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Bacon Cheddar Patty Cakes

Reviewed: Jun. 19, 2015
I REALLY liked Irish Coleen's idea of using mashed caulflower for a low carb version. You will definitely have to add more seasonings as she mentioned. Garlic powder, onion, chives & and maybe parm cheese and pinch of red pepper flakes.Read the reviews about 1) fry mixture when mixture has chilled. Besides, it allowed for make ahead & fry later 2) adding 1 to 2 T. Flour, so they do not fall apart. One other note: Mashed potatoes do not freeze well....they get gummy.
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Zucchini Pizza Bake

Reviewed: May 26, 2015
I add a few things like olives and cheddar instead of Monterey Jack. I like that better. Needs a bit of spice like garlic & red pepper flakes. etc. I like to add in some fennel because it gives a sausage flavor without adding salt. ( almost all sausage has some fennel in it.) A little pepperoni added gives a nice pop of flavor also... but just a little. Basically, you can add anything you like that you would normally put on the pizza. Even people who don't like zucchini have told me they'll eat it this way...so it might be a way to get your kids to eat a few more veggies
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Guiltless Slow Cooker Chicken Pot Pie Stew

Reviewed: Jan. 17, 2015
Don't throw the baby out with the bath water OR in this case the Pot Pie Out w/ the SALT Water. Good news Bad News. Bad News: More salt than is tolerable. Good news: So darn easy to fix. Use only one bouillon cube (OR better yet, 1 t. of "BETTER Than Bouillon" (saves 110 mg sodium PER CUBE & tastes better) For the remaining 5 cubes use Herbox Chicken Bouillon powder. It comes in a jar OR envelopes. You still get good chicken flavor BUT NO SODIUM.(Find them w /the canned soups, top shelf) That way you can adjust the salty taste( and sodium Level) but leave the chicken flavor in tact. Also switch the Garlic salt to Garlic POWDER. you may need to use LESS...about 1/2 For the celery salt,switch to GROUND celery seeds. Again more celery flavor ( using 1/2 amt listed)and much less sodium. The cream of chicken soup has more than 800 mg of sodium, (per serving) so if you love a salty taste, there is plenty of salt in that. Keep in mind also that even "no salt added " broths have over 100 mg sodium PER SERVING and "low sodium broths/ stocks have FAR more sodium than that. As for the rest of the recipe, I add 1 to 2 t. of FRESH thyme leaves (Or 1/4t to 1/2 t. dried thyme....but fresh is far better) I also add in 1/4 to 1/2t. poultry seasoning. Both the FRESH thyme and poultry seasoning add a much more home made taste.
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Easy Flank Steak Fajitas

Reviewed: Nov. 14, 2014
I think the biggest , yet simplest to fix, problem is the WAY the foil is used. Simple leave a large opening , not just holes in the foil to allow ALL steam to escape. I personally would do this on flat open foil, for an " oven fried" taste, then draw foil up loosely around the food to keep warm. The marinate is very good, but I add cumin, garlic powder, and Mexican oregano ( regular oregano works well too) to the chilli powder. I like a blend of EQUAL PARTS (1t. each) of cumin, garlic powder, oregano, and chilli powder. That does give much more of a taco flavor ( b/c of the cumin) but can be adjusted by adding less cumin and slightly more chilli powder. If that is your taste. In fact, I make up that blend of equal parts of those spices in a 1 to 2 cup jar in my spice cabinet and use it to make many Mexican foods including tacos. It is cheaper and healthier ( b/c No over load of salt) than the envelopes that charge $1.00 or so for a single serving. Overall a quick easy anytime meal that balances some veggies, meat and starch, in a a convient way. BTW that spice blend makes a great tex mex rub. Hope this gives even more ideas for using quick easy foil meals. Oh yeah, try theses ideas on a larger scale on a foil cooked pot roast. Just roast L O N G ( a few hrs)and low temp(275) any weekend. Then serve fejitas or quesadillas w/ the left overs.
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Chicken Enchilada Slow Cooker Soup

