Peak Performance Fitness

Lynbrook | New Hyde Park | NY

spinach

Recipe of the Week: Turkey & Spinach Sliders

Prep Time: 30 min
Total Time: 30 min

Ingredients:

  • 1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)
  • 4 scallions, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 pound ground turkey
  • 3/4 teaspoon ground cumin
  • Kosher salt, freshly ground pepper
  • 3 tablespoons olive oil
  • Optional: 12 slider buns or small dinner rolls, split, lightly toasted (for serving)
  • Optional toppings: sliced red onion, and pickle slices (for serving)

Directions:

  1. Combine spinach, scallions, garlic, turkey, and cumin in a medium bowl; season with salt and pepper. Using a fork, mix gently just to combine.
  2. Form turkey mixture into twelve 1/2-inch-thick patties.
  3. Heat oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through, about 5 minutes per side. Transfer to a plate.
  4. Serve turkey-spinach patties on buns with onion and pickles.

Notes: Patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.
To keep these Turkey-Spinach Sliders juicy, don’t pack the meat too tightly.

Nutritional Content
Serves: 4
Calories: 530 per serving
Fat 22g, Carbohydrates 49g, Dietary Fiber 5g, Sugars 6g, Protein 35g, Sodium 720mg

 

 

Original recipe can be found here!

Recipe of the Week: Spinach & Quinoa Scramble

Let’s add some protein to your breakfast! Quinoa and eggs paired with fresh veggies make this morning scramble satisfying and flavorful. Bonus points? Pair this meal with a citrus fruit such as grapefruit or an orange which helps the body better absorb the spinach’s calcium and iron.

Ingredients

  • 1/2 cup quinoa
  • 1 large egg
  • 3 large egg whites
  • 2 tablespoons shredded Parmesan cheese
  • 1 teaspoon dried thyme
  • 1/2 large red bell pepper, chopped
  • 2 cups fresh spinach, chopped
  • 1 stalk green onion, chopped

Directions 

  1. In a small pot, bring 3/4 cups water to a boil over high heat. Add the quinoa and return to the boil, then cover and reduce to low. Cook for 15 minutes, then uncover and fluff, all the water should be absorbed. Let cool, uncovered.
  2. In a medium bowl, whisk the egg and egg whites until mixed, then stir in Parmesan cheese and thyme. Stir in the cooled quinoa. Reserve.
  3. Coat a large saute pan with a spritz of olive oil then set over medium-high heat; add the bell pepper, spinach and green onion. Stir for 2 minutes, until the peppers soften. Add the quinoa mixture and stir, reduce the heat to medium. Scrape the pan as you scramble the mixture. Cook until the eggs are done and the mixture looks dry, about 3 minutes.

Serves: 2
Serving size: 1 1/2 cups

Nutrition: Calories: 258
Total Fat: 7g; Cholesterol: 96mg; Sodium: 230mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 3g; Protein: 18g

 

Original recipe from My Fitness Pal can be found here!

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: 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: KALE AND BRUSSELS SPROUTS SALAD

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Servings: 6 people
Calories: 232 kcal

 INGREDIENTS

  • 1 bunch kale chopped
  • 10-12 brussels sprouts thinly shredded
  • 2 cups red cabbage shredded
  • 1/2 butternut squash peeled and cut in thin slices
  • 1/2 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup pomegranate arils
  • 1 navel orange peeled and segmented
  • 1/2 cup sliced almonds toasted
  • 1/4 cup hazelnuts toasted and chopped

Citrus Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons orange juice

 INSTRUCTIONS

  1. Add all dressing ingredients to a blender or jar, and mix together well.
  2. De-stem kale, and then very thinly slice. Add to a salad bowl.
  3. Use a mandolin or food processor to very thinly slice brussels sprouts, and add to the kale.
  4. Pour dressing over kale and sprouts, and massage in to completely coat, and then cover the salad and allow to soak for 4-5 hours, or overnight.
  5. Preheat oven to 450 degrees F.
  6. Peel butternut, cut into quarters lengthwise, and then thinly slice squash. Add to a baking sheet, drizzle with olive oil, and lightly season with sea salt and black pepper.
  7. Roast squash for 25 minutes.
  8. Prepare pomegranate by removing arils
  9. Prepare the orange by slicing the skin and pith off around the orange, then cutting out the segments.
  10. Thinly slice red cabbage.
  11. When ready to serve the salad, toss the red cabbage into the kale mixture, then top the salad with warm squash, pomegranate, oranges, and nuts.

NUTRITION

Calories: 232kcal

Carbohydrates: 26g | Protein: 5g | Fat: 14g | Sodium: 31mg | Fiber: 5g | Sugar: 12g

 

Original recipe can be found here!