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Lunch recipes - 2017 recipes

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Preheat the oven to 400°

  • 3 lemons
  • 2 oranges
  • One 4 1/2-pound chicken
  • 3 tablespoons finely grated ginger
  • Kosher salt and freshly ground pepper
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons honey
4.4/5 (7 Votes)

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This is a wonderful recipe, rich and full of flavour but not too spicy

  • 4 skinless chicken thigh cutlets
  • 2 tbsp cooking oil
  • 2 tbsp fish sauce
  • 1 medium onion, sliced
  • 3 cloves garlic, sliced
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup light soy sauce
  • 2 tbsp palm sugar, grated (or brown sugar)
  • 1/4 - 1/2 cup water
  • Juice from 1 lime
  • Lime wedges to garnish
4.5/5 (6 Votes)

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1. Mix all the ingredients of Marinade in a big bowl, stir well

  • 1 tablespoon scallions, chopped finely
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoon water
  • 1 tablespoon rice wine
  • 1/4 teaspoon baking soda
  • 1 tablespoon dark soya sauce
  • 1/2 teaspoon chicken bouillon
  • 1/4 teaspoon pepper salt
4.4/5 (16 Votes)

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Cream cheese and pesto stuffed chicken breast

  • 4 Boneless, skinless chicken breasts
  • 1 8 oz package of cream cheese (whipped or regular)
  • 1 8 oz package of pesto
  • Salt, to taste
  • Pepper, to taste
4.4/5 (16 Votes)

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Emeril Lagasse Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Essence (Emeril's Creole Seasoning):
  • 1/2 cup all-purpose flour
  • 1 tablespoon Essence, recipe follows
  • 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 3 cups sliced mushrooms (cremini, oyster, shiitake)
  • 3/4 cup dry Marsala
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
  • Chopped chives, for garnish
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Yield: about 2/3 cup
4.1/5 (25 Votes)

By

Cooking Light Recipe Calories: 292 Fat: 8g Saturated fat: 1

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon ground red pepper
  • 3 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoons no-salt-added tomato paste
  • 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 1/3 cup uncooked couscous
  • 3/4 teaspoon kosher salt
  • 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
  • 1/2 cup coarsely chopped fresh basil
  • 2 teaspoons grated orange rinds
4.4/5 (7 Votes)

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Lay a couple of chicken breasts in bottom of crockpot

  • 6 boneless chicken breasts (frozen/thawed)
  • 2 T melted butter
  • 1 pkg. Good Season Italian Dressing
  • 1 can of Cream of Mushroom soup
  • 1 pkg. 8 oz cre4am cheese (cubed)
  • 1 T dry onion flakes
  • 1 bag of egg noodles
  • Salt and Pepper
4.4/5 (17 Votes)

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1. Cover and boil the spinach in one inch of water until completely wilted

  • Stuffed Shells with Rotisserie Chicken
  • Ingredients
  • 10 oz. bag spinach
  • 1 or 2 rotisserie chickens
  • 12 oz. jumbo shells
  • Cheese Filling
  • 2 lbs. ricotta cheese, part-skim
  • 2 cups Parmesan cheese, grated
  • 2 cups mozzarella cheese, shredded
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon black ground pepper
  • Sauce
  • 2 pints heavy cream
  • 3/4 teaspoon chicken bouillion powder
  • 2 garlic cloves, minced
  • 1 1/2 cups Italian cheese, shredded
  • salt & pepper, to taste
  • 1 cup Parmesan cheese, grated (for the topping)
3.8/5 (10 Votes)

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Heat a grill pan or large skillet over medium high heat

  • Beef Fajita Burgers:
  • 1 1/3 pounds ground sirloin
  • 2 tablespoons Worcestershire sauce, eyeball it
  • 1 tablespoons chili powder, a palm full
  • 1 1/2 teaspoons ground cumin, half a palm full
  • 2 to 3 tablespoons fresh picked thyme leaves, several sprigs
  • Several drops hot sauce
  • 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
  • Extra-virgin olive oil, for drizzling
  • Chicken Fajita Burgers:
  • 1 1/3 pounds ground chicken
  • 1 tablespoons ground chipotle (smoky flavor) chili powder, a palm full
  • 2 to 3 tablespoons chopped fresh cilantro leaves
  • Several drops hot sauce
  • 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
  • Extra-virgin olive oil, for drizzling
  • Seared Peppers and Onions:
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 2 red or green bell peppers, seeded and thinly sliced lengthwise
  • 1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
  • 1 jalapeno or serrano, seeded and chopped
  • 2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice
  • 8 crusty rolls, split
  • Bacon and Black Bean Smash, recipe follows
4.5/5 (6 Votes)

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Instructions for gravy: Melt butter and add flour; stir to brown a little

  • Gravy:
  • 3 lb. boneless chicken breasts
  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp Lawry's seasoning
  • 1/4 tsp pepper
  • 1/2 cup butter
  • 1/2 cup flour
  • 5 1/2 cups water
  • 1 Tbsp chicken base
  • 1 tsp salt
  • 1/2 tsp kitchen bouquet
3.8/5 (97 Votes)

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In a large bowl, whisk soy sauce, honey, oil and vinegar until blended

  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup honey
  • 3 tablespoons canola oil
  • 2 tablespoons rice vinegar
  • 1/2 cup barbecue sauce
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1/4 teaspoon pepper
  • 1/4 cup honey mustard salad dressing
  • 1 package (14 ounces) coleslaw mix
  • 3 green onions, chopped
  • 4 tablespoons sliced almonds, toasted, divided
  • 3 teaspoons sesame seeds, toasted, divided
4.3/5 (15 Votes)

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Pound chicken, layer ham & cheese, roll up & secure with toothpick

  • 6 breasts (1/2); 6 slices ham; 6 slices Swiss cheese; 1 envelope shake & bake original; 1 can cream of mushroom soup; 1 cup sour cream; 1/2 cup Mayo.; 1 beaten egg; 1/2 cup or more Parmesan cheese.
  • Pound chicken, layer ham & cheese, roll up & secure with toothpick. Coat with egg and shake & bake & refrigerate 2-6 hours. Remove 15 minutes before cooking. Bake 375 for 30 minutes but sprinkle with Parmesan cheese.
3.8/5 (17 Votes)

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