Lynbrook | New Hyde Park | NY

recipe

Recipe of the Week: Chicken Southwest Salad

turkey taco salad

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Serves 4-6 people

Ingredients:

  • 1 head romaine lettuce, shredded (about 6–8 cups)
  • 2 cups shredded chicken, make ahead or use leftover
  • 1 cup corn kernels
  • 1 cup black beans
  • 1 cup garbanzo beans
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced or diced
  • ½ cup queso fresco or shredded cheddar cheese
  • 1 batch cilantro lime dressing

Instructions:

  1. Prepare the salad dressing by combining 4 Tbsp lime juice, 1 tsp granulated garlic, 1 tsp honey, 1/2 tsp salt, 4 tbsp extra virgin olive oil, and 2 Tbsp cilantro leaves in a food processor or blender. Set aside.
  2. Combine the chicken, corn, black beans, garbanzo beans, tomatoes, avocado and cheese in a very large bowl (not a small bowl – you need extra room to toss).
  3. Just before serving, drizzle the salad dressing over the salad and toss to mix well.

Original recipe from Don’t Waste the Crumbs can be found here!

Recipe of the Week: Ground Beef Veggie Skillet

From start to finish, it’s ready in 30 minutes. This recipe is also low-carb and gluten-free.  It’s filling enough to eat on its own, but you can also pair it with whole-grain pasta or cauliflower rice to add more volume!

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 pound grass-fed extra-lean ground beef
  • 1 clove garlic minced
  • ½ cup onions diced
  • ½ cup red bell peppers diced
  • 1 medium zucchini quartered
  • ½ pound asparagus cut into three segments each
  • 1 teaspoon Dijon mustard
  • ¼ cup tomato passata or tomato sauce
  • ½ teaspoon dried oregano
  • ? teaspoon crushed red pepper optional
  • salt and freshly ground black pepper to taste
  • 1 tablespoon feta cheese crumbled, for garnishing
  • fresh parsley chopped, for garnishing

Instructions:

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until no longer pink. Remove the meat from the skillet, and set aside.
  3. Add the onions and red bell peppers to the same skillet. Cook for 3-4 minutes or until the onions are soft.
  4. Add the zucchini and asparagus, and cook for 3-5 minutes.
  5. Return the ground beef to the skillet, and mix everything together.
  6. Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
  7. Garnish with fresh parsley and feta cheese.

Nutrition:

Per Serving: Calories: 261kcal

Carbohydrates: 8.5g, Protein: 29.5g, Fat: 12.8g

Original recipe from Primavera Kitchen can be found here!

Recipe of the Week: BUFFALO CHICKEN CHILI

Yield: 4 SERVINGS

Prep Time: 10 MINS    Cook Time: 20 MINS          Total Time: 30 MINS

Crock Pot Chicken Taco Chili

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 cloves garlic, minced
  • 1 pound ground chicken
  • 28 ounce can diced tomatoes
  • 1 cup chicken stock
  • ½ cup buffalo wing sauce
  • 2 15-ounce cans cannellini bean, drained and rinsed

Optional toppings

  • Sliced jalapenos
  • Sliced avocados
  • Diced red onion
  • Tortilla chips
  • Shredded Mexican or Blue Cheese

INSTRUCTIONS 

  1. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Add the onion, celery, chili powder, and ground cumin. Sauté, stirring frequently, until softened, 5-7 minutes. Stir in the garlic and cook for 30 more seconds.
  2. Add the ground chicken and sauté, stirring constantly and breaking the large chunks of the meat, for 5 minutes, or until the meat is no longer pink.
  3. Put the fire-roasted tomatoes, chicken stock, buffalo wing sauce, and cannellini beans into the pot and stir. Bring it to a boil then reduce the heat and let it simmer, uncovered, for 15-17 minutes.
  4. When ready to serve, ladle the chili into bowls and add your favorite toppings.

1 serving = ¼ of the recipe

Calories: 207kcal, Carbohydrates: 7g, Protein: 22g, Fat: 10g

Original recipe from The Endless Meal can be found here!

