Lynbrook | New Hyde Park | NY

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RECIPE OF THE WEEK: MARRY ME CHICKEN

Total Time: 1 hour

Yield: 4 servings

Calories per serving: 500 Carbohydrates: 38.9 Protein: 195.3 Fat: 41.05

Ingredients

  • 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry
  • Kosher salt (such as Diamond Crystal) and black pepper
  • ¼ cup all-purpose flour
  • 3 tablespoons extra-virgin olive oil, plus more as needed
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • ½ teaspoon dried oregano
  • Red-pepper flakes, to taste
  • 1 cup low-sodium chicken stock
  • ½ to ¾cup heavy cream
  • ½ cup (1½ ounces) grated Parmesan
  • 1/3 cup sliced sun-dried tomatoes, packed in oil
  • Fresh basil, for serving

Directions

  1. If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper.
  2. Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
  3. Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.
  4. Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
  5. Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.

Recipe found on NYT Cooking, follow this link to view recipe!

RECIPE OF THE WEEK: BEET HUMMUS

Total Time: 5 minutes 

Servings: 6

Calories: 222kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g

Ingredients

  • 3 small cooked beets
  • 1 (15 ounce) can chickpeas – drained (approx. 1.5 cups)
  • 1 teaspoon lemon zest
  • 1 lemon – juiced
  • salt – to taste
  • 2 cloves garlic – minced
  • ¼ cup tahini – plus more, to taste
  • ¼ cup olive oil

Instructions

  1. Add the beets to the bowl of a large food processor. Process until small little bits remain.
  2. Add the remaining ingredients (except for the olive oil and garnishes) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Add the olive oil and continue to process until fully incorporated. Season to taste (I usually like to add a little extra salt or tahini).
  3. Transfer your prepared beet hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts sesame seeds, and fresh chopped parsley, if desired.
  4. This hummus recipe is delicious serve with veggies, pita bread, on sandwiches, and pizza. Enjoy!

Original recipe found from The Forked Spoon in this link!

RECIPE OF THE WEEK: CHIPOTLE CHICKEN QUINOA BURRITO BOWL

Chipotle Chicken Quinoa Burrito Bowl

This flavorful burrito bowl features grilled chicken coated in a spicy chipotle glaze. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.

Active Time: 30 Minutes Total Time: 30 Minutes Servings: 4 Yield: 4 Burrito Bowls

Nutrition Facts (Per Serving)

Calories: 452   Fat: 19g   Carbs: 36g   Protein: 36g

Ingredients

  • 1 tablespoon finely chopped chipotle peppers in adobo sauce
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1-pound boneless, skinless chicken breast
  • ¼ teaspoon salt
  • 2 cups cooked quinoa
  • 2 cups shredded romaine lettuce
  • 1 cup canned pinto beans, rinsed
  • 1 ripe avocado, diced
  • ¼ cup prepared pico de gallo or other salsa
  • ¼ cup shredded Cheddar or Monterey Jack cheese
  • Lime wedges for serving

Directions

  1. Preheat grill to medium-high or preheat broiler.
  2. Combine chipotles, oil, garlic powder and cumin in a small bowl.
  3. Oil the grill rack (see Tip) or a rimmed baking sheet, if broiling. Season chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chipotle glaze and continue cooking until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into bite-size pieces.
  4. Assemble each burrito bowl with 1/2 cup quinoa, 1/2 cup chicken, 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge.

Original recipe from Eating Well can be found here!

RECIPE OF THE WEEK: CASHEW CREAM OVERNIGHT OATS

Cashew Cream Overnight Oats

Yields: 10 Servings

Calories per serving: 502

Carbohydrates: 52g

Protein: 15g

Fat: 30g

Ingredients

2.5 Cups Steel Cut Oats

5 Cups Water

1 Cup Unsalted Raw Cashews

1 tsp Cinnamon

1 tsp Vanilla

1 Tbsp Honey

1 1/2 Cups Unsalted Mixed Nuts and Raisin Blend

2 cups Blueberries

Directions

  1. Soak your steel cut oats overnight in 5 cups of water either in a 32 oz mason jar or container.
  2. While the oats are soaking, you will now make your cashew cream. First you will add your cashews, cinnamon, honey, and vanilla into a blender. Next you will fill the blender with just enough water to make the cashews float. Blend until smooth and creamy. If you need to add more water only add by 1 tablespoon at a time to avoid a runny consistency.
  3. Add your cashew cream into a jar and keep in the fridge with your oats until morning.
  4. Once your oats have absorbed most of the water in the jar, you can drain the excess into a sifter. Then place the oats in a large bowl.
  5. Now you will add your cashew cream to the oats until evenly coated.
  6. While serving, you can add the mixed nuts/berries on top of the cashew cream oats. Blueberries will also be added at this time as well.
  7. These overnight oats can be stored in individual jars or containers to make for convenient meal prepped breakfasts!

