I was kinda hesitant as to how this would turn out since i slimmed it down GREATLY. the result was a protein and spinach packed vegetarian friendly dish. I used egg beaters, fat free ricotta and cottage cheese (only 3 cups of cottage cheese). I also only used 2 cups reduced fat mozzerella and left the ceddar out. Doubled the spinach (20oz) and used garlic salt instead of salt. SUPER EASY. only down side is the sodium content with all the cheese.

pretty good. i added 2 zucchini's to the mixture. makes a ton, had to do two batches in my crock pot. also, used all canned ingredients and did not drain them.

i'm a college student so i like easy and cheap meals, but when possible healthy is my #1 priority when it comes to eating and this fit all 3. i added a zucchini, yellow squash and green pepper to the recipe. it needed to cook a lot longer than it said. more like 30-35 min simmer. on the runny side, even though i only used approx 2 cups of broth, but a good mouth-feel all the same. i also added some crushed red pepper flakes and a few shakes of tabasco sauce with gave it just the right amount of heat. topped with some reduced fat cheddar and fat-free plain yogurt. was a bit timid adding the yogurt in as it's a bit sweeter than sour cream but it tasted great.

im a college student and this was cheap and easy to throw together in the pan. im not big on measuring and like to get the most nutritional value so i used a whole zucchini, and twice as many carrots (i didnt have celery on hand) and just eyeballed the herbs/seasoned to taste could have cooked a bit longer, and used more pasta sauce. i also threw in some crushed red pepper flakes which added a kick. I'm a vegetarian and added a pack of the "smart taste" sausage which i browned before adding. very hearty and filling while low in fat and cals.

doesnt hold well, but is excellent in tortillas. i made it more mexican inspired with more peppers and pinto instead of kidney beans, and used taco/enchilada sauce instead of salsa. cheap and easy.