Lynbrook | New Hyde Park | NY

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RECIPE OF THE WEEK: GINGER HALIBUT WITH BRUSSELS SPROUTS

This week enjoy ginger halibut with brussels sprouts. A great healthy, high protein, and flavorful dish with a twist!

Prep Time: 10 min     Cook Times: 15 min    Total Time: 25 mins    Servings: 4  

1 Fillet w/ ½ cup brussels sprouts =

Calories: 234 kcal     Protein: 24 g   Carbohydrates: 7 g    Fat: 12 g  

Ingredients/ Equipment:

  • 4 teaspoons lemon juice
  • 4 halibut fillets (4 to 6 ounces each)
  • 1 teaspoon minced fresh gingerroot
  • 1/4 to 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 10 ounces (about 2-1/2 cups) fresh Brussels sprouts, halved
  • Crushed red pepper flakes
  • 1 tablespoon canola oil
  • 5 garlic cloves, sliced lengthwise
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • Lemon slices, optional

Directions:

  1. Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1/4 teaspoon salt and pepper.
  2. Place fish on an oiled grill rack, skin side down. Grill, covered, over medium heat (or broil 6 in. from heat) until fish just begins to flake easily with a fork, 6-8 minutes.
  3. In a large skillet, bring water to a boil over medium-high heat. Add Brussels sprouts, pepper flakes and, if desired, remaining salt. Cook, covered, until tender, 5-7 minutes. Meanwhile, in a small skillet, heat oil over medium heat. Add garlic; cook until golden brown. Drain on paper towels.
  4. Drizzle sesame oil and soy sauce over halibut. Serve with Brussels sprouts; sprinkle with fried garlic. If desired, serve with lemon slices.

You can find the full recipe at tasteofhome here!

RECIPE OF THE WEEK: SPICY CHICKEN SALAD

This week enjoy spicy chicken salad. This easy/lighter version of chicken salad is packed with protein, freshness, and flavor!

Prep Time: 15 min    Total Time: 15 mins    Servings: 2   Serving (0.5 of recipe) =

 Calories: 334 kcal     Protein: 30.8 g   Carbohydrates: 11.3 g    Fat: 19.1 g  

Ingredients/ Equipment:

  • 1 ½ cups finely chopped cooked chicken breast (about 3/4 pounds)
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley (or more cilantro!)
  • ¼ cup finely chopped scallions (about 2 scallions), plus extra for topping
  • 1 small red bell pepper, chopped
  • 3 tablespoons plain nonfat Greek yogurt
  • 2 to 3 tablespoons mayo
  • 2 tablespoons sriracha
  • 1 teaspoon honey
  • Juice from ½ lime
  • Salt and pepper, to taste

Directions:

  • In a medium bowl, mix together chicken, cilantro, parsley, scallions, bell pepper, yogurt, mayo, sriracha, honey, lime juice, and salt and pepper to taste.
  • Add to sandwiches (like my spicy chicken melt) or wraps, or scoop salad up with pita chips or crackers!

You can find the full recipe at ambitiouskitchen here!

RECIPE OF THE WEEK: HIGH PROTEIN PEACH TOAST

This week enjoy high protein toast. A perfect 5 minute breakfast that fresh, flavorful, and packed with protein!

Prep Time: 5 min    Total Time: 5 mins    Servings: 2 slices     

1 Serving = Calories: 225 kcal     Protein: 14 g   Carbohydrates: 23 g      Fat: 9 g  

Ingredients/ Equipment:

  • 2 slices bread of choice
  • ½ cup cottage cheese
  • 1 medium peach thinly sliced
  • 1.5 tablespoon hemp seeds
  • 1 teaspoon hot honey
  • mint leaves optional
  • broccoli sprouts optional

Directions:

  1. Toast both slices of bread until golden brown. Add ¼ cup of cottage cheese to each slice of toast.
  2. Add a thin layer of peaches on top of the cottage cheese (½ peach per slice).
  3. Sprinkle half of the hemp seeds on each slice of toast. Top with fresh mint and broccoli sprouts if using and drizzle with hot honey!

You can find the full recipe at nourishedbynoc here!

RECIPE OF THE WEEK: AIR FRYER SALMON BITES

This week enjoy air fryer salmon bites. This sweet and savory healthy meal is the perfect melt in your mouth recipe that can be enjoyed in many different ways!

Prep Time: 10 min    Cook Time: 5 min     Total Time: 15 mins    Servings: 2     

Calories: 284 kcal     Protein: 35 g   Carbohydrates: 7 g      Fat: 12 g  

Ingredients/ Equipment:

  • 12oz / 340g salmon fillets
  • 2 tablespoons soy sauce – I’ve used low sodium soy sauce
  • 2 teaspoons honey
  • 1 teaspoon rice vinegar
  • ½ teaspoon toasted sesame oil
  • 1 garlic clove
  • Small cube fresh ginger
  • Garnish with sesame seeds, green onions, spicy mayo or sriracha aioli

Directions:

  1. Remove the skin and any bones from the salmon. Slice salmon into large cubes (~ 1 inch / 2.5 cms in size)
  2. Add marinade ingredients in a container – soy sauce, honey, rice vinegar, sesame oil and grate in the garlic and ginger.  Mix to combine
  3. Place salmon in the marinade and stir to coat all pieces. Leave to marinate for 10 minutes or if you have the time for a few hours in the fridge
  4. Preheat air fryer to 390? / 200?. Spray the air fryer basket with olive oil and place salmon in a single layer, so they’re not touching
  5. Air fry for 5-8 minutes, depends how you like it cooked. Flip halfway and brush over the leftover marinade
  6. Serve with a garnish of sesame seeds, a drizzle of sriracha aioli with a side of rice and veggies or make a salmon bowl. Enjoy!

