AUTO-iQ LAYERED BOWLS * COMPLETE
AUTO-iQ LAYERED MEALS - COMPLETE
BREAKFAST:
Baked Eggs with Breakfast Hash
Butternut Hash & Eggs
BEEF:
Beef Fajita Rice Bowl
American Chop Suey
Sweet & Spicy Beef with Edamame
Beef Barley Stroganoff
Cheeseburger Pasta
Freeform Beef & Artichoke Lasagna
PORK:
Tortellini with Sausage Alfredo
Pork Chops with Apples & Rice
Sausage with Butter Beans
Orecchiette with Broccoli Rabe & Sausage
Sausage & Peppers Rice Bowl
Ham with Pineapple Rice
Jambalaya
Mushroom Pork Chops
POULTRY:
Peanut Chicken with Cauliflower Rice
Chicken Pho
Mediterranean Chicken Tenders
Arroz Con Pollo
Creamy French Onion Chicken & Rice
Southwest Chicken Burrito Bowl
Chicken Gyro with Quinoa
Chicken with Mushroom Marsala Couscous
Chicken with Mustard Cream Sauce
Red Wine Chicken (Coq au Vin)
Quick Chicken Cassoulet
Turkey & Mushroom Kasha
Turkey Minestrone Soup
SEAFOOD:
Shrimp & Bok Choy with Rice
Cod with Broccoli Rabe & Quinoa
New England Clam Chowder
Cashew-Crusted Flounder
VEGETARIAN:
Ravioli with Mushroom Sauce
Moroccan Chickpea Stew
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
BAKED EGGS WITH BREAKFAST HASH
PREP: 15 MINUTES | COOK: 29 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
2 tablespoons butter
1 pound uncooked ground breakfast sausage, crumbled
1 large Idaho potato, diced
2 bell peppers, diced
1 medium white onion, peeled, diced
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons salt
1 teaspoon ground black pepper
8 eggs
¼ cup maple syrup
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat butter in pot for 2 minutes and add breakfast sausage, potato, bell peppers, onion, garlic powder, onion powder, salt, and pepper. Cook, uncovered, for 15 minutes, stirring occasionally.
2. Crack the eggs on top of the hash. Pour maple syrup evenly over top, then cover pot. Select Auto-iQ Layered Bowls: Recipe 1 and press the START/STOP button. Serve immediately.
OPTIONAL:
1 teaspoon paprika, for serving
****
BUTTERNUT HASH & EGGS
PREP: 20 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
1 teaspoon butter
1 package (4 ounces) diced pancetta
1 butternut squash, peeled, cut in 1-inch pieces
1 medium shallot, peeled, chopped
1 jalapeño pepper, diced 1 sprig fresh thyme leaves
4 eggs
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat butter in pot for 2 minutes and add pancetta, squash, shallot, jalapeño pepper, and thyme. Cook for 15 minutes, stirring occasionally.
2. Crack eggs on top of squash mixture. Select Auto-iQ Layered Bowls: Recipe 2 and press the START/STOP button. Stir and serve.
OPTIONAL:
1 teaspoon fresh parsley, chopped, for garnish.
SWAP:
Bacon for pancetta.
*Tip: For a spicier dish, look for a red jalapeño pepper instead of a green one.
****
BEEF FAJITA RICE BOWL
PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 4-6 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
1 ½ pounds uncooked beef flank steak, cut in 2-inch x ¼-inch slices
2 packets (1.25 ounces each) fajita seasoning mix
2 bell peppers, thinly sliced
1 medium onion, peeled, thinly sliced
2 ½ cups low-sodium beef broth
1 cup uncooked long grain white rice
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add flank steak, fajita seasoning mix, bell peppers, and
onion. Cook uncovered for 10 minutes, stirring occasionally.
2. Add broth and rice to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 3 and press the START/STOP button. Stir and serve.
OPTIONAL:
Guacamole, for serving Salsa, for serving Sour cream, for serving.
*Tip: To turn this bowl into a burrito—just warm large soft flour tortillas and wrap up the finished product.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
AMERICAN CHOP SUEY
PREP: 10 MINUTES | COOK: 35 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add ground beef, red bell pepper, and onion. Cook uncovered for 8 minutes, stirring occasionally.
2. Add macaroni, pasta sauce, water, Worcestershire sauce, black pepper, and salt to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 4 and press the START/STOP button. Stir and serve.
INGREDIENTS:
1 tablespoon canola oil
1 pound uncooked ground beef
1 red bell pepper, chopped
1 medium onion, peeled, chopped
1 box (16 ounces) uncooked elbow macaroni
1 jar (24 ounces) pasta sauce
4 cups water
¼ cup Worcestershire sauce
½ teaspoon ground black pepper
¼ teaspoon kosher salt
OPTIONAL:
2 cups shredded mozzarella cheese, for serving
SWAPS:
Ground turkey for ground beef.
Ditalini pasta for elbow macaroni.
****
SWEET & SPICY BEEF WITH EDAMAME
PREP: 15 MINUTES | COOK: 42 MINUTES | MAKES: 4-6 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
1 ½ pounds uncooked beef flank steak, cut in 2-inch by ¼-inch slices
1 red bell pepper, thinly sliced 1 medium carrot, peeled, thinly sliced
1 tablespoon fresh ginger, minced
1 ½ cups low-sodium beef broth
1 cup uncooked jasmine rice
1 cup frozen shelled edamame
1/3 cup sweet chili sauce
1 tablespoon sambal oelek (or any red chili sauce or paste)
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add flank steak, red bell pepper, carrot, and ginger. Cook uncovered for 10 minutes, stirring occasionally.
2. Add broth, rice, edamame, chili sauce, and sambal oelek to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 5 and press the START/STOP button. Stir and serve.
OPTIONAL:
1 can (11 ounces) mandarin oranges, drained, for serving.
****
BEEF BARLEY STROGANOFF
PREP: 15 MINUTES | COOK: 42 MINUTES MAKES: 8 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
1 ½ pounds uncooked lean ground beef
2 medium carrots, peeled, chopped
1 medium onion, peeled, chopped
3 cloves garlic, peeled, minced
1 can or jar (10.5 ounces) beef gravy
3 cups low-sodium beef broth
1 pound white mushrooms, chopped ½ cup uncooked barley
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon paprika
¼ teaspoon ground black pepper
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add beef, carrots, onion, and garlic. Cook uncovered for 10 minutes, stirring occasionally.
2. Add gravy, broth, mushrooms, barley, Worcestershire sauce, mustard, paprika, and black pepper to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 6 and press the START/STOP button. Stir and serve.
OPTIONAL:
½ cup sour cream, for serving.
SWAPS:
Ground turkey for ground beef Greek yogurt for sour cream.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
CHEESEBURGER PASTA
PREP: 15 MINUTES | COOK: 38 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Add beef, onion, and salt and cook, stirring occasionally, for 5 minutes.
2. Add tomatoes, ketchup, mustard, relish, pasta, and water to pot. Gently stir to combine and cover pot. Select Auto-iQ Layered Bowls: Recipe 7 and press the START/STOP button. Stir in cheese and serve.
INGREDIENTS:
1 ½ pounds uncooked ground beef
1 medium white onion, peeled, diced
1 tablespoon kosher salt 1 can (14 ounces) crushed tomatoes
½ cup ketchup
½ cup yellow mustard
½ cup relish
¾ box (12 ounces) uncooked large pasta shells
3 cups water
1 cup shredded cheddar cheese
OPTIONAL:
2 scallions, sliced, for garnish.
SWAPS:
Ground chicken for ground beef.
Penne pasta for shells.
****
FREEFORM BEEF & ARTICHOKE LASAGNA
PREP: 20 MINUTES | COOK: 37 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
2 tablespoons canola oil 1 1/2 pounds uncooked ground beef 3 cloves garlic, peeled, minced
1 medium white onion, peeled, chopped
2 tablespoons kosher salt
1 box (9 ounces) uncooked oven-ready lasagna noodles, broken in 2-inch pieces
1 jar (8 ounces) cooked artichoke hearts, drained, cut in half
1 cup (8 ounces) ricotta cheese
1 jar (24 ounces) prepared pasta sauce
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add beef, garlic, onion, and salt. Cook for 10 minutes, stirring occasionally.
