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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.

Chicken Stew With Coconut Milk

Reviewed: May 27, 2008
I've made this recipe a handful of times. I love curry and I really appreciate that this recipe uses ingredients I almost always have on hand. My latest attempt I accidentally used the whole can of coconut milk, which I realized was wrong 2.5 seconds after doing it. I added more potatoes and about 1/2-1 teaspoon more of the spices and it seemed fine. I also use peas because I'm not a lima bean fan.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.

Mini Meatloaves

Reviewed: Apr. 25, 2008
I used my one and only 6 muffin tin and really piled the meat in. I put the tray on a baking sheet to catch the juices. If only there was an easy way to pile more sauce on. Maybe next time I'll just try making some more on the stove.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.

Healthy Banana Cookies

Reviewed: Apr. 19, 2008
I halved the recipe and used 1/4 cup chunky applesauce, 1 tsp each cinnamon and vanilla, 1/2 cup raisins, and because I like things sweet I added a sprinkle of splenda. I also chopped up some glazed walnuts I had in the cupboard. Next time I won't halve the recipe and I'll add more nuts. There will definitely be a next time.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.

Low Fat Apple Bran Muffins

Reviewed: Feb. 19, 2008
I used two apples and added a tablespoon of Splenda, but they still aren't sweet enough for me. Even with all that extra apple they weren't as fruity as I would have liked. If I make these again I might try adding some banana.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Teriyaki Chicken

Reviewed: Jan. 14, 2008
Wow that was good. I used brown sugar and thickened the pan drippings with corn starch. I love teriyaki sauce and this was spot on. No more bottled junk for me.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Tofu Parmigiana

Reviewed: Oct. 14, 2007
This was my second time cooking with tofu. I feel like the recipe turned out exactly like it was supposed to. I used an entire large jar of spaghetti sauce, but I think I also used more tofu than called for as well. I've yet to find a 12oz. package. I think I need to invest in a kitchen scale, but I digress. I didn't freeze the tofu, just patted dry with papertowels, but I used the vacuum packed variety rather than the kind that is packed in water, My husband thought it was "very nice" which is probably the biggest compliment he will ever give about food. I thought it was pretty good too. Looking forward to having the leftovers on a toasted sandwich tomorrow.
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