shayna76 Recipe Reviews (Pg. 1) - Allrecipes.com (10530699)

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Breakfast Casserole III

Reviewed: Jan. 8, 2014
Wow, a new favorite breakfast casserole!!! I absolutely can not believe how great this turned out. Following previous suggestions, I made a few minor tweaks. (And also to lower the fat/calories significantly.) I used garlic and herb seasoned shredded hashbrowns, cooked per package instructions. I also subbed out vegan sausage which I sauteed with chopped onion. Instead of a dozen eggs, I used 2 whole eggs and egg substitute in the equivalent of 7 eggs, which I beat with 2 TBPS fat free sour cream. (Gives eggs a nice fluffy texture.) The cheese layer as fat free cheddar. For assembly, I used a greased deep round Pyrex dish, and layered per recipe instructions. It was the perfect amount for this size casserole and looked really nice when the eggs puffed up on top. It took closer to 45 minutes total cook time. At the last ten minutes, I added a handful of reduced fat cheddar to the top and let that melt and brown. Turned out absolutely amazing and relatively guilt free!! A definite keeper!
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1 user found this review helpful

Turkey Pumpkin Enchiladas

Reviewed: Jan. 6, 2014
I made this recipe pretty much as described except that I subbed soy crumbles for the turkey and used black bean in place of refried (read another review regarding the texture). I added a LOT more chipotle, as like things extra spicy. It turned out absolutely delicious. My boyfriend said he liked this even more than my regular enchilada recipe, so this one will definitely be in the new rotation!!! Definite must try for pumpkin lovers. Very healthy as well.
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1 user found this review helpful

Spanakopita (Greek Spinach Pie)

Reviewed: Nov. 12, 2013
I had pretty good results from this recipe, and can see how a few modifications could make it even better. I used frozen chopped spinach to simplify things. The cooked spinach should be rung dry...I put it in a colander lined with paper towels, covered it with more paper towels and pressed as much water out as I could, then let it sit with a pot full of water on top of it while I prepared the phyllo. Before mixing it with other ingredients, I wrapped it in a couple of dry towels and squeezed out any remaining moisture. You definitely need more sheets of phyllo; I ended up using about ten layers on top and ten on bottom, and these I alternately sprayed with olive oil mist and butter flavored spray. It would have been better with more feta, so would double that up next time. Was good with hot sauce.
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3 users found this review helpful

Pumpkin Oatmeal

Reviewed: Nov. 28, 2012
This is great recipe. I used unsweetened almond milk and added some truvia. To make this a 5+ star recipe, add some crushed walnuts and a little brown sugar to the top. So delicious, and a healthy alternative that can also be a great vegan option.
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1 user found this review helpful

Pumpkin Delight

Reviewed: Nov. 28, 2012
Love this recipe - minus the cool whip. I skip that altogether and use more pumpkin puree. I have made this both with and without the crust depending on how low-cal I wanted; both were great. For a decorative topping, I have at times crumbled some walnuts and/or a light dusting of brown sugar. I love this one so much that I ate it for breakfast one day!!!! Hard to believe anything that can taste so amazing can be so low-calorie.
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2 users found this review helpful

Eggplant Pasta Bake

Reviewed: Nov. 28, 2012
This was a solid recipe. I didn't find it to be bland as some reviewers stated. I did use a generous amount of fresh garlic in the sofrito, as well as some dried basil. Added some goat cheese to the white sauce and skipped the mozzarella, as I felt that the goat cheese would make it more flavorful. I realized last minute that I didn't have enough penne pasta and had to sub out spaghetti, but that worked. Topped it with a bit of fresh grated pecorino romano. This dish had interesting flavors and was an enjoyable and different vegetarian dish. Will make again.
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3 users found this review helpful

Awesome Broccoli-Cheese Casserole

Reviewed: Dec. 28, 2011
This was a tasty broccoli casserole. I used frozen baby broccoli florets rather than chopped and subbed out low fat sour cream for mayo. Used 2% cheddar cheese. I forgot the egg, and it was still fine. I did add some crushed reduced-fat CheezIts to the top for some crunch. It was definitely plenty salty even though I did not add any additional salt. I would suggest using reduced sodium soup unless you are a big salt fan. I used a can of regular cream of mushroom because it was purchased by mistake, and I think the flavor would have been better with less salt. Either way, still a good dish, and probably 5 stars with a few tweaks.
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2 users found this review helpful

