Lunch recipes - 2017 recipes
More Lunch recipes
Chicken Enchilada Casserole with Chili Gravy
By Kylesgranny
1. Preheat oven to 350 degrees
- 1 1/2 lbs. chicken, cooked and chopped
- 1 recipe of Chili Gravy (recipe follows)
- 1/2 can (15 oz) corn
- 1/2 can (15 oz) beans (your choice)*
- 1/2 cup chopped onion
- flour tortillas
- 2 cups shredded cheese
- sliced black olives, optional
- Chili Gravy
- 1/4 cup vegetable oil
- 1/4 cup flour
- 1 tsp. black pepper
- 1 tsp. salt
- 2 tsp. cumin
- 2 Tbsp. chili powder
- 1 tsp. paprika
- 1 tsp. oregano
- 1/4 tsp. cayenne
- 2 cups beef stock
Cream of Chicken and Wild Rice Soup
By kelsa94
Cream of Chicken and Wild Rice Soup is hearty enough to be the focus of your meal
- 2 boneless chicken breasts
- 4 cups chicken stock
- 2 cups water
- 1 package of long grain and wild rice with seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup flour
- 1/2 cup butter
- 2 cups heavy cream
Chicken Souvlaki and Orzo
By ladygourmet
For Souvlaki: Combine all of the ingredients for the marinade in a bowl; place the chicken pieces in the marinade a...
- For Souvlaki:
- 10 – 12 boneless skinless thighs – cut into bite sized pieces
- 1/2 pint of cherry tomatoes
- 2 bell peppers – sliced and halved
- 1 large onion – sliced
- Skewers – soaked in water before using
- For the Marinade:
- Juice of 1 lemon
- Juice of 1 lime
- 1 tsp. balsamic vinegar
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tbs. dried oregano
- 3 - 4 tbs. of fresh dill – chopped
- 3 - 4 tbs. of fresh Italian parsley - chopped
- 1/4 cup of olive oil
- For the Orzo:
- 1 bunch of fresh spinach
- 2-3 cloves of garlic – chopped
- 1/2 pint of cherry tomatoes – halved
Sticky Glaze Chicken Thighs with Asian Stuffing
By á-4084
Preheat the oven to 200ºC/400ºF/gas mark 6
- For The Stuffing:
- 4 boneless chicken thighs, about 100–120g (3 1/2–4 1/4oz) each
- 100 ml (1/2 cup) teriyaki sauce
- 3 tbsp rapeseed (canola) oil
- 400 ml (1 3/4 cups) warm chicken stock
- 1 tbsp rice vinegar
- 30 g (2 tbsp) butter
- 70 g (1 1/2 cups) fresh breadcrumbs
- 2 egg yolks
- 3 tbsp Parmesan cheese, finely grated
- 4 tsp olive oil
- 2 tbsp chopped fresh coriander (cilantro)
- 4 garlic cloves, chopped 1cm (1/2 inch) fresh root ginger, peeled and grated
- 1 –2 red chillies, deseeded and chopped
- Salt and black pepper
- 1 tsp cayenne pepper
Hawaiian Macadamia Chicken Salad
By MJH
Drain juice from crushed pineapple into a medium glass bowl; set aside the pineapple for later
- 8 ounces crushed pineapple
- 8 ounces Philadelphia Cream Cheese, softened (can use mayo)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup cooked chicken breast, shredded
- 1 cup cooked medium-grain* white rice, cooled
- 1/4 cup green onion slices
- 1/2 cup chopped Macadamia nuts
- 1/4 cup jicama, peeled and diced
- 8 ounces pineapple slices (rounds)
- Note: It is important to use medium-grain white rice in this recipe - it is the only kind that remains soft when cold.
