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Crunchy Cheese Sandwiches
Lunch

Crunchy Cheese Sandwiches

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat your oven's broiler.
  2. 2 In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges.
  3. 3 Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.

By QuoVadis

Spinach Whole Wheat Quesadillas
Lunch Mexican

Spinach Whole Wheat Quesadillas

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
  2. 2 Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.

By Tracy X

Mojo French Fries
Lunch

Mojo French Fries

3.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. 2 Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil.
  3. 3 Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.

By Brooke'smom

Corn and Black Bean Salad
Lunch

Corn and Black Bean Salad

4.4

Prep
10 min
Cook
Total
810 min

Instructions

  1. 1 In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
  2. 2 In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

By Jodi T.

Healthy Quinoa Salad
Lunch

Healthy Quinoa Salad

3.9

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, corn, peas, and broccoli to steamer; cover, and steam until tender, 5 to 10 minutes.
  3. 3 Mix quinoa and vegetable mixture together in a bowl.
  4. 4 Whisk olive oil, lemon juice, chili powder, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat.

By kristentulk

Homemade Peri Peri Chicken
Lunch African

Homemade Peri Peri Chicken

4.0

Prep
5 min
Cook
30 min
Total
215 min

Instructions

  1. 1 Stir together lemon juice, paprika, chili powder, garlic, ginger, and salt in a large bowl until well combined. Add chicken; rub until well coated and marinate in the refrigerator for 3 hours.
  2. 2 Preheat a grill for medium heat and lightly oil the grates.
  3. 3 Place chicken onto the preheated grill; discard marinade. Cook, turning occasionally, until skins are slightly charred and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By UKNO1CHEF

Grilled Chicken Citrus Salad
Lunch

Grilled Chicken Citrus Salad

4.1

Prep
30 min
Cook
15 min
Total
165 min

Instructions

  1. 1 In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
  2. 2 Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
  3. 3 Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
  4. 4 Toss salad with reserved dressing, and top with sliced chicken.

By Jacqueline Matthews

Mexican Turkey Soup
Lunch

Mexican Turkey Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

By GarageRock

Lucky Pea Soup
Lunch

Lucky Pea Soup

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place the bacon in a skillet and cook over medium-high heat until crisp and evenly brown. Drain on paper towels. When cool, crumble into small pieces.
  2. 2 Using the same skillet, add the peppers and onion; stir and cook over medium-high heat until transparent and tender, about 5 minutes.
  3. 3 Pour the black beans, tomatoes, and water into a large pot. Stir in the peppers, onion, salt, cumin, dry mustard, chili powder, curry powder, pepper, and sugar. Bring to a boil, reduce heat to medium, cover, and simmer 20 to 25 minutes. Serve hot sprinkled with bacon, and other toppings of your choice.

By CHEFSTEFANIE

Healthier Taco Salad
Lunch

Healthier Taco Salad

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes.
  2. 2 Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.

By Angela

Southwest Cheesy Chicken Enchilada Soup
Lunch

Southwest Cheesy Chicken Enchilada Soup

4.0

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
  2. 2 Use forks to shred chicken. Stir in cooked rice.
  3. 3 Ladle into bowls and garnish with Monterey Jack cheese.

By bleucheeseme

Easy Slow Cooker Chicken Tacos
Lunch Mexican

Easy Slow Cooker Chicken Tacos

5.0

Prep
10 min
Cook
300 min
Total
310 min

Instructions

  1. 1 Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
  2. 2 Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
  3. 3 Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

By Lilliansmommy

Slow Cooker Cheesy Chicken Enchilada Soup
Lunch

Slow Cooker Cheesy Chicken Enchilada Soup

4.0

Prep
15 min
Cook
195 min
Total
210 min

Instructions

  1. 1 Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
  2. 2 Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
  3. 3 Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
  4. 4 Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

By D Taylor

Chef John's Copycat McRib Sandwich
Lunch American

Chef John's Copycat McRib Sandwich

4.6

Prep
10 min
Cook
170 min
Total
660 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
  3. 3 Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
  4. 4 Bake in the preheated oven until tender, about 2 hours and 45 minutes.
  5. 5 Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
  6. 6 Cut each rack in half. Brush both sides generously with barbecue sauce.
  7. 7 Preheat a charcoal grill for high heat and lightly oil the grate.
  8. 8 Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
  9. 9 Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

By John Mitzewich

Across the Border Tequila Shrimp
Lunch Mexican

Across the Border Tequila Shrimp

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add garlic; cook and stir, about 30 seconds. Add shrimp; cook and stir until pink, about 3 minutes. Add tequila and lime juice; season with salt and chili powder. Simmer until liquid has evaporated, about 3 minutes more.
  2. 2 Pour shrimp on a serving plate; garnish with cilantro. Serve with lime wedges.

By IrvineHousewife

Turkey Joes
Lunch American

Turkey Joes

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until translucent, 5 to 7 minutes. Break ground turkey into small pieces; add to the skillet. Cook, breaking turkey into smaller pieces, until completely browned, 7 to 10 minutes.
  2. 2 Stir ketchup, vinegar, Worcestershire sauce, Dijon mustard, brown sugar, and chili powder into turkey; simmer until mixture thickens, about 10 minutes.

By Kathleen Hand

PDQ Hot Beef Sandwiches
Lunch American

PDQ Hot Beef Sandwiches

4.4

Prep
20 min
Cook
210 min
Total
710 min

Instructions

  1. 1 Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
  2. 2 Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
  3. 3 Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.

By GOLDIE6175

Corn and Roasted Red Pepper Salad
Lunch Mexican

Corn and Roasted Red Pepper Salad

3.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

By unsane1047

Slow Cooker Pulled Pork Barbeque
Lunch American

Slow Cooker Pulled Pork Barbeque

4.6

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Stir celery, BBQ sauce, ketchup, onion, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture. Cover and cook on Low for 7 hours or High for 5 hours.
  2. 2 Transfer roast to a cutting board; shred meat with two forks. Return meat to the slow cooker, stir to combine with liquid, and cook for 1 more hour.

By Belinda Carter McDowell

Turkey Kofta Kebabs
Lunch Middle Eastern

Turkey Kofta Kebabs

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the grill for medium heat and lightly oil the grate.
  2. 2 Combine turkey, onion, cilantro, egg, garlic, chile pepper, coriander, paprika, chili powder, and salt in a large bowl; mix thoroughly. Divide mixture into twelve 1/4-cup portions; roll into log-shaped ovals and place on a baking sheet.
  3. 3 Grill ovals over indirect heat, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Susan

Bean Salad
Lunch Mexican

Bean Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Rinse canned beans in a colander under running water; drain.
  2. 2 Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
  3. 3 Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.

By HEATHERANNE23

Aunt Kathy's Tortilla Soup
Lunch American

Aunt Kathy's Tortilla Soup

4.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.

By Melissa S