Lynbrook | New Hyde Park | NY

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RECIPE OF THE WEEK: HEALTHY ORANGE CHICKEN

Healthy Orange Chicken

This Healthy Orange Chicken is quick and easy to make, containing no added sugar of any kind! This recipe involves no deep frying making it a better option than takeout!

Total Time: 30 Minutes                           Yields:4 Servings                      Calories:255kcal

Carbohydrates: 11g                                Protein: 22g                               Fat:13g  

Ingredients:

  • 1 pound boneless skinless chicken thighs – or chicken breasts, cut into 1/2? cubes
  • 2 tbsp avocado oil
  • 1 tsp toasted sesame oil
  • 1 tbsp minced ginger
  • 1 clove minced garlic
  • 1 tbsp orange zest – from a microplane grater
  • 1 cup freshly squeezed orange juice – about 2 oranges
  • 1/4 cup coconut aminos – or tamari/soy sauce to taste
  • Optional: 1 teaspoon tapioca starch or cornstarch mixed with 1 tablespoon water
  • Sea salt and pepper to taste
  • 1/4 cup thinly sliced green onions
  • Sesame seeds to sprinkle over the top

Instructions:

  1. Place a large 9-10″ cast iron or non-stick skillet over medium-high heat. When the pan is hot, add 1 tablespoon of avocado oil and the cut-up chicken.
  2. Sauté stirring only as the chicken browns for 3-4 minutes, or until just done. Remove the chicken from the pan and set it aside.
  3. Lower the heat to medium-low and add the remaining tablespoon of avocado oil, toasted sesame oil, ginger, and garlic. Cook stirring constantly to prevent browning until fragrant, about 1 minute.
  4. Then add the orange zest, orange juice, and coconut aminos to the pan. Bring to a boil then lower the heat to maintain a brisk boil. The goal of this step is to reduce the sauce.
  5. When the sauce is thickened, for 8-10 minutes, add the chicken back to the pan. Or if you like a bit more sauce you can add the optional thickener before the sauce thickens on its own, at about the 5-minute mark in the cooking time.
  6. Cook to warm the chicken and combine it with the sauce. Season to taste with salt and pepper. Then sprinkle with the green onions and sesame seeds before serving.

Original Recipe can be found at getinspiredeveryday here!

RECIPE OF THE WEEK: BAKED PESTO CHICKEN BREAST

Baked Pesto Chicken Breast

This fast and easy Baked Chicken Breast recipe is topped with pesto, tomatoes, mozzarella and Parmesan cheese. Bake in the oven, or make it outside on the grill!

Prep:10minutes mins

Cook:15minutes mins

Total:25minutes mins

Yields: 4 Servings

Serving: 1 Piece of Chicken

Calories: 205 kcal, Carbohydrates: 2.5 g, Protein: 30 g, Fat: 8.5 g

Ingredients

2 16 oz total boneless, skinless chicken breasts

kosher salt and fresh pepper to taste

4 teaspoons Skinny Basil Pesto

1 medium tomatoes, sliced thin

6 tbsp 1.5 oz shredded mozzarella cheese

2 teaspoons grated parmesan cheese

Instructions

  • Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
  • Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
  • Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
  • To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

Original recipe from Skinnytaste can be found here!

RECIPE OF THE WEEK: BEET HUMMUS

Total Time: 5 minutes 

Servings: 6

Calories: 222kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g

Ingredients

  • 3 small cooked beets
  • 1 (15 ounce) can chickpeas – drained (approx. 1.5 cups)
  • 1 teaspoon lemon zest
  • 1 lemon – juiced
  • salt – to taste
  • 2 cloves garlic – minced
  • ¼ cup tahini – plus more, to taste
  • ¼ cup olive oil

Instructions

  1. Add the beets to the bowl of a large food processor. Process until small little bits remain.
  2. Add the remaining ingredients (except for the olive oil and garnishes) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Add the olive oil and continue to process until fully incorporated. Season to taste (I usually like to add a little extra salt or tahini).
  3. Transfer your prepared beet hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts sesame seeds, and fresh chopped parsley, if desired.
  4. This hummus recipe is delicious serve with veggies, pita bread, on sandwiches, and pizza. Enjoy!

Original recipe found from The Forked Spoon in this link!

RECIPE OF THE WEEK: CHIPOTLE CHICKEN QUINOA BURRITO BOWL

Chipotle Chicken Quinoa Burrito Bowl

This flavorful burrito bowl features grilled chicken coated in a spicy chipotle glaze. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.

