Lunch recipes - 2017 recipes
More Lunch recipes
Sautéed Dijon Chicken With Peaches
By jennifer_1
1.Trim excess fat from chicken thighs and season with salt and pepper
- 8 boneless, skinless chicken thighs 1/2 tsp each salt and pepper
- 1 tbsp vegetable oil
- 2 tsp each minced garlic and finely chopped Compliments Fresh Rosemary
- 1 can Peach Slices
- 1/2 cup Chicken Broth
- 2 tbsp Original Dijon Prepared Mustard
- 1 tbsp cornstarch
- 2 green onions, sliced
- 2 tsp Compliments Aged Balsamic Vinegar of Modena
- 3 cups cooked brown or white rice, prepared according to package instructions
King Ranch Chicken Casserole
By mrspolanco77
Pure comfort food and great as left overs
- 1 large onion chopped
- 1 green pepper chopped
- 2 T. vegetable oil
- 2 Cups chopped cooked chicken
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can diced tomato and green chilis
- 1 tsp. chili powder
- 1/4 tsp. pepper
- 12 --6 in. corn tortillas
Garlic Oregano Chicken Dinner
By ltrodrigu
Weight Watchers Plus Points = 11 per serving
- 4 6-ounce boneless, skinless chicken breast halves
- kosher salt
- freshly ground black pepper
- 1-1/2 teaspoon dried oregano leaves
- 2 tablespoons lemon juice
- 2 teaspoons minced garlic
- 2 tablespoons plus 1 teaspoon olive oil
- 1 package NEAR EAST Roasted Garlic & Olive Oil Couscous Mix
- 1 large tomato, chopped
- 1-1/2 cups small broccoli flowerets
Mediterranean Chicken & Black Bean Soup
By á-382
This delicious and hearty Mediterranean Chicken & Black Bean Soup with tomatoes, onions and corn is easy to put tog
- 11/2 cups dried black beans, soaked overnight
- 4 cups chicken stock
- 1 large yellow onion, finely chopped
- 1 (15-ounce) can no-salt-added diced tomatoes, preferably fire-roasted
- 2 tablespoons tomato paste
- 4 cloves garlic, finely chopped
- 1 bay leaf
- 4 teaspoons ground cumin
- 4 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground pepper
- 2 pounds bone-in chicken thighs, skin removed, trimmed
- 1 (14-ounce) can artichoke hearts, drained and quartered, opt.
- 1 can corn, drained
- 1/4 cup halved pitted oil-cured olives
- 1/2 teaspoon salt
Fusilli with Chicken & Asparagus
By janices
1.Preheat oven to 450° F
- 1 1/2 pound(s) thin asparagus, cut into 2-inch pieces
- 3 tablespoon(s) olive oil
- 1 tablespoon(s) fresh lemon thyme leaves, chopped
- 3/4 teaspoon(s) salt
- 1 pound(s) rotelli or fusilli pasta
- 12 ounce(s) (boneless, skinless) chicken-breast halves, cut crosswise into 1/4-inch-thick strips
- 2 teaspoon(s) lemon zest, grated
- 3 tablespoon(s) fresh lemon juice
- 1/4 teaspoon(s) freshly ground pepper
- 2 ounce(s) Parmesan cheese, shaved with vegetable peeler
Chicken and Shrimp Jambalaya
By Dr_Mom
Because andouille varies in spiciness, we suggest tasting a piece of the cooked sausage and then adjusting the amou...
- 1 medium onion, peeled, ends trimmed, and quartered lengthwise
- 1 medium rib of celery, cut crosswise into quarters
- 1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
- 5 medium cloves of garlic, peeled
- 2 teaspoons vegetable oil
- 4 bone-in, skin-on chicken thighs
- 8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
- 1 1/2 cups long grain white rice (10 ounces)
- 1 teaspoon table salt
- 1/2 teaspoon fresh thyme , minced
- 1/4 teaspoon cayenne pepper (see note)
- 1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
- 1 cup clam juice
- 1 1/2 cup low-sodium chicken broth
- 2 bay leaves
- 1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
- 2 tablespoons fresh parsley , minced
Fiesta Chicken Chowder
By weberdad
In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken
- 3 tablespoons all-purpose flour
- 1 envelope fajita seasoning, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons canola oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups water
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
- 1 can (11 ounces) Mexicorn, drained
- 1 cup uncooked instant brown rice
- 1 can (4 ounces) chopped green chilies
- 1 can (11 ounces) condensed nacho cheese soup, undiluted
- 3 tablespoons minced fresh cilantro
- 1 tablespoon lime juice
Pan Seared Airline Chicken Breasts
By woodog1113
Preheat oven to 350 degrees F
- 4 * 4 full chicken breasts, (ribs removed and wing intact)
- 1/2 * 1/2 teaspoon paprika
- 1/2 * 1/2 teaspoon granulated garlic
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon freshly cracked black pepper
- 1 1/2 * 1 1/2 tablespoons olive oil
- 1 * 1 cup julienned yellow onion
- 1 * 1 cup trimmed julienned leeks
- 2 * 2 tablespoons roughly chopped garlic
- 1 * 1 cup jarred pitted Spanish olives, plus 1 tablespoon olive juice
- 1/2 * 1/2 cup white wine
- * Pinch freshly chopped thyme leaves
- 2 * 2 tablespoons butter
Garlic Cheddar Chicken
By lindybug
Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes
- 1/2 cup butter
- 4 cloves garlic, minced
- 3/4 cup dry bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded Cheddar cheese
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 8 skinless, boneless chicken breast halves - pounded thin
Chicken Paprika & Dumplings
By Taraespo
Family favorite, worth the effort!
- Dumplings:
- 1 med onion, chopped
- 1 stick butter
- 6 chicken breasts
- 1 carrot
- 2 bouillon cubes
- paprika
- 1 T. flour
- 16 oz sour cream
- 2 eggs
- 1 c. warm milk
- 1/4 c. warm watter
- 1 T. butter, melted
- 1 T. yeast
- 2 -3 slices day old bread, cubed
- 4 c. flour
- 1 tsp sugar
- 1 tsp salt
The Best Chicken Soup Ever
By mporreca
A whole chicken is stewed and then the meast is simmered with celery, onions, beef bouillon and chicken noodle soup
- 1 (2 to 3 pound) whole chicken
- 3 stalks celery with leaves, chopped
- 1 pound baby carrots
- 2 onions, chopped
- 2 cubes beef bouillon, crumbled
- 1 packet chicken noodle soup mix
- 2 (14.5 ounce) cans low-sodium chicken broth
- 1 pinch dried thyme
- 1 pinch poultry seasoning
- 1 pinch dried basil
- 5 black peppercorns
- 2 bay leaves
- 1 pinch dried parsley
- 1 (8 ounce) package farfalle (bow tie) pasta
Chicken Piccata
By unionmaid
This piccata is so rich that one breast half can serve two people
- 4 chicken cutlets
- 2 Tbsp vegetable oil
- 1/4 cup dry white wine
- 1 tsp garlic, minced
- 1/2 cup low-sodium chicken broth
- 2 Tbsp fresh lemon juice
- 1 Tbsp capers, drained
- 2 Tbsp unsalted butter
- Fresh lemon slices
- Chopped fresh parsley
- Flour
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