Lynbrook | New Hyde Park | NY

recipe

Recipe of the Week: Stuffed Red Peppers

We used quinoa in this recipe but you may substitute brown rice. In addition, many add ground beef or turkey to their stuffed peppers. Keep in mind any alterations to the recipe below changes the nutritional information.

Cook Time: 20 min
Prep Time: 15 min
Serves: 6

Ingredients:

  • 2/3c quinoa, rinsed and drained
  • 6 red bell peppers
  • 1 T olive oil
  • 3/4c diced carrots
  • 1/2c diced red onion
  • 1 10oz package of frozen spinach, cooked and drained
  • 1 15oz can red kidney beans, rinsed and drained
  • 1 10oz can of diced tomatoes
  • 1 teaspoon chili powder
  • 1/2c grated mozzarella cheese

Directions:

  1. Preheat oven to 350* F. Boil 1 1/3 cups water in a saucepan; add quinoa. Reduce heat, cover, and simmer for 15 minutes. Keep covered; set aside.
  1. Remove pepper tops, stems, and seeds. Bring a large pot of water to a boil. Add peppers; boil for 5 minutes, and drain. Heat oil in a skillet over medium heat. Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes. Stir in spinach, beans, and tomatoes. Remove from heat and mix in quinoa and chili powder.
  1. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a thin layer in bottom of the dish. Bake for 20 minutes or until tops are lightly browned.

 

Nutrition:

  • 1 pepper (1/2 pepper)
  • Calories: 254 (127)
  • Carbs: 38g (19g)
  • Fat: 6g (3g)
  • Protein: 12g (6g)

Recipe of the Week: Balsamic Chicken with Roasted Vegetables

Servings: 4 • Size: 2 thighs + vegetables
Calories: 401 • Fat: 17 g • Carbs: 15 g • Fiber: 4 g • Protein: 48 g

Ingredients:

  • 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
  • 1 teaspoon kosher salt
  • fresh black pepper, to taste
  • cooking spray
  • 10 medium asparagus, ends trimmed, cut in half
  • 2 red bell peppers
  • 1 red onions, chopped in large chunks
  • 1/2 cup carrots, sliced in half long, cut into 3-inch pieces
  • 5 oz sliced mushrooms
  • 1/4 cup plus 1 tbsp balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, smashed and roughly chopped
  • 1/2 tsp sugar
  • 1 1/2 tablespoons fresh rosemary
  • 1/2 tbsp dried oregano or thyme
  • 2 leaves fresh sage, chopped

Directions:

  1. Preheat oven to 425°F. Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
  2. Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer. The vegetables should not touch the chicken or it will steam instead of roast.
  3. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.

Original recipe from Skinnytaste.com

Recipe of the Week: Roasted Rainbow Carrots with Ginger

Servings: 6 • Serving Size: 1/2 cup

  • Calories: 82
  • Fat: 2.3 g
  • Protein: 1 g
  • Carbs: 15 g
  • Fiber: 4 g
Ingredients:
  • 2 pounds rainbow carrots, peeled and cut crosswise into 3-inch pieces
  • 3 teaspoons olive oil
  • 1/2 tsp kosher salt
  • freshly ground black pepper, to taste
  • 1 teaspoon finely minced ginger
  • 2 tablespoons chopped cilantro
Directions:
  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine carrots, 2 teaspoons olive oil, salt, pepper and ginger.  Toss to evenly coat.
  3. Place carrots on a parchment lined sheet pan and roast for 30-35 minutes or until caramelized and tender, stirring once halfway through.
  4. Drizzle with the remaining teaspoon of oil, add cilantro, carefully toss and serve.

Original recipe from skinnytaste.com

Recipe of the Week: Crustless Spinach and Feta Pie

So easy and delicious this recipe is great for mornings or the go or a brunch with the family.

Servings: 6
Prep Time: 20 minutes

Ingredients:

  • 10 oz frozen spinach, thawed and liquid squeezed out
  • ½ cup scallions, chopped
  • 2 tbsp fresh dill
  • 2 tbsp fresh parsley
  • ½ cup reduced fat crumbled feta
  • 2 tbsp grated Asiago cheese (or Parmesan/Romano)
  • ½ cup whole wheat flour
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • Fresh pepper to taste
  • Cooking spray

 

Directions:

  1. Preheat oven to 400*. Lightly spray a pie dish with cooking spray.
  2. Mix spinach, scallions, dill, parsley, feta cheese, and Asiago cheese in the pie dish.
  3. Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.
  4. Bake 28-33 minutes or until knife comes out clean. Let stand for 5 minutes before serving.

