Lynbrook | New Hyde Park | NY

recipes

Recipe of the Week: Buffalo Zucchini Chicken Burgers

Prep Time 15 minutes

Cook Time 6 minutes

Total Time 21 minutes

Servings 4

Ingredients

  • 1 pound 93% lean ground chicken (don’t use 99%, it will be too dry)
  • 1/2 cup shredded zucchini, squeezed of excess moisture with a paper towel
  • 2 tablespoons buffalo sauce
  • 1/4 cup finely diced yellow onion
  • ½ teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 4 slices sharp cheddar cheese
  • For assembly:
  • 4 hamburger buns of choice
  • 4 tablespoons buffalo sauce, for topping
  • 1 large avocado, sliced
  • Butter lettuce
  • Sliced red onion

Instructions

  1. Preheat grill to medium high heat (~400 degrees F). Brush the grates with olive oil to prevent sticking.
  2. Make the burgers by adding the ground chicken/turkey, shredded zucchini, buffalo sauce, onion, garlic, cumin, salt and pepper to a large bowl. Mix with your hands until evenly combined. Divide into 4 equal portions and shape into 1/2 inch patties.
  3. Grill over medium-high heat for 6-8 minutes per side or until burgers are cooked through and a meat thermometer reads 165 degrees F. During the last few minutes of cooking the chicken burgers, add a slice of cheddar cheese on top of each burger patty; cover the grill for about 1 minute while the cheese melts.
  4. Place the onion on the bottom of the bun, then the burgers, top with a little bit of extra buffalo sauce, avocado and lettuce. Serve immediately. Great with sweet potato fries or fresh fruit!

Nutrition Facts

Per Serving (1 burger with whole grain bun + toppings)

Calories: 502

Fat 23.2g

Carbohydrates 41g

Protein 37.2g

Original recipe from Ambitious Kitchen can be found here!

Recipe of the Week: Salmon Couscous Salad

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

  • 1 cup uncooked couscous
  • 1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
  • 3/4 tsp. kosher salt, divided
  • 1 (12-oz.) fillet salmon, skin-on
  • 2 tsp. za’atar spice
  • 1/2 English cucumber, sliced into coins and then quartered
  • 3/4 cup fresh parsley, roughly chopped
  • 1/3 cup fresh dill, finely chopped
  • 1/3 cup minced red onion

Feta Dressing

  • 1/3 cup extra-virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 2 tsp. honey or maple syrup
  • 1 garlic clove, minced
  • 1/4 tsp. each kosher salt and black pepper
  • 1/3 cup crumbled feta cheese

Instructions

  1. Prepare Couscous: In a medium saucepan, bring 1 1/4 cups water, 1 Tbsp. olive oil, and 1/4 tsp. salt to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Transfer to a large bowl to slightly cool.
  2. Cook Salmon: Pat salmon dry with a paper towel. Rub with 2 tsp. olive oil, and season with za’atar spice and 1/2 tsp. salt. You can cook salmon one of two ways: under the broiler or on the stovetop:
    • Broil Salmon: Preheat broiler with oven rack 6 inches from heat. Place fillet, skin side down, on a foil-lined baking sheet. Broil to desired degree of doneness, 8 to 10 minutes.
    • Sauté Salmon: Heat 1 to 2 Tbsp. of olive oil in a skillet over medium-high. Place salmon, skin side-down, in pan and cook for about 3 minutes, until the flesh turns from translucent to opaque all the way up the sides. Gently flip salmon (usually a fish spatula, ideally), turn off heat, and cook for another 3 to 4 minutes, or until fully cooked.
    • Once the salmon is cooked, let rest for about 5 minutes before using a fork to flake into small pieces.
  3. Prepare Feta Dressing: In a medium bowl, combine olive oil, lemon juice, Dijon mustard, honey, garlic, salt and pepper; whisk to combine. Stir in feta cheese.
  4. Assemble Salad: To the bowl with cooled couscous, add cucumber, parsley, dill, and red onion; toss well. Add flaked salmon and dressing; gently stir to combine. Taste and adjust seasonings as needed. Garnish with extra crumbled feta and/or herbs, if desired.

Nutrition

Serving: 1 cup | Calories: 420kcal | Carbohydrates: 21g | Protein: 23g | Fat: 26g

Original recipe from Dishing Out Health can be found here!

