Lynbrook | New Hyde Park | NY

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RECIPE OF THE WEEK: HIGH-PROTEIN PEANUT BUTTER BANANA OVERNIGHT OATS

This week enjoy high protein peanut butter overnight oats. This high protein recipe is a perfect meal to meal prep for the following morning!

Prep Time: 10 min   Cook Time: 4 hours     Total: 4 hours 10 mins   Servings = 2     

Calories: 406 kcal     Protein: 19.4 g   Carbohydrates: 55.3 g      Fat: 14.6 g  

Ingredients/ Equipment:

  • 1 large ripe banana, mashed
  • 1 1/4 cups almond milk (or milk of choice)
  • 1 (5 oz) cup vanilla siggi’s yogurt (or sub plain)
  • 1 cup gluten free rolled oats
  • ½ teaspoon cinnamon
  • 1 tablespoon chia seeds
  • 2 tablespoons peanut butter, plus more if you want layers
  • To make it pretty/for garnish:
  • Banana slices

Directions:

  • Add mashed banana, almond milk and siggi’s yogurt to a large bowl and stir together until well combined and creamy. Stir in oats, cinnamon, chia seeds and peanut butter. Then cover and place in the fridge for 4 hours or overnight.
  • Once ready to serve, divide between two 12 ounce mason jars, layering peanut butter and extra banana slices in the middle, if you’d like.
  • Top each overnight oat serving with 1 tablespoon of peanut butter and a few extra banana slices, if desired. If you like crunch, add extra chia seeds and/or chopped peanuts on top.

You can find the full recipe at ambitiouskitchen here!

RECIPE OF THE WEEK: SHEET PAN CHICKEN FAJITAS

This week enjoy sheet pan chicken fajitas! This one pan meal is a easy meal that is super high in protein!

Prep Time: 20 Mins              Total: 40 Mins            Servings = 4   

Calories: 310 kcal    Carbohydrates: 19 g     Protein: 36 g     Fat: 10 g  

Ingredients/ Equipment:

  • 4 6-oz boneless, skinless chicken breasts
  • 2 Tbsp. adobo sauce
  • Kosher salt
  • 2 peppers (red and yellow; sliced)
  • 1 onion, sliced
  • 1/2 small pineapple, peeled and cut into matchsticks
  • 1 Tbsp. olive oil
  • Tortillas and lime wedges, for serving

Directions:

  1. Heat broiler. Toss chicken with adobo sauce and 1/4 teaspoon salt. Place on a rimmed baking sheet and broil 6 minutes; transfer to plate. Lower oven temp to 425°F.
  2. On same baking sheet, toss peppers, onion and pineapple with olive oil and 1/4 teaspoon salt. Roast 15 minutes.
  3. Nestle chicken amid vegetables and roast until chicken is cooked through and vegetables are tender, 5 minutes more. Slice chicken and serve with vegetables, tortillas and lime wedges.

You can find the full recipe at goodhousekeeping here!

RECIPE OF THE WEEK: SPOOKY TURKEY & VEGGIE STUFFED PEPPERS

This week enjoy spooky turkey & veggie stuffed peppers. A super fun and healthy recipe that will really grab your guests attention this Halloween!

Prep Time: 10 Mins    Cook Time: 30 Mins     Total: 1 hour    Servings = 4 

Calories: 189 kcal       Carbohydrates: 18 g      Protein: 14 g      Fat: 7 g  

Ingredients/ Equipment:

  • 4 bell peppers
  • 1/2 lb. ground turkey (optional)
  • 1/3 cup chopped zucchini
  • 1/4 cup chopped broccoli
  • 1/4 cup chopped tomatoes
  • 2 cups tomato sauce (sugar free)
  • 2 cloves garlic
  • 1/2 diced onion
  • 1/2 tsp garlic powder
  • 1/2 tsp oregeno
  • 1/2 tsp basil

Directions:

  1. Sautee garlic and onion in coconut oil on the stovetop over medium high heat. Add in ground turkey and veggies, then stir in sauce and other herbs. Cook until turkey is medium done, meanwhile carving out 4 orange bell peppers.
  2. Carve jack-o-lantern faces into your bell peppers and save the tops for decoration (optional). Scoop the pepper filling into each carved out pepper. Spoon a tsp parmesan cheese on top of each pepper (optional), then top with its “lid.” Bake at 425-430 degrees for 35 mins.
  3. Let cool 5-10 mins, then enjoy!

You can find the full recipe at supersisterfitness here!

RECIPE OF THE WEEK: TURKEY SWEET POTATO CHILI

This week enjoy turkey sweet potato chili. A tasty alternate nutritious variation to the standard beef chili.

Prep Time: 20 Min      Cook Time: 5 hours    Servings: 6

Serv = 1 – ½ cups    Calories: 243 kcal   Carbohydrates: 27g   Protein: 20g   Fat: 6g     Ingredients/ Equipment:

  • 1 pound ground turkey
  • 1 small onion, chopped
  • 2 cups chicken broth
  • 1 can (15 ounces) sweet potato puree or canned pumpkin
  • 1 can (4 ounces) chopped green chiles
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • Optional: Sour cream, fresh cilantro and sliced red onions

Directions:

  1. In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.
  2. Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions.

Original recipe can be found at tasteofhome here!

RECIPE OF THE WEEK: SALMON RICE BOWL

This week enjoy a salmon rice bowl. This flavorful dish uses healthy ingredients to make a power packed meal!

