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Pork Cutlets with Cranberry Wine Sauce

Reviewed: May 12, 2015
Very good, juicy and tender! I used boneless cutlets about 1 inch thick. Browning them seared the juices, and then finished in the oven topped with the sauce. The spices can be adjusted or changed to taste.
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Slow Cooker Beef Pot Roast

Reviewed: Mar. 8, 2015
I have made this recipe twice and both times, it was wonderful. I like that it's made with fresh on hand ingredients and not prepackaged packets of dressing. Most of those are loaded with sodium and other artificial additives. The prep is simple and not that time consuming. Browning the meat with salt, pepper be flour is a must to seal in juices and provide a nice sear on the meat. Thank you Chef John for a wonderful basic pot roast recipe.
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NO YOLKS® Creamy Chicken Noodle Casserole

Reviewed: Jan. 7, 2015
I made this for dinner tonight. Everyone loved it. It was fairly easy to prepare and tasted wonderfully. I had to cook a couple of chicken breasts, so I seasoned them with paprika, garlic powder, dried thyme and pepper. I roasted them for about 20 minutes in a 350 degree oven, turning them halfway through. I wasn't going to use 8 ounces of cream cheese, but I decided to follow the directions as written. I did not use mushrooms because my husband does not like them so I added broccoli before placing the dish in the oven. I will prepare this again.
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Slow Cooker Chicken and Butternut Squash Stew

Reviewed: Oct. 30, 2014
First, let me say this recipe is delicious! I don't have any chili peppers so I added a spritz of hot sauce and Worstershire sauce to add some savory flavor. I also added spinach for additional food value. My only criticism is the prep time. The author gave a 15 minute prep, but it took more than 45 minutes. Prepping the chicken and onions required extra work and time. I'm glad I made this dish. I wonder if some of the work can be done the night before so I can just start the crock pot first thing in the morning.
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Chicken Breasts with Herb Basting Sauce

Reviewed: Sep. 7, 2014
This is a wonderful, simple but versitle recipe. There are many ways to vary the spices and flavor. I followed it as written. The breast pieces I bought were large so my cooking time had to be longer. I just used a meat thermometer. I think that I would try a spicy sweet sauce sometime. Thank you for a great basic recipe.
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Zucchini Pasta

Reviewed: Jul. 8, 2014
This recipe reminds me of a meal my Nonni and my Dad's family used to make. I had some cooked chicken that I wanted to use up and that made the meal complete. I used Asiago cheese and the Parmesian. I agree with the other reviewers. There is no need to boil the zucchini. Just sauté in the garlic and red pepper flakes. Thank you for a delightful reminder of a family favorite.
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Chicken Asparagus Roll-Ups

Reviewed: Jul. 6, 2014
This recipe provided an easy to prepare, tasty Sunday night dinner. I added baked potatoes and everything was ready in an hour. I did not have any provolone cheese, so I used Harvarti instead. I also omitted the salt, the mustard and lemon added sufficient flavor.
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Easy Chicken and Broccoli Divan

Reviewed: Jun. 19, 2013
I have been making this recipe for a while, but instead of using the canned soup, I make a sauce using butter and flour, seasonings such as pepper, thyme, garlic, paprika, and low sodium chicken broth. I add some milk after the sauce thickens to make it more creamy. For the topping, i use sharp cheddar cheese and some panko bread crumbs. To me it makes more sense to use ingredients with no additives and lower sodium. I use real butter with no GMOs. It was ready in 45 minutes.
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