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.
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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.
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. Ground Chicken with Brown Rice and Kale  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. Vegetarian Split Pea Soup  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). Chicken and Rice with a Moroccan Vibe. 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. Twist On Hachee 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.      Beanless Chili Pie I made. Makes 6 generous portions or 8 smaller ones.
Ingredients: Half a buttercup squash 1 sweet potato 1 red bell pepper 1 red onion 4 tomatoes 5 cloves garlic 1 Anaheim pepper 1 lbs ground chicken 1 lbs ground sirloin 1 cup brown rice Puff pastry Mrs Dash garlic and herbs Turmeric 6 chili powder Ground cumin Hungarian paprika Red pepper flakes Organic low sodium vegetable broth Cherry balsamic vinegar Shredded Parmesan cheese I first browned the ground sirloin and ground chicken, added the dry spices until almost done. Then I added all the other ingredients except the cheese and puff pastry. Add a cup of broth and pressure cooked for 15 minutes. After doing quick pressure release, I let the majority of the steam evaporate before putting shredded cheese and the puff pastry on top. Cut a few slots in the pastry so the steam has room to escape. I cut the pastry to size prior to cooking by putting it underneath the insert cooking pot and cutting around the bottom for a perfect fit. Turn the Foodi on bake/roast, 375F for 10-15 minutes (check after 10 to make sure it’s not going to burn). Winter Stew   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. 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. 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. |
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