Lynbrook | New Hyde Park | NY

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RECIPE OF THE WEEK: BAKED PESTO CHICKEN BREAST

Baked Pesto Chicken Breast

This fast and easy Baked Chicken Breast recipe is topped with pesto, tomatoes, mozzarella and Parmesan cheese. Bake in the oven, or make it outside on the grill!

Prep:10minutes mins

Cook:15minutes mins

Total:25minutes mins

Yields: 4 Servings

Serving: 1 Piece of Chicken

Calories: 205 kcal, Carbohydrates: 2.5 g, Protein: 30 g, Fat: 8.5 g

Ingredients

2 16 oz total boneless, skinless chicken breasts

kosher salt and fresh pepper to taste

4 teaspoons Skinny Basil Pesto

1 medium tomatoes, sliced thin

6 tbsp 1.5 oz shredded mozzarella cheese

2 teaspoons grated parmesan cheese

Instructions

  • Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
  • Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
  • Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
  • To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

Original recipe from Skinnytaste can be found here!

RECIPE OF THE WEEK: EASY FRITTATA WITH PESTO

Total Time: 37 min

Yields 4-6

Calories Per Serving: 356 Carbohydrates: 13.66g Protein: 13.65g Fat: 28.4g

Ingredients 

  • 1/4 cup sun-dried tomatoes
  • 1/2 cup pesto
  • 8 eggs
  • 4 red potatoes, cubed (leave skins on)
  • 2 Tbsp. olive oil, plus some to grease pan
  • 1 bunch tuscan kale, chopped
  • 1/2 tsp. garlic powder
  • Salt and pepper to taste
  • 1/2 cup Parmesan cheese

Instructions 

  • Preheat oven to 400 degrees.
  • In medium sauce pan, heat olive oil and add potatoes. Cook until potatoes are softened, about 7-10 minutes. Add in kale and allow it to wilt. Salt and pepper to taste, then set aside.
  • In medium bowl, whisk together eggs, pesto, garlic powder, and a couple pinches of salt and pepper.
  • Grease a circular baking dish, then spread kale and potatoes evenly at the bottom and pour the eggs over the top. Nestle the sun-dried tomatoes into the egg mixture to ensure they don’t burn (a mistake I made!)
  • Sprinkle Parmesan on top, then place in oven for 12-15 minutes, or until the eggs are completely cooked and cheese is melted and golden.

Recipe found at reluctantentertainer.com. Follow this link to view the recipe!

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!