Lunch recipes - 2017 recipes
More Lunch recipes
Thai Chicken Salad Cones
By Dolly-2
In small bowl, mix dressing ingredients with wire whisk
- Thai Peanut Butter dressing
- 1 tbs. packed brown sugar
- 2 tbs. creamy peanut butter
- 2 tbs. rice vinegar or cider vinegar
- 1 tbs. fish sauce
- 1/8 tsp. ground red pepper
- Salad
- 2 cans (10 oz.) chunk light chicken
- 1 1/2 cups coleslaw mix (from 16 oz. bag)
- 1/2 cup chopped seeded cucumber
- 1/2 cup chopped cilantro
- 1/4 cup coarsely chopped dry-roasted peanuts
- 4 spinach flavored flour tortillas
Cheesy Chicken Spaghetti
By á-7698
Add cream of chicken, cream of mushroom, and rotel to medium size pot on medium heat; cut velveeta into small cubes
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can mild rotel tomato
- 16 oz mild mexican velveeta
- parmesean cheese
- 12 oz favorite noodle
- 3-4 chicken breast prepared to like
Country Style Chicken Kiev
By á-7170
Preheat oven to 375 degrees
- 2/3 c. LAND O LAKES Sweet Cream butter
- 1/2 c. fine dry bread crumbs
- 2 tbsp. grated Parmesan cheese
- 1 tsp. EACH basil leaves and oregano leaves
- 1/2 tsp. garlic salt
- 1/4 tsp. salt
- 2 chicken breasts, split (about 1.5 lbs)
- 1/4 c. dry white wine or apple juice
- 1/4 c. chopped green onion
- 1/4 c. chopped parsley
Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch
By Melissa_F
For the Jalapeno Ranch Dipping Sauce: Mix ingredients together (adding additional buttermilk until desired consist...
- For the Jalapeno Ranch Dipping Sauce:
- 1/4 cup mayo
- 1/4 cup lowfat sour cream
- 1/4 cup (plus 2 tablespoons) lowfat buttermilk
- 1 tablespoon Hidden Valley Ranch Dressing (the powder)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- dash of cayenne
- 5-6 hot pickles jalapeno slices, finely chopped
- For the Chicken:
- 4 chicken breasts (about 1 3/4 - 2 pounds total)
- 1 bag Jalapeno Kettle Chips, crushed
- 1 cup low fat buttermilk
- 1 teaspoon salt
- dash cayenne
Asian Chicken Roll-Ups
By LaurenCocch16
1) In small bowl, beat peanut butter, teriyaki baste, brown sugar, water & oil with wire whisk until smooth
- 2 Tbsp crunch peanut butter
- 2 Tbsp teriyake baste & glaze (from 12 oz bottle)
- 1 Tbsp packed brown sugar
- 1 Tbsp hot water
- 1 tsp sesame or canola oil
- 4 flour tortillas (8 inch)
- 8 slices (1 oz each) cooked deli chicken breast
- 1 1/2 cups shredded iceberg lettuce
- 1 1/2 cups shredded carrots (about 3 medium)
- 1/2 cup chopped fresh cilantro
'Easiest Ever' Chicken Mole Enchiladas
By á-5911
Cook's Note: Queso Fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the U...
- Mole:
- 2 chicken breasts
- Salt and freshly ground black pepper
- 1/2 cup olive oil
- 5 dried pasilla chiles, (or dried anocho chiles) stemmed and seeded
- 1/2 cup hot water
- 2 (6-inch) corn tortillas, grilled crisp, recipe follows (or handful of regular tortilla chips)
- 2 tablespoons olive oil
- 1 1/2 medium onions, chopped
- 2 garlic cloves, minced
- 1 3/4 cups chicken stock
- 3 tablespoons smooth peanut butter
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 5.5 ounces Mexican chocolate, chopped, (recommended: Ibarra*)
- Kosher salt and freshly ground black pepper
- Enchiladas:
- 12 corn tortillas, warmed
- Olive oil, as needed
- 1/4 cup creme fraiche (or sour cream)
- 3/4 cup queso fresco (or mild Feta)
Chipotle Chicken Thighs with Chunky Guacamole
By Stina
Season chicken with paprika and salt and pepper, to taste
- 8 pieces bone-in chicken thighs
- Smoked sweet paprika or paprika
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/4 to 1/3 pound chunk Spanish chorizo, casing removed and crumbled or chopped
- 1 large carrot, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh thyme leaves
- 1 chipotle pepper in adobo, seeded and finely chopped, plus a tablespoon adobo sauce
- 1 (15-ounce) can crushed tomatoes
- 1 cup chicken stock
- Tortillas or bread, for mopping
- Chunky Guacamole
- 2 slightly under-ripe avocados
- 2 limes or 1 large ripe lemon, juiced
- Salt
- 1 small red or green chile pepper, seeded and very thinly sliced
- 1 vine-ripe tomato, seeded and coarsely chopped
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/2 small red onion, chopped or thinly sliced
Southwest White Chicken Chili By: Campbell's Kitchen
By williagx
"Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfi...
- Ingredients
- 1 tablespoon vegetable oil
- 4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 3/4 cup water
- 1 1/2 cups frozen whole kernel corn
- 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
- 2 tablespoons shredded Cheddar cheese
Sweetfire Chicken Wings
By á-3931
1. Brown wings under broiler for 10 minutes on each side
- 20-40 chicken wings, split
- 1 1/2 c. Dave's hot sauce
- 1 c. brown sugar
- 1/2 c. honey
- 2 T. butter
Whole Chicken w/ Soup Mix Recipe
By Side Passion
Remove "inside parts." Fill cavity with onions and celery
- Whole chicken (4-5 pounds)
- Large onion, cut in wedges
- 4 stalks celery cut in half
- 6 cloves minced garlic
- 1 package Lipton's onion soup dry mix
- 1/2 cup white wine
Chicken Parmesan Zip
By NanaA
Great tasting chicken
- Chicken Breast cut into strips
- 1/2 Cup Miracle Whip
- 1/4 Cup Parmesan Cheese
- 1 Tsp Italian Seasoning
Chicken Creole Over Garlic Cheese Grits
By annekeeney
Make a roux by combining 1/2 c
- Cheese Grits:
- 3/4 c. all purpose flour, divided
- 3/4 c. vegetable oil, divided
- 1 med. onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 (10 3/4 oz.) can chicken broth, undiluted
- 1 (8oz.) can tomato sauce
- 2 bay leaves
- 1 tsp. basil
- 3/4 t. dried whole thyme
- 1 1/2 tsp. dried whole oregano
- 1 tsp. cayenne pepper
- 1 tsp. garlic powder
- 1 1/2 t. pepper
- 1 tsp. salt
- 2 lb. boneless, skinless chicken breast halves, cut into bite size pieces.
- 7 c. water
- 1 tsp. water
- 2 c. quick cooking grits, uncooked
- 2 (6 oz.) rolls process garlic cheese
- 1 c. grated Parmesan Cheese
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