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Gorgeous Grilled Ham and Tomato Sandwiches

Beautiful and tasty grilled ham and tomato sandwiches will make you the star of the day! A pesto flavored tortellini with grape tomatoes salad adds class to this meal.

Rate & Review

This Pesto Tortellini Salad with Grape Tomatoes is perfect as an appetizer or a main entrée for any meal all year long. Add other vegetables for more color!

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recipe

Ingredients:

  • 1 package BUITONI Refrigerated Three Cheese Tortellini (9 oz.)
  • 1 medium yellow bell pepper, cut into matchstick-size pieces
  • 1/2 cup quartered grape tomatoes
  • 3 to 4 tablespoons BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 1 1/2 tablespoons extra virgin olive oil

Directions:

PREPARE pasta according to package directions; place in large bowl and refrigerate until cold.

TOSS pasta with bell pepper, tomatoes, pesto and oil. Serve immediately.

reviews

Review This Recipe
  •  Star(s)

    Fabulous quick and easy recipe

    joanneueland@hotmail.com from Mineola/NY

    The first time I had this delicious salad was at a family party and everyone asked the hostess for the recipe. She was almost reluctant to give it out because it was so easy. I've made it many times since then and I'm always asked for the recipe. Enjoy!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 300
  • Calories from Fat: 130
  • Total Fat: 14g (21% of DV)
  • Saturated Fat: 3g (16% of DV)
  • Cholesterol: 25mg (9% of DV)
  • Sodium: 370mg (15% of DV)
  • Carbohydrates: 32g (11% of DV)
  • Dietary Fiber: 4g (15% of DV)
  • Sugars: 5g
  • Protein: 11g
  • Vitamin A: 25% of DV
  • Vitamin C: 100% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

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

Rate & Review

These Grilled Ham and Tomato Sandwiches are tasty and easy to make, and perfect for an easy meal.

Substitute Buitoni Pesto for the chutney to create a true Italian delight!

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recipe

Ingredients:

  • 1/2 cup Major Grey's chutney
  • 8 thin slices (6 ounces) French bread
  • 1 small tomato, sliced
  • 8 thin slices (6 ounces) cooked ham
  • 4 thin slices (2 ounces) cheddar cheese
  • Butter-flavored nonstick cooking spray

Directions:

SPREAD chutney evenly over slices of bread. Top each of 4 bread slices evenly with tomato, 2 slices ham and 1 slice cheese. Top with remaining bread slices, chutney-side-down. Generously spray both sides of sandwiches with nonstick cooking spray.

GRILL sandwiches in large, nonstick skillet over medium heat for about 3 minutes on each side or until golden brown. Cut in half.

reviews

Review This Recipe
  •  Star(s)

    Excellent!!

    Dawn from South Carolina

    Wonder, quick, and easy to prepare sandwich for lunch or dinner! My husband is use to plain jane sandwiches, so this was a real treat! The flavors are wonderful together. I did find it tricky to butter one side of the bread and then flip it over to add the chutney, but I guess practice makes perfect!! I grilled them the first time and they were great! The second time I tried to toast the bread... BAD CALL!! This is meant to be grilled, fat and all!!

  •  Star(s)

    best for brunch

    kayla from fremont nj

    this dish went the fasted at a party I had every body kept asking if i made any more . I decided to let them make it i just put out the in ingredients. I give this dish 5 thumbs up.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 324
  • Calories from Fat: 87
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 4g (21% of DV)
  • Cholesterol: 36mg (12% of DV)
  • Sodium: 1151mg (48% of DV)
  • Carbohydrates: 42g (14% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 17g
  • Protein: 15g
  • Vitamin A: 12% of DV
  • Vitamin C: 13% of DV
  • Calcium: 14% of DV
  • Iron: 8% of DV

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

Rate & Review

Combine corn and spinach soufflé in this casserole to make an attractive and flavorful dish. Great for everyday or entertaining.

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recipe

Ingredients:

  • 2 packages (12-oz.) STOUFFER'S Spinach Souffle, defrosted according to package directions
  • 1 package (12-oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
  • 1 can (8-oz.) sliced water chestnuts, drained

Directions:

PREHEAT oven to 350°F. Grease a 1 ½-quart baking dish.

COMBINE spinach soufflé, corn soufflé and water chestnuts in medium bowl; transfer to prepared baking dish.

BAKE for 65 to 70 minutes or until knife inserted near center comes out clean.

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

reviews

Review This Recipe
  •  Star(s)

    Excellent But Expen$ive

    Sherri from grand island NY

    Delicious combination, bit it costs a fortune to make... However as a vegetarian it is worth it to me.