2. Add lasagna noodles, artichoke hearts, ricotta, and pasta sauce to the pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 8 and press the START/STOP button. Stir and serve.
OPTIONAL:
1 bag (5 ounces) baby spinach, for serving.
1 cup shredded mozzarella cheese, for serving.
SWAPS:
Ground chicken for ground beef.
Sundried tomatoes for artichoke hearts.
****
TORTELLINI WITH SAUSAGE ALFREDO
PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 4-6 SERVINGS
INGREDIENTS:
1 tablespoon olive oil
2 cloves garlic, peeled, minced
1 small white onion, peeled, chopped
1 pound uncooked spicy Italian sausage, sliced in 1-inch pieces
1 jar (15 ounces) Alfredo sauce
1 cup water
2 pounds frozen cheese tortellini
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add garlic, onion, and sausage. Sauté 4 minutes, or until sausage is browned, stirring occasionally.
2. Add Alfredo sauce, water, and tortellini to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 9 and press the START/STOP button. Stir and serve.
OPTIONAL:
½ cup grated Parmesan cheese, for serving.
****
PORK CHOPS WITH APPLES & RICE
PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
4 uncooked boneless pork chops, 1-inch thick
2 cups shredded red cabbage
½ medium onion, peeled, chopped
2 ½ cups low-sodium chicken broth
1 cup uncooked long grain white rice
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
¾ teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon ground sage
2 apples, cored, cut in quarters
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add pork chops, cabbage, and onion. Cook uncovered for 10 minutes, stirring occasionally.
2. Add remaining ingredients to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 10 and press the START/STOP button. Serve immediately.
SWAPS:
Turkey cutlets for pork chops.
Pears for apples.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
SAUSAGE WITH BUTTER BEANS
PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
1 tablespoon extra virgin olive oil
1 package (16 ounces) smoked andouille sausage, sliced
2 cans (15 ounces each) butter beans, rinsed, drained
¾ cup chicken stock
3 shallots, peeled, finely chopped
2 cloves garlic, peeled, finely chopped
2–3 sprigs fresh thyme, leaves roughly chopped
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add sausage. Cook, stirring occasionally, until browned on both sides, about 8 minutes.
2. Add beans, stock, shallots, garlic, and thyme to the pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 11 and press the START/STOP button.
SWAPS:
Smoked chorizo for andouille sausage.
Cannellini beans for butter beans.
*Tip: To lighten up this dish, add 3 cups baby spinach, chopped mustard greens, or chopped kale when adding the stock.
****
ORECCHIETTE WITH BROCCOLI RABE & SAUSAGE
PREP: 15 MINUTES | COOK: 34 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
2 tablespoons extra virgin olive oil
1 pound uncooked sweet Italian sausage, casings removed
1 small yellow onion, peeled, finely chopped 4 medium cloves garlic, peeled, minced
1 teaspoon salt
¼ teaspoon ground black pepper
1 bunch broccoli rabe, cut in 2-inch pieces, tough stems removed
¼ teaspoon crushed red pepper
4 cups chicken broth
6 sundried tomatoes packed in oil, thinly sliced (about ½ cup)
½ pound uncooked orecchiette pasta (about 2 ½ cups)
1 teaspoon lemon zest
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add sausage, onion, and garlic. Cook uncovered, breaking sausage apart, for about 10 minutes, or until sausage is no longer pink.
2. Add the salt, pepper, broccoli rabe, crushed red pepper, broth, sundried tomatoes, orecchiette, and lemon zest to pot. Gently stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 12 and press the START/STOP button. Stir and serve.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
SAUSAGE & PEPPERS RICE BOWL
PREP: 20 MINUTES | COOK: 42 MINUTES | MAKES: 4-6 SERVINGS
INGREDIENTS:
2 tablespoons olive oil
2 medium onions, peeled, chopped
2 bell peppers, chopped
4 cloves garlic, peeled, minced
1 package (16 ounces) smoked sausage, sliced
1 ½ cups uncooked jasmine rice
3 cups chicken broth
1 ½ teaspoons salt
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon dried basil
¼ teaspoon crushed red pepper
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add onions, bell peppers, and garlic. Cook uncovered for 10 minutes, stirring occasionally.
2. Add all remaining ingredients to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 13 and press the START/STOP button. Stir and serve.
SWAPS:
Kielbasa for smoked sausage.
Basmati rice for jasmine rice
****
HAM WITH PINEAPPLE RICE
PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 4-6 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
1 ½ pounds cooked ham steaks, cut in ½-inch pieces
2 medium carrots, peeled, chopped
1 medium onion, peeled, chopped
1 ½ cups low-sodium chicken broth
1 cup pineapple juice
1 cup uncooked long grain white rice
½ cup unsalted dry-roasted whole cashews
½ teaspoon kosher salt
¼ teaspoon ground black pepper
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add ham, carrots, and onion. Cook uncovered for 10 minutes, stirring occasionally.
2. Add broth, pineapple juice, rice, cashews, salt, and black pepper to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 14 and press the START/STOP button. Stir and serve.
OPTIONAL:
1 cup pineapple, chopped, for serving.
¼ cup scallions, chopped, for serving.
SWAPS:
Cooked chicken sausage for ham steak.
Jasmine or basmati rice for long grain white rice.
****
JAMBALAYA
PREP: 20 MINUTES | COOK: 42 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
1 ½ pounds uncooked boneless, skinless chicken breasts, cut in 1-inch cubes
2 tablespoons Cajun spice, divided
2 tablespoons salt, divided* see added comment
1 tablespoon ground black pepper, divided
2 tablespoons canola oil
1 pound cooked andouille sausage, chopped
1 medium onion, peeled, chopped
2 green bell peppers, chopped
5 cloves garlic, peeled, chopped
1 ½ cups chicken stock
1 can (28 ounces) diced fire-roasted tomatoes
2 cups uncooked jasmine rice
DIRECTIONS:
1. Season chicken with 1 tablespoon Cajun spice, 1 tablespoon salt, and ½ tablespoon black pepper. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes, then add chicken, sausage, onion, peppers, and garlic. Cook, uncovered, for 15 minutes, stirring occasionally.
2. Add the chicken stock, tomatoes, rice, and remaining Cajun spice, salt, and pepper to pot. Stir gently to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 15 and press the START/STOP button. Serve immediately.
* Added comment: A member pointed out that she thought the amount of salt may have been a misprint. I agree with her. Two tablespoons, is a lot of salt for a recipe, especially since there is also salt in Cajun seasonings.
I did send this recipe off to the Ninja chefs for clarification, however there are multiple chefs and it is to difficult to get the recipe checked.
Please use the amount of seasonings that feels comfortable to you.
Aurelia Dougan McCollom
Ninja Multi-Cooker System & Auto-iQ Recipes
****
MUSHROOM PORK CHOPS
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
4 uncooked boneless pork chops (6 ounces each)
2 tablespoons kosher salt
2 teaspoons ground black pepper
2 tablespoons canola oil
1 can (10 ounces) condensed cream of mushroom soup
1 pint (6 ounces) button mushrooms, cut in quarters
1 white onion, peeled, diced
¾ box (12 ounces) uncooked bowtie pasta
3 cups water
DIRECTIONS:
1. Season pork chops with salt and pepper. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add seasoned pork chops. Sear for 5 minutes on each side. Remove pork from pot and set aside.
2. Add mushroom soup, mushrooms, onion, pasta, and water to the pot. Stir to combine. Place pork chops on top of mushroom mixture, then cover pot. Select Auto-iQ Layered Bowls: Recipe 16 and press the START/STOP button.
OPTIONAL:
2 tablespoons fresh parsley, minced, for garnish.
SWAP:
Chicken breast for pork chops.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
PEANUT CHICKEN WITH CAULIFLOWER RICE
PREP: 30 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
2 teaspoons canola oil
1 ½ pounds uncooked boneless, skinless chicken breasts, cut in cubes
½ cup low-sodium soy sauce
3 tablespoons peanut butter
1–2 teaspoons sriracha (optional)
1 bunch scallions, roughly chopped
4 cups (12 ounces) cauliflower florets, finely chopped (about 1 head cauliflower)
1 bag (8 ounces) snap peas, trimmed
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add chicken. Cook, stirring occasionally, until chicken is golden brown and mostly cooked through, about 10 minutes.
