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Lettuce recipes, can you cook it?
- Thread starter Karin
- Start date
Make lettuce wraps, or healthy burgers and use lettuce as the buns. I know you said no more salads, but this is my fave and I could eat it everyday: About 11 ounces uncooked boneless/skinless chicken strips or breasts. Chop them into bite size peices. Take a quart size ziplock bag and pour in a few tablespoons of Newman's Own creamy ceasar dressing. Pour in the chicken, close it and mix it around so all the meat is covered. Marinate in fridge overnight. Heat a baking stone(like one you buy to make pizza, I cook meat on it) in oven on 350 for about 10-15 minutes. Dump out the chicken with dressing onto stone and cook for 5-10 minutes until juices run clear. Chop up 2 cups of romaine. Add the chicken and a little more ceasar dressing. The best salad ever and it's really healthy for you. Chicken just melts in your mouth!
Make lettuce wraps, or healthy burgers and use lettuce as the buns. I know you said no more salads, but this is my fave and I could eat it everyday: About 11 ounces uncooked boneless/skinless chicken strips or breasts. Chop them into bite size peices. Take a quart size ziplock bag and pour in a few tablespoons of Newman's Own creamy ceasar dressing. Pour in the chicken, close it and mix it around so all the meat is covered. Marinate in fridge overnight. Heat a baking stone(like one you buy to make pizza, I cook meat on it) in oven on 350 for about 10-15 minutes. Dump out the chicken with dressing onto stone and cook for 5-10 minutes until juices run clear. Chop up 2 cups of romaine. Add the chicken and a little more ceasar dressing. The best salad ever and it's really healthy for you. Chicken just melts in your mouth!
Make lettuce wraps, or healthy burgers and use lettuce as the buns. I know you said no more salads, but this is my fave and I could eat it everyday: About 11 ounces uncooked boneless/skinless chicken strips or breasts. Chop them into bite size peices. Take a quart size ziplock bag and pour in a few tablespoons of Newman's Own creamy ceasar dressing. Pour in the chicken, close it and mix it around so all the meat is covered. Marinate in fridge overnight. Heat a baking stone(like one you buy to make pizza, I cook meat on it) in oven on 350 for about 10-15 minutes. Dump out the chicken with dressing onto stone and cook for 5-10 minutes until juices run clear. Chop up 2 cups of romaine. Add the chicken and a little more ceasar dressing. The best salad ever and it's really healthy for you. Chicken just melts in your mouth!
Michelle D
New member
ROMAINE AND BROCCOLI STIR-FRY
1 bunch Romaine
4 slices bacon, cut up
6 c. broccoli flowerts
1/4 c. water
1 tsp. sugar
1/4 tsp. salt
Bacon curls (optional)
Slice Romaine into 1/2 inch wide strips. In a wok or large heavy skillet, cook bacon over medium heat until crisp; drain, reserving drippings in wok; set bacon aside.
Add broccoli to drippings in wok; stir to coat pieces. Stir in the water, sugar and salt. Cover and simmer for 4 minutes. Stir in Romaine. Stir-fry 3 minutes. Remove from wok. Sprinkle bacon pieces on top. Garnish with bacon curls.
____________________________________________
VEGETABLE WITH SMOKED TURKEY, ROMAINE
AND PARMESAN SOUP
1/4 lb. slab bacon
1 carrot, peeled and chopped
1 onion, finely chopped
1 stalk celery, chopped
1 parsnip or turnip, peeled and chopped
1 clove garlic, pressed or chopped
8 Italian plum tomatoes, drained
1 qt. chicken stock
1 qt. water
1/4 lb. smoked turkey breast
1/2 c. tiny pasta pieces (i.e. orzo)
6 leaves romaine lettuce, chopped
1/2 c. grated Parmesan cheese
Pepper to taste
1. Cook bacon; drain and chop. Reserve 2 tablespoons of fat and add next 4 ingredients. Cook over low heat with lid on for 8 minutes.
2. Add garlic and tomatoes and bring to a boil.
3. Add stock, water, turkey and pasta and simmer gently for 10 minutes.
4. Add romaine and cook until it is completely wilted, approximately 10 minutes. Serve immediately. Sprinkle with Parmesan and pepper.
Variations:
Substitute chicken or ham for the smoked turkey.
Substitute spinach for the romaine.
Leave out the tomatoes.
1 bunch Romaine
4 slices bacon, cut up
6 c. broccoli flowerts
1/4 c. water
1 tsp. sugar
1/4 tsp. salt
Bacon curls (optional)
Slice Romaine into 1/2 inch wide strips. In a wok or large heavy skillet, cook bacon over medium heat until crisp; drain, reserving drippings in wok; set bacon aside.
Add broccoli to drippings in wok; stir to coat pieces. Stir in the water, sugar and salt. Cover and simmer for 4 minutes. Stir in Romaine. Stir-fry 3 minutes. Remove from wok. Sprinkle bacon pieces on top. Garnish with bacon curls.
____________________________________________
VEGETABLE WITH SMOKED TURKEY, ROMAINE
AND PARMESAN SOUP
1/4 lb. slab bacon
1 carrot, peeled and chopped
1 onion, finely chopped
1 stalk celery, chopped
1 parsnip or turnip, peeled and chopped
1 clove garlic, pressed or chopped
8 Italian plum tomatoes, drained
1 qt. chicken stock
1 qt. water
1/4 lb. smoked turkey breast
1/2 c. tiny pasta pieces (i.e. orzo)
6 leaves romaine lettuce, chopped
1/2 c. grated Parmesan cheese
Pepper to taste
1. Cook bacon; drain and chop. Reserve 2 tablespoons of fat and add next 4 ingredients. Cook over low heat with lid on for 8 minutes.
2. Add garlic and tomatoes and bring to a boil.
3. Add stock, water, turkey and pasta and simmer gently for 10 minutes.
4. Add romaine and cook until it is completely wilted, approximately 10 minutes. Serve immediately. Sprinkle with Parmesan and pepper.
Variations:
Substitute chicken or ham for the smoked turkey.
Substitute spinach for the romaine.
Leave out the tomatoes.
Lettuce Wraps
•2 cups organic vegetable broth
•1 cup uncooked couscous
•1 cup shredded carrot
•1/2 cup chopped green onions
•1/2 cup diced English cucumber
•1/2 cup diced plum tomato
•1/2 cup salad dressing, like Italian or greek, or asian
•1/4 cup chopped fresh parsley
•1/4 cup chopped fresh mint
•1/4 teaspoon salt
•1/4 teaspoon freshly ground black pepper
•lettuce leaves
Bring the broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
Combine cooled couscous, carrot, and remaining ingredients except lettuce leaves in a large bowl; toss well to combine. Spoon about 2/3 cup couscous mixture into each lettuce leaf.
•2 cups organic vegetable broth
•1 cup uncooked couscous
•1 cup shredded carrot
•1/2 cup chopped green onions
•1/2 cup diced English cucumber
•1/2 cup diced plum tomato
•1/2 cup salad dressing, like Italian or greek, or asian
•1/4 cup chopped fresh parsley
•1/4 cup chopped fresh mint
•1/4 teaspoon salt
•1/4 teaspoon freshly ground black pepper
•lettuce leaves
Bring the broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
Combine cooled couscous, carrot, and remaining ingredients except lettuce leaves in a large bowl; toss well to combine. Spoon about 2/3 cup couscous mixture into each lettuce leaf.