Lynbrook | New Hyde Park | NY

vegetables

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: Broccoli Pesto Omelet

Ingredients

  • 3/4 ounce fresh basil leaves, plus two sprigs
  • 1 tablespoon pine nuts
  • 1 clove garlic, peeled
  • 1 tablespoon olive oil, divided
  • 2 tablespoons shredded Parmesan cheese, divided
  • 2 cups broccoli, chopped
  • 4 large egg whites
  • 2 large eggs
  • 2 cups mixed greens, washed and dried
  • 1 tablespoon fresh lemon juice

Directions

  1. Finely mince the basil, pine nuts and garlic. Add half of the Parmesan and mince to form a paste. Place in a medium bowl and add 1 teaspoon of the olive oil, stir to mix.
  2. Set up a steamer and steam the chopped broccoli for 2 minutes, then let cool slightly before adding to the bowl with the basil mixture. Toss to coat.
  3. In a medium bowl, whisk the egg whites, eggs, and remaining Parmesan until well-mixed.
  4. Drizzle a 6-inch nonstick pan with 1/2 teaspoon of olive oil, swirl to coat, and place the pan over medium-high heat. Let heat for about 30 seconds before pouring in half the egg mixture about 1 cup. Let cook for about 1 minute before reducing the heat to medium-low. Let cook for 2 more minutes, until the eggs are cooked around the edges and there is just a bit of runny egg on top. Use your spatula to flip the omelet and cook for a few seconds more, then flip again.
  5. Place half of the broccoli mixture on one side of the omelet and use a spatula to carefully fold the omelet over the broccoli. Cover the pan and cook for 1 minute to warm the broccoli, transfer to a plate, and cover to keep warm until serving.
  6. Repeat to make the second omelet in the same manner. Serve hot, garnished with basil sprigs and 1 cup mixed greens, which have been tossed with the remaining 1 teaspoon of olive oil and the lemon juice, on the side.

 

Serves: 2 | Serving Size: 1 omelet

Nutrition (per serving): Calories: 271

Total Fat: 17g; Sodium: 346mg; Carbohydrate: 12g; Dietary Fiber: 4g; Sugar: 3g; Protein: 20g

 

Original recipe from My Fitness Pal can be found here!

Recipe of the Week: Broccoli Pasta Salad

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins

Serves: 4 to 6

Ingredients:
  • 3 cups small broccoli florets
  • 1 cup cut green beans
  • 2 cups uncooked fusilli pasta (try whole wheat or gluten free!)
  • 1 small zucchini, thinly sliced and cut into half moons (or spiralized)
  • 1 cup sliced cherry tomatoes
  • 4 oil-packed sun-dried tomatoes, chopped
  • 8 fresh basil leaves, thinly sliced
  • ¼ cup pine nuts
  • sea salt and freshly ground black pepper
Lemon Tahini dressing: (can be made ahead)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice, more for squeezing at the end
  • 2 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • ½ teaspoon sea salt
  • 3 tablespoons water

 

Instructions:
  1. In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.
  2. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking processing. Keep in the ice water long enough to cool completely, about 15 seconds. Then, drain and and place on a kitchen towel to dry.
  3. In a large pot of salted boiling water, prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse with cold water.
  4. In a large bowl, combine the broccoli, green beans, zucchini, tomatoes, basil and the pasta. Drizzle with the dressing and toss. Season to taste with salt, pepper, and squeezes of lemon, if desired. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.

 

Original recipe from Love & Lemons can be found here!

Recipe of the Week: Firecracker Vegan Lettuce Wraps

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 lettuce wraps

INGREDIENTS:

For the Firecracker Sauce:

  • 1/2 cup peanut butter
  • 1/3 cup low sodium soy sauce
  • 1/3 cup sesame oil
  • 1/4 cup rice vinegar
  • 2 tablespoons chili paste (like sambal oelek)
  • 2 tablespoons sugar
  • a small knob of fresh ginger, peeled
  • a clove of fresh garlic, peeled

For the Lettuce Wraps:

  • 1 container extra firm tofu
  • 4 ounces brown rice noodles
  • lettuce leaves, for wrapping
  • peanuts, cilantro, lime for serving

INSTRUCTIONS:

  1. Noodle Prep: Soak your noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe. You want the noodles to be soft and flexible.
  2. Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
  3. Tofu: Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown, usually let it sauté for at least 15 minutes. Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu. Transfer tofu to a bowl.
  4. Noodles: Drain and rinse your noodles. Add another swish of oil to the pan and plop the noodles in. Add about half of the remaining sauce. Stir fry for just a minute or two until coated. Add a splash of water if it’s too sticky. Remove from heat immediately and toss with the tofu.
  5. Lettuce Wrap It Up: Fill your butter lettuce leaves with the noodle/tofu mixture . Top with peanuts, cashews, cilantro, scallions, lime, and/or Sriracha if you want.

