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Lemon Cranberry Muffins

Reviewed: Nov. 29, 2012
Great, standard recipe for cranberry muffins. Not 5 stars because it isn't anything super unique or special, but a good jumping off point to make them your own. I used almond milk instead of regular (which, if you are a bit lactose intolerant, is a fantastic substitute in baking. I highly recommend this if you're considering cutting milk out of your diet!!), half 1 C white flour and half 1 C whole wheat (just personal preference), only used 1 C sugar because that already seemed like a lot, and definitely add LEMON ZEST! It adds a whole new flavor element to the muffin that should not be missed. The tartness goes really well with the cranberries. I did have to bake mine for 22 minutes, but after years of baking, I've just learned that every oven/altitude is different so just make sure to use the toothpick test, it's a no-fail!
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Awesome Broccoli-Cheese Casserole

Reviewed: Nov. 8, 2011
Pretty good recipe - I baked it for 48 minutes which was perfect. I used fresh broccolini because I had a ton of it and it came out tender but crunchy - al dente! Also, because I don't like the idea of using just mayonnaise I used 1/2 C mayo and 1/2 C ricotta cheese. It came out really tasty! Next time I make it I'll serve it over some turkey or potatoes, and maybe even add some bacon or mushrooms to the recipe itself.
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2 users found this review helpful

Turkey Lasagna with Butternut Squash, Zucchini, and Spinach

Reviewed: Sep. 1, 2011
Fantastic recipe! I made this for my sister after she had her baby and it was the perfect dish for new parents! They loved it. I added more vegetables like bell peppers and mushrooms which counter-balanced the fact that I used whole-milk mozzarella (hopefully!). It does get a little watery at the bottom but I figured that this would set in as the dish cooled.
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3 users found this review helpful

Linguine with Creamy Alfredo Sauce

Reviewed: Sep. 1, 2011
I also used yogurt and it turned out very bitter an inedible. Thankfully I tasted the sauce before I mixed it with the pasta. I ended up saving about 1/2 C and throwing the rest of it away, making a tomato-based sauce and mixing a little of the bitter cream mix in, which was just OK. I can't imagine what other kind of yogurt would make this recipe good.
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3 users found this review helpful

Mexican Bean Salad

Reviewed: Apr. 7, 2011
Great! I used this recipe for a potluck dish and everyone loved it! Served with chips is good, too.
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2 users found this review helpful

Slow Cooker Carnitas

Reviewed: Apr. 29, 2010
Lasted days after we made it, super rich and tender meat...loved this recipe. The good thing is that the pork doesn't just have to be stuffed into tortillas: you could eat it with rice, beans, greens, + more.
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6 users found this review helpful

Cranberry-Pear Tossed Salad

Reviewed: Feb. 17, 2010
The dressing/vinaigerette for this recipe is amazing. I didn't have the apricot nector, pears or blue cheese on hand, and I had candied pecans instead of plain walnuts, but it was still good! Also, I used extra virgin olive oil instead of canola because I think it tastes better. All in all the vinegar/acidic & sweet characteristics of the salad are great, would definitely use again. Even my BF ate it, who usually hates salad!
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5 users found this review helpful

Romaine with Garlic Lemon Anchovy Dressing

Reviewed: Feb. 10, 2010
So good and healthy and salty goodness...Although the anchovies in a blender or food processor don't really work (maybe I just don't have hi-tech kitchen gadgets). I recommend just chopping them up very finely and whisking all the ingredients together in a bowl, works better.
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5 users found this review helpful

Baby Carrots with Dill Butter

Reviewed: Feb. 10, 2010
The taste of lemon and carrot is not very attractive to me....You could leave out the lemon and just use butter and it would be better. Maybe add a little steamed spinach, too.
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2 users found this review helpful

Sweet and Spicy Swiss Chard

Reviewed: Feb. 10, 2010
This recipe was interesting. The flavor that maple syrup adds is...a little off for me. I love dark leafy greens cooked almost any way, but there are better recipes than this for chard.
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5 users found this review helpful

Pan Fried Swiss Chard

Reviewed: Feb. 10, 2010
I used rainbow chard which made it really pretty for Christmas dinner. I used the stems and cooked them in the pan a couple minutes before adding the leaves, which adds a nice crunch. The flavor was great, everybody asked for seconds and it was great as leftovers, too!
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17 users found this review helpful

Stuffed Peppers with Turkey and Vegetables

Reviewed: Feb. 10, 2010
Very good, healthy ingredients. I had to add a lot of salt and a little cumin and fresh garlic to flavor it up a little bit (I like my food salty). Turkey is a great, lean alternative to beef or pork. Will definitely try again!
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1 user found this review helpful

Bean Soup With Kale

Reviewed: Oct. 16, 2009
This soup is so fresh and delicious! Plenty of garlic--just my taste! I added some smoked sausage as other reviewers suggested and a little crushed can tomatoe sauce to the broth as I had some left over and it really added to the flavor. My BF always has to eat meat in his meals so the sausage really added some extra heartiness.
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1 user found this review helpful

Italian Kale

Reviewed: Jun. 17, 2009
The real Italian way to cook dark greens. Easy and fast recipe
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