2. Add soy sauce, peanut butter, and sriracha to the pot. Stir to combine. Layer scallions, cauliflower, and peas on top of chicken mixture. Cover pot. Select Auto-iQ Layered Bowls: Recipe 17 and press the START/STOP button. Stir and serve.
OPTIONAL:
Peanuts, chopped, for serving
****
CHICKEN PHO
PREP: 20 MINUTES | COOK: 32 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
2 tablespoons canola oil
3 uncooked boneless, skinless chicken breasts (about 1 ¼ pounds), cut in 1-inch cubes
4 cloves garlic, peeled, chopped
2 tablespoons lemongrass, minced
1 tablespoon fresh ginger, chopped
2 cartons (32 ounces each) chicken stock
4 cups bok choy, cleaned
1 tablespoon fish sauce
1 sleeve (6 ounces) uncooked cellophane rice noodles
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add chicken, garlic, lemongrass, and ginger. Cook for 10 minutes, stirring occasionally.
2. Add the chicken stock, bok choy, fish sauce, and rice noodles to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 18 and press the START/STOP button. Stir and serve.
OPTIONAL:
8 scallions, sliced, for serving.
SWAP:
Large shrimp, peeled, deveined, for chicken breasts.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
MEDITERRANEAN CHICKEN TENDERS
PREP: 10 MINUTES | COOK: 31 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
2 tablespoons olive oil
1 pound uncooked chicken tenderloins
1 medium onion, peeled, chopped
3 cloves garlic, peeled, minced
1 teaspoon lemon pepper seasoning
¾ teaspoon dried oregano
2 2/3 cups low-sodium chicken broth
1 cup uncooked orzo
1 cup frozen peas
½ cup sundried tomatoes, chopped
1/3 cup sliced black olives
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add chicken, onion, garlic, lemon pepper seasoning, and oregano. Cook uncovered for 7 minutes, stirring occasionally.
2. Add remaining ingredients to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 19 and press the START/STOP button. Serve immediately.
****
ARROZ CON POLLO
PREP: 20 MINUTES | COOK: 47 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
1 ½ pounds uncooked boneless skinless chicken thighs
1 medium onion, peeled, chopped 3 cloves garlic, peeled, minced
2 ¾ cups low-sodium chicken broth
1 cup uncooked long grain white rice
1 cup frozen peas
1 teaspoon dried oregano
1 tablespoon ground cumin
¼ teaspoon kosher salt
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add chicken, onion, and garlic. Cook uncovered for 10 minutes, stirring occasionally.
2. Add broth, rice, peas, oregano, cumin, and salt to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 20 and press the START/STOP button. Stir and serve.
OPTIONAL:
1/3 cup fresh cilantro, chopped, for serving.
SWAPS:
Chicken breasts for chicken thighs.
Yellow rice for long grain white rice.
****
CREAMY FRENCH ONION CHICKEN & RICE
PREP: 15 MINUTES | COOK: 52 MINUTES | MAKES: 4-5 SERVINGS
INGREDIENTS:
1 ½ tablespoons canola oil
1 medium onion, peeled, chopped
1 carrot, peeled, chopped
½ cup celery, chopped
1 packet (1.4 ounces) dry French onion soup mix
1 can (10.5 ounces) condensed cream of chicken soup
1 rotisserie chicken, shredded (about 4 cups shredded chicken)
3 cups water
1 cup uncooked long grain white rice
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add onion, carrot, and celery. Cook uncovered for 5 minutes, stirring occasionally.
2. Add French onion soup mix, cream of chicken soup, chicken, water, and rice to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 21 and press the START/STOP button. Stir and serve.
OPTIONAL:
1 ½ cups shredded mild cheddar cheese, for serving.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
SOUTHWEST CHICKEN BURRITO BOWL
PREP: 15 MINUTES | COOK: 42 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS:
1. In a small bowl, stir together the chili powder, cumin, garlic powder, and salt. Season the chicken with half the spice mixture. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add seasoned chicken, onion, and bell pepper. Sauté until chicken is lightly browned, about 5 minutes.
2. Add remaining spice mixture, beans, broth, and rice to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 22 and press the START/STOP button. Stir and serve.
INGREDIENTS:
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
½ teaspoon kosher salt
1 pound uncooked chicken tenderloins, cut in half lengthwise
2 teaspoons olive oil
1 small onion, peeled, chopped
¾ cup red or yellow bell pepper, diced
1 can (15 ounces) black beans, rinsed, drained
2 ½ cups chicken broth
1 box (7 ounces) yellow Spanish rice
OPTIONAL:
¼ cup fresh cilantro, chopped, for serving.
Sour cream, for serving.
Shredded cheddar cheese, for serving
****
CHICKEN GYRO WITH QUINOA
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
2 pounds uncooked boneless, skinless chicken thighs, cut in 1-inch pieces
1 green bell pepper, chopped
1 onion, peeled, sliced
2 ¾ cups low-sodium chicken broth
1 cup uncooked quinoa
4 cloves garlic, peeled, minced
1 ½ teaspoons dried oregano
½ teaspoon kosher salt
½ teaspoon ground black pepper
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add chicken thighs, bell pepper, and onion. Cook uncovered for 10 minutes, stirring occasionally.
2. Add broth, quinoa, garlic, oregano, salt, and black pepper to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 23 and press the START/STOP button. Stir and serve.
OPTIONAL:
1 ½ cups cherry tomatoes, cut in half, for serving
1 cup crumbled feta cheese, for serving
1 cup tzatziki sauce, for serving
SWAPS:
Chicken breasts for chicken thighs.
Basmati rice for quinoa.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
CHICKEN WITH MUSHROOM MARSALA COUSCOUS
PREP: 15 MINUTES | COOK: 32 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
2 tablespoons butter
3 tablespoons all-purpose flour
1 pound uncooked boneless, skinless chicken breasts, cut in 1 ½-inch pieces
1 medium onion, peeled, chopped 4 cloves garlic, peeled, minced
2 teaspoons fresh thyme, minced
¾ teaspoon ground black pepper
2 cups chicken broth
1/3 cup Marsala wine
1 cup uncooked Israeli couscous
1 package (16 ounces) sliced white mushrooms
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat butter in pot for 2 minutes and add flour, chicken, onion, garlic, thyme, and black pepper. Cook uncovered for 5 minutes, stirring occasionally.
2. Add broth, Marsala, couscous, and mushrooms to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 24 and press the START/STOP button. Stir and serve.
OPTIONAL:
¼ cup fresh parsley, chopped, for garnish.
SWAP:
Cremini mushrooms for sliced white mushrooms.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
CHICKEN WITH MUSTARD CREAM SAUCE
PREP: 10 MINUTES | COOK: 37 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
6 uncooked boneless, skinless chicken thighs
1 tablespoon kosher salt
2 tablespoons canola oil
2 ½ cups chicken stock
1 ½ cups uncooked jasmine rice
1 cup heavy cream
½ cup Dijon mustard
1 tablespoon fresh tarragon, minced
DIRECTIONS:
1. Season chicken with salt. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add seasoned chicken. Brown for 5 minutes on each side.
2. Add stock, rice, cream, mustard, and tarragon to pot. Gently stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 25 and press the START/STOP button. Stir and serve.
OPTIONAL:
2 scallions, sliced, for serving.
SWAP:
Pork tenderloins for chicken thighs.
****
RED WINE CHICKEN (COQ AU VIN)
PREP: 20 MINUTES | COOK: 45 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
4 uncooked boneless, skinless chicken thighs
1 tablespoon flour
1 tablespoon butter
3 slices (about 3 ounces) bacon, diced
6 button mushrooms, cut in quarters
1 carrot, peeled, diced
½ medium onion, peeled, chopped
2 cups cauliflower florets, finely chopped
1 cup dry red wine
1 ½ cups chicken stock
DIRECTIONS:
1. Coat the chicken thighs in flour. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Add butter, bacon, and chicken to the pot and cook for 10 minutes or until the chicken is golden brown.
2. Flip chicken thighs. Add mushrooms, carrot, onion, cauliflower, red wine, and stock to the pot. Select Auto-iQ Layered Bowls: Recipe 26 and press the START/STOP button.
SWAPS:
1 package (4 ounces) diced pancetta for bacon Broccoli rice for cauliflower rice.
