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.
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.
Recipe and picture by Shannon Green - Young
2 lbs. Heirloom cherry tomatoes
3 large cloves (elephant) garlic
2 c vegetable stock
Salt & pepper to taste
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.
French bread cut into cubes
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.
Olive oil (spray bottle Bertolli)
Organic mixed spring greens about 1-2 cups each
Pico de gallo (1/2 cup)
1/4 cup part skim shredded mozzarella
2 tbsp dried cranberries
Brianna’s Cilantro and lime salad dressing
2 tilapia filets
Whole wheat Panko bread crumbs
Low sodium Worcestershire sauce 1 tbsp
1 cup whole wheat flour
DAK’s Citrus Groove seasoning
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
Salmon with cauliflower; 447 calories, 15g carbs, 29g fat, 33g protein, 209mg sodium and 6g sugar for this meal.
8 oz salmon (4 oz each)
Medium head of cauliflower
Olive oil in spray bottle (or brush it on)
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.
Multi Grain Pita Sandwich With Ground Chicken and Tzatziki
Made multi grain pita sandwiches with ground chicken, onion, lettuce and tzatziki although I didn’t have cucumber so it was lacking that.
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)
Red pepper flakes
Mrs Dash garlic and herbs
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.
Low Carb Pizza
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)
Cauliflower Potato Stir Fry with chicken wings
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.
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!
As we live on the truck, storage space is very limited. So I try to cook most meals in one appliance to save in space and clean up.
This entire meal was made, all at once, in an electric skillet.
2 pork chops, bone in
2 bundles of green asparagus
3 strips of Wright's thick cut applewood smoked bacon
Mrs Dash garlic and herbs
1 tbsp butter (not margarine but the real deal)
I diced up the bacon and let that fry up for a bit. I then added the pork chops and while they were frying up on one side I cut the asparagus into big chunks. Flipped the chops over after a few minutes and added the butter and asparagus. Once the butter melted I stirred the bacon and asparagus together and put the lid on the skillet cooking it for an additional 7-8 minutes and that was it! Dinner served!