Lynbrook | New Hyde Park | NY

Exercise

Recipe of the Week: Chicken Southwest Salad

turkey taco salad

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Serves 4-6 people

Ingredients:

  • 1 head romaine lettuce, shredded (about 6–8 cups)
  • 2 cups shredded chicken, make ahead or use leftover
  • 1 cup corn kernels
  • 1 cup black beans
  • 1 cup garbanzo beans
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced or diced
  • ½ cup queso fresco or shredded cheddar cheese
  • 1 batch cilantro lime dressing

Instructions:

  1. Prepare the salad dressing by combining 4 Tbsp lime juice, 1 tsp granulated garlic, 1 tsp honey, 1/2 tsp salt, 4 tbsp extra virgin olive oil, and 2 Tbsp cilantro leaves in a food processor or blender. Set aside.
  2. Combine the chicken, corn, black beans, garbanzo beans, tomatoes, avocado and cheese in a very large bowl (not a small bowl – you need extra room to toss).
  3. Just before serving, drizzle the salad dressing over the salad and toss to mix well.

Original recipe from Don’t Waste the Crumbs can be found here!

Roasted Rainbow Vegetable Pasta

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 40 MINUTES

Ingredients

For the veggies:

  • 1 baby eggplant, sliced and quartered (or sub 1 zucchini)
  • 1 medium zucchini, sliced and quartered
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 package grape tomatoes
  • 2 tablespoons avocado oil or olive oil
  • 1 teaspoon garlic powder
  • Freshly ground salt and pepper

For the cashew pesto:

  • 1/3 cup roasted or raw cashews OR 2 tablespoons cashew butter
  • 1 cup basil leaves (from 1 oz package)
  • 2-3 tablespoons avocado oil or olive oil
  • ½ teaspoon salt
  • 2-3 tablespoons warm water, to thin pesto

For the pasta:

  • 2 ½ cups (8 ounce) cellentani pasta (or pasta of choice — can use whole wheat or gluten free)
  • ½ cup goat cheese crumbles, divided

Instructions

  1. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Divide the veggies between two trays, then drizzle each with 1 tablespoon of oil and a sprinkle garlic powder and salt and pepper, to taste. 
  2. Toss together to coat the veggies, then spread out evenly on each pan. Roast for 15 minutes, then stir the veggies and rotate the pans and bake for 15-20 minutes more until veggies are tender.
  3. While the veggies are roasting, you can make the pesto: add the following to the bowl of a food processor or blender: cashews, basil avocado/olive oil, salt and water to thin. Process until thick, but smooth. Set aside.
  4. Next, cook the pasta according to the directions on the package until it’s al dente. Drain, then add back to the pot. 
  5. Fold in the pesto, roasted veggies and half of the goat cheese. Divide into bowls or meal prep containers, garnish with remaining goat cheese and extra basil leaves, if desired. Serves 4 as a meal and 6 as a side.

Nutrition

Calories: 498kcal/ per serving

Fat: 21.8g, Carbohydrates: 65.4g, Fiber: 7.8g, Sugar: 11.4g, Protein: 13.4g

Original recipe from Ambitious Kitchen can be found here!

Garlic Shrimp with Quinoa

Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavor.

PREP: 5 mins COOK: 25 mins TOTAL: 30 mins SERVINGS: 4 servings

Ingredients  

  • 4 teaspoons extra-virgin olive oil divided
  • 1 pound raw tail-on shrimp 26–30 count, peeled and deveined
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon chili powder divided
  • 1/2 yellow onion, finely chopped
  • 3 cloves garlic minced
  • 1 cup uncooked quinoa
  • 1/4 teaspoon cayenne pepper
  • 2 cups low-sodium chicken broth
  • 1 large lemon
  • 3 tablespoons fresh parsley plus additional for serving

Instructions 

  1. In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
  2. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
  3. Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
  4. Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.
  5. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
  6. Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

Nutrition

PER SERVING: CALORIES: 343 cal

CARBOHYDRATES: 34g, PROTEIN: 32g, FAT: 9g

Original recipe from Well Plated can be found here!

Recipe of the Week: Ground Beef Veggie Skillet

From start to finish, it’s ready in 30 minutes. This recipe is also low-carb and gluten-free.  It’s filling enough to eat on its own, but you can also pair it with whole-grain pasta or cauliflower rice to add more volume!

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 pound grass-fed extra-lean ground beef
  • 1 clove garlic minced
  • ½ cup onions diced
  • ½ cup red bell peppers diced
  • 1 medium zucchini quartered
  • ½ pound asparagus cut into three segments each
  • 1 teaspoon Dijon mustard
  • ¼ cup tomato passata or tomato sauce
  • ½ teaspoon dried oregano
  • ? teaspoon crushed red pepper optional
  • salt and freshly ground black pepper to taste
  • 1 tablespoon feta cheese crumbled, for garnishing
  • fresh parsley chopped, for garnishing

Instructions:

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until no longer pink. Remove the meat from the skillet, and set aside.
  3. Add the onions and red bell peppers to the same skillet. Cook for 3-4 minutes or until the onions are soft.
  4. Add the zucchini and asparagus, and cook for 3-5 minutes.
  5. Return the ground beef to the skillet, and mix everything together.
  6. Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
  7. Garnish with fresh parsley and feta cheese.