Reviewed: Nov. 1, 2014
Here are a few tips to decrease (or increase) the heat. First the type of diced tomatoes make a HUGE difference. Rotel original w/diced green chiles is (IMO)kick your butt hot. So try Rotel diced tomatoes w/ lime and cilantro, instead to reduce heat but still keep a little. It has very little cilantro taste so you may want much more fresh cilantro added just before serving.Rotel MILD tomatoes are mild and BLAND. To give more flavor but controll heat you could add some salsa...just pick your heat level. Bottom line, Taste The TOMATOES BEFORE ADDING to crock pot. After awhile you will know which tomato brand you like.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Oct. 7, 2014
First, I will say this is easy. I always take the 5 minutes to season the meat prior to cooking. In this case I season cut up ( bite size)boneless skinless chicken thighs with 1/2t.to 1t. each. Cumin, Garlic Powder, Oregano and chili powder. I took 15 more minutes to brown the meat in some oil. Onions and fresh peppers, and garlic can be browned in the last few minutes.
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Slow Cooker Lentil and Ham Soup

Reviewed: Mar. 8, 2014
A Good hearty Soup...a bit thick.
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Spinach Stuffed Chicken Breast tweaked Italian style by Jo

Reviewed: Feb. 9, 2014
It was ok, but too greasy for my family who SHOULD be on a lower fat diet (BUT LOVE bacon). So, next time I tweaked it to lower some fat and salt. I used 6 slices of reduced sodium center cut bacon. 4 slices I fried(or oven bake as suggested) till cooked half way done. then wrapped the chicken in only 1 slice each. The other 2 slices of bacon I cooked well done, blotted, and crumbled into the spinach. (I ONLY use fresh, not frozen spinach, and cook in a DRY pan till well wilted, then squeeze dry, before adding other stuff. I too marinate the chicken in buttermilk as suggested, but I add 1t. or so Italian seasoning and 1t. of garlic POWDER to the marinate, and let it marinate AT LEAST 4 hrs. The seasoning penetrates into the chicken and adds flavor. I am not a fan of pepper jack, so I use feta and a hand full of fresh grated Parmesan cheese in the spinach mixture. I also like to reduce the sour cream to 1/4C. and add in 2T. of pesto. It adds much more flavor, but makes the dish more Italian in nature. To complete the Italian spin, you could wrap the chicken in 2 slices each (slightly overlapped) panchetta if you like. (no need to fry it first) If you do not like to pound out chicken, you can carefully butterfly it open flat, then roll OR just stuff 1/2 side of chicken, and fold over. If you do it that way, it is easier to lay bacon or panchetta out under the chicken breast before stuffing, then bring the bacon up around the chicken.
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Spinach Stuffed Chicken Breast

Reviewed: Feb. 9, 2014
It was ok, but too greasy for my family who SHOULD be on a lower fat diet (BUT LOVE bacon). So, next time I tweaked it to lower some fat and salt. I used 6 slices of reduced sodium center cut bacon. 4 slices I fried(or oven bake as suggested) till cooked half way done. then wrapped the chicken in only 1 slice each. The other 2 slices of bacon I cooked well done, blotted, and crumbled into the spinach. (I ONLY use fresh, not frozen spinach, and cook in a DRY pan till well wilted, then squeeze dry, before adding other stuff. I too marinate the chicken in buttermilk as suggested, but I add 1t. or so Italian seasoning and 1t. of garlic POWDER to the marinate, and let it marinate AT LEAST 4 hrs. The seasoning penetrates into the chicken and adds flavor. I am not a fan of pepper jack, so I use feta and a hand full of fresh grated Parmesan cheese in the spinach mixture. I also like to reduce the sour cream to 1/4C. and add in 2T. of pesto. It adds much more flavor, but makes the dish more Italian in nature. To complete the Italian spin, you could wrap the chicken in 2 slices each (slightly overlapped) panchetta if you like. (no need to fry it first) If you do not like to pound out chicken, you can carefully butterfly it open flat, then roll OR just stuff 1/2 side of chicken, and fold over. If you do it that way, it is easier to lay bacon or panchetta out under the chicken breast before stuffing, then bring the bacon up around the chicken.
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Italian Beef Sandwiches

