Mexican Arugula Salad

Apr 18 2018

EASY Mexican Arugula Salad with Olive Oil dressing! This simple salad recipe is healthy and includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.

I love this Mexican Arugula Salad! The olive oil/lime juice dressing that coats the arugula greens, tomatoes and corn leaves me craving this salad for lunch and dinner. I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes gives this such a burst of flavor making this a exciting salad!

Healthy Recipe

With the weather turning to Spring and Summer (it was 70 degrees this weekend!) I’m taking a step back from hot soups for lunch and instead am craving something fresh and crunchy.

What’s growing in the garden dictates our meals, so I’m looking forward to picking our fresh vegetables, dicing them up and having a big bowl of salad for lunch. And what’s even better is there no time waiting for lunch or dinner to be heated, this Mexican Arugula Corn Salad is made within minutes.

Mar 27 2018

CREAMY Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce. Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner – even kids love it!

Hi,

Do you want to come in?

I’m going to make us some soup. It will be delicious.

Oh, what kind of soup you ask?

*LOCKS DOOR, REALLY QUICK*

Lettuce soup.

Aug 25 2016

Arugula Refried Bean Burrito is a healthy Summer meal made with canned refried beans and fresh arugula. Dinner is made in 5 minutes!

Can you feel that Summer is here? I sure can. With the temperatures rising, the last thing I want to do is eat hot food. Even worse, I definitely don’t want to turn on my stove! These fresh burritos are full of vegetables and will cool you down. They’re perfect to take already made to work, or you can take all the supplies to the park for a picnic with friends and let everyone make their own.

You’ll need 4 flour tortillas. I found these low calorie (60) sundried tomato and basil tortillas in the grocery store that I love. My favorite canned beans are Goya (especially the Rancheros) and Rosarita. You can eat these directly from the can, or you can heat them in the microwave for 1 minute. If you’re going for homemade check out my Refried Black Beans recipe!

Jul 24 2016

HEALTHY, Kale Cheese Sandwich that is only 250 calories! This delicious sandwich recipe is perfect for lunch or a vegetarian dinner!

With so much kale growing in the garden right now, we’ve been picking pounds worth every weekend to bring back to the city and wonder the frequently asked Summer question “What are we going to make with it?”. Kale pesto is a favorite, as is Potatoes and Kale, but I wanted to start to bring the kale into my lunch so I quickly created this Melted Kale Arugula Cheese Sandwich. I say quickly because it took me less than 15 minutes to make the sandwich, photograph it and eat it. Since you’ll only have to worry about Step 1 and Step 3, this sandwich will take you 5 minutes.

First, start out with some delicious kale and arugula. Our kale comes straight from our very green at the moment garden.

Aug 10 2015

How to Store Lettuce to Last a MONTH! This easy how to keep lettuce fresh tip shows you how to wrap your lettuce in aluminum foil to keep it fresh in the refrigerator. The lettuce stays so crisp after a month I can even use it for salads!

Lettuce only lasting a few days? Never again! With this easy method using aluminum foil you can store lettuce to last for a month!

In June we pick lettuce. We pick lots of lettuce. I’m talking so much lettuce you begin to get lettuce anxiety. Have you ever had it? It’s when you dream of lettuce chasing you with baskets to capture you. It’s rough.

Jun 30 2015

Mexican Taco Salsa Hot Dog recipe. This hot dog, taco combination is super tasty! It’s perfect for Summer grilling too!

With Summer in full gear are you having outdoor get-togethers around the BBQ? If you’re on a rooftop in NYC and look around you’re guaranteed to almost always find a rooftop full of friends around a grill, laughing and sharing hot dogs.

I really love Mexican food, I mean look at the recipe index I have for it. So when it comes to hot dogs it might not surprise you that I wanted to try to give them Mexican flare. Imagine one delicious beef frank, covered with shredded cheese, salsa, tomatoes and jalapenos on top, inside a taco shell. My mouth is watering just thinking about this.

The key to this dog is you need some quality beef franks.

Now we’re going to place the hot dog inside a taco shell. It’s one of those ideas where if you tried it already you know the magic, but if you never thought of doing that you might have just had a “AHA” moment. By the way, I’m not magic (I wish). I always buy standing shells which if you love tacos will change your life. No more tacos that will fall over!

