Tags: Lettuce
SIMEK’S Korean BBQ Meatball Lettuce Wraps
Sweet Thai Chili Lettuce Wraps
Add Color and Nutrition to Your Grill
Ashley
Hey all- in my world- its grilling season already! We have had a few nice days and you can bet my grill was out cooking away! There is nothing more appetizing than the smell of freshly grilled food!
As I have mentioned in the past, grilling is a healthy way to prepare your foods for several reasons. When we plan to grill most of the time, the main focus is on the meat or the protein portion of the meal and we sometimes forget about the veggies and fruit. Why not grill those veggies too- its gives them a wonderful flavor as well and YES you can definitely grill those fruits. I think you all got that point that we can grill just about any produce item whether its fruits or veggies- the more the better! Remember at least half your plate at every meal!
Try unique ones for the grill- cabbage, salad- yes I said salad, okra and even figs.
- Top your potato salad with avocados
- Have broccoli slaw and add shredded carrots and no sugar added craisins or what about jicama slaw?
- Make your own pork and beans with less sodium and sugar
- Have grilled veggie skewers for a fun way to add veggies
- Have a black bean corn salsa for a burger topping or dip for whole grain chips
- Have hummus on your bun instead of mayo
- Add avocado to your burger instead of cheese
- Grilled zucchini fries
- Mexican corn salad- so fresh!
The challenge that exists is how to add color to those main courses or the protein options. So let me help with that:
- Burgers- always add Lettuce, tomato, and onion, and as I mentioned above, avocado instead of cheese or try a veggie burger- think portabella burgers! Get creative and even add blueberries and maple syrup… maple syrup blueberry bison burger anyone? Absolutely delish! Grilled eggplant burger topped with romaine lettuce and goat cheese… my mouth is literally watering as a type this!
- Pork Chop- pair with grilled apples or spiraled apples
- Chicken Breast- how about topping it with pineapple salsa
- Salmon- grilling the salmon fillet works, but what about a Mediterranean salmon patty with added spinach and feta- roasted peppers would be amazing as a topping!
- Steak- add mushroom, onions and sautéed peppers to this
- Tilapia- pair with basil and tomatoes
- Pizza! Yes! I said pizza on the grill- YUMMY- pizza is a great opportunity to get a surplus of veggies and fruit too! Literally any produce item can go on pizza this days- get creative! You could even try cauliflower crust for an additional veggie
- How about a grilled veggie sandwich? Stuffed mushrooms or peppers anyone?
- Brats- honestly even if they are chicken or turkey, they are still pretty high in sodium, not to mention the bread or the condiments you may put on them which only increase that already high amount. And that’s not counting any of your sides.
You can grill for any meal occasion, from dessert, to lunch- salad with grilled veggies and a side of some fresh frilled bread topped with a gourmet cheese? Count me in!
I hope you are inspired to try some new ideas and recipes! I know I am! Food is never boring!
Peace and Wellness,
Ashley Kibutha, RD, LD
Salad On A Stick
Lynell
If you know me well you know I am a creative and artistic person… When deciding on a blog topic I thought, “Why not let that creativity shine through with the foods I create?” This food art is titled; “Salad On A Stick” and I just love how great they turned out! My coworkers would agree, as they were completely gone shortly after setting them out to eat at the office.
The first secret to a really great Salad On A Stick is to have foods with lots of color and great variety for guests to pick and choose from. The second secret is to have salad dressings that everyone will love! Wishbone has my favorite dressings and their great flavor can really spruce up a salad! I picked all of my favorites to set out when I made these for my coworkers to try. My favorite flavors are Italian, Western, Ranch and of course I had to include the Raspberry Walnut Vinaigrette. If you want to take your salad from okay to outstanding then pick up these delicious dressings from Wishbone to try. Believe me when I say your guests will thank you.
These appetizers are as easy to make as 1, 2, 3.
- First pick up your fixins’, dressings and kabob sticks. I purchased blocks of cheese, a variety of meat, hard-boiled eggs, cucumbers, olives, tomatoes and a head of lettuce to break up.
