Peak Performance Fitness

Lynbrook | New Hyde Park | NY

holidays

Recipe of the Week: Kale & Sweet Potato Stuffed Turkey Breast

This Kale and Sweet Potato Stuffed Turkey Breast is perfect for small holiday feast. A boneless turkey breast is loaded with caramelized onions, kale, & sweet potato, then baked in the oven in just about an hour.

Yield: 6
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes

INGREDIENTS:

  • 3-4 lb. boneless turkey breast roast
  • 2-½ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 tablespoon oil
  • 2 medium onions, halved and sliced thin
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1 medium (12 oz.) sweet potato, peeled and diced fine
  • 3 sprigs thyme, leaves removed
  • 6 sage leaves
  • 1 tablespoon dijon
  • 2-¼ cup chicken or turkey broth, divided
  • 1/2 bunch (2 cups) kale, cleaned, removed from stem and sliced thin

DIRECTIONS:

  1. Place turkey breast side down on a cutting board. Carefully, slice parallel through the thickest part of the breast, but not all the way through. Unfold the turkey so it lays flat. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform ¾” thickness. Season with 1 teaspoon kosher salt and pepper. Let sit at room temperature for 1 hour, or up to 24 in the refrigerator. If its brined and refrigerated make sure to bring it back to room temperature before baking.
  2. Meanwhile, make filling: Heat oil over medium-low heat. Add onion and cook, stirring occasionally for 25 minutes. Add in butter, garlic and sweet potato, and cook for 15 minutes, stirring occasionally until sweet potato is tender. Add in thyme, sage, dijon, ¼ cup broth and kale and cool until wilted down and all of the liquid has evaporated. Set aside to cool slightly, about 15 minutes. Can be made up to 2 days ahead of time.
  3. Preheat oven to 375 and set aside a 9”x13” roasting pan.
  4. Pat the turkey breast dry. Spread the slightly cooled kale mixture into the middle of the breast, leaving a 1” border all around the edge of the breast. Starting with one short end that does not have the skin underneath, roll into a tight log and completely enclose the filling. Turn the now stuffed turkey breast seam side down and smooth over the skin in the middle of the breast as best as possible. Next tie up the stuffed breast with butcher’s twine evenly in 5 places. Place inside a roasting pan.
  5. Dry off the skin and rub all over with olive oil, salt and pepper and pour chicken/turkey broth in the bottom of the roasting pan.
  6. Bake, basting every 20 minutes, until it reaches 155º degrees with an instant read thermometer, about 60-70 minutes. Let rest, slightly covered for 10-15 minutes, to let the temperature continue to climb up to 165ºF.
  7. Slice and serve with your favorite side dishes.

NUTRITION:

Servings: About 6

Calories 378

Fat 10g

Carbohydrate 17g

Protein 55g

 

 

Original recipe from Lexi’s Clean Kitchen can be found here!

Recipe of the Week: Winter Grain Salad

Makes 4 large meal salads or 6 side salads

Ingredients:

Wild Rice

  • 1 cup wild rice, rinsed
  • 1?4 teaspoon fine sea salt

Carrots

  • 1 pound carrots,* peeled and cut on the diagonal into 1?2-inch-thick slices
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chili powder
  • 1?4 teaspoon ground cinnamon
  • 1?4 teaspoon fine sea salt

Lemon Dressing

  • 1?4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, pressed or minced
  • 1?4 teaspoon fine sea salt
  • Freshly ground black pepper

Salad

  • 1?3 cup raw pistachios, roughly chopped, or pepitas (hulled pumpkin seeds)
  • 5 to 6 ounces baby arugula
  • 1?3 cup crumbled goat or feta cheese (about 2 ounces)
  • 3 tablespoons raisins, preferably golden

 

Directions:

