Tonight dinner is salmon seasoned with DAK’s Citrus Groove and fresh dill.
Then I sliced up 2 russet potatoes (boiled yesterday), half container portobello mushrooms, leek, garlic, half red bell pepper and fried all that up until done.
Salad is mixed spring greens with my homemade dressing, water melon, blueberries, cucumber and blue cheese.
The home made dressing is: juice of 3 limes, equal amount of extra virgin olive oil, DAK’s Super Greek seasoning (salt and MSG free), 1 tbsp roasted garlic mustard, 2 tbsp raw unfiltered honey, 2-3 tbsp of cilantro. I personally love the combination of flavors!
Calories 744, sodium 308 mg.

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.

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.

Dinner carrot/parsnip/leek mash with pork chops.
Ingredients:
4 Russet potatoes
6 carrots
1 parsnip
2 leeks
Red pepper flakes
Cup organic low sodium vegetable broth
Grey Poupon mustard
Boar’s Head peppercorn mustard
Paprika
Mrs Dash garlic and herbs

Chopped up all the veggies and put them in the Ninja Foodi. Put the grill tray over it after pouring a cup of broth in the pot, layered the pork chops on it after slathering mustard (Boar’s Head) and paprika on them.
Cooked on high pressure for 25 minutes.
Quick released the pressure and set aside the tray with meat and transferred the veggies into another pot to mash it in. Added 2 tbsp of Grey Poupon mustard before mashing it all together.

Put the chops back in the Foodi and turned on the broiler function for 5 minutes and dinner is served!
Under 500 calories for this plate!

Ingredients:

2 cartons organic low sodium chicken broth (if you want it completely vegetarian substitute it with vegetable broth!)
6 small purple potatoes
2 leeks cut in rings
half a tub portobello mushrooms cut in pieces
2 cloves garlic
Mrs Dash garlic and herbs
red pepper flakes
1 tsp thyme
1 tsp paprika powder
olive oil
Grated Parmesan cheese (optional)

Put a tbsp of olive oil in the skillet and cook all ingredients for about 5-10 minutes until they're getting softer and a little browned. Then add the broth, put the lid on and let simmer for half an hour. When done, hit it with the immersion blender to make it more creamy so you won't have to make a roux or use flour. This will make the soup more like a chowder consistency.

Serve in a bowl and put a spoon of Parmesan cheese on top if you like. The soup looks a little funky but tastes better than it looks! ;)

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.

4 oz salmon filet, purple potatoes, 0.5 cup egg beaters and half an avocado seasoned with Mrs Dash makes for a great brunch!

All was cooked in my electric skillet. Started with the potatoes as they take longest to get done. Then 15 minutes before they are done, add the salmon, brown quick on both sides and put the lid on it with half a quarter cup of water until done.
Plate it up with half an avocado and quickly fry half a cup of egg beaters in the skillet to finish the plate. Enjoy!