Sundried Tomato Artichoke Chicken – I don’t bread the chicken, and I sometimes substitute goat cheese for the Parmesan. I also omit the butter. Usually, this is paired with sauteed yellow squash/zucchini, but sometimes I have it over pasta.
Taco Nacho Rice – I use ground turkey breast instead of ground beef and add mixed veggies to the pan instead of making the corn salad on the side. Sometimes, instead of the taco rice/pasta blend, I use an all natural Mexican rice mix, but it’s more expensive and takes longer to cook, so I make this alteration time and budget permitting.
From Hungry Girl:
Cheeseburger Mac Attack – I don’t use the crock pot. Instead I just microwave the cheesy veggies, boil the pasta, brown the meat and other ingredients in a skillet, and put it all together at the end.
Red, White, & Blueberry Trifle – I used frozen berries, thawed in the refrigerator overnight, which sort of creates a sauce. I put the leftover berries all together and enjoy it over the leftover angel food cake with some Reddi-wip.
From Kraft Recipes:
Foil-Pack Chicken & Broccoli Dinner – I used honey dijon dressing instead of ranch.
Fruit Pizza – I made it PB&J style with peanut butter cookies instead of sugar and the apricot all-fruit mixed into the cream cheese.
Mini Mexican Pizzas – I substituted Ro-Tel for the stewed tomatoes and green chilies and cut the recipe in half.
From Awesome Blogs:
Cheeseburger Zucchini Pie – Next time, I would add some more spices and maybe some bell peppers – this is a little bland as is.
Chicken with Tomato Couscous – I use a can of diced tomatoes instead of fresh. Recently I made this substituting rice pilaf for the couscous and tomato bisque for the diced tomato.
Sausage Ragu over Creamy Polenta – I use pre-made Basil & Garlic polenta from the produce section.
My Family’s Recipes:
Firecracker Pasta Salad – Next time, I would cut down on the additional barbecue sauce and add mixed veggies.
Zucchini Muffins – I cut the oil in half and substitute applesauce. I also use all whole wheat flour, but substitute 1/4 – 1/2 cup of it with flax seed meal.