Lynbrook | New Hyde Park | NY

protein

RECIPE OF THE WEEK: FIRECRACKER SALMON WITH PEACH AVOCADO SALSA

This week enjoy firecracker salmon with peach avocado salsa. This is a perfect dish that will surely make your weekend barbeque pop!

Prep Time: 15 min   Cook Time: 15 mins  Total Time: 30 mins  Servings: 4  

Calories: 416 kcal     Protein: 31.9 g   Carbohydrates: 12.9 g    Fat: 27.9 g  

Ingredients

  • For the salmon:
  • 1 ½ pounds salmon
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • ½ tablespoon honey
  • 3 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • ½ teaspoon cayenne pepper
  • 1 teaspoon freshly grated ginger
  • For the peach salsa:
  • 1 avocado, diced
  • 1 peach, diced
  • 3 tablespoons finely diced red onion
  • 1 jalapeño, seeded and diced
  • 2 tablespoons finely diced cilantro
  • 1 lime, juiced
  • Salt & freshly ground black pepper, to taste

Instructions

  • Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.
  • Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour
  • While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined.
  • Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork. 
  • Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a full meal. Serves 4.

Read this recipe at ambitiouskitchen here!

RECIPE OF THE WEEK: WATERMELON PIZZA

This week enjoy watermelon pizza. A fun quick healthy treat that the whole family will love this summer!

Prep Time: 10 min   Total Time: 10 mins   Servings: 8-10  

Calories: 150 kcal     Protein: 10 g   Carbohydrates: 21 g    Fat: 4 g  

Ingredients/ Equipment:

  • 1 watermelon
  • 1 cup coconut yogurt (or greek yogurt for non-vegan)
  • 1/2 cup strawberries, sliced in half
  • 1/2 cup raspberries
  • 1/2 cup cherries
  • 1/2 cup blueberries
  • 1/2 cup pomegranate seeds
  • honey or maple syrup (optional)

Directions:

  1. Using a sharp knife, cut off a slice of watermelon right down the middle, about 2-3 inches thick.
  2. Using a spatula, spread an even layer of your yogurt around the watermelon leaving a bit of empty space at the top. (where your “pizza crust” is.)
  3. Layer your fresh fruit on top as you please. You can add as little or as many toppings as you like!
  4. Drizzle with honey or maple syrup for a little extra sweetness if desired.

You can find the full recipe at choosingchia here!

RECIPE OF THE WEEK: TURKEY QUINOA CHILI

This week enjoy turkey quinoa chili. A great twist on the traditional chili, this recipe offers a hearty and healthier option!

Prep Time: 20 min   Total Time: 40 mins   Servings: 4-6  

Calories: 395 kcal     Protein: 29 g   Carbohydrates: 32 g    Fat: 13 g  

Ingredients/ Equipment:

  • 2 Tbsp. vegetable oil 
  • 1 red bell pepper, diced 
  • 1 onion, diced 
  • 1 lb. ground turkey 
  • 1 1/2 tsp. kosher salt, plus more to taste 
  • 2 garlic cloves, minced 
  • 2 tsp. chili powder 
  • 1 tsp. ground cumin 
  • 2 1/2 cups low-sodium chicken broth 
  • 1 canned chipotle chile in adobo sauce, minced (about 1 tablespoon) 
  • 1 (15-ounce) can black beans, drained and rinsed 
  • 1 (15-ounce) can pinto beans, drained and rinsed 
  • 1 (14-ounce) can fire-roasted diced tomatoes 
  • 1/2 cup frozen corn kernels 
  • 1/3 cup quinoa, rinsed 
  • Juice of 1 lime, plus wedges for serving 
  • Shredded cheddar cheese and diced avocado, for topping 

Directions:

  1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the bell pepper and onion and cook until beginning to soften, about 3 minutes. 
  2. Add the turkey and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the garlic, chili powder, cumin and remaining 1 teaspoon salt and cook until fragrant, about 30 seconds. 
  3. Add the chicken broth, chipotle, black beans, pinto beans, tomatoes, corn and quinoa to the pot and stir to combine.
  4. Bring the chili to a boil, then reduce to a simmer, cover and cook until the quinoa is tender, about 20 minutes. Squeeze in the lime juice and season with salt to taste. Serve topped with cheese and avocado, with lime wedges on the side.

You can find the full recipe at thepioneerwoman here!

RECIPE OF THE WEEK: BEST TURKEY BURGERS

This week enjoy the best turkey burgers! A great healthier dish option to make this Memorial Day!

Prep Time: 15 min    Cook Times: 15 min    Total Time: 30 mins    Servings: 12  

Calories: 184 kcal     Protein: 21 g   Carbohydrates: 2 g    Fat: 10 g  

Ingredients/ Equipment:

  • 3 pounds ground turkey
  • ¼ cup seasoned bread crumbs
  • ¼ cup finely diced onion
  • 2 egg whites, lightly beaten
  • ¼ cup chopped fresh parsley
  • 1 clove garlic, peeled and minced
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Directions:

  1. Gather all ingredients.
  2. Mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper together in a large bowl.
  3. Form into 12 patties.
  4. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
  5. Serve hot and enjoy!

