I made the Hawaiian Rice with some Hawaiian Chicken Kabobs (recipe for those is linked below).  The recipe here is just for the rice:

Ingredients:

• About 1/3 of a 20oz can of Pineapple chunks (use the rest for kabobs)
• 1 1/2 cups of the juice from the pineapple can (or just make the balance up with water)
• 1 1/2 Tablespoon of Butter
• 1 cup of Jasmine Rice
• 1 packet of Savory Choice Chicken Broth Concentrate
• 1 teaspoon minced Ginger
• 1/2 to 1 teaspoon Huy Fong Foods Chili Garlic Sauce

These are optional:

• A couple tablespoons of slivered almonds
• a 1/2 teaspoon of oil (to roast the almonds a bit)
• 1 Tablespoon of lime juice
• 1 Teaspoon of cilantro (more or less if you don't like cilantro)

Instructions:

Add everything but the almonds, oil, lime juice and cilantro to the Instant Pot and cook it on the rice setting.

While the rice is cooking, put the almond slivers in a pan or dish (or foil even) with the oilve oil.  Make sure the oil coats the almonds and put them in the air fryer at 400°C for a few minutes.  I added them to the air fryer while the kabobs were also cooking and probably let them roast for about 4-5 minutes.  The should not get burned, but wanna toast them a bit.

When the rice is done in the Instant Pot, just add the lime juice, almonds and cilantro to taste, and fluff the rice, and that's it.

I made this with some Chicken Kabobs using this recipe (https://www.dinneratthezoo.com/hawaiian-chicken-kabobs/) but I substituted apple cider vinegar for the rice vinegar and added 1/2 to 1 teaspoon Huy Fong Foods Chili Garlic Sauce.  I also added the rest of the pineapple juice from the can to to the marinade, while reserving the rest for the rice.  I cooked the kabobs for about 14-15 minutes at 420°C in the air fryer.  Just gotta keep an eye on them, turning them now and then, and checking the internal temp of the chicken which should be at least 165°C.

(Sorry no pics.  But if you need a visual, just imagine a deep fried hockey puck looking thing made of canned salmon, and you will get the idea)

I made these tonight and they were pretty darn good.  I think the key is to hit the coated patties with some oil so they don't dry out in the air fryer, but when I made them previously I did not have an oil sprayer and they were still pretty good.

Ingredients:

• 1 (14.75 ounce) can canned salmon, drained (I remove the bones and skin)
• 1 egg
• 1 chopped shallot
• 1 packet (half a box) of Aleia’s Coat & Crunch Extra Crispy (just dump it on a plate big enough to let you coat the patties)
• 1 tablespoon olive oil (and a little more sprayed on if you have olive oil spritzer)
• 1 teaspoon dry parsley
• 1/4 teaspoon garlic powder (more or less if you like or don't like garlic)

How to make 'em:

1. Drain the salmon and dump it in a bowl and either mix it up as it, or remove the bones and skin and then break it up.

2. Add everything but the Aleia’s Coat & Crunch to the salmon in the bowl, and mix it up.  It helps to have gloves since this gets messy.

3. Form the patties and coat them in the Aleia’s Coat & Crunch, then set them on an oiled sheet or aluminum foil.  I put some foil in the air fry basket and coat it with oilve oil.

4. If you have an olive oil sprayer, hit the tops with enough oil so they are not dry.  If you don't have an oilve oil sprayer, then just keep an eye on them and be ready to turn them before they get too dry/burned.  I learned of this magical addition to my air fryer from Lana Under Pressure on Youtube.  She explains why it's so useful in that linked video and she also has an amazon link there if you want to support her channel (note that if you click the link here it will not have an affiliate association). 

5. Cook the patties at 400°C until browned and they are 160°C inside (took about 11-12 minutes for mine).  I got the cooking time and some other ideas for this recipe from here (https://www.eatingwell.com/recipe/270219/air-fryer-salmon-cakes/)

I got 5 decent sized patties from this recipe, and I serve them with some creamed peas and instant mashed potatoes.

