Lynbrook | New Hyde Park | NY

summer

Recipe of the Week: Grilled Steak with Chimichurri Sauce

Grilling season is in full swing! This steak is grilled to perfection, topped with chimichurri sauce and served with a side of tomatoes and green beans. Perfect to whip up for the whole family.
Total: 30 min
Cook Time: 15 min
Yield: 4 servings

Ingredients:

Chimichurri Sauce:

Directions:
  1. Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
  2. Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
  3. Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.

For the Chimichurri Sauce:

  1. Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

Nutrition Information Per Serving:

Calories: 451
Fat: 29 grams
Carbohydrates: 9 grams
Protein: 37 grams

 

Original recipe from the Food Network can be found here!

Recipe of the Week: Summer Kale Salad

Prep Time: 15 minutes
Marinate Time: 6 hours
Servings: 5

One of my favorite salads I have made in a very long time. Quick and easy to make with little clean up is a big win in my kitchen. Substitute out as you prefer- the options are endless with this salad. I would suggest adding a lean protein source like beans, avocado, or even chicken!

Ingredients:

  • 5-6 cups of kale (I used one big bag of kale from Trader Joes)
  • ½ cup dried unsweetened cranberries
  • ½ cup pine nuts
  • ½ cup diced red onions
  • ½ cup cherry red tomatoes
  • 1/3 cup feta cheese
  • Juice of one lemon
  • 2 fresh cloves of garlic, diced
  • ¼ cup olive oil
  • ½ cup balsamic vinegar
  • ½ tsp sea salt
  • ½ tsp black pepper

Directions:

  1. Mix kale, cranberries, tomatoes, nuts, and onions in a glass bowl.
  2. In a separate dish, mix lemon juice, olive oil, vinegar, salt, pepper, garlic to make a dressing.
  3. Pour dressing over kale and toss to coat evenly.
  4. Refrigerate for at least 4 hours, overnight is best. Before serving, toss in feta cheese.

Nutrition:
Calories: 243
Carbohydrates: 24g
Protein: 4g
Fat: 16g

Recipe of the Week: BALSAMIC CHICKEN AND ROASTED VEGETABLES

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients:

  • 6 chicken thighs skin on, bone in
  • 24 oz baby gold potatoes halved
  • 1 large red onion
  • 1 tbsp fresh rosemary chopped
  • 2 sprigs fresh thyme, remove the leaves
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 5 cup cherry tomatoes

Marinade

  • 3/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 clove garlic crushed
  • 2 tbsp dijon mustard

Instructions:

  1. Turn on your oven to 400° F
  2. Mix the marinade together and add the chicken, toss it around to coat it and put it in the fridge.
  3. Get out a half sheet pan. You can line it with parchment for easy clean up.
  4. Toss the halved potatoes and onions in a small amount of olive oil, and then place the potatoes only on the sheet pan and bake for 15 minutes. Put the onions to one side.
  5. After 15 minutes, remove the sheet pan and add the red onion and the chicken along with the marinade, then sprinkle on the chopped rosemary and thyme and a little salt and pepper, and put it back in the oven.
  6. Cook for a further 25 minutes, then take out the pan again to add the cherry tomatoes, and cook for 20 minutes more.
  7. After 45 minutes the chicken thighs should be fully cooked to an internal temperature of 165°F
  8. Plate and enjoy!

Note: You can use skinless boneless thighs, or skin on boneless variety too. The skinless boneless thighs will not take as long to cook as the bone in versions so you will need to adjust the cook time to compensate for that.

Nutrition:

Calories: 394 cal
Total Fat: 23g
Total Carbs: 22g
Sugars: 5g
Protein: 22g

Balsamic Chicken with Potatoes, Red Onion and Tomatoes

Recipe of the Week: YOGURT CHOCOLATE CHIP MUFFINS

TOTAL TIME: 30 minutes

INGREDIENTS:

  • cooking spray
  • 1 3/4 cups cake flour (see notes below for GF)*
  • 1/2 tsp baking soda
  • 3 tablespoons unsalted butter, room temperature
  • 2/3 cup sugar
  • 3 large egg whites (or two large eggs)
  • 1/2 tbsp vanilla extract
  • 10 ounces (1 1/4 cups ) 0% Greek yogurt
  • 9 tbsp semi-sweet chocolate chips

DIRECTIONS:

  1. Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
  2. Mix flour and baking soda with a whisk in a medium bowl.
  3. In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
  4. In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
  5. Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
  6. With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
  7. Bake at 375° for until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.

