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Lunch recipes - 2017 recipes

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Heat the oil in a large pot over medium high heat

  • 2 tbsp. olive oil
  • 1 lb. boneless skinless chicken breast, cut into bite size chunks
  • 2 tsp. Cajun seasoning, divided
  • 2 garlic cloves, minced
  • 1 1/2 cups chicken broth
  • 1 cup half and half
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 8 oz. dried fettuccini pasta
  • 1/2 cup grated parmesan cheese
4.5/5 (16 Votes)

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This is the perfect comfort meal to make for two when the weather is cool

  • 2 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped fine
  • 1/2 cup green bell pepper, finely chopped
  • 1/4 cup celery, minced
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • Pinch cayenne pepper
  • 1 3/4 cups chicken broth
  • 1 bay leaf
  • 4 ounces Andouille sausage, halved lengthwise and sliced thin
  • 1 tomato, cored, seeded, and chopped
  • 3/4 cup frozen sliced okra
4.2/5 (45 Votes)

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These are simply mouth-watering! You must try them right away! With a short list of ingredients, this is going to ...

  • 1/2 cup of balsamic vinegar
  • 1/2 cup of honey
  • 1/2 cup of light brown sugar
  • 4 tablespoons of soy sauce
  • 6 minced garlic cloves
  • 2 tablespoon of fresh minced ginger
  • 1 teaspoon of black pepper
  • 10 - 20 wings or 1-2 lbs of boneless chicken breast, cut into bitesize pieces
  • Parsley or cilantro for garnish (optional)
4.5/5 (32 Votes)

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Chicken tenderloins, crispy bacon, two cheeses, spinach, and creamy garlic sauce are all layered together with nood...

  • CREAMY GARLIC SAUCE:
  • 12 lasagna noodles, cooked
  • 1 pound chicken tenderloins, cooked and diced, about 8 to 10
  • 3 cups Parmesan cheese, grated
  • 4 cups mozzarella cheese, shredded
  • 1 (6-ounce) bag baby spinach, raw
  • 12 strips bacon, cooked crispy
  • 1 teaspoon Italian seasoning
  • 1 tablespoon flat-leaf parsley, chopped
  • 8 cups (1/2 gallon) 1% low-fat milk
  • 2 tablespoons natural chicken base (I use “Better Than Bouillon” brand)
  • 4 ounces butter, about 8 tablespoons
  • 4 cloves garlic, pressed through garlic press
  • 4 ounces flour, about 12 tablespoons
  • Pinch or two salt
  • 1/2 teaspoon black pepper
  • Pinch ground nutmeg
  • 1 teaspoon Italian seasoning
  • 1/4 cup Parmesan cheese, grated
4.3/5 (60 Votes)

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Crunched for time? This quick and easy Chicken soup in a Pressure Cooker is a lifesaver

  • 6 chicken legs or 2 chicken breasts
  • 6 carrots, sliced
  • 3 stalks celery, sliced
  • 1 large onion, chopped
  • 1 potatoe, diced into small cubes
  • 1 tomatoe, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 2 tablespoons chicken base
  • Salt and pepper to taste
  • 1 teaspoon dill
  • 3 bay leaves
  • 6 peppercorns
  • Dash red pepper flakes
  • 1/4 cup Parmesan cheese
  • 3/4 cup dry orzo pasta or whatever pasta/noodle you like
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
4.7/5 (22 Votes)

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1. Place the cooked shredded chicken in a medium sized mixing bowl

  • chicken breasts - I used about 250g (cooked and shredded)
  • 1/2 cup fresh basil leaves
  • avocado (I used 1 large)
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. sea salt
  • 1/8 tsp. ground black pepper
  • 1/2 tsp garlic optional
4.6/5 (22 Votes)

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Find more recipes at: pinterest

  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • Lowry's Seasoning Salt
  • 6 bacon slices
  • 1/4 cup regular mustard
  • 1/3 cup honey
  • 2 Tbsp. Mayonnaise
  • 2 teaspoons dried onion flakes
  • 1 cup sliced fresh mushroom
  • 2 cup shredded Colby/Jack cheese
4.7/5 (21 Votes)

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Heat olive oil in heavy large skillet over medium to high heat

  • 1/4 cup olive oil
  • 4 chicken breast halves, boneless
  • Kosher salt
  • pepper
  • all-purpose flour
  • 1 pound mushrooms, sliced
  • 4 large cloves garlic, chopped
  • 1-1/2 to 2 teaspoons oregano
  • 1-1/2 cups canned low-salt chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup white wine
  • chopped fresh parsley
4.5/5 (35 Votes)

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Delicious chicken enchiladas flavored with creamy ranch dressing and fresh salsa

  • 3 to 4 boneless skinless chicken breasts
  • 1 package chicken taco seasoning
  • 1 package ranch dry salad dressing
  • 1/2 cup bottled ranch dressing
  • 1/2 cup salsa
  • 2 cups shredded cheddar cheese
  • 1 can chicken broth
  • 1 package tortillas
4.4/5 (41 Votes)

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I added sliced canned mushrooms

  • 1 10 3/4 ounce can condensed cream of celery soup
  • 1 4 ounce jar pimentos
  • 1 8 ounce can water chestnuts, drained and chopped
  • 2 14 1/2 ounce cans green beans, drained and rinsed
  • 3 cup diced cooked chicken
  • 1 medium onion, peeled and diced
  • 2 tablespoon butter or vegetable oil
  • 1 cup mayonnaise
  • 1 6 ounce box long-grain wild rice, cooked according to package directions
  • 1 cup grated sharp cheddar cheese
  • 1 pinch salt
4.1/5 (63 Votes)

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1. Spray two 24-cup mini muffin tins with nonstick spray; set aside

  • ● 1 lb. boneless, skinless, chicken breast halves, seasoned with salt and pepper
  • ● 24 dry jumbo pasta shells, (about 6 oz.)
  • ● 2 Tbsp. olive oil
  • (Sauce)
  • ● 1 1/2 c. heavy cream
  • ● 2 cloves garlic, chopped
  • ● 1 stick unsalted butter (8 Tbsp.)
  • ● 1 1/2 c. grated Parmesan, divided
  • ● 2 tsp. black pepper
  • ● 4 Tbsp. chopped fresh parsley, divided
4.5/5 (34 Votes)

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Serves 4 In a medium bowl, mix together all the ingredients except for the tortillas

  • 1/2 cups cooked chicken, diced
  • 3 tablespoons light Caesar salad dressing
  • 3 tablespoons freshly shredded Parmesan cheese
  • 4 cups bagged romaine lettuce salad
  • 4 (10-inch) low-carb tortillas
4.6/5 (25 Votes)

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