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Lunch recipes - 2017 recipes

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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)
4.7/5 (3 Votes)

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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
3.8/5 (6 Votes)

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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
4.8/5 (4 Votes)

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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
4.7/5 (3 Votes)

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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
4.7/5 (3 Votes)

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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
4.7/5 (3 Votes)

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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)
3.7/5 (6 Votes)

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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
4.7/5 (3 Votes)

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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)
4.5/5 (13 Votes)

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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
4.5/5 (14 Votes)

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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)
4.5/5 (13 Votes)

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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
4.5/5 (13 Votes)

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Old-Fashioned Chicken Noodle Soup Chicken and Vegetables Kabobs