Sentences with phrase «on lettuce cups»

To make it Paleo, use a Paleo mayo and serve on lettuce cups (adjust nutritional info if using paleo mayo).

While I would serve this on lettuce cups to stay gluten - free, you may like this on a great crusty bread.

Not exact matches

You can also serve it in lettuce cups with a drizzle of spicy sriracha on top!

Vegan Taco Salad Cups by Feasting on FruitWith crunchy homemade corn cups, romaine lettuce, veggie «meat», toppings, and a sprig of cilantro, these little cups are an abundance of flavorful veggies all in a one hand - held package

On a large platter, place cabbage salad in the middle and arrange lettuce cups around it.

Some variations: This salad can be served on a bed of baby greens or in a Boston lettuce cup.

You know what I mean — the patty for burgers night that could be re-made into the topping for your salad at lunch, the fillings for your lettuce - cup, an easy fridge snack on it's own and then the base for a Shepherd's pie.

Weight Watchers Freestyle SmartPoints: 6 per (3/4 cup + lettuce) serving (SP calculated using the recipe builder on weightwatchers.com)

Then layer on 2 tomato slices, a heaping half cup of the tuna mixture and a few lettuce leaves.

To assemble the salad, place in a large bowl 2 to 3 cups of lettuce / greens per individual serving (amount depending on whether it's a side or an entree).

We had it for supper by spreading 1/3 cup on a toasted low carb tortilla, then topping with lettuce and tomato.

Spread 1/4 cup of the cucumber - yogurt sauce on a pita (or lavash) and top with one - half of the chicken, tomato and lettuce.

Depending on the size of the head of lettuce will depend on the size of your lettuce cups.

Lunch (349 calories) Taco Salad • 2 cups greens, such as romaine lettuce • 1/2 cup leftover black beans from dinner on Day 9 • 1 cup leftover veggies from dinner on Day 9 • 1/4 avocado, diced • 2 Tbsp.

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

Place about 1/4 cup of each vegetable mixture on the lettuce.

Assembly: 1 baguette French bread, cut into long thin slices on diagonal 1/3 cup grated Parmesan Block of Parmesan cheese 2 large head of Romaine lettuce

Place about 2 tbsp up to 1/4 cup of each vegetable mixture on the lettuce.

Serve family style on a platter or as individual lettuce cups, and enjoy!

These fresh Vietnamese noodle bowls are kind of a twist on the Vietnamese lettuce cups with white fish and nuoc cham sauce that I posted a little while back.

It goes well with Asian - style rice or noodle dishes (hot or cold), and can also be served on a bed of greens, in lettuce cups, or stuffed into raw bell peppers for a nice touch.

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.

Toss lettuce with 1/2 cup HERDEZ ® Salsa Verde; arrange on serving platter.

This protein - packed, uber - simple recipe is ideal for taking to work for a lunch on a bed of greens, in a butter lettuce cup, or just eaten with crackers.

For a very veggie spin on traditional chicken filled lettuce cups, I swapped in meaty portobello mushrooms and walnuts to create a hearty and nourishing meal.

Serve on a New England style bun lined with bibb lettuce, or menu with lettuce cups for an shareable plate.

So, add the lettuce, then sprinkle on 1/4 cup of the nutritional yeast and you're good to go!

Try it on a croissant, in a lettuce cup, spread on top of crackers or stuffed in a pita or tortilla.

My favorite way to eat this chicken salad recipe is on a croissant, but you can also stuff it in a tortilla or pita bread, place it in a lettuce cup or spread it on top of crackers for a yummy snack.

The best greens for edible cups are sturdy head lettuces with thick ribs on each leaf.

Place 1 slice of iceberg lettuce on each plate and spoon about 1/4 cup dressing over each.

THURSDAY (4/26) B: Broccoli and Cheese Mini Egg Omelets (1) with 1 orange (0) L: LEFTOVER Instant Pot Pork Carnitas (3) over 2 cups chopped lettuce (0), 1 ounce avocado (1) and Creamy Cilantro Tomatillo Dressing (1) D: Grilled Steak with Tomatoes, Red Onion and Balsamic (4) and corn on the cob (0) with 2 teaspoons butter (3) Totals: Freestyle Points 13, Calories 855 **

Our Pinto Bean and Quinoa Sloppy Joes are great on rolls, but if you're not a bread person, you can serve the mixture in a lettuce - leaf cup or atop a corn tortilla.

