Lynbrook | New Hyde Park | NY

Diet

RECIPE OF THE WEEK: TURKEY SWEET POTATO CHILI

This week enjoy turkey sweet potato chili. A tasty alternate nutritious variation to the standard beef chili.

Prep Time: 20 Min      Cook Time: 5 hours    Servings: 6

Serv = 1 – ½ cups    Calories: 243 kcal   Carbohydrates: 27g   Protein: 20g   Fat: 6g     Ingredients/ Equipment:

  • 1 pound ground turkey
  • 1 small onion, chopped
  • 2 cups chicken broth
  • 1 can (15 ounces) sweet potato puree or canned pumpkin
  • 1 can (4 ounces) chopped green chiles
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • Optional: Sour cream, fresh cilantro and sliced red onions

Directions:

  1. In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.
  2. Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions.

Original recipe can be found at tasteofhome here!

RECIPE OF THE WEEK: SALMON RICE BOWL

This week enjoy a salmon rice bowl. This flavorful dish uses healthy ingredients to make a power packed meal!

Active Time: 15 Min   Total Time: 25 Mins    Servings: 2

Serv = 1 cups    Calories: 481kcal   Carbohydrates: 47g   Protein: 18g   Fat: 25g     Ingredients/ Equipment:

  • 4 ounces salmon, preferably wild
  • 1 teaspoon avocado oil
  • ? teaspoon kosher salt
  • 1 cup instant brown rice
  • 1 cup water
  • 2 tablespoons mayonnaise
  • 1 ½ teaspoons Sriracha
  • 1 ½ teaspoons 50%-less-sodium tamari
  • 1 teaspoon mirin
  • ½ teaspoon freshly grated ginger
  • ¼ teaspoon crushed red pepper
  • ? teaspoon kosher salt
  • ½ ripe avocado, chopped
  • ½ cup chopped cucumber
  • ¼ cup spicy kimchi
  • 12 (4 inch) sheets nori (roasted seaweed)

Directions:

  1. Preheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Drizzle with oil; season with salt. Bake until the salmon flakes easily with a fork, 8 to 10 minutes.
  2. Meanwhile, combine rice and water in a small saucepan; cook according to package directions. Mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl; set aside.
  3. Divide the rice between 2 bowls. Top with salmon, avocado, cucumber and kimchi. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired, and serve with nori.

Original recipe can be found at eating well here!

RECIPE OF THE WEEK: THE BEST HEALTHY TURKEY CHILI

This week enjoy the best healthy turkey chili recipe. This perfectly flavorful and healthy dish is a perfect weeknight dinner!

Prep Time: 10 Min   Cook Time:45   Total Time: 55 Mins    Servings: 6

Serv = 1.5 cups    Calories: 336kcal   Carbohydrates:46.7g   Protein: 31.8g   Fat: 3.7g    

Ingredients/ Equipment:

  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 1 pound extra lean ground turkey or chicken (99%)
  • 4 tablespoons chili powder* (I used McCormick chili powder, which is very mild. Do not use spicy chili powder, and if using a different brand, start with 2 tablespoons)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 (28-ounce) can diced tomatoes or crushed tomatoes
  • 1 1/4 cups chicken broth
  • 2 (15 oz) cans dark red kidney beans, rinsed and drained
  • 1 (15 oz) can sweet corn, rinsed and drained
  • For topping: cheese, avocado, tortilla chips, cilantro, sour cream

Directions:

  • Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. 
  • Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
  • Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. 
  • Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.

Original recipe can be found at ambitiouskitchen here!

RECIPE OF THE WEEK: Lemon-Blueberry Oatmeal Bars

This week enjoy lemon-blueberry oatmeal bars. This easy breakfast/snack is perfect for the busy month of September!

Active Time: 25 Mins      Total Time: 1 her 35 Mins    Servings: 9

 Calories: 192kcal    Carbohydrates: 29g    Protein: 6g    Fat: 6g    

Ingredients/ Equipment:

  • 2 cups old-fashioned rolled oats
  • ½ cup chopped toasted almonds plus 2 tablespoons, divided
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ? teaspoon baking soda
  • ½ cup well-stirred coconut milk or low-fat milk
  • 4½ tablespoons honey
  • ¼ cup unsweetened applesauce
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries, divided
  1. Stir oats, 1/2 cup almonds, baking powder, salt and baking soda together in a large bowl. Whisk coconut milk (or low-fat milk), honey, applesauce, egg, egg white, lemon zest and vanilla in a medium bowl until well combined. Add the milk mixture to the oat mixture; stir until well combined. Fold in 2/3 cup blueberries. Let stand at room temperature for 30 minutes, stirring occasionally.
  2. Meanwhile, preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray; line with parchment paper, leaving a 2-inch overhang on all sides.
  3. Spread the mixture evenly in the prepared pan. Top with the remaining 1/3 cup blueberries and 2 tablespoons almonds, pressing gently into the surface.
  4. Bake until set and edges are starting to turn golden, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Using the parchment overhangs as handles, remove from the pan and cut into 9 bars using a sharp knife. Serve warm or at room temperature.

Original recipe can be found at eatingwell here!

RECIPE OF THE WEEK: GREEK YOGURT CHICKEN SALAD LETTUCE WRAPS

This week enjoy some Greek yogurt chicken salad lettuce wraps! This healthy snack option is perfect for when you want something refreshing and with high protein!