****
QUICK CHICKEN CASSOULET
PREP: 25 MINUTES | COOK: 50 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
4 uncooked boneless, skinless chicken thighs, cut in 1-inch pieces
1 package (12 ounces) prepared chicken sausages, sliced
1 package (4 ounces) diced pancetta
2 medium carrots, peeled, diced
1 medium white onion, peeled, diced 3 cloves garlic, peeled, minced
1 tablespoon tomato paste
2 cups chicken stock
2 cans (15 ounces each) cannellini beans, rinsed, drained
1 tablespoon kosher salt
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Add chicken, sausages, pancetta, carrots, onion, and garlic to the pot and cook for 10 minutes, stirring occasionally.
2. Add tomato paste, stock, cannellini beans, and salt to the pot. Gently stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 27 and press the START/STOP button. Stir and serve.
OPTIONAL:
5 fresh thyme sprigs, leaves reserved, for garnish.
SWAP:
3 slices cooked bacon, chopped, for pancetta
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
TURKEY & MUSHROOM KASHA
PREP: 15 MINUTES | COOK: 35 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
2 tablespoons unsalted butter
1 pound uncooked ground turkey
1 onion, peeled, finely chopped
1 package (12 ounces) button mushrooms, trimmed, cut in half
2 sprigs fresh thyme, leaves roughly chopped
1 cup uncooked medium-ground kasha
2 cups chicken stock
½ teaspoon salt
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat butter in pot for 2 minutes and add turkey, onion, and mushrooms. Cook, stirring occasionally, until turkey is crumbled and cooked through and mushrooms are softened, about 15 minutes.
2. Add thyme, kasha, stock, and salt to the pot. Stir to combine. Select Auto-iQ Layered Bowls: Recipe 28 and press the START/STOP button.
SWAPS:
Ground chicken for ground turkey.
Orzo for kasha.
*Tip: Garnish with finely chopped parsley or chives for a pop of green.
****
TURKEY MINESTRONE SOUP
PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
2 teaspoons extra virgin olive oil
1 pound uncooked lean ground turkey
1 onion, peeled, finely chopped
3 cloves garlic, peeled, finely chopped
3 stalks celery, chopped
4 carrots, peeled, chopped
½ head green cabbage, chopped
1 can (15 ounces) diced tomatoes
1 cup water
½ box (8 ounces) uncooked ditalini pasta
6 cups chicken stock
Salt and pepper, to taste
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add turkey, onion, garlic, celery, and carrots. Cook, stirring occasionally, until turkey is crumbled and cooked through and vegetables are beginning to soften, about 15 minutes.
2. Add cabbage, tomatoes, water, pasta, stock, salt, and pepper to the pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 29 and press the START/STOP button.
SWAPS:
Ground chicken for ground turkey.
Elbow macaroni pasta for ditalini pasta
*Tip: For a heartier soup, add a can of kidney or cannellini beans, drained and rinsed, at Step 2.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
SHRIMP & BOK CHOY WITH RICE
PREP: 20 MINUTES | COOK: 32 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS:
2 teaspoons canola oil
4 cloves garlic, peeled, minced
2-inch piece fresh ginger, peeled, minced
6 heads baby bok choy, roughly chopped, leafy greens separated
1 cup uncooked long grain white rice
1 1/3 cup water
1/3 cup soy sauce
1 ½ pounds uncooked shrimp, peeled, deveined
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add garlic, ginger, and thick ends of bok choy. Sauté until softened, about 5 minutes.
2. Add rice, water, and soy sauce to the pot. Stir to combine. Place shrimp on top of rice mixture, then layer the leafy bok choy greens over the shrimp. Cover pot. Select Auto-iQ Layered Bowls: Recipe 30 and press the START/STOP button.
* Tip: Serve with extra soy sauce and chopped scallions on the side.
****
COD WITH BROCCOLI RABE & QUINOA
PREP: 15 MINUTES | COOK: 27 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS:
2 tablespoons olive oil
½ red bell pepper, chopped
½ medium onion, peeled, chopped
2 cloves garlic, peeled, minced
1 2/3 cups low sodium vegetable broth
½ cup uncooked quinoa
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
2 uncooked fresh cod fillets (6 ounces each)
½ bunch broccoli rabe, coarse stems trimmed
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add red bell pepper, onion, garlic, broth, quinoa, salt, and pepper. Cook uncovered for 10 minutes, stirring occasionally.
2. Season cod with additional salt and black pepper. Place cod and broccoli rabe on rack and place rack in pot. Cover pot. Select Auto-iQ Layered Bowls: Recipe 31 and press the START/STOP button. Serve immediately.
SWAP:
Asparagus for broccoli rabe.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
NEW ENGLAND CLAM CHOWDER
PREP: 30 MINUTES | COOK: 35 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
1 tablespoon butter
3 slices (about 3 ounces) uncooked bacon, diced
2 carrots, peeled, diced
½ onion, peeled, chopped
1 pound Yukon gold potatoes, peeled, diced
1 ½ tablespoons flour
4 cups half & half
1 bottle (8 ounces) clam juice
3 cans (6.5 ounces each) minced clams, drained
1 tablespoon seafood or crab seasoning
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Add butter, bacon, carrots, onion, and potatoes to the pot and cook for 10 minutes, stirring occasionally.
2. Add flour, half & half, clam juice, minced clams, and seafood or crab seasoning. Leave pot uncovered. Select Auto-iQ Layered Bowls: Recipe 32 and press the START/STOP button. Stir and serve.
OPTIONAL:
Oyster crackers, for serving.
SWAPS:
Pancetta for bacon.
Idaho potatoes for Yukon gold potatoes.
****
CASHEW-CRUSTED FLOUNDER
PREP: 20 MINUTES | COOK: 27 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
3 cloves garlic, peeled, minced
½ bag (8 ounces) chopped kale
3 cups water, divided
4 uncooked flounder fillets (4 ounces each)
1 tablespoon kosher salt
2 tablespoons Dijon mustard
½ cup cashews, chopped 1 ½ cups uncooked Israeli couscous
Juice of 1 lemon
OPTIONAL:
1 tablespoon fresh chives, minced, for serving.
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add garlic, kale, and ½ cup water. Cook for 7 minutes, stirring occasionally. Season flounder with salt and brush with mustard, then gently cover with the chopped cashews.
2. Add remaining 2 ½ cups water, couscous, and lemon juice to pot and stir to combine. Place crusted fish fillets on top, then cover pot. Select Auto-iQ Layered Bowls: 33 and press the START/STOP button. Stir and serve.
SWAP:
Sole for flounder.
****
RAVIOLI WITH MUSHROOM SAUCE
PREP: 10 MINUTES | COOK: 24 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS:
2 tablespoons olive oil
½ medium onion, peeled, diced
2 cloves garlic, peeled, crushed
2 ½ cups vegetable stock
1 can (10 ounces) condensed cream of mushroom soup
1 package (8 ounces) sliced mushrooms
2 pounds frozen cheese ravioli
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add onion and garlic. Sauté 2 minutes, or until onion is softened.
2. Add remaining ingredients to pot. Stir gently to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 34 and press the START/STOP button. Serve immediately.
SWAP:
Meat ravioli for cheese ravioli
*Tip: Garnish with ¼ cup Romano cheese and 1 tablespoon fresh chopped parsley for a tasty topper and a pretty finished dish.
****
MOROCCAN CHICKPEA STEW
PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add carrots, onion, and garlic. Cook uncovered for 5 minutes, stirring occasionally.
2. Add remaining ingredients to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 35 and press the START/STOP button. Serve immediately.
INGREDIENTS:
1 ½ tablespoons canola oil
2 medium carrots, peeled, chopped
1 medium onion, peeled, chopped
3 cloves garlic, peeled, minced
4 cups low-sodium vegetable broth
2 cans (15.5 ounces each) chickpeas, rinsed, drained
1 can (14.5 ounces) diced tomatoes
3 cups fresh baby spinach
½ cup uncooked long grain brown rice
1 teaspoon ground cumin
¾ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon crushed red pepper
SWAPS:
Cannellini beans for chickpeas.
