Lunch recipes - 2017 recipes
More Lunch recipes
Chicken Piccata (CPK Copy Cat)
By peridot728
You have to try this copy cat Chicken Piccata just like they serve at the California Pizza Kitchen, yum! Makes
- 1 1/2 tablespoons plus 1/3 cup light-tasting olive oil, divided
- 6 tablespoons shallots, minced
- 1 to 2 tablespoons garlic, minced
- 3/4 cup dry white wine
- 2 cups chicken stock
- 1/2 cup fresh lemon juice
- Kosher salt
- 4 chicken breast halves, skinless, boneless
- 1/2 cup all purpose flour
- 2 teaspoons seasoned salt
- 1/4 teaspoon dried basil leaves, crushed
- 1/2 teaspoon ground white pepper or to taste
- 1 cup heavy (whipping) cream
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup ( 1/2 stick) butter
- 5 tablespoons capers, rinsed and drained
- 2 tablespoons flat leaf parsley, chopped, plus extra sprigs for garnish
- 1 to 1 1/2 pounds spaghettini
- 1 large lemon, cut into 1/4-inch slices
Spicy Chicken Noodle Soup
By á-10469
Copy Cat Recipe from PF Changs
- 1 1/2 lbs boneless chicken breasts, cut in thin 3-inch-long strips
- 1 package of udon noodles
- 1 can (48 oz) nonfat chicken broth
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 2 tbsp Sriracha sauce
- 2 tbsp fresh lime juice
- 1 tbsp fresh shredded ginger
- 3 tbsp cornstarch
- 1 cup sliced shiitake mushrooms
- 1 cup sliced grape tomatoes
- 2 tbsp chopped fresh cilantro
Baked Parmesan Chicken Tenders
By wjkn@aol.com
Crispy golden chicken tenders with a breaded parmesan crust
- 1 cup buttermilk
- 1/2 cup Parmesan cheese, grated
- 1/2 cup cornflake crumbs
- 1 pound chicken tenders (about 10)
- 3 tablespoon butter, melted
- Salt and pepper
One Pot Chicken and Rice Fajita Soup
By PineyCook
1.Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 chicken breasts (1 pound), thinly sliced
- 1/2 large onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small orange bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 4-6 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 teaspoons chicken bouillon (powder)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 3/4 cup uncooked long grain white rice
- 1 15 oz. can black beans, rinsed and drained
- 1 4 oz. can mild green chilies
- 1 14 oz. can crushed tomatoes
- 4 14.5 oz. cans low sodium chicken broth
- 2 tablespoons cornstarch
- 1 cup freshly grated Pepper Jack cheese, or more to taste
- Garnish
- Tortilla chips/strips
- Fresh cilantro
- Sour cream
- Avocado
- tomatoes
- Hot sauce to taste
Peach-Glazed Grilled Chicken
By DreiFromBK
To avoid incinerating dinner, we start these glazed chicken parts in a disposable aluminum pan on the grill with pl...
- Leave the jalapeño whole for grilling. Note that the salted chicken needs to rest for 1 to 24 hours before grilling. Since the preserves cause the food to brown quickly in step 5, move the items around as necessary to manage any hot spots.
- 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
- Salt and pepper
- 1 cup wood chips
- 1 cup peach preserves
- 1/8 teaspoon cayenne pepper
- 1 (13 by 9-inch) disposable aluminum pan
- 1 peach, halved and pitted
- 1 jalapeño chile
- 2 tablespoons cider vinegar
Baked Dijon Dill Chicken with Mushrooms
By Lulubelle
1. Clean chicken breasts and place them in a 9×13 glass baking dish
- 4 boneless skinless chicken breasts
- 1 1/2 c. mushrooms
- 1/2 c. fresh lemon juice
- 1/2 c. fresh dill, chopped
- 2-3 garlic cloves
- 1/4 c. dijon mustard
- 1 T. olive oil
- 1/2 T. paprika
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
Filipino Style Crispy Fried Chicken
By vlacer
Prep time: 5 minutes Inactive time: 8 hours or overnight Cooking time 1 hour
- 6 large thighs
- 1 gallon water
- 1/3 cup salt
- 2 tsp sugar
BBQ Chicken Burgers Recipe
By Susan52
Melt butter in a small skillet over medium heat
- 1 tablespoon butter
- 1 small red onion (1/2 finely chopped, half thinly sliced)
- 2 garlic cloves (finely chopped)
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 1/4 lbs ground chicken
- 1 tablespoon grill seasoning
- 3 tablespoons extra-virgin olive oil (divided)
- 2 tablespoons honey
- 1 lemon (juiced)
- 3 tablespoons sweet pickle relish
- 2 cups shredded cabbage mix
- salt and pepper
- 4 Kaiser rolls (or hamburger buns)
Low Carb Southern Fried Chicken
By Pattywak
In the South fried chicken is a staple as well as a comfort food
- 3 to 6 cups vegetable oil, for frying
- 3 large eggs
- 1/4 cup heavy cream, may use water
- 2 1/3 cups soy flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1 whole chicken, cut into 8 pieces, or 3 pounds chicken breasts, boneless
- Salt and black pepper
4 Ingredient Chicken Bake
By janicecraig
Easy and fast 4 Ingredient Chicken Bake recipe
- 4 chicken breasts
- Basil Pesto to cover chicken breasts, about 4 - 5 tablespoons
- Roma tomatoes - 3 - 4
- 1 cup Mozzarella cheese
- Salt and pepper to taste
Spicy Chicken Thighs with Rhubarb Cucumber Salsa
By á-174535
The spicy glaze on the chicken thighs is nicely balances with the fresh and tart rhubarb cucumber salsa
- 1 habanero, Scotch bonnet, or Thai chile, with seeds, stemmed
- 2 garlic cloves
- 2 scallions, thinly sliced, white and green parts divided
- 1 tablespoon soy sauce
- 1/4 cup olive oil
- 6 large skin-on, bone-in chicken thighs
- Kosher salt
- 1 1/2 cups rhubarb, cubed in 1/4" pieces
- 1 cup unpeeled seeded English hothouse cucumber, cubed in 1/4" pieces
- 1/2 cup coarsely chopped fresh cilantro
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 teaspoon fresh lime juice
- Freshly ground black pepper
Farmer's Fridge Mediterranean Salad - Mason Jar
By á-4084
This delicious Mediterranean Salad in a mason jar is the perfect make ahead meal, it's portable and packed with hea...
- DRESSING:
- 1/2 cup red wine vinegar
- 3 ounces water
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 6 ounces olive oil
- SALAD:
- 1 artichoke heart (canned), quartered
- 2 grape tomatoes, halved
- 1/4 cup English cucumbers, quartered and thinly sliced
- 1/4 cup canned cannellini beans
- 1 tablespoon Parmigianno-Reggiano, grated
- 2 tablespoons Kalamata olives, sliced
- 1 1/2 cup mixed greens
- 1 tablespoon roasted pine nuts
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