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Lunch recipes - 2017 recipes

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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
4.3/5 (12 Votes)

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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)
4.3/5 (11 Votes)

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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
4.3/5 (11 Votes)

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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
4.3/5 (13 Votes)

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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
4.3/5 (11 Votes)

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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
4.3/5 (11 Votes)

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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
4.3/5 (11 Votes)

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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
4.3/5 (11 Votes)

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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
4.3/5 (11 Votes)

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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
3.7/5 (114 Votes)

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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
4.4/5 (8 Votes)

By

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
4.3/5 (6 Votes)

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