For the creamed peas:

• Drain 1 can of peas and put it in a microwave safe dish.
• Add about 1/2 cup of milk to a mug, with 2 Tablespoons of butter and optionally a bit of salt (just a pinch).  You can add more milk later if you like them more soupy.
  
• Heat  the milk, butter and salt in the mug, in the microwave, until the butter is melted. 
• Then add a bit of corn starch to the milk and butter mix, just enough to thicken it slightly, and stir constantly while adding it.  It's best to add corn starch in very small amounts at a time so it can fully dissolve.  If you have problems you can try adding a couple tablespoons of water to a mug and mix the corn starch there first, and then add it to the milk.
• Once it looks good, add the milk, butter, salt and corn starch mix to the peas, and then heat in the microwave until hot (takes about 3-4 minutes in mine).

This goes great with some Simple Truth Corn Bread Mix.

Sorry no pics, it was gone too quick :D

This was adapted from a creamed corn recipe here, which is probably much better but I did not have the cream and my corn was in a can.  In any case I would use the one linked if you have the stuff, but this should be OK in a pinch.

What you will need:

•     1 1/2 tablespoons unsalted butter
•     about 2-3 tablespoons of a medium onion, minced (it was about 1/2" of a sliced from the middle of a medium onion)
•     1 cloves garlic, minced
•     1 15 ounce can of corn, drained
•     1/4 cup of milk (add some more at the end if needed)
•     2 tablespons Parmesan cheese, freshly grated
•     salt and pepper to taste

Just heat the butter over medium heat till it melts, then add the minces onion in and cook till its soft.

Then dump the drained can of corn, milk and garlic in the pan, cook 5 minutes over medium heat, stirring often.  If it gets to dry, add a bit of milk back or reduce the heat to low.

Stir in the Parmesan cheese and then taste it to see if it needs salt and pepper, and that's it.  I think some chopped jalapenos , a half teaspoon of smoked paprika or red pepper flakes may be nice to try next time, to spice it up a bit, but it was good the way it is too.

www.airfryercalculator.com has been a great tool for using with the air fryer.  I heard of the site from a buddy who has an air fryer and it has given me a better understanding of how much quicker and hotter air frying is (also I tend to overcook things less often when I use the calculator).  It is not always perfect, but it is always very close and gives me a good idea of where I should start if I am going to air fry.

This one is all chopping, otherwise it's easy.  It makes enough for 3-4 people.

I used the following veggies:

1 Cucumber (didn't bother to remove the skin)
¼ Red Onion
3 Roma Tomatoes or 2 medium Tomatoes
¼ Red Bell Pepper
¼ Green Bell Pepper

You can use more or less of the bell pepper, I just used the trimmings from a bell pepper I used for Kabobs since I had some left over.  If you don't like the seeds, remove those from the cucumber before cubing, then just cube everything. 

For the cucumbers, I took a paper towel and draped that over a bowl, then put the cubed cucumbers on the paper towel, and sprinkled about a 1/4 teaspoon of salt over it.  Then I left it in the fridge for about 30 minutes (according to this, doing this helps to remove excess water).  Once the cucumbers are drained off, then add all the veggies to a bowl.

For the dressing, I modified this recipe for a smaller salad (enough for 3) and added some other seasonings:

3 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
½ Tablespoon dried oregano
1½ teaspoons of Badia Andrew Zimmern Mediterranean Magic All-Purpose Seasoning
Salt and Pepper to taste (I use at least ¼ teaspoon of salt and several grinds of pepper)

I mixed the dressing together in a separate bowl and let that sit in the fridge until everything was ready to serve (which helps the seasonings mix).  Also easy to taste the dressing and see if it needs something.  Then just before serving I mixed the dressing in and put some Feta Cheese on top.

  These were damn good, but I did not write down the recipe as I was making it.  This "recipe" is mostly a copy of Mike Hearne's "Mom's Beed Shish Kabobs", with a few minor changes to make it less salty and add some seasonings.

