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Lunch recipes - 2017 recipes

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Heat the olive oil in a frying pan

  • 2 tbsps. olive oil
  • 4 ounces chicken cut into strips
  • 1 c broccoli florets
  • 1 slice of lemon
  • 1/4 tsp. crushed garlic
  • 1/4 c chicken broth
  • 3/4 c heavy cream
  • 2 c rigatoni,cooked to desired doneness
3.7/5 (73 Votes)

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Chicken strips made a bit healthier in your air fryer

  • 1 1/2 pound boneless chicken cut into strips
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 large egg
  • 2 teaspoon milk
  • 1/2 teaspoon salt
0/5 (0 Votes)

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1. Mix together eggs and yogurt

  • 2 1/2 lbs. Chicken breast, ground
  • 1/4 cup plain low-fat yogurt
  • 2 eggs, beaten
  • 1/2 cup Cherries, Sun Dried
  • 2 Tablespoons parsley, dry flakes
  • 3/4 cup bread crumbs
  • 1/4 cup Pepitas (small pumpkin seeds)
  • 1 Tablespoon garlic, granulated
  • 1 Tablespoon salt, kosher
  • 1 teaspoon black peppercorns, ground
  • Non-stick cooking spray
  • 1 cup mixed spring greens
  • 4 Whole grain hamburger buns, split and toasted
4.3/5 (3 Votes)

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Combine all ingredients in a bowl and add raw chicken

  • 1/2 cup packed brown sugar
  • 6 Tablespoons olive oil
  • 4 Tablespoons apple cider vinegar
  • 3 medium garlic cloves
  • 3 Tablespoons grainy mustard
  • 4 Tablespoons lemon juice
  • 1 1/2 teaspoon salt
0/5 (0 Votes)

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Spray bottom of pan put chicken in pan with chunks of butter on top of chicken

  • Chicken Breast
  • Mushrooms
  • Green Peppers
  • Onions
  • Monterey Jack and cheddar cheese
  • Hickory smoke
  • salt
4.7/5 (6 Votes)

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Dry your chicken breasts with paper towels and season well with salt and pepper

  • 4 boneless, skinless chicken breasts (the original recipe called for bone-in, skin-on)
  • salt and pepper
  • 1 Tablespoon vegetable oil
  • 1 cup cremini mushrooms
  • 1 Tablespoon butter
  • 1 minced shallot
  • 1/2 cup white wine
  • 1/4 cup crumbled Boursin cheese (Garlic and Fine Herbs)
  • 2 Tablespoons chopped parsley
1.5/5 (2 Votes)

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Smoke chicken tenders in stovetop smoker; cut into chunks

  • 2 boxes of chicken broth
  • 1 lb. chicken tenders (smoked)
  • 1/2 head of cabbage, cut up
  • 1 yellow summer squash, diced
  • 1 sweet onion (chopped)
  • 1 can of Rotel tomatoes
  • 1 bag of frozen mixed vegetables
  • 1/2 c frozen corn
  • 1 potato or two (chopped)
  • 1 can or two of great northern beans
  • cayenne pepper to taste
  • salt and pepper to taste
0/5 (0 Votes)

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Bring a small pot of salted water to a boil

  • 1 lemon
  • 4 bone-in, skin-on chicken thighs oil
  • 1 tsp sage
  • 1 1/2 tsp coriander seed
  • Salt and pepper
  • 1/4 c. maple syrup
  • 3 tbs butter
  • 1/2 tsp chili powder
  • 1 acorn squash seeded and sliced into 1/4” rings
  • 1/4 c. sliced gr onions
0/5 (0 Votes)

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Drain artichoke hearts thoroughly, pressing to remove excess liquid

  • 1 (14 ounces) can artichoke hearts
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon lemon juice
  • 1/8 teaspoon garlic powder
  • 2 (5 ounces) cans chunk style chicken, drained
  • 1 stalk celery, chopped (1/2 cup)
  • 12 slices wheat or white bread
  • Lettuce leaves
  • Cherry tomatoes (optional)
0/5 (0 Votes)

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Cook on stove for 15 minutes

  • 1 box chicken stock
  • chopped 1/2 c green onions
  • 1/2 c chopped carrots & celery
  • 1 can creamed corn
  • 1 can whole kernel corn
  • 1 can cream chicken soup
  • 1/2 tsp garlic salt, onion salt, salt, pepper.
0/5 (0 Votes)

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Preheat oven to 350 degrees

  • 4-5 chicken breasts, cooked and cut up. Save broth
  • 1 1/2 (8 oz.) bags of Pepperidge Farm Cornbread Stuffing
  • 1 medium onion, chopped, about 3/4 cup
  • 3/4 c. diced celery
  • 1-1 1/2 c. chicken broth
  • 1 c. dried cranberries
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 (8 oz.) pkg. cream cheese, softened
  • 3/4 c. chopped pecans
0/5 (0 Votes)

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Cook the can of organic beans on the stove top

  • 1 15oz can organic no/low sodium black beans
  • 1 steamed/cooked chicken breast (hormone/antibiotic free)
  • 1 large ripe avocado
  • 1 steamed red bell pepper
  • optional seasoning: ground pepper, garlic powder
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Black Bean, Chicken, and Avocado Puree Bertucci's rigatoni with chicken and broccoli