Had leftover wild rice with ground turkey and stir fried veggies, added 2 tbsp Sartori Asiago cheese and nuked that. Then pan fried 2 sirloin steaks in the electric skillet seasoned with garlic powder and DAK’s Steakhouse seasoning.

The recipe for the ‘casserole’ is:
First I pressure cooked a bag of wild rice and set it aside in the cooker. I then browned up 2 packs of ground turkey, an orange bell pepper, small tub of baby portobello mushrooms, minced garlic, red onion, 2 zucchinis, 1 tomato, 1 bag of frozen broccoli (trying to free up more space in the freezer for all this food!). All seasoned with DAK’s Steak House, Italian Blast and Taco Knight seasoning. Fried it all up in my electric skillet and the last few minutes added a splash of organic low sodium vegetable broth and let that cook down a bit, added the rice, stir u and done. This makes about 8 portions which I froze up so today I heated up 2 portions in the microwave, added 4 tbsp of Asiago cheese (2 per portion) and served it with the steak I pan fried today.

We don’t eat steaks a whole lot and combined with the ground turkey in the rice dish I had made last week, the numbers are a bit higher on this dish than normal. But as today has been weird it was pretty much our one big meal for the day so totalled over our day it’s within our numbers.
It has 965 calories, 86 g of protein so that’s very high for just one meal, but only 322 mg sodium so that’s great.

Ground turkey Taco burritos for dinner. Calories for 1 burrito 567, 620 mg sodium.

First I made ‘sauce’ with 2% Greek yogurt (1 cup), cilantro chopped up, 1 tbsp minced garlic, juice of 2 limes and garlic powder. Stir and chill in the fridge for about 30-60 minutes.

Then I chopped up a green bell pepper, red onion, 1 tomato and put that to the side in a bowl while browning ground turkey in my electric skillet. I seasoned the ground turkey with DAK’s Taco Knight seasoning, garlic powder and a tbsp of minced garlic (I like a lot of garlic if you couldn’t tell 😂).
When the meat was halfway done I added the veggies and cooked until done. Put it all back in the bowl and then warmed up large whole wheat tortillas. I put some of the sauce on the tortilla when done, the meat and veggies, roll it up and eat!

Dinner is a big open faced whole wheat tortilla with fat free sour cream, guacamole, 3 tbsp Sartori Classic cheese, ground turkey breast, bell peppers, red onion, seasoned with DAK’s Taco Knight (salt free).
Total calories 598, sodium 815 mg.

Multigrain sandwich thin with fat free sour cream, red onion sprinkled with DAK’s Everything seasoning (salt free) and lox with dill. Calories 295, sodium little high but this is why this is a once in a while treat and not every day staple, is 945 mg.

Tonight dinner is salmon seasoned with DAK’s Citrus Groove and fresh dill.
Then I sliced up 2 russet potatoes (boiled yesterday), half container portobello mushrooms, leek, garlic, half red bell pepper and fried all that up until done.
Salad is mixed spring greens with my homemade dressing, water melon, blueberries, cucumber and blue cheese.
The home made dressing is: juice of 3 limes, equal amount of extra virgin olive oil, DAK’s Super Greek seasoning (salt and MSG free), 1 tbsp roasted garlic mustard, 2 tbsp raw unfiltered honey, 2-3 tbsp of cilantro. I personally love the combination of flavors!
Calories 744, sodium 308 mg.

Made Thai red curry coconut shrimp with brown rice for dinner.
Ingredients:
Thai curry paste
Fish sauce
10 shrimp (for 2) I bought big Patagonian frozen ones
Sugar snap peas
Red bell pepper
5 cloves garlic
Lemon grass paste
1 leek instead of scallions
Mrs Dash garlic and herbs
2 cups brown rice (dry)
Organic low sodium vegetable broth
Organic coconut milk

First I pressure cooked the brown rice on medium with a cup of organic low sodium vegetable broth and 2-3 cups of water for 18 minutes. Set the pot aside when done and let it do a natural release while cutting up the veggies.
I first put the minced garlic, leeks and red bell pepper in a little olive oil and sweated them for about 5 minutes and added Mrs Dash, about a tbsp.
Then added a small bag of sugar snap peas, a tbsp of fish sauce (it stinks but gives great flavor!), a tbsp of Thai curry sauce (although next time I’ll add 1 more for more heat) and the can of coconut milk. Stir until all combined and add the frozen shrimp for about 5-7 minutes, turn off the heat and serve over the rice. Calories approximately 410-450 per plate.

Ingredients:
2 artichokes
cup of Parmesan cheese
Mrs Dash garlic and herbs
Olive oil
Organic low sodium vegetable broth
wild rice
​chicken breast filet
​lemon (for juice over rice)

I made stuffed artichokes with wild rice and half a chicken breast yesterday in the Ninja Foodi. First I put approx 3 cups of wild rice in the Foodi with about the same amount of organic low sodium vegetable broth, set it to cook high pressure for 18 minutes and it came out perfect although the chicken breast filet was a tad on the dry side so probably should’ve cooked that separate.

I then placed the rack in the pot, cleaned the artichokes by cutting an inch off the top, cutting the tops off the leaves and cut off the stem. I cleaned the stem by cutting the outside off and also cooked it as you can eat those (very tender also). Pull the leaves apart a bit all the way to the middle to create some space in between leaves.

In a bowl I put a cup of Parmesan cheese and a few tablespoons of Mrs Dash garlic and herbs, mixed it together and scooped it inside the artichokes (half of the bowl for each artichoke) while holding it over the pot as you can use the broth with cheese as a dip instead of garlic butter or aioli.
I then drizzled a little olive oil over the tops, set the pressure cooked to 10 minutes and that’s it! I scooped a little bit of the broth mixture over the top of each artichoke after it was done and a little over the chicken and rice. Also squeezed out half a lemon over the rice on each plate.

Nutritional value in last picture, from let to right the numbers are calories, carbs per gram, fat, protein, sodium and sugar.

Made multi grain pita sandwiches with ground chicken, onion, lettuce and tzatziki although I didn’t have cucumber so it was lacking that.

Ingredients:
1 lbs ground chicken
Half red onion
2 handfuls romaine lettuce
5 baby portobello mushrooms
3 generous scoops 0% fat Greek yogurt (I prefer Fage brand)
3 cloves garlic
2 multigrain pita sandwiches (for 1 each)
Dill
Turmeric
Red pepper flakes
Mrs Dash garlic and herbs
Oregano
Garlic powder
Juice of 1 lemon
1 tbsp olive oil

First I sautéed the ground chicken with the diced up mushrooms and onion. Added turmeric, red pepper flakes, Mrs Dash and oregano as well. When it was almost done I placed the rack on low setting in the Foodi and switched to air crisp on 375F for 10 minutes. While that’s going put the Greek yogurt in a bowl with a tbsp of olive oil, juice of a lemon, dill, Mrs Dash, garlic powder, chop 3 cloves garlic very finely minced. Mix all together and put in fridge. If you have cucumber you can grate half one, squeeze out the excess liquid and add that too.

The last 3 minutes I put the pita sandwiches on the rack, then cu5 them open and put some lettuce in, then tzatziki, then meat, more tzatziki and leftover lettuce on the side on the plate.
Per sandwich it’s 500 calories.

Recipe and picture by Debbie Parker Newgent.

​Low-carb pizzas on the grill. Crust is chicken, cheese and egg (cooked prior to topping)topped with sauce, pepperoni, sausage and cheese. I think next time I will pre-bake the crust in the air fryer and not on the grill as they were a bit soft to hold like a pizza)