Lynbrook | New Hyde Park | NY

Recipes

Recipe of the Week: Kung Pao Chicken

Ingredients:

  • 3 (6-ounce) boneless, skinless chicken breasts, thinly sliced into
    bite-size pieces
  • Salt and pepper, to taste
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon chili paste
  • 1 tablespoon honey
  • 2 tablespoons sesame oil, divided
  • 2 tablespoons minced garlic, divided
  • 24 ounces fresh green beans, ends trimmed
  • 1 teaspoon sesame seeds
  • Optional garnish: crushed peanuts or cashews

  Directions:

  1. Season chicken with salt and pepper. Set aside.
  2. Prep stir-fry sauce by mixing together soy sauce, Sriracha, chili paste and honey in a small bowl. Set aside.
  3. Place 1 tablespoon sesame oil and 1 tablespoon minced garlic in a large skillet or wok on medium-high heat.
  4. Add chicken, and sauté for about 5 minutes. Remove chicken (it will only be partially cooked), and set aside.
  5. Place the remaining tablespoon of sesame oil and garlic in the pan and turn to high heat. Add green beans, and sauté for 5–7 minutes, or until they begin to soften. Add chicken, and continue to cook for 5 more minutes, or until the chicken is cooked all the way through.
  6. Add stir-fry sauce, and reduce heat to medium-low. Cook for a few more minutes, until the sauce has reduced and thickened slightly. Add sesame seeds, and let sit for at least 5 minutes, so the sauce can thicken a bit more. Serve hot.
  7. Garnish with peanuts or cashews as desired.

Nutrition Information:
Serves: 4
Serving Size: 1/4 recipe
Calories: 375; Total Fat: 20g; Sodium: 495mg; Carbohydrate: 14g; Dietary Fiber: 3g; Sugar: 8g; Protein: 30g

 

Original recipe from MyFitnessPal.com

 

Recipe of the Week: Apple Oatmeal Bars

Ingredients

  • 1 cup oat flour
  • 1 1/2 cups old-fashioned oats
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 1 medium apple, diced
  • 1/2 cup naturally sweetened apple butter

Directions

  1. Preheat oven to 325°F. Grease an 8-by-8-inch baking dish with coconut oil or cooking spray.
  2. Combine oats, oat flour, sugar, cinnamon, nutmeg and baking soda in a large bowl.
  3. Add applesauce, maple syrup, coconut oil and apple. Stir until combined.
  4. Set aside a heaping half-cup of the oat mixture, then press the rest evenly into the prepared pan. Top with apple butter, spreading evenly with a spoon or spatula.
  5. Sprinkle the rest of the oat mixture on top.
  6. Bake for 30 minutes. Cool completely on a wire rack before cutting into 12–16 bars.
  7. Store in the refrigerator.

Nutrition Information
Serves: 12
Serving Size: 1 bar
Per serving: Calories: 160; Total Fat: 6g; Carbohydrate: 24g; Sugar: 10g; Protein: 3g

 

Original recipe from MyFitnessPal.com

Recipe of the Week: Mushroom Burger

Total Time: 40 minutes
4 servings

INGREDIENTS:

  • 4 large Portobello mushrooms caps, wiped cleaned
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 cup plain nonfat Greek-style yogurt
  • 1 tablespoon chopped fresh rosemary
  • 1 lime, zested and juiced
  • 4 large slices whole-grain bread, each cut in half
  • 1 cup baby arugula
  • 1 large tomato, cut into 8 slices
  • 1 red onion, thinly sliced
  • 1/2 cup roasted red pepper strips, drained

DIRECTIONS:

  1. Preheat the grill to medium-high heat.
  2. Place the mushrooms in a baking dish or pie plate. Whisk together the vinegar, oil, salt and pepper until blended. Brush the mushrooms with the vinegar mixture; let stand for up to 15 minutes.
  3. Place the mushrooms on the grill rack and grill until tender, 4 to 6 minutes per side. Transfer to a plate.
  4. Meanwhile, combine the yogurt, rosemary and zest and juice of the lime in a small bowl until blended. Brush the bread slices with the yogurt mixture. Layer half the slices with the mushrooms, arugula, tomatoes, onions and red pepper strips. Top with the remaining bread slices. Serve immediately.

 

Recipe of the Week: Triple-Berry Summer Salad

Prep Time: 15 minutes

Serves: 4

Ingredients:

  • 9oz baby spinach, torn
  • 1 cup sliced strawberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1/2 cup sliced almonds, toasted
  • 1/3 cup chopped basil
  • 1 avocado, chopped
  • 4oz goat cheese

Directions

  1. Divide baby spinach between plates
  2. Top with berries, almonds, basil and chopped avocado.
  3. Crumble goat cheese on top then dress with salad dressing. Try a strawberry balsamic vinegar, but any olive-oil based vinaigrette will be great!

Original recipe from Iowa Girl Eats can be found here!

A Guide to Picking Summer Fruit!

