Lunch recipes - 2017 recipes
More Lunch recipes
Corn Flake Chicken Fingers
By ladygourmet
Preheat oven to 350 degrees F
- For Cornflake Coating:
- 2 lbs. Chicken breast, sliced thin into fingers
- 1 cup sour milk (combine 1 cup of milk with 1 teaspoon vinegar and let stand for ten minutes until the milk curdles)
- 2 cups crushed original Cornflakes cereal
- 1/2 cup All Purpose flour
- 1/2 cup Cornmeal
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt and pepper (each)
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- Vegetable Oil
Sweet and Spicy Baked Orange Chicken Tenders
By PineyCook
Sweet and spicy are a great combo when it comes to chicken tenders! A citrus glaze with kicky Asian flair makes thi...
- 8 chicken tenderloins (about 1 1/2 pounds)
- 1 tablespoon olive oil
- Orange Marinade/Glaze
- 1/2 cup freshly squeezed orange juice
- 1/3 cup orange marmalade
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup packed brown sugar
- 2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman*
- 1 tablespoon low sodium soy sauce
- 2 tablespoons red wine vinegar
- 1/2-1 teaspoons sriracha/Asian hot red chili sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ginger powder
- 1/2 teaspoon onion powder
- 1 tablespoon cornstarch
- Chicken Breading
- 3/4 cup flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup panko breadcrumbs
- 3 cups cornflakes cereal, ground*
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 garlic powder
- 1/2 tablespoon butter
- Garnish (optional)
- green onions
- orange zest
Healthified Cashew Chicken and Broccoli
By carvalhohm
This healthy cashew chicken with broccoli and sugar snap peas is a great way to get your daily dose of vitamins and...
- 2 teaspoons canola oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon finely chopped fresh ginger
- 2 cups fresh broccoli florets
- 1 cup chicken broth
- 1/8 teaspoon crushed red pepper flakes
- 2 cups frozen sugar snap peas
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 2 medium green onions, sliced
- 3 cups hot cooked brown rice
- 1/4 cup salted roasted cashew halves and pieces
TJ’s Chicken Tortilla Soup
By ebdonahue
Throw everything except chips and cheese into a pot and bring to boil, then simmer for 10 minutes
- 1 carton Trader Joe’s Tomato and Roasted Red Pepper Soup
- 1/2 carton vegetable broth (I substituted with some chicken broth I already had on hand)
- 1/2 bag frozen roasted corn (or 1 can)
- 4 cubes of cilantro (or 1/4 cup chopped)
- 1/3 cup Trader Joe’s Habanero & Lime Salsa (omg my new favorite salsa! I never thought I’d fine one to replace the deep love I have for the chipotle garlic salsa but I have!)
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- 1/2 cup chopped onion
- 2 cooked, shredded chicken breasts (I just popped one giant one in the crock-pot with the rest of the jar of salsa and it was perfect!)
- Tortilla chips, crumbled
- Mexican cheese, shredded
- Sour cream, optional
- Sliced avocado, optional
Crock Pot Chicken Tortilla Soup
By Pattywak
Oh, there will definitely be a next time
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes (14.5 ounce size – southwest style, if possible I used petite diced tomatoes w/ sweet onion)
- 1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too, this is what I used)
- 1 1/2 cup water
- 1 can (8 ounce) tomato sauce
- 1 can ( 10 3/4 ounces) cream of chicken soup
- 2 cups milk
- 3-4 boneless chicken breasts (I only used 2 chicken breasts)
Hawaiian Chicken
By ladygourmet
Combine all of the above ingredients for the marinade in a large bowl
- Marinade:
- 8 chicken thighs
- Fresh pineapple - sliced
- 2 large cloves of garlic – finely chopped
- 1 inch piece of fresh ginger – grated
- 1/4 cup fresh basil - chopped
- Juice of 1 orange
- Juice of 1 lemon
- 1 tablespoon brown sugar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tablespoon dried curry
- 2 tablespoons teriyaki sauce
- 2 tablespoons soy sauce
- 1 tsp. balsamic vinegar
Chicken Cutlets with Mushrooms and Pearl Onions
By á-4084
The brandy-spiked sauce adds an elegant touch to this simple supper; you can sub wine
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil, divided
- 3/4 cup frozen pearl onions, thawed and drained
- 8 ounces button mushrooms, quartered
- 2/3 cup brandy
- 1 cup unsalted chicken stock (such as Swanson)
- 2 teaspoons cornstarch
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
Baked Pecan Crusted Chicken Fingers
By CandyH
1.Set out 3 medium size bowls
- 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
- 2 cups Diamond of California pecan halves
- 3 Tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika*
- 2 large eggs
- chopped parsley for garnish, optional
Spinach-Stuffed Chicken
By mirelsonp
Recipe source: Relish.com You can use frozen spinach, but be sure to thaw and squeeze out all the water
- Nonstick cooking spray
- 4 (4-oz.) boneless, skinless chicken breasts, flattened to 1/4 inch
- 1/2 tsp. coarse salt, divided
- Freshly ground black pepper
- 4 pieces bacon
- 12 oz. spinach, stemmed
- 4 oz. cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 egg whites, slightly beaten
- 1 1/4 cups breadcrumbs (plain or Italian)
- 2 cups jarred marinara sauce
- 1 cup shredded mozzarella cheese
Applebee's Tequila Lime Chicken
By lamarandrose
Applebee's Tequila-Lime Chicken is one of the tangiest restaurant recipes around, made with tequila, lime and toppe...
- 1 (5 ounce) chicken breast, boneless skinless
- 1/2 cup lime juice
- 1/4 cup tequila (non-alcoholic may be used)
- 12 cup tortilla chips
- 1/4 cup Mexi-ranch Dressing (recipe to follow)
- 1/4 cup Cheddar jack cheese, shredded
- 1 tablespoon salsa
- 3 tablespoons ranch dressing
Easy Buffalo Chicken Spaghetti Squash
By mjohnmeyer
Delicious, and ready in less than 30 minutes! Not to mention it’s super easy clean up, since you only use one po...
- 1 spaghetti squash
- 3 to 4 green onions, sliced
- 1 pound chicken, shredded
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup coleslaw mix, shredded
- 1 cup buffalo sauce
- ranch dressing or blue cheese crumbles
Asian Chicken Lettuce Wraps
By christoph
As explosion of Asian flavors in a cool and crisp lettuce cup
- Stir fry sauce:
- 4 boneless skinless chicken thighs, or 2 large breasts, grilled and diced
- 2 tablespoons vegetable or peanut oil
- 1 cup water chestnuts, diced
- 1 cup mushrooms, diced
- 1/2 red onion, diced
- 1 tablespoon garlic, minced
- 1 jalapeno pepper, seeded and diced
- 2 tablespoons cilantro, rough chopped
- 2 tablespoons fresh mint, rough chopped
- 2 tablespoons basil, rough chopped
- 6 – 8 leaves iceberg lettuce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon rice wine vinegar
- 1/2 teaspoon fish sauce
- Asian barbecue sauce:
- 1/4 cup sugar
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoon rice wine vinegar
- 2 tablespoon ketchup
- 1 tablespoon lemon juice
- 1/4 teaspoon sesame oil
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