Type what you have

Ingredients

• ✓ lettuce
• hamburger bun
• mayonnaise
• tomato
• potato salad

Instructions

1. 1 Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.

By Jenny

Ingredients

• ✓ lettuce
• bacon
• bread
• mayonnaise
• turkey breast
• tomato

Instructions

1. 1 Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
2. 2 Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.

By LORRAINEWINKEL

Ingredients

• ✓ lettuce
• bacon
• tomato
• bread
• mayonnaise

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
3. 3 Arrange cooked bacon, lettuce, and tomato slices on one slice of bread. Spread mayonnaise on the other slice of bread.
4. 4 Close to make a sandwich.

By MOTTSBELA

Ingredients

• ✓ lettuce
• tilapia fillet
• cajun seasoning
• flour tortilla
• red onion
• jalapeno pepper
• salsa

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease or line a rimmed baking sheet with foil.
2. 2 Rinse tilapia and pat dry. Rub all sides with Cajun seasoning. Place on the prepared baking sheet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Cut into bite-sized chunks.
4. 4 Assemble tacos in tortillas with onion, jalapeno, lettuce, and salsa.

By Rhonda

Ingredients

• ✓ lettuce
• herb-seasoned bread stuffing mix
• turkey breast
• pecan
• cranberry
• olive oil
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
2. 2 With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
3. 3 Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
4. 4 Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
5. 5 Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

By Esther Nelson

Ingredients

• ✓ lettuce
• egg
• olive oil
• breadcrumb
• ranch seasoning mix
• tilapia fillet
• hamburger bun

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread olive oil on a baking sheet.
2. 2 Beat egg in a bowl. Mix bread crumbs and ranch dressing mix in a second bowl. Submerge tilapia in the egg, remove, and coat with bread crumb mixture. Place breaded tilapia on the baking sheet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Assemble fillets on hamburger buns and top with lettuce.

By epoor

Ingredients

• ✓ lettuce
• cream cheese
• dill weed
• garlic
• chicken breast
• butter
• tomato
• bread

Instructions

1. 1 Mix cream cheese, 2 teaspoons dill, and 2 tablespoons garlic together in a medium bowl; set aside.
2. 2 Season chicken with remaining garlic and dill.
3. 3 Melt 1 tablespoon butter in a skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan.
4. 4 Butter one side of each slice of bread with remaining butter. Toast buttered bread in the skillet until golden, about 2 minutes.
5. 5 Remove bread from the skillet. Spread 1/2 of the cream cheese mixture onto the unbuttered sides of 2 bread slices. Top each slice with lettuce, tomato slices, chicken breast, and remaining bread.

By MEEZERGIRL1

Ingredients

• ✓ lettuce
• corn tortilla chip
• vegetarian chili
• bean
• cheddar cheese
• tomato
• salsa
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chips in the bottom of a 9x9-inch baking dish. Pour chili straight from the can over chips. Sprinkle shredded cheese over top.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream, and salsa in the pan, or after serving if people are picky.

By your mom

Ingredients

• ✓ lettuce
• bacon
• guacamole
• bread
• cream cheese
• tomato

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 Spread guacamole on 4 slices toast; spread cream cheese on remaining 4 slices toast. Divide lettuce, tomato, and bacon between 4 slices toast; top with remaining toast slices, coated sides down.

By Lisabeth

Ingredients

• ✓ lettuce
• ground beef
• southwest blend
• taco dinner kit
• water
• sour cream

Instructions

1. 1 Brown ground beef in large nonstick skillet; drain fat.*
2. 2 Add Recipe Ready Southwest Blend, taco seasoning and water. Cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are tender.
3. 3 Serve in tortillas and taco shells topped with taco sauce, shredded lettuce and sour cream.

By Bird's Eye

Ingredients

• ✓ lettuce
• pinto bean
• tomato sauce
• taco seasoning mix
• flour tortilla
• colby jack cheese

Instructions

1. 1 Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
2. 2 Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
3. 3 Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

By Megan

Ingredients

• ✓ lettuce
• egg
• bread crumb
• parmesan cheese
• chicken breast
• cajun seasoning
• olive oil
• tomato
• carrot
• egg
• ranch dressing

Instructions

1. 1 Beat egg in a shallow dish.
2. 2 Mix bread crumbs and Parmesan cheese together in a shallow dish.
3. 3 Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
4. 4 Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
5. 5 Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.

By bwg

Ingredients

• ✓ lettuce
• olive oil
• leek
• green garlic
• potato
• eggplant
• zucchini
• kale
• water
• vegetable bouillon

Instructions

1. 1 Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
2. 2 Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
3. 3 Blend soup using a hand immersion blender until creamy.

By sciencerunner

Ingredients

• ✓ lettuce
• cooking spray
• tilapia fillet
• lime juice
• lemon pepper seasoning
• mayonnaise
• dijon mustard
• honey
• hamburger bun
• tomato

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.
2. 2 Brush tilapia with lime juice and sprinkle with lemon-pepper.
3. 3 Cook on the preheated grill, covered, until fish flakes easily with a fork, 5 to 6 minutes.
4. 4 While fish is grilling, combine mayonnaise, Dijon mustard, and honey in a bowl. Spread over bottom half of buns and top with lettuce and tomato. When fish is finished, place on prepared buns and enjoy!

