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Lunch recipes - 2017 recipes

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From the kitchen of Dreamfields Pasta and Chef Jim Coleman This makes six servings but can be adjusted to your need...

  • 1 box uncooked Dreamfields Spaghetti
  • 1/3 cup olive oil
  • 1-1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 7 cloves garlic, minced
  • 2 cans (14.5 ounces each) diced tomatoes, drained (reserve liquid)
  • 15 Kalamata or black olives, pitted and finely chopped
  • 4 anchovy fillets, finely chopped (optional)
  • 3 tablespoons capers, drained (optional)
  • 3 tablespoons tomato puree
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • Kosher salt and freshly ground black pepper
4.3/5 (19 Votes)

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In large mixing bowl combine cream of chicken soup with milk, until it is gravy consistency (set aside) In a diffe...

  • 2 cups of shredded mild cheddar
  • 2 (8oz) cans of all natural canned chicken
  • 1 (26oz) can of cream of chicken soup
  • 1 % milk (about 1-2 cups)
  • 3 cans of crescent rolls
4.2/5 (33 Votes)

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Brown Chicken on both sides in your Ninja 3-in-1 Cooker using Stove Top High

  • 2 Lbs Boneless Chicken
  • 1 (12 oz) Can of Beer (Any Kind )
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 Tbsp Oregano
  • 1/2 tsp Pepper
4.2/5 (25 Votes)

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Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray

  • 1-lb. boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original or buttermilk biscuits
  • 1 bottle (18 oz) barbecue sauce
  • 2 cups shredded mozzarella cheese (8oz)
  • 3 tablespoons chopped fresh cilantro, if desired
4.2/5 (36 Votes)

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The ultimate comfort food are homemade chicken dumplings

  • 3 to 4 chicken breasts, washed and dried
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 2 tablespoons butter
  • 1 (10-ounce) can cream of chicken soup
  • 1 (10-ounce) can cream of celery soup
  • 2 (10-ounce) cans chicken stock, total of 20 ounces
  • 1 tablespoon oregano
  • Salt and pepper, to taste
  • 1 box Annies Thin Flat Dumplings, found in frozen food section
3.7/5 (33 Votes)

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Charred bell peppers, shredded chicken, herb pesto, cooked quinoa, and melty cheese

  • 6 red, orange, or yellow bell peppers
  • 2 chicken breast, cooked and shredded (You could also use a whole rotisserie chicken.)
  • 1 1/2 cups mozzarella cheese, divided and shredded
  • 1 cup cooked quinoa
  • 1 (6.25-ounce) jar pesto
3.8/5 (16 Votes)

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Heat oil in a large pot over high heat

  • 2 Tbsp. olive oil
  • 3 cloves garlic, chopped
  • 2 chicken breasts, thinly sliced
  • 2 cups asparagus, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup carrots, sliced
  • 1 tsp pepper
  • 1 tsp salt
  • 4 cups cooked penne
  • 1 cup Parmesan
4.5/5 (4 Votes)

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CONTESTANT/COMPETITION RECIPE: This recipe was created by a contestant during a cooking competition

  • 4 skin-on, bone-in chicken thighs
  • 1 1/4 cups rum
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons seafood seasoning, such as Old Bay
  • 1 tablespoon cayenne pepper
  • Kosher salt
  • 1 1/2 cups brown sugar
  • 1/2 cup chipotles in adobo sauce (I will use 1 T. chipotles)
  • 1 stick (8 tablespoons) unsalted butter
  • Oil, for oiling grill grates
3.8/5 (5 Votes)

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Ninja Sweet & Sour Chicken

  • Chicken:
  • 3-4 boneless/skinless chicken breasts
  • Black ground pepper, to taste
  • 1 c cornstarch
  • 3 eggs, beaten
  • 1/4 c oil
  • Sauce:
  • 1/2 c brown sugar
  • 4 T ketchup
  • 1/2 c white vinegar
  • 1 T soy sauce
  • 1 t minced fresh garlic
4/5 (68 Votes)

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We took the classic flavors of Buffalo wings - hot sauce, blue cheese, carrots, and celery - and created a finger-l...

  • 12 ounce(s) whole-wheat elbow noodles 2 tablespoon(s) canola oil
  • 3 medium carrots, sliced
  • 3 stalk(s) celery, sliced
  • 1 large onion, chopped
  • 1 tablespoon(s) minced garlic
  • 2 pound(s) boneless, skinless chicken breast, trimmed and cut into 1-inch cubes 1/3 cup(s) cornstarch
  • 4 cup(s) low-fat milk
  • 1/8 teaspoon(s) salt
  • 5 tablespoon(s) hot sauce, preferably Frank's RedHot 3/4 cup(s) (about 4 ounces) crumbled blue cheese
4.2/5 (5 Votes)

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Add some flavor to your chicken with this "Hunter Style" recipes

  • 2 tablespoons olive oil
  • 1 pound sweet fennel sausage links, cut into large pieces
  • 6 chicken thighs, bone-in and skin-on
  • Kosher salt and freshly ground black pepper
  • 1 cup thickly sliced cremini mushrooms
  • 1 cup frozen pearl onions, thawed
  • 1 cup diced red bell peppers
  • 1 head garlic, roasted
  • 1/2 teaspoon red pepper flakes
  • 1 cup dry red wine
  • 1 cup chicken stock
  • 1 cup marinara sauce
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 tablespoons fresh flat-leaf parsley leaves
4.2/5 (5 Votes)

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Combine all of the ingredients for the brine in a soup pot

  • For the Brine:
  • 3 lbs. boneless chicken breast
  • 15 oz. can cannellini beans – drained
  • 1 tsp. ground cloves
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • Water to cover the chicken
  • For The Sauce:
  • 2 green tomatoes
  • 3 cloves of fresh garlic
  • 1/4 cup Italian parsley
  • 1/4 cup fresh basil
  • 1 small red onion
  • 3-4 tablespoons olive oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • Juice of 1/2 lime
4.5/5 (4 Votes)

Any burning questions? Our chefs answer!

Baked Boneless Chicken Breast Chicken Puttanesca with Spaghetti (diabetic)