Curry Pumpkin Soup

Reviewed: Dec. 18, 2011
I made this for a change of pace from chipotle pumpkin soup, which I make at least once a month. This recipe is good. I skipped the roux, as it isn't necessary; I just adjust the amount of liquid to achieve the desired thickness (used about 4 cups of total liquid). I used almond milk in place of the half-and-half and skipped the sugar, as it just didn't seem like it needed it. I like things spicy, so I added cayenne and crushed red pepper, as well as freshly ground black pepper. This is great topped with a spoonful of reduced fat sour cream. Nice change of pace from my usual soup. Another great thing is that it can be on the table in 15-20 minutes from start to finish, so you have a from scratch soup in about the same time that it would take to make canned/premade.
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2 users found this review helpful

25-Minute Tunisian Vegetable Couscous

Reviewed: Dec. 15, 2011
A very easy and forgiving recipe. Can be easily modified to suit one's preferences. I didn't have the issue with prep time that some others mentioned; it took me about 15 minutes to get everything chopped and ready to go. I used whole grain Israeli coucous, so I cooked that with veg broth, but separate from the veggies. After both were done, I stirred them together and let them cook for a few more minutes to blend the flavors. I did make a cpl of modifications based on what I had - I was out of cilantro and cardamom, so left that out, and I added some minced garlic and curry powder. I also left out the orange zest because I am not a fan of orange. I am curious to try it again with the cilantro, as that is one of my favorite flavors. I also think some asparagus might be a nice addition. I will definitely be adding this into my regular rotation of favorites. Love the simplicity, and a great meal to whip up after work.
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5 users found this review helpful

Easy Decadent Truffles

Reviewed: Dec. 13, 2011
Tried a very small test batch of these last night and they turned out surprisingly good. I followed the recipe proportions exactly but used white chocolate chips and fat free cream cheese, as that was what I already had, and I did not want to invest a lot into ingredients before giving it a trial run. The "batter" was pretty stiff as I was mixing it up, and after chilling for an hour was the perfect consistency for rolling into balls. I think the issues with them being too gooey, as some reviewers stated, is from not using enough powdered sugar. The amount seems like a lot, but is necessary to get the proper consistency. They ARE extremely sweet, but I think that's great. You can eat one or maybe two, and it kills your sugar craving. I experimented with rolling them in a couple of different things that I had: crushed nuts, colored sugars, and hot chocolate mix (suggested by another reviewer - turned out AWESOME.) I am planning to buy peanut butter chips and Andes peppermint chips in addition to chocolate to make different flavors to give away. These looked beautiful even with the random coatings I used on them.
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10 users found this review helpful

Lori's Spicy Chipotle Lasagna

Reviewed: Dec. 8, 2011
After making this recipe, I can see why it has such great reviews! The few issues I had were the same as mentioned by other reviewers: I reduced most of the ingredients by half (as suggested), and it still filled a deep 9X13 pan all the way to the brim, so I feel like some of the quantities are off. (I still have a container of the chipotle sauce mixture in my fridge.) Also, it requires more than 3 lasagna noodles to cover the bottom of a pan that size. I used cooked whole wheat lasagna, and it took 4. I would recommend putting down a thin layer of sauce on the bottom of the pan (which most lasagnas do), because even though my pan was sprayed down well with olive oil, the pasta kind of stuck to the bottom. Other than those small glitches, the flavor is excellent. The changes I made were to make it vegetarian and to reduce the fat content: I used 1 pkg veggie crumbles for the beef, a blend of fat free cream cheese and low-fat ricotta, and also used reduced fat shredded mozzarella in place of the fresh (just seemed like it would be too rich). Used fresh spinach instead of frozen, sauteed and well drained, which I pureed in a food processor with the cream cheese/ricotta. I used 4 chipotle peppers in adobo sauce. Even with these changes, which made it much lower in fat, it turned out well. I would highly recommend this recipe to anyone. It is time consuming, however, so it definitely should be done on an evening when you are not in a hurry!
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6 users found this review helpful

Southern Pimento Cheese

Reviewed: Dec. 7, 2011
This was my first attempt at pimento cheese and it turned out very good. I used extra sharp 2% cheddar, fat free cream cheese, and light mayo, and minced garlic rather than powder. Proportions were good. I did use extra cayenne. Can't wait to try it again. Planning to add gouda next time, as a restaurant here makes it that way and it is great. Great recipe.
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4 users found this review helpful

Artichoke Bruschetta

Reviewed: Dec. 1, 2011
I was excited about trying this recipe, and thought I had all the ingredients, then realized too late that I di not have artichokes, and instead had a can of hearts of palm. Since I had already planned on making it, I decide to forge ahead and see how it turned out, and it was actually quite good. The only other changes I made were to add a tiny bit of minced garlic and use Gorgonzola instead of Romano. My BF, who hates mayonnaise, actually ate this and loved them. I'm looking forward to trying these again with artichokes!!! Sure that it will be as good if not better.
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3 users found this review helpful