 


Nutrition:

Calories: 122

Carbohydrates: 13g

Fat: 5g

Protein: 10g

Recipe of the Week: Shamrock Shake

Happy St. Patrick’s Day!

We’ve put a healthy spin on the classic Shamrock Shake

to give you a sweet, green treat for this St. Patrick’s Day! Enjoy!

Ingredients:

  • 1 cup almond milk
  • 1 banana, frozen
  • Handful of spinach leaves
  • 1/4 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 1 scoop vanilla protein powder (optional)

 

Directions:

  1. Place all ingredients into a blender.
  2. Blend and enjoy!

Green Smoothie Muffins

Ingredients

  • 3/4 cup coconut flour
  • 6 eggs, beaten*
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1 green apple, chopped
  • 1 banana
  • 1 cup of fresh spinach
  • 1/4 cup of crushed walnuts

 

Directions

  1. Preheat oven to 350° degrees. Add chopped apple, banana and greens to a high speed blender. You may need to add a little bit of water to get it to blend, but avoid adding too much. Set aside.
  1. Beat eggs in a bowl, add maple syrup & coconut oil and continue to mix. Add coconut flour, cinnamon and baking soda and mix really well. Then, add the green smoothie mix and continue mixing until batter is smooth. If batter seems dry, add a splash of milk.
  1. Spray muffin pan with coconut oil spray and then add batter to the top. Sprinkle with crushed walnuts. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  1. If using standard muffin pan, this recipe makes 12 servings!

 

Recipe of the Week: Crispy Quinoa Patties

Yield: About 20 patties
Prep Time: 30 minutes
Total Time: 1 hour

Ingredients:

  • 2 and 2/3 cups cooked quinoa
  • 4 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon pepper
  • 2 Tablespoons chopped parsley
  • 1/2 small onion, finely chopped (about 1/3 cup)
  • 1/3 cup fresh parmesan cheese, grated
  • 3 cloves garlic, finely chopped
  • 3/4 cup gluten free whole grain breadcrumbs (or regular)
  • 1/2 cup finely chopped carrot and zucchini (1/4 cup each veggie)
  • 1 Tablespoon oil, plus more as needed

Directions:

  1. Combine the quinoa, eggs, salt, and lemon pepper in a large bowl. Stir in the parsley, onion, cheese, and garlic. Stir in the bread crumbs and chopped carrot/zucchini. Let the mixture sit for a
    few minutes so the crumbs absorb some of the moisture.
  2. Form mixture into 20 thick patties. You want the mixture moist, so the patties aren’t dry tasting. However, you want the mixture to hold together when cooking. You can add more bread crumbs to firm up the mixture, if needed. Alternatively, you can add a couple drops of water to moisten the mixture. *The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and cook the patties when you have time.
  3. Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden. Remove from the skillet and cool on a large plate while you cook the remaining patties. Add more oil to the skillet if needed between each batch.
  4. Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado, with hot sauce on top, etc.
  5. Make ahead tip: Cooked quinoa patties keep well in the refrigerator for 1 week or in the freezer for two months. A quick few seconds in the microwave will warm them back up to enjoy.

Original recipe from sallysbakingaddiction.com

Recipe of the Week: Roasted Vegetables with a Mediterranean Dressing

Original recipe from Moosewood Restaurant Favorites

Vegetables

  • 1 onion, sliced
  • 2 medium potatoes cut into ½ inch thick slices
  • 1 large sweet potato, peeled and cut into ½ inch thick slices
  • 2 bell peppers (different colors), stemmed/seeded and cut into chunks
  • 2-3 cups mushrooms, halved
  • 10-15 Brussels sprouts, halved
  • 2 cups cauliflower, cut into bite size pieces

 

Mediterranean Dressing

  • 1/3 cup olive oil
  • ¼ cup red wine vinegar or balsamic vinegar
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp ground fennel seeds
  • ¼ tsp ground black pepper
  • 1 tbs minced fresh rosemary

 

Directions

  1. Preheat oven to 425F. Lightly oil two rimmed baking sheets.
  2. Prepare the dressing by whisking together the ingredients. In a large bowl, toss the prepared vegetables with the dressing. Spread out the vegetables in a single layer on the prepared baking sheet.
  3. Roast for about 15 minutes. Stir and return to oven. Check time again in about 15 minutes; the vegetables may be done or they may require more time. When all vegetables are tender, remove from oven.