Had leftover wild rice with ground turkey and stir fried veggies, added 2 tbsp Sartori Asiago cheese and nuked that. Then pan fried 2 sirloin steaks in the electric skillet seasoned with garlic powder and DAK’s Steakhouse seasoning.

The recipe for the ‘casserole’ is:
First I pressure cooked a bag of wild rice and set it aside in the cooker. I then browned up 2 packs of ground turkey, an orange bell pepper, small tub of baby portobello mushrooms, minced garlic, red onion, 2 zucchinis, 1 tomato, 1 bag of frozen broccoli (trying to free up more space in the freezer for all this food!). All seasoned with DAK’s Steak House, Italian Blast and Taco Knight seasoning. Fried it all up in my electric skillet and the last few minutes added a splash of organic low sodium vegetable broth and let that cook down a bit, added the rice, stir u and done. This makes about 8 portions which I froze up so today I heated up 2 portions in the microwave, added 4 tbsp of Asiago cheese (2 per portion) and served it with the steak I pan fried today.

We don’t eat steaks a whole lot and combined with the ground turkey in the rice dish I had made last week, the numbers are a bit higher on this dish than normal. But as today has been weird it was pretty much our one big meal for the day so totalled over our day it’s within our numbers.
It has 965 calories, 86 g of protein so that’s very high for just one meal, but only 322 mg sodium so that’s great.

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!

Dinner is a big open faced whole wheat tortilla with fat free sour cream, guacamole, 3 tbsp Sartori Classic cheese, ground turkey breast, bell peppers, red onion, seasoned with DAK’s Taco Knight (salt free).
Total calories 598, sodium 815 mg.

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.

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)

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.

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).

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.

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.