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The Best Ever Chicken Nuggets
Lunch American

The Best Ever Chicken Nuggets

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Heat 1 inch oil in a large skillet or saucepan to 350 degrees F (175 degrees C).
  2. 2 Stir together flour, garlic salt, and pepper in a bowl. Dip chicken pieces into beaten eggs, then press each piece into flour mixture to coat well; shake off excess flour. Place coated chicken pieces onto a plate.
  3. 3 Working in batches, fry chicken in hot oil until golden brown and no longer pink in the center.
  4. 4 An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve and enjoy!

By Nichole

Tom's Sweet Pimento Cheese
Lunch American

Tom's Sweet Pimento Cheese

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.

By Tom Wyant

Thirty-Minute Baked Tuna Burgers
Lunch American

Thirty-Minute Baked Tuna Burgers

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Mix tuna, bread crumbs, egg, black pepper, and garlic salt together in a bowl; fold in diced tomatoes and onion. Form mixture into 4 patties; place onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until burgers are golden brown and crisp, about 10 minutes per side.

By Jonathan Johnson

Croissant Club Sandwich
Lunch American

Croissant Club Sandwich

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mash avocado in a bowl using a fork or potato masher; season with garlic salt, lemon juice, and oregano.
  3. 3 Arrange split croissants on a work surface. Place 2 slices turkey on bottom halves of croissants; top with 1 slice Swiss cheese and 2 strips bacon. Place each croissant top over bacon layer. Arrange sandwiches on a baking sheet.
  4. 4 Bake in the preheated oven until cheese is melted, 5 to 7 minutes.
  5. 5 Open each sandwich; place 2 tomato slices and 1 lettuce leaf on bacon layers. Lightly spread 1 teaspoon mustard and 1/4 avocado mixture on each croissant top. Return croissant tops to each sandwich.

By Messy Lissa

Tangy Catalina Pasta Salad
Lunch American

Tangy Catalina Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Run macaroni under cold water to chill; drain.
  2. 2 Transfer cooked pasta to a large bowl. Add bell pepper, celery, shrimp, tuna, onion, Catalina dressing, mayonnaise, relish, and garlic salt; mix until well combined.

By MARBALET

Mostaccioli Summertime Salad
Lunch American

Mostaccioli Summertime Salad

5.0

Prep
10 min
Cook
15 min
Total
265 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain
  2. 2 Combine oil, vinegar, sugar, pimentos, parsley, black pepper, salt, and garlic salt in a bowl; stir in green onions and cucumber. Pour over pasta; mix well. Refrigerate before serving, 4 hours to overnight.

By mommycheryl

Kristi's Corn Salad
Lunch American

Kristi's Corn Salad

4.4

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Toss corn, zucchini, red onion, green chiles, and pimentos together in a large bowl.
  2. 2 Combine olive oil, lime juice, cider vinegar, ground cumin, salt, black pepper, and garlic salt in a jar with a lid; seal and shake well.
  3. 3 Pour vinaigrette over corn mixture; gently stir to coat. Cover; chill in the refrigerator before serving, at least 3 hours.

By KRISTIS1

Day-After-Thanksgiving Turkey Carcass Soup
Lunch American

Day-After-Thanksgiving Turkey Carcass Soup

4.6

Prep
15 min
Cook
100 min
Total
115 min

Instructions

  1. 1 Place carcass in a large pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.
  2. 2 Pour in chicken broth; add additional water to cover, if needed. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, skimming off and discarding any foam, about 1 hour.
  3. 3 Remove carcass and any bones; pick off any meat. Return meat to the pot and discard bones and skin.
  4. 4 Add garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.
  5. 5 Stir in peas; continue to simmer until rice is tender, about 10 minutes more.
  6. 6 Adjust seasonings to taste before serving.

By Beverly Burton

Papa's Favorite Beet Salad
Lunch American

Papa's Favorite Beet Salad

4.8

Prep
30 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
  2. 2 Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.

By Dick Panzica

Chicken Caesar Pitas
Lunch American

Chicken Caesar Pitas

4.6

Prep
30 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.
  3. 3 Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
  4. 4 Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.
  5. 5 Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.
  6. 6 Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.

By Michelle

Creamy Chorizo and Chicken Soup
Lunch American

Creamy Chorizo and Chicken Soup

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.
  2. 2 Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.

