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.

Ingredients:
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.

Ingredients:
1 head cauliflower
1 cup organic low sodium vegetable broth
2 thin chicken breast filets 6 oz each
Sartori Parmesan cheese
Olive oil
DAK’s Citrus Groove seasoning
Garlic powder
Paprika
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
Oregano
Bay leaf
2 c vegetable stock
Salt & pepper to taste
Olive oil
Parmesan cheese

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.

Croutons

French bread cut into cubes
Garlic powder
Olive oil

Toss bread with oil & garlic powder. Broil until crispy.

We had a wonderful day today! Load got delivered early this morning in Roseburg OR, then I took my time driving down to NV, took a couple of walks and to finish it off cooked us a nice dinner once we got parked.
I made Panko Parmesan cheese encrusted tilapia with a delicious salad.

Ingredients:
Olive oil (spray bottle Bertolli)
Organic mixed spring greens about 1-2 cups each
Cucumber
Roma tomato
Pico de gallo (1/2 cup)
1/4 cup part skim shredded mozzarella
2 tbsp dried cranberries
Green onions
Brianna’s Cilantro and lime salad dressing
2 tilapia filets
Whole wheat Panko bread crumbs
1 egg
Low sodium Worcestershire sauce 1 tbsp
1 cup whole wheat flour
DAK’s Citrus Groove seasoning
Garlic powder
Sartori Parmesan cheese 2-3 tbsp

I put a cup of the flour in a ziplock bag, beat an egg with 1 tbsp of reduced sodium Worcestershire sauce, then seasoned the tilapia with garlic powder and DAK’s.
Put the tilapia in the ziploc bag with the flour, shake it until the flour covers the tilapia. Then transfer the tilapia into the egg wash (one by one). In another ziploc bag I put a cup of Panko bread crumbs, Parmesan cheese, DAK’s seasoning and garlic powder. Put one filet in the bag at a time, shake very well until that’s covered and put aside on a plate.
Preheat the Ninja Foodi while you’re doing this (or skillet). I put mine on air crisp at 375F. I sprayed olive oil on both sides of the filet and put them on the rack in the Foodi. The last 8 minutes I changed the temperate to 400F, flipping over the tilapia after 4 minutes so it gets crispy on both sides.
Now of course both filets fell apart so it doesn’t look all pretty on the plate but it was delicious nonetheless!

For the salad I put spring greens, cucumber, tomato, pico de Gallo, mozzarella cheese (shredded), dried cranberries, green onions and Brianna’s cilantro lime dressing.

Calories per plate 580, carbs 44g, fat 33g, protein 33g, sodium 484mg and sugar 20g.

Salmon with cauliflower; 447 calories, 15g carbs, 29g fat, 33g protein, 209mg sodium and 6g sugar for this meal.

Ingredients:
8 oz salmon (4 oz each)
Medium head of cauliflower
Olive oil in spray bottle (or brush it on)
Garlic powder
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

Spices -

1 star anise
3-4 cloves
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
2 jalapeños
1/2 bag of frozen peas
Cilantro
Olive oil

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.

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.