One Skillet Greek Meatballs & Orzo

Prep Time: 25 mins

Cook Time: 20 mins

Total Time: 45 mins

Servings: 6

Calories: 475kcal

Ingredients
  • 1 pound ground chicken
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced or grated
  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
  • 1 teaspoon smoked paprika
  • kosher salt and black pepper
  • 1 pinch crushed red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, sliced, plus 3-4 tbs lemon juice
  • 2 tablespoons salted butter
  • 1 cup dry orzo pasta
  • 1/2 cup pitted green olives
  • 2 tablespoons chopped fresh dill, plus more for serving
  • 1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil
  • 2 tablespoons balsamic vinegar
  • arugula and fresh herbs, for serving
Whipped Feta
  • 8 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Add the chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make 14-15 meatballs).
  2. Heat a large skillet or Dutch oven over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.
  3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the 2 1/2 cups water and 1-2 tablespoons juice from 1 lemon. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill. Slide the meatballs back into the skillet and cook until warmed through.
  4. Meanwhile, make the sun-dried tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes.
  5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. Note: if you prefer you can just crumble the feta cheese over the meatballs instead of whipping it.
  6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs.

Original recipe from Half Baked Harvest can be found here!

Recipe of the Week: Roasted Vegetable Tacos

PREP TIME: 5 minutes COOK TIME: 25 minutes TOTAL TIME: 30 minutes

Servings: 10 (tacos)

Ingredients:

VEGETABLES

  • 2 cups chopped cauliflower
  • 2 whole carrots, chopped
  • 5 baby potatoes, quartered
  • 1 whole delicata squash (or summer squash), sliced into rings and halved (seeds removed)
  • 2 Tbsp avocado or melted coconut oil
  • 1/4 tsp sea salt
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1 Tbsp maple syrup

GREEN SAUCE

  • 5 cloves garlic, crushed
  • 1-2 small serrano peppers, seeds / stems removed
  • 1 cup packed cilantro, thick bottom stems cut off
  • 1 cup packed flat-leaf parsley
  • 3 Tbsp ripe avocado
  • 1/4 tsp salt, plus more to taste
  • 3 Tbsp lime juice
  • 1 Tbsp avocado oil (optional)
  • 1 Tbsp maple syrup
  • 3 Tbsp Water to thin (plus more as needed)

FOR SERVING

  • ~10 yellow or white corn
  • optional: Toasted or raw pumpkin seeds
  • optional: Fresh chopped cilantro
  • optional: Fresh chopped radish
  • optional: Limes

Instructions:

  1. Preheat oven to 375 degrees F and arrange veggies on a baking sheet (1 or 2 depending on size). Drizzle with oil and season with spices and maple syrup. Toss to combine. Bake for 20 minutes. Then turn temperature up to 450 F to brown for 5 minutes.
  2. In the meantime, prepare magic green sauce by placing garlic and chiles in a food processor along with cilantro, parsley, avocado, salt, lime, oil (optional), and maple syrup. Process until nearly smooth. Then add water to help further combine until smooth and creamy.
  3. Taste and adjust flavor as needed, adding more pepper for heat, salt for saltiness, maple syrup for sweetness, herbs for earthy flavor, or avocado for creaminess. Scrape into a storage container and refrigerate until serving time.
  4. To serve, warm tortillas in a damp towel in the microwave for 30 seconds or in the still-warm oven for a few minutes. Then fill with roasted vegetables and any desired garnishes (radish, pepitas, cilantro, lime juice). Top with a drizzle of magic green sauce and enjoy.
  5. Best when fresh. Store leftovers separately in the refrigerator for a few days.

Nutrition:

Serving: 1 taco  Calories: 106      Carbohydrates: 20.9 g    Protein: 2.8 g              Fat: 1.7 g            Fiber: 3.6 g         Sugar: 4.5 g

Original recipe from Minimalist Baker can be found here!

