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.

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.

This evening I made a twist on a classic traditional Dutch dish called hachee (pronounced as hashay). Typically it is made with lots of onion, bay leaves and cloves as main ingredients. And typically it’s served with boiled or mashed potatoes and red cabbage on the side but I’m serving mine on brown rice.

Ingredients:
1.5 lbs beef stew meat
1 large onion (8 used red because I prefer those but that’s my personal preference)
5 cloves garlic
3 tomatoes
10 green olives with pimento
1 tbsp of juice from olives jar
1 red bell pepper
1 jalapeño pepper
1 cup organic low sodium chicken broth
Turmeric
Paprika
Splash of fig balsamic vinegar
Mrs Dash garlic and herbs
Dak’s Everything seasoning (salt free)

First I browned the meat, garlic, onion, jalapeño and bell pepper with the spices. Then I added the rest and switched to pressure cook for 30 minutes.
Hit quick release, added 2 cups brown rice and pressure cooked for an additional 20 minutes. If you like thicker sauce you may want to brown the meat with some flour; I didn’t do that.

You can also make this in a slow cooker. Just slow cook it for 6-8 hours on low, then add the rice the last hour.

Beanless Chili Pie I made. Makes 6 generous portions or 8 smaller ones.


Ingredients:
Half a buttercup squash
1 sweet potato
1 red bell pepper
1 red onion
4 tomatoes
5 cloves garlic
1 Anaheim pepper
1 lbs ground chicken
1 lbs ground sirloin
1 cup brown rice
Puff pastry
Mrs Dash garlic and herbs
Turmeric
6 chili powder
Ground cumin
Hungarian paprika
Red pepper flakes
Organic low sodium vegetable broth
Cherry balsamic vinegar
Shredded Parmesan cheese


I first browned the ground sirloin and ground chicken, added the dry spices until almost done. Then I added all the other ingredients except the cheese and puff pastry. Add a cup of broth and pressure cooked for 15 minutes. After doing quick pressure release, I let the majority of the steam evaporate before putting shredded cheese and the puff pastry on top. Cut a few slots in the pastry so the steam has room to escape. I cut the pastry to size prior to cooking by putting it underneath the insert cooking pot and cutting around the bottom for a perfect fit.
Turn the Foodi on bake/roast, 375F for 10-15 minutes (check after 10 to make sure it’s not going to burn).

I’ve made a beefy stew tonight, although according to Jason as it’s not a traditional style beef stew I shouldn’t call it that! So I’m calling it Winter stew as it has a lot of Winter vegetables in it!


Ingredients (makes about 6 meals!):
4 lbs beef stew meat
Half red onion
5 cloves garlic
1 Anaheim pepper
Half red bell pepper
1 golden beet
1 large parsnip
3 carrots
1 sweet potato
1 tomato
4 celery sticks
3 tbsp Grey Poupon mustard
Red pepper flakes
Mrs Dash garlic and herbs
Hungarian paprika
Turmeric
2 bay leaves
Ground cloves
2 cups organic low sodium vegetable broth


First I browned the meat with the spices on the sauté setting in the Ninja Foodi for about 10 minutes, then added all the other ingredients and switched to high pressure cooking for an hour. That’s all she wrote! Super easy.

Recipe by Shannon E. Green; cooked in a skillet.


For the Hamburger broccoli alfredo:

3 c broccoli
1/2 lb hamburger
1/2 c parmesan
1/3 block cream cheese
2 to 3 T Heavy cream

Cook hamburger & broccoli together. Then add cream cheese & heavy cream to skillet. Once melted add parmesan.

​

For the Green chile hamburger helper:

Cauliflower (3/4 of a small head)
1/2 lb hamburger
1/2 med onion
1/3 of a block Cream cheese
2 to 3 T Heavy cream
1/2 c shredded cheese
3 to 4 T green chiles

Fry hamburger, onion, & cauliflower together. Add cream cheese & heavy cream to skillet, once melted add grated cheese & green chiles.

Stir fried 6 chicken wing parts, half a cauliflower, 1 Russet potato, 3 cloves garlic, half a red onion, half red bell pepper with turmeric, Mrs Dash garlic and herbs, Hungarian paprika and red pepper flakes for 5 minutes in the Foodi with a cup of organic low sodium vegetable broth and a splash of cherry balsamic vinegar, then 5 minutes high pressure. Took it all out and put in separate bowl except for the chicken wing parts, I put those in the air crisper basket and air crisped for 10 minutes.
382 calories per plate (3 chicken parts each), 19 g carbs, 16 g fat, 22 g protein, 226 mg sodium and 4 g sugar.

Dinner is brown rice with peeled crawfish tails and kale. I put everything in the Ninja Foodi and added 2 cups of low sodium organic vegetable broth, Mrs Dash garlic and herbs, turmeric, paprika and red pepper flakes, pressure cooked for 25 minutes, added shredded Parmesan cheese on top and that’s it!

Dinner carrot/parsnip/leek mash with pork chops.
Ingredients:
4 Russet potatoes
6 carrots
1 parsnip
2 leeks
Red pepper flakes
Cup organic low sodium vegetable broth
Grey Poupon mustard
Boar’s Head peppercorn mustard
Paprika
Mrs Dash garlic and herbs

Chopped up all the veggies and put them in the Ninja Foodi. Put the grill tray over it after pouring a cup of broth in the pot, layered the pork chops on it after slathering mustard (Boar’s Head) and paprika on them.
Cooked on high pressure for 25 minutes.
Quick released the pressure and set aside the tray with meat and transferred the veggies into another pot to mash it in. Added 2 tbsp of Grey Poupon mustard before mashing it all together.

Put the chops back in the Foodi and turned on the broiler function for 5 minutes and dinner is served!
Under 500 calories for this plate!

Total calories 671, carbs 44g, fat 31 g, protein 43g, sodium 645g and sugar 14g.
​I am so loving this Ninja Foodi! Tonight I made chicken wings with blue cheese dip, quinoa spinach blend with peas and carrots. The quinoa, peas and carrots were in frozen steam bags so I nuked them and mixed them in a bowl.

For the cheese dip I cut about 4-6 ounces of Gorgonzola Dolce and microwaved it for 10 seconds on each side so it was soft enough to mash with a fork. Put that in a bowl and added 3-4 tbsp of Greek yogurt, 2 tbsp olive oil, juice of half a small lemon, Mrs Dash garlic and herbs and 2 splash’s of 2% milk, mixed it together and set aside in fridge.

The 15 wings were frozen unseasoned, I cooked those 10 minutes under high pressure. In the meantime I put whole wheat flour in a bowl and added a generous amount of paprika, ground mustard, Mrs Dash garlic and herbs and turmeric. After the chicken was done I added it to the bowl and mixed it all up really well to fully cover the wings in flour. I drained the water out of the Foodi and dried it. Placed wings back and set the timer for 15 minutes on 400F on air crisp.
After approximately 7 minutes I sprayed olive oil spray on the wings and closed the Foodi back up. After mother 5 minutes I turned the wings and sprayed that side with olive oil spray.

They came out perfect! Jason wasn’t a fan of the blue cheese dip; he found it too strong but he doesn’t really like blue cheese to begin with so that wasn’t a surprise. I loved it 😂
We each ate 5 wings and shared the 3rd portion with the Assistant General Manager at the hotel we’re at.