Lynbrook | New Hyde Park | NY

Recipes

Recipe of the Week: Restaurant Style Salsa

TOTAL TIME: 5 minutes

INGREDIENTS:

  • 1/4 small onion
  • 2 small cloves peeled garlic
  • 1/2 jalapeño, seeded and membranes removed or leave in for spicy
  • 5 ounce can diced tomatoes (not with basil)
  • handful cilantro
  • juice of 1 lime
  • 1/4 teaspoon kosher salt

DIRECTIONS:

Place everything in the chopper of food processor and pulse a few times until combined and chunky. Don’t over process.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 3/4 cup

Per Serving: Calories: 28, Total Fat: 0g, Carbohydrates: 5g, Protein: 1g

 

This recipe is originally from SkinnyTaste.com and can be found here!

Recipe of the Week: Crockpot Chicken Chickpea Chili

Serves: 6
Prep time:  10 mins
Cook time:  7 hours

Ingredients:

  • 2 pounds boneless skinless chicken thighs
  • 24 oz mild salsa verde
  • 1 onion, chopped
  • 1/2 jalapeno, seeded and diced
  • 2 garlic cloves, minced
  • 1 cup frozen corn
  • 1 (15 oz) can chickpeas
  • 1/2 cup uncooked quinoa
  • 2 1/2 cups low sodium chicken broth
  • 2 small limes, juiced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • Salt and pepper, to taste

Instructions:

  1. Add everything to a large slow cooker and stir well to combine.
  2. Cook on high for 3-4 hours or low for 6-8 hours.
  3. Once done cooking, remove chicken with a slotted spoon and transfer to a cutting board; shred chicken with two forks then transfer chicken back to slow cooker and stir. Add salt and pepper to taste. Serve with fresh cilantro, avocado, and Greek yogurt.

Nutrition Information
Calories: 381
Fat: 8g
Carbohydrates: 35.4g
Protein: 37.3g

 

Original recipe from Ambitious Kitchen can be found here!

Recipe of the Week: Butternut Squash Risotto

Makes 4 servings (serving size: 3/4 cup)
Prep: 5 minutes; Cook: 14 minutes

Ingredients:

  • 1 medium butternut squash (about 1 3/4 pounds)
  • 1 cup microwaveable brown rice
  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 2 teaspoons minced peeled fresh ginger (optional)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/2 cup grated fresh Parmesan cheese, plus additional for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Cut squash in half lengthwise. Scoop out seeds and stringy flesh. Place the squash halves, cut sides down, on plastic wrap in microwave. Cook on High 10 minutes or until cooked through. Scoop flesh into medium bowl, stir until smooth, and set aside.
  2. Microwave rice according to package directions, omitting butter.
  3. Heat oil in a medium saucepan over medium heat. Add shallot and optional ginger; cook 2 minutes, stirring. Add rice.
  4. Alternately stir in squash and broth, 1/2 cup at a time; wait until each is absorbed before adding more. Remove from heat; stir in 1/2 cup Parmesan, salt, and pepper. Serve in bowls & garnish with parmesan.

Nutrition Facts:

Per servings: Calories 256
Fat 8g, Protein 10g, Carbohydrate 41g

 

Original recipe from Health.com can be found here!

Recipe of the Week: Shrimp Burrito Bowl

Makes 4 Servings

Ingredients

For the cilantro black beans and rice

  • 3/4 cup (135 grams) uncooked long-grain brown rice
  • 1 1/2 cups (355 grams) water
  • 1 (15.5-ounce or 420 grams) can black beans, rinsed and drained
  • 1/4 teaspoon grated lime zest
  • 1 tablespoon lime juice
  • 1/4 cup (5 grams) chopped fresh cilantro

For the burrito bowl

  • 1 teaspoon canola oil
  • 1 medium (55 grams) onion, sliced
  • 2 medium (240 grams) bell peppers, sliced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1 pound (455 grams) medium shrimp, peeled and deveined
  • 2 cups (95 grams) loosely packed chopped romaine lettuce
  • 1 medium (125 grams) tomato, seeded and chopped
  • 1 medium (150 grams) ripe avocado, diced

Directions

  1. Prepare cilantro black beans and rice. Combine rice and water in a medium saucepan. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 35–40 minutes, or until tender. Stir in black beans; cook 2–3 minutes until heated through. Stir in lime zest, lime juice and cilantro. Set aside and keep warm.
  2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add onion, bell peppers, garlic, cumin and salt. Cook 3 minutes, covered and stirring occasionally, until vegetables are tender. Stir in shrimp; cook 2–3 minutes, stirring often.
  3. Place 1 cup rice and bean mixture in each of 4 bowls. Top each with 1 1/4 cups shrimp and vegetable mixture. Top each serving evenly with romaine, tomato and avocado.

Nutrition Information

Serving Size: 1 cup beans and rice + 1 1/4 cups shrimp and vegetables + 1/2 cup lettuce + 1/3 cup chopped tomato + 1/4 cup avocado

Per serving: Calories: 450; Total Fat: 9g; Carbohydrate: 56g; Dietary Fiber: 13g; Sugar: 4g; Protein: 34g

 

Original recipe from MyFitnessPal can be found here!

