Casseroles, Pasta, Rice.. G-L
Scroll down! The recipes follow the last listing! Scroll down!
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
*****
Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
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Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
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Has anyone doubled the spaghetti recipe in the Ninja? Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
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You Will Find:
Garlic Chicken Breasts with Pasta*, By: Carol F. Neuman, March 30, 2015
Garlic Herb Rice & Chicken*, By: Brittany Lyons, February 9, 2015
Garlic Spaghetti*, By: LeAnn Gonsalves Nieves, January 14, 2015
George's Chicken & Rice*, By: George Johnson, November 22, 2016
Gnocchi, By: Susan Lupi Rau, May 25, 2015
Golden Chicken Pasta - Recipe courtesy of Robin Chapman, Food network
Goulash*, By: Brenda Schulpius, January 22, 2016
Goulash, By: Theresa Mealey Crews, September 8, 2015
Goulash*, By: Kristen Gray Goble, May 5, 2015
Goulash*, By: Lori Parker, March 23, 2015
Goulash*, By: Beverly Huffman Allen, January 21, 2015
Goulash*, - Photo - By: Shelly VanMeter Roth, Recipe By: Terry L Simmons
Goulash - 30 Minute Mexican Meal*, By: Carol F. Neuman, June 15, 2017
Goulash! An Old Fashioned Recipe
Goulash - Beef*, By: Brian Tollin, December 10, 2016
Goulash, Czech Potato*, By: Dasha Nelson, January 11, 2015
Goulash, Kelly B.'s Yummy, By: Kelly Billittier, January 7, 2015
Goulash – Moms American*, By: Lee Ann Maley Ferguson, September 8, 2015
Goulash with Sauerkraut/Szegediner Gulasch*, By: Melanie Bradley, April 15, 2015
Green Bean Casserole, By: Aurelia Dougan McCollom, August 24, 2014
Green Bean Casserole, By: S Alfred Baker, November 1, 2014
Green Chili Beef Lasagna*, By: Penny Watts, October 26, 2017
Green Pepper Casserole*, By: Sue Karasek Nottmeier, January 8, 2015 - Cross posted in Vegetables
Grits*, By: Corliss Buchheit, March 4, 2016
Ground Beef & Potatoes Casserole Dinner*, By: Tammy Ullrich
Ground Meat & Carrots*, By: Angie Neil, August 23, 2016
Haluska - A Polish Dish*, By: Gail Auer Buckley Gormley, July 22, 2014 Cross Posted in Vegetables
Halushki (Cabbage and Noodles)*, By: Edward N Robin Hipsher, - Cross Posted in Pasta
Ham & Cheese Casserole*, By: Cheryl Koehler, February 9, 2015
Ham & Swiss Casserole*, By: Bonnie Smith, March 7, 2016
Ham, Green Beans & Potato Casserole, By: Barbara Bonner, June 23, 2017
Ham, Green Beans & Potatoes*, By: Glenna Smothers Lightsey, August 16, 2016
Ham Steak Casserole*, By: Michelle Painter Williams, August 3, 2016
Hamburger & Potato Casserole (Homemade Hamburger Helper Stroganoff)*, By: Tina Nordhavn-Allman, March 5, 2015
Hamburger Casserole*, By: Cindy Lynn Huggins, February 13, 2015
Hamburger Helper Meals, By: Cathy Kessinger, January 1, 2015
Hamburger, Sausage and Pasta*, By: Diane Duffer Kennedy
Hash Browns & Vegetables Casserole*, By: Allana Alla Robinson, May 14, 2016
Hash Browns Pizza Casserole*, By: Allana Alla Robinson, June 4, 2016
Hash Browns Casserole #1, By: Connie Hamilton
Hash Browns Casserole #2, By: Holly Briere
Hash Browns Casserole #3*, By: Dena Marie Tehel, July 23, 2014
Hash Browns Casserole #4*, By: Lisa Glisson-DeVinney, March 23, 2015
Healthy Homemade Jambalaya*, By: Elyssa Britnay, August 13, 2015
Healthy Spaghetti with Zoodles, Turkey Meatballs, & Grated Parmesan*, By: Kathy Wasson Schaeffer, April 10, 2016
Hibachi Noodles with Ribeye Steak *, By: Amanda N Tiffany Pierce, February 22, 2015
Homemade Cheeseburger Macaroni Hamburger Helper*, By: Terri Bionda Jacobs
Homemade Noodles*, By: Beverly Huffman Allen, April 21, 2015 – Cross Posted in Beef
How to Cook Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
Hungarian Goulash*, By: Petra Webb van Loosbroek, December 17, 2014
Impossible Cheeseburger Pie*, By: Beth Rowand Knight, April 17, 2015
Indian Rice Pilaf*, By: Bonnie Smith, July 15, 2015
Irish Coddle*, By: Carol F. Neuman, March 17, 2018
Italian Bake, By: Aurelia Dougan McCollom
Italian Bow Tie Pasta – A Cold Salad*, By: George Johnson, February 7, 2017
Italian Sausage Bake, By: Jill Kinsel
Italian Sausage Pasta*, By: George Johnson, March 7, 2017
Italian Sausage & Pasta Dinner*, By: Kathy Olson, February 16, 2016
Italian Sausage & Peppers Over Linguine*, By: Linda Baker Rudisill, March 9, 2017
Jalapeño Cheddar Hot Dogs*, By: Tara Kellogg, October 1,2014
Jalapeno Popper Casserole
Jambalaya, By: Melissa Nonny Leskovar, August 27, 2015
Jambalaya*, By: Diane DeBros Donahue, April 13, 2015
Jambalaya - A Creamy Twist*, By: Allana Alla Sverbil, May 31, 2015
Jambalaya – Cleaning Out My Fridge – (My Recipe, My Name!) Aurelia Dougan McCollom, September 5, 2018
Jambalaya Ninja Recipe*, By: Dee Morrell
Jambalaya - not traditional*, By: Allana Alla Robinson, August 14, 2017
Jambalaya Pasta*, By: Timothy Adam Brady, June 4, 2015
Jambalaya Throw Together*, By: Tina Nordhavn-Allman, May 22, 2014
Kielbasa Casserole, By: Heather Renee McPhail
King Ranch Chicken*, By: Jen Moreno Dubbel, March 12, 2017
Knock-Off Ravioli Bolognese*, By: Allana Alla Sverbil, September 9, 2015
Knorr Pasta Casserole*, By: Mary Kline Halbleib*, September 29, 2014
Knorr Pasta Side Chicken Flavored Fettuccine*, By: Kathleen S Cicchirillo, May 13, 2016
Kraft Deluxe Macaroni & Cheese, By: Peggy Miller-Stephens, January 28, 2016
Kraft Mac & Cheese*, By: Aurelia Dougan McCollom, February 8, 2015
Lasagna*, By: Tricia Molloy McManus, October 7, 2016
Lasagna*, By: Lisa Capan Stinson, June 24, 2015
Lasagna*, By: Randall McGouirk, February 24, 2015
Lasagna*, By: Tim Sullivan, December 3, 2014
Lasagna*, By: Melanie Hoffman, September 25, 2014
Lasagna*, By: Shawntel Womack, August 29, 2014
Lasagna*, By: Carrie Montgomery
Lasagna*, Easy Crock Pot, By: Mary Director
Lasagna*, Brenda Dubay Sartori, July 6, 2014
Lasagna*, By: Brian M Almashie
Lasagna*, By: Nikki Benscoter
Lasagna – A Turkey & Veggie Recipe*, By: Claudine Alexander, October 23, 2018
Lasagna – A Turkey Pesto Recipe – Ninja Slow Cook*, By: Stephanie Foley, January 13, 2020
Lasagna, Easy Bake*, By: Jana Taylor, May 23, 2018
Lasagna, Hearty Skillet*, By: Jane Walker Osborn
Lasagna, Hearty Skillet*, By: Liz Madrid de Baca
Lasagna, Hearty Skillet, By: Melissa Gibson, October 14, 2015 – Ninja Recipe Book
Lasagna, Hearty Skillet*, - Ninja Recipe Book
Lasagna, Hearty Skillet, Doubled!*, By: Jessica Conol – Ninja Recipe Book
Lasagna Made with Rigatoni Noodles*, By: Barbara Murphine Woolley, August 21, 2016
Lasagna, Skillet*, By: Jen Johnson Nichols
Lasagna – Slow Cook*, By: Gerrilyn Grant Gipson, April 21, 2020
Lasagna, Slow Cooker, By: Gael O'Brien
Lasagna Weeknight Toss, By: Bonnie OHara, April 10, 2015
Lazy Tot Throw-Together*, By: Allana Alla Sverbil, April 10, 2015
Linguine & Teriyaki Chicken Wings*, By: Monica Alejo, May 5, 2015
Loaded Chicken and Potatoes*, By: Julie Landsiedel & Keith Johnston
Lobster Ravioli with Homemade Vodka Sauce*, By: Debbie Sterner, January 16, 2020
Garlic Chicken Breasts with Pasta*, By: Carol F. Neuman, March 30, 2015
This was a hit tonight! My husband went back for seconds.
Ingredients:
2 chicken breasts cut into strips
Garlic, onion spices, seasonings
1 pound of dry pasta, of your choice
4 cups of water
1- 25.5 oz jar of tomato sauce
½ bag of spinach, (If you don't have spinach, you could add onion and mushrooms instead.)
Directions:
Turn your Ninja to Stove Top High and brown your seasoned chicken. Add pasta, water, and tomato sauce. Add half a bag of spinach. (If you don't have spinach, you could add onion and mushrooms instead.) Cover and cook on oven setting 300° degrees for 30 minutes. I stirred it at almost the end of the 30 minutes to mix it up.
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Garlic Herb Rice & Chicken*, By: Brittany Lyons, February 9, 2015
Ingredients:
1 box of garlic herb rice
½ onion, chopped
1 can of condensed cream of chicken
1 can condensed cream of mushroom
1 chopped roasted red pepper
2 cans of mushrooms
1 bag of steamed broccoli
3 handfuls Monterey Jack cheese
tub of Curlys® sauceless pulled chicken
Directions:
I cooked a box of garlic herb rice by following the directions on the box using Stove Top High. While it is cooking add the onion. Turn your Ninja to Oven setting of 350°. Add soups, red pepper, mushrooms, broccoli, and chicken. Cook for 20 minutes cooked on oven 350 for 20 minutes then mixed in cheese.
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Garlic Spaghetti*, By: LeAnn Gonsalves Nieves, January 14, 2015
Ingredients:
9 cloves garlic, minced
½ cup olive oil
6 tablespoons butter
1 (15-ounce) can crushed tomatoes
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente
2 tablespoons chopped fresh basil
Grated Parmesan, for garnish
Directions:
In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat.
Stir occasionally to keep the garlic from drying out.
In the Ninja on Stove Top Low, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper. Allow the flavors to meld for 10 minutes.
Toss with the spaghetti and serve garnished with basil and Parmesan.
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George's Chicken & Rice*, By: George Johnson, November 22, 2016
Ingredients:
4 chicken breasts
2 cups of rice
2 cans of green beans
8 oz of Velveeta shredded cheese
3- 10¾ cans of cream of mushroom soup
Bacon bits
1 sweet onion, chopped
4 cups of water
*Seasonings to taste:*
Sage
Poultry seasoning
Garlic powder
Pepper
Chicken bouillon
Salt and pepper
Chives
Directions:
Turn the Ninja to Stove Top High. Add the chicken, onion, and water. Cook until juices run clear. Remove chicken and shred. Return the chicken. Add rice and cook until tender. When tender, add remaining ingredients and spices to taste. Top with bacon bits and chives.
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Gnocchi, By: Susan Lupi Rau, May 25, 2015
Ingredients:
4 cups of water
1 jar of vodka sauce
2 packages of gnocchi
grated cheese
Directions:
Add the ingredients to your Ninja. Turn to the Oven setting of 350°F for 35 minutes. It came out delicious!
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Golden Chicken Pasta - Recipe courtesy of Robin Chapman, Food network
Ingredients:
1 tablespoon olive oil
2 tablespoons unsalted butter
1 to 1½ pounds assorted mushrooms, sliced
1 clove garlic, minced
1 cup vegetable broth
2 to 2½ pounds boneless, skinless chicken breasts, cubed
2- 15-ounce cans golden mushroom soup
16 ounces chive and onion cream cheese
2- 0.7-ounce packages dry Italian dressing*
Freshly ground black pepper
1 pound of your favorite pasta
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Directions:
Turn your Ninja to Stove Top High. Heat the oil and butter. Add the mushrooms and garlic. Cook until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Remove from the Ninja to cool slightly. Wipe Ninja.
Turn your Ninja to Slow Cook Low. Add the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture. Stir lightly to disperse the ingredients. Cover and cook all day, about 6-8 hours.
Just before serving: Cook the pasta according to the package directions, or remove chicken to serving bowl and keep warm. Wipe Ninja and use the Ninja chart below.
Serve the chicken with the pasta and garnish with the Parmesan and parsley.
Recipe courtesy of Robin Chapman
*Don't forget.. We have a DIY File for a lower sodium dressing mix.
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
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Goulash*, By: Brenda Schulpius, January 22, 2016
Ingredients:
4-6 precooked sausage links of choice – (such as: kielbasa with cheddar cheese inside)
2- 14 oz cans of stewed tomatoes
1- 14 oz can diced tomatoes
2- 14 oz cans of sauerkraut
Directions:
Add all of the ingredients to the Ninja pot. Turn to Slow Cook Low for 4-6 hours.
** Added comment - In the past I've used chorizo links or andouille links.
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Goulash, By: Theresa Mealey Crews, September 8, 2015
Ingredients:
1 tablespoon vegetable oil
1½ pounds ground beef
½ medium-sized green bell pepper, chopped
1 small onion, chopped
½ pound fresh mushrooms, quartered
1 (28-ounce) jar spaghetti sauce
1 (8-ounce) package elbow macaroni, cooked according to package directions
1 teaspoon garlic powder
1 teaspoon salt
1 Tbs. Smoked paprika
½ teaspoon black pepper
1 cup (4 ounces) shredded mozzarella cheese
Directions:
Turn your Ninja to Stove Top High. Add ground beef, bell pepper, onion, and mushrooms. Cook, stirring to crumble the beef, until no pink remains; drain excess liquid.
Add remaining ingredients except cheese; mix well. Place lid. Turn to the Oven setting of 300° and bake for 20-25 minutes, or until heated through. Top with mozzarella cheese. Heat until cheese is melted.
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Goulash*, By: Kristen Gray Goble, May 5, 2015
Ingredients:
1 lb. lean ground beef
1 onion, diced
Italian seasoning, garlic salt, pepper, Mrs. Dash tomato basil seasoning, to taste
2-14.5 oz. Hunt's diced tomatoes
1-29 oz. Can Hunt's tomato sauce
4 cups of water
16 oz. Box elbow macaroni
Shredded cheese
Directions:
Turn to Stove Top High and brown ground beef, onions, Italian seasoning, garlic salt, pepper, Mrs. Dash tomato basil seasoning.
Add the diced tomatoes, tomato sauce, water, and elbow macaroni. Add more seasonings, to taste.
Turn your Oven to 300°F for 25 minutes, stirring occasionally. Top with cheese until melted. Serve with bread and butter. Enjoy!
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Goulash*, By: Lori Parker, March 23, 2015
Made this tonight. My grandsons loved it.
Brown 2 lbs very lean ground beef with 1 onion on Stove Top High.
When meat is done add:
2 cloves minced garlic
1 can diced tomatoes with liquid
1 can green beans with liquid
1 small bag frozen corn
1 cup dry macaroni
Season to taste with salt, pepper and paprika.
Bring to a boil, reduce heat to low, cover, and cook on low for 10 minutes or until macaroni is done.
Stir in:
1 cup shredded cheese (your favorite).
When the cheese is melted, top with another 2 cups shredded cheese.
Cover till cheese is melted.
Serve with garlic bread or crackers.
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Goulash*, By: Beverly Huffman Allen, January 21, 2015
Boil just over a cup of elbow macaroni.
Turn your Ninja to Stove Top High and brown a lb of hamburger with onions, green peppers, S&P and a little garlic. Add a good splash of Worcestershire sauce and a can of chopped tomatoes. (I use my Ninja chopper to chop onions, peppers and tomatoes because my honey doesn't like chunks of veggies). Also add a small can of tomato sauce and a squirt of ketchup. Turn to Stove Top Low and cook about 30 minutes. Add the noodles. Stir and turn to Warm/ Buffet setting to hold.
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Goulash*, - Photo - By: Shelly VanMeter Roth, Recipe By: Terry L Simmons
Ingredients:
2 lbs lean ground beef
2 Tbs. tomato paste
1 large yellow onion, diced
3 cloves garlic, minced
3 cups water
1- 29 oz can tomato sauce
1- 29 oz can diced tomatoes (unseasoned)
2 Tbs. Italian seasoning
3 organic bay leaves
3 Tbs. soy sauce (lite or sodium free)
1 Tbs. Lawry's Seasoned Salt (*or less as this is a tad salty)
2 cups elbow macaroni, uncooked
Directions:
Turn your Ninja to Stove Top Medium and brown beef. Remove from pot and pour off all extra liquids. Return ground beef to pot. Add the tomato paste and stir to mix well. Add the diced onion and garlic. Sauté' until just softened. Add 3 cups of water, tomato sauce, diced tomatoes, Italian seasoning, organic bay leaves (or regular bay leaves), soy sauce, and Seasoned Salt. Mix well. Cover and simmer on Stove Top Medium for 20-25 minutes (or longer if you prefer). Stir often to mix in the seasonings. After 20-25 minutes turn to Stove top Low, add in the uncooked elbow macaroni. Cook until macaroni is just tender (al dente') - about 20 minutes (or less). (Taste test it, chef!) Remove bay leaves before serving (please). Goes well with a great Italian bread. Enjoy!
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Goulash - 30 Minute Mexican Meal*, By: Carol F. Neuman, June 15, 2017
This was a fast and easy 30 minute meal. I used left over taco meat, and the taco fixings, pasta, tomato sauce and 4 cups of water. It was hot out and I didn't want to heat up the kitchen.
Ingredients:
1 lb of ground turkey taco meat
1 medium onion, chopped
½ stick of margarine
1 medium green pepper, chopped
1 cup of grape tomatoes, chopped in half
1 small jar of green olives or a small can of black olives
1 lb of any type of pasta
1- 15-16 oz jar of tomato sauce
4 cups of water
Directions:
Turn the Ninja to Stove Top High. Melt the margarine. Sauté the onion and green pepper. Add the tomatoes, olives and ground turkey taco meat. Stir. Add the pasta, 4 cups of water, and tomato sauce. Turn the Ninja to the Oven setting of 300°F, for 30 minutes. When the time is up, stir it all together and serve.