Prep Time: 15 Mins    Cook Time: 7 Mins    Total: 22 Mins     Servings = 10 

Calories: 148 kcal       Carbohydrates: 9 g      Protein: 16 g      Fat: 5 g  

Ingredients/ Equipment:

  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon olive oil
  • salt and freshly ground black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/4 cup celery , diced
  • 1/2 cup red onion , diced
  • 1/2 cup grapes , red or green, halved
  • 1/2 cup apple , diced
  • 1/4 cup dried cranberries , diced
  • 1/4 cup almonds , chopped
  • 1/3 cup plain Greek yogurt
  • 2 Tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • salt and freshly ground black pepper , to taste
  • 1 head Boston Bib lettuce , or romaine heart leaves, for serving

Directions:

  1. Add a little olive oil to a saute pan over medium high heat. 
  2. Chop the chicken and and season with salt, pepper, and a tiny bit of garlic powder. Saute for just a few minutes, until cooked through.
  3. In a large bowl toss together the chicken, celery, onion, grapes, apple, cranberries and almonds.
  4. In a small bowl combine the Greek yogurt, mayo, and lemon juice and stir well to combine. 
  5. Add sauce to the large bowl with the chicken mixture and toss to evenly coat. Season with salt and pepper, to taste, if needed.
  6. Wash lettuce and separate into leaves, patting them each dry with a paper towel. 
  7. Add a large spoonful of the chicken mixture to each lettuce wrap.
  8. You might also like Avocado Chicken Salad Lettuce Wraps!

You can find the full recipe at tastesbetterfromscratch here!

RECIPE OF THE WEEK: EGG ROLL IN A BOWL

This week enjoy egg roll in a bowl. This easy healthy recipe tastes great, is low in carbs, and is high in protein!

Prep Time: 10 Mins    Cook Time: 18 Mins    Total: 28 Mins     Servings = 3

Calories: 325 kcal Carbohydrates: 14 g  Protein: 32 g   Fat: 15 g  

Ingredients/ Equipment:

  • 1 lb ground turkey or chicken
  • ¼ cup yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated or minced
  • 1 12-14 oz package coleslaw mix
  • ¼ cup low-sodium soy sauce, tamari or coconut aminos
  • 2 teaspoons toasted sesame oil
  • 1-2 teaspoons sriracha or sambal oelek
  • 2 green onions, sliced
  • sriracha, for serving (optional)
  • https://353776104809d7e1be7a3dfb06b20a4c.safeframe.googlesyndication.com/safeframe/1-0-45/html/container.html sesame seeds and chopped cilantro, for garnish
  • cooked cauliflower rice, for serving (optional)

Directions:

  • Heat a large skillet over medium-high heat. Add ground meat and cook until no longer pink, about 5-6 minutes. While cooking, break meat into smaller pieces using a wooden spoon or spatula and season liberally with salt and pepper.
  • Add onion, garlic, ginger, coleslaw mix, soy sauce, sesame oil and sriracha to the skillet. Cook for another 5 minutes or so, until cabbage is tender. Taste and add more soy sauce or sriracha, if needed.
  • Portion mixture into bowls and top with green onions, sesame seeds and cilantro. Serve with additional soy sauce, sriracha or chili crisp, if desired.

You can find the full recipe at eatingbirdfood here!

RECIPE OF THE WEEK: COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD

This week enjoy cod with cucumber, avocado & mango salsa salad. A flavorful dish bursting with the colors and flavors of summer!

Prep Time: 5 Mins    Cook Time: 8 Mins    Total: 18 Mins     Servings = 2 

Calories: 272 kcal Carbohydrates: 15 g  Protein: 25 g   Fat: 12 g  

Ingredients/ Equipment:

  • 125g cod fillets
  • 1 lime, zested and juiced
  • 1 small mango, peeled, stoned, and chopped (or 2 peaches, stoned and chopped)
  • 1 small avocado, stoned, peeled and sliced
  • ¼ cucumber, chopped
  • 160g cherry tomatoes, quartered
  • 1 red chili, deseeded and chopped
  • 2 spring onions, sliced
  • Handful chopped coriander

Directions:

  • Step 1

Heat oven to 200C/180C fan/gas 6. Put the cod fillets in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.

  • Step 2

Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.

You can find the full recipe at BBCgoodfood here!

RECIPE OF THE WEEK: CUCUMBER SOUP

This week enjoy cucumber soup! This refreshing dish is a great summer dish. Made with simple, fresh ingredients like cucumbers and grapes makes this recipe perfect for the warmer weather!

Prep Time: 10 Mins    Chill Time: 2 hours    Total: 2 hours 10 Mins     Servings = 8 

Calories: 143.9 kcal Carbohydrates: 28.2 g  Protein: 4.1 g   Fat: 3.4 g  

Ingredients/ Equipment:

  • 2slices sandwich bread
  • 1 cup water
  • 1 ½ pound English cucumbers
  • 1 cup seedless green grapes, plus more for garnish
  • 1/3 cup blanched, slivered almonds
  • 1/3 cups extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, coarsely chopped
  • 2 teaspoons sherry vinegar, plus more as needed
  • 1 teaspoon fine salt
  • Finely chopped chives for garnish

Directions:

  • Trim the crusts from the bread and cut the bread into 1- inch cubes. Place the cubes in a small bowl, mix in the water, and set to soak for 5 minutes.
  • Meanwhile, peel the cucumbers. Cut into large chunks and place in a blender. Add the 1 cup grapes, almonds, 1.3 cup oil, garlic, 2 teaspoons vinegar, and salt. When the bread is ready, add it and any remaining soaking liquid to the blender. Blend on high speed until very smooth, scrapping down the sides of the blender as needed, about 2 minutes total.
  • Cover and refrigerate in the blender jar if it can fit, or transfer to a bowl or airtight container. Refrigerate until chilled and the flavors meld, about 2 hours.
  • Taste and season with more vinegar as needed. Pour or ladle into serving bowls and top with the chives, sliced green grapes, and a drizzle of olive oil.