You can find the full recipe at cookingwithayeh here!

RECIPE OF THE WEEK: SHEET-PAN ROASTED SHRIMP & CAULIFLOWER WITH A MEYER LEMON SALSA

This week enjoy sheet pan roasted shrimp & cauliflower with a Meyer lemon salsa. This paleo, gluten-free, and healthy dish is a perfect fast meal to make for the family!

Prep Time: 4 min     Cook Time: 13 mins  Total Time: 17 mins         Servings: 3     

Calories: 323 kcal     Protein: 31 g   Carbohydrates: 1 g      Fat: 20 g  

  • 1 lb. shrimp
  • 1 head cauliflower about 4 cups florets
  • 3 tbsp olive oil, divided
  • 1 clove garlic, crushed
  • 1/2 tsp salt, divided
  • 1/4 tsp 
  • 1/4 tsp crushed red pepper flakes
  • 2 tsp meyer lemon zest

Meyer Lemon Salsa

  • 1 meyer lemon
  • 1/3 cup fresh parsley, chopped
  • 1 tbsp 
  • 1/4 tsp sea salt
  • 1 small shallot, diced
  • 1 tbsp capers
  • 1 tbsp meyer lemon juice

Directions:

  • Preheat oven to 400°
  • Prepare cauliflower by cutting in half and then slicing through the head lengthwise making 1/2? thick slices of cauliflower (as you would if you were making cauliflower steaks)
  • Toss cauliflower with 2 tbsp olive oil, 1/4 tsp sea salt, 1/4 tsp black pepper, 1/4 tsp crushed red pepper, 1 tsp lemon zest.
  • Lay in a single layer on sheet tray. Roast for 5 minutes
  • Prepare shrimp by tossing with 1 tbsp olive oil, 1 clove crushed garlic, 2 tsp lemon zest, and a 1/4 tsp sea salt. 
  • Remove cauliflower from oven after 5 minutes push to the side and add shrimp to the same sheet tray, making sure shrimp is in a single layer. Return to oven for an additional 8 minutes. 
  • While shrimp and cauliflower are cooking prepare Meyer lemon salsa by dicing your Meyer lemon (SKIN ON) and tossing together with all remaining ingredients
  • Toss shrimp and cauliflower with salsa. Eat immediately or reserve in fridge for up to 4 days.

You can find the full recipe at abraskitchen here!

RECIPE OF THE WEEK: HONEY GLAZED HAM

This week get ready for the holidays with honey glazed ham. A great dish that the whole family will love!

Prep Time: 20 min             Cook Time: 1 hr 15 mins        Total Time: 1 hr 15 mins              Servings: 15     

Calories: 521 kcal     Protein: 26 g   Carbohydrates: 11 g      Fat: 8 g  

Ingredients/ Equipment:

  • 1 (5 pound) ready-to-eat ham
  • ¼ cup whole cloves or as needed
  • 2 cups honey
  • ? cup butter
  • ¼ cup dark corn syrup

Directions:

  1. Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with foil.
  2. Score ham in a crosshatch pattern; stud with whole cloves. Place ham in the prepared pan.
  3. Heat honey, butter, and corn syrup in the top half of a double boiler on medium heat until butter melts. Keep glaze warm while ham bakes.
  4. Brush glaze over ham; bake in the preheated oven for 1 hour and 15 minutes.
  5. Baste ham with glaze every 10 to 15 minutes. Broil to caramelize glaze during last 4 to 5 minutes of cooking time. Remove from oven and let sit a few minutes before serving.
  6. Enjoy!

You can find the full recipe at https://www.allrecipes.com/recipe/14745/honey-glazed-ham/

RECIPE OF THE WEEK: CAJUN SHRIMP WITH BELL PEPPERS & CORN

This week enjoy Cajun shrimp with bell peppers & corn. A great high protein dish to spice up your week!

Prep Time: 15 min     Total Time: 25 mins   Servings: 4      

Calories: 266 kcal     Protein: 36 g   Carbohydrates: 11 g      Fat: 8 g  

Ingredients/ Equipment:

  • 2 Tbsp. extra-virgin olive oil, divided
  • 1/2 onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 bell peppers, chopped
  • 2/3 cup corn (frozen and defrosted or canned)
  • 1 1/2 lb. shrimp, peeled and deveined
  • 2 tsp. Cajun seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. lemon juice
  • 1 Tbsp. freshly chopped parsley

Directions:

  1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl.
  2. Add remaining 1 tablespoon oil to pan. Add shrimp in a single layer and season with salt, pepper and Cajun seasoning. Cook until pink, about 1 to 2 minutes per side.
  3. Add vegetables and lemon juice and toss until combined. Garnish with parsley before serving.

You can find the full recipe at delish here!

RECIPE OF THE WEEK: CROCK POT CORNED BEEF & CABBAGE

This week enjoy crock pot corned beef and cabbage. This super convenient and tasty dish is a perfect dish for ST Patrick’s day!

Prep Time: 10 min       Cook Time: 5 hrs 30 mins     Total: 5 hrs 40 mins     Servings = 6    

Calories: 294.5 kcal     Protein: 18 g   Carbohydrates: 19 g      Fat: 16.5 g  

Ingredients/ Equipment:

  • 2 lbs lean corned beef brisket, fat trimmed
  • 1 cup frozen pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns, or spice mix if it comes with one

Directions:

  • In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.
  • Cover and cook on high 4 hours.
  • Add cabbage, cook on high 1 hour 20 minutes more, until tender.
  • Remove meat, and let it rest for 5 minutes. Then slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!

You can find the full recipe at skinnytaste here!