  •  Star(s)

    Add some swiss cheese

    Lacey from Jacksonville, Florida

    I add 16 oz. of Swiss cheese to this recipe (block-chopped up or shredded) and mix all together and then bake. It is my favorite dish year round, and always a huge hit during the holidays! YUM YUM!!!!

  •  Star(s)

    Wonderful

    Sue Tibs from Rockfor, IL

    This is the best recipe ever! It only took about 10 minutes to make but 80 minutes to cook. It was hard to wait for it becaue it looked so good and smelled wonderful. If you try this recipe you won't regret it.


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 6

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

    Rate & Review

    These Lemon Cheesecake Bars are a perfect light dessert. Easy enough to make for any day of the week, but attractive enough to serve after a holiday meal or party. Consider cutting into small squares and serving in square paper treat cups at a mini dessert bar.

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    recipe

    Ingredients:

    • 2 cups all-purpose flour
    • 1/2 cup powdered sugar
    • 1 cup (2 sticks) butter, softened
    • 1 pkg. (8 oz.) cream cheese, at room temperature
    • 2 large eggs
    • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
    • 1/2 cup granulated sugar
    • 1 tablespoon all-purpose flour
    • 1 tablespoon lemon juice
    • 2 teaspoons grated lemon peel
    • 1 teaspoon yellow food coloring (optional)
    • 1 cup sour cream

    Directions:

    PREHEAT oven to 350° F.

    COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan.

    BAKE for 25 minutes.

    PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.

    BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top; refrigerate. Cut into bars. Garnish as desired.

    reviews

    Review This Recipe
    •  Star(s)

      ok after tweaking

      Gretchen Reverman from Elkhart, IN

      by the recipe, was very blah even doubling the lemon juice. The crust should have some brown sugar in it....too bland. And I did not love the sour cream on top. I mixed lemon instant pudding in cool whip and layered that on top and then I really liked it.

    •  Star(s)

      Extremely Easy and sooo good!

      Nikki R from TX

      This recipe was extremely easy to make, the cheescake was so creamy, everybody loved them. I'd make them again.

    •  Star(s)

      Excellent

      Terry Conner from Manton, MI

      The crust tastes like shortbread. Creamy lemon cheesecake. My husband loves it.

    •  Star(s)

      Nice and smooth

      Janis Saikaley from Sarasota, FL

      This recipe was easy to make and my kids loved it.

    •  Star(s)

      Lemon flavoring

      Joyce Walker from Hillsboro, TX

      i just loved this receipe I added lemon flavoing to the icing.

    •  Star(s)

      not overly sweet

      M DeJesus from San Francisco, CA

      I made this for the clinic crew and it disappeared quickly. Everyone enjoyed the light and tangy flavor. The lemon was mild and not too sweet, balanced wonderfully by the simple crust and sour cream topping which I sprinkled with powdered sugar. I think I'll stir in fresh lemon juice with the sour cream next time.

    •  Star(s)

      Wonderful

      Deborah Lara from Frisco, TX

      This was an easy recipe. I made them for a pot luck and everyone loved them.

    •  Star(s)

      Lemon Cheesecake Bars

      sharon bangert from Conshohocken, PA

      These were very good. The crust is great!! I added 3 tbsp. lemon juice since the other reviewers said they weren't lemony enough. I also didn't top them with sour cream, but instead made my own whipped cream to top them.

    •  Star(s)

      Great Tasting

      AnnaRose Fedish from Lafayette, NJ

      This was very easy to make & great tasting. My son, who doesn't like cheesecake, loved these.

    •  Star(s)

      So much fun.

      carmen lozano from Wylie, TX

      This recipe was easy to follow and fun to do.

    •  Star(s)

      What hit of the night

      Holly Farnsworth from

      I made this for a special party. And I was a hit. Everyone went out the door talking about it. And I got many phone calls later wanting the recipe. Or wondering when I was going to make it again!

    •  Star(s)

      yummm

      stacy stacy from Palm Bay, FL

      this dessert was so fun, and so tasty! I loved the crust! It reminded me of the holidays with my grandmother. I would not change a thing!! The cream cheese really made it tart! And its so festive!

    •  Star(s)

      Delicious!

      Ginger McCoy from Kingsport, TN

      This is a lemon desert to die for! It's melt in your mouth delicious and also mouth watering. Thanks!

    •  Star(s)

      Lemon Cheesecake Bars

      vicki l kawa from Bozeman, MT

      I opened this e-mail today and I had to make this recipe right away. It was excellent. My husband and I just loved them. Thank you

    •  Star(s)

      It's okay....