Now it’s time to load this hot dog up to make it a taco. You’ll need shredded cheese, lettuce, onions, jalapenos and some real delicious salsa. I always use my favorite salsa recipe here.

Now go ahead and put your hot dogs in your taco shells.

As soon as you’ll put the cheese on the dogs it will melt beautifully. Then go ahead and put the rest of the toppings on.

Now it’s time to get your hot dog taco on! Enjoy!

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Simple Pea Pasta

Jun 29 2015

SIMPLE Pea Pasta recipe! This easy and healthy dinner dish uses fresh sugar snap peas and only takes 15 minutes from to start to finish! It’s my favorite Spring and Summer garden recipe! It’s completely vegan too!

There is a strong possibility that while you are reading this I am daydreaming about this pea pasta for dinner. During the Summer time when it’s peak garden season this is our go to dinner that we have a few times a week. Once we start harvesting sugar snap peas by the pound (right now there’s over 10 pounds worth in my fridge!) then we start to sing “It’s pasta time..”.

Let’s start at those fresh ingredients, just picked from the garden. There’s sugar snap peas, chopped lettuce, radishes and one gorgeous tomato. I counted the roma tomatoes a few days ago and there’s over 200 on the plants ready to turn red. July is going to be tomato time!

Greens and Radishes Salad with Lime Dressing

Jun 25 2015

Do you know what I think we all need? Pizza Night!
How many times do you have pizza night? For how much we love pizza, we don’t have it nearly enough. Homemade pizza is the best, especially since Matthew is a pizza crust making master.

But unfortunately homemade pizza takes time to make, and we don’t always have those extra minutes to let the dough rise and roll it out. That’s how I fell in love with a new frozen pizza, made a salad straight from our garden and started to declare it pizza night in our house once a week!

Jun 17 2015

My family’s favorite Italian Pasta Salad recipe! This recipe uses Italian dressing and fresh vegetables such as cherry tomatoes, celery and arugula! It’s the perfect garden Summer salad!

When it’s hot out all I crave is fresh vegetables. That’s why this Family Recipe Italian Pasta Salad is one of my favorite dinner meals of the moment.

The last few days have been hot. It’s that humid dry heat that melts you when walking to work to the point of where you have to dry yourself off before stepping into the studio. There you work in the AC until it’s time to go home. Now it’s time to sweat again. Once home, I don’t want to even think about turning our oven on. I also don’t want to even think of drinking or eating anything hot, so that’s why chilled pasta salad is the winner!

One thing that I do enjoy about the Summer is that it means fresh vegetables are being picked in the garden by the handful. Our tomatoes have taken off and are already close to outgrowing their 54 inch tomato cages.

Jun 14 2015

As we gear up for Phase 2 of the garden (that’s Summer time), our Spring plants are in full bloom and ready to be picked. If you open up our fridge right now you’ll see bags and bags of wrapped greens, peas and more.

Soon we’ll be transitioning our containers to the Summer soybeans, watermelons and cantaloupes which means many of our leafy greens need to be picked. Radishes are usually planted 3-4 times a year and the first harvest is already ready. As soon as the radishes are picked, then the new seeds are planted immediately after (literally minutes later!). The radishes reside next to the carrots which we’re all anxiously waiting for.

First up, the lettuce.
The seeds were planted on March 31 and transplanted outside to their containers on May 7. Remember when they were just babies?

Well look at them a month later…! They are bigger than my head!

May 20 2015

Attention Peanut Butter lovers ! Peanut Butter Bacon Burger recipe! You are going to love this easy to make healthy turkey burger that’s made with peanut butter!

If I ask what my husband he wants for dinner, more than likely he will say “burgers.” This recipe is a twist on the usual burgers and packs a big taste punch with the creamy peanut butter and Worcestershire sauce. If you’re anything like me then a burger needs to be covered in cheese, bacon, and many slices of pickles and tomatoes.

Wait, a peanut butter burger?

Yes, we’re making a burger with peanut butter! It’s going to make the burger so juicy! Just trust me on this guys!

Who knew peanut butter in a burger could be so good? But then again, doesn’t peanut butter make everything better?

Mix ground turkey, salt, pepper, Worcestershire sauce and peanut butter in a bowl until combined. Form 4 burger patties from the mixture. Cover with plastic and put in the refrigerator for 20 minutes to chill.

Cook the turkey patties in a skillet over medium high heat. Cook for 5-10 minutes per side, until the internal temperature reaches 165 degrees.

