Sentences with phrase «using lettuce leaves»

Using lettuce leaves in place of bread will save you unnecessary calories and carbs.

Instead, serve the salad with a tomato, or you could also use cucumbers or wrap it up using lettuce leaves.

Nothing is as refreshing as homemade salsa, and using lettuce leaves instead of taco shells lightens up the meal.

I forgo the taco shells and use lettuce leaves instead, and don't even miss them!

You can go lettuce wrap taco style and use lettuce leaves instead of pancakes.

We like to use lettuce leaves as a base and build the salad from there.

Use the lettuce leaves as a wrap.

When ready to eat, use a lettuce leaf, add a couple pieces of chicken and a couple spoonfuls of the salsa.

• If you wanted to avoid bread you could use lettuce leaves, collard greens or other similar vegetables as the «bread» replacement.

Hi Heather, My question is... can I use a lettuce leaf or cabbage leaf to cover the top of the veggies to keep them down?

There are lots of options for low carb wraps or go super low carb and use a lettuce leaf!

You can also lower the carbs by just using lettuce leaf or other vegetable shell in place of the tortilla

You can use lettuce leaves to create a sandwich or a wrap with foods such as deli meat, cheese, and other fresh vegetables.

Not exact matches

To assemble, use the butter lettuce leaves to contain the chicken and fillings.

I usually use 3 - 4 big leaves as I prefer a lettuce to beans ratio of just under 1:1.

It reminds me of Indian coconut chutney using shredded unsweetened coconut instead of the milk, doting a fish fillet & then wrapped in a lettuce leaf, drizzled w / o.

You can use curly green leaf, or red leaf lettuce, or a combination of the two, but don't substitute Romaine, or Iceberg lettuce.

I didn't make the entire salad yet but did manage to make the briny caesar dressing to use over some romaine lettuce leaves.

The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and cabbage mix).

You can serve your vegan wraps as I did, the super low - carb way, by placing some filling atop a large kale leaf (Romaine lettuce leaves also work well for this purpose, as would a chard leaf, if it's big enough), or you can use this as a filling for vegan burritos, by scooping some into whole wheat, spelt, corn or other tortillas.

1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown rice 2 cups of greens of your choice (i have used rocket but lettuce or mix leaves are great as well) 1 cup of cooked sweet corn 1 cup of cherry tomatoes 1/2 red onion finely chopped 1 avocado 1 1/2 lime a generous handful of chopped coriander a sprinkle of chilli flakes (optional)

We used what we had on had which was green leaf lettuce, kale, carrots, broccoli, and ranch dressing.

Instead of using bread, I served it on top of romaine lettuce leaves for a lunch last weekend, and my family loved it (they also said this was the best chicken salad they have had in so long).

mahi mahi filletscabbage or lettuce (I used Boston leaves) whole wheat flour or corn tortillas, warmedPico de gallo -LSB-...]

cans of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...

For assembly you tuck a little bit of the pork filling into giant leafs of lettuce (I like to use a boston or butter lettuce, but cabbage or iceberg would also work.)

For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of red leaf lettuce and a little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnuts.

I used butter lettuce because the shape of the outer leaves easily cover a large surface area of the rice paper.

Just lay out some Boston lettuce leaves and layer on lots of shredded veggies (I used carrot, zucchini and red pepper).

ground chicken 8 pineapple rings (we used fresh) Potato hamburger buns, for serving Lettuce leaves, for serving

I used a mix of romaine and red leaf lettuce, and added in sauerkraut and radishes in addition to the recipe.

Bread buns of your choice (I have used wholemeal) 1 avocado The juice of 1/2 lemon Few baby spinach leaves or lettuce 1/2 large tomato Cress or sprouts Sauerkraut or pickle of your choice

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Instead of using bread or buns (which are overly processed), I eat these veggie burger patties as seen below, or halved, in romaine lettuce leaves (making a «burger boat»).

Everything is piled onto tender butter lettuce instead of the typical bun — use two or three leaves to wrap each up.

2 bundles glass noodles (bean thread noodles) 1 baby cos lettuce 1/2 telegraph cucumber 1 handful fresh mint leaves 1 handful fresh coriander leaves 1 handful fresh basil leaves 1 handful micro greens (these are optional extra, I used rhubarb shoots in these photos)

This is particularly good if you use large leaf lettuce to have a good barrier between the tortilla and everything else.

For the salad — 250 g new potatoes, cut the larger ones in half or smaller — 100 g French beans, cut into roughly 2 - 3 cm lengths — 2 organic eggs — 1 medium head of a lettuce (I used Salanova), lettuce leaves washed and separated — small handful of black olives, pitted — salt, freshly ground black pepper

If top - split buns are not available, use your favorite sandwich roll or serve with lettuce leaves for wrapping.

Spaghetti Squash Noodle Bowl — a great way to use your broccoli, beans, and even a few torn lettuce leaves.

Slow Cooker Chicken Carnitas (serve in Chipotle Style Chicken Burrito Bowl) Slow Cooker Chipotle Style Black Beans (serve in Chipotle Style Chicken Burrito Bowl) Crockpot Barbecue Pulled Chicken Hoisin Chicken and Slaw Sandwiches, The Perfect Pantry (use gluten - free hoisin sauce) Shredded Chicken Lettuce Wraps with Avocado Salsa, Kalyn's Kitchen Apple Cider Pulled Chicken Sandwiches, Cupcakes and Kale Four Ingredient Pulled Chicken, Running To The Kitchen Shredded Mexican Chicken, 52 Kitchen Adventures Slow Cooker Greek «Taco» Meat with Avocado Feta Dip, Farm Fresh Feasts (use gluten - free bouillon cube or leave out) Chili Chicken Tacos, Donuts, Dresses and Dirt

Also, since it's now fall, use whatever tender lettuce leaves you can find in season.

You can use the romaine leaves for a formal kind of presentation, or a more rustic look by pouring about a fourth of a cup of the dressing over a wedge of iceberg lettuce and sprinkle the croutons around.

Assembly time: Use butter lettuce leaves as bowls.

6 cups fresh, washed salad greens or 4 good handfuls (I used an assortment of butter lettuce, red leaf lettuce and romaine, friseé and baby spinach would also be lovely)

Small butter lettuce leaves are used as edible mini serving bowls for a delicate salad of spring peas and fresh herbs.

Immediately place a lettuce leaf on the sheet of Nori and then use it as a base to build up with strips of Avocado, Cucumber, Carrot and 1/4 of your Kelp Noodles.

Spoon the poké onto lettuce leaves and sprinkle with coconut flakes and macadamia nuts (if using).

I switched my original use of butter lettuce to spinach and beet greens for the purposes of this blog post, mostly as I love beet greens and I hate waste (the larger, more robust leaves from this bunch were eaten last night, sautéed in olive oil with shallots, garlic and a little bit of salt).

- Spoon the poké onto lettuce leaves and sprinkle with coconut flakes and macadamia nuts (if using).