Lunch recipes - 2017 recipes
More Lunch recipes
Chinese Chicken Salad
By á-97377
Prepare marinade for chicken by combining dry sherry, vegetable oil, chopped cilantro, hoisin sauce, grated ginger,...
- 1 pound chicken boneless skinless chicken breast
- Marinade
- 2 tablespoons dry sherry
- 2 tablespoons vegetable oil
- 2 tablespoons chopped cilantro
- 1 tablespoon hoisin sauce
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon dry mustard
- salt to taste
- Other Ingredients
- 1/2 cup chopped peanuts
- 1/4 cup sesame seeds, browned
- 2 cup rice sticks, deep fried
- 2 cup shredded lettuce
- 2 stalks green onion, shredded
- 1/4 cup cilantro
Crockpot BBQ chicken
By á-170567
place chxn in first add BBQ sauce than spices cook low 7 hrs
- 2 lbs chxn breast
- 1 jar BBQ sauce
- peppers
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp pepper
Old-Fashioned Chicken and Cornmeal Dumplings
By Coppermouse
In a Dutch oven or large sauce pot, heat 1 tablespoon oil over medium-high heat
- For Dumplings:
- 2 tablespoons olive oil
- 6 large skinless boneless chicken thighs, trimmed and cut into 2-inch pieces
- 1/2 teaspoon salt
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 3 tablespoons all-purpose flour
- 5 cups chicken broth
- 1 1/2 cups frozen peas
- 1 tablespoon chopped fresh thyme
- 1 cup all-purpose baking mix (like Bisquick)
- 1/2 cup cornmeal
- 2/3 cup buttermilk
Thai Chicken Lemongrass Soup
By á-1046
Bring the stock to a boil over medium heat in a soup pot
- 4 cups chicken stock
- 3 kaffir lime leaves, fresh or dried, hand torn
- 2 small Thai chiles, halved lengthwise
- 2 cloves garlic, crushed
- One 3-inch piece fresh ginger, peeled and cut into 4 chunks
- 1 stalk lemongrass (white part only), cracked open with the flat side of a knife
- 1 1/2 cups shredded cooked chicken
- One 13-ounce can unsweetened coconut milk
- 2 tablespoons Thai fish sauce ( nam pla)
- 1 1/2 teaspoons sugar
- Juice of 4 limes
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro leaves and lime wedges, for garnish
- Jasmine rice, cooked
Zesty Chicken Tortilla Soup
By MomMomJo1
In Dutch Oven sauté onion in oil until tender, Add garlic and cook 1 minute longer
- 1 Medium Onion Chopped
- 2 Cloves Garlic, Minced
- 3 Skinless Chicken Breasts in Pieces
- 2 Cups Water
- 1 Can (14 1/2 oz.) Stewed Tomatoes
- 1 (10 oz.) Can Diced Tomatoes with Green Chilies un-drained
- 1 Can (10 3/4 oz.) Condensed Tomato Soup
- 2 Cans (10 1/2 oz.) Chicken Broth
- 1 Tablespoon Worcestershire Sauce
- 1 Tsp. Ground Cumin
- 1 Tsp. Chili Powder
- 1 Tsp. Salt
- 1/1 Tsp. Hot Pepper Sauce
- 8 Corn Tortillas (6 inch) Torn in Bite Size Pieces
- Shredded Cheddar cheese, sour cream optional
Oyster Sauce with Chicken Thighs
By craftsks1
PREP 10 mins COOK 45 mins READY IN 55 mins Directions Preheat oven to 400 degrees F (200 degrees C)
- Original recipe makes 4 to 6 servingsChange Servings
- 8 chicken thighs
- salt and pepper to taste
- 1 (10 fluid ounce) bottle oyster sauce
- 2 teaspoons minced garlic
- 3/4 cup white sugar
- 1/4 cup water
Chicken Bacon Lasagna Rolls
By ret1958
Add 8 pieces of lasagna pasta to a large pot of boiling water
- FILLING:
- 8 lasagna pasta cooked & drained
- 1 pound bacon, diced, cooked & drained
- 1 small red or yellow onion
- 6 cloves of garlic, crushed
- 2 chicken breasts, cooked and shredded
- 2 cups of Alfredo cream sauce
- 1/2 cup mozzarella ( to sprinkle on top)
- 1/2 cupe grated parmesan (to sprinkle on top)
- 1 cup ricotta cheese
- 1/2 cupe sour cream
- 6 oz cream cheese
- 1/2 cup grated parmesan
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- salt and pepper for taste
Lemon Garlic Dump Chicken
By á-48467
Place all ingredients into a 1-gallon freezer bag
- 1 – 2 tsp minced garlic (I like more so I used 2)
- 1/4 cup olive oil
- 1 Tbls parsley flakes
- 2 Tbls lemon juice (or the juice of one whole lemon)
- 4-6 chicken breasts (or 8 to 10 chicken tenders)
Arden's Chicken Curry (for 20+ people)
By á-167805
THIS RECIPE FEEDS LIKE 20! I've never made it
- 4-5 chicken breasts
- 2 T salt
- 3-4 T sugar
- 1 pkg Golden Curry Sauce Mix (Hot gives best flavor and is not very hot)
- 2 or 3 Cans Coconut milk – adjust to taste
- 1 or 2 (4 oz) jars Red Curry Paste – adjust to taste; Panang curry paste is better if you can find it
- 1/3 of 1.5 oz (little bottle) Hot Madras Curry Powder (optional)
- 3 T. (or more) flour to thicken if needed (place flour in container with cold water and shake for no lumps)
- Topping choices for curry
- Chinese noodles (I use 2 cans)
- Green onions (I use 3 bunches)
- Diced celery (I use 2 cups)
- Water chestnuts (3-4 cans)
- Coconut (1 pkg)
- Almonds, slivered (some)
- Raisins (some)
- Grated cheddar cheese (2 cups)
- Crushed pineapple (1-16 oz can drained)
Mexican Chicken Lettuce Wraps w/ Mango Salsa
By á-23845
Read more: http://www.thegraciouspantry
- SLOW COOKER MEXICAN CHICKEN INGREDIENTS:
- 15 oz can tomato sauce
- 4 oz can diced green chiles OR seeded & deveined fresh jalapeños, chopped
- 1 tbsp cumin
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper, ground
- 2 lbs chicken breasts, boneless & skinless
- 1 tbsp cornstarch (optional)
- 1 head of butter or iceberg lettuce, separated into leaves
- SALSA INGREDIENTS:
- 1 cup grape tomatoes, quartered
- 1 cup mango, diced
- 1/4 cup onion, diced
- 1/4 cup cilantro, chopped
- 1 large garlic clove, minced
- 1 tbsp jalapeño peppers, minced (leaves seeds in for hot)
- 2 tsp lime juice
- 1/2 tsp cumin
- 1/4 tsp salt
- Tabasco sauce to taste
Crock Pot Chicken Cordon Bleu
By treadinger
◾In a small bowl mix together the cream of chicken soup and milk
- 4 boneless skinless chicken breasts
- 10.75 oz can cream of chicken soup
- 3/4 c milk
- 8 slices of ham
- 1 c Swiss cheese, shredded
- 1 c croutons, crushed
- 1/4 c butter, melted
Chicken-Bacon Ranch Bombs
By á-69516
Deep Fry at 350 degrees
- oil for frying
- 1 can, grands flaky layers biscuits
- 1 lrg chicken breast, cooked, cut into 16 pieces
- 8 oz mozzarella cheese, cut into 16 pieces
- 1 1/2 c ranch dressing
- 16 slices bacon
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