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Lunch recipes - 2017 recipes

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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
4/5 (1 Votes)

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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
4/5 (1 Votes)

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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
3.8/5 (14 Votes)

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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
4/5 (1 Votes)

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Easy! only 3 ingredients

  • 1 envelope Taco Seasoning
  • 6 pieces Boneless, Skinless Chicken Breasts
  • 1 16-ounce jar Salsa
4/5 (1 Votes)

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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
4/5 (1 Votes)

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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
4/5 (1 Votes)

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"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
4/5 (1 Votes)

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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
4/5 (1 Votes)

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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
4/5 (1 Votes)

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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
4/5 (1 Votes)

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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
3.6/5 (5 Votes)

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Chicken & Shrimp Marsala BBQ-Ranch Chicken Wings