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.

Tonight we had grouper for dinner, seasoned with turmeric, paprika powder and Mrs Dash garlic and herbs and a quinoa spinach blend on the side with half a bag of cauliflower. Squeezed out lemon juice over the grouper after it was plated.

​Whole wheat breakfast tortilla with 1 tbsp pesto slice of fresh mozzarella pulled into pieces and an egg in the middle. Seasoned with Mrs Dash garlic and herbs and paprika powder. Cooked in an electric skillet for 10-15 minutes until the egg was done (lid on!)

Ingredients:

2 cartons organic low sodium chicken broth (if you want it completely vegetarian substitute it with vegetable broth!)
6 small purple potatoes
2 leeks cut in rings
half a tub portobello mushrooms cut in pieces
2 cloves garlic
Mrs Dash garlic and herbs
red pepper flakes
1 tsp thyme
1 tsp paprika powder
olive oil
Grated Parmesan cheese (optional)

Put a tbsp of olive oil in the skillet and cook all ingredients for about 5-10 minutes until they're getting softer and a little browned. Then add the broth, put the lid on and let simmer for half an hour. When done, hit it with the immersion blender to make it more creamy so you won't have to make a roux or use flour. This will make the soup more like a chowder consistency.

Serve in a bowl and put a spoon of Parmesan cheese on top if you like. The soup looks a little funky but tastes better than it looks! ;)