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Tomato-Garlic Quiche & Pasta Caesar Salad

Gorgeous tomato and garlic quiche and a pine nut and corn stir fry are the center of attention in this meal. A swirled fudge adds a delicious flair for dessert. This attractive and tasty pasta and chicken Caesar salad is a perfect starter for this meal. Consider omitting the chicken for a lighter version of the salad.

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Entertaining is easy with this delicious Tortellini and Chicken Caesar salad. Simple to fix - but sure to please! Omit the chicken for a lighter or vegetarian version.

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recipe

Ingredients:

  • 1 pkg. (9 oz.) BUITONI Refrigerated Three Cheese Tortellini (9 oz.), cooked, drained and rinsed with cold water
  • 1 bag (10 to 11 oz.) or about 8 cups torn romaine lettuce leaves
  • 1 pkg. (6 oz.) fully-cooked, ready-to-eat chicken breast strips
  • 3/4 cup Caesar salad dressing
  • 1 pinch fresh ground black pepper
  • 1 cup Caesar-style croutons
  • 1/4 cup (2 oz.) BUITONI® Shredded Parmesan Cheese

Directions:

COMBINE pasta, lettuce and chicken in large bowl. Add dressing; toss well. Season to taste with black pepper. Top with croutons and cheese.

reviews

Review This Recipe
  •  Star(s)

    Excellent!

    Amber from

    I was a little unsure of putting the tortellini in the salad, but it was excellent. I really enjoyed the salad, and it was very filling! It was also extremely easy to fix.

  •  Star(s)

    Great as a main dish or side dish

    Kathy Carlson from Minneapolis, MN

    This was a great salad. The first time I made with the chicken breast strips, and have also done without the chicken and just added more tortellini. Either way, everyone raved over this. Nice change from the common ordinary salads.


nutrition

Nutrition Facts

Serving Size: 0 servings

Servings Per Recipe: 6

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

    Rate & Review

    Breathe new life into your spring menu with this delightful recipe for Seasoned Tomato and Garlic Quiche.

    This easy-to-make dish features a mouth-watering topping of infused tomatoes, toasted bread crumbs, Parmesan cheese and a sprinkling of chopped garlic.

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    recipe

    Ingredients:

    • 1 unbaked 9-inch (4-cup volume) pie shell
    • 2 medium fresh tomatoes, chopped
    • 2 MAGGI Chicken Flavor Bouillon Cubes or MAGGI Vegetarian Vegetable Bouillon Cubes
    • 1 container (16 ounces) sour cream
    • 3 large eggs
    • 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.), divided
    • 1/4 cup seasoned bread crumbs
    • 2 cloves garlic, finely chopped

    Directions:

    PREHEAT oven to 350° F.

    COMBINE tomatoes and bouillon in small saucepan. Cook over medium-high heat, stirring frequently, just until bouillon is dissolved. Remove from heat.

    COMBINE sour cream, eggs and 1/4 cup cheese in medium bowl; pour into pie shell. Combine bread crumbs, remaining cheese and garlic in small bowl; sprinkle over sour cream mixture. Spoon tomato mixture over filling.

    BAKE for 50 to 60 minutes or until filling is set.

    reviews

    Review This Recipe
    •  Star(s)

      Easy, Tasty Quiche!

      Desirae from Missouri

      I made this ALL the time this summer, it was great for breakfast, lunch, or a midnight snack!! I usually substituted the parmeasan for chedder, and I also added frozen spinach to the egg batter and it was SO good! For a spicier kick I would sub the tomatoes for 1 can of diced tomatoes with green chilies. Mmm.

    •  Star(s)

      Not So Good

      Annie from Solon, OH

      I made this and followed the directions to a tee and it was not good at all. The filling was gooey and my kids refused to eat it. I passed as well. Either I missed something or-?

    •  Star(s)

      Fabulous

      JENNIFER DICKINSON from GRAND FORKS, ND

      I made this for a function at church. The response I got was "This is fabulous. May I have the recipe?" Now if I could just get my husband to eat quiche!