Kale for spinach.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
BREAKFAST:
Baked Eggs with Breakfast Hash
Butternut Hash & Eggs
BEEF:
Beef Fajita Rice Bowl
American Chop Suey
Sweet & Spicy Beef with Edamame
Beef Barley Stroganoff
Cheeseburger Pasta
Freeform Beef & Artichoke Lasagna
PORK:
Tortellini with Sausage Alfredo
Pork Chops with Apples & Rice
Sausage with Butter Beans
Orecchiette with Broccoli Rabe & Sausage
Sausage & Peppers Rice Bowl
Ham with Pineapple Rice
Jambalaya
Mushroom Pork Chops
POULTRY:
Peanut Chicken with Cauliflower Rice
Chicken Pho
Mediterranean Chicken Tenders
Arroz Con Pollo
Creamy French Onion Chicken & Rice
Southwest Chicken Burrito Bowl
Chicken Gyro with Quinoa
Chicken with Mushroom Marsala Couscous
Chicken with Mustard Cream Sauce
Red Wine Chicken (Coq au Vin)
Quick Chicken Cassoulet
Turkey & Mushroom Kasha
Turkey Minestrone Soup
SEAFOOD:
Shrimp & Bok Choy with Rice
Cod with Broccoli Rabe & Quinoa
New England Clam Chowder
Cashew-Crusted Flounder
VEGETARIAN:
Ravioli with Mushroom Sauce
Moroccan Chickpea Stew
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
BAKED EGGS WITH BREAKFAST HASH
PREP: 15 MINUTES | COOK: 29 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
2 tablespoons butter
1 pound uncooked ground breakfast sausage, crumbled
1 large Idaho potato, diced
2 bell peppers, diced
1 medium white onion, peeled, diced
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons salt
1 teaspoon ground black pepper
8 eggs
¼ cup maple syrup
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat butter in pot for 2 minutes and add breakfast sausage, potato, bell peppers, onion, garlic powder, onion powder, salt, and pepper. Cook, uncovered, for 15 minutes, stirring occasionally.
2. Crack the eggs on top of the hash. Pour maple syrup evenly over top, then cover pot. Select Auto-iQ Layered Bowls: Recipe 1 and press the START/STOP button. Serve immediately.
OPTIONAL:
1 teaspoon paprika, for serving
****
BUTTERNUT HASH & EGGS
PREP: 20 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
1 teaspoon butter
1 package (4 ounces) diced pancetta
1 butternut squash, peeled, cut in 1-inch pieces
1 medium shallot, peeled, chopped
1 jalapeño pepper, diced 1 sprig fresh thyme leaves
4 eggs
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat butter in pot for 2 minutes and add pancetta, squash, shallot, jalapeño pepper, and thyme. Cook for 15 minutes, stirring occasionally.
2. Crack eggs on top of squash mixture. Select Auto-iQ Layered Bowls: Recipe 2 and press the START/STOP button. Stir and serve.
OPTIONAL:
1 teaspoon fresh parsley, chopped, for garnish.
SWAP:
Bacon for pancetta.
*Tip: For a spicier dish, look for a red jalapeño pepper instead of a green one.
****
BEEF FAJITA RICE BOWL
PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 4-6 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
1 ½ pounds uncooked beef flank steak, cut in 2-inch x ¼-inch slices
2 packets (1.25 ounces each) fajita seasoning mix
2 bell peppers, thinly sliced
1 medium onion, peeled, thinly sliced
2 ½ cups low-sodium beef broth
1 cup uncooked long grain white rice
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add flank steak, fajita seasoning mix, bell peppers, and
onion. Cook uncovered for 10 minutes, stirring occasionally.
2. Add broth and rice to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 3 and press the START/STOP button. Stir and serve.
OPTIONAL:
Guacamole, for serving Salsa, for serving Sour cream, for serving.
*Tip: To turn this bowl into a burrito—just warm large soft flour tortillas and wrap up the finished product.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
AMERICAN CHOP SUEY
PREP: 10 MINUTES | COOK: 35 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add ground beef, red bell pepper, and onion. Cook uncovered for 8 minutes, stirring occasionally.
2. Add macaroni, pasta sauce, water, Worcestershire sauce, black pepper, and salt to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 4 and press the START/STOP button. Stir and serve.
INGREDIENTS:
1 tablespoon canola oil
1 pound uncooked ground beef
1 red bell pepper, chopped
1 medium onion, peeled, chopped
1 box (16 ounces) uncooked elbow macaroni
1 jar (24 ounces) pasta sauce
4 cups water
¼ cup Worcestershire sauce
½ teaspoon ground black pepper
¼ teaspoon kosher salt
OPTIONAL:
2 cups shredded mozzarella cheese, for serving
SWAPS:
Ground turkey for ground beef.
Ditalini pasta for elbow macaroni.
****
SWEET & SPICY BEEF WITH EDAMAME
PREP: 15 MINUTES | COOK: 42 MINUTES | MAKES: 4-6 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
1 ½ pounds uncooked beef flank steak, cut in 2-inch by ¼-inch slices
1 red bell pepper, thinly sliced 1 medium carrot, peeled, thinly sliced
1 tablespoon fresh ginger, minced
1 ½ cups low-sodium beef broth
1 cup uncooked jasmine rice
1 cup frozen shelled edamame
1/3 cup sweet chili sauce
1 tablespoon sambal oelek (or any red chili sauce or paste)
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add flank steak, red bell pepper, carrot, and ginger. Cook uncovered for 10 minutes, stirring occasionally.
2. Add broth, rice, edamame, chili sauce, and sambal oelek to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 5 and press the START/STOP button. Stir and serve.
OPTIONAL:
1 can (11 ounces) mandarin oranges, drained, for serving.
****
BEEF BARLEY STROGANOFF
PREP: 15 MINUTES | COOK: 42 MINUTES MAKES: 8 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
1 ½ pounds uncooked lean ground beef
2 medium carrots, peeled, chopped
1 medium onion, peeled, chopped
3 cloves garlic, peeled, minced
1 can or jar (10.5 ounces) beef gravy
3 cups low-sodium beef broth
1 pound white mushrooms, chopped ½ cup uncooked barley
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon paprika
¼ teaspoon ground black pepper
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add beef, carrots, onion, and garlic. Cook uncovered for 10 minutes, stirring occasionally.
2. Add gravy, broth, mushrooms, barley, Worcestershire sauce, mustard, paprika, and black pepper to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 6 and press the START/STOP button. Stir and serve.
OPTIONAL:
½ cup sour cream, for serving.
SWAPS:
Ground turkey for ground beef Greek yogurt for sour cream.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
CHEESEBURGER PASTA
PREP: 15 MINUTES | COOK: 38 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Add beef, onion, and salt and cook, stirring occasionally, for 5 minutes.
2. Add tomatoes, ketchup, mustard, relish, pasta, and water to pot. Gently stir to combine and cover pot. Select Auto-iQ Layered Bowls: Recipe 7 and press the START/STOP button. Stir in cheese and serve.
INGREDIENTS:
1 ½ pounds uncooked ground beef
1 medium white onion, peeled, diced
1 tablespoon kosher salt 1 can (14 ounces) crushed tomatoes
½ cup ketchup
½ cup yellow mustard
½ cup relish
¾ box (12 ounces) uncooked large pasta shells
3 cups water
1 cup shredded cheddar cheese
OPTIONAL:
2 scallions, sliced, for garnish.
SWAPS:
Ground chicken for ground beef.
Penne pasta for shells.
****
FREEFORM BEEF & ARTICHOKE LASAGNA
PREP: 20 MINUTES | COOK: 37 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
2 tablespoons canola oil 1 1/2 pounds uncooked ground beef 3 cloves garlic, peeled, minced
1 medium white onion, peeled, chopped
2 tablespoons kosher salt
1 box (9 ounces) uncooked oven-ready lasagna noodles, broken in 2-inch pieces
1 jar (8 ounces) cooked artichoke hearts, drained, cut in half
1 cup (8 ounces) ricotta cheese
1 jar (24 ounces) prepared pasta sauce
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add beef, garlic, onion, and salt. Cook for 10 minutes, stirring occasionally.
2. Add lasagna noodles, artichoke hearts, ricotta, and pasta sauce to the pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 8 and press the START/STOP button. Stir and serve.
OPTIONAL:
1 bag (5 ounces) baby spinach, for serving.
1 cup shredded mozzarella cheese, for serving.
SWAPS:
Ground chicken for ground beef.
