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.

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.

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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!