    •  Star(s)

      Seasoned Tomato and Garlic Quiche

      Ann McLemore from Round Rock, TX

      This was so easy and with the fresh out of the garden tomatoes and hen eggs this dish will be used a good deal this summer.

    •  Star(s)

      Big Hit

      kat treber from COLUMBIA CITY, OR

      My family just loved it. I substituted cheddar for the parmesan, and cracker crumbs for bread, and it was still really good. I plan on making this often. Very filling!

    •  Star(s)

      FANTASTIC

      Wanda Barrett from OAKHURST, CA

      Fantastic easy and good!

    •  Star(s)

      Tomato garlic Quiche

      Julie McKay from LANSING, MI

      I'm always on the look out for recipies with no meat and this is a good one. I used low fat sour cream with excellent results. I love the garlic and parm flavors. What a treat with fresh from the garden tomatoes!!!! It's great cold too.

    •  Star(s)

      Tomato/Garlic Quiche

      tray sayama from SAN JOSE, CA

      So good. I like to add fried, crumbled bacon or sausage and top it with minced scallions for even more color and flavor.

    •  Star(s)

      Seasoned Tomato and Garlic Quiche

      brenda brooks from GREENBELT, MD

      I made this quiche and the next time I made this, I only add 1/4 of the garlic and add 1 cup thin sliced onion to the quiche. I sliced my tomato thin; in stead of chopping then. and you can really add 1 cup of sliced cheese to this quiche too. I did and it taste better. I took one more step and add 1/4 cup sliced green tomato to the quiche.

    •  Star(s)

      pretty good

      Stacy from

      I'm not much of a quiche fan, but I needed a recipe to use for the tomatoes our neighbors gave us. This was a very good meal. I used the frozen 9" pie shell, and the crust was a little soggy on the bottom, but it still held up when I dished the quiche out of the pan. To me, it tasted like a lasagna quiche - the parmesan gives it a ricotta taste! I would make this again.

    •  Star(s)

      So so

      yolanda cruz from ROCKFORD, IL

      This quiche is definitley for garlic lovers. It was good but a tad bit too garlicy for me. It was a cinche to make, though. Easy intructions, whip it up and pop it in the oven and go about your daily routine!

    •  Star(s)

      You gotta try this!!!

      joey jensen from sparta, TN

      Yummy!

    •  Star(s)

      LOVED IT

      Wendy Roberts from Hayward, WI

      Elegant meal that's very easy to make. Warmed up leftovers are even better than the first day!!!!

    •  Star(s)

      VERY TASTY

      KAREN WEISMANN from LANCASTER, CA

      THIS WAS VERY TASY, THOUGH I THOUGHT IT WOULD BE CREAMIER WITH THE SOUR CREAM. I PUT A LAYER OF FROZEN SPINACH(SQUEEZED MOISTURE OUT WELL)IN THE MIDDLE OF THE MIXTURE AND I ALSO COOKED SOME SMOKE SAUSAGE AND MIXED THE TOMATOES IN INSTEAD OF USING THE BOULION TO MAKE IT A MORE COMPLETE MEAL.IT WAS GOOD LEFT OVER (COLD) AND THE CRUST STAYED CRISPY, BUT I LIKE IT BETTER WARM.


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 8

    • Calories: 260
    • Calories from Fat: 180
    • Total Fat: 20g (30% of DV)
    • Saturated Fat: 10g (49% of DV)
    • Cholesterol: 130mg (44% of DV)
    • Sodium: 510mg (21% of DV)
    • Carbohydrates: 13g (4% of DV)
    • Dietary Fiber: .5g (3% of DV)
    • Sugars: 3g
    • Protein: 8g
    • Vitamin A: 15% of DV
    • Vitamin C: 8% of DV
    • Calcium: 10% of DV
    • Iron: 4% of DV

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

    Rate & Review

    Pine nuts and corn combine for an amazing International-inspired stir fry side dish.