Try it on a croissant, in a lettuce cup, spread on top of crackers...

1/2 whole wheat baguette cut on a diagonal into 1/4 - to 1 / 2 - inch - thick slices 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil 1/4 teaspoon garlic powder 2 Romaine lettuce hearts, trimmed and leaves separated One 14 - ounce can hearts of palm, drained, rinsed, and thinly sliced crosswise 2 tablespoons finely grated Parmesan cheese or nutritional yeast 1/2 cup sliced or slivered, unroasted almonds

Salad 4 medium carrots, peeled and shredded on the large holes of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced into half moons 1/3 cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5 cups romaine lettuce, chopped 1/2 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped

Prepare your lettuce cups on a plate.

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)

I hope my kids will fondly look back on Tuesday night dinner, and remember that sometimes we ate crispy pan-fried beef and bean tacos, other times it was fish tacos, and then there were the nights I made a lightened - up version served in lettuce cups.

When the children go through the lunch line they are allowed the following choices: 1 entree which is a choice between 2 hot items, or a ham or turkey sandwich with cheese and lettuce on a dry bun, a peanut butter and jelly (prepackaged) sandwich, or occasionally a spicy chicken wrap, a cup of low - fat plain yogurt parfait with grapes and granola topping, or a 2 - cup portion salad (usually a chef salad with a smattering of chopped lunchmeat or a chicken Caesar salad).

2 - 3 cups chopped romaine lettuce 1/4 cup cooked quinoa (feel free to substitute freekeh or other grain if you have it on hand) 1/4 cup black beans (cooked and drained, or canned and drained) 1/4 cup chopped organic mango (fresh preferred, or frozen is fine) 1 fresh tomato, diced 1 green onion, sliced on the bias 10 organic blue corn chips, crushed 1/2 organic avocado, diced 1/4 cup chopped cilantro 2 tablespoons fresh salsa

Serve on a bed of leafy greens, lettuce cups, or use a collard green leaf as a wrap.

One day last week, our menu consisted of: a chicken patty on a whole wheat bun with optional lettuce and tomato topper, cooked broccoli, baked beans, milk, and a choice of 5 fruits: apple, sliced orange, cut melon cup, canned peaches, or fresh grapes.

Making a turkey sandwich with whole wheat buns and fried potatoes on the side, can be substituted with lean turkey inside 100 % stone - ground whole wheat buns with tomatoes, avocado, lettuce and a cup of soup on the side.

WHAT I ATE: Breakfast: 1/3 cup muesli, two tbsp yoghurt, 1/3 cup warmed berries and 1/2 tbsp chia seeds Morning snack: Two corn thins with avocado and cracked pepper and apple Lunch: Two hard - boiled eggs and a large salad with baby spinach, lettuce, carrot and beetroot, dressed with olive oil and lemon juice Afternoon snack: A protein ball or bar Dinner: Skinless chicken breast served on sweet potato and butternut pumpkin mash, topped with steamed bok choy and green beans.

Went on everything from lettuce cups for apps to right on the turkey for the main course.

1 pkg Kelp Noodles — rinsed well and softened in hot water 3 stems Bok Choy, or Nappa Cabbage, Chinese Lettuce or other Asian Salad Greens — sliced 1 Carrot — shaved or grated 1 Celery stalk — sliced 1/4 Red Pepper — diced 2 Green Onions — cut on diagonal 2 Tbsp Cilantro — stems removed and leaves chopped 1/4 cup Cashews Sesame seeds to garnish if desired

Serve in lettuce cups with a dash of sesame seeds on top.

If you aren't following the Paleo lifestyle, you could serve this with rice instead on in lettuce cups.

of wonderful green smoothies with mostly collards, kale, and romaine lettuce and spinach with 1/2 banana, some chia seeds or ground flax, and blueberries and / or say, 1/2 cup mangoes on some days.