Lynbrook | New Hyde Park | NY

recipes

Recipe of the Week: Spaghetti Pie with White Beans

Craving some cheesy, comforting spaghetti? This easy to make “pie,” uses items you probably already have in the pantry & refrigerator. Bake whole-wheat spaghetti, beans and vegetables together into a flavorful dish!

Active time: 25 minutes
Total time: 60 minutes

Ingredients

  • 1 1/2 cups cooked navy beans, no-salt added
  • 4 ounces whole-wheat spaghetti
  • 1 teaspoon olive oil
  • 1 large onion, chopped
  • 2 cups tomatoes, chopped
  • 4 cups fresh spinach, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 6 large egg whites
  • 1/2 cup 0% fat Greek yogurt
  • 3/4 cup shredded Parmesan cheese

Directions

  1. Lightly coat a 9-inch, deep-dish pie pan with cooking spray and set aside. Set a large pot of water to boil for the spaghetti, then cook according to package directions and drain.
  2. Drizzle olive oil in a large saute pan over medium-high heat. Add the onion and stir for about 5 minutes, until softened. Add the chopped tomatoes, and stir frequently until the tomatoes are soft and the pan is nearly dry. (If the tomatoes are too juicy, the pie will be soggy.) Stir in the spinach, basil and oregano and remove from heat. Stir a few more times until the spinach is wilted and bright green. Let cool.
  3. In a large bowl, whisk the egg whites and yogurt until smooth. Stir in 1/2 cup of Parmesan, then stir in the white beans, cooked spaghetti and spinach mixture. Fold together, then scrape into the prepared pie pan. Smooth the top and sprinkle with the remaining Parmesan cheese.
  4. Bake at 375ºF for 45 minutes, until puffed and golden brown. Let cool for at least 5 minutes before slicing into six pieces.

Keeps for 4 days in the refrigerator, tightly covered.

Serves: 6
Serving Size: 1/6 pie

Nutrition: Calories: 196
Total Fat: 5g;  Sodium: 307mg; Carbohydrate: 24g; Dietary Fiber: 7g; Sugar: 5g; Protein: 15g

 

Original recipe from My Fitness Pal can be found here!

Recipe of the Week: Immune Boosting Lemon Ginger Chicken Soup

Give your immune system the support it needs with this delicious, warming soup! This recipe is packed with ingredients that are good for you, too.

Yields: 16 servings

Ingredients:

  • 2 Tablespoons olive oil
  • 1 pound chicken breast
  • 1 medium onion, diced
  • 3 large carrots, diced
  • 2 celery stalks, diced
  • 3 cloves of garlic, diced
  • Salt and pepper to taste
  • 1 medium lemon (zest and juice)
  • 1 fist full of fresh ginger (washed, with skin on)
  • 2 quarts of chicken broth
  • 1 can of organic coconut milk (optional)

Directions:

  1. In a large pot, heat olive oil over medium-high heat. Add the chicken and brown.
  2. Add onion, garlic, carrots, celery, salt, and pepper to pan and cook until softened (about 5 minutes).
  3. Add 2 quarts chicken broth and ginger with skin on and bring to a boil. Note: the longer you boil the ginger, the stronger the flavor will be.
  4. Reduce heat, simmer 35-45 minutes
  5. Remove ginger and discard
  6. Remove the chicken, shred and set aside
  7. Add lemon zest and squeeze lemon to taste. Continue to simmer for 15 minutes then add shredded chicken
  8. Option to add 1 can organic coconut milk (it makes the broth creamier!)

Nutrition Facts:

Calories: 130
Total Fat: 8.5 g
Saturated Fat: 5.2 g
Carbohydrates: 4.5 g
Protein: 9.2 g

 

Thank you to Korr.com for sharing this recipe! You can find the original recipe here!

Recipe of the Week: Jackfruit Tacos

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 8 tacos

This jackfruit turns into a plant-based version of “pulled pork” carnitas.

INGREDIENTS

For the jackfruit

  • 2 15-ounce cans green jackfruit in water or brine
  • 1/2 cup minced yellow onion
  • 3 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 1 to 1 1/2 tablespoons adobo sauce (from 1 can chipotle peppers in adobo)
  • 2 tablespoons cocoa powder
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon kosher salt
  • 1/2 cup water

For the tacos

  • 8 corn tortillas
  • Chopped romaine
  • Fresh cilantro
  • fresh salsa
  • Black beans, to serve on the side*

*To keep the meal filling enough (since jackfruit doesn’t have much protein), try to serve with black beans on the side!

