Yummy, crunchy, addictive! Can't tell it's lowfat! I used only a few tablespoons of brown sugar, and I used 4.5 cups of oats instead of oat/nut blend (I'm lazy, and this is less caloric). Sugar free syrup instead of honey worked great. Also, no vanilla necessary. Sorry for rating a recipe with substitutions, but these are super similar to the actual recipe, so I think my rating is valid.

Impressive! My dad, who has high cholesterol and triglycerides, loves his beef and scorns vegetarian food. I made this for him without saying it was vegetarian, and he raved about it... in fact, he likes it more than my mom's real meatloaf!! I used more than half a 14 oz package of Gimme Lean sausage, along with 10 oz of Boca burgers, thawed and crumbled, for the 12 oz burger crumbles, and I reduced the ground sage to 1/4 tsp. I also added some onion powder, ground thyme, white pepper, and a sprig of fresh rosemary (chopped). Also used a ketchup topping as suggested by others (1 C ketchup, 1 tsp mustard, 2 tbsp brown sugar) and cooked in 9x5 loaf pan (no need to spray). I roasted my veggies in a separate pan, putting them in the oven with 15 min left for the meatloaf. Then, I raised the oven temp to 450 to finish off the veggies as the meatloaf rested for 15 min.

Updated review: On the first day, this was edible, but not that great. The second day, however, this pie tasted very good! Definitely make this a day ahead of time to let the flavor improve!! I do not have a blender, so I used a hand mixer, which I do NOT recommend if you're sharing this with others, simply because of the lack of visual appeal (it looked completely disgusting with beige chunks). I'm not vegan, and I do think regular pumpkin pie is better. I still might make this again, though, since it's so healthy and simple.

Yum! I have tried many bread recipes for my family in the last few years, and my mom told me that this one was the best; in fact, I think I will always use this recipe for bread from now on! I made the rolls as described in the recipe, although I rolled out a sheet of dough, spread the butter, and then used floss to cut off rolls (like with a cinnamon roll recipe), which I then put in silicone muffin tins. I only did this with 1/3 the dough; I also made cinnamon rolls with 1/3 of the dough by spreading rolled out dough with melted butter and then sprinkling with cinnamon sugar/Splenda before rolling, cutting with floss, and placing in 9x13 pan. With the final third, I rolled the dough into rope lengths and then tied it in knots for some pretty rolls. The melted butter on top is unnecessary, in my opinion. I did substitute honey for 1/3 cup of the sugar and add 2 Tbsp wheat gluten, and I always use I Can't Believe It's Not Butter Light instead of real butter. Also, I ended up using a total of 3 C white whole wheat flour (from King Arthur Flour) and approx. 4 C all-purpose flour. Try this recipe!!

Fabulous! Even my salmon-hating father liked it! I used fat free evaporated milk, added 4 cloves fresh garlic in addition to the powder, and omitted the cheese, to much success. Like others, I deglazed the pan of onion/celery/garlic/butter with about 1/2 C white wine before adding the broth, etc. Also, I used 1.5 lbs fresh, uncooked salmon that the butcher skinned/chopped for me; the salmon cooked (aka became opaque and light pink) as the soup simmered, and then I brought the soup to a boil over medium heat again just to make sure it was safe to eat.

I used 1/4 C honey and 5 Tbsp olive oil, omitted the raisins, and included the wheat gluten. It turned out great! The color of the loaves is gorgeous, and they have a fine crumb with a medium texture-- not too dense, not too light. Thanks for sharing.

This was very popular. I left off the bacon and used Parmesan rather than blue cheese. I also used olive oil instead of vegetable oil. The dressing was great!

Everyone loved this! I served over brown rice, with a salad on the side. I halved the meatball recipe and left the sauce amounts the same, which gave a good amount of sauce/meat. I also substituted quick cooking oats for the breadcrumbs and used honey in place of the granulated sugar. I accidentally left the meatballs in the oven for about 20 minutes, so they fully cooked after that step; therefore, I cooked the sauce with the veggies in it until the veggies were almost done and then added the cooked meatballs to the mix to simmer for 5 mins. Turned out great nonetheless!

Delicious! This came out quite sweet and a little tangy-- great flavor. I used Splenda rather than sugar and did not have cheesecloth, so I left the whole spices in the cabbage. It made a ton but improves with time, so leftovers are welcomed!

Everyone loved this! I made 3 shallow, 8x4 inch pot pies out of this. For the crust, I used the recipe from Pie Crust III on this site and doubled it. I also doubled the amount of chicken broth and milk in this recipe, and for half of the chicken broth, I used the cooking liquid from boiling the chicken/carrots/peas/celery; the other half of the chicken broth I used from a can. And, I also added about a cup of green beans. Delicious!

Fabulous! I doubled the amount of green pepper and added 6 big tomatoes instead of 2. I also used clam juice since it was all I could find, only shrimp (no crawfish), and no hot sauce. This is great served in a bowl over some brown rice, with cornbread on the side.

Everyone loved this! I used Italian-spiced tomatoes and added basil and a bay leaf to the sauce. I also added some fresh garlic cloves when cooking the onion. I followed the recipe, using cottage cheese, and blended it up to make it smooth. It was awesome! I also used whole wheat, no-pre-cooking lasagna noodles, and no one could tell; it came out perfect :)

Wow!! I cooked this indoors on a grill pan, about 5 minutes per side, and it turned out FANTASTIC! It was still pink in the middle, but done enough. I omitted the parsley because I didn't have any, and I substituted dried oregano for fresh (same amount). I marinated for 1 1/2 hours and served with corn on the cob and "Garlic Broccoli" from this site.

I reduced the sauce and then poured about half over the salmon, then baked at 350 for 30 minutes. The result was a fantastically moist, sweet, spicy salmon filet. I served it with the extra glaze/sauce on the side. Fantastic!

I cooked this in a 9 inch round pan, which worked well. I used 1 8-oz package of fat free and 1 8-oz package of Neufatchel cream cheese. I also used fat free mayo and 1/2 cup fresh jalapeno peppers, seeded and minced. It was fabulous! Didn't really look browned at all when it was done, though... and I left it in the oven for more like 40 minutes.... everyone still loved it, though!

Yum! I doubled the blueberries and used all white whole wheat flour. I also substituted Splenda for 25% of the brown sugar. They weren't all that sweet - I liked them that way, though my mom complained she wanted them sweeter. Added a pinch of cinnamon, too.

Fantastic!! I sprayed mine with olive oil Pam after layering on the cookie sheet, and I very lightly sprinkled a bit of low-sodium salt on them. They came out crispy and surprisingly salty.

I used fresh okra, sliced, and fresh tomatoes (4 medium). I added about 4 cloves of garlic and a touch of cayenne, and omitted the bacon because I'm vegetarian. It was fabulous! It does cook down quite a bit.

I used yellow onions, which added a nice sweetness. Also, I used about 1 tsp cumin, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp cinnamon, 1/2 tsp coriander, 1/4 tsp black pepper, in place of the garam masala. I tried putting a piece of tofu in, and I would give that "tofu korma" about 3 stars-- don't try it. Everyone loved the chicken, though!

I used 1 tbsp minced garlic and 1.5 tsp dried ginger in place of the garlic paste, and I left out the yogurt (because I forgot) and the jalepeno (didn't have one). I also left the skin on the eggplant after roasting it at 450 for 30 minutes. It turned out fantastic!