Lunch recipes - 2017 recipes
More Lunch recipes
Ginger Chicken Udon
By ShannonB
Oh yum, yum, yum! The ginger chicken udon at Wagamama is one of their most popular meals
- 7 ounces udon noodles
- Handful mangetout, finely sliced
- 1/2 red onion, peeled and thickly sliced
- 4 spring onion, trimmed and cut into 2.5 cm / 1 inch lengths
- 1 garlic clove, minced
- 1 tablespoon fresh ginger root, peeled and grated
- 2 tablespoons coriander, roughly chopped
- 1 red chilli, deseeded and finely sliced
- 2 handfuls beansprouts
- 2 to 3 eggs, beaten
- Pinch sugar or sweetener
- Pinch salt
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 1/2 tablespoons fish stock
- 10.5 ounces boneless, skinless chicken thighs, cut into small strips (300g)
- 2 teaspoons pickled ginger
- Sprigs of coriander, chopped fresh
Semolina's Chicken Enchilada Pasta
By á-170456
Tex-Mex + pasta = deliciousness! The best part is you don't have to leave home to enjoy this yummy Semolina's Chic...
- ENCHILADA CHEESE SAUCE:
- 1 tablespoon butter
- 2 tablespoons masa flour
- 1 cup chicken stock
- 1/4 cup cream
- 1 teaspoon salt
- 1/4 teaspoon cumin
- 1 tablespoon lime juice
- 1/4 pound American cheese
- 1/2 cup milk
- CHICKEN ENCHILADA PASTA:
- 1 tablespoon corn oil
- 1/4 pound chicken breast, cubed
- 1 ounce red onion, cut 1/4" wide strips
- 1 ounce bell pepper, cut 1/4" wide strips
- 2 tablespoons pimento, 1/4" dice
- 2 tablespoons green chilies, 1/4" dice
- 2 tablespoons black beans, cooked, rinsed
- 1 cup Enchilada Cheese Sauce (see above)
- 2 cups cooked rigatoni
- GARNISH:
- 1/2 cup Cheddar cheese
- 1 dollop sour cream
- 2 tablespoons green onions, sliced
- 6 jalapeño slices
- 1/2 cup tortilla strips, toasted
Baked Cream Cheese Chicken Spaghetti
By á-6416
preheat the oven to 375 degrees
- 3 bone-in, skin on chicken breasts -
- 1 lb package spaghetti noodles -
- 1 (8 ounce) package cream cheese -
- 1 small onion - chopped
- 1 small bell pepper - chopped
- 1 large beefsteak tomato - chopped
- 2 cups cheddar cheese - divided
Crock Pot Chinese Chicken with Broccoli
By Laura77
Spray your crock pot with non-stick cooking spray
- 2 lbs. boneless, skinless chicken thighs
- 1/2 C low sodium soy sauce
- 1/3 C light brown sugar, packed
- 3 cloves minced garlic
- 2 t chopped fresh ginger
- 1 t crushed red pepper
- 2 Tbsp ketchup
- 1/3 C cold water
- 2 T corn starch
- 16 oz fresh or frozen broccoli
- cooked brown or jasmine rice, for serving
Crock Pot Whole Chicken
By debrogers
Combine the dried spices in a small bowl
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne (red) pepper
- 1/4 teaspoon black pepper
- 1 onion
- 1 large chicken
Twice Baked Mild Chicken Wings
By NMDecker
I got this recipe from a google search
- Chicken Wings:
- 20 chicken wings
- 1 cup flour
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- Mild Sauce:
- 1 can tomato soup
- 1 tbsp. celery seed
- 1 tsp. chili powder
- 1 tsp. salt
- 1 tsp. paprika
- 1/4 c. brown sugar
- 1/4 c. vinegar
Chicken Thighs with Celery & Garlic
By á-6817
Pat chicken dry & season with salt & pepper
