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Chicken breasts make a fine change of pace for tostada filling, along with tomatoes, lettuce and bell pepper. A garnish of salsa with fat-free sour cream and Cheddar or jack cheese keep this dish a healthy one.
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Fresh, lemon-scented crab cakes are pan fried to golden brown and served on top of mixed greens with a tangy vinaigrette and avocado slices in this elegant appetizer dish.
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Bibb lettuce leaves are filled with fresh-made guacamole and a mixture of smoked tofu, pine nuts, and onion in this fun dinner idea.
cooking.nytimes.com
Use a flavorful broth — chicken or vegetable — to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient Rice thickens the soup and it’s all puréed with an immersion blender
cooking.nytimes.com
Brining a chicken before roasting can make for a particularly juicy, tender bird Using feta in the brine adds a complex and earthy flavor to the mix Don’t skip the step of taking the chicken out of the brine an hour before cooking
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West African inspired chicken peanut curry, with lime, coriander seed, onion, cilantro, mint, ginger, chili, peanuts, and chicken.
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Chicken strips are grilled with peppers and onions and served over lettuce in this easy recipe for a hearty fajita salad.
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Romaine lettuce, milk, strawberries, and banana all blend together in this unique quick and easy smoothie.
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These refreshing lettuce shrimp wraps are simple to prepare and are great as an appetizer or alone as a meal.
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Get Braised Lettuce and Peas Recipe from Food Network
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New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, prepares his version with a generous amount of pork, as well as eight different kinds of greens, including carrot tops.