  1. To cook the wild rice: Bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing the heat as necessary to prevent overflow, until the rice is tender but still offers a light resistance to the bite, 40 to 55 minutes. Remove the pot from the heat, drain the rice, and return it to the pot. Cover and let the rice rest for 10 minutes, then uncover and stir in the salt.
  2. To roast the carrots: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the carrots on the baking sheet and drizzle them with the olive oil. Sprinkle the chili powder, cinnamon, and salt on top. Toss until the carrots are lightly coated in oil and spices. Arrange in a single layer and roast until they are caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, toss halfway through
  3. To make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard, honey, garlic, salt, and pepper to
  4. To prepare the salad: In a medium skillet, toast the chopped pistachios over medium heat, stirring frequently, until fragrant and turning golden on the edges, 4 to 6 Set aside to cool.
  5. In a large serving bowl, combine the cooked wild rice and When you’re ready to serve, drizzle the mixture with just enough dressing to lightly coat the salad (you might have a little extra) and toss to combine. Arrange the roasted carrots down the center and sprinkle the toasted pistachios, crumbled goat cheese, and raisins on top. Serve immediately. This salad is best the day it’s prepared, but it keeps well, chilled, for 2 to 3 days.

 

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

Recipe of the Week: Chickpea Curry Sweet Potatoes

Prep: 15 mins
Cook: 45 mins
Serves: 4

When eating a plant-based diet, it’s important to make sure you get enough protein. Try this tasty chickpea curry jacket – it’s an easy meal to make for dinner or prep ahead for a filling, flavorful lunch!

Ingredients:

  • 4 sweet potatoes
  • 1 tbsp coconut oil
  • 1 ½ tsp cumin seeds
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • thumb-sized piece ginger, finely grated
  • 1 green chili, finely chopped
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 2 tbsp tikka masala paste
  • 2 x 400g can chopped tomatoes
  • 2 x 400g can chickpeas, drained
  • lemon wedges and coriander leaves, to serve

Directions:

  1. Heat oven to 400 *F. Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.
  2. Meanwhile, melt the coconut oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 min until fragrant, then add the onion and fry for 7-10 mins until softened.
  3. Put the garlic, ginger and green chili into the pan, and cook for 2-3 mins. Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes. Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Season.
  4. Put the roasted sweet potatoes on four plates and cut open lengthways. Spoon over the chickpea curry and squeeze over the lemon wedges. Season, then scatter with coriander before serving.

 

Nutrition:
Calories: 276
Fat: 9g, Carbs: 32g, Protein: 12g

Original recipe comes from BBC Goof Food & can be found here!

Recipe of the Week: Firecracker Vegan Lettuce Wraps

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 lettuce wraps

INGREDIENTS:

For the Firecracker Sauce:

  • 1/2 cup peanut butter
  • 1/3 cup low sodium soy sauce
  • 1/3 cup sesame oil
  • 1/4 cup rice vinegar
  • 2 tablespoons chili paste (like sambal oelek)
  • 2 tablespoons sugar
  • a small knob of fresh ginger, peeled
  • a clove of fresh garlic, peeled

For the Lettuce Wraps:

  • 1 container extra firm tofu
  • 4 ounces brown rice noodles
  • lettuce leaves, for wrapping
  • peanuts, cilantro, lime for serving

INSTRUCTIONS:

  1. Noodle Prep: Soak your noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe. You want the noodles to be soft and flexible.
  2. Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
  3. Tofu: Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown, usually let it sauté for at least 15 minutes. Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu. Transfer tofu to a bowl.
  4. Noodles: Drain and rinse your noodles. Add another swish of oil to the pan and plop the noodles in. Add about half of the remaining sauce. Stir fry for just a minute or two until coated. Add a splash of water if it’s too sticky. Remove from heat immediately and toss with the tofu.
  5. Lettuce Wrap It Up: Fill your butter lettuce leaves with the noodle/tofu mixture . Top with peanuts, cashews, cilantro, scallions, lime, and/or Sriracha if you want.

Protein Options: It’s super easy to swap out your protein here. You can try ground chicken or turkey.

Soaking the Noodles: If you don’t soak the noodles long enough they will require more liquid in the pan to cook, which makes them boil into a big glob. Be sure to soak them until they are very soft.

NUTRITION:

Serves: 6
Calories Per Serving: 397
Fat 27g, Carbohydrate 27.4g, Protein 13.1g, Sugars 8.3g

 

Original recipe from Pinch of Yum 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!