The changes I made were omitting the bacon and doing about 3/4 lb. of mild Italian sausage (cut up into small pieces), adding an additional 2 cups of water (so 5 cups total), using a bag of frozen spinach instead of canned, only using one teaspoon of minced garlic instead of one tablespoon (way too much), doing ditalini pasta instead of shells, and reducing the salt down to 3/4 tsp instead of 1.5 tsp. Very yummy, hubby ate it right up.
These potatoes were absolutely as fantastic as everyone said. I used recommendations from Emily91183, so I increased the cheese sauce by 50%, and then added an additional 3/4 cup shredded cheese to the mix (for a total of 3 cups of cheese). I diced the onion (probably used about 1/2 cup), instead of slicing it into rings. I also microwaved the potatoes beforehand for about 8 minutes, this helped reduce the cooking time (great recommendation). Instead of seasoning the potatoes with salt/pepper, I used Seasoned Salt. Excellent recipe, everyone raved.
This was phenomenal, way better than anything I've had in a restaurant. I didn't add bacon (it just didn't seem to "fit" the recipe). To give the dip just a little crunchiness to it, I added a few heaping tablespoons of diced water chestnuts. I used a previous reviewer's suggestion to do 1/2 cup grated Parmesan cheese and 1/2 cup shredded Italian blend cheese (the kind that has romano, mozzerella, etc). SUCH a good suggestion, it gave the dip just a touch of stringy cheese texture. I used a small tub of Alouette Light Garlic and Herb cheese spread (you can find it in the little 'gourmet' refrigerated section of the deli in the grocery store), THIS really made the recipe great, I think. I also used Lite sour cream. I served with toasted pieces of pita bread, DELICIOUS!!!! This is going to be my new party staple dish.
This was really good. I used boneless skinless chicken thighs, dusted with flour and Seasoned Salt, and sauteed them in olive oil. I also added a red bell pepper to the vegetable assortment, and used baby bella mushrooms (sliced). I substituted red wine for white, and added half a jar of Bertolli organic Olive Oil, Basil, and Garlic sauce. Served over whole wheat penne pasta, very good.
This recipe came out really good! I cooked the rice in chicken broth. I sauteed the onions with canola oil cooking spray, to save on calories. I also did a 16 oz. jar of chunky salsa instead of diced tomatoes. I used cheddar-jack cheese, added chopped up turkey sausage, and two tbsp lite sour cream. Excellent!!!
This was the tastiest chili I have ever made - but I added some things: half a red bell pepper, chopped; half a green bell pepper, chopped; one jalapeno pepper, chopped; 10 oz. of frozen yellow corn kernels; one packet of chili mix (in lieu of the chili powder), and extra garlic powder (probably about 1 or 1.5 tsp). I also did one cup of beef broth plus 1/2 cup water, instead of 1.5 cups water. I served with corn muffins, cheddar jack cheese, and saltines. Delicious!