Peak Performance Fitness

Lynbrook | New Hyde Park | NY

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Recipe of the Week: Shredded Beef Lettuce Cups

Prep Time: 20 min.
Cook Time: 6 hours
Makes 8 servings
Ingredients:Turkey Taco Lettuce Wraps

  • 1 boneless beef chuck roast (2 pounds)
  • 3 medium carrots, peeled and chopped
  • 2 medium sweet red peppers, chopped
  • 1 medium onion, chopped
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons packed brown sugar
  • 2 tablespoons white vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 24 Bibb or Boston lettuce leaves
  • Sliced green onions, optional
Directions:1. In a 4- or 5-qt. slow cooker, combine roast, carrots, peppers and onion. Stir together next six ingredients in small bowl; pour over roast. Cook, covered, on low until roast is tender, 6-8 hours.

2. Remove roast from slow cooker. Cool slightly; shred roast with two forks.

3. Skim fat from cooking juices; transfer juices and vegetables to a small saucepan. Bring to a boil over high heat. In a small bowl, combine cornstarch and water. Gradually stir cornstarch mixture into juices; cook until sauce is thickened, 3-4 minutes. Return beef, sauce and vegetables to slow cooker; cook until heated through, 10-15 minutes.

4. Serve beef in lettuce leaves. If desired, sprinkle with green onions.

Tips:
Water chestnuts are a great addition to this recipe and hold up well in the slow cooker.
For more crunch, top with shredded carrots and radishes!!

Nutrition Facts:

3 lettuce cups: 271 calories

11g fat, 18g carbohydrates, 24g protein
Original recipe from Taste of Home can be found here!

Recipe of the Week: Grilled Chicken, Lentil and Peach Salad

Ingredients:

  • 1/2 cup French green lentils
  • 3/4 teaspoon salt, divided
  • 2 1/2 tablespoons olive oil
  • 2 tablespoons shallots, finely chopped
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 3 garlic cloves, finely chopped
  • 1/4 teaspoon black pepper
  • 4 small (6 ounce) boneless skinless chicken breasts
  • 2 large (6 ounce) stone peaches, halved and pitted
  • 1/2 cup loosely packed mint leaves, torn
  • 1/2 cup loosely packed basil leaves, torn

Directions:

  1. In a small saucepan, combine the lentils with 3 cups water and 1/2 teaspoon salt. Bring to a boil, reduce to a simmer and cook until the lentils are just tender, about 25 minutes. Drain.
  2. While the lentils are cooking, preheat a grill over medium heat. In a medium bowl, combine the remaining 1/4 teaspoon salt, oil, shallots, vinegar, mustard, honey, garlic and pepper. Place 2 tablespoons of the mixture in a medium bowl, add the chicken and toss to coat, set the remaining dressing aside.
  3. Place the chicken and peach halves, cut side down, on the grill. Cook until the chicken is cooked through, about 5 minutes per side. Cook the peaches until charred on the cut side and softened slightly, 5 minutes. Transfer to a cutting board and let stand 5 minutes. Cut chicken into thin slices and the peaches into bite-size pieces.
  4. Divide the warm lentils among 4 plates. Arrange the chicken and peaches over the top. Sprinkle with the herbs and drizzle each salad with 1 1/2 tablespoons of the remaining dressing. Serve warm.

Nutrition Information:

Serves: 4
Serving Size: 1/4 of the lentils, 1 chicken breast, 1/2 peach, 1/4 cup herbs, 1 1/2 tablespoons dressing

Per serving: Calories: 258; Fat: 10g; Carbs: 26g; Dietary Fiber: 8g; Sugar: 14g; Protein: 19g

 

Original recipe from My Fitness Pal can be found here!

Recipe of the Week: Buffalo Chicken Sliders w/ Sweet Potato Buns

INGREDIENTS

  • 1 lb. ground chicken
  • 1 clove garlic, minced
  • 2 green onions, white and green parts, thinly sliced
  • 2–3 Tbsp. buffalo sauce
  • 2 Tbsp. almond flour
  • ¼ tsp. black pepper
  • 1 large sweet potato, sliced into ¼-inch rounds (with skin intact)
  • 1 Tbsp. olive oil
  • Optional: ¼ cup blue cheese or ranch dressing
  • Optional toppings: Sliced tomatoes, leaf lettuce, sliced red onion, avocado slices, etc.