Sundried tomatoes for artichoke hearts.
****
TORTELLINI WITH SAUSAGE ALFREDO
PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 4-6 SERVINGS
INGREDIENTS:
1 tablespoon olive oil
2 cloves garlic, peeled, minced
1 small white onion, peeled, chopped
1 pound uncooked spicy Italian sausage, sliced in 1-inch pieces
1 jar (15 ounces) Alfredo sauce
1 cup water
2 pounds frozen cheese tortellini
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add garlic, onion, and sausage. Sauté 4 minutes, or until sausage is browned, stirring occasionally.
2. Add Alfredo sauce, water, and tortellini to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 9 and press the START/STOP button. Stir and serve.
OPTIONAL:
½ cup grated Parmesan cheese, for serving.
****
PORK CHOPS WITH APPLES & RICE
PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
4 uncooked boneless pork chops, 1-inch thick
2 cups shredded red cabbage
½ medium onion, peeled, chopped
2 ½ cups low-sodium chicken broth
1 cup uncooked long grain white rice
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
¾ teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon ground sage
2 apples, cored, cut in quarters
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add pork chops, cabbage, and onion. Cook uncovered for 10 minutes, stirring occasionally.
2. Add remaining ingredients to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 10 and press the START/STOP button. Serve immediately.
SWAPS:
Turkey cutlets for pork chops.
Pears for apples.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
SAUSAGE WITH BUTTER BEANS
PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
1 tablespoon extra virgin olive oil
1 package (16 ounces) smoked andouille sausage, sliced
2 cans (15 ounces each) butter beans, rinsed, drained
¾ cup chicken stock
3 shallots, peeled, finely chopped
2 cloves garlic, peeled, finely chopped
2–3 sprigs fresh thyme, leaves roughly chopped
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add sausage. Cook, stirring occasionally, until browned on both sides, about 8 minutes.
2. Add beans, stock, shallots, garlic, and thyme to the pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 11 and press the START/STOP button.
SWAPS:
Smoked chorizo for andouille sausage.
Cannellini beans for butter beans.
*Tip: To lighten up this dish, add 3 cups baby spinach, chopped mustard greens, or chopped kale when adding the stock.
****
ORECCHIETTE WITH BROCCOLI RABE & SAUSAGE
PREP: 15 MINUTES | COOK: 34 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
2 tablespoons extra virgin olive oil
1 pound uncooked sweet Italian sausage, casings removed
1 small yellow onion, peeled, finely chopped 4 medium cloves garlic, peeled, minced
1 teaspoon salt
¼ teaspoon ground black pepper
1 bunch broccoli rabe, cut in 2-inch pieces, tough stems removed
¼ teaspoon crushed red pepper
4 cups chicken broth
6 sundried tomatoes packed in oil, thinly sliced (about ½ cup)
½ pound uncooked orecchiette pasta (about 2 ½ cups)
1 teaspoon lemon zest
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add sausage, onion, and garlic. Cook uncovered, breaking sausage apart, for about 10 minutes, or until sausage is no longer pink.
2. Add the salt, pepper, broccoli rabe, crushed red pepper, broth, sundried tomatoes, orecchiette, and lemon zest to pot. Gently stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 12 and press the START/STOP button. Stir and serve.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
SAUSAGE & PEPPERS RICE BOWL
PREP: 20 MINUTES | COOK: 42 MINUTES | MAKES: 4-6 SERVINGS
INGREDIENTS:
2 tablespoons olive oil
2 medium onions, peeled, chopped
2 bell peppers, chopped
4 cloves garlic, peeled, minced
1 package (16 ounces) smoked sausage, sliced
1 ½ cups uncooked jasmine rice
3 cups chicken broth
1 ½ teaspoons salt
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon dried basil
¼ teaspoon crushed red pepper
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add onions, bell peppers, and garlic. Cook uncovered for 10 minutes, stirring occasionally.
2. Add all remaining ingredients to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 13 and press the START/STOP button. Stir and serve.
SWAPS:
Kielbasa for smoked sausage.
Basmati rice for jasmine rice
****
HAM WITH PINEAPPLE RICE
PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 4-6 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
1 ½ pounds cooked ham steaks, cut in ½-inch pieces
2 medium carrots, peeled, chopped
1 medium onion, peeled, chopped
1 ½ cups low-sodium chicken broth
1 cup pineapple juice
1 cup uncooked long grain white rice
½ cup unsalted dry-roasted whole cashews
½ teaspoon kosher salt
¼ teaspoon ground black pepper
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add ham, carrots, and onion. Cook uncovered for 10 minutes, stirring occasionally.
2. Add broth, pineapple juice, rice, cashews, salt, and black pepper to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 14 and press the START/STOP button. Stir and serve.
OPTIONAL:
1 cup pineapple, chopped, for serving.
¼ cup scallions, chopped, for serving.
SWAPS:
Cooked chicken sausage for ham steak.
Jasmine or basmati rice for long grain white rice.
****
JAMBALAYA
PREP: 20 MINUTES | COOK: 42 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
1 ½ pounds uncooked boneless, skinless chicken breasts, cut in 1-inch cubes
2 tablespoons Cajun spice, divided
2 tablespoons salt, divided* see added comment
1 tablespoon ground black pepper, divided
2 tablespoons canola oil
1 pound cooked andouille sausage, chopped
1 medium onion, peeled, chopped
2 green bell peppers, chopped
5 cloves garlic, peeled, chopped
1 ½ cups chicken stock
1 can (28 ounces) diced fire-roasted tomatoes
2 cups uncooked jasmine rice
DIRECTIONS:
1. Season chicken with 1 tablespoon Cajun spice, 1 tablespoon salt, and ½ tablespoon black pepper. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes, then add chicken, sausage, onion, peppers, and garlic. Cook, uncovered, for 15 minutes, stirring occasionally.
2. Add the chicken stock, tomatoes, rice, and remaining Cajun spice, salt, and pepper to pot. Stir gently to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 15 and press the START/STOP button. Serve immediately.
* Added comment: A member pointed out that she thought the amount of salt may have been a misprint. I agree with her. Two tablespoons, is a lot of salt for a recipe, especially since there is also salt in Cajun seasonings.
I did send this recipe off to the Ninja chefs for clarification, however there are multiple chefs and it is to difficult to get the recipe checked.
Please use the amount of seasonings that feels comfortable to you.
Aurelia Dougan McCollom
Ninja Multi-Cooker System & Auto-iQ Recipes
****
MUSHROOM PORK CHOPS
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
4 uncooked boneless pork chops (6 ounces each)
2 tablespoons kosher salt
2 teaspoons ground black pepper
2 tablespoons canola oil
1 can (10 ounces) condensed cream of mushroom soup
1 pint (6 ounces) button mushrooms, cut in quarters
1 white onion, peeled, diced
¾ box (12 ounces) uncooked bowtie pasta
3 cups water
DIRECTIONS:
1. Season pork chops with salt and pepper. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add seasoned pork chops. Sear for 5 minutes on each side. Remove pork from pot and set aside.
2. Add mushroom soup, mushrooms, onion, pasta, and water to the pot. Stir to combine. Place pork chops on top of mushroom mixture, then cover pot. Select Auto-iQ Layered Bowls: Recipe 16 and press the START/STOP button.
OPTIONAL:
2 tablespoons fresh parsley, minced, for garnish.
SWAP:
Chicken breast for pork chops.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
PEANUT CHICKEN WITH CAULIFLOWER RICE
PREP: 30 MINUTES | COOK: 25 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
2 teaspoons canola oil
1 ½ pounds uncooked boneless, skinless chicken breasts, cut in cubes
½ cup low-sodium soy sauce
3 tablespoons peanut butter
1–2 teaspoons sriracha (optional)
1 bunch scallions, roughly chopped
4 cups (12 ounces) cauliflower florets, finely chopped (about 1 head cauliflower)
1 bag (8 ounces) snap peas, trimmed
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add chicken. Cook, stirring occasionally, until chicken is golden brown and mostly cooked through, about 10 minutes.
2. Add soy sauce, peanut butter, and sriracha to the pot. Stir to combine. Layer scallions, cauliflower, and peas on top of chicken mixture. Cover pot. Select Auto-iQ Layered Bowls: Recipe 17 and press the START/STOP button. Stir and serve.
