Collection of recipes from family & friends

Archive for the ‘Lunch’ Category

Mexican Chef Salad

This recipe comes from Mamaw

Ingredients:        

1 Head 

Lettuce, Torn Up 

¾ Cup 

Grated Cheddar Cheese 

1 Small 

Onion, chopped 

1 or 2 

Tomatoes, chopped 

1 Can 

Kidney Beans 

1 Lb. 

Hamburger 

1 or 2 

Avocados, cut up 

    

Directions:

  1. Brown the hamburger and onions.
  2. Add kidney beans and simmer for 5 minutes.
  3. Drain off juice and add to rest of ingredients in a large bowl.
  4. Dress with Mayonnaise to taste.

 

 

Note: Very good served with Tostitos or Doritos.

Category:

Lunch, Recipes

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Classic Greek Salad

Ingredients:        

2 Tbsp. 

Greek Seasoning 

¼ Cup 

Crumbled Feta Cheese 

2 Tbsp. 

Fresh Lemon Juice 

1 Head 

Romaine Lettuce, torn 

2 Tbsp. 

White Wine Vinegar 

1 Med. 

Cucumber, peeled & sliced 

½ Cup 

Olive Oil 

½ Cup 

Black Olives, sliced 
   

1 Cup

Cherry Tomatoes, cut in half 

Directions:

  1. In a small bowl, blend together Greek Seasoning, lemon juice, vinegar and oil.
  2. Gently stir in cheese.
  3. Refrigerate 15 minutes or longer.
  4. Meanwhile, wash and dry lettuce.
  5. Place lettuce and vegetables in a large bowl.
  6. Just before serving, stir dressing; pour over salad.
  7. Toss to coat.
  8. Garnish with onion slices and extra feta cheese, if desired.

Category:

Lunch, Recipes

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Chinese Chicken Salad

This recipe comes from Bobbi K

Ingredients:

1 Head 

Lettuce, Torn Up 

4 Tbsp. 

Sugar 

1 Cup 

Sunflower Seeds 

½ Cup 

Vegetable Oil 

¼ Cup 

Sesame Seeds 

2 tsp. 

Salt 

4-6 Tbsp. 

Rice Vinegar 

1 tsp. 

Pepper 
 

Cooked Chicken 

2 Tbsp. 

Sesame Oil
 

Rice Sticks 

    

Directions:

  1. Cook rice sticks in hot, deep oil.
  2. Mix all ingredients together.

Category:

Lunch, Recipes

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Chicken and Broccoli with Rice

This recipe comes from Mom

Ingredients:

1 ½ Cups 

Water 

½ Can

 

Milk 

1 ½ Cups 

“Minute” Rice 

2 Tbsp. 

Dijon Mustard 

1 Lb. 

Chicken Breasts 

½ Cup 

Cheddar or Swiss, Grated 

2 Tbsp. 

Oil 

1 ½ Cups 

Frozen Broccoli, thawed 

1 Can

 

Cream of Chicken Soup

2 Tbsp. 

Chopped Pimiento

Directions:

  1. Bring water to a boil.
  2. Stir in rice.
  3. Cover and remove from heat.
  4. Cook and stir chicken (cut into strips) in hot oil until lightly browned.
  5. Stir in soup, milk, mustard and cheese.
  6. Add broccoli and pimiento.
  7. Bring to a full boil.

Reduce heat and simmer 2 minutes. Serve over rice.

Category:

Dinner, Lunch, Recipes

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Italian Soup

This recipe comes from Aunt Bonnie

Ingredients:

1 Lb. Hot Italian Sausage 1 Lb. Mild Italian Sausage
2 Cans Beef Broth 2 Cans Italian Stewed Tomatoes
2 Cans Black Beans 2 Cans Butter Beans
Parmesan Cheese

Directions:

  1. Brown and drain sausage.
  2. Rinse beans.
  3. Add all in large pot and simmer on medium for 30 minutes.
    • OR add all ingredients to crock pot and simmer on low for 5 hours.

Top w/ Parmesan cheese if desired.

Category:

Dinner, Lunch, Recipes, Soups & Stews

Zucchini Alfredo

Ingredients:

5 Large 

Zucchini (about 2 ½ lbs.) 

¾ Cup 

Half-and-half or light cream 

1 tsp. 

Salt 

½ Cup 

Parmesan Cheese, finely shredded 

2 to 3 

Garlic Cloves, minced 

 

Black Pepper, coarsely ground 

2 Tbsp. 

Olive Oil 

 

Nutmeg, ground 

8 oz.

Cream Cheese, cubed & softened 

 

Parmesan Cheese, finely shredded 

Directions:

  1. Cut zucchini in half crosswise. Cut lengthwise into ¼-inch slices, and then lengthwise into long, thin strips about ¼-inch wide (resembling strips of fettuccine). You should have about 8 cups. In a large colander toss the zucchini with the salt. Allow to drain for 1 hour. Rinse and drain. Pat dry.
  2. In a 12-inch skillet cook the zucchini and garlic in hot oil over medium-high heat for 2 to 4 minutes or until crisp-tender. Transfer mixture from skillet to a large bowl.

