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  • The Low Fat Chick 10:44 am on May 7, 2012 Permalink | Reply
    Tags: , , lettuce, pickles   

    Barbecue Pork Grill Cheese 

    PhotobucketThe month of April was Grill Cheese month and so, Mom’s Crazy Cooking, issued a challenge to all us food bloggers who enjoy posting and trying out new recipes.  The challenge was to find a grill cheese recipe and make it as is or put your own spin on it.  A simple, but fun challenge, and since I worked a lot of late hours last week, this was an easy thing to make. I put my veggie lasagna on hold because I did not feel like going through all the preparation, and just made this sandwich.  I like my grill cheese with thick hearty sour dough bread and thick slices of sharp cheese.  I do not melt my cheese till it oozes out, but just enough to drip over the other toppings. You may like it dripping, so go for it. Anyway, enjoy this simple, fun recipe that took me back to my childhood.  I based my recipe off of the idea from Panini Happy.  Would have been great to put my sandwich in a Panini press, but out of all the crazy kitchen appliances I have, a press I do not have. So, I just used a skillet.

    Ingredients

    1 cup cooked shredded pork, fatty pieces removed
    1/2 cup barbecue sauce
    8 sourdough bread slices, thick
    4 oz sliced extra sharp cheddar cheese
    1/4 cup dill pickles, diced
    4 large iceberg lettuce leaves
    spray canola oil

    Preparation

    Warm the pork and in a bowl toss with barbecue sauce.

    On a piece of bread place cheese, 1/4 cup pork, 1 Tbsp pickle, lettuce leaf, and another piece of bread.

    Warm a skillet on medium heat. Spray skillet with canola oil. Place sandwich in pan and cook each side till cheese is melted and bread is lightly brown. Serve while warm.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (7.4 ounces).
    Calories 431.37

    % Daily Value
    Calories From Fat  109.05  25%
    Total Fat 12.33g  19%
    Saturated Fat  6.77g  34%

     
  • The Low Fat Chick 2:27 pm on March 18, 2012 Permalink | Reply
    Tags: , lettuce, ,   

    Blazzin' Hot Steak Tacos 

    After making a Taco Pizza Roll, I was still in the mood for anything with a Mexican flavor. I decided to make these blazzin’ hot steak tacos. These are really spicy but I love every minute of the burn. Adding salsa and lettuce helps cool it down a little, but you may even wanna throw in some sour cream. Very simple, so low in fat, and an absolutely amazing taco. The ingredients of soy sauce and Worcestershire sauce often surprise people, but you need these flavors. This is such a favorite of mine and the spicy burn increases my endorphins and make me so happy!

    Ingredients

    2 Tbsp cumin
    2 Tbsp red pepper flakes
    1 tsp black pepper
    1/2 tsp salt
    1 lb top round steak
    1 Tbsp peanut oil
    1/2 Tbsp Worcestershire sauce
    1 Tbsp soy sauce, reduced sodium
    1/2 cup chives, chopped
    12 corn tortillas
    1 cup lettuce, shredded
    1 cup salsa

    Preparation

    In a large bowl, mix cumin, red pepper flakes, black pepper, and salt. Set aside.

    Prepare steak by hammering with a meat mallet. Slice into thin slices. Toss steak in large bowl to coate with spice mixture.

    Heat a skillet over high heat and add peanut oil. Add steak and stir-fry for 1 to 2 minutes until browned and tender. As the beef starts to cook, pour in the Worcestershire sauce and soy sauce. Remove the skillet from the heat and stir in the chives.

    Serve in each tortilla layered with lettuce, steak, and salsa.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (6.7 ounces).
    Calories 251.63

    % Daily Value
    Calories From Fat  64.14  25%
    Total Fat 7.28g  11%
    Saturated Fat 1.71g  9%

     
  • The Low Fat Chick 2:40 pm on March 17, 2012 Permalink | Reply
    Tags: , , , lettuce   

    Taco Pizza Roll 

    It’s Taste and Create time again!  This month Taste & Create, a foodie website who brings together food bloggers to try out each others recipes, paired me up with No Reason Needed for the second time.  I had previously made Chipotle Veggie Capellini last time I participated and it was so tasty I thought I would take the same creative approach again.  My approach was choosing a recipe and adapting my own ideas and flavors. With this in mind, I chose to make Pizza On a Roll, but my version is a southwestern inspired taco roll.  When cooking the filling, I did not make it spicy, as this recipe is a good family recipe. But, if I was only serving myself, I would have added more chili powder for a hotter kick. You can adjust the meat filling to whatever hottness suites your taste.  This is a 6 servings dish and each slice initially does not look large, but is very filling because of the meat.

    Ingredients

    1 lb pizza dough
    1/2 lb ground sirloin
    1/2 cup tomato sauce
    2 tsp fresh oregano, chopped
    1/2 tsp garlic powder
    1 tsp cumin
    2 tsp chili powder
    1 tsp Worcestershire sauce
    1/2 cup onion, chopped
    1/4 cup frozen corn kernels
    5 oz sharp cheddar cheese, shredded
    2 Tbsp cornmeal
    1/2 Tbsp olive oil, for brushing
    1/4 tsp sea salt
    1 cup lettuce, shredded
    1/2 cup salsa

    Preparation

    Roll pizza dough out into a 12 x 9 in rectangle. Set aside.  Preheat oven to 375°F.