Recipe of the Week: Zucchini and Corn Fiesta Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 servings

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 3 small-medium size zucchinis, sliced into 1/4 inch thick coins
  • 1 jalapeño, seeds and ribs removed, finely chopped
  • 2 minced garlic cloves
  • 1/4 tsp. kosher salt
  • 1 1/2 cups frozen/thawed corn
  • 1 pint cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese

Chili-Lime Vinaigrette

  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. chili powder
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground cumin
  • 3 Tbsp. finely chopped fresh cilantro, plus more for garnish

Instructions

  1. Heat 2 Tbsp. oil in a large skillet over medium. Add zucchini; cook 5 to 7 minutes, stirring only occasionally, until golden-brown and tender. Add jalapeño and garlic; cook 2 more minutes, until aromatic. Stir in corn, cook 1 minute, until heated through. Season with salt and transfer mixture to a bowl.
  2. Prepare Chili-Lime Vinaigrette by combining olive oil, lime juice, chili powder, salt, cumin, and cilantro in a small bowl; stir with a whisk.
  3. Add tomatoes and feta cheese to zucchini mixture. Pour dressing on top and gently toss to combine. Garnish with additional cilantro, if desired.

Nutrition

Serving: 0.5cup, Calories: 150kcal, Carbohydrates: 16g, Protein: 5g, Fat: 8g

Original recipe from Dishing Out Health can be found here!

Creamy Asparagus and Pea Soup

PREP TIME: 5 minutes

COOK TIME: 25 minutes

TOTAL TIME: 30 minutes

Ingredients:

SOUP

  • 2 Tbsp olive or avocado oil
  • 12 ounces asparagus (trimmed // 1 large bundle yields ~12 ounces)
  • 10 ounces fresh or frozen peas (2 cups yield ~10 ounces)
  • 4 cloves garlic (minced)
  • 1 medium shallot (thinly sliced)
  • Salt + Pepper
  • 1 1/2 cups unsweetened plain almond milk
  • 1 1/2 cups vegetable broth
  • 1-2 Tbsp nutritional yeast (optional // for a slightly cheesy flavor)
  • 1/2 medium lemon (optional // juiced // for brightness)

GARLIC HERB CROUTONS (optional)

  • 2 cups bread (any kind // cubed)
  • 1/4 cup olive oil (or other neutral oil)
  • 1/4 tsp each garlic powder, salt + pepper, dried oregano, dried basil

Instructions:

  1. Preheat oven to 400 degrees F & spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat. Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
  2. Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
  3. Add peas, vegetable broth and almond milk and season with salt and pepper once more.
  4. Transfer soup to blender (that is safe for blending hot liquids – it should have a lid that allows steam to escape) along with asparagus. Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
  5. Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low. Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
  6. If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
  7. Add bread crumbs to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
  8. Spread on a clean baking sheet and bake or 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
  9. Serve soup with croutons, a touch of black pepper, and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days.

Nutrition (1 of 4 servings)

Calories: 143, Carbohydrates: 16.4 g, Protein: 9.2 g, Fat: 5.5 g

Original recipe from Minimalist Baker can be found here!

Salmon with Curried Yogurt & Cucumber Salad

Total Time: 20 minutes

Serves: 4

Ingredients

  • 1?¼ pounds sustainable wild or farmed salmon, cut into 4 portions 
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • ½ cup sliced cucumber
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced shallot
  • ½ cup low-fat plain yogurt
  • 2 tablespoons lemon juice 
  • ¼ teaspoon curry powder

Directions

  1. Preheat grill to medium-high.
  2. Brush salmon with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper.
  3. Grill the salmon, turning once, until just cooked through, about 6 minutes.
  4. Meanwhile, combine cucumber, cilantro and shallot with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper in a medium bowl. Whisk yogurt, lemon juice, curry powder and the remaining 1/8 teaspoon each salt and pepper in a small bowl.
  5. Serve the salmon with the yogurt sauce and the cucumber salad.

Nutrition Facts

Serving Size: 4 oz. salmon, 2 Tbsp. yogurt and 2 Tbsp. cucumbers

Per Serving: 258 calories

Protein 30.2g; Carbohydrates 4.2g; Fat 12.7g

Original recipe from Eating Well can be found here!

Recipe of the Week: Instant Pot Steel Cut Oats

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 servings

INGREDIENTS

  • 2 cups unsweetened vanilla almond milk
  • 1 cup steel cut oats
  • 1 cup blueberries
  • 1 cup water
  • 1/2 cup unsweetened applesauce
  • 2 tbsp brown sugar, packed
  • 1 tsp maple extract
  • 1 cinnamon stick
  • 1 pinch cardamom optional

INSTRUCTIONS

  1. Add oats, almond milk, water, and cinnamon stick to the Instant Pot bowl and mix until combined.
  2. Close the lid to the Instant Pot and ensure the spout is set to “Sealing” before turning on high pressure for 6 minutes, followed by 10 minutes of natural release. Once the 10 minutes of natural release are complete, quick release any remaining pressure.
  3. Remove the cinnamon stick and discard. Stir applesauce, brown sugar, and blueberries into the oats until completely combined.
  4. Serve with extra almond milk, brown sugar, fresh blueberries, banana slices, or any other desired toppings (not included in nutrition info).

