Perfect. Lots of great recipes, easy to follow, step-by-step instructions with awesome pictures. I’ve already been ordering it for Christmas gifts.

This is a truly inspiring cookbook with photos to make you want to make everything in the book. Truly popular, all time classic recipes with photos and explicit instructions for each step. She shares her personal experiences making the dish & explains the reason why things are done a certain way. She makes suggestions on utensils & uses. I purchased 2 more for gifts. Love this cookbook ????

Incredible cookbook. The most refined of them all and absolutely gorgeous! These are the best classic foods I want to have in my arsenal while raising teens. Only a few may be repeats but they are not the same, since she improved them from prior recipes making them more tried and true. No weird food or ingredients. Highly recommend!

Had to have the newest copy of Pioneer Woman cook book. Her recipes are so good and easy! Not only that she talks about family and has great pictures. All her books are so nice.

All of her best recipes throughout the years and some more. Excellent cookbook covering delicious, homemade recipes. I believe this is her best cookbook yet. So good that I purchased three more copies as gifts.

This book is an essential primer on how to make good, hearty food for your family from scratch. I will be gifting this beauty for sure.I smiled paging through the entire book not only seeing my favorite recipes (I can empty some slots in my binder now), but also from seeing some of my favorite people.Thank you, Ree and Team for such a beautiful, useful book. ❤️

Awesome cookbook! I went through every page as soon as I got it, and I will be making most of the recipes. I cooked the chicken enchiladas already and they were delicious!

Finally. I was a bit hesitant to buy another Ree cookbook because once COVID hit – everything she started writing seemed like easy fix and pre made. I can do that on my own.This book actually has recipes with homemade comfort foods in it. Win win.

This cookbook is about simple comfort food. Simple means crockpot dinners, sheet pan meals, one pot meals. Some recipes make use of shortcuts like frozen vegetables, canned soup, or rotisserie chicken.Simple also means you don’t need a lot of crazy equipment. A crockpot. A big skillet. A sheet pan. A rectangular casserole/cake pan. Maybe a round casserole pan, brasier or dutch oven.The crockpot recipes take time but most other recipes can be ready in 30 minutes or so.After buying the book, the first recipes I made were Chicken Cobbler and Very Nice Salisbury Steak. Both were super easy and delicious.Because I’m not cooking for a family, don’t like leftovers or freezing things for later, I cut the recipes in half.Matthew’s recipes don’t feature alot of vegetables. So, I either increase the veggies in recipes or have a side salad. Sometimes I substitute fresh veggies for frozen.RECOMMEND

I love the simple quick recipes this cookbook offers. And I recommend this for the busy person who wants easy, quick , simply put together delicious meals. I suggest start at the first page and make every recipe!

Keep It Simple, Y’all is hands down one of the most useful and approachable cookbooks I’ve ever owned. Matthew Bounds (aka Your Barefoot Neighbor) totally gets what it’s like to want delicious, homemade meals without spending hours in the kitchen or blowing your grocery budget. His recipes are simple, comforting, and full of flavor—exactly what I need on a busy weeknight.The instructions are super easy to follow, even if you’re not an experienced cook, and the ingredients are practical—things I usually already have in my pantry or can grab quickly at the store. I love that the meals are flexible too. Matthew actually encourages you to make the recipes your own, which takes away any pressure of “messing up.”Some of our favorites so far have been the Beef and Mushroom Stroganoff (perfect for a cozy night in), the Cajun Ranch Chicken Breasts (big hit with my family), and the Goat Cheese Pesto Pasta, which came together in no time thanks to a store-bought rotisserie chicken. And the best part? Clean-up is minimal with all the sheet pan and one-pot options.If you want to make tasty meals that feel like home without stressing over complicated steps or fancy ingredients, Keep It Simple, Y’all is a total game-changer.

