Made my version of beef stroganoff. I hate egg noodles so
I used whole wheat rotini instead to serve it with.
I pressure cooked 1 lbs of beef stew meat with 2 bay leaves, 1/2 red onion diced, heaping tbsp of minced garlic (sautéed that for about 5 minutes then switched to pressure cook), splash of balsamic vinegar, reduced sodium Worcestershire sauce, original blend Mrs Dash, then added a cup of water to it before pressure cooking for 40 minutes on high.
The last 5 minutes, as we’re in a hotel I could use the stove in the room (normally I would’ve cooked the pasta first in the Foodi and set it aside in a bowl). I sautéed baby portabella mushrooms in a skillet with some butter and olive oil.
I did quick pressure release on the Foodi and started scooping the meat etc out into the skillet, leaving the cooking liquid in the Foodi. I added about 2-3 cups of water to that and brought it to a boil, then added the rotini, sautéed for 8 minutes.
When the meat and mushrooms were cooked down a bit more together, I added a bag of frozen peas, a little bit more Worcestershire sauce, tbsp sambal oelek and balsamic vinegar and heated it all up, added about 1/4-1/2 cup of whole wheat flour, let it cook for a bit.
In the meantime I scooped the pasta out into a separate bowl.
I used about 1-2 cups of the beef/pasta water/broth into the skillet until it thickened a bit. Added a small container of low fat sour cream and cooked that for a few minutes.
Pasta with pork chop Parmesan.
For pasta (this makes enough for 4-6 meals)
1/3 carton of whole wheat rotini
Approx. 15 slices of turkey pepperoni sliced in strips
1/2 red onion
5 cloves garlic
Bag frozen Italian blend veggies (Kroger brand)
1/2 red bell pepper
DAK’s Italian Blast seasoning
Mrs Dash garlic and herbs
I cooked the pasta on sauté in 2 cups water in the Ninja Foodi for 10 minutes, scooped the pasta out into a bowl and poured about a tbsp olive oil on it, then shook it around to get it all into the pasta so it wouldn’t stick.
Wiped the pot clean and sautéed all veggies until done, added the pasta, stirred it all together and back in the bowl. Cleaned the pot again and turned the air fry function on at 400F for 5 minutes, then put 2 pork chops in, seasoned with DAK’s Italian Blast. Air fried for 15 minutes, flipping them halfway through. Then switch to broil, spooned 2 tbsp Prego tomato basil sauce per chop on top, 2 slices of fresh mozzarella cheese and 2 tbsp Parmesan cheese, broil for 7 minutes.
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!
Dinner is whole wheat capellini with wild caught Patagonian shrimp and a ton of veggies: zucchini, green bell pepper, jalapeño pepper, red onion, garlic, baby spinach, portobello mushrooms, Roma tomatoes and pico de gallo. Also added lemongrass minced instead of squeezing lemon juice, pesto basil sauce, coconut milk (unsweetened) instead of cream and a little organic low sodium vegetable broth. Topped with a tbsp of Parmesan cheese. Seasoned with DAK’s Italian Blast and Mrs Dash garlic and herbs.
490 calories for a plate. 351 mg sodium.
1 tbsp olive oil
1/8 box whole organic wheat capellini (can also use any other kind of pasta or zoodles if you want low carb)
1 bag frozen wild caught Patagonian shrimp (21/25 shrimp per pound)
1 green bell pepper
1 jalapeño pepper
1/2 red onion
5 cloves garlic
Half bag baby spinach
Half container baby portobello mushrooms
2 Roma tomatoes
1 small container pico de gallo
Pesto basil sauce (2 tbsp)
1 tbsp lemongrass minced or squeeze 1 lemon for juice
1 can organic unsweetened coconut milk
1 cup organic low sodium vegetable broth
DAK’s Italian Blast and Mrs Dash garlic and herbs (both have no salt but you can add your own spices you like if you don’t have these)
Shredded Parmesan cheese (optional)
First I pressure cooked the pasta in a cup of broth for 1 minute, quick released pressure, gave it a quick stir. There was still a little liquid left but no worries the pasta will soak it all up while you put the lid back on and set it aside while you do the rest!
I then added olive oil to my electric skillet and added the mushrooms, bell pepper, jalapeño pepper, onion, garlic with the dried spices and cooked that for about 5 minutes, then added all the other ingredients (except spinach and pasta) and let that simmer with lid on for about 10 minutes, stirring halfway through. The last minute I added the spinach and pasta.
There is enough sauce and veggies for 6 portions so I made 4 portions with the shrimp (5 shrimp each per portion) and used the rest of the sauce and pasta over leftover chicken I had, creating 2 more lunches or dinners to freeze up!
This entire dish was cooked in the electric skillet.
carton of farfalle pasta
2 packs of ham, I used Smithfield ham steaks
half a large onion or one medium onion
3 cloves of garlic
can of sweet peas
2 large portobello mushrooms
small jar of alfredo sauce
2 tbsp of sliced pepperoncini peppers
Mrs Dash garlic and herbs
cup organic vegetable broth
extra virgin olive oil
First I added the oilive oil to the skillet, chopped up the portobello mushrooms and added them to the skillet. Sprinkled some Mrs Dash over it.
I then chopped up the ham, garlic, pepperoncini peppers and onion and added those as well and let it all cook until the onion started to get soft. Then I added the jar of alfredo sauce, a cup of vegetable broth and a jar and a half of water (used the empty alfredo sauce jar for that) and put the lid on the skillet.
Let it cook for about 15 minutes while stirring every 5 minutes and adding a little bit more water if it gets too dry.
The last minute I added the peas just so they could warm through and that’s it. No water to drain and it’s all cooked in one skillet. Enjoy!
Appliances Used: Instant Pot (electric pressure cooker) and electric skillet.
First I cooked the pasta in the Instant Pot for half the cooking time indicated on the pasta box as the IP cooks the pasta way quicker than a regular pan/pot. You can even cut the time in half minus 1-2 minutes extra to keep the pasta al dente. I drained the pasta and temporarily put it inside a big plastic food storage tub I keep on the truck.
Then I turned on the electric skillet, cut the skin and excess fat off of the chicken thighs. Put on salt and original Mrs Dash spices, added butter to the skillet and started frying up the chicken. Once one side was done and the chicken turned around in the skillet I added 3 strips of diced bacon.
While this was cooking away I added the garlic, onion, red bell pepper and let that soften up.
When the dish was almost done I added a small chart on of heavy cream and a cup of diced up green olives and let that simmer for about 10-15 minutes until the sauce thickened up.
Once done I poured it all over the pasta and dinner was served. You can add grated cheese if you like. ☺️
Recipe and picture by Tammy Forrest Wallace :)
Appliance used: Ninja.
Browned ground beef and cooked Italian sausage then added one lb is noodles, 4 cups water and 24 oz of bertolli tomatoes and basil. Cooked on oven setting 300 degrees for 30 minutes.
Recipe and pictures by Wendy Copper.
Cooking appliance used: Ninja 3 in 1.
1 box bow tie pasta, cooked , rinsed,drained and cooled. (Pasta was cooked in Ninja)
1 lb medium cooked shrimp
1 8 oz jar of classic pesto sauce
1/2 cup mayo
salt/pepper to taste
Cook pasta, set aside. Mix together pesto and mayo in separate bowl. Combine everything together and chill and serve.
Very yummy if you like shrimp and pesto flavor
Recipe and pictures by Shannon E. Green.
Cooking appliance used: skillet.
Shannon used premade meatballs for her dish as pictured above.
Cook the pasta according to instructions.
Heat up the meat balls and add the kale until ready. Toss it all together and you have a great meal!