Add a cheese slice to each burger and cook for 1 additional minute until cheese is melted.
Now cut up your toppings – lettuce, onions, tomatoes, pickles – whatever you want. Personally, I love lots of pickles on my burger!

Enjoy this peanut butter bacon burger!

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Peanut Butter Bacon Burger

Attention Peanut Butter lovers ! Peanut Butter Bacon Burger recipe! You are going to love this easy to make healthy turkey burger that's made with peanut butter!

Course Main Course

Servings 4

Ingredients

1 pound ground turkey
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/2 cup Smooth Operator peanut butter
4 slices cheddar cheese
4 hamburger buns
8 slices cooked turkey bacon
toppings: lettuce, tomatoes, onions, pickles

Instructions

Mix ground turkey, salt, pepper, Worcestershire sauce and peanut butter in a bowl until combined. Form 4 burger patties from the mixture. Cover with plastic and put in the refrigerator for 20 minutes to chill.
Cook the turkey patties in a skillet over medium high heat. Cook for 5-10 minutes per side, until the internal temperature reaches 165 degrees.
Add a cheese slice to each burger and cook for 1 additional minute until cheese is melted.
Cook turkey bacon, toast your burger buns, and prepare toppings. Put burgers together and enjoy!

Slow Cooker Tomatillo Salsa Roja Chicken Tacos

Oct 06 2014

Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Oh you slow cooked tacos with tomatillo salsa roja.

How many ways do I love you? Many.

I made these last week. We already had them twice. They are already being requested a 3rd time. They are out of this world tasty.

What makes them that special? They are slow cooked, they are made with fresh ingredients and they have that authentic taste. Yeah, they are really good.

For this recipe it’s full of fresh ingredients, down to the salsa which is made from just picked tomatillos, so let’s get started!

Salsa Verde Tacos

The salsa is a mixture of salsa verde + red mexican sauce. For the salsa verde I use my favorite recipe (found here) but I cut it in half. If you can’t make it homemade, just buy a jar of it.

The Red Mexican Sauce includes includes tomatoes, peppers, onions, salt, garlic and coriander. In other words, it’s delicious.

Slow Cooker Tomatillo Salsa Roja Chicken Tacos Recipe

Just mix these together and we have our Tomatillo Salsa Roja already made! I always take a spoonful of this right away. You know, just to check… 🙂

To give it a little bit of a extra kick I like to add green pickled jalapeno peppers to the slow cooker. Once slow cooked the pickled flavor isn’t strong, but instead it’s more about the spice of the jalapenos.

You’re also going to add some dry black beans to this recipe. See these gorgeous black bean? Yeah, we grew them. And yes, I’m totally proud of them.

When it’s almost ready for dinner time, start preparing your toppings and shells. I like to use tostadas. Tostadas are basically a flat taco shell. They are made with corn and extra crunchy. I can usually find a bag of 25 at the bodega for less than $2 so it’s also a steal.

For more toppings, we love cheese, tomatoes, cilantro and lettuce. Why not throw on some sour cream and avocados too?

I always love to have a little bit of salsa verde left so I can pour on a big spoonful on each. I’m a big salsa verde lover, I can’t get enough.

And hello beatiful, let’s eat these!

Crunch Crunch. Delicious!

Hope you guys enjoy these tacos! Make it for a Mexican fiesta one night this week!

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Slow Cooker Tomatillo Salsa Roja Chicken Tacos

Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Course Main Course

Cuisine Mexican

Servings 8

Ingredients

For the tomatillo salsa roja

6 ounces tomatillos husked
1/4 cup chopped onion
1/2 teaspoon minced garlic
1 jalapeno pepper chopped
1 tablespoon cilantro
1 tablespoon lime
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt
pinch of pepper
1/4 cup water
1 chicken bouillon cube
7 oz can of La Morena Red Mexican Sauce

For the Slow Cooker Tacos

Tomatilo Salsa Roja that you made above
2 pounds skinless boneless chicken breast - cut in half
1 cup dry black beans
8 oz frozen corn
1/3 cup of La Morena Pickled Jalapeno Peppers - drained

Other

Tostadas

Toppings of Choice

Shredded Cheddar Cheese
Diced Tomatoes
Lettuce
Sour Cream
Avocado
Cilantro

Instructions

To make the salsa

Place all ingredients except bouillon cube and Red Mexican Sauce in a blender. Blend until everything is combined and is salsa consistency.
Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
Add bouillon cube and Red Mexican Sauce and stir into salsa verde.
Once boiling simmer for 15 minutes.

