Menu Enter a recipe name, ingredient, keyword...

Lunch recipes - 2017 recipes

Google Ads

More Lunch recipes

By

From "Flat Belly Diet Cookbook", Enjoy!

  • 6 oz multi-grain rotini pasta
  • 1/2 cup chopped sun-dried tomatoes
  • 2 cloves garlic, minced
  • 4 tbsp olive oil
  • 1/2 lb broccoli rabe, trimmed
  • 12 oz boneless, skinless chicken breasts, grilled or roasted and sliced thinly
  • 10 black olives, pitted and sliced (about 1/32 cup)
  • 1/2 cup shredded fresh basil
  • Freshly ground black pepper
  • Shredded Parmesan cheese
4.5/5 (10 Votes)

By

Preheat Oven 350 degrees: Clean and pat dry the chicken thighs

  • For the Tomato and Basil Topping:
  • 10 – 12 chicken thighs – with skin and bone
  • 1 cup of fresh basil – chopped
  • 1 bulb of fresh garlic - chopped
  • 2 large plum tomatoes – diced (not too small)
  • 1 tablespoon of lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tablespoons of grated Parmesan cheese
  • 3 tablespoons olive oil
  • Rub:
  • 3/4 tsp. salt
  • 3/4 tsp. black pepper
  • 1 tsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. brown sugar
4.4/5 (28 Votes)

By

This One Pan Balsamic Chicken and Veggies couldn’t get any easier! This is a a 20 minute meal that is sure to ple...

  • 1/4 cup + 2 tablespoons Italian salad dressing
  • 3 tablespoons balsamic vinegar
  • 1 1/2 tablespoons honey
  • 1/8 teaspoon crushed red pepper flakes (more or less to taste)
  • 1 1/4 pounds chicken breast tenderloins
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 pound fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
  • 1 1/2 cups matchstick carrots
  • 1 cup grape tomatoes, halved
4.6/5 (13 Votes)

By

Don't think sour—think sweet and bright

  • 4 pounds assorted chicken breasts and thighs, bone-in skin-on
  • 2 pounds mushrooms (cremini, white, or baby bella), cleaned
  • 2 cups low-sodium chicken broth
  • 3/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 1/4 cup apple cider vinegar
  • 5 carrots, peeled and roughly chopped (could use baby carrots)
  • 3 cloves garlic, crushed
  • 1 yellow onion, chopped
  • 1 bay leaf
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons all-purpose flour
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
4.6/5 (13 Votes)

By

Pesto Sauce Rinse basil thoroughly to rid it of any dirt

  • Pesto Sauce
  • 2 cups basil leaves, picked from their stems and loosely packed
  • 1/3 cup fresh parsley
  • 1/4 cup freshly grated Parmigiano Reggiano cheese
  • 3 cloves garlic
  • 1/2 tsp. kosher salt
  • 1/4 extra virgin olive oil or more
  • Pepper
  • Meatballs
  • 1 lb. ground chicken
  • 1/3 cup pesto sauce, homemade (recipe below) or store-bought
  • 1 small-medium onion, cut in fine dice
  • 1/2 cup-3/4 cup fresh breadcrumbs (I take bread and shred it in the food processor or you can use panko)
  • 1/4 cup grated parmesan cheese
  • Kosher salt and freshly ground black pepper to taste
  • 1 egg, beaten
  • Splash of milk
4.6/5 (13 Votes)

By

1.Add 1 Tablespoon butter and a drizzle of extra virgin olive oil to a large nonstick skillet over medium-high heat...

