Lunch recipes - 2017 recipes
More Lunch recipes
Giant Chicken Sandwich
By rdgplus3
Grill chicken until no longer pink inside
- 4 boneless skinless chicken breasts
- 1/3 cup prepared pesto
- 1/4 cup chopped sun-dried tomatoes. (If using dry-pack, soak in boiling water 10 minutes, then chop
- 1/3 cup light mayonnaise
- 2 Tbsp light sour cream
- 1 tsp Dijon mustard
- Pepper
- 1 round Italian loaf (One loaf of French bread would probably work too).
- 8 Lettuce leaves
- 1/2 cup grated carrots.
Healthy Crockpot Buffalo Chicken
By gnoll
Natalie Hodson
- 2 lbs boneless, skinless chicken breast
- 1 garlic cloves, minced
- 1 16oz can low sodium chicken broth
- water
- 1/2 cup Franks Red Hot Sauce*
Low Carb Chicken Broccoli Casserole
By á-48467
Preheat oven to 350 degrees
- 4-5 cups cooked chicken, cubed*
- 2 cups broccoli florets
- 1 medium onion, diced
- 8 ounces softened cream cheese
- 1 cup chicken broth
- 1 1/2 cups shredded colby jack cheese
- 2 tablespoons fried onions (optional)
Curtis Stone Chipotle Chicken Quesadillas
By classycook
To prepare the chipotle chicken: In a large sauté pan, heat the oil over medium heat
- Chipotle Chicken:
- 3 tablespoons olive oil
- 1 red onion, finely chopped (about 1 1/2 cups)
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, finely chopped
- 5 chipotle chiles in adobo sauce, finely chopped
- 3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
- 3 green onions, thinly sliced
- 1 tablespoon honey
- 3 cups coarsely shredded roasted chicken breast
- (Make-Ahead:The chipotle chicken can be made up to 1 day ahead, cooled, covered, and refrigerated.)
- Quesadillas:
- Four 10-inch-diameter flour tortillas
- 3 cups shredded white cheddar cheese (about 12 ounces)
- 2 avocados, peeled, pitted, sliced
- 1/2 cup fresh cilantro leaves
- 1/3 cup Mexican crema or sour cream
- 4 lime wedges
Dr. Pepper Chicken
By á-6416
Salt and pepper chicken and arrange in a 13 x 9 baking dish
- 4 -6 boneless, skinless chicken breasts
- 1/2 c. Dr. Pepper
- 1/2 c. barbecue sauce
- 1/2 c. ketchup
- 1 T brown sugar
- salt and pepper to taste
Chicken Chili - Slow Cooker - Low Carb
By jlwoodruff
263 calories, 9 g fat, 39 g protein, 6 g carbohydrates, 2 g fiber
- 2 pounds boneless, skinless chicken breasts
- 1 jar (16 oz.) prepared salsa
- 1 Tablespoon chili powder
- 1 Teaspoon chicken bouillon concentrate
- 3 oz. Shredded Monterey Jack Cheese
- 6 Tablespoons light sour cream
Melt in Your Mouth Chicken Wings
By tschnet1
Combine dressing, soy sauce, sugar, mustard, salt and ginger in a large bowl until well combined
- 1 family size pkg chicken wings
- 5 oz soy sauce
- 16 oz bottle Catalina dressing
- 1/3 cup brown sugar
- 1 tsp dried yellow mustard
- 1/2 tsp garlic salt
- 1/2 tsp dried ginger
4-Ingredient Chicken Crescent Rolls
By shygirl
I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in c...
- 2 cans of low fat refrigerator crescents
- 1 can of healthy low sodium cream of chicken soup(26oz)
- 1 cup fat free cheddar cheese
- 2 boneless skinless chicken breast
Baked Potato Chip Chicken
By RecipeKitchen
Preheat oven to 350 degrees F (175 degrees C)
- 1 teaspoon butter
- 1 cup self-rising flour
- 1 tablespoon garlic powder
- 2 tablespoons meat tenderizer
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 3 cups crushed potato chips
- 1/2 cup olive oil
- 8 chicken tenders
Amaretto Almond Chicken
By Love2cook_
In a large skillet, melt the butter
- 1/4 cup butter
- 6 boneless skinless chicken breast halves
- Flour, salt, pepper - mixed
- 1 clove minced garlic
- 3 T sliced almonds
- 1/4 cup Amaretto
- 1 cup heavy cream or half and half
Knoephla (Dakota Chicken-and-Dumpling) Soup
By mz0926
From Cook's Country October/November 2012 Knoephla soup is a hearty Midwestern version of chicken and dumplings wit...
- Let the batter chill for at least 30 minutes before forming the dumplings. Chicken and broth can be made through step 2 and refrigerated; reheat before proceeding with step 3.
- Ingredients4 (5- to 7-ounce) bone-in chicken thighs, trimmed
- Salt and pepper
- 1 teaspoon vegetable oil
- 1 onion, chopped fine
- 8 cups low-sodium chicken broth
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 1/4 teaspoon baking powder
- 3 large eggs, lightly beaten
- 1 cup half-and-half
- 1/2 cup water
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Heart-Healthy Easy Chicken Stew
By Nilson
In skillet heat oil on high
- 3 Tablespoons oil
- 1 fryer cut into 8 pieces
- 2 medium onions diced
- 2 green pepper- chopped into 3/4 inch pieces
- 1 can stewed tomatoes (14 1/2 ounce) Italian Style
- 1 can whole kernal corn (11 ounces with juices)
- 1 can navy beans
- 1 1/2 teaspoon thyme- dried
- salt and pepper
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