OPTIONAL:
Peanuts, chopped, for serving
****
CHICKEN PHO
PREP: 20 MINUTES | COOK: 32 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
2 tablespoons canola oil
3 uncooked boneless, skinless chicken breasts (about 1 ¼ pounds), cut in 1-inch cubes
4 cloves garlic, peeled, chopped
2 tablespoons lemongrass, minced
1 tablespoon fresh ginger, chopped
2 cartons (32 ounces each) chicken stock
4 cups bok choy, cleaned
1 tablespoon fish sauce
1 sleeve (6 ounces) uncooked cellophane rice noodles
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add chicken, garlic, lemongrass, and ginger. Cook for 10 minutes, stirring occasionally.
2. Add the chicken stock, bok choy, fish sauce, and rice noodles to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 18 and press the START/STOP button. Stir and serve.
OPTIONAL:
8 scallions, sliced, for serving.
SWAP:
Large shrimp, peeled, deveined, for chicken breasts.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
MEDITERRANEAN CHICKEN TENDERS
PREP: 10 MINUTES | COOK: 31 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
2 tablespoons olive oil
1 pound uncooked chicken tenderloins
1 medium onion, peeled, chopped
3 cloves garlic, peeled, minced
1 teaspoon lemon pepper seasoning
¾ teaspoon dried oregano
2 2/3 cups low-sodium chicken broth
1 cup uncooked orzo
1 cup frozen peas
½ cup sundried tomatoes, chopped
1/3 cup sliced black olives
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add chicken, onion, garlic, lemon pepper seasoning, and oregano. Cook uncovered for 7 minutes, stirring occasionally.
2. Add remaining ingredients to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 19 and press the START/STOP button. Serve immediately.
****
ARROZ CON POLLO
PREP: 20 MINUTES | COOK: 47 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
1 ½ pounds uncooked boneless skinless chicken thighs
1 medium onion, peeled, chopped 3 cloves garlic, peeled, minced
2 ¾ cups low-sodium chicken broth
1 cup uncooked long grain white rice
1 cup frozen peas
1 teaspoon dried oregano
1 tablespoon ground cumin
¼ teaspoon kosher salt
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add chicken, onion, and garlic. Cook uncovered for 10 minutes, stirring occasionally.
2. Add broth, rice, peas, oregano, cumin, and salt to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 20 and press the START/STOP button. Stir and serve.
OPTIONAL:
1/3 cup fresh cilantro, chopped, for serving.
SWAPS:
Chicken breasts for chicken thighs.
Yellow rice for long grain white rice.
****
CREAMY FRENCH ONION CHICKEN & RICE
PREP: 15 MINUTES | COOK: 52 MINUTES | MAKES: 4-5 SERVINGS
INGREDIENTS:
1 ½ tablespoons canola oil
1 medium onion, peeled, chopped
1 carrot, peeled, chopped
½ cup celery, chopped
1 packet (1.4 ounces) dry French onion soup mix
1 can (10.5 ounces) condensed cream of chicken soup
1 rotisserie chicken, shredded (about 4 cups shredded chicken)
3 cups water
1 cup uncooked long grain white rice
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add onion, carrot, and celery. Cook uncovered for 5 minutes, stirring occasionally.
2. Add French onion soup mix, cream of chicken soup, chicken, water, and rice to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 21 and press the START/STOP button. Stir and serve.
OPTIONAL:
1 ½ cups shredded mild cheddar cheese, for serving.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
SOUTHWEST CHICKEN BURRITO BOWL
PREP: 15 MINUTES | COOK: 42 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS:
1. In a small bowl, stir together the chili powder, cumin, garlic powder, and salt. Season the chicken with half the spice mixture. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add seasoned chicken, onion, and bell pepper. Sauté until chicken is lightly browned, about 5 minutes.
2. Add remaining spice mixture, beans, broth, and rice to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 22 and press the START/STOP button. Stir and serve.
INGREDIENTS:
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
½ teaspoon kosher salt
1 pound uncooked chicken tenderloins, cut in half lengthwise
2 teaspoons olive oil
1 small onion, peeled, chopped
¾ cup red or yellow bell pepper, diced
1 can (15 ounces) black beans, rinsed, drained
2 ½ cups chicken broth
1 box (7 ounces) yellow Spanish rice
OPTIONAL:
¼ cup fresh cilantro, chopped, for serving.
Sour cream, for serving.
Shredded cheddar cheese, for serving
****
CHICKEN GYRO WITH QUINOA
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
2 pounds uncooked boneless, skinless chicken thighs, cut in 1-inch pieces
1 green bell pepper, chopped
1 onion, peeled, sliced
2 ¾ cups low-sodium chicken broth
1 cup uncooked quinoa
4 cloves garlic, peeled, minced
1 ½ teaspoons dried oregano
½ teaspoon kosher salt
½ teaspoon ground black pepper
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add chicken thighs, bell pepper, and onion. Cook uncovered for 10 minutes, stirring occasionally.
2. Add broth, quinoa, garlic, oregano, salt, and black pepper to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 23 and press the START/STOP button. Stir and serve.
OPTIONAL:
1 ½ cups cherry tomatoes, cut in half, for serving
1 cup crumbled feta cheese, for serving
1 cup tzatziki sauce, for serving
SWAPS:
Chicken breasts for chicken thighs.
Basmati rice for quinoa.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
CHICKEN WITH MUSHROOM MARSALA COUSCOUS
PREP: 15 MINUTES | COOK: 32 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
2 tablespoons butter
3 tablespoons all-purpose flour
1 pound uncooked boneless, skinless chicken breasts, cut in 1 ½-inch pieces
1 medium onion, peeled, chopped 4 cloves garlic, peeled, minced
2 teaspoons fresh thyme, minced
¾ teaspoon ground black pepper
2 cups chicken broth
1/3 cup Marsala wine
1 cup uncooked Israeli couscous
1 package (16 ounces) sliced white mushrooms
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat butter in pot for 2 minutes and add flour, chicken, onion, garlic, thyme, and black pepper. Cook uncovered for 5 minutes, stirring occasionally.
2. Add broth, Marsala, couscous, and mushrooms to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 24 and press the START/STOP button. Stir and serve.
OPTIONAL:
¼ cup fresh parsley, chopped, for garnish.
SWAP:
Cremini mushrooms for sliced white mushrooms.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
CHICKEN WITH MUSTARD CREAM SAUCE
PREP: 10 MINUTES | COOK: 37 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
6 uncooked boneless, skinless chicken thighs
1 tablespoon kosher salt
2 tablespoons canola oil
2 ½ cups chicken stock
1 ½ cups uncooked jasmine rice
1 cup heavy cream
½ cup Dijon mustard
1 tablespoon fresh tarragon, minced
DIRECTIONS:
1. Season chicken with salt. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add seasoned chicken. Brown for 5 minutes on each side.
2. Add stock, rice, cream, mustard, and tarragon to pot. Gently stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 25 and press the START/STOP button. Stir and serve.
OPTIONAL:
2 scallions, sliced, for serving.
SWAP:
Pork tenderloins for chicken thighs.
****
RED WINE CHICKEN (COQ AU VIN)
PREP: 20 MINUTES | COOK: 45 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
4 uncooked boneless, skinless chicken thighs
1 tablespoon flour
1 tablespoon butter
3 slices (about 3 ounces) bacon, diced
6 button mushrooms, cut in quarters
1 carrot, peeled, diced
½ medium onion, peeled, chopped
2 cups cauliflower florets, finely chopped
1 cup dry red wine
1 ½ cups chicken stock
DIRECTIONS:
1. Coat the chicken thighs in flour. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Add butter, bacon, and chicken to the pot and cook for 10 minutes or until the chicken is golden brown.
2. Flip chicken thighs. Add mushrooms, carrot, onion, cauliflower, red wine, and stock to the pot. Select Auto-iQ Layered Bowls: Recipe 26 and press the START/STOP button.
SWAPS:
1 package (4 ounces) diced pancetta for bacon Broccoli rice for cauliflower rice.
