Have you ever tried Butter Lettuce? It is soooo good. It's also called Boston Bibb lettuce; it is soft and vibrant green with a slightly sweet, buttery flavor. I love it because it is beautiful and oh-so-tender! Butter Lettuce is low in calories and rich in nutrition; one 3 oz serving has 15 calories, 1g fiber, 1g protein and is rich in calcium, magnesium, potassium, sodium, vitamins A, B, C and K. The leaves are big, which makes them perfect to use as a wrap for various fillings. Like chicken salad!
Isn't it gorgeous??
Take your lettuce, tear off a few leaves and wash & dry them. Then prepare your filling:
Lyn's Chicken Salad
5 oz cooked, cooled chicken breast, diced small
1/4 c. celery, diced small
1/4 c. orange pepper, diced finely (you can use your favorite fresh pepper in here... yellow or red would be great!)
1 T. light mayonnaise
2 T. shredded low fat cheese (optional)
1 tsp. Dijon mustard (I used Grey Poupon coarse ground)
onion powder, black pepper, Mrs. Dash to taste (add some sea salt if you need it)
Mix everything. I chilled this for an hour. Place the filling in the Butter Lettuce leaves, roll up, and eat!
Delicious, low carb, low fat, high protein. This was a very filling (and beautiful) meal. You have to admit it is pretty! On Medifast this is 1 complete Lean, 2 Green servings, 1 Healthy Fat, and 1 condiment.
I am feeling great! Looking forward to a fun weekend. I have an even *yummier* recipe to post (think Fettuccine Alfredo, healthy low carb style) so check in tomorrow!
**p.s. Someone asked me to please post my recipe for mashed cauliflower "potatoes" and how I got them so creamy. Simple! I cut fresh cauliflower in chunks, put it in a glass dish with an inch of water (or use chicken broth), microwave until tender. Drain most of the water off. Mash with a potato masher or a fork or something (it will still be somewhat chunky). Add salt, pepper, garlic powder. Add a tablespoon or 2 of half and half. Don't get it too wet or you'll have soup. Then (key) I used my immersion blender (handheld wand thingy) and carefully blended the cauliflower until creamy. I did this in spurts, pressing the wand over one spot and turning it on for a couple seconds, then moving it to another area and doing the same, over and over until it was like potatoes. That's it!
Food on the Brain
1 day ago