Lynbrook | New Hyde Park | NY

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RECIPE OF THE WEEK: BEST TURKEY BURGERS

This week enjoy the best turkey burgers! A great healthier dish option to make this Memorial Day!

Prep Time: 15 min    Cook Times: 15 min    Total Time: 30 mins    Servings: 12  

Calories: 184 kcal     Protein: 21 g   Carbohydrates: 2 g    Fat: 10 g  

Ingredients/ Equipment:

  • 3 pounds ground turkey
  • ¼ cup seasoned bread crumbs
  • ¼ cup finely diced onion
  • 2 egg whites, lightly beaten
  • ¼ cup chopped fresh parsley
  • 1 clove garlic, peeled and minced
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Directions:

  1. Gather all ingredients.
  2. Mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper together in a large bowl.
  3. Form into 12 patties.
  4. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
  5. Serve hot and enjoy!

You can find the full recipe at https://www.allrecipes.com/recipe/39748/actually-delicious-turkey-burgers/

RECIPE OF THE WEEK: GINGER HALIBUT WITH BRUSSELS SPROUTS

This week enjoy ginger halibut with brussels sprouts. A great healthy, high protein, and flavorful dish with a twist!

Prep Time: 10 min     Cook Times: 15 min    Total Time: 25 mins    Servings: 4  

1 Fillet w/ ½ cup brussels sprouts =

Calories: 234 kcal     Protein: 24 g   Carbohydrates: 7 g    Fat: 12 g  

Ingredients/ Equipment:

  • 4 teaspoons lemon juice
  • 4 halibut fillets (4 to 6 ounces each)
  • 1 teaspoon minced fresh gingerroot
  • 1/4 to 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 10 ounces (about 2-1/2 cups) fresh Brussels sprouts, halved
  • Crushed red pepper flakes
  • 1 tablespoon canola oil
  • 5 garlic cloves, sliced lengthwise
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • Lemon slices, optional

Directions:

  1. Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1/4 teaspoon salt and pepper.
  2. Place fish on an oiled grill rack, skin side down. Grill, covered, over medium heat (or broil 6 in. from heat) until fish just begins to flake easily with a fork, 6-8 minutes.
  3. In a large skillet, bring water to a boil over medium-high heat. Add Brussels sprouts, pepper flakes and, if desired, remaining salt. Cook, covered, until tender, 5-7 minutes. Meanwhile, in a small skillet, heat oil over medium heat. Add garlic; cook until golden brown. Drain on paper towels.
  4. Drizzle sesame oil and soy sauce over halibut. Serve with Brussels sprouts; sprinkle with fried garlic. If desired, serve with lemon slices.

You can find the full recipe at tasteofhome here!

RECIPE OF THE WEEK: SPICY CHICKEN SALAD

This week enjoy spicy chicken salad. This easy/lighter version of chicken salad is packed with protein, freshness, and flavor!

Prep Time: 15 min    Total Time: 15 mins    Servings: 2   Serving (0.5 of recipe) =

 Calories: 334 kcal     Protein: 30.8 g   Carbohydrates: 11.3 g    Fat: 19.1 g  

Ingredients/ Equipment:

  • 1 ½ cups finely chopped cooked chicken breast (about 3/4 pounds)
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley (or more cilantro!)
  • ¼ cup finely chopped scallions (about 2 scallions), plus extra for topping
  • 1 small red bell pepper, chopped
  • 3 tablespoons plain nonfat Greek yogurt
  • 2 to 3 tablespoons mayo
  • 2 tablespoons sriracha
  • 1 teaspoon honey
  • Juice from ½ lime
  • Salt and pepper, to taste

Directions:

  • In a medium bowl, mix together chicken, cilantro, parsley, scallions, bell pepper, yogurt, mayo, sriracha, honey, lime juice, and salt and pepper to taste.
  • Add to sandwiches (like my spicy chicken melt) or wraps, or scoop salad up with pita chips or crackers!

You can find the full recipe at ambitiouskitchen here!

RECIPE OF THE WEEK: HIGH PROTEIN PEACH TOAST

This week enjoy high protein toast. A perfect 5 minute breakfast that fresh, flavorful, and packed with protein!

Prep Time: 5 min    Total Time: 5 mins    Servings: 2 slices     

1 Serving = Calories: 225 kcal     Protein: 14 g   Carbohydrates: 23 g      Fat: 9 g  

Ingredients/ Equipment:

  • 2 slices bread of choice
  • ½ cup cottage cheese
  • 1 medium peach thinly sliced
  • 1.5 tablespoon hemp seeds
  • 1 teaspoon hot honey
  • mint leaves optional
  • broccoli sprouts optional

Directions:

  1. Toast both slices of bread until golden brown. Add ¼ cup of cottage cheese to each slice of toast.
  2. Add a thin layer of peaches on top of the cottage cheese (½ peach per slice).
  3. Sprinkle half of the hemp seeds on each slice of toast. Top with fresh mint and broccoli sprouts if using and drizzle with hot honey!

