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Lunch recipes - 2017 recipes

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Cook wild rice as directed on package

  • 1 cup wild rice (I used a blend of long grain and wild)
  • 3 tablespoons margarine or butter
  • 1/4 cup finely chopped onion
  • 2 medium carrots, peeled and diced small (1/2 cup)
  • 1 - 2 ribs celery, finely chopped (1/3 cup)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 - 1/2 teaspoon poultry seasoning
  • 4 (14.5 oz) cans reduced-sodium chicken broth
  • 3 cups cooked chicken, cubed (I used a 'Traditional' rotisserie chicken)
  • 1/4 cup heavy cream
  • 1/2 teaspoon dried parsley flakes
4.5/5 (24 Votes)

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Spray your slow cooker with non stick cooking spray

  • 3-4 Boneless Skinless Chicken Breasts
  • 6-8 medium potatoes, chopped into large pieces
  • 2 cups baby carrots
  • 1 can cream of chicken soup
  • 1 package dry ranch dressing mix
  • 1/4 cup milk
  • parsley to sprinkle on top (optional)
4.4/5 (39 Votes)

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1. Heat chicken broth in pot on medium-high heat and cook until gently boiling

  • 1 - 32 oz can of Chicken Broth
  • cooked chicken, shredded
  • 2 cans refrigerated biscuits
  • 1 can Cream of Chicken Soup
  • pepper, to taste
4.5/5 (32 Votes)

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Prepare chicken Remove giblets and pat chicken dry with paper towel Place chicken over can of beer secured in a be...

  • 1 can of beer (half full)
  • 1 whole chicken about 6 pounds
  • 1/4 cup honey
  • 2 tablespoons Sriracha (Rooster Sauce)
  • 1 teaspoon salt
  • 1 lime
4.5/5 (30 Votes)

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Yummy weeknight chicken dinner

  • 1 pound chicken cutlets
  • 2 Tablespoons vegetable oil
  • 1 garlic clove
  • 1 mediium onion
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons Guldens brown mustard
  • 1-2 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • ** I usually double all the ingredients, only adding brown sugar to 3 tablespoons.
4.4/5 (37 Votes)

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Get ready for a cheesy dinner! This Chicken Enchilada Rice Casserole will be the star of your meal, and everyone wi...

  • 3 cooked chicken breasts, shredded
  • 2 cups dry Basmatic rice
  • 2 (10-ounces) cans Enchilada sauce
  • 1 16 ounce can refried beans
  • 1 cup white cheddar shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 can whole kernal corn
  • Salt and pepper to taste
  • Cilantro for garnish
4.4/5 (32 Votes)

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Easy chicken and noodle casserole that uses a traditional Rotisserie chicken or boiled fresh chicken

  • 3 1/2 cups cooked chicken, (I used a whole Rotisserie, Traditional)
  • 8 ounces egg noodles
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 3/4 cup sour cream
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon creole seasoning (like Tony Chachere's)
  • 1/8 teaspoon black pepper
  • 1 - 2 cups shredded Cheddar or Colby Jack cheese
  • 1/2 cup plain Panko bread crumbs (or crushed buttery crackers)
  • 1 Tablespoon butter or margarine
4.4/5 (33 Votes)

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Mix all sauce ingredients in a small bowl

  • 3 lbs boneless skinless chicken thighs
  • 3 tablespoons corn starch
  • 1 clove garlic
  • Sauce
  • 1/2 teaspoon fresh grated ginger
  • 4 cloves garlic, minced
  • 1/2 teaspoon chili flakes
  • 1/3 cup apple juice
  • 2 tablespoons honey
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 3 tablespoons cider vinegar
  • 1/4 cup water
  • 1/4 cup Bourbon
  • 1/4 cup soy sauce
4.6/5 (19 Votes)

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A cheesy twist on your original quesadilla

  • For the Quesadilla
  • 1 Breast of Chicken
  • Uncooked Flour Tortillas
  • 2 cups grated cheddar cheese
  • For the Teriyaki Sauce
  • 3/4 cup low sodium soy sauce
  • 1/2 cup water
  • 1/3 cup brown sugar
  • 1 tablespoon honey
  • 3/4 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1 small garlic clove, minced fine
  • 2 Tablespoons corn starch
  • 2 tablespoons cold water
4.6/5 (18 Votes)

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This coconut curry chicken could not be simpler! Set it, forget it, and come back to a creamy, flavorful curry stil...

  • 3 pounds chicken thighs, skinned
  • 2 teaspoons garlic salt
  • 3 teaspoons canola oil
  • 1 large onion, cut into 1-inch pieces
  • 6 carrots, cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 5 cloves garlic, finely chopped
  • 2 tablespoons fresh ginger, finely chopped
  • 2 teaspoons lime zest
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 1 tablespoon Sriracha sauce
  • 1 (13.66-ounce) can coconut milk
  • 1/4 cup whipping cream
  • 1 1/2 cups uncooked long grain rice
  • 1 tablespoon lime juice
  • 1/2 cup fresh cilantro, chopped
4.6/5 (18 Votes)

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My This is my secret weapon to finishing my sauce to give it that smoothness and thickening

  • Ingredients:
  • 4 boneless skinless chicken breasts Pounded to 1/4 inch thick (see my note above)
  • Rosemary Sea Salt about 2 tsp or to taste
  • Fresh ground pepper - 1 tsp or to taste
  • 1 tsp oregano
  • 1 1/2 cup flour
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 6 ounces baby bella mushrooms sliced
  • 1 Tablespoons of minced garlic
  • 1/2 cup finely minced onion
  • 1/2 cup Marsala wine
  • 1 cup chicken broth
  • 2 tablespoons butter softened with 1 T of flour
  • 2 tablespoons of fresh snipped parsley
4.6/5 (18 Votes)

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1. Combine the coconut oil, onion and ginger in a skillet over medium heat and cook for 3 minutes

  • 2 lbs chicken legs
  • 1 small yellow onion, diced
  • 1 tablespoon fresh ginger, peeled and sliced
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons of diced red onion
  • 1 stalk of green onion chopped.
  • 1 tablespoon of coconut oil
4.5/5 (19 Votes)

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Ginger Chicken Chicken and Wild Rice Soup