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Lunch recipes - 2017 recipes

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I know it seems like a lot of garlic and I was afraid of it at first, but it truly is not

  • 2 egg yolk
  • 4 cloves garlic, chopped
  • 4 skinless, boneless chicken breast halves
  • 2 1/2 tablespoons butter
  • 1 cup dry bread crumbs
  • 1 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon salt
  • 1 tablespoon ground black pepper
3/5 (2 Votes)

By

This is my never fail favorite

  • Batter:
  • Sauce: (should be prepared at least 1 day ahead)
  • 2 cucumbers peeled and sliced into small pieces
  • 10 Tbsp sugar
  • 6 Tbsp soy sauce
  • 4 Tbsp. white wine vinegar
  • 1/2 tsp. salt
  • 2 Tbsp. cornstarcch
  • 1 1/4 cup cold water
  • 2 Tbsp. juice from pineapples
  • 4 eggs
  • 2 c. flour
  • 1 1/2 tsp. salt
  • 3 tsp ground ginger
  • 8 Tbsp. sesame seeds
  • 4 lbs chicken breast cut into 1" cubes
  • 8-12 pineapple slices. reserve juice for battter and sauce.
  • 2 Tbsp. vermouth ( I never did this step. but friends have and liked it)
4/5 (3 Votes)

By

1. Combine blue cheese, celery, sour cream, and scallions in bowl

  • 4 ounces blue cheese , crumbled (1 cup)
  • 1 celery rib , sliced thin
  • 1/4 cup sour cream
  • 2 scallions , sliced thin
  • 3 tablespoons unsalted butter
  • 1 1/2 pounds boneless, skinless chicken breasts , trimmed and cut into 1-inch-thick strips
  • 1/3 cup hot sauce
  • 4 (10-inch) flour tortillas
  • 1 tablespoon vegetable oil
4/5 (1 Votes)

By

Directions Bake biscuits according to package directions

  • 6 individually frozen biscuits
  • 1 can (49-1/2 ounces) chicken broth, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 5 medium carrots, coarsely chopped
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1/2 cup frozen corn
  • 3 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 3/4 teaspoon browning sauce, optional
4/5 (1 Votes)

By

1. MAKE THE CHILI Preheat the oven to 350°

  • 1/3 cup vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 large jalapeño, seeded and minced
  • 1 cup fresh or frozen corn kernels
  • 2 tablespoons New Mexico chile powder
  • 1 tablespoon ground cumin
  • Salt
  • 3 tablespoons tomato paste
  • 5 cups shredded chicken (from 2 rotisserie chickens)
  • 3 cups low-sodium chicken broth
  • 2 tablespoons chopped cilantro
  • Cornbread
  • 1 1/2 cups coarse cornmeal
  • 1 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 ounces cheddar cheese, shredded (2 cups)
  • 1 cup plus 2 tablespoons milk
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 3 large eggs, beaten
4/5 (1 Votes)

By

Get rice and vegetables cooking

  • 4 boneless, skinless chicken breasts
  • 1/3 cup all purpose flour
  • 1 T vegetable oil
  • 1/2 c fruit juice (apple is good)
  • 2 T honey
  • 2 T soy sauce
  • 1/2 t ground ginger
  • 1/2 t garlic powder or 2 t minced garlic
  • Cooked white rice
  • 16 oz bag frozen mixed oriental vegetables (or 4 cups)
4/5 (1 Votes)

By

Preheat oven to 350. Heat butter and oil in large skillet till butter is melted

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 2 boneless skinless chicken breast (1/2 lb), cut into bite-size pieces
  • 2 cloves garlic, minced
  • 1 c. sliced mushrooms
  • 2 c. sliced asparagus
  • pepper
  • 1 pkg. (6oz) corn bread stuffing mix
  • 1/4 c. dry white wine (optional)
  • 1 can (14oz) chicken broth
  • 1 can (10.7oz) condensed cream asparagus or cream of chicken soup, undiluted
4/5 (3 Votes)

By

Cooking in the oven is the simplest method

  • Memphis Rub:
  • 1 medium whole chicken (4 to 5 lbs.)
  • 2 1/2 Tbs. of Memphis Rub (recipe follows) or your own rub
  • 1 can beer at room temperature.
  • 1/4 cup paprika
  • 1 Tbs. dark brown sugar
  • 1 Tbs. sugar
  • 2 tsp. salt
  • 1 tsp. celery salt
  • 1 tsp. black pepper
  • 1 tsp. dry mustard
  • 1 tsp. garlic powder or finely minced garlic
  • 1 tsp. onion powder or finely minced onion
  • 1-3 tsp. cayenne pepper, to taste
4/5 (1 Votes)

By

This is very much like enchiladas

  • 2-3 cooked chicken breast (boiled or grilled), chopped into small pieces or shredded
  • 1 8-10oz jar red salsa
  • 1 8-10oz jar green salsa
  • 1 8 oz. bag shredded cheddar, colby or jack cheese
  • 10 flour tortillas
  • 1/4 - 1/2 cup chopped cilantro
4/5 (1 Votes)

By

Betty Crocker recipe

  • Casserole
  • 2 tablespoons butter or margarine
  • 3 tablespoons Gold Medal® all-purpose flour
  • 2 teaspoons chicken bouillon granules
  • 2 cups milk
  • 1/2 cup mayonnaise or salad dressing
  • 1 tablespoon Dijon mustard
  • 2 boxes (9 oz each) Green Giant® frozen broccoli spears, thawed, drained
  • 3 cups cubed cooked chicken or turkey
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • Topping
  • 1/3 cup Progresso® plain bread crumbs
  • 1 tablespoon butter or margarine, melted
4/5 (2 Votes)

By

1. In a large skillet coated with cooking spray, saute the chicken until no longer pink

  • 1 pound of bonelessskinless chicken, shredded
  • 1 can(10 ounces) diced tomatoesand green chiles, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 teaspoon paprika
  • 1 teaspoonground cumin
  • 1/2 teaspooncayenne pepper
  • 1 package (13-1/2) tortilla chips
  • 1-1/2 cups (6 ounces) shredded mexican cheese
4/5 (1 Votes)

By

Mix together: cream cheese, and mayo

  • 1 large cream cheese (reduced fat)
  • 2 tabl. mayo
  • 1 cup chopped cooked chicken
  • 1/2 cup almonds chopped
  • 1 tabl. chutney
  • 2 tabl. curry
  • 1 teas. salt
  • toasted coconut
4/5 (1 Votes)

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