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Citrus Baked Chicken and Fresh Basil Pasta Salad

The lively flavors in the herbed pasta salad and baked chicken makes this meal great for warm family get-togethers or entertaining. The corn soufflé filling adds class to everyday zucchini. The elegant and easy-to-make coffee-flavored ice cream with pecans will impress your guests with your culinary creativity.

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This festive herbed ravioli salad will add zest to your menu!

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recipe

Ingredients:

  • 1 package BUITONI Refrigerated Four Cheese Ravioli (20 oz.)
  • 1 container BUITONI Refrigerated Marinara Sauce (15 oz.)
  • 1/2 cup ranch dressing
  • 1/2 cup diced celery
  • 1/2 cup diced cucumber
  • 1/3 cup diced red onion
  • 2 tablespoons coarsely chopped fresh basil

Directions:

PREPARE pasta according to package directions; rinse in cold water.

COMBINE sauce and dressing in large bowl; mix well. Add pasta, celery, cucumber, onion and basil; toss gently. Cover; refrigerate for 1 hour.

reviews

Review This Recipe
  •  Star(s)

    Ravioli Salad

    Carolyn Adkins from Danville, VA

    Tried this - it's fast and easy to fixed. Takes no time at all great on a hot summer day. Best fixed night before for favors to mingle.


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 6

  • Calories: 440
  • Calories from Fat: 210
  • Total Fat: 23g (35% of DV)
  • Saturated Fat: 5g (26% of DV)
  • Cholesterol: 55mg (18% of DV)
  • Sodium: 1080mg (45% of DV)
  • Carbohydrates: 46g (15% of DV)
  • Dietary Fiber: 4g (17% of DV)
  • Sugars: 7g
  • Protein: 14g
  • Vitamin A: 6% of DV
  • Vitamin C: 6% of DV
  • Calcium: 20% of DV
  • Iron: 10% of DV

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

Rate & Review

Lively citrus flavors enhance this beautiful baked chicken dish. Perfect for entertaining or family get-togethers.

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recipe

Ingredients:

  • 1/2 cup fresh orange juice
  • 1/2 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano leaves
  • 1 (3 to 4 pounds total) fryer chicken, cut into 8 pieces

Directions:

PLACE orange juice, lemon juice, oil, garlic, bouillon, sugar, pepper and oregano in blender; cover. Blend until smooth.

PLACE chicken pieces in large, resealable plastic bag. Pour marinade over chicken. Seal bag; refrigerate for 2 hours or overnight.

PREHEAT oven to 425° F. Place chicken pieces, meat-side-up, in large baking pan. Reserve marinade.

BAKE, basting occasionally with reserved marinade, for 50 to 55 minutes. Let stand for 10 minutes before serving.

reviews

Review This Recipe
  •  Star(s)

    delicious

    Rabaa Halabi from Fort Worth, TX

    I like this recipe because ingredients as I prefer and like


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 8

  • Calories: 300
  • Calories from Fat: 190
  • Total Fat: 21g (32% of DV)
  • Saturated Fat: 5g (27% of DV)
  • Cholesterol: 85mg (28% of DV)
  • Sodium: 570mg (24% of DV)
  • Carbohydrates: 6g (2% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 3g
  • Protein: 21g
  • Vitamin A: 4% of DV
  • Vitamin C: 30% of DV
  • Calcium: 2% of DV
  • Iron: 6% of DV

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

Rate & Review

Comforting and Flavorful! This Corn Soufflé Stuffed Zucchini dish is a great fit for almost any meal!

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recipe

Ingredients:

  • 1 package (12 oz.) STOUFFER'S Corn Souffle, defrosted*
  • 3 medium zucchini, cut in half lengthwise, seeds and pulp removed
  • 1/4 cup sliced green onions
  • 2/3 cup shredded Swiss cheese, divided

Directions:

PREHEAT oven to 350° F.

COMBINE corn soufflé, onions and 1/3 cup cheese in small bowl. Fill zucchini halves with corn soufflé mixture; top with remaining cheese. Place on baking sheet.

BAKE for 30 to 35 minutes.


*DEFROST Corn Soufflé in microwave on 50% power for 6 to 7 minutes.

reviews

Review This Recipe
  •  Star(s)

    This is a WINNER!

    Sidney Kaplan from Fairfax,VA

    The hardest part was finding the corn souffle! After that it was a snap to put together. Everyone raved about the appearence and the flavor. I will be sure to stock up on Stouffer's Corn Souffle when I go to that one store so that I will be able to fix it whenever I want to WOW my guests.

  •  Star(s)

    Very good

    Maria from Rochester, NY

    Very easy to make and quite tasty. It does need a little jazzing up though, I added some garlic and it was very good.

  •  Star(s)

    Yum

    Chrys from El Dorado Hills, CA

    My whole family enjoyed this recipe...even my son who claims he "hates zucchini" in any form.


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 6

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

    Rate & Review

    Enhance your basic Vanilla Ice Cream with coffee, cinnamon flavors and pecans to create a dessert that will definitely impress your friends and family.

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    recipe

    Ingredients:

    • 2 to 3 tablespoons NESCAFÉ CLASICO Instant Coffee Granules
    • 2 tablespoons warm water
    • 1/2 gallon vanilla ice cream, softened
    • 1 1/2 teaspoons ground cinnamon
    • 1 cup chopped pecans

    Directions:

    DISSOLVE coffee granules in warm water in small bowl. Combine ice cream, coffee mixture and cinnamon in large bowl. Mix until well incorporated. Fold in nuts.

    PLACE ice cream in freezer for 10 minutes; remove and mix. Return to freezer for 10 to 15 minutes or until hardened. Scoop into individual ice cream bowls. Serve immediately.

    SERVING SUGGESTIONS: Ice cream can be drizzled with Abuelita Chocolate Sauce and garnished with Maria cookies and chopped pecans.

    reviews

    Review This Recipe

    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 10

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

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