Lynbrook | New Hyde Park | NY

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RECIPE OF THE WEEK: HEALTHY HALLOWEEN STUFFED PEPPERS JACK-O-LANTERS

This week enjoy healthy Halloween stuffed peppers jack-o-lanterns. A great healthy fun dish to make for this upcoming Halloween!

Prep Time: 20 Minutes     Cook Time: 25 Minutes   Total Time: 45 Minutes Servings: 4   

Calories: 343 kcal     Protein: 30 g   Carbohydrates: 32 g    Fat: 10 g  

Ingredients/ Equipment:

  • 4 large orange bell peppers
  • 1 cup cooked rice white or brown
  • 1 Tablespoon avocado oil or other healthy cooking oil, plus additional for coating sheet pan.
  • 1 pound lean ground beef ground turkey, or ground chicken
  • 1 medium yellow onion diced small
  • 8 ounces mushrooms chopped
  • 2 cups roasted red pepper sauce homemade or store-bought
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon red pepper flakes
  • salt and pepper to taste

Directions:

  1. Heat oven to 350 degrees F.
  2. Use a sharp knife to slice the top off each bell pepper horizontally. Set tops aside (do not discard) Remove all seeds and membranes. Rinse and pat the peppers dry with paper toweling or a clean, soft cloth. Use a small paring knife to cut holes into the exterior of the peppers to make jack-o-lantern faces. Note: If peppers don’t stand upright, use the knife to slice a small amount from the bottom to flatten the surface.
  3. Cook rice according to package directions. As rice cooks, use olive oil or non-stick spray to lightly grease a small sheet pan. Arrange peppers and tops of peppers on pan and cook in oven for 20-25 minutes, or until peppers are cooked, but still are still firm (al dente). Remove peppers from oven and allow to cool while you make the filling.
  4. For The Filling: Heat 1 Tablespoon olive oil in large skillet over medium heat. Add onion and mushrooms and saute for 3-4 minutes, or until mushrooms have softened and reduced in size. Increase heat to medium high. Add ground meat and spices to pan and continue to cook, stirring occasionally, until no pink remains.
  5. Drain excess grease from pan, reduce heat to medium low, then add red pepper pasta sauce and cooked rice. Stir to combine and cook for 2-3 more minutes, or until mixture is heated through.
  6. Prior to serving, fill each pepper with approximately 1 cup of mixture, over filling each pepper slightly. Place a top onto each stuffed pepper and serve with a big jack-o-lantern smile!

You can find the full recipe at itsyummi here!

RECIPE OF THE WEEK: SALMON AND SWISS CHARD

This week enjoy salmon and Swiss chard! This is a great juicy flavorful dish that everyone will love!

Total Time: 25 Min     Servings: 4   

Calories: 243 kcal     Protein: 30 g   Carbohydrates: 7 g    Fat: 10.5 g  

Ingredients/ Equipment:

  • 1 medium red onion (sliced 1/2 inch thick)
  • 1 1/2 Tbsp. oil, divided
  • Kosher salt and pepper
  • 1 large bunch red Swiss chard (thick stems discarded, leaves chopped)
  • 2 cloves garlic (sliced)
  • 4 5-oz. salmon fillets
  • Chili oil, for serving

Directions:

  1. Heat air fryer to 385°F. Toss onion with 1/2 tablespoon oil and a pinch each of salt and pepper and air-fry 5 minutes.
  2. Toss with Swiss chard, garlic, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper and air-fry until chard and onion are just tender, about 5 minutes more. Transfer to plates.
  3. Season salmon with 1/2 teaspoon each salt and pepper and air-fry at 400°F until skin is crispy and salmon is opaque throughout, 8 to 10 minutes. Serve with chard and drizzle with chili oil if desired.

You can find the full recipe at goodhousekeeping here!

RECIPE OF THE WEEK: BUFFALO CHICKPEA JAR SALAD

This week enjoy buffalo chickpea jar salad. A perfect quick meal/snack that is a great sports party dish that offers excellent nutrition!

Prep Time: 15 Min      Cook: 5 Min     Servings: 4   

Calories: 343 kcal     Protein: 19 g   Carbohydrates: 41 g    Fat: 12 g  

Ingredients/ Equipment:

  • 2 cups chickpeas a 13.5 ounce can works well
  • 3 tbsp hot sauce I love franks, but use your favorite brand
  • 1 tbsp  or coconut oil, or butter
  • 1 cup cooked quinoa
  • 1 cup carrot, diced
  • 1 cup radish, diced
  • 1 cup celery, diced
  • 1/2 cup diced scallion
  • 1 cup romaine lettuce, chopped optional
  • 1 cup plain greek yogurt
  • 1/2 cup crumbled blue cheese
  • 2 tbsp  or champagne vinegar
  • splash unsweetened almond milk enough to thin it out to desired consistency
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Directions:

  • In a small bowl combine all ingredients for dressing, whisk until well incorporated and creamy. Add enough almond milk to thin to desired consistency (I used a scant tablespoon)
  • In a small skillet over medium heat, combine chickpeas, hot sauce, and ghee (or fat of your choice) Cook until sauce thickens, chickpeas are coated and warm. About 4 minutes.
  • To prepare jar salads place ingredients evenly in 4 jars in this order:

Dressing, celery, carrot, radish, scallion, lettuce (optional), quinoa, chickpeas, extra scallion on top.

  • When ready to eat: shake jar and then give it a good stir to incorporate all of the dressing.
  • Jars will keep well in fridge for up to 6 days.

You can find the full recipe at https://abraskitchen.com/buffalo-chickpea-jar-salad/

RECIPE OF THE WEEK: ASPARGUS TURKEY STIR-FRY

This week enjoy Asparagus Turkey Stir-Fry. A quick and simple dish that tastes great and is loaded with nutrition!

Prep Time: 10 Min      Cook: 10 Min     Servings: 4    Serving: 1-1/4 cups

Calories: 205 kcal     Protein: 28 g   Carbohydrates: 5 g    Fat: 9 g  

Ingredients/ Equipment:

  • 2 teaspoons cornstarch
  • 1/4 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 teaspoon soy sauce
  • 1 pound turkey breast tenderloins, cut into 1/2-inch strips
  • 1 garlic clove, minced
  • 2 tablespoons canola oil, divided
  • 1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 1 jar (2 ounces) sliced pimientos, drained

Directions:

In a small bowl, combine the cornstarch, broth, lemon juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry turkey and garlic in 1 tablespoon oil until meat is no longer pink; remove and keep warm.

Stir-fry asparagus in remaining oil until crisp-tender. Add pimientos. Stir broth mixture and add to the pan; cook and stir for 1 minute or until thickened. Return turkey to the pan; heat through.

You can find the full recipe at https://www.tasteofhome.com/recipes/asparagus-turkey-stir-fry/#RecipeCard

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!