Lynbrook | New Hyde Park | NY

salad

Recipe of the Week: Hawaiian Turkey Sliders

Serves: 6
Total Time: 30 minutes
Active Prep: 30 minutes

Ingredients

  • 1 pound 93%-lean ground turkey
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 2 scallions, sliced
  • 1 large garlic, minced
  • ¼-inch-thick fresh pineapple rings
  • 1 small red onion, cut into ¼-inch-thick rings
  • toasted slider buns, preferably whole-wheat
  • 2 tablespoons mayonnaise
  • 6 small leaves Boston lettuce

Preparation

  1. Preheat grill to medium-high.
  2. Combine turkey, teriyaki sauce, scallions and garlic in a medium bowl; gently knead together. Do not over mix. Form into 6 burgers, about 3 inches wide.
  3. Oil the grill rack. Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, 2 to 3 minutes per side. Grill pineapple rings until lightly charred, about 2 minutes per side. Grill onions until lightly charred and starting to soften, about 2 minutes per side.
  4. Assemble the burgers on toasted buns with 1 teaspoon mayonnaise, 1 lettuce leaf, 1 pineapple ring and about 3 onion rings each.

 

Original recipe from Eating Well can be found here!

 

Recipe of the Week: Springtime Asparagus Medley

Yield: 8 servings

INGREDIENTS:

  • 1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 small tomatoes, cut into wedges
  • 3 tablespoons cider vinegar
  • 3/4 teaspoon Worcestershire sauce
  • 1/3 cup sugar
  • 1 tablespoon grated onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/3 cup canola oil
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup crumbled blue cheese, optional

DIRECTIONS:

  1. In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm.
  2. Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
  3. Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

NUTRITION FACTS:

Serving Size: 3/4 cup

Per Serving: 154 calories

11g fat, 159mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 2g protein

 

 

Original recipe from Taste of Home can be found here!

Recipe of the Week: Pineapple Quinoa

A quick dinner that is not only sweet but savory! Perfect for a night where you are short on time.

Ingredients:

  • 1 cup Quinoa
  • 8 ounces 100% Pineapple Juice (not from concentrate!)
  • 8 ounces water
  • 1 tablespoon Grapeseed Oil
  • 1 cup Fresh Pineapple, cubed (may use tidbits)
  • 1 Red Bell Pepper, chopped
  • 1 Green Onion, chopped
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Crushed Red Chile Pepper

Directions:

  1. Prepare quinoa according to package instructions, replacing half of water with pineapple juice.
  2. Coat skillet with grape seed oil. Add pineapple and pepper. Sauté until the pineapple and pepper soften. Add green onion, salt and red chile pepper. Sauté for an additional two minutes.
  3. Combine pineapple mixture with quinoa and serve.
  4. Enjoy!

 

Nutrition:

Calories 264, Carbohydrates 45g, Fat 6g, Protein 7g

Recipe of the Week: Spicy Chicken Sweet Potato Bowls

Breaking down some easy meal prep with healthy protein and vegetables to set you up for a successful week of meals. All you need are 3 big sheet pans + 45 minutes = healthy meals for a week!

Prep: 15 minutes
Cook: 45 minutes
Yields: 6-8 servings

INGREDIENTS:

  • 2 lbs. boneless skinless chicken breasts, cut into small pieces
  • 3 tablespoons spicy seasoning mix, such as chili lime
  • a few tablespoons of olive oil
  • 3 sweet potatoes, peeled and diced
  • 5-6 cups broccoli florets (or broccolini)
  • coarse sea salt and freshly cracked pepper
  • avocado / hummus / lemon juice / chives / olive oil for serving

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees. Toss the chicken pieces with the spices and a quick stream of olive oil. Stir to combine; store in the fridge for about 30 minutes while you prep other ingredients.
  2. Arrange the vegetables on their own sheet pans (preferably ones with edges to catch drips, etc.). Drizzle with olive oil and sprinkle with salt. Arrange the chicken on a separate sheet pan.
  3. Bake all ingredients for 12-15 minutes. Remove the broccoli and chicken. Stir sweet potatoes and roast another 15 minutes or so.
  4. Done! Divide your servings out into containers and be happy you have meal starters ready for the week!

