Jacolyn

These had all the spices I associate with pumpkin pie and the cookies were soft and almost cake-like but denser. I just wish the icing was thicker. I tried adding more powdered sugar to it and they weren't warm when iced them, so I am not sure why it was so thin.

This colorful chicken salad sandwich would make a lovely addition to a tea party, but I made this in a big batch for nutritious lunches all week. Between the chicken, pecans, fruits and celery it provides: lean protein, natural vitamins, fiber, healthy fats, and some energy-boosting carbs. (To make this even healthier, I looked for dried cranberries that had 50% less added sugar than the usual ones, and I opted for mayo made with olive oil. I also made my own seasoned salt from a recipe found here on AR but decreased the salt a bit.)The little bits of pecans, fruits and celery create a bright medley: pops of color, a satisfying crunch that nicely contrasts the tender chicken, and a burst of flavor to a dish that can be otherwise bland.This can be served in a variety of ways. My husband ate it on the suggested sandwich bread. Next time I may even toast the bread on the stove with a drizzle of olive oil and layer the chicken salad on a bed of arugula. My kids ate it in whole grain pita pockets, and I opted to put a big dollop on an arugula salad. All were delicious!

This is a good dinner for those who really like lemons as it is a prominent flavor in this dish, but the herbs do lend a balance to the tang. I used boneless chicken thighs as that's what I had on hand, and because they were thinner than breasts already, I didn't bother pounding them. There was no need to mix the marinade in a separate bowl; I just mixed it in the bag before adding the chicken. This meal was received well by my family, and I will probably add it to my list of dinners to cook when I am looking for something easy to prepare that fits with our Mediterranean diet way of eating. Next time I may add it to a bowl of cooked quinoa and sautéed spinach so that I can pour the extra lemony juices over it all.

I’m always on the lookout for easy weeknight dinners that my family with two young eaters will enjoy and this recipe fits those parameters. These stuffed shells were quick to prepare (made even quicker by cooking the beef/mushrooms the night before). This would also be a great dish for those in search of a budget-friendly meal as the mushrooms bulk up the meat, and pasta is generally inexpensive. Dinner received two thumbs up from all four of us, so I’ll be making these again soon!

Oh my, were these worth the prep time! I followed this recipe as written and was delighted in the final result. The green onion, shallot, garlic, and ginger combined beautifully in the broth and perfectly complimented the earthiness that the mushrooms added to the dumplings. I would recommend this dinner as an easy way to add nutrition for picky eaters who are wary of the texture of mushrooms (as my two kids are). The mushrooms do not overpower the dish (I was sure to mince them well), and my children didn’t even know they were there! It was somewhat time consuming to prepare these, but I did fall into a groove with spreading out the wonton wrappers along a cutting board, topping each with a spoonful of filling, brushing the perimeters with a finger dipped in water, and quickly pinching the edges together. My only regret with the process is… I didn’t double the recipe!

We are always looking for delicious recipes that fit the Mediterranean diet way of eating. This one had a great harmony of flavors with the nutty Parmesan, tangy balsamic glaze, briny artichokes and capers, fresh herbs, and variety of veggies. I intended this as a side dish, but we ended up topping our roasted salmon with it. Even my picky toddler enjoyed this nutritious meal!