Recipe of the Week: Roasted Veggie Enchilada Casserole

Prep Time: 45 mins
Cook Time: 60 mins
Total Time: 1 hour 45 minutes
Yield: 6 to 8 servings

Roasted Veggie Enchilada Casserole

INGREDIENTS

Roasted veggies

  • 1/2 medium head of cauliflower, cut into 1/2-inch chunks
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 2 red bell peppers, cut into 1” squares
  • 1 medium yellow onion, sliced into wedges about 1/2” wide
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon ground cumin, divided
  • Salt
  • Freshly ground black pepper

Remaining ingredients

  • 2 1/4 cups (18 ounces) red salsa, either homemade or jarred
  • 1/2 cup chopped fresh cilantro, plus extra for garnish
  • 9 to 10 corn tortillas, halved
  • 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
  • 2 big handfuls (about 2 ounces) baby spinach leaves
  • 2 cups shredded Monterey Jack cheese

INSTRUCTIONS

  1. To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
  2. On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
  3. Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
  4. When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9? square baker. Stir the cilantro into the salsa.
  5. To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
  6. Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
  7. Make a second layer of tortillas (press down on the mixture a little to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
  8. Make a third layer of tortillas. Top with the remaining salsa, vegetables, and cheese.
  9. Cover the pan with parchment paper or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
  10. Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

Original recipe from Cookie & Kate can be found here!

Recipe of the Week: Rice and Bean Salad Bowl

Prep: 35 mins
Total: 35 mins
Servings: 4

Rice and Bean Salad Bowl

Ingredients:

Tahini Sauce

  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • 1 clove garlic

Salad

  • 1 can (14 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) black beans, drained and rinsed
  • 1 can (14 ounces) red kidney beans, drained and rinsed
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup finely chopped red onion
  • 2 stalks celery, finely chopped
  • 3 tablespoons fresh lemon juice, plus wedges for serving
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 3 cups cooked short-grain brown rice
  • 1/4 head red cabbage, cut into thin slices
  • 2 avocados, cut into wedges
  • 1 roasted red bell pepper (from a 12-ounce jar), coarsely chopped
  • 1 small cucumber, cut into rounds
  • 2 cups upland cress or watercress, tough stems removed

Directions

Step 1- Tahini Sauce:

Combine tahini, lemon juice, and 2 to 3 tablespoons water (enough to create consistency of honey) until smooth; season with salt. Finely grate garlic; stir into sauce. Adjust seasoning as desired. Sauce can be stored in an airtight container in refrigerator up to 3 days.

Step 2- Salad:

In a large bowl, combine chickpeas, both beans, parsley, onion, celery, lemon juice, and oil. Season with salt and pepper. Bean salad can be made ahead and stored in an airtight container in refrigerator up to 3 days.

Step 3- Serving

For each serving, place 3/4 cup cooked rice and 3/4 cup bean salad in a bowl; add some cabbage, avocados, roasted pepper, cucumber, and cress. Squeeze a lemon wedge over top and drizzle with tahini sauce.

Original recipe from Martha Stewart can be found here!

Recipe of the Week: Turkey Stuffed Cubanelle Peppers

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Servings: 5-6

Turkey Stuffed Cubanelle Peppers

Ingredients:

  • 5-6 Cubanelle peppers
  • 1 teaspoon olive oil
  • 1 jalapeno pepper chopped
  • 1 small yellow onion chopped
  • 1 pound ground turkey
  • 1 tablespoon red chili powder
  • 1 teaspoon corn starch
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • ½ cup water or chicken stock
  • 1 cup shredded Manchego cheese

For Serving: Fresh chopped herbs, spicy chili flakes, pesto or zhug (optional)

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Heat a large pan to medium heat and add the olive oil.
  3. Add the jalapeno and onion and cook until softened, about 4-5 minutes.
  4. Add the ground turkey and cook it through, stiring as you go, about 8 minutes.
  5. Stir in the seasonings and water or chicken stock. Simmer for 10 minutes to let the flavors mingle and the moisture to evaporate. Remove from heat.
  6. Slice the Cubanelle peppers in half lengthwise and scoop out the innards. Set them onto a large baking sheet.
  7. Scoop the seasoned ground turkey into the pepper halves then top them with Manchego cheese.
  8. Bake them for 20 minutes for slightly crunchier peppers, or 30 minutes for softer.
  9. Remove and sprinkle with spicy chili flakes, fresh chopped herbs, and pesto, zhug or chermoula, if desired.

Nutrition:

Calories: 280, Carbohydrates: 8g, Protein: 23g, Fat: 17g

Original recipe from Chili Pepper Madness can be found here!