Lynbrook | New Hyde Park | NY

Fitness

RECIPE OF THE WEEK: HARVEST CHICKEN CASSEROLE

This week enjoy some harvest chicken casserole. This one-dish meal is a perfect seasonal October meal that is full of nutrients.

Prep Time: 20 Min      Total Time: 1 hours    Servings: 8

Calories: 417 kcal   Carbohydrates: 42g   Protein: 35g   Fat: 10g     Ingredients/ Equipment:

  • 2 Tbsp. extra-virgin olive oil, divided, plus more for baking dish 
  • 2 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 onion, chopped
  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 1 lb. Brussels sprouts, trimmed and quartered
  • 2 cloves garlic, minced
  • 2 tsp. fresh thyme leaves
  • 1 tsp. paprika
  • 1/2 tsp. ground cumin
  • 1/2 cup low-sodium chicken broth, divided
  • 6 cups cooked wild rice
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds

Directions:

  1. Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces. 
  2. Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened, 5 minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes. 
  3. Place cooked rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 minutes.  

Original recipe can be found at delish here!

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: 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: TUSCAN FISH PACKETS

This week enjoy Tuscan fish packets! A different and healthy way to serve your end of summer catches!

Prep Time: 15 Mins      Cook Time: 15 Mins    Servings: 4

 Calories: 270kcal    Carbohydrates: 23g    Protein: 38g    Fat: 2g    

Ingredients/ Equipment:

  • 1 can (15 ounces) great northern beans, rinsed and drained
  • 4 plum tomatoes, chopped
  • 1 small zucchini, chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup white wine
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 4 tilapia fillets (6 ounces each)
  • 1 medium lemon, cut into 8 thin slices

Directions:

  1. Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoon pepper.
  2. Rinse fish and pat dry. Place each fillet on an 18×12-inch piece of heavy-duty foil; season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet.
  3. Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.

Original recipe can be found at tasteofhome 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: BLACK BEAN BURGERS WITH GUACAMOLE AND GRIDDLED ONIONS

This week enjoy black bean burgers with guacamole and griddled onions. These veggie burgers are tender, moist, flavorful, and healthy! What more can you ask for?

Prep Time: 10 Mins    Cook Time: 10 Mins    Total: 40 Mins  Servings = 4 Large /6 Small

Calories: 240 kcal Carbohydrates: 36 g  Protein: 12 g   Fat: 5 g  

Ingredients:

Extra-virgin olive oil, as needed

½ small yellow onion, diced

3 garlic cloves, minced

2 cans black beans, rinsed and drained, divided

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

2 tablespoons mayonnaise or vegan mayonnaise

? cup breadcrumbs

Kosher salt and freshly ground black pepper

1 small red onion, sliced

Toasted burger buns, lettuce and guacamole, to serve

Directions:

1. In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the yellow onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about two minutes more.

2. Add about two thirds of the black beans to the skillet; stir in the cumin, chili powder and paprika. Season generously with salt and pepper, and cook until the beans are warm, about 3 minutes. Taste and adjust the seasoning as needed.

3. Transfer the bean mixture to the bowl of a food processor. Add the breadcrumbs and mayonnaise and pulse until fully combined and mostly smooth. Transfer to a large bowl and stir in the remaining beans.

4. Form the burgers into 4 large or 6 small patties. At this point, you can individually wrap the burgers in plastic wrap and aluminum foil, and freeze for up to 3 months.

5. To cook the burgers, heat a few tablespoons of olive oil in a large skillet over medium-low heat. Add the burgers and cook until golden brown on one side, 5 to 8 minutes. Flip and cook until golden brown on the other side, about 5 minutes more. Transfer to a plate.

6. In the same skillet, add the red onion slices and cook until caramelized on one side, about 5 minutes. Flip and cook until golden brown, about 3 minutes more. Assemble burgers.

You can find the full recipe at purewow 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: 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.