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Lunch recipes - 2017 recipes

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Preheat oven to 425 degrees F

  • 1 cup All-purpose flour
  • 2 lbs. Chicken tenders
  • 2 cups Panko breadcrumbs
  • 3 lrg. Eggs, beaten
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup Barbecue sauce
  • 1/2 cup Brown sugar
  • Juice of 2 limes
  • 1 tsp. Garlic powder
  • Ranch dressing, for serving (optional)
4.2/5 (34 Votes)

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In our recipe for chicken Marsala, we take a new approach to fabricating and cooking chicken cutlets

  • 1 1/8 1 1/8cups 1/8cups dry Marsala
  • 2 2teaspoons 2teaspoons unflavored gelatin
  • 1/2 1/2ounce 1/2ounce dried porcini mushrooms, rinsed
  • 2 2(6- to 8-ounce) 8-ounce) boneless, skinless chicken breasts, trimmed
  • Kosher salt and pepper
  • 1 1cup 1cup chicken broth
  • 1/2 1/2cup 1/2cup all-purpose flour
  • 7 7teaspoons 7teaspoons vegetable oil
  • 1 1/2 1 1/2ounces 1/2-inch pancetta, cut into 1/2-inch pieces
  • 8 8ounces 8ounces cremini mushrooms, trimmed and sliced thin
  • 1 1small 1small shallot, minced
  • 1 1/2 1 1/2teaspoons 1/2teaspoons tomato paste
  • 1/2 1/2teaspoon 1/2teaspoon minced garlic
  • 1 1teaspoon 1teaspoon lemon juice
  • 1/2 1/2teaspoon 1/2teaspoon minced fresh oregano
  • 1 1/2 1 1/2tablespoons 3 unsalted butter, cut into 3 pieces
  • 1 1teaspoon 1teaspoon minced fresh parsley
4.6/5 (7 Votes)

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1.In a small bowl, whisk Cajun Honey Mustard Marinade ingredients together

  • 2 pounds boneless, skinless chicken thighs or breasts (pounded thin if using breasts)
  • 1/4 cup olive oil
  • Cajun Honey Mustard Marinade
  • 1/3 cup honey
  • 1/3 cup freshly squeezed orange juice
  • 2 tablespoons brown sugar
  • 3 tablespoons coarse-grained Dijon mustard
  • 3 tablespoons yellow mustard
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • Creamy Cajun Honey Mustard Sauce
  • Reserved unused marinade
  • 2 tablespoons loosely packed cilantro
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • Suggested Garnish
  • chopped mangoes
4.8/5 (5 Votes)

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This Thai recipe for Mango Chicken tastes like a deep-fried dish, but is much easier to make plus lower in calories...

  • MANGO SAUCE:
  • Ingredients
  • 2-3 chicken breasts, cut into 2 inch-long pieces (chicken thigh works too)
  • 1 red bell pepper, OR 1 sweet red pepper
  • 1/4 cup oil for pan-frying
  • 1 cup all-purpose flour (or rice flour) mixed with 1/2 tsp. salt
  • 1/4 to 1/2 cup fresh coriander
  • Optional: extra 1/2 to 1 mango, cut into chunks (to finish the dish)
  • Optional: 3-4 Tbsp. coconut milk OR water
  • 2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)
  • 1 red chili, de-seeded and diced, OR 1 tsp. chili sauce OR 1/2 tsp. dried crushed chili
  • 1 Tbsp. rice vinegar (OR white or apple cider)
  • 1 +1/2 Tbsp. soy sauce
  • 2 Tbsp. fish sauce
  • juice of 1/2 lime
  • 1 Tbsp. brown sugar
  • 1 thumb-size piece galangal OR ginger, sliced
  • 3 cloves garlic
  • 1/4 tsp. turmeric
  • 2 kaffir lime leaves, snipped into slivers with scissors (discard stem & central vein), OR zest of 1 lime
4.8/5 (5 Votes)

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Place chicken into a lightly greased slow cooker

  • 4 boneless, skinless chicken breasts
  • 4 boneless, skinless chicken thighs
  • 2 1-oz. pkgs. ranch salad dressing mix
  • 1/2 c. water
  • 2 10-3/4 oz. cans cream of chicken soup
  • 8-oz. pkg. cream cheese, cubed
  • 12-oz. pkg. sliced mushrooms
  • 16-oz. pkg. wide egg noodles, cooked
4.8/5 (5 Votes)

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You'll love the Thai-Asian flavor of this very quick dinner - 30 minutes from start to finish

  • 2 boneless, skinless chicken breasts (about 12 ounces), cut crosswise into 1/4-inch pieces
  • 1 tablespoon vegetable oil
  • 1 pound linguine
  • 1 pound asparagus , trimmed and cut into 1-inch pieces
  • 1/3 cup peanut butter
  • 5 tablespoons rice vinegar
  • 1/4 cup oyster sauce
  • 2 teaspoons chili-garlic sauce
  • 1 1/2 teaspoons fresh ginger, grated
  • 1 1/2 tablespoons toasted sesame oil
4.6/5 (8 Votes)

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Quick and easy chicken broccoli stir fry is a healthy dinner to serve your family

  • Cooking spray
  • 3/4 pound chicken breast tenders, cubed
  • 4 1/2 cups large broccoli florets
  • 2 (3-5 ounce) packages shitake mushrooms, sliced
  • 1 1/2 cups fat-free, lower-sodium beef broth
  • 2 tablespoons cornstarch
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 2 teaspoons lower-sodium soy sauce
  • 1/8 teaspoon salt
  • 2 cups hot cooked brown rice
4.6/5 (17 Votes)

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Something about this coating keeps the chicken moist

  • 1 chicken, cut up
  • 1 packet of Italian dressing mix
  • 1/2 c. Brown sugar
4.7/5 (19 Votes)

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1. Place chopped lettuce in a large bowl

  • 1 small head of lettuce, chopped
  • 1-2 cups shredded chicken
  • 1 mango, peeled and diced
  • 1 avocado, diced
  • 1.2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste
4.6/5 (17 Votes)

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Grilled chicken smothered with sautéed spinach, mushrooms, onions, pecans, and topped with melted provolone cheese

  • 3 cups fresh baby spinach
  • 1 3/4 cups fresh mushrooms, sliced
  • 3 green onions, sliced
  • 2 tablespoons pecans, chopped
  • 1 1/2 teaspoons olive oil
  • 4 (4 ounce) boneless skinless chicken breast halves
  • 1/2 teaspoon rotisserie chicken seasoning
  • 2 slices reduced-fat provolone cheese, halved
4.5/5 (30 Votes)

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Remove skin from chicken and season lightly with the salt, pepper, Cajun seasoning and garlic powder

  • 3 pounds of chicken thighs, skin removed
  • 1/2 teaspoon of kosher salt, or to taste
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama), or to taste
  • 1/4 teaspoon of garlic powder, or to taste
  • 1/2 cup of light brown sugar, packed
  • 1 (6 ounce) can of pineapple juice
  • 1/3 cup of soy sauce
  • 2 tablespoons of cornstarch
  • 2 tablespoons of water
4.5/5 (27 Votes)

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1. Heat oven to 375. Prepare stuffing as directed on package

  • 1 box chicken stuffing mix (6 oz)
  • 1 can cream of chicken soup (10 oz)
  • 1 tablespoon Dijon mustard
  • 2 cups shredded chicken (from a rotisserrie)
  • 2 cups fresh broccoli florets
  • 1 cup cooked, chopped ham
  • 6 slices of extra thin Swiss cheese
4.5/5 (28 Votes)

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