To make the Slow Cooker Tacos

Add salsa, chicken, dry black beans, corn and jalapeno peppers in slow cooker.
Set on low for 7.5 hours.
Shred chicken with 2 forks, put back in slow cooker. Cook for additional 30 minutes.
Serve on tostadas and top with your favorite toppings (I do cheese and tomatoes!).

Summer Fresh Pasta Salad

Aug 21 2014

Fresh Pasta Salad recipe that tastes just like Summer! Recipe ingredients include cherry tomatoes, radishes, green pepper, lettuce and mushrooms! This is perfect for a healthy dinner or picnic lunch.

Guys, it’s August 21st. We’re in the 20’s already! Soon it will be September! September…already? Don’t get me wrong you know I love Fall, Halloween and everything that comes along with it but there will be a few memories I miss from Summer. It’s not over yet, but that doesn’t mean I can’t be dramatic and romantic about the sweltering garden days of picking tomatoes, weeding out the boxes and nurturing seedlings to grow big and strong.

A basket full of harvest is one of the proudest things I could carry. Seeing the fresh colors of red, green, yellow and more topple over the basket makes me a happy girl. Although we’re picking tomatoes, lettuce, radishes and melons as the Summer continues, we’re also getting ready for the Fall garden. Some plants have already been transplanted while others wait their turn downstairs for containers to be cleared away on the roof. There seems to never be a empty day in the garden, there’s always something that needs to be transitioned and moved in or out.

Aug 05 2014

Taco Black Bean Burger recipe

Can you guys believe it’s August already? Even though Fall is my favorite Season and I’m ready for the months to leap ahead and the leaves to change, there is still something romantic about the Summertime. There’s the gathering of friends in a park for a picnic, there’s barbecues on a rooftop, there’s farmers market stands bursting with the most tasty plums and peaches and there’s full force ahead garden season happening on the roof.

How can’t I love and respect Summer when I can run up to the roof and grab all these beauties from their container? Hello beautiful tomato!

Jul 08 2014

CHEESY STOVETOP Meatball Lasagna Skillet! This quick and easy stovetop lasagna recipe includes ricotta and mozzarella cheese to make it extra cheesy! Ready in 25 minutes!

This Cheesy Lasagna Meatball Skillet rules! If you make it I hope it becomes one of your favorite go to easy dinner recipes!

Stovetop Meatball Lasagna

I love myself some lasagna. There’s something about pasta noodles slathered in various types of cheese with tomato sauce that does the trick to me. How about you? Do you start to see hearts when you hear the word lasagna too? I was in the mood for lasagna but I wasn’t in the mood to do the stacking that lasagna usually involves. I also wasn’t in the mood to turn my oven on because Summer is here and who wants to heat up their home? So I used my original Lasagna Skillet recipe to come up with a Meatball twist.

The recipe calls for 15 cooked meatballs. It’s really up to you what kind you want to include. Store bought is quick, but homemade is also awesome.

Enjoy this Cheesy Lasagna Meatball Skillet!

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Stovetop Meatball Lasagna

CHEESY STOVETOP Meatball Lasagna Skillet! This quick and easy stovetop lasagna recipe includes ricotta and mozzarella cheese to make it extra cheesy! Ready in 25 minutes!

Servings 4

Ingredients

12 lasagna noodles
15 cooked meatballs
24 oz jar of spaghetti sauce
15 oz container of ricotta cheese
2 cups shredded mozzarella cheese
8 oz mushrooms - sliced
1 tablespoon dried basil

Instructions

Break lasagna noodles in half and cook as directed. Drain.
When noodles are cooked add them to the skillet with meatballs. Add in spaghetti sauce, ricotta cheese, 1 cup shredded mozzarella cheese and mushrooms.
Cook 10 minutes on medium heat until melted and well heated. Stir so ricotta is distributed evenly.
Put remaining 1 cup mozzarella cheese on top. Sprinkle dried basil on top.
Cover and cook until cheese is completely melted.
Serve and enjoy!

Lunch Ideas In Mason Jars to Clip Money!

