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Butternut Squash Bisque

Reviewed: Sep. 16, 2013
I loved how simple this recipe was, it's a great starter and easy to adjust to make it exactly what you want. I followed the basic recipe, using homemade turkey stock and added what I needed of veggie stock to fill in the rest. I skinned the squash without roasting it, and added it to the 1 full onion and carrots that were already in the pot, then after everything cooked down I added the nutmeg, coriander, white pepper, salt and a little bit of black truffle oil. I also replaced the heavy cream with a couple Tbs of plain greek yogurt to cut back on the fat content. It turned out so well, and it's also easy to freeze so I can have a nice comfort food anytime I want. Thanks for sharing!!
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Evin's Indian Apricot Chicken

Reviewed: Aug. 31, 2010
I love this dish! I've made it twice and both times it was amazing. The only change I made was to use the sugar-free apricot preserves. I don't even like sugar-free stuff usually but it tastes great in here with less carbs!
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6 users found this review helpful

Garlic and Herb Marinade

Reviewed: Nov. 10, 2009
I tried this for the first time and I crushed up a boullion cube in with the marinade and it turned out incredible. It was so good my husband I saved the left over marinade and we are trying it again over pasta. Delish!
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