Ingredients:
2 artichokes
cup of Parmesan cheese
Mrs Dash garlic and herbs
Olive oil
Organic low sodium vegetable broth
wild rice
​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.

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.

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.

Chicken and rice with a Moroccan vibe.

Ingredients:
3 chicken breast filets
2 cups brown rice
4 carrots
1 red bell pepper
1 lemon
4 small golden beets
1 red onion
5 cloves garlic
Approx 10 green olives stuffed with pimento
2 cups organic low sodium chicken broth
Dak’s Everything seasoning
Mrs Dash garlic and herbs
Cardamom
Turmeric
Bay leaf
Ground coriander
Red pepper flakes
I cut the veggies in bigger chunks so they wouldn’t cook to mush.

I put everything but the broth and rice into the Ninja Foodi and browned meat etc on sauté for about 10 minutes. I then added the broth and rice and switched to pressure cooking for 20 minutes. Take out the lemon (I had cut it in 4 quarters) and the bay leaf and shred the chicken with 2 forks.

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.

Total calories 671, carbs 44g, fat 31 g, protein 43g, sodium 645g and sugar 14g.
​I am so loving this Ninja Foodi! Tonight I made chicken wings with blue cheese dip, quinoa spinach blend with peas and carrots. The quinoa, peas and carrots were in frozen steam bags so I nuked them and mixed them in a bowl.

For the cheese dip I cut about 4-6 ounces of Gorgonzola Dolce and microwaved it for 10 seconds on each side so it was soft enough to mash with a fork. Put that in a bowl and added 3-4 tbsp of Greek yogurt, 2 tbsp olive oil, juice of half a small lemon, Mrs Dash garlic and herbs and 2 splash’s of 2% milk, mixed it together and set aside in fridge.

The 15 wings were frozen unseasoned, I cooked those 10 minutes under high pressure. In the meantime I put whole wheat flour in a bowl and added a generous amount of paprika, ground mustard, Mrs Dash garlic and herbs and turmeric. After the chicken was done I added it to the bowl and mixed it all up really well to fully cover the wings in flour. I drained the water out of the Foodi and dried it. Placed wings back and set the timer for 15 minutes on 400F on air crisp.
After approximately 7 minutes I sprayed olive oil spray on the wings and closed the Foodi back up. After mother 5 minutes I turned the wings and sprayed that side with olive oil spray.

They came out perfect! Jason wasn’t a fan of the blue cheese dip; he found it too strong but he doesn’t really like blue cheese to begin with so that wasn’t a surprise. I loved it 😂
We each ate 5 wings and shared the 3rd portion with the Assistant General Manager at the hotel we’re at.

The original recipe didn't call for brown rice, carrots or baby potatoes which is the twist in my recipe.
I cooked all of it in the electric skillet.

Ingredients:
2 lbs chicken breast filets
2 cartons organic low sodium chicken broth
3 organic carrots
red onion
4 cloves garlic
2 tbsp paprika powder
1 tbsp ground cumin
1 tbsp ground ginger
1 tbsp cinnamon
2 tbsp Mrs Dash garlic and herbs
generous handful of mixed baby potatoes (omit if you don't like this)
Cup of cooked brown rice (omit if you don't like this)
Approx. 10 green olives
2 lemons
Avocado oil

First I put about 2 tbsp of avocado oil in the skillet and added the chicken. Seasoned the chicken with the 2 tbsp paprika powder
1 tbsp ground cumin
1 tbsp ground ginger
1 tbsp cinnamon
2 tbsp Mrs Dash garlic and herbs.
Chop up the garlic and onion, add to the pan. Let it cook for a few minutes and then I sliced the lemons in wedges, squeezed out the lemon in the pan and added the wedges as well.
Add the first carton of chicken broth. I added the carrots, potatoes and olives. Let it cook for approx. 30 minutes, turn the chicken and add the last carton of broth. Let it cook down until it has just a little liquid left. Turn off the skillet, add the rice (I precooked mine) and eat.
I split mine over 2 storage bowls so we have dinner the next 2 evenings premade.

Of course if you don't like the potatoes or rice in it and want to make it more Moroccan you can add either sweet potatoes or couscous, or if you want to keep it low carb don't add any of the optional items.

With our low fat/low sodium/low sugar diet canned anything is pretty much out, so when the craving for chili hits what are you gonna do? I made something that fixed the craving but didn’t use any canned beans or tomato sauce/paste.
Instead I first cooked 2 cups of organic brown rice in organic low sodium vegetable broth and when it was done put it aside in a bowl (you can cook everything at once at home but I have only one electric skillet I cook in so I have to plan this out 😂).
I then browned a pack (16oz) of ground chicken with 4 cloves of garlic, 2 tbsp ground cumin, 2 tbsp of six chili powder, Mrs Dash garlic and herbs, red pepper flakes, a red onion and 3 medium tomatoes diced up. Let it cook for 5 minutes then added 5 chopped up organic carrots and a glass of water, then put the lid on. Let cook for 20 minutes and add water if needed. When done add a third of the rice (I cook too much rice as it takes 50 min to cook, so I can use it this week in other meals too) and enjoy! P.S. It is husband approved as he had seconds!

Ingredients list:
16 oz pack of ground chicken
4 cloves garlic
ground cumin 2 tbsp
six chili powder 2 tbsp
Mrs Dash garlic and herbs
red pepper flakes to taste
red onion
3 medium tomatoes
5 organic carrots
glass of water
organic brown rice (I cooked it prior to this meal in organic low sodium broth and a cup of water. I cooked 2 dry cups so I have enough to use throughout the week for an additional 3-4 meals).

This ome is pretty self explanatory! You can also use rotisserie chicken if you don’t have time to fix your own which would bring the time to prepare this down to 5 minutes! Quick, healthy lunch or dinner!

This was cooked in a Dutch oven on the stove while on home time but can be easily cooked in a deep electric skillet, Aroma, Ninja, Instant Pot, slow cooker, whatever you use. You may just have to adjust the cooking time a little but the ingredients remain the same.

Ingredients: (all ingredients are organic)
2 cartons low sodium organic chicken broth
2 chicken breast filets
Bunch Carrots
5 celery stalks
2 baby bokchoy
onion
3 cloves garlic
fresh parsley (half bundle)
ginger root (chopped in big chunks so you can fish it out after cooking)
bay leaves
Mrs Dash; onion and herbs and lemon pepper
Avocado oil.

First I lightly browned the chicken breasts in 2 tbsp of avocado oil and added the ion and garlic halfway through.
Then I added all the other ingredients chopped and mixed, added broth and let it cook for 2 hours.
Take out the chicken and shred the meat with 2 forks and put back in the soup.
Fish out the ginger root and bay leaves before serving the soup. Enjoy!