    In a skillet on medium heat, brown sirloin for 2 minutes. Add tomato sauce, oregano, garlic powder, cumin, chili powder, Worcestershire sauce, onion, and corn. Stir and continue to cook for 5 minutes.

    Top dough with sirloin mixture and spread evenly. Top with cheese. Roll dough up like a jelly roll from the long side. Seal edges well.

    Sprinkle corn meal on baking sheet. Place roll on baking sheet, seam side down. Brush the top with olive oil and and sprinkle with salt. Make three slashes across the top of roll.

    Bake for 30 minutes or until light brown. Slice into 6 pieces. Serve each piece topped with lettuce and salsa.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (7.7 ounces).
    Calories 412.45

    % Daily Value
    Calories From Fat  152.25  37%
    Total Fat 16.96g  26%
    Saturated Fat 7.7g  39%

     
    • NO REASON NEEDED 7:03 pm on March 18, 2012 Permalink | Reply

      Fantastic adaptation.

    • Corina 1:18 pm on March 21, 2012 Permalink | Reply

      I love rolled up pizza but have never made it before. I love Taste and Create and of ten try to make something I’ve never done before and this sounds like a great choice.

      • The Low Fat Chick 1:53 pm on March 26, 2012 Permalink | Reply

        Thanks Corina! Just be sure to use white pizza crust. Wheat would be too strong of a flavor combined with the taco flavor. I hope you like it! 🙂

  • The Low Fat Chick 9:54 pm on January 14, 2012 Permalink | Reply
    Tags: , lettuce, , PF Chang's, wraps   

    Making Lettuce Wraps Again 

    Having made Thai lettuce wraps not too long ago, which were fantastic, I decided to take a look at my recipe archives and make PF Chang’s lettuce wraps again. I had not made these since August 2010. The results? Still just as  srumptaculous! OK, I made that word up, but what a better way to express food than making up a word?

    By reducing the amount of oil, substituting peanut oil for greater flavor, and using reduced sodium soy sauce, a lovely dish resulted.

    Check out the recipe here.

     
  • The Low Fat Chick 7:24 pm on September 12, 2011 Permalink | Reply
    Tags: dressing, , lettuce,   

    Ginger Shallot Dressing 

    I love to eat at hibachi restaurants and one of my favorite moments is eating the salad with the ginger dressing. After researching, I came up with the following recipe. This is so yummy and has a bolder flavor than the restaurant version due to the subtle use of shallots. I cannot get enough of this dressing! Simply fabulous and is on my list of favorites.

    Ingredients

    2 medium carrots, peeled, ends trimmed and sliced
    2 inch piece ginger, peeled and roughly chopped
    2 shallots, peeled and sliced
    3 Tbs soy sauce
    1/4 cup rice wine vinegar
    1/4 cup water
    2 Tbs sugar
    3 Tbs vegetable oil
    1/2 tsp salt
    1 large head Iceberg lettuce, quartered and cored

    Preparation

    Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.

    Break the Iceberg wedges a bit to open them up and pour the dressing over top.

    Servings: 4
    Serving size: 1/4  of a recipe (17.7 ounces).

    Calories 324.59
    % Daily Value
    Calories From Fat (29%) 93.17
    Total Fat 11.3g 17%
    Saturated Fat 0.87g 4%

     
  • The Low Fat Chick 9:48 am on January 3, 2011 Permalink | Reply
    Tags: , , , lettuce, , ,   

    Bean and Tortilla Casserole 

    Wanna make something that is delicious and makes a large quantity for your family?  Well, this recipe will fit the bill. Not only does it make a lot but it is also very easy on the wallet. Feed many and spend less, while eating healthy without even knowing it. One spoonful of this casserole and you will not be able to believe it is healthy, as it contains many vegetables. While I am a fan of making my enchilada sauce from scratch, I opted to buy canned for time savings. But, I bought an organic sauce with lower sodium, so if you can find this go for it, otherwise use what your grocer has.  This is now one of my favorites. This recipe is spicy so substitute mild enchilada sauce and omit the jalapenos if you do not like spicy foods.

    Ingredients

    1 tablespoon vegetable oil
    1 medium onion, diced
    1 medium zucchini, grated
    19 ounces of canned non-fat refried beans
    1 14.5 ounce can diced tomatoes, drained
    1 12-ounce package corn, frozen (thawed)
    2 jalapenos, finely diced
    2 teaspoons cumin
    1/2 teaspoon sea salt
    12 corn tortillas, quartered
    19 ounces of medium or hot red enchilada sauce
    3 cups shredded reduced-fat Cheddar cheese
    lettuce, shredded

    Preparation  
    • Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
    • Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, jalapenos, cumin and salt. Cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
    • Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
    • Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
    • Cool slightly before cutting and serving. Serve on a bed of lettuce.

    Servings: 12

    Calories: About 350 per serving.

     
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