If you’re a fan of Southern cuisine or simply adore wholesome, flavorful dishes that bring comfort and joy to the table, “Keep it Simple Y’all” by Your Barefoot Neighbor is an essential addition to your cookbook collection. This delightful compilation of recipes embodies the spirit of Southern cooking—unpretentious, hearty, and deeply satisfying.The author, known affectionately as Your Barefoot Neighbor, brings a refreshing approach to cooking with an emphasis on simplicity without sacrificing flavor. Each recipe is thoughtfully crafted to be accessible to home cooks of all skill levels, encouraging you to dive into the joys of preparing delicious meals without unnecessary fuss.What sets this cookbook apart is its authenticity. Your Barefoot Neighbor shares not only recipes but also videos on different social media platforms where even a novice (such as myself) can learn to make new and delicious dishes. The layout of the book is clean and user-friendly, with each recipe presented in a straightforward manner accompanied by beautiful photography that will make your mouth water. You’ll find yourself not just cooking but also learning and appreciating the rich heritage behind Southern cooking.Overall, “Keep it Simple Y’all” by Your Barefoot Neighbor is a gem of a cookbook that deserves a spot on your kitchen shelf. With its down-to-earth charm and mouthwatering dishes, this book is a testament to the timeless appeal of simple, delicious food done right. Grab a copy and get ready to embark on a culinary adventure that celebrates the warmth and flavor of Southern cooking—just as Your Barefoot Neighbor intended and come fix you a plate!

I love these recipes. They are so easy to follow and use ingredients I usually have on hand. I like the fact that there are many different ways to cook them, crockpot, sheet pan and one pot meals.

I love the author. The recipes are great. That is the only reason why I kept it.The condition of the book on arrival was awful. The cover was ripped and dirty. The book itself is misshapen. I’m not even sure it was new.

These recipes are great. Simple to follow and very tasty!

Started following him online. Bought the cookbook. Everything is easy to follow. We tried 3 recipes in 1 week. Very happy. Simple ingredients. I’m going to order a copy as a gift.

Thank you Netgalley, Clarkson Potter/Ten Speed Press, and Sean Sherman for sending me this advanced review copy for free. I am leaving this review voluntarily.This is an amazing cookbook filled to the brim with recipes from Indigenous communities. The photos were beautiful, and showed off each dish well. There were fantastic introductions to each chapter that give us the basic history of the different areas and inhabitants. I loved how each different each area’s cooking was so unique from the rest based on what was easiest to find locally. Some areas were more fish heavy, while others featured venison. The vegetation also varies quite a bit too.I was really impressed by all the ways you can combine and use so many ingredients found in nature. I learned so much that will influence my own cooking from now on. I live in an area of rural northern Oklahoma with a high population of Indigenous people, and there were a few recipes I was already familiar with. All the recipes look very authentic.I’m looking forward to slowly cooking my way through the recipes. The instructions were clear, and easy to follow. I think an advanced beginner could easily handle cooking from this book. Depending on where you live, some ingredients could be harder to source. I really loved the short explanations before each recipe. Those were so helpful, and often included cooking tips, serving ideas, and ingredient substitutions.Overall this was a fantastic book, and I learned so much about other Indigenous communities I wasn’t familiar with. This would be a fantastic addition to any bookshelf.

We are long overdue this important book on Indigenous food and culture. The cover is absolutely stunning; it almost belongs more on the coffee table to be admired for its beauty and enjoyed for its tactile quality than on the cookbook shelf. But I hope it does take pride of place on your cookbook shelf, because there’s never been a more urgent time to be cooking the foods of native America, appreciating the ingredients, recognizing the origins of the foods we eat, and acknowledging the history and traditions of Indigenous people, when so much of their history is being ignored and removed from public knowledge. Thank you, Sean, for this vital piece of work. Between this and Dr. Jessica Harris’ The Braided Heritage cookbook, also published this year, we are finally starting to open our eyes and give attention to our native land and peoples, at least in the culinary world. I can’t wait to start cooking from it over the holidays.Clarkson Potter provided me with a free copy of this book; the opinions are my own.

Turtle Island by Sean Sherman is a deep dive into the foods of the indigenous peoples of North America. It’s a really good read on how various tribes foraged and hunted for food plus the photography of the author’s modern use of those same foods in his sophisticated dishes is just incredible. The recipes are ordered by geographic location. Because I live in the Northeast, I began my cooking experience with the Section entitled Eastern Woodlands because most of the ingredients were fairly accessible. If you wish to actually recreate the beautiful food offered by this James Beard Award winner, it’s wise to focus on your own area because it can become an issue locating the food product for many of these recipes. I found the book of interest principally for its historical value about indigenous people who obtained food by hunting, fishing, and foraging for wild plants, as opposed to farming or animal husbandry. Sherman’s modern cuisine centers on traditional, pre-colonial ingredients – no dairy, wheat flour, or cane sugar. His focus is on native foods and I really wanted to make some recipes inspired by our New England region ingredients. I selected the Wild Mustard and Root Veggie Salad with Sunflower Dressing. While the burdock root was a bit of a challenge to find, the salad turned out to be delicious and very attractive.“Ten Speed Press provided me with a free copy of this book; the opinions are my own.”Should you want to expand your cooking horizons and delve into some of the traditional Native American regional flavors and experience recipes that are both historical and contemporary in nature, Sherman’s book is for you.