Jul 07 2014

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

I work from a mixture of at home and a mixture of our shared work space. The work space is only about a 10 minute walk away which is great because it’s close enough that you can get home quickly if a storm is coming but yet it’s far enough from the cats to actually get work done. It’s so hard to get work done when you have 4 pretty kitties crawling all over you! Meow! In the last few weeks I have been spending most days at our work space but there’s been one thing bugging me about it – lunch! If you’re a person who loves to cook (you probably do, you’re here!) then you probably hate buying take out. We have been getting sandwiches almost every single day from this place across the street from our space but that is easily $10-$20 a day! I love saving money so I have been exploring some new apps on my phone to clip lunch time savings!

Jun 12 2014

These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!

This is a meatball recipe full of flavor! It’s perfect for pasta and meatball subs!

With our big lettuce harvest, you might have heard me on Twitter exclaiming it was a Meatball Date in the kitchen! There’s Matthew, Me, 16 pounds of ground meat, dozens of eggs and a entire sink full of lettuce that was just washed. If that doesn’t sound like a romantic evening then I don’t know what is! So there we stood for the next few hours, in assembly line fashion, making meatballs! How many meatballs did we make? I’m glad you asked. We made 226 of them! After we made them, we divided them into bags for dinner and froze them. With this big lettuce harvest we were able to freeze over 25 dinner meals. Pasta and meatballs? Done! Meatball casserole? Done! Meatball subs? Done!

These meatballs are full of lettuce! Each batch of 30 meatballs calls for 4 cups chopped lettuce making it a great way to use up a ton of lettuce at once. Combined with the lettuce we’re throwing in a few tablespoons of soy sauce making them extra full of flavor. I don’t think I can go back to not adding soy sauce to meatballs now.. it makes them real special!

I hope you enjoy these Baked Lettuce Soy Sauce Meatballs!

Baked Lettuce Soy Sauce Meatballs

Ingredients

3 tablespoons olive oil
4 cups chopped fresh lettuce
6 tablespoons soy sauce
2 pinches of dried rosemary parsley and oregano
6 cloves garlic
1 pound ground beef
1 pound ground turkey
1 cup bread crumbs
2 eggs

Instructions

Add 3 tablespoons of olive oil to a pan over medium high heat. Add lettuce, spices and soy sauce. Cook until your lettuce is wilted.
Put lettuce mixture, garlic, beef, turkey, bread crumbs and eggs and pulse until it's combined. Depending on food processor size you might have to do 2 batches.
Form this mixture into 1-2 inch balls.
Preheat oven to 350 degrees.
Line 2 cookie sheets with aluminum foil and spray with nonstick spray.
Put meatballs on foil and cook 35-40 minutes or until the internal temperature is 160 degrees.
Enjoy right away, or freeze for later.

Recipe Notes

Makes 30 meatballs.

These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!

Creamy Vegetable Ziti Pasta

Jun 05 2014

Creamy Vegetable Ziti Pasta is a tasty comfort meal recipe that includes lettuce and radishes!

Get ready for a creamy pasta meal full of vegetables! It’s the perfect combination!

As you saw earlier this week we picked a bunch of lettuce so I’ve been going dinner recipe crazy with coming up with ways on how to use it. Most people think salads when they have lettuce but we’re not big salad people so I always want to think of ways on how to use it for dinner. I love using lettuce as a main ingredient in adding crunch and healthy vegetables to a dinner dish. We love creamy pasta for dinner but often vegetables go unlooked when adding to it, especially lettuce. For this recipe here we added a big pile of lettuce and radishes to the dish which complimented the creamy pasta perfectly!

After dinner we both proclaimed this to be one of our new favorite dinner dishes… so bring on the lettuce in this creamy dish!

I hope you guys give this a taste for dinner soon! I think you’ll love it!

Creamy Vegetable Ziti Pasta

Ingredients

12 oz of ziti or penne pasta
2 tablespoons butter
2 cloves garlic - minced
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
1 teaspoon parsley flakes
salt + pepper to taste
1/4 cup grated Parmesan cheese
1 cup lettuce - chopped
1/4 cup radishes - chopped

Instructions

Cook pasta as instructed on box. Drain and set aside in pot.
Melt butter and garlic in a medium saucepan.
Add flour and cook 1 more minute, stirring.
Add chicken broth and milk, continuing to stir until sauce thickens.
Add parsley, salt, pepper and Parmesan cheese. Stir so combined.
Pour cheese sauce over pasta. Add lettuce and radishes.
Stir so everything is mixed and serve hot.
Enjoy!