By FatDogLane

Frosted Sandwich Loaf
Lunch American

Frosted Sandwich Loaf

4.7

Prep
60 min
Cook
Total
90 min

Instructions

  1. 1 Mix together ground ham, 1/2 cup salad dressing, 3 tablespoons relish, and onion in a small bowl until well combined. Set aside in the refrigerator.
  2. 2 Mix together ground bologna, 1/2 cup salad dressing, and 3 tablespoons relish in a second bowl until well combined. Set aside in the refrigerator.
  3. 3 Stir together 1 package cream cheese, walnuts, green olives, and 2 tablespoons milk in a third bowl until well combined. Set aside in the refrigerator.
  4. 4 Mix together Cheddar cheese, 1 package cream cheese, 3 tablespoons salad dressing, onion salt, garlic salt, and celery salt in a fourth bowl until well combined. Set aside in the refrigerator.
  5. 5 Spread ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread and top with another slice. Spread the next slice with nut spread, then top with another slice of bread. Top this slice with Cheddar cheese spread. Top with one more slice of bread. Smooth the sides with a large spatula or knife and refrigerate for about 30 minutes before 'frosting' the outside.
  6. 6 Mix together 2 packages cream cheese and enough milk to make it spreadable. Frost the sides of loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.

By EWEDIN31

Tor-Tunas
Lunch

Tor-Tunas

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix tuna, mayonnaise, pickle relish, onion, celery, lemon juice, and garlic salt together in a bowl. Lay 1 lettuce leaf on each tortilla. Spoon tuna mixture in a line across the middle of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling in a burrito-style.

By bizycooker

Karen's Spring Mix Salad
Lunch

Karen's Spring Mix Salad

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
  2. 2 In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

By Michelle

Spicy Polynesian Wrap
Lunch

Spicy Polynesian Wrap

4.5

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
  2. 2 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  3. 3 In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
  4. 4 Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
  5. 5 On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

By IIJUAN12

Curried Sweet Potato, Carrot, and Apple Soup
Lunch

Curried Sweet Potato, Carrot, and Apple Soup

Prep
15 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
  3. 3 Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
  4. 4 Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
  5. 5 Serve warm with crumbled goat cheese.

By emccabe

Marinated Vegetable and Olive Salad
Lunch

Marinated Vegetable and Olive Salad

3.9

Prep
30 min
Cook
5 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
  2. 2 Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

By Jessica Moretz

Sesame Chicken Wraps
Lunch

Sesame Chicken Wraps

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Toss in chicken, sesame seeds, garlic salt, and pepper; cook and stir in hot oil until no longer pink, 3 to 4 minutes. Add broccoli, onion, and ginger. Cook until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 5 minutes.
  2. 2 Meanwhile, combine sugar, peanut butter, soy sauce, water, and garlic in a small saucepan over medium-low heat. Cook sauce, stirring frequently, until sugar is dissolved, about 3 minutes.
  3. 3 Assemble the wraps using the tortillas, chicken-broccoli mixture, cooked rice, and peanut sauce.

By Lilsargitty

Instant Pot Chicken Tortellini Soup
Lunch

Instant Pot Chicken Tortellini Soup

5.0

Prep
15 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
  2. 2 Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
  4. 4 Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

By thedailygourmet

Cordon Bleu Salad
Lunch

Cordon Bleu Salad

4.3

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. 2 Combine pasta, chicken, ham, Swiss cheese, and broccoli in a large bowl. Set aside. Blend honey, mayonnaise, mustard, vinegar, onion, olive oil, sugar, and garlic salt in a blender. Stir in parsley. Stir dressing into the pasta, reserving 1/2 cup of dressing. Chill salad and reserved dressing in the refrigerator for at least 1 hour. Stir in the remaining dressing and Parmesan cheese before serving.

By Lori Kuehl Knight

Simple Salad Dressing
Lunch

Simple Salad Dressing

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Run a fork lengthwise down cucumber skin to create thin stripes. Cut cucumber into thin slices.
  2. 2 Place cucumber into a large bowl with iceberg lettuce, romaine, tomatoes, and chicory.
  3. 3 Whisk oil, vinegar, Italian seasoning, lemon juice, celery seed, garlic salt, pepper, and ginger together in a small bowl. Pour over salad and toss to coat.
  4. 4 Garnish with pine nuts and Parmesan cheese. Serve within 10 to 15 minutes so lettuces don't wilt.

By Grillzilla

Spicy English Seven-Layer Salad
Lunch European

Spicy English Seven-Layer Salad

4.5

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
  2. 2 Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
  3. 3 In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.

By Miss Sriri

Instant Pot Taco Bowls
Lunch Mexican

Instant Pot Taco Bowls

4.3

Prep
10 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pressure cooker. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt; stir to combine.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Meanwhile, bring remaining 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover the saucepan tightly with a lid. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.
  4. 4 Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
  5. 5 Divide rice and beef among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.

By thedailygourmet