INSTRUCTIONS

  1. Rinse and drain the jackfruit in a colander, pressing down to extract as much water as possible. Run your hands through the pieces, pulling and separating them into shreds with your fingers.
  2. Mince the onion. Mince the garlic.
  3. Heat the olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 3 to 4 minutes until tender and fragrant, but before the garlic browns. Add the jackfruit and remaining ingredients (add 1 tablespoon of adobo sauce for a mild recipe, up to 1 1/2 or 2 tablespoons for a spicier recipe). Cook for about 5 minutes on medium low heat until saucy.
  4. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
  5. To serve, place the jackfruit, romaine, salsa fresca, and torn cilantro leaves in a warmed tortilla. Serve immediately with refried beans.

 

NUTRITION

Serving Size: 1 Taco

Calories Per Serving: 145

Total Fat 5.4g, Total Carbohydrate 24.5g, Sugars 8.8g, Protein 2.8g

 

Original recipe can be found here!!

Recipe of the Week: Lemon Chicken Piccata

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings

Ingredients

  • 5 pounds boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin-sliced)
  • Sea salt and black pepper to taste
  • 3 Tbsp blanched almond flour
  • 2 Tbsp tapioca flour
  • 3 Tbsp ghee divided
  • 4 cloves garlic minced
  • 1 small onion chopped (about 1/2 cup)
  • 1 cup chicken bone broth
  • Juice of 1 lemon about 2 Tbsp
  • 1/2 cup coconut cream blended before using (the cream is the thick part of a chilled can of coconut milk. It can also be purchased separately
  • 1 1/2 tsp stone ground mustard (optional, flavor boost only, omit if you don’t like mustard)
  • 1/4 cup capers drained
  • Sea salt and black pepper to taste

Instructions

  1. Pound your chicken breast to 1/2” thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides.
  2. Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca for dredging. Add 2 Tbsp of the ghee to the skillet.
  3. Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 4 minutes on each side to cook through. The outside should be golden brown – adjust the heat if you need to avoid over-browning. Remove the chicken to a plate and set aside.
  4. Lower the heat to medium low and add the remaining ghee. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.
  5. Cook for 3 more minutes, then stir in the coconut cream and the mustard (if using). Cook and stir another minute, then stir in the capers. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Serve over sautéed cauliflower rice or veggie noodles. Enjoy!

Nutrition

Calories: 308 calories, Fat: 19g, Sodium: 365mg, Carbohydrates: 7g, Protein: 28g

 

 

Original recipe from Paleo Running Mama can be found here!

Recipe of the Week: Paleo Slow Cooker Meatballs

Prep Time: 15 minutes                 Cook Time: 4 hours                      Servings: 8 servings

Ingredients:

For the meatballs:

  • 1 3/4 lb ground beef 85% lean
  • 1 egg
  • 1/4 cup blanched almond flour
  • 3/4 tsp fine grain sea salt divided
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp Italian seasoning blend
  • generous pinch crushed red pepper adjust for spice preference
  • 1 tbsp chopped fresh parsley – optional

For the sauce:

  • 28 oz can crushed tomatoes with basil***
  • 14 oz can diced tomatoes with basil and garlic***
  • 1 – 6 oz can tomato paste
  • 1/2 medium onion chopped
  • 2 tbsp chopped fresh garlic
  • 2 tbsp chopped fresh oregano leaves
  • 2 bay leaves
  • sea salt to taste

Instructions:

  1. In a small bowl, mix together the almond flour, 1/2 tsp of the sea salt, onion and garlic powder, Italian seasoning, and crushed red pepper.
  2. In a large bowl, add the ground beef and sprinkle evenly with the remaining sea salt. Add the egg and almond flour mix (and optional parsley) and gently mix with your hands until the mixture binds and is evenly distributed. It’s important not to work the meat too much or it becomes tough.
  3. Line a large baking sheet with parchment paper and preheat your broiler. Form the meat mixture into 20 meatballs and arrange on the baking sheet.
  4. Broil 2-4 minutes just to lightly brown and release a small amount of fat (this avoids an overly greasy sauce) and remove promptly.
  5. Add the meatballs to the slow cooker, leaving behind any rendered fat. Top the meatballs with all sauce ingredients and give a gentle stir (careful not to break the meatballs!)
  6. Cover and cook on low for 4 hours, until meatballs are cooked through****
  7. Serve when ready to eat with anything you want and garnish with your favorite fresh herbs. Sweet potato noodles, zucchini noodles, or simply your favorite roasted veggies, potatoes, or even eggs. Use the leftovers and sauce for variety in breakfast and lunch the next day!