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Goulash! An Old Fashioned Recipe
Ingredients:
2 lbs ground beef or turkey
3 tsp. minced garlic
1 large yellow onion, diced
2½ cups water
½ cup beef broth
1/3 cup olive oil
2 (15ounce) cans tomato sauce
2 (15ounce) cans diced tomatoes
1 Tbs. Italian seasoning
1 Tbs. Adobo Seasoning
3 bay leaves
1 Tbs. seasoned salt
½ Tbs. black pepper
2 cups elbow macaroni, uncooked
1 cup shredded Mozzarella Cheese
½ cup shredded cheddar cheese
Directions:
Turn your Ninja to Stove Top High. Add ground beef, onion, and garlic Cook, stirring to crumble the beef, until no pink remains; drain excess liquid.
Add remaining ingredients except cheeses; mix well. Place lid. Turn to the Oven setting of 300° and bake for 20-25 minutes, or until heated through. Stirring occasionally. Remove the bay leaves.
Add only the cheddar cheese and mix until combined
Add mozzarella right before serving
ENJOY!
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Goulash - Beef*, By: Brian Tollin, December 10, 2016
A nice Saturday evening meal - a simple and tasty Beef Goulash
(small batch)
Ingredients:
1 pound lean ground beef or ground turkey
1 tsp minced garlic or garlic powder to taste
1½ tsp Italian seasoning - to taste
Salt and pepper to taste – I used Mrs Dash Garlic and Herb
½ diced yellow onion –I used dried onion flakes instead
1½ cups water
¾ to 1 (15 oz) can beef broth
1- 15 ounce can tomato sauce
¾ cup shredded cheddar cheese
¾ cup shredded mozzarella cheese
Directions:
Turn the Ninja to Stove Top High. Sauté meat, onions, and spices. Drain excess grease,
Add water, broth, sauces and diced tomatoes, mix well.
Cover. Turn the Ninja to Stove Top Low/Medium setting. Simmer about twenty minutes.
Add uncooked macaroni mix well and simmer covered for 25 minutes, using the same setting.
Add cheddar cheese and mix well.
Add mozzarella cheese just prior to serving. Mix well and enjoy with your favorite bread.
This is very simple and can be changed to your taste.
My wife gave it the thumbs up!
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Goulash, Czech Potato*, By: Dasha Nelson, January 11, 2015
Ingredients:
9-10 cups peeled and diced potatoes (about ¾” dice)
1 medium onion, chopped
1-1½ Tbs. sweet paprika
1-2 Tbs. oil
14 oz package smoked sausage or kielbasa, diced about ½” size
Salt and pepper
Peel and dice the potatoes. Place potatoes on paper towels to air dry while dicing the onion. Set Ninja to Stove Top Medium, heat oil, add diced onions and cook until clear. Add the diced potatoes and stir until potatoes are coated with the oil and onions. Add the paprika and stir until the potatoes are coated with the paprika. Add enough water to completely cover the potatoes; bring to a boil, cover and simmer (might need to turn down the Ninja Stove Top Low) until potatoes are ALMOST tender. Add the diced sausage, salt and pepper (you can adjust the seasonings later) and simmer, covered, stirring occasionally, until potatoes are very tender and the sauce has thickened. If desired, add more salt and pepper at this point. Best when made ahead and reheated.
Note: goulash will thicken after it cools. If it is too thick, add some beef broth. If too thin, tear white bread into small pieces, excluding the crust, add to goulash and cook until sauce thickens).
Serve with pickles. In the Czech Republic it is also served with beer.
First picture shows the size of potato dice. The second one, potatoes coated with oil and paprika. The third one shows the completed goulash.
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Goulash, Kelly B.'s Yummy, By: Kelly Billittier, January 7, 2015
Ingredients:
2 lbs lean ground beef
1 jar spaghetti sauce (I use Newman's Own Sockarooni)
1- 14 oz. can diced tomatoes (I use spicy)
1 small onion, chopped
1 small green pepper, coarsely chopped
1 box (1 lb) elbow macaroni
2 cups water
2 cups Fresh sliced mushrooms
1 Tbs. minced garlic
Ground black pepper and red pepper flakes to taste
2 cups mozzarella cheese (if desired)
Directions:
Brown ground beef with onion and pepper on Stove Top High until cooked through. Drain if needed. Turn to Stove Top Medium. Add all ingredients except mushrooms and cook for about 25 minutes, or until pasta are al dente, stirring occasionally. Stir in fresh mushrooms and cook 5 minutes. Top with mozzarella cheese if desired.
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Goulash – Moms American*, By: Lee Ann Maley Ferguson, September 8, 2015
Ingredients:
1 lb elbow macaroni
1-2 lb ground beef
1 sweet onion, chopped
1 green pepper, chopped
3 stalks celery, chopped
2 cans diced tomatoes - use your choice of flavor
2 cans of Campbell's tomato soup
1+ tablespoons sugar - (after cooking I sometimes add more)
Salt and pepper to taste
Directions:
Cook pasta as directed. Drain.
Turn your Ninja to Stove Top High. Brown the meat with celery, onions and peppers. Season as desired. Drain excess grease. Add pasta to mixture. Add canned items and stir well. Add sugar, salt and pepper, as desired. Simmer 30 minutes, using Stove Top Low. Stir occasionally. Taste and add more sugar if needed. If you prefer it moister, you can add more tomatoes and tomato soup. Hope you like it.
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Goulash with Sauerkraut/Szegediner Gulasch*, By: Melanie Bradley, April 15, 2015
Ingredients:
1.5 pounds stew meat (cut it a bit smaller than what it is in package)
1 medium onion
1.5 tablespoons paprika
1 tsp spicy/ hot paprika
Salt
pepper
3 tablespoons tomato paste
4-4.5 cups water (depending on how much sauerkraut you add)
2 Knorr beef boullion capsules
2 bay leaves
Sauerkraut (I used a huge jar with 1.5 pounds)
3-4 tablespoons sour cream
Directions:
Brown meat on Stove Top High, add onion
Season with a bit of salt, pepper, add paprika and cook for a couple of minutes. Stir in tomato paste and roast for a minute as well. Add water, bay leaves, and bouillon. Cover and turn to Stove Top Low. Cook about 1.5-2 hours (depends on size and quality/cut of meat)
Rinse sauerkraut, add, cover and cook another 30 minutes or until meat is tender.
Check seasoning again and stir in sour cream
Goes great with egg noodles, mashed potatoes, baguette bread...
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Green Bean Casserole, By: Aurelia Dougan McCollom, August 24, 2014, - Cross Posted in Vegetables link attached
Ingredients: For 4 people
1- (16 ounce) package frozen cut green beans
1- (10.75 ounce) can cream of chicken soup cream of mushroom
1/3 cup milk
¼ cup grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½- (6 ounce) can French-fried onions, divided
Ingredients: For 8 People
2- (16 ounce) packages frozen cut green beans
2- (10.75 ounce) cans cream of chicken soup or cream of mushroom
2/3 cup milk
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
1- (6 ounce) can French-fried onions, divided
Ingredients: For 15 People
3¾- (16 ounce) packages frozen cut green beans
3¾- (10.75 ounce) cans cream of chicken soup cream of mushroom
1¼ cups milk
¾ cup and 3 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
2- (6 ounce) cans French-fried onions, divided
Directions:
Combine green beans, soup, milk, Parmesan cheese, salt, pepper, and half the can of French-fried onions in your Ninja.
Cover and cook on Slow Cook Low for 5 hours. Your Ninja will go to Auto Warm setting. If you feel you need more cooking time, but don’t want to set it back to Slow Cooking, turn to an Oven or Stove Top setting for a few minutes. Top casserole with remaining French-fried onions to serve.
**Actual cook time for a regular slow cooker.. 5 to 6 hours.
**Also, you can use 1 can cream of chicken and 1 can cream of mushroom, your choice.
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Green Bean Casserole, By: S Alfred Baker, November 1, 2014 – Cross Posted in Vegetables
Thanksgiving is coming, get out the slow cookers. The Ninja makes the best green bean casserole.
Ingredients:
4 cans of drained French style green beans
2 cans of cream of mushroom soup
1- (6 ounce) can French-fried onions
12 oz package of bacon
Directions:
Turn your Ninja the Oven setting of 350°. Add all of the bacon. No need to separate. Stir occasionally. The bacon will fry up very crisp. Remove bacon to a paper towel. Break into pieces when cool. Wipe out your Ninja.
Turn your Ninja to Slow Cook Low for 4 hours. Add the drained French style green beans, and soup to the pot. Stir to mix. Add a ½ can of French fried onions. Add no other liquid, I don't care what other recipes say, it makes it too soggy. After the 4 hours, stir the bacon into the cooked green bean casserole and put the other half of the onions on top. Put the Ninja on the Buffet setting and let the bacon infuse the whole dish. This is all really simple to do and the results will be a big hit. They will say it's the best they ever had. It's the bacon. Using the Ninja, frees up space in the oven.
****
Green Chili Beef Lasagna*, By: Penny Watts, October 26, 2017
Ingredients:
1½ lbs. ground beef
1 packet of your favorite taco seasoning
1 medium onion - diced
2- 4 oz. cans of diced fire roasted green chilies
8 oz. Monterey Jack cheese - shredded
8 oz. sharp cheddar cheese - shredded
24 corn tortillas
4 to 6 cups Pork Green chili sauce
8 oz. sour cream
Directions:
Turn the Ninja to Stove Top High. Brown ground beef with diced onions. Drain excess fat off. Add taco seasoning packet with 2/3 cup water and add green chilies. Simmer 5 minutes on Stove Top Low. Remove from pot and set aside.
Layer the following ingredients in the Ninja pot:
Add ½ cup of the sauce or enough to cover the bottom of the Ninja pot. Then layer 6 corn tortillas to cover the bottom of the pot. Next spoon on approx. ¾ cup pork green chili sauce. Next spoon on 1/3 ground beef mixture. Next layer 1/3 of the sour cream. Next layer with ¼ of the cheeses. I like to do a mixture of both types of cheese on each layer. Repeat: tortillas, sauce, meat, sour cream, cheese, two more times and top with a tortilla layer and green chili sauce. Reserve the last portion of cheese to put on top 30 minutes before it's finished.
Turn the Ninja to Slow Cook Low for 2 hours and 30 minutes.
****
Green Pepper Casserole*, By: Sue Karasek Nottmeier, January 8, 2015 – Cross posted in Vegetables
**This is toooo long of a story to make into a readable recipe… So, enjoy! Aurelia** and I didn’t edit!!
I cook a lot by “sight” and taste.. so my amounts vary on what looks right, tastes like, or how much I or my family love an ingredient.. We all love peppers so mine is usually heavy on the peppers, and my husband is a meat eater so I am heavy on the ground beef. This is one of those recipes that you can add more rice to extend it if company suddenly shows up.
1½ up to 3 lbs ground beef (depends on how many you’re feeding and if you have MEAT people or more VEGGIE people
1-2 boxes of wild rice (once again.. 1 box to 1 pound of ground beef is a basis.. If you want more rice.. then another box.
1-2 cans diced tomatoes (I normally use the green pepper and onion blend) but I have also used sweet onion, roasted, oregano and basil blends)
1 small yellow onion, chopped
3 large peppers (or more), chopped, depends on how much you love peppers. Or a large bag of frozen peppers. I always make sure I have some green ones to start.. and then will use the red and yellow to add more color and flavor. Fresh or frozen I usually stick in microwave to cook a little to soften or defrost before throwing them into the casserole.. I don’t want crunchy peppers in it.
Some garlic (usually a scant teaspoon of chopped garlic (more or less on your “love” of garlic)
Natures Seasoning Season Blend (this is by sight and taste) I shake across the whole top and then mix it up in casserole. Then if I feel it needs more in the cooking process I add more.
I shake some black pepper in also.
1 can V-8 (like 10 or 12 oz) or 2-3 small ones - I do this by site too… You don’t want the casserole to be like soup.. but more like a spaghetti dish but a bit lighter on the sauce.
Brown your ground beef and onion on stovetop high – Drain grease. Your peppers can be going in the microwave right now.
I have not gotten the rice conversion down yet with the ninja.. so I do the rice separate per package instructions in the microwave while the meat and onion are browning.. after your peppers. (my Ninja rice still needs some work)
Once you have grease drained, add your tomatoes, peppers, garlic, pepper to the ground beef and onion. mix up.. add you seasoning. then add your V8.. stir or mix up again… Your rice should be done at this point.. add it to the mix…Stir, add more V8 if necessary. Set your ninja on oven 250 for about 15-20 minutes or so – enough to heat all your ingredients together. I usually check it at about 10-15 minutes. Stir it. If you’re not ready to eat for awhile you can switch it to buffet…
I don’t use precise measurements a lot of times when I cook so this is the basis of the recipe. A little more or less will not mess this recipe up.. unless you dump the bottle or pepper or seasoning in it. Lol.
****
Grits*, By: Corliss Buchheit, March 4, 2016
Ingredients:
12 cups of salted water
3 cups quick cooking grits
butter, pepper and salt – to taste
Directions:
Turn the Ninja to Stove Top High. Add water. Place lid. Bring to a rolling boil. Add the grits. Allow to boil for about 20 minutes and stir every 10-15 minutes. Switch to the Oven setting of 275°-300°F and allow to cook for about an hour, or until it is as creamy as you like them. I like my grits VERY creamy and thick, not runny, so I let mine cook for like two hours. I stir every thirty minutes or so. Taste and butter, pepper, and add more salt if needed. That is it!
****
Ground Beef & Potatoes Casserole Dinner*, By: Tammy Ullrich
Ingredients:
Ground Beef
Onion
Potatoes, thinly sliced
Frozen green beans
2 cans of mushrooms
1 envelope dry onion soup mix
1 can of cream of mushroom soup
½ cup of water
Brown ground beef and onion on Stove Top High, drain fat. Add thinly sliced potatoes, frozen green beans, 2 cans of mushrooms, 1 envelope dry onion soup mix, 1 can of cream of mushroom soup, ½ cup of water. Cook on Slow Cook Low for 4-5 hours. It tastes very good.
****
Ground Meat & Carrots*, By: Angie Neil, August 23, 2016
Ingredients:
1½ lbs extra lean ground beef
16 oz of sliced raw carrots
1 cup of Creole seasoning (diced onions, bell peppers, celery, green onions, parsley and garlic)*
Dash or two of Tony Chachere's –or- Salt & pepper to taste
1 Tbs. Italian blend seasoning
2 Tbs. Heinz ketchup (optional)
3 cups of water
Directions:
1. Turn the Ninja to Stove Top High.
2. Season ground beef with Tony C's and Italian blend, then brown.
3. Add Creole seasoning, cook until soft.
4. Add ketchup, stir. Cook for 5 minutes.
5. Add carrots and water, stir.
6. Cover. Cook until water is gone and carrots are tender. If you like your carrots cooked softer, add more water and cook a little longer.
7. Serve over rice or mashed potatoes.
*Since we use fresh chopped veggies so much down here, Creole seasoning is sold at all the grocery stores in my area (Houma, LA). It makes everything easier!
****
Haluska - A Polish Dish*, By: Gail Auer Buckley Gormley, July 22, 2014 Cross Posted in Vegetables
½ head of a small cabbage, sliced
1 large onion, sliced
Butter
6 cups of water
12 oz of wide noodles
polish sausage, sliced into pieces
I used my Ninja food processor to slice ½ head of a small cabbage and 1 large onion.
Turn your Ninja to Stove Top High. Add butter and sauté vegetables until soft. Remove. Add 6 cups of water & 12 oz of wide noodles. Stir. Add the cooked cabbage, onion and a large link of polish sausage. Turn to Oven setting of 300° and cook for 25 minutes stirring occasionally, until noodles are done. Very good.
****
Halushki (Cabbage and Noodles)*, By: Edward N Robin Hipsher, - Cross Posted in Pasta
Made this for dinner last night. So yummy!
Cabbage, potatoes, onions, smoked sausage, and bacon all chopped (you can also add green peppers and mushrooms). Add 1 Tbs. butter. Cook on Stove Top Medium until (potatoes) are tender and everything's just starting to caramelize (brown) then add cooked egg noodles. Toss and serve. Viola! You have a meal in one! Goes great with sour cream ;)
**Added Comments by: Betty Link Jordan - I used country ham slices cut in pieces rather than the bacon. Worked out great!
****
Ham & Cheese Casserole*, By: Cheryl Koehler, February 9, 2015
Ingredients:
Half package diced ham
1 pouch of Velveeta cheese sauce
2 cups wheat elbow noodles
½ cup bell pepper & onions, diced
Black pepper to taste
Garlic salt to taste
¼ cup butter
Water, enough to cover noodles
Directions:
Boil the noodles on Stove Top High until done, about 15 minutes.
Add butter and fry ham on Stove Top Medium, stirring occasionally until a little brown. Add cheese sauce after frying up the ham. Serve. Cooking time 35 minutes.
Serves 4.
****
Ham & Swiss Casserole*, By: Bonnie Smith, March 7, 2016
Ingredients:
8 ounces uncooked penne or medium tube pasta
country gravy (recipe to follow)
1 package frozen (10ounces) chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded Swiss cheese (I used provolone)
2 cups cubed/diced fully cooked ham
4½ teaspoons ground mustard
Directions:
Cook pasta according to package directions. In the Ninja make the country gravy. Stir in spinach, cheese, ham and mustard. Drain pasta and stir into ham mixture.
Transfer to the multipurpose pan (or any other pan that fits in the Ninja)-grease pan first. Cover and bake on the Oven setting of 350°F until heated through.
Country Gravy Recipe:
Ingredients:
2 Tablespoons butter
2 Tablespoons flour
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
2 cups milk
Directions:
Melt the butter in the Ninja pot on Stove Top High; add flour, salt, pepper, paprika and garlic powder (mix in small bowl first). Quickly whisk to combine and continue whisking, stirring to brown-about 10 minutes. Turn heat to Stove Top Low. Slowly add the milk whisking as adding so not to get any lumps. Cook till thickened.
NOTES: I used provolone as the Swiss cheese. It tasted good so I imagine with the Swiss it would be even better. I also figure since the gravy is in the pot and everything gets added could just finish heating on Stove Top Low or switch to the Oven and then serve without ever baking it. If you want it creamier make a bigger batch of gravy or add less of the other ingredients. Probably could use country gravy packets too but I don't know how much gravy a packet makes.
****
Ham, Green Beans & Potato Casserole, By: Barbara Bonner, June 23, 2017
I found a great & simple recipe for a ham casserole.
Ingredients:
2 lbs. fresh green beans
4 large baking potatoes
2 lbs. ham (I used a Farmland spiral ham found in 2 lbs. package at Walmart)
3 cups water
seasonings of choice
Directions:
Cut the green beans, cube the ham, and quarter the potatoes. Add to the Ninja pot. Add the water and seasonings. Turn to Slow Cook Low for 6 hours. Delicious!
