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)

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!

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.

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.

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).