INSTRUCTIONS

  1. Preheat oven to 375*F. Line a large baking sheet with parchment paper.
  2. Arrange sweet potato slices in a single layer on baking sheet. Brush lightly with olive oil, salt & pepper, to taste. Bake 15-20 minutes or until lightly browned and tender, flipping them over halfway through baking time.
  3. In medium bowl, combine chicken, garlic, green onions, buffalo sauce, almond flour and black pepper. Mix well.
  4. Preheat grill to medium-high heat; about 400* F
  5. Divide chicken mixture into 8 portions. Flatten them into patties. When grill is hot, place patties over direct heat. Grill 5 minutes on each side or until cooked through but not overcooked.

 

Original recipe from The Real Food RDs can be found here!

Recipe of the Week: Broccoli Pesto Omelet

Ingredients

  • 3/4 ounce fresh basil leaves, plus two sprigs
  • 1 tablespoon pine nuts
  • 1 clove garlic, peeled
  • 1 tablespoon olive oil, divided
  • 2 tablespoons shredded Parmesan cheese, divided
  • 2 cups broccoli, chopped
  • 4 large egg whites
  • 2 large eggs
  • 2 cups mixed greens, washed and dried
  • 1 tablespoon fresh lemon juice

Directions

  1. Finely mince the basil, pine nuts and garlic. Add half of the Parmesan and mince to form a paste. Place in a medium bowl and add 1 teaspoon of the olive oil, stir to mix.
  2. Set up a steamer and steam the chopped broccoli for 2 minutes, then let cool slightly before adding to the bowl with the basil mixture. Toss to coat.
  3. In a medium bowl, whisk the egg whites, eggs, and remaining Parmesan until well-mixed.
  4. Drizzle a 6-inch nonstick pan with 1/2 teaspoon of olive oil, swirl to coat, and place the pan over medium-high heat. Let heat for about 30 seconds before pouring in half the egg mixture about 1 cup. Let cook for about 1 minute before reducing the heat to medium-low. Let cook for 2 more minutes, until the eggs are cooked around the edges and there is just a bit of runny egg on top. Use your spatula to flip the omelet and cook for a few seconds more, then flip again.
  5. Place half of the broccoli mixture on one side of the omelet and use a spatula to carefully fold the omelet over the broccoli. Cover the pan and cook for 1 minute to warm the broccoli, transfer to a plate, and cover to keep warm until serving.
  6. Repeat to make the second omelet in the same manner. Serve hot, garnished with basil sprigs and 1 cup mixed greens, which have been tossed with the remaining 1 teaspoon of olive oil and the lemon juice, on the side.

 

Serves: 2 | Serving Size: 1 omelet

Nutrition (per serving): Calories: 271

Total Fat: 17g; Sodium: 346mg; Carbohydrate: 12g; Dietary Fiber: 4g; Sugar: 3g; Protein: 20g

 

Original recipe from My Fitness Pal can be found here!

Recipe of the Week: Broccoli Pasta Salad

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins

Serves: 4 to 6

Ingredients:
  • 3 cups small broccoli florets
  • 1 cup cut green beans
  • 2 cups uncooked fusilli pasta (try whole wheat or gluten free!)
  • 1 small zucchini, thinly sliced and cut into half moons (or spiralized)
  • 1 cup sliced cherry tomatoes
  • 4 oil-packed sun-dried tomatoes, chopped
  • 8 fresh basil leaves, thinly sliced
  • ¼ cup pine nuts
  • sea salt and freshly ground black pepper
Lemon Tahini dressing: (can be made ahead)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice, more for squeezing at the end
  • 2 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • ½ teaspoon sea salt
  • 3 tablespoons water

 

Instructions:
  1. In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.
  2. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking processing. Keep in the ice water long enough to cool completely, about 15 seconds. Then, drain and and place on a kitchen towel to dry.
  3. In a large pot of salted boiling water, prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse with cold water.
  4. In a large bowl, combine the broccoli, green beans, zucchini, tomatoes, basil and the pasta. Drizzle with the dressing and toss. Season to taste with salt, pepper, and squeezes of lemon, if desired. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.

 

Original recipe from Love & Lemons can be found here!