RECIPE OF THE WEEK: Mediterranean Salad

Servings: 2
Ingredients:
5 Cups Spinach
¼ Cup Red onion
¼ Cup Chickpeas
¼ Cup Tomato
¼ Cup Cucumber
1/2 Avocado
5 Tbsp Hummus
4 Tbsp Feta Cheese
Pepper to taste
Wedge of Lemon


Directions:
Place spinach in a bowl. Next, chop cucumber, tomato, red onion, and avocado into equal sized cubes and place over the spinach. Add the chickpeas in at this time too. Then in the center of your ingredients add your hummus of choice and sprinkle feta cheese on top. Lastly, take your wedge of lemon (about ½ inch thickness) and add the juice over the salad. Pepper to taste.

RECIPE OF THE WEEK: Simple Turkey Chili

This turkey chili recipe is very simple but hearty with plenty of flavors — it’s even better on the second day! I serve this chili with low-fat Cheddar cheese and low-fat sour cream. It’s also delicious with crackers.

Servings:

8

Ingredients

  • 1 ½ teaspoons olive oil
  • 1 pound ground turkey
  • 1 onion, chopped
  • 2 cups water
  • 1 (28 ounce) can canned crushed tomatoes
  • 1 (16 ounce) can canned kidney beans – drained, rinsed, and mashed
  • 1 tablespoon garlic, minced
  • 2 tablespoons chili powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


Directions

  1. Heat oil in a large pot over medium heat. Add turkey; cook and stir until evenly browned, 6 to 8 minutes. Stir in onion and cook until tender.
  2. Add water; mix in tomatoes, kidney beans, and garlic. Stir in chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.
  3. Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.

Nutrition Facts

  calories185
total fat 6g  
total carbohydrate 19g  
protein 16g 

Find the original recipe from All Recipes here!

RECIPE OF THE WEEK: Winter Vegetable Bowl

Prep Time: 15 mins    Cook Time: 23 mins   Total Time: 38 mins   Servings: 4

Ingredients:

  • 1 cup uncooked short grain brown rice
  • 1 large beet
  • 1 butternut squash
  • 1 lb Brussels sprouts
  • 4 cups kale
  • Drizzle of extra-virgin olive oil
  • Sea salt and black pepper to taste

Dressing

  • ¼ cup water
  • 2 garlic cloves
  • 2 tbsp white balsamic vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp pure maple syrup
  • ¼ tsp ground thyme
  • Sea salt and black pepper to taste

Toppings

  • Green onions chopped
  • Roasted cashews chopped
  • Basil leaves

Instructions:

  1. Preheat oven to 400°F
  2. Peel and cube the beets and butternut squash (remove seeds) into bite size pieces. Slice the ends off of the Brussels sprouts and slice in half. 
  3. Evenly spread the vegetables on a large rimmed baking pan. Use two pans if you run out of room. Lightly drizzle the olive oil (see note) over the vegetables and sprinkle with salt and pepper to taste. Roast for approximately 45 minutes (toss the vegetables half way through roasting), or until they are caramelized and fork tender. 
  4. While the vegetables are roasting, cook the rice according to the instructions on the package.
  5. While the rice is cooking, make the dressing.
  6. In a blender, add the water, garlic, vinegar, mustard, maple syrup, thyme and salt and pepper and blend until smooth and creamy, approximately 1 minute. 
  7. Put the rice in a large bowl and put the vegetables on top. Toss with the dressing and divide into four bowls. Garnish with the green onions, cashews, and basil leaves.

Find the original recipe from Pinch of Yum here!

RECIPE OF THE WEEK: Eggplant Chips

Ingredients

Directions

  • Preheat your oven to 450°F. Line 2 large, rimmed baking sheets with nonstick foil or high-heat-resistant parchment and spray them with olive oil.
  • Using a sharp knife, slice the eggplants very thinly into ?-inch-thick slices.
  • Arrange the eggplant slices in a single layer on the prepared baking sheets. Spray them with olive oil, then sprinkle them with salt, black pepper, and garlic powder.
  • Bake the chips in the preheated oven for 15 minutes.
  • Remove the pans from the oven, flip the eggplant slices, spray them with more oil, and bake until browned and crispy, 10-15 more minutes. Serve immediately.

Nutrition

Serving: 0.5 recipe | Calories: 100kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g

Read the original recipe from Healthy Recipe Blogs here!