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Chicken with Poblano Sauce and Coconut Rice

Roasted poblano peppers blended into a creamy sauce are the highlight of this easy main dish. For a summer meal, serve with Coconut Rice and our Spinach and Fresh Fruit salad with homemade raspberry-basil vinaigrette. Chilled Banana Dulce de Leche Cheesecake Bars make the perfect dessert on a hot day. 

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Raspberry vinegar gives the light, basil vinaigrette dressing a fresh accent that brings out the best in this spinach and fresh fruit salad.

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recipe

Ingredients:

  • 1/3 cup raspberry vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons granulated sugar
  • 1/4 teaspoon dried basil, crushed
  • 1/8 teaspoon salt
  • 8 cups (about 2 small bunches) fresh spinach, washed, dried and coarsely chopped
  • 1 large red apple, unpeeled and thinly sliced
  • 2 kiwifruit, peeled and thinly sliced
  • 2 oranges, peeled and sectioned
  • 10 fresh strawberries, sliced
  • 2 tablespoons sliced almonds, toasted

Directions:

COMBINE vinegar, oil, sugar, basil and salt in small bowl; whisk until blended. Combine spinach, apple, kiwifruit, oranges and strawberries in large bowl.

ADD dressing to salad; toss well to coat. Sprinkle with nuts. Serve immediately.

reviews

Review This Recipe
  •  Star(s)

    Spinach and Fresh Fruit Salad

    Coffee-mate N from

    One of my favorite salad recipes

  •  Star(s)

    Love it@

    Lynne from Mpls

    I have made this a few times and it's always a hit. I love it!

  •  Star(s)

    Great Flavor!!

    Nila Goodine from Fredericton NB

    I made this for a couples dinner we had for friends who were going on a cruise. We all brought dishes that pertained to cruise-style meals. I got compliments on this one, everyone loved it!!

  •  Star(s)

    Great Salad

    Lynette from WA

    This salad tastes great when it is eaten right after it is prepared. The combo of fresh fruits and spinach makes it taste so yummy!

  •  Star(s)

    Excellent!

    Nicole McAfee from Frisco, TX

    This salad was the favorite part of my meal! That raspberry vinegar makes the salad. I used canned mandarin oranges instead of the oranges called for and added other types of lettuce (romaine) with the spinach. I'll make this again for company.

  •  Star(s)

    Refreshing

    Susan from Plano, TX

    A quick and refreshing salad!

  •  Star(s)

    The kids liked it!

    Debbie Hill from Norfolk, VA

    My husband and all five kids liked this one. Before tasting everyone said I must have lost my mind. Now they want me to make this salad again. Very yummy and different!

  •  Star(s)

    Can't believe I ate the whole thing

    Brad Zimmerman from Atlanta

    I figured we'd toss this one - but I wanted to try something different. It was great! Wife and kids loved it too! Easy enough to fix regularly for family. Tasty enough to impress company!

  •  Star(s)

    Highlight of the Meal!

    Anne Atherton from Milwaukee

    My friend Julie brought this for Thanksgiving and it was THE hit of the dinner! Excellent presentation and taste!

  •  Star(s)

    Great salad!

    Diana L. Zwart from Indianapolis

    I made this and everyone in attendance loved it! And the dressing can be used for other spinach salads as well.

  •  Star(s)

    Great salad!

    Diana L. Zwart from Indianapolis

    I made this and everyone in attendance loved it! And the dressing can be used for other spinach salads as well.

  •  Star(s)

    Wonderful

    aflolo from Carpentersville, IL

    I made this for my family and everyone simply LOVED it!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 8

  • Calories: 150
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 80mg
  • Carbohydrates: 19g
  • Dietary Fiber: 4g
  • Sugars: 13g
  • Protein: 2g
  • Vitamin A: 55% of DV
  • Vitamin C: 120% of DV
  • Calcium: 6% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Roasted poblano peppers add delicious depth of flavor to this incredible sauce. Enjoy with chicken, pasta, vegetables or seafood…the possibilities are endless!