Also going by memory (since I did not write it down), but this is what I used for the marinade:

⅓ cup vegetable oil
¼ cup lemon juice (Or you can split it with 1/8 cup of Lemon Juice and 1/8 cup of Apple Cider vinegar)
¼ cup soy sauce (I would probably use a bit less next time)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
½ teaspoon minced garlic
1 to 1½ pounds of Sirloin Steak (cubed)
1 tablespoon Badia Andrew Zimmern Mediterranean Magic All-Purpose Seasoning

Then I marinated the steak for a day in the fridge. 

The veggies were one of each of these, chopped into kabob size chunks (if you are using bamboo skewers, you may want to start soaking them in water while you prep the veggies).  I used the tops and bottom trimmings from the peppers to make a Cucumber Salad:

1 Red Onion
1 Green Bell Pepper
1 Red Bell Pepper

If you are trying to avoid gluten, then I would seer clear of adding mushrooms, since they are often grown in a bed of gluten containing grains.  There are some which are labeled "Gluten Free" but usually those are smaller, canned mushrooms.  Squash, pineapple and cherry tomatoes would be good with this though.

Next just put everything on skewers, drizzle the remaining marinade over the veggies, and stick 'em in the air fryer at 400­°F for about 10 minutes, or until they are 140°F inside (thats the same as a medium steak).  You can of course add a couple more minutes if you prefer them well done (I ran them for 12 minutes and they were well done). 

Add some Tzatziki Sauce, Cucumber Salad, Greek Lemon Rice, and Opa! you got dinner.

I am not a dietician and I don't know if this qualifies for "low sodium" or whatever.  I'd estimate it to be about 230-250mg of sodium per serving on the chicken and the gravy (not including about 30-60mg for the green beans and mashed potatoes with butter) so it seems pretty low to me.

I make this one quite a bit since it is simple.  It is also something I can mix up and change if I want to by adding more or less seasonings.  Unfortunately I did not take the measure of the spices I used, since I for this one I just sprinkle them on (sorry but that's just fair warning).  This is more a guideline than a recipe, take the measurements with a grain of salt (pardon the pun).

To make this I first butterfly and quarter three skinless and boneless chicken breasts, then I sprinkle them with a light to moderate coating of the following (note the values for teaspoons used is an estimate):

Granulated Garlic (light coating maybe 1-2 teaspoons)
Onion Powder (very light coating, about 1/2 teaspoon)
Bragg Sprinkle Seasoning (moderate coating about 1 - 2 teaspoons)
Weber Roasted Garlic and Herb Seasoning (about 1 and a half teaspoons, or just a bit more to cover)

Note that the Weber seasoning is not salt free, so that will add sodium (it has 90mg per 1/4 teaspoon).  I estimate that I  usually use less than 1 and a half teaspoons, with this chicken recipe (sometimes a bit more if needed to cover the chicken).  This usually makes 4 servings so that should be low sodium, but you can adjust as needed for your diet requirement.  Since there is only one seasoning in this recipe though (the Weber Garlic and Herb seasoning), it makes it a bit simper to control the total sodium.  It does seem that a good deal of the sodium will end up in the sauce though, and I usually end up with extra sauce left over (so the sodium that is actually consumed will also depend on how much of the sauce is used per portion).

Once the raw chicken is seasoned, I add a tablespoon of oil (Safflower or any high temp cooking oil) to the instant pot, and put it on saute (high).  When it heats up, I then just brown the chicken on each side (about 2 min per side).  Next I remove the chicken, put the wire rack in the pot, and add about 1 and 1/2 cup of water, or (in my 3qt Instant Pot), enough to fill the bottom at least half way or more to the top of the wire rack.  Note that when removing the chicken, the spices, especially the granulated garlic, can burn quickly when the pot is empty, so try and get the water in quickly.  If it appears that there is a lot of burned stuff in the pot, just dump it out, rinse the pot to get the bulk of the burned stuff out and then refill it with water.  If that occurs then I will usually add some of the weber seasoning back to the pot, either on top of the browned chicken or in the water (usually 1/4 teaspoon or so).  Then, to the water, I add 1 packet of Herbox Sodium Free Chicken Bullion, and mix that up till it is dissolved.  The chicken then goes back into the pot, and cooks on the "meat/stew" setting, at "normal" heat for 30 minutes with another 25-30 minutes to allow it to naturally release the pressure.  When it's done, I remove the chicken (carefully since it will fall apart), and then I usually put it in the toaster on low to keep it warm while I make the sauce.  The liquid left in the pot will be used as the base for the sauce.