Full of stunning photos as well as the stories of the culture and traditions that make up these Indigenous recipes. A history lesson, that honors the Native perspective and embraces their food. This is a cookbook you can read, as well as cook from. I spent an evening with a friend who is also an Indigenous Chef and we made the Blue Corn Pozole Verde with Crisped Rabbit while he told me about his grandmother’s recipes. Food is that most natural way to bring people together and honor traditions and this cookbook highlights both the food and the story behind it. I highly recommend it.Thank you to Clarkson Potter for sending me a complimentary copy of this cookbook. The opinions are my own.

This is an absolutely beautiful, informative cookbook teaching traditional indigenous recipes using indigenous ingredients. I loved learning about different regions and the ingredients unique to them along with those that are available across all of North America. Some recipes would be challenging to make as access to the ingredients is limited, but it’s still worth adding to your self for the wealth of knowledge inside. I am grateful for all I have been able to learn from this book. Excellent all around!

Alison is one of my favorite recipe developers, and this book is first rate. I sat down to browse it, and only a few pages in I knew that I needed to mark the recipes that I wanted to try. Now that it is prickly with post-it notes, I see that I’ll need a different method to work my way through it. One word of warning, though: her smoke alarm must not be as finicky as mine. She often roasts things at high temperatures. Even with the patio door open and exhaust fan running, I have to roast “Crushed-Olive Chicken with Turmeric” (previously published on the NYT food site under a slightly different name) at 425°, not 450°. YMMV.

Wow!!! I just love Alison Roman’s recipes in general, but this cookbook is fantastic! It was delivered about an hour ago, and I immediately read the list of recipes with a big smile on my face, then cooked a stunningly great shrimp dish which took maybe 20 minutes. I swear, every time I’ve made one of her creations it immediately becomes a favorite. I wish I could eat 5 meals a day sometimes. Thank you for another wonderful cookbook!!! Love the pictures, the stories, and obviously the food!!!

This may be my new favorite Alison Roman cookbook… her recipes have transformed my home cooking and I can’t wait to cook through this book! From classic comfort foods to throwing pantry staples together in a way that lets the food speak for itself simplistically and deliciously… I couldn’t tab recipes to try or I would’ve tabbed the entire book!

Probably good for someone that doesn’t know the author, but for those of us that are fans, it was really disappointing the amount of repeat recipes from her other published works. So many of the recipes were from the YouTube channel or older NYTimes videos. I’d been looking forward to it, so flipping past so many pages bc I’d already made them

A longtime fan of Alison Roman’s recipes. They’ve become an integral part of my families arsenal and we basically implicitly trust her recipes. She’s by far the best recipe writer of the food influencer space imo. A wonderful book with great recipes, but if you’re a frequent website visitor many of these recipes will be familiar to you already and I am a teensy bit sad there’s not a whole new book of recipes here, but I’ll take what I can get.

Half of the recipes have already been published on her website or in her newsletter, many of them free. This just seems like a rushed money grab. What a shame

Alison is a fun to read writer and knows how to make good food. The recipes I’ve made so far have been relatively easy (even if sometimes time consuming) and very flavorful.

Like all of her other cookbooks, this one features delicious, achievable recipes. The added bonus is that many of these recipes use ingredients that are often already in your pantry/fridge. Highly recommend.

Great pictures & fun recipes! AND the book stays open to the recipe that I am working on!

I love this cook book!I love the recipes and it is a beautiful book just the look through.

Great recipes and beautiful pictures. Can’t wait to start cooking.

Recipes for regular home town cooking

It’s a great cookbook and it sits in right next to the stove.

