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Roasted Tomato Cheese Tortellini Salad

This tasty tortellini pasta with chicken and a beautiful avocado and tomato salad are the highlights of this deliciously flavorful meal. You'll enjoy the mango version of upside-down cake.

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This Avocado and Tomato Salad with Confetti Vinaigrette makes for a colorful display of farm-fresh produce. Avocados and tomatoes take center stage when drizzled with this vibrant, well-seasoned vinaigrette.

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recipe

Ingredients:

  • 1 small red bell pepper, finely chopped
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped fresh cilantro or parsley leaves
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 small jalapeños, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 4 medium tomatoes
  • 2 medium ripe avocados

Directions:

COMBINE bell pepper, onion, cilantro, oil, lime juice, jalapeños, garlic and bouillon in medium bowl until well combined. Refrigerate for 30 minutes.

SLICE tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.

Cooks tips: This dressing is a great accompaniment to sautéed, roasted and grilled meat or seafood. It is also wonderful as a dipping sauce for bread.

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  •  Star(s)

    ensalada confeti

    marta cortes from bogota

    Excelente!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 220
  • Calories from Fat: 170
  • Total Fat: 19g (29% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 500mg (21% of DV)
  • Carbohydrates: 13g (4% of DV)
  • Dietary Fiber: 6g (23% of DV)
  • Sugars: 4g
  • Protein: 3g
  • Vitamin A: 35% of DV
  • Vitamin C: 90% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

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

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This Cheese Tortellini Salad with Chicken has a simple yet delicious tomato-salsa sauce. Cucumbers are used in this recipe but you can add your choice of other fresh vegetables.

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recipe

Ingredients:

  • 1 package BUITONI Refrigerated Mixed Cheese Tortellini (20 oz.), prepared according to package directions
  • 3 cups grilled, diced chicken breast meat
  • 1 tub (14 ounces) fire roasted salsa
  • 1 medium cucumber, cut into half moons
  • 2 tablespoons olive oil
  • Ground black pepper

Directions:

COMBINE pasta, chicken, salsa, cucumber and oil in large serving bowl; toss gently. Season with ground black pepper. Cover; refrigerate for 1 hour.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 10

  • Calories: 240
  • Calories from Fat: 80
  • Total Fat: 9g (13% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 45mg (16% of DV)
  • Sodium: 430mg (18% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 3g
  • Protein: 17g
  • Vitamin A: 4% of DV
  • Vitamin C: 10% of DV
  • Calcium: 8% of DV
  • Iron: 10% of DV

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

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Savory and delicious, Cheese Garlic Bread is easy to make and adds a touch of class to any meal. Garnish with additional fresh herbs for extra flavor.

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recipe

Ingredients:

  • 1 loaf (1 pound) French, sourdough or Italian bread
  • 6 tablespoons butter, softened
  • 2 to 3 cloves garlic, pressed through garlic press
  • 1/4 to 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 1 tablespoon finely chopped fresh parsley

Directions:

PREHEAT broiler. Position oven rack 6 inches from heat source.

COMBINE butter, garlic, cheese and parsley with a fork in a small bowl until thoroughly blended.

SLICE bread in half lengthwise and place on baking sheet. Spread half of butter mixture on each half of the bread. Cut 12 slices into each half about 2/3 of the way through.

PLACE bread in oven under broiler for 2 to 4 minutes or until beginning to turn golden brown at edges and on top.

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nutrition

Nutrition Facts

Serving Size: 8 to 10 servings

Servings Per Recipe: 0

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

    Rate & Review

    Mango Upside-Down Cake is a treat that will quickly become a family and entertaining favorite! This recipe is a twist on the classic upside-down cake recipe, with mangoes replacing pineapples. Tip: To select a ripe mango, choose one that is firm but not hard and gives slightly when gently squeezed. They also have a sweet, fruity aroma around the stem and smooth, yellow- to red-blushed skin. A long, flat seed runs down the center of each mango. Stand the mango, stem end up, on a cutting board. Carefully use a sharp knife to slice lengthwise through the flesh slightly to the right, then the left, of the stem and seed.

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    recipe

    Ingredients:

    • 1 ripe large mango, peeled and cut into 1/4-inch slices
    • 2 tablespoons lemon juice
    • 2 tablespoons butter or margarine
    • 1/3 cup packed brown sugar
    • 1 tablespoon water
    • 1 1/3 cups all-purpose flour
    • 2/3 cup granulated sugar
    • 2 teaspoons baking powder
    • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
    • 1/4 cup vegetable shortening, cut into small pieces
    • 1 large egg
    • 1 teaspoon vanilla extract

    Directions:

    PREHEAT oven to 350º F. Place mango slices in small bowl. Pour lemon juice over slices; toss lightly. Let stand for 15 minutes.

    MELT butter in 9-inch-round baking pan in oven; remove from oven. Stir in brown sugar and water. Arrange mango slices in circular pattern in pan.

    COMBINE flour, granulated sugar and baking powder in medium mixer bowl. Add evaporated milk, vegetable shortening, egg and vanilla extract. Beat on low speed until combined. Beat on medium speed for 1 minute. Slowly pour or spoon batter over mango slices; spread evenly.

    BAKE for 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 5 minutes.

    TO UNMOLD, run a small knife around top of cake to loosen. Place serving platter over pan; invert. (If any mango slices stick to pan, place on cake.) Serve warm or at room temperature.

    FOR PINEAPPLE UPSIDE-DOWN CAKE:
    SUBSTITUTE 1 can (8 ounces) pineapple slices in juice, drained, for mango and lemon juice. Cut each pineapple slice in half. Arrange slices in circular pattern. Prepare batter and bake as stated above.

    reviews

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    •  Star(s)

      Excellent mango upside down cake

      Sandra R-C from CA

      This upside down cake is wonderful & easy to make. Very tasty. Everybody loved it! Will be making in again! Used more mangoes though. Recommend this recipe highly!!!


    nutrition

    Nutrition Facts

    Serving Size: 8 servings

    Servings Per Recipe: 0

    • Calories: 300
    • Calories from Fat: 100
    • Total Fat: 11g (17% of DV)
    • Saturated Fat: 4.5g (23% of DV)
    • Cholesterol: 40mg (13% of DV)
    • Sodium: 190mg (8% of DV)
    • Carbohydrates: 48g (16% of DV)
    • Dietary Fiber: 1g (4% of DV)
    • Sugars: 28g
    • Protein: 4g
    • Vitamin A: 15% of DV
    • Vitamin C: 6% of DV
    • Calcium: 8% of DV
    • Iron: 4% of DV

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

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