****
Ham, Green Beans & Potatoes*, By: Glenna Smothers Lightsey, August 16, 2016
Ingredients:
2 lbs fresh green beans – (canned or frozen)
2 lbs ham – diced
4 baking potatoes - diced
1 small onion - diced
3 cups water, chicken stock, or a combination of both
1 tsp garlic powder -optional
salt & pepper – to taste (or seasonings of choice – to taste)
Directions:
Dice the ham, onion and potatoes. Add all of the ingredients to the Ninja pot. Season to taste.
Place the lid. Turn the Ninja to Slow Cook Low for 4½ -5 hours. Allow to go to Auto Warm to hold, or turn to Buffet/Warm if desired.
****
Ham Steak Casserole*, By: Michelle Painter Williams, August 3, 2016
(I cut this recipe in half, except for the sauce).
Cheese Sauce:
1½ Tbs. Olive Oil
½ Tbs. butter
½ Tbs. cornstarch
½ cup almond milk
½ cup chicken broth
½ Tbs. Dijon
½ cup fat free cheddar cheese
½ cup sharp cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Add the olive oil and butter. When they melt whisk in the cornstarch. Slowly add the milk and chicken broth. Reduce the heat to Stove Top Low. Stir frequently. Turn off the Ninja. Add in the cheese and stir until combined.
Casserole:
½ of a ham steak, cut into chunks
4 tiny red potatoes, sliced thinned and microwave for a minute to soften
5 oz broccoli, fresh or thawed from frozen, cut into bite size florets
5 oz asparagus, fresh or thawed from frozen- cut into 1 inch pieces
¼ red bell pepper, chopped
Directions:
Using the Ninja multipurpose pan, layer ham steak, potatoes, broccoli, asparagus and red bell pepper.
Pour cheese sauce over the all.
Rinse out the Ninja pot. Place the metal rack inside the Ninja pot. Place the casserole on the rack. Turn to the Oven setting of 300°F, for 30 minutes. Very tasty, filling and satisfying!
If you desire, you can place the casserole under the broiler for a few minutes. Then let it sit for a couple minutes to cool.
*(Yes, to all members, you can place the multipurpose pan under the broiler - Aurelia Dougan McCollom)
****
Hamburger & Potato Casserole (Homemade Hamburger Helper Stroganoff)*, By: Tina Nordhavn-Allman, March 5, 2015
Ingredients:
1 pound ground beef
3 cups thinly sliced red potatoes
1 can cream of mushroom soup
¾ cups milk
1½ cups shredded cheese
Salt and pepper to taste
Directions:
Turn Ninja to Stove Top High and brown the hamburger.
While the hamburger is browning, in a bowl mix together soup, milk and salt and pepper.
Remove the hamburger, drain.
Turn Ninja to Stove Top Low.
Layer ½ the potatoes, then ½ the soup, ½ the cheese and ½ the hamburger.
Repeat with another layer.
Cook until potatoes are tender, 30-45 minutes.
****
Hamburger Broccoli Cheddar & Potato Casserole*, By: Penny Watts, April 6, 2016
Ingredients
1 lb ground beef
1 small onion, diced
1 can broccoli cheddar soup
1 cup sour cream
½ bag frozen hash browns
6 oz sharp cheddar cheese, grated – (4 oz mixed in and 2 oz reserved for top)
Salt and pepper to taste
Directions:
Brown ground beef and onions on Stove Top High. Drain off grease and return to the pot. Pour in half a bag of frozen southern style hash browns. In separate bowl mix together soup and sour cream and add to the pot. Add 4 oz of cheese. Mix together. Salt and pepper, to taste.
Turn the Ninja to Slow Cook Low for 2 hours. Sprinkle reserved 2 oz of cheese over the top and cook until melted, about 10 minutes.
(Add frozen broccoli florets if you desire)
****
Hamburger Casserole*, By: Cindy Lynn Huggins, February 13, 2015
Ingredients:
1 lb ground beef
3 cans of cream soup (I used mushroom, chicken and celery)
½ onion, diced
1- 10 oz bag frozen peas
1 bag tater tots
Directions
Add beef, soups, onion and peas. (I did not brown ground beef). Mix. Top with tater tots. Turn your Ninja to Oven setting of 350° for an hour.
****
Hamburger Helper Meals, By: Cathy Kessinger, January 1, 2015
Use Stove Top Medium if it starts to cook too fast turn it to Low; then if still too much of a boil angle the lid to let some of the heat out.
****
Hamburger, Sausage and Pasta*, By: Diane Duffer Kennedy
No amounts given: Add according to your family
Ingredients:
Hamburger
Sausage
Onions, chopped
Jalapenos
Jar Pasta sauce
Water
1- 1 lb box of pasta
Shredded old fashioned hoop cheese, (sharp cheddar cheese)
Directions:
Turn Ninja to Stove Top High and brown the hamburger and sausage. Drain any excess grease. Sauté onions, and Jalapeno’s. Add the meat, pasta sauce, water and pasta. Turn to Oven Setting of 325° and cook for about 25 minutes. Stir a few times and check to see if more water might be needed. Add the cheese and melt before serving. It was good for a throw together dinner. I LOVE THE NINJA!!!!
****
Hash Browns & Vegetables Casserole*, By: Allana Alla Robinson, May 14, 2016
Ingredients:
1 crown of broccoli - cut into bite size pieces
2 small red bell peppers - diced
2- 10.75 oz cans condensed cheddar cheese soup
8 oz sour cream
1 lb frozen diced hash browns
2 cups shredded 4 cheese Mexican blend
10 slices bacon - diced
Salt – to taste
Garlic Powder – to taste
Ground Black Pepper – to taste
Olive Oil
Prep:
Cut up broccoli into bite size pieces - set to the side.
Dice 2 red bell peppers - set to the side.
Cook bacon - once warm to touch, dice and set to the side.
Recipe:
1) In the Ninja pot, combine a splash of olive oil, condensed cheddar cheese soup, sour cream, salt, ground black pepper, and garlic powder. Mix until well combined.
2) Once combined, blend in the frozen hash browns.
3) Once the hash browns are well coated, add in broccoli, diced red bell pepper, and bacon. Mix until all is coated; then top off with 2 cups of shredded 4 Cheese Mexican blend (spread evenly). Turn the Ninja to the Oven setting of 425°F, and bake for 30 minutes.
****
Hash Browns Pizza Casserole*, By: Allana Alla Robinson, June 4, 2016
**adapted from Taste of Home
Ingredients:
16 oz frozen shredded hash brown potatoes - thawed
2-10.75 oz condensed cheddar cheese soup
29 oz tomato sauce
1 egg - beaten
Salt - to taste
Ground black pepper - to taste
1 pound ground beef
1 onion - diced
2 cups shredded mozzarella cheese
2 cups shredded parmesan cheese
Olive oil
Prep:
Dice the onion
Turn the Ninja to Stove Top High. Cook ground beef with diced onion, remove meat and excess grease from the Ninja. Mix with tomato sauce and set to the side.
Beat the egg
Combine frozen hash browns with condensed cheddar cheese soup, beaten egg, salt (to taste), ground black pepper (to taste)
Recipe:
1) Into the main Ninja pot, sprinkle a dash of olive oil then add in the hash brown mixture - even it out and press it down. Turn the Ninja to the Oven setting of 425°F. Bake for 15-20 minutes or until you see light browning starting to occur.
2) Once you see light browning, add in 1 cup shredded parmesan cheese and 1 cup shredded mozzarella cheese - spread out evenly. Return the ground beef mixture and spread out evenly. Lastly, top off with remaining 1 cup shredded mozzarella cheese and 1 cup parmesan cheese. Bake for 10-15 minutes, or until cheese reaches your desired doneness.
**Allow to slightly cool before serving
****
Hash Browns Casserole #1, By: Connie Hamilton
Ingredients:
1 bag shredded hash browns
Onion
1 can cream mushroom soup
1- 16-oz sour cream with chives (in the regular oven I actually used half this amount...seemed too much. But the Ninja it was perfect)
1 stick melted butter (I am actually thinking of using a half stick next time, just as a tester)
2 cups sharp shredded cheddar cheese
PAM
Directions:
Thaw hash browns. In a large bowl mix all ingredients together (using your hands is the quickest and easiest way to get all the ingredients mixed). Spray utility/baking pan with PAM. Set oven to 350° (covered) for one hour. Turn off Ninja and let sit uncovered for a few minutes to sort of gel together. My family absolutely loved it.
Regular oven recipe calls for 1 hour baking covered - another 30 to 45 minutes uncovered in order for the top to brown. So the Ninja is the hero of the day in my house. Served this with chili I made yesterday in my Ninja!!!!!!
****
Hash Browns Casserole #2, By: Holly Briere
Ingredients:
¼ cup butter
½ diced onion
1 diced sweet pepper
1 package of frozen hash browns
1 can of cream of chicken soup
1 package of Philadelphia Italian Herb cooking cream
salt and pepper
1½ cups shredded cheddar cheese
Directions:
Melted butter on Stove Top Medium and then cooked onion and pepper for a few minutes. Stir in hash browns, soup, cooking cream, salt and pepper. Switch the Ninja to Oven 300° degrees for 25 minutes. Stir in cheese and turn the Ninja to Slow Cook Low until ready to serve (about 2 hours).
****
Hash Browns Casserole #3*, By: Dena Marie Tehel, July 23, 2014
Ingredients:
3 large potatoes, shredded
2 lbs ground beef
1 lb ground pork
¼ cup flour
2 cups milk, (I had 2%)
Peas, (optional)
Velveeta, (optional)
Salt & pepper, to taste
Directions:
(I do not use cream of anything and tater tots are pretty spendy here). I shredded 3 large potatoes. Rinsed in a strainer and pressed to get out water. I ended up using paper towels to get even more water out. Turn your Ninja on and set at Stove Top High. Add butter and the potatoes. (This is amazing and I will never use anything else to make hash browns!). Take out and set aside when browned on both sides. Sweat (sauté) onions, and mushrooms with some EVOO and salt. Take out and set aside. Brown meats; drain the grease. Mix in flour & milk. Add mushrooms and onions, I also added peas. Salt and pepper to taste. Top with the hash browns and set Oven to 275° for 30 minutes. It was good but I wanted more 'sauce' so will probably double the flour and milk. Approximate average cost per plate for a family of 3 and will last us 2 meals (the boys eat a lot!) = $2.70. I know it's a lot more steps then a tater tot casserole but I try to not use anything processed. Except, Velveeta, lol which sometimes I will add on top towards the end.
**Added comment By: Deborah Mills - Oh, this gives me an amazing idea to make Shepherd's Pie a little easier with hash browns! It would be really tasty too. Thanks! I see you did add ground beef. That is Shepherd's Pie to me!
****
Hash Browns Casserole #4*, By: Lisa Glisson-DeVinney, March 23, 2015
Ingredients:
1 can cream of chicken soup
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
16 oz Colby cheese
1 lb frozen hash browns
Directions:
Mix everything together top with more cheese (if desired). Turn your Ninja to the Oven setting of 300° for 30 minutes.
****
Healthy Homemade Jambalaya*, By: Elyssa Britnay, August 13, 2015
Ingredients:
1 lb diced chicken
½ kielbasa ring, sliced
1 can diced tomatoes (with juice)
1 cup chicken stock
3 scallions, diced
1 medium yellow onion, diced
3 stalks of celery, diced
1 green pepper, diced
2 Tbs. Cajun seasoning
1 tsp hot sauce
2 bay leaves
2 tsp oregano
2 tsp thyme
Directions:
Add all of the above ingredients and turn to Slow Cook Low for 5 ½ hours.
Add the following Ingredients:
2 cups brown rice
20-25 frozen peeled and no tail shrimp
¾ cup chicken stock
Directions:
Turn your Ninja to Slow Cook High for 35-45 minutes.
*It was mildly spicy. For more kick possibly a hotter sausage? It was delicious.
****
Healthy Spaghetti with Zoodles, Turkey Meatballs, & Grated Parmesan*, By: Kathy Wasson Schaeffer, April 10, 2016
Ingredients:
1- 24 oz jar of spaghetti sauce, any flavor
1 jar of water
16 frozen turkey meatballs
Zucchini, spiralized
Olive oil
seasoning pizza seasoning packet (from Papa John's)
Parmesan, fresh grated
Directions:
Turn the Ninja to Stove Top High. Add sauce, water and meatballs. Cook for about 30 minutes. Stir occasionally. Turn to Buffet/Warm setting for 20 minutes. Using a separate skillet; sauté the zucchini with the seasoning packet for about 2 minutes. Plate the zucchini and top with the sauce and fresh grated Parmesan. NOTE: I tried adding the zucchini directly into the Ninja previously, but it got mushy and disintegrated.
****
Hibachi Noodles with Ribeye Steak *, By: Amanda N Tiffany Pierce, February 22, 2015
We made the hibachi hot sauce. All made in the Ninjas! Best meal ever!!!
1 pound of Chinese noodles; boil them like the package says.
Then in Ninja put 2 tablespoons of butter and a tablespoon of garlic (about 4 cloves) let that simmer for about 2-3 minutes then add noodles.
Then add 2 tablespoons of each: sugar, soy sauce, and teriyaki sauce. Toss it all together. I added more teriyaki at the end and dipped them in the hot sauce
The sauce:
I used about a half cup of sriracha, ¼ cup teriyaki sauce, 2 tablespoons butter and garlic salt to taste. If you don't like it that spicy just add more teriyaki and butter.
****
Homemade Cheeseburger Macaroni Hamburger Helper*, By: Terri Bionda Jacobs
I don't like boxed or canned meals, but when they're the home made version they're pretty good, and this one's so easy!
Servings: 8 Prep time: 10 minutes Cook time: 12 minutes Stand time: 5 minutes
Ingredients
1 lb. ground beef or turkey
1 cup hot water
2 cups milk
1½ cups elbow macaroni, uncooked
1 cup shredded cheddar cheese, or a blend of your favorites (plus more for topping, if desired)
Sauce "Packet"
1 tablespoon cornstarch
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic
1 teaspoon salt
1 teaspoon sugar
Directions
1. Brown ground beef or turkey on Stove Top High. Drain. (I usually don't have to drain when using turkey)
2. Add hot water, milk, pasta and "sauce packet" ingredients.
3. Bring to a boil, cover, reduce heat and simmer 12 minutes or until pasta is tender.
4. In the last few minutes of cook time, add cheese, stir and re-cover.
5. When pasta is tender and cheese is melted, turn off heat and uncover.
6. Let stand about 5 minutes. Sauce will thicken as it stands. I like to add a little ground pepper at this time.
7. Top with additional cheese if you'd like.
Variations:
-For a spicier flavor, use Mexican cheese blend, or add some taco seasoning.
-For a buffalo twist, add ¼ cup of buffalo or hot sauce, and substitute ¼ - ½ cup blue cheese for the cheddar.
-Add crumbled bacon, because bacon makes EVERYTHING better!
-Use mozzarella cheese and add pepperoni or sausage for a pizza spin
-Add veggies to make yourself feel like you're eating healthy comfort food
****
Homemade Noodles*, By: Beverly Huffman Allen, April 21, 2015 – Cross Posted in Beef
Today, I put 5 eggs and 1 yolk in the food processor. Add 3½ cups Flour, salt and pepper. Pulse till it all comes together. Turn over onto Saran wrap. Form into a loaf and let rest for 30 minutes. Cut into thirds. Roll out thin, and then cut into strips. Drop strips into boiling beef using Stove Top High for good boil.) Once all noodles are in, cook for a few minutes. Stir. Turn Ninja to Slow Cook High to finish cooking. Turn to Buffet/Warm.
If you do not have a food processor, the Kitchen aid works great. It is very easy. I have the pasta attachment that will sheet and cut the pasta also. If you don't have the attachment, just roll out and cut the pasta with a pizza cutter.
****
How to Cook Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
1 cup rice
2 cups water
1/2 teaspoon salt
1 tablespoon butter or oil (optional)
Pre-cooking: It's good practice to rinse your rice in a strainer before cooking. This isn't strictly necessary, but it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles. (Some rice has more starchy coating than others.)
1. Measure the Rice and Water: For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you're making. Some rice varieties will need a little less or a little more water as it cooks, so check the package for specific instructions.
2. Boil the Water: Bring the water to boil using Stove top High. This took 10 minutes. You could probably make this quicker by heating your water in the microwave or using hot water. I used cold water to start.
3. Add the Rice: When the water has come to a boil, stir in the rice, salt, and butter (if using), and bring it back to a gentle simmer. This took 2 minutes.
4. Cover and Cook: Cover the pot and plug the vent with aluminum foil. Try not to take off the lid while the rice is cooking — this lets the steam out and affects the cooking time. I did however, to stir it and test. It was @ the 19 minute mark, and again just before turning it off. I then took the entire pot out of the Ninja and set it on a hot pad for 3 minutes, then stirred. (This 3 minutes was not added to the cooking time.)
10 minutes water to boil
2 more minutes to bring back to a boil
11 minutes, total rice cooking time
Completely done @ 23 minutes
**For long-grain brown rice, use 1¼ cups water to 1 cup rice. For short-grain, use 1½ cups water. Same instructions
****
Hungarian Goulash*, By: Petra Webb van Loosbroek, December 17, 2014
A few weeks ago I made my Hungarian goulash in the Ninja for the first time (before I would sear it on the stove and then transfer to slow cooker but now it can all be done in one pot woot!).
Ingredients:
2 lbs beef chunks for stew
flour
mustard (I used Dijon)
soy sauce (low sodium)
salt
pepper
paprika powder
cumin powder
ground cloves
2 small tubs of diced bell peppers (I bought the 3 colors already chopped in the grocery store)
1 small carton of sliced mushrooms
3 cloves garlic, mince them
3 onions, dice them
1 small can diced tomatoes
1 jar Sofrito (in my store it is in the Latin American food section - it is the red sauce!)
1 beef bouillon tablet of Knorr
2 Bay leaves
Directions:
So you take a big bowl, put in a handful of flour and season it with some salt, pepper, cumin, paprika powder. Then toss in the chunks of meat and make sure they all get coated in the flour.
Sear the meat on Stove Top High setting. If you do this in batches it will brown better.
No need to cook it to perfection just brown it on both sides, transfer to a bowl until all meat is browned. Transfer the meat back to the Ninja. You can skip the searing part but it's recommended you don't.
Then fry up the bell peppers, mushrooms, bay leaves, onions, garlic and smother it for 5 minutes.
Then add the diced tomatoes, Sofrito, 2-3 tablespoons of mustard, 2-3 tablespoons of the soy sauce and last crumble the Knorr tablet over it all, give a good stir. Change the setting to Slow Cook Low.
Let it cook for about 6 hours and you can serve it with rice, mashed potatoes, boiled potatoes whatever you like. I am going to make mashed potatoes later to have with it.