No Frying Eggplant Parmesan

Reviewed: Dec. 1, 2011
I have never made Eggplant Parmesan before, fried or otherwise, but have used eggplant in many other dishes, so was very eager to try this. OMG - definitely in my Top 10 favorites, possibly top 5. I made almost no changes other using more eggplant (more like 2 small/medium) and a little more sauce. I did add one light extra layer of mozzarella in between the eggplant layers. I used Panko bread crumbs. Absolutely delicious. Can't wait to make it again!!!
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2 users found this review helpful

Calico Squash Casserole

Reviewed: Nov. 28, 2011
My new favorite squash casserole recipe! With a few small modifications, this is a 5 star recipe. On the suggestions of previous reviewers I eliminated the pimentos and increased the amount of squash. I sauteed the veggies rather than boiling them in water, and then put them in a colander lined with paper towels to let them drain really well for a couple of hours. I subbed out low-fat sour cream for mayo. For the topping, I used light butter and used reduced fat cheddar cheese. It turned out awesome! My boyfriend and I ate the entire pan of this over the course of 3 days, and still would happily have eaten more! I will be making this again soon!
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4 users found this review helpful

Caramelized Onion and Gorgonzola Pizza

Reviewed: Nov. 9, 2011
This was a very good recipe! I followed other reviewers advice and used about 5 oz of gorgonzola along with some mozzarella, and honestly, I felt like it needed more gorgonzola, so next time I will use more. To those who noted that it seemed too sweet, you do not have to add the sugar to the onions, they are sweet enough w/o it. The only drawback was that it did seem to need some kind of sauce.I think next time I will make a a gorgonzola cream sauce and use that as a base. Can't wait to try it again!
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2 users found this review helpful

Baked Spaghetti Squash Lasagna Style

Reviewed: Nov. 7, 2011
This was a successful dish. I didn't follow the suggested presentation in the shell, just used a casserole dish. Only minor changes I made: microwaved the squash to speed things up. Added mushrooms. Used a pre-made pasta sauce. I used half low-fat ricotta and half fat-free cottage cheese, because that's what I had lying around. Topped it with mozzarella and some bread crumbs. Turned out great. The topping really added nice textural component. Will definitely make this again!!
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9 users found this review helpful

Chicken Pot Pie on the Run

Reviewed: Oct. 18, 2011
This was surprisingly good for such a quick and easy meal. I made a couple of small changes since I'm a vegetarian and it still turned out great! Used more onion and light butter. Subbed a package of seitan pieces for the chicken, and a can of Healthy Request Cream of Mushroom soup for the cream of chicken. Used almond milk in place of regular. I can't eat canned vegetables, so I used one package of frozen mixed vegetables and one package of lima beans, both thawed. I also used reduced-fat refrigerated crescent rolls for a one-crust pie, because that's what I had on hand and also to save fat/calories. This turned out great. There was not much left at the end of the night! Will def make again. Excellent comfort food that can be made quickly after a long day at work!
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3 users found this review helpful

Apple-Rosemary Blue Cheese Bites

Reviewed: Oct. 14, 2011
These were a tasty and different type of finger food. I also added a bit more cream cheese, and sliced the apples VERY thin. They were quite good; I had to stop myself from eating too many before dinner. My only issue was that the rosemary flavor seemed to dominate some of them too much, almost giving a floral/soapy kind of taste in certain bites. Next time I think I will run the ingredients (minus the apple) through a food processor to make sure that everything is everything is evenly blended. These would be great for a party.
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3 users found this review helpful

Smoky Chipotle Hummus

Reviewed: Oct. 14, 2011
This was a great recipe! We eat quite a bit of hummus at my house, which is kind of pricey, but aside from that, the flavors get repetitive, so I decided to venture out and make a few different flavors myself. One thing I don't like about hummus from the store is that it can get pretty calorie and fat dense, so in making this one, I actually eliminated the oil and the tahini to make it almost fat-free. I also left out the sun-dried tomatoes (I just forgot to write them on my grocery list). I actually used 3 chipotle peppers (I like things quite spicy), and some extra cilantro as well. The consistency was not quite as thick as most traditional hummus, but the flavor is so much better it is well worth the trade off. I also love the fact that with my modifications, I am eating something so much lower in fat and calories plus less expensive. A fun and different twist. I will definitely be making this again.
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2 users found this review helpful

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