Servings Per Recipe: 4
Amount Per Serving
Calories: 232
Total Fat: 8.3gCholesterol: 36mgSodium: 942mgTotal Carbs: 20.1g Dietary Fiber: 0.4gProtein: 14.6g
VIEW DETAILED NUTRITION View the original article here
Servings Per Recipe: 8
Amount Per Serving
Calories: 179
Total Fat: 9.1gCholesterol: 12mgSodium: 515mgTotal Carbs: 16.7g Dietary Fiber: 2.1gProtein: 7.9g VIEW DETAILED NUTRITION 
Very smart base recipe! Polenta works wonderfully as a substitute for noodles, and makes the meal lighter and let the other ingredients used stand with their own flavors. I did mine in this order: layer of polenta, layer of pesto, layer of fresh spinach, layer of onions (1/2 of a white) and fresh tomatoes (about 7 romas), layer of ricotta cheese, layer of sauce, next layer of polenta,layer of mozzarella, then topped with pinenuts and fresh parmesean! It was fantastic and I may never eat noodle lasagna again! Was this review helpful? [ YES ] Reviewed on May 27, 2008 by Eblueiz11 
This was excellent! I used pizza sauce (that's all I had on hand), sauteed spinach and onion in some olive oil and layered that over the pesto, then added cottage cheese (again, that's all I had on hand), then sauce, polenta and more sauce. Before assembling the lasagna, I sprayed the polenta with Pam and baked it for about 8 mins, then put it under the broiler for about 5 mins each side. That helped with the consistency, I think. And I sprayed my pan with Pam instead of olive oil. This was delicious and I will definitely make again. Was this review helpful? [ YES ] Servings Per Recipe: 4
Amount Per Serving
Calories: 777
Total Fat: 49.7gCholesterol: 180mgSodium: 1124mgTotal Carbs: 34.6g Dietary Fiber: 1.4gProtein: 46.7g VIEW DETAILED NUTRITION Servings Per Recipe: 6
Amount Per Serving
Calories: 642
Total Fat: 30.4gCholesterol: 97mgSodium: 655mgTotal Carbs: 65.2g Dietary Fiber: 9.7gProtein: 27.2g VIEW DETAILED NUTRITION 
Good base recipe. Made the first time exactly as recipe states. Wasn't too thrilled; the flavor was a bit too bland for my household's taste. Made again with the following changes and got a WOW from my bf: diced 1med onion and sweat in 2 tblsp olive oil. cook until translucent & add 2 tbsp minced garlic. cook for 2-3 minutes. Add 2lbs ground beef sirloin, parsley, salt and pepper and brown, drain excess. Add 15oz tomato sauce, 1 can peas, 1 can green beans, 1 can corn, mix together. Add flour and water mixture (2.5tblsp flour/4tblsp water), mix well. place into baking dish, top with colby jack or sharp cheddar cheese (I used about 1-2 cups) and then mashed taters (I did cheat and used boxed mashed potatoes that I doctored up with chives, garlic and onion powder) and cook for 20mins. take out and brush top with butter and milk and bake for 5 more minutes. Not sure if this can still be called shepherd's pie after my alterations, but we love it. Was this review helpful? [ YES ] Servings Per Recipe: 6
Amount Per Serving
Calories: 785
Total Fat: 40.7gCholesterol: 83mgSodium: 1840mgTotal Carbs: 66.6g Dietary Fiber: 2.4gProtein: 37.1g VIEW DETAILED NUTRITION 
Reviewed on Jan. 23, 2006 by RuthieBaby I agree that the amount of Bleu Cheese listed in this recipe is too much. I took one commenter's advice and just spread a thin layer of it on the pizza dough, which helped a lot. I also disliked how the Boboli crust tasted the first time, so I picked up some fresh (but uncooked) pizza dough at the bakery section in a local market. That tasted MUCH better. I do have one caveat, though, with this pizza, and perhaps someone can give me some useful advice. I've made this twice, and both times, a good quarter of an inch underneath where the cheese meets the bread is soggy, and this just adds an unpleasant texture to the meal. Is there a way to get around this? For instance, putting the chicken above the cheese as opposed to directly on the crust? If I could fix that one thing, it would definitely bump this recipe up to 5 stars because I love the taste of it. I'd appreciate any help anyone could give! Was this review helpful? [ YES ] Servings Per Recipe: 4
Amount Per Serving
Calories: 240
Total Fat: 16.7gCholesterol: 71mgSodium: 892mgTotal Carbs: 0.9g Dietary Fiber: 0.1gProtein: 20.2g VIEW DETAILED NUTRITION Reviewed on Jul. 12, 2005 by darny Made this for the wife last night. I used brummel and brown yogurt spread stuff instead of butter, and low sodium Kikkoman soy sauce. I tasted the butter/soy sauce combo (I TATSE EVERYTHING!) before applying it to the salmon, it really was delicious. No need to brush the sauce onto the salmon, it's not thick like BBQ sauce. You can just pour it on. It's gonna run off anyhow. I coated the fish with lemon pepper, maybe i should have just lightly sprinkled. The recipe doesn't mention any flipping, so being a man obsessed with computers, photography and not cooking, I naturally didn't flip it either. It began to get black on the top after about 5 minutesin the broiler. I told my wife, and she asked me when I flipped it. HAHAHA So i flipped it. The blackened portion was actually tasty, the lemon pepper was lemony, and i enjoyed the fish. However, it came out of the pan with all kinds of unattractive blackness on it, and it was on the greasy side. I'm gonna try it again, changing the following: Unsalted butter instead of brummel less lemon pepper A dash of olive oil added to the butter/soy mix before applying to fish Was this review helpful? [ YES ] Servings Per Recipe: 4
