Lunch recipes - 2017 recipes
More Lunch recipes
Chicken Rice-A-Roni Salad
By Fleur de lis
Cook rice according to box directions
- 1 pkg chicken flavored Rice-A-Roni (prepared several hours before)
- 1/2 cup chopped green & red bell peppers
- 4 green onions or 1 slice of yellow onion finely chopped
- 10 pimento stuffed green olives sliced
- 1 jar marinated artichokes (save juice) chopped
- 1/2 cup light mayonnaise
- 1/2 tsp curry powder
- 3 chicken breasts, cooked and cut into bite sized pieces
- 1 or 2 chopped tomatoes
- your favorite lettuce/greens salad mixture
Pappardelle with Chicken Liver, Sage and Bacon
By mixem2@rogers.com
If you like liver you'll love this
- 1 pound of pasta
- 1/4 cup unsalted butter
- 4 oz bacon cut in strips
- 10 oz chicken livers
- 20 fresh sage leaves
- salt and pepper
Chinese Honey-Soy Braised Chicken Wings
By á-24894
Directions: 1 Cut each chicken wing into 3 pieces
- 1 kg chicken wings (2 lb and 3 oz)
- 2 tablespoons peanut oil (or cooking oil)
- 1/3 cup dark soy sauce
- 2 tablespoons honey
- 2 tablespoons Chinese wine or 2 tablespoons dry sherry
- 1 garlic clove, crushed
- 1/2 teaspoon finely grated fresh ginger
Paleo Jerk Chicken Pineapple Bowl
By á-19931
In a bowl or zip-top bag, combine the chicken with about 7/8 of the jerk seasoning and toss/shake to combine
- For the Bowl
- fat, for the pan (butter or olive oil or coconut oil would work best)
- 1 large red onion, thinly sliced
- 1/2 fresh pineapple, cut into bite-size chunks
- 2 bell peppers (any color), sliced into strips
- 1 lb chicken breast, cut into bite-size strips
- For the Jerk Seasoning
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon coconut sugar
- 1/2 teaspoon ground sage
- 1/2 teaspoon red pepper flakes (+ 1/4 teaspoon cayenne pepper for extra heat)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- salt and pepper, to taste
- juice of 1 lime
Chicken Noodles - Pressure Cooker
By smaier
Saute onion, celery and garlic until lightly browned
- 8 boneless skinless chicken thighs
- 3 carrots, large dice
- 1 onion, chopped
- 3 stalks celery, finely diced
- 2 garlic cloves, chopped
- 8 cups chicken stock
- 1 bay leaf
- 5 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 sprigs fresh sage
- 1 teaspoon poultry seasoning
- salt and pepper, to taste
- 1 lb egg noodles, frozen such as Reames brand
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 3 tablespoons stock
- 1 lemon, juice of
- 1/4 cup parsley, chopped
Pressure Cooker White Chicken Chili
By Lanai317
This recipe is inspired by the White Chicken Chili served by the Blue Owl Bakery in Kimmswick, MO
- 2 cups dried great northern beans (picked, rinsed and soaked 4 hours to overnight)
- 1 tbsp olive oil
- 1 medium onion – chopped
- 5 cloves garlic – minced
- 3 (4 oz) cans of mild, chopped green chilies
- 3 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp Mrs Dash Chipotle pepper seasoning
- 1 to 2 tsp sea salt
- 6 cups water
- 4 bone-in, skin-on chicken breasts
- 4 cups grated monterey jack cheese
Southwest Chicken and Rice Bake
By polledl
Southwest Chicken and Rice Bake, comfort food at it's finest! Recipe from Dad Serve's 6 to 8
- Non stick cooking spray
- 1 whole slow roasted chicken, roughly chopped
- 1 1/2 cups instant white rice, uncooked
- 1 jar (16 ounce) mild picante sauce
- 1 can (11 ounce) corn and peppers
- 2 cans (10 ounces each) red enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 package (8 ounce) Mexican Style shredded cheese, divided
- Sour cream (optional)
- Tortilla strips (optional)
Chinese Chicken, Broccoli and Walnuts
By Sharmd
In a wok or skillet, heat 2 tbsp oil
- CHICKEN:
- 1 EGG WHITE
- 1 TBSP SOY SAUCE
- 1 TSP CORNSTARCH
- 1/4 TSP GROUND GINGER OR 1 TSP FRESH
- 1 LB CHICKEN IN 1/4 “ STRIPS
- Mix all ingredients except chicken in a bowl. Add chicken and coat thoroughly. Set aside.
- SAUCE:
- 1/4 CUP SOY SAUCE
- 1/4 DRY SHERRY
- 1/2 TSP GROUND OR 2 TSP FRESH GINGER
- 1 1/2 TSP CORN STARCH
- 1 TSP VEG OR PEANUT OIL
- Mix all ingredients n a small bowl. Set aside.
- TO FINISH:
- 4 TBSP OIL
- 4 CUPS BROCCOLI TOPS
- 1 CUP TOASTED WALNUTS
- 1/4 CUP SCALLIONS, SLICED
El Pollo Loco Flame Broiled Chicken**
By boscobojo
In a blended, combine water, salt, pepper, garlic & food coloring
- 2 cups water
- 4 tsp. salt
- 2 tsp. pepper
- 1 garlic clove
- 1 tsp. yellow food coloring
- 2 Tbl. pineapple juice
- 1 tsp. lime juice
- 1 whole frying chicken with skin, halved or quartered
Baked Chicken in Gravy
By Orion
Put chicken in pan. Pour soups over chicken
- Chicken pieces – bone in
- 1 can of Cream of Mushroom Soup
- 1 can of Cream of Chicken Soup
Smoked Chicken
By FoodLady
Whole chickens or halved halved, brined and seasoned with a special chicken dry rub before going into the smoker
- Non-Iodized Salt:
- Chicken cut into Halves (breast, thigh, leg)
- OR
- 3-4 Game Hens
- Brine Solution: Brine recipes contain salt, sugar, and flavorings. And good brine recipes strike a balance between these three components, so that no single taste or flavor is overpowering in the smoked meat.
- Canning Salt - Kosher Salt - Sea Salt
- White Sugar or Brown Sugar
- Optional Vinegar
- Optional Spices
- Rinse a whole chicken. Trim off excess skin and fat. Soak the chicken in a simple brine for 4 hours:
- 2 quarts cold water
- 1/3 cup non-iodized salt
- 1/4 cup sugar
Vietnamese Chicken Noodle Soup
By Jill-2
from food network - Emeril - 5 stars
- 1 stewing hen, about 5 pounds
- 2 pounds chicken bones or chicken necks
- 4 quarts cold water
- 1 ounce fresh ginger, crushed
- 2 teaspoons salt
- 1/2 pound rice vermicelli (bun)
- 1 whole cooked chicken breast (2 halves), thinly sliced
- 8 to 12 fresh cilantro sprigs, for garnishing soup
- 4 to 8 fresh basil sprigs, for garnishing soup
- 4 fresh mint sprigs, for garnishing soup
- 2 cups fresh bean sprouts, for garnishing soup
- 2 limes, cut into wedges, for garnishing soup
- 2 to 3 sliced fresh jalapeno, Serrano, or Thai chile peppers, for garnishing soup
- Sriracha chili sauce, for serving
- Fish sauce, for serving
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