Lunch recipes - 2017 recipes
More Lunch recipes
Citrus-and-Ginger-Roasted Chicken
By á-174535
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
Caramel Chicken Thighs Mekong-Style
By raffterman
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
Salt and Pepper Chicken Recipe
By mahto
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
Cheesy Pesto Chicken
By AmbersEATS
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
Chicken Marsala (Emeril Lagasse)
By á-3145
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
Moroccan Chicken and Butternut Squash Soup
By á-2233
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
Crockpot Cream Cheese Chicken
By Orion
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
Stuffed Shells with Rotisserie Chicken
By txnurselaw
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)
Rachel Rays Beef and Chicken Fajita Burgers
By Shannon2009
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
Baked Chicken Breasts in Gravy
By SMorrissey
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
Asian Barbecue Chicken Slaw
By Susan52
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
Baked Chicken Cordon Bleu
By á-42065
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.
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