Lunch recipes - 2017 recipes
More Lunch recipes
Chicken Parmesan Zucchini Boats
By PineyCook
Preheat oven to 400 degrees F
- 4 medium zucchini (about 1 3/4 pounds)
- 1 lb. ground chicken
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 garlic cloves, minced
- 1 cup pasta sauce
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Optional: sliced fresh basil for topping
Chicken in Sweet Onion Mushroom Sauce (Campbell's)
By sandiB2010
Coated boneless chicken breasts are sautéed and then simmered in a delectable sauce featuring sweet onion soup, mu...
- 1/4 cup all-purpose flour
- 1 1/2 pounds thin-sliced skinless, boneless chicken breast halves
- 8 ounces sliced mushrooms
- 1 large onion, minced (about 1 cup)
- 1 carton (14.5 ounces) Campbell's® Sweet Onion Soup
- 2 tablespoons chopped fresh parsley (optional)
BBQ and Peanut Chicken Tenders
By SkinnyMom
Peanuts and tangy BBQ sauce is something that the whole family will enjoy…even your pickiest little eaters that u...
- Supplies:
- 10 boneless, skinless chicken tenders
- 1/2 cup low-sugar BBQ sauce (I used Stubb's)
- 2 tsp chili powder
- 1/2 tsp cumin
- 1/3 cup unsalted peanuts, coarsely ground in food processor (or chopped)
- non-stick aluminum foil
- 1 gallon heavy-duty food storage bag that locks
Parmesan Crusted Chicken Cutlets
By hanley89
1. In a shallow bowl, whisk together the eggs and mustard
- 2 large eggs
- 1 tbsp dijon mustard
- 2 cups finely grated parmesan cheese
- 1 cup dried bread crumbs
- 1/2 tsp kosher salt
- 1/4 tsp table grind pepper
- 1 to 1 1/2 pounds thin chicken cutlets
- 3-4 tbsp extra virgin olive oil
Fried Chicken Biscuits
By danyell923
Fried chicken with biscuits topped with honey butter and a dash of hot sauce
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 skinless, boneless chicken cutlets, about 1 1/2 pound total, pounded to 1/4” thickness
- 1/2 cup unsalted butter, room temperature, 1 stick
- 1/4 cup honey
- 1/2 teaspoon kosher salt, plus more
- Vegetable oil, for frying; about 2 1/2 cups
- 2 cups panko Japanese breadcrumbs
- Freshly ground black pepper
- 4 biscuits
- Hot sauce, for serving
Venison (or Steak or Chicken) Chimichanga
By lianbl88
A tasty use of venison or steak or chicken
- 1 1 1 pound of venison, steak or chicken
- Crisco Oil
- EVOO Extra Virgin Olive Oil
- 1 1 1 can refried black beans or refried pinto beans
- 1/2 1/2 1/2 cup golden raisins
- 8 10 8 10 8 - 10 medium whole wheat tortillas (larger than fajita size)
- guacamole )separate recipe
- sour lean or sour cream
- your favorite salsa
- Salad Optional
- Boston Leaf lettuce or your favorite greens
- Oil vinaigrette dressing
- 1/4 1/4 1/4 cup crumbled cotija cheese
- cracked pepper
Chicken, Spinach & Bean Soup
By corvettemary
In large saucepan cook chicken in broth until no longer pink
- 3-4 quarts chicken broth
- 2 boneless skinless chicken thighs or 1 large chicken breast, cut into bite sized pieces
- 4-5 garlic cloves, minced
- 1 medium onion, diced
- 2 bags fresh spinach OR 1 box frozen spinach, thawed
- 1 can sliced mushrooms
- 1 can Great Northern beans, drained and rinsed
- 1 can Butter beans, drained and rinsed
- Grated Parmesan cheese
Chicken with Tomato-Basil Cream Sauce
By hicksofmarvin
BEST DISH EVER!
- 4 chicken breasts (pounded)
- 6 tbsp. butter (divided)
- 4 plum tomatoes, chopped)
- 2 small onions, chopped
- 1/2 tsp salt
- 1/2 cup dry white wine
- 1 cup heavy whipping cream
- 4 tbsp. basil leaves
- 1/2 box bow tie pasta
Asian Chicken Noodle Soup
By Chef_Boy_R_Dean
When traveling through Atlanta Airport, I always stop at "One Flew South" and get this soup
- 1 t olive oil
- 1 T shallots (small diced)
- 3 oz pulled leg & thigh meat
- 1 t onion (small diced)
- 1 T celery (cut on a bias and blanched)
- 1 T carrots (cut in half, then on a bias)
- 1 T parsley (chopped)
- 8 oz Five spice broth
- 1/2 t green onion (cut on a bias)
- 2 oz soba noodles (cooked)
- 1 T Napa cabbage (chiffonnade)
- Salt & Pepper
- Five spice to taste
Chicken Cabbage Stir Fry
By MJH
1. Cut chicken breasts into strips
- 3 chicken breast halves
- ~1 teaspoon oil of your liking
- ~3 cups green cabbage, shredded
- ~1/2 cup diced red bell peppers
- ~ 1 tablespoon cornstarch
- ~1⁄2 teaspoon ground ginger
- ~1 teaspoon garlic powder
- ~1⁄2 cup water
- ~Soy sauce to taste
Baked Cheez-It Crusted Chicken Tenders
By á-48726
Preheat the oven to 425 degrees F
- Chicken Tenders:
- 3 cups cheese crackers, such as Cheez-Its, ground into crumbs
- 1 cup finely grated Parmesan
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
- 1 pound chicken tenders (7 to 8 tenders)
- Dijon Sauce:
- 1/2 cup Dijon mustard
- 1/4 cup mayonnaise
- 2 tablespoons honey
- Dash cayenne pepper
- Kosher salt and freshly ground black pepper
Chicken Burrito Bowls
By á-51103
Prepare four bowls at once
- 2-3 boneless skinless chicken breasts
- 3 bell peppers, any color, sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- Salt and pepper
- 1 jar salsa
- 3 cups cooked brown rice, divided
- 1 can black beans, drained and rinsed
- 1 can corn
- 1 cup shredded cheddar cheese
- 1 lime, sliced into wedges
- Fresh cilantro to garnish
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