      Deborah Abe from

      Would probably make some changes if made again....crust was good but a little thick. The filling could've been doubled, and it needs a stronger lemon flavor.

    •  Star(s)

      Lemon Cheesecake Bars

      BONNIE BOELTER from Markesan, WI

      I made this recipe a couple of months ago and I will make sure that I make it again it was great.

    •  Star(s)

      was ok

      Suzanne Geiger from Zionsville, PA

      I made this for my family I omitted the sour cream for a lower fat recipe I added whipped topping instead. It was Ok, my kids seemed to like it but my Husband and I felt the bottom was a bit dry and dense. You definitely needed a lot to drink to get it down. We prefer the regular lemon bars recipe, but it was ok.

    •  Star(s)

      Lemon Cheesecake

      Pat Sterling from

      I made this recipe about a week ago. It was so easy and so delicious. I know I'll be making this one many times in the future.

    •  Star(s)

      Refreshing Taste for Summer

      mary davey from Upper Marlboro, MD

      These bars are light and refreshing. My family loved them. They taste even better after they sit overnight. If you use food coloring, use a bit less than called for. I topped 1/2 of the bars w/ sour cream and the other 1/2 w/ whipped topping. Both were good.

    •  Star(s)

      Too big for home

      virgila hawthorne from Mt. Calm, TX

      Recipe is just as good divided in half for me and hubby. Or 2 pans and give one away!

    •  Star(s)

      Few changes

      Melinda Ramson from Lafayette, LA

      the first time i made this i was unhappy so the next time i used a jelly roll pan and doubled the filling - they were delicious....

    •  Star(s)

      Sweeter Than Chiffon

      Justin Castillo from Salem, OR

      There's enough for any event or celebration

    •  Star(s)

      Great

      Sandra Matthams from NANAIMO, BC

      I have made this for 2 different groups of people and both said it was excellent.

    •  Star(s)

      Above

      LaDonna Sager from DENVER, IA

      I made this and was very unhappy with the end product.I made it again and added one whipped egg white and waited to fold it in till the end after adding 1/4 cup of lemon juice - nice and soft flavor and a lot deeper.

    •  Star(s)

      Double up on the Lemon

      MARY BERTRAND from Evergreen Park, IL

      I use an additional egg -- adds height/more fluffy -- as well as an additional tablespoon of lemon juice -- more flavorful.

    •  Star(s)

      the best lemon cheesecake bars

      Brenda Brooks from Largo, MD

      I love these, I add another 2 teaspoon fresh lemon juice to it. You really need 1/4 cup of fresh lemon juice for it to taste real good. Cream cheese and lemon juice taste so good togather. I will be making these again and again

    •  Star(s)

      would revise

      Cheryl B from

      We were very unhappy with this recipe. The filling did not even cover the bottom. IF I try it again I would double the filling. The bottom is very thick as well, might consider dividing in half.

    •  Star(s)

      not so lemony

      Colleen Green from Mancelona, MI

      I made these bars for work and I always test new recipes before taking them in. I'm glad I did. The filling was the same thickness as the crust making them very dry. They also did not have the lemon flavor that I had expected. Will NOT make these again.

    •  Star(s)

      My favorite!

      Bonnie Shafer-Plack from Rogers, AR

      This is my favorite recipe for lemon cheesecake bars.These are so simple and so refreshing; especially in the summer.

    •  Star(s)

      yummy

      DOROTHY STEINGRUBEY from RED BUD, IL

      I made these today. They are so delicious. It's the perfect dessert and so easy to make. I will make this again and again.

    •  Star(s)

      Lemon Cheesebars

      VIRGINIA LEPENE from KINSTON, NC

      This is the best. I will no doubt make these a lot.they are delicious.

    •  Star(s)

      Wonderful!

      Jan Wilkins from Blytheville, AR

      How delicious! It was gone in no time! I will have to make a second batch for this weekend. 5-Stars easy!!!

    •  Star(s)

      Luscious Lemony Treats!

      Michelle Duke from SPOKANE, WA

      This is the best recipe for a creamy lemon bar. I made this for my staff meeting and all of my staff LOVED it.....had to log back in and print the recipe several times for all of them!

    •  Star(s)

      Easy, Light and Yummy

      Rebecca Wollinger from WINCHESTER, MA

      I made the lemon cheesecake bars for a bridal shower at church and the were gone in a hurry. They are light and yummy. All the ladies at church want the recipe. I will be making them for the next church bake sale.