NUTRITION INFORMATION:
Yield: 12 servings, Serving Size: 1 muffin
Amount Per Serving:

  • Calories: 187 calories
  • Total Fat: 5.5g
  • Cholesterol: 8mg
  • Carbohydrates: 30g
  • Sugar: 17g
  • Protein: 6g

This delicious recipe originally comes from SkinnyTaste.com! Find the full recipe here!

Recipe of the Week: Hawaiian Turkey Sliders

Serves: 6
Total Time: 30 minutes
Active Prep: 30 minutes

Ingredients

  • 1 pound 93%-lean ground turkey
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 2 scallions, sliced
  • 1 large garlic, minced
  • ¼-inch-thick fresh pineapple rings
  • 1 small red onion, cut into ¼-inch-thick rings
  • toasted slider buns, preferably whole-wheat
  • 2 tablespoons mayonnaise
  • 6 small leaves Boston lettuce

Preparation

  1. Preheat grill to medium-high.
  2. Combine turkey, teriyaki sauce, scallions and garlic in a medium bowl; gently knead together. Do not over mix. Form into 6 burgers, about 3 inches wide.
  3. Oil the grill rack. Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, 2 to 3 minutes per side. Grill pineapple rings until lightly charred, about 2 minutes per side. Grill onions until lightly charred and starting to soften, about 2 minutes per side.
  4. Assemble the burgers on toasted buns with 1 teaspoon mayonnaise, 1 lettuce leaf, 1 pineapple ring and about 3 onion rings each.

 

Original recipe from Eating Well can be found here!

 

Recipe of the Week: Spiced Chicken with Grilled Peach Salsa

Serves: 4
Serving size: 1 chicken breast and 1/2 cup salsa

Ingredients:

  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons fennel seeds
  • 1 1/2 teaspoons coriander seeds
  • 1 1/2 teaspoons grated lime rind
  • 1/4 cup fresh lime juice, divided
  • 4 teaspoons honey, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 3 peaches, pitted and quartered
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • 2 large purple scallions or spring onions, thinly sliced
  • Lime wedges (optional)

Directions:

  1. Place first 3 ingredients in a small skillet over medium heat; toast, shaking the pan occasionally, for 2 minutes or until fragrant. Remove from heat; coarsely grind spices using a mortar and pestle or spice grinder.
  2. Combine 2 teaspoons spice mixture, lime rind, 2 tablespoons juice, 2 teaspoons honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add chicken; toss to coat. Let stand 10 minutes.
  3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 12 minutes or until a thermometer registers 155°, turning once. Transfer chicken to a plate; let stand 5 minutes. Thinly slice each chicken breast across the grain.
  4. Recoat pan with cooking spray. Add peaches; grill 3 minutes, turning once to mark the cut sides. Transfer peaches to a cutting board; coarsely chop. Transfer peaches and their juices to a large bowl. Add remaining 1 teaspoon spice mixture, remaining 2 tablespoons lime juice, remaining 2 teaspoons honey, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cilantro, olive oil, and scallions. Serve chicken with salsa and lime wedges, if desired.

Nutritional Information

Per serving:

Calories 299
Fat 8.1 g; Protein 36 g; Carbohydrate 22 g; Fiber 3 g

 

Recipe of the Week: Springtime Asparagus Medley

Yield: 8 servings

INGREDIENTS:

  • 1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 small tomatoes, cut into wedges
  • 3 tablespoons cider vinegar
  • 3/4 teaspoon Worcestershire sauce
  • 1/3 cup sugar
  • 1 tablespoon grated onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/3 cup canola oil
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup crumbled blue cheese, optional

DIRECTIONS:

  1. In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm.
  2. Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
  3. Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

NUTRITION FACTS:

Serving Size: 3/4 cup

Per Serving: 154 calories

11g fat, 159mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 2g protein

 

 

Original recipe from Taste of Home can be found here!

Recipe of the Week: Pineapple Quinoa

A quick dinner that is not only sweet but savory! Perfect for a night where you are short on time.

Ingredients:

  • 1 cup Quinoa
  • 8 ounces 100% Pineapple Juice (not from concentrate!)
  • 8 ounces water
  • 1 tablespoon Grapeseed Oil
  • 1 cup Fresh Pineapple, cubed (may use tidbits)
  • 1 Red Bell Pepper, chopped
  • 1 Green Onion, chopped
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Crushed Red Chile Pepper

Directions:

  1. Prepare quinoa according to package instructions, replacing half of water with pineapple juice.
  2. Coat skillet with grape seed oil. Add pineapple and pepper. Sauté until the pineapple and pepper soften. Add green onion, salt and red chile pepper. Sauté for an additional two minutes.
  3. Combine pineapple mixture with quinoa and serve.
  4. Enjoy!

 

Nutrition:

Calories 264, Carbohydrates 45g, Fat 6g, Protein 7g