How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

California Turkey and Bacon Lettuce Wraps with Basil-Mayo is a fresh and filling low-carb meal that comes together in minutes!

Hello, hello! How was your weekend? Did you do anything fun?

My Mom, Lincoln and I finally made it back to the Farmer’s Market on Saturday morning. We’d only gone once together this summer, way back in June, and were long overdue for a visit. It felt great to be amongst the crowds and hit up all our favorite stands again. (Please notice the adorable chevron dress the gal walking in front of us was wearing. Isn’t it cute!? Wish I would have asked where she got it…)

We also had a celebrity sighting – Governer Chris Christie was unexpectedly there doing a meet and greet and my Mom made a beeline for him as soon as we figured out who was drawing the crowd. One second she was next to me then the next she was hand in hand with the Gov. It was as if she’d seen a member of The Monkees (her fave) or something! That is to say, she’s a big fan. 😉

Crunchy lettuce leaves replace flour tortillas in this easy gluten-free lunch, dinner, or hearty snack recipe, which are layered with deli turkey, a 30-second fresh Basil-Mayo, cooked bacon, and thinly sliced avocado and Roma tomatoes, then rolled and sliced. These lettuce wraps are cool, fresh and made extra special by the California-inspired combo of sliced avocado and Basil-Mayo in the mix. The flavors are AH-mazing!

The original intent for this recipe was to create an amped up BLT, which I guess it still is, but I think this lettuce wrap with hearty turkey and bacon can stand on its own. Trust me, try a bite and you’ll be making it over and over again.

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes
How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

INGREDIENTS :

  • 1 head iceberg lettuce
  • 4 slices gluten-free deli turkey (I like Applegate Farms)
  • 4 slices gluten-free bacon, cooked (I like Applegate Farms)
  • 1 avocado, thinly sliced
  • 1 roma tomato, thinly sliced

For the Basil-Mayo:

  • 1/2 cup gluten-free mayonnaise (I like Hellmann’s Olive Oil Mayo)
  • 6 large basil leaves, torn
  • 1 teaspoon lemon juice
  • 1 garlic clove, chopped
  • salt
  • pepper

INSTRUCTIONS :

  1. For the Basil-Mayo: combine ingredients in a small food processor then process until smooth.
  2. Alternatively, mince basil and garlic then whisk all ingredients together.
  3. Can be done a couple days a head of time.
  4. Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo.
  5. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato.
  6. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito.
  7. Slice in half then serve cold.

You can find complete recipes of this California Turkey and Bacon Lettuce Wraps with Basil-Mayo in iowagirleats.com

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

PLUS. A hint of garlic. Crispy bacon…. Creamy avocado slices…. Tomatoes…. Slices of red onion. This is THE ultimate in salads. Because BACON and CHICKEN and AVOCADO in the SAME SENTENCE as HONEY MUSTARD. YES.

Being a number one fan of honey mustard everything, I gave up enjoying honey mustard dressing on salads because of all of the mayo and calories normally sneaking their way into them. Then, this morning happened. Waking up with the strongest honey mustard craving (weird, right?),

I smacked myself upside the head when I remembered, um, HELLO, food blogger, remember? Which means, don’t-give-up-anything-just-find-a-way-to-make-it-yourself, type of thing.

And this dressing? THIS DRESSING. So creamy and sweet and tangy. So bad I made it again and again and again and again. I couldn’t believe something so simple could lead to something so sinful — yet, not. In my truest form, I didn’t want to taint the marinade with a different tasting dressing, so I left it and may the mustard gods help me

Then….in less than 15 minutes, I was greeted with caramelised, tender honey mustard chicken thighs. In those 15 minutes, I washed and prepped the salad, taking my sweet ass time, while smelling these incredible smells coming out of my kitchen, impatiently hopping from one foot to the other, watching this chicken sizzle and the sauce it was smothered in bubbling around it and thickening into a beautiful syrup.

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES
HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

INGREDIENTS :

Dressing / Marinade:

  • ⅓ cup honey
  • 3 tablespoons whole grain mustard
  • 2 tablespoons smooth and mild Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • Salt to season
  • 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

  • ¼ cup diced bacon, trimmed of rind and fat
  • 4 cups Romaine lettuce leaves, washed
  • 1 cup sliced grape or cherry tomatoes
  • 1 large avocado, pitted and sliced
  • ¼ cup corn kernels
  • ¼ of a red onion, sliced

INSTRUCTIONS :

  1. Whisk marinade / dressing ingredients together to combine.
  2. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows.
  3. Refrigerate the reserved untouched marinade to use as a dressing.
  4. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.)
  5. Once chicken is cooked, set aside and allow to rest.
  6. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
  7. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.

