Menu Enter a recipe name, ingredient, keyword...

Lunch recipes - 2017 recipes

Google Ads

More Lunch recipes

By

Combine the first six ingredients in a large bowl and serve with the Asian dressing and rice on the side

  • 2 medium chicken breasts, grilled and diced
  • 1 pound romaine lettuce, inner leaves
  • 2 ounces sugar snap peas
  • 1 ⁄2 cup red bell pepper rings
  • 1 cup shredded cabbage
  • 1 tablespoon chopped cilantro
  • 2 tablespoons Christine’s Asian Fusion Dressing
  • 1 cup steamed brown rice
  • Christine's Asian fusion dressing
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds, toasted
  • 1 ⁄4 teaspoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh lime juice
  • 1 teaspoon water
0/5 (0 Votes)

By

Marinate chicken in tupperware container in dressing for 1 hour

  • 1/2 container Italian Dressing
  • 1 lb. boneless chicken
  • 1 can diced tomatoes
  • rice
4/5 (2 Votes)

By

In skillet, heat oil and add the onions and cook until soft, about 5 minutes

  • Olive oil
  • 3 garlic cloves
  • cut up chicken
  • 14.5 oz can chicken broth
  • 1/2 tsp poultry seasoning
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 3/4 cup yellow rice
  • 15 oz can black beans, drained
  • 1 tsp cumin
0/5 (0 Votes)

By

Broiled chicken livers

  • 1/2 lb. chicken livers
  • melted margarine
  • garlic salt, pepper, thyme
2.4/5 (5 Votes)

By

In a skillet, saute the chicken in butter for 3 to 4 minutes

  • 1/2 lb boneless chicken, cubes
  • 1 TBSP butter
  • 1 small onion
  • 2 cups water
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried thyme
  • 1/8 tsp dried rosemary
  • 1/8 tsp rubbed sage
  • 2 cups instant rice
  • 1/2 cup chopped walnuts
0/5 (0 Votes)

By

Place chicken nuggets in greased 11x7 baking dish

  • 13 1/2 oz. pkg. frozen chicken nuggets
  • 1/3 c. grated Parmesan cheese
  • 26 1/2 oz. can spaghetti sauce
  • 4 oz. shredded Mozzarella cheese
  • 1 tsp. Italian seasoning
2/5 (8 Votes)

By

Rinse the herbs well in warm water; drain

  • 1 package dried mixed Chinese herbs - (4 oz)
  • 1/2 pound boneless skinless chicken breasts or thighs cut into 1" chunks
  • 1/4 pound boneless lean pork cut into 1" chunks
  • 6 dried black mushrooms
  • 6 dried longans
  • 1/2 ounce Smithfield ham thinly sliced
  • 4 cups water
0/5 (0 Votes)

By

Combine the dressing ingredients in a small bowl and whisk until smooth

  • DRESSING:
  • 1/4 cup balsamic vinegar (or Chinese dark rice vinegar)
  • 3 tablespoons sesame paste (or peanut butter)
  • 3 tablespoons walnut oil
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly-ground black pepper
  • SALAD:
  • 4 cups shredded iceberg lettuce
  • 2 cups shredded cooked chicken
  • 1 small carrot cut matchstick
  • pieces
  • 1/2 cucumber peeled, seeded, and cut matchstick pieces
  • 2 tablespoons chopped cilantro (Chinese parsley)
  • 2 tablespoons finely-shredded fresh basil
  • COOKING:
  • Vegetable oil for deep frying
  • 12 wonton wrappers cut 1/4" strips
  • 2 tablespoons walnut oil
  • 2 tablespoons sugar
  • 1/2 cup toasted walnut halves
0/5 (0 Votes)

By

Combine marinade ingredients in a medium bowl

  • MANDARIN MARINADE:
  • 2/3 pound boneless skinless chicken breasts
  • 2 tablespoons soy sauce
  • 1 tablespoon shao hsing wine or dry sherry
  • 2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • COOKING:
  • 2 tablespoons oil
  • 1/2 cup sliced water chestnuts
  • 1/3 cup sweet and sour sauce
  • 1/4 teaspoon crushed red pepper
  • 1 can mandarin oranges - (11 oz) drained
  • 3 green onions cut 2" slivers
0/5 (0 Votes)

By

* Available at Williams-Sonoma stores

  • 6 chicken legs and thighs - (abt 4 lbs)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons olive oil
  • 3 shallots thinly sliced
  • 4 garlic cloves crushed with
  • the side of a knife
  • 1 cup Chardonnay wine reduction*
  • 1 1/4 cups chicken stock
  • 1 orange cut 1/4" slices
  • 3/4 cup green olives
  • 2 tablespoons unsalted butter room temperature
0/5 (0 Votes)

By

Heat oil in a large skillet on high heat

  • SERVING SUGGESTION:
  • 3 tablespoons olive oil
  • 1 chicken - (2 to 3 lbs) cut into 8 pieces
  • 1 teaspoon ground cinnamon
  • Kosher salt to taste
  • Freshly-ground black pepper to taste
  • 2 onions roughly chopped
  • 3 garlic cloves minced, plus
  • 2 garlic cloves whole
  • 4 ounces dry white wine
  • 2 cups water
  • 6 ounces tomato paste
  • 1 cup mizithra
  • Cooked rice or cooked orzo
0/5 (0 Votes)

By

Pat the cleaned chicken dry, and then season the pieces with salt and pepper

  • 1 chicken - (3 1/2 lbs) cleaned, and cut
  • into 8 serving portions, and breast cut
  • into 2 pieces
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 tablespoons extra-virgin olive oil plus
  • 1/2 cup extra-virgin olive oil
  • 2 medium russet potatoes peeled, and cut into large cubes
  • 2 red, yellow, or orange peppers cored, seeded, and cut into medium strips
  • 1 celery stalk cut large pieces
  • 2 small unpeeled eggplants cut large cubes
  • 2 medium carrots peeled, and thinly sliced into 1/2"thk rounds
  • 2 tablespoons salt packed capers rinsed, drained
  • 1/2 cup whole pitted Sicilian olives (the green variety)
  • 4 fresh plum tomatoes cut large pieces
  • 5 whole chiles
  • 1 1/2 cups dry red wine
  • 1/4 bunch fresh chopped mint leaves
  • 1/4 bunch fresh chopped parsley leaves
  • 1 pinch chile flakes
3/5 (1 Votes)

Any burning questions? Our chefs answer!

Chicken Stemperata - {Stemperata Di Pollo} Asian Chicken Salad Today Show