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I admit I was surprised with how well these came out after all the work. I definitely recommend pan-frying them in olive oil; it makes them crunchier and brings out the flavor. Topped with tomato sauce and parmesan cheese.

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Butternut Squash Soup

Reviewed: Sep. 23, 2010

Great soup to use up my abundance of garden butternut squash! I roasted the squash with olive oil as others did and I feel this adds greatly to the soups flavor. I added 3 cloves of garlic in with the onions and a couple stalks of celery. I had no marjoram, so I substituted sage, which adds a surprisingly good taste. Left out the cayenne altogether. I did as others and used 3/4 of a pack of cream cheese (1/3 fat). As the squash was well roasted, it fell apart in the cooking process, so I did not puree it, so it had more texture. As a vegetarian I also used vegi broth. Next day the flavors melded wonderfully when we had it as leftovers. This is a keeper.

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Keon's Slow Cooker Curry Chicken

Reviewed: Feb. 16, 2010

I thought this was a very interesting set of ingredients. I loved the flavor, but both my husband and I felt that all the creaminess made it too heavy/rich, not to mention lots of calories! I think I'll make it again, and instead substituting chicken broth for the cream of chicken soup and lite coconut milk instead of regular. I cut down on the cayenne as suggested, but I could've stuck with more. Otherwise this was easy and satisfied my craving for curry.

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Baked Haddock

Reviewed: Sep. 20, 2009

All around a very good recipe. I took some others suggestions by adding parsley to the bread crumbs and squeezing lemon juice over the fish. I also made my own bread crumbs by crushing Saltines with garlic powder, salt and pepper. My husband and I were both pleased with the meal.

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Cream of Pumpkin Soup

Reviewed: Dec. 7, 2008

I'm giving this five stars, but its not a solid five as I JUST took it off the stove and won't be eating it until tomorrow. I also increased the spices and added 3 heaping teaspoons of brown sugar to the soup. Instead of whipping cream, I put in a quarter package of reduced fat cream cheese and let it melt in the soup, and maybe 1/2 cup of skim milk since that's all I have. I couldn't stop sampling it when I took it off the stove, so I know it'll be good. As someone suggested, I also used cinnamon bread, but I cut that into cubes, tossed them in melted butter, put them in a baking dish, sprinkled apple pie spices over them and baked them into croutons. I keep eating those too, so I think its going to be a good meal!

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Vegetarian Tortilla Soup

Reviewed: Dec. 7, 2008

Extremely good soup. I followed some of the changes others suggested, like adding kidney beans. Instead of the chiles, I used half of a fresh jalepeno, which was a perfect medium for my spicy taste and my husband's more sensitive preference. I also cut the cumin in half as he's not crazy about it, but sprinkled in some garlic powder, basil and parsley.

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Stuffed Zucchini

Reviewed: Jul. 22, 2008

This recipe was great and very easy as I had all ingredients on hand. As I only eat poultry for meat, I used sweet italian chicken sausage, which I (like others) browned first with garlic and onions. I also filled out the meat mixture with finely chopped mini portabello mushrooms and spiced it up with italian seasonings (basil, oregano, parsley, garlic powder). I added sauce to the meat mixture, as someone suggested, but that made it soggy. I might've added too much. My husband thought it was great as it was. All in all, five stars as its a wonderful basic meal.

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Salmon Fillets with Creamy Dill

Reviewed: Apr. 10, 2008

I was looking for a new way to enjoy salmon and both my husband and I thought that this recipe was fantastic. It was also very simple and quick. It went great with asparagus and I used the leftover herbed mayo (which there was quite a bit) for sandwiches and in chicken salad.

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