Skip to content

Type what you have

Cook with

romaine lettuce ×
Chicken Caesar Spring Rolls
Appetizer Asian

Chicken Caesar Spring Rolls

3.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Fill a large bowl with room-temperature water. Soak 1 rice wrapper in the water until it bends easily, about 15 seconds.
  2. 2 Lay wrapper flat. In a row across the center, place a small handful of lettuce leaves, a few strips of chicken, and a few slices of red bell pepper, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  3. 3 Cut in half and serve with Caesar dressing for dipping.

By John Mitzewich

BLT Cheese Cups
Appetizer

BLT Cheese Cups

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Arrange 3 tablespoons Cheddar cheese in a 4-inch circle on the prepared baking sheet. Repeat to make 1 more circle.
  3. 3 Bake in the preheated oven for 6 minutes. Remove from the oven and let stand for 1 to 2 minutes.
  4. 4 Turn a muffin tip upside-down. Invert the parchment paper over the muffin tin and line one cheese circle up with one muffin cup. Slowly peel the parchment back from the cheese circle, using an offset spatula or small knife to release the cheese from the paper. Form the cheese around the muffin cup and hold it for 5 seconds to help mold into a cup shape. Repeat the process with the remaining cheese circle.
  5. 5 Make 2 more cheese cups with remaining cheese by following the same process.
  6. 6 Toss lettuce, tomato, and bacon together in a small bowl to combine; divide mixture evenly among cheese cups.
  7. 7 Stir mayonnaise and chives together in a small bowl and divide evenly between cheese cups. Season with salt and pepper.

By NicoleMcmom

Easy and Simple Vegetarian Lettuce Wraps
Appetizer Asian

Easy and Simple Vegetarian Lettuce Wraps

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more.
  2. 2 Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more.
  3. 3 Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.

By Sylvia

Awesome Irish Nachos
Appetizer European

Awesome Irish Nachos

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Arrange waffle fries in a single layer on a rimmed baking sheet.
  3. 3 Bake in the preheated oven until light golden in color, 12 to 20 minutes.
  4. 4 Meanwhile, cook and stir ground beef in a large skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease. Stir in taco seasoning and cook for 1 to 2 minutes more.
  5. 5 Transfer baked fries to a 9x13-inch baking pan. Spread seasoned ground beef evenly over fries. Cover beef with cheese.
  6. 6 Return to the oven until cheese has melted, about 5 minutes.
  7. 7 Garnish with tomatoes, olives, jalapeños, and lettuce to serve. Dollop sour cream and guacamole on top.

By GailC

BLT Salad
Appetizer American

BLT Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside
  2. 2 Combine mayonnaise, milk, garlic powder, and black pepper together in a blender or food processor; blend until smooth. Season with salt.
  3. 3 Combine lettuce, crumbled bacon, tomatoes, and croutons in a large salad bowl. Toss with dressing, and serve immediately.

By D. L. Mooney

Sheet Pan Greek Salad Nachos
Appetizer Greek

Sheet Pan Greek Salad Nachos

5.0

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
  3. 3 Bake in the preheated oven for 15 minutes.
  4. 4 While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
  5. 5 Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
  6. 6 Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
  7. 7 Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
  8. 8 Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

By NicoleMcmom

Easy Keto Taco Salad Bowl for 2
Dinner Mexican

Easy Keto Taco Salad Bowl for 2

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes.
  2. 2 Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.

By Fioa

Lettuce Leaf Tacos
Lunch Mexican

Lettuce Leaf Tacos

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes.
  2. 2 Place ground beef in a separate skillet over medium heat. Cook and stir with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease.
  3. 3 Sprinkle tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl.
  4. 4 Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, tomato, and about 1 1/2 tablespoons Cheddar cheese.

By asliceofpi

Easy Black Bean Taco Salad
Dinner Mexican

Easy Black Bean Taco Salad

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
  2. 2 Place black beans into a saucepan and bring to a simmer over medium heat.
  3. 3 Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans; repeat with remaining beef mixture and beans to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over salads. Generously garnish with sour cream and tortilla chips.

By TZYGANIA

Tortas
Lunch Mexican

Tortas

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium heat. Pan-fry steaks to desired doneness, about 5 minutes on each side.
  2. 2 Slice rolls lengthwise. Spread about 1 tablespoon sour cream onto one side of each roll and top with about 1/3 cup mashed pinto beans per sandwich. Place 1 cooked round steak per sandwich on top of pinto beans.
  3. 3 Layer each sandwich with a portion of avocado slices, tomato slices, and sliced pickled jalapeños, about 1/2 cup shredded lettuce, 1/4 cup cilantro, and 1/4 cup crumbled queso fresco cheese.
  4. 4 Squeeze a lime wedge over each sandwich, close, and serve.

