Lunch recipes - 2017 recipes
More Lunch recipes
Jalapeno Buffalo Ranch Chicken Sandwich
By KMcCrary
Bake bacon on 400 degree heat until crisp (10-15 minutes)
- Bacon
- Chicken Tenders/Breasts
- Sliced Jalapenos
- Blue Cheese Crumbles
- Onion
- Lettuce
- Ranch Dressing
- Flour
- Eggs
- Franks Buffalo Sauce
- Canola Oil
- French Baguette (or your bread of preference)
Teriyaki Chicken - NuWave oven
By SweetyBakes
Cut chicken breasts into 3 to 4 inch pieces
- 3 -4 boneless chicken breasts
- 1/2 cup teriyaki marinade , sauce
- 1 medium onion
- 1 tablespoon chopped garlic
- 1 tablespoon lemon juice
- 1 teaspoon pepper
Chicken/ Petto di Pollo al Amaretto
By latin1
Flatten the chicken breasts by pounding lightly between twp sheets of waxed paper
- 6 chicken breasts, deboned and skinned
- 1/4 cup butter
- 1/4 cup flour
- Salt and pepper
- Pinch of Tarragon
- 1 leek, coarsely chopped
- 1/3 cup amaretto
- 1 tbsp brandy
- 3 egg yolks
- 1/4 cup whipping cream
Bacon Wrapped Chicken
By á-6055
Flatten chicken breast halves to 1/2" thickness
- 6 boneless skinless chicken breast halves
- 1 8 oz. carton spreadable chive & onion cream cheese
- 1 tablespoon butter
- salt to taste
- 6 bacon strips
Balsamic Chicken and Apple Skewers
By seterry5
Kids will eat pretty much anything served on a stick, and these tasty skewers are no exception
- 2 skinless boneless chicken breasts
- 2/3 cup balsamic vinegar
- 1/3 cup brown sugar
- 1/3 cup freshly squeezed orange juice , (about 1 medium orange)
- 3 garlic cloves,, smashed
- 2 tablespoons olive oil, (extra virgin)
- 1 green apple, cut into 1 inch chunks
- 1 red onion, cut into 1-inch chunks
- bamboo or metal skewers
- 1 pinch salt and pepper
Cuban Chicken and Pineapple Salad
By Dglmedia
Weight Watchers Recipe Course: main meals PointsPlusâ„¢ Value: 5 Servings: 4 Preparation Time: 15 min Co...
- 1/4 cup(s) fresh lime juice
- 1 Tbsp olive oil
- 1/2 tsp table salt, or to taste 1/2 tsp Durkee ground cumin, or other brand
- 3/4 pound(s) Chicken breast, stewed, without skin, cut into chunks
- 1 1/4 cup(s) pineapple, fresh, cut into chunks
- 1 cup(s) jicama, cut into short thin sticks
- 1/3 cup(s) cilantro, fresh, coarsely chopped
- 1/4 cup(s) sweet red pepper(s), very thinly sliced
- 1/4 cup(s) scallion(s), sliced
Hearty Chipotle Chicken Soup
By convred
Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup thatâ€...
- 1 large onion, chopped
- 1 tablespoon canola oil
- 4 garlic cloves, minced
- 4 cups reduced-sodium chicken broth
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
- 3 cups frozen corn
- 2 chipotle peppers in adobo sauce, seeded and minced
- 2 teaspoons adobo sauce
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 cups cubed cooked chicken breast
- 1/2 cup fat-free sour cream
- 1/4 cup minced fresh cilantro
Garlic Roasted Chicken Leg Quarters
By Rander9576
Heat oven to 425°. Combine the garlic, oregano, salt, chili powder, cumin, and black pepper
- Yields 4 servings
- 4 cloves garlic, finely minced
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- dash freshly ground black pepper
- 2 tablespoons olive oil
- 4 chicken leg quarters
- 1/2 cup chicken broth (part dry white wine, if desired)
Chicken Curry Fried Rice
By Silvermama
I use left over grilled cilantro chicken for this recipe
- 3 tbs veg oil
- 4 cloves garlic, minced
- 1 1/2 tsp grated fresh ginger
- 1 small onion, coarsely chopped
- 1 tsp curry powder
- 1 tsp chili powder
- 1 tsp ground coriander
- 4 cups cooked jasmine rice; clumps broken up
- 1 cup raisins or dried cranberries
- 3 tbs soy sauce
- 2 cups shredded cooked chicken (can use rotisserie)
- 1 scallion thinly sliced, white and green parts
- 4 tbs fresh cilantro leaves (or 2 tsp dried)
Chicken Broccoli Calzones
By flour_arrangements
IOLA EGLE • Bella Vista, Arkansas Smoked mozzarella cheese and golden raisins add to the excellent flavor of th...
- 3 cups frozen chopped broccoli
- 1/2 teaspoon rubbed sage
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 2 cups shredded cooked chicken breast
- 1/2 pound smoked mozzarella cheese, shredded
- 1/3 cup chopped fresh basil
- 1/3 cup golden raisins
- 1 loaf (1 pound) frozen bread dough, thawed
- 1 egg
- 1 tablespoon water
Cuisine at Home Parmesan-Crusted Chicken
By Hapemom
Possibly the best chicken I ever had
- CHICKEN:
- 2 boneless, skinless chicken breast halves
- 2 egg whites
- 2 tsp cornstarch
- Juice of 1/2 lemon
- CRUST:
- 1 cup coarse dry bread crumbs (best if
- freshly made)
- 1 Tablespoon chopped fresh parsley
- 1/2 cup grated parmesan cheese
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- Zest of 1 lemon, minced
- TO SAUTE CHICKEN:
- 3 Tablespoons olive oil
- (see directions for optional Sage-Butter Sauce)
French Country Chicken Stew
By catfish
Hearty stew with wonderful roux flavor Served with fresh hearty bread for dipping
- 4 pounds chicken thighs skinned
- 1 tsp kosher salt
- 3 TBL flour
- 1 1/4 inch bacon piece
- 1/4 cup veg oil
- 1 med onion
- 1 tsp black pepper. (I use less Some people like white pepper)
- 1/2 tsp dried tarragon
- 1 8 oz can stewed tomatoes
- 1/2 cup white wine
- 1 1/2 cups low salt chicken broth
- 1 8 oz frozen peas +
- 3 med carrots cut into 1/2 inch rounds
- 12 tiny red potatoes scrubbed and pared with a strip around the middle
- 3 TBL chopped fresh parsley
Any burning questions? Our chefs answer!