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Easy Baked Tilapia

Reviewed: Mar. 16, 2015
This recipe was super easy. It is very customizable to your taste. I mostly followed the recipe ingredient list (didn't have garlic salt so used garlic powder and salt), but just did everything "to taste" instead of following measurements. Came out great. Everybody loved it. My fish and veggies were frozen solid so, based on other reviews, I cooked for 45 minutes. Everything was tasty and cooked perfectly. So fast and easy, which is just what I needed tonight. I served with some millet and French bread. I made this again and used the same Frozen vegetables, but a different brand. The vegetables were a little bigger and did not soften as much as I would have liked in 45 minutes. I just popped it back in the oven for a few more minutes (my lentils and rice were not quite ready anyway). If you have smaller veggies you may need less time, thicker cut vegetables you may need more.
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Old Fashioned Onion Rings

Reviewed: Jul. 17, 2012
These were delicious. My 7 year old said these were by far the best onion rings he's ever had. Everyone had a second serving. I would usually not give something this messy to make any more than 4 stars (I am very mess averse), but these were worth the mess. I did not use any of the season salt at the end. They were great without it.
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White Bean Fennel Soup

Reviewed: May 21, 2012
I thought this soup was absolutely lovely. I read several reviews prior to making the recipe and made some minor changes based on those reviews and on what I had available to me. I doubled the recipe so that I could freeze it for a busy day. I used 4 cloves of garlic (sauteed with the fennel and onion) 4 cups of fresh cooked white cannellini beans, 2 fresh tomatoes diced, 6 fresh sprigs of thyme (removed them when I removed the bay leaf), and 3 teaspoons of salt and a couple of dashes of cayenne. I left all other ingredients the same (doubled). I had to substitute to use what I had on hand, but it turned out delicious. I had no concerns with the amount of broth. We actually prefer brothy soups to cream soups and stews, so it was perfect. The flavors were terrific and we will make this again.
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Garlic Mashed Red Potatoes

Reviewed: Feb. 4, 2012
I have been making my mashed potatoes with parm and garlic for a couple of years now and it is a big hit at our house with adults and kids. I do make one big substitution - I use 1/3 potatoes and 2/3 cauliflower. If it sounds crazy and you're not sure, go for half and half. You can certainly even use all cauliflower if you really want to go healthy. I also do 1/2 butter and 1/2 smart balance. Again, you could go 100% smart balance or other alternative you prefer. I have done this recipe with all potatoes and all butter and I promise you, the difference is negligible. Even my picky kids (3 and 6) don't know the difference.
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