    •  Star(s)

      Good, but could be better

      Lysa Britanico from Makati, Philippines

      I'm only fourteen, but I'm very fond of baking. I made these bars for a family gathering and everyone loved it! Oddly enough, the amount of yellow food coloring prescribed proved too much for the mixture -- the cheese cake part turned orange, not yellow. For best results, top the cake with sour cream and refrigerate it for three hours.

    •  Star(s)

      Not so Great

      Melissa from Wenatchee, WA

      I added more lemon juice and more sugar to the lemon filling because it disn't taste quite right. I did not add the sour cream, I just didn't think that would go well. I will say that the crust was amazing! Perhaps I will use the crust in a future recipe.

    •  Star(s)

      so so bars

      LIZ WALKER from PHX, AZ

      I was disappointed with the taste of the bars. I don't think they are worth the time or expense it takes to make them.

    •  Star(s)

      Scrumptious!!

      MARY SCHUCK from GREEN RIVER, WY

      The crust is to die for and the thin layer of sour cream over the top adds just the right amount of tartness! Keep this one!

    •  Star(s)

      Lemon Cheesecake Bars

      Nancy Trochinski from BERLIN, WI

      These are great! They are easy to make and travel well. I made them for Easter dinner and they were a big hit.

    •  Star(s)

      Easter Dessert

      Kimberly Antonsen from FRAZEE, MN

      I amde these for my family for Easter and they enjoyed them very much. My mom likes Lemon flavoring and this was jsut right for her and not too lemony for the others. I was also nervous using the sour cream for the topping so I used whipped cream instead.

    •  Star(s)

      Lemon Cheesecake Bars

      ROSEMARIE Miller from SPENCERPORT, NY

      We really didn't care for this. It was not that lemony and the sour cream kind of soaked into the cake and it didn't look real appealing.

    •  Star(s)

      Lemon Bars

      Angela Sciurca from WILLIAMSTOWN, NJ

      I just made these to take to Easter Dinner at my Grandson's house. Fortunatley I decided to taste them before putting them on a dish. They were so bland and tasteless, even with double the amount of lemon. The sour cream topping needed something added. It was so soft, they would have never survived the hour trip to dinner. Wish they had come out a little better. Needless to say, we will not be having dessert today.

    •  Star(s)

      lemon cheese cake bars

      PEGGYANN SWARTZ from FORT MYERS, FL

      We are a big key lime family since we live in south Fl. and I used key lime juice instead of lemon and ofcourse it was a hugh hit with family and friends.

    •  Star(s)

      lemon cheesecake bars

      Liz Campisi from SPARTA, NJ

      what more could we ask for? lemony-sweet and creamy--all in a perfect combination...so easy to make too - awesome "work" food

    •  Star(s)

      Yummy

      Lori Leatherwood from BRANSON WEST, MO

      Very Good!! I added more lemon juice.

    •  Star(s)

      The best in the midwest

      vivian henry from WAUKEE, IA

      This was the best zesty, lemony, cheesecake bar that I have ever made.I would recommend that everyone try this at least once.....

    •  Star(s)

      Birthday bars

      Alicia Autry from HEWITT, TX

      I made these for a coworker's birthday who wanted something lemony. I really liked how fast this recipe was and how even though it was extremely easy to make it tasted very good and seemed like more effort had been put into it.

    •  Star(s)

      this is awesome

      marianne pruskowski from MEADVILLE, PA

      This is the best lemon cheesecake bar i have ever had. my dad is a diabetic and with the low amount of sugar i was able to give him a little piece.

    •  Star(s)

      CHEESECAKE BARS

      ANNIE WATTS from PRICHARD, AL

      I LIKE VERY MUCH BUT NEEDED A LOT MORE LEMON JUICE. GOOD VERY GOOD

    •  Star(s)

      quick & easy

      Teri Narad from NEW BRIGHTON, PA

      Made this as a change from standard cheesecake. Added extra lemon & some zest. Family raved about it. It is now one of my keeper recipes.


    nutrition

    Nutrition Facts

    Serving Size: 24 bars (2 dozen)

    Servings Per Recipe: 0

    • Calories: 200
    • Calories from Fat: 120
    • Total Fat: 14g (21% of DV)
    • Saturated Fat: 9g (43% of DV)
    • Cholesterol: 55mg (18% of DV)
    • Sodium: 100mg (4% of DV)
    • Carbohydrates: 16g (5% of DV)
    • Dietary Fiber: 0g (0% of DV)
    • Sugars: 7g
    • Protein: 3g
    • Vitamin A: 8% of DV
    • Vitamin C: 0% of DV
    • Calcium: 4% of DV
    • Iron: 4% of DV

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

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