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.
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 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 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.
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.
Ground Chicken with Brown Rice and Kale
Dinner was ground chicken, brown rice, kale with portobello mushrooms, yellow bell pepper and garlic.
Half bag kale
5 portobello mushrooms
3 cups brown rice
1 lbs ground chicken
Carton organic low sodium chicken broth
5 cloves garlic
Yellow bell pepper
Mrs Dash garlic and herbs
Red pepper flakes
First I browned the meat, mushrooms, garlic and bell pepper. After 5-10 minutes added everything else and then pressure cooked for 15 minutes. And it’s ready to go!
One plate is 415 calories and 225 mg sodium. Makes 4-5 portions.
Vegetarian Split Pea Soup
Made vegetarian split pea soup. Normally I add country style boneless pork ribs but I decided to make a completely vegetarian version.
1 16 oz bag split peas (I prefer Goya brand)
1 red onion
2 cloves garlic
2 russet potatoes
2 cartons organic low sodium vegetable broth
Just put it all in the pot and I cooked it PC for 45 minutes. Quick release and ready to eat! Nutritional numbers in 2nd picture (for 1 1/2 cup).