By Totally Fit Fabulous

Ingredients

• ✓ lettuce
• tomato
• onion
• dill pickle
• butter
• sourdough bread
• olive oil
• pickle juice
• mustard
• ketchup
• grill seasoning
• ground beef
• grill seasoning
• american cheese

Instructions

1. 1 Combine lettuce, tomato, onion, and pickle slices in a large bowl for salad. Set aside
2. 2 Heat butter in a large skillet and toss bread cubes in until lightly browned, 2 to 3 minutes.
3. 3 Combine olive oil, pickle juice, mustard, ketchup, and grill seasoning in a lidded jar for dressing. Close and shake until well combined. Set aside.
4. 4 Heat a large skillet over medium-high heat. Season ground beef with grill seasoning and add to the hot skillet. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cheese and stir into the beef until melted.
5. 5 Toss salad with the dressing just before serving. Put salad on plates and top with ground beef mixture and croutons.

By ByMarce

Ingredients

• ✓ lettuce
• ground beef
• taco seasoning mix
• corn chip
• taco cheese blend
• tomato
• sour cream

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 10 minutes. Drain and discard grease. Mix in taco seasoning until incorporated.
2. 2 Crush chips without opening the bags. Open each bag carefully and spoon in seasoned beef. Cover with cheese, tomatoes, lettuce, and sour cream. Stir to blend, then eat with forks right out of the bags.

By Shawn Hoffman Zimmerman

Ingredients

• ✓ lettuce
• ground beef
• russet potato
• taco seasoning mix
• black olive
• mexican cheese blend
• tostada shell

Instructions

1. 1 Crumble beef in a large skillet and cook over medium-high heat until the fat has started to render, about 2 minutes. Stir in potatoes and cook for 10 minutes. Stir in taco seasoning and cook for 2 minutes more.
2. 2 Divide beef mixture, lettuce, olives, and Mexican cheese blend among the tostada shells.

By Soup Loving Nicole

Ingredients

• ✓ lettuce
• marsala wine
• honey
• garlic
• pork chop
• rice vinegar
• sugar
• garlic
• salt
• red pepper flakes
• french roll

Instructions

1. 1 Combine wine, honey, and 4 minced garlic cloves in a bowl; add pork. Marinate pork in the refrigerator for 8 hours or overnight.
2. 2 Bring vinegar to a boil in a saucepan; add sugar and cook until dissolved, 2 to 3 minutes. Add 2 minced garlic cloves, salt, and red pepper flakes; stir until dipping sauce is evenly mixed.
3. 3 Transfer pork and marinade to a saucepan over medium heat; cook and stir until pork is cooked through, 5 to 10 minutes.
4. 4 Spoon pork mixture into French rolls and layer lettuce on top. Serve sandwiches with dipping sauce.

By SCHUYLERT

Ingredients

• ✓ lettuce
• chicken breast
• water
• rice
• ranch salad dressing
• buttermilk
• all-purpose flour
• salt
• black pepper
• vegetable oil
• flour tortilla
• tomato

Instructions

1. 1 Cut chicken breast into strips.
2. 2 Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing.
3. 3 Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing.
4. 4 Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.

By Linda K

Ingredients

• ✓ lettuce
• ground beef
• salt
• tomato soup
• taco shell
• tomato
• cheddar cheese

Instructions

1. 1 Cook and stir beef in a 12-inch skillet over medium-high heat until well browned and crumbly, 7 to 9 minutes. Pour off any fat. Season with salt and pepper.
2. 2 Stir soup into the skillet and bring to a boil. Reduce the heat to low and cook, stirring often, until soup is reduced, about 5 minutes.
3. 3 Divide beef mixture among taco shells. Top with lettuce, tomato, and cheese.

By Campbell's Kitchen

Ingredients

• ✓ lettuce
• balsamic vinegar
• olive oil
• garlic
• portobello mushroom
• mayonnaise
• basil
• mustard
• lemon juice
• kaiser roll
• butter
• tomato

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk vinegar, oil, and garlic together in a small bowl.
3. 3 Arrange mushrooms on a baking sheet with the gills facing up; brush with about 2/3 of the marinade and let sit for 3 to 5 minutes.
4. 4 Transfer mushrooms to the preheated grill with the gills facing down; grill, basting occasionally with remaining marinade, until tender, about 4 minutes per side.
5. 5 While the mushrooms are cooking, mix mayonnaise, basil, Dijon, and lemon juice together in a small bowl. Butter toasted rolls, then spread with mayonnaise mixture.
6. 6 Remove mushrooms from the grill and place on bottom buns. Top with lettuce, tomatoes, and top buns.

