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Really awesome recipe! I used about 3/4lb. of ground turkey to keep it heart healthy. I also used organic carribbean style black beans because they added extra seasoning and flavor. I used a little less chili powder and scraped out the seeds from the chipotle peppers because I have a toddler to keep happy. As I was tasting it while it simmered, I felt like it needed a little sugar to balance out the saltiness from the canned beans. I also added two more cloves of garlic because I love garlic. It's so yummy and everything worked fabulously! Thanks, Emily!!!

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Cumin Turkey Burgers

Reviewed: Jun. 2, 2010

Ultra delish and easy to make. I altered it a bit because I didn't have all the ingredients on hand. I used red wine vinegar and teriyaki marinade instead of the soy and Worchestershire sauce. The rest of the herbs and bread crumbs were added as directed. I cut them down a bit because I didn't use a pound of meat. I didn't use the egg because it seemed very moist. I used about a third of a pound of ground turkey because that is what I had left over. I put them on my mini indoor grill ad they were ready in minutes. So yummy, smoky and moist with a kick of heat. I will definitely make these again. Even my picky husband enjoyed these burgers. Thanks for the recipe.

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BBQ Chili Pasta

Reviewed: May 20, 2010

WHAT AN AWESOME RECIPE! I thought it was easy to prepare and I'd like to share my tips. I cooked the pasta the night before and defrosted a 10 oz package of corn to save time. In the morning I browned the turkey with onion, minced garlic and garlic powder to give it more flavor. I added cumin for smokiness and crushed red pepper flakes for a little kick. I saved about a cup of the starchy pasta water to bind the sauce together instead of using bland tomato sauce. I used a can of diced tomatoes with oregano, garlic and basil for more flavor. I had a bag of frozen peppers and onions in the fridge so I put them in the processor to chop them and added a half cup of them to the hot tub. It turned out really tasty and really fast, in less than 20 minutes, I was done. So figure friendly and lower in fat, sodium and cholesterol than old school hamburger helper. Thanks Dimple2000 for the recipe.

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Linguini with Cashews and Scallions

Reviewed: Mar. 3, 2010

Very yummy and easy to make. I used way less cashews and butter and it turned out great. I would recommend a low sodium teriyaki sauce because it was quite salty for my taste. Does that even exist?

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Slow Cooker Chicken Dinner

Reviewed: Nov. 13, 2009

I decided to put Lawry's seasoning salt on four boneless chicken breasts before layering the soup on top. I also put S&P on the carrots and potatoes, to season them a bit. I only had one can of condensed cream of chicken soup, so I put in about a cup of organic french onion soup that I had leftover in the fridge. I really got busy with the spices: chives, parsley, black pepper, onion powder, garlic powder, and a little bit of coriander. I liked the suggestion of putting Italian bread crumbs on top, so I did that during the last hour. I put the crockpot on high for four hours and then turned in down to low for the final fifth hour. Wow, what a tasty meal! It has a stew feel to it and the chicken is so tender, it is easily cut with a fork. The gravy came out amazing, full bodied and earthy. I did not have to thicken it at all. No knife is necessary with this meal. This dinner was excellent and so easy to do. I highly recommend it for busy folks. If you have a fairly new cooker, you can halve the cooking time for speedier results.

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Pumpkin Pie Pudding

Reviewed: Nov. 10, 2009

This recipe appealed to me because I love pumpkin and I love my slow cooker. What a let down. It smelled wonderful as it was cooking and it was done in about 3 1/2 hours. It turned out way too mushy and bland. I followed the directions to a T. It needs some sort of texture to make it a complete dish. I will try it again with some tweaks to the recipe. I would love any suggestions to make it a superstar in my repetoire.

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2 users found this review helpful