Made a red lentil beef soup for dinner. Makes enough for 8 generous bowls.
1 pack beef stew meat (approximately 2 lbs)
1 red onion
1 fire roasted red bell pepper
1 lemon ( the zest and juice)
Bag matchstick carrots
Can stew tomatoes
Small container diced celery
2 bay leaves
Pinch pink Himalayan salt
Mrs Dash original
1 1/2 carton organic low sodium vegetable broth
Olive oil (to brown the meat)
First I put the olive oil in the Foodi, on sauté setting to brown the meat. Add seasoning and start adding all veggies. Lastly add enough broth to cover everything (you’ll have to add a little bit afterwards as it’ll be really thick but don’t overfill the Foodi as the lentils will expand too). Add some zest of lemon and the juice of it.
Switched to pressure cooking for 50 minutes. I did a quick release, nothing came out the top, or I would’ve switched to natural release. Add about a cup more broth. Take out the bay leaves.
With an immersion blender I did a few pulses to break up a few lentils to get a nicer consistency but still leave it chunky enough.
For a bowl 479 calories, 56g carbs, fat 10g, 45g protein, sodium 518mg and sugar 9g.
Recipe and pictures by Petra Webb. Prepared in the Ninja Foodi.
Breakfast omelet with chicken sausage and veggies.
1 mini red bell pepper
1/8 red onion
Handful of sweet kale mix (Dole kit)
4 eggs scrambled
2 tbsp grated Parmesan cheese
DAK’s Italian Blast seasoning
Greenwise roasted pepper and queso fresco chicken sausages (2 links chopped up)
Fried veggies and chicken sausages up in the coconut oil, then added scrambled eggs and Parmesan cheese. Sautéed in Ninja Foodi for about 10 minutes on medium, flipping it over halfway through.
Calories per plate 447, carbs 15g, fat 28g, protein 35g, sodium a tad high but with our other meals planned today we will stay within daily limits at 980mg and sugar 10g.
Recipe and pictures by Petra Webb, prepared in the Ninja Foodi.
2 spinach wraps (1 each)
Pack of ground chicken
1 Roma tomato (1/2 each)
1/8 red onion [1/2 each)
1/2 cucumber (1/4 each)
2 tbsp Brianna’s French vinaigrette
Handful of broccoli slaw
DAK’s Italian Blast seasoning
1 tbsp reduced sodium Worcestershire sauce
I put a tbsp of DAK’s and Worcestershire sauce in with the ground chicken, mixed it and shaped it into 2 logs. Air fried them on 375F for 20 minutes in the Ninja Foodi.
In the meantime, I cut up the avocado, onion, cucumber and tomato. Put it on a wrap with a bit of broccoli slaw, drizzled 2 tbsp of vinaigrette over it (2 tbsp per wrap), put 1 chicken log on top and rolled it up in the wrap.
Delicious and quick lunch.
Made a rice dish this evening. First I pressure cooked half a bag of Lundberg’s wild rice for 18 minutes in the Foodi and did quick pressure release. Put that aside in a bowl.
Cleaned the Foodi pot and switched it to sauté on high and browned a pack of ground turkey in it, adding garlic, half container of pico de gallo and a tbsp of sambal oelek (Indonesian chili paste; so you can use something else spicy like cayenne pepper or other peppers). When that was done, added a bag and a half of frozen broccoli florets, cook until warm, put the half the rice in (I’m using the other half for meal later this week), sprinkled with Parmesan cheese and switched the Foodi to broil for 10 minutes and done.
Calories per plate 724, carbs 97g, fat 14g, protein 46g, sodium 445mg and sugar 16g.
We weren’t extremely hungry this evening so made an appetizer for dinner: stuffed mushrooms.
