Lynbrook | New Hyde Park | NY

dinner

RECIPE OF THE WEEK: 5-Ingredient Slow Cooker Buffalo Chicken & Sweet Potatoes

Crave-worthy Buffalo chicken gets a dairy-free makeover! Stuffed inside a tender sweet potato, and done completely in the slow cooker, 5-Ingredient Slow Cooker Buffalo Chicken & Sweet Potatoes is your answer to dinner tonight.

Ingredients

For the Chicken and Sweet Potatoes

  • ¾ cup red hot sauce
  • 1 tablespoon plus 1 teaspoon melted coconut oil divided
  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 4 small whole scrubbed sweet potatoes or 2 large sweet potatoes halved

For the Toppings (Optional)

  • ¼ cup avocado mayonnaise or whole plain yogurt
  • 1 tablespoon lime juice
  • ¼ teaspoon sea salt
  • 1 tablespoon chopped chives or green onion

Instructions

  • In a medium bowl, whisk together the hot sauce and 1 tablespoon melted coconut oil.
  • Rub 1 teaspoon melted coconut oil on the skin of the sweet potatoes.
  • Place the chicken in a 6-quart slow cooker. Drizzle with ¼ cup of the hot sauce mixture, tossing to coat.
  • Arrange the sweet potatoes on top of the chicken, around the edge of the slow cooker.
  • Cover and cook on high for 4 hours or low for 6, or until the chicken is cooked through and the sweet potatoes are tender.
  • While the chicken and sweet potatoes cook, make the sauce by whisking together the avocado mayonnaise or yogurt, lime juice and salt.
  • Carefully remove the potatoes from the slow cooker–they will be very soft so you may need to use tongs and a spatula–and set aside. Remove the chicken and shred with two forks. Return the chicken to the slow cooker, stirring together with any accumulated juice. Pour in an additional ¼ cup hot sauce mixture, stirring to combine.
  • Slice the sweet potatoes, top with the shredded chicken, and drizzle with the remaining hot sauce mixture and mayonnaise or yogurt sauce. Sprinkle with green onions and serve.

Nutrition

Calories: 286kcal | Carbohydrates: 31g | Protein: 27g | Fat: 6g 

Find the original recipe here from Real Food Whole Life!

RECIPE OF THE WEEK: Seven-Vegetable Couscous

Ingredients:

Seven-Vegetable Stew:

  • 3 cloves garlic, smashed
  • 2 small turnips, peeled and quartered
  • 1 medium yellow onion, quartered lengthwise, root end intact
  • 1 large carrot, peeled and cut into 2-inch chunks
  • 1/2 fennel bulb, thickly sliced lengthwise, root end intact
  • 1/3 cup golden raisins
  • 1 tablespoon peeled, chopped, fresh ginger
  • 1 tablespoon kosher salt
  • 2 teaspoons each ground cumin, paprika, and sugar
  • 1 1/2 teaspoons ground turmeric
  • 1/8 teaspoon ground cloves
  • 1 cinnamon stick, snapped in half
  • 2 cups water
  • 1 pound butternut squash
  • 1 small zucchini, cut into 2-inch rounds
  • 1 (15 1/2-ounce) can chickpeas, rinsed and drained
  • 4 sprigs fresh flat-leaf parsley, tied together with kitchen string
  • 1 cup canned whole peeled tomatoes, with their juices

Couscous:

  • 2 cups cold water
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1 1/2 cups uncooked couscous
  • 1/2 cup sliced almonds, toasted

Directions:

For the stew:

  1. Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. 
  2. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. 
  3. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. Remove cinnamon sticks.

For the couscous:

  1. Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.

To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Enjoy!

Find the original recipe from Food Network here!

RECIPE OF THE WEEK: Three Way Garlic Pasta

Ingredients

Makes 6 servings

1 1/2 medium heads garlic, cloves separated and peeled

2 cups cold water

2 teaspoons salt

3 orange bell peppers

2 teaspoons chopped fresh thyme

1/2 pound baby spinach

10 ounces campanelli (bellflower) pasta

1 tablespoon extra-virgin olive oil

1 (19-oz) can white beans, rinsed and drained

1 tablespoon balsamic vinegar

1/4 cup finely grated Parmigiano-Reggiano (2/3 oz)

Directions

Step 1 Reserve 6 large garlic cloves. Put remaining cloves in 2 cups cold water, then simmer in a small saucepan, covered, until garlic is very soft, about 30 minutes. Reserve 1/2 cup garlic cooking liquid, then drain garlic in a sieve.

Step 2 Purée cooked garlic with reserved cooking liquid and 1 teaspoon salt in a blender until smooth.

Step 3 While garlic simmers, roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. Peel peppers, discarding stems and seeds, and cut into 3/4-inch pieces.

Step 4 Mince 2 reserved garlic cloves with thyme and remaining teaspoon salt using a large knife. Transfer along with spinach to a large serving bowl.

Make sauce while pasta is cooking:

Step 5 Finely chop remaining 4 garlic cloves and cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes. Add peppers and cook, stirring, 3 minutes. Add beans and garlic purée to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper.

Step 6 Reserve 1 cup cooking water, then drain pasta. Add pasta, sauce, vinegar, and cheese to  spinach and garlic in serving bowl and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately.

Nutrition Per Serving

Per serving: [324] calories

[4] g fat ([1] g saturated)

[3] mg cholesterol

[863] mg sodium

[57] g carbohydrates

[7] g fiber

[14] g protein

You can find the original recipe from epicurious here!