Now in my house they love the Mississippi roast but this one is the absolute favorite! It is very rich in flavor. Enjoy!!
****
Impossible Cheeseburger Pie*, By: Beth Rowand Knight, April 17, 2015
I used the Ninja pot for this recipe - I like it better because the bottom browns a little. I double the batter part of the recipe below. Bake at 325° degrees for 15-20 minutes. Mine was done in 20 minutes tonight
If you use the multipurpose pan - use the recipe below as is. Place it in the multipurpose pan that came with the Ninja and either bake it using the rack or place the pan on the pyramid mat. Bake at 375° degrees for 25-30 minutes.
Ingredients:
1 lb ground beef
1 onion, diced (to your taste)
½ teaspoon of salt (again to your taste)
1 cup shredded cheddar cheese
½ cup Bisquick type mix
1 cup milk
2 eggs
Directions:
1. Brown beef and onion and salt. Drain grease. (I kept beef in the Ninja pot and just raised one end and got grease out with paper towels.
2. Pour cheese on top of the ground beef.
3. Mix the batter and pour it on top of the ground beef.
4. If you want, you can place paper towels over top of Ninja then put the lid on it. (placing the paper towel from handle to handle, prevents moisture from dripping down onto the topping.)
According to the pan you want to use, see notes at the top for temperatures and time.
****
Indian Rice Pilaf*, By: Bonnie Smith, July 15, 2015
Ingredients:
¼ cup butter
1-2 cloves minced garlic
1 cup long grain rice
2-3 cups beef broth
toasted almond slivers
raisins – optional
Directions:
Turn your Ninja to Stove Top High and melt the butter. Add the rice and garlic (you can add garlic with butter if prefer). Cook and stir until rice is orange/brown in color. Do Not add the lid. Add beef broth. Start out by adding almost 2 cups, stir to combine. Turn to Stove Top Low. Place the lid. Check in 12 minutes or so to see if more liquid is needed. It will take about 20-25 minutes to get a tender rice. Add toasted almond slivers and raisins just before serving. (I've been using this recipe for years. I found it in an outdoor cookbook from the 40-50's).
****
Irish Coddle*, By: Carol F. Neuman, March 17, 2018
Ingredients:
8-10 red potatoes, sliced into pieces
1 large onion, chopped up
8-10 carrots, sliced up
1 ring of smoked turkey sausage (or any sausage you wish to use)
½ stick butter
onion & garlic seasoning – to taste
Directions:
Heat the Ninja on Stove Top High and melt the butter. While that is melting, chop the onion and red potatoes. Slice the carrots. Add everything as you go. Mix and stir together. Sprinkle the seasoning over all and stir again. Continue to sauté until potatoes and carrots are softened, stirring often. Half way through cooking, turn the Ninja to Stove Top Low and continued to sauté everything until softened. Enjoy!
****
Italian Bow Tie Pasta – A Cold Salad*, By: George Johnson, February 7, 2017
Ingredients:
1- 16 oz box of Barilla bow tie pasta
1 sweet pepper, diced
2 shallots, diced
1- 5 oz package mini pepperoni
1- 6 oz can black olives, sliced
1 clamshell container cherry tomatoes, cut in half
2 cups (8 oz bag) shredded cheddar cheese
Italian Dressing & Western Dressing, to taste – (Catalina is a good substitute for Western Dressing)
Salt & pepper, to taste
Directions:
Add water to the Ninja. Turn to Stove Top High and cook pasta to desired tenderness. (Or use pasta instructions below). Drain if necessary. Add remaining ingredients, except cheese. Stir gently to mix. When cooled, add cheese. Move to an airtight container. Refrigerate.
Makes a great salad for a side dish or to take to parties.
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Italian Bake, By: Aurelia Dougan McCollom
Ingredients:
3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce, approximately 45 ounces
1 pound of pasta, penne, macaroni, shells or whatever you like
1 large package of pizza cheese
1 onion
2 large bell peppers - red & green, cut into chunks
Directions:
Add 2 Tbs. oil to the Ninja and brown chicken and sausage. Add onion and green pepper towards end of cooking to soften. Cool, cut into bite size pieces. (cut both chicken and sausage) (or you might try using bulk Italian sausage, browned). Add everything to Ninja and set to Oven 325° for 25 minutes. Stir. Check for doneness after 20 minutes. Add cheese at end to melt..
Probably use about 45 ounces of sauce or more. Maybe 1 cup of water……
****
Italian Sausage Bake, By: Jill Kinsel
Just made what we call Italian Sausage Bake in the Ninja for the first time. The recipe is:
Ingredients:
1 lb sweet Italian Sausage
1 medium chopped onion
1 large chopped green pepper
jar of spaghetti sauce
can of Italian style diced tomatoes
2 cups shredded mozzarella cheese
Italian spice, as much as you would like to add
2 cups Penne noodles
Directions:
Turn your Ninja to Stove Top High and brown sausage until really brown, rinse if you prefer, add onion and green pepper to soften for a few minutes. As these are browning, cook 2 cups Penne noodles for 7 minutes on your regular range top so they are still a little stiff. Turn Ninja to Slow Cook Low add spaghetti sauce, diced tomatoes, and noodles and any spices, stir well. Top dish with shredded cheese and cook for 20-30 minutes until cheese is melted. It was really good and tasted just like when I use to cook it in the oven but a LOT easier. Enjoy!!!
****
Italian Sausage Pasta*, By: George Johnson, March 7, 2017
Ingredients:
2 packages Italian sausage, (sliced into small bite size pieces)
1 red, yellow, and orange peppers, (sliced into slivers)
2 sweet onions, (cut into slivers)
1- 3.8 oz can sliced black olives
A package of Bunapi mushrooms
2- 24 oz jars of garden variety Ragu spaghetti sauce
Italian seasoning
oregeno
garlic
salt and pepper
mozzarella, parmesan cheeses and chives – garnish
Directions:
Cook the spaghetti and place in a Ziploc bag with some cool water.
Turn the Ninja to Stove top High. Cook Italian sausage, onions, and sweet peppers, and mushrooms for about 15 minutes. Add the black olives, Italian seasoning, garlic, oregano, salt, and pepper. Add the Ragu. Stir gently. Turn to Stove Top Low and cook for about 30 minutes, or until heated through. Add the spaghetti. Continue on Stove Top Low to simmer until heated through, about 15 minutes
Serve with added mozzarella, parmesan cheeses and chives. (If desired, you can melt the cheeses in microwave after plating.
****
Italian Sausage & Peppers Over Linguine*, By: Linda Baker Rudisill, March 9, 2017
Ingredients:
2-4 Italian sausages
1 box linguine
1 each of Red, yellow, orange (sweet) peppers, sliced
olive oil
1- 14.5 oz tomato sauce
1- 28 oz diced tomatoes, with juice
½ cup water
peppers
Seasoning of choice
Directions:
Turn the Ninja to Stove Top High. Add the oil and brown the sausages. Remove and set aside.
Turn the Ninja to Slow Cook Low. Add a small amount of sauce to just cover the bottom of the Ninja. Add the pasta, remaining tomato sauce, tomatoes with juice, water, peppers, and seasonings. Stir gently. Add the sausages on top. Cover and cook for 3-4 hours. Stir once to be sure sausages are in the juices.
Hope you enjoy.
****
Italian Sausage & Pasta Dinner*, By: Kathy Olson, February 16, 2016
I changed a Mario recipe from Stove Top to Ninja; very simple but awesome!
Dinner for 2
Ingredients:
4 Italian sausages (cut into small bites)
1 head of broccoli (steamed in microwave for 30 seconds and cut into pieces)
½ pound of pasta - your choice
½ cup Parmesan Cheese
2 tsp oil
Directions:
In the Ninja bring a couple inches of water to a boil. Add the pasta and cook until done. Drain and set aside.
To the Ninja add the oil. Add the sausage and fry. Stir in the broccoli and pasta. Season to taste. Turn power the Ninja. Add the parmesan cheese, Stir and cover. Let rest for about 3 minutes.
Serve. It is very easy and simple to fix.
****
Jalapeño Cheddar Hot Dogs*, By: Tara Kellogg, October 1,2014
Made jalapeño cheddar hot dogs sliced with two good sized Idaho potatoes cubed, onion, about a 1/4 can of beef broth and a shake or two of crushed red pepper flakes. We were surprised with how much flavor it had. Never made this before just wanted to try something different.
****
Jalapeno Popper Casserole
Ingredients:
2- 8 oz packages of cream cheese, softened at room temperature.
1 cup sour cream
2 cups Mexican Cheddar Jack Shredded Cheese, divided
1 pound bacon, cooked and crumbled
6 Jalapeno Peppers, deseeded, and diced
2 lb. bag of tater tots
6 green onions, thinly sliced
Directions:
Turn the Ninja to Stove top High and cook the bacon. Remove and drain grease. Crumble into small pieces. Dice the peppers and slice the onions.
In a medium bowl, combine cream cheese, sour cream, 1½ cups of Cheddar jack cheese, bacon (save a little bit for the topping), diced Jalapeno peppers, and most of the sliced onions (save a few for the top). Stir to thoroughly combine ingredients.
Add the tots to the Ninja pot. Spread the jalapeno mixture over the top of the tater tots.
Top with remaining ½ cup of cheese.
Sprinkle the extra bacon pieces and onion slices over the top.
Bake at 325°F for 20-30 minutes.
****
Jambalaya, By: Melissa Nonny Leskovar, August 27, 2015
Ingredients:
3 Tbs. olive oil
1 lb andouille sausage, cut to bit size pieces
2 green peppers, diced
1 red onion, diced
5 cups water
2 boxes Zatarains jambalaya rice mix
1 lb raw peeled shrimp
Directions:
Turn your Ninja to Stove Top High. Heat the oil and add the sausage until it starts browning. Add peppers and onion and stir fry until soft. Add 5 cups of water and Zatarains rice mix and bring to a boil. Let everything cook down until rice is barely tender. The last 10 minutes, stir in shrimp and mix until the shrimp is pink. Viola. Enjoy.
****
Jambalaya*, By: Diane DeBros Donahue, April 13, 2015
Ingredients:
kielbasa or andouille sausage, cut into thin rounds - (I had gluten free turkey kielbasa)
1 onion, diced
2-4 ribs celery, chopped
½-1 green pepper, chopped
garlic
1- 28 oz can of crushed or diced tomatoes - (do not drain)
1-2 cups of broth or stock
Zatarains Jambalaya rice, (You can use plain white rice and creole seasoning as well.)
1 Tbs. Worcester sauce
1 Tbs. Hot sauce
okra - with 1 tablespoon of lemon or lime juice (helps them not get as slimy).
Shrimp, thawed
chicken, optional
Directions:
Turn your Ninja to Stove Top High. Cut up into thinner strips and sauté a kielbasa or andouille sausage (I had gluten free turkey kielbasa). Put onto a dish. Sauté onion, celery, green pepper and garlic. Return sausage to the Ninja with vegetables and add crushed or diced tomatoes. Add broth or stock.
Add Zatarains Jambalaya rice, Worcester sauce and hot sauce. (You can use plain white rice and Creole seasoning as well.) Stir. Turn your Ninja to Stove top Low and cover. Add more broth as necessary to keep moist. Cook for at least an hour.
While that is cooking, start the okra in a sauce pan. To prevent the okra from getting slimy, drain the liquid and add 1 tablespoon of lemon or lime juice. Add the okra to the Ninja. Add thawed shrimp. Stir gently and cover. Cook for approximately 30 more minutes until shrimp is done. Add broth as necessary and add hot sauce or Creole seasoning to taste. You can also add cooked chicken if you prefer.
****
Jambalaya - A Creamy Twist*, By: Allana Alla Sverbil, May 31, 2015
A creamy twist on traditional jambalaya:
Ingredients:
oil
28 oz diced tomatoes - with liquid
4 gloves fresh garlic - minced
1 large onion - diced
4 stalks of celery - diced
1 large green pepper - diced
14 oz cooked smoked sausage - cubed
3 chicken breasts - cubed
4.5 cups whole wheat rice - cooked
2 teaspoons hot sauce (regular not unique flavored)
Garlic & herb seasoning – to taste
2 teaspoons of regular hot sauce
Ground black pepper – to taste
Prep:
Precook 4.5 cups of whole wheat rice.
Dice celery, onion, and green pepper.
Cube smoked sausage and chicken breast.
Mince 4 cloves of garlic.
Open can of diced tomatoes with liquid.
Recipe:
1) Sprinkle oil on base of Ninja and set Ninja to Slow Cook High for 4.5 hours. Combine all ingredients: celery, green pepper, smoked sausage, chicken breast, diced tomatoes (with liquid), minced garlic, onion, and cooked rice. Mix together. Once mixed together, add in and mix it into the mixture. Then, season with ground black pepper, and garlic & herb seasoning to taste.
Serve: with cheese and more ground black pepper or salt to taste
****
Jambalaya – Cleaning Out My Fridge – (My Recipe, My Name!) Aurelia Dougan McCollom, September 5, 2018
Ingredients:
2 Tbs. olive oil
2 chicken breast - cut into bite size pieces
1 lb. andouille sausage, cut into rounds
1 (14 oz.) package smoked sausage – cut into rounds
1 red pepper, diced
2 garlic cloves, minced
1 onion, diced
5 celery ribs – diced
2 cans crushed tomatoes
1 (15 oz.) can yellow corn, drained
1 can (15 oz.) red beans – rinsed and drained
Slap ya Mama seasoning, or seasonings of choice – to taste
rice – amount for your family
Directions:
Turn the Ninja to Stove Top High. Add oil and heat. Add the chicken. Sprinkle with Slap ya Mama and brown. Remove. Add the sausages and brown. Remove, but leave the drippings. Add the fresh vegetable medley and soften. Add the tomatoes, corn and rinsed and drained beans. Return all meats to the pot. Stir to mix well. Turn the Ninja to Slow Cook Low for 5 hours.
*Bob especially enjoyed this because it was a thicker than normal mixture. You can always thin it out with water or chicken broth. Serve over rice, or you can add the uncooked rice to the pot to cook with the ingredients. If you do this, most likely water or broth will be needed. Check often and add if necessary.
Feel free to change ingredients and seasonings to suit your tastes.
****
Jambalaya Ninja Recipe*, By: Dee Morrell
Ingredients:
1 lb chicken breast, cut in 1 inch pieces
1-2 oz smoked or Andouille sausage, sliced in rounds
1 onion, diced
1 green pepper, chopped
2 stalks celery, diced
3 cloves garlic, minced
1 small jalapeño pepper, diced
1 can 14.5 oz Italian diced tomatoes
½ teaspoon red pepper flakes
½ teaspoon black pepper
1 teaspoon salt
½ teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 tablespoon of Creole seasoning - I used Emeril's Bayou Blast
1¼ cups uncooked white rice
2 14.5 oz cans chicken broth
1 bag frozen large cooked shrimp with tail on
Tabasco sauce
Directions:
Sauté chicken pieces in one tablespoon of oil until lightly browned on Stove Top Medium setting. Set aside, drain excess oil, wipe clean with paper towel. Sauté sausage in one tablespoon oil until lightly browned. Set aside.
Add seasonings, onion, pepper, celery, garlic to crock, sauté on Stove top Medium setting. Add tomatoes with liquid, red pepper, salt, pepper, Worcestershire. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Stir in rice and chicken broth. Bring to a boil on high setting, reduce heat to low and simmer for 20 minutes with lid on.
Rinse shrimp well under cold water in colander. Stir in shrimp (with tail on) and heat on low for another five minutes.
Add Tabasco to taste.
****
Jambalaya - not traditional*, By: Allana Alla Robinson, August 14, 2017
Ingredients:
2 Tbs. tabasco hot sauce
2/3rd cup brown rice - not cooked (can use white)
1 cup low sodium chicken broth
4 oz. diced green chilis - liquid removed
15 oz. tomato sauce
28 oz. diced tomatoes with green chilis
5 fresh jalapeno peppers - seeds in and cut into bite size pieces
1 green bell pepper - diced
4 ribs of celery - cut into bite size pieces
1 white onion - diced
3-4 links of hot sausage - cut into bite size pieces
6 cloves garlic - minced
6-7 chicken tenders - cut into bite size pieces
Red pepper flakes - to taste
Ground black pepper - to taste
Paprika - to taste
Prep:
Prepare ingredients based on notes above.
Recipe:
1) Combine all ingredients & stir until seasonings are mixed in well. Set the Ninja to Slow Cook Low for 6 hours.
Serve:
As is or with some fresh lime juice
****
Jambalaya Pasta*, By: Timothy Adam Brady, June 4, 2015
Ingredients:
2 Tbs. oil
1 lb of smoked sausage (I always use andouille sausage)
1 lb chicken breast, cut into bite size
1 onion, diced
1 each green and red pepper, diced
fresh garlic, to taste
Cajun seasonings, to taste
2 cans of low sodium chicken stock
½ cup of heavy cream
pasta of your choice, I used penne
Monterey Jack cheese
Directions:
Turn your Ninja to Stove Top Medium. Add the oil and brown sausage and chicken breast. Sauté the onion and peppers. Add the garlic, cajun seasonings, stock and cream. Stir. Add your pasta. Taste and add more seasoning if needed. Bring to boil or switch to the Oven setting of 300°F to cook pasta. Turn off and remove pot from heat. Add cheese and stir. Serve. Adjust seasonings and ingredients to your liking.
****
Jambalaya Throw Together*, By: Tina Nordhavn-Allman, May 22, 2014
My version of a throw together Jambalaya. It was good, but not nearly as good as Zatarains! Good, but different. Definitely not bad for a throw together meal!
Ingredients:
1½ pounds sliced spicy sausage
2 cup white rice
4 cups of liquid (I used a combo of juice from diced tomatoes, tomato sauce and water)
Large can of diced tomatoes
Creole seasoning to taste
Olive oil
Directions:
Turn Ninja to Stove Top High. Add olive oil and brown sausage.
Add rice, liquid, and diced tomatoes.
Cover and cook on high for about 10 minutes then stir and turn to Stove Top Low until rice is done.
Add Creole seasoning to your taste.
It was good, but not exactly the way Jambalaya tastes! I think Zatarains is much better than my version! LOL
****
Kielbasa Casserole, By: Heather Renee McPhail
Ingredients:
Kielbasa - (I use beef Polska kind)
Onions
1 can cream mushroom soup
2 cups rice and 4 cups water
Directions:
Tonight's dinner is Kielbasa casserole. I grew up with this as a staple in our house on cold days. Brown the kielbasa (I use beef Polska kind) with some onions. Use as many or as few onions as you like. Our family likes about a quarter of an onion chopped. Then add soup, rice and water. Turn to Oven setting of 350°. I am not sure of the time yet as I just got it started. Normally it takes an hour in a regular oven but I don't normally brown the meat either. I will let you know how it turns out.
