Lisa Park Recipe Reviews (Pg. 1) - (188069703)

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Lisa Park



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Four Cheese Roasted Vegetables

Reviewed: May 4, 2013
Very easy to make, and to alter with different veggies. I added half of a very large sweet onion. Might add some mushrooms next time. Delicious, healthy, and not too time-consuming for a great way to increase my veggie intake!
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Eggplant Lasagna

Reviewed: Apr. 16, 2013
Two things: 1)If you use the Dinner-Spinner app to create a shopping list for this, it changes amounts. The list had me buy 3 eggplants instead of 2, and only 3 oz of Parmesan. I didn't notice the discrepancy until after I'd sliced up all 3 eggplants. Good thing we like eggplant; I'll just bake them up by themselves. 2) The prep time apparently assumes that the eggplants magically peel and slice themselves, as it took me a good 20 minutes just to accomplish this, slicing them length-wise to make noodle-like strips. (Admittedly, my husband had accidentally thrown away the good peeler, leaving me to use the one that bends out of shape if you push down too hard, but still!) That said, it did turn out to be very tasty. I might try it again - after I buy a very sturdy vegetable peeler!
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Easy Meatloaf

Reviewed: May 11, 2013
This is my base meatloaf recipe, and the very first thing I tried when I decided to start doing actual cooking instead of just warming up pre-made stuff in the oven or microwave. Although I alter it a bit, it's become one of my "go-to" recipes for when I need something quick and easy. The first meatloaf I ever had was kind of ketchupy-tasting, so that's what my mouth looks for in a meatloaf. Therefore, I usually increase the amounts of ketchup and mustard by 50% (doubling the part that goes into the meatloaf mix, and leaving the glaze as is). I also quite liked it when I increased the sugar the same way, but I stopped doing that to try to keep some semblance of trying to be healthy! Also, instead of brown sugar, I use coconut palm sugar, which is healthier and tastes just as good. I try to add lots of different veggies, too, to make it a one-course meal that's easy to pack for lunch at work. Carrots are good, as are mushrooms, diced tomatoes, and chopped spinach.
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Slow Cooker Chicken Stroganoff

Reviewed: May 5, 2013
Oh my, this is delicious! My only regret is not doubling the recipe! (I like to cook enough to last a couple of days, and my husband and I will go through this in just one!) Thanks to the reviewers who offered reassurance that the chicken will be okay with just that tiny amount of butter to keep it moistened; although I did cook it for only 4 hours before adding the wet ingredients, as my crock-pot is pretty big, and stuff seems to cook more quickly in it than most recipes indicate it will. I also added a 4oz can of sliced mushrooms, half an onion, and either a quarter cup or half a cup of milk, I forget which. This will definitely be one of my "go-to" staple recipes in the future!
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Spinach and Feta Pita Bake

Reviewed: May 27, 2014
Terrific, very fast and easy! I used those pre-hollowed perforated pitas made for sandwiches, but just piled the stuff on top without separating them, then stuck the finished product in the fridge for later. When I was ready to eat them, I microwaved and then folded in half along the perforation for a quick sandwich.
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Slow Cooker Chicken Marrakesh

Reviewed: Apr. 21, 2013
Hooray for a recipe that's supposed to be easy and actually is! I just wish I'd made more; made it on Saturday and had to make my husband ration it so I'd have at least some to take to work.
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