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.
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.
We weren’t extremely hungry this evening so made an appetizer for dinner: stuffed mushrooms.
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.