Lynbrook | New Hyde Park | NY

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RECIPE OF THE WEEK: LEMON-THYME CHICKEN

This week enjoy lemon-thyme chicken. This dish is packed with great ingredients and is loaded with protein!

Total Time: 35-45 Minutes   Servings: 4  

Calories: 345 kcal     Protein: 41 g   Carbohydrates: 14 g    Fat: 13.5 g  

Ingredients/ Equipment:

  • 1 lb. green beans, trimmed
  • 12 sprigs fresh thyme, divided
  • 2 Tbsp. olive oil, divided
  • Kosher salt and pepper
  • 1/2 cup grated Parmesan, divided
  • 1 14-oz can artichoke hearts, halved and patted very dry
  • 1 1/2 lb. boneless, skinless chicken breasts
  • 1 lemon, halved

Directions:

  1. Heat oven to 425°F. On a rimmed baking sheet, toss green beans and 6 sprigs thyme with 1 Tbsp oil and 1/4 tsp each salt and pepper, then toss with 1/4 cup Parmesan. Nestle artichokes onto pan, cut sides down, and roast on bottom rack in oven until golden brown and tender, 10 to 12 minutes.
  2. Meanwhile, heat remaining Tbsp oil in a large oven-safe skillet on medium. Season chicken with 1/4 tsp each salt and pepper and cook until golden brown on bottom, 3 to 4 minutes. Flip chicken over and cook 2 minutes more.
  3. Add lemon, cut side down, and remaining 6 thyme sprigs to skillet. Transfer skillet to oven along with vegetables and roast until chicken is cooked through, 9 to 10 minutes more.
  4. Toss remaining Parmesan with artichokes and green beans, then serve with chicken.

You can find the full recipe at https://www.womansday.com/food-recipes/a32303951/lemon-thyme-chicken-recipe/

RECIPE OF THE WEEK: WHITE BEAN AND TUNA SALAD WITH BASIL VINAIGRETTE

This week enjoy white bean and tuna salad with basil vinaigrette. This dish is loaded with healthy veggies and protein, making it a perfect weeknight meal!

Total Time: 25 Minutes   Servings: 4  

Calories: 340 kcal     Protein: 31 g   Carbohydrates: 24 g    Fat: 16.5 g  

Ingredients/ Equipment:

  • Kosher salt and pepper
  • 12 oz. green beans, trimmed and halved
  • 1 small shallot, chopped
  • 1 cup lightly packed basil leaves
  • 3 Tbsp. olive oil
  • 1 Tbsp. red wine vinegar
  • 4 cups torn lettuce
  • 1 15-oz can small white beans, rinsed
  • 2 5-oz cans solid white tuna in water, drained
  • 4 soft-boiled eggs, halved

Directions:

  1. Bring a large pot of water to a boil. Add 1 tablespoon salt, then green beans, and cook until just tender, 3 to 4 minutes. Drain and rinse under cold water to cool.
  2. Meanwhile, in a blender, puree shallot, basil, oil, vinegar, and 1/2 teaspoon each salt and pepper until smooth.
  3. Transfer half of dressing to large bowl and toss with green beans. Fold in lettuce, white beans, and tuna and serve with remaining dressing and eggs.

You can find the full recipe at goodhousekeeping here!

RECIPE OF THE WEEK: TURKEY QUINOA CHILI

This week enjoy turkey quinoa chili. A great twist on the traditional chili, this recipe offers a hearty and healthier option!

Prep Time: 20 min   Total Time: 40 mins   Servings: 4-6  

Calories: 395 kcal     Protein: 29 g   Carbohydrates: 32 g    Fat: 13 g  

Ingredients/ Equipment:

  • 2 Tbsp. vegetable oil 
  • 1 red bell pepper, diced 
  • 1 onion, diced 
  • 1 lb. ground turkey 
  • 1 1/2 tsp. kosher salt, plus more to taste 
  • 2 garlic cloves, minced 
  • 2 tsp. chili powder 
  • 1 tsp. ground cumin 
  • 2 1/2 cups low-sodium chicken broth 
  • 1 canned chipotle chile in adobo sauce, minced (about 1 tablespoon) 
  • 1 (15-ounce) can black beans, drained and rinsed 
  • 1 (15-ounce) can pinto beans, drained and rinsed 
  • 1 (14-ounce) can fire-roasted diced tomatoes 
  • 1/2 cup frozen corn kernels 
  • 1/3 cup quinoa, rinsed 
  • Juice of 1 lime, plus wedges for serving 
  • Shredded cheddar cheese and diced avocado, for topping 

Directions:

  1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the bell pepper and onion and cook until beginning to soften, about 3 minutes. 
  2. Add the turkey and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the garlic, chili powder, cumin and remaining 1 teaspoon salt and cook until fragrant, about 30 seconds. 
  3. Add the chicken broth, chipotle, black beans, pinto beans, tomatoes, corn and quinoa to the pot and stir to combine.
  4. Bring the chili to a boil, then reduce to a simmer, cover and cook until the quinoa is tender, about 20 minutes. Squeeze in the lime juice and season with salt to taste. Serve topped with cheese and avocado, with lime wedges on the side.