RECIPE OF THE WEEK: Creamy Avocado Pesto Pasta

INGREDIENTS

  • 1 cup fresh basil
  • 1 handful of spinach
  • 8 grape tomatoes
  • 3 TBSP pine nuts
  • 2-3 cloves garlic
  • ½ ripe avocado
  • 2 TBSP nutritional yeast
  • Juice of ½ a lime
  • Pinch of salt and pepper
  • 4 TBSP of olive oil

DIRECTIONS

  1. Blend all the ingredients together until combined.
  2. Add the pesto over your cooked pasta and toss until evenly spread!
  3. Enjoy your meal!

Original recipe is by Mitali Eats on Instagram!

RECIPE OF THE WEEK: Sheet Pan Chicken Fajitas

Ingredients
1 pound boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
¾ teaspoon salt
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
2 cups sliced red or yellow onion (about 1 large)
1 tablespoon lime juice
8 corn tortillas, warmed
Lime wedges, cilantro, sour cream, avocado and/or pico de gallo for serving

Directions
Step 1
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

Step 2
Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.

Step 3
Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.

Step 4
Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pico de gallo, if desired.

Nutrition Facts

Serving Size: 2 fajitas per person

Per Serving: 357 calories; protein 30.1g; carbohydrates 32.5g; fat 12.1g

You can find the original recipe by Eating Well here!

RECIPE OF THE WEEK: Spinach & Zucchini Lasagna

Prep time: 15 mins

Cook time: 40 mins

Serves: 9

Ingredients:

  • 1 tbsp extra-virgin olive oil
  • half onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 tbsp tomato paste
  • 1 28oz. can crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced
  • Salt and pepper to taste
  • 1 tbsp chopped fresh basil
  • 3 cups spinach
  • 15 oz part-skim ricotta
  • 1 large egg
  • ¼ cup freshly grated Parmesan cheese
  • 4 medium zucchini, sliced ?” thick
  • 16 oz part-skim mozzarella cheese, shredded
  • ½ tsp parsley, chopped

Directions:

  1. In a saucepan, heat olive oil over medium heat. Add onions and cook 4-5 minutes until they are soft and golden. Add garlic and sauté, being careful not to burn. Add tomato paste and stir well. Add crushed tomatoes, including the juice in case you are using tomato cans. Add salt and pepper.
  2. Cover and bring to a low simmer for 25-30 minutes.
  3. Finally remove from the heat and add fresh basil, spinach and stir well.
  4. Adjust the seasoning if you think it is necessary.
  5. Preheat oven to 375°.
  6. In a medium bowl mix ricotta cheese, parmesan cheese and an egg. Stir well.
  7. In a 9×12 casserole spread some tomato sauce on the bottom. Layer 5 or 6 zucchini slices to cover. Place some of the ricotta cheese mixture and top with the mozzarella cheese.
  8. Repeat the layers until all your ingredients are all used up. Top with sauce and mozzarella.
  9. Bake 30 minutes covered and 10 minutes uncovered. Let stand about 10 minutes before serving.
  10. Garnish with parley and enjoy!

Serving: 1/9  Calories: 223 kcal (11%) 

Carbohydrates: 10.6g (4%)  Protein: 18.5g (37%)  Fat: 12.4g (19%)

Find the original recipe from Primavera Kitchen here!

RECIPE OF THE WEEK: Spinach Chickpea Baked Feta Pasta

Prep Time: 10 mins

Cook Time: 30 mins

Servings: 6 servings

Calories: 303kcal

Ingredients

  • 1 pound cherry or grape tomatoes
  • 2 15 ounce cans cooked chickpeas drained and rinsed
  • 1 cup chopped red onion
  • 2 tablespoons olive oil
  • 8 ounce block of feta cheese can use crumbles if needed
  • 3-4 cloves garlic minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 8 ounces pasta of choice
  • 2 handfuls baby spinach

Instructions

  • Preheat your oven to 400 degrees F.
  • In a large baking dish ( I used a 9-by-13 inch), combine tomatoes, chickpeas, red onion, and garlic. Drizzle with the olive oil and toss to coat.
  • Season with cumin and red pepper flakes. Toss again.
  • Place block of feta in the middle of veggies and chickpeas and put in the preheated oven. Cook for 30 minutes.
  • While the tomatoes and chickpeas roast, cook your pasta according to the directions on the package. Once pasta is cooked, reserve 1 cup of pasta water and drain the rest. Set pasta aside until your tomatoes and chickpeas are done cooking.
  • Once done cooking, remove the baking dish from the oven.  Use a spoon to break up the warm feta, squish any whole tomatoes, and gently mix it with the vegetables and chickpeas to create a sauce.
  • When the tomatoes and chickpeas are coated in cheese, add in the cooked pasta and spinach. Toss until the pasta is evenly coated in cheese and the spinach has begun to wilt in the hot sauce.  If the sauce seems too thick, add a little of the reserved pasta water (I start with 2 tablespoons) and stir until your desired consistency is reached. Add more pasta water if needed, but be careful to do it a little at a time so you don’t thin our your sauce too much.
  • Taste. Season with more cumin, red pepper, or even salt and pepper if desired.
  • Enjoy warm! Allow leftovers to cool completely before storing in your fridge for up to 3 days.

Nutrition

Calories: 303kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 440mg | Potassium: 390mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1755IU | Vitamin C: 16mg | Calcium: 230mg | Iron: 2mg

Original recipe from The Natural Nurturer can be found here!