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recipe

Ingredients:

  • 6 to 8 boneless, skinless chicken breast halves, cooked and kept warm
  • 2 large poblano peppers, roasted, peeled and deveined
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 clove garlic, finely chopped
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 tablespoon butter or margarine
  • 2 teaspoons all-purpose flour

Directions:

PLACE evaporated milk, peppers, garlic and bouillon in blender; cover. Blend to desired consistency (chunky or smooth sauce).

MELT butter in medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in poblano mixture. Cook over medium heat, stirring constantly, until mixture comes just to a boil and thickens. Makes about 2 cups.

TO SERVE, cooked chicken breasts can be placed on individual plates or all on serving platter. Spoon sauce over chicken breasts. If any sauce is remaining, place in bowl or small pitcher for all to enjoy.

reviews

Review This Recipe
  •  Star(s)

    Great sauce.

    Randy May from OWENS CROSS ROADS, AL

    My wife and I made this recipe. The sauce is very good and does go well with other foods. We have left over sauce and used it on veggies the next day. I found the sauce to be a little thin and used an additional tablespoon of flour to thicken it a little more. I have a preference for a thicker sauce. The recipe didn't indicate how to prepare the chicken. I marinated the chicken in some lemon juice, soy sauce and chicken marinade for about three to four hours then lathered the chicken in mayo with herbs added, dipped it in flour and broiled it. Worked well and was very tasty with the poblano sauce added and was a pleasing dish to observe.

  •  Star(s)

    Quick and easy

    karen kirwan from

    Tasty, easy to prepare recipe. Everyone enjoyed it.

  •  Star(s)

    Yummy Chicken

    Bernice Ryan from Swansea, MA

    I wanted to serve a romantic dinner last night. Thanks! This was PERFECT!

  •  Star(s)

    Not too hot

    Elaine Harwood from Austin, TX

    Loved this! Even my kids ate it, wasn't too spicy for them

  •  Star(s)

    Great recipe and easy to prepare.

    Elsa Johnson from CEDAR PARK, TX

    This was great and very easy to prepare. We love anything with poblano sauce. It will become a favorite at our house.

  •  Star(s)

    Chicken Breasts With Poblano Sauce

    Bonnie Myers from Winneconne, WI

    Easy and tasty. Need I say more!!


nutrition

Nutrition Facts

Serving Size: 6 to 8 servings

Servings Per Recipe: 0

  • Calories: 250
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 95mg (31% of DV)
  • Sodium: 320mg (13% of DV)
  • Carbohydrates: 10g (3% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 6g
  • Protein: 32g
  • Vitamin A: 25% of DV
  • Vitamin C: 2% of DV
  • Calcium: 20% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Coconut Rice is a favorite in many countries. In this Colombian-inspired recipe, coconut milk and lime zest add flavor elements to this easy-to-prepare dish. Often served with fish and seafood, it is also wonderful with spicy foods. Great for any occasion.

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recipe

Ingredients:

  • 1 can (11.8 oz.) coconut water
  • 1/2 teaspoon salt
  • 1 cup medium grain rice
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • Grated lime zest (optional)

Directions:

BRING coconut water to a boil in medium pot on medium heat. Add salt and rice. Reduce heat to medium-low; cover. Cook for 12 to 15 minutes, stirring occasionally until water is almost absorbed. Add evaporated milk. Cook, covered, stirring occasionally for an additional 10 to 15 minutes or until rice is tender. Some additional water maybe needed to reach desired texture of rice. Remove from heat. Stir in grated lime zest, to taste, if desired.

reviews

Review This Recipe
  •  Star(s)

    MMMmmmm!!!!

    Tiffany from St. George

    This was very good. It had just the perfect flavor of coconut without overpowering the rice. However, I used coconut milk instead of coconut water and it turned out perfect. I think I'm going to make this all the time now instead of regular rice. Yummy!!!

  •  Star(s)

    coconut rice

    elaine hilton from little falls, NJ

    Easy, creamy and rich. I never have had coconut rice. This is sooooo good! Everyone will LOVE this great spin on everyday rice.

  •  Star(s)

    Coconut Rice

    Connie Ladd from CINCINNATI, OH

    Excellent recipe. The texture and taste are great and so easy and quick to make. My family loved it. We have it for breakfast.

  •  Star(s)

    Coconut Rice

    Jennifer Shierling from WATERTOWN, NY

    It was different , very easy to make. But not too crazy on it. We prefer southern style.

