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.
For dinner this evening I fixed cauliflower and chicken in the Ninja Foodi.
1 head cauliflower
1 cup organic low sodium vegetable broth
2 thin chicken breast filets 6 oz each
Sartori Parmesan cheese
DAK’s Citrus Groove seasoning
Pico de gallo
First I pressure cooked the cauliflower whole (cut off the leaves) in the broth for 1 minute, quick pressure release, sprayed olive oil on the top, sprinkled it with garlic powder, paprika and about 4 tbsp of cheese, then set the Ninja Foodi to broil for 6 minutes.
Took the cauliflower out and set aside, then placed the chicken on the same rack, sprayed with olive oil, DAK’s seasoning and garlic powder, broil for 4 minutes, flipped over the chicken, seasoned that side, added 1 tbsp cheese on each filet and set to broil 6 more minutes.
Topped each one with a tbsp of pico de gallo once plated.
Calories per plate 444, carbs 16g, fat 20g, protein 53g, sodium 316mg and sugar 6g.
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.
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.
Olive oil (spray bottle Bertolli)
Organic mixed spring greens about 1-2 cups each
Pico de gallo (1/2 cup)
1/4 cup part skim shredded mozzarella
2 tbsp dried cranberries
Brianna’s Cilantro and lime salad dressing
2 tilapia filets
Whole wheat Panko bread crumbs
Low sodium Worcestershire sauce 1 tbsp
1 cup whole wheat flour
DAK’s Citrus Groove seasoning
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.
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.
For dinner we had Parmesan and whole wheat Panko crusted chicken breast filets, mashed potatoes and Parmesan covered green asparagus.
Calories 684, carbs 66g, fat 24g, protein 57g, sodium 352 and sugar 9g. All cooked in the Ninja Foodi.
2 chicken breast filets
Bundle green asparagus
(Sartori) Parmesan cheese
3 russet potatoes
DAK’s Citrus Groove seasoning
Olive oil in spray bottle
Earlier in the day I pressure cooked potatoes in water, pulled them out and put them in a bowl big enough to mash them with a little milk and Parmesan cheese. Let it cool off and set in the fridge for later use.
Then I pressure cooked the chicken for 15 minutes in fat free unsalted chicken broth. Natural pressure release, let them cool off and also set in the fridge. This evening, all I had to do was put the green asparagus in the Foodi, spray with a little olive oil, put some DAK’s seasoning on them and Parmesan cheese, air fried for 12 minutes on 400F, no preheating done.
Moved the asparagus to the plates, then took the chicken out of the fridge and covered them in Dijon mustard instead of egg wash, rolled them in whole wheat Panko crumbs, Parmesan cheese, garlic powder and DAK’s seasoning. Sprayed with olive oil and in the Foodi, air crisped for 15 minutes on 400 turning them halfway through.
And the mashed potatoes microwaved them for 5 minutes, plate everything and ready to eat!
Of course when you don’t live in a truck you can do more at once than the steps I did!
Salmon with Cauliflower
Salmon with cauliflower; 447 calories, 15g carbs, 29g fat, 33g protein, 209mg sodium and 6g sugar for this meal.
8 oz salmon (4 oz each)
Medium head of cauliflower
Olive oil in spray bottle (or brush it on)
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.
Asian Noodles and Honey Glazed Chicken Thighs
Tonight I made some ‘Asian noodles’ (I used whole wheat spaghetti for the noodles so it’s not very authentic 😂) with chicken thighs (boneless and skinless).
For the noodles: 6-8 portions so I’m freezing the rest for later use)
Carton of whole wheat spaghetti
Carton of organic low sodium vegetable broth (to cook the noodles in; I do this because I don’t cook with added salt so this way it does get a bit more flavor)
Bag of coleslaw mix
Reduced sodium soy sauce
DAK’s Asian Zing seasoning (salt free)
Can bean sprouts (they didn’t have fresh)
1 pack lean ground turkey.
I cooked the spaghetti in my electric skillet for 9 minutes in the broth, drained it and put aside in a bowl.
In my Ninja Foodi (on 390F for 25 minutes) air fried the ground turkey and sprinkled some Asian Zing seasoning on it while stirring every once in a while. When almost done, I added the garlic, onion, few tbsp of soy sauce and coleslaw mix and air fried for an additional 7 minutes on 390F. When done, I added the (drained) can of bean sprouts and stir through. Let it sit to warm through but I wanted to keep the crunch of them.
Stir in the noodles and that’s done. Set aside in a bowl.
Clean the Foodi for the next round.
Pack of 6 boneless skinless chicken thighs
Reduced sodium Worcestershire sauce
Raw unfiltered honey
DAK’s Asian Zing seasoning
Olive oil (spray bottle)
First I sprayed the rack with olive oil so the chicken wouldn’t stick to it. I seasoned the chicken with Asian Zing and garlic powder, put in the preheated Foodi (390F for 5 minutes) for 15 minutes, put honey on 1 side and flipped over, honey on other side, just a drizzle and set to broil for 5 minutes.
Added a drizzle of Worcestershire sauce at the end also, no more than 1 tsp. Had to do this in 2 batches.
526 calories and 674 mg sodium; much better than getting it at the actual Chinese restaurant!
Made a turkey meatloaf in the Foodi. I was a bit hesitant to only use ground turkey because I thought it might be too dry but it was delicious! Even Jason said from now on, that’s how I make meatloaf! 😂
I used the recipe from the Skinnytaste page but have made a few adjustments. This is the original recipe https://www.skinnytaste.com/turkey-meatloaf-45/
I have used 2 packs of 93% lean turkey, omitted the egg (to be honest I really forgot it but didn’t miss it!), 1/2 cup whole wheat Panko breadcrumbs, 1 tsp marjoram, 1/4 cup of (reduced sodium) ketchup, 2 tbsp of reduced sodium Worcestershire sauce, 1 tbsp minced garlic, 1/2 container store bought pico de gallo. Mix together just enough but don’t overwork the meat or it’ll get dense.
I put it inside a loaf pan and put inside a preheated Ninja Foodi @ 360 F for 25 minutes then switched to 330 F for 15 minutes, then 7 min on broil and putting some ketchup on top before broiling.
Then set the pan aside to cool and put 8 russet potatoes (to have plenty leftovers for other meals!) on the trivet in the Foodi with a cup or 2 of water, pressure cooked for 15 minutes and then mashed in a bowl with garlic powder, dried parsley, 2% milk about 1-2 cups and 1/4 cup of Sartori Parmesan cheese. Then I microwaved some steam broccoli cuts from a frozen bag and that’s early dinner for today. Calories for a plate 722 and 838 mg sodium.
Recipe by Shannon Green - Young
1 star anise
1 pc mace
4-5 cardamom pods
1/2 stick of cinnamon
1/4 t of turmeric
Grind & set aside.
2 cubed chicken breast
2 c basmati rice
3 c water
Med onion diced
4-5 cloves garlic minced
2" fresh ginger minced
1/2 bag of frozen peas
Add oil to skillet & once hot, add jalapeño, onion garlic & ginger. Cook for 2-3 mintues green add chicken & ground spices. Cook another 2 minutes mixing well. Then add rice & water to skillet. Bring to a boil, then cover & dinner for about 12 minutes or until rice is done. Once rice is done turn up heat to get rid of any excess water. Add peas & cilantro.