****
QUICK CHICKEN CASSOULET
PREP: 25 MINUTES | COOK: 50 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS:
4 uncooked boneless, skinless chicken thighs, cut in 1-inch pieces
1 package (12 ounces) prepared chicken sausages, sliced
1 package (4 ounces) diced pancetta
2 medium carrots, peeled, diced
1 medium white onion, peeled, diced 3 cloves garlic, peeled, minced
1 tablespoon tomato paste
2 cups chicken stock
2 cans (15 ounces each) cannellini beans, rinsed, drained
1 tablespoon kosher salt
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Add chicken, sausages, pancetta, carrots, onion, and garlic to the pot and cook for 10 minutes, stirring occasionally.
2. Add tomato paste, stock, cannellini beans, and salt to the pot. Gently stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 27 and press the START/STOP button. Stir and serve.
OPTIONAL:
5 fresh thyme sprigs, leaves reserved, for garnish.
SWAP:
3 slices cooked bacon, chopped, for pancetta
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
TURKEY & MUSHROOM KASHA
PREP: 15 MINUTES | COOK: 35 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
2 tablespoons unsalted butter
1 pound uncooked ground turkey
1 onion, peeled, finely chopped
1 package (12 ounces) button mushrooms, trimmed, cut in half
2 sprigs fresh thyme, leaves roughly chopped
1 cup uncooked medium-ground kasha
2 cups chicken stock
½ teaspoon salt
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat butter in pot for 2 minutes and add turkey, onion, and mushrooms. Cook, stirring occasionally, until turkey is crumbled and cooked through and mushrooms are softened, about 15 minutes.
2. Add thyme, kasha, stock, and salt to the pot. Stir to combine. Select Auto-iQ Layered Bowls: Recipe 28 and press the START/STOP button.
SWAPS:
Ground chicken for ground turkey.
Orzo for kasha.
*Tip: Garnish with finely chopped parsley or chives for a pop of green.
****
TURKEY MINESTRONE SOUP
PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
2 teaspoons extra virgin olive oil
1 pound uncooked lean ground turkey
1 onion, peeled, finely chopped
3 cloves garlic, peeled, finely chopped
3 stalks celery, chopped
4 carrots, peeled, chopped
½ head green cabbage, chopped
1 can (15 ounces) diced tomatoes
1 cup water
½ box (8 ounces) uncooked ditalini pasta
6 cups chicken stock
Salt and pepper, to taste
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add turkey, onion, garlic, celery, and carrots. Cook, stirring occasionally, until turkey is crumbled and cooked through and vegetables are beginning to soften, about 15 minutes.
2. Add cabbage, tomatoes, water, pasta, stock, salt, and pepper to the pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 29 and press the START/STOP button.
SWAPS:
Ground chicken for ground turkey.
Elbow macaroni pasta for ditalini pasta
*Tip: For a heartier soup, add a can of kidney or cannellini beans, drained and rinsed, at Step 2.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
SHRIMP & BOK CHOY WITH RICE
PREP: 20 MINUTES | COOK: 32 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS:
2 teaspoons canola oil
4 cloves garlic, peeled, minced
2-inch piece fresh ginger, peeled, minced
6 heads baby bok choy, roughly chopped, leafy greens separated
1 cup uncooked long grain white rice
1 1/3 cup water
1/3 cup soy sauce
1 ½ pounds uncooked shrimp, peeled, deveined
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add garlic, ginger, and thick ends of bok choy. Sauté until softened, about 5 minutes.
2. Add rice, water, and soy sauce to the pot. Stir to combine. Place shrimp on top of rice mixture, then layer the leafy bok choy greens over the shrimp. Cover pot. Select Auto-iQ Layered Bowls: Recipe 30 and press the START/STOP button.
* Tip: Serve with extra soy sauce and chopped scallions on the side.
****
COD WITH BROCCOLI RABE & QUINOA
PREP: 15 MINUTES | COOK: 27 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS:
2 tablespoons olive oil
½ red bell pepper, chopped
½ medium onion, peeled, chopped
2 cloves garlic, peeled, minced
1 2/3 cups low sodium vegetable broth
½ cup uncooked quinoa
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
2 uncooked fresh cod fillets (6 ounces each)
½ bunch broccoli rabe, coarse stems trimmed
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add red bell pepper, onion, garlic, broth, quinoa, salt, and pepper. Cook uncovered for 10 minutes, stirring occasionally.
2. Season cod with additional salt and black pepper. Place cod and broccoli rabe on rack and place rack in pot. Cover pot. Select Auto-iQ Layered Bowls: Recipe 31 and press the START/STOP button. Serve immediately.
SWAP:
Asparagus for broccoli rabe.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****
NEW ENGLAND CLAM CHOWDER
PREP: 30 MINUTES | COOK: 35 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
1 tablespoon butter
3 slices (about 3 ounces) uncooked bacon, diced
2 carrots, peeled, diced
½ onion, peeled, chopped
1 pound Yukon gold potatoes, peeled, diced
1 ½ tablespoons flour
4 cups half & half
1 bottle (8 ounces) clam juice
3 cans (6.5 ounces each) minced clams, drained
1 tablespoon seafood or crab seasoning
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Add butter, bacon, carrots, onion, and potatoes to the pot and cook for 10 minutes, stirring occasionally.
2. Add flour, half & half, clam juice, minced clams, and seafood or crab seasoning. Leave pot uncovered. Select Auto-iQ Layered Bowls: Recipe 32 and press the START/STOP button. Stir and serve.
OPTIONAL:
Oyster crackers, for serving.
SWAPS:
Pancetta for bacon.
Idaho potatoes for Yukon gold potatoes.
****
CASHEW-CRUSTED FLOUNDER
PREP: 20 MINUTES | COOK: 27 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS:
1 tablespoon canola oil
3 cloves garlic, peeled, minced
½ bag (8 ounces) chopped kale
3 cups water, divided
4 uncooked flounder fillets (4 ounces each)
1 tablespoon kosher salt
2 tablespoons Dijon mustard
½ cup cashews, chopped 1 ½ cups uncooked Israeli couscous
Juice of 1 lemon
OPTIONAL:
1 tablespoon fresh chives, minced, for serving.
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add garlic, kale, and ½ cup water. Cook for 7 minutes, stirring occasionally. Season flounder with salt and brush with mustard, then gently cover with the chopped cashews.
2. Add remaining 2 ½ cups water, couscous, and lemon juice to pot and stir to combine. Place crusted fish fillets on top, then cover pot. Select Auto-iQ Layered Bowls: 33 and press the START/STOP button. Stir and serve.
SWAP:
Sole for flounder.
****
RAVIOLI WITH MUSHROOM SAUCE
PREP: 10 MINUTES | COOK: 24 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS:
2 tablespoons olive oil
½ medium onion, peeled, diced
2 cloves garlic, peeled, crushed
2 ½ cups vegetable stock
1 can (10 ounces) condensed cream of mushroom soup
1 package (8 ounces) sliced mushrooms
2 pounds frozen cheese ravioli
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add onion and garlic. Sauté 2 minutes, or until onion is softened.
2. Add remaining ingredients to pot. Stir gently to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 34 and press the START/STOP button. Serve immediately.
SWAP:
Meat ravioli for cheese ravioli
*Tip: Garnish with ¼ cup Romano cheese and 1 tablespoon fresh chopped parsley for a tasty topper and a pretty finished dish.
****
MOROCCAN CHICKPEA STEW
PREP: 15 MINUTES | COOK: 47 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS:
1. Set to STOVE TOP HIGH and preheat pot for 5 minutes. Heat oil in pot for 2 minutes and then add carrots, onion, and garlic. Cook uncovered for 5 minutes, stirring occasionally.
2. Add remaining ingredients to pot. Stir to combine, then cover pot. Select Auto-iQ Layered Bowls: Recipe 35 and press the START/STOP button. Serve immediately.
INGREDIENTS:
1 ½ tablespoons canola oil
2 medium carrots, peeled, chopped
1 medium onion, peeled, chopped
3 cloves garlic, peeled, minced
4 cups low-sodium vegetable broth
2 cans (15.5 ounces each) chickpeas, rinsed, drained
1 can (14.5 ounces) diced tomatoes
3 cups fresh baby spinach
½ cup uncooked long grain brown rice
1 teaspoon ground cumin
¾ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon crushed red pepper
SWAPS:
Cannellini beans for chickpeas.
Kale for spinach.
*Meal need to be cooked a little longer? Simply set to BAKE DRY at 350°F for 5–10 minutes, checking for desired doneness.
****