Lynbrook | New Hyde Park | NY

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RECIPE OF THE WEEK: GREEK YOGURT CHICKEN SALAD LETTUCE WRAPS

This week enjoy some Greek yogurt chicken salad lettuce wraps! This healthy snack option is perfect for when you want something refreshing and with high protein!

Prep Time: 15 Mins    Cook Time: 7 Mins    Total: 22 Mins     Servings = 10 

Calories: 148 kcal       Carbohydrates: 9 g      Protein: 16 g      Fat: 5 g  

Ingredients/ Equipment:

  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon olive oil
  • salt and freshly ground black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/4 cup celery , diced
  • 1/2 cup red onion , diced
  • 1/2 cup grapes , red or green, halved
  • 1/2 cup apple , diced
  • 1/4 cup dried cranberries , diced
  • 1/4 cup almonds , chopped
  • 1/3 cup plain Greek yogurt
  • 2 Tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • salt and freshly ground black pepper , to taste
  • 1 head Boston Bib lettuce , or romaine heart leaves, for serving

Directions:

  1. Add a little olive oil to a saute pan over medium high heat. 
  2. Chop the chicken and and season with salt, pepper, and a tiny bit of garlic powder. Saute for just a few minutes, until cooked through.
  3. In a large bowl toss together the chicken, celery, onion, grapes, apple, cranberries and almonds.
  4. In a small bowl combine the Greek yogurt, mayo, and lemon juice and stir well to combine. 
  5. Add sauce to the large bowl with the chicken mixture and toss to evenly coat. Season with salt and pepper, to taste, if needed.
  6. Wash lettuce and separate into leaves, patting them each dry with a paper towel. 
  7. Add a large spoonful of the chicken mixture to each lettuce wrap.
  8. You might also like Avocado Chicken Salad Lettuce Wraps!

You can find the full recipe at tastesbetterfromscratch here!

RECIPE OF THE WEEK: BLACK BEAN BURGERS WITH GUACAMOLE AND GRIDDLED ONIONS

This week enjoy black bean burgers with guacamole and griddled onions. These veggie burgers are tender, moist, flavorful, and healthy! What more can you ask for?

Prep Time: 10 Mins    Cook Time: 10 Mins    Total: 40 Mins  Servings = 4 Large /6 Small

Calories: 240 kcal Carbohydrates: 36 g  Protein: 12 g   Fat: 5 g  

Ingredients:

Extra-virgin olive oil, as needed

½ small yellow onion, diced

3 garlic cloves, minced

2 cans black beans, rinsed and drained, divided

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

2 tablespoons mayonnaise or vegan mayonnaise

? cup breadcrumbs

Kosher salt and freshly ground black pepper

1 small red onion, sliced

Toasted burger buns, lettuce and guacamole, to serve

Directions:

1. In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the yellow onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about two minutes more.

2. Add about two thirds of the black beans to the skillet; stir in the cumin, chili powder and paprika. Season generously with salt and pepper, and cook until the beans are warm, about 3 minutes. Taste and adjust the seasoning as needed.

3. Transfer the bean mixture to the bowl of a food processor. Add the breadcrumbs and mayonnaise and pulse until fully combined and mostly smooth. Transfer to a large bowl and stir in the remaining beans.

4. Form the burgers into 4 large or 6 small patties. At this point, you can individually wrap the burgers in plastic wrap and aluminum foil, and freeze for up to 3 months.

5. To cook the burgers, heat a few tablespoons of olive oil in a large skillet over medium-low heat. Add the burgers and cook until golden brown on one side, 5 to 8 minutes. Flip and cook until golden brown on the other side, about 5 minutes more. Transfer to a plate.

6. In the same skillet, add the red onion slices and cook until caramelized on one side, about 5 minutes. Flip and cook until golden brown, about 3 minutes more. Assemble burgers.

You can find the full recipe at purewow here!

RECIPE OF THE WEEK: COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD

This week enjoy cod with cucumber, avocado & mango salsa salad. A flavorful dish bursting with the colors and flavors of summer!