To make the sauce, open one 4oz can of sliced mushrooms (about 400mg per can), drain it and dump it in the pot with the liquid left over from cooking the chicken.  Then set the pot to saute (medium) to get it simmering.  While waiting on that to happen, add 1 tablespoon of corn starch to a cup and mix it with a minimal amount of water and mix it.  Once the liquid in the pot is simmering, add the cornstarch mix and stir it in.  If it does not thicken enough, repeat with more cornstarch till it is the desired thickness.  Now give it a taste, noting that is is a low sodium recipe.  If it needs more salt just add some, or add some low sodium soy sauce to taste, and that's it  The amount of salt added will of course change the amount of sodium in the dish.

Sorry no pics, but this is just a quick and easy cole slaw I have made a couple times, adjusting each time to the way I like it.  It's more of a guideline of what worked since you can easily adjust this to be more sweet, salty or vinegar-ey?

This is also a small batch recipe since I don't like to make a ton of the stuff when it it never gets better with age.  This is for about 2 cups which is just enough for 3 people with moderate appetites.

First slice off 2 cups of cabbage from a head of cabbage (or bag of slaw mix).  I just leave it rough cut, no need to get fancy (unless that's how you roll).  Then place the cut up cabbage in a container and  sprinkle 1/8 teaspoon of celery salt over it, then mix it up a bit.  Next put it in the fridge for about 10 minutes.  After 10 minutes, drain any water off the cabbage (it may not have any, but if there is, drain it off).

Next assemble the following:

• Mayonnaise (I use the real stuff from Best Foods)
  
• Jar of Pickles (bread and butter is what I use)
• Heinz Sweet Relish
• Dijon Mustard
• Pepper
  
• And the container of cut up cabbage
  
• One Teaspoon and one Tablespoon
• Celery Salt (in case it needs more salt)
  

Now for the fun part, just mix the following into the container of cut up cabbage:

• 2 Tablespoons of Mayo
  
• 2 Tablespoons of Pickle juice from the jar of Bread and Butter Pickels
  
• 1 Tablespoon of Sweet Picket Relish
  
• 2 Teaspoons of Dijon Mustard (reduce/remove/replace if you don't like Dijon)
  
• 2-3 grinds of pepper (about 1/8 Teaspoon I'd estimate)

Now just mix, mix, mix or cover it and shake, shake, shake and taste it to see if it needs more sweetness or salt.  If it needs more sweetness, just add some more relish (honey also works).  If it needs more salt then add a bit of celery salt.  Then put it in the fridge for 10 minutes or so before serving.

Sorry no pics, just made this tonight and it was enough just juggling the other 5 things cooking that I didn't think to grab some pics.  This however did turn out really well and was the simplest thing I made for Thanksgiving this year (aside from the Turkey which was a Jenny-O ready to go Turkey Breast - which by the way took 2h 15m and not 3h like it suggested on the label).

Here is what I used:

3/4 to a full can of Great Value Gluten Free Cream of Chicken Condensed Soup, 10.5 oz

1 bag of Great Value Cut Green Beans, 12 oz

1 can of Giorgio Pieces & Stems Mushrooms 4 Oz Can

1/2 can of 365 by Whole Foods Market, Limited Edition Organic Shelf-Stable Crispy Onions (Salted Pieces), Gluten Free, 6 Ounce  or Sprouts Organic Gluten Free French Fried Onions


I followed the outline of the recipe here, and did the following:

1. Put the green beans in the casserole dish and microwaved for 5 minutes to thaw them out.
2. Added the (drained) can of mushrooms and then most of the can of cream of mushroom soup (I did not use it all but you could).
3. Mixed it up and then added several handfuls of the french fried onions on top
4. Put it in the oven at 350°F with some foil over the top for about 20 minutes.
5. Removed the foil and let it cook another 5-10 minutes watching that the onions don't burn.

That was it.  I did not add any salt or soy sauce since it did not need any, the condensed soup had the perfect flavor for this recipe.