Lynbrook | New Hyde Park | NY

recipe

Recipe of the Week: Simple Green Smoothie

Prep Time 2 minutes
Total Time 5 minutes

Serves: 1
Calories: 202
Ingredients:
  • 1 cup spinach fresh
  • 1 cup water
  • .5 cup pineapple*
  • .5 cup mango*
  • 1 banana, peeled*

Directions:

  1. Tightly pack spinach in a measuring cup.
  2. Add spinach to blender with water. Blend together until all chunks are gone. (Should resemble green water when blended well).
  3. Add pineapple, mango and banana to blender. *Use at least one frozen fruit to make the smoothie cold or serve over ice.
  4. Blend all together until smooth and creamy. Depending on your blender, this could take as little as 30 seconds or as long as 2 minutes.
  5. Pour into a glass and serve immediately. The smoothie can also be stored in the fridge with a lid until ready to drink.

 

The original recipe can be found here!

 

Recipe of the Week: Wintertime Super Food Stew

Prep Time: 20 minutes
Servings: 6

Ingredients:

  • ½ cup quinoa, uncooked
  • 1 can of white beans, rinsed and drained
  • 2 14oz cans of fire roasted diced tomatoes (with chiles if you like spice!)
  • 2 carrots, peeled and chopped
  • 1 stalk of celery, chopped
  • 6 cups low sodium vegetable or chicken stock
  • 1 small onion, chopped
  • 1 Tbs olive oil
  • 2 cloves of garlic, minced
  • 1 cup fresh peas (or frozen)
  • 2 parsnips, peeled and chopped
  • 1 Tbs garlic powder
  • 1 Tbs oregano
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • ¼ tsp cumin
  • salt to taste
  • Fresh parsley to garnish

Directions:

Sauté onion with olive oil until translucent. Add all ingredients, including sautéed onion to slow cooker and mix well. Cook on high for 4 hours or on low for 6 hours. Serve and garnish with parsley!

Nutrition per Serving:
Calories: 241
Carbohydrates: 41g
Fat: 3g
Protein: 11g

Recipe of the Week: Lemon Roasted Asparagus with Parmesan

Ingredients

  • 2 bunches asparagus, ends snapped off
  • 1 1/2 tablespoons olive oil
  • 4 cloves garlic, lightly crushed and peeled
  • Zest (in long strips) and juice of 1 lemon
  • 3/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • Pinch red pepper flakes
  • 1/4 ounce shaved Parmesan

Directions

Preheat the oven to 425 degrees. In a roasting pan, toss the asparagus with the oil, garlic, lemon zest, salt, black pepper and red pepper flakes. Roast 20 to 25 minutes, tossing occasionally, until browned.

Drizzle lemon juice to taste over asparagus, then transfer to a serving dish, discarding lemon zest and garlic. Sprinkle with the Parmesan. Serve.

Nutrition Information

Servings Per Recipe: 6
Per serving: 57 calories, 4g fat, 6g carbohydrates, 3g fiber, 3g protein

 

Check out the original recipe from Fitness Magazine here!

Recipe of the Week: Waffle-Veggie Latkes

TOTAL TIME: 30 minutes
SERVES: 4

INGREDIENTS:

  • 2 large carrots, peeled and shredded (6 oz)
  • 1 large 8 oz zucchini, shredded
  • 1 red bell pepper, shredded
  • 1 medium onion, shredded
  • 2 large russet potatoes, scrubbed and shredded (16 oz)
  • 1/4 cup matzo meal, or all-purpose flour (wheat or GF)
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon kosher salt and pepper to taste
  • 3 large eggs, beaten
  • cooking spray

DIRECTIONS:

  1. Using a box grater, grate all the veggies, saving the potatoes for last to prevent browning.
  2. Squeeze out all the excess liquid well with a cheese cloth or towels.
  3. Stir in matzo meal or flour, baking powder, salt and pepper. Add the eggs and mix well.
  4. Spray waffle iron and heat on medium-low heat.
  5. Place scant 2/3 cup in the center of the waffle iron and close, cook 5 minutes, until browned and crisp on the edges and cooked through in the center.
  6. Set aside and repeat with the remaining mixture.
  7. Add your favorite toppings and enjoy!