Protein Options: It’s super easy to swap out your protein here. You can try ground chicken or turkey.

Soaking the Noodles: If you don’t soak the noodles long enough they will require more liquid in the pan to cook, which makes them boil into a big glob. Be sure to soak them until they are very soft.

NUTRITION:

Serves: 6
Calories Per Serving: 397
Fat 27g, Carbohydrate 27.4g, Protein 13.1g, Sugars 8.3g

 

Original recipe from Pinch of Yum can be found here!

Recipe of the Week: Turkey & Spinach Sliders

Prep Time: 30 min
Total Time: 30 min

Ingredients:

  • 1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)
  • 4 scallions, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 pound ground turkey
  • 3/4 teaspoon ground cumin
  • Kosher salt, freshly ground pepper
  • 3 tablespoons olive oil
  • Optional: 12 slider buns or small dinner rolls, split, lightly toasted (for serving)
  • Optional toppings: sliced red onion, and pickle slices (for serving)

Directions:

  1. Combine spinach, scallions, garlic, turkey, and cumin in a medium bowl; season with salt and pepper. Using a fork, mix gently just to combine.
  2. Form turkey mixture into twelve 1/2-inch-thick patties.
  3. Heat oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through, about 5 minutes per side. Transfer to a plate.
  4. Serve turkey-spinach patties on buns with onion and pickles.

Notes: Patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.
To keep these Turkey-Spinach Sliders juicy, don’t pack the meat too tightly.

Nutritional Content
Serves: 4
Calories: 530 per serving
Fat 22g, Carbohydrates 49g, Dietary Fiber 5g, Sugars 6g, Protein 35g, Sodium 720mg

 

 

Original recipe can be found here!

Recipe of the Week: Chipotle Lime Grilled Shrimp

Let’s spice up that summer BBQ routine! This delicious grilled shrimp is served on a stick and marinated in a smoky, chipotle lime marinade.

Prep Time: 5 minutes
Marinate Time: 20 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

  • 1 pound shrimp, peeled and deveined
  • 1 chipotle chili in adobo, chopped
  • 2 teaspoons adobo sauce
  • 2 limes, juice and zest
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • salt and pepper to taste

Directions:

  1. Marinate the shrimp in the mixture of the remaining ingredients for at least 20 minutes.
  2. Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side. Tip: Add the chipotles to the marinade one at a time and taste test for heat.
  3. Options: Add 1 tablespoon honey to the marinade. Add 2 tablespoons cilantro to the marinade. Add a splash of tequila to the marinade.

 

Original recipe can be found here!

Recipe of the Week: One Pot Chicken & Spring Veggies

This recipe comes from the kitchen of our own Exercise Physiologist, Corynne! All you need is 30 minutes and one pan to make this delicious meal. Feel free to substitute your favorite vegetables. Thanks for sharing!

Ingredients:

  • 2 Garlic Cloves, minced
  • 1-2 Tbsp Olive oil
  • 1 lb. Chicken breast, cubed
  • 1 cup Asparagus, halved
  • 1/2 cup Mushrooms, diced
  • 1/4 cup Sun dried tomatoes, thinly sliced
  • 1 tsp Garlic powder
  • Salt & Pepper, to taste

Directions:

  1. In a large pan on medium heat, cook olive oil with garlic and sun dried tomatoes, for about 5 minutes. Remove contents from pan and put in a bowl on the side.
  2. Cook the mushrooms in remaining olive oil (you can add more oil if needed) for about 5 minutes or until tender and lightly browned. Season with garlic powder, salt and pepper as desired. Remove from pan and put in the bowl with the sun dried tomatoes.
  3. Add the asparagus to the pan and cook for about 10 minutes or until tender. Set aside in same bowl as the sun dried tomatoes and mushrooms. Then cook chicken breast for 5-7 min or until lightly browned with garlic, garlic powder, salt and pepper as desired.
  4. Put everything back in the pan and mix together for 30 seconds. Enjoy!

Recipe of the Week: Turkey Stuffed Peppers

Easy weeknight dinner on the table in less than an hour? Sign me up! This classic recipe for stuffed peppers uses lean turkey and whole grains to create a healthy meal that will feed the family.

TOTAL TIME: 1 hour

Ingredients

  • 1 lb 93% lean ground turkey
  • 1 garlic (minced)
  • 1/4 onion (minced)
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 3 large sweet red bell peppers
  • 1 cup reduced sodium chicken broth (divided)
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked brown rice
  • Olive oil spray
  • 6 tbsp  part skim shredded cheddar cheese

Instructions

  1. Heat oven to 400°F.
  2. Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
  3. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat until it is completely cooked through.
  4. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
  5. Combine cooked rice and meat together.
  6. Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
  7. Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
  8. Carefully remove the foil and serve right away.

Nutrition:

Serving: 1/2 pepper, Calories: 221 calories
Carbohydrates: 19g, Protein: 18g, Fat: 3g
Original recipe from Skinny Taste can be found here!