- Then cut up your food into cubes or bite size pieces. This will make them easier to eat and less messy for your guests.
- Finally prepare them in an eye appealing fashion on the kabob stick. If you’re looking for a more do-it-yourself concept you could make a kabob bar! Simply set the sticks at the beginning of the line, the cubed food in the middle and the Wishbone dressing at the end. Guests will marvel at your creativity and appreciate the opportunity to add their favorite items to their Salad On A Stick.
Salads On A Stick are great for a multitude of events. From barbeques, graduation parties, picnics, potlucks, dinner on the patio, or even as a side for a Bloody Mary bar they are the perfect appetizers and I promise everyone will love them and you’ll love how quick and easy they are to prep for.
The next time snow is in the forecast or the winter weather is getting you down, just remember this blog and be optimistic that soon spring and summer will be here and you’ll have a delicious appetizer to bring to all of your warm weather events!
I hope this crafty creation can bring some inspiration to your life! Be sure to check out the rest of my blog with the link below!
Lynell
Coborn’s, Inc. Graphic Designer
6 Quick and Easy Salads in a Jar
Lynell
This fall the Coborn’s Support Center moved to a brand new building. The building, my workspace and the entire campus are absolutely beautiful and it creates a wonderful atmosphere to work at, but unfortunately I have to drive a little farther for my daily commute. With busy mornings where you are trying to get up and go quickly, I needed something that makes planning out lunches a little bit easier.
I suppose the easiest lunchtime solution is to go out to eat, which I’ll admit is nice occasionally, but it can be pricey to do everyday 
and not always healthy for you. That’s why I’ve collected some delicious recipes to share with you all that I promise will spruce up any boring lunch routine!
Food Prep Freshness
Glass mason jars help to keep the salads very fresh, and by using wide mouth jars I have created delicious salads that are perfect for anyone on the go or looking for a healthy and fun way to get their greens in- no salad bowl necessary. My mason jars were even chalkboard jars I picked up from a craft store for added lunchtime creativity!
Everything on my Facebook homepage lately seems to feature food recipes, clean eating blogs and meal prepping ideas. What better way to follow suit than to make my complete week of salads on Sunday evening and have them ready to go for the entire week.
I love the taste, freshness and most of all the convenience of these Mason Jar Salads. Best of all you can make so many different varieties, which means lunchtime doesn’t need to be boring, it can be as original as each day of the week!
Check out some of the recipes for these Mason Jar Salads below:
Dietitian’s Choice Salad
Dietitian’s Choice Salad
Ingredients
- 2 T. Kraft Balsamic Vinaigrette
- 4-6 Baby Carrots, chopped
- 1/4 Cup Peas
- 1/4 Cup Peppers, chopped
- 1/4 Cup Garbonzo Beans
- 1/4 Cup Reduced Fat Feta Cheese
- 1/2 Cup Tomato, chopped
- 2 Cups Spring Mix Salad Greens with Kale
Instructions
- Wash Jar.
- In the same order that is listed above add your ingredients to a wide mouthed mason jar.
- Shake jar when ready to be eaten and refrigerate if you are saving it for a later date.
Notes
[b]Dietitian’s Notes:[/b][br]-This salad is great because the wide variety of vegetables are full of fiber, vitamins and minerals. [br]-Add dried cranberries to your salad to represent as many food groups as possible, but make sure no sugar is added![br]-Make sure you always have beans or some sort of protein added to your meals, and if a salad is your full meal make extra sure they are added![br]-Olive Oil and Balsamic Vinegar add a great flavor and provide healthy fats.[br]-Aside from the Feta Cheese (19) and the Balsamic Vinegar (18) all of these ingredients have a 100 on the NuVal Scoring System!
BLT Avocado Salad
BLT Avocado Salad
Ingredients
- 2 T. Kraft Bleu Cheese
- 1/2 Cup Tomatoes, chopped
- 1 Avocado, chopped
- 6 Bacon Slices, cooked and chopped
- 2 Cups Lettuce or Spinach Mix
Instructions
- Wash Mason Jar.
