Lynbrook | New Hyde Park | NY

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RECIPE OF THE WEEK: HERB-ROASTED TURKEY

This week enjoy herb-roasted turkey. A great recipe to try this holiday, This herb-roasted turkey is a perfect center piece for this Thanksgiving’s meal!

Cook Time: 30 min Active Time: 30 mins Additional: 3 hrs Total: 3 hrs 30 mins Servings = 12   

Calories: 172 kcal   Protein: 25 g     Fat: 7 g  

Ingredients/ Equipment:

  •  10- to 12-pound turkey 
  • ¼ cup minced fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
  • 2 tablespoons neutral oil, such as canola or avocado
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1½ cups)
  • 3 cups water, plus more as needed

Directions:

  1. Position a rack in the lower third of the oven; preheat to 475°F.
  2. Remove giblets and neck from turkey cavity and reserve for making gravy. Place the turkey, breast-side-up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, 1 teaspoon salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add water and the remaining 10 herb sprigs to the pan.
  3. Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.
  4. Reduce oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh (without touching bone) registers 165°F, 1 ¼ to 1 ¾ hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
  5. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

You can find the full recipe at eatingwell here!

RECIPE OF THE WEEK: SHEET PAN CHICKEN FAJITAS

This week enjoy sheet pan chicken fajitas! This one pan meal is a easy meal that is super high in protein!

Prep Time: 20 Mins              Total: 40 Mins            Servings = 4   

Calories: 310 kcal    Carbohydrates: 19 g     Protein: 36 g     Fat: 10 g  

Ingredients/ Equipment:

  • 4 6-oz boneless, skinless chicken breasts
  • 2 Tbsp. adobo sauce
  • Kosher salt
  • 2 peppers (red and yellow; sliced)
  • 1 onion, sliced
  • 1/2 small pineapple, peeled and cut into matchsticks
  • 1 Tbsp. olive oil
  • Tortillas and lime wedges, for serving

Directions:

  1. Heat broiler. Toss chicken with adobo sauce and 1/4 teaspoon salt. Place on a rimmed baking sheet and broil 6 minutes; transfer to plate. Lower oven temp to 425°F.
  2. On same baking sheet, toss peppers, onion and pineapple with olive oil and 1/4 teaspoon salt. Roast 15 minutes.
  3. Nestle chicken amid vegetables and roast until chicken is cooked through and vegetables are tender, 5 minutes more. Slice chicken and serve with vegetables, tortillas and lime wedges.

You can find the full recipe at goodhousekeeping here!

SPICY LEMON-GINGER CHICKEN SOUP

This week enjoy spicy lemon-chicken ginger soup. A great healthy comfort food that is packed with protein!

Prep Time: 15 Mins  Cook Time: 15 Mins  Total: 1 hour 15 Min  Servings = 8 

Calories: 215 kcal     Carbohydrates: 15 g     Protein: 23 g     Fat: 7 g  

Ingredients/ Equipment:

  • One 4-pound whole chicken, innards removed
  • 1 large yellow onion, peeled and chopped into large pieces
  • 2 medium carrots, chopped into large pieces
  • 2 celery stalks, chopped into large pieces
  • 1 large head garlic, cut crosswise
  • ½ to 1 jalapeño, cut lengthwise, plus more for garnish
  • Two 3-inch pieces ginger, peeled and chopped
  • 1 large bunch fresh parsley, plus more for garnish
  • 1 tablespoon coriander seeds
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 6 ounces fresh spinach or other tender greens
  • 2 lemons, thinly sliced

Directions:

1. Combine the chicken, onion, carrot, celery, garlic, jalapeño, ginger, parsley, coriander, salt and black pepper in a large Dutch oven or saucepan. Add enough cold water to cover. Cover the pot and bring the liquid to a boil over high heat, then reduce the heat to low and simmer, skimming any impurities that might rise to the top of the liquid with a metal spoon. Cover and simmer until the chicken is tender and falls apart, 55 minutes to an hour. (Alternatively, you can cook the chicken and broth in a pressure cooker for 40 minutes.)

2. Transfer the chicken to a large plate and collect any broth that might drip down. Using a fine-mesh strainer, strain the stock into a clean saucepan and keep warm over low heat. Taste the stock and add salt if you feel it needs it. Shred the chicken using a fork. If you have more meat than you would like to serve, this is great to freeze for another use.

3. Divide the spinach, shredded chicken, jalapeño and lemon slices among serving bowls and top with the hot broth.

You can find the full recipe at purewow here!

RECIPE OF THE WEEK: KETO BEEF STEW

This week enjoy keto beef stew. This cozy and comforting dish is a perfect meal to have this time of year!

Prep Time: 15 Mins    Total: 1 hour 45 Min    Servings = 4 – 6   

Calories: 300 kcal       Carbohydrates: 7 g      Protein: 39 g      Fat: 13 g  

Ingredients/ Equipment:

  • 2 lb. beef chuck roast, cut into 1″ pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil 
  • 8 oz. Baby bella mushrooms, sliced
  • 1 small onion, chopped
  • 1 medium carrot, peeled and cut into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 Tbsp. tomato paste
  • 6 cups low-sodium beef broth
  • 1 tsp. fresh thyme leaves
  • 1 tsp. freshly chopped rosemary 

Directions:

  1. Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary. 
  2. To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables. 
  3. Add broth, thyme, rosemary, and beef to pot and season with 1/2 teaspoon salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

You can find the full recipe at delish here!