Amount Per Serving
Calories: 448
Total Fat: 15gCholesterol: 26mgSodium: 1033mgTotal Carbs: 56.8g Dietary Fiber: 4.1gProtein: 22.2g VIEW DETAILED NUTRITION Servings Per Recipe: 6
Amount Per Serving
Calories: 511
Total Fat: 40.1gCholesterol: 140mgSodium: 354mgTotal Carbs: 0.7g Dietary Fiber: 0.1gProtein: 33.9g VIEW DETAILED NUTRITION Reviewed on Apr. 6, 2008 by brandy These were excellent. I am giving them a 5 based on how they tasted with the changes I made, but I can't judge the original recipe, just the basic idea. I minced about 4 cloves of garlic and a small chunk of white onion, and mixed this with the parsley, salt, and pepper into ground turkey. Then I added the blue cheese as directed. I pan-fried with olive oil (I don't have a grill). They turned out really well, and reheated nicely in the microwave for lunch the next day. Also, we didn't eat them as hamburgers. We had them as is (no sauce or anything), with a side of vegetables, salad, and pasta. I've had beef burgers with blue cheese before, and I think it tastes too rich. The turkey really mellows things out, so that is why I chose it for this recipe. Also, I think that they would have been bland without the onion and garlic. Was this review helpful? [ YES ] Servings Per Recipe: 4
Amount Per Serving
Calories: 315
Total Fat: 18.6gCholesterol: 41mgSodium: 1027mgTotal Carbs: 24.6g Dietary Fiber: 6.5gProtein: 15g VIEW DETAILED NUTRITION Servings Per Recipe: 4
Amount Per Serving
Calories: 634
Total Fat: 24.4gCholesterol: 102mgSodium: 833mgTotal Carbs: 69.3g Dietary Fiber: 1.4gProtein: 28.5g VIEW DETAILED NUTRITION Reviewed on Mar. 27, 2004 by RUSSIANBLUE Very good recipe, and very easy. The batter - fish - corn crumbs proportion should be changed, though. I used the same amount of batter for 2 lbs of fish, and still have some left (had to throw away). Next time I'll plan to cook at least 3 lbs of fish with this batter. The corn crumbs have to be used not all at once, but in small portions: take as many pieces of fish as you can cook at once in a deep-frier/skillet, dip in batter and then portion of corn crumbs, and cook; throw away the crumbs as they will be soggy and will no longer stick; replace with another portion of crumbs for the next fish portion, and so on. You will probably need more corn flakes then in the original recipe, but the crumbs guarantee to stick. Also don't be shy to increase seasoning to taste - for example, more pepper, more garlic and perhaps some cayenne pepper. Was this review helpful? [ YES ] Servings Per Recipe: 4
Amount Per Serving
Calories: 520
Total Fat: 33.4gCholesterol: 136mgSodium: 849mgTotal Carbs: 13.9g Dietary Fiber: 2.3gProtein: 39.3g VIEW DETAILED NUTRITION Reviewed on May 12, 2007 by ARCELI6 We improvised on this, instead of bread, we used bread crumbs, 1 cup and a half, instead of barbecue sauce, we used ketchup, these were the ingredients we had on hand. Quick and easy, with pretty much all the ingredients in the fridge, this will not disappoint! Was this review helpful? [ YES ] Easy enough to prepare, but not as flavorful as I would've liked. I followed the recipe exactly, but should've trusted my "scratches-head" instinct at only adding the soggy bread, and not using a breadcrumb/egg as binder. I like my meatloaf to stay together well enough when sliced that I can use it for sandwiches as leftovers, and this one was too crumbly for my liking. I enjoyed the funky change of using BBQ sauce, rather than ketchup or marinara, on top, so that got thumbs-up from the family, but otherwise, I think I'll go w/ a different recipe next go around. Was this review helpful? [ YES ] Servings Per Recipe: 4
Amount Per Serving
Calories: 404
Total Fat: 17.2gCholesterol: 0mgSodium: 1305mgTotal Carbs: 49g Dietary Fiber: 1.7gProtein: 15.2g VIEW DETAILED NUTRITION Reviewed on Jun. 4, 2007 by amy I work in food service in a natural foods store, and the trick to getting tofu firm, not mushy, is baking it first. We do that for all tofu we use. You just cut it how you want to, spray a baking sheet with oil, and bake on 375 for about 15 minutes, more depending on how firm and crispy you want it. Anyway, I baked it, coated it in the egg and bbq sauce mixture, rolled in flour mix and fried. It was great. Was this review helpful? [ YES ] Servings Per Recipe: 4
Amount Per Serving
Calories: 225
Total Fat: 11.2gCholesterol: 90mgSodium: 877mgTotal Carbs: 5.3g Dietary Fiber: 1.1gProtein: 26.8g VIEW DETAILED NUTRITION 