1 can lump crab meat
Alouette spinach and artichoke cheese spread
1 tsp reduced sodium Worcestershire sauce
DAK’s Italian Blast seasoning 1/2 tsp
2 stalks green onion
1 small tub baby Portobello mushrooms
Juice of 1 lemon
Panko whole wheat bread crumbs
Sartori Parmesan cheese
3 green olives with pimento
Spray olive oil
First I drained the liquid out of the can of crab meat and then put the crab in a bowl. Finely chopped green onion, the olives and squeezed in lemon juice, added seasoning and half the container of Alouette and about 1/2 cup of the Panko. Set aside in the fridge.
Then I cut the stems off the mushrooms and cleaned out the gills. Put them on the Ninja plate and stuffed them with above mixture, about a tbsp per mushroom. Then sprinkled some Parmesan cheese on top, sprayed some olive oil over it and air fried in the Ninja Foodi for 20 minutes (no preheat) at 375F.
Calories for 7 mushrooms each 419, carbs 21g, fat 34g, protein 13g, sodium 319 mg and sugar 5g.
For dinner this evening I fixed cauliflower and chicken in the Ninja Foodi.
1 head cauliflower
1 cup organic low sodium vegetable broth
2 thin chicken breast filets 6 oz each
Sartori Parmesan cheese
DAK’s Citrus Groove seasoning
Pico de gallo
First I pressure cooked the cauliflower whole (cut off the leaves) in the broth for 1 minute, quick pressure release, sprayed olive oil on the top, sprinkled it with garlic powder, paprika and about 4 tbsp of cheese, then set the Ninja Foodi to broil for 6 minutes.
Took the cauliflower out and set aside, then placed the chicken on the same rack, sprayed with olive oil, DAK’s seasoning and garlic powder, broil for 4 minutes, flipped over the chicken, seasoned that side, added 1 tbsp cheese on each filet and set to broil 6 more minutes.
Topped each one with a tbsp of pico de gallo once plated.
Calories per plate 444, carbs 16g, fat 20g, protein 53g, sodium 316mg and sugar 6g.
Recipe and picture by Shannon Green - Young
2 lbs. Heirloom cherry tomatoes
3 large cloves (elephant) garlic
2 c vegetable stock
Salt & pepper to taste
Toss tomatoes & garlic with olive oil, salt & pepper, then broil until lightly charred. Puree & add to stock. Add spices, bring to a boil & let simmer about 30 minutes. Add parmesan & serve.
French bread cut into cubes
Toss bread with oil & garlic powder. Broil until crispy.
Salmon with Cauliflower
Salmon with cauliflower; 447 calories, 15g carbs, 29g fat, 33g protein, 209mg sodium and 6g sugar for this meal.
8 oz salmon (4 oz each)
Medium head of cauliflower
Olive oil in spray bottle (or brush it on)
DAK’s Citrus Groove seasoning (salt free)
Sartori Parmesan cheese
1 cup of Meijer fat free unsalted chicken broth
First I pressure cooked the whole head of cauliflower in the Ninja Foodi, on high for 3 minutes but next time will do 2 minutes to keep it a bit firmer. Then I did a quick pressure release, sprinkled the garlic powder, DAK’s and 2 tbsp of cheese on top and sprayed a little olive oil over it, then switched the Foodi to broil for 10 minutes, cut the cauliflower in half and placed a half on each plate; put aside.
Then I put the salmon on the rack in the highest position, sprinkled that with seasonings and olive oil, broiled for 10 minutes, flip over and broil for another 5 minutes.
Recipe by Shannon Green - Young
1 star anise
1 pc mace
4-5 cardamom pods
1/2 stick of cinnamon
1/4 t of turmeric
Grind & set aside.
2 cubed chicken breast
2 c basmati rice
3 c water
Med onion diced
4-5 cloves garlic minced
2" fresh ginger minced
1/2 bag of frozen peas
Add oil to skillet & once hot, add jalapeño, onion garlic & ginger. Cook for 2-3 mintues green add chicken & ground spices. Cook another 2 minutes mixing well. Then add rice & water to skillet. Bring to a boil, then cover & dinner for about 12 minutes or until rice is done. Once rice is done turn up heat to get rid of any excess water. Add peas & cilantro.
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!