Sentences with phrase «lettuce leaves as»

Hi Sophie, I just divided the whole batch into 2 servings - you can have as many lettuce leaves as you like - it won't make a difference as they are very low in carbs and calories.

Think of the lettuce leaves as your healthy, edible taco shells.

Use whole - grain tortillas, nori sheets, or large lettuce leaves as the wraps!

Assembly time: Use butter lettuce leaves as bowls.

Use the lettuce leaves as a wrap.

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

Take another diagonally cut bread slice and arrange the filling, sliced tomatoes and torn lettuce leaves as exactly the same way as above.

We have happily eaten Cheater Sesame Chicken over rice, on lettuce leaves as wraps, and on spinach salads for lunch.

Just pull it out and take off as many lettuce leaves as you want.

Set up your lettuce leafs as boats and top with sliced tomatoes and tuna.

Not exact matches

Finally — feel free to sub out the corn tortillas for a cos lettuce leaf, as a lighter option.

And to serve it's as simple as spooning the chicken into lettuce leaves.

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

Butter lettuce and romaine leaves are ideal, but cabbage and collard greens also work so long as you balance the bitter flavor with a sweet or spicy protein filling.

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.

Thinking about having tacos or burritos for dinner, replace the taco shell with lettuce or kale leaves, it will taste just as good and be a tad bit healthier.

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)

Grilled Chicken Salad served on croissants, even lettuce leaves or endive boats are the perfect way to have something a little different as an option for your guests, and still keep it in the theme of a cookout.

However as a foodie I found that there were only so many combinations of vegetables tucked into lettuce or cabbage leaves I could eat before visions of hamburgers started dancing in my head.

Finish the lettuce wraps with the sauce, torn cilantro and mint leaves, as well as an extra squeeze of lime as desired.

So, if I want to do something like this I will get a different kind of lettuce that still provides me with the same crunch (on the inside parts, I'll save the outer leaves for a proper salad) but carries a bit of flavor with it as well.

Wet lettuce spoils faster as water condenses on the leaves and suffocates them.

Roly Poly offers sandwich options including unique and original combinations such as the basil cashew chicken sandwich, which combines fresh basil chicken salad, crunchy cashews, green leaf lettuce, roma plum tomatoes, fresh sliced avocado, alfalfa sprouts and Thai hot sauce.

The concept that every salad must contain a leafy green such as lettuce or spinach has gone the way of the passenger pigeon and I prefer the more intense flavor of the fruits without the leaves.

Here's how to make this vibrant Mexican salad at home: Begin by washing the head of Iceburg lettuce, removing any outer leaves as needed, and removing the core.

Begin by washing the head of Iceburg lettuce, removing any outer leaves as needed, and removing the core.

It was served as either a side dish salad or as the first course and usually atop a few butter lettuce leaves.

Pair the zingy flavor with sweeter lettuces like green leaf and romaine or fruits such as apples, pears, and figs.

To serve, set out a platter of lettuce leaves and bowls of charred vegetable garnishes and let your family and guest assemble wraps as they go.

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»).

This chickpea salad recipe is super easy and completely delicious; it takes only about 15 minutes to make, and there are so many ways to serve it — as a sandwich, appetizer, or dolloped into a lettuce leaf.

The arugula and mizuna (a spicy lettuce green) are bolting, and I harvest some baby kale leaves as well.

Layer the lettuce leaves first onto a platter or large plate with a bowl for the chicken on one end (or in the middle) and then place a handful of each chopped veggie, herb and nut around as well.

Serve on its own, or over a bed of greens, in cup - shaped leaves of lettuce or radicchio, or in bell pepper halves as suggested.

I like to toss some crunchy romaine lettuce with the vegan caesar salad dressing, starting with just a little, and adding more as I go, just enough to perfectly coat those leaves.

Serve the tofu over rice, lettuce leaves, or in tortillas as tacos.

I do, however, remember thinking this as I scooped spoonfuls of minced meat into my torn iceberg lettuce leaf: «My big sister is awesome!

Serve on romaine lettuce leaves with traditional burger toppings, such as tomato, avocado, onion, ketchup, and / or mustard.

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

Ingredients: 1 cup seedless red grapes 1 teaspoon extra-virgin olive oil Kosher salt Freshly ground black pepper 4 packed cups soft lettuce (such as baby green oak leaf, Boston, bibb, or butter lettuce), roughly torn 1 cup shredded roasted chicken (Light and dark meat are both great.)

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.

And when you massage the leaves with some oil, the sturdiness disappears and it becomes smooth as lettuce.

I ate at Red's in Wiscasset and Harraseeket in Freeport (cooked fresh off the pier, as basic as it gets), at the Lobster Shack in Cape Elizabeth (dollop of mayo, dusting of paprika), and at J's Oyster and DiMillo's in Portland (lightly mayoed, buttered and grilled bun, a crunchy leaf of lettuce), watching the boats a hundred yards down the pier from our perch at the bar as they delivered the lobster that was then put in our rolls.

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).

The concept that every salad must contain a leafy green such as lettuce or spinach has gone the way of the passenger pigeon and Dave prefers the more intense flavor of the fruits without the leaves.

Sometimes we eat it on an Ezekiel sprouted grain tortilla with a few spinach leaves, in a nori wrap, as a dip with dehydrated crackers or raw vegetables or my favorite way with hearts of romaine lettuce.

I took this salad as inspiration and made something a little simpler for my husband and I. I used green leaf lettuce instead of kale.

Salad Ingredients: 1/2 head, large leaf letturce (Use the entire head if your lettuce is small) 1 large tomato, cut into wedges (Use two if your tomato is small) 1/2 cucumber, peeled and sliced 1/2 red pepper, diced 1/4 cup mild red onion, sliced 3 radishes, sliced (optional) Spanish olives — as many as you want Roasted red peppers, diced and pepperoncini's, if desired

I like to use spinach leaves in place of lettuce in salad and try to include it in pasta or soup as much as possible (see this Pesto Pasta with Turkey and Kale and Chicken Gnocchi Soup).