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Easy Pumpkin Turnovers

Reviewed: Nov. 24, 2011
These are pretty good. Better warm than room temperature. I think the spices need to be turned up. If I make it again, I might at ginger or orange zest. I used puff pastry from Trader Joes, which came packaged as 2 9x9-inch sheets. I rolled it out to 12x12, but cut it into 3-inch squares, so I yielded 16 mini turnovers out of one sheet... 32 total.
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Stuffed Peppers for Two

Reviewed: May 6, 2009
Awesome recipe! I actually doubled it because my bf and I are looking for dinners that make good leftover lunches (proportions double well and it reheats well in microwave). I used MorningStar Grillers crumbles instead of ground beef to make it vegetarian, pre-cooked quinoa instead of rice and 1t of soy sauce instead of salt. I also added 1T minced garlic, 1t cumin, 1t paprika, and cut the peppers in half lengthwise. Baked for 30 min since I didn't use ground beef. Perfect!
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Balsamic Marinated Chicken Breasts

Reviewed: Feb. 17, 2009
AWESOME! I just finished eating this for a great lunch. I only wanted to use what I had on hand. So I pulled 1 chicken breast out of the freezer and tossed it in a ziploc bag with the marinade. I didn't have dried onion, rosemary, or parsley, and I don't care for oregano. So I replaced them all with a tsp of Mrs. Dash table blend. I halved the red pepper flakes, used 2 tsp fresh minced garlic, omitted the salt, and kept the remaining ingredients as written. Since my chicken was frozen I left it out instead of putting it into the fridge. After an hour I added 1/2 onion and 1/2 orange bell pepper, both chopped. Then I left it to marinate for another hour. I baked it in a covered Corningware dish, instead of baking uncovered. I preheated the oven to 350 degrees, strained the marinade into a small sauce pot, and put the chicken, onions, and peppers into the baking dish. Baked for 40 minutes, covered the whole time. While that was in the oven, I reduced the marinade on a low simmer for 30 minutes (reduced volume by half.) The balsamic vinegar became a bit sweet and the tangy-ness mellowed out. Delicious! I wisked in one tablespoon of extra-virgin olive oil to use it as a salad dressing. I topped a large bowl of mixed greens with a few tablespoons of the warm "dressing," letting the greens wilt a little bit. I topped it with half of the peppers, onions, and chicken. yum! Next time I will probably cut the vinegar just a tad and replace it with water or OJ. Thanks to R.Upchurch!
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Banana Berry Smoothie III

Reviewed: Jan. 12, 2009
Perfect! The ingredient proportions are exactly what I was looking for. I used Fage 0% fat plain greek-style yogurt instead of vanilla yogurt to make it a bit healthier. Also used frozen mixed berries. It came out to be either a big serving for one person or smaller amount for 2 people. Thanks!
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Vegetable and Tofu Stir-fry

Reviewed: Sep. 15, 2008
This is my go-to stir fry recipe. It works with any veggies (I usually throw in onions, broccoli, bell peppers, and snap peas.) To fry the veggies and tofu I use vegetable oil with a sprinkle a combo of sesame seed oil. I like to use extra firm tofu, and before I put it in the pan, I pat it dry with paper towels, then coat with cornstarch to get a subtle crunch. The sauce is the best part. Sooo easy, and yummy! I sometimes sprinkle ginger powder and red pepper flakes in while it's simmering for extra flavor.
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40 users found this review helpful

Sour Cream Mushroom Chicken

Reviewed: Sep. 15, 2008
Very simple, but very tasty! I subbed frozen peas for the mushrooms (don't like mushrooms, and the peas were on hand.) I also added one small can of diced green chiles, which upped the heat and flavor. Whenever I bake chicken, I do so with the lid on the baking pan; I think it helps keep the chicken moist. Perfect for a stress-free dinner party.
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3 users found this review helpful

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