Lunch recipes - 2017 recipes
More Lunch recipes
Slow Cooker Shredded Chicken Nachos
By amberwherley
Place chicken breasts in the bottom of the slow cooker
- 4-6 boneless, skinless chicken breasts (frozen or thawed)
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon brown sugar
- 2 cans Rotel tomatoes with green chiles (undrained)
- Tortilla chips
- Shredded cheddar cheese
- Sliced jalapeno (optional)
- Sliced olives (optional)
- Sliced tomato (optional)
- Salsa (optional)
- Sour cream (optional)
Finger-Lickin’ Chicken Wing
By raffterman
Combine coconut milk, shallots, garlic, lemongrass, jalapenos, ginger, lime juice, tamarind juice, fish sauce, ...
- 1 cup canned unsweetened coconut milk
- 3 shallots, chopped
- 3 garlic cloves
- 2 lemongrass stalks (bottom third only, tough outer layers removed), finely chopped
- 2 jalapenos, stemmed
- 1 1" piece ginger, peeled, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons tamarind juice concentrate (not paste or pulp) or 1 tablespoons fresh lime juice
- 1 tablespoons fish sauce (such as nuoc nam or nam pla)
- 2 teaspoons kosher salt1 teaspoon turmeric
- 3 pounds whole chicken wings Vegetable oil (for grill)
- Lime wedges
Chicken Burgers with Spiced Rub
By ladygourmet
For the Burgers & Rub Combine all of the ingredients for the rub in a medium sized bowl and set aside
- 4 lbs. boneless-skinless chicken breast – cubed
- For the Burgers
- 2 – 3 tbs. sun dried tomatoes – chopped
- 2 cloves garlic – chopped
- Juice and zest of 1 lemon
- 1/4 cup cilantro – chopped
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 cup Romano or Parmesan cheese – grated
- 1 scallion – chopped
- 1 tbs. olive oil
- For the Rub
- 1 tsp. paprika
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. ground oregano
- 1 tsp. ground cumin
- Honey Mustard Dressing for the Salad Greens
- 2 – 3 tablespoons smooth mustard – your favorite
- 2 tablespoons balsamic vinegar
- 2 – 3 tablespoons honey
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Chicken Breasts with Spiced Pickled Cabbage
By ladygourmet
Chicken: Heat a cast iron frying pan, with a tablespoon of olive oil, over medium heat
- Chicken:
- 4 bone-in chicken breasts
- 1 tbs. olive oil
- Rub:
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. turmeric
- 1/2 tsp. ground coriander
- Juice of 1/2 a lemon
- 2 tbs. olive oil
- Spiced Pickled Cabbage:
- 1 head of red cabbage
- 2 inch piece of fresh ginger – peeled and sliced thin
- 1/4 cup of brown sugar
- 1/4 cup of balsamic vinegar
- 1/4 cup of red wine vinegar
- 2 bay leaves
Chicken Enchilada Bake
By hazelljbmh
This is a great chicken casserole! I got this recipe from my cookbook Eat More of What You Love my Marlene Koch
- 1/2 cup chopped onion
- 3/4 cup reduce-sodium chicken broth
- 2 cloves minced garlic
- 1/4 tsp black pepper
- 3/4 cup light sour cream
- 2 tbsp all-purpose flour
- 2 cups shredded cooked chicken breast
- 4 (6-inch) reduced-carb high-fiber flour tortillas
- 1 (10-ounce) can red enchilada sauce
- 3/4 cup rinsed, drained, canned black beans
- 1 (4-ounce) can chopped green chilies, drained
- 1 cup shredded reduced-fat Mexican Blend cheese
- 1/2 cup minced fresh cilantro (optional)
Chicken and Sausage Gumbo
By lindaauman
Dissolve roux in water over medium heat and let boil for 1/2 hour
- 6 quarts water - 12 quart pot
