Lynbrook | New Hyde Park | NY

Nutrition

RECIPE OF THE WEEK: Zucchini Tater Tots

Yield: 3 servings, Serving Size: 5 tots

INGREDIENTS:

  • cooking spray
  • 1 packed cup grated zucchini
  • 1 large egg
  • 1/4 medium onion, minced
  • 1/4 cup grated reduced fat sharp cheddar cheese
  • 1/3 cup seasoned breadcrumbs
  • 1/4 tsp kosher salt and black pepper to taste

DIRECTIONS:

  1. Preheat oven to 400°F.  Spray a baking sheet with cooking spray.
  2. Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  3. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16.

NUTRITION INFORMATION

Per Serving:

  • Calories: 108
  • Total Fat: 4.3g
  • Sodium: 262mg
  • Carbohydrates: 11.5g
  • Fiber: 2g
  • Sugar: 2g
  • Protein: 7g

The original recipe from Skinny Taste can be found here!

RECIPE OF THE WEEK: Healthy No-Bake Chocolate Peanut Butter Cookies

Ingredients  

Instructions 

  1. Line a cookie sheet with waxed paper, set aside.
  2. Combine peanut butter, honey salt and coconut oil in a saucepan and heat, stirring continuously, until melted and well-combined.
  3. Stir in vanilla and cocoa powder.
  4. Add quick-cooking oats and mix well.
  5. Add coconut and stir until completely combined.
  6. Drop 1 TBS portions of mixture onto your prepared baking sheet. Continue until you’ve used all your cookie mixture.
  7. Let cool in the refrigerator or freezer until hardened.
  8. Serve cold or frozen!
  9. Store in an airtight container in the refrigerator!

Nutrition

Serving: 1 cookie | Calories: 80 kcal | Carbohydrates: 9 g | Protein: 3 g | Fat: 4 g

Find the original recipe from Joy Food Sunshine here!

RECIPE OF THE WEEK: Grilled Chicken Avocado & Mango Salad

PREP TIME:15 mins

TOTAL TIME:15 mins

YIELD: 4 servings

Sweet champagne mango paired superbly with creamy haas avocados and California grilled chicken for a sweet-savory salad that won’t disappoint. This meal is ready in minutes, perfect for a hot summer day or night!

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

Find the original recipe from Skinny Taste here!

RECIPE OF THE WEEK: Veggie, Ham, Egg, and Cheese Bake

Servings: 12 • Size: 1 square


Ingredients:

  • olive oil spray
  • 2 cups shredded reduced fat sharp cheddar (for gf, check labels)
  • 1 tbsp olive oil
  • 1/3 cup sliced scallions
  • 5 oz sliced shiitake mushrooms
  • 1/2 cup chopped red bell pepper
  • 7 oz finely diced lean ham steak
  • 3/4 cup diced tomatoes, seeded
  • 1 cup finely chopped broccoli florets
  • 7 large whole eggs
  • 5 large egg whites
  • 1/4 cup fat free milk
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper


Directions:

  1. Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
  2. Place 1 cup of cheese into the baking dish.
  3. Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and saute until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 – 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
  4. In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
  5. Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.

Calories: 152 • Fat: 8 g • Carb: 5 g • Fiber:1 g • Protein: 14 g • Sugar: 1 g
Sodium:  385 mg • Cholesterol: 102 mg 

Find the original recipe from Skinny Taste here!

RECIPE OF THE WEEK: Italian Chopped Salad

Prep Time: 20 mins

Serves 6

Ingredients

Lemon Vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon dried oregano
  • 1/2 teaspoon sea salt
  • freshly ground black pepper

For the Salad

  • 1 small head iceberg lettuce
  • 1 head radicchio
  • 1/2 small red onion, thinly sliced
  • 1 pint cherry tomatoes, halved or quartered
  • 1 can chickpeas, rinsed and drained
  • 4 ounces fresh pearl mozzarella, drained
  • 4 ounces provolone cheese, diced
  • 5 pepperoncini, stemmed and sliced
  • 1 teaspoons oregano, for garnish
  • sea salt and freshly ground black pepper

Instructions

  1. Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper, and set aside.
  2. Cut the iceberg lettuce in half through the core, then cut out the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat with the radicchio.
  3. In a large bowl, combine the lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with the dressing and toss gently to coat. Season with salt and pepper and toss again. Sprinkle with extra oregano, and serve.

Find the original recipe from Love and Lemons here!

