Lynbrook | New Hyde Park | NY

healthy recipes

Recipe of the Week: one skillet, greek sun-dried tomato chicken and farro

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 366 kcal

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 pound boneless, skinless chicken breasts, or small thighs
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon paprika
  • 2 cloves garlic, minced or grated
  • kosher salt and black pepper
  • 1 cup uncooked farro or quinoa
  • 2 1/2 cups low sodium chicken broth
  • 2 cups baby spinach
  • 1/2 cup oil packed sun-dried tomatoes
  • 1/3 cup kalamata olives, pitted
  • juice of 1 lemon
  • 8 ounces feta cheese, cubed
  • 1 tablespoon chopped fresh dill
  • 3 tablespoons toasted pine nuts (optional)

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F.
  2. In a medium bowl, combine 2 tablespoons olive oil, the chicken, balsamic vinegar, dill, oregano, paprika, garlic, and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.
  3. Heat the remaining 2 tablespoons olive oil in a large dutch oven or cast-iron skillet, set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
  4. To the same skillet, add the farro. Cook 2-3 minutes. Add the chicken broth, spinach, sun-dried tomatoes, olives, and lemon juice. Bring to a boil over high heat and stir. Slide in the chicken and any juices left on the plate back into the skillet. Transfer to the oven and roast for 20 minutes or until the chicken is cooked through and the farro becomes soft.
  5. Serve the chicken topped with feta, dill, and pine nuts.

 

Original recipe from Half Baked Harvest can be found here!

Recipe of the Week: Creamy Wild Rice and Mushroom Soup

Serves 4

Ingredients:

  • 2 tbsp butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 3-inch piece of ginger, grated (about 2 tbsp)
  • 1 tsp salt
  • 1 cup wild rice
  • 8 oz mushrooms, sliced (about 3 cups sliced)
  • 2 large sprigs of thyme
  • 1 bay leaf (optional)
  • 1 qt vegetable broth
  • 2 cups water
  • 2 eggs (1 whole egg + 1 yolk)
  • 2 tbsp lemon juice
  • 2 cups tightly packed chopped kale

Instructions:

  1. In a large pot, melt the butter over medium heat. Add the onion, carrot, celery, ginger and salt. Cook, stirring occasionally, until softened, about 3 minutes.
  2. Add the wild rice, mushrooms, thyme and bay leaf, if using. Stir to mix everything together.
  3. Add the broth and water. Bring to a boil over high heat, then reduce the heat to low and cook, covered, for 30-45 minutes, or until the wild rice has burst open but is still slightly chewy. Remove from heat and stir in the kale.
  4. In a small bowl, whisk together one whole egg, one egg yolk and lemon juice until smooth. Remove one cup of the broth from the soup and slowly pour and whisk it into the egg mixture. Gently stir the mixture back into the soup and watch it thicken and become creamier. Add more salt and pepper, to taste.
  5. Serve warm garnished with olive oil, flaky sea salt and black pepper.

 

Original recipe from Run Fast, Eat Slow can be found here!

 

Recipe of the Week: Winter Vegetable Bowl

Prep Time: 15 mins      Cook Time: 23 mins    Total Time: 38 mins              Servings: 4

Ingredients:

  • 1 cup uncooked short grain brown rice
  • 1 large beet
  • 1 butternut squash
  • 1 lb Brussels sprouts
  • 4 cups kale
  • Drizzle of extra-virgin olive oil
  • Sea salt and black pepper to taste

Dressing

  • ¼ cup water
  • 2 garlic cloves
  • 2 tbsp white balsamic vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp pure maple syrup
  • ¼ tsp ground thyme
  • Sea salt and black pepper to taste

Toppings

  • Green onions chopped
  • Roasted cashews chopped
  • Basil leaves

Instructions:

  1. Preheat oven to 400°F
  2. Peel and cube the beets and butternut squash (remove seeds) into bite size pieces. Slice the ends off of the Brussels sprouts and slice in half.
  3. Evenly spread the vegetables on a large rimmed baking pan. Use two pans if you run out of room. Lightly drizzle the olive oil (see note) over the vegetables and sprinkle with salt and pepper to taste. Roast for approximately 45 minutes (toss the vegetables half way through roasting), or until they are caramelized and fork tender.
  4. While the vegetables are roasting, cook the rice according to the instructions on the package.
  5. While the rice is cooking, make the dressing.
  6. In a blender, add the water, garlic, vinegar, mustard, maple syrup, thyme and salt and pepper and blend until smooth and creamy, approximately 1 minute.
  7. Put the rice in a large bowl and put the vegetables on top. Toss with the dressing and divide into four bowls. Garnish with the green onions, cashews, and basil leaves.

 

Original recipe can be found here!

Recipe of the Week: KALE AND BRUSSELS SPROUTS SALAD

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Servings: 6 people
Calories: 232 kcal

 INGREDIENTS

  • 1 bunch kale chopped
  • 10-12 brussels sprouts thinly shredded
  • 2 cups red cabbage shredded
  • 1/2 butternut squash peeled and cut in thin slices
  • 1/2 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup pomegranate arils
  • 1 navel orange peeled and segmented
  • 1/2 cup sliced almonds toasted
  • 1/4 cup hazelnuts toasted and chopped

Citrus Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons orange juice

 INSTRUCTIONS

  1. Add all dressing ingredients to a blender or jar, and mix together well.
  2. De-stem kale, and then very thinly slice. Add to a salad bowl.
  3. Use a mandolin or food processor to very thinly slice brussels sprouts, and add to the kale.
  4. Pour dressing over kale and sprouts, and massage in to completely coat, and then cover the salad and allow to soak for 4-5 hours, or overnight.
  5. Preheat oven to 450 degrees F.
  6. Peel butternut, cut into quarters lengthwise, and then thinly slice squash. Add to a baking sheet, drizzle with olive oil, and lightly season with sea salt and black pepper.
  7. Roast squash for 25 minutes.
  8. Prepare pomegranate by removing arils
  9. Prepare the orange by slicing the skin and pith off around the orange, then cutting out the segments.
  10. Thinly slice red cabbage.
  11. When ready to serve the salad, toss the red cabbage into the kale mixture, then top the salad with warm squash, pomegranate, oranges, and nuts.