By Margo Hinkle

Baja Salad
Lunch Mexican

Baja Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine romaine, tomato, avocado, cucumber, feta cheese, onion, corn, and black beans in a large bowl; toss well. Sprinkle tortilla chips over salad.
  2. 2 Whisk olive oil, lemon juice, cumin, salt, and black pepper together in a bowl until dressing is smooth; drizzle over salad and toss to coat.

By startrooper3000

Easy Steak Taco
Dinner Mexican

Easy Steak Taco

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Sprinkle steak with pepper, pressing to adhere.
  2. 2 Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
  3. 3 Cut steak diagonally across grain into thin slices. Mix lime juice, olive oil, and garlic and drizzle over steak; sprinkle with salt.
  4. 4 Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred.
  5. 5 Heat scallions on grill until lightly charred.
  6. 6 Divide steak among tortillas. Top with romaine, red cabbage, avocado, and pickled red onions. Garnish with grilled scallion.

By Avocados from Mexico

Mexican Mango Salad
Lunch Mexican

Mexican Mango Salad

4.6

Prep
35 min
Cook
Total
35 min

Instructions

  1. 1 Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a large serving bowl. Toss until salad is evenly mixed.
  2. 2 Make dressing: Whisk together lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a medium bowl until blended.
  3. 3 Pour dressing over salad; toss briefly and serve.

By SherriRD

Taco Salad with Lime Vinegar Dressing
Dinner Mexican

Taco Salad with Lime Vinegar Dressing

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
  2. 2 Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
  3. 3 Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.

By JulieW

Cilantro Lime Quinoa Bowl with Blackened Tilapia
Dinner Mexican

Cilantro Lime Quinoa Bowl with Blackened Tilapia

4.8

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Make tilapia: Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a small bowl. Rub about 1 tablespoon spice mixture on each side of both tilapia fillets, making sure to use up seasoning. Let fillets sit while preparing quinoa, about 15 minutes.
  2. 2 Make quinoa: Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt and set aside.
  3. 3 Heat olive oil in a large pan over medium-high heat. Cook tilapia fillets in hot oil until fish flakes easily with a fork, 2 to 3 minutes per side.
  4. 4 Make bowl: Arrange romaine lettuce and spinach in 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over lettuce and spinach. Top with avocado and pepitas. Serve each portion with a lime wedge.

By Raluca

Tex-Mex Beef Bowl with Avocado Cilantro Dressing
Dinner Mexican

Tex-Mex Beef Bowl with Avocado Cilantro Dressing

4.7

Prep
30 min
Cook
8 min
Total
48 min

Instructions

  1. 1 Preheat a grill pan or skillet over medium-high heat until just barely smoking.
  2. 2 Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
  3. 3 Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
  4. 4 Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
  5. 5 Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.

By Amanda Frederickson

Secret Ingredient Smoothie
Breakfast

Secret Ingredient Smoothie

3.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Put romaine lettuce into the bottom of a blender pitcher; add enough milk to cover completely and blend on High until smooth.
  2. 2 Drop one strawberry at a time into the blender while still running on High and allow the berry to blend completely before adding the next. Blend one banana chunk at a time into the mixture in the same manner as the strawberries. Thin the smoothie with additional milk to keep smoothie blending properly. Blend vanilla extract into the smoothie.

By Sugar-n-spice

Grilled Romaine
Side Dish American

Grilled Romaine

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients. Preheat grill for medium heat and lightly oil the grate.
  2. 2 Drizzle olive oil over romaine lettuce; sprinkle seasoning on top.
  3. 3 Place romaine cut side-down on preheated grill; cook until slightly wilted and charred, about 5 minutes.
  4. 4 Drizzle with lemon juice to serve.
  5. 5 Enjoy!

By Cambry

Chicken Caesar Wrap
Dinner

Chicken Caesar Wrap

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place bacon slice in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slice on paper towels, cool slightly, and crumble.
  2. 2 Combine bacon, lettuce, shredded chicken, croutons, dressing, and Parmesan cheese for the filling a a bowl. Toss gently to combine and everything is evenly coated with dressing. Adjust dressing amount to your personal preference - for me 1 to 1 1/2 tablespoons is about right.
  3. 3 Warm tortilla in the microwave for about 15 seconds to make it more pliable.
  4. 4 Lay filling ingredients down the center, and roll your wrap up! Enjoy!

By Rebekah Rose Hills

Beth's Portobello Mushroom Burgers
Dinner

Beth's Portobello Mushroom Burgers

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
  2. 2 Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
  3. 3 Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

By Elizabeth

Deviled Egg Salad with Romaine
Lunch

Deviled Egg Salad with Romaine

3.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes.
  2. 2 Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.

By Seahorsie

Green Rice with Green Chiles
Dinner

Green Rice with Green Chiles

4.6

Prep
20 min
Cook
28 min
Total
48 min

Instructions

  1. 1 Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
  2. 2 Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.

By QuantumLeek

Mexican Roll Ups
Lunch

Mexican Roll Ups

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
  2. 2 Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

By Robyn Webb