Lynbrook | New Hyde Park | NY

sweet potato

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: Cheeseburger Soup

TOTAL TIME: 30 minutes

INGREDIENTS:

  • 1/2 pound ground turkey
  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour, wheat or gluten-free
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 1/2 cups chicken broth
  • 10 ounces Yukon Gold potatoes (2 medium), peeled and finely diced
  • 1 (12-ounce) wedge cauliflower (1/4 of a large head), stem attached
  • 1 3/4 cups sharp cheddar cheese
  • 2 tablespoons chopped scallions, for garnish

DIRECTIONS:

  1. In a large pot or Dutch oven, sauté over medium-high heat. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
  2. In the same pot, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pot and add the chicken broth, potatoes, and cauliflower and stir.
  3. Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions.

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 1-1/2 cups
Freestyle Points: 7, Calories: 254 calories, Total Fat: 11.5g, Carbohydrates: 19g, Sugar: 5g, Protein: 20g

 

Original recipe from Skinny Taste can be found here!!

Recipe of the Week: Turkey Pumpkin Meatballs

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Servings: 6

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

 

Original recipe from Paleo Running Momma can be found here! 

Recipe of the Week: Spicy Chicken Sweet Potato Bowls

Breaking down some easy meal prep with healthy protein and vegetables to set you up for a successful week of meals. All you need are 3 big sheet pans + 45 minutes = healthy meals for a week!

Prep: 15 minutes
Cook: 45 minutes
Yields: 6-8 servings

INGREDIENTS:

  • 2 lbs. boneless skinless chicken breasts, cut into small pieces
  • 3 tablespoons spicy seasoning mix, such as chili lime
  • a few tablespoons of olive oil
  • 3 sweet potatoes, peeled and diced
  • 5-6 cups broccoli florets (or broccolini)
  • coarse sea salt and freshly cracked pepper
  • avocado / hummus / lemon juice / chives / olive oil for serving

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees. Toss the chicken pieces with the spices and a quick stream of olive oil. Stir to combine; store in the fridge for about 30 minutes while you prep other ingredients.
  2. Arrange the vegetables on their own sheet pans (preferably ones with edges to catch drips, etc.). Drizzle with olive oil and sprinkle with salt. Arrange the chicken on a separate sheet pan.
  3. Bake all ingredients for 12-15 minutes. Remove the broccoli and chicken. Stir sweet potatoes and roast another 15 minutes or so.
  4. Done! Divide your servings out into containers and be happy you have meal starters ready for the week!

 

This recipe is from Pinch of Yum and can be found here!

Recipe of the Week: CHICKPEA SWEET POTATO STEW

TOTAL TIME: 4 hours 15 minutes
PREP TIME: 15 minutes
COOK TIME: 4 hours

INGREDIENTS:

  • 1 medium yellow onion, chopped
  • 2 15 oz cans garbanzo beans, drained
  • 1 pound sweet potatoes, peeled and chopped
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 4 cups vegetable broth, fat free
  • 4 cups fresh baby spinach

DIRECTIONS:

Slow Cooker:

  1. Place the onions in a microwave safe dish and microwave 2 to 3 minutes.
  2. Add all the ingredients to your slow cooker except the spinach.
  3. Cook on low for 6-7 hours or on high for 3-4 hours.
  4. Add in the spinach leaves and stir.
  5. Cook an additional 15 minutes on high.

Stove Directions:

  1. Add the ingredients together except the spinach and cook on medium-low heat for 35-40 minutes.
  2. Stir every 10 minutes or so, adding additional broth if you find the liquids reducing by too much.
  3. (You can also sweat the garlic and onions first, but if doing so add a teaspoon of olive oil.)
  4. Add the spinach the last 2 minutes, until wilted.

 

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 1 1/2 cups

Amount Per Serving:

Calories: 165 calories, Total Fat: 2.2g, Sodium: 751mg, Carbohydrates: 32.3g, Fiber: 6.2g, Sugar: 5.4g, Protein: 6.3g

 

Our favorite recipes come from Skinny Taste! Find the original recipe here!

Recipe of the Week: Sweet Potato Skins

Super Bowl Sunday is this weekend. Whether you are hosting the party or heading to a friend’s place for the big game, the Super Bowl is synonymous with snacks (and commercials). Stay on track with your goals and bring this healthy dish to share!

Makes: 8 servings

Prep: 25 minutes
Total time: 2 hours

Ingredients:
Potato Skins:

  • 4 small sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • ½ cup shredded Cheddar cheese

Guacamole & Toppings:

  • 1 ripe avocado
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1/8 teaspoon salt
  • ¼ cup chopped tomato
  • 2 tablespoons minced red onion
  • Chopped cilantro for garnish

Directions:

  1. Preheat oven to 400°F.
  2. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50 minutes to 1 hour. Carefully unwrap and set aside to cool.
  3. Line a baking sheet with parchment paper.
  4. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20 to 30 minutes.
  5. Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon Cheddar. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.
  6. Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt.
  7. Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.

Nutrition Information:
Per serving: 117 calories
8 g fat; 3 g fiber; 10 g carbs; 3 g protein; 3 g sugars; 113 mg sodium

 

Original recipe from Eating Well can be found here!

 

Recipe of the Week: Waffle-Veggie Latkes

TOTAL TIME: 30 minutes
SERVES: 4

INGREDIENTS:

  • 2 large carrots, peeled and shredded (6 oz)
  • 1 large 8 oz zucchini, shredded
  • 1 red bell pepper, shredded
  • 1 medium onion, shredded
  • 2 large russet potatoes, scrubbed and shredded (16 oz)
  • 1/4 cup matzo meal, or all-purpose flour (wheat or GF)
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon kosher salt and pepper to taste
  • 3 large eggs, beaten
  • cooking spray

DIRECTIONS:

  1. Using a box grater, grate all the veggies, saving the potatoes for last to prevent browning.
  2. Squeeze out all the excess liquid well with a cheese cloth or towels.
  3. Stir in matzo meal or flour, baking powder, salt and pepper. Add the eggs and mix well.
  4. Spray waffle iron and heat on medium-low heat.
  5. Place scant 2/3 cup in the center of the waffle iron and close, cook 5 minutes, until browned and crisp on the edges and cooked through in the center.
  6. Set aside and repeat with the remaining mixture.
  7. Add your favorite toppings and enjoy!

NUTRITION INFORMATION:

Makes: 4 servings, Serving Size: 2 latkes

Per Serving: Calories 205, Fat 4g, Sodium 575.5mg, Carbohydrates 35g, Fiber 6g, Sugar 6g, Protein 9g

For more prep tips, check out the original recipe on SkinnyTaste.com!

Honey Roasted Butternut Squash with Cranberries and Feta

Prep: 5 mins
Cook: 35 mins
Total: 40 mins

Ingredients:

  • 1 large butternut squash, peeled + chopped
  • a hearty drizzle of olive oil (1-2 TBSP)
  • salt, pepper, and garlic powder, to taste
  • 1-2 cups fresh cranberries
  • 2-3 TBSP honey (or extra, to taste)
  • 1/4 cup finely crumbled feta
  • ground cinnamon, to taste
  • fresh or dried parsley, to garnish, optional

Instructions:

  1. Pre-heat oven to 400 degrees F.
  2. Lightly spray a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling juicy craisins v fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey, sweeten to taste.
  9. Garnish with parsley and enjoy!

 

Original recipe from Peas & Crayons can be found here!