- 6 heaping tablespoons roux mix (Savoie's Old Fashioned DARK roux)
- 1 large hen plus a couple of chicken breasts
- 5 pounds smoked sausage (polksa kielbasa)
- 3 large onions
- 2 bell peppers
- 1 red pepper
- 1 tbs + 1 tsp salt
- 1 tsp pepper
- 1 tsp red pepper
- 1/2 tsp garlic
Caesar Style Salad with Rotisserie Chicken Recipe
By KeyIngredient
Caesar Style Salad with Rotisserie Chicken Recipe
- 1 -Whole Rotisserie Chicken skin removed, cut into bite size pieces
- 2 - Heads of Romaine Lettuce chopped
- 1-Cup Shredded Parmesan Cheese
- 1-Cup Shaved Parmesan Cheese
- 2-Cups Home Made Croutons (recipe to follow)
- Home Made Caesar Style Dressing (recipe to follow)
Balsamic Chicken and Pears
By aggiebutch
Balsamic Chicken and Pears From Good Housekeeping Makes 4 servings
- 1 package (9-ounce) frozen Roma beans
- 1 ¹⁄3 cups whole wheat couscous
- 1 tablespoon olive oil, see direction step 2
- 1 teaspoon olive oil, see direction step 3
- 4 small (about 1 pound) skinless, boneless chicken-breast halves
- 2 Bosc pears, each unpeeled, cored, and cut into 8 wedges
- 1 cup chicken broth
- 3 tablespoons balsamic vinegar
- 2 teaspoons cornstarch
Grilled Teriyaki Chicken with Chile Orange Compote
By jadedrosie
Marinate the breasts for 1-2 hours in half of the teriyaki sauce, turning at least once
- Teriyaki
- 1 1/2 cups soy sauce
- 1 cup sake or mirin
- 1/2 cup sugar
- 1/3 cup ginger, minced
- 8-10 chicken breasts, skin on
- Compote
- 14 oranges, segmented
- 1 tsp. chile oil or sambal
- 2 Tbsp. ginger, minced
- 2 Tbsp. sesame seeds
- 1 1/2 jalapeños, chopped
- 2 tsp. sesame oil
- 1 Tbsp. honey
- 1/4 cup cilantro, chopped plus more to garnish
Chicken Fricassee and Herb Dumplings
By á-20995
Mix Bisquick, salt, paprika and pepper in paper or plastic bag
- Dumpling Dough:
- 2 tsp. salt
- 1 tsp. paprika
- 1/8 tsp. pepper
- 2 1/2 - 3 lb. chicken, cut up
- 1 c. Bisquick
- 1 Tbsp. shortening
- 1 Tbsp. margarine
- 1 (10 1/2 oz.) can cream of chicken soup or cream of mushroom soup
- and 1 1/2 c. milk (better if sauce is doubled!!)
- 2 c. Bisquick
- 2/3 c. milk
- 1/2 tsp. parsley flakes
- 1/4 tsp. poultry seasoning
Slow Cooker Teriyaki Chicken Wings
By aobrien1
Delicious and easy slow cooked chicken wings with a wonderful Asian influence from the soy sauce, ginger and pineap...
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 cup soy sauce
- 3/4 cup water
- 1/4 cup pineapple juice
- 1/4 cup vegetable oil
- 4 pounds chicken wings (24)
Applebee's Cheese Chicken Tortilla Soup
By á-3974
Saute oil, garlic and onions in large pan or Dutch oven until soft
- 1 medium yellow onion, chopped
- 2 teaspoons fresh garlic, minced
- 2 teaspoons vegetable oil
- 4 cups chicken stock
- 1/4 cup chopped green pepper (optional)
- 15 ounces can tomato puree
- 1 teaspoon finely minced jalapeno pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper (optional)
- 1 teaspoon sugar
- 1 teaspoon chili powder (optional)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (optional)
- 4 teaspoons flour
- 1/2 cup water
- 1 pound cooked chicken, cubed or pulled
- 1 cup cream
- 1/4 cup non-fat sour cream
- 8 ounces processed cheese, l-inch cubes
- 10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
- Fresh cilantro, roughly chopped (optional)
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