Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2
cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
Not exact matches
This recipe can easily be made lighter / healthier by using Greek yogurt and by serving the chicken salad in
lettuce cups or over
mixed greens.
Toss with 6
cups of torn washed and dried
mixed lettuces (a store - bought mesclun mixture is great), and top with some quartered ripe tomatoes and sliced cucumber.
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning
mix (recipe to follow) 2/3
cup water 9 corn tortillas 2/3
cup taco sauce or 1
cup salsa 1 — 14 ounce can black beans, drained and rinsed 1
cup corn, thawed if frozen 1 + 1/2
cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like
lettuce, sour cream, avocado and / or quacamole for serving
* 10 small — medium Beets or 2 - 3 large cooked, peeled and sliced / diced * 1 Bag
mixed lettuce greens * 1
cup crumbled Feta Cheese * 1/2
cup Pecan pieces, toasted and candied if desired
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)
By packing one side of your bento box with
lettuce cups and the other side with a filling mango and tempeh
mix, you'll have ready - to - build
lettuce wraps for during your lunch break.
Place 2
cups of spring
lettuce mix in each bowl.
Skinny Taco DipServings: 24 • Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1 / 2 packet taco seasoning 2
cups iceberg
lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1
cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and
mix well with an electric
mixer.
8
cups of
mixed green salad (you can use any kind of
lettuce, in the above picture I used romaine
lettuce).
taco seasoning
mix + 1/4
cup shredded
lettuce + 1 Tbs.
Enjoy this salad all
mixed up together, or eat it scooped up in
lettuce cups.
Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6
cups baby
lettuces, or
mixed greens such as watercress or Mache 1 red pepper, seeded, cut into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4
cup basic salad dressing (see recipe below)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1
cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2
cups milk 3
cups cheddar cheese (grated) 3
cups Monterey Jack (grated) 1
cup canned tomatoes (diced, strained) 1/2
cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4
cup cilantro (chopped) Kosher salt (to taste)
MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, cho
MIXED OLIVE RELISH: 2
cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, cho
mixed olives (pitted, minced) 1/2
cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4
cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg
lettuce (shredded) 1 avocado (pitted, chopped)
Ingredients: 1/2
cup semi-pearled faro, uncooked (or 1 1/4
cups cooked faro) 1/2
cup raw pecans 2 teaspoons good quality maple syrup Kosher salt Cayenne pepper 2 medium carrots, shaved 1 small zucchini, shaved 1/2 red onion, shaved 2 baby radishes, shaved 5 ounces baby
lettuces (I used a
mix of baby romaine and baby arugula.)
freshly ground black pepper 1/4
cup mayonnaise 1/4
cup blue cheese or gorgonzola, crumbled
lettuce or
mixed greens 4 whole wheat hamburger buns (I made these buns)-LSB-...]
1/2
cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2 fennel bulb 2 avocados, stone removed 2 small kale leaves, stems removed 1 handful
mixed baby
lettuce 2 tsp olive oil 2 tsp lemon juice 1 pinch sea salt and black pepper 2 tbsp tahini (sesame paste) 4 tbsp golden sauerkraut (see recipe here) 2 fried eggs 2 tsp hemp seeds
1 bunch asparagus, trimmed and cut in 3 pieces 5 radishes 2 avocados 4 tbsp pumpkin seeds 250 g / 1 1/2
cups strawberries 70 - 100 g / 3
cups loosely packed
mixed baby
lettuce, rinsed 12 - 16 mini labneh balls (see instructions below)
Crispy Tofu 2
cups cooked brown basmati rice 1 1/2
cups Wasabi Dill Dressing 8
cups mesclun
lettuce mix (or any greens you have on hand) sun - dried tomatoes in oil, sliced 1
cup sunflower sprouts 2 tbsp Hot Sauce (or use the Simple Sauce + Hot Sauce combo mentioned above)
1/2
cup mayonnaise or salad dressing 2 tablespoons capers, drained 2 tablespoons lemon juice 1 tablespoon snipped fresh tarragon 1 teaspoon Cajun seasoning or pepper blend 1 12 - ounce can solid white tuna, drained 2 tablespoons milk 1 10 - ounce package or 8
cups lettuce 2
cups shredded cabbage & carrot (cole slaw
mix) 2 small tomatoes, cut in wedges
Dinner: — ~ 2
cups of boiled mung dalas beans (with some ginger, curry spices
mix and onions sautéed in a table spoon o virgin olive oil); — 2
cups of greens:
lettuce, baby spinach, ruccola; — a handful of walnuts and almonds; — a
cup of green tea; — a little piece of black chocolate;
-LSB-...] new potatoes 200g green beans, cut into bite sized pieces 4 large eggs, just shy of hard boiled 3 little gem
lettuces, or about 4
cups of similar
lettuce, washed and dried 1/2
cup mixed green and -LSB-...]
Take a few
cups of
lettuce,
mix in some diced cucumbers, tomato and of course the chopped bacon with a big dollop of mayonnaise.
2 filets of salmon (1/2 pound each) 2 heads of boston
lettuce or 1 box of
mixed baby greens 4 radishes 1/2 pint of cherry tomatoes 1
cup of Castelvatrano or Cerignola olives 1 bunch of asparagus 1 head of corn 3 eggs 1 box of small sweet peppers Olive oil Sea salt Grapeseed oil / Butter 1/2
cup of soy - free veganaise 1/2 red onion, minced 1 bunch of dill, chopped 1 tablespoon of dijon mustard Juice of 1/2 lemon 3 medium - sized celery stalks, minced
Ingredients: 1 cucumber, 1/2 head green kale, 3 stalks celery, 5 romaine
lettuce leaves, 1/4 lemon (skin on), 1
cup mixed micro-greens and 1 oz E3 Live.Pass them through your juicer,
mix and enjoy!
of grilled chicken, 1
cup mixed greens or romaine
lettuce, tomato, shredded carrots, sprouts, jicama, cucumbers, onions, 2 tablespoons of olive oil and balsamic vinegar.
per person) 2 tablespoons of extra virgin olive oil 1 carrot, grated 2 stalks of celery, diced 1/2 small / medium red onion, diced (optional) 1 teaspoon dill 1 teaspoon tarragon Juice from 1 lemon 2 tablespoons fresh parsley (optional) Salt and pepper to taste 1 head of red or green leaf
lettuce or 6 - 8
cups of
mixed greens 1 cucumber, sliced 2 tomatoes, sliced or chopped (or 1
cup cherry tomatoes) 1
cup hazelnuts
Ooooh, you could also chop up the chicken,
mix it with the relish and serve it in
lettuce cups!
1
cup mixed olives, pitted 1
cup garbanzos, cooked, or rinsed canned 2 teaspoons preserved lemon, finely minced 2 teaspoons shallot, finely minced 1 garlic clove, finely minced 1 teaspoon fresh savory or thyme, minced 1/2 teaspoon chile flakes 2 tablespoons red wine vinegar 1 teaspoon pomegranate molasses 1/4
cup extra virgin olive oil Kosher salt and fresh ground black pepper 1 head butter leaf
lettuce Hunks of feta and pita, optional