- Add ingredients in the order listed above.
- Keep refrigerated until ready to eat.
- Shake jar, add chips and enjoy!
Greek Salad
Greek Salad
Ingredients
- 2 T. Kraft Red Wine Vinaigrette Dressing
- 1/2 Cup Cucumber, chopped
- 1/2 Cup Tomatoes, chopped
- 2 T. Red Onion
- 4 Oz. Skinless Chicken Breast, cooked and chopped
- 2 T. Reduced Fat Crumbled Feta Cheese
- 1 T. Black Olives, chopped
- 2 Cups Romaine Lettuce, chopped
Instructions
- Wash Mason Jar.
- Layer jar with dressing, cucumbers, tomatoes and onions.
- Add in chicken, feta cheese and olives.
- Top with lettuce.
- Refrigerate until ready to eat.
- When ready to eat shake jar.
Mom’s Salad
Mom’s Salad
Ingredients
- 2 T. Kraft Bleu Cheese Dressing
- 4-6 Baby Carrots, chopped
- 1/4 Cup Cauliflower, chopped
- 2 Oz. Bacon Real Bites
- 2 Cups Romaine Lettuce
Instructions
- Wash Mason Jar.
- Add ingredients in the order as listed above.
- When ready to eat shake jar and enjoy.
- Be sure to refrigerate if salad is going to be eaten at a later date.
Taco Salad
Taco Salad
Ingredients
- 2 T. Kraft Classic Catalina Dressing
- 1 T. Salsa
- 2 T. Sour Cream
- 1/4 Cup Taco Meat
- 1/2 Cup Tomatoes, chopped
- 1/4 Cup Kidney Beans
- 1/8 Cup Shredded Cheddar Cheese
- 1/2 Cup Tortilla Chips, crushed
- 2 Lettuce, shredded
Instructions
- Wash Jar.
- Add ingredients in same order as listed above.
- Refrigerate until ready to eat.
- When ready to eat shake jar.
Strawberry Poppyseed Salad
Strawberry Poppyseed Salad
Ingredients
- 2 T. Kraft Creamy Poppyseed Dressing
- 1/2 Cup Strawberries, sliced
- 1/4 Cup Blueberries
- 1/4 Cup Almonds
- 2 Cups Romaine and Spinach to Brim of Jar
Instructions
- Wash Jar.
- Wash produce.
- Add ingredients in order to above and keep refrigerated.
- When ready to eat shake jar and enjoy.
Notes
Additional optional topping:[br]Mandrain Oranges
Tips & Tricks
The number one most important rule to remember when making these salads is to always keep the dressing at the bottom and the salad greens at the top of the jar. Keep the two layers as far away from one another as possible by having them separated with your hard veggies, protein and soft veggies. If you do that, your greens will stay crispy and fresh with no problems.
Follow this Layer List:
- Layer 1 (Bottom of Jar): 2-4 T. Dressing of Choice
- Layer 2: Hard Veggies- This is where you add in carrots, bell peppers, celery, cucumbers, broccoli, cauliflower, etc.
- Layer 3: Protein- This is where you will add the cheese, meats, beans, hard-boiled eggs, etc.
- Layer 4: Soft Veggies- In this section you will add tomatoes, onions, corn, avocado, etc.
- Layer 5 (Top of Jar): Greens to the Brim- Add in your lettuce and/or spinach.
Try to keep the ratio of each jar about half-and-half. That means half of the jar holds the toppings, dressing, grains, proteins and half of the jar holds the greens.
As I mentioned I like to make several of these jars on Sunday evening so I’m prepared for speedy grab and go lunches later on in the week. Luckily these salads last a week in the refrigerator!
Because these jars are so full to the brim you might have to eat off a layer or two of greens (yum!), then replace the lid, shake the heck out of it to distribute the dressing, and then dig right in with a fork.
Hope you enjoy my creations and they make meal planning a success!
Lynell
Coborn’s, Inc. Graphic Designer
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