Lunch recipes - 2017 recipes
More Lunch recipes
Chicken and Vegetables Kabobs
By PattiB
230 calories per 2 kabobs 6g carbohydrate 1g fiber 6g fat
- 1/2 cup fresh orange juice
- 1/2 cup olive oil
- 13 cup sherry vinegar
- 1/4 cup soy sauce
- 4 garlic cloves, minced
- 4 Tbsp peeled, minced fresh gingerroot
- 1/2 tsp crushed red pepper flakes
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 small red onion, cut into 1/1/2 inch pieces
- 1 medium yellow bell pepper, cut into 1/2 to 3/4 inch pieces
- 2 small zucchini, cut into 8 slices
- 8 (12-inch) metal skewers
- Mixed salad greens (optional)
African Chicken Peanut Soup
By á-24269
Chicken, peanuts and sweet potatoes simmer together to make this spicy African soup
- 3 tablespoons vegetable oil
- 2 to 3 pounds chicken legs, thighs and/or wings
- 1 large yellow or white onion, sliced
- 3 inch piece of ginger, peeled and minced
- 6 to 8 garlic cloves, chopped coarsely
- 2 to 3 pounds sweet potatoes, peeled and cut into chunks
- 1 quart chicken stock
- 1 (15 ounce) can crushed tomatoes
- 1 cup peanut butter
- 1 cup roasted peanuts
- 1 tablespoon ground coriander
- 1 teaspoon ground cayenne pepper, or to taste
- Salt and black pepper
- 1/4 to 1/2 cup chopped cilantro
Chicken with Orange-Sage Sauce
By DebCooks
If you love sage this is a great sauce
- 3 T butter at room temperature
- 3 T fresh sage or 1 T dried sage
- 4 boneless chicken breast halves
- 1 teas salt
- 1/2 teas pepper
- 1 T oil
- 1 1/2 T flour
- 1 c orange juice
- 3 T heavy cream
Rotel Chicken Spaghetti
By lindaauman
Cut up chicken into bite size pieces
- 3-4 large boneless chicken breasts (or rotisserie chicken)
- 1 can (10 3/4 ounce) Cream of Chicken Soup
- 1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
- 1 clove garlic, minced
- 2 chopped onions
- 1 red or green bell pepper
- 1 tablespoon garlic olive oil
- 1 – 8 ounce Velveeta cheese, cubed
- 8 ounces spaghetti, cooked and drained
Chicken – A Soulful Bowlful
By á-5765
A savory tastebud tickler
- 2 chicken leg-thigh quarters
- 3 carrots, sliced
- 3 stalks of celery, sliced
- 1 large onion, large dice
- 4 cups chicken broth
- 2 bay leaves
- 1 T Herbes de Provence in cheesecloth
Rancher's Herbed Chicken
By Potterfan1029
Everybody loves the garlicky, tangy flavors of Ranch dressing- take it a step further with lots of fresh herbs, and...
- 1/2 bunch cilantro
- 1/2 bunch parsley
- 1/4 bunch chives
- 1 tbsp oil
- 4 thinly sliced chicken cutlets (1 lb)
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1 tsp sugar
- 1/2 tsp dry mustard
- 2 cloves garlic
Cheesy Chicken Egg Rolls
By doran65
PER SERVING (1 egg roll): 112 calories, 1
- 1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- 1 sweet onion, thinly sliced
- 1/4 tsp. salt
- 2 cups spinach leaves
- 1/2 tbsp. chopped garlic
- 4 oz. cooked skinless lean chicken breast, chopped
- 2 wedges The Laughing Cow Light Creamy Swiss cheese
- 6 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
Chicken Makhani-Butter Chicken
By CarlaKay
Combine first 9 ingredients and marinate overnight
- For the Marinade:
- 4 pieces boneless, skinless chicken thighs
- 2 cups buttermilk
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin
- ¼ teaspoon cardamom
- For the Sauce:
- 1 tablespoon oil
- 1 small onion, minced
- 2 tablespoons butter
- 2 teaspoons lemon juice
- 2 teaspoons ginger, finely grated
- 2 garlic cloves, minced into a paste
- 2 teaspoons garam masala, divided
- 1 bay leaf
- 1 can (14.5 oz. can) tomato sauce
- 1 can (14.5 oz. can) petite diced tomatoes
- 1 pint whipping cream
- 1 bunch chopped cilantro, to taste
Slow Cooker Chicken and Dumplings
By á-25010
Comfort food doesn't get any easier than this Slow Cooker Chicken and Dumplings! It's a hearty and delicious recipe
- 4 boneless, skinless chicken breast halves
- 1/4 tsp. poultry seasoning
- 1/4 tsp. paprika
- 1/4 tsp. pepper
- 2 cans (10.5 oz. each) condensed cream of chicken soup, undiluted
- 1 can (14.5 oz.) chicken broth
- 1 soup can water (use the empty soup can to measure)
- 2 tubes (10 oz. each) refrigerated biscuit dough, torn into pieces
- Chopped parsley, for serving (optional)
Sesame Chicken and Noodles
By jab120638
Sesame Chicken and Noodles is an entire meal, with the added broccoli
- 1/3 cup rice vinegar
- 1/3 cup thinly sliced green onions
- 2 tablespoons honey
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon fresh ginger, grated
- 2 teaspoons Asian garlic-chili sauce
- 2 (6 ounces) refrigerated grilled chicken breast strips
- 12 ounces dried udon noodles or whole-wheat spaghetti
- 3 tablespoons toasted sesame oil
- 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
- 1 cup broccoli florets
- Fresh cilantro
Delicious Fried Chicken Breast
By á-25010
Better than fast food takeout, brining is the key to this tender juicy chicken, any leftovers can be stuffed in bet...
- 2 1⁄2 lbs boneless skinless chicken breasts, sliced in half
- 1 quart buttermilk
- 1 tablespoon kosher salt
- COATING
- 2 cups all-purpose flour
- 2 -3 teaspoons garlic powder (garlic lovers use 3 teaspoons)
- 1 ⁄4 teaspoon cayenne pepper (optional or adjust to heat level)
- 1 teaspoon black pepper
- 3 teaspoons salt (you can reduce to 2 teaspoons if desired)
- 1 teaspoon Old Bay Seasoning
- 1 ⁄2 teaspoon marjoram
- 1 ⁄2 teaspoon dried thyme
- 1 ⁄4 teaspoon celery powder
- oil (for frying, do not use olive oil)
Old-Fashioned Chicken Noodle Soup
By jab120638
Dry chicken thighs with paper towels and season with salt and pepper
- 1 1/2 pounds bone-in, skin-on chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon vegetable oil
- 3 carrots, peeled and chopped medium
- 2 celery ribs, chopped medium
- 1 onion, minced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme or 1/2 teaspoon dried, minced
- 1/8 teaspoon red pepper flakes
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 (12 ounce) bone-in, skin-on split chicken breast, trimmed
- 1 1/2 ounces wide egg noodles (about 1 cup)
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, minced
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