me to make. They are better than any stuffed shells I've ever had. I hate cottage cheese by itself, but it is amazing in this recipe - it gives you a lighter cheese texture - never that dried out chewy ricotta texture I've had in some stuffed shells. I usually add some spicy ground sausage meat because my boyfriend needs his meat. Sometimes I'll use 1/4 ricotta and 3/4 cottage cheese which is good, but not necessary. I cook the shells for 1/2 the time indicated on the box as they are easier to work with and will finish cooking in the oven. I tried the plastic bag method to stuff them, but I found it's easier to just stuff them by hand and get a little messy.
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Sausage Marinara Over Pasta

Reviewed: Jul. 16, 2007
I made this for my boyfriend and we both loved it! I've made it several times since, and it's a yummy change from regular spaghetti & meatballs. The only thing I changed was I used goat cheese instead of feta (personal preference). I also simmered the sauce for about an hour (my grandma always taught me to cook the as long as possible!) This recipe is great because you can experiment and add so many different veggies - I've added eggplant, carrots, zucchini, etc. Simmering all those veggies and sausage gives your sauce a great flavor!
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