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Grilled Chicken Sandwiches & Veggie Skewers

Try this fun grilled meal for your next outdoor get together. Serve these slightly sophisticated grilled chicken sandwiches with eye-appealing Veggie Skewers for a can't miss grilled meal. Serve this Ice Cream Sandwich Terrine for a beautiful finale.

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recipe

Ingredients:

  • 1 bottle (750 ml) limoncello liqueur, chilled
  • 1 bottle (16.9 fluid ounces) PERRIER Sparkling Natural Mineral Water
  • Crushed ice cubes
  • 1 cup fresh blueberries or raspberries
  • 6 sprigs fresh mint

Directions:

COMBINE limoncello and sparkling water in large pitcher.

FILL glasses half full with ice. Top each evenly with blueberries and mint. Top with limoncello mixture.

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nutrition

Nutrition Facts

Serving Size: 6 servings, about 1 cup each

Servings Per Recipe: 0

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

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    Savor the flavor with this recipe for Grilled Chicken Sandwiches with Pesto Mayo.

    Perfect for tailgating, indoor entertaining, or even a weeknight family meal, these sandwiches offer a classy, yet casual approach to mealtime.

    The unique and easy-to-prepare pesto spread creates an enticing alternative to the ordinary sandwich - delighting taste buds in every bite.

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    recipe

    Ingredients:

    • 1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.), divided
    • 8 (about 2 1/2 pounds total) boneless, skinless chicken breast halves
    • 1 cup light mayonnaise
    • 8 ciabatta bread or French rolls, split horizontally
    • 8 thin slices provolone or other Italian cheese

    Directions:

    PREHEAT grill or broiler. SPREAD 3 tablespoons pesto over chicken breasts. Place remaining pesto and mayonnaise in blender; cover. Blend until smooth. Spoon into squeeze bottle or covered container and keep chilled until ready for use. GRILL or broil chicken for 5 minutes over medium heat; turn over. Grill or broil for an additional 3 to 5 minutes or until chicken is no longer pink in center. SPREAD pesto mayo over bread; top with chicken and cheese. Add lettuce, sliced tomato and sliced red onion, if desired.

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    •  Star(s)

      Quick and Delicious

      Stephanie Vassillion from Somerville, MA

      This meal is very quick and easy to make and a new favorite within my family. We use sourdough bread instead and it seems to work just as well and makes it a little healthier than ciabatta bread.

    •  Star(s)

      it was awesomee

      missy from

      i never even had it and it was amazing

    •  Star(s)

      it was awesomee

      missy from

      i never even had it and it was amazing

    •  Star(s)

      Great taste

      Chelsey from

      It takes more than 15 if u r slow like me


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 8

    • Calories: 610
    • Calories from Fat: 290
    • Total Fat: 32g (49% of DV)
    • Saturated Fat: 10g (52% of DV)
    • Cholesterol: 120mg (40% of DV)
    • Sodium: 1080mg (45% of DV)
    • Carbohydrates: 30g (10% of DV)
    • Dietary Fiber: 2g (7% of DV)
    • Sugars: 3g
    • Protein: 47g
    • Vitamin A: 20% of DV
    • Vitamin C: 25% of DV
    • Calcium: 35% of DV
    • Iron: 20% of DV

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

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    A backyard barbecue is not complete without some flavorful vegetable skewers. Serve these veggies with a creamy, zesty sauce and your guests will be asking for more!

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    recipe

    Ingredients:

    • 1 red or yellow bell pepper, cut into 1-inch cubes
    • 1 small red onion, peeled, halved and cut into thick wedges
    • 2 medium yellow zucchini, cut in rounds
    • 16 button mushrooms, cleaned
    • 8 cherry tomatoes
    • 8 (10-inch) skewers
    • 1/4 cup Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
    • 15 basil leaves
    • 2 ounces cream cheese, at room temperature
    • 6 ounces Greek yogurt
    • 1/2 cup (2 ounces) crumbled blue cheese
    • 1 clove garlic
    • 3/4 teaspoon guajillo chile powder
    • 1/4 teaspoon salt
    • 1 teaspoon fresh rosemary leaves

    Directions:

    THREAD bell pepper, onion, zucchini, mushrooms and tomatoes onto skewers, alternating colors and tastes.

