Very good if followed recipe, but I have used kale instead of spinach as I have it in my garden all year. I also started adding one 19 oz. can of drained and rinsed chickpeas to make it thicker. I like to freeze it in two cup ziplock round containers and zap it in microwave. A favorite of my granddaughter who always grabs a few on her way back to university.

Very good. I don’t like cilantro so l left it out and added chopped cucumber. I also added some lemon zest and juice as it wasn’t tangy enough for me. Definitely a keeper.

I added 1/2 tsp. almond extract as suggested by one reviewer. Perfect. My adult son gobbled them down.

Enjoyed it very much with a few minor changes. I used fresh beans cut in half and stir fried for a few minutes, then I added some lemon juice and let it simmer covered until the beans were tender. My husband said he thinks it is his favorite way to eat all the green beans we grow. Will try it this fall with the beans I have frozen this summer. A bit of dried dill adds to the flavor.

I followed the recipe as written, except I had no parsley and left it out. I used 32 ounces of skinned, deboned chicken breast. Kraft Parmesan cheese and C4 seasoned bread crumbs. Changed serving size to 6, and 341 calories each after entering all ingredients on My Fitness App. Baked for 30 min. And checked with meat thermometer. Was nice and juicy. Enjoyed the mushrooms even though I'm not a real fan of them.

I love the dressing and made a few changes because I had left over quinoa and chick peas from another recipe and I wanted more veg., as I'm watching my weight. It made two large servings for dinner of 530 calories each. 1 1/2 cups cooked quinoa 1cup chick peas, drained and rinsed 1.2 oz Julian carrot 1/2 oz red onion, sliced thin 5 oz cucumber, sliced thin 2 oz Feta cheese 4 oz Cherry tomato, halved Dressing: 1Tbs. Olive Oil 1Tbs. Lemon Juice, fresh 1/4 - 1/2 tsp. Salt 1/2 tsp. Pepper 1tsp. Dill weed, dried 1Tbs. Cider Vinegar

Followed the recipe as written except I used seasoned bread crumbs sold in a cardboard tube at Walmart, C4. I use a 1/3 cup per patty and cook them on low on my stove for 8 min. on each side and they turn out perfect. I have used them in place of meat for hamburgers with all the trimmings and enjoyed it. I have made gluten free using rice crumbs and spices for my sons girlfriend, with success, but I prefer the seasoned bread crumbs. I even like the left overs cold with a salad.