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"I LOVED this. I used turkey stock, 1 % milk, fat free sour cream, and whole wheat penne. All this in an effort to be healthy, but then added Italian sausage:) Sooo good."
"Oh my gosh. This is amazing. I quadrupled this to feed my casserole night crowd. The only thing I did differently was cut back on the oil. I used rosemary, not sage; spinach, not arugula. I used a mix of spinach and cheese tortellini. Everyone wants the recipe, but I almost don't want to give it up! And...I'm ready to make this again."
"This was really good. I used whole wheat penne and fat free half-and-half. I doubled the pine nuts, and used asiago cheese because that's what I had. My kids even liked it which kind of surprised me because they love the blue box macaroni and cheese. I'm looking forward to making this again. Thanks."
"I've never made turkey cutlets before and am pleased that I tried this recipe. There are only 2 things that I think need to be tweaked and I believe these were my own fault. I used an off brand of vegetable soup mix. After cooking the full 4 hours, the vegetables were still crispy and dried. Also the sauce was very salty. I will try making th..."
"This was good. I used frozen shrimp, and fat free 1/2 and 1/2 for the cream. We served it over brown rice. Boyfriend is taking the rest for lunch today."
"Really good. I used a whole wheat boboli crust, precooked shrimp, reduced fat feta and mozzarella, and basil instead of rosemary. Oh...and some Italian seasonings sprinkled on top. Yummy."
"We loved this. I am very critical of the food I cook, and it takes a lot for my to rave about my own cooking, but this was wonderful. Tiny changes...I used twice as much parmigiano cheese, and 2 % cheddar, which doesn't melt quite as well as regular cheese, but was still good. The fish I used was cod....I can't wait to make this for company."