Lynbrook | New Hyde Park | NY

success

RECIPE OF THE WEEK: Eggplant Ricotta Bites

Total Time: 25 mins

Servings: 6

Ingredients

1 medium eggplant

Kosher salt

All-purpose flour, for dredging

2 large eggs

3/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more as needed

2 large plum tomatoes, diced

2 teaspoons red wine vinegar

1 cup ricotta cheese

Shredded fresh basil, for topping

Directions

  1. Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and Parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.
  3. Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a small bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.

Nutrition

Per serving: 243 kcal, 22g carbohydrate, 13g fat, 12g protein

Find the original recipe from Food Network here!

RECIPE OF THE WEEK: Peach and Blue Cheese Salad

Total: 10 min

Active: 5 min

Yield: 4 servings

Ingredients

  • 6 firm peaches, pitted and quartered
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Kosher salt
  • 1/2 cup almonds
  • 3 to 4 cups baby arugula
  • 1 cup of your favorite blue cheese

Directions:

  1. Heat the grill to medium or the oven to 250 degrees F. Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
    1. Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.
    1. Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.
    1. Cook’s Note: I love this served right on top of a steak but it is also great as a side salad.

Read the original recipe from Cooking Channel TV here!

RECIPE OF THE WEEK: Turkey Pumpkin Meatballs

Ingredients

Meatballs:

  • 1.25 lbs ground turkey
  • 1/2 cup organic pumpkin puree
  • 1/4 cup blanched almond flour
  • 3/4 tsp salt
  • 1/8 tsp black pepper
  • 1 egg
  • 1 tbsp fresh thyme minced
  • 1 tbsp fresh sage minced
  • 1 tbsp fresh rosemary minced

Sauce:

  • 2 Tbsp organic coconut oil or ghee
  • 15 oz can tomato sauce
  • 1 1/4 cups organic pumpkin puree or remaining amount from a 15 oz can
  • 1/2 cup full fat coconut milk see note**
  • 1/2 cup chicken bone broth or homemade bone broth
  • 1 small Onion chopped
  • 3 cloves Garlic minced
  • 2 tsp Italian seasoning
  • 1 tsp pumpkin pie spice optional
  • 1/2 tsp dried sage
  • 1/2 tsp dried crushed rosemary
  • Salt and black pepper to taste
  • Crushed red pepper optional, for spice
  • Chopped parsley for garnish

Instructions

To make meatballs:

  1. Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
  2. Mix all meatball ingredients in a large bowl with your hands until well combined. Form mixture into 18 balls
  3. Bake meatballs (makes 18) on baking sheet at 425 for 15-18 minutes or until no longer pink on the inside, turning once midway.
  4. Transfer to pot with the sauce (instructions below), allow to simmer in sauce on low heat for about 5 minutes

To Make Sauce:

  1. Meanwhile, melt the coconut oil or ghee in a large saucepan or stock pot over medium heat. Add the onions and cook until translucent and fragrant, then add the garlic and continue to cook for 2 minutes or until soft and fragrant.
  2. Lower the heat, then add the tomato sauce, pumpkin, broth, coconut milk, Italian seasoning, pumpkin pie spice, dried sage, dried rosemary and stir to combine well. Season with salt, black pepper or crushed red pepper, if desired. Stir to combine flavors, then cover and allow to simmer for 5 minutes prior to adding the meatballs.  After adding meatballs, continue to simmer on low heat about 5 minutes prior to serving.
  3. Serve over your favorite veggie noodles- I love sweet potato noodles with these!

Recipe Notes

**Blend your coconut milk to a smooth consistency before adding. If you prefer a slightly thinner sauce, use 1/4 cup coconut milk and 3/4 cup broth instead of 1/2 and 1/2.

Nutrition

Calories: 275kcal, Fat: 13g, Carbs: 13g, Fiber: 4g, Sugar: 6g, Protein: 27g

Find the original recipe from Paleo Running Momma here!

RECIPE OF THE WEEK: Three Apple Chicken Salad

Three different apple varieties and pecans pump up the antioxidants in this tasty salad. Apples and celery are some of the best sources of fiber. Substitute canned tuna for a variation on this healthy recipe.

Prep: 25 minutes (plus 30 minutes for chilling)

Cook: 25 minutes

Yield: 4 servings (serving size: about 1 cup)

Nutritional Information: Calories: 246, Fat 12g, Protein 24g, Carbohydrates 13g

Ingredients:

  • 4 (4-ounce) skinless, boneless chicken-breast halves
  • 3/4 cup diced Gala apple (about 1/4 pound)
  • 3/4 cup diced Red Delicious apple (about 1/4 pound)
  • 1/2 cup diced Granny Smith apple (about 3 ounces)
  • 1/2 cup thinly sliced celery
  • 3 tablespoons chopped pecans, toasted
  • 1/4 cup light mayonnaise
  • 2 tablespoons reduced-fat sour cream
  • 1 1/2 teaspoons stone-ground mustard
  • 1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Directions:

1. Place chicken in a small saucepan and cover with water; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Drain, cool, and coarsely chop chicken.