Recipe of the Week: Seedy Cherry-Quinoa Bars

Serves: 12

Ingredients:

  • Nonstick vegetable oil spray
  • 1 cup chopped almonds
  • ½ cup raw quinoa, rinsed
  • ¼ cup raw pumpkin seeds
  • ¼ cup raw sunflower seeds
  • 1 cup dried tart cherries
  • 2 tablespoons brown rice syrup
  • ¾ teaspoon kosher salt

Directions:

  1. Preheat oven to 350°. Coat 8×8” baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides.
  2. Toast almonds, quinoa, pumpkin seeds, and sunflower seeds on a rimmed baking sheet, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
  3. Reduce oven temperature to 200°. Process cherries, brown rice syrup, salt, and 2 Tbsp. water in a food processor until smooth.
  4. Transfer to a medium bowl and stir in toasted almond mixture.
  5. Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes. Let cool, then cut into bars.

*Bars can be made 2 weeks ahead. Store airtight at room temperature

Nutrition Information:
Calories 150
Fat 7g, Carbohydrates 19g, Fiber 5g,  Sugars 7g, Protein 4g

 

Original recipe can be found here!

Recipe of the Week: Skillet Apple Pork Chops

Total Time: 26 Mins
Serves 4 (serving size: 1 chop and about 2/3 cup apple mixture)

Ingredients: 

  • 1 1/2 tablespoons olive oil, divided
  • 4 (6-oz.) bone-in pork chops
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh sage
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 medium apples, thinly sliced
  • 1 small red onion, thinly vertically sliced

Directions:

  1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops are done. Remove from pan.
  2. Combine stock and mustard, stirring with a whisk. Add remaining 1 tablespoon oil to pan; swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half.

 

 

Original recipe can be found here!

Recipe of the Week: One Pot Pumpkin Chili

Prep Time: 10 minutes
Total Time: 35 minutes
Servings: 8

Ingredients

  • 1 lb grass fed ground beef
  • 1/2 lb organic ground pork or turkey, or all beef if preferred
  • 1/2 tbsp coconut oil to brown the meat
  • 1 medium onion diced
  • 1 large green pepper diced
  • 3 cloves garlic minced
  • 1/2-3/4 tsp sea salt adjust to taste, plus some to sprinkle on meat
  • 1 28 oz can crushed tomatoes
  • 1 14.5 oz can diced tomatoes not drained, no salt added
  • 1 15 oz can pumpkin puree
  • 2 tsp ancho chili powder
  • 3/4 tsp smoked paprika
  • 1/4 tsp chipotle chili powder
  • 1 tsp cumin
  • 1 1/2 tsp pumpkin pie spice
  • Chopped fresh cilantro for garnish if desired

Instructions

Stovetop directions:

  1. Heat a large deep skillet or Dutch oven over medium high heat and add coconut oil. Add the beef and pork, breaking up clumps to evenly brown. Once 2/3 done, drain fat (leave a bit) and add onions and peppers. Stir and continue to cook 2 minutes or until beef is browned and onions and pepper start to soften. Do not drain any more fat. Add garlic, stir, and cook another minute.
  2. Lower the heat and add the crushed tomatoes, diced tomatoes, pumpkin, 1/2 tsp salt and all spices. Stir to combine well, then raise heat to bring to a boil. Once bubbling, lower heat to a slow simmer, cover, and allow to simmer for at least 15 minutes (and up to 45) to thicken and combine flavors. The flavor will only get better the longer this chili simmers, which makes it great for leftovers too.
  3. Garnish with cilantro and avocado if desired and serve.

Slow cook directions:

  1. Brown the beef and cook the onions, peppers and garlic as directed, then transfer to your slow cooker and add remaining ingredients. Cook on low for 4 hours.

Calories: 218
Fat: 15g
Carbohydrates: 3g
Protein: 15g
 

Original recipe from Paleo Running Momma can be found here!

Recipe of the Week: Stuffed Acorn Squash

Makes 2 servings!

Ingredients:

  • 1 acorn squash
  • 1 pound grass-fed, organic ground beef (ground turkey would work, too)
  • 1 chopped onion
  • 1 finely-chopped apple
  • ½ cup chopped cranberries (fresh, not dried)
  • ¼ cup chopped pecans
  • 1 tsp thyme
  • 1 tsp oregano
  • ½ tsp sage
  • unrefined coconut oil
  • salt, pepper

Directions:

  1. Preheat the oven to ~400 degrees.
  2. Cut the acorn squash in half, and scoop out the seeds and strings.
  3. Place the squash cut side up in a large baking pan, and put a tablespoon of water into each “cup”, and pour ¼ cup of water into the bottom of the pan.
  4. Loosely “tent” the pan with aluminum foil, and bake for 30-35 minutes.
  5. While squash is baking, chop the onion, apple, pecans and cranberries.
  6. Saute the beef and onion in a little coconut oil for 2-3 minutes, then add pecans, cranberries, and herbs. Add salt and pepper. Do not completely cook this mixture.
  7. Pull squash out of the oven, spoon the mixture into the “cups” (heaped to overflowing is okay).
  8. Bake uncovered for another 15-20 minutes.

 

Original recipe from Whole 30 can be found here!