Reviewed: Jan. 21, 2014
amazing recipe. I too used beef Stock (from carton or home made..not can---too-salty) I posted another recipe to this So sorry, I thought it was my own tweek note to original recipe. i am new to this pro membership.I did add Basil ( 2t. dried) to the rub and pinch of garlic powder plus 2t. Worcestershire sauce to juice before roasting. This does work in a crock pot, but I like roasting first to give more flavor...then reheating in crock pot. As others have said before me ROAST THE BEEF RARE FIRST and then cooling in fridge is key to getting a nice thin slice. Be sure to chill COMPLETELY . This chef KNOWS what he is doing (SO did Lorraine Pierce so follow their cooking method(roasting) for the better results. Next time I might try adding dry red Italian wine ( maybe 1/2 cup or so) to the beef stock. Has anyone tried that way? Made this again ( still did not add wine yet, as it is too good to mess with much. HOWEVER both times it came out too salty. I was able to correct this. I caramelized 2 large onions in unsalted butter. Then added 1 qt of UNsalted beef STOCK from a carton (not broth)I brought this up to just under a boil, added about 8 or 9 fresh rosemary leaves,( stems removed)and simmered for 15 min. or so. THEN drained off the onions in a mesh strainer, (let drain 10 -15 min over a bowl)and added just the juice to the other juices. If your beef juice is not too salty, then skip this step. OR do it if you want to have extra juice for other recipes.
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Slow Cooker Chicken Pot Pie Stew

Reviewed: Jan. 12, 2014
Don't throw the baby out with the bath water OR in this case the Pot Pie Out w/ the SALT Water. Good news Bad News. Bad News: More salt than is tolerable. Good news: So darn easy to fix. Use only one bouillon cube (OR better yet, 1 t. of "BETTER Than Bouillon" (saves 110 mg sodium PER CUBE & tastes better) For the remaining 5 cubes use Herbox Chicken Bouillon powder. It comes in a jar OR envelopes. You still get good chicken flavor BUT NO SODIUM.(Find them w /the canned soups, top shelf) That way you can adjust the salty taste( and sodium Level) but leave the chicken flavor in tact. Also switch the Garlic salt to Garlic POWDER. you may need to use LESS...about 1/2 For the celery salt,switch to GROUND celery seeds. Again more celery flavor ( using 1/2 amt listed)and much less sodium. The cream of chicken soup has more than 800 mg of sodium, (per serving) so if you love a salty taste, there is plenty of salt in that. Keep in mind also that even "no salt added " broths have over 100 mg sodium PER SERVING and "low sodium broths/ stocks have FAR more sodium than that. As for the rest of the recipe, I add 1 to 2 t. of FRESH thyme leaves (Or 1/4t to 1/2 t. dried thyme....but fresh is far better) I also add in 1/4 to 1/2t. poultry seasoning. Both the FRESH thyme and poultry seasoning add a much more home made taste.
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Spaghetti with Bacon

Reviewed: Sep. 30, 2013
As written it is just OK. I like these additions to up the flavor LOTS.....BUT only costs a tiny bit AND ONLY 2 minutes more. Add 1 cadiced tomatoes WITH OREGANO, GARLIC, AND BASIL( perfect blend of herbs & tomatoes...No guessing). Just dump in 1 or 2 cans . Heat t.Toss in a goodcl handful of parm cheese
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Profanity Salmon

Reviewed: Sep. 13, 2013
Easy ...tasty LOVE the make. Ahead suggested I also use less onion less onion & green pepper....but I use acbit more than half. If your REALLY stuck for time OR ingredients....try doing the same method BUT just give the salmon a thin coat ( or a tad thicker) of pesto sauce..Grill the same way...or roast on 400 for 18 to 20 min
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Quick Chicken Divan

Reviewed: Aug. 6, 2013
My suggestion is to add 1 T. Curry powder, add 2x the chicken Add 1 can cream of celery. Change mushroom soup to cream of chicken and herb..It is STILL EASY, BUT ADDS SOMUCH MMORE FLAVOR...
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