NUTRITION INFORMATION:

Makes: 4 servings, Serving Size: 2 latkes

Per Serving: Calories 205, Fat 4g, Sodium 575.5mg, Carbohydrates 35g, Fiber 6g, Sugar 6g, Protein 9g

For more prep tips, check out the original recipe on SkinnyTaste.com!

Crockpot Italian Chicken and Broccoli Rabe Chili

PREP TIME: 10 MINUTES
SERVES: 6-8

INGREDIENTS

  • 3 pounds boneless skinless chicken thighs or breasts
  • 1 small sweet onion diced
  • 3 cloves garlic minced or grated
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried thyme
  • ¼ teaspoon allspice
  • ¼-½ teaspoon crushed red pepper flakes
  • 1 dried bay leaf
  • 1 teaspoon salt + pepper or to taste
  • 1 (6 ounce) can tomato paste
  • 4 cups low sodium chicken broth
  • ½ cup balsamic vinegar
  • 1 large bunch broccoli rabe, ends trimmed + roughly chopped
  • 1 12-ounce jar roasted red peppers sliced
  • 1 15-ounce can cannellini beans, drained + rinsed
  • 1 cup freshly grated parmesan cheese, plus more for serving
  • ½ cup chopped parsley

INSTRUCTIONS

  1. In the bowl of a 6-8 quart crockpot pot, add the chicken, onion, garlic, chili powder, oregano, paprika, thyme, allspice, crushed red pepper flakes, bay leaf, salt and pepper. Next add the tomato paste, chicken broth and balsamic vinegar. Give everything a gentle stir to combine. Cover the crockpot and cook on low for 6 to 8 hours (or 4-6 hours on high) stirring once or twice if possible.
  2. During the last 30 minutes of cooking, stir the broccoli rabe, roasted red peppers and cannellini beans together in a bowl and add to the crockpot. Crank the heat up to high, cover and let cook 20-30 minutes longer.
  3. Lightly shred the chicken with two forks, it should just fall apart. Stir in the parmesan and parsley.
  4. Ladle the soup into bowls and serve with parmesan + crusty bread for dipping.

 

Original recipe from Half Baked Harvest can be found here!

Honey Roasted Butternut Squash with Cranberries and Feta

Prep: 5 mins
Cook: 35 mins
Total: 40 mins

Ingredients:

  • 1 large butternut squash, peeled + chopped
  • a hearty drizzle of olive oil (1-2 TBSP)
  • salt, pepper, and garlic powder, to taste
  • 1-2 cups fresh cranberries
  • 2-3 TBSP honey (or extra, to taste)
  • 1/4 cup finely crumbled feta
  • ground cinnamon, to taste
  • fresh or dried parsley, to garnish, optional

Instructions:

  1. Pre-heat oven to 400 degrees F.
  2. Lightly spray a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling juicy craisins v fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey, sweeten to taste.
  9. Garnish with parsley and enjoy!

 

Original recipe from Peas & Crayons can be found here!

Recipe of the Week: Garlic Mashed Cauliflower

Makes 4 servings
98 Calories per serving

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

Ingredients:

  • 1 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 clove garlic, smashed
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon reduced-fat cream cheese
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Directions:

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
  2. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
  3. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

 

Original recipe from AllRecipes.com can be found here!

Recipe of the Week: Restaurant Style Salsa

TOTAL TIME: 5 minutes

INGREDIENTS:

  • 1/4 small onion
  • 2 small cloves peeled garlic
  • 1/2 jalapeño, seeded and membranes removed or leave in for spicy
  • 5 ounce can diced tomatoes (not with basil)
  • handful cilantro
  • juice of 1 lime
  • 1/4 teaspoon kosher salt

DIRECTIONS:

Place everything in the chopper of food processor and pulse a few times until combined and chunky. Don’t over process.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 3/4 cup

Per Serving: Calories: 28, Total Fat: 0g, Carbohydrates: 5g, Protein: 1g

 

This recipe is originally from SkinnyTaste.com and can be found here!