"My kids love this because they can create their own packets. They like rice in it but 1/3 cup water in each packet is needed to get it to cook. I put a 1/2 slice of bacon under the hamburger to keep the bottom of the burger from burning and it added extra flavor, along with a half of a packet of dry onion soup mix mixed into the burger."
"I only used 1 box of noodles and this was more than plenty. I used crushed tomatoes instead of roma tomatoes to cut down on some prep time. Leftovers are even better - my husband only had the leftovers and he said it was the best lasagna he'd ever had."
"Such a simple recipe yet so delicious. I always remove the skin because it never seems to get done and when it's removed, the exterior meat kindof creates it's own "skin" when baked. Perfect for my daughter's birthday."
"I made a few slight changes. I used ground turkey and instead of cottage cheese, which I didn't have, I used cream cheese. It was still delicious! The girls thought the tortillas, being a little moist, were the best part."
"This was amazingly delicious! I used rotisserie chicken and bypassed the walnuts (I am not a fan). I didn't even dress it with anything and loved it! The sweet fruit and moist chicken were great together."
"Pretty tasty sauce and SO SO easy! I browned the ground beef with the onion the night before and then put everything in a slow cooker the next morning. It cooked all day and was ready when I got home from work. I also doubled it and ended up adding a little more basil, otherwise followed the recipe."
"Wow! I really didn't think the cream of chicken soup could make it taste like French onion soup. But it did and it was SO good! We had some leftover and it was great warmed up the next day, too. Very rich!"
"My family loved this. I used hot enchilada sauce so it was a bit spicy, but perfect with the lettuce and sour cream to cool it down. I also didn't have evaporated milk so I used skim and it tasted great. Easier than rolling up each one individually, probably not as pretty, though."
"This was really good, especially the stuffing! I have never had spinach or prosciutto in my stuffing and now I will never have it without! Yum! I did oil up the chicken and rubbed some of the same seasonings in the stuffing under the skin."
"I made this up for a weekend at the lake. It was perfect to have on the boat for a snack. I sent one of the bags with the kids to their grandma's and they ate it all up, too. This makes a ton and I halved it, and there is still a bag in my freezer!"
"This is my mother-in-laws recipe and it is to die for. It looks so simple, but it must be something with the combination of flavors that makes it so tasty. I am going to make this for an appetizer at the lake next weekend."
"I halved this recipe and baked it in a 9x13 inch pan. They are REALLY moist! I did have to cook them longer than 30 minutes, more like 38, but could be something to do with the pan change. These are delicious the way they are and don't need any frosting!"
"We had these at a restaurant at the lake so I was excited to try them. Since they were baked they weren't quite as good but I must say if you add in the calorie savings, they would certainly be close! Definitely make the Spicy Srirachi Mayo to dip them in."
"I made these last night with ground chicken. My girls ate them up on pretzel buns and I thought they were delicious with mustard! I had never used Old Bay on burgers before and it was really good. My husband liked it with pepper jack cheese."
"This is one of my favorite salad recipes! I always roast the nuts and noodles in a pan, but using the oven was so much easier. I forgot the spray them and it still turned out. Now if I could just keep my husband out of the crunchy topping so there's some for the salad :)"
"Just what I was looking for on a hot and humid night where there will be no cooking. I always have hard-boiled eggs on hand and everything else was in the fridge. My husband likes Western dressing, the kids like Ranch and I used Balsamic Vinaigrette."
"These were really good! A co-worker brought them in to work and everyone wanted the recipe. I liked the cranberries with the rhubarb. I will go a little easier on the frosting since the cookie was so tasty, didn't need so much sweet frosting."
"Delicious! I added 2 cloves of garlic and used Italian seasoning instead of the fresh herbs just because I didn't have any. My only complaint is that the zucchini was a little firmer than I thought it should be but I think I could just cook it longer. Next time I will be trying on the grill."
"I had this for a light supper last night. Probably not for kids, mine wouldn't even try it, but I thought it was delicious. Be careful not to use too much vinegar - overpowers in a hurry. I think goat cheese would also be great on this instead of the cream cheese."
"Very tasty chicken drumsticks! My family loves drumsticks and I made these for my daughter's First Communion. I grilled them the night before and then baked them in our convection oven covered while we were in church, about an hour and a half. I served the sauce beside the chicken and I think most people didn't even use the sauce and loved them anyway."
"Loved this! Lots of flavor from the balsamic and Italian seasonings. I took a shortcut and used 3 teaspoons of an Italian seasoning for the basil, oregano, rosemary and thyme. Served it over couscous."