Notes

***Add extra basil and garlic if you use plain tomatoes.
****Each slow cooker is a bit different. Check at 3.5 hours if you can and adjust cook time from there, if necessary. Cook time should not be longer than 4.5/5 hours or meatballs will be overcooked and dry.

Nutrition:

Calories: 327kcal, Fat: 22g, Carbohydrates: 11g, Sugar: 6g, Protein: 20g

 

Original recipe from Paleo Running Mama can be found here!

Recipe of the Week: one skillet, greek sun-dried tomato chicken and farro

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 366 kcal

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 pound boneless, skinless chicken breasts, or small thighs
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon paprika
  • 2 cloves garlic, minced or grated
  • kosher salt and black pepper
  • 1 cup uncooked farro or quinoa
  • 2 1/2 cups low sodium chicken broth
  • 2 cups baby spinach
  • 1/2 cup oil packed sun-dried tomatoes
  • 1/3 cup kalamata olives, pitted
  • juice of 1 lemon
  • 8 ounces feta cheese, cubed
  • 1 tablespoon chopped fresh dill
  • 3 tablespoons toasted pine nuts (optional)

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F.
  2. In a medium bowl, combine 2 tablespoons olive oil, the chicken, balsamic vinegar, dill, oregano, paprika, garlic, and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.
  3. Heat the remaining 2 tablespoons olive oil in a large dutch oven or cast-iron skillet, set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
  4. To the same skillet, add the farro. Cook 2-3 minutes. Add the chicken broth, spinach, sun-dried tomatoes, olives, and lemon juice. Bring to a boil over high heat and stir. Slide in the chicken and any juices left on the plate back into the skillet. Transfer to the oven and roast for 20 minutes or until the chicken is cooked through and the farro becomes soft.
  5. Serve the chicken topped with feta, dill, and pine nuts.

 

Original recipe from Half Baked Harvest can be found here!

Recipe of the Week: Quinoa Peanut Brittle

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

Servings: 12
Calories: 123 kcal

Ingredients:

  • 1/2 cup quinoa, uncooked
  • 3/4 cup raw peanuts, chopped
  • 1/3 cup rolled oats, uncooked
  • 2 tbsp. chia seeds
  • 2 tbsp. coconut sugar
  • 1/2 tsp. pure vanilla extract
  • 1/8 tsp. sea salt
  • 2 tbsp. coconut oil, melted
  • 2/3 cup pure maple syrup

 Instructions:

  1. Start by preheating your oven to 325 degrees F and lining a rimmed baking sheet with parchment paper.
  2. In a mixing bowl, combine the uncooked quinoa, chopped raw peanuts, rolled oats, coconut sugar, chia seeds, and sea salt and then stir to combine.
  3. Add melted coconut oil, pure vanilla extract, and pure maple syrup, and then stir again until everything is fully mixed.
  4. Transfer the mixture onto your prepared baking sheet and spread into an even layer.
  5. Place in the oven and bake for 12-15 minutes, watching it carefully near the end to avoid burning.
  6. You’ll know the brittle is ready when the color becomes evenly golden brown and the edges begin to darken, get bubbly, and spread out across the pan.
  7. Let cool completely before breaking into bite-size pieces with your hands.

 

Original recipe from A Sweet Pea Chef can be found here!

Recipe of the Week: Creamy Chicken One-Pot Pasta

Ingredients:

  • 8 ounces whole-wheat linguine or spaghetti
  • 1 pound boneless, skinless chicken thighs
  • 4 cups sliced mushrooms
  • 2 cups sliced Brussels sprouts
  • 1 medium onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons Boursin cheese
  • 1¼ teaspoons dried thyme
  • ¾ teaspoon dried rosemary
  • ¾ teaspoon salt
  • 4 cups water
  • 2 tablespoons chopped fresh chives

Directions:
Prep: 35 m
Ready In: 40 m

  1. Combine pasta, chicken, mushrooms, Brussels sprouts, onion, garlic, Boursin cheese, thyme, rosemary and salt in a large pot. Stir in water. Bring to a boil over high heat.
  2. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes.
  3. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with chives.

 

Nutrition:
Serving size: about 1½ cups each
Per serving: 353 calories; 10 g fat, 42 g carbohydrates, 27 g protein

 

Original recipe can be found here!