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    recipe

    Ingredients:

    • 1 tablespoon canola oil
    • 3 green onions, chopped
    • 1 pkg. (16 oz.) frozen corn, defrosted
    • 1 cup (4 oz.) pine nuts, toasted
    • 1/2 medium green bell pepper, chopped
    • 1 tablespoon MAGGI Instant Chicken Flavor Bouillon
    • 2 teaspoons granulated sugar

    Directions:

    HEAT oil in medium skillet over medium-high heat. Add green onions; cook for 1 minute. Add corn, nuts and bell pepper; stir-fry for 2 minutes. Add bouillon and sugar; cook for 1 minute. Serve immediately.

    reviews

    Review This Recipe

    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 4

    • Calories: 380
    • Calories from Fat: 250
    • Total Fat: 28g (43% of DV)
    • Saturated Fat: 2g (10% of DV)
    • Cholesterol: 0mg (0% of DV)
    • Sodium: 740mg (31% of DV)
    • Carbohydrates: 32g (11% of DV)
    • Dietary Fiber: 5g (18% of DV)
    • Sugars: 8g
    • Protein: 8g
    • Vitamin A: 8% of DV
    • Vitamin C: 35% of DV
    • Calcium: 2% of DV
    • Iron: 15% of DV

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

    Rate & Review

    Beautifully swirled, this new twist on the classic NESTLÉ® TOLL HOUSE® Famous Fudge combines our semi-sweet chocolate and white morsels to create creamy confection perfection. These treats are perfect for holiday gift giving or to serve at holiday gatherings. The key to success on this recipe is to read the recipe through prior to preparing, have all your ingredients measured out, the baking pan prepared and work quickly!

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    recipe

    Ingredients:

    • 1 1/4 cups granulated sugar
    • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
    • 2 tablespoons butter or margarine
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 2 cups mini-marshmallows
    • 1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
    • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

    Directions:

    LINE 8-inch-square baking pan with foil.

    COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat and stir in vanilla extract and marshmallows. Stir vigorously for 1 minute or until marshmallows are melted.

    WORKING FAST, POUR 1/2 cup hot mixture into glass measure. Add white morsels (do not stir); set aside.

    WORKING FAST, STIR in semi-sweet morsels into saucepan until morsels are just melted. Pour into prepared pan.

    STIR white morsel mixture until morsels are just melted.

    DRIZZLE white morsel mixture over semi-sweet chocolate mixture; swirl with knife for marbled effect. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

    reviews

    Review This Recipe
    •  Star(s)

      Loved by All

      Heidi Hotmer from Vermont

      This recipe was loved by just about everyone that tried it and most people came back for more. I didn't care too much for the marshmallows in it. The reason I gave it a four was because the recipe itself was a little difficult to work with. The white mixture was very thick and not easily "drizzled" on. It was plopped on and then dragged through with a large serving fork to create the swirls. It also is not the best tasting fudge I have made.

    •  Star(s)

      Swirled Fudge

      theresa sangiuliano from KIRKLAND LAKE, ON

      I have made the above receipe for Christmas and also four times since that. Everyone loves it and always what more. this receipe is so easy to make - anyone can do it. It tastes great

    •  Star(s)

      Swirled Fudge

      Mary Dempster from Huntington Beach, CA

      I thought this recipe would be wonderful and as I make a lot of fudge gave it a try...in fact I tried it twice. It turned out a disaster. I do not know if I was doing something wrong though I checked it carefully, or if there is an error in the ingredients but I did not like the texture at all. Sorry I ended up throwing it all away. This is the first recipe from you that I have been disappointed in. I make desserts for five different groups each week.

    •  Star(s)

      Yummy!

      DEBRA Tracy from Florala, AL

      I can't wait to try this!

    •  Star(s)

      Swirled Fudge

      Abigail Toon from Boaz, KY

      This lookes delicious for someone that has a sweet tooth.


    nutrition

    Nutrition Facts

    Serving Size: 16 servings, 3 pieces each

    Servings Per Recipe: 0

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

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