Lunch & Dinner

8 Healthy Lettuce Wraps Recipes

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Thai Lettuce Wraps with Cilantro

Lettuce wraps are easy to make, healthy, and so fun to eat!

1. Thai Lettuce Wraps with Cilantro
Recipe and photo from Laura’s Lean Beef.

Ingredients

  • 1 pound lean ground round
  • 1/2 cup finely chopped fresh mint leaves
  • 1/3 cup finely chopped fresh cilantro
  • 1/2 red onion, finely chopped 1 teaspoon crushed red pepper
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Asian fish sauce
  • 1 head cabbage or romaine lettuce, leaves separated
  • Lime wedges (optional)

Directions: Sauté beef in a large skillet over medium-high heat 5 to 10 minutes or until meat crumbles and is no longer pink; drain. Add mint, cilantro and next 4 ingredients to beef and stir until heated. Spoon mixture in center of cabbage or lettuce leaves, and roll up. Serve with additional lime wedges, if desired. Source

“Lettuce is like conversation; it must be fres...
“Lettuce is like conversation; it must be fresh and crisp, so sparkling that you scarcely notice the bitter in it” (Photo credit: *Zoha.Nve)

2. Chicken Fajita Lettuce Wraps
Recipe from Kraft Foods.

3. Black Bean and Cheese Lettuce Wrap
Recipe from Bush Brothers & Co.

4. Asian Chicken Lettuce Wrap
Recipe from Skinny Taste.

5. Chicken Lettuce Wraps
Recipe by Joanne Weir.

6. Lettuce Wraps with Chili Peanut Noodles
Recipe from Whole Foods Market.

7. Mix-n-Match Lettuce Tacos 
Recipe by Rachael Ray, Food Network.

8. Spicy Chicken Lettuce Wraps 
Recipe from Table Spoon.

Source: whatscookingamerica


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How to Make Spam Musubi – A Hawaii Favorite

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making a spam musubi (by roboppy)

In Hawaii, we add spam to everything from stews to soups even sweet desserts.

We eat more than four million cans every year or an average twelve cans of Spam per person per year. That’s more than anywhere else in the world. Hawaii is so well associated with Spam, Hormel introduced a limited edition “Hawaii” can in 2003.

Photo Credit: hawaiigrill, seriouseats

SPAMMY™ Cakes

I told you, even desserts!! Try SPAMMY™ Cakes; recipe here.>


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Lasagna Roll Ups with Spinach Stuffing

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All things you love about lasagna with a twist; spinach and sauce, plus three kinds of cheesiness, all rolled up into one perfect bundle. The best part, its simple and cheap to make.
Ingredients
  • 1 lb. lasagna noodles
  • 15 oz. ricotta
  • 1 cup shredded mozzarella
  • ¼ cup grated Parmesan
  • 1 lg. egg
  • 10 oz. frozen spinach
  • 2½ cups marinara sauce
  • to taste salt and pepper
  • as needed non-stick spray
Instructions
  1. Cook lasagna noodles until al dente (soft but not soggy… about 12-15 minutes). When they are finished cooking, drain in a colander.
  2. While the noodles are boiling, prepare the filling. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about ¼ tsp of salt. Mix until well combined.
  3. When the noodles and filling are ready to go, preheat the oven to 400 degrees. Spray a glass casserole dish with non-stick spray.
  4. Lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. Make sure to spread it all the way to the edges of the noodles.
  5. Roll the noodles up and place in the casserole dish. Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.
  6. Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.

Photo Credit/Source:  crhideas, budgetbytes


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One Dish Chicken Dinner

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Found this easy recipe on Pinterest and thought I’d give it a try. I made couple changes to the recipe, as the original recipe called for 1 whole stick of butter. (I felt was way to much) Using 3 tablespoons is a good amount; a healthier option is drizzling olive or truffle oil. I also used Ranch dressing seasoning instead of Italian.

This one dish meal is so simple, cheap and delicious! The chicken is moist and full of flavor. Just put everything in the same dish and bake, you can’t mess it up!

Ingredients:
4 chicken breast
About 1 1/2 pounds of cubed red potatoes
Fresh or frozen green beans, about 14 oz
1 pkt of Italian dressing seasoning or Ranch dressing seasoning
3 T of butter, cubed (Substitute drizzling olive oil or truffle oil)

Directions:
Lay chicken down the middle of a 9×13 baking dish. Lay potatoes and green beans along side of the chicken. Season with salt and pepper. Sprinkle Italian seasoning over everything and top with cubes of butter. Cover with foil and bake at 350 for 1 hour.


