3 magazine lettuce Recipes

brown rice salad with grilled chicken, taste of home magazine, this delightful dish is nutritious , simple to fix and brightens up any table. it s a terrific way to use up leftover chicken, and you can add veggies according to your liking., cooked brown rice, cubed grilled chicken breast, tart apples, diced, sweet red pepper, diced, celery ribs, finely chopped, chopped green onions, chopped pecans, minced fresh parsley, cider vinegar, canola oil, lemon juice, salt, pepper, lettuce leaves , optional, in a large bowl, combine the first eight ingredients., in a jar with a tight-fitting lid, combine the vinegar, oil, lemon juice, salt and pepper; shake well., pour over the rice mixture and toss to coat. serve immediately or refrigerate., serve in a lettuce-lined bowl if desired.

lean ground beef (7% fat), garlic powder, salt, all-purpose flour, black beans, rinsed and drained (i prefer kidney beans), ground dried new mexico chiles or 3 tbsp regular chili powder, frito corn chips (15 oz bag), diced white onions, shredded good quality cheddar cheese, shredded iceberg lettuce or 2 cups lettuce, diced fresh tomato, sour cream, green onion, black olives, jalapeno