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Lunch recipes - 2017 recipes

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Using a spiralizer or mandolin, make zucchini noodles and set them aside

  • 3 medium zucchini (about 1 1/2 pounds)
  • 4 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1″ pieces
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt, divided
  • 1/4 teaspoon ground black pepper
  • 1 cup cherry tomatoes
  • 2 teaspoons seeded, minced jalapeño
  • Juice of 1 medium or 1/2 large lime
  • 3/4 cup cilantro, chopped
0/5 (0 Votes)

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Heat oil in a large stockpot over medium-high heat

  • 1 Tbsp. olive oil
  • 1 small white onion, chopped
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 4 cloves garlic
  • 2 cups of chicken stock
  • 2 (28 oz.) cans whole tomatoes (with their juices)
  • 1 (14 oz.) can cannelinni beans
  • 1 lb or more of brined cubed chicken
  • 2 handfuls baby spinach or broccoli
  • 1/4 cup roughly chopped fresh basil
  • 1/2 tsp rosemary
  • 1 tsp oregano
  • 1/4 cup fresh Italian parsley
  • Salt to taste
  • 1/2 tsp. black pepper
  • 1/4 tsp. crushed red pepper flakes
0/5 (0 Votes)

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ORANGE GROUND CHICKEN RICE BOWLS December 17, 2015 by Caitlin 2 Comments RECIPE: $5

  • 1 cup brown rice + 2 cups water (cook according to your preference)
  • 1 Tablespoon sesame oil
  • 1 pound ground chicken or turkey
  • 2 Tablespoons freshly grated or minced ginger
  • 4 garlic cloves, minced
  • 1 Tablespoon asian spice sauce or red pepper flakes (try chili-garlic sauce, sriracha, or just red pepper flakes!)
  • 1/2 cup orange juice (I juiced 8 clementines/mikans/tangerines)
  • 3 Tablespoons soy sauce
  • 2 small heads fresh broccoli - about 6-7 cups florets & some stems
  • sesame seeds for garnish
0/5 (0 Votes)

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Sprinkle meat with salt and pepper, flatten with mallet with parchment paper

  • 8 5oz chicken breasts, skinless and boneless
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • vegetable oil
  • 1 cup onion, finely chopped
  • 2 T flour
  • 2 cups chicken broth
  • 1 1/2 tsp dry mustard
  • 1 T Dijon mustard
3.4/5 (7 Votes)

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Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven

  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 cups frozen spinach
  • 1/2 onion or 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 2 (14.5 ounces) cans diced tomatoes, drained
  • 2 cups chicken stock
  • 2 cups rotisserie chicken
  • 1/2 cup fat-free half & half*
  • 3 tablespoons all-purpose flour
  • 16 ounce box penne pasta
  • diced tomatoes, to garnish
  • fresh basil, to garnish
  • parmesan cheese, to garnish
0/5 (0 Votes)

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Preheat oven to 400 degrees

  • 12 oz boneless, skinless chicken breast, cooked + shredded
  • 10 oz can red enchilada sauce
  • 2 egg whites
  • 1/3 cup skim milk
  • 14.5 oz can cream-style corn
  • 4 oz can diced green chilies
  • 1 packet reduced-sodium taco seasoning, divided
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup reduced-fat, shredded Mexican cheese
  • 8.5 oz box corn muffin mix
  • fresh cilantro, chopped
0/5 (0 Votes)

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1. cast iron skillet: add oil and garlic 2

  • garnish:
  • chicken cubes
  • 1 tsp. olive oil
  • 1 clove garlic (crushed)
  • 1/4 tsp. salt
  • pepper
  • zucchini cut into half moon
  • grape tomatoes (halved)
  • basil and parm
0/5 (0 Votes)

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Place the bird on top of the foil and close it completely over the chicken

  • rotisserie chicken
  • 2 cups (approx) water
  • aluminum foil
3/5 (32 Votes)

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This soup recipe is from Mary,who lives down the road from us on Druid Lake

  • 4 chicken breasts cooked
  • 5-6 slices of ham
  • 1 onion chopped
  • 2 cloves garlic
  • 1/4-1/2 cup butter
  • 1 c. flour
  • 4 cups chicken broth
  • 4 c. half and half (can use 2 c. half and half and 2 cups almond milk)
  • 1 c. Swiss cheese
  • 1 c. Mozzarella
  • 1 bay leaf
  • 1/2 tsp thyme
0/5 (0 Votes)

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Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the guacamole on each of the chicken b...

  • 4 (6 ounce) chicken breasts, butterflied or pounded thin
  • salt and pepper to taste
  • 1/2 cup guacamole
  • 8 slices bacon
0/5 (0 Votes)

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Nicely browned chicken thighs with a creamy lemony butter sauce with fresh spinach

  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon paprika
  • Salt and Pepper to taste
  • 1 teaspoon dried thyme
  • 3 tablespoons unsalted butter
  • 1 cup chicken broth
  • 3 cloves of garlic
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
  • 1 lemon
  • 2 cups baby spinach
0/5 (0 Votes)

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Place chicken in a 1-1/2-qt

  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 pound fresh baby carrots, cut in half lengthwise
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Hot cooked rice, optional
0/5 (0 Votes)

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Creamy Chicken and Carrots Zucchini Noodles with Cilantro Lime Chicken