  Dinner is whole wheat capellini with wild caught Patagonian shrimp and a ton of veggies: zucchini, green bell pepper, jalapeño pepper, red onion, garlic, baby spinach, portobello mushrooms, Roma tomatoes and pico de gallo. Also added lemongrass minced instead of squeezing lemon juice, pesto basil sauce, coconut milk (unsweetened) instead of cream and a little organic low sodium vegetable broth. Topped with a tbsp of Parmesan cheese. Seasoned with DAK’s Italian Blast and Mrs Dash garlic and herbs.
490 calories for a plate. 351 mg sodium. Ingredients: 1 tbsp olive oil 1/8 box whole organic wheat capellini (can also use any other kind of pasta or zoodles if you want low carb) 1 bag frozen wild caught Patagonian shrimp (21/25 shrimp per pound) 1 zucchini 1 green bell pepper 1 jalapeño pepper 1/2 red onion 5 cloves garlic Half bag baby spinach Half container baby portobello mushrooms 2 Roma tomatoes 1 small container pico de gallo Pesto basil sauce (2 tbsp) 1 tbsp lemongrass minced or squeeze 1 lemon for juice 1 can organic unsweetened coconut milk 1 cup organic low sodium vegetable broth DAK’s Italian Blast and Mrs Dash garlic and herbs (both have no salt but you can add your own spices you like if you don’t have these) Shredded Parmesan cheese (optional) First I pressure cooked the pasta in a cup of broth for 1 minute, quick released pressure, gave it a quick stir. There was still a little liquid left but no worries the pasta will soak it all up while you put the lid back on and set it aside while you do the rest! I then added olive oil to my electric skillet and added the mushrooms, bell pepper, jalapeño pepper, onion, garlic with the dried spices and cooked that for about 5 minutes, then added all the other ingredients (except spinach and pasta) and let that simmer with lid on for about 10 minutes, stirring halfway through. The last minute I added the spinach and pasta. There is enough sauce and veggies for 6 portions so I made 4 portions with the shrimp (5 shrimp each per portion) and used the rest of the sauce and pasta over leftover chicken I had, creating 2 more lunches or dinners to freeze up!
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Thai Red Curry Coconut Shrimp
 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. Multi Grain Pita Sandwich With Ground Chicken and Tzatziki 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. Low Carb Pizza 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)  Eggplant Lasagna
Ingredients: 2 eggplants 2 zucchinis 14 vine tomatoes (my personal preference can be any tomato you like) 1 red onion 5 cloves garlic 1 lbs grass fed angus beef 1 lbs ground chicken 1 red bell pepper 1 green bell pepper Oregano Basil Mrs Dash garlic and herbs Turmeric Paprika Red pepper flakes Splash fig balsamic vinegar Fat free cottage cheese (instead of ricotta cheese for less calories and fat) Sartori brand Parmesan cheese (has the least sodium of any brand I found so far) 2 bay leaves Olive oil to brush eggplant with Half packet of Splenda You don’t have to add the bell pepper and zucchinis but I like the added nutritional value of more veggies in the sauce. First I sliced the eggplants in slices about half and inch to 3/4 thickness. Brushed both sides with a little olive oil, sprinkled one side with Mrs Dash garlic and herbs and put on the rack in lower position in the Foodi, bake/roast at 375F for 12 minutes, turn slices half way through. Put aside to cool and continue until you’ve done all the slices. I had 4 batches. Then to make the sauce: quarter all the tomatoes, dice onion and bell peppers, zucchini and mince the garlic. Put it in the now cleaned again Foodi pot and sauté until it’s done. Takes about an hour or so, adding Mrs Dash garlic and herbs, red pepper flakes, turmeric, paprika, basil, oregano, bay leaves and splash of fig balsamic vinegar (or another balsamic vinegar you like or have at hand. After about 15 minutes switch the temperature setting to medium heat so you don’t burn the sauce and let it simmer. When done, take out the 2 bay leaves and put the immersion blender in the pot (be careful not to touch the bottom or sides with the metal!) and blend the sauce together. Put the sauce in a separate bowl aside for now. Add the half packet of Splenda. You can pressure cook the tomato sauce but you’d have to add a bit of liquid so the Foodi can build up pressure, which makes the sauce to thin for my liking so I’m doing it the hard way! Then sauté the ground chicken and beef with the same spices until done. Add it to the bowl of sauce and stir together. Now you can start assembling your loaf pans or straight in the Foodi whichever you prefer. We’re with only the 2 of us so I make 3 loaf pans so I can freeze 2 portions for another time. Put a layer of sauce in the pot or loaf pan, then a layer of eggplant, layer of cottage cheese, layer sauce, layer eggplant, layer cottage cheese, layer sauce, layer Parmesan cheese. Bake it off on roast/bake for 10 minutes on 350F or until cheese has melted and is golden brown, as the rest is already cooked! 669 calories for a generous plate! Ground Chicken with Brown Rice and Kale  Dinner was ground chicken, brown rice, kale with portobello mushrooms, yellow bell pepper and garlic.
