We had a ton of leftover whipped squash from the night before that no one was impressed with, so I figured I try this. First off, I knew no one in my house would go for them right off, so I camouflaged them with blueberries. I had some reservations since a few reviewers complained that they were dense, but these came out surprisingly light & fluffy. My leftover squash already had some butter and sour cream in it, so I reduced the milk to 3/4 cup. I skipped the butter, added a splash of vanilla, 1/4 cup applesauce, 1/2 cup blueberries, & substituted 1 cup of the a.p. flour for wheat. I told my six-year-old that they were just blueberry muffins & he loved them! He ate three for dessert tonight. In fact, I just confiscated a half-eaten wrapper from my one-year-old. Now, I wouldn't go out and buy squash just for the dish, but as the title states, it's perfect for when you've got leftovers!

My husband is a huge meat eater, so I diced the eggplant up & breaded it with Italian bread crumbs in order to give it more of a meaty texture. I added some mushrooms, onions, tomatoes & zucchini to the bottom layer. I used whole wheat pasta & left it out of the layers because I had accidentally over cooked them over the stove & didn't want them to get anymore soggy in the oven. I just served the Eggplant Parmesan on top of the noodles like you would spaghetti. The cheesy layer on top of the eggplant & other veggies was delish! Will definitely make this again.

I let everything simmer in a beef broth to give it a little more meaty flavor & served over rice. Pretty good & very good for you.

I substituted the pecans for honey sliced almonds & used a Raspberry Walnut Vinaigrette. It was wonderful!

We love these! I have had a few requests for these since I first started making them about a year ago. Good job!

Is exactly as the title states: quick & easy. It's not the best sauce I've had, but by substituting items for fat free, it becomes a not too bad for you Alfredo sauce.

It was okay. I felt like the egg was too overpowering & it didn't mess well with the spinach.

These are great for disguising a pretty healthy breakfast to children. As others have suggested, I run the cottage cheese through the food processor first. I add a little more dry ingredients than the recipe states because it just seems that it would be too liquid-y otherwise. Good job!

Didn't have cream of celery, so I just added a little bit of sour cream & milk. Very good! Thanks for the twist on the traditional Shepherd's pie.

Didn't have the vinegar, so just left it out. I have used both cut up russets & red potatoes with success. The flavor is great. Next time I'm thinking of tossing the veggies with chicken broth with the oil to cut down a little on the greasy film the veggies tend to have.

I am not usually a fan of entrees based on peppers, but this one is great. It's not a meal you put in your weekly rotation, but definitely one to pull out every once in awhile.

I made a few alterations based upon what I had on hand & to make it a little healthier: Substitute 1 15oz. can chicken broth for wine & 3tps whole wheat flour & milk with 3 tps fat free cream cheese for cream. I added a few veggies like green peppers & mushrooms to the dish. Was really good!