You can find complete recipes of this HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD in cafedelites.com

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

My favourite salad of all time. Caesar Salad. But, my least favourite at the same time…because hello fat grams I’ll wish I didn’t have after I had it.

But now, I can. I can enjoy my favourite salad of all time, with a dressing that’s less than half the fat — and then add in some more food, and enjoy this as a meal. A salad that doesn’t leave you hungry waiting for more. Full of protein. Full of healthy fats. Just full of good for you stuff.

This dressing… inspired by the dressing I made for that Barbecued Seafood Salad…I wanted something with a Greek Yogurt base. So I found one…thank you Mr Jamie Oliver, and adapted it to our tastes, to make this one.

My family is not so keen on anchovies…so I made two variations. One with (HOMG so good!), and one without — using olives instead, and equally as good. I prefer the anchovies, personally, but not every one is a fan. Hello non-fans…this ones for you too!

The way this recipe goes: fry some bacon and chicken boobs…I mean breasts *ahem; whisk your dressing ingredients; prepare your bread for super crustiness; boil your eggs; slice your avocados and wash your salad leaves.

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES
HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

INGREDIENTS :

Salad:

  • ½ ciabatta loaf (120g | 4oz), sliced
  • 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
  • 1 tablespoon garlic powder
  • 2 tablespoons dried parsley flakes
  • Pinch of salt
  • 200g | 7oz shortcut bacon, cut into strips
  • 2 eggs, boiled to your liking (soft of hard boiled), sliced
  • 2 baby cos lettuce, washed and dried
  • 1 Avocado, sliced
  • ½ cup shaved parmesan cheese

Dressing:

  • ⅔ cup greek yogurt
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
  • Juice of ½ a lemon
  • 3 tablespoons freshly grated parmesan cheese
  • Salt and pepper for seasoning

INSTRUCTIONS :

  1. Preheat the oven to grill/broil settings on medium – high heat.
  2. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
  3. Rub the chicken breast with the garlic powder, parsley flakes and salt.
  4. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate.
  5. Add the bacon strips to the same pan, and fry until golden and crispy.
  6. While the bacon is frying, boil your eggs to your liking (and don’t forget to check your bread in the oven)!
    To make the Caesar Yogurt Dressing:
  7. Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan.
  8. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
    Assemble Salad:

You can find complete recipes of this SKINNY CHICKEN AND AVOCADO CAESAR SALAD in cafedelites.com

How To Makw Chicken, Asparagus, and Bacon Skillet | Food Recipes

How To Makw Chicken, Asparagus, and Bacon Skillet | Food Recipes

This recipe is so easy to make (only 6 ingredients!), and the flavor is amazing! If you want a little side dish – serve this chicken with brown rice.

This recipe is made in just 2 easy steps! Cook the chicken with bacon until the chicken is browned evenly on both sides, then add some chicken broth, cover the skillet and let the chicken cook for about 5 more minutes until it’s completely cooked through:

cooking chicken and bacon in one skillet

Next (or, you can do it as the first step, before cooking the chicken and bacon) – cook the asparagus and squash in a small amount of water (2 tablespoons) until crisp-tender:

cooking asparagus and squash in a skillet

Combine everything, and voila, your dish is ready!

How To Makw Chicken, Asparagus, and Bacon Skillet | Food Recipes

How To Makw Chicken, Asparagus, and Bacon Skillet | Food Recipes
How To Makw Chicken, Asparagus, and Bacon Skillet | Food Recipes

Ingredients

  • 8 skinless, boneless chicken thighs
  • 3 slices bacon, coarsely chopped
  • 1/2 cup chicken broth
  • 1 pound asparagus spears, trimmed
  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 4 green onions, cut in 2-inch pieces

Directions

  1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
  2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high)

Nutrition Facts (Chicken and Asparagus Skillet Supper)
Per serving: 320 kcal cal., 18 g fat (6 g sat. fat, 3 g polyunsaturated fat, 7 g monounsatured fat), 134 mg chol., 626 mg sodium, 5 g carb., 2 g fiber, 2 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

You can find complete recipes of this Chicken, Asparagus, and Bacon Skillet in bhg.com

HOW TO MAKE SUMMER ROLLS WITH AVOCADO | FOOD RECIPES

HOW TO MAKE SUMMER ROLLS WITH AVOCADO | FOOD RECIPES

The classic BLT reconstructed and offered in new form — BLT Summer Rolls with Avocado – are made with only six ingredients and 30 minutes and make for the perfect appetizer, lunch or light dinner. No bread to distract you from the full flavors of the real stars in the standard sandwich. Low carb, dairy free and gluten free.