Ingredients: Half bag kale 5 portobello mushrooms 3 cups brown rice 1 lbs ground chicken Carton organic low sodium chicken broth 5 cloves garlic Yellow bell pepper Turmeric Mrs Dash garlic and herbs Cardamom Ginger Cumin Red pepper flakes Garlic powder First I browned the meat, mushrooms, garlic and bell pepper. After 5-10 minutes added everything else and then pressure cooked for 15 minutes. And it’s ready to go! One plate is 415 calories and 225 mg sodium. Makes 4-5 portions. Air Fried Pan Fish with sweet potato, kale salad and cheesecake dessert
Appliance used: Ninja Foodi. Dish and pictures by Wendy S. Trudeau.
Supper tonight is air fried pan fish They were dipped in flour that was seasoned with garlic powder, onion powder, cumin, smoked paprika, turmeric and black pepper. then dipped into egg and limoncello mixed together. Then dipped into bread crumbs that I also seasoned with garlic and onion powder. I sprayed them with olive oil then Air fried for 10 minutes. A beautiful kale salad. I chopped up the kale leaves drizzled with a little olive oil. I sauteed some red onion in olive oil then added some minced garlic and dried cranberries. Added a little red wine vinegar, limoncello, lemon juice let it cool a bit and pour over kale and mix it well. Add some sliced almonds and it's done. I made a sweet potato the other day but didn't use it. So tonight I sliced it open air fried it for 4 minutes and served it with leftover homemade cranberry sauce. I decided a little dessert was needed tonight so I made a cheesecake out of ricotta cheese, egg, limoncello, sugar and lemon zest. I made a little blueberry sauce with blueberries, water, sugar and cornstarch. And topped it with a little powder sugar. Vegetarian Split Pea Soup  Made vegetarian split pea soup. Normally I add country style boneless pork ribs but I decided to make a completely vegetarian version.
Ingredients: 1 16 oz bag split peas (I prefer Goya brand) 1 red onion 2 cloves garlic 5 carrots 2 parsnips 2 russet potatoes 2 cartons organic low sodium vegetable broth Just put it all in the pot and I cooked it PC for 45 minutes. Quick release and ready to eat! Nutritional numbers in 2nd picture (for 1 1/2 cup). Chicken and Rice with a Moroccan Vibe. Chicken and rice with a Moroccan vibe.
Ingredients: 3 chicken breast filets 2 cups brown rice 4 carrots 1 red bell pepper 1 lemon 4 small golden beets 1 red onion 5 cloves garlic Approx 10 green olives stuffed with pimento 2 cups organic low sodium chicken broth Dak’s Everything seasoning Mrs Dash garlic and herbs Cardamom Turmeric Bay leaf Ground coriander Red pepper flakes I cut the veggies in bigger chunks so they wouldn’t cook to mush. I put everything but the broth and rice into the Ninja Foodi and browned meat etc on sauté for about 10 minutes. I then added the broth and rice and switched to pressure cooking for 20 minutes. Take out the lemon (I had cut it in 4 quarters) and the bay leaf and shred the chicken with 2 forks. |
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