Not exact matches
Divide the spinach between two bowls before adding the
lettuce and cooked
tomatoes, peppers
and mushrooms.
To serve,
divide lettuce between two large serving bowls or plates
and top with chickpeas, green beans, potatoes, olives,
tomato and beets (optional).
Sliced a
tomato,
and divided the slices between the beds of
lettuce.
To prepare the
lettuce wraps,
divide the diced chicken among the four
lettuce leaves, then top with avocado,
tomatoes, bacon,
and Dijon dressing.
Surround
lettuces with
tomatoes, carrots
and peas,
dividing equally.
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (
divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt
and freshly ground black pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1 cup iceberg
lettuce (shredded) 1
tomato (diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt
and freshly ground black pepper (to taste)
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, chopped)
Divide portobello filling among shells
and top with
lettuce,
tomato, avocado
and chimichurri sauce.
1/3 cup whole - wheat panko breadcrumbs 2 teaspoons sesame seeds (optional) 1 teaspoon smoked paprika,
divided 1 tablespoon extra-virgin olive oil 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse black pepper 3 tablespoons
tomato paste 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 14.5 - ounce can diced
tomatoes 1 1/4 cups grated sharp cheddar cheese,
divided For serving: (optional) 1 cup chopped hearts of romaine or iceberg
lettuce 1/2 cup finely chopped bread -
and - butter pickles
Divide the cheese among the sandwiches,
and top with
tomato,
lettuce and a sprinkle of cilantro.
When ready to serve, toast bread
and divide salad equally among sandwiches, stacking each with
lettuce and tomato.
Divide the
lettuce,
tomato, red pepper,
and avocado
and add to respective bowls.
Layer the
lettuce,
tomato,
and bacon over the spread,
dividing the ingredients evenly between each sandwich.