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Fun Hot Dog & Spaghetti Monsters

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hot dog spaghetti monsters

Loooove This!!! Super easy Hot Dog and Spaghetti Monsters your kids will love! All you do is slice up your hot dogs and skewer them with spaghetti. Then boil in a large pot until the noodles are your desired tenderness.

Photo/Source: diycozyhome.com

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Corn Flake Crusted Grilled Cheese

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Oh WOW! This Corn Flake Crusted Grilled Cheese is the perfect meal for those busy days when you don’t have much time to spend in the kitchen.

Ingredients:

Method: Melt butter or ghee in a frying pan over medium heat. Make a cheese sandwich. Dip your cheese sandwich in whisked eggs. Roll the sandwich in crushed cornflakes. Heat sandwich in the pan a few minutes on each side. Sandwiches should be crispy, lightly browned and the cheese melted.

Source: attunefoods.com via familyfreshcooking.com

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Italian White Bean, Kale and Potato Stew

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Photo Credit: forksoverknives

On a windy cool day in Hawaii, this simple Italian White Bean, Kale and Potato Stew by forksoverknives is what’s for dinner tonight!

Ingredients

  • 1 cup diced red or white onion
  • 3 cloves garlic
  • 2 28 ounce cans diced tomatoes (salt free if you prefer)
  • ¼ – ½ teaspoon red pepper flakes
  • 5 cups red-skinned potatoes cut into one inch squares
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 6-8 packed cups of kale, after it has been de-stemmed and chopped
  • 2 15 ounce cans Cannellini beans, drained and rinsed
  • salt (optional)

The full recipe over at forksoverknives.

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Quinoa Burgers

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Photo Credit: applecrumbles

Have you considered going meatless one day each week? One meatless dinner a week can have all kinds of benefits for you and your family. When you try a meatless night, you’ll begin to notice the benefits like improved nutrition, lower fat, lower costs, and even improve the environment. A grain that is an excellent alternative is Quinoa. Why Quinoa, you ask? Quinoa is considered a whole grain; it’s also a complete protein, containing all the amino acids necessary for building muscle and upping metabolism.

Quinoa burger recipie by applecrumbles

Get the directions at applecrumbles.

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Coconut and Butternut Squash Soup

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This recipe for Coconut and Butternut Squash Soup is simple, easy, and full of flavor. You’ll fall in love with this fall recipe you can make all year long!

Recipe by splendidrecipes

Ingredients:

  • 3 tbsp. olive oil
  • 1/2 small onion, diced
  • 1 garlic clove, minced
  • 4 cups chicken broth, divided
  • 1-15 oz. can unsweetened coconut milk
  • 1 stalk celery, diced (I substituted the celery for a hand full of chopped spinach.)
  • 1-15 oz. can pumpkin puree (I used kabocha pureed with chicken broth.)
  • ½ butternut squash (about 2 ½ cup) peeled, discard seeds and sliced up
  • 1 tsp. Fresh ginger, finely chopped
  • 1 tsp. salt (optional)

Get the full recipe at splendidrecipes

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Ozoni by Bebe Love Okazu: Japanese New Year’s Mochi Soup

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Photo/Source: Bebe Love Okazu
Photo Credit: japanizmo
Ozoni is a traditional Japanese soup made with mochi (rice cake) in it that you eat in the morning on New Year’s Day. We decorate the house with mochi to dedicate to the New Year, and eat it to celebrate and hope for a good year.
Pounding Mochi-7
Photo Credit: indigodays
Another Japanese tradition to eat rice dough with hot sweet red bean poured on top.  There is a ceremony where you put steamed rice into a large mortar and mallets are used to pound it until it is like dough.
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Watch: How to make mochi.

Ozoni by Bebe Love Okazu: Japanese New Year’s Mochi Soup

Recipe by Bebe Love Okazu

Serves: 14 to 16
  • About 16 – 20 cups of water
  • 1 large 4 inch x 4 inch piece of drieddashi konbu
  • Roughly ½ cup sliced carrots
  • Roughly ¾ cup sliced (and halved) daikon
  • Handful of mizuna (leaves and stems)
  • Roughly 2 -3 tablespoons dried konbu dashi powder (or katsuo dashi for non-vegetarian option)
  • 6 to 7 shakes of salt
  • Roughly 2 to 3 tablespoons shoyu
  • Minimum 1 piece of mochi per person
  • ½ block of kamaboko, sliced and then halved (optional; omit for vegetarian ozoni)
  • Optional: 3 pieces of chicken breast tenderloin, chopped into bite-sized pieces.
The full recipe at Bebe Love Okazu.
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