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Lamb and Vegetable Sauté with Elegant Extras

Impress your guests with your expertise and creativity when you serve this meal. The lamb, sautéed with onions, mushrooms, zucchini, eggplant and bell peppers has unbelievable flavor. This goes great with a tall glass of Tea-Monade and Crispy Pesto Potatoes on the side. Finish the meal with light-tasting lemon bars. 

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Tea-Monade combines freshly squeezed lemon juice and NESTEA to make a flavorful beverage. This recipe serves 2, but it can be easily scaled to serve more guests. Takes only 5 minutes to prepare.

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recipe

Ingredients:

  • 1 1/2 cups cold water
  • 1/4 cup granular no calorie sweetener (such as SPLENDA) or 4 packets artificial sweetener
  • 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
  • 1 tablespoon NESTEA Unsweetened Instant 100% Tea
  • Ice cubes

Directions:

COMBINE water, sweetener, lemon juice and Nestea in pitcher; stir until tea is dissolved. Serve over ice.

reviews

Review This Recipe
  •  Star(s)

    wonderful quencher

    patti summitt from spartanburg,sc

    Easy to make and is great on these hot days.

  •  Star(s)

    Lemon Tea

    Trish from Craigsville, VA

    This recipe is a good no-calorie substitute for regular lemon tea. It taste really good and is good for the waist line. If you are diabetic or on a diet it is a fantastic, flavorful choice for a cool summer drink.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 2

  • Calories: 10
  • Calories from Fat: 0
  • Total Fat: 0g (0% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 5mg (0% of DV)
  • Carbohydrates: 3g (1% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 1g
  • Protein: 0g
  • Vitamin A: 0% of DV
  • Vitamin C: 25% of DV
  • Calcium: 0% of DV
  • Iron: 0% of DV

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

Rate & Review

This Mediterranean-inspired lamb dish is packed full of flavors and vegetables and is sure to be a hit with family and friends.

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recipe

Ingredients:

  • 4 tablespoons olive oil, divided
  • 1 pound lamb, cubed
  • 3 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 8 ounces fresh sliced mushrooms
  • 1 medium onion, diced
  • 2 medium zucchini, finely diced
  • 1 small eggplant, cubed
  • 1/2 mediuim red bell pepper, chopped
  • 1 1/2 cups uncooked long-grain white rice
  • 4 cups hot water
  • 1 cup frozen green beans

Directions:

HEAT 1 tablespoon oil in large saucepan over medium-high heat; add lamb and 1 teaspoon bouillon. Cook, stirring occasionally, for 5 to 7 minutes or until lamb is browned. Remove from pan.

HEAT 1 tablespoon oil in same saucepan over medium-high heat. Add mushrooms; cook, stirring occasionally, for 2 minutes. Remove from pan; set aside. Heat remaining oil in same saucepan over medium-high heat. Add onion, zucchini, eggplant and bell pepper; cook, stirring occasionally, for 5 to 7 minutes or until onion is tender. Add rice and mushrooms; stir constantly for 2 minutes.

ADD water and remaining 2 teaspoons bouillon; bring to a boil.

REDUCE heat to medium-low; cover. Cook for 10 minutes. Stir in peas and lamb with any juices accumulated. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed.

reviews

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 8

  • Calories: 310
  • Calories from Fat: 100
  • Total Fat: 11g (16% of DV)
  • Saturated Fat: 2g (11% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 410mg (17% of DV)
  • Carbohydrates: 38g (13% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 2g
  • Protein: 17g
  • Vitamin A: 8% of DV
  • Vitamin C: 45% of DV
  • Calcium: 4% of DV
  • Iron: 20% of DV

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

Rate & Review

Add a touch of Italian to your meals with these delicious Crispy Pesto Potatoes!

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recipe

Ingredients:

  • 1 1/2 pounds baby red potatoes, halved, cooked and drained
  • 1/4 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)

Directions:

PREHEAT broiler. Line baking sheet with heavy-duty foil.

PLACE hot potatoes and pesto in large bowl; toss to coat. Spread potatoes on prepared baking sheet.

BROIL for 4 to 5 minutes or until potatoes are lightly browned.

NOTE: Try substituting BUITONI Refrigerated Reduced Fat Pesto with Basil.

reviews

Review This Recipe
  •  Star(s)

    Pesto Potatoes = Palatable Paradise

    Rodney from Chicago, IL

    This recipe sounded intriguing as soon as I read it, and when I prepared these potatoes that same day, I was in heaven! I made my own pesto and added garlic to the recipe. Also, cutting the potatoes in quarters instead of halves makes them more flavorful as that increases the pesto to potato ratio. I highly recommend this recipe to anyone looking for a new twist on potatoes!

