Lynbrook | New Hyde Park | NY

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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: COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD

This week enjoy cod with cucumber, avocado & mango salsa salad. A flavorful dish bursting with the colors and flavors of summer!

Prep Time: 5 Mins    Cook Time: 8 Mins    Total: 18 Mins     Servings = 2 

Calories: 272 kcal Carbohydrates: 15 g  Protein: 25 g   Fat: 12 g  

Ingredients/ Equipment:

  • 125g cod fillets
  • 1 lime, zested and juiced
  • 1 small mango, peeled, stoned, and chopped (or 2 peaches, stoned and chopped)
  • 1 small avocado, stoned, peeled and sliced
  • ¼ cucumber, chopped
  • 160g cherry tomatoes, quartered
  • 1 red chili, deseeded and chopped
  • 2 spring onions, sliced
  • Handful chopped coriander

Directions:

  • Step 1

Heat oven to 200C/180C fan/gas 6. Put the cod fillets in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.

  • Step 2

Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.

You can find the full recipe at BBCgoodfood 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. 

RECIPE OF THE WEEK: CAPRESE CHICKEN

This week enjoy caprese chicken. This simple but tasty dish is an excellent meal idea for your summer dinners!

Prep Time: 15 Mins               Total: 25 Mins           Servings = 4-6

Calories: 383kcal   Carbohydrates: 8g   Protein: 32g   Fat: 24g    

Ingredients/ Equipment:

Marinated Tomatoes:

  • 2 cups cherry tomatoes, halved
  • 2 Tbsp. olive oil
  • 2 Tbsp. prepared pesto
  • 1 Tbsp. balsamic reduction, plus more for serving
  • Kosher salt and black pepper

Chicken:

  • 2 Tbsp. olive oil
  • 2 Tbsp. salted butter
  • 6 chicken cutlets (1 1/4 to 1 1/2 lbs.)
  • Kosher salt and black pepper
  • 6 large basil leaves, plus more for serving
  • 6 slices fresh mozzarella
  • Sliced ciabatta bread, toasted, for serving

Directions:

  1. Preheat the oven to broil. 
  2. For the marinated tomatoes: In a small bowl, toss the tomatoes with the oil, pesto, and balsamic reduction. Season with a pinch of salt and pepper, and set aside. 
  3. For the chicken: In a large skillet, heat the oil and butter over medium-high heat. Season the chicken with salt and pepper, and add to the skillet. Cook until golden and just cooked through, about 3 minutes per side. Top each piece of chicken with a large basil leaf and a slice of fresh mozzarella. Transfer to the broiler, and cook until the mozzarella is melted, 2 to 3 minutes. 
  4. Remove the skillet from the oven. Top with the marinated tomatoes, making sure to not to completely cover the chicken. Drizzle over some balsamic reduction, and top with more basil. Serve with toasted ciabatta.

Find the recipe on thepioneerwomen here!

RECIPE OF THE WEEK: GRILLED FENNEL- RUBBED PORK CHOPS & APRICOTS

This week enjoy grilled fennel-rubbed pork chops. This flavorful dish is a quick and easy meal to make, especially as the weather gets warmer!

Prep Time: 25 Mins  Total: 25 Mins   Servings = 4

 Calories: 272kcal   Carbohydrates: 13g   Protein: 27g  Fat: 13g    

Ingredients/ Equipment:

  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon brown sugar
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 thin-cut bone-in pork chops (about 1 1/2 pounds total)
  • 8 firm ripe apricots or 4 nectarines, halved and pitted
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint

Directions:

  1. Preheat grill to medium-high.
  2. Toast coriander and fennel seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Coarsely grind in a spice grinder or mortar and pestle. Transfer to a small bowl and stir in oil, brown sugar, salt and pepper. Coat both sides of pork chops with the mixture.
  3. Oil the grill rack. Grill the pork chops until an instant-read thermometer inserted into the thickest part without touching bone registers 145 degrees F, 2 to 3 minutes per side. Grill apricots (or nectarines) on the coolest part of the grill, turning occasionally, until tender, about 4 minutes total. Transfer the pork chops and fruit to a serving dish and let rest for 5 minutes. Serve topped with feta and mint.

