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Lunch recipes - 2017 recipes

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Zoodles are a great pasta substitute and taste absolutely delicious when you add lemon, cheese, red pepper flakes, ...

  • 6 zucchini
  • 2 chicken breasts (about 15 oz / 425 gr), cut into 1-inch cubes
  • 4 tablespoons fresh parsley, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 clove garlic, minced
  • 3 tablespoons olive oil, divided
  • Juice of 1 lemon
  • 1 teaspoon fine grain salt
  • Ground black pepper to taste
  • Grated parmesan cheese (optional)
  • Pinch of red pepper flakes (optional)
3.9/5 (185 Votes)

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Simple and Quick Acti-Fry Italian Chicken Strips

  • 2 Boneless, Skinless Chicken Breasts
  • 2-3 Cups Buttermilk (enough to soak raw strips)
  • 2 Tbsp Garlic Powder
  • 2 Cups Cornflakes Cereal (NOT FROSTED)
  • 1/2 Cup Parmesan Cheese (Fresh or Canned)
  • 1/4 Cup Italian Seasoning (any brand, preferably salt-free)
  • 1 Egg
  • 1/2 Cup of Milk
  • 1 Tbsp Vegetable Oil
4.6/5 (7 Votes)

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From Pum's cookbook of traditional and modern Thai cooking

  • 2 cups chicken breast, sliced
  • 400 ml coconut milk
  • 100 ml water
  • 2 Tbs vegetable oil
  • 1 Tbs Green curry paste (or 1/2 Tbs of maestra green curry paste)
  • 2 Tbs fish sauce
  • 1 Tbs sugar
  • 1 cup green beans
  • 2 kaffir lime leaves
4.4/5 (9 Votes)

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Beat the eggs, ketchup, mustard and milk together and place in a shallow bowl

  • For the Coating:
  • 8 chicken legs and thighs – skin removed
  • Vegetable oil for drizzling
  • 2 cups of flour
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons ketchup
  • 2 tablespoons mustard
4.6/5 (7 Votes)

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In a large bowl, combine chicken, one cup cheese, soup, milk, salt, pepper and pimentos, if using; mix well

  • 2 c. cooked chicken, cubed
  • 2 c. shredded Cheddar cheese, divided
  • 10-3/4 oz. can cream of chicken soup
  • 1 c. milk
  • 1/4 t. salt
  • 1/4 t. pepper
  • Optional: 1 T. diced pimentos
  • 7-oz. pkg. spaghetti, broken up and cooked
4.6/5 (7 Votes)

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Mix uncooked macaroni and remaining ingredients together

  • 2 c. elbow macaroni, uncooked
  • 2 c. cooked chicken, diced
  • 2 c. milk
  • 2 10-3/4 oz. cans cream of mushroom soup
  • 2 onions, diced
  • 8-oz. pkg. pasteurized process cheese spread, diced
4.6/5 (7 Votes)

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In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup

  • 2 cups water
  • 1/2 cup wild rice
  • 2 pounds chicken breasts, boneless, skinless, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 leeks, chopped and rinsed
  • 1 1/2 pounds mushrooms, sliced
  • 1 cup dry sherry
  • 1/4 cup all-purpose flour
  • 2 cups low-fat milk
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup sour cream, reduced-fat
  • 1/3 cup flat-leaf parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper, freshly
  • 2 cups green beans, French-cut; frozen
  • 1/2 cup almonds, sliced
4.6/5 (7 Votes)

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In a food processor, pulse pretzels until finely ground

  • 1 1/2 lbs chicken breast, sliced
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 cups pretzels sticks (or mini pretzels)
  • Cooking oil
4.4/5 (19 Votes)

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Cook egg noodles according to package directions, drain

  • 3 cups cooked chopped chicken
  • 1 cup diced ham
  • 2 cans cream of chicken soup
  • 16 oz container sour cream
  • 1 cup shredded swiss cheese
  • 12 oz egg noodles
  • 1 cup panko bread crumbs
  • 1/4 cup melted butter
4.2/5 (18 Votes)

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From Shape Oct

  • 2 tbsp. vegetable oil
  • 4 boneless, skinless chicken breasts (5-oz. each)
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 firm, barely ripe Bosc pears, peeled, cored, and cut into 12-16 wedges
  • 3 tbsp. finely chopped shallots
  • 1 1/2 tsp. minced fresh sage
  • 1 tbsp. sherry vinegar
  • 1/2 cup apple cider
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 tsp. Dijon mustard
  • 1/4 tsp. cornstarch
  • 1 tbsp. heavy cream
4.2/5 (21 Votes)

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For the Chicken Cordon Blue: Remove skin from chicken

  • For the Cordon Bleu:
  • 3 whole chicken breasts, boned and split (6 pieces)
  • 6 thin slices cooked ham
  • 6 thin slices Swiss cheese
  • 1 env. (106 g) coating mix for chicken
  • Mushroom Sauce:
  • 250 ml sliced fresh mushrooms
  • 30 ml butter or margarine
  • 15 ml minced onion
  • 30 ml all purpose flour
  • 1 cube chicken bouillon
  • 250 ml boiling water
  • 1 ml salt
  • Pinch of thyme
  • Dash of pepper
  • Dash Worcestershire sauce
3.8/5 (29 Votes)

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Busy day? Shredded tex-mex crockpot chicken is a easy way to make a delicious dinner when you don't have a lot of t...

  • 4 boneless, skinless chicken breasts
  • 1 1/4 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon coriander
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup chicken broth
  • 1/3 cup (packed) cilantro leaves, chopped
  • 2 limes
  • 1 large onion, chopped
  • 1 jalapeno, seeded and minced
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
4.4/5 (16 Votes)

Any burning questions? Our chefs answer!

Shredded Tex-Mex Crockpot Chicken Lemon Garlic Chicken Zoodles