  •  Star(s)

    Nice twist on a simple dish

    CHERYL PETERSEN from ELBOW LAKE, MN

    This was a very easy side dish to make. The hint of coconut was not too strong. I added the lime zest - but I don't think I would do that again. Very nice compliment to Shrimp.

  •  Star(s)

    COCONUT RICE

    LYNNE KRIEGER from YACOLT, WA

    VERY GOOOD. MY FAMILY REALLY ENJOYED THIS DISH. I SERVED THIS BAKED CHICKEN BREASTS AND STEAMED VEGGIES. BIG HIT. THANK YOU.

  •  Star(s)

    Coconut Rice

    Joanie Shields from HIGH POINT, NC

    This is an excellent and easy to prepare side dish. A nice tasty change. Love it.

  •  Star(s)

    coconut rice

    Joan Randall from CAPE CORAL, FL

    As a lover of Thi food, this recipe was very appealing to me! It was succlent and full of coconut flavor. I live in a small town and could not find coconut water, so I diluted coconut milk and loved the outcome!

  •  Star(s)

    this was ok

    latoya singleton from wilkes barre, PA

    the recipe, so ok nothing to jump for. You always have to make sure that you are doing the recipe really well or it will be soggy

  •  Star(s)

    coconut rice

    louise colle from MASSAPEQUA PARK, NY

    I am not a big fan of white rice, however, this was suprisingly delicious. It is very easy to make which I truly appreciate. My 9 year old twins who are reluctant to try different foods, really loved this too. They want me to make it again soon.

  •  Star(s)

    ELEGANT RICE

    Sunny Hollins from WATERTOWN,NEW YORK

    IN ORDER TO GET FAMILY MEMBERS TO EAT MORE RICE, I AM CONSTANTLY TRYING NEW AND DIFFERENT RECIPES. THIS ONE WAS A HIT WITH MY FAMILY, ESPECIALLY WHEN I ALTERNATED LIME-HERB GRILLED SHRIMP TO THE MEAL PLATTER. SO GLAD IT WAS AVAILABLE FOR ME TO TRY. NEXT TIME I PLAN TO PAIR IT WITH GRILLED SALMON AND SAUTEED SPINACH. THIS A WINNER.


nutrition

Nutrition Facts

Serving Size: 7 servings

Servings Per Recipe: 0

  • Calories: 130
  • Calories from Fat: 15
  • Total Fat: 1.5g (2% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 200mg (8% of DV)
  • Carbohydrates: 26g (9% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 5g
  • Protein: 3g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This delectable recipe combines bananas with the caramel taste of dulce de leche in an easy-to-eat cheescake bar.

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recipe

Ingredients:

  • Nonstick cooking spray
  • 2 cups finely crushed vanilla wafer cookies
  • 1/3 cup butter, melted
  • 2 packages (8 ounces each) 1/3 less fat cream cheese, at room temperature
  • 1/2 cup NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
  • 1/2 cup NESTLÉ LA LECHERA Dulce de Leche, divided
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup mashed bananas (about 2 large, very ripe [black] bananas)
  • 1 tablespoon skim milk

Directions:

PREHEAT oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.

COMBINE cookie crumbs and butter in medium bowl; press onto bottom of prepared baking dish. Bake for 10 minutes or until golden.

BEAT cream cheese, sweetened condensed milk, ¼ cup dulce de leche, cornstarch and salt in large mixer bowl until smooth. Beat in eggs one at a time. Stir in bananas until combined. Pour over crust; gently smooth top.

BAKE for 35 to 45 minutes or until filling is set. Cool to room temperature; refrigerate for at least 2 hours.

MICROWAVE remaining ¼ cup dulce de leche and skim milk for 30 seconds in a small, microwave-safe bowl. Drizzle over cooled cheesecake. Cut into bars.

reviews

Review This Recipe

nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 24

  • Calories: 150
  • Calories from Fat: 70
  • Total Fat: 8g (13% of DV)
  • Saturated Fat: 5g (24% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 180mg (8% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 11g
  • Protein: 4g
  • Vitamin A: 6% of DV
  • Vitamin C: 2% of DV
  • Calcium: 6% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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