The cookbook quality is very good. Being a daily watcher of the Today Show, I was expecting more out of the recipe selection. It felt thrown together like a pot-luck kind of book.

I love my cookbook so much! I love all the stories about the recipes And seeing everyone’s pictures. I love that they are recipes thatI have seen made on the show with beautiful pictures. I also love that each person’s personality comes through with their instructions on how to make their dish.

Have not tried any recipes yet. Plan to do so soon.

Theres no second guessing with DINNER DONE!!!!We have been obsessed with the 1st dinner done cookbook and I pre ordered the second dinner done cook book as soon as it was available!Easiest, simple to follow, insanely delicious recipes!!!Don’t think twice! Buy it and you’ll see for yourself what the hype is all about!

After owning and loving the original Dinner Done, I immediately pre-ordered Dinner Done 2, confident that I would love it as well! I just received it and quickly flipped through it! I am so excited to try out so many of the recipes! The pictures are absolutely gorgeous and the recipes seem easy and extremely family-friendly!

I’ve waited for this cookbook since it was announced bc Dinner Done 1 was my go to. I got it this week and already made the sushi salad and it was delicious and a crowd pleaser as are all of the recipes! As I flipped through I could see my very picky kids eating almost all of them which is no small feat and 2 more recipes are on this weeks menu (beef and broccoli and corn flake chicken). The ingredients are ones I have on hand and the directions are quick and easy. I find the Between Carpools recipes always work and universally enjoyed. Its a great cookbook and I’m very pleased with the purchase!

If you are busy (and who isn’t), this is the cookbook for you. Loads of easy, quick, and yummy recipes! Loved the first, and this one is a great sequel. Pre-ordered four for all the cooks in my family, and everybody’s in love!!!

You should definitely buy. It is as good as the first one. The photography is so nice, and there are so many great recipes

The Dinner Done cookbooks are the reason my family doesn’t starve. Easy, delicious, full-proof. Perfection!

Fantastic, solid cookbook with basic and modern recipes presented in a simplified manner. I love that it’s full of hacks and tips. Presented in a way that makes the cooking easy approachable & fun. I can see this becoming my go-to most used cookbook.

Easy approachable recipes… perfect for the beginner and veteran home chef!!

This is an excellent cookbook if you, like me, enjoy historical dishes but have a hard time parsing through the originals. This book offers clear instruction and fun little nuggets of history.What I enjoy the most is that this book actually has recipes that a person can enjoy often! I have a few other cookbooks that are geared towards historical recipes and, while they are fun and I enjoy the things I’ve made, they mostly sit unused unless I have a spare weekend and it tickles my fancy. With this book, there are enough simple and tasty recipes included that it can be used as any other cookbook. I made the Douce Ame for dinner after work; just a casual Monday night dinner of capon in milk and honey (or regular ol’ chicken, in my case 🙂 ) and it was both easy and delicious. I will definitely be making it again. Being able to add a recipe from c. 1390 to my rotation of meals is very fun.The book itself is well-written and the images are delightful. The cover has already stood up to some mild kitchen-adjacent abuse. There is a nice broad range of recipes, from the simple, weeknight-friendly to the “maybe for a Sunday with nothing else going on”. The front of the book offers explanations and replacements for the ingredients that might be outlandish or hard to source for our modern lives, which I appreciate.So, all that to say, if you enjoy the channel and/or you enjoy historical recipes, this is an excellent purchase.