You can find the full recipe at nourishedbynoc here!

RECIPE OF THE WEEK: AIR FRYER SALMON BITES

This week enjoy air fryer salmon bites. This sweet and savory healthy meal is the perfect melt in your mouth recipe that can be enjoyed in many different ways!

Prep Time: 10 min    Cook Time: 5 min     Total Time: 15 mins    Servings: 2     

Calories: 284 kcal     Protein: 35 g   Carbohydrates: 7 g      Fat: 12 g  

Ingredients/ Equipment:

  • 12oz / 340g salmon fillets
  • 2 tablespoons soy sauce – I’ve used low sodium soy sauce
  • 2 teaspoons honey
  • 1 teaspoon rice vinegar
  • ½ teaspoon toasted sesame oil
  • 1 garlic clove
  • Small cube fresh ginger
  • Garnish with sesame seeds, green onions, spicy mayo or sriracha aioli

Directions:

  1. Remove the skin and any bones from the salmon. Slice salmon into large cubes (~ 1 inch / 2.5 cms in size)
  2. Add marinade ingredients in a container – soy sauce, honey, rice vinegar, sesame oil and grate in the garlic and ginger.  Mix to combine
  3. Place salmon in the marinade and stir to coat all pieces. Leave to marinate for 10 minutes or if you have the time for a few hours in the fridge
  4. Preheat air fryer to 390? / 200?. Spray the air fryer basket with olive oil and place salmon in a single layer, so they’re not touching
  5. Air fry for 5-8 minutes, depends how you like it cooked. Flip halfway and brush over the leftover marinade
  6. Serve with a garnish of sesame seeds, a drizzle of sriracha aioli with a side of rice and veggies or make a salmon bowl. Enjoy!

You can find the full recipe at cookingwithayeh here!

RECIPE OF THE WEEK: HONEY GLAZED HAM

This week get ready for the holidays with honey glazed ham. A great dish that the whole family will love!

Prep Time: 20 min             Cook Time: 1 hr 15 mins        Total Time: 1 hr 15 mins              Servings: 15     

Calories: 521 kcal     Protein: 26 g   Carbohydrates: 11 g      Fat: 8 g  

Ingredients/ Equipment:

  • 1 (5 pound) ready-to-eat ham
  • ¼ cup whole cloves or as needed
  • 2 cups honey
  • ? cup butter
  • ¼ cup dark corn syrup

Directions:

  1. Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with foil.
  2. Score ham in a crosshatch pattern; stud with whole cloves. Place ham in the prepared pan.
  3. Heat honey, butter, and corn syrup in the top half of a double boiler on medium heat until butter melts. Keep glaze warm while ham bakes.
  4. Brush glaze over ham; bake in the preheated oven for 1 hour and 15 minutes.
  5. Baste ham with glaze every 10 to 15 minutes. Broil to caramelize glaze during last 4 to 5 minutes of cooking time. Remove from oven and let sit a few minutes before serving.
  6. Enjoy!

You can find the full recipe at https://www.allrecipes.com/recipe/14745/honey-glazed-ham/

RECIPE OF THE WEEK: CROCK POT CORNED BEEF & CABBAGE

This week enjoy crock pot corned beef and cabbage. This super convenient and tasty dish is a perfect dish for ST Patrick’s day!

Prep Time: 10 min       Cook Time: 5 hrs 30 mins     Total: 5 hrs 40 mins     Servings = 6    

Calories: 294.5 kcal     Protein: 18 g   Carbohydrates: 19 g      Fat: 16.5 g  

Ingredients/ Equipment:

  • 2 lbs lean corned beef brisket, fat trimmed
  • 1 cup frozen pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns, or spice mix if it comes with one

Directions:

  • In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.
  • Cover and cook on high 4 hours.
  • Add cabbage, cook on high 1 hour 20 minutes more, until tender.
  • Remove meat, and let it rest for 5 minutes. Then slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!

You can find the full recipe at skinnytaste here!

RECIPE OF THE WEEK: BAKED COD WITH CHORIZO & WHITE BEANS

This week enjoy baked cod with chorizo and white beans. A great flavorful high protein recipe that creates a rich and smoky dish.

Cook Time: 20 min     Additional Time: 20mins       Total: 40 mins          Servings = 4    

Calories: 293 kcal     Protein: 30 g   Carbohydrates: 18 g      Fat: 8 g  

Ingredients/ Equipment:

  • 1 teaspoon extra-virgin olive oil
  • 1 shallot, finely chopped
  • 2 ounces Spanish chorizo (see Tips) or turkey kielbasa, diced
  • 1 teaspoon chopped fresh thyme
  • 1 pint grape tomatoes, halved
  • ½ cup dry white wine, divided
  • 1 15-ounce can great northern beans, rinsed
  • ½ teaspoon salt, divided
  • 1 1/4 pounds cod, cut into 4 pieces (see Tips)
  • Freshly ground pepper, to taste

Directions:

  1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.
  3. Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

You can find the full recipe at eatingwell here!