Prep Time: 5 Mins    Cook Time: 8 Mins    Total: 18 Mins     Servings = 2 

Calories: 272 kcal Carbohydrates: 15 g  Protein: 25 g   Fat: 12 g  

Ingredients/ Equipment:

  • 125g cod fillets
  • 1 lime, zested and juiced
  • 1 small mango, peeled, stoned, and chopped (or 2 peaches, stoned and chopped)
  • 1 small avocado, stoned, peeled and sliced
  • ¼ cucumber, chopped
  • 160g cherry tomatoes, quartered
  • 1 red chili, deseeded and chopped
  • 2 spring onions, sliced
  • Handful chopped coriander

Directions:

  • Step 1

Heat oven to 200C/180C fan/gas 6. Put the cod fillets in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.

  • Step 2

Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.

You can find the full recipe at BBCgoodfood here!

RECIPE OF THE WEEK: GRILLED FENNEL- RUBBED PORK CHOPS & APRICOTS

This week enjoy grilled fennel-rubbed pork chops. This flavorful dish is a quick and easy meal to make, especially as the weather gets warmer!

Prep Time: 25 Mins  Total: 25 Mins   Servings = 4

 Calories: 272kcal   Carbohydrates: 13g   Protein: 27g  Fat: 13g    

Ingredients/ Equipment:

  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon brown sugar
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 thin-cut bone-in pork chops (about 1 1/2 pounds total)
  • 8 firm ripe apricots or 4 nectarines, halved and pitted
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint

Directions:

  1. Preheat grill to medium-high.
  2. Toast coriander and fennel seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Coarsely grind in a spice grinder or mortar and pestle. Transfer to a small bowl and stir in oil, brown sugar, salt and pepper. Coat both sides of pork chops with the mixture.
  3. Oil the grill rack. Grill the pork chops until an instant-read thermometer inserted into the thickest part without touching bone registers 145 degrees F, 2 to 3 minutes per side. Grill apricots (or nectarines) on the coolest part of the grill, turning occasionally, until tender, about 4 minutes total. Transfer the pork chops and fruit to a serving dish and let rest for 5 minutes. Serve topped with feta and mint.

Original recipe can be found at eatingwell here!

RECIPE OF THE WEEK: HONEY GARLIC CHICKEN AND GREEN BEANS

This week enjoy some garlic chicken and green beans. This high protein meal is extremely tasty, super easy to make, and easy to store!

Prep Time: 10 Mins  Cook Time: 20 Mins   Total: 30 Mins   Servings = 4

 Calories: 382kcal   Carbohydrates: 24.8g   Protein: 38.1g  Fat: 10.9g    

Ingredients/ Equipment:

  • 1 to 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 Tbsp arrowroot powder, or cornstarch
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp olive oil, divided
  • 12 oz green beans, trimmed
  • 1/4 cup green onions , chopped
  • Sesame seeds, optional garnish

For the Honey Garlic Sauce:

  • 1/4 cup chicken broth
  • 3 Tbsp low-sodium soy sauce
  • 1/4 cup honey
  • 4 cloves garlic, minced
  • 1/2 tsp grated ginger, (or 1/4 tsp ground ginger)
  • 2 tsp arrowroot powder, or cornstarch

Directions:

  • Cut the chicken into 1-inch cubes. Mix together 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt and pepper then toss with the chicken making sure each piece is lightly coated.
  • In a large skillet over medium-high heat, drizzle 1 tablespoon of olive oil to coat the pan.  Once the pan is hot, add the chicken pieces in an even layer.  Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed.  Once the chicken is cooked, transfer to a plate and set aside.
  • Drizzle another tablespoon of olive oil onto the hot skillet, add the green beans and season with a little salt and pepper.  Saute the green beans for about 6 minutes until they start to get a little char and are tender, but still crisp.  We don’t want floppy green beans! 
  • https://6424fb8de6e627bea47dbadbdcad9e2f.safeframe.googlesyndication.com/safeframe/1-0-44/html/container.html While things are cooking, whisk together the chicken broth, soy sauce, honey, garlic and ginger in a small bowl. Separately, whisk together 2 teaspoons arrowroot powder (or cornstarch) along with 2 teaspoons of water and mix until smooth. Set aside.
  • Once the green beans are nice and tender, add the chicken back into the pan and mix together.  Pour the honey garlic sauce over top, add in the arrowroot mixture to help thicken up the sauce, and stir well making sure everything is coated. Bring the sauce to a boil then turn down the heat and let everything simmer until the sauce has thickened up and everything is incorporated. 
  • Top with sliced green onions (aka scallions) and some sesame seeds. Serve over rice and enjoy!