NUTRITION

Calories: 232kcal

Carbohydrates: 26g | Protein: 5g | Fat: 14g | Sodium: 31mg | Fiber: 5g | Sugar: 12g

 

Original recipe can be found here!

Recipe of the Week: Quinoa Peanut Brittle

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Servings: 12
Calories: 123 kcal

Ingredients:

  • 1/2 cup quinoa, uncooked
  • 3/4 cup raw peanuts, chopped
  • 1/3 cup rolled oats, uncooked
  • 2 tbsp. chia seeds
  • 2 tbsp. coconut sugar
  • 1/2 tsp. pure vanilla extract
  • 1/8 tsp. sea salt
  • 2 tbsp. coconut oil, melted
  • 2/3 cup pure maple syrup

 Instructions:

  1. Start by preheating your oven to 325 degrees F and lining a rimmed baking sheet with parchment paper.
  2. In a mixing bowl, combine the uncooked quinoa, chopped raw peanuts, rolled oats, coconut sugar, chia seeds, and sea salt and then stir to combine.
  3. Add melted coconut oil, pure vanilla extract, and pure maple syrup, and then stir again until everything is fully mixed.
  4. Transfer the mixture onto your prepared baking sheet and spread into an even layer.
  5. Place in the oven and bake for 12-15 minutes, watching it carefully near the end to avoid burning.
  6. You’ll know the brittle is ready when the color becomes evenly golden brown and the edges begin to darken, get bubbly, and spread out across the pan.
  7. Let cool completely before breaking into bite-size pieces with your hands.

 

Original recipe from A Sweet Pea Chef can be found here!

Recipe of the Week: QUINOA CHILI VERDE

 

Green is good! This vegan Quinoa Chili Verde is filled with tomatillos, poblanos and mildly spiced, and a nice change from the usual chili routine! Bonus – this recipe is vegan!

Prep Time: 10 min          Cook Time: 25 min          Total Time: 35 minutes                Yield: Serves 4 – 6

INGREDIENTS

  • 1 tablespoon olive oil or 3 tablespoons water
  • 1 large white onion, diced
  • 1 teaspoon garlic powder
  • 1 heaping teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 1b. tomatillos, diced or quartered or 1 can (15 oz) crushed
  • 2 poblano or Anaheim peppers, deseeded and diced
  • 1 cup corn (fresh off the cob, frozen or canned)
  • 1 can (15 oz) cannellini beans or pinto beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup dry quinoa
  • 4 cups vegetable broth
  • salt & pepper, to taste

Optional Garnish:

  • avocado, diced
  • bunch cilantro, roughly chopped
  • cashew sour cream

INSTRUCTIONS

  1. Saute: In a large pot or dutch oven, heat oil/water over medium heat and saute onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant.
  2. Simmer: Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 20 – 25 minutes. Remove from heat, uncover and let rest a few minutes before serving.
  3. Serve in individual bowls topped with garnish of choice.

NOTES:

  • Add in a package of organic tempeh for added hardiness. Three Grain Tempeh is my favorite flavor wise.
  • Adjust the spices to your taste. If using broth, you may like it as is, if using water, you may like to add more.
  • Slow-Cooker: This can also be made in the crock pot/slow cooker, add all the ingredients, cover with the vegetable broth and cook on medium or medium-low for 4 hours.

 

Recipe of the Week: Cream of Turkey & Wild Rice Soup

4 servings
Cook Time: 35 min

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 2 cups sliced mushrooms, (about 4 ounces)
  • ¾ cup chopped celery
  • ¾ cup chopped carrots
  • ¼ cup chopped shallots
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 4 cups reduced-sodium chicken broth
  • 1 cup quick-cooking or instant wild rice, (see Ingredient Note)
  • 3 cups shredded cooked chicken, or turkey (12 ounces)
  • ½ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Directions:

  1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
  2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

 Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice—some brands labeled “quick” take about 30 minutes to cook. If you can’t find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.

Nutrition:
Serving size: about 1¾ cups
Per serving: 378 calories; 11 g fat, 29 g carbohydrates, 37 g protein

 

Original recipe can be found here!

 

Recipe of the Week: Creamy Chicken One-Pot Pasta

Ingredients:

  • 8 ounces whole-wheat linguine or spaghetti
  • 1 pound boneless, skinless chicken thighs
  • 4 cups sliced mushrooms
  • 2 cups sliced Brussels sprouts
  • 1 medium onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons Boursin cheese
  • 1¼ teaspoons dried thyme
  • ¾ teaspoon dried rosemary
  • ¾ teaspoon salt
  • 4 cups water
  • 2 tablespoons chopped fresh chives

Directions:
Prep: 35 m
Ready In: 40 m

  1. Combine pasta, chicken, mushrooms, Brussels sprouts, onion, garlic, Boursin cheese, thyme, rosemary and salt in a large pot. Stir in water. Bring to a boil over high heat.
  2. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes.
  3. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with chives.

 

Nutrition:
Serving size: about 1½ cups each
Per serving: 353 calories; 10 g fat, 42 g carbohydrates, 27 g protein

 

Original recipe can be found here!