So lately I’ve been on a serious summer roll kick. It’s what I’ve been craving and making several times in the past month.
It must be the lack of fall here in Costa Rica. Instead of golden and red colored leaves floating through the sky and cold breezes it’s been hot sunlight and scorching temperatures.

It’s no wonder I’m not dying for my vegan quinoa black bean pumpkin soup at this time of year.

Instead I want cold no cook meals. Something light and crisp.

Summer rolls are perfect for the occasion. Over the years I’ve made all sorts of summer rolls from vegan veggies summer rolls, to shrimp and cucumber summer rolls to my most recent vegan summer rolls with mango and avocado.

Now I wanted bacon though. Surprisingly whenever I travel internationally I crave BLTs. This happened the first time back in 2013 when D and I spent 9 months backpacking around Asia. One week it just hit me. I didn’t want Thai curries and noodles, I just wanted a proper well made BLT sandwich.

It sounds super simple, but when you’re in Asia it can be fairly difficult to find some western favorites sometimes.

I found a spot though. A small expat owned cafe in Chiang Mai, a city in Northern Thailand. They had a simple and delicious BLT. Well toasted bread, crunchy bacon, juicy tomatoes, refreshing lettuce and a light spread of mayo. For $2 it was perfect.

And the only thing I ate for a solid 2 or 3 days.

Sometimes you just have to give your body what it wants.

HOW TO MAKE SUMMER ROLLS WITH AVOCADO | FOOD RECIPES

HOW TO MAKE SUMMER ROLLS WITH AVOCADO | FOOD RECIPES
HOW TO MAKE SUMMER ROLLS WITH AVOCADO | FOOD RECIPES

Ingredients

  • 8 slices bacon
  • 1/2 – 1 large tomato
  • 1/2 – 1 avocado
  • 4 rice paper wrappers
  • 4 large butter lettuce leaves
  • 8 teaspoons mayonnaise

Instructions

  1. Cook bacon in pan until crispy. Drain on paper towels.
  2. Fill large bowl with warm water and dip rice paper rolls in water until soft. Place on plate in front of you.
  3. Layer lettuce, tomato, avocado, 2 slices bacon and mayonnaise on the rice paper roll.

You can find complete recipes of this SUMMER ROLLS WITH AVOCADO in avocadopesto.com

HOW TO MAKE BLT SUMMER ROLLS WITH AVOCADO {GF, DF} | FOOD RECIPES

HOW TO MAKE BLT SUMMER ROLLS WITH AVOCADO {GF, DF} | FOOD RECIPES

The classic BLT reconstructed and offered in new form — BLT Summer Rolls with Avocado – are made with only six ingredients and 30 minutes and make for the perfect appetizer, lunch or light dinner. No bread to distract you from the full flavors of the real stars in the standard sandwich. Low carb, dairy free and gluten free.
So lately I’ve been on a serious summer roll kick. It’s what I’ve been craving and making several times in the past month.

It must be the lack of fall here in Costa Rica. Instead of golden and red colored leaves floating through the sky and cold breezes it’s been hot sunlight and scorching temperatures.

It’s no wonder I’m not dying for my vegan quinoa black bean pumpkin soup at this time of year.
Instead I want cold no cook meals. Something light and crisp.

Summer rolls are perfect for the occasion. Over the years I’ve made all sorts of summer rolls from vegan veggies summer rolls, to shrimp and cucumber summer rolls to my most recent vegan summer rolls with mango and avocado.

HOW TO MAKE BLT SUMMER ROLLS WITH AVOCADO {GF, DF} | FOOD RECIPES

HOW TO MAKE BLT SUMMER ROLLS WITH AVOCADO {GF, DF} | FOOD RECIPES
HOW TO MAKE BLT SUMMER ROLLS WITH AVOCADO {GF, DF} | FOOD RECIPES

Ingredients

  • 8 slices bacon
  • 1/2 – 1 large tomato
  • 1/2 – 1 avocado
  • 4 rice paper wrappers
  • 4 large butter lettuce leaves
  • 8 teaspoons mayonnaise

Instructions

  1. Cook bacon in pan until crispy. Drain on paper towels.
  2. Fill large bowl with warm water and dip rice paper rolls in water until soft. Place on plate in front of you.

You can find complete recipes of this BLT SUMMER ROLLS WITH AVOCADO {GF, DF} in avocadopesto.com