Nancy Macklin
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.
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Comments (7)
Very interesting!
This recipe was fantastic! At first, I accidentally added garlic and onion to the sweet potato and polenta cooking pot. I left it there and also added it to the sauce. It was absolutely delicious, everyone, including the kids loved it
I forgot to mention I added a little cooking sherry to the mushroom sauce, and used herbs de Provence rather than Italian seasoning.
I had roasted butternut squash and I used that instead of the sweet potatoes. I also used about a tablespoon of fresh chopped rosemary in the suace with the other ingredients and topped it with a little fresh parsley. My husband likes things spicy, so he added his favorite hot sauce but it was fine for me! It was fantastic and so easy to pull together. This one is a keeper, for sure. It’s a five star main dish. YUM!
This recipe needed something to elevate it. It was a tad bland. Not sure what to add or change. I like what the other reviewer suggested- roasting the sweet potatoes, that may give it more depth.
I was thinking the same! Also I think a drizzle of white balsamic vinegar just before serving would make a nice finish to it.
We liked this. Next time I will cut up the mushrooms more – halves seemed a little large. I replaced the spinach with kale because that is what I had on hand and it was good. It was quick and easy once I roasted the sweet potatoes and made the polenta.