Made a red lentil beef soup for dinner. Makes enough for 8 generous bowls.
1 pack beef stew meat (approximately 2 lbs)
1 red onion
1 fire roasted red bell pepper
1 lemon ( the zest and juice)
Bag matchstick carrots
Can stew tomatoes
Small container diced celery
2 bay leaves
Pinch pink Himalayan salt
Mrs Dash original
1 1/2 carton organic low sodium vegetable broth
Olive oil (to brown the meat)
First I put the olive oil in the Foodi, on sauté setting to brown the meat. Add seasoning and start adding all veggies. Lastly add enough broth to cover everything (you’ll have to add a little bit afterwards as it’ll be really thick but don’t overfill the Foodi as the lentils will expand too). Add some zest of lemon and the juice of it.
Switched to pressure cooking for 50 minutes. I did a quick release, nothing came out the top, or I would’ve switched to natural release. Add about a cup more broth. Take out the bay leaves.
With an immersion blender I did a few pulses to break up a few lentils to get a nicer consistency but still leave it chunky enough.
For a bowl 479 calories, 56g carbs, fat 10g, 45g protein, sodium 518mg and sugar 9g.
Made a big bowl of cream of zucchini soup. Yum!
1 red onion
5 cloves garlic
Carton organic low sodium vegetable broth
Mrs Dash original blend
First sautéed the onion and garlic in a tbsp butter until soft, about 5-10 minutes, then added the zucchini I cut in chunks as well as the Mrs Dash. Sautéed for about 10 minutes then added the carton of broth and a cup of water, bring to a boil and cook for about 20 minutes until the zucchini is soft.
I added a small carton of heavy cream and put everything in a bowl then used the immersion blender. Added black pepper and a cup of Parmesan cheese, stir well and eat.
The bread on the side is half a ciabatta roll with a little cheese; air crisped on 400F for 6 minutes.
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.
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.