Kristina Cox Recipe Reviews (Pg. 1) - (10688523)

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Kristina Cox



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Spicy Tortilla Roll-Ups

Reviewed: Mar. 21, 2010
I think this recipe is overrated. I followed the recipe exactly and was not impressed. It was edible, but not delicious as I had hoped it would be. I love all the ingredients.. just not together. Spice was not a factor for me. I live in Texas so I'm no stranger to heat. I will not be making these again.
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1 user found this review helpful

Baked Chicken & Brussels Sprouts

Reviewed: Apr. 14, 2010
I like brussels sprouts, but I really did not think the rosemary complemented them. Overall, this recipe has good intentions, but the spice mixture is just a little off. I ate it because I hate to waste food, but I will not be making this recipe again.
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6 users found this review helpful

Chicken with Asparagus and Roasted Red Peppers

Reviewed: Apr. 14, 2010
This recipe was great! It had everything you would want in a healthy recipe. Tons of flavor, good protein and veggies. Can't wait to make it again. Just a side note: I did not have chicken broth so I just threw in a little dash of extra virgin olive oil to keep everything from sticking to the pan. I covered it after adding the veggies to retain as much moisture as possible and everything turned out wonderfully!
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4 users found this review helpful

Baked Spaghetti

Reviewed: Feb. 13, 2011
This recipe is FANTASTIC with a couple of modifications. 1) I did use the full 16 ounces of spaghetti, but I took other reviewers' advice and doubled the amount of spaghetti sauce. 2) Rather than just draining the fat off the ground beef & onion mixture I poured it into a colander and rinsed it thoroughly with water after cooking. This is a great way to minimize the amount of fat in your cooking. It does cool off the beef, but it doesn't matter because you're about to pop it in the oven! 3) In response to other reviewers' comments about lack of flavor I roasted 10-12 cloves of garlic, sliced them, and added them to the meat sauce. I also added a generous amount of garlic powder & onion powder to the sauce. (we love garlic in my household!) 4) I substituted fat free ricotta cheese for the cottage cheese. I'm sure this recipe is excellent when you follow the directions to the letter, but my boyfriend and I BOTH went back for seconds when I made it with these modifications. It was FULL of flavor, and we can't wait to dig in to the leftovers. As I'm writing this review I'm contemplating eating it again for breakfast. That's how good it is! I hope this review helps. Happy cooking! :)
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Bowties and Broccoli

Reviewed: Aug. 19, 2012
This recipe is excellent, and I've been cooking it for several years now, but I usually modify it to add a little more flavor and some lean protein. For starters, I always use whole wheat or multigrain pasta. Then, I'll typically follow the recipe directions listed. To add protein, I'll cook 2-3 chicken breasts on the stovetop seasoning them with Mrs. Dash's tomato and basil garlic seasoning along with dried parsley and a little onion powder. Once the chicken has been cooked through, I slice or dice it (depending on my mood) and toss it into the broccoli & bowtie mixture. Then, I add 1/4 to 1/2 cup of tomato & basil flavored feta cheese crumbles and toss the pasta once again to blend the ingredients well. As someone who is not a pasta lover, I find this dish to be delicious, healthy, and satisfying. It makes a ton of food, so it's good to make early in the week and eat all week long or for a dinner party where you'll need to feed a crowd. I've always received tons of compliments on this dish when making it with the modifications mentioned above. I hope this helps!! :-)
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