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Vegetarian Four Cheese Lasagna

Reviewed: Nov. 14, 2010

I did this as is (except for flubbing some of the measurements). It came out great. I had these pumpkins that I wanted to do something unusual (for me) with, so this was perfect. The pumpkin flavor is subtle but adds substance to every bite. I can't believe my husband had seconds immediately. He's soo picky!

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Honey-Mustard Baked Chicken

Reviewed: Oct. 9, 2010

Not quite what I did exactly. I didn't have curry powder or Dijon mustard. I had yellow mustard and I used cayenne pepper and garlic powder. I feel like you can't go wrong with mustard, honey and chicken.

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Perfect Baked Jerk Chicken

Reviewed: Aug. 28, 2010

I made this as is except for all spice, since I didn't have any. Instead I used a cajun seasoning blend. Not too shabby. It's not quite jerk, since it's hardly spicy at all, but it is delicious. The extra step for broil is what adds that extra kick.

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Ground Turkey Noodle Bake

Reviewed: Mar. 20, 2010

This was my first time using wide egg noodles so I did this exactly as written so I wouldn't mess up anything. But, I do remember having to add sugar to the meal because it was a little bland tasting. I also used regular (low-fat, lactose-free) milk instead of dry milk and water. My husband and I are lactose intolerant. I would make this again!

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Easy Baked Tilapia

Reviewed: Mar. 14, 2010

This was good. I replaced the lemon with lime juice and used black pepper along with the old bay seasoning. It cooked for about 20-25 minutes and was moist and tender.

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Superfast Asparagus

Reviewed: Mar. 14, 2010

This recipe as is doesn't taste that impressive. I paired it with a garlic and butter sauce and it was decent.

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Spicy Chicken Breasts

Reviewed: Nov. 23, 2009

NOTE: This should not be attempted in a Foreman grill. I had to pop the chicken in the oven in order to cook it thoroughly. I did practically everything else as described but didn't add the same amount of ingredients. Overall the chicken was really good and I'm glad that I have leftovers!

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Caramelized Baked Chicken

Reviewed: Nov. 3, 2009

I tried this exactly as the recipe states. I used leg and thigh pieces since that's what I had. I didn't season the chicken as some reviewers suggested. I actually took the chicken and sauce out of the oven 10 minutes early and put the sauce in a pot with 2 tablespoons of flour to thicken. Then I added the chicken and let it simmer for about 10min. Paired with some garlic mashed potatoes and this was a pretty amazing meal. *Note: I would use a little less honey next time because a cup was too sweet for me.

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