These were great. I added a yellow bell pepper, used lots of extra zucchini, corn tortillas and less butter/more milk than called for. Also used cheddar because that's what I had on hand, and sprinkled chopped cilantro on top. Inexpensive, delicious meal and a great way to use up extra zucchini!

very tasty, surprisingly quick!

These are fabulous. My friend who owns a bakery asked for the recipe and they are now her top selling cookie! (now I don't have to make them anymore, I just go buy them from her) :)

I've made these many times, using the bread machine on the dough cycle, and they are amazing. Restaurant/bakery quality for sure.

These were really tasty. I doubled the recipe and used instant mashed potatoes, which worked great. I was cooking for a big party, so I had to maximize oven space and cook some on the top rack and some on the bottom. The ones on the top were too doughy on the bottom and the ones on the bottom were burned on the bottom. The perfect solution was just alternating racks halfway through. Other than these things I followed the recipe exactly and will definitely make them again!

delicious, and goes perfect with the pumpkin chocolate cake recipe off this website. my favorite combo!

Used a french vanilla mix, added vanilla and used fat free plain yogurt in place of all oil, and my family raved as if it was one of the best cakes they'd had. Will definitely make it that way again.

Great! My extended family was shocked that they liked something that looked so weird.. :)

I thought this was delicious and so did my family and friends. I left out the lime juice because I didn't have any and used light coconut milk. Only had time to let it marinate for a few minutes. For the sauce (which was quickly devoured), I used coconut milk, soy sauce and cornstarch. Delicious, will make again!

amazing! followed it exactly, except used ground ginger and didn't puree. Will make again and again!

I added 2 cans of black beans, some red enchilada sauce and left out one of the cans of soup. I also added the juice of one lime to the rice. For the salsa, I used Trader Joe's peach salsa. It was delicious!

Delicious. I doubled it and added 1T of white sugar and that made it a little tastier :)

Loved this, and so did my entire family. Like another reviewer, I cooked my chicken breasts in the slow cooker (I used some all-purpose seasoning, an onion and 8 cloves of garlic, then shredded the chicken and saved the broth for another recipe). I subbed the sour cream for fat free plain yogurt, which was a great move! The sauce was AMAZING and my brother in law said it was his favorite dish I'd made... and he doesn't throw around compliments. I kept all the ingredients separate until 30 minutes before time to eat, so they never got mushy. I also did this for leftovers... I only cooked what we were about to eat, since the #1 complaint around here about enchiladas is the sogginess. Oh, I also made my own enchilada sauce (Red Enchilada Sauce off this site, but I added a little sugar and that helped the flavors come together somehow). Delicious!

I lowered the fat content on this considerably and it was still 5 stars! I got lots of comments on how moist and flavorful the chicken was. The first time I used light mayo (and sprayed with Pam instead of adding extra olive oil), reduced the cheese and used light parmesan, and left out the almonds because I didn't have any. This time I used a combination of fat free greek yogurt and low fat miracle whip, and it was unbelievable as well. I also used chicken tenders instead of breasts. I would definitely recommend using the lighter ingredients, since the taste was still rich and delicious and then you can afford to eat much more :)

This was great. I also added mango and doubled the beans and corn.

unbelievable!! i can't believe these are lowfat... i will be making these many, many times in the future.

loved this. followed it exactly except didn't have bean sprouts so i put a bag of steamfresh peas instead... and i used only 3T oil (olive) and added extra soy sauce. it was PERFECT. oh, and i used 5 eggs... so i guess i didn't follow it "exactly" at all, but it was a lot closer than i usually come :)

i love this recipe. our church community group often selects "breakfast" as our theme, and i used to have the hardest time finding ways to fit green vegetables and fiber into what they serve there :) now i bring this and it is a refreshing change from the usual sugar, fat and carbs! it's delicious, too.

loved it! i used 100% whole wheat flour (i don't see a point in making it less healthy than it could be). i didn't have sunflower seeds but added some unprocessed wheat bran and oatmeal. i tripled the honey, added some wheat gluten to help it rise and stay fresh longer, and added a little extra yeast since i was working with all whole wheat. and, i just threw the ingredients into my bread machine on the dough cycle. when it finished, i let it rise in a slightly warm oven for an hour, then turned on the oven. delicious!

amazing! i used ham instead of sausage, and it was the best split pea soup i've had. i added extra onion and loved it. by the time it was done cooking the soup was very creamy... i usually blend mine in a blender but in this recipe you don't have to!