    COMBINE Coffee-mate, basil, cream cheese, yogurt, blue cheese, garlic, guajillo powder and salt in a food processor; pulse until smooth. Place in a serving bowl; sprinkle with rosemary and set aside.

    PREHEAT grill to medium-high. Brush skewers with olive oil. Grill, turning occasionally, for about 10 minutes or until marked and tender on all sides.

    SERVE vegetables with yogurt dipping sauce.

    NOTE: If using wooden skewers, soak in water for 30 minutes before threading.

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    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 8

    • Calories: 110
    • Calories from Fat: 60
    • Total Fat: 6g (9% of DV)
    • Saturated Fat: 3.5g (17% of DV)
    • Cholesterol: 15mg (5% of DV)
    • Sodium: 230mg (10% of DV)
    • Carbohydrates: 7g (2% of DV)
    • Dietary Fiber: 2g (6% of DV)
    • Sugars: 4g
    • Protein: 6g
    • Vitamin A: 20% of DV
    • Vitamin C: 70% of DV
    • Calcium: 8% of DV
    • Iron: 2% of DV

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

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    This double-decker ice cream sandwich tastes just like the original. Layered in a terrine, it’s sophisticated enough for entertaining and yummy enough for kids. And making this ice cream cake is easier than you think.

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    recipe

    Ingredients:

    • Nonstick cooking spray
    • Parchment paper
    • 1 cup all-purpose flour
    • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
    • 1/4 teaspoon salt
    • 1/8 teaspoon baking soda
    • 2 large eggs
    • 1/2 cup granulated sugar
    • 1/3 cup NESTLÉ NESQUIK Chocolate Flavor Syrup
    • 1/2 cup unsalted butter, melted
    • 1 carton (1.5 quarts) DREYER'S or EDY'S GRAND Coffee, Vanilla or Chocolate ice Cream, softened

    Directions:

    PREHEAT oven to 350° F. Spray rimmed 15 x 10-inch baking sheet or 15 1/2 x 10 1/2-inch jelly roll pan with nonstick cooking spray; line with parchment paper.

    SIFT flour, cocoa, salt, and baking soda into medium bowl. Beat eggs, sugar and Nesquik in large bowl until light brown. Add melted butter; whisk until fully incorporated. Add flour mixture to egg mixture. Stir until evenly moistened and no dry streaks remain. Pour batter into prepared baking sheet; using offset metal spatula, spread batter evenly in pan.

    BAKE for 10 to 13 minutes or until cookie springs back when touched with finger. Cool in pan on wire rack for 10 minutes; invert onto cutting board lined with parchment paper and carefully peel off parchment paper from cookie. Cool to room temperature. Meanwhile, scoop softened ice cream into a large bowl with a wooden spoon; stir with spoon or beat with handheld mixer to remove any lumps, working quickly so the ice cream doesn’t melt.

    CUT cookie into 3 rectangles that will fit into 8- or 9-inch loaf pan (use bottom of loaf pan as guide). Line loaf pan with parchment paper (simply cut strips to fit in both width and length allowing a little overhang).

    PLACE one cookie rectangle into the bottom of the prepared pan. Top with half of the ice cream, smoothing down top. Top with one more rectangle and the remaining ice cream, smoothing down top. Press the last rectangle over the ice cream, fold parchment overhang over top layer, cover tightly with foil then freeze overnight. To serve, lift terrine from pan using parchment overhang. Slice into 1-inch slices. Store any remaining terrine tightly covered in plastic wrap and then foil and freeze for up to 1 month.

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    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 8

    • Calories: 470
    • Calories from Fat: 210
    • Total Fat: 24g (37% of DV)
    • Saturated Fat: 14g (68% of DV)
    • Cholesterol: 120mg (40% of DV)
    • Sodium: 180mg (7% of DV)
    • Carbohydrates: 59g (20% of DV)
    • Dietary Fiber: 3g (13% of DV)
    • Sugars: 41g
    • Protein: 9g
    • Vitamin A: 15% of DV
    • Vitamin C: 0% of DV
    • Calcium: 15% of DV
    • Iron: 8% of DV

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

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