  •  Star(s)

    Pretty good...

    Sandra Johnson from Ocala,Fla.

    I was looking for something different to do with poatoes so I tried the Crispy Pesto recipe. It was real tasty...we make our own Pesto & I did add a little Romano cheese to this...I am going to add some garlic the next time.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 130
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 1g (4% of DV)
  • Cholesterol: 5mg (1% of DV)
  • Sodium: 70mg (3% of DV)
  • Carbohydrates: 19g (6% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 2g
  • Protein: 3g
  • Vitamin A: 2% of DV
  • Vitamin C: 35% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

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

Rate & Review

Create a taste that is as refreshing as an icy glass of lemonade. These mouth-watering lemon bars are a great summer treat, and perfect for entertaining or picnics.

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recipe

Ingredients:

  • CRUST
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • FILLING
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 4 large eggs
  • 2/3 cup lemon juice
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 drops yellow food coloring (optional)
  • 1 tablespoon grated lemon peel
  • Sifted powdered sugar (optional)

Directions:

PREHEAT oven to 350° F.

FOR CRUST:
COMBINE
flour and powdered sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan.

BAKE for 20 minutes.

FOR FILLING:
BEAT
sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt and food coloring just until blended. Fold in grated lemon peel; pour over crust.

BAKE for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for 2 hours. Cut into bars; sprinkle with powdered sugar.

reviews

Review This Recipe
  •  Star(s)

    Horrible

    Sherrie Capehart from Rocky Face, GA

    These were not good. The crust was dry (hard to believe with a cup of butter) and they did not have a good lemon taste. I do not like the consistency of the topping either. I will stick with my old recipe. I love homemade lemon bars, but not these. No one in my family of 5 liked them.

  •  Star(s)

    Okay

    Angela A. from GLENDALE, AZ

    These bars tasted good, but I was expecting something with a stronger lemon flavor. These had the consistency of cheesecake, not the jam-like lemon filling that I'm used to. Decent, but I'll stick with my old recipe.

  •  Star(s)

    Tart and Tangy!

    Gina Woo from ,

    I made these with Meyer lemons from my backyard and added plenty of lemon zest. I also used my mini muffin pan and make individual tarts - they came out so cute!

  •  Star(s)

    Better than BOX!!

    June Davis from CLARK, MO

    I craved Lemon Bars so my daughter bought me a boxed mix. UGH! they just didn't have the flavor I was looking for then I found this one on your web site and never again will I use the box mix!!!

  •  Star(s)

    lemon bars

    Esther Kolstad from Strathmore, AB

    the best lemon bars yet,,, they were gone in one day

  •  Star(s)

    Big Hit!

    Debbie Renner from Montgomery, IL

    Not only was this an easy recipe to bake it was the first thing to disappear from the Easter dessert tray.

  •  Star(s)

    Made me a lemon lover

    Sherry Suarez from Miami, FL

    I made these as a request for someone in my office and I became a lemon fan. I also used another bakers tip about putting lemon zest in the crust. very easy to make and very tasty

  •  Star(s)

    lemon bars

    MARLENE STOERR from Depew, NY

    I LOVE lemon...so it didn't take much to convince me. But, my husband tried them and he discovered how delicious lemon can be!

  •  Star(s)

    T-A-S-T-Y-!!!!

    Dana Froncek from Jessup, PA

    So simple and yet everyone thought it took me so much effort!!! Melt in your mouth delicious!!!

  •  Star(s)

    Lemon Bars

    Linda Huang from Monterey Park, CA

    This is a great tasting recipe although when I made it, the crust came out a little dry.

  •  Star(s)

    Lemon bars

    Barb McCammon from Osborne, KS

    This dessert was easy to make. I will make it again, but I am going to add more lemon flavoring to it. My family are big LEMON tasters LOL!

  •  Star(s)

    No way

    asia thurston from dover, DE

    Maybe I did something wrong, but these lemon bars did not turn out great at all!

  •  Star(s)

    These are great!

    Anne Lenik from clancy, MT

    My husband loves these. I grate some lemon zest for the crust also. Gives it a little more flavor.