In February of 2020, Max Miller started the YouTube show Tasting History with Max Miller. It soon became an internet sensation. And Max an almost overnight success. I didn’t find Tasting History until a year ago when it popped up in my YouTube feed and what a delight this show is. If you are a Food Network fan, you will understand that Tasting History is a solid mix of Alton Browns Good Eats and The Two Fat Ladies. It’s a brilliant show that takes a recipe from long ago, gives you the history of the dish, and then shows you how to make it. A few of my favorite episodes are Pumpion Pie the fore runner of our pumpkin pie, Gingerbread, and Soul Cakes.Max Didn’t start out life as a cook or a chef. It was on a trip to Disney World with a friend where he got stuck in the hotel as his friend got sick. They binge watched early episodes of the Great British Baking Show with the original hosts and format. This format occasionally gave some history to the food the contestants were preparing. Max got hooked and began to become his own home cooking master. Just before Covid hit, he began his show Tasting History with Max Miller. After Covid hit Max got furloughed from his job but his show really took off. Everyone was home, and everyone was cooking. His show soared in popularity and a YouTube legend was born.I have to admit that I am a bit of a snob. YouTube shows seemed to be about well-to-do young people showing off their swag. I liked the clips of old movies and TV shows and seeing the inside of the rehearsal rooms for Broadway shows but beyond that I felt YouTube had very little of interest to me Max changed that.I love Tasting History. I have yet to actually cook from his show, but I will soon. The recipes, though truly ancient at times, he has made clear and adapted for a modern kitchen. His history lessons are spot on. In anticipation of the crowning of King Charles, Max did a show on Coronation Chicken, a dish that was served at Queen Elizabeth’s coronation. It looked delicious and fairly simple to make. While preparing the dish, he gave us quite the history of English coronation Banquets.His show is run once a week and releases on Tuesdays. Anyone who loves good cooking and wonderful stories will love this show. And to top it off Max has just released his first cookbook called Appropriately Tasting History by Max Miller with Ann Volkien. This book has 4000 years’ worth of recipes. I know this because it says so on the cover. The book is divided into five sections. The Ancient World, The British Isles, Continental Europe, The Near and Far East and The New World.Each recipe in the book has a history lesson on the particular dish and the time it was prepared. The Recipe follows the history. The recipes are clear and easy to understand. Some of the ingredients may be not what you normally find in your pantry but most of the more exotic ingredients, if not all, can be found for purchase via the Internet.Personally, I have found purchasing ingredients on the internet to find ingredients you can’t get here. Mary Berry, the British equivalent to Julia Child or Rachel Ray, made gingerbread from stem ginger. I had no idea what stem ginger was, but I found it easily accessible with an Internet search.Max’s book is fun, and entertaining and I can’t wait to dive in and try some of the recipes here. There’s an ancient Lamb Stew, a British mead, a European Beef with Garlic Harvester Sauce (The recipe is specifically from Transylvania), Little Meat Cakes from China, and from The New World, an amazing recipe for Egg Nog. I know this one will be good as I saw him make it on the show.This is really a great cookbook and a lot of fun. I can see it being used as a reference book or even the basis of school projects. The more we get to know about ancient and surrounding cultures the more we come together and bond as the one big world family we truly are and food always speaks for us.If you have yet to watch Max on YouTube, I highly recommend him. If you have watched him then you know how good he is so get out there and buy those cookbooks. You’ll be glad you did.

This book gives both the history and recipes. One of the most interesting books I’ve read in a while and my total book count for last year was 534- I’m a speed reader. Would be an amazing book to cook through with a dinner party group!

So happy to have this finally! I’ve been a fan for quite a while and now I have the recipes available at my fingertips to use at my own pace.Book is so much bigger than I had expected. It’s more of a history and recipe textbook than just a boring ol’ cookbook.The thought and research put into it is incredible, the suggestions are indispensable and the photos are the perfect addition.I can’t wait to begin my own personal trip through history via food!

I love the videos and I love this book. It has a ton of great, historical recipes that are easy to make. Just skip or substitute any ingredient you don’t have. It’s a fun challenge. My favorite so far is the gingerbread.I suppose it’s old fashioned, but I love having a physical cookbook I can layout on my cookbook holder and pencil notes in.

The book was extremely well packaged in its cardboard shipping box. Arrived in mint condition. It will be a gift, but I know the Youtube series is a favorite in our household.

I love this cookbook! I love all the Skinnytaste recipe books. The recipes in this cookbook are delicious, it includes nutrition information on each recipe and detailed instructions and offers tips and substitutions. The recipes include prep time and cooking time and vest of all are all high in protein . I love the beautiful recipe pictures and the pictures included in the index. I look forward to trying the 4 week meal plan in the book . Buy this book you won’t regret it!

I’ve been a loyal Skinnytaste fan for over a decade and this cookbook is Gina’s masterpiece. Every page is packed with recipes that are delicious, fun, easy-to-make, and packed with protein. I am trying to increase my protein intake as I approach menopause after reading studies about how important it is. Right on time, Gina released this book. I don’t think I’ve ever put this many sticky notes on pages of a cookbook before!I made the Monte Cristo omelet sandwich and it was SOOOO GOOD – it felt so indulgent that I couldn’t believe how healthy the macros where.Thank you, Gina, for creating another nourishing and inspiring book.

