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 picture by Shannon Green - Young. Cooked in the Ninja Foodi.
Slice 1 eggplant. Salt slices & let sweat. Blot dry. Coat with coconut flour. Then egg, then almond flour & parm mix. Airfry slices at 400 for 10-12 minutes each, turning halfway. Once done srack skices alternating eggplant, sauce & cheese. Airfry for a few more minutes to brown up the cheese & crisp everything back up.
Chicken makhani masala I made for dinner with roasted garlic brown rice and quinoa. Not 100% traditional but delicious nonetheless. I’ll post the ingredients etc later tonight.
The brown rice and quinoa mix is prepare and in a bag; brand is called Seeds of Change. You only have to nuke the for 90 seconds.
For the chicken:
1-2 lbs chicken (I got boneless and skinless thighs because I like that they’re more flavorful than breast meat). A lot of recipes call for cutting the meat into cubes; I left them whole.
1/2 container 2% fat Greek yogurt. Traditionally they use half and half yogurt I believe but I had Greek so that’s what I used.
4 tbsp tomato paste
1 lemon (juice)
6 cloves garlic
1 can mild rotel
1 Roma tomato (optional)
Coconut oil (or traditionally they use ghee)
Olive oil 1/2 cup for marinade
Roasted garlic powder
DAK’s Asian Zing
Red pepper flakes
I marinated the chicken for 24 hours. So put all the spices in with the chicken, of the 1/2 container yogurt I used, I used half of that for the marinade. Leave the other 1/4 for finishing the sauce or leave if you prefer heavier tomato flavor.
Added the juice of 1 lemon and the garlic and bay leaf.
Next day I sautéed the chicken in the Ninja Foodi on high in 2 batches in a little coconut oil, then put all the chicken back in, changed temperature to medium and added tomato, paste and rotel. I also added the last of the yogurt and let it simmer for another 5-10 minutes and serve.
Recipe and Picture by Cherie Whyte - Carter. Prepared in an electric skillet and microwave.
What we have here for dinner is green Thai chicken curry with bok choy and cauliflower rice. Braise the chicken thighs in an electric skillet in Avocado oil and crushed garlic until golden brown. Remove and place the chicken aside for a bit. Add two teaspoons of green curry paste. Fry it slightly, add one or two cans of coconut milk, stir until paste is mixed thoroughly. Then put the chicken back in, simmer with a generous amount of dried pepper flakes for heat and until chicken is done. Add the bok choy at the end loosely and simmer a little more. Microwave the frozen birdseye cauliflower rice. Serve over the top of the rice, yum!! You can use either chicken thighs or breast meat, which ever you prefer. We have prepared it with both and we prefer thighs as they are jucier and seem more flavorful. This is a keto dish and there are basically no carbs abd low sodium, a very small amount in the coconut milk. We have this about once a week.
Recipe and pictures by Petra Webb. Prepared in the Ninja Foodi.
Breakfast omelet with chicken sausage and veggies.
1 mini red bell pepper
1/8 red onion
Handful of sweet kale mix (Dole kit)
4 eggs scrambled
2 tbsp grated Parmesan cheese
DAK’s Italian Blast seasoning
Greenwise roasted pepper and queso fresco chicken sausages (2 links chopped up)
Fried veggies and chicken sausages up in the coconut oil, then added scrambled eggs and Parmesan cheese. Sautéed in Ninja Foodi for about 10 minutes on medium, flipping it over halfway through.
Calories per plate 447, carbs 15g, fat 28g, protein 35g, sodium a tad high but with our other meals planned today we will stay within daily limits at 980mg and sugar 10g.
Recipe and pictures by Wendy Copper. Prepared in the oven but can be made in toaster oven, Ninja Foodi etc.
Polish cabbage rolls (Golabki)
Hamburger, par cooked rice, onion, Golden George Washington seasoning, salt/pepper and a little bit of tomato sauce mixed together and rolled in a partially steamed cabbage leaf..
Layer tomato sauce, extra cabbage leaves, cabbage rolls, more sauce, etc.. End with tomato sauce on top. Cover with foil and bake @ 325 for a couple hrs.
Tomato sauce is a mixture of regular Hunts sauce (LG can) and a couple cans of V8 juice (or a can of tomato soup)
*can be made healthier by using ground turkey and riced cauliflower.. I've done it before and it's still good!*
Recipe and pictures by Petra Webb, prepared in the Ninja Foodi.
2 spinach wraps (1 each)
Pack of ground chicken
1 Roma tomato (1/2 each)
1/8 red onion [1/2 each)
1/2 cucumber (1/4 each)
2 tbsp Brianna’s French vinaigrette
Handful of broccoli slaw
DAK’s Italian Blast seasoning
1 tbsp reduced sodium Worcestershire sauce
I put a tbsp of DAK’s and Worcestershire sauce in with the ground chicken, mixed it and shaped it into 2 logs. Air fried them on 375F for 20 minutes in the Ninja Foodi.
In the meantime, I cut up the avocado, onion, cucumber and tomato. Put it on a wrap with a bit of broccoli slaw, drizzled 2 tbsp of vinaigrette over it (2 tbsp per wrap), put 1 chicken log on top and rolled it up in the wrap.
Delicious and quick lunch.