 

This recipe is from Pinch of Yum and can be found here!

Recipe of the Week: Zucchini Enchiladas

Total: 1 hr 5 min
Active: 35 min
Yield: 4 servings (3 enchiladas per serving)

Ingredients:

  • 2 tablespoons vegetable oil
  • 4 scallions, sliced (white and green parts separated)
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon chili powder
  • 3 cups shredded rotisserie chicken (skin discarded)
  • 1 1/2 cups salsa (not chunky)
  • 1 cup shredded Mexican blend cheese
  • 3 to 4 medium zucchini
  • Several dashes chipotle hot sauce, plus more for serving, optional
  • 2 tablespoons sour cream

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.
  3. Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
  4. Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your “tortilla”). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
  5. Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce (optional).

 

The original recipe from the Food Network can be found here!

 

Recipe of the Week: LEMON SPINACH HUMMUS

Yields: 1-3/4 cup
Prep Time: 8 min
Total Time: 8 min

Ingredients:

  • 1/4 cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 3 ounces baby spinach
  • 1 tablespoons chopped fresh parsley
  • 1 garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
  • olive oil and fresh parsley, for garnish

 Directions:

  1. In a food processor, whip together the tahini and lemon juice until smooth and creamy. Add the spinach, parsley, garlic, olive oil and salt. Process for one minute, scraping down the sides of the bowl as necessary. Add half of the chickpeas and process for one minute. Scrape down the sides of the bowl, add the remaining chickpeas and process until smooth, about one to two additional minutes.
  2. Transfer the hummus to a bowl for serving. Drizzle extra olive oil on top and sprinkle with freshly chopped parsley, as desired. Serve immediately or store in an airtight container in the refrigerator for up to one week.

 

Original recipe from Spoonful of Flavor can be found here!

 

Recipe of the Week: Spicy Vegetable Couscous

Time: 30 minutes

Serves: 4-8

INGREDIENTS 

  • 1/2 teaspoon vegetable oil
  • 2 green onions, chopped
  • 1 sweet red pepper
  • 1 garlic clove, minced
  • 2 tomatoes, chopped
  • 1 zucchini, diced
  • 1 cup chickpeas, cooked
  • 1 cup boiling water
  • 1 cup couscous
  • 1/4 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh parsley
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cayenne

DIRECTIONS

  1. In a medium-size skillet heat the oil.
  2. Add green onions, sweet pepper, garlic, tomatoes and zucchini; saute 5 min, stirring.
  3. Remove from heat and keep warm.
  4. In a medium-size saucepan, combine the remaining ingredients, mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.

 

Original recipe from the Genius Kitchen can be found here!

Recipe of the Week: Sweet Potato Skins

Super Bowl Sunday is this weekend. Whether you are hosting the party or heading to a friend’s place for the big game, the Super Bowl is synonymous with snacks (and commercials). Stay on track with your goals and bring this healthy dish to share!

Makes: 8 servings

Prep: 25 minutes
Total time: 2 hours

Ingredients:
Potato Skins:

  • 4 small sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • ½ cup shredded Cheddar cheese

Guacamole & Toppings:

  • 1 ripe avocado
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1/8 teaspoon salt
  • ¼ cup chopped tomato
  • 2 tablespoons minced red onion
  • Chopped cilantro for garnish

Directions:

  1. Preheat oven to 400°F.
  2. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50 minutes to 1 hour. Carefully unwrap and set aside to cool.
  3. Line a baking sheet with parchment paper.
  4. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20 to 30 minutes.
  5. Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon Cheddar. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.
  6. Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt.
  7. Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.

Nutrition Information:
Per serving: 117 calories
8 g fat; 3 g fiber; 10 g carbs; 3 g protein; 3 g sugars; 113 mg sodium

 

Original recipe from Eating Well can be found here!