In the skillet heat the cream cheese and half-and-half over medium-low heat until smooth. Stir in the ½ cup Parmesan cheese. Stir in zucchini; heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg, and additional Parmesan cheese.

Category:

Dinner, Lunch, Pasta, Recipes

Stuffed Manicotti

Ingredients:

1 Lb. 

Mild Pork Sausage 

15 Oz. 

Ricotta Cheese 

2 – 15 Oz. Cans 

Tomato Sauce, Italian 

3 Cups 

Mozzarella Cheese, Shredded 

1 – 6 Oz. Can 

Tomato Paste 

1 

Egg 

¼ Cup 

Water 

1 Tsp. 

Parsley Flakes 

½ Tbsp.  

Brown Sugar 

  

Grated Parmesan Cheese

12 

Manicotti Noodles, cooked, rinsed and drained 

Directions:

  1. Brown sausage in a large saucepan and drain.
  2. Remove and set aside half the sausage.
  3. Stir tomato sauce, paste, water and brown sugar into remaining sausage.
  4. Simmer for 15 minutes.
  5. Meanwhile, in a medium bowl, combine other half of sausage, ricotta, 2 Cups Mozzarella, egg and parsley.
  6. In a 9″ x 13″ pan, pour 1/3 sauce mixture.
  7. Stuff manicotti noodles w/ ricotta mixture and place in pan.
  8. Pour remaining sauce over noodles.
  9. Top with remaining mozzarella and parmesan cheese
  10. Bake at 350º for 20 minutes.

 

Category:

Dinner, Lunch, Pasta, Recipes

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Pasta Salad (Greek ‘N Twirls)

Ingredients:

12 Oz. Rainbow Twirls Pasta ½ Cup Olive Oil
1 Cup Feta Cheese, Crumbled 2 Tbsp. Lemon Juice
½ Cup Black Olives, Chopped 1 Clove Garlic, Minced
¾ Cup Radishes, Sliced 1 Tsp. Oregano
¼ Cup Green Onions, Sliced
1 Cucumber, Peeled & Sliced

Directions:

  1. Cook twirls according to package directions.
  2. Toss twirls, cheese, olives, radishes, green onions, and cucumber together.
  3. Mix all other ingredients together and then toss with twirls mixture.
  4. Add salt and pepper to taste.

Category:

Dinner, Lindy's Favorites, Lunch, Pasta, Recipes

Creamy Chicken Marsala w/ Angel’s Hair Pasta

This recipe comes from Mom.

Ingredients:

4 

Boneless, Skinless Chicken Breasts 

1

 

Garlic Clove, minced 

2 Tbsp. 

Olive Oil 

1 Pkg. 

Alfredo Sauce 

2 Cups 

Mushrooms, sliced 

¼ Cup 

Marsala or White Wine 

1 

Red Bell Pepper, cut in strips

9 oz. 

Angel’s Hair Pasta 
       

Directions:

  1. Brown chicken on all sides in oil in a large skillet. Remove from skillet.
  2. Cook & stir vegetables and garlic in same skillet over medium heat for 4-5 minutes or until tender.
  3. Stir in alfredo sauce and wine.
  4. Add chicken. Cover, reduce heat to low and simmer for 20 minutes.
  5. Season with salt and pepper.
  6. Prepare pasta as directed on package.
  7. Serve chicken breasts and sauce over pasta.

Garnish with chopped fresh parsley.

Category:

Dinner, Lunch, Pasta, Recipes

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Chicken Tortilla Soup

This recipe comes from Randy, Jr.

Ingredients:

1 Tbsp. Vegetable Oil ½ tsp. Sugar
1 Small Onion ¼ tsp. Black Pepper
3-4 Cloves Garlic 1 ½ tsp. Ground Cumin
4 oz. Chopped Green Chilies 1 ½ tsp. Chili Powder
1 Cup Chopped Fresh Tomatoes 1 Tbsp. Worcestershire Sauce
1 Finely Chopped Jalapeno 2 Chicken Breasts
12 oz. V-8 Juice (Spicy is best) Vegetables
1 Beef Bouillon Cube Fried Tortillas, in strips
4 ½ Cups Water Avocados
1 Chicken Bouillon Cube Shredded Cheese
¼ tsp. Salt Cilantro

Directions:

  1. Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
  2. In a large pot, sauté first four ingredients until tender.
  3. Add the remaining ingredients in the ingredients list up to and including the chicken (cooked and shredded), and including the bouillon water and the remaining water.
  4. Cover and bring to a boil.
  5. Reduce heat to low and simmer for about an hour.
  6. Add any additional vegetables that you want in the soup. (Diced zucchinis are good in this.)
  7. Simmer until the vegetables are tender, about 30 more minutes.
  8. To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (Two small corn tortillas per person is a good rule of thumb.)

Dish up the soup (thickened, if necessary) and top with Avocados, Cheese and Cilantro for garnish. May also put a scoop of sour cream on top.

Category:

Dinner, Lindy's Favorites, Lunch, Recipes, Soups & Stews