You can find the full recipe at thepioneerwoman here!

RECIPE OF THE WEEK: AIR FRYER SALMON BITES

This week enjoy air fryer salmon bites. This sweet and savory healthy meal is the perfect melt in your mouth recipe that can be enjoyed in many different ways!

Prep Time: 10 min    Cook Time: 5 min     Total Time: 15 mins    Servings: 2     

Calories: 284 kcal     Protein: 35 g   Carbohydrates: 7 g      Fat: 12 g  

Ingredients/ Equipment:

  • 12oz / 340g salmon fillets
  • 2 tablespoons soy sauce – I’ve used low sodium soy sauce
  • 2 teaspoons honey
  • 1 teaspoon rice vinegar
  • ½ teaspoon toasted sesame oil
  • 1 garlic clove
  • Small cube fresh ginger
  • Garnish with sesame seeds, green onions, spicy mayo or sriracha aioli

Directions:

  1. Remove the skin and any bones from the salmon. Slice salmon into large cubes (~ 1 inch / 2.5 cms in size)
  2. Add marinade ingredients in a container – soy sauce, honey, rice vinegar, sesame oil and grate in the garlic and ginger.  Mix to combine
  3. Place salmon in the marinade and stir to coat all pieces. Leave to marinate for 10 minutes or if you have the time for a few hours in the fridge
  4. Preheat air fryer to 390? / 200?. Spray the air fryer basket with olive oil and place salmon in a single layer, so they’re not touching
  5. Air fry for 5-8 minutes, depends how you like it cooked. Flip halfway and brush over the leftover marinade
  6. Serve with a garnish of sesame seeds, a drizzle of sriracha aioli with a side of rice and veggies or make a salmon bowl. Enjoy!

You can find the full recipe at cookingwithayeh here!

RECIPE OF THE WEEK: THE ORIGINAL MARRY MY CHICKEN

This week, treat yourself to Marry Me Chicken—a high-protein meal that says it all. Perfect for making your Valentine’s Day extra special.

Prep Time: 10 min            Total: 40 mins          Servings = 4    

Calories: 585 kcal     Protein: 68 g   Carbohydrates: 6 g      Fat: 31 g  

Ingredients/ Equipment:

  • 3 Tbsp. extra-virgin olive oil, divided
  • 4 boneless, skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 2 garlic cloves, finely chopped
  • 1 Tbsp. fresh thyme leaves
  • 1 tsp. crushed red pepper flakes
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup finely chopped sun-dried tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup finely grated Parmesan
  • Torn fresh basil, for serving

Directions:

  1. Arrange a rack in center of oven; preheat to 375°. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
  2. In same skillet over medium heat, heat remaining 2 Tbsp. oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
  3. Transfer skillet to oven. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 10 to 12 minutes.
  4. Arrange chicken on a platter. Spoon sauce over. Top with basil.

You can find the full recipe at delish here!

RECIPE OF THE WEEK: HEALTHY VEGETABLE SOUP

This week enjoy healthy vegetable soup. A perfect healthy meal to enjoy while the weather is so frigid!

Prep Time: 8 min   Total: 8 mins   Servings = 3 qt.    

Calories: 473 kcal     Protein: 20 g   Carbohydrates: 62 g      Fat: 12 g  

Ingredients/ Equipment:

  • 2 Tbsp. olive oil, plus more for serving
  • 2 carrots, chopped
  • 2 pieces celery, chopped
  • 1 medium yellow onion, chopped
  • 1 sweet potato (about 8 oz.), peeled and diced
  • 1 tsp. kosher salt, divided
  • 4 cloves garlic, chopped
  • 6 cups vegetable broth
  • 1 (14.5-oz.) can crushed tomatoes
  • 1 (8.75-oz.) can corn, drained
  • 1 1/2 cups frozen, cut green beans
  • 1 medium zucchini, chopped
  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 2 tsp. Italian seasoning
  • 1 (5-oz.) bag baby spinach
  • 1/2 tsp. black pepper, to taste

