Lynbrook | New Hyde Park | NY

food

RECIPE OF THE WEEK: Three Apple Chicken Salad

Three different apple varieties and pecans pump up the antioxidants in this tasty salad. Apples and celery are some of the best sources of fiber. Substitute canned tuna for a variation on this healthy recipe.

Prep: 25 minutes (plus 30 minutes for chilling)

Cook: 25 minutes

Yield: 4 servings (serving size: about 1 cup)

Nutritional Information: Calories: 246, Fat 12g, Protein 24g, Carbohydrates 13g

Ingredients:

  • 4 (4-ounce) skinless, boneless chicken-breast halves
  • 3/4 cup diced Gala apple (about 1/4 pound)
  • 3/4 cup diced Red Delicious apple (about 1/4 pound)
  • 1/2 cup diced Granny Smith apple (about 3 ounces)
  • 1/2 cup thinly sliced celery
  • 3 tablespoons chopped pecans, toasted
  • 1/4 cup light mayonnaise
  • 2 tablespoons reduced-fat sour cream
  • 1 1/2 teaspoons stone-ground mustard
  • 1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Directions:

1. Place chicken in a small saucepan and cover with water; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Drain, cool, and coarsely chop chicken.

2. Combine chicken, apples, celery, and pecans in bowl; toss gently to coat. 3. Whisk together mayonnaise, sour cream, mustard, tarragon, salt, and pepper. Pour dressing over chicken mixture; toss gently to coat. Cover; chill at least 30 minutes.

Find the original recipe from Amp Health here!

RECIPE OF THE WEEK: Italian Chopped Salad

Prep Time: 20 mins

Serves 6

Ingredients

Lemon Vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon dried oregano
  • 1/2 teaspoon sea salt
  • freshly ground black pepper

For the Salad

  • 1 small head iceberg lettuce
  • 1 head radicchio
  • 1/2 small red onion, thinly sliced
  • 1 pint cherry tomatoes, halved or quartered
  • 1 can chickpeas, rinsed and drained
  • 4 ounces fresh pearl mozzarella, drained
  • 4 ounces provolone cheese, diced
  • 5 pepperoncini, stemmed and sliced
  • 1 teaspoons oregano, for garnish
  • sea salt and freshly ground black pepper

Instructions

  1. Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper, and set aside.
  2. Cut the iceberg lettuce in half through the core, then cut out the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat with the radicchio.
  3. In a large bowl, combine the lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with the dressing and toss gently to coat. Season with salt and pepper and toss again. Sprinkle with extra oregano, and serve.

Find the original recipe from Love and Lemons here!

RECIPE OF THE WEEK: Chicken Vegetable and Orzo Soup

Ingredients

  • 1 1/2 lb boneless, skinless chicken breasts (2 large chicken breasts)
  • 4 cups low-sodium chicken broth
  • 1/4 teaspoon dried dill
  • 2 teaspoon lemon juice
  • 14 oz packaged, grated mixed vegetables (like corn, green beans, and carrots, or canned vegetables listed in Tips)
  • 1/2 cup whole-wheat orzo
  • 1 cup frozen spinach
  • 1/4 teaspoon dried thyme
  • 3 cups water

Directions

  1. Add chicken broth, water, thyme, and dill into a large, heavy-duty pot. Bring to a boil over high heat.
  2. When boiling, use tongs to add chicken breasts into the water. Cover, lowering heat to medium or medium-low, so liquid is at a simmer. Cook until chicken is fully-cooked, about 15 to 20 minutes. (Cut into the chicken to check that it is fully cooked.) When chicken is done, use tongs to transfer chicken from soup onto a plate. Carefully, cut chicken into a few pieces to cool quickly.
  3. Stir in orzo, frozen vegetables, spinach, and lemon juice. Let soup cook over medium heat until orzo is cooked, about 10 minutes.
  4. Meanwhile, when chicken has cooled down, cut into chunks. Add chicken to the soup when orzo has cooked its 10 minutes, stirring and cooking until chicken is warm, just a couple minutes. Remove soup from heat and serve.

You can find the original recipe from Recipes.heart.org 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.