NUTRITION:

Calories: 242

Fat: 4g, Carbs: 44g, Protein: 8g

Original recipe from Peanut Butter & Fitness can be found here!

Recipe of the Week: Freezer Breakfast Sandwiches

Prep Time: 30 minutes

Cook Time: 18 minutes

Servings: 12 sandwiches

Calories per serving: 364 kcal

INGREDIENTS

  • 12 Light Multigrain English Muffins (try Thomas 100-Calorie)
  • 12 slices Sharp Cheddar Cheese (1 oz per slice)

MEAT (quantities listed make 4 servings of each, feel free to swap)

  • 4 slices Applegate Hickory Smoked Uncured Thick Cut Bacon 
  • 4 slices Hormel Black Label Canadian bacon
  • 1 lb Jennie-O Turkey Breakfast

*Cook breakfast meat according to package directions

EGGS

  • 8 large eggs
  • 2 1/2 cups egg whites
  • 1/4 cup whole milk
  • 2 cups baby spinach
  • 1/2 medium red bell pepper, chopped
  • 1/2 medium shallot, diced
  • 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

INSTRUCTIONS

EGGS

  1. Pre-heat oven to 325 degrees. Spray a 13×18″ baking sheet with non-stick cooking spray and set aside.
  2. Heat olive oil or rendered bacon fat in a pan over medium high heat. Once hot, add shallot and bell pepper and sauté until softened and fragrant, 3-4 minutes. Add baby spinach and toss with shallot and bell pepper. Sauté for 2-3 minutes, continuously moving around the pan, until spinach is softened and bright green. Dump spinach mixture onto a paper-towel lined plate and set aside.
  3. Add whole eggs into a bowl with milk, salt, and pepper. Whisk until yolks are broken down and combined into the whites. Then add remaining egg whites and cooled spinach mixture and whisk until combined. Pour into greased baking sheet.
  4. Bake at 325 degrees for 18-22 minutes or until the tops of the eggs are no longer jiggly. Set aside to cool.

ASSEMBLE

*Note: ensure all components are completely cooled before assembling the sandwiches!

  1. Slice the cooled eggs into 12 pieces and break bacon slices in half so they fit onto the sandwiches.
  2. Place the English muffin bottoms on the counter (or onto a large baking sheet for easy cleanup). Add the cooled egg whites, then the cheese slices, then the meats. Add the muffin tops and tightly wrap the sandwiches in wax paper or foil. Freeze for up to 1 month.

RECIPE NOTES

  • Wrapping: I tried wrapping and freezing these sandwiches in plastic wrap, wax paper, and aluminum foil. The ones wrapped in wax paper fared the best in the freezer in the short term, and foil did better over time.
  • Storing: I also tried sticking some wrapped sandwiches in sealed plastic containers or reusable plastic bags. If using foil or using wax paper for short term (<1 week) freezing, the extra container or bag is totally unnecessary. 
  • Reheating: I tested a variety of reheating methods – air fryer, oven, microwave, microwave + toaster. My favorite was letting the sandwich thaw in the fridge overnight, then topless into the air fryer at 200 degrees for 10 minutes. Then replace the top, flip it, and go at 300 degrees for 5 minutes.

This recipe originally comes from Peanut Butter & Fitness and can be found here!

Garlic Shrimp with Quinoa

Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavor.

PREP: 5 mins COOK: 25 mins TOTAL: 30 mins SERVINGS: 4 servings

Ingredients  

  • 4 teaspoons extra-virgin olive oil divided
  • 1 pound raw tail-on shrimp 26–30 count, peeled and deveined
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon chili powder divided
  • 1/2 yellow onion, finely chopped
  • 3 cloves garlic minced
  • 1 cup uncooked quinoa
  • 1/4 teaspoon cayenne pepper
  • 2 cups low-sodium chicken broth
  • 1 large lemon
  • 3 tablespoons fresh parsley plus additional for serving

Instructions 

  1. In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
  2. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
  3. Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
  4. Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.
  5. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
  6. Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

Nutrition

PER SERVING: CALORIES: 343 cal

CARBOHYDRATES: 34g, PROTEIN: 32g, FAT: 9g

Original recipe from Well Plated can be found here!