RECIPE OF THE WEEK: Summer Fruit Salad

Ingredients

Sauce:

  • 2/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/3 cup packed brown sugar
  • ½ teaspoon grated orange zest
  • ½ teaspoon grated lemon zest
  • 1 teaspoon vanilla extract

Salad:

  • 2 cups cubed fresh pineapple
  • 2 cups strawberries, hulled and sliced
  • 3 kiwi fruit, peeled and sliced
  • 3 bananas, sliced
  • 2 oranges, peeled and sectioned
  • 1 cup seedless grapes
  • 2 cups blueberries

Directions

  1. For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool.
  2. For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.

Nutrition Facts

Calories: 155 k/cal
Total fat: 1g  
Saturated fat: 0g  
Sodium: 5mg  
Total carbohydrate: 39g 

Find the original recipe from All Recipes website here!

RECIPE OF THE WEEK: 5-Ingredient Slow Cooker Buffalo Chicken & Sweet Potatoes

Crave-worthy Buffalo chicken gets a dairy-free makeover! Stuffed inside a tender sweet potato, and done completely in the slow cooker, 5-Ingredient Slow Cooker Buffalo Chicken & Sweet Potatoes is your answer to dinner tonight.

Ingredients

For the Chicken and Sweet Potatoes

  • ¾ cup red hot sauce
  • 1 tablespoon plus 1 teaspoon melted coconut oil divided
  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 4 small whole scrubbed sweet potatoes or 2 large sweet potatoes halved

For the Toppings (Optional)

  • ¼ cup avocado mayonnaise or whole plain yogurt
  • 1 tablespoon lime juice
  • ¼ teaspoon sea salt
  • 1 tablespoon chopped chives or green onion

Instructions

  • In a medium bowl, whisk together the hot sauce and 1 tablespoon melted coconut oil.
  • Rub 1 teaspoon melted coconut oil on the skin of the sweet potatoes.
  • Place the chicken in a 6-quart slow cooker. Drizzle with ¼ cup of the hot sauce mixture, tossing to coat.
  • Arrange the sweet potatoes on top of the chicken, around the edge of the slow cooker.
  • Cover and cook on high for 4 hours or low for 6, or until the chicken is cooked through and the sweet potatoes are tender.
  • While the chicken and sweet potatoes cook, make the sauce by whisking together the avocado mayonnaise or yogurt, lime juice and salt.
  • Carefully remove the potatoes from the slow cooker–they will be very soft so you may need to use tongs and a spatula–and set aside. Remove the chicken and shred with two forks. Return the chicken to the slow cooker, stirring together with any accumulated juice. Pour in an additional ¼ cup hot sauce mixture, stirring to combine.
  • Slice the sweet potatoes, top with the shredded chicken, and drizzle with the remaining hot sauce mixture and mayonnaise or yogurt sauce. Sprinkle with green onions and serve.

Nutrition

Calories: 286kcal | Carbohydrates: 31g | Protein: 27g | Fat: 6g 

Find the original recipe here from Real Food Whole Life!

RECIPE OF THE WEEK: Seven-Vegetable Couscous

Ingredients:

Seven-Vegetable Stew:

  • 3 cloves garlic, smashed
  • 2 small turnips, peeled and quartered
  • 1 medium yellow onion, quartered lengthwise, root end intact
  • 1 large carrot, peeled and cut into 2-inch chunks
  • 1/2 fennel bulb, thickly sliced lengthwise, root end intact
  • 1/3 cup golden raisins
  • 1 tablespoon peeled, chopped, fresh ginger
  • 1 tablespoon kosher salt
  • 2 teaspoons each ground cumin, paprika, and sugar
  • 1 1/2 teaspoons ground turmeric
  • 1/8 teaspoon ground cloves
  • 1 cinnamon stick, snapped in half
  • 2 cups water
  • 1 pound butternut squash
  • 1 small zucchini, cut into 2-inch rounds
  • 1 (15 1/2-ounce) can chickpeas, rinsed and drained
  • 4 sprigs fresh flat-leaf parsley, tied together with kitchen string
  • 1 cup canned whole peeled tomatoes, with their juices

Couscous:

  • 2 cups cold water
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1 1/2 cups uncooked couscous
  • 1/2 cup sliced almonds, toasted

Directions:

For the stew:

  1. Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. 
  2. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. 
  3. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. Remove cinnamon sticks.

For the couscous:

  1. Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.

To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Enjoy!

Find the original recipe from Food Network here!