"After reading the other reviews, I first seasoned the fish with salt, pepper and paprika and then stuffed them. I used the pan juices to make a piccata style sauce of white wine, lemon, parley and capers. Quick, simple and yummy."

"This is now one of my favorite ways to make chicken tenders. It is so easy, quick and tasty! The only change I made is I first brush the chicken with some Dijon mustard then add the sage and wrap in prosciutto. I also cook a little longer than the recipe says, perhaps a total of 20 minutes, it depends of course on the size of the tenders. Be sure to make extra for leftovers – they make a great gourmet sandwich on some nice rolls with mayo, mustard and your favorite cheese.

"This is now one of my favorite ways to make chicken tenders. It is so easy, quick and tasty! The only change I made is I first brush the chicken with some Dijon mustard then add the sage and wrap in prosciutto. I also cook a little longer than the recipe says, perhaps a total of 20 minutes, it depends of course on the size of the tenders. Be sure to make extra for leftovers – they make a great gourmet sandwich on some nice rolls with mayo, mustard and your favorite cheese.

"These are great! Turkey burgers can be bland but this was the perfect combo of spices and they also stayed nice and moist. I used Cheddar because it was what I had in the house. Will try the pepper jack next time.

"The combination of flavors was decent but...It was way too spicy and I usually love spicy food! I think perhaps part of the problem is the container of red pepper I used had a lot of seeds vs flakes. I threw away the leftovers and deleted the recipe from my recipe box on FN.com. It just wasn't good enough to try again with less pepper.