Peak Performance Fitness

Lynbrook | New Hyde Park | NY

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Recipe of the Week: Sneaky Veggie Turkey Meatballs

Prep Time: 10

Cook Time: 22
Total Time: 32 minutes
Yield: about 20

The texture you expect from a traditional meatball, but with added nutrition of veggies, your whole family will love these.

INGREDIENTS

  • 1/2 cup carrots, roughly chopped
  • 1/2 cup parsley leaves, lightly packed
  • 1 small onion, peeled and halved
  • 1/2 cup Italian flavored breadcrumbs
  • 1 pound ground turkey
  • 1 egg
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/2 cup grated Parmesan

 INSTRUCTIONS

  1. Preheat the oven to 375 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray. Place the carrots, parsley, and onion into a food processor. Grind well, stopping to scrape down the sides of the bowl as needed.
  2. Add the remaining ingredients and grind to combine into a smooth mixture. Portion into 2-tablespoon size meatballs and place on the prepared baking sheet.
  3. Bake for 22-25 minutes or until cooked through. Serve with warm marinara sauce and pasta as desired.

 

 

Original recipe can be found here!

Recipe of the Week: Chicken, Avocado and Mango Salad

PREP TIME:15 mins
TOTAL TIME:15 mins
YIELD: 4 servings

INGREDIENTS:

  • 12 oz grilled chicken breast, sliced (from 1 lb raw)
  • 1 cup diced avocado
  • 1 cup diced mango, from 1 1/2 mangos
  • 2 tbsp diced red onion
  • 6 cups baby red butter lettuce

FOR THE VINAIGRETTE:

  • 2 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • salt and fresh cracked pepper to taste

INSTRUCTIONS:

  1. Whisk vinaigrette ingredients and set aside.
  2. Toss avocado, mango, chicken and red onion together.
  3. Fill a large salad platter with baby greens or divide on 4 small dishes.
  4. Top with chicken/avocado mixture and drizzle half the dressing on top.
  5. Serve with remaining dressing if desired.

 

Serving: 1 salad, Calories: 258kcal
Carbohydrates: 12g, Protein: 21g, Fat: 14.5g,
Sodium: 62mg, Fiber: 4g, Sugar: 6g

 

This recipe is originally from SkinnyTaste.com! Find this and other great recipes here!

 

Recipe of the Week: Moroccan Chicken Bowl

Serves: 4
Prep: 30 minutes

INGREDIENTS
BASE

  • Arugula

MOROCCAN CHICKEN

  • 1 tsp. sweet paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. Pepper
  • 4 (5-oz) boneless skinless chicken breasts
  • 1 tbsp. olive oil

TOMATO SALAD

  • 1 pt. cherry tomatoes, halved
  • 1 tbsp. olive oil
  • 1 sliced scallion
  • Pinch salt
  • Pinch Pepper

SWEET ‘N’ TANGY SLAW

  • 2 tbsp. cider vinegar
  • 1 tbsp. honey
  • 1/4 tsp. salt
  • 1/4 tsp. Pepper
  • 1/2 large head red cabbage, cored and shredded

QUICK PICKLED ONIONS

  • 2 tbsp. red wine vinegar
  • Pinch salt
  • Pinch sugar
  • small red onion, thinly sliced

DIRECTIONS

  1. Make chicken: Combine sweet paprika, ground cumin, cinnamon, salt, pepper, and pinch of red pepper flakes. Rub onto chicken breasts. Heat olive oil in a large skillet on medium. Cook chicken breasts until golden brown, 2 to 3 minutes per side. Transfer to oven and roast at 425°F until just cooked through, 9 to 11 minutes.
  2. Make slaw: Whisk together cider vinegar, honey, salt, and pepper. Toss with red cabbage. Let sit, tossing occasionally, at least 10 minutes or refrigerate up to 3 days.
  3. Make pickled onions: Whisk together red wine vinegar, sugar, and salt. Toss with small red onion. Let sit, tossing occasionally, for at least 20 minutes or refrigerate up to 3 days.
  4. Make tomato salad: Toss cherry tomatoes with olive oil, scallion, salt, and pepper.
  5. Assemble bowls: Combine arugula, chicken, tomato salad, slaw, and pickled onions in bowl.

 

Original recipe from Woman’s Day can be found here!

Recipe of the Week: Pecan Apple Chickpea Salad

INGREDIENTS

For the salad:

  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 cup small diced organic honey crisp apples
  • 1/3 cup coarsely chopped raw or toasted pecans*
  • 1/3 cup dried tart cherries
  • 1 stalk of celery, diced
  • 2 tablespoons chopped flat-leaf parsley (or sub cilantro)
  • ¼ cup chopped green onions

For the dressing:

  • 3 tablespoons tahini
  • 2 teaspoons pure maple syrup
  • 1 teaspoon dijon mustard
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt, plus more to taste
  • Lots of freshly ground black pepper
  • 2-3 tablespoons warm water, to thin dressing

For the wraps:

  • 3 large spinach tortillas*
  • 3-4 cups organic spinach
  • ¾ cup shredded carrots

INSTRUCTIONS

  1. Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas. Add in diced apples, chopped pecans, tart cherries, celery, parsley and green onions.
  2. In a separate bowl, make the dressing: Add tahini, honey, dijon, apple cider vinegar, garlic powder, salt, pepper and warm water. Mix to combine until a creamy dressing forms. Add more water if necessary. I found that somewhere between 2-3 tablespoons was perfect.
  3. Add dressing to the chickpea salad. Stir to combine and coat all the ingredients with dressing. Taste and adjust as necessary. You may want to add more salt and/or pepper.
  4. Lay out spinach wraps and add about 1 cup of spinach, top with ¼ cup shredded carrots. Top with ? of the chickpea salad mixture. Tightly roll up the wrap, tucking in the ends as you go. Secure tightly with a toothpick if necessary. Makes 3 large wraps! You can also eat the salad as is or put in lettuce wraps or Swiss chard. Salad will stay good for 5 days in the fridge.

*If you use smaller 8-inch tortillas, you’ll likely get 4 servings out of this recipe.

NUTRITION (for 1/3 of recipe without the spinach wrap)
Makes: 3
Serving Size: 1
418 Calories, 20.0g Fat, 52.3g Carb, 17.2g Sugar, 12.2g Protein

 

Original recipe from Ambitious Kitchen can be found here!

Recipe of the Week: Cheeseburger Soup

TOTAL TIME: 30 minutes

INGREDIENTS:

  • 1/2 pound ground turkey
  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour, wheat or gluten-free
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 1/2 cups chicken broth
  • 10 ounces Yukon Gold potatoes (2 medium), peeled and finely diced
  • 1 (12-ounce) wedge cauliflower (1/4 of a large head), stem attached
  • 1 3/4 cups sharp cheddar cheese
  • 2 tablespoons chopped scallions, for garnish

DIRECTIONS:

  1. In a large pot or Dutch oven, sauté over medium-high heat. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
  2. In the same pot, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pot and add the chicken broth, potatoes, and cauliflower and stir.
  3. Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions.

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 1-1/2 cups
Freestyle Points: 7, Calories: 254 calories, Total Fat: 11.5g, Carbohydrates: 19g, Sugar: 5g, Protein: 20g

 

Original recipe from Skinny Taste can be found here!!