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Exotic Fruit Salad & Festive Shrimp Fettuccine

This exotic fruit salad is unbelievably attractive and full of great flavors. Creamy fettuccine pasta with shrimp gets a snappy color accent from the chopped red bell peppers. A very quick and simple recipe gets the iced ginger cookies ready in less than 20 minutes.

Rate & Review

This colorful Jicama, Mango & Pineapple Salad with Chicken is ideal for entertaining, featuring chicken coated in bouillon and chili powder and seasonal fruit.

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recipe

Ingredients:

  • 2 cups matchstick-size jicama strips
  • 2 cups matchstick-size mango strips
  • 2 cups matchstick-size fresh pineapple strips
  • 2 cups shredded cooked chicken, cooled
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 2 teaspoons chili powder
  • Lime wedges

Directions:

COMBINE jicama, mango, pineapple, chicken and cilantro in large bowl; sprinkle with bouillon and chili powder. Toss gently. Serve immediately with lime wedges.

reviews

Review This Recipe
  •  Star(s)

    Excellent combo of flavors!

    susan l from CA

    Made this last night, so perfect when it's warm. Simple delicious recipe!


nutrition

Nutrition Facts

Serving Size: 8 to 10 servings

Servings Per Recipe: 0

  • Calories: 110
  • Calories from Fat: 10
  • Total Fat: 1.5g (2% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 25mg (9% of DV)
  • Sodium: 400mg (17% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: 3g (13% of DV)
  • Sugars: 10g
  • Protein: 11g
  • Vitamin A: 10% of DV
  • Vitamin C: 50% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

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

Rate & Review

Treat your family to a seafood feast with tasty shrimp mixed with creamy fettuccine pasta. This rich and creamy pasta dish is so easy to prepare.

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recipe

Ingredients:

  • 8 ozs. dry fettuccine
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground black pepper
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3/4 cup vegetable or chicken broth
  • 1/2 cup (1.5 oz.) plus 2 tablespoons shredded Parmesan cheese, divided
  • 1/2 lb. cooked medium shrimp
  • 1/2 cup chopped red bell pepper
  • Fresh whole or finely sliced basil leaves for garnish, (optional)

Directions:

PREPARE pasta according to package directions; drain.

MEANWHILE, HEAT oil and garlic in medium saucepan over medium heat until garlic is fragrant. Stir in flour and black pepper; cook, stirring constantly, for 30 seconds. Add evaporated milk and broth. Cook, stirring constantly, for about 8 minutes or until mixture comes to a gentle boil and thickens slightly. Stir in 1/2 cup cheese until melted. Add shrimp and bell pepper; heat for an additional minute or until shrimp are warm.

TOSS with pasta. Top with remaining 2 tablespoons cheese and basil. Serve immediately.

reviews

Review This Recipe
  •  Star(s)

    Fresh and enticing

    Funmi Abiola from Nigeria

    I feel hungry even when i just took a meal

  •  Star(s)

    Newly weds cooking together.

    M. Carmen Mitra from ,

    My son and his wife have been together for about a year and a half have started cooking together. One of the very tasty dish they made together is the shrimp fettuccine which they added a few vegetables to and shared with the rest of the family last Friday. I was pleasantly surprised at how tasty it came out. I have always encouraged my children to cook and bake and to see them start out their lives this way of sharing makes me feel they are on the right track.

  •  Star(s)

    Made Some Healthy Changes

    Theresa Perez from

    Hi, this recipe is great, quick, and easy! I made a few little changes just to make it a little healthier for the waistline. :) I used fat free carnation instead of 2%, and used a multigrain pasta. The sauce was still creamy, and my kids and husband loved it. :)

  •  Star(s)

    Shrimp Fettuccine

    carmen concepcion from Fall River, MA

    Was very easy to make after coming home late from work. It was delicious and one of my favorite dishes. SO GOOD

  •  Star(s)

    Shrimp Fettuccine

    KATHY GREEN from South Daytona, FL

    very tasty

  •  Star(s)

    Shrimp Fettuccine

    mary meek from Toledo, OH

    This recipe was fast and easy. I used leftover spaghetti noodles instead of the fettuccine and it tasted wonderful. I'll be making this recipe again.

  •  Star(s)

    asking for seconds

    Joseph Molina from Solvang, CA

    My four year old, who screams about the food at dinner time, had a full mouth when he asked for seconds! great recipe

  •  Star(s)

    shrimp fettuccine

    Maryann O'Neill from Coatesville, PA

    I made this recipe for the kids and they realy loved this recipe.


nutrition

Nutrition Facts

Serving Size: 6 servings, 1 cup each

Servings Per Recipe: 0

  • Calories: 270
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 90mg (30% of DV)
  • Sodium: 760mg (32% of DV)
  • Carbohydrates: 36g (12% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 6g
  • Protein: 18g
  • Vitamin A: 15% of DV
  • Vitamin C: 25% of DV
  • Calcium: 25% of DV
  • Iron: 8% of DV

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

Rate & Review

These tasty twists made with pesto, hazelnuts and Parmesan cheese are a delicious addition to any meal, or great as an appetizer too!

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recipe

Ingredients:

  • 1 package (17.3 ounces) frozen puff pastry sheets, thawed
  • 1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • 1/2 cup chopped hazelnuts or almonds
  • 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Directions:

PREHEAT oven to 400° F. PLACE pastry sheets on lightly floured surface. Roll each sheet into 12-inch square. Spread pesto over one rolled pastry sheet. Sprinkle nuts and cheese evenly over pesto. Lay second sheet on top and press lightly. Cut into twelve 1-inch-wide strips. Twist each strip and place on baking sheet. BAKE for 15 minutes or until light golden brown.

reviews

Review This Recipe
  •  Star(s)

    mmmmm!!!!!

    Samantha Haapa from tampa,florida

    this dish looks dilitiouse and i can't wait to try it!!!i am going to cook it for a project and i think everyone in my class is going to LOVE it!!!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 12

  • Calories: 310
  • Calories from Fat: 200
  • Total Fat: 22g (34% of DV)
  • Saturated Fat: 4.5g (24% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 280mg (11% of DV)
  • Carbohydrates: 25g (8% of DV)
  • Dietary Fiber: 4g (15% of DV)
  • Sugars: 1g
  • Protein: 7g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 8% of DV
  • Iron: 8% of DV

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

Rate & Review

Try these Almond-Iced Ginger Cookies!! Easy to make and they add a festive flair to any meal!!

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recipe

Ingredients:

  • 20 store-bought gingersnap cookies
  • 2 tablespoons cream cheese
  • 1 tablespoon butter, at room temperature
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon Parisian Almond Crème Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 1/2 cup powdered sugar

Directions:

BEAT cream cheese, butter and vanilla extract in small mixer bowl until smooth. Beat in Coffee-mate and powdered sugar until creamy. Icing should be the consistency of thick frosting; beat in more powdered sugar, if needed.

FROST tops of cookies with about 1 teaspoon icing each.

reviews

Review This Recipe
  •  Star(s)

    Sounds yummy

    sonia blackington from national city ca

    I think I would make it exactly that way but sandwich it with vanilla ice cream in between for those warm fall days coming up! Maybe even some chocolate chip cookie dough ice cream!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 20

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

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