Ream's Noodles Classic Chicken Noodle Soup
By ginasheppard
In a large pot, add chicken, water, parsley, thyme, pepper, bouillon and bay leaves
- 1 pkg. (24 oz.) Reames® Homestyle Egg Noodles
- Other Ingredients
- 4 cups sliced carrots
- 2 lbs. boneless, skinless chicken breasts, cut into cubes
- 10 cups water
- 4 tsp. dried parsley flakes
- 2 tsp. dried thyme, crushed
- 1/2 tsp. pepper
- 2 Tbsp. chicken bouillon granules
- 2 cups sliced celery
- 2 bay leaves
- 2 cups chopped onion
- 1/2 cup flour
- 4 cups milk, divided
Marsala Chicken and Mushroom Casserole
By á-9151
Credit for this recipe goes to www
- 2 tablespoons butter
- 10 ounces sliced mushrooms
- 1 1/2 tablespoons flour
- 1/2 cup marsala wine or white wine
- 1/2 cup heavy cream
- 2 tablespoons chopped flat-leaf parsley
- Salt and pepper
- 1 cup long-grain rice
- 2 cups coarsely chopped rotisserie chicken
- 2 tablespoons grated parmesan cheese
Garlic Parmesan Chicken Wings
By tinathorn
What's not to love about garlic parmesan chicken? It's crispy and very tasty, you will come back for seconds
- 1 teaspoon oregano, chopped
- 1 teaspoon dried rosemary, chopped
- 1 teaspoon kosher salt
- 1/2 teasppon ground cumin
- 1 1/2 pounds chicken
- 2 tablespoons olive oil
- 1 tablespoon basil, chopped
- 1 tablespoon garlic, chopped
- 1/4 cup finely grated parmesan cheese
Spiced Chicken and Shrimp Egg Rolls
By vealam
These chicken and shrimp egg rolls are flavored with Chinese Five Spice, Sriracha, ginger and garlic, and are serve...
- FILLING:
- 1 tablespoon peanut oil
- 1 tablespoon ginger, grated
- 2 cloves garlic, finely chopped
- 1 organic chicken thigh, de-skinned, de-boned, sliced into long thin strips
- 1 teaspoon Chinese five-spice powder
- 4 large shrimp, shells and tails removed, deveined
- 1 tablespoon Shaosing rice wine or dry sherry
- 1 tablespoon low-sodium light soy sauce
- 1 teaspoon cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water)
- 1 teaspoon Sriracha
- EGG CREPE:
- 2 free-range or organic eggs
- 1 pinch sea salt
- 1 pinch ground white pepper
- 2 tablespoons peanut oil or vegetable oil
- VEGETABLES:
- 2 dried shitake mushrooms, pre-soaked in hot water for 20 minutes, drained, stalks removed, sliced
- 1 spring onion, julienned
- 1/2 small handful beansprouts
- 1/2 small carrot, julienned
- 1/4 red pepper, deseeded, julienned
- Peanut oil, for frying
- 2 tablespoons oyster sauce
- FRYING AND ASSEMBLY:
- 14 3/4 cups/3.5 liters peanut or vegetable oil, for deep frying
- Four 10-inch spring roll wrappers, such as TYJ (made from wheat flour, salt and coconut oil)
- 1 egg, beaten
- 2 scallions, julienned, soaked in ice-cold water to make curls
- Sweet chili sauce
Rochester Chicken French
By á-39535
poultry main dish
- 1/4 C flour
- 2 beaten eggs
- 1 T sugar
- 1 T parmesan cheese grated
- 2 T olive oil
- 4 skinless boneless chicken breasts
- 1/4 C butter or margarine
- 2 t minced garlic
- 1/4 C cooking sherry
- 1/4 C lemon juice
- 1/4 C chicken base or broth
- salt and pepper
Slow-Cooker Loaded Baked Potato Soup
By á-4202
This Loaded Baked Potato Soup recipe is made even more delicious with cheese, bacon and sour cream
- 8 slices bacon, chopped
- 1 onion, finely chopped
- 2 tablespoons flour
- 1 (32-ounce) carton fat-free reduced-sodium chicken broth, divided
- 3 pounds large baking potatoes (about 6), peeled, cut into 1/2 inch cubes
- 1 (8-ounce) package cheddar, shredded and divided
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 cup fresh chives or green onions, chopped
Chicken, Shrimp & Sausage Gumbo
By paulmartinjr
This Chicken, Shrimp, and Sausage Gumbo is rich and full of great authentic Cajun flavors
- 1/4 cup canola oil
- 1 (8-ounce) package smoked sausage
- 2 pounds chicken thighs, skinless
- 1/2 cup flour
- 1/4 cup unsalted butter
- 1 medium green bell pepper, diced
- 1 medium onion diced
- 1 cup celery, chopped, about 3 stalks
- 2 teaspoons garlic, minced
- 1 (14-ounce) can tomatoes, chopped
- 1/2 pound crab legs
- 1 tablespoon Creole seasoning.
- 1/2 tablespoon smoked paprika
- 1 tablespoon chicken bouillon powder or 1 cube
- 1 tablespoon thyme, fresh or dried
- 2 bay leaves
- 6 cups chicken stock
- 1 pound shrimp, 41/50 count, peeled and deveined
- 1/4 cup parsley, chopped
- 2 green onions, chopped
- 1 tablespoon gumbo file
- 10 cups rice, cooked
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