Lunch recipes - 2017 recipes
More Lunch recipes
Chicken Divan (Diabetes-Friendly Version)
By á-10847
As any cook’ll tell ya, cooking is about a whole lot more than food
- 2 (10-ounce) packages frozen chopped broccoli
- 6 cups shredded cooked chicken breast
- 2 teaspoons extra-virgin olive oil
- 1 (8-ounce) package sliced mushrooms
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1 (10 3/4-ounce) can condensed fat-free low-sodium Cream of mushroom soup
- 1 cup low-sodium chicken broth
- 1/2 cup light mayonnaise
- 1/2 cup nonfat plain Greek yogurt
- 2/3 cup + 2 tablespoons
- freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, divided
- 1 teaspoon curry powder
- Freshly ground black pepper to taste
Artichoke Chicken Lasagna
By á-30923
In a large skillet heat the olive oil over medium-low heat
- Sauce:
- 2 tablespoons olive oil
- 1/4 cup diced onion
- 4 cloves garlic, minced
- 1 pound boneless chicken breasts, cut into cubes
- 1 teaspoon Italian seasoning
- coarse salt and fresh black pepper
- 2 (14 ounce) cans (or frozen) artichoke hearts, well-drained
- 2 cups ricotta Cheese
- 2 cups fresh shredded mozzarella cheese, divided
- 1 beaten egg
- 1 tablespoon fresh chopped parsley
- 3 cups fresh baby spinach leaves, stems removed
- 1 pound lasagna noodles, preferably fresh
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- dash of nutmeg
- 1/2 cup fresh grated Parmesan cheese
- coarse salt and fresh black pepper
Parmesan Chicken Ziti with Artichokes and Spinach
By GratefulSea
Super easy and very tasty
- 4 cups water
- 2 cans (12 oz each) evaporated milk
- 1 teaspoon salt
- 2 cloves garlic, finely chopped
- 1 lb uncooked ziti pasta
- 2 teaspoons cornstarch
- 2 cups shredded deli rotisserie chicken
- 1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
- 6 oz shredded Parmesan cheese (about 1-1/2 cups)
- Juice of 2 medium lemons (about 2/3 cup)
- 2 Tablespoons butter
- 4 cups baby spinach (5-oz package)
- 1/2 teaspoon pepper, if desired
Chicken Bake with Cheese Pierogies and Bacon
By á-11135
Chicken Parmesan Bake
- 4 slice bacon, chopped
- 2 Tbsp unsalted butter
- 1/4 cup all purpose flour
- 1 cup chicken broth
- 1 cup half & half
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- pinch ground cayenne pepper
- 1/2 tsp fresh ground black pepper
- 8-oz shredded Italian cheese blend
- 5-oz shredded Parmesan cheese, divided
- 8-oz pre-cooked chicken, diced
- 2 cup frozen peas
- 16-oz box frozen cheese pierogies
- 1 Tbsp chopped fresh parsley
Oven Fried Chicken Legs & Thighs
By ladygourmet
Oven Fried Chicken Legs and Thighs is the lightened up recipe that you've been looking for
- FOR COATING:
- 8 chicken legs
- 8 chicken thighs
- 2 cups milk
- olive oil for drizzling
- 1 1/2 cups flour
- 1 1/2 cups cornmeal
- 1 1/2 cups instant potato flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Garlic Chicken & Veggies Stir Fry
By SaniaASK
GETTING READY 1. In a large mixing bowl, combine all the ingredients for the chicken marinade with the boneless c...