You can find the full recipe at https://www.allrecipes.com/recipe/39748/actually-delicious-turkey-burgers/

RECIPE OF THE WEEK: SPICY CHICKEN SALAD

This week enjoy spicy chicken salad. This easy/lighter version of chicken salad is packed with protein, freshness, and flavor!

Prep Time: 15 min    Total Time: 15 mins    Servings: 2   Serving (0.5 of recipe) =

 Calories: 334 kcal     Protein: 30.8 g   Carbohydrates: 11.3 g    Fat: 19.1 g  

Ingredients/ Equipment:

  • 1 ½ cups finely chopped cooked chicken breast (about 3/4 pounds)
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley (or more cilantro!)
  • ¼ cup finely chopped scallions (about 2 scallions), plus extra for topping
  • 1 small red bell pepper, chopped
  • 3 tablespoons plain nonfat Greek yogurt
  • 2 to 3 tablespoons mayo
  • 2 tablespoons sriracha
  • 1 teaspoon honey
  • Juice from ½ lime
  • Salt and pepper, to taste

Directions:

  • In a medium bowl, mix together chicken, cilantro, parsley, scallions, bell pepper, yogurt, mayo, sriracha, honey, lime juice, and salt and pepper to taste.
  • Add to sandwiches (like my spicy chicken melt) or wraps, or scoop salad up with pita chips or crackers!

You can find the full recipe at ambitiouskitchen here!

RECIPE OF THE WEEK: HONEY GLAZED HAM

This week get ready for the holidays with honey glazed ham. A great dish that the whole family will love!

Prep Time: 20 min             Cook Time: 1 hr 15 mins        Total Time: 1 hr 15 mins              Servings: 15     

Calories: 521 kcal     Protein: 26 g   Carbohydrates: 11 g      Fat: 8 g  

Ingredients/ Equipment:

  • 1 (5 pound) ready-to-eat ham
  • ¼ cup whole cloves or as needed
  • 2 cups honey
  • ? cup butter
  • ¼ cup dark corn syrup

Directions:

  1. Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with foil.
  2. Score ham in a crosshatch pattern; stud with whole cloves. Place ham in the prepared pan.
  3. Heat honey, butter, and corn syrup in the top half of a double boiler on medium heat until butter melts. Keep glaze warm while ham bakes.
  4. Brush glaze over ham; bake in the preheated oven for 1 hour and 15 minutes.
  5. Baste ham with glaze every 10 to 15 minutes. Broil to caramelize glaze during last 4 to 5 minutes of cooking time. Remove from oven and let sit a few minutes before serving.
  6. Enjoy!

You can find the full recipe at https://www.allrecipes.com/recipe/14745/honey-glazed-ham/

RECIPE OF THE WEEK: CAJUN SHRIMP WITH BELL PEPPERS & CORN

This week enjoy Cajun shrimp with bell peppers & corn. A great high protein dish to spice up your week!

Prep Time: 15 min     Total Time: 25 mins   Servings: 4      

Calories: 266 kcal     Protein: 36 g   Carbohydrates: 11 g      Fat: 8 g  

Ingredients/ Equipment:

  • 2 Tbsp. extra-virgin olive oil, divided
  • 1/2 onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 bell peppers, chopped
  • 2/3 cup corn (frozen and defrosted or canned)
  • 1 1/2 lb. shrimp, peeled and deveined
  • 2 tsp. Cajun seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. lemon juice
  • 1 Tbsp. freshly chopped parsley

Directions:

  1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl.
  2. Add remaining 1 tablespoon oil to pan. Add shrimp in a single layer and season with salt, pepper and Cajun seasoning. Cook until pink, about 1 to 2 minutes per side.
  3. Add vegetables and lemon juice and toss until combined. Garnish with parsley before serving.

You can find the full recipe at delish here!

RECIPE OF THE WEEK: THE ORIGINAL MARRY MY CHICKEN

This week, treat yourself to Marry Me Chicken—a high-protein meal that says it all. Perfect for making your Valentine’s Day extra special.

Prep Time: 10 min            Total: 40 mins          Servings = 4    

Calories: 585 kcal     Protein: 68 g   Carbohydrates: 6 g      Fat: 31 g  

Ingredients/ Equipment:

  • 3 Tbsp. extra-virgin olive oil, divided
  • 4 boneless, skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 2 garlic cloves, finely chopped
  • 1 Tbsp. fresh thyme leaves
  • 1 tsp. crushed red pepper flakes
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup finely chopped sun-dried tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup finely grated Parmesan
  • Torn fresh basil, for serving

Directions:

  1. Arrange a rack in center of oven; preheat to 375°. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
  2. In same skillet over medium heat, heat remaining 2 Tbsp. oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
  3. Transfer skillet to oven. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 10 to 12 minutes.
  4. Arrange chicken on a platter. Spoon sauce over. Top with basil.

You can find the full recipe at delish here!