Lynbrook | New Hyde Park | NY

spinach

Recipe of the Week: Chocolate Spinach Muffins

Prep Time: 15 minutesgreen muffin
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 224 kcal

Ingredients

  • 3 very ripe medium bananas
  • 3 eggs
  • 3 tablespoons pure maple syrup (or sub honey)
  • 1 teaspoon vanilla
  • 2 cups packed fine blanched almond flour
  • ½ cup unsweetened cacao powder (or sub unsweetened cocoa powder)
  • ½ cup rolled oats, gluten free if desired (or sub 1/4 cup oat flour)
  • 3 tablespoons hemp hearts (or sub chia seeds)
  • 3 cups organic spinach
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup dark chocolate chips, plus more for sprinkling on top

Instructions

  1. Preheat the oven to 350 degrees F. Line a muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray.
  2. Add the bananas, eggs, maple syrup and vanilla to a high powered blender and blend until completely smooth. Next add in the almond flour, cacao powder, oats, hemp hearts, spinach, baking soda and salt; blend until smooth. The batter may be thick, so you might have to use a spatula to push the ingredients down, and blend again. Once the batter is smooth, stir in ? cup chocolate chips (do not blend).
  3. Scoop or pour batter into prepared muffin liners. Top with a few chocolate chips on each muffin. Bake for 22-27 mins or until the tester comes out clean. When they come out of the oven, sprinkle with a little sea salt. Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to finish cooling. Enjoy! Makes 12 muffins. I love serving these warm with a dollop of nut butter on top.

Nutrition:

Calories: 224 for 1 muffin
Fat: 14.2g
Carbohydrates: 19.7g
Protein: 8.3g

 

Original recipe from Ambitious Kitchen can be found here!

Recipe of the Week: Kale & Sweet Potato Stuffed Turkey Breast

This Kale and Sweet Potato Stuffed Turkey Breast is perfect for small holiday feast. A boneless turkey breast is loaded with caramelized onions, kale, & sweet potato, then baked in the oven in just about an hour.

Yield: 6
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes

INGREDIENTS:

  • 3-4 lb. boneless turkey breast roast
  • 2-½ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 tablespoon oil
  • 2 medium onions, halved and sliced thin
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1 medium (12 oz.) sweet potato, peeled and diced fine
  • 3 sprigs thyme, leaves removed
  • 6 sage leaves
  • 1 tablespoon dijon
  • 2-¼ cup chicken or turkey broth, divided
  • 1/2 bunch (2 cups) kale, cleaned, removed from stem and sliced thin

DIRECTIONS:

  1. Place turkey breast side down on a cutting board. Carefully, slice parallel through the thickest part of the breast, but not all the way through. Unfold the turkey so it lays flat. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform ¾” thickness. Season with 1 teaspoon kosher salt and pepper. Let sit at room temperature for 1 hour, or up to 24 in the refrigerator. If its brined and refrigerated make sure to bring it back to room temperature before baking.
  2. Meanwhile, make filling: Heat oil over medium-low heat. Add onion and cook, stirring occasionally for 25 minutes. Add in butter, garlic and sweet potato, and cook for 15 minutes, stirring occasionally until sweet potato is tender. Add in thyme, sage, dijon, ¼ cup broth and kale and cool until wilted down and all of the liquid has evaporated. Set aside to cool slightly, about 15 minutes. Can be made up to 2 days ahead of time.
  3. Preheat oven to 375 and set aside a 9”x13” roasting pan.
  4. Pat the turkey breast dry. Spread the slightly cooled kale mixture into the middle of the breast, leaving a 1” border all around the edge of the breast. Starting with one short end that does not have the skin underneath, roll into a tight log and completely enclose the filling. Turn the now stuffed turkey breast seam side down and smooth over the skin in the middle of the breast as best as possible. Next tie up the stuffed breast with butcher’s twine evenly in 5 places. Place inside a roasting pan.
  5. Dry off the skin and rub all over with olive oil, salt and pepper and pour chicken/turkey broth in the bottom of the roasting pan.
  6. Bake, basting every 20 minutes, until it reaches 155º degrees with an instant read thermometer, about 60-70 minutes. Let rest, slightly covered for 10-15 minutes, to let the temperature continue to climb up to 165ºF.
  7. Slice and serve with your favorite side dishes.

NUTRITION:

Servings: About 6

Calories 378

Fat 10g

Carbohydrate 17g

Protein 55g

 

 

Original recipe from Lexi’s Clean Kitchen can be found here!

Recipe of the Week: Tuscan White Bean Skillet

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

Ingredients:

  • 2 tablespoons extra virgin olive oil, divided
  • 8 ounces brown mushrooms, sliced
  • 1 1/2 cups diced yellow onion (about 1 large onion)
  • 3 cloves garlic, minced
  • 2/3 cup drained and chopped oil-packed sun dried tomatoes
  • 2 14.5 ounce cans fire-roasted diced tomatoes
  • 2 14.5 ounce cans drained and rinsed Cannelini beans
  • 14.5-ounce can quartered artichoke hearts, rinsed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sugar
  • Parsley for garnish

Instructions:

  1. Heat one tablespoon of the oil in a 10-inch cast iron skillet set over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.
  2. Add the remaining tablespoon of oil to the pan; add the onions and saute until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.
  3. Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot. Return the mushrooms to the pan and cook for another minute or two to warm them up.
  4. Garnish with chopped parsley and serve with plenty of crusty bread.

 

Nutrition Information:

Serves: 4

Calories per Serving: 264

Carbs: 38g, Fats: 12g, Protein: 9g

Original recipe from The Wanderlust Kitchen can be found here!

Recipe of the Week: Spinach Pasta with Roasted Veggies

This healthy vegetarian pasta features loads of spinach and roasted vegetables. Using late summer vegetables is great to eat with the season or you change them up depending on when you serve this recipe. With some simple swaps, you can make this recipe vegan or gluten free! Serve with a green side salad for a complete meal. Recipe yields 4 large or 6 more modest portions.

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 minutes
Yield: 6

INGREDIENTS:

Roasted vegetables

  • 1 large bunch of broccoli (about 1 1/2 pounds), cut into bite-sized pieces
  • 1 red bell pepper, sliced into 1-inch squares
  • 1 tablespoon olive oil
  • Salt

Spinach pasta

  • 8 ounces Whole Wheat Linguine or spaghetti
  • 2 tablespoons olive oil
  • 1 shallot bulb, sliced very thin (about 1/2 cup, sliced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, pressed or minced
  • 12 ounces baby spinach
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon butter or olive oil
  • Parmesan cheese, for garnishing
  • Freshly ground black pepper, to taste

INSTRUCTIONS:

  1. Prepare the roasted vegetables: Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil. Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.
  2. Next, bring a large pot of salted water to boil. Cook the pasta just until al dente. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.
  3. To prepare the balsamic spinach, in a large Dutch oven or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.
  4. In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about 1/3 cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about 1/2 teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately.

Nutrition Information:

Serves: 6
Calories per serving: 384
Fat: 13.1g
Carbs: 59.1g
Protein: 14.7g

Original recipe from Cookie & Kate can be found here!

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!