Seasoned recipe creator and cookbook author, Gina Homolka, delivers another cookbook with a focus of adding more protein to our daily menus and a consistent commitment to busy households wanting to eat healthy.Information regarding the benefits of eating protein and calculating daily protein intake based upon ideal weight and current activity levels are clearly defined and easy to read. Both plant and animal proteins are represented.The organization of the book is spot-on and the illustrations make you want to turn the page. My tummy growls as I browse the Recipe List—a photo album of chapter recipes with page numbers.Gina being Gina has whipped up and shared recipes for our air fryers, pressure cookers (Instapots), and slow cookers. Ingredients are healthy and include fresh, nutrient-rich foods.I just received the cookbook so have made only one recipe, Greek Cottage Cheese Bowl, which took minutes to make. While the recipe is in the “Snacking with Purpose” section (p. 117), I ate it as a savory breakfast. Eating it made me happy.In menu-planning for the week, I modified Gina’s 4-Week High Protein Meal Plan to me. (I usually cook for one and store leftovers.) Instead of a week, I chose a day of planned menus adding a couple of extra snack recipes.This cookbook is relevant to culinary perspectives focused on health and efficiency. It’s worth the investment.

I’m a huge fan of Skinnytaste recipes and make them 4-6 times a week. I can tell you that this book is fabulous! There are a wide variety of recipes, pictures for each one, instructions are super straightforward to follow and everything I’ve made so far has been a hit with my entire family – including two picky teens! I look forward to continuing to explore the wonderful flavors in these recipes!

Love this cookbook! The recipes are healthy, easy to make, and absolutely delicious! The Philly Cheesesteak Pasta will be added to our weekly rotation! ????

Gina delivers once again with a varied selection of delicious and healthy recipes. With options for breakfast, lunch, dinner and snacks, the detailed nutritional information makes it easy to plan to meet your macro goals. Love the photo index at the beginning of the book and the meal planning suggestions if you’re feeling a bit stuck. If, like many, you struggle to meet your daily protein goals, this will be a great (and tasty) resource!

I just received this Skinnytaste cookbook and just like the others, (I have all of them), I love it! I appreciate the simple, healthy yet delicious recipes. I have so many of these recipes on repeat in my meal prep plans. They are easy to make and meals that I look forward to eating. I especially appreciate the high protein options. I recently discovered skinnytaste.com website as well. You are my favorite chef, please keep the recipes coming!

I love the skinnytaste website and have a few of her other cookbooks so almost everything I cook is a skinny taste recipe so I had to preorder the high protein cookbook! I’m glad I did! Lots of great recipes to choose from. All meals of the day, snacks, proteins, veggies and even a few tofu recipes. The book includes great pictures and even a 4 week meal plan!!! The first recipes I made was spicy peanut chicken satay bowls and wow!!!! This was so good! I won’t be ordering Chinese anymore. The first pic is out of the cook book pic #2 was my finished product. Be sure you join the skinnytaste community group on Facebook!!!

Uses: I am a busy professional and I use this book for meal prep. I use all 3 of her books actually but this is my favorite one. I mark my calendar on Friday afternoons w/what I am going to make that weekend or following week for dinner, depending. Usually have 8-10 weekends indicated in advance. Use this to make quick list before going to the market. Always pick one recipe from this cookbook [preferably a slow cooker one], and one recipe from her other cookbooks. Make one recipe on Sunday [lunch for the week for me] and one recipe on my household dinner day [if serves 6 or more, tend to have leftovers, or just double the recipe to make sure have leftovers, cook once eat twice]. For slow cooking during the week, prep it in a slow cooker after dinner night before. Use a slow cooker liner. Put prepped SC insert into the fridge. In the morning take it out put it in the slow cooker, put on low and go.Pros: Recipes are delicious, great for prepping ahead. Love the detail on how to portion recipes for proper meal prep & weight management. Haven’t had a bad meal since using this. Really appreciate the volume of lower calorie but high protein choices. All very tasty and easy to make.Cons: This recipe book [as with all recipes in my opinion], do not account for prepping in their timing. If it says takes 30 min, I assume 45 min to include 15 min of prep.Note: I have found the pre-cooking before slow cooking to be more of a suggestion for me… I am sure it enhances the flavor of the recipes… I have no doubt it is well tested & makes dishes even more delicious…but ain’t got no time for that. So if it’s the cacciatore recipe mentioned above, if the ingredient goes in the slow cooker for the full cooking time, I just dump it in at the beginning. No sautéing garlic & onion ahead, or the meat. As a regular slower cooker user, if it’s raw beef, turkey, or lamb for ex. I just cook it longer [try to not do more than 10 hours if possible]. If it’s chicken, I cook it about the time suggested, maybe a little less if it’s breast. Just tends to dry out. Chicken SC recipe great choice for Sunday afternoon cooking for me. Dairy as a general SC rule goes at the end.

