Lynbrook | New Hyde Park | NY

recipe

Recipe of the Week: Chicken Zucchini Noodle Caprese

Original recipe from Skinnytaste.com
Servings: 2 • Size: 2 cups • Points +: 9 • Smart Points: 7
Calories: 342 • Fat: 17 g • Saturated Fat: 5 g • Protein: 34 g • Carb: 15 g • Fiber: 4 g
Sugar: 2 g  • Sodium: 808 mg • Cholesterol: 105 mg

Ingredients:

  • 1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
  • kosher salt
  • 1/4 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 3 garlic cloves, chopped
  • 3/4 lb grape tomatoes, cut in half
  • pinch red crushed pepper flakes
  • Kosher Salt and freshly ground black pepper, to taste
  • 1 tbsp chopped fresh basil
  • 1 large zucchini, spiralized with Blade D
  • 2 oz fresh mini mozzarella balls, cut in half

Directions:

  1. Start by spriralizing the zucchini using blade D if you have the Inspiralizer, or the thickest noodle blade your spiralizer has.
  2. Season the chicken with 1/2 teaspoon salt, pepper and oregano. In a large non-stick pan set over med-high heat, heat 1/2 tablespoon of the oil. Add the chicken and cook, stirring until browned and cooked through, about 6 minutes. Set aside.
  3. Reduce heat to medium, add the remaining oil and garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with 1/4 teaspoon salt and black pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
  4. Increase heat to high, stir in the zucchini and basil, season with 1/4 teaspoon salt and cook 2 minutes. Add the chicken back to the skillet along with the mozzarella and serve right away.

Recipe of the Week: Walnut Crusted Salmon

Serving Size: 2
Prep Time: 10 minutes

Ingredients

For Toppping:

  • 12oz salmon filet (Wild Caught)
  • ½ cup walnuts, crushed
  • 2 tbs flax meal
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tbs real maple syrup
  • Pinch lemon pepper

For Dressing:

  • ½ cup balsamic vinegar
  • 2 tbs olive oil
  • ½ lemon, squeezed
  • ½ lime, squeezed
  • 1 tsp sea salt
  • Pinch ground black pepper

Directions:

  1. Marinate salmon in balsamic citrus dressing for 30 minutes before cooking. While salmon is marinating, mix together walnuts, flax, oregano, basil, and lemon pepper.
  1. Preheat oven to 350*. Remove salmon from marinade and brush top of filet with maple syrup. Sprinkle the dry mixture on top of fish.
  1. Place salmon on a baking sheet and cook for 15 minutes. Remove from oven and serve with your favorite vegetable!

Recipe of the Week: Flourless Chocolate Chip Cookie Bars

INGREDIENTS:

  • 1 can chickpeas, drained (16 oz)
  • 3/4 cup almond butter
  • 2 tsp. vanilla extract
  • 1/2 cup coconut sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 cup chocolate chips

DIRECTIONS:

STEP 1: Preheat oven to 350 ° degrees. Spray a 9×9 pan with coconut oil spray. You can also use a 9×13, but if you want thicker, gooier brownies, the smaller works best! STEP 3: Bake for 45 to 60 minutes depending on what size dish you are using. You’ll know they are done when the top is slightly browned. Remove from the oven and allow bars to cool for 10-15 minutes before cutting.

STEP 2: Place all ingredients in a blender or food processor (except for the chocolate chips) and blend until smooth. Add chocolate chips to the batter and mix with a wooden spatula, being careful of the blade. Pour into baking pan and sprinkle with a few more chocolate chips on top.

STEP 3: Bake for 45 to 60 minutes depending on what size dish you are using. You’ll know they are done when the top is slightly browned. Remove from the oven and allow bars to cool for 10-15 minutes before cutting.

