Lunch recipes - 2017 recipes
More Lunch recipes
Chicken Noodle Soup (Low FODMAP)
By aribear
1. Heat oil in a large stock pot or dutch oven over medium heat
- 2 Tsp. garlic-infused olive oil
- 1 cup carrot, sliced thin
- 1 bunch of green onions, greens only, chopped aprox. 3/4 t. salt
- 1/2 t. black pepper
- 1 1/2 T. tuscan-herb low-fodmap spice mix (or add other italian herbs like parsley, basil, oregano, thyme, or rosemary to your liking)
- 1/2 cup dry white wine (or whichever you have on hand)
- 4 cups low-fodmap chicken stock
- 2 cups chopped cooked chicken (leftovers from making chicken stock would be great)
- 2-3 oz. dry corn pasta (any shape), cooked
Spring Chicken
By winefoot
Looking for a different type of chicken recipe? This spring chicken recipe will get you ready for the season and it...
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 pound boneless, skinless chicken thighs
- 1/2 pound small new potatoes
- 14 fluid ounces low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
- 1 pound broccoli, cut into small florets
- 1 pound spring greens, shredded
- 1/2 pound petits pois
- bunch spring onion, sliced
- 2 tablespoon pesto
Easy Creamy Cheesy Chicken Casserole
By amberwherley
Preheat oven to 350 In a greased 8x8 dish place chicken In a bowl combine the following - sour cream,
- 2 Chicken Breasts - Cooked and Diced
- 1 Cup of Sour Cream
- Pinch of Salt
- Pinch of pepper
- 1 Can of Cream of Chicken Soup
- 1 Cup of Ritz Crackers Crumbs
- 1 Cup of Medium Cheddar Cheese
- 1/2 Stick of Butter - Melted
Beer in the Butt Chicken & Drippin Gravy
By á-4527
Recipe Credit: Susan Johnson Photo Credit: Susan Johnson
- Beer
- 1 tblsp Lemon Peel
- 1 tsp Salt
- 2 tblsp McCormick Garlic and Herb Seasoning
- Lawrys Salt
- Natures Seasoning
- McCormick All Seasoning
- 1 tblsp Olive Oil
- 1 can Beer (I used Blue Moon)
- 1 Whole Chicken
Creamy Chicken Liver Pasta
By Johanna
Add about 3 tablespoons oil to a pan on a medium heat and fry the onions until they begin to brown
- 250 g chicken livers trimmed and chopped
- 2 small onions sliced
- 175 ml cream
- 2 eggs beaten
- Salt and pepper
- Parmesan cheese
- Oil for frying
Country Chicken Bacon Pot Pie
By á-5050
Heat oven to 400°F
- 6 slices bacon, cut into 1/2-inch pieces
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large onion, cut into wedges (about 1 1/2 cups)
- 1 1/2 cups frozen sliced carrots (from 16-oz bag), thawed, drained
- 1 can (14.75 oz) Green Giant® cream style sweet corn
- 1/2 cup chicken broth (from 32-oz carton)
- 2 tablespoons country-style Dijon mustard
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 1 tablespoon milk
- 1/4 cup shredded Parmesan cheese (2 oz)
- Heat oven to 400°F. Spray 11x7-inch glass baking dish with cooking spray. Place cookie sheet on lowest oven rack to catch any spills.
- In 10-inch nonstick skillet, cook bacon over medium-high heat, stirring frequently, until crisp; remove with slotted spoon to paper towels to drain. Discard all but 1 tablespoon drippings.
Creamy Lemon, Asparagus, Chicken Pasta
By SMorrissey
Tender cuts of asparagus and grilled chicken breast strips with pasta in a creamy lemon sauce
- GARNISHES:
- 1 pound chicken breasts, boneless, skinless, grilled and cut into strips
- 1 pound asparagus, ends removed, cut into 1-inch pieces
- 10 ounces linguine pasta (spaghetti or fettuccine will also work)
- 3/4 cup heavy cream
- 2 tablespoons of butter
- Salt and pepper, to taste
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/3 cup parmesan cheese, finely shredded
- Lemon slices, optional
- 1/4 cup chopped parsley, optional
Skinny Slow Cooker Chicken Tortilla Soup
By SkinnyMom
This is one of my favorite soup recipes! Just prep it the night before and you can have it completely ready the nex...
- Optional toppings:
- 4 boneless skinless chicken breasts
- 1 small onion (about 1 cup), chopped
- 16 oz can black beans, drained and rinsed
- 16 oz can kidney beans, drained and rinsed
- 8 oz can tomato paste
- 10 oz package of corn kernels, frozen
- 2 -10 oz cans of diced tomatoes w/ chilies 1 packet reduced-sodium taco seasoning
- 1 Tbsp chili powder
- 32 oz reduced-sodium chicken stock
- 6 corn tortillas, cut into strips
- Salt and pepper to taste
- Low-fat sour cream
- Jalapeños
- Avocado
- Reduced-fat Mexican shredded cheese cilantro
- Lime olives
Pollo Loco - Mexican Chicken and Rice
By Susan52
Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight
- 4 boneless, skinless chicken breasts
- 1 bottle Lawry's Baja Chipotle marinade or Lawry's Mesquite Marinade
- 3 Tbsp vegetable oil
- 1 cup uncooked long grain rice (not instant)
- 1 Tbsp dried minced onion flakes
- 1 tsp garlic salt
- 1 tsp Pampered Chef Southwestern Seasoning or Taco Seasoning
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1 container Mexican Queso (I used Gordos Cheese Dip)
- chopped tomato
Instant Pot Chicken & Wild Rice Soup
By lindaauman
An easy, rich, creamy chicken and wild rice soup loaded with chicken, rice, carrots, onion and celery
- 2 tablespoons butter
- 1 cup onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 (14-ounce) cans chicken broth
- 2 large chicken breasts, boneless skinless, uncooked and diced
- 1 (6-ounce) package Uncle Ben's Long Grain & Wild Rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Dash red pepper flakes
- 1 tablespoon dried parsley
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 ounces cream cheese, cut into cubes
- 1 cup milk
- 1 cup half and half
Rotisserie Chicken Stir Fry
By rrxing
Shred rotisserie chicken. Heat chicken in pan over medium high heat with 1 tbsp
- 1 pound shredded rotisserie chicken
- 8 oz fresh vegetable mix or frozen stir fry vegetables
- 2 to 4 oz low sodium stir fry sauce
- 1 small can mandarin oranges, mostly drained
- 1 egg, for scrambling
Deep Fried Buffalo Chicken Skewers
By á-81356
These deep fried buffalo chicken skewers have all the heat and flavor you need for the perfect outdoor barbecue or ...
- 6 pounds boneless skinless chicken breast, cut into 1 1/2 inch cubes
- 2 cups flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 12 tablespoons unsalted butter
- 3 tablespoons cider vinegar
- 12 tablespoons Frank's hot sauce
- 1 1/2 teaspoons tabasco sauce
- 6 cups vegetable oil
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