Rebecca Fletcher Recipe Reviews (Pg. 1) - (14438801)

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Rebecca Fletcher




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Mexican Rice

Reviewed: Oct. 24, 2012
I put everything in a casserole dish, popped it in the microwave, cooked on high for 7 minutes, let it sit for 4 or 5 minutes and it was done. I used instant rice. Easy peasy. And yummy, too!
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Turkey Veggie Meatloaf Cups

Reviewed: Oct. 10, 2012
I was very hesitant to try this recipe out. I guess I have a fear of zucchini because I kept coming up with excuses not to put the zucchini in. I made a few adjustments and it was AWESOME and I may never make regular meatloaf again. This is so much more flavorful! Here's what I did: reduced onion to 3/4 cup, reduced zucchini to 1 cup, rice instead of couscous, added 1 diced tomato, added garlic, added 3/4 cup or so ketchup (I just squirted the bottle over the bowl until it looked good--that's what I always do!), green bell pepper instead of red. I loved it! And I got a serving of vegetables in two cups! You don't have to use the muffin tin, but it cooked up a lot faster than just making it into a loaf so it was worth it. LOVED IT!
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Pasta Fazoolander

Reviewed: Oct. 1, 2012
So, I did a a few subs on this. I think I made it more like Pasta Faxanadu! Instead of an anchovy filet (because, let's face it, yuck!) I used an Italian turkey sausage, and to avoid wasting most of a can of tomato paste (I had nothing else planned to use it in) I threw in a whole can instead of just a teaspoon. Vavoom! It was AWESOME! I made my own beans in the crockpot with some chopped red onion added in. AWESOME!!!
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