RECIPE OF THE WEEK: SPOOKY TURKEY & VEGGIE STUFFED PEPPERS

This week enjoy spooky turkey & veggie stuffed peppers. A super fun and healthy recipe that will really grab your guests attention this Halloween!

Prep Time: 10 Mins    Cook Time: 30 Mins     Total: 1 hour    Servings = 4 

Calories: 189 kcal       Carbohydrates: 18 g      Protein: 14 g      Fat: 7 g  

Ingredients/ Equipment:

  • 4 bell peppers
  • 1/2 lb. ground turkey (optional)
  • 1/3 cup chopped zucchini
  • 1/4 cup chopped broccoli
  • 1/4 cup chopped tomatoes
  • 2 cups tomato sauce (sugar free)
  • 2 cloves garlic
  • 1/2 diced onion
  • 1/2 tsp garlic powder
  • 1/2 tsp oregeno
  • 1/2 tsp basil

Directions:

  1. Sautee garlic and onion in coconut oil on the stovetop over medium high heat. Add in ground turkey and veggies, then stir in sauce and other herbs. Cook until turkey is medium done, meanwhile carving out 4 orange bell peppers.
  2. Carve jack-o-lantern faces into your bell peppers and save the tops for decoration (optional). Scoop the pepper filling into each carved out pepper. Spoon a tsp parmesan cheese on top of each pepper (optional), then top with its “lid.” Bake at 425-430 degrees for 35 mins.
  3. Let cool 5-10 mins, then enjoy!

You can find the full recipe at supersisterfitness here!

RECIPE OF THE WEEK: EYEBALL MEATBALLS

This week enjoy some eyeball meatballs. This fun Halloween meal is a perfect meal that looks right back at you!

Prep Time: 10 Mins    Cook Time: 25 Mins    Total: 35 Mins     Servings = 4 

Calories: 396 kcal       Carbohydrates: 48.5 g      Protein: 36.5 g      Fat: 5 g  

Ingredients/ Equipment:

  • 400g lean minced turkey breast
  • 1 large onion, finely chopped
  • 1 carrot, grated
  • 2 teaspoons dried mixed herbs
  • 1 teaspoon vegetable oil
  • 400g chopped tomatoes
  • Half a stock cube (reduced-salt vegetable or chicken stock), with 150ml boiled water
  • 1 pinch ground black pepper
  • 200g green tagliatelle or spaghetti
  • 8 reduced-fat mini mozzarella balls
  • 8 cherry tomatoes, halved
  • 1 tablespoon fresh basil, to garnish

Directions:

  1. Mix together the minced turkey with half the chopped onion, all the carrot and mixed herbs. Season with black pepper. (You can also use extra-lean pork mince or extra lean minced beef to make the meatballs.)
  2. Form the mixture into 8 meatballs, using wet hands to prevent the mixture from sticking to them.
  3. Heat the oil in a large non-stick frying pan, then add the meatballs. Fry gently, turning occasionally, until lightly browned. Stir the meatballs gently so that they don’t break up.
  4. Separately mix the stock cube in water, stiring until dissolved. Then add the remaining onion, tomatoes and the stock. Season with black pepper. Heat until boiling, then reduce the heat and cook for 15 minutes, stirring occasionally.
  5. Meanwhile, cook the tagliatelle for 10 to 12 minutes in gently boiling water.
  6. Share the tagliatelle between 4 serving plates and serve with the meatballs and sauce. Top each meatball with a mozzarella letting it melt for a few moments, then press the cherry tomatoes on top, to look like eyeballs. Can use small radishes, cut in half, instead of cherry tomatoes.
  7. Garnish with basil leaves, then serve.

You can find the full recipe at NHS here!

RECIPE OF THE WEEK: HARVEST CHICKEN CASSEROLE

This week enjoy some harvest chicken casserole. This one-dish meal is a perfect seasonal October meal that is full of nutrients.

Prep Time: 20 Min      Total Time: 1 hours    Servings: 8

Calories: 417 kcal   Carbohydrates: 42g   Protein: 35g   Fat: 10g     Ingredients/ Equipment:

  • 2 Tbsp. extra-virgin olive oil, divided, plus more for baking dish 
  • 2 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 onion, chopped
  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 1 lb. Brussels sprouts, trimmed and quartered
  • 2 cloves garlic, minced
  • 2 tsp. fresh thyme leaves
  • 1 tsp. paprika
  • 1/2 tsp. ground cumin
  • 1/2 cup low-sodium chicken broth, divided
  • 6 cups cooked wild rice
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds

Directions:

  1. Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces. 
  2. Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened, 5 minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes. 
  3. Place cooked rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 minutes.  

Original recipe can be found at delish here!

RECIPE OF THE WEEK: TURKEY SWEET POTATO CHILI

This week enjoy turkey sweet potato chili. A tasty alternate nutritious variation to the standard beef chili.

Prep Time: 20 Min      Cook Time: 5 hours    Servings: 6

Serv = 1 – ½ cups    Calories: 243 kcal   Carbohydrates: 27g   Protein: 20g   Fat: 6g     Ingredients/ Equipment:

  • 1 pound ground turkey
  • 1 small onion, chopped
  • 2 cups chicken broth
  • 1 can (15 ounces) sweet potato puree or canned pumpkin
  • 1 can (4 ounces) chopped green chiles
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • Optional: Sour cream, fresh cilantro and sliced red onions

Directions:

  1. In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.
  2. Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions.

Original recipe can be found at tasteofhome here!