We weren’t extremely hungry this evening so made an appetizer for dinner: stuffed mushrooms.
Ingredients: 1 can lump crab meat Alouette spinach and artichoke cheese spread 1 tsp reduced sodium Worcestershire sauce DAK’s Italian Blast seasoning 1/2 tsp 2 stalks green onion 1 small tub baby Portobello mushrooms Juice of 1 lemon Panko whole wheat bread crumbs Sartori Parmesan cheese 3 green olives with pimento Spray olive oil First I drained the liquid out of the can of crab meat and then put the crab in a bowl. Finely chopped green onion, the olives and squeezed in lemon juice, added seasoning and half the container of Alouette and about 1/2 cup of the Panko. Set aside in the fridge. Then I cut the stems off the mushrooms and cleaned out the gills. Put them on the Ninja plate and stuffed them with above mixture, about a tbsp per mushroom. Then sprinkled some Parmesan cheese on top, sprayed some olive oil over it and air fried in the Ninja Foodi for 20 minutes (no preheat) at 375F. Calories for 7 mushrooms each 419, carbs 21g, fat 34g, protein 13g, sodium 319 mg and sugar 5g.
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 We had a wonderful day today! Load got delivered early this morning in Roseburg OR, then I took my time driving down to NV, took a couple of walks and to finish it off cooked us a nice dinner once we got parked.
I made Panko Parmesan cheese encrusted tilapia with a delicious salad. Ingredients: Olive oil (spray bottle Bertolli) Organic mixed spring greens about 1-2 cups each Cucumber Roma tomato Pico de gallo (1/2 cup) 1/4 cup part skim shredded mozzarella 2 tbsp dried cranberries Green onions Brianna’s Cilantro and lime salad dressing 2 tilapia filets Whole wheat Panko bread crumbs 1 egg Low sodium Worcestershire sauce 1 tbsp 1 cup whole wheat flour DAK’s Citrus Groove seasoning Garlic powder Sartori Parmesan cheese 2-3 tbsp I put a cup of the flour in a ziplock bag, beat an egg with 1 tbsp of reduced sodium Worcestershire sauce, then seasoned the tilapia with garlic powder and DAK’s. Put the tilapia in the ziploc bag with the flour, shake it until the flour covers the tilapia. Then transfer the tilapia into the egg wash (one by one). In another ziploc bag I put a cup of Panko bread crumbs, Parmesan cheese, DAK’s seasoning and garlic powder. Put one filet in the bag at a time, shake very well until that’s covered and put aside on a plate. Preheat the Ninja Foodi while you’re doing this (or skillet). I put mine on air crisp at 375F. I sprayed olive oil on both sides of the filet and put them on the rack in the Foodi. The last 8 minutes I changed the temperate to 400F, flipping over the tilapia after 4 minutes so it gets crispy on both sides. Now of course both filets fell apart so it doesn’t look all pretty on the plate but it was delicious nonetheless! For the salad I put spring greens, cucumber, tomato, pico de Gallo, mozzarella cheese (shredded), dried cranberries, green onions and Brianna’s cilantro lime dressing. Calories per plate 580, carbs 44g, fat 33g, protein 33g, sodium 484mg and sugar 20g. Salmon with Cauliflower Salmon with cauliflower; 447 calories, 15g carbs, 29g fat, 33g protein, 209mg sodium and 6g sugar for this meal.
Ingredients: 8 oz salmon (4 oz each) Medium head of cauliflower Olive oil in spray bottle (or brush it on) Garlic powder 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. Sandwich Thin With Lox Multigrain sandwich thin with fat free sour cream, red onion sprinkled with DAK’s Everything seasoning (salt free) and lox with dill. Calories 295, sodium little high but this is why this is a once in a while treat and not every day staple, is 945 mg.
  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. Ingredients: 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 zucchini 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! Thai Red Curry Coconut Shrimp
 Made Thai red curry coconut shrimp with brown rice for dinner.
Ingredients: Thai curry paste Fish sauce 10 shrimp (for 2) I bought big Patagonian frozen ones Sugar snap peas Red bell pepper 5 cloves garlic Lemon grass paste 1 leek instead of scallions Mrs Dash garlic and herbs 2 cups brown rice (dry) Organic low sodium vegetable broth Organic coconut milk First I pressure cooked the brown rice on medium with a cup of organic low sodium vegetable broth and 2-3 cups of water for 18 minutes. Set the pot aside when done and let it do a natural release while cutting up the veggies. I first put the minced garlic, leeks and red bell pepper in a little olive oil and sweated them for about 5 minutes and added Mrs Dash, about a tbsp. Then added a small bag of sugar snap peas, a tbsp of fish sauce (it stinks but gives great flavor!), a tbsp of Thai curry sauce (although next time I’ll add 1 more for more heat) and the can of coconut milk. Stir until all combined and add the frozen shrimp for about 5-7 minutes, turn off the heat and serve over the rice. Calories approximately 410-450 per plate. Crawfish tails with kale and brown rice Dinner is brown rice with peeled crawfish tails and kale. I put everything in the Ninja Foodi and added 2 cups of low sodium organic vegetable broth, Mrs Dash garlic and herbs, turmeric, paprika and red pepper flakes, pressure cooked for 25 minutes, added shredded Parmesan cheese on top and that’s it!
 Tonight we had grouper for dinner, seasoned with turmeric, paprika powder and Mrs Dash garlic and herbs and a quinoa spinach blend on the side with half a bag of cauliflower. Squeezed out lemon juice over the grouper after it was plated.
 Ingredients:
4 oz salmon 1 tbsp avocado oil or olive oil would also work mixed baby potatoes (I prefer the baby purple potatoes but they were out) red onion 4 cloves garlic, a tbsp of basil pesto spinach (about 2 cups) pinch of thyme herbs de Provence Mrs Dash garlic and herbs This was all cooked in my electric skillet. First I started the potatoes because they take longest to get done, fried them up in a tbsp of avocado oil, garlic and onion. Then added the salmon about 15 minutes before the potatoes were done. Brown on both sides quickly, then add half a cup of water and put the lid on it. Last 5 minutes added spinach and pesto to potatoes. Enjoy! Salmon With Spinach and Rice For easier meal prep this week I first cooked a large batch of brown rice in my electric skillet adding red pepper flakes and Mrs Dash garlic and herbs to it. Once done I cleaned the skillet and fried up two 4 oz pieces of salmon in it along with half an onion sliced up and again Mrs Dash seasoning. At the last minute I added the spinach, a cup of the brown rice I cooked and covered it with the lid until the spinach welted which is about a minute. Stir and serve! I sprinkled a little bit of freshly grated Parmesan cheese over it.
No salt added! Ingredients: 8 oz salmon half an onion cup of cooked brown rice (I cooked it myself rather than ready made rice as they’re too high in sodium content) 8 oz baby spinach Mrs Dash garlic and herbs red pepper flakes 1 tbsp avocado oil to fry the fish in. |
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