Lynbrook | New Hyde Park | NY

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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!

RECIPE OF THE WEEK: Sweet Potato Skins

8 servings

Ingredients:

Potato Skins:

  • 4 small sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • ? teaspoon kosher salt
  • ½ cup shredded Cheddar cheese

Guacamole & Toppings:

  • 1 ripe avocado
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • ? teaspoon salt
  • ¼ cup chopped tomato
  • 2 tablespoons minced red onion
  • Chopped cilantro for garnish

Directions:

  1. Preheat oven to 400°F.
    1. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50 minutes to 1 hour. Carefully unwrap and set aside to cool.
    1. Line a baking sheet with parchment paper.
    1. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20 to 30 minutes.
    1. Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon Cheddar. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.
    1. Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt.
    1. Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.

Per serving: 117 calories

8 g fat; 3 g fiber; 10 g carbs; 3 g protein; 3 g sugars; 113 mg sodium

RECIPE OF THE WEEK: Immune Boosting Chicken Soup

Serves: 8 Servings

INGREDIENTS:

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 3 large celery stalks, chopped
  • 2 large carrots, peeled and chopped
  • 1 cup mushrooms, sliced
  • 10 cloves garlic, minced
  • 8 cups chicken stock
  • 2 bay leaves
  • ½ tsp. turmeric
  • ½ tsp. crushed red pepper
  • 1½ tsp. sea salt
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 cups shredded rotisserie chicken
  • 2 cups baby kale leaves

INSTRUCTIONS:

  1. In a large pot or Dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
  2. Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
  3. Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!

NUTRITIONAL INFORMATION:

Serving Size: 1½ cups

Calories: 253 • Fat: 6.5 g • Carbs: 20.6 g • Fiber: 6 g • Protein: 28 g • Sugars: 3.5 g

Read the original recipe from The Harvest Kitchen here!

RECIPE OF THE WEEK: Buffalo Chicken Meatballs

Yields: 20-22 balls

Total time: 30 minutes

Ingredients: 

  • 1 pound ground chicken
  • 3 green onions, chopped
  • ¼ cup Frank’s Red Hot sauce
  • 1 egg
  • 2 tablespoons paleo mayonnaise
  • ½ teaspoon salt
  • ¼ cup + 2 tablespoons almond flour

Instructions:

  1. Preheat oven to 400 degrees
    1. Mix the ground chicken, green onions, hot sauce, egg, mayonnaise, salt, and almond flour into a large bowl
    1. Using a cookie scoop or small spoon, dish out the ground chicken mixture and mold into balls (this will be easiest with a cookie scoop)
    1. Place the meatballs on a parchment-lined baking sheet or cast iron skillet
    1. Bake for 20 minutes then drizzle with more hot sauce, and add additional green onions and blue cheese if desired

Find the original recipe from Physical Kitchness here!

RECIPE OF THE WEEK: Lemon Dijon Pork Sheet-Pan Supper

The bright colors in this dish ensure you’re getting a variety of nutrients. Sweet potatoes are an excellent source of vitamin A, and Brussels sprouts are loaded with vitamin K.

Prep: 20 min. Bake: 20 min.

Makes: 4 servings

Ingredients:

  • 4 teaspoons Dijon mustard
  • 2 teaspoons grated lemon zest
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes
  • 1 pound fresh Brussels sprouts (about 4 cups), quartered
  • 4 boneless pork loin chops (6 ounces each)
  • Coarsely ground pepper, optional

Directions:

  1. Preheat oven to 425°. In a large bowl, mix first four ingredients; gradually whisk in oil. Remove 1 tablespoon mixture for brushing pork. Add vegetables to remaining mixture; toss to coat.
    1. Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes.
    1. Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes. If desired, sprinkle with pepper. Let stand 5 minutes before serving.


Tips:

Cutting the Brussels sprouts and sweet potatoes fairly small means they’ll be perfectly tender by the time the pork is cooked. Switch to spicy brown mustard for a little more zing.

Nutrition:

1 pork chop with 1-1/4 cups vegetables: 516 calories 17g fat, 505mg sodium, 51g carbohydrate, 19g sugars, 39g protein

Find the original recipe from Taste of Home here!

RECIPE OF THE WEEK: Zucchini Tater Tots

Yield: 3 servings, Serving Size: 5 tots

INGREDIENTS:

  • cooking spray
  • 1 packed cup grated zucchini
  • 1 large egg
  • 1/4 medium onion, minced
  • 1/4 cup grated reduced fat sharp cheddar cheese
  • 1/3 cup seasoned breadcrumbs
  • 1/4 tsp kosher salt and black pepper to taste

DIRECTIONS:

  1. Preheat oven to 400°F.  Spray a baking sheet with cooking spray.
  2. Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  3. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16.

NUTRITION INFORMATION

Per Serving:

  • Calories: 108
  • Total Fat: 4.3g
  • Sodium: 262mg
  • Carbohydrates: 11.5g
  • Fiber: 2g
  • Sugar: 2g
  • Protein: 7g

The original recipe from Skinny Taste can be found here!