Lynbrook | New Hyde Park | NY

thanksgiving

RECIPE OF THE WEEK: MASHED CAULIFLOWER

Need an idea for a healthy side this Thanksgiving. A low-carb option that tastes great and is just as delicious as the classic mashed potato side!

Prep Time: 10 mins       Cook Time: 10 mins       Total Time: 20 mins     Servings: 4

 Calories: 70kcal    Carbohydrates: 8g    Protein: 59g    Fat: 3g

Ingredients/ Equipment:

  • 1 head of cauliflower
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 to 2 teaspoons finely chopped herbs (thyme, rosemary, sage, parsley, chives, etc)
  • kosher salt and freshly ground black pepper, to taste

Directions

  • Prep the cauliflower. Trim the leaves off the cauliflower and cut off the florets. Rinse the florets under water.
  • Steam the cauliflower. Heat 1 inch of water in a pot on medium heat and bring to a boil. Place a steamer insert in the pot and add the cauliflower florets. Steam for 6 to 8 minutes.
  • Cook the garlic. While the cauliflower is steaming, heat the olive oil in a small pan on medium heat. Add the minced garlic and cook for 30 seconds, then remove from the heat.
  • Add everything to the pot. Remove the steamed cauliflower from the pot, drain the water, and add the cauliflower back in. Then, add the olive oil, garlic, chopped herbs, and any optional ingredients.
  • Mash. Use a potato masher or stick blender to mash the cauliflower.
  • Serve. Season with salt and pepper, garnish with fresh herbs and serve immediately.

Original recipe can be found at downshiftology here!

RECIPE OF THE WEEK: SHEET PAN THANKSGIVING DINNER

Get your Thanksgiving plans in order and try this sheet pan Thanksgiving dinner. A great meal that the whole family will enjoy during the holidays!

Cook Time: 30 mins    Additional Time: 3 hrs    Total Time: 3 hrs 30 mins     Servings: 12

 Calories: 608kcal    Carbohydrates: 38g    Protein: 59g    Fat: 26.5g

Ingredients/ Equipment:

  • 1 boneless turkey breast, 2 to 2½ pounds
  • 2 teaspoons kosher salt, divided, plus more as needed
  • ½ teaspoon freshly ground black pepper
  • 2 large garlic cloves, finely grated
  • ¼ cup light mayonnaise
  • 2½ tablespoons za’atar
  • 1-pound sweet potatoes, peeled and cut lengthwise into 1-inch-thick wedges
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon maple syrup
  • Pinch of crushed red pepper flakes
  • 1 pound brussels sprouts, trimmed and halved lengthwise
  • ½ teaspoon cumin seeds
  • Fresh lemon juice, to taste

Directions

  • Heat the oven to 400ºF. If the turkey breast comes tied, untie it.
  • Pat the meat dry with paper towels. Season the turkey all over with 1½ teaspoons of the salt and the black pepper, then rub all over with the garlic.
  • In a small bowl, stir together the mayonnaise and za’atar.
  • Transfer 2 tablespoons of the za’atar mayo to a separate small bowl and brush that all over the turkey.
  • Set the remaining za’atar mayo aside. Let the turkey sit at room temperature for 15 minutes while you prepare everything else.
  • In a large bowl, toss together sweet potatoes, 1 tablespoon of the oil, the maple syrup, ¼ teaspoon of the salt, and the red pepper flakes.
  • Place turkey on a rimmed sheet pan and arrange the potatoes in a single layer around it. Roast for 20 minutes.
  • In the same bowl toss the brussels sprouts with 2 tablespoons of the oil, the cumin seeds, and the remaining ¼ teaspoon salt.
  • Give the potatoes a toss after roasting for 20 minutes, and push the wedges to one side of the pan to make room for the brussels sprouts.
  • Add the sprouts and continue to roast until the sprouts and potatoes are golden brown and a thermometer inserted in the thickest part of the turkey registers 145ºF, 20 to 30 minutes longer (for a total turkey roasting time of 40 to 50 minutes).
  • Allow the meat to rest for 10 minutes before slicing.
  • While the turkey is resting, season reserved za’atar mayo to taste and add a little more oil and salt, if needed. Season to taste with lemon juice. Serve the za’atar mayo alongside the turkey and vegetables.

Original recipe can be found at skinnytaste here!

Recipe of the Week: Sweet Potato Unstuffing

Prep: 20 mins

Cook: 60 mins

Total: 1 hour, 20 mins

Servings: 8 servings

INGREDIENTS

  • 1 sweet potato, peeled and cubed (1 ½ to 2 cups, cut into ¼–½ inch cubes)
  • 1 1/2 cups halved or quartered Brussels sprouts
  • 2 medium carrots, chopped (3/4 to 1 cup)
  • 2 celery ribs, chopped (3/4 to 1 cup)
  • 8 oz. sliced mushrooms
  • ½ medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 medium apple, cored and diced
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • 2 teaspoons fresh rosemary or sage (or 1 teaspoon dried)
  • 1/2 teaspoon chili powder
  • 1 teaspoon sea salt
  • 2 tablespoons avocado oil or oil of choice
  • 1/2 cup dried cherries or cranberries, unsweetened if possible
  • 1/3 cup chopped pecans

INSTRUCTIONS

  1. Preheat oven to 375°F.
  2. Combine all of the ingredients (except for dried cherries and pecans) in a large baking dish (9×13 or similar size). Toss with oil. Cover with foil.
  3. Bake for 20 minutes. Remove foil, add the dried cherries and pecans, toss and then bake for an additional 20-25 minutes longer or until sweet potatoes are cooked through.
  4. Remove from oven and serve.