Update. It only took 30 minutes!! The bottom got that nice brown’n!! So much better than in the regular oven!!
****
King Ranch Chicken*, By: Jen Moreno Dubbel, March 12, 2017
Ingredients:
14 ounces tortilla chips, white or yellow
5 chicken breasts, cooked and diced
10 ounces diced tomatoes with green chilies, drain slightly (I used Rotel)
10.75 ounces cream of chicken soup
10.75 ounces cream of mushroom soup
2 cloves garlic, minced
1 onion, chopped
2 cups shredded cheese, (I used Mexican blend)
1 cup chicken broth
Pam
Directions:
Turn to Stove Top High. Cook the chicken until juices run clear. Remove and wipe out the pot. Spray the Ninja with a non stick cooking spray. Spread a layer of tortilla chips in the pot to cover the bottom. (It's ok if they are overlapping.) In a medium sized bowl combine the chicken, tomatoes, soups, broth, garlic and onion. Stir until combined. Place half of the chicken mixture on top of the chips. Top with half of the cheese. Repeat layers on top of cheese, chips, chicken mixture and cheese. Turn the Ninja to Slow Cook Low. Cook for 3 hours. Serve with extra tortilla chips.
*Added comment:
I used pre-cooked, shredded chicken, it worked really well. I also increased the time a little; 3 hrs and 15 minutes. It came out slightly golden brown on the sides and bottom. The only thing I would do differently is probably add some seasonings like cumin and chili powder for my personal taste.
****
Knock-Off Ravioli Bolognese*, By: Allana Alla Sverbil, September 9, 2015
Ingredients:
2- 24 oz bottles of pasta sauce (of choice we used tomato-garlic-onion) + enough water to remove all the sauce from the bottles
1-1½ lbs ground beef – seasoned with paprika, growing black pepper, and salt (to taste)
2 lbs of frozen cheese ravioli (we used 1 lb of jumbo circle and 1 lb of generic square)
1 cup water
2 cups parmesan cheese
Paprika
Ground Black Pepper
Salt
Prep:
In the Ninja, cook ground beef Meanwhile, take the frozen ravioli out of the freezer and allow for it to defrost naturally - it doesn't need to be completely defrosted prior to cooking. Once ground beef is ready, drain and clean out Ninja.
Recipe:
1) Pour 1 cup of water into Ninja pot. Add the ground beef. Next, layer the ravioli then the pasta sauce (rinse out the bottles with water. With rinsing, there will be about 3 cups of water). Set the Ninja to the Oven setting of 425°F and place the lid.
2) After 5 minutes or so, you will hear bubbling. At this point, stir gently and allow for it to cook for 15-20 minutes with lid on. Turn off the Ninja. Give it one more quick gentle stir. Let rest a couple of minutes.
3) Sprinkle with 2 cups of parmesan cheese and allow for it to melt in.
Verdict:
It is a keeper and quick & easy too!
****
Knorr Pasta Casserole*, By: Mary Kline Halbleib*, September 29, 2014
Something I whipped up Ninja style!
Ingredients:
½ package Turkey bacon
2 packages Knorr pasta sides
Chicken, (left over- no amount given)
½ bag frozen green beans
Shredded cheddar cheese
Directions:
Turn your Ninja to Stove Top High and brown bacon. Remove. Fix pasta as instructed on the package. Turn to Stove Top Medium for 25 minutes. Add pasta, chicken and green beans and bacon. Cook 25 minutes. Top with cheese. Serve.
Had some leftover cooked chicken added that, ½ bag frozen green beans put Bacon back in let get thick top with cheese and voila.
****
Knorr Pasta Side Chicken Flavored Fettuccine*, By: Kathleen S Cicchirillo, May 13, 2016
I adjusted my Pasta Roni recipe and used Knorr Pasta Side Chicken Flavored Fettuccine.
Ingredients:
1 packet Knorr Pasta Side Chicken Flavored Fettuccine
2 frozen chicken cutlets
Directions:
To the Ninja pot, add the Knorr pasta side as directed on the package. Stir. Add the rack and place your chicken. Turn to the Oven setting of 350°F, for 25 minutes. Check after 10 minutes and stir the noodles
****
Kraft Deluxe Macaroni & Cheese, By: Peggy Miller-Stephens, January 28, 2016
I took out the cheese pouch, and weighed the box of macaroni. It was approximately ½ pound.
I added 3 cups of water and set the Ninja to 325°F and set timer for 20 minutes. About 12 minutes into the cooking time I stirred the macaroni and noticed most of the water had evaporated and the pasta was basically done (for my taste, was a little too done because I like it al dente). Once the rest of the water was gone I added the cheese pouch and stirred to mix. I will use this method again. (Although I think I will cut the water to 2½ cups and set timer for 15 minutes.) This was so much easier than using 8 cups of water and waiting for it to boil.
I also cut up a Hillshire Farms Turkey smoked sausage into about ½ inch slices, and browned them on Stove Top high with about 1 Tbs. of butter. I removed the sausage and then fixed the mac & cheese. Once the mac & cheese was done, I moved it to one side of the pan and added the sausage to reheat.
**Added comment by: Aurelia Dougan McCollom – Or follow the Pasta Cooking Chart. Decrease the water for ½ pound.
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Kraft Mac & Cheese*, By: Aurelia Dougan McCollom, February 8, 2015
This couldn't have been any easier!!! Kraft Mac & Cheese!!
To your Ninja pot add 2 cups of water, add the box of macaroni. Place the lid and turn to the Oven setting of 250°. Set the time for 10 minutes.
Take off the lid and stir frequently for 4 minutes. Water is evaporated! I took the pot out of the Ninja to stop the cooking. Add your ¼ cup butter, ¼ cup milk and cheese packet. Stir. Serve! Total time 14 minutes! There is no waiting for the water to boil and you're not using 6 cups of water like the box says! Very creamy and oh, so good!!!
*Jennifer Hudson will add a 10 oz can cream of mushroom soup, in place of the milk for a change. Stir well.
**I sometimes add an 8 oz can of tomato sauce, in place of the milk. Stir well.
****
Lasagna*, By: Tricia Molloy McManus, October 7, 2016
Ingredients:
15 oz ricotta
1½ cup low fat cottage cheese
6 Tbs. grated Parmesan cheese
¾ tsp oregano
1- (24-28 oz) marinara sauce (3 cups)
7 regular lasagna noodles, uncooked
2/3 cup shredded mozzarella
Directions:
Combine ricotta, cottage cheese, 2 Tbs. water, 4 Tbs. of the Parmesan cheese, and ½ tsp of the oregano.
Combine marinara and ½ cup water in medium bowl. Spread ½ cup sauce in the bottom of the Ninja pot. Place half of noodles over sauce. Cover noodles with half of the cheese mix.
Top with 1 cup sauce and then repeat.
Top with the remaining noodles, remaining sauce, and sprinkle with the mozzarella and remaining oregano and Parmesan.Turn the Ninja to Slow Cook Low for 3-3½ hours. Test for tenderness at 3 hours.
****
Lasagna, By: Beverly Roberge, July 10, 2016
Ingredients:
1 lb. Jimmy Dean Italian Sausage (I used regular Jimmy Dean)
1 medium onion, chopped
3 cans (15 oz. each) Contadina tomato sauce w/ Italian Herbs
2 tsp. dried basil leaves
½ tsp. Kosher salt
2 cups shredded mozzarella cheese
1- 15 oz. Part skim ricotta cheese (I used regular whole milk ricotta)
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
Directions:
Turn the Ninja to Stove Top High. Cook the sausage and onion till no longer pink and onions are tender. Drain excess grease. Stir in tomato sauce, basil and salt. Turn off the Ninja and remove sauce to a bowl. Mix 1 cup of the mozzarella, the ricotta and Parmesan together in a bowl. Refrigerate remaining cup of mozzarella until lasagna is cooked.
Spoon one-fourth of the sauce into the bottom of the Ninja pot. Top with 5 uncooked lasagna noodles. Spoon half the cheese mixture and then another one-fourth sausage mixture. Top with 5 more uncooked lasagna noodles, the remaining cheese mixture and another one-fourth sausage mixture. Top with the remaining 5 lasagna noodles. Add the remaining sausage mixture.
Cover and cook on Slow Cook Low setting for 6 hours.
Sprinkle top of lasagna with the 1 cup remaining mozzarella cheese. Cover and let stand 10 minutes, or until cheese is melted.
****
Lasagna*, By: Lisa Capan Stinson, June 24, 2015
Use your favorite sauce. Layer starting with sauce. Then add the cheeses: cottage cheese/ricotta cheese mix, cheddar cheese and parmesan. Then the uncooked lasagna noodles. Repeat.
Layer it until you are out of sauce. Sauce will be the top layer, when done. Add about ¾ cup of water to the top. Turn your Ninja to Slow Cook Low 4-5 hours. Top with mozzarella when cooking time is finished. Melt, then serve.
****
Lasagna*, By: Randall McGouirk, February 24, 2015
2 lbs ground
Onions, diced
Garlic, minced
Seasonings: basil, parsley
3 jars pasta sauce
PAM
lasagna noodles, raw uncooked & broken
ricotta and mozzarella cheeses
parsley, garnish
Directions:
Turn your Ninja to Stove Top High and brown meat with onions and garlic. Add seasonings. Pour sauce over all and stir. Remove the sauce mixture. Wipe out and spry the Ninja with Pam to prevent sticking. Add enough sauce to cover the bottom of the Ninja. Add a layer of lasagna noodles to cover the sauce, then ricotta and mozzarella cheeses. Repeat layers ending with mozzarella on top. Garnish with parsley. Turn to Slow Cook Low for 8 hours.
(REMEMBER use uncooked noodles)
**Added comment - I gauge the sauce portion on how dry or moist I want the lasagna to be. So if you make the meat and sauce and it looks thick then I would add more sauce so your lasagna is not dry.**
****
Lasagna*, By: Tim Sullivan, December 3, 2014
Ingredients:
1 pound ground beef
9 Lasagna noodles
1 jar spaghetti sauce
1½ cups cottage cheese
1½ cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions:
Turn your Ninja to Stove Top High. Brown ground beef and drain.
Spoon 1 cup spaghetti sauce in bottom of your Ninja pot.
Mix remaining sauce with beef.
Place 3 uncooked lasagna noodles on sauce in the pot.
Spread 1/3 meat mixture on top of noodles.
Spread ¾ cup cottage cheese over meat.
Sprinkle ½ cup mozzarella cheese over cottage cheese.
Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and ½ cup mozzarella cheese.
Place another layer of uncooked noodles, meat mixture, and mozzarella cheese.
Sprinkle Parmesan cheese over top.
Cook on Slow Cook Low for 3½-4 hours. During the last hour, watch it carefully. Using the Buffet/Warm setting is a possibility.
If cooked much longer, it gets a bit well done.
****
Lasagna*, By: Melanie Hoffman, September 25, 2014
Ingredients:
1 lb ground beef
minced garlic and parsley
1 red/yellow/green peppers, sliced
6 mushroom, (white or bella), sliced thin or chopped
ricotta cheese, crumble it
9 Lasagna noodles, broke in half
1- 24 oz spaghetti sauce
1 cup frozen spinach, thawed and drained- (I don't think the spinach is entirely necessary, but it does taste real good once it's sat overnight as leftovers)
small container Ricotta Cheese
1 cup Grated parmesan cheese for topping, or your favorite cheese
Directions:
Turn your Ninja to Stove Top High and brown ground beef with minced garlic and parsley. Remove and set aside.
Layering directions:
put a light layer of spaghetti sauce on the bottom
break lasagna pasta in half - lay over sauce (2 across, 3 down)
sauce
meat
veggies
ricotta cheese
pasta
sauce
meat
spinach
ricotta cheese
pasta
add remaining veggies to top and cover with your favorite cheese.
Turn Ninja to Slow Cook Low for 4 hours; (plug vent with alum foil). Remember where the breaks are in the lasagna. Insert your spatula to make it easier in serving. Serves 6. ENJOY!
****
Lasagna*, By: Shawntel Womack, August 29, 2014
Ingredients:
1 lb Johnsonville Sweet Italian Sausage
1 package of frozen Pic Sweet Spinach, (or your favorite brand), (thawed and drained)
2 tsp Italian seasoning
½ tsp salt
1-2 Tbs. minced garlic
1 package Barilla Oven-Ready Lasagna, broken into fourths
1½-2 jars Barilla Spaghetti Sauce (depending on how saucy you like it)
½ cup chicken broth
1 cup Ricotta cheese
2 cups shredded Mozzarella cheese (Divided for topping)
Directions:
In Ninja cooking pot, cook Italian sausage on Stove Top Medium setting, until sausage is cooked through. Drain grease from pot.
Take out sausage and slice into smaller pieces, put back, add one third of the sauce, then a layer of noodles and repeat, ending with the final third of sauce on top. (The noodles didn't really want to break into fourths, so take what you can get. If they break into smaller pieces, that's ok). Add the chicken broth and stir slightly. (*if only use 1½ jars of sauce, you may need to add more chicken broth. Just watch that it doesn't get too dry).
Bring the mixture to a boil on Stove Top Medium, then reduce to Stove Top Low and cook for 20 minutes, stirring gently a few times to help keep the noodles from sticking together.
Gently stir in cheeses and sprinkle remaining cheese on top, switch to oven setting for about 10 min to allow cheese to melt.
Serve.
****
Lasagna*, By: Carrie Montgomery
Ingredients:
Lasagna noodles (made 5 layers)
2 lbs ground beef/pork
fresh mushrooms
garlic
onion
2 packs of Bravo sauce, (pasta sauce)
Water
one can tomato sauce
salt, pepper, and oregano
mozzarella and ricotta
parmesan and romano
Directions:
I had to run out and came back to nothing overflowing, lol. I have never made a lasagna. And I don't follow directions well, so this is how I did it. I cooked 2 lbs ground beef/pork mix. Drained the grease. Threw in some fresh mushrooms, garlic, and onion. Added 2 packs of Bravo sauce, water, and one can of tomato sauce. Seasoned with salt, pepper, and oregano. I took the mix out and put it in a large bowl, then layered like the Easy Crockpot Lasagna says. I used mozzarella and ricotta in the lasagna and topped it off with parmesan and romano. It smells and looks good right now. Will let you know how it turns out.
****
Lasagna*, Brenda Dubay Sartori, July 6, 2014
So I have to confess I made lasagna in my regular oven...standard layering (have done the one in the book via Ninja and it's great) but I wanted to see if it could be done that way in the Ninja.
I had a little bit of the makings left so, using the pyramid mat, and a loaf pan, I covered it with foil. Do not add water to the pan. I placed a paper towel under the lid. (Go from the edge of one handle to the other. This prevents moisture from dripping into the pan.) I put it on regular bake @ 350° for 1 hour. The last 15 minutes baked with the foil off. Looks good and tastes good; so I guess it works. I only had enough for two layers, and as this was a test, I guess fixing one with full layers would work great as well. You probably don't have to bake a full hour under foil as it bakes hot. So to all new members... see... it's all about "you never know till you try". Nobody/nothing is perfect all the time. Have fun with it.
****
Lasagna*, By: Brian M Almashie - I used the Lasagna, Easy Crock Pot Recipe on here By: Mary Director and modified it as I stated above.
I did steam bake at 300° for 90 minutes with foil in the steam hole and then turned it on buffet for 30 minutes once I got to their house. Noodles were perfect. Very tasty.
Modified the recipe and used whole wheat noodles, ground turkey, bacon, broccoli and spinach. Also fresh basil, thyme and oregano.
Brian M Almashie - I blocked the steam hole with foil as a note on the recipe said so the noodles cook.
****
Lasagna*, By: Nikki Benscoter
It's just a simple lasagna recipe...oven ready noodles, breakfast sausage, ricotta, mozzarella cheese, and 3 jars of sauce...layered and cooked on Slow Cook High 4½ hours! Easy and simple!
****
Lasagna – A Turkey & Veggie Recipe*, By: Claudine Alexander, October 23, 2018
I made this Turkey and Veggie Lasagna last night. Tasty and easy!
Ingredients:
3 lbs. ground turkey
2- 8 oz jars of white pasta sauce (I used Prego)
½ bag of shredded carrots (to your liking)
1 package of zucchini spirals (these were in the refrigerated produce section)
1 package shredded Italian cheese blend
1 package lasagna (not oven ready)
liberal amounts of Italian seasoning, garlic powder
salt and pepper to taste
½ cup milk
Directions:
Turn your Ninja to Stove Top Medium or High. Brown the ground turkey. Add the Italian seasoning, garlic powder, salt and pepper.
Once browned, drain the excess fat, and remove half of meat. (set aside)
Pour some sauce over meat, then begin to layer with noodles, veggies, sauce, cheese, meat. Repeat for 2-3 layers.
Pour about ½ cup of milk around the edges.
Turn the Ninja to Slow Cook Low for 4 hours.
****
Lasagna – A Turkey Pesto Recipe – Ninja Slow Cook*, By: Stephanie Foley, January 13, 2020
Ingredients:
1½ pounds ground turkey
1 onion, chopped
2 teaspoons minced garlic
½ cup mushrooms, chopped
¼ cup bell pepper, chopped
2 teaspoons Italian seasoning
½ teaspoon salt
2 cups shredded part-skim mozzarella cheese, divided
1 container (15 ounces) whole-milk ricotta cheese
¼ cup prepared pesto
1 jar (24 ounces) marinara sauce
9 no-cook lasagna noodles - (I also used the flat rolled oven-ready lasagna noodles)
Grated Parmesan cheese
Directions:
1. Turn the Ninja to Stove Top High. Brown the turkey, mushrooms, bell pepper, and onion until the meat is no longer pink, breaking up turkey into crumbles; drain. Stir in Italian seasoning and salt. Remove and wipe out the Ninja pot.
2. Spray the pot with a non-stick coating spray or lightly grease. Cut three 25x3-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of your Ninja multicooker. Coat strips with cooking spray.
3. In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In your Ninja, layer a third of each of the following: marinara sauce, noodles (breaking noodles if necessary, to fit), turkey mixture and cheese mixture. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
4. Place the lid. Turn to Slow Cook Low for 3-3½ hours, or until noodles are tender. When tender; remove the pot from the Ninja base. Let stand, uncovered, 30 minutes before serving. Using foil strips, remove lasagna to a platter. Serve with Parmesan cheese.
****
Lasagna, Easy Bake*, By: Jana Taylor, May 23, 2018
Ingredients:
1½ lbs. ground beef
1 cup diced onions/peppers (I used PictSweet frozen blend)
¼ cup Italian Seasoning
¼ cup garlic salt (use garlic powder for less sodium)
1 large can mushrooms -(leave out if you do not like mushrooms or 2 small cans
1- 8 oz. cottage cheese small curd - (substitute ricotta for richer flavor)
1 cup grated Parmesan cheese
1 16 oz. pack grated mozzarella cheese
1 package oven ready lasagna noodles - (break as necessary to cover)
1 16 oz. jar Ragu or similar spaghetti sauce
Salt and pepper - to taste
Directions:
Turn the Ninja to Stove Top High. Brown the onion, peppers and meat. Drain excess grease. Add Italian seasoning, garlic salt, salt and pepper. Remove all.
