Lunch recipes - 2017 recipes
More Lunch recipes
BBQ-Ranch Chicken Wings
By á-4202
1) Heat oven to 350 degrees F
- 2 lbs chicken wings, split at joints, tips removed
- 1 pkg (1.0 oz) thick & creamy ranch dip, dressing and recipe mix
- 1/4 cup oil
- 3/4 cup bbq sauce
Mexican Chicken Roll Ups
By á-24666
Mix filing ingredients together
- 2 (8 oz.) packages cream cheese
- 2 cups cooked shredded chicken
- 1 1/3 cups shredded Mexican cheese blend
- 1 teaspoon finely minced garlic
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 4 green onions, chopped
- 10 oz. can Rotel, drained
- cayenne pepper to taste
- salt to taste
- half a bunch of cilantro, chopped (optional)
- 2 packages burrito sized tortillas
Copycat Manzana's Chicken Tortilla Soup
By á-32
Put olive oil in pot and heat
- 2 cloves peeled garlic, minced
- 3 carrots, peeled and pureed
- 1 onion, peeled and pureed
- 3-4 ribs of celery, washed and pureed
- Corn (either 2 ears roasted or 1 can), pureed
- Chipotle peppers in adobo, pureed (1 to 2 depending on taste, or just adobo)
- 3 sprigs of thyme
- 1 tablespoon olive oil/ one turn of the pan
- 1/2 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Pinch of sugar
- 1 cup chicken broth
- 28 ounce can of tomato sauce
- 28 ounce can of diced or stewed tomatoes
- 1/2 cup whipping cream
- 4-5 white corn tortillas, pureed
- Shredded rotisserie chicken meat from 1 chicken
- Fried tortilla strips or tortilla chips
- 1 avocado (to top the soup)
- Cilantro, chopped
- Cheddar and jack cheese, grated, for topping
Spicy Oven Cornmeal-Fried Chicken
By jkenb
Remove skin from chicken. Trim fat
- 2 1/4 pounds bone-in chicken breast halves, thighs or drumsticks
- 1/2 cup buttermilk
- 1 tablespooon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon hot sauce
- 1/2 teaspoon salt, divided
- 1/3 cup whole-wheat flour
- 3 tablespoons yellow cornmeal, preferably stone-ground
- 1 1/2 teaspoons paprika
- 1 teaspoon baking powder
- 1/8 teaspoon pepper
Crockpot Chicken Tacos
By doroalry
Easy! only 3 ingredients
- 1 envelope Taco Seasoning
- 6 pieces Boneless, Skinless Chicken Breasts
- 1 16-ounce jar Salsa
Creamy Farmhouse Chicken and Garden Soup
By jbrockel
Directions Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray
- Hands-On Time: 15 minutes
- Ready In: 3 to 4 hours
- Yield: 4 servings
- Ingredients
- 1/2 package (16 ounces) frozen pepper stir-fry vegetable mix
- 1 cup frozen corn
- 1 medium zucchini, sliced
- 2 bone-in chicken thighs, skinned
- 1/2 teaspoon minced garlic
- 1 can (14 ounces) fat-free chicken broth
- 1/2 teaspoon dried thyme
- 2 ounces uncooked egg noodles
- 1 cup half-and-half
- 1/2 cup frozen green peas, thawed
- 2 tablespoons chopped parsley
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
Penne with Chicken and Gorgonzola Cream Sauce
By flippyfroggirl
While pasta is cooking, brown chicken in lg skillet over med heat
- 12 oz penne pasta
- 16 oz chicken breasts
- 1 T oil
- 1 garlic clove
- 2 c mushrooms
- 1 c onion
- 1/4 c white wine
- 1 c heavy whipping cream
- 1/4 c chicken broth
- 12 oz Gorgonzola cheese
- 8 sage leaves
- s&p
- 2 oz Parmigiano-Reggiano
Teena's Spicy Pesto Chicken and Pasta
By classycook
"A spicy chicken and pesto pasta dish that's easy to adjust to any heat level
- 1 (16 ounce) package uncooked farfalle (bow tie) pasta
- 3 tablespoons olive oil
- 1 tablespoon hot chile paste (such as sambal oelek)
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
- 6 tablespoons prepared basil pesto
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped cilantro
Creamy Crescent Chicken Rolls
By boscobojo
Preheat oven to 350 degrees
- 3 oz. cream cheese, softened
- 2 Tbl. milk
- 1/4 tsp. salt
- Dash black pepper
- 2 cups cooked chicken, diced small
- 2 Tbl. finely chopped scallions
- 1 (8 oz.) tube refrigerated crescent rolls
- 2 Tbl. butter, melted
Firecracker Chicken Thighs
By jkenb
Remove skin from chicken thighs
- 1 1/2 - 2 pounds chicken thighs
- 2-3 tablespoons hot bean paste
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame seeds, crushed
- 1 tablespoon toasted sesame oil
- 1 tablespoon sugar
- 1/4 cup finely chopped green onions
- 4 large cloves garlic, minced (1 tablespoon)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Cheesy Mexican Chicken Skillet
By Danielle-2
Spray large skillet with spray
- 4 chicken breasts
- 1 1/2 cups water
- 1 can cream of chicken soup
- 2 cups white rice, uncooked
- 1 pkg (8oz) Velvetta mexican shredded cheese, divided
Chicken & Shrimp Marsala
By calypan
Coat chicken and shrimp with flour, salt & pepper
- 1 9 oz. pkg refrigerated light cheese ravioli, cooked, drained and set aside.
- 2 boneless sklinless chicken breasts, cut in strips
- 3/4 lb. shrimp, peeled
- 1/4 cup AP flour
- 2 oz. prosciutto , chopped
- 8 oz. mushrooms, sliced
- 2 T. shallots, minced
- 1/2 cup marsala
- 3/4 cup chicken broth
- 2 T. butter
- 1/2 cup fresh chopped parsley
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