Active Time: 30 Minutes Total Time: 30 Minutes Servings: 4 Yield: 4 Burrito Bowls

Nutrition Facts (Per Serving)

Calories: 452   Fat: 19g   Carbs: 36g   Protein: 36g

Ingredients

  • 1 tablespoon finely chopped chipotle peppers in adobo sauce
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1-pound boneless, skinless chicken breast
  • ¼ teaspoon salt
  • 2 cups cooked quinoa
  • 2 cups shredded romaine lettuce
  • 1 cup canned pinto beans, rinsed
  • 1 ripe avocado, diced
  • ¼ cup prepared pico de gallo or other salsa
  • ¼ cup shredded Cheddar or Monterey Jack cheese
  • Lime wedges for serving

Directions

  1. Preheat grill to medium-high or preheat broiler.
  2. Combine chipotles, oil, garlic powder and cumin in a small bowl.
  3. Oil the grill rack (see Tip) or a rimmed baking sheet, if broiling. Season chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chipotle glaze and continue cooking until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into bite-size pieces.
  4. Assemble each burrito bowl with 1/2 cup quinoa, 1/2 cup chicken, 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge.

Original recipe from Eating Well can be found here!

RECIPE OF THE WEEK: Mediterranean Salad

Servings: 2
Ingredients:
5 Cups Spinach
¼ Cup Red onion
¼ Cup Chickpeas
¼ Cup Tomato
¼ Cup Cucumber
1/2 Avocado
5 Tbsp Hummus
4 Tbsp Feta Cheese
Pepper to taste
Wedge of Lemon


Directions:
Place spinach in a bowl. Next, chop cucumber, tomato, red onion, and avocado into equal sized cubes and place over the spinach. Add the chickpeas in at this time too. Then in the center of your ingredients add your hummus of choice and sprinkle feta cheese on top. Lastly, take your wedge of lemon (about ½ inch thickness) and add the juice over the salad. Pepper to taste.

RECIPE OF THE WEEK: Simple Turkey Chili

This turkey chili recipe is very simple but hearty with plenty of flavors — it’s even better on the second day! I serve this chili with low-fat Cheddar cheese and low-fat sour cream. It’s also delicious with crackers.

Servings:

8

Ingredients

  • 1 ½ teaspoons olive oil
  • 1 pound ground turkey
  • 1 onion, chopped
  • 2 cups water
  • 1 (28 ounce) can canned crushed tomatoes
  • 1 (16 ounce) can canned kidney beans – drained, rinsed, and mashed
  • 1 tablespoon garlic, minced
  • 2 tablespoons chili powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


Directions

  1. Heat oil in a large pot over medium heat. Add turkey; cook and stir until evenly browned, 6 to 8 minutes. Stir in onion and cook until tender.
  2. Add water; mix in tomatoes, kidney beans, and garlic. Stir in chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.
  3. Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.

Nutrition Facts

  calories185
total fat 6g  
total carbohydrate 19g  
protein 16g 

Find the original recipe from All Recipes here!

RECIPE OF THE WEEK: Winter Vegetable Bowl

Prep Time: 15 mins    Cook Time: 23 mins   Total Time: 38 mins   Servings: 4

Ingredients:

  • 1 cup uncooked short grain brown rice
  • 1 large beet
  • 1 butternut squash
  • 1 lb Brussels sprouts
  • 4 cups kale
  • Drizzle of extra-virgin olive oil
  • Sea salt and black pepper to taste

Dressing

  • ¼ cup water
  • 2 garlic cloves
  • 2 tbsp white balsamic vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp pure maple syrup
  • ¼ tsp ground thyme
  • Sea salt and black pepper to taste

Toppings

  • Green onions chopped
  • Roasted cashews chopped
  • Basil leaves

Instructions:

  1. Preheat oven to 400°F
  2. Peel and cube the beets and butternut squash (remove seeds) into bite size pieces. Slice the ends off of the Brussels sprouts and slice in half. 
  3. Evenly spread the vegetables on a large rimmed baking pan. Use two pans if you run out of room. Lightly drizzle the olive oil (see note) over the vegetables and sprinkle with salt and pepper to taste. Roast for approximately 45 minutes (toss the vegetables half way through roasting), or until they are caramelized and fork tender. 
  4. While the vegetables are roasting, cook the rice according to the instructions on the package.
  5. While the rice is cooking, make the dressing.
  6. In a blender, add the water, garlic, vinegar, mustard, maple syrup, thyme and salt and pepper and blend until smooth and creamy, approximately 1 minute. 
  7. Put the rice in a large bowl and put the vegetables on top. Toss with the dressing and divide into four bowls. Garnish with the green onions, cashews, and basil leaves.

Find the original recipe from Pinch of Yum here!

RECIPE OF THE WEEK: Eggplant Chips

Ingredients

Directions

  • Preheat your oven to 450°F. Line 2 large, rimmed baking sheets with nonstick foil or high-heat-resistant parchment and spray them with olive oil.
  • Using a sharp knife, slice the eggplants very thinly into ?-inch-thick slices.
  • Arrange the eggplant slices in a single layer on the prepared baking sheets. Spray them with olive oil, then sprinkle them with salt, black pepper, and garlic powder.
  • Bake the chips in the preheated oven for 15 minutes.
  • Remove the pans from the oven, flip the eggplant slices, spray them with more oil, and bake until browned and crispy, 10-15 more minutes. Serve immediately.

Nutrition

Serving: 0.5 recipe | Calories: 100kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g

Read the original recipe from Healthy Recipe Blogs here!