- FOR THE CHICKEN MARINADE
- Boneless chicken 1 Pound, diced
- Eggs 1 Medium, beaten
- All purpose flour 1 Cup
- Garlic powder/Crushed garlic 2 Teaspoon
- Soy sauce 2 Teaspoon
- Red chili powder 1⁄2 Teaspoon
- Salt To Taste
- FOR DEEP FRYING THE MARINATED CHICKEN
- Oil As needed for deep frying
- FOR THE GRAVY SAUCE
- Honey 2 Teaspoon (Adjust as per your preference to sweetness)
- White vinegar 2 Teaspoon
- Soy sauce 2 Teaspoon
- Chili flakes 1 Teaspoon
- Cornflour 1 Tablespoon
- REST OF THE INGREDIENTS FOR THE GARLIC CHICKEN
- Sesame oil 1 Tablespoon
- Green chilies 2 Medium, sliced
- Crushed garlic 4 Teaspoon
- Assorted vegetables 1 Cup (16 tbs), chopped (Mushrooms, broccoli and bell peppers recommended along with other vegetables of your choice)
- Salt To Taste
- Water
Chicken Thighs Glazed with Orange-Thyme-Cumin
By á-25087
Chicken thighs should be skinless
- 1/2 cup white wine dry
- 1/4 cup red wine vinegar
- 1/4 cup orange juice fresh
- 2 tablespoons lime juice fresh
- 3 tablespoons soy sauce low sodium
- 2 tablespoons thyme leaves fresh, minced
- 1 clove garlic minced
- 1 tablespoon honey
- 1 teaspoon ginger fresh, minced
- 1 teaspoon cumin ground
- 1 each jalapeño pepper seeded, chopped, optional
- 8 each chicken thighs skinless
Chicken Sausage, Mushroom and Pasta Casserole -- Weight Watchers
By cosmos2015
A marinara sauce based comfort food casserole combining the flavors of chicken, sausage, mushrooms and pasta
- 2 sprays cooking spray
- 12 ounces uncooked whole-wheat pasta, rotini suggested (about 3 cups)
- 1 teaspoon olive oil, extra-virgin
- 1/2 cup Panko breadcrumbs
- 2 tablespoons Parmesan cheese, grated, Parmigiano-Reggiano suggested
- 1 teaspoon dried oregano
- 8 ounces cooked chicken sausage, Italian-variety, thinly sliced
- 1 medium yellow pepper, thinly sliced
- 1 medium uncooked, onion, chopped
- 1 pound fresh mushroom, sliced
- 2 tablespoons water
- 4 cups marinara sauce
- 1 cups part-skim mozzarella cheese, shredded
Chicken Wings in Foil on the Grill
By PineyCook
1. Remove the tips of the wings and discard (or save for stock making day)
- 1 Family Pack of Chicken Wings
- 1/2 c Italian dressing, divided
- 1/2 c Soy Sauce, divided
- 2 Gallon sized plastic storage bags
- Heavy aluminum foil
- Cooking spray
- 4 Tbs butter, melted
- 3 Tbs Franks Hot Sauce
Chicken, Spinach & Cannellini Bean Quesadillas
By DeliciouslyDished
Packed full of flavor and goodness, these Chicken Spinach and Cannellini Bean Quesadillas have a creamy and slightl...
- 1 1/2 -2 cups seasoned, cooked and diced chicken breast meat
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced red bell pepper
- 1 banana pepper, diced
- Pinch of crushed red pepper flakes
- Salt and pepper
- 1 clove garlic, minced
- 1 (heaping) TBSP all purpose flour
- 3/4 cup chicken broth
- 4 cups fresh baby spinach, stems removed, coarsely chopped
- 1 (15.5-ounce) can of cannellini beans, drained and rinsed
- Cooking spray
- Flour tortillas
- Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
- Avocados, diced
- Fat free sour cream
Grilled Buffalo Chicken with All-Purpose Marinade
By PineyCook
1.Whisk together all of the Buffalo Marinade ingredients in a medium bowl
- 2-3 chicken breasts (approx. 1 pound), pounded thin
- 3 tablespoons olive oil, divided
- Buffalo Marinade
- 1/4 cup Frank's hot WINGS Sauce (NOT their regular hot sauce)
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- Buffalo Glaze
- Reserved marinade (in directions)
- 1 tablespoon honey
- 1 1/2 teaspoons lime juice
Pesto Chicken Flatbread
By KimberlySeverino
1. Preheat oven to 400F. 2
- 2 (6-inch) flatbreads (or one 12-inch)
- 1 clove roasted garlic
- 2 heaping tbsps. pesto
- 1 1/2 cups shredded chicken
- 1/2 cup shredded mozzarella
- 2 heaping tbsps. shredded parmesan
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