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.
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.
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.
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).
2 cartons organic low sodium chicken broth (if you want it completely vegetarian substitute it with vegetable broth!)
6 small purple potatoes
2 leeks cut in rings
half a tub portobello mushrooms cut in pieces
2 cloves garlic
Mrs Dash garlic and herbs
red pepper flakes
1 tsp thyme
1 tsp paprika powder
Grated Parmesan cheese (optional)
Put a tbsp of olive oil in the skillet and cook all ingredients for about 5-10 minutes until they're getting softer and a little browned. Then add the broth, put the lid on and let simmer for half an hour. When done, hit it with the immersion blender to make it more creamy so you won't have to make a roux or use flour. This will make the soup more like a chowder consistency.
Serve in a bowl and put a spoon of Parmesan cheese on top if you like. The soup looks a little funky but tastes better than it looks! ;)
2 cartons organic low sodium chicken broth (if you want to keep this dish completely vegetarian just substitute it with vegetable broth)
2.5 lbs pre cut butternut squash
1 carrot roughly cut up
half red onion roughly chopped
1 Granny Smith apple roughly chopped
1 leek cut in rings
1/2 tsp turmeric
red pepper flakes to taste
1 tbsp Mrs Dash garlic and herbs
*coconut milk is optional for presentation
I added all these ingredients into the Instant Pot, set it to cook on high pressure for an hour. When it was done I blended it all with the immersion blender and soup is done! Quick, simple and tasty!
And most importantly: very low in calories! Only 100 calories for one cup! And 295 mg sodium, 4 g of sugar, 20 g carbs, 2 g fat and 2 g protein.
This was cooked in a Dutch oven on the stove while on home time but can be easily cooked in a deep electric skillet, Aroma, Ninja, Instant Pot, slow cooker, whatever you use. You may just have to adjust the cooking time a little but the ingredients remain the same.
Ingredients: (all ingredients are organic)
2 cartons low sodium organic chicken broth
2 chicken breast filets
5 celery stalks
2 baby bokchoy
3 cloves garlic
fresh parsley (half bundle)
ginger root (chopped in big chunks so you can fish it out after cooking)
Mrs Dash; onion and herbs and lemon pepper
First I lightly browned the chicken breasts in 2 tbsp of avocado oil and added the ion and garlic halfway through.
Then I added all the other ingredients chopped and mixed, added broth and let it cook for 2 hours.
Take out the chicken and shred the meat with 2 forks and put back in the soup.
Fish out the ginger root and bay leaves before serving the soup. Enjoy!
This was cooked in the slow cooker. But of course it can be made in the Instant Pot or other appliances also. In the IP I would cook this under high pressure for an hour.
bag with 15 kinds of beans (or others if you prefer)
3 stalks celery
bag of pre sliced carrots
3 red potatoes
3 cloves garlic
pack diced ham
1 1/2 cartons of vegetable broth
It’s so easy! Chop and dice up all your veggies, dump everything into the slow cooker and let it cook for about 6-8 hours on low. Enjoy!