  •  Star(s)

    Everyone's Favorite

    Betty King from CANON CITY, CO

    These lemon bars are a delicious classic. Excellent choice for taking to events and for bake sales. Nice light dessert.

  •  Star(s)

    Lemon Bars

    Meryl Stollar from MERRICK, NY

    I have been making these bars for a long time. They are always a hit and always requested. It is very important to use fresh squeezed lemon juice, it really makes a difference. If you like these check out the chocolate crumb bars and don't be afraid to omit the nuts, they are also excellent. Enjoy

  •  Star(s)

    Lemon Zing

    Maria Keel from COLUMBUS, OH

    These bars are very good. The lemon zest really brings out the lemon flavor and gives it "zing". The only thing I would change is the crust. It is a little bland. It needs a little something added to give it more flavor.

  •  Star(s)

    Oh so excellent

    Kathleen Clark-McGonigle from Wallingford, PA

    Yummy, yummy, yummy. You cannot eat just one of these. They melt in your mouth and have just the right amount of tart and sweetness. The grated lemon peel is what makes it!!!!

  •  Star(s)

    lemon bars

    PENNIE BERES from BELVIDERE, IL

    These were great my 2 grandchildren loved them.

  •  Star(s)

    Yummy for sure!

    Lina Contreras from SANTA FE SPRINGS, CA

    My 6yo wanted to bake something special for her little friend in the hospital. These were fun to make and the taste was delicious. I highly recommend this recipe.

  •  Star(s)

    Soldiers love these!!!

    Rebecca Benge from Fort Hood, TX

    I made a batch of these for my husband in Iraq. He and the guys love them! Now they wont leave me alone to send more. Great recipe.

  •  Star(s)

    These are fantastic!

    Jennifer Zimmer from HOLLAND, MI

    The only reason I didn't give a 5 star was because the don't cut well and there is no hope for a "pretty" presentation. It would also be hard to travel with. I used 1 cup fresh lemon juice and these are just unbelievable!! They are seriously the best tasting lemon bars I have EVER had.

  •  Star(s)

    great

    brenda hughes from CHICAGO, IL

    my family loves them

  •  Star(s)

    Simply Scrumtious

    Patricia Leer from ELKHART, IN

    These were gone in a flash and so easy to make I whipped another batch the next day. I always use fresh lemon and squeeze a few extras to freeze.

  •  Star(s)

    Great Bars

    Cathy Halverson from LONGVIEW, WA

    I tried the lemon bars and they were oh so good. Lemon bars are one of my favorites and these were great. My family really enjoyed them.

  •  Star(s)

    fantastic !!!

    LYNN BORG from ENCINITAS, CA

    I made these for my daughter in law who loves Key Lime "anything", so exchanged the lemon juice and zest for Key Lime juice and zest. Turned out great and she could tell it was Key Lime - I made some brownie points with her today!

  •  Star(s)

    A Hit at a Baby Shower

    Cheryl Bunker from GREEN BAY, WI

    I made these for a baby shower and they were gone in about 5 minutes. Great recipe!

  •  Star(s)

    Lemon Bars

    Linda Dubay from AU SABLE FORKS, NY

    These bars are so good, moist, and easy to make. Bet no one can eat just one!

  •  Star(s)

    Really went fast

    elenita LOPEZ from FL

    I made these bars when I vacationed with my sisters and a couple of cousins. The recipe says it makes 48 bars but we only got 20 bars they only lasted the afternoon. Everyone loved them.

  •  Star(s)

    Lemon Bars

    Charlotte Gohl from Philadelphia, PA

    Really liked these. Had a recipe years ago and lost it now I have a replacement

  •  Star(s)

    lemon bars

    Maryann O'Neill from COATESVILLE, PA

    Ilove these lemon bars and they are not dried out and they are nice and moisted.

  •  Star(s)

    lemon bars

    elaine hilton from LITTLE FALLS, NJ

    Creamy, easy to make, and soooo delicious! Excellent for a dessert or after dinner treat. Definately make some today!

  •  Star(s)

    YUMMY!!

    Sandra Clements from JACKSON, MO

    These are soooooo good!! Everyone loved these and have such a great lemon taste. Excellent for a potluck or a party. Will definitely make these again.

  •  Star(s)

    L E M O N Y ...................

    Pam Ellstrom from ELSBERRY, MO

    These were very good. No... more than just good. VERY GOOD !!! I think the yellow food coloring makes your eyes pop out at the lemon bars, makes you want them even more.

