This is a method of how to cook a different baked potato. You have to use a sharp knife and then cutting the potato is easy. If fanning is difficult for you, you could take a sliver more between cuts and this help make a "fan" out of the potato. Nice different idea for serving a simple potato.

My family really enjoyed this recipe. I cut my chicken into chunks and sauteed it with some mccormick chicken seasoning added to it. Once it was done, I removed it from the pan and left it on a covered, heated plate while I made the sauce. I doubled the sauce ingredients to serve this over pasta. I added the chicken back in at the end just to make sure it was still warm enough, but I skipped the baking part. I also added broccoli flowerets into this by tossing them into the pasta water for the last few minutes of cooking time. That added some nice color and additional flavor to the dish. My husband, six year old and four year old all cleaned their plates and they all had seconds too, so I will definitely make this again!

These are wonderful. I made them before and now that I'm making them a second time I had to write. This method is so easy and it comes out just like everyone says, tender and juicy. Use the sauce of your choice, marinate or not, you can't mess this up.

It feels a little strange to give a sloppy joe recipe 5 stars, as they just don't strike me as 5 star food in most cases, but for sloppy joes, these were very good! My husband and 6 year old practically inhaled them. They weren't as well received by my four year old, but nothing with meat ever is. I used ground turkey instead of beef (on sale for $1.99 per pound!). I used 1/2 cup kethup and 1/4 cup of spicy BBQ sauce. I added a shredded carrot and a little more green pepper than called for since I'm always trying to sneak in some extra vegetables. I served these with french fries and veggies with dip and it was a quick, easy, inexpensive meal.

This was very good soup. My 6 year old loved it. It makes quite a bit, but we enjoyed the leftovers the next night (and for lunch the following day). I added a can of creamed corn, which seemed to work well. Since I don't normally cook with velveeta, I just used shredded sharp cheddar which I already had on hand. I used a package of simply potatoes with diced onions instead of the potatoes and onion. I will cook them a little longer though next time. They weren't quite as done as I would have liked- my fault, as I was trying to hurry dinner along. I also added some diced ham to make it a more complete meal. We like having meat in our soup, but next time I might try grilled chicken, as the ham did make the soup a little saltier than I would have liked. Definitely a recipe I will keep and use again.

My family liked this recipe, but I'm not sure it's good enough to warrant the amount of fat and calories it contains. As other reviewers mentioned, I had to double the sauce to make enough to cover the pasta. I did use fresh basil, which I think added a lot to the flavor. I can't imagine that dried basil would give the same amount of flavor. I added sauteed mushrooms and sliced red pepper to this, which we enjoyed and thought made the dish more complete. Overall, definitely something everyone in my family ate and said they liked, but too heavy for a regular weeknight meal. I may try to lighten it up a little bit and see how that goes.

I made this as listed, and it was very good. I think making the changes other reviewers suggested will make it a 5 star dish. I will add taco seasoning to the chicken next time, as it could use a little more kick. I also like the idea of adding black beans and corn to the mixture, to make it a little more substantial and get some extra veggies into my kids at the same time. Heating the chips first for 5 minutes would help keep them crisp too.

I've been making these as party appetizers for a few years now. I use fresh baby spinach and the light alouette garlic and herb cheese spread. Sometimes, I put in a few very thin slices of virginia baked ham from the deli as well. They are always a hit. I appreciate the idea to refrigerate them before slicing. I've always found them hard to slice, but I'd never thought of that. Thanks for the suggestion- I'll try it next time!

I guess I was hoping for more based on the reviews of this recipe. My family thought these were okay, but nothing special. I followed the directions exactly as written, except added some italian seasoning as suggested by others. I still think they weren't that flavorful, even with the italian seasoning. Maybe using italian sausage instead of the ground turkey would help, although it would increase the fat significantly. Also, the stuffing mixture wasn't as creamy and cheesy as I like in stuffed shells. I used my own homemade sauce, which helped out with this recipe, but they just weren't what I was looking for. This does make a lot- I have another two meals worth of these in the freezer. I'm sure we'll eat them, but I'll try another recipe once they're gone.

I made this tonight and logged on to be sure to review it. It was a big hit with our family. I haven't had much luck in the past with homemade macaroni and cheese, but with this recipe, I've finally found a keeper. I did make a few changes based on what I had on hand. I used about 1 1/4 cups of 2% milk and used half and half for the rest, only because I ran out of milk. I couldn't find shredded colby cheese, so I used a package of shredded sharp cheddar and I also threw in a handful of an italian blend shredded cheese leftover from another recipe. My 4 year old loves broccoli, so I threw some broccoli flowerets into the pasta water for the last two minutes of cooking time. I also misread the directions and used 1 Tbsp of dijon mustard instead of 1 tsp., but it was just right for us. I tried this before baking it as a casserole, and thought it was really good, but after baking, it was excellent. It really wasn't difficult to make- this is definitely one I will make again. I also might try substituting chicken for the ham for a change. Thanks for the recipe!

I made these for friends who dropped by the other night, and I've been asked to make them again for our next get together, which is a very good sign! I did blanch my asparagus for about 2 minutes. I used 1/2 a slice of proscuitto per spear- the whole slice would have overwhelmed the nice thin stalks I had. I spread a little herbed alouette cheese on the inside of each proscuitto slice as others had suggested. I'm not sure if it added tons of flavor, but it definitely held them together nicely. A little spritz of olive oil spray on the tray and on tops of the spears were all they needed to keep them from sticking and to allow them to crisp up nicely. Definitely a winner in my book- quick and easy, but impressive looking. You can even make them earlier in the day and just bake them when you''re ready. I think they'll make a great addition to my holiday appetizer buffet.

Super easy dessert that's quite good! My husband, kids and mother in law seemed to really enjoy this. My apples weren't quite as tender as I would have liked after 30 minutes. Next time I would bake them a little longer- could just be my oven though. I halved the sauce and that was plenty. I served this with double churned reduced fat vanilla ice cream and it was still very rich tasting. The orange juice definitely gives the sauce an extra boost. I will definitely make these again.