Active Time: 15 Min   Total Time: 25 Mins    Servings: 2

Serv = 1 cups    Calories: 481kcal   Carbohydrates: 47g   Protein: 18g   Fat: 25g     Ingredients/ Equipment:

  • 4 ounces salmon, preferably wild
  • 1 teaspoon avocado oil
  • ? teaspoon kosher salt
  • 1 cup instant brown rice
  • 1 cup water
  • 2 tablespoons mayonnaise
  • 1 ½ teaspoons Sriracha
  • 1 ½ teaspoons 50%-less-sodium tamari
  • 1 teaspoon mirin
  • ½ teaspoon freshly grated ginger
  • ¼ teaspoon crushed red pepper
  • ? teaspoon kosher salt
  • ½ ripe avocado, chopped
  • ½ cup chopped cucumber
  • ¼ cup spicy kimchi
  • 12 (4 inch) sheets nori (roasted seaweed)

Directions:

  1. Preheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Drizzle with oil; season with salt. Bake until the salmon flakes easily with a fork, 8 to 10 minutes.
  2. Meanwhile, combine rice and water in a small saucepan; cook according to package directions. Mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl; set aside.
  3. Divide the rice between 2 bowls. Top with salmon, avocado, cucumber and kimchi. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired, and serve with nori.

Original recipe can be found at eating well here!

RECIPE OF THE WEEK: THE BEST HEALTHY TURKEY CHILI

This week enjoy the best healthy turkey chili recipe. This perfectly flavorful and healthy dish is a perfect weeknight dinner!

Prep Time: 10 Min   Cook Time:45   Total Time: 55 Mins    Servings: 6

Serv = 1.5 cups    Calories: 336kcal   Carbohydrates:46.7g   Protein: 31.8g   Fat: 3.7g    

Ingredients/ Equipment:

  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 1 pound extra lean ground turkey or chicken (99%)
  • 4 tablespoons chili powder* (I used McCormick chili powder, which is very mild. Do not use spicy chili powder, and if using a different brand, start with 2 tablespoons)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 (28-ounce) can diced tomatoes or crushed tomatoes
  • 1 1/4 cups chicken broth
  • 2 (15 oz) cans dark red kidney beans, rinsed and drained
  • 1 (15 oz) can sweet corn, rinsed and drained
  • For topping: cheese, avocado, tortilla chips, cilantro, sour cream

Directions:

  • Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. 
  • Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
  • Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. 
  • Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.

Original recipe can be found at ambitiouskitchen here!

RECIPE OF THE WEEK: ROASTED CHICKPEA, TOMATO AND CHICKEN BOWLS

This week enjoy roasted chickpea, tomato and chicken bowls! This protein packed bowl is a perfect feel-good meal to try out!

Total Time: 30 Mins    Servings: 4

 Calories: 309kcal    Carbohydrates: 37g    Protein: 21g    Fat: 11.5g    

Ingredients/ Equipment:

  • 1/2 Tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. ground sumac, divided
  • Kosher salt and pepper
  • 1 pt. grape tomatoes
  • 4 cloves garlic, smashed
  • 2 Tbsp. plus 1 tsp. olive oil, divided
  • 1 8-oz. boneless, skinless chicken breast
  • 1 5-oz. can chickpeas, rinsed
  • 1 cup cooked farro
  • 1 scallion, thinly sliced
  • 1 1/2 Tbsp. white wine vinegar
  • 4 cups baby greens (spinach, kale, arugula, or a combination)

Directions:

  1. Heat oven to 425°F. With mortar and pestle, coarsely crush coriander and cumin seeds. Stir in red pepper flakes, 1/4 teaspoon sumac, and a pinch of salt.
  2. On rimmed baking sheet, toss tomatoes and garlic with 1 tablespoon oil and spices. Roast 12 minutes.
  3. Meanwhile, heat 1 teaspoon oil in small skillet on medium. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown, 5 to 6 minutes. Turn and cook 1 minute.
  4. Toss tomato mixture with chickpeas, nestle chicken among tomatoes, and continue roasting until chicken is cooked through, 6 to 8 minutes more. Transfer chicken to cutting board and let rest 5 minutes before slicing.
  5. In bowl, toss farro, scallion, vinegar, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Fold in chickpea-tomato mixture and chicken, then greens.

Original recipe can be found at https://www.goodhousekeeping.com/food-recipes/a46146826/roasted-chickpea-tomato-and-chicken-bowl-recipe/

RECIPE OF THE WEEK: TUSCAN FISH PACKETS

This week enjoy Tuscan fish packets! A different and healthy way to serve your end of summer catches!

Prep Time: 15 Mins      Cook Time: 15 Mins    Servings: 4

 Calories: 270kcal    Carbohydrates: 23g    Protein: 38g    Fat: 2g    

Ingredients/ Equipment:

  • 1 can (15 ounces) great northern beans, rinsed and drained
  • 4 plum tomatoes, chopped
  • 1 small zucchini, chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup white wine
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 4 tilapia fillets (6 ounces each)
  • 1 medium lemon, cut into 8 thin slices

Directions:

  1. Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoon pepper.
  2. Rinse fish and pat dry. Place each fillet on an 18×12-inch piece of heavy-duty foil; season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet.
  3. Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.

Original recipe can be found at tasteofhome here!