Original recipe can be found at eatyourselfskinny here!

RECIPE OF THE WEEK: MEAL PREP TURKEY MEATBALLS & ZOODLES

This week enjoy meal prep turkey meatballs and zoodles! A quick high protein meal that is great for meal prepping!

Prep Time: 10 Mins   Cook Time: 20 mins   Total: 30 Mins   Serving = 4

Calories: 311kcal    Carbohydrates: 14g    Protein: 30g    Fat: 15g    

Ingredients/ Equipment:

  • 4 medium Zucchini, spiralized
  • 2 Cups Marinara Sauce
  • 2 Tbsp Freshly Grated Parmesan Cheese
  • 2 Tbsp Freshly chopped parsley, to garnish

For The Meatballs:

  • 1 1/2 lbs Ground Turkey
  • 1/4 Cup Freshly grated Parmesan cheese
  • 1 Egg
  • 1 Tbsp Italian seasoning
  • 1/4 Tsp Chili Flakes
  • Sea Salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
  2. In a large mixing bowl, add all meatballs ingredients and stir until well combined. Take spoonfuls of the mixture add roll it between your palms to create the meatballs.
  3. Place meatballs into the prepared baking sheet and bake for 15-18 minutes, or until cooked through and golden brown on the sides.
  4. Divide the zoodles among 4 meal prep containers. Top with marinara sauce, meatballs, parmesan and garnish with fresh chopped parsley.

Original recipe can be found at healthyfitness here!

RECIPE OF THE WEEK: BRAISED CHICKEN THIGHS WITH OLIVE, ORANGE, & FENNEL

This week enjoy braised chicken thighs with olive, orange, and fennel. This low-carb, high protein, healthy meal is a nutrient dense dish that tastes great too!

Prep Time:25Mins Additional Time: 40 mins Total:1hr 5 Mins Serving = 4 Servings 

Calories: 311kcal    Carbohydrates: 14g    Protein: 30g    Fat: 15g    

Ingredients/ Equipment:

  • 4 teaspoons fennel seeds
  • 4 large bone-in, skinless chicken thighs (1 3/4-2 lbs. total), trimmed
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (1 cup)
  • 4 cloves garlic, minced
  • ? teaspoon crushed red pepper
  • 2 teaspoons orange zest
  • ½ cup orange juice
  • 1 (15 ounce) can no-salt-added diced tomatoes
  • 1 bay leaf
  • 2 tablespoons coarsely chopped pitted Kalamata olives

Directions:

  1. Place fennel seeds on a cutting board and crush with the bottom of a small saucepan. Set aside.
  2. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning as needed, until browned all over, 5 to 7 minutes total. Transfer to a plate.
  3. Add onion to the pan and cook, stirring often, until softened and starting to brown, 3 to 5 minutes. Add garlic, crushed red pepper, and the crushed fennel seeds; cook, stirring, until fragrant, 30 to 60 seconds. Add orange juice and bring to a simmer. Cook for 1 minute. Add tomatoes and bay leaf; return to a simmer. Cook for 1 minute, mashing the tomatoes with a potato masher.
  4. Return the chicken and any accumulated juices to the pan. Adjust heat to maintain a simmer. Partially cover the pan; cook until the chicken is tender and an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers at least 175 degrees F, 40 to 45 minutes. Discard the bay leaf. Stir in olives and orange zest.

Original recipe can be found at https://www.eatingwell.com/recipe/279117/braised-chicken-thighs-with-olive-orange-fennel/

RECIPE OF THE WEEK: SPRING CHICKEN SALAD

Start your spring off right with some spring chicken salad. A fast easy meal packed with protein and flavor!

Cook Time: 6 Mins     Prep Time: 14 Mins    Total: 20 Mins   Servings: 4

 Calories: 331kcal    Carbohydrates: 19g    Protein: 27g    Fat: 17g    

Ingredients/ Equipment:

  • 1/2 pound small red-skinned potatoes, halved
  • Kosher salt
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons white wine vinegar
  • 1/4 cup low-fat plain Greek yogurt
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 4 romaine hearts, torn
  • 1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
  • 1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
  • 4 radishes, cut into wedges
  • 1 yellow bell pepper, thinly sliced

Directions:

  1. Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
  2. Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
  3. Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.

Original recipe can be found at the foodnetwork here!