NUTRITION INFORMATION

Serving Size: 1/8th of recipe (3/4 cup)

Calories: 144, Fat: 7 g, Carbohydrate: 21 g, Protein: 3 g

Original recipe from The Real Food RDs can be found here!

Recipe of the Week: Sausage, Sage and Apple Stuffing

INGREDIENTS

  • 8 cups sourdough bread, 1-inch cubes
  • 6 oz. mild Italian sausage
  • 1½ cups onion, chopped
  • 1¼ cups fennel bulb, chopped
  • 1 cup celery, chopped
  • 3 cups chopped, peeled Golden Delicious apple (about 2)
  • 6 garlic cloves, minced
  • 3 Tbsp fresh sage, chopped
  • ? cup fresh flat-leaf parsley, chopped
  • 1¼ cups chicken stock
  • ¼ cup apple cider
  • 2 large eggs, lightly beaten
  • ½ tsp. black pepper

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Bake bread cubes in a single layer on a baking sheet for about 20 minutes or until golden. Cool and place in a large bowl. Heat a large non-stick skillet over medium-high heat and cook sausage until browned and crumbled. Add sausage to bread in bowl.
  3. Return skillet to medium-high heat and add onion, fennel and celery to pan. Saute for about 7 minutes until crisp and tender, stirring occasionally. Stir in apple and garlic; saute for 5 minutes until veggies are tender. Add sage and cook for an additional minute, stirring occasionally. Remove pan from heat and stir in chopped parsley. Add onion mixture to bread mixture and toss well to combine.
  4. In a separate bowl, whisk together chicken stock, apple cider, eggs and black pepper. Gently combine egg mixture with bread mixture. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray and bake at 350 degrees F for about 45 minutes until top is browned. Enjoy!

NUTRITIONAL INFORMATION
Serves: 12 servings
Serving Size: ¾ cup
Per serving: Calories: 166 • Fat: 6 g • Carbs: 22.1 g • Fiber: 2.3 g • Protein: 7 g
Original recipe can be found here!

Recipe of the Week: Healthier Green Bean Casserole

Ingredients:

  • 2 lbs green beans, trimmed and cut into 2″ pieces
  • Cooking spray

For Creamy Sauce:

  • 10 small white mushrooms, sliced
  • 3 tbsp whole wheat flour
  • 1 cup almond milk, unsweetened
  • 1 cup water
  • 2 tbsp cream cheese
  • 1/4 cup Parmesan cheese, grated (not packed)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

For Parmesan Topping:

  • 1 tbsp extra virgin olive oil
  • 3 small onions, thinly sliced into circles
  • 1/2 cup whole wheat or Panko breadcrumbs
  • 1/3 cup Parmesan cheese, grated (not packed)
  • 3 tbsp water

Directions:

  1. Preheat oven to 375 degrees, spray large baking dish (approximately 8 x 11) with cooking spray and set aside.
  2. Bring water to a boil in a large pot. Add beans along with pinch of salt, bring to a boil, reduce heat to medium and cook for 5-6 minutes or until al dente. Green beans should be firm and not too soft. Drain and add a few cups of ice to stop the cooking process. Set aside.
  3. Preheat large skillet on medium high and add olive oil. Add onions and cook until golden brown/almost charred, stirring occasionally. Transfer to a medium bowl. Set aside.
  4. Return skillet to heat, spray with cooking spray and add mushrooms. Cook until golden brown.
  5. Reduce heat to low and add flour. Stir enough to coat the mushrooms. Slowly pour almond milk and whisk while you’re pouring, until no lumps are left. Add water, cream cheese, Parmesan cheese, salt and pepper and whisk again. Bring to a boil and let simmer to thicken, for about 3-4 minutes.
  6. In the meanwhile, add breadcrumbs, Parmesan cheese and water to a bowl with onions and mix with your hands until crumbs appear.
  7. Drain green beans, add the sauce and stir to combine.
  8. Transfer green beans to prepared baking dish and sprinkle with topping. Bake uncovered for 25 minutes. Serve warm. Casserole tastes best within first couple hours after it has been cooked.

Nutritional Info:
Number of Servings: 6, Serving size = 1 cup
Calories: 196, Total Fat: 7.6 g, Sodium: 458.5 mg, Total Carbs: 20.0 g, Protein: 9.3 g
 

Original recipe can be found here at ifoodreal.com!