Lynbrook | New Hyde Park | NY

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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!

RECIPE OF THE WEEK: THE ORIGINAL MARRY MY CHICKEN

This week, treat yourself to Marry Me Chicken—a high-protein meal that says it all. Perfect for making your Valentine’s Day extra special.

Prep Time: 10 min            Total: 40 mins          Servings = 4    

Calories: 585 kcal     Protein: 68 g   Carbohydrates: 6 g      Fat: 31 g  

Ingredients/ Equipment:

  • 3 Tbsp. extra-virgin olive oil, divided
  • 4 boneless, skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 2 garlic cloves, finely chopped
  • 1 Tbsp. fresh thyme leaves
  • 1 tsp. crushed red pepper flakes
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup finely chopped sun-dried tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup finely grated Parmesan
  • Torn fresh basil, for serving

Directions:

  1. Arrange a rack in center of oven; preheat to 375°. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
  2. In same skillet over medium heat, heat remaining 2 Tbsp. oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
  3. Transfer skillet to oven. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 10 to 12 minutes.
  4. Arrange chicken on a platter. Spoon sauce over. Top with basil.

You can find the full recipe at delish here!

RECIPE OF THE WEEK: EASY BREAKFAST EGG MUFFINS

This week enjoy easy breakfast egg muffins. A great healthy low-carb, high protein fast breakfast that the whole family will enjoy!

Prep Time: 15 min   Cook Time: 25 mins     Total: 40 mins   Servings = 12    

Calories: 134 kcal     Protein: 9 g   Carbohydrates: 3 g      Fat: 10 g  

Ingredients/ Equipment:

Egg Base:

  • 12 large eggs
  • kosher salt and freshly ground black pepper, to taste

Broccoli, Bacon & Cheddar:

  • 4 cups broccoli florets
  • 3 slices bacon
  • 1 cup grated cheddar cheese
  • ¼ cup chives, finely sliced

Directions:

Egg Base (Same For All Flavors):

  • Add the 12 eggs to a large 4-cup measuring cup and season with salt and pepper. Whisk the eggs until fluffy.

Broccoli, Bacon & Cheddar:

  • Slice the bacon into ½-inch thick pieces. Add to a saute pan over medium heat, stirring frequently and cook until crispy. Use a slotted spoon to remove the bacon to a paper towel.
  • Fill a pot with 1-inch of water and bring it to a boil. Insert a steamer basket, then add the broccoli florets. Cover with a lid and cook for 5 to 6 minutes. Remove the steamer basket and broccoli, and let cool for a couple of minutes. Then dice the broccoli into small pieces.
  • Fill the muffin tray about half full with pieces of broccoli, bacon, and cheddar cheese. Sprinkle with chives. Then fill with egg mixture about 90% full and bake at 350°F for 20 to 25 minutes.
  • Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.

You can find the full recipe at downshiftology here!

RECIPE OF THE WEEK: HIGH-PROTEIN PEANUT BUTTER BANANA OVERNIGHT OATS

This week enjoy high protein peanut butter overnight oats. This high protein recipe is a perfect meal to meal prep for the following morning!

Prep Time: 10 min   Cook Time: 4 hours     Total: 4 hours 10 mins   Servings = 2     

Calories: 406 kcal     Protein: 19.4 g   Carbohydrates: 55.3 g      Fat: 14.6 g  

Ingredients/ Equipment:

  • 1 large ripe banana, mashed
  • 1 1/4 cups almond milk (or milk of choice)
  • 1 (5 oz) cup vanilla siggi’s yogurt (or sub plain)
  • 1 cup gluten free rolled oats
  • ½ teaspoon cinnamon
  • 1 tablespoon chia seeds
  • 2 tablespoons peanut butter, plus more if you want layers
  • To make it pretty/for garnish:
  • Banana slices

Directions:

  • Add mashed banana, almond milk and siggi’s yogurt to a large bowl and stir together until well combined and creamy. Stir in oats, cinnamon, chia seeds and peanut butter. Then cover and place in the fridge for 4 hours or overnight.
  • Once ready to serve, divide between two 12 ounce mason jars, layering peanut butter and extra banana slices in the middle, if you’d like.
  • Top each overnight oat serving with 1 tablespoon of peanut butter and a few extra banana slices, if desired. If you like crunch, add extra chia seeds and/or chopped peanuts on top.

