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.
Recipe and pictures by Wendy S. Trudeau. Cooked in the Ninja Foodi.
I had some leftover rice to use up.
So I made my version of a jambalaya.
I sauteed chopped onion, red,yellow and orange peppers, celery and tomatoes. Then added some cut up andouli sausage, oregano, cayenne pepper, black pepper, paprika, chicken broth and tomato puree.
Mixed it all up until everything was nicely cooked. Then added the rice and some pre cooked shrimp sauteed on low until the rice and shrimp were hot.
And since I still have 854 calories available to me today. I'm having seconds 😍
Recipe and pictures by Wendy S. Trudeau. Prepared in the Ninja Foodi.
Soup (creamy mushroom spinach and cheese tortellini ) and sandwich (salami, ham, mozzarella, pepper jack, parmesan, arugala, oregano and mayo)
I air crisped the bread for a few minutes and then air crisped the sandwich to melt the cheese.
For the soup I air crisped the mushrooms and onions in butter and olive oil at 390* for 15 minutes. During that time I added garlic and thyme. Towards the end I added a little flour once everything was done I added chicken broth. I switched to saute setting and brought it to a boil and added the tortellini and spinach. Once they were cooked I added some parmesan cheese and heavy cream.
Chicken and quinoa ‘zuppa Toscana’
Prepared in the Ninja Foodi.
Made a soup, don’t know what to call it. I kinda started with a twist on zuppa Toscana, so it has chicken sausage (removed from the casings), a pack of roasted garlic quinoa and brown rice, a bag of broccoli slaw, carton low sodium vegetable broth, red onion, 4 big cloves of garlic, a mini red and yellow bell pepper, all sautéed together (broth added in after sautéing meat and veggies, plus a splash of reduced sodium Worcestershire sauce then pressure cooked for 10 minutes, quick released the pressure, added 3 handfuls of baby spinach and just let it welt, half container grated Parmesan cheese and a cup of 2% milk. Seasoned with DAK’s Italian Blast.
For a bowl 343 calories, 29g carbs, 12g fat, 31g protein, 577mg sodium and 8g sugar.
Made a rice dish this evening. First I pressure cooked half a bag of Lundberg’s wild rice for 18 minutes in the Foodi and did quick pressure release. Put that aside in a bowl.
Cleaned the Foodi pot and switched it to sauté on high and browned a pack of ground turkey in it, adding garlic, half container of pico de gallo and a tbsp of sambal oelek (Indonesian chili paste; so you can use something else spicy like cayenne pepper or other peppers). When that was done, added a bag and a half of frozen broccoli florets, cook until warm, put the half the rice in (I’m using the other half for meal later this week), sprinkled with Parmesan cheese and switched the Foodi to broil for 10 minutes and done.
Calories per plate 724, carbs 97g, fat 14g, protein 46g, sodium 445mg and sugar 16g.
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.
I used to make my Hungarian goulash by using a jar of sofrito as one of the ingredients but as it has way too much salt I used a can of tomato paste and a can of tomato sauce instead and added spices.
So healthier version makes about 10 generous portions, so you can freeze a bunch if you have the room in your truck.
3 lbs large chunks beef stew meat
1 red onion
2 tbsp minced garlic
1 green bell pepper
1 red bell pepper
1 bag frozen butternut squash
2 tbsp Sambal Oelek (optional; this is Indonesian chili paste)
4 pepperoncini peppers
1 can no salt added tomato sauce
1 8 oz can no salt added tomato paste
1 cup fat free unsalted beef broth
1/2 cup Dijon mustard
1 tbsp reduced sodium Worcestershire sauce
2 bay leaves
1/2 tsp ground cloves
Put everything in the pressure cooker, I used my Ninja Foodi, and cooked on high for 1 hour. I served this over mashed potatoes.
Per plate: calories 458, 62g carbs, 8g fat, 37g protein, 237mg sodium and 13g sugar.
For dinner we had Parmesan and whole wheat Panko crusted chicken breast filets, mashed potatoes and Parmesan covered green asparagus.
Calories 684, carbs 66g, fat 24g, protein 57g, sodium 352 and sugar 9g. All cooked in the Ninja Foodi.
2 chicken breast filets
Bundle green asparagus
(Sartori) Parmesan cheese
3 russet potatoes
DAK’s Citrus Groove seasoning
Olive oil in spray bottle
Earlier in the day I pressure cooked potatoes in water, pulled them out and put them in a bowl big enough to mash them with a little milk and Parmesan cheese. Let it cool off and set in the fridge for later use.
Then I pressure cooked the chicken for 15 minutes in fat free unsalted chicken broth. Natural pressure release, let them cool off and also set in the fridge. This evening, all I had to do was put the green asparagus in the Foodi, spray with a little olive oil, put some DAK’s seasoning on them and Parmesan cheese, air fried for 12 minutes on 400F, no preheating done.
Moved the asparagus to the plates, then took the chicken out of the fridge and covered them in Dijon mustard instead of egg wash, rolled them in whole wheat Panko crumbs, Parmesan cheese, garlic powder and DAK’s seasoning. Sprayed with olive oil and in the Foodi, air crisped for 15 minutes on 400 turning them halfway through.
And the mashed potatoes microwaved them for 5 minutes, plate everything and ready to eat!
Of course when you don’t live in a truck you can do more at once than the steps I did!
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.