 

Original recipe & image from toneitup.com

Recipe of the Week: Moosewood’s Best Chili Recipe

This week’s recipe comes from Moosewood restaurant in Ithaca, NY. A hearty vegetarian chili packed with beans and vegetables.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 cup onion, chopped
  • 3 garlic cloves, minced or pressed
  • 1 cup carrots, diced
  • 2 cups red bell peppers, seeded and chopped
  • 1 fresh hot pepper, seeded and minced
  • 1 ½ tablespoons cumin seeds, ground
  • 1 tablespoon coriander seeds, ground
  • 1 teaspoon dried oregano
  • 1 cup fresh or frozen corn kernels
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained

Directions:

  1. Warm the oil in a covered soup pot on low heat.
  2. Add the onions, garlic and salt and coo until soft, about 10 minutes. Add the carrots and bell peppers, increase the heat to medium-high and cook for 5 minutes, stirring often. Stir in the hot peppers, cumin, coriander and oregano and cook for 5 minutes more, stirring occasionally so the spices won’t stick.
  3. Add the corn, tomatoes, kidney beans and black beans. Bring the chili to a boil;
    reduce heat, cove, and simmer, stirring often, for at least 30 minutes.

Recipe of the Week: Crock Pot Chicken Taco Chili

Serving Size: 10

There is nothing better than a Crock Pot meal on a winter weekend and this one is a favorite. It’s easy to make and little prep is required!

Ingredients:

  • 1 onion, chopped
  • 1 16oz can black beans
  • 1 16oz can kidney beans
  • 1 8oz can tomato sauce
  • 1 10oz package corn kernels
  • 2 14.5oz cans diced tomatoes with chilies
  • 1 packet taco seasoning (or make your own taco seasoning recipe)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24oz boneless skinless chicken breasts
  • chili peppers (optional)

Directions:

Combine onion, beans, tomato sauce, corn, tomatoes, taco seasoning, cumin, chili powder and chili peppers in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

Nutrition per Serving:

  • Calories: 204
  • Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 10g
  • Protein: 17g

**For those with special dietary needs, a couple options are to remove the corn to reduce the carbohydrates by about 5g per serving or you can reduce the serving size and pair with spinach leaves for a taco salad.

Recipe of the Week: Buffalo Cauliflower Bites

 

Prep Time: 10 minutes

Ingredients:

  • 1 head of cauliflower
  • ½ cup brown rice flour (whole wheat would work also)
  • ½ cup water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tbs coconut oil
  • 2/3 cup hot sauce

Directions:

  1. Preheat oven to 450*. Cut head of cauliflower into bite size pieces. Whisk flour and water together with the spices. Coat cauliflower evenly by placing into a bag or a sealed container and shake. Bake on greased sheet for 15 minutes.
  2. While the cauliflower is baking, heat up oil and hot sauce in a pot. Re-coat cauliflower evenly with the hot sauce/oil combo and place back into the oven for another 20 minutes, or your preferred done-ness.
  3. Enjoy! They are delicious when dipped in a hummus or greek yogurt dip.

 

 

 

Recipe of the Week: Quick & Easy Egg Muffins

Serves 12
Prep Time 20 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 8 eggs
  • 1 cup red pepper, chopped
  • 1 cup orange pepper, chopped
  • 1 cup yellow onion, chopped
  • 2 cups baby spinach, roughly chopped
  • 1 cup mushrooms, chopped
  • 4 cloves garlic, minced
  • Salt and pepper to taste

Directions:

  1. Chop all of the vegetables and set aside. Heat a non stick pan over medium heat with oil. Add peppers, onion, and a 1/8 tsp of salt. Saute for about 5 minutes. Add in spinach and mushrooms and cook for another 3 minutes. In the last 30 seconds, add the garlic. Season to taste.
  1. Whisk eggs in a large measuring cup. Add sautéed vegetables to the eggs. Pour egg/veggie mixture into greased muffin pan.
  1. Bake for about 18 minutes or until cooked through. Let cook in pan for a few minutes before removing. Store in airtight container in the fridge for no more than 5 days or immediately freeze for future use.

 

 

Recipe of the Week: Roasted Garlic Mashed Cauliflower

Ingredients:

  • Medium-sized head of cauliflower, chopped into florets (about 1-1/2 lbs.)
  • 3 roasted garlic cloves
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh chives, chopped
  • Salt and pepper, to taste

Directions:

  1. Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 6-8 minutes, or until fork tender.
  2. Drain the steamed cauliflower, and transfer to the bowl of a large food processor. Add in the roasted garlic cloves and seasonings, and process to your desired texture.
  3. Enjoy!