Spoon sauce in the Ninja pot to cover. Add uncooked noodles to cover the sauce. Spoon a layer of meat mixture. Spoon a layer of cottage cheese. Add a layer of mushrooms. Add a layer of Parmesan cheese. Add a layer of mozzarella. Repeat until all ingredients have been used except Ragu and mozzarella. Top ending with the Ragu (add water to thin if necessary to cover). Add remaining mozzarella.
Turn the Ninja to the Oven setting of 350°F for 45 minutes.
Place the lid and bake for 45-60 minutes or until knife goes through all ingredients easily, or noodles are tender. Let rest 10-15 minutes before cutting.
Serve with salad and garlic toast.
****
Lasagna, Easy Crock Pot, By: Mary Director
1 Jar (28 oz) of Spaghetti Sauce (your favorite brand)
1- 8 oz can of tomato sauce
1 cup water
¼ teaspoon garlic powder
½ teaspoon Italian seasonings
8 oz ricotta or cottage cheese
8 oz mozzarella cheese
1 lb cooked ground beef or Italian sausage
Lasagna noodles (uncooked)
¼ cup parmesan cheese
Directions:
Brown the meat and drain. Mix together the spaghetti sauce, tomato sauce and water and add spices. Spoon enough spaghetti sauce mixture into the bottom of the crock pot to cover it lightly so the noodles don’t stick. Put a layer of noodles next followed by spaghetti sauce, meat, ricotta cheese and mozzarella cheese. Always put the spaghetti sauce layer on top of the noodles so the noodles can absorb moisture. Continue until you have 3 to 4 layers of each and then sprinkle the top with parmesan cheese. Cook on low 5 to 6 hours. Don’t lift the lid too much – you need the moisture for the noodles.
For the Ninja I would plug the steam hole in the lid with foil. You just use regular lasagna noodles no need to get the non-boiling ones. I have made this dozens of times and it is always a big hit. My friend, Joan LaRose, gave me this recipe and it has been a family favorite and a hit with guests too.
****
Lasagna, Hearty Skillet*, By: Jane Walker Osborn
Ingredients:
1 pound ground beef
10 uncooked lasagna noodles, broken into 2-inch pieces
1 jar (24 ounces) pasta sauce
1½ cups water
chopped onion and two chopped zucchini
1 cup shredded mozzarella cheese
½ cup ricotta cheese
¼ cup shredded Parmesan cheese
Directions:
I sautéed some chopped onion and two chopped zucchini first, removed it, then browned the meat. Set to Stove Top High. Cook uncovered 10 minutes or until beef is browned, stirring often. Added veggies back when put in rest of ingredients. Trying to get in veggies whenever I can!!
Arrange noodle pieces over beef. Pour sauce and water over noodles. Set to Stove Top Medium. Cover and cook 15–20 minutes or until noodles are tender. Turn off pot.
Stir cheeses in bowl. Spoon cheese mixture over noodle mixture. Cover and let stand.
**Added comment by: Shelly VanMeter Roth - Hearty Skillet Lasagna from the files for dinner tonight. No zucchini, but I added ½ jar extra sauce, an egg to the cheese mixture and sprinkled some Italian seasoning over top. Delicious!
****
Lasagna, Hearty Skillet*, By: Liz Madrid de Baca
Ingredients:
1 pound Italian sausage
10 uncooked lasagna noodles, broken into 2-inch pieces
(24 ounces) homemade sauce
1½ cups water
1 cup shredded mozzarella cheese
Directions:
Set to Stove Top High, and brown Italian sausage. Arrange noodle pieces over sausage. Pour sauce and water over noodles. Set to Stove Top Medium. Cover and cook 15–20 minutes or until noodles are tender. Turn off pot. Stir in cheese. It came out great!
****
Lasagna, Hearty Skillet, By: Melissa Gibson, October 14, 2015 – Ninja Recipe Book
I modified the recipe and follow the same directions. Turns out perfect every time and feeds my family of 5.
Ingredients:
2 pound ground beef, or sausage
10 uncooked lasagna noodles, broken into 2-inch pieces
1 jar (45 ounces) pasta sauce
1½ cups water
1 package (about 6 ounces) fresh baby spinach
1 cup shredded mozzarella cheese
1 cup ricotta cheese, mixed with 1 egg
1 cup shredded Parmesan cheese
Directions:
Place beef into pot. Set to Stove Top High. Cook uncovered 10 minutes or until beef is browned, stirring often.
Arrange noodle pieces over beef. Pour sauce and water over noodles. Set to Stove Top Medium. Cover and cook 15–20 minutes or until noodles are tender. Turn off pot.
Stir in spinach. Stir cheeses in bowl. Spoon the cheese mixture over the noodle mixture. Cover and let stand.
**Added comment by: Jessica Blaze - I modified the recipe: 1 lb of ground turkey, 1 lb of sage sausage, a few dashes of Italian seasoning....and it was amazing!!!
****
Lasagna, Hearty Skillet – Ninja Recipe Book
Easiest lasagna ever! Brown meat and cook noodles, then finish it off with spinach and cheeses — all in the same pot! Covered cooking makes this recipe almost foolproof, so you can experiment and try different sauces, greens, and cheeses.
Ingredients:
1 pound ground beef
10 uncooked lasagna noodles, broken into 2-inch pieces
1 jar (24 ounces) pasta sauce
1½ cups water
1 package (about 6 ounces) fresh baby spinach
1 cup shredded mozzarella cheese
½ cup ricotta cheese
¼ cup shredded Parmesan cheese
Directions:
Place beef into pot. Set to Stove Top High. Cook uncovered 10 minutes or until beef is browned, stirring often.
Arrange noodle pieces over beef. Pour sauce and water over noodles. Set to Stove Top Medium. Cover and cook 15–20 minutes or until noodles are tender. Turn off pot.
Stir in spinach. Stir cheeses in bowl. Spoon cheese mixture over noodle mixture. Cover and let stand.
**Added comment by: Jessica Blaze - I modified the recipe: 1 lb of ground turkey, 1 lb of sage sausage, a few dashes of Italian seasoning....and it was amazing!!!
****
Lasagna, Hearty Skillet, Doubled!*, By: Jessica Conol – Ninja Recipe Book,
I made the hearty skillet lasagna in ninja cookbook and in files. I did little changes in making it and did a double recipe.
Hearty Skillet Lasagna (double recipe)
Makes 12 Servings
Ingredients:
2 lbs ground turkey (used Italian seasoned turkey found at Wal Mart)
1- 12 oz box or 16 uncooked lasagna noodles broken into 2-inch pieces
2- 24-ounce jar pasta sauce
3 cups water
12 ounces fresh baby spinach
2 cup shredded mozzarella cheese/Parmesan mix
1 cup ricotta cheese
¼ cup Mozzarella cheese
Directions:
1. Place the ground turkey into the pot. Set to Stove Top High. Cook uncovered for 10 minutes or until turkey is browned, stirring often. I used a turkey baster to drain grease.
2. Arrange the noodles pieces over the turkey. Pour the sauce and water over the noodles. Set to Stove Top Medium. Cover and cook for 30 minutes or until the noodles are tender. I stirred it several times and checked between to see if noodles were tender. The noodles were tender in 30 minutes. Turn off the pot.
3. Stir in the spinach and watch it wilt. Stir the 1 cup ricotta and 2 cups mozzarella/Parmesan cheese in bowl. I took half the turkey mixture out of the pot and placed in another bowl. Spoon half of the cheese mixture on top of the turkey mixture in pot. Then I put the other half of turkey mixture on top. Then put the rest of the cheese mixture. I covered with the remaining 1/4 cup mozzarella cheese. Covered pot and put piece of foil in hole on lid so it would keep the heat and melt the cheese.
****
Lasagna Made with Rigatoni Noodles*, By: Barbara Murphine Woolley, August 21, 2016
Ingredients:
2- 24 jars of Ragu
1½ pounds ground beef
8 oz bag cheddar cheese
8 oz bag mozzarella cheese
small container ricotta cheese
2 Tbs. basil
2 Tbs. oregano
2 Tbs. parsley
3 Tbs. sugar
3 Tbs. olive oil
Directions:
Boil the pasta on the stove. Drain. (While the pasta is cooking), turn the Ninja to Stove Top High and brown the ground beef. Remove any excess grease. Remove meat to a bowl.
In another bowl add: the ragu, meat, oil, and seasonings. Stir to incorporate.
Layer: sauce, rigatoni, cheddar cheese, mozzarella cheese, and ricotta cheese.
Continue making layers until completed; ending with sauce on the top.
Turn the Ninja to the Oven setting of 250°F. When it begins to bubble, turn to Slow Cook Low, until all of the cheeses have melted.
*Added comment by: Aurelia Dougan McCollom - If you wish you can fix the pasta according to the Pasta Cooking chart at the top of each pasta file. Remove to a bowl while preparing the ingredients.
****
Lasagna, Skillet*, By: Jen Johnson Nichols
Ingredients:
1 lb ground beef or turkey
1 lb box bow tie pasta
1 jar spaghetti sauce
1 tablespoon Italian seasoning
Half onion chopped
1 cup cottage cheese or ricotta cheese
1-2 cups mozzarella cheese
Directions:
Brown beef or turkey, onion, Italian seasoning in Ninja on Stove Top High.
Once browned, drain if needed. Turn Ninja to Stove Top Medium. Add beef mixture, noodles, sauce and 2½ cups of water. Cover and cook 20-30 minutes (bow tie pasta takes a little longer than spaghetti) stir occasionally.
Turn Ninja to Stove Top Low, stir in cottage cheese (or ricotta) top with mozzarella cheese, cover and let set for about 5 minutes or until cheese is melted.
****
Lasagna – Slow Cook*, By: Gerrilyn Grant Gipson, April 21, 2020
Sunday Slow Cooker Lasagna step by step in my Ninja 4 in 1!
Ingredients:
2 pounds ground beef
1 jar of Ragu Spaghetti sauce (chunky type)
1- 8 oz. carton of ricotta cheese
1 egg
1 Tbs. Italian seasoning
1 Tbs seasoned salt
1 small chopped onion
1 tsp chopped garlic
¼ cup Parmesan cheese
1- 8 oz. package shredded Mozzarella cheese
1 pound no boil dry Lasagna noodles
Directions:
Turn you Ninja to Stove Top High. Add the groundbeef and brown, breaking up the meat.Add the onions and garlic cooking until onions are soft. Add the sauce. Simmer for 10 minutes.
Mix ricotta cheese with beaten egg, Parmesan cheese, Italian seasoning and season salt in a bowl and set aside.
Add some meat sauce to the bottom of the Ninja pot.
Add a layer of pasta noodles.
Add a layer of the ricotta mixture.
Add mozzarella cheese to the top.
Repeat from the beginning for a second time.
End with a final layer of meat sauce.
Top with Mozzarella cheese.
Turn the Ninja to Slow Cook High for 3 hours. Checking the progress after 2 hours. Let stand for 15 minutes after cooking is complete.
That’s it! Enjoy!
****
Lasagna, Slow Cooker, By: Gael O'Brien
1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1½ teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
½ cup grated Parmesan cheese
16 ounces shredded mozzarella cheese
Directions:
In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover, and cook on Slow Cook Low setting for 4 to 6 hours.
****
Lasagna Weeknight Toss, By: Bonnie OHara, April 10, 2015
Weeknight Lasagna Toss, By: Bonnie OHara, April 10, 2015
Ingredients:
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
1-⅔ cups water
¼ cup KRAFT Zesty Italian Dressing
2 green peppers, chopped
3 cloves garlic, minced
12 oven-ready lasagna noodles, each broken into 4 pieces
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
½ cup Polly-O Original Ricotta Cheese, optional
Directions:
Turn your Ninja to Stove Top High. Add the meat to brown. When almost browned add the green peppers to soften. Add garlic. Drain excess grease. Arrange noodle pieces over beef mixture. Pour sauce, dressing and water over noodles. Set to Stove Top Medium. Cover and cook 15–20 minutes or until noodles are tender. Stir occasionally. Turn off pot. Spoon the cheese over the noodle mixture. Cover and let stand.
*Added comment by: Aurelia Dougan McCollom – you can mix the 2 cheeses together and then spoon over the noodles if you choose to use the Ricotta.
Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. I don’t feel you will need to add extra water if you substitute the noodles. Just check and add a little at a time if necessary when stirring.
****
Lazy Tot Throw-Together*, By: Allana Alla Sverbil, April 10, 2015
Prep:
Mix 4 eggs with 1 green bell pepper (diced), 1 can of carrots & peas (drained), a few handles of cheese, chili powder, garlic powder, black ground pepper to taste.
Cook:
Set your Ninja to Stove Top High.
Sprinkle olive oil on the base of the Ninja.
Layer frozen tater tots across the base of the Ninja
Pour egg mixture on top.
Top off with cheese and cover for 20-25 minutes.
Nice & easy. One of my fiancés favorite throw-togethers! No leftovers because it was gone in 15 minutes!
****
Linguine & Teriyaki Chicken Wings*, By: Monica Alejo, May 5, 2015
Got the idea from a post someone posted last week making teriyaki chicken wings from frozen. I used frozen skin on chicken thighs teriyaki sauce, soy sauce, the juice of one orange, sesame seeds, garlic and ginger. Turn your Ninja to Stove Top High. Once boiling, turn to Stove Top Medium/Low and cook for about an hour. Drain 50% of the juice and let cook a little bit more. For the noodles: Boiled linguine noodles as package suggested in a separate pan. Using a sauté pan add oil, bell pepper, onion, garlic, green onion, soy sauce, a splash of vinegar, and a sprinkle of sugar. Add some mixed vegetables. Add the noodles to the vegetable mix with a ladle of pasta water. Heat together. Add noodle mixture to a plate and top with chicken.
****
Loaded Chicken and Potatoes, By: Julie Landsiedel & Keith Johnston
Ingredients:
1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes cut in 1/2″ cubes
1/3 cup olive oil
1½ tsp salt
1 tsp black pepper
1 Tbs. paprika
2 Tbs. garlic powder
2 Tbs. hot sauce (more if you like it HOT)
Topping:
2 cup fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion
Directions:
Fry your bacon in the Ninja on the Oven setting of @ 350°, stirring a few times until crispy. Remove and wipe out or drain excess grease.
** Keith Johnston** In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the crock. I made this last night, awesome--browned chicken and potatoes on Stove Top High. Switch to Oven setting of 350° and bake for 30-45 minutes, stirring occasionally--added toppings the last 10-15 minutes.
****
Lobster Ravioli with Homemade Vodka Sauce*, By: Debbie Sterner, January 16, 2020
Ingredients:
1 can 28 oz. plum tomatoes
2 shallots, minced
1 clove garlic, minced
¼ tsp red pepper flakes
½ cup vodka
2/3 cup heavy cream
Fresh grated parmesan cheese
Basil leaves, to taste
salt, to taste
Directions:
Turn the Ninja multi-cooker to Stove Top Medium. Melt the butter. Add the shallots, cut until tender. Add the garlic and red peppers, and cook for about 30 seconds. Remove the pot from the heat. Add vodka, basil, tomatoes, and salt.
Return the pot to the Ninja insert.
Resume Stove Top Medium. Simmer about 7-10 minutes, or until the vodka cooks off. Stir in heavy cream and cook until thickened.
Pour over lobster ravioli and top with Parmesan cheese.
