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Maple Salmon

Reviewed: May 23, 2006
Excellent! I read reviews and followed some advice. I baked in foil, for easy clean up and to keep the fish moist. I carmelized the sauce by adding corn starch and whisking on the stove top to drizzle over the fish. I topped with coarsely chopped pecans during the last 10 mins. of baking. I served with brown rice and veggies. The flavor of the extra sauce and the nuts were perfect! A new favorite. Thanks!
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Zucchini Herb Casserole

Reviewed: Apr. 19, 2008
This is a very good recipe. I wanted to reduce the fat and calories so I omitted the oil and sauteed the veggies in about 2 tbsp. of chicken broth. Instead of cheddar cheese I sprinkled parmesan cheese and breadcrumbs on top. I used brown rice instead of white to add fiber. I doubled the spices as other people had suggested. It turned out great!
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Angie's Dad's Best Cabbage Coleslaw

Reviewed: May 22, 2008
Perfect! I used white wine vinegar (it was all that I had on hand) and less oil to reduce the fat. I haven't let it sit for a day yet and this recipe is so good. I can't wait to try it tomorrow! Here's an easy way to shred cabbage/ lettuce. Cut the head in half, through the root. Place the flat side down on the cutting board and cut once again, through the root, so that the cabbage is cut into quarters. Finely slice each quarter, beginning at the top and working toward the root- the thin strands will fall away. Quick and simple. Thanks Angie's dad!
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Fish Tacos

Reviewed: Feb. 22, 2009
I was craving the taste of the fish taco's I had at a restaurant in California. This is perfect! Thanks!
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Moroccan Lentil Soup

Reviewed: Apr. 13, 2009
We love this tasty, healthy soup! I reduced this already low fat soup to nearly no fat by using a small amount of water instead of oil to saute the onions, garlic and ginger. Keep the lid on the pot and lower the temp a bit and the onions cook up just fine without oil. Thanks for the great recipe to add to my soup collection!
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2 users found this review helpful

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