2. Combine chicken, apples, celery, and pecans in bowl; toss gently to coat. 3. Whisk together mayonnaise, sour cream, mustard, tarragon, salt, and pepper. Pour dressing over chicken mixture; toss gently to coat. Cover; chill at least 30 minutes.

Find the original recipe from Amp Health here!

RECIPE OF THE WEEK: Asparagus Pea Pasta Bowl

Asparagus Pea Pasta Bowl

Ingredients

  • 2 cups uncooked bow tie pasta
  • 2 tablespoons unsalted butter, divided
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • 2 cups bite-sized fresh asparagus pieces (about 12 stalks total, with ends chopped and discarded)
  • 1 cup frozen green peas
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

Directions

  1. Cook pasta according to package directions.
  2. While the pasta is cooking, heat a large pan over medium heat. Add butter, onion and garlic, and cook until onions are soft, about 3-4 minutes. Add the asparagus to the pan and cook for another 2 minutes. Add peas to the pan and cook for another 2 minutes. Set aside.
  3. Drain the cooked pasta and add to the pan with vegetable mixture. Add feta, dill, lemon juice, salt and pepper to the pan. Toss until well combined.
  4. Portion into a 1 1/2 cup serving size, and serve. For extra protein or to increase calories, try adding grilled chicken to the mix.

Nutrition Information

Serves: 4 |  Serving Size: 1 1/2 cups

Per serving: Calories: 359; Fat: 9g; Sodium: 251mg; Carbohydrate: 59g; Fiber: 6g; Sugar: 5g; Protein: 13g

Read the original recipe from My Fitness Pal Blog here!

RECIPE OF THE WEEK: Immune Boosting Chicken Soup

Serves: 8 Servings

INGREDIENTS:

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 3 large celery stalks, chopped
  • 2 large carrots, peeled and chopped
  • 1 cup mushrooms, sliced
  • 10 cloves garlic, minced
  • 8 cups chicken stock
  • 2 bay leaves
  • ½ tsp. turmeric
  • ½ tsp. crushed red pepper
  • 1½ tsp. sea salt
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 cups shredded rotisserie chicken
  • 2 cups baby kale leaves

INSTRUCTIONS:

  1. In a large pot or Dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
  2. Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
  3. Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!

NUTRITIONAL INFORMATION:

Serving Size: 1½ cups

Calories: 253 • Fat: 6.5 g • Carbs: 20.6 g • Fiber: 6 g • Protein: 28 g • Sugars: 3.5 g

Read the original recipe from The Harvest Kitchen here!

RECIPE OF THE WEEK: Pumpkin Bread

Healthy Pumpkin Bread

PREP: 15 mins             COOK: 55 mins            TOTAL: 1 hr 10 mins

SERVINGS: 10 slices (1 8×4-inch loaf)

Ingredients:

  • 2 tablespoons canola oil or melted and cooled coconut oil
  • 1/2 cup honey
  • 1 large egg (at room temperature)
  • 1/3 cup plain non-fat Greek yogurt (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pumpkin puree 
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg 
  • 1/4 teaspoon ground cloves or allspice
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups white whole wheat flour

Instructions:

  1. Preheat oven to 325 degrees F. Light coat an 8×4 inch loaf pan with baking spray.
  2. In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.
  3. Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears.
  4. Spread the batter into the prepared loaf pan.
  5. Bake the healthy pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!

Nutrition:

SERVING: 1 slice (of 10) CALORIES: 161kcal, CARBOHYDRATES: 30g, PROTEIN: 4g, FAT: 4g

Read the original recipe from Cookie and Kate here!

RECIPE OF THE WEEK: Healthy Turkey Chili

SERVINGS: 8 servings (16 cups of very thick chili)

Butternut Squash Chili

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic minced
  • 2 medium onions diced
  • 2 bell peppers any color, cored and chopped
  • 2 large carrots peeled and diced
  • 2 stalks celery diced
  • 1 medium sweet potato peeled and cubed (optional—I added it!)
  • 2 pounds ground turkey (I used 93% lean)
  • 1 1/2-2 cups water more as needed
  • 1 (15-ounce) can tomato sauce
  • 1 (14.5-ounce) can diced tomatoes in their juices
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2  teaspoon ground black pepper
  • Pinch red pepper flakes

Instructions

  • Heat the oil in a Dutch oven or large soup pot over medium heat. Add the garlic, onions, bell peppers, carrots, celery, and sweet potato. Sauté for 5 to 7 minutes, until soft.
  • Add the turkey and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
  • Once the meat is browned, add 1 1/2 cups water, tomato sauce, diced tomatoes in their juices, chili powder, cumin, paprika, cayenne, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce to a moderate bubble. Let cook, uncovered, until the chili thickens, about 45 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add a little water to reach your desired consistency.
  • Toward the end of the cooking time, taste and adjust the seasonings as desired. Add more cayenne pepper for an extra kick and more salt and pepper as needed. Serve hot with desired toppings.

Nutrition

SERVING: 1(of 8), about 2 cups CALORIES: 227kcal CARBOHYDRATES: 14g PROTEIN: 24g FAT: 10g

Read the original recipe from Well Plated here!