Original recipe can be found at eatingwell here!

RECIPE OF THE WEEK: GREEK SALAD COTTAGE CHEESE BOWL

  

Enjoy a Greek salad cottage cheese bowl. A great healthy food option that is fast and packed with protein!

Prep Time: 15 Mins    Total: 30 Mins   Servings: 4

 Calories: 386kcal    Carbohydrates: 23g    Protein: 27g    Fat: 20g    

Ingredients/ Equipment:

  • 4 large eggs 
  • 2 Persian cucumbers, halved, cut into 1/2″ pieces
  • 1 medium orange or yellow bell pepper, seeds and ribs removed, cut into 1/2″ pieces 
  • 1 cup halved cherry tomatoes 
  • 1/4 cup sliced pitted Kalamata olives 
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. capers, drained 
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. za’atar, plus more for serving (optional)
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup fresh mint and/or parsley leaves, torn if large
  • 3 cups low-fat cottage cheese
  • Whole grain pita chips, for serving

Directions:

  1. In a small pot, cover eggs with 2″ water. Bring to a simmer, then cover pot and remove from heat. Let sit 8 minutes. Drain eggs and immediately transfer to a bowl of ice water. Let cool until cold to the touch, about 3 minutes. Peel and halve lengthwise; set aside.
  2. In a medium bowl, toss cucumbers, bell pepper, tomatoes, olives, oil, capers, lemon juice, and za’atar (if using); season with salt and pepper. Stir in mint.
  3. Divide cottage cheese among bowls. Top with tomato salad and reserved eggs. Sprinkle with more za’atar (if using). Serve with pita chips alongside.

Original recipe can be found at https://www.delish.com/cooking/recipe-ideas/a60098946/greek-salad-cottage-cheese-bowl-recipe/

RECIPE OF THE WEEK: SPRING CHICKEN SALAD

Start your spring off right with some spring chicken salad. A fast easy meal packed with protein and flavor!

Cook Time: 6 Mins     Prep Time: 14 Mins    Total: 20 Mins   Servings: 4

 Calories: 331kcal    Carbohydrates: 19g    Protein: 27g    Fat: 17g    

Ingredients/ Equipment:

  • 1/2 pound small red-skinned potatoes, halved
  • Kosher salt
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons white wine vinegar
  • 1/4 cup low-fat plain Greek yogurt
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 4 romaine hearts, torn
  • 1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
  • 1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
  • 4 radishes, cut into wedges
  • 1 yellow bell pepper, thinly sliced

Directions:

  1. Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
  2. Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
  3. Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.

Original recipe can be found at the foodnetwork here!

RECIPE OF THE WEEK: ALMOND & LEMON CRUSTED FISH WITH SPINACH

This week enjoy almond & lemon crusted fish with spinach. Paired with a white fish like cod or halibut makes this a foolproof way to shake up your fish dinner.

Cook Time: 25 Mins         Total: 25 Mins      Servings: 4

Calories: 244kcal    Carbohydrates: 8g    Protein: 27g    Fat: 12g    

Ingredients/ Equipment:

  • Zest and juice of 1 medium lemon, divided
  • ½ cup sliced almonds, coarsely chopped
  • 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Freshly ground pepper to taste
  • 1 1/4 pounds cod (see Tip) or halibut, cut into 4 portions
  • 4 teaspoons Dijon mustard
  • 2 cloves garlic, slivered
  • 1 pound baby spinach
  • 4 Lemon wedges for garnish

Directions:

  1. Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
  2. Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
  3. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
  4. Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.

Original recipe can be found at https://www.eatingwell.com/recipe/252355/almond-lemon-crusted-fish-with-spinach/