By Rotorwife

Ingredients

• ✓ lettuce
• chicken breast
• seasoned salt
• olive oil
• butter
• onion
• green bell pepper
• mushroom
• hoagie roll
• provolone cheese
• tomato
• mayonnaise

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
3. 3 Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill, shred meat, and season with seasoned salt.
4. 4 Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and sliced mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in shredded chicken and cook until heated through, 2 to 3 minutes.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
6. 6 Place hoagie roll bottoms on the prepared pan. Set roll tops aside.
7. 7 Spread 1/2 of the chicken mixture on each roll bottom, then place 2 slices provolone cheese side-by-side over top.
8. 8 Broil until provolone is melted and hoagie rolls are crunchy, 2 to 3 minutes. Remove from the oven.
9. 9 Divide tomato slices and lettuce between the two sandwiches. Spread mayonnaise on each roll top and close the sandwiches. Wrap each cheesesteak tightly with aluminum foil, using a knife to push any filling back inside. Let sit for 1 to 2 minutes for flavors to blend before serving.

By Scott K

Ingredients

• ✓ lettuce
• cooking spray
• ground beef
• taco seasoning mix
• crescent roll
• refried bean
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray; set aside.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning until beef is evenly coated.
3. 3 Spread crescent roll dough into the bottom of the prepared baking dish; spoon refried beans onto dough. Layer cooked ground beef over refried beans. Wrap edges of crescent roll dough over beef.
4. 4 Bake in the preheated oven until dough is golden brown, 10 to 15 minutes. Sprinkle with Cheddar cheese and lettuce.

By Erica Leigh Bentz

Ingredients

• ✓ lettuce
• cheese dip
• chili no beans
• pizza crust
• tomato
• corn chip
• black olive
• onion

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Spread cheese dip over pizza crusts. Spoon chili over cheese sauce.
3. 3 Bake 10 to 12 minutes.
4. 4 Top with shredded lettuce and diced tomatoes. Top with corn chips, olives and diced onions, if desired.

By HORMEL CHILIR

Ingredients

• ✓ lettuce
• tortilla chip
• mexican cheese blend
• vegetable oil
• corned beef
• purple cabbage
• tomato
• onion
• guacamole
• sour cream
• green onion
• seasoned salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread tortilla chips on a baking sheet and sprinkle shredded cheese over chips.
2. 2 Bake in the preheated oven until cheese has melted, about 7 minutes.
3. 3 Meanwhile, heat oil in a frying pan over medium heat. Add corned beef and cook until heated through, about 5 minutes.
4. 4 Pile corned beef, lettuce, cabbage, tomato, and onion on top of the chips. Add guacamole, sour cream, and green onions. Sprinkle seasoned salt on top. Toss lightly at the table.

By jcmessenger

Ingredients

• ✓ lettuce
• crescent dinner roll
• ground beef
• salsa
• taco seasoning mix
• cheddar cheese
• tomato

Instructions

1. 1 Heat oven to 375 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
2. 2 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
3. 3 Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

By Pillsbury

Ingredients

• ✓ lettuce
• ground beef
• onion
• chili powder
• nacho cheese soup
• taco shell
• tomato

Instructions

1. 1 Cook and stir beef, onion, and chili powder in a 10-inch skillet over medium-high heat until beef is crumbly and well browned. Pour off any fat.
2. 2 Stir 1/2 cup condensed soup into beef mixture in the skillet and cook until mixture is hot and bubbling. Heat remaining condensed soup in a 1-quart saucepan over medium-high heat until hot and bubbling.
3. 3 Spoon beef mixture into warm taco shells. Top with condensed soup, lettuce, and tomato.

By Campbell's Kitchen

Ingredients

• ✓ lettuce
• plain yogurt
• ranch dressing mix
• cucumber
• ground beef
• onion
• pita bread
• tomato

Instructions

1. 1 In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.
2. 2 Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.
3. 3 Grill patties on medium heat for 7 minutes each side, turning once.
4. 4 Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.

By Theresa

Ingredients

• ✓ lettuce
• chicken breast
• salt
• black pepper
• paprika
• olive oil
• cherry tomato
• black bean
• sweet corn
• lime
• olive oil
• bacon bits
• tortilla chip

Instructions

1. 1 Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
2. 2 Heat a grill pan and add 1 tablespoon olive oil. Add chicken breast and cook 6 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill pan and allow chicken to cool.
3. 3 Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
4. 4 In separate small bowl whisk together lime juice, olive oil, salt and pepper.
5. 5 Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
6. 6 Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
7. 7 Serve salad with tortilla chips or add them into salad.

By Iron Chef Donatella Arpaia

Ingredients

• ✓ lettuce
• white sandwich bread
• bologna
• beef
• mayonnaise
• cheddar cheese
• tomato
• mustard

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place 1 bread slice in the air fryer basket and cook in the preheated air fryer for 1 minute. Transfer to a plate. Repeat with remaining bread slice.
3. 3 Remove casing from bologna, then use a knife to make 4 slits to prevent curling. Place in the air fryer basket and cook for 3 minutes. Flip bologna over and cook for 3 minutes more.
4. 4 Spread mayonnaise onto 1 bread slice. Layer with cheese, bologna, tomato, and lettuce. Spread mustard onto remaining bread slice and top sandwich.

By Soup Loving Nicole