This is my first review, but I just had to say thank you for a great recipe . . . and a fun Saturday. I followed the recipe exactly, except for the timing of the last step; and it turned out perfectly. I did let it cook down with the lid off for about 2.5 hours rather than one--mainly because I got side-tracked at a garage sale and by the time I got the canner out and the jars ready . . . ah well, it was Saturday. But I think with my crock pot, it needed the extra time. Now I want to try peach butter in the crock pot. Anyone have ideas about the timing for peaches? This was such easy canning!
Terrific! This was such an unusual recipe that I had my doubts, but we loved it. I did use "light" butter and fat-free cream of chicken soup. My only objection is the color. Since you don't make a roux, it came out a little orange. Wish I could figure out some way to make it more authentically brown while still using this very fast version. Thanks for the recipe. (Additional note: Other than the lower fat substitutions, I made the recipe as given. I didn't get six servings. It made four 3/4-cup servings, which seemed to be about the right size for an entree when served over a half cup of rice. This may or may not serve four--depends on whether they will want more than one serving--which was a temptation with this great dish. I always think it is funny when quantity is given as Serves So Many as opposed to So Many Servings. Am I serving Calista Flockhart or the Terminator?)
Great chowder! I made some substitutions to lower the fat/calories, for personal preference, and in honor of my grandmother. Light butter, 1% milk, 2 cups of 2% cheddar to lighten it. 2 cans of fat-free chicken stock in place of the boullion cubes and water--that's just personal preference. And I always use white pepper in cream sauces because that is what my grandmother taught me to do. It's just a little bit hotter, not much, and I don't get black specks. Thanks, R.A. We'll make this often.
We made this last night and really enjoyed it. The only change I made was to add a little paprika for color--a trick I learned from another "oven fried" chicken recipe that gives it more of a browned look. The ranch flavor was a little strong for us. Next time I will use the proportions of 4 4-oz. boneless chicken breasts, 1 envelope Ranch dressing mix, 1/4 cup bread crumbs, 1/2 tsp. paprika, 1/4 tsp. garlic powder. I would also dredge the chicken in a shallow bowl or pie plate. I use the plastic bag for coating a lot of things, but never had much luck with it when there are breadcrumbs. I may also soak the chicken in buttermilk as another reviewer suggested. Thanks, Christine, it's great to have another "oven fried" recipe, especially one this simple.
Ugh! I was very excited about this low-fat recipe. It would have been great for Weight Watchers, but it was just awful. Followed the ingredients/instructions to a T and came out with a tasteless brick covered in a tomato sauce that tasted too much like thickened red wine. My husband and I each choked down a serving, then tossed the rest--and the recipe.
We loved the flavor of this. Even though I made more substitutions than I intended, it was great. I used tilapia and light butter intentionally, left out the bread crumbs (!!!) because I discovered at the last minute that I was out. Used a little Italian Seasoning, which I ground and added some paprika for color. Thanks for a great flavor mix. Think I will try this combo the next time I "oven fry" chicken.
Disappointing. I loved using the slow cooker and loved the fact that it was almost "fat free", but it was bland and the pork was chewy. I would give it two stars, but my husband liked it a bit better. It is expensive to make, so I want to love it. We did add some taco seasoning when we re-heated. Will probably try to use some as enchilada filling. I wonder if meat this lean just doesn't work well in the slow cooker?
This is the best turkey burger that I've tried, but it is still a turkey burger to me. I think I'll give up on ground turkey. I just don't like it, and there is just not that much difference in fat using superlean ground beef. I will try this recipe again with the beef--loved the mushrooms and bleu cheese.
Finally got around to making these and they truly were awesome. Used 2% cheese slices, a big slice of tomato (we're overloaded with tomatoes, gotta use them), a little basil. Used butter flavor spray and just a little "light butter" around the crust (I love that stuff). Six minutes on first side, four on the second at 425 degrees. Came out crusty on the outside and gooey on the inside. Just perfect and with the substitutions, very low fat/low cal/low Points! Beats either the skillet or the broiler in my book. Will do this again often. Thanks.
Great recipe. Made it the first time and thought I would "improve" on it by adding a little lime zest. Big mistake, very bitter. Who knew that you aren't supposed to zest key limes? Made it the second time and stuck to the recipe. Duh? Perfect. A couple of comments . . . key lime pie is not green. Unless you add red food coloring to your apple pie, don't add green to key lime. Second, the room in the pie shell is for the topping, traditionally meringue and in this recipe whipped cream or whipped topping. If you didn't have a topping, it would be extremely tart. This recipe is "easy" because it uses a prepared crust and doesn't require "fresh" lime juice, not because it has only three ingredients. "Authentic" key lime pie filling is made of egg yolks (the whites are used for the meringue), sweetened condensed milk, and lime juice. I have used fresh juice--that takes care of quick--and it takes about 16-18 key limes for 1/2 cup juice. I have also made this once using fat-free condensed milk and 3/4 cup Egg Beaters. It worked great. Thanks, Pat.
We loved this. Substituted carrots for the squash and reduced the oil just a bit. Started the potatoes about 10 minutes before the other vegetables, then cooked the 35 minutes. Just a hint: mix the oil, vinegar, herbs and spices _before_ you start chopping and the flavors blend a little and the rosemary softens. We will definitely make this often. Thanks, Saundra.
We really liked this meatloaf, and the tiny loaves are such fun . . . besides that, they cook faster and provide built in portion control. I did make lower fat substitutions and reduced the amount of cheese . . . extra lean ground beef (96/4), egg substitute for the egg, 1/2 cup skim milk, 1/3 cup 2% cheddar cheese, 2 Tbsp. brown sugar. I added a little garlic salt, white pepper, and onion flakes. I made six mini loaves at half the calories and 1/4 the fat of the original. I love using oatmeal instead of breadcrumbs, but tonight I tried pulsing the oatmeal in the food processor just a bit before soaking it. Worked great. Thanks, Tonya