- 6 Chicken thighs with skin & bone
- 2 tables. Olive oil
- 10 cloves of garlic, halved
- 1 celery ribs, cut crosswise into 1 inch pieces
- 1 cup of dry white wine
- 1 cup of water (I use chicken broth)
- 1/4 cup finely chopped Italian parsley
Creamy Chicken & Asparagus Casserole
By á-25010
1.Pre heat your oven to 350 degrees
- 1 lb. fresh asparagus, chopped into 2 inch pieces
- salt and pepper for seasoning
- 3 to 4 cups of chicken, cooked, chopped or diced
- Homemade Cream of Chicken Soup (I use Pinch of Yum's recipe) or you can use 2 cans of your favorite Cream of Chicken Soup
- 1/2 cup mayonnaise
- 1 Tbsp. lemon juice
- 1 cup Parmesan cheese, divided
- 1 (14 oz.) package dry herb stuffing mix
- 4 Tbsp. butter
- 2 cups water
Catalina Cranberry Chicken
By á-3143
HEAT oven to 350°F. PLACE chicken in 2 (13x9-inch) baking dishes
- 3lb. (1.4 kg) bone-in skinless chicken pieces (breasts and/or thighs)
- 1 can (398 mL) whole berry cranberry sauce
- 1/2 cup Kraft Catalina Dressing
- 1 env. (39 g) onion soup mix
Thai Chicken Soup (Weight Watchers)
By á-891
Community Recipe Swap: Soups THAI CHICKEN SOUP From the kitchen of DAWNEP
- 6 OZ COOKED DICED CHICKEN BREAST
- 400 ML CAN LIGHT COCONUT MILK
- 4 C FF CHICKEN BROTH
- 1 C. SWEET RED PEPPERS JULIENNED
- I C ONIONS OR LEEKS SLICED FINE
- 1 C CAULIFLOWER CUT INTO SMALL PIECES
- 1 C MUSHROOMS SLICED
- 1 CUP SNOW PEAS CUT IN HALF
- 1 CUP CARROTS SLICED VERY THIN
- 1 TBSP THAI YELLOW CURRY PASTE
- 2 TBSP GRATED FRESH GINGER
- 1 TBSP FISH SAUCE
- 1 TBSP FRES LIME JUICE
- 1 TBSP OLIVE OIL
Chicken Liver Stuffing
By á-174942
Soak bread in water. Cook chicken livers in butter over medium heat, mashing livers while cooking
- 1 pound day-old white bread loaf cut in cubes
- 4 cups water
- 1/2 pound chicken livers
- 1/2 cup butter - (1 stick)
- 1 tablespoon salt
- 1 onion chopped
- 1/2 cup chopped parsley
- 1 1/2 cups chopped celery leaves
- 2 1/2 cups chopped mushrooms
- 1 teaspoon garlic powder or 1 minced garlic clove
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 egg slightly beaten
- 1 tablespoon minced fresh sage
P.F. Chang's Crispy Honey Chicken
By carebearcustis
Pan-fried marinated and battered chicken breast stir-fried with a delicious Asian honey sauce
- FOR THE BATTER:
- 4 ounces all-purpose flour
- 2 1/2 ounces cornstarch
- 1 egg
- 6 ounces water
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- FOR THE CHICKEN SEASONING:
- 1 pound boneless, skinless chicken breast, cut into medium size chunks
- 1 tablespoon lite soy sauce
- 1/8 teaspoon white pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon corn starch
- FOR THE SAUCE:
- 1/2 cup sake or rice wine
- 1/2 cup honey
- 3 ounces rice vinegar
- 3 tablespoons lite soy sauce
- 6 tablespoons sugar
- TO COOK THE CHICKEN:
- Vegetable oil for frying, plus 2 tablespoons for finishing sauce
- TO FINISH THE SAUCE:
- 1/4 cup corn starch
- 1/4 cup water
- 1 tablespoon minced garlic
- Red bell pepper and/or scallions, julienned
- TO SERVE:
- Crispy noodles, rice or egg noodles or steamed rice
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