****
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
*****
Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
****
Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
****
Has anyone doubled the spaghetti recipe in the Ninja? Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
****
You Will Find:
Garlic Chicken Breasts with Pasta*, By: Carol F. Neuman, March 30, 2015
Garlic Herb Rice & Chicken*, By: Brittany Lyons, February 9, 2015
Garlic Spaghetti*, By: LeAnn Gonsalves Nieves, January 14, 2015
George's Chicken & Rice*, By: George Johnson, November 22, 2016
Gnocchi, By: Susan Lupi Rau, May 25, 2015
Golden Chicken Pasta - Recipe courtesy of Robin Chapman, Food network
Goulash*, By: Brenda Schulpius, January 22, 2016
Goulash, By: Theresa Mealey Crews, September 8, 2015
Goulash*, By: Kristen Gray Goble, May 5, 2015
Goulash*, By: Lori Parker, March 23, 2015
Goulash*, By: Beverly Huffman Allen, January 21, 2015
Goulash*, - Photo - By: Shelly VanMeter Roth, Recipe By: Terry L Simmons
Goulash - 30 Minute Mexican Meal*, By: Carol F. Neuman, June 15, 2017
Goulash! An Old Fashioned Recipe
Goulash - Beef*, By: Brian Tollin, December 10, 2016
Goulash, Czech Potato*, By: Dasha Nelson, January 11, 2015
Goulash, Kelly B.'s Yummy, By: Kelly Billittier, January 7, 2015
Goulash – Moms American*, By: Lee Ann Maley Ferguson, September 8, 2015
Goulash with Sauerkraut/Szegediner Gulasch*, By: Melanie Bradley, April 15, 2015
Green Bean Casserole, By: Aurelia Dougan McCollom, August 24, 2014
Green Bean Casserole, By: S Alfred Baker, November 1, 2014
Green Chili Beef Lasagna*, By: Penny Watts, October 26, 2017
Green Pepper Casserole*, By: Sue Karasek Nottmeier, January 8, 2015 - Cross posted in Vegetables
Grits*, By: Corliss Buchheit, March 4, 2016
Ground Beef & Potatoes Casserole Dinner*, By: Tammy Ullrich
Ground Meat & Carrots*, By: Angie Neil, August 23, 2016
Haluska - A Polish Dish*, By: Gail Auer Buckley Gormley, July 22, 2014 Cross Posted in Vegetables
Halushki (Cabbage and Noodles)*, By: Edward N Robin Hipsher, - Cross Posted in Pasta
Ham & Cheese Casserole*, By: Cheryl Koehler, February 9, 2015
Ham & Swiss Casserole*, By: Bonnie Smith, March 7, 2016
Ham, Green Beans & Potato Casserole, By: Barbara Bonner, June 23, 2017
Ham, Green Beans & Potatoes*, By: Glenna Smothers Lightsey, August 16, 2016
Ham Steak Casserole*, By: Michelle Painter Williams, August 3, 2016
Hamburger & Potato Casserole (Homemade Hamburger Helper Stroganoff)*, By: Tina Nordhavn-Allman, March 5, 2015
Hamburger Casserole*, By: Cindy Lynn Huggins, February 13, 2015
Hamburger Helper Meals, By: Cathy Kessinger, January 1, 2015
Hamburger, Sausage and Pasta*, By: Diane Duffer Kennedy
Hash Browns & Vegetables Casserole*, By: Allana Alla Robinson, May 14, 2016
Hash Browns Pizza Casserole*, By: Allana Alla Robinson, June 4, 2016
Hash Browns Casserole #1, By: Connie Hamilton
Hash Browns Casserole #2, By: Holly Briere
Hash Browns Casserole #3*, By: Dena Marie Tehel, July 23, 2014
Hash Browns Casserole #4*, By: Lisa Glisson-DeVinney, March 23, 2015
Healthy Homemade Jambalaya*, By: Elyssa Britnay, August 13, 2015
Healthy Spaghetti with Zoodles, Turkey Meatballs, & Grated Parmesan*, By: Kathy Wasson Schaeffer, April 10, 2016
Hibachi Noodles with Ribeye Steak *, By: Amanda N Tiffany Pierce, February 22, 2015
Homemade Cheeseburger Macaroni Hamburger Helper*, By: Terri Bionda Jacobs
Homemade Noodles*, By: Beverly Huffman Allen, April 21, 2015 – Cross Posted in Beef
How to Cook Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
Hungarian Goulash*, By: Petra Webb van Loosbroek, December 17, 2014
Impossible Cheeseburger Pie*, By: Beth Rowand Knight, April 17, 2015
Indian Rice Pilaf*, By: Bonnie Smith, July 15, 2015
Irish Coddle*, By: Carol F. Neuman, March 17, 2018
Italian Bake, By: Aurelia Dougan McCollom
Italian Bow Tie Pasta – A Cold Salad*, By: George Johnson, February 7, 2017
Italian Sausage Bake, By: Jill Kinsel
Italian Sausage Pasta*, By: George Johnson, March 7, 2017
Italian Sausage & Pasta Dinner*, By: Kathy Olson, February 16, 2016
Italian Sausage & Peppers Over Linguine*, By: Linda Baker Rudisill, March 9, 2017
Jalapeño Cheddar Hot Dogs*, By: Tara Kellogg, October 1,2014
Jalapeno Popper Casserole
Jambalaya, By: Melissa Nonny Leskovar, August 27, 2015
Jambalaya*, By: Diane DeBros Donahue, April 13, 2015
Jambalaya - A Creamy Twist*, By: Allana Alla Sverbil, May 31, 2015
Jambalaya – Cleaning Out My Fridge – (My Recipe, My Name!) Aurelia Dougan McCollom, September 5, 2018
Jambalaya Ninja Recipe*, By: Dee Morrell
Jambalaya - not traditional*, By: Allana Alla Robinson, August 14, 2017
Jambalaya Pasta*, By: Timothy Adam Brady, June 4, 2015
Jambalaya Throw Together*, By: Tina Nordhavn-Allman, May 22, 2014
Kielbasa Casserole, By: Heather Renee McPhail
King Ranch Chicken*, By: Jen Moreno Dubbel, March 12, 2017
Knock-Off Ravioli Bolognese*, By: Allana Alla Sverbil, September 9, 2015
Knorr Pasta Casserole*, By: Mary Kline Halbleib*, September 29, 2014
Knorr Pasta Side Chicken Flavored Fettuccine*, By: Kathleen S Cicchirillo, May 13, 2016
Kraft Deluxe Macaroni & Cheese, By: Peggy Miller-Stephens, January 28, 2016
Kraft Mac & Cheese*, By: Aurelia Dougan McCollom, February 8, 2015
Lasagna*, By: Tricia Molloy McManus, October 7, 2016
Lasagna*, By: Lisa Capan Stinson, June 24, 2015
Lasagna*, By: Randall McGouirk, February 24, 2015
Lasagna*, By: Tim Sullivan, December 3, 2014
Lasagna*, By: Melanie Hoffman, September 25, 2014
Lasagna*, By: Shawntel Womack, August 29, 2014
Lasagna*, By: Carrie Montgomery
Lasagna*, Easy Crock Pot, By: Mary Director
Lasagna*, Brenda Dubay Sartori, July 6, 2014
Lasagna*, By: Brian M Almashie
Lasagna*, By: Nikki Benscoter
Lasagna – A Turkey & Veggie Recipe*, By: Claudine Alexander, October 23, 2018
Lasagna – A Turkey Pesto Recipe – Ninja Slow Cook*, By: Stephanie Foley, January 13, 2020
Lasagna, Easy Bake*, By: Jana Taylor, May 23, 2018
Lasagna, Hearty Skillet*, By: Jane Walker Osborn
Lasagna, Hearty Skillet*, By: Liz Madrid de Baca
Lasagna, Hearty Skillet, By: Melissa Gibson, October 14, 2015 – Ninja Recipe Book
Lasagna, Hearty Skillet*, - Ninja Recipe Book
Lasagna, Hearty Skillet, Doubled!*, By: Jessica Conol – Ninja Recipe Book
Lasagna Made with Rigatoni Noodles*, By: Barbara Murphine Woolley, August 21, 2016
Lasagna, Skillet*, By: Jen Johnson Nichols
Lasagna – Slow Cook*, By: Gerrilyn Grant Gipson, April 21, 2020
Lasagna, Slow Cooker, By: Gael O'Brien
Lasagna Weeknight Toss, By: Bonnie OHara, April 10, 2015
Lazy Tot Throw-Together*, By: Allana Alla Sverbil, April 10, 2015
Linguine & Teriyaki Chicken Wings*, By: Monica Alejo, May 5, 2015
Loaded Chicken and Potatoes*, By: Julie Landsiedel & Keith Johnston
Lobster Ravioli with Homemade Vodka Sauce*, By: Debbie Sterner, January 16, 2020
Garlic Chicken Breasts with Pasta*, By: Carol F. Neuman, March 30, 2015
This was a hit tonight! My husband went back for seconds.
Ingredients:
2 chicken breasts cut into strips
Garlic, onion spices, seasonings
1 pound of dry pasta, of your choice
4 cups of water
1- 25.5 oz jar of tomato sauce
½ bag of spinach, (If you don't have spinach, you could add onion and mushrooms instead.)
Directions:
Turn your Ninja to Stove Top High and brown your seasoned chicken. Add pasta, water, and tomato sauce. Add half a bag of spinach. (If you don't have spinach, you could add onion and mushrooms instead.) Cover and cook on oven setting 300° degrees for 30 minutes. I stirred it at almost the end of the 30 minutes to mix it up.
****
Garlic Herb Rice & Chicken*, By: Brittany Lyons, February 9, 2015
Ingredients:
1 box of garlic herb rice
½ onion, chopped
1 can of condensed cream of chicken
1 can condensed cream of mushroom
1 chopped roasted red pepper
2 cans of mushrooms
1 bag of steamed broccoli
3 handfuls Monterey Jack cheese
tub of Curlys® sauceless pulled chicken
Directions:
I cooked a box of garlic herb rice by following the directions on the box using Stove Top High. While it is cooking add the onion. Turn your Ninja to Oven setting of 350°. Add soups, red pepper, mushrooms, broccoli, and chicken. Cook for 20 minutes cooked on oven 350 for 20 minutes then mixed in cheese.
****
Garlic Spaghetti*, By: LeAnn Gonsalves Nieves, January 14, 2015
Ingredients:
9 cloves garlic, minced
½ cup olive oil
6 tablespoons butter
1 (15-ounce) can crushed tomatoes
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente
2 tablespoons chopped fresh basil
Grated Parmesan, for garnish
Directions:
In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat.
Stir occasionally to keep the garlic from drying out.
In the Ninja on Stove Top Low, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper. Allow the flavors to meld for 10 minutes.
Toss with the spaghetti and serve garnished with basil and Parmesan.
****
George's Chicken & Rice*, By: George Johnson, November 22, 2016
Ingredients:
4 chicken breasts
2 cups of rice
2 cans of green beans
8 oz of Velveeta shredded cheese
3- 10¾ cans of cream of mushroom soup
Bacon bits
1 sweet onion, chopped
4 cups of water
*Seasonings to taste:*
Sage
Poultry seasoning
Garlic powder
Pepper
Chicken bouillon
Salt and pepper
Chives
Directions:
Turn the Ninja to Stove Top High. Add the chicken, onion, and water. Cook until juices run clear. Remove chicken and shred. Return the chicken. Add rice and cook until tender. When tender, add remaining ingredients and spices to taste. Top with bacon bits and chives.
****
Gnocchi, By: Susan Lupi Rau, May 25, 2015
Ingredients:
4 cups of water
1 jar of vodka sauce
2 packages of gnocchi
grated cheese
Directions:
Add the ingredients to your Ninja. Turn to the Oven setting of 350°F for 35 minutes. It came out delicious!
****
Golden Chicken Pasta - Recipe courtesy of Robin Chapman, Food network
Ingredients:
1 tablespoon olive oil
2 tablespoons unsalted butter
1 to 1½ pounds assorted mushrooms, sliced
1 clove garlic, minced
1 cup vegetable broth
2 to 2½ pounds boneless, skinless chicken breasts, cubed
2- 15-ounce cans golden mushroom soup
16 ounces chive and onion cream cheese
2- 0.7-ounce packages dry Italian dressing*
Freshly ground black pepper
1 pound of your favorite pasta
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Directions:
Turn your Ninja to Stove Top High. Heat the oil and butter. Add the mushrooms and garlic. Cook until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Remove from the Ninja to cool slightly. Wipe Ninja.
Turn your Ninja to Slow Cook Low. Add the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture. Stir lightly to disperse the ingredients. Cover and cook all day, about 6-8 hours.
Just before serving: Cook the pasta according to the package directions, or remove chicken to serving bowl and keep warm. Wipe Ninja and use the Ninja chart below.
Serve the chicken with the pasta and garnish with the Parmesan and parsley.
Recipe courtesy of Robin Chapman
*Don't forget.. We have a DIY File for a lower sodium dressing mix.
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Goulash*, By: Brenda Schulpius, January 22, 2016
Ingredients:
4-6 precooked sausage links of choice – (such as: kielbasa with cheddar cheese inside)
2- 14 oz cans of stewed tomatoes
1- 14 oz can diced tomatoes
2- 14 oz cans of sauerkraut
Directions:
Add all of the ingredients to the Ninja pot. Turn to Slow Cook Low for 4-6 hours.
** Added comment - In the past I've used chorizo links or andouille links.
****
Goulash, By: Theresa Mealey Crews, September 8, 2015
Ingredients:
1 tablespoon vegetable oil
1½ pounds ground beef
½ medium-sized green bell pepper, chopped
1 small onion, chopped
½ pound fresh mushrooms, quartered
1 (28-ounce) jar spaghetti sauce
1 (8-ounce) package elbow macaroni, cooked according to package directions
1 teaspoon garlic powder
1 teaspoon salt
1 Tbs. Smoked paprika
½ teaspoon black pepper
1 cup (4 ounces) shredded mozzarella cheese
Directions:
Turn your Ninja to Stove Top High. Add ground beef, bell pepper, onion, and mushrooms. Cook, stirring to crumble the beef, until no pink remains; drain excess liquid.
Add remaining ingredients except cheese; mix well. Place lid. Turn to the Oven setting of 300° and bake for 20-25 minutes, or until heated through. Top with mozzarella cheese. Heat until cheese is melted.
****
Goulash*, By: Kristen Gray Goble, May 5, 2015
Ingredients:
1 lb. lean ground beef
1 onion, diced
Italian seasoning, garlic salt, pepper, Mrs. Dash tomato basil seasoning, to taste
2-14.5 oz. Hunt's diced tomatoes
1-29 oz. Can Hunt's tomato sauce
4 cups of water
16 oz. Box elbow macaroni
Shredded cheese
Directions:
Turn to Stove Top High and brown ground beef, onions, Italian seasoning, garlic salt, pepper, Mrs. Dash tomato basil seasoning.
Add the diced tomatoes, tomato sauce, water, and elbow macaroni. Add more seasonings, to taste.
Turn your Oven to 300°F for 25 minutes, stirring occasionally. Top with cheese until melted. Serve with bread and butter. Enjoy!
****
Goulash*, By: Lori Parker, March 23, 2015
Made this tonight. My grandsons loved it.
Brown 2 lbs very lean ground beef with 1 onion on Stove Top High.
When meat is done add:
2 cloves minced garlic
1 can diced tomatoes with liquid
1 can green beans with liquid
1 small bag frozen corn
1 cup dry macaroni
Season to taste with salt, pepper and paprika.
Bring to a boil, reduce heat to low, cover, and cook on low for 10 minutes or until macaroni is done.
Stir in:
1 cup shredded cheese (your favorite).
When the cheese is melted, top with another 2 cups shredded cheese.
Cover till cheese is melted.
Serve with garlic bread or crackers.
****
Goulash*, By: Beverly Huffman Allen, January 21, 2015
Boil just over a cup of elbow macaroni.
Turn your Ninja to Stove Top High and brown a lb of hamburger with onions, green peppers, S&P and a little garlic. Add a good splash of Worcestershire sauce and a can of chopped tomatoes. (I use my Ninja chopper to chop onions, peppers and tomatoes because my honey doesn't like chunks of veggies). Also add a small can of tomato sauce and a squirt of ketchup. Turn to Stove Top Low and cook about 30 minutes. Add the noodles. Stir and turn to Warm/ Buffet setting to hold.
****
Goulash*, - Photo - By: Shelly VanMeter Roth, Recipe By: Terry L Simmons
Ingredients:
2 lbs lean ground beef
2 Tbs. tomato paste
1 large yellow onion, diced
3 cloves garlic, minced
3 cups water
1- 29 oz can tomato sauce
1- 29 oz can diced tomatoes (unseasoned)
2 Tbs. Italian seasoning
3 organic bay leaves
3 Tbs. soy sauce (lite or sodium free)
1 Tbs. Lawry's Seasoned Salt (*or less as this is a tad salty)
2 cups elbow macaroni, uncooked
Directions:
Turn your Ninja to Stove Top Medium and brown beef. Remove from pot and pour off all extra liquids. Return ground beef to pot. Add the tomato paste and stir to mix well. Add the diced onion and garlic. Sauté' until just softened. Add 3 cups of water, tomato sauce, diced tomatoes, Italian seasoning, organic bay leaves (or regular bay leaves), soy sauce, and Seasoned Salt. Mix well. Cover and simmer on Stove Top Medium for 20-25 minutes (or longer if you prefer). Stir often to mix in the seasonings. After 20-25 minutes turn to Stove top Low, add in the uncooked elbow macaroni. Cook until macaroni is just tender (al dente') - about 20 minutes (or less). (Taste test it, chef!) Remove bay leaves before serving (please). Goes well with a great Italian bread. Enjoy!
****
Goulash - 30 Minute Mexican Meal*, By: Carol F. Neuman, June 15, 2017
This was a fast and easy 30 minute meal. I used left over taco meat, and the taco fixings, pasta, tomato sauce and 4 cups of water. It was hot out and I didn't want to heat up the kitchen.
Ingredients:
1 lb of ground turkey taco meat
1 medium onion, chopped
½ stick of margarine
1 medium green pepper, chopped
1 cup of grape tomatoes, chopped in half
1 small jar of green olives or a small can of black olives
1 lb of any type of pasta
1- 15-16 oz jar of tomato sauce
4 cups of water
Directions:
Turn the Ninja to Stove Top High. Melt the margarine. Sauté the onion and green pepper. Add the tomatoes, olives and ground turkey taco meat. Stir. Add the pasta, 4 cups of water, and tomato sauce. Turn the Ninja to the Oven setting of 300°F, for 30 minutes. When the time is up, stir it all together and serve.
****
Goulash! An Old Fashioned Recipe
Ingredients:
2 lbs ground beef or turkey
3 tsp. minced garlic
1 large yellow onion, diced
2½ cups water
½ cup beef broth
1/3 cup olive oil
2 (15ounce) cans tomato sauce
2 (15ounce) cans diced tomatoes
1 Tbs. Italian seasoning
1 Tbs. Adobo Seasoning
3 bay leaves
1 Tbs. seasoned salt
½ Tbs. black pepper
2 cups elbow macaroni, uncooked
1 cup shredded Mozzarella Cheese
½ cup shredded cheddar cheese
Directions:
Turn your Ninja to Stove Top High. Add ground beef, onion, and garlic Cook, stirring to crumble the beef, until no pink remains; drain excess liquid.
Add remaining ingredients except cheeses; mix well. Place lid. Turn to the Oven setting of 300° and bake for 20-25 minutes, or until heated through. Stirring occasionally. Remove the bay leaves.
Add only the cheddar cheese and mix until combined
Add mozzarella right before serving
ENJOY!
****
Goulash - Beef*, By: Brian Tollin, December 10, 2016
A nice Saturday evening meal - a simple and tasty Beef Goulash
(small batch)
Ingredients:
1 pound lean ground beef or ground turkey
1 tsp minced garlic or garlic powder to taste
1½ tsp Italian seasoning - to taste
Salt and pepper to taste – I used Mrs Dash Garlic and Herb
½ diced yellow onion –I used dried onion flakes instead
1½ cups water
¾ to 1 (15 oz) can beef broth
1- 15 ounce can tomato sauce
¾ cup shredded cheddar cheese
¾ cup shredded mozzarella cheese
Directions:
Turn the Ninja to Stove Top High. Sauté meat, onions, and spices. Drain excess grease,
Add water, broth, sauces and diced tomatoes, mix well.
Cover. Turn the Ninja to Stove Top Low/Medium setting. Simmer about twenty minutes.
Add uncooked macaroni mix well and simmer covered for 25 minutes, using the same setting.
Add cheddar cheese and mix well.
Add mozzarella cheese just prior to serving. Mix well and enjoy with your favorite bread.
This is very simple and can be changed to your taste.
My wife gave it the thumbs up!
****
Goulash, Czech Potato*, By: Dasha Nelson, January 11, 2015
Ingredients:
9-10 cups peeled and diced potatoes (about ¾” dice)
1 medium onion, chopped
1-1½ Tbs. sweet paprika
1-2 Tbs. oil
14 oz package smoked sausage or kielbasa, diced about ½” size
Salt and pepper
Peel and dice the potatoes. Place potatoes on paper towels to air dry while dicing the onion. Set Ninja to Stove Top Medium, heat oil, add diced onions and cook until clear. Add the diced potatoes and stir until potatoes are coated with the oil and onions. Add the paprika and stir until the potatoes are coated with the paprika. Add enough water to completely cover the potatoes; bring to a boil, cover and simmer (might need to turn down the Ninja Stove Top Low) until potatoes are ALMOST tender. Add the diced sausage, salt and pepper (you can adjust the seasonings later) and simmer, covered, stirring occasionally, until potatoes are very tender and the sauce has thickened. If desired, add more salt and pepper at this point. Best when made ahead and reheated.