I have been following Gina through her blog for a few years. I have always LOVED her recipes. They are light and full of flavor. With a growing family, this book immediately spoke to me. Fast recipes for busy weeknight? Slow cooker recipes so there dinner is on the table when coming home from work? YES! YES! It was a no-brainer that I needed (yes, needed) this cookbook.I have been cooking from the book for about a week now, and all the recipes are fantastic! Easy to make, fun to prepare (hello spiralizer!), no long ingredient lists, and food pleasing for both my husband and toddler!Being a Weight Watchers-member, it is a great support that Gina lists the Points for each recipe. The portions are generous, so no fear, my fellow Weight Watchers-members, you will enjoy a flavorful dinner without going hungry!Additionally, Gina is very approachable. She is very responsive on social media in thanking followers in comments, answering questions, etc. That shows her appreciation for her supporters. Not only is she a fantastic cook, she shares those recipes with love, and treats her followers with such as well.This book has me excited about cooking again!Five stars well deserved!

I learned about SkinnyTaste after joining Weight Watchers online. On Connect (their private Facebook app) SO many people were talking about Gina so I had to see what was up. I’ll tell you what was “up”! Delicious & filling recipes that make you feel like you’re being bad when you are being oh so good! What I really like is that for all her recipes she posts the WW Freestyle Points on her website (no wonder WW members LOVE her..good food and she does the work!). So when buying her cookbook, I thought it too would have them..it doesn’t. Mind you, I bought this book specifically for that reason while on WW so it’s SOLELY for that reason I am giving 4-stars over 5 (I guess I should take ownership of assuming the points would be included in the book since they are on the website so my bad). Back to the FOOD! Recipes are SO delicious that I’ve quit paying WW and now receive Gina’s Weekly Meal Plan! Okay..changed her book to 5-Stars because now that I’m using her her program instead, the points aren’t necessary. But if like me, you are under the impression the points are included here because they are on her website..think again! On the other hand..you might just enjoy her program more and save yourself some money while enjoying DELICIOUS meals!

I’ve been following Skinnytaste for a couple of years now, and now I almost exclusively cook from Gina’s recipes. It makes my life simpler to just pick from her recipes because I know they’ll be good, easy to make, and healthy.I bought her first cookbook, and this is just as great. I love that the recipes are either fast or can be thrown in the slow cooker (and most of those can be adapted to the Instant Pot, which is my newest favorite kitchen appliance). It’s super helpful to have this cookbook for my busy lifestyle.Besides the recipes being yummy, easy to make, either fast or super simple to prep and throw in the crock pot, and healthy, the book is just beautiful! Seriously, the photos are amazing and there are so many of them! This book (and her previous cookbook) has basically ruined me for any other cookbook.Seriously, get this cookbook, and if you haven’t already, check out her blog. It will change your life!