  • 1 lb chicken breasts, pounded thin
  • 1/4 cup gluten-free or all-purpose flour
  • salt and pepper
  • 2 Tablespoons butter, divided
  • drizzle of extra virgin olive oil
  • 6 oz sliced mushrooms
  • 2 leeks, white and light green parts only, thinly sliced
  • 1 small shallot or 1/4 small onion, minced
  • 1 garlic clove, minced
  • 1 cup chicken broth
  • 1 packed Tablespoon chopped fresh tarragon
  • juice from 1/2 small lemon
4.6/5 (16 Votes)

By

http://www.djfoodie.com/Spicy-Green-Chicken-Chili

  • 1 tbsp (13.5g) olive oil
  • 1 small (70g) onion, peeled and diced
  • 2 each (6g) garlic clove, minced
  • 1 1/2 lb (680g) whole boneless/skinless chicken breasts (or equivalent thigh meat)
  • 2 each (130g) poblano chillies, seeds removed and diced
  • 2 each (13.33g) jalepeno chillies, seeds removed and diced
  • 1 lb (454g) tomatillos, leafy wrapper removed, washed and diced
  • 2 each (133.33g) fresh limes
  • 2 tsp (4g) cumin seed, ground
  • 1 tsp (2g) coriander seed, ground
  • 1/2 tsp (1.17g) guar gum (optional)
  • 1/2 tsp (1.5g) xanthan gum (optional)
  • 1 bunch (100g) cilantro, washed and chopped
  • salt and pepper, to taste
4.6/5 (13 Votes)

By

In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil

  • 10 pounds chicken wings, split
  • 1/4 cup coriander seeds, crushed
  • 1 teaspoon cumin seeds, crushed
  • 1 teaspoon cinnamon
  • 2 tablespoons kosher salt
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup Sriracha chile sauce
  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted
  • 1/2 cup chopped cilantro
  • Finely grated zest and juice of 3 limes
  • 3 quarts vegetable oil, for frying
4.6/5 (13 Votes)

By

Carolyn Tesini, Cooking Light JANUARY 2014

  • 1 (12-ounce) package steam-in-bag broccoli florets
  • 1 tablespoon canola oil
  • 1 cup prechopped onion
  • 2 (8-ounce) packages presliced mushrooms
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups fat-free milk
  • 12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
  • 1/2 cup plain fat-free Greek yogurt
  • 1/4 cup canola mayonnaise
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
4.6/5 (13 Votes)

By

Serves: 4 / Preparation time: 15 minutes (plus marinating time) Total time: 35 minutes Created by Darlene Zimmerman...

  • 4 (4-ounce) boneless skinless
  • chicken breasts
  • 1 ⁄4 cup pure maple syrup
  • 2 tablespoons
  • reduced-sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced, divided
  • 2 medium peaches, diced
  • 1 ⁄3 cup diced red onion
  • 2 tablespoons seeded,
  • minced jalapeno pepper
  • 2 tablespoons chopped fresh
  • cilantropeeled,2 tablespoons lime juice
  • 1 tablespoon plus 1 teaspoon
  • canola oil
  • 1 teaspoon sugar
  • 1 ⁄2 teaspoon ground cumin
  • 1 ⁄4 teaspoon salt
4.6/5 (13 Votes)

By

To Make The Salad: Brush the chicken on both sides with olive oil, then season generously with salt and pepper

  • Salad Ingredients:
  • 2 boneless skinless chicken breasts
  • 2 tsp. olive oil
  • salt and pepper
  • 1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings
  • 8 cups baby spinach
  • 1 cup fresh blueberries
  • 1 avocado, peeled, pitted and diced (I prefer California avocados)
  • 1/2 cup crumbled feta cheese
  • quarter of a red onion, thinly sliced
  • honey garlic vinaigrette
  • Honey Garlic Vinaigrette Ingredients:
  • 3/4 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • 3 Tbsp. honey
  • 2 cloves garlic, minced
  • pinch of salt and black pepper
4.2/5 (17 Votes)

By

Cook and drain pasta as directed on package

  • 2 2/3 cups uncooked penne pasta (8 oz)
  • 2 cups chopped deli rotisserie chicken
  • 1 can (19 oz) Progresso® cannellini beans or other canned white beans, drained, rinsed
  • 1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
  • 1/4 cup shredded Parmesan cheese
  • 1 1/2 teaspoons Italian seasoning
  • 1 cup diced tomato
  • 1/4 cup Progresso® Italian style panko crispy bread crumbs
4.6/5 (13 Votes)

Any burning questions? Our chefs answer!

Creamy Parmesan Chicken Penne Flat Belly - Rotini w/Chicken and Broccoli