Chicken makhani masala I made for dinner with roasted garlic brown rice and quinoa. Not 100% traditional but delicious nonetheless. I’ll post the ingredients etc later tonight.
The brown rice and quinoa mix is prepare and in a bag; brand is called Seeds of Change. You only have to nuke the for 90 seconds.
For the chicken:
1-2 lbs chicken (I got boneless and skinless thighs because I like that they’re more flavorful than breast meat). A lot of recipes call for cutting the meat into cubes; I left them whole.
1/2 container 2% fat Greek yogurt. Traditionally they use half and half yogurt I believe but I had Greek so that’s what I used.
4 tbsp tomato paste
1 lemon (juice)
6 cloves garlic
1 can mild rotel
1 Roma tomato (optional)
Coconut oil (or traditionally they use ghee)
Olive oil 1/2 cup for marinade
Roasted garlic powder
DAK’s Asian Zing
Red pepper flakes
I marinated the chicken for 24 hours. So put all the spices in with the chicken, of the 1/2 container yogurt I used, I used half of that for the marinade. Leave the other 1/4 for finishing the sauce or leave if you prefer heavier tomato flavor.
Added the juice of 1 lemon and the garlic and bay leaf.
Next day I sautéed the chicken in the Ninja Foodi on high in 2 batches in a little coconut oil, then put all the chicken back in, changed temperature to medium and added tomato, paste and rotel. I also added the last of the yogurt and let it simmer for another 5-10 minutes and serve.
Recipe and Picture by Cherie Whyte - Carter. Prepared in an electric skillet and microwave.
What we have here for dinner is green Thai chicken curry with bok choy and cauliflower rice. Braise the chicken thighs in an electric skillet in Avocado oil and crushed garlic until golden brown. Remove and place the chicken aside for a bit. Add two teaspoons of green curry paste. Fry it slightly, add one or two cans of coconut milk, stir until paste is mixed thoroughly. Then put the chicken back in, simmer with a generous amount of dried pepper flakes for heat and until chicken is done. Add the bok choy at the end loosely and simmer a little more. Microwave the frozen birdseye cauliflower rice. Serve over the top of the rice, yum!! You can use either chicken thighs or breast meat, which ever you prefer. We have prepared it with both and we prefer thighs as they are jucier and seem more flavorful. This is a keto dish and there are basically no carbs abd low sodium, a very small amount in the coconut milk. We have this about once a week.
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.
Chicken and quinoa ‘zuppa Toscana’
Prepared in the Ninja Foodi.
Made a soup, don’t know what to call it. I kinda started with a twist on zuppa Toscana, so it has chicken sausage (removed from the casings), a pack of roasted garlic quinoa and brown rice, a bag of broccoli slaw, carton low sodium vegetable broth, red onion, 4 big cloves of garlic, a mini red and yellow bell pepper, all sautéed together (broth added in after sautéing meat and veggies, plus a splash of reduced sodium Worcestershire sauce then pressure cooked for 10 minutes, quick released the pressure, added 3 handfuls of baby spinach and just let it welt, half container grated Parmesan cheese and a cup of 2% milk. Seasoned with DAK’s Italian Blast.
For a bowl 343 calories, 29g carbs, 12g fat, 31g protein, 577mg sodium and 8g sugar.
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.
For dinner we had Parmesan and whole wheat Panko crusted chicken breast filets, mashed potatoes and Parmesan covered green asparagus.
Calories 684, carbs 66g, fat 24g, protein 57g, sodium 352 and sugar 9g. All cooked in the Ninja Foodi.
2 chicken breast filets
Bundle green asparagus
(Sartori) Parmesan cheese
3 russet potatoes
DAK’s Citrus Groove seasoning
Olive oil in spray bottle
Earlier in the day I pressure cooked potatoes in water, pulled them out and put them in a bowl big enough to mash them with a little milk and Parmesan cheese. Let it cool off and set in the fridge for later use.
Then I pressure cooked the chicken for 15 minutes in fat free unsalted chicken broth. Natural pressure release, let them cool off and also set in the fridge. This evening, all I had to do was put the green asparagus in the Foodi, spray with a little olive oil, put some DAK’s seasoning on them and Parmesan cheese, air fried for 12 minutes on 400F, no preheating done.
Moved the asparagus to the plates, then took the chicken out of the fridge and covered them in Dijon mustard instead of egg wash, rolled them in whole wheat Panko crumbs, Parmesan cheese, garlic powder and DAK’s seasoning. Sprayed with olive oil and in the Foodi, air crisped for 15 minutes on 400 turning them halfway through.
And the mashed potatoes microwaved them for 5 minutes, plate everything and ready to eat!
Of course when you don’t live in a truck you can do more at once than the steps I did!
Asian Noodles and Honey Glazed Chicken Thighs
Tonight I made some ‘Asian noodles’ (I used whole wheat spaghetti for the noodles so it’s not very authentic 😂) with chicken thighs (boneless and skinless).
For the noodles: 6-8 portions so I’m freezing the rest for later use)
Carton of whole wheat spaghetti
Carton of organic low sodium vegetable broth (to cook the noodles in; I do this because I don’t cook with added salt so this way it does get a bit more flavor)
Bag of coleslaw mix
Reduced sodium soy sauce
DAK’s Asian Zing seasoning (salt free)
Can bean sprouts (they didn’t have fresh)
1 pack lean ground turkey.
I cooked the spaghetti in my electric skillet for 9 minutes in the broth, drained it and put aside in a bowl.
In my Ninja Foodi (on 390F for 25 minutes) air fried the ground turkey and sprinkled some Asian Zing seasoning on it while stirring every once in a while. When almost done, I added the garlic, onion, few tbsp of soy sauce and coleslaw mix and air fried for an additional 7 minutes on 390F. When done, I added the (drained) can of bean sprouts and stir through. Let it sit to warm through but I wanted to keep the crunch of them.
Stir in the noodles and that’s done. Set aside in a bowl.
Clean the Foodi for the next round.
Pack of 6 boneless skinless chicken thighs
Reduced sodium Worcestershire sauce
Raw unfiltered honey
DAK’s Asian Zing seasoning
Olive oil (spray bottle)
First I sprayed the rack with olive oil so the chicken wouldn’t stick to it. I seasoned the chicken with Asian Zing and garlic powder, put in the preheated Foodi (390F for 5 minutes) for 15 minutes, put honey on 1 side and flipped over, honey on other side, just a drizzle and set to broil for 5 minutes.
Added a drizzle of Worcestershire sauce at the end also, no more than 1 tsp. Had to do this in 2 batches.
526 calories and 674 mg sodium; much better than getting it at the actual Chinese restaurant!
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.
cup of Parmesan cheese
Mrs Dash garlic and herbs
Organic low sodium vegetable broth
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.