You can find the full recipe at ambitiouskitchen here!

RECIPE OF THE WEEK: HIGH-PROTEIN M&M CHRISTMAS COOKIES

This week enjoy some high-protein M&M Christmas cookies. A great way to enjoy your Christmas cookies in a healthy and tasty way!

Prep Time: 10 min   Additional: 1hr 37 mins     Total: 1hr 47 mins Servings = 4 Large Cookies    

Calories: 130 kcal     Protein: 8 g   Carbohydrates: 11 g      Fat: 6.5 g  

Ingredients/ Equipment:

  •  31g Vanilla Whey/Casein Blend Protein 
  •  28g Oat Flour
  •  10g Almond Flour
  •  1/2 tsp Baking Soda
  •  30g Brown Sugar Substitute 
  •  28g (2 Tbsp) Light Butter- I use Country Crock Original Spread
  •  1 tsp Vanilla Extract
  •  20g (1 Tbsp) Canned Pumpkin
  •  Pinch of Salt
  •  14g M&M’s 

Directions:

  1. In a large bowl, mix together the butter, canned pumpkin, vanilla extract, and brown sugar. Add all of the dry ingredients except for the protein powder and mix it all together until you have a thick paste.
  2. Add your protein powder and mix until you have a thick cookie dough (note that if you substitute a different type of protein powder, this may not turn out as good- see notes below).
  3. Fold in half of the M&M’s, leaving more to add later, and refrigerate the dough for one hour.
  4. After one hour, preheat the oven to 325 degrees F.
  5. Break your cookie dough up into 4 pieces and roll each into a ball. Take your additional M&M’s and press them into the tops of your cookies (if you’re feeling ambitious, you can roll your cookies in M&M’s for maximum deliciousness).
  6. Add to a parchment paper-lined cookie sheet and bake for 7 minutes.
  7. The cookies will seem cakey and undercooked when you remove them from the oven, but allow them to cool for about 30 minutes. After 30 minutes, the cookies will have set and be ready to eat.

You can find the full recipe at cheatdaydesign here!

RECIPE OF THE WEEK: CROCKPOT CREAMY CASHEW CHICKEN

Prep Time: 10 mins      Cook Time: 4 hours     Total Time: 4 hours 10 mins      Serves: 4

Calories: 535 kcal       Protein: 42 g     Carbohydrates:  34 g      Fat: 24 g  

This week enjoy creamy crockpot cashew chicken. A perfect high protein dish that is super flavorful and cozy!

Ingredients

  • 1 pound boneless, skinless chicken breasts or tenders, cut into bite size pieces
  • 2 small potatoes, peeled and cut into 1 inch cubes
  • 1 red bell pepper, sliced
  • 1/2 cup roasted cashews
  • 1/2 of a sweet onion
  • 2 cloves garlic
  • 1 inch knob of fresh ginger, peeled
  • 2 tablespoons Thai red curry paste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons kosher of salt, more to taste if nedeed
  • 1 tablespoon fresh lemon juice
  • 2 cups Almond Breeze Almondmilk Cashewmilk Original Unsweetened
  • 1 handful fresh cilantro, chopped, plus more for serving
  • steamed rice + fresh naan, for serving

Instructions

  • Combine the chicken, potatoes and red pepper in the bowl of your crockpot.
  • To a blender or food processor, add the cashews, onion, garlic, ginger, Thai red curry paste, chili powder, cumin, cinnamon, cayenne, a god pinch of salt and lemon juice. Puree the mixture until completely smooth. If needed, add 1/2 cup of Almondmilk Cashewmilk, to help the mixture blend. Pour the paste over the chicken. Add the remaining Almondmilk Cashewmilk. Cover and cook on low for 4-5 hours or on high for 3-4 hours.
  • If the sauce is too thick, add more Almondmilk Cashewmilk to thin it, if the sauce is too thin, crank the heat to high on the crockpot and let cook, UNCOVERED for 20-30 minutes. This will thicken the sauce.
  • When ready to eat, stir in the fresh cilantro. Serve with steamed rice + fresh cilantro and basil…and of course Naan.

Read this recipe at halfbakedharvest here!