Decades ago my mother gave me the original Make-A-Mix Cookbook. I’ve just about worn it out. Although I certainly have not tried every single recipe, I have used a couple of the basic ones lots and lots. My most used mixes are the Hot Roll Mix and the Quick Mix.We always get rave reviews on the Crescent Rolls made using the Hot Roll Mix. This recipe can make a beginner look like a pro. This particular recipe has given me superb results 100% of the times I’ve used it. My daughter-in-law, a newbie at bread making, provided these rolls at her family’s Thanksgiving last year and they were a total success. I usually use my Bosch for these but I have also done them the old fashioned way and they were still wonderful. I’ve even made the Cinnamon Rolls while camping (RV camping-you need an oven). Speaking of Cinnamon Rolls, I usually double or triple some of the topping ingredients.The Quick Mix makes pancakes that are divine. You might think that a pancake is a pancake is a pancake, but these are really great. Mmmmm, I want one right now!The Hot Chocolate Mix is a wonderful recipe that I use each Christmas as a give-away. But I do add 50% more chocolate than what the recipe calls for.This book would be worth it for me if only for those few favorites. I don’t store a lot of the mixes that the book has, just a few of my favorites. I also have not used very many of the “meat-type” mixes although the ones that I have, I thought were very good. If you want to do make ahead easy (mostly freezer) meals, this is also a good book for that, although that has not been my use of it.I’ve read others reviews that the brownies are not really up-to-par, but I’ve not ever tried that mix.Last spring I got the hankerin’ to learn to make a cheesecake so I used the cheesecake recipe as a springboard, studying a lot of other methods and coming up with my own. I’ve made 2 now and they’ve both been perfect. So from that I feel like this book can also be a good reference source. Although this type of cooking is for the ones who want to spend a lot of time studying and trying things, it can also serve the quick cook who just wants to get the recipe and make the grub.The book has quite a few good pictures of the dishes and that is often helpful.This new book has all of the great recipes I fell in love with, plus a lot of additional recipes. It was definitely a great gift for my d-i-l.Yes, I’m a fan, an old fan!

This was a replacement. I love the recipes. Such time savers

I’ve worn out a couple of the first set of 2 physical Make-a-Mix cookbooks. This is a combination of those and well worth purchasing.This is the best premise out there for make ahead cookery. You don’t make entire dishes, you make basic mixes. This means endless options depending on what’s on sale, who you’re cooking for, whim. You also get instructions in each Master Mix recipe for how to package and store them.This book goes further than quick (biscuit) mix into things as All Purpose Ground Beef mix, Sweet Quick Bread mix, Snack Cake mix, All Purpose Cookie mix, Cubed Pork mix, Mexican Meat mix (not what you think and superb) to name just a few. It has salad dressing mixes, spice mixes-no need to buy expensive Sloppy Joe or Spaghetti Sauce seasoning mixes…there are so many.Then there are the very adaptable recipes listed with each mix for easy reference. Most recipes have several variations following the basic recipe.The beginning of the book has information on equipment, ingredients, methods and how to adapt for your taste.The ONLY, and, admittedly upsetting, downside to the Kindle version of this book is it’s absolutely terrible indexing. To find recipes you have to use the “go to” or “search” features. The index doesn’t have page numbers for individual recipes, just names. It’s still worth the purchase.I have the physical and Kindle versions of this book and the physical version of the original Make-a-Mix and More Make-a-Mix cookbooks.These are simply the best out there.

This cookbook is a wonderful resource for home cooking, and for saving time. Years ago, Tupperware ladies used this cookbook to help people and to store their mixes in the Tupperware product. Which works great. As far as the Kindle version goes, it would be nice if they were more links. There’s one link to all of the mixes not to mixes individually. Also, each recipe has a reference to a mix, but no link to the mix. This book is still a wonderful reference and recipe book.

I love it and it’s easy to make the mixes!

I rarely give a book five stars, but this one deserves it. Every recipe I’ve tried has been excellent and received raves from guests as well as my family.The recipes are generally simple, store well, and require only normal ingredients you’ll find at your grocery store. Most of the mixes can be used in a variety of ways to save time and money, and allow you (and your family) to eat better on busy days.Most of the mixes are for “home-style” cooking. You can always add special touches — extra ingredients or fancier presentations — but the mixes make good, reliable meals and snacks, with no frills. If your husband (like mine) prefers meals like mom made, far removed from “nouvelle cuisine,” this is the basic cookbook for your kitchen.I think this is the third time I’ve bought this book, because I gave the other two copies to friends or family members, when they absolutely had to know where my recipes came from.If you’re a busy person, and especially if you’d like to save money by cooking from scratch (instead of using expensive, prepared mixes, etc.), this is one of the best cookbooks I’ve tried. It’s ideal if you like once-a-month cooking, or you’re cooking for a large family or gathering.

Making mixes of things I usually use a lot. This saves me time & messes in my kitchen. I feel my family is healthier and I know exactly what’s inside the mix. What’s better than that?