"Great casserole with some salt and pepper. I made this the night before and then refrigerated until the next evening. I let it sit at room temperature for 20 minutes before baking as I usually do with refrigerated casseroles."
"I loved this dish! It really was easy to prepare. I had my daughter flatten the chicken in a ziploc bag with a rolling pin. One great addition would be a pan sauce from the drippings when the chicken was browned. I will try that next time with a little broth, cornstarch and seasonings."
"I was in charge of making dessert for New Year's and ran out of time. Ended up buying all the dippers at the store and whipped this up in no time. Kids LOVED it! The favorite dipper was cheesecake bites!"
"I grilled this and added some sage with the herbs. Pancetta is hard to find so I used bacon. It was delicious! Be sure to let it rest for at least 10 minutes before cutting the let the juices settle in the meat - it'll keep it moist."
"This is the salad you need to make! I cubed the bread and baked in the oven to crisp since I like the bread mixed in with the salad on a panzanella. It doesn't keep as well this way thought, but no worries since there won't be any leftover!"
"Delicious! I made some slight modifications...I used ground chicken and leftover roasted vegetables (zucchini, onions, mushrooms). The vegetables keep the burger moist. Even my husband liked it and he is not a poultry fan."
"Ooh, this was delicious. I picked up some cherry tomatoes, zucchini and summer squash from the Farmers market. This was a quick and easy summer meal...with NO leftovers. I think next time I might try a little wweet corn in it."
"The mushrooms and chicken are always my favorites. I like to add yellow squash and zucchini, too. This marinade really keeps the chicken moist. I had issues with my grill, so I finished them off in the oven on broil, and they were still delicious."
"Great recipe. The longer you marinate the better - I did it overnight and they were full of flavor. I think fresh ginger would be the only thing I would change instead of the ground ginger next time."
"Great way to kick off the grilling season! I was scared to use all the rub it made, but trusted the recipe and the flavor was sensational! Chicken was moist and tender and I followed the recipe exactly."
"Good flavor but could use a little sauce. We used barbecue, but a sweet and sour would be really good to give it some asian flavor. A little sesame oil stirred in with the butter might enhance the sesame flavor too; I will try that next time."
"The best Monkey bread yet! I thought it would be too much cinnamon, but the sauce was dark and rich and delicious. I was also scared there wouldn't be much bread, but the bread rose in the oven and there was plenty."
"And the best part is you can make it a day or so in advance and bake it off later! I like to make it the night before and then have it ready to throw in the oven when guests start arriving. I like the bacon idea and will try that next time."
"Don't forget the mushrooms! I add them right in with the other veggies. Zucchini is also a great addition. The longer the vegetables marinate, the better. I usually get them ready in the morning. Meat gets salty if you marinate for longer than an hour."
"I used flour tortillas since I had trouble with rolling the corn ones without them breaking and baked them in a 400 degree oven to save a few calories. I sprayed them with cooking spray before baking. Very good! Kids loved them."
"These are really good! Very important to pre-cook the bacon a little so it will crisp without the cream cheese topping burning. These are very mild with all the seeds removed. I will mix some into the cream cheese mixture next time to spice it up."
"I doubled and put in a large lasagna pan. At first I thought the bottom wasn't done due to looking a little eggy but after tasting it realized it was done and just deliciously custardy. All my guests enjoyed, even the kids liked the pecan topping."
"Delicious. I used boneless thighs and browned them before putting them in the slow cooker. I used chicken broth instead of the wine, too. The soy sauce adds alot to the flavor of the sauce so it doesn't taste like spaghetti sauce at all. I served over egg noodles."
"Very good recipe. I made a few changes by using ground pork instead of beef, one can of chili beans instead of the 2 cans of other beans and only half the tomato juice. We topped with green onions, too. My kids loved the flavor!"
Comment: I don't recommend making this with the fat-free, sugar-free pudding. It still tasted delicious, but didn't thicken as it did the last time I made it with the normal pudding mix.
"Time consuming but well worth the wait. I took the core out of the cabbage and boiled the whole head for 5-6 minutes since I struggled getting the leaves off without tearing. Plenty of sauce leftover and used a 9x13 pan. Recommend a pan on a lower rack to catch any drips."
"Delicious! I can never find the peppercorn ranch so I use Sour Cream & onion chips. My mom isn't a mustard fan, but can't get enough of the honey mustard sauce. I sometimes make just the sauce and serve with the frozen nuggets when I don't have much time."
"I made these for Thanksgiving but used frozen green beans instead of canned. Worked great as there wasn't any room in the oven. Many comments on liking the crunch of the water chesnuts for a change in pace."