  •  Star(s)

    Lemon Bars

    M. Hoover from CHAMBERSBURG, PA

    Thee are really great!! I made these to see if my husband would like them...and he said they were great...he likes lemon...and he ate most of them!! I got a few...will make these again!!

  •  Star(s)

    Lemon Bars

    Constance Oberton from WATERTOWN, NY

    I made this receipe for a family picnic....it was a huge sucess. everyone liked the lemony taste and cool dessert. will make this often..

  •  Star(s)

    Tasty

    Evonne Robertson from FRASER, MI

    My family really loved these. They are so easy to make.

  •  Star(s)

    Awesome Lemon Bars

    D. Bennett from MENLO PARK, CA

    Last week I made these lemon bars for a "children's BBQ" that my daughter attended and these were a hit! The kids asked if I could make them some more! This receipe is definitely a keeper! Thanks!

  •  Star(s)

    LEMONicious!

    Cookie M from Vero Beach, FL

    I knew I couldn't go wrong with these Lemon Bars because of the hundreds of reviews I read regarding this recipe. It is absolutely great. This is a keeper and I will definitely make them again and again.

  •  Star(s)

    yum

    Shannon Hartman from SARATOGA SPRINGS, NY

    I made these for a family cookout. They were tasty and everyone loved them. I added a bit of oatmeal to the crust to make them a bit healthier. I will make these again for sure.

  •  Star(s)

    Wonderful Lemon Flavor!

    Sherry Barrett from TATUM, TX

    My husband is a big fan of lemon, and I come in a close second. This is a wonderful recipe - delicious!

  •  Star(s)

    Very Lemony

    Elizabeth Bolton from Acton, ON

    My daughter begged me to make these today. We love them. The lemon flavour really shines. A keeper! Thanks

  •  Star(s)

    EASY AND TASTY

    Diane Shafer from BIG BEND, TX

    I WENT TO MAKE THESE AND REALIZED I HAD KNOW LEMON JUICE ONLY FRESH LEMON. SO I SQUEEZED 6 LEMONS AND USED THEM IN THIS RECIPE. ACTUALLY I LIKE THE REAL LEMONS BECAUSE IT GAVE THEM A REAL LEMONY TASTE. MY HUSBAND LOVED THEM.

  •  Star(s)

    Lemon goodness

    Mary Ann Francic from Harmony, PA

    I love these. If you like lemon like i do you should make these Bars. I could eat the whole pan.

  •  Star(s)

    try with splenda and low fat sweetened condensed m

    Karen Wofford from Spartanburg, SC

    I have made the original recipe before and it was delicious, but you can also make this substituting lowfat sweetened condensed milk and splenda in the recipe and add egg substitute for the eggs if you need too. I would also add some fresh lemon rine for a definite lemon taste.

  •  Star(s)

    delicious!!

    T. JOE from DALY CITY, CA

    These bars were very, very, very good!! I put a little extra lemon zest...they were very creamy and had a very good tasting crust...I will be making this again and again and again!!

  •  Star(s)

    A staple in my house

    Nancy Osgoodby from PARAMUS, NJ

    This is a very easy recipe that has become a staple in my house. I make them at least 4 times a month and my family and their friends have come to request them.

  •  Star(s)

    Lemon Bars

    MARY SESSOMS from RALEIGH, NC

    These are simply delicous and very easy to make.

  •  Star(s)

    Good lemon flavor

    Cathleen Doble from COLUSA, CA

    I made these for a school/church BBQ. They were easy to make and tasty. I was a little disappointed I thought that they would be better. They were tasty but not worth all the calories in them. I think I will keep looking for another lemon bar recipe.

  •  Star(s)

    Good But Not Great

    Kelly Sugihara from COLORADO SPRINGS, CO

    The crust was nice and buttery and I liked the creaminess of the lemon filling but next time I make these I am adding more lemon juice.

  •  Star(s)

    Timely But Well Worth It!

    Margaret Norton from Chandler, AZ

    I found that this is one of my very favorite recipe. It may take sometime to make but my family, 6 children and 10 grandchildren think it is GREAT!


nutrition

Nutrition Facts

Serving Size: 48 bars

Servings Per Recipe: 0

  • Calories: 90
  • Calories from Fat: 45
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: 3g (15% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 55mg (2% of DV)
  • Carbohydrates: 10g (3% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 6g
  • Protein: 2g
  • Vitamin A: 4% of DV
  • Vitamin C: 2% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

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

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