Watermelon
June-August

Look for one with a creamy, yellow field spot on the bottom. Another trick is to knock on the watermelon! If it sounds hollow, you know it’s a good one.

Strawberries
May-June

Strawberries are one of the first fruits to ripen for summer. When you look for a strawberry, make sure the tip isn’t white or green- this means it was picked too early. If the berry is a bright, red color then it is ready! If the color looks stained or dark, it’s over-ripe.

Cherries
June-July

When picking cherries, make sure there are no wrinkles in the skin and fresh, green stem. The most common types of cherries are Bing and Rainier which are ready this time of the year!

Peaches
July-September

When looking for a good peach, you’ll want to notice the scent- sweet & subtle. Looking at the color, there should be
no green undertones. If you squeeze lightly near the stem, it should give just a little. July and August are the best months for peaches!

Tomatoes
July-September

Okay, we can argue fruit or vegetable here, but they are most delicious in the summer months. When picking a perfect tomato, it should not feel mushy when you press gently. A ripe tomato will feel a little heavier than an unripe tomato, too!

Apples
August

The end of summer is perfect for picking apples and continues into the fall. Look for different varieties and make sure they are firm without any bruises or holes.

 

Recipe of the Week: Warm Pasta Salad with Corn and Zucchini

  • Servings: 4
  • Serving Size: Just over 1-3/4 cup
  • Calories: 350
  • Fat: 7.6 g
  • Protein: 10.8 g
  • Carbs: 65 g

Ingredients:

  • 4 tsp olive oil
  • 4 cups sliced zucchini (1/3? thick)
  • 2 cups fresh corn kernels (from about 3 ears of corn)
  • 1/4 red onion, thinly sliced
  • 1/3 cup black Italian styled olives, halved
  • salt and pepper to taste
  • 8 oz uncooked pasta, (medium sized shells work well)
  • crushed red pepper flakes,  to taste
  • 1 tbsp white wine vinegar
  • 8 basil leaves, chopped

 Directions:

  1. Cook pasta in salted water according to package directions. Set aside.
  2. Heat a tablespoon of olive oil in a large non-stick skillet. Saute zucchini for five minutes on each side. (You might have to do this in several batches to ensure that zucchini is cooked in one layer)
  3. Remove zucchini from the skillet and set aside. Add the remaining teaspoon of oil, corn and red onion and saute for five minutes.
  4. Combine slightly cooled pasta with the remaining ingredients.
  5. Serve this dish hot or at room temperature.

 

Original recipe from Skinnytaste.com

Recipe of the Week: Pork Tenderloin with Maple-Chipotle Sauce

Prep time: 10 minutes
Cook time: 20 minutes
Makes: 6 servings

Ingredients:

  • 1/2 cup plus 2 tablespoons pure maple syrup
  • 1/4 cup plus 2 tablespoons cider vinegar
  • 1 tablespoon coarse-grain mustard
  • 2 large garlic cloves, minced
  • 2 teaspoons minced canned chipotles plus 2 teaspoons sauce
  • 2 pork tenderloins, about 12 ounces each, trimmed
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Nonstick cooking spray

Directions:

  1. In a heavy zip-top bag, combine 1/2 cup of the maple syrup, 1/4 cup of the vinegar, and the mustard, garlic, and chipotles with sauce. Add the pork, turning to coat well. Refrigerate overnight, turning the meat in the bag once or twice.
  2. Transfer pork to paper towels and pat dry; brush each side with the canola oil. Pour the marinade into a medium skillet. Add remaining maple syrup and vinegar and the salt and black pepper. Bring to a boil. Let sauce boil 1 minute; set aside.
  3. Heat a grill to medium and mist with cooking spray. Grill pork, turning 2 to 3 times, until just cooked through, 15 to 20 minutes, or until a meat thermometer reaches 150 to 155 degrees. Brush pork with sauce in the final minutes of cooking. Transfer pork to a cutting board, tent with foil, and let rest 10 minutes.
  4. Slice pork into 1/4-inch slices and serve with remaining sauce.

 

Nutrition facts per serving: 259 calories, 23g protein, 23g carbohydrate, 7g fat

 

Original recipe from Fitness Magazine

Recipe of the Week: Orange Chicken Spicy Skewers

Prep Time: 10 minutes

Cook Time: 10 minutes


Ingredients:

  • 1 Orange
  • 1 lb Chicken Breasts
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 1/2 tsp Cumin
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Low Sodium Soy Sauce

Directions:

  1. Soak wooden skewers in water for at least 20 minutes.
  2. Slice orange into 16 bite size pieces. Cut up the chicken into 1 inch cubes. Alternate adding the orange and chicken on to the skewers.
  3. In a bowl, combine the rest of the ingredients. Brush kabobs with the mixture until each piece of chicken is coated.
  4. Place on a pre-heated grill on each side for about 5-8 minutes or until chicken is no longer pink.

Nutrition Facts:

  • Calories: 217
  • Carbohydrates: 4
  • Fat: 5
  • Protein: 43