Nutrition:

Per Serving: Calories: 261kcal

Carbohydrates: 8.5g, Protein: 29.5g, Fat: 12.8g

Original recipe from Primavera Kitchen can be found here!

Recipe of the Week: Lentil Salad

 Servings 2-4

  • Prep: 15 mins
  • Total: 15 mins

It’s important to include legumes in your diet, like this amazing lentil salad. It’s so delicious, you won’t believe is so easy to make!

Ingredients

  • 1 14-ounce can lentils of your choice, rinsed and drained
  • ¼ cup red onion
  • ¼ cup red bell pepper
  • ¼ cup green bell pepper
  • ¼ cup carrots
  • ¼ cup cucumber
  • 6 cherry tomatoes
  • 2 handfuls fresh parsley
  • The juice of half a lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • Black pepper to taste

Instructions

  1. Place the lentils in a bowl.
  2. Add the veggies (finely chopped) and the rest of the ingredients (lemon juice, oil, salt and pepper).
  3. Mix well and serve!

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 225
  • Sugar: 8.2g
  • Sodium: 491mg
  • Fat: 7.9g
  • Saturated Fat: 1.2g
  • Carbohydrates: 30.6g
  • Fiber: 11.1g
  • Protein: 11.3g

Find the original recipe from Simple Vegan Blog here!

Recipe of the Week: BUFFALO CHICKEN CHILI

Yield: 4 SERVINGS

Prep Time: 10 MINS    Cook Time: 20 MINS          Total Time: 30 MINS

Crock Pot Chicken Taco Chili

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 cloves garlic, minced
  • 1 pound ground chicken
  • 28 ounce can diced tomatoes
  • 1 cup chicken stock
  • ½ cup buffalo wing sauce
  • 2 15-ounce cans cannellini bean, drained and rinsed

Optional toppings

  • Sliced jalapenos
  • Sliced avocados
  • Diced red onion
  • Tortilla chips
  • Shredded Mexican or Blue Cheese

INSTRUCTIONS 

  1. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Add the onion, celery, chili powder, and ground cumin. Sauté, stirring frequently, until softened, 5-7 minutes. Stir in the garlic and cook for 30 more seconds.
  2. Add the ground chicken and sauté, stirring constantly and breaking the large chunks of the meat, for 5 minutes, or until the meat is no longer pink.
  3. Put the fire-roasted tomatoes, chicken stock, buffalo wing sauce, and cannellini beans into the pot and stir. Bring it to a boil then reduce the heat and let it simmer, uncovered, for 15-17 minutes.
  4. When ready to serve, ladle the chili into bowls and add your favorite toppings.

1 serving = ¼ of the recipe

Calories: 207kcal, Carbohydrates: 7g, Protein: 22g, Fat: 10g

Original recipe from The Endless Meal can be found here!

One Skillet Greek Meatballs & Orzo

Prep Time: 25 mins

Cook Time: 20 mins

Total Time: 45 mins

Servings: 6

Calories: 475kcal

Ingredients
  • 1 pound ground chicken
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced or grated
  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
  • 1 teaspoon smoked paprika
  • kosher salt and black pepper
  • 1 pinch crushed red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, sliced, plus 3-4 tbs lemon juice
  • 2 tablespoons salted butter
  • 1 cup dry orzo pasta
  • 1/2 cup pitted green olives
  • 2 tablespoons chopped fresh dill, plus more for serving
  • 1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil
  • 2 tablespoons balsamic vinegar
  • arugula and fresh herbs, for serving
Whipped Feta
  • 8 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Add the chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make 14-15 meatballs).
  2. Heat a large skillet or Dutch oven over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.
  3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the 2 1/2 cups water and 1-2 tablespoons juice from 1 lemon. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill. Slide the meatballs back into the skillet and cook until warmed through.
  4. Meanwhile, make the sun-dried tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes.
  5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. Note: if you prefer you can just crumble the feta cheese over the meatballs instead of whipping it.
  6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs.

Original recipe from Half Baked Harvest can be found here!

Recipe of the Week: Chimichurri Salmon with Mango

YIELD: 4 Servings

PREP TIME: 10 minutes

COOK TIME: 10 minutes

TOTAL TIME: 20 minutes

INGREDIENTS:

  • 1 mango, peeled, pitted, and cut into small cubes
  • 1 bunch cilantro, finely chopped
  • 1 bunch Italian parsley, finely chopped
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup vegetable oil, plus more for grilling
  • 2 tablespoons lime juice
  • Salt
  • Ground black pepper
  • 2 lb salmon fillets

INSTRUCTIONS:

  1. Stir the mango, cilantro, parsley, red-pepper flakes, oil and lime juice together. Season with salt and black pepper.
  2. Heat up a grill or grill pan to medium-high. Lightly oil the hot grill. Season salmon with salt and black pepper and lightly brush with oil.
  3. Grill, skin side up, until salmon begins to turn opaque, 4 to 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Transfer to a platter, spoon chimichurri over top, and serve.

Original recipe from Rasa Malaysia an be found here!