Lunch recipes - 2017 recipes
More Lunch recipes
Honey BBQ Crack Chicken
By augusj
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)
Better Chicken Marsala for Two
By DreiFromBK
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
Cajun Honey Mustard Chicken (Grill or Stovetop)
By PineyCook
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
Thai Mango Chicken
By Pikachutherecipereader
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
Chicken & Noodle Delight
By carvalhohm
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
Sesame Noodles with Chicken & Asparagus
By Foodiewife, A Feast for the Eyes
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
Chicken Broccoli Stir Fry
By Nana_CAM
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
3-Ingredient Chicken
By ksandoz
Something about this coating keeps the chicken moist
- 1 chicken, cut up
- 1 packet of Italian dressing mix
- 1/2 c. Brown sugar
Mango Avocado Spiced Chicken Salad
By mjohnmeyer
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
Spinach and Mushroom Smothered Grilled Chicken
By á-160091
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
Slow Cooker Brown Sugar Chicken
By rrxing
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
Shortcut Chicken Cordon Bleu Casserole
By mjohnmeyer
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
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