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Lunch recipes - 2017 recipes

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In a large dutch oven or heavy bottom saucepan, render the fat from the bacon over low heat

  • 5 slices bacon
  • 2 cups yellow onion, diced (approximately 1 large onion)
  • 2 cloves garlic minced
  • 1 cup celery, diced (approximately 3 ribs)
  • 1 cup carrots, diced
  • 1 pound boneless skinless chicken breast
  • 6 cups chicken stock, preferably homemade
  • 1/2 cup orzo
  • 1 1/2 teaspoons kosher salt or to taste
  • 1/2 teaspoon fresh ground black pepper or to taste
  • chopped fresh parsley to taste
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1 Bring a large pot of salted water to boil and cook pasta according to package directions

  • ● 1 (16 oz.) package spaghetti
  • ● 2 (10.75 oz.) cans cream of chicken soup
  • ● 2 (8 oz.) packages velveeta cheese, cubed
  • ● 1 cup low-sodium chicken broth
  • ● 1 (1.5 oz.) package dry ranch mix
  • ● 3 cups cooked chicken, shredded or cubed
  • ● 1/3 cup bacon bits
  • ● 2 cups sharp cheddar cheese, grated
  • ● Kosher salt and freshly ground pepper, to taste
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preheat oven to 425. pat chicken dry and sprinkle with 1 1/2 tsp salt and 1 tsp pepper

  • 1 (3-3 1/2 lb) whole chicken
  • 5 1/2 tsp kosher salt, divided
  • 3 tsp black pepper, divided
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • 1 tbsp dijon mustard
  • 2 tsp granulated sugar
  • 1 cup plus 2 tbsp extra virgin olive oil
  • 1 lb thin asparagus, trimmed and cut into 1 inch pieces
  • 4 oz sugar snap peas, cut into 1/2 inch pieces
  • 1/2 cup raw slivered almonds
  • 1/2 cup raw sunflower seeds
  • 2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 2 heads romaine lettuce chopped
  • 1 lb snow peas, thinly sliced lengthwise
  • 4 oz parmesan cheese, shaved
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1 Wash and dry all produce

  • 12 ounce
  • Chicken Breast
  • 0.25 cup
  • Parmesan Cheese
  • (ContainsMilk)
  • 1 unit
  • Roma Tomato
  • 0.25 cup
  • Panko
  • (ContainsWheat)
  • 1 tablespoon
  • Italian Seasoning
  • 4 ounce
  • Fresh Mozzarella
  • (ContainsMilk)
  • 1 unit
  • Zucchini
  • 1 unit
  • Lemon
  • 3 ounce
  • Orzo
  • (ContainsWheat)
  • 4 teaspoon
  • Olive Oil*
  • unit
  • Salt*
  • unit
  • Pepper*
  • 0.25 ounce
  • Parsley
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Adapted from an old recipe of my mother

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil (divided in half)
  • 2 tablespoons of butter (divided in half)
  • 2 onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • 2 teaspoons Dijon mustard
  • 1/2 cup rose wine
  • 1 cup chicken stock
  • 2 sprigs thyme, leaves picked (optional)
  • 1 teaspoon honey
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Preheat oven to 325 degrees

  • 4 chicken breasts
  • 1 cup long grain white rice, uncooked
  • 1 package onion soup mix (or use homemade)
  • 1 can (10 oz) cream of mushroom soup
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This came from Panda Express

  • 1 Pound Chicken Breast - Cut into one inch squares
  • 2 Stalks Celery Cut into small slices
  • 1/2 Med. size Onion Cut into small slices
  • 1/4 Cup Light Soy Sauce
  • 1/4 Tsp Ginger powder
  • 1 tbsp Chili Vinegar
  • 1 1/2 ground Pepper Whole pepper corns ground fresh
  • 2 Tbsp Corn Starch
  • 4 Tbsp Canola Oil divided
  • Chili Vinegar - make it
  • 1 fresh Jalapeno Pepper
  • 1 Cup Cider Vinegar
  • 1 Cup Distilled Vinegar
  • 1/2 Cup Sugar
  • 1/2 Tsp Salt
  • Combine all in a pot and heat - Bring to boil
  • Pour over the Jalapeno slices and let it set for an hour.
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Cindy's recipe from Richard Simmons TV show

  • 1-2 lb. chicken
  • 2 cloves garlic
  • 1/2 c lime juice
  • 2 c. chicken broth
  • 1 T gelatin
  • 6 limes
  • fresh pepper
  • mint for garnish
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Better Homes and Garden 327 Calories, 7 g total fat(2 g saturated fat), 48 mg cholesterol, 755 mg sodium, 40 g carb

  • 4 small boneless, skinless chicken breast halves (about 12 oz total)
  • 1/4 t salt
  • 1/4 t pepper
  • 1 T cooking oil
  • 40 small cloves unpeeled garlic*
  • 1/2 c dry white wine or chicken broth
  • 1/2 c chicken broth
  • 1 T lemon juice
  • 1 t dried basil, crushed
  • 1/2 t dried oregano, crushed
  • 4 t all-purpose flour
  • 2 T dry white wine or chicken broth
  • mashed potatoes or rice (optional)
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Preheat oven to 375F degrees

  • Ingredients
  • 4 pounds of chicken pieces (I used boneless chicken thighs and drumsticks)
  • salt and fresh ground pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 6 thyme sprigs
  • 1 whole garlic bulb, separated into individual cloves and peeled
  • 2 cups coconut milk
  • Instructions
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In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if usin...

  • For the Marinade:
  • 2 Tbsp olive oil
  • Juice of half a lime
  • 1 clove garlic, minced
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • Pinch of cayenne pepper (optional)
  • 2 Tbsp cilantro, chopped
  • For the Chicken:
  • 3 chicken breasts or 6 thin sliced chicken cutlets 1/4-inch thick
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • strips of onion
  • cheddar cheese
  • salsa
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PLEASE NOTE: The rice will not cook through in the allotted time if the foil is not tightly sealed during baking

  • 2 cups uncooked long grain white rice
  • 2 cups milk
  • 2 10 ounce cans cream of chicken soup (or try my homemade cream of chicken soup substitute)
  • 1 packet French Onion Soup mix
  • 1 pound chicken tenderloins
  • 1/2 cup grated Gruyere cheese
  • 1 teaspoon parsley
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FRENCH ONION CHICKEN AND RICE One Pot Chicken and Bacon Orzo Soup