Note: goulash will thicken after it cools. If it is too thick, add some beef broth. If too thin, tear white bread into small pieces, excluding the crust, add to goulash and cook until sauce thickens).
Serve with pickles. In the Czech Republic it is also served with beer.
First picture shows the size of potato dice. The second one, potatoes coated with oil and paprika. The third one shows the completed goulash.
****
Goulash, Kelly B.'s Yummy, By: Kelly Billittier, January 7, 2015
Ingredients:
2 lbs lean ground beef
1 jar spaghetti sauce (I use Newman's Own Sockarooni)
1- 14 oz. can diced tomatoes (I use spicy)
1 small onion, chopped
1 small green pepper, coarsely chopped
1 box (1 lb) elbow macaroni
2 cups water
2 cups Fresh sliced mushrooms
1 Tbs. minced garlic
Ground black pepper and red pepper flakes to taste
2 cups mozzarella cheese (if desired)
Directions:
Brown ground beef with onion and pepper on Stove Top High until cooked through. Drain if needed. Turn to Stove Top Medium. Add all ingredients except mushrooms and cook for about 25 minutes, or until pasta are al dente, stirring occasionally. Stir in fresh mushrooms and cook 5 minutes. Top with mozzarella cheese if desired.
****
Goulash – Moms American*, By: Lee Ann Maley Ferguson, September 8, 2015
Ingredients:
1 lb elbow macaroni
1-2 lb ground beef
1 sweet onion, chopped
1 green pepper, chopped
3 stalks celery, chopped
2 cans diced tomatoes - use your choice of flavor
2 cans of Campbell's tomato soup
1+ tablespoons sugar - (after cooking I sometimes add more)
Salt and pepper to taste
Directions:
Cook pasta as directed. Drain.
Turn your Ninja to Stove Top High. Brown the meat with celery, onions and peppers. Season as desired. Drain excess grease. Add pasta to mixture. Add canned items and stir well. Add sugar, salt and pepper, as desired. Simmer 30 minutes, using Stove Top Low. Stir occasionally. Taste and add more sugar if needed. If you prefer it moister, you can add more tomatoes and tomato soup. Hope you like it.
****
Goulash with Sauerkraut/Szegediner Gulasch*, By: Melanie Bradley, April 15, 2015
Ingredients:
1.5 pounds stew meat (cut it a bit smaller than what it is in package)
1 medium onion
1.5 tablespoons paprika
1 tsp spicy/ hot paprika
Salt
pepper
3 tablespoons tomato paste
4-4.5 cups water (depending on how much sauerkraut you add)
2 Knorr beef boullion capsules
2 bay leaves
Sauerkraut (I used a huge jar with 1.5 pounds)
3-4 tablespoons sour cream
Directions:
Brown meat on Stove Top High, add onion
Season with a bit of salt, pepper, add paprika and cook for a couple of minutes. Stir in tomato paste and roast for a minute as well. Add water, bay leaves, and bouillon. Cover and turn to Stove Top Low. Cook about 1.5-2 hours (depends on size and quality/cut of meat)
Rinse sauerkraut, add, cover and cook another 30 minutes or until meat is tender.
Check seasoning again and stir in sour cream
Goes great with egg noodles, mashed potatoes, baguette bread...
****
Green Bean Casserole, By: Aurelia Dougan McCollom, August 24, 2014, - Cross Posted in Vegetables link attached
Ingredients: For 4 people
1- (16 ounce) package frozen cut green beans
1- (10.75 ounce) can cream of chicken soup cream of mushroom
1/3 cup milk
¼ cup grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½- (6 ounce) can French-fried onions, divided
Ingredients: For 8 People
2- (16 ounce) packages frozen cut green beans
2- (10.75 ounce) cans cream of chicken soup or cream of mushroom
2/3 cup milk
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
1- (6 ounce) can French-fried onions, divided
Ingredients: For 15 People
3¾- (16 ounce) packages frozen cut green beans
3¾- (10.75 ounce) cans cream of chicken soup cream of mushroom
1¼ cups milk
¾ cup and 3 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
2- (6 ounce) cans French-fried onions, divided
Directions:
Combine green beans, soup, milk, Parmesan cheese, salt, pepper, and half the can of French-fried onions in your Ninja.
Cover and cook on Slow Cook Low for 5 hours. Your Ninja will go to Auto Warm setting. If you feel you need more cooking time, but don’t want to set it back to Slow Cooking, turn to an Oven or Stove Top setting for a few minutes. Top casserole with remaining French-fried onions to serve.
**Actual cook time for a regular slow cooker.. 5 to 6 hours.
**Also, you can use 1 can cream of chicken and 1 can cream of mushroom, your choice.
****
Green Bean Casserole, By: S Alfred Baker, November 1, 2014 – Cross Posted in Vegetables
Thanksgiving is coming, get out the slow cookers. The Ninja makes the best green bean casserole.
Ingredients:
4 cans of drained French style green beans
2 cans of cream of mushroom soup
1- (6 ounce) can French-fried onions
12 oz package of bacon
Directions:
Turn your Ninja the Oven setting of 350°. Add all of the bacon. No need to separate. Stir occasionally. The bacon will fry up very crisp. Remove bacon to a paper towel. Break into pieces when cool. Wipe out your Ninja.
Turn your Ninja to Slow Cook Low for 4 hours. Add the drained French style green beans, and soup to the pot. Stir to mix. Add a ½ can of French fried onions. Add no other liquid, I don't care what other recipes say, it makes it too soggy. After the 4 hours, stir the bacon into the cooked green bean casserole and put the other half of the onions on top. Put the Ninja on the Buffet setting and let the bacon infuse the whole dish. This is all really simple to do and the results will be a big hit. They will say it's the best they ever had. It's the bacon. Using the Ninja, frees up space in the oven.
****
Green Chili Beef Lasagna*, By: Penny Watts, October 26, 2017
Ingredients:
1½ lbs. ground beef
1 packet of your favorite taco seasoning
1 medium onion - diced
2- 4 oz. cans of diced fire roasted green chilies
8 oz. Monterey Jack cheese - shredded
8 oz. sharp cheddar cheese - shredded
24 corn tortillas
4 to 6 cups Pork Green chili sauce
8 oz. sour cream
Directions:
Turn the Ninja to Stove Top High. Brown ground beef with diced onions. Drain excess fat off. Add taco seasoning packet with 2/3 cup water and add green chilies. Simmer 5 minutes on Stove Top Low. Remove from pot and set aside.
Layer the following ingredients in the Ninja pot:
Add ½ cup of the sauce or enough to cover the bottom of the Ninja pot. Then layer 6 corn tortillas to cover the bottom of the pot. Next spoon on approx. ¾ cup pork green chili sauce. Next spoon on 1/3 ground beef mixture. Next layer 1/3 of the sour cream. Next layer with ¼ of the cheeses. I like to do a mixture of both types of cheese on each layer. Repeat: tortillas, sauce, meat, sour cream, cheese, two more times and top with a tortilla layer and green chili sauce. Reserve the last portion of cheese to put on top 30 minutes before it's finished.
Turn the Ninja to Slow Cook Low for 2 hours and 30 minutes.
****
Green Pepper Casserole*, By: Sue Karasek Nottmeier, January 8, 2015 – Cross posted in Vegetables
**This is toooo long of a story to make into a readable recipe… So, enjoy! Aurelia** and I didn’t edit!!
I cook a lot by “sight” and taste.. so my amounts vary on what looks right, tastes like, or how much I or my family love an ingredient.. We all love peppers so mine is usually heavy on the peppers, and my husband is a meat eater so I am heavy on the ground beef. This is one of those recipes that you can add more rice to extend it if company suddenly shows up.
1½ up to 3 lbs ground beef (depends on how many you’re feeding and if you have MEAT people or more VEGGIE people
1-2 boxes of wild rice (once again.. 1 box to 1 pound of ground beef is a basis.. If you want more rice.. then another box.
1-2 cans diced tomatoes (I normally use the green pepper and onion blend) but I have also used sweet onion, roasted, oregano and basil blends)
1 small yellow onion, chopped
3 large peppers (or more), chopped, depends on how much you love peppers. Or a large bag of frozen peppers. I always make sure I have some green ones to start.. and then will use the red and yellow to add more color and flavor. Fresh or frozen I usually stick in microwave to cook a little to soften or defrost before throwing them into the casserole.. I don’t want crunchy peppers in it.
Some garlic (usually a scant teaspoon of chopped garlic (more or less on your “love” of garlic)
Natures Seasoning Season Blend (this is by sight and taste) I shake across the whole top and then mix it up in casserole. Then if I feel it needs more in the cooking process I add more.
I shake some black pepper in also.
1 can V-8 (like 10 or 12 oz) or 2-3 small ones - I do this by site too… You don’t want the casserole to be like soup.. but more like a spaghetti dish but a bit lighter on the sauce.
Brown your ground beef and onion on stovetop high – Drain grease. Your peppers can be going in the microwave right now.
I have not gotten the rice conversion down yet with the ninja.. so I do the rice separate per package instructions in the microwave while the meat and onion are browning.. after your peppers. (my Ninja rice still needs some work)
Once you have grease drained, add your tomatoes, peppers, garlic, pepper to the ground beef and onion. mix up.. add you seasoning. then add your V8.. stir or mix up again… Your rice should be done at this point.. add it to the mix…Stir, add more V8 if necessary. Set your ninja on oven 250 for about 15-20 minutes or so – enough to heat all your ingredients together. I usually check it at about 10-15 minutes. Stir it. If you’re not ready to eat for awhile you can switch it to buffet…
I don’t use precise measurements a lot of times when I cook so this is the basis of the recipe. A little more or less will not mess this recipe up.. unless you dump the bottle or pepper or seasoning in it. Lol.
****
Grits*, By: Corliss Buchheit, March 4, 2016
Ingredients:
12 cups of salted water
3 cups quick cooking grits
butter, pepper and salt – to taste
Directions:
Turn the Ninja to Stove Top High. Add water. Place lid. Bring to a rolling boil. Add the grits. Allow to boil for about 20 minutes and stir every 10-15 minutes. Switch to the Oven setting of 275°-300°F and allow to cook for about an hour, or until it is as creamy as you like them. I like my grits VERY creamy and thick, not runny, so I let mine cook for like two hours. I stir every thirty minutes or so. Taste and butter, pepper, and add more salt if needed. That is it!
****
Ground Beef & Potatoes Casserole Dinner*, By: Tammy Ullrich
Ingredients:
Ground Beef
Onion
Potatoes, thinly sliced
Frozen green beans
2 cans of mushrooms
1 envelope dry onion soup mix
1 can of cream of mushroom soup
½ cup of water
Brown ground beef and onion on Stove Top High, drain fat. Add thinly sliced potatoes, frozen green beans, 2 cans of mushrooms, 1 envelope dry onion soup mix, 1 can of cream of mushroom soup, ½ cup of water. Cook on Slow Cook Low for 4-5 hours. It tastes very good.
****
Ground Meat & Carrots*, By: Angie Neil, August 23, 2016
Ingredients:
1½ lbs extra lean ground beef
16 oz of sliced raw carrots
1 cup of Creole seasoning (diced onions, bell peppers, celery, green onions, parsley and garlic)*
Dash or two of Tony Chachere's –or- Salt & pepper to taste
1 Tbs. Italian blend seasoning
2 Tbs. Heinz ketchup (optional)
3 cups of water
Directions:
1. Turn the Ninja to Stove Top High.
2. Season ground beef with Tony C's and Italian blend, then brown.
3. Add Creole seasoning, cook until soft.
4. Add ketchup, stir. Cook for 5 minutes.
5. Add carrots and water, stir.
6. Cover. Cook until water is gone and carrots are tender. If you like your carrots cooked softer, add more water and cook a little longer.
7. Serve over rice or mashed potatoes.
*Since we use fresh chopped veggies so much down here, Creole seasoning is sold at all the grocery stores in my area (Houma, LA). It makes everything easier!
****
Haluska - A Polish Dish*, By: Gail Auer Buckley Gormley, July 22, 2014 Cross Posted in Vegetables
½ head of a small cabbage, sliced
1 large onion, sliced
Butter
6 cups of water
12 oz of wide noodles
polish sausage, sliced into pieces
I used my Ninja food processor to slice ½ head of a small cabbage and 1 large onion.
Turn your Ninja to Stove Top High. Add butter and sauté vegetables until soft. Remove. Add 6 cups of water & 12 oz of wide noodles. Stir. Add the cooked cabbage, onion and a large link of polish sausage. Turn to Oven setting of 300° and cook for 25 minutes stirring occasionally, until noodles are done. Very good.
****
Halushki (Cabbage and Noodles)*, By: Edward N Robin Hipsher, - Cross Posted in Pasta
Made this for dinner last night. So yummy!
Cabbage, potatoes, onions, smoked sausage, and bacon all chopped (you can also add green peppers and mushrooms). Add 1 Tbs. butter. Cook on Stove Top Medium until (potatoes) are tender and everything's just starting to caramelize (brown) then add cooked egg noodles. Toss and serve. Viola! You have a meal in one! Goes great with sour cream ;)
**Added Comments by: Betty Link Jordan - I used country ham slices cut in pieces rather than the bacon. Worked out great!
****
Ham & Cheese Casserole*, By: Cheryl Koehler, February 9, 2015
Ingredients:
Half package diced ham
1 pouch of Velveeta cheese sauce
2 cups wheat elbow noodles
½ cup bell pepper & onions, diced
Black pepper to taste
Garlic salt to taste
¼ cup butter
Water, enough to cover noodles
Directions:
Boil the noodles on Stove Top High until done, about 15 minutes.
Add butter and fry ham on Stove Top Medium, stirring occasionally until a little brown. Add cheese sauce after frying up the ham. Serve. Cooking time 35 minutes.
Serves 4.
****
Ham & Swiss Casserole*, By: Bonnie Smith, March 7, 2016
Ingredients:
8 ounces uncooked penne or medium tube pasta
country gravy (recipe to follow)
1 package frozen (10ounces) chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded Swiss cheese (I used provolone)
2 cups cubed/diced fully cooked ham
4½ teaspoons ground mustard
Directions:
Cook pasta according to package directions. In the Ninja make the country gravy. Stir in spinach, cheese, ham and mustard. Drain pasta and stir into ham mixture.
Transfer to the multipurpose pan (or any other pan that fits in the Ninja)-grease pan first. Cover and bake on the Oven setting of 350°F until heated through.
Country Gravy Recipe:
Ingredients:
2 Tablespoons butter
2 Tablespoons flour
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
2 cups milk
Directions:
Melt the butter in the Ninja pot on Stove Top High; add flour, salt, pepper, paprika and garlic powder (mix in small bowl first). Quickly whisk to combine and continue whisking, stirring to brown-about 10 minutes. Turn heat to Stove Top Low. Slowly add the milk whisking as adding so not to get any lumps. Cook till thickened.
NOTES: I used provolone as the Swiss cheese. It tasted good so I imagine with the Swiss it would be even better. I also figure since the gravy is in the pot and everything gets added could just finish heating on Stove Top Low or switch to the Oven and then serve without ever baking it. If you want it creamier make a bigger batch of gravy or add less of the other ingredients. Probably could use country gravy packets too but I don't know how much gravy a packet makes.
****
Ham, Green Beans & Potato Casserole, By: Barbara Bonner, June 23, 2017
I found a great & simple recipe for a ham casserole.
Ingredients:
2 lbs. fresh green beans
4 large baking potatoes
2 lbs. ham (I used a Farmland spiral ham found in 2 lbs. package at Walmart)
3 cups water
seasonings of choice
Directions:
Cut the green beans, cube the ham, and quarter the potatoes. Add to the Ninja pot. Add the water and seasonings. Turn to Slow Cook Low for 6 hours. Delicious!
****
Ham, Green Beans & Potatoes*, By: Glenna Smothers Lightsey, August 16, 2016
Ingredients:
2 lbs fresh green beans – (canned or frozen)
2 lbs ham – diced
4 baking potatoes - diced
1 small onion - diced
3 cups water, chicken stock, or a combination of both
1 tsp garlic powder -optional
salt & pepper – to taste (or seasonings of choice – to taste)
Directions:
Dice the ham, onion and potatoes. Add all of the ingredients to the Ninja pot. Season to taste.
Place the lid. Turn the Ninja to Slow Cook Low for 4½ -5 hours. Allow to go to Auto Warm to hold, or turn to Buffet/Warm if desired.
****
Ham Steak Casserole*, By: Michelle Painter Williams, August 3, 2016
(I cut this recipe in half, except for the sauce).
Cheese Sauce:
1½ Tbs. Olive Oil
½ Tbs. butter
½ Tbs. cornstarch
½ cup almond milk
½ cup chicken broth
½ Tbs. Dijon
½ cup fat free cheddar cheese
½ cup sharp cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Add the olive oil and butter. When they melt whisk in the cornstarch. Slowly add the milk and chicken broth. Reduce the heat to Stove Top Low. Stir frequently. Turn off the Ninja. Add in the cheese and stir until combined.
Casserole:
½ of a ham steak, cut into chunks
4 tiny red potatoes, sliced thinned and microwave for a minute to soften
5 oz broccoli, fresh or thawed from frozen, cut into bite size florets
5 oz asparagus, fresh or thawed from frozen- cut into 1 inch pieces
¼ red bell pepper, chopped
Directions:
Using the Ninja multipurpose pan, layer ham steak, potatoes, broccoli, asparagus and red bell pepper.
Pour cheese sauce over the all.
Rinse out the Ninja pot. Place the metal rack inside the Ninja pot. Place the casserole on the rack. Turn to the Oven setting of 300°F, for 30 minutes. Very tasty, filling and satisfying!
If you desire, you can place the casserole under the broiler for a few minutes. Then let it sit for a couple minutes to cool.
*(Yes, to all members, you can place the multipurpose pan under the broiler - Aurelia Dougan McCollom)
****
Hamburger & Potato Casserole (Homemade Hamburger Helper Stroganoff)*, By: Tina Nordhavn-Allman, March 5, 2015
Ingredients:
1 pound ground beef
3 cups thinly sliced red potatoes
1 can cream of mushroom soup
¾ cups milk
1½ cups shredded cheese
Salt and pepper to taste
Directions:
Turn Ninja to Stove Top High and brown the hamburger.
While the hamburger is browning, in a bowl mix together soup, milk and salt and pepper.
Remove the hamburger, drain.
Turn Ninja to Stove Top Low.
Layer ½ the potatoes, then ½ the soup, ½ the cheese and ½ the hamburger.
Repeat with another layer.
Cook until potatoes are tender, 30-45 minutes.
****
Hamburger Broccoli Cheddar & Potato Casserole*, By: Penny Watts, April 6, 2016
Ingredients
1 lb ground beef
1 small onion, diced
1 can broccoli cheddar soup
1 cup sour cream
½ bag frozen hash browns
6 oz sharp cheddