Peak Performance Fitness

Lynbrook | New Hyde Park | NY

weight loss

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!

Recipe of the Week: Green Paradise Smoothie

This recipe comes from the kitchen of our own Exercise Physiologist, Brandon!
Thanks for sharing!

Serves: 3-4

Ingredients:

  • 1 cup packed spinach
  • 1 cup pineapple chunks
  • 1 cup frozen mango chunks
  • 1 banana
  • 1/2 cup ice
  • 1 1/2 cups coconut water

Directions:

  1. Add all the ingredients to a blender in the order listed above.
  2. Pulse to mix ingredients, then blend until smooth. Enjoy!

Note: If your blender isn’t super powerful, blend the spinach and coconut water first. This helps get rid of spinach clumps. Then add in the remaining ingredients and blend until smooth.

 

Recipe of the Week: Vegetarian Lasagna

This vegetarian lasagna is loaded with fresh vegetables and each serving is about 200 calories. Perfect to feed the whole family for dinner!

INGREDIENTS:

 

  • 3 cups chopped veggies of your choice (try a mix of broccoli, cauliflower, carrots, and red peppers)
  • 1/2 chopped onion
  • 2 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 cup low fat ricotta cheese
  • 1 egg
  • 2 cups fresh spinach
  • 2 cups tomato sauce
  • 12 uncooked oven-ready whole grain lasagna noodles
  • 1 cup mozzarella cheese, shredded

INSTRUCTIONS:

  1. Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
  2. Whisk egg into ricotta cheese and stir in fresh spinach.
  3. Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, 1/2 of the veggies, and 3/4 cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
  4. Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.

NOTES: Check the lasagna at 30 minutes and add 1/4 cup vegetable stock if the lasagna looks too dry.

 

NUTRITION:
Serves: 9
Calories Per Serving: 202
Fat 7.2g, Carbohydrate 25.5g, Protein 11.2g
Original recipe from Pinch of Yum can be found here!