Directions:

  1. Heat a large Dutch oven over medium-high heat. Add the olive oil, then carrots, celery, onion and sweet potato. Season with 1/2 teaspoon salt. Cook 8 to 10 minutes, until slightly softened. Add the garlic and cook 2 more minutes. 
  2. Add the stock, tomatoes, corn, green beans, zucchini, cannellini beans, and Italian seasoning. Return to a simmer, then reduce heat to medium. Cook at a low simmer, stirring occasionally, until the zucchini and green beans are tender, 12 to 15 minutes. Add the spinach and stir to wilt.
  3. Season with the remaining 1/2 teaspoon salt and black pepper. Serve in bowls drizzled with more olive oil.

You can find the full recipe at thepioneerwomen here!

RECIPE OF THE WEEK: HIGH-PROTEIN PEANUT BUTTER BANANA OVERNIGHT OATS

This week enjoy high protein peanut butter overnight oats. This high protein recipe is a perfect meal to meal prep for the following morning!

Prep Time: 10 min   Cook Time: 4 hours     Total: 4 hours 10 mins   Servings = 2     

Calories: 406 kcal     Protein: 19.4 g   Carbohydrates: 55.3 g      Fat: 14.6 g  

Ingredients/ Equipment:

  • 1 large ripe banana, mashed
  • 1 1/4 cups almond milk (or milk of choice)
  • 1 (5 oz) cup vanilla siggi’s yogurt (or sub plain)
  • 1 cup gluten free rolled oats
  • ½ teaspoon cinnamon
  • 1 tablespoon chia seeds
  • 2 tablespoons peanut butter, plus more if you want layers
  • To make it pretty/for garnish:
  • Banana slices

Directions:

  • Add mashed banana, almond milk and siggi’s yogurt to a large bowl and stir together until well combined and creamy. Stir in oats, cinnamon, chia seeds and peanut butter. Then cover and place in the fridge for 4 hours or overnight.
  • Once ready to serve, divide between two 12 ounce mason jars, layering peanut butter and extra banana slices in the middle, if you’d like.
  • Top each overnight oat serving with 1 tablespoon of peanut butter and a few extra banana slices, if desired. If you like crunch, add extra chia seeds and/or chopped peanuts on top.

You can find the full recipe at ambitiouskitchen here!

RECIPE OF THE WEEK: CROCKPOT CREAMY CASHEW CHICKEN

Prep Time: 10 mins      Cook Time: 4 hours     Total Time: 4 hours 10 mins      Serves: 4

Calories: 535 kcal       Protein: 42 g     Carbohydrates:  34 g      Fat: 24 g  

This week enjoy creamy crockpot cashew chicken. A perfect high protein dish that is super flavorful and cozy!

Ingredients

  • 1 pound boneless, skinless chicken breasts or tenders, cut into bite size pieces
  • 2 small potatoes, peeled and cut into 1 inch cubes
  • 1 red bell pepper, sliced
  • 1/2 cup roasted cashews
  • 1/2 of a sweet onion
  • 2 cloves garlic
  • 1 inch knob of fresh ginger, peeled
  • 2 tablespoons Thai red curry paste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons kosher of salt, more to taste if nedeed
  • 1 tablespoon fresh lemon juice
  • 2 cups Almond Breeze Almondmilk Cashewmilk Original Unsweetened
  • 1 handful fresh cilantro, chopped, plus more for serving
  • steamed rice + fresh naan, for serving

Instructions

  • Combine the chicken, potatoes and red pepper in the bowl of your crockpot.
  • To a blender or food processor, add the cashews, onion, garlic, ginger, Thai red curry paste, chili powder, cumin, cinnamon, cayenne, a god pinch of salt and lemon juice. Puree the mixture until completely smooth. If needed, add 1/2 cup of Almondmilk Cashewmilk, to help the mixture blend. Pour the paste over the chicken. Add the remaining Almondmilk Cashewmilk. Cover and cook on low for 4-5 hours or on high for 3-4 hours.
  • If the sauce is too thick, add more Almondmilk Cashewmilk to thin it, if the sauce is too thin, crank the heat to high on the crockpot and let cook, UNCOVERED for 20-30 minutes. This will thicken the sauce.
  • When ready to eat, stir in the fresh cilantro. Serve with steamed rice + fresh cilantro and basil…and of course Naan.

Read this recipe at halfbakedharvest here!