Creamy Vegetable Ziti Pasta is a tasty comfort meal recipe that includes lettuce and radishes!

One Pan Taco Casserole

Jun 03 2014

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

Let’s have a Taco Tuesday in Casserole form!

We love tacos.. who doesn’t? If you don’t then we have to have a taco talk asap! For this Taco Tuesday recipe we’re going to turn it into a quick casserole. The casserole includes lettuces, tomatoes and corn on top and is made with Instant rice making it super quick! There’s also a layer of cheese to make it all stick together. Plus cheese is just delicious! 🙂

The first time I made this for dinner it was a hit. So much that I made it 3 time that week. And don’t get me started on the leftovers… they are equally delicious!

So next time you’re craving tacos, try this One Pan Taco Casserole! You’ll be done in no time and will only have to dirty up one pan! Enjoy!

One Pan Taco Casserole

Ingredients

1 pound ground beef
1.25 oz package of taco seasoning
2 cups water
2 cups uncooked instant rice
1 cup shredded Mexican cheese
1.5 cups shredded lettuce
1 can diced tomatoes with chilies I use Ro*Tel
1 cup corn - cooked
Cilantro to garnish

Instructions

Add meat to large skillet and brown until done. Drain off any excess fat.
Add taco seasoning mix and water, stir. Bring to a boil.
Stir in instant rice. Sprinkle the cheese on top.
Cover and reduce heat to medium low. Simmer for 5 minutes.
Top with lettuce, corn and tomatoes on top.
Finally garnish with cilantro.
Serve and enjoy!

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

Chinese Fried Rice With Lettuce

May 29 2014

EASY Chinese Fried Rice recipe full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

We have a ton of lettuce right now in our garden. You might have seen a sneak peak of our lettuce earlier this week in the Garden Update, but if you saw my refrigerator today you might go running in fear! Lettuce is awesome, but when you have multiple giant lettuce heads staring at you with eyes that say “Eat me before I go bad” then you start to feel the stress!

That is one reason (there’s many) that I love gardening, it makes me explore ingredients and go outside my regular cooking box. I have a few recipes coming up in the next week that involve lettuce and they’re all ones that I wouldn’t traditionally think of adding lettuce but since I want to use my harvest I get to have some kitchen fun and do some new ideas. Because of this Chinese Fried Rice with Lettuce was born!

This Fried Rice is delicious and so full of vegetables. It tastes just like Takeout Fried Rice but because you’re making it in your own kitchen you can be sure it’s much healthier for you! Many times you throw vegetables in your rice but often times lettuce gets looked over… but not here! In this recipe we’re going to throw a ton of chopped up lettuce and eat away!

This recipe is so easy to make, not to mention quick, because we’re using instant rice! Cook rice according to box. In a another small pot cook your carrots and frozen peas. After those are done we’re going to add everything to a pan, along with lettuce and eggs and in minutes our Fried Rice will be ready!

Enjoy this Chinese Fried Rice With Lettuce for dinner sometime soon!

Looking for more rice recipes? Try my basmati rice!
If you’re looking for more Chinese recipes make sure to check out my Chicken and Broccoli, and 10 Minute Lo Mein!

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Chinese Fried Rice With Lettuce

EASY Chinese Fried Rice recipe full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

Course Side Dish

Cuisine Chinese

Servings 4

Ingredients

2 cups uncooked instant rice
2 cups beef broth
2/3 cup chopped carrots
3/4 cup frozen green peas
2 tablespoons vegetable oil
3 eggs
1 1/2 cup chopped lettuce
2 tablespoons soy sauce
1/4 cup oyster sauce
sesame oil to taste don't skip this!

Instructions

Cook rice according to box. Instead of water, cook rice in beef broth.
In a small pot boil carrots in water for 3 minutes. Drop frozen peas into water, boil for 1 more minute, drain.
Heat large pan over medium high heat. Pour in vegetable oil then stir in carrots and peas. Cook for 1 minute.
Crack in eggs and stir them quickly to scramble them with carrots and peas.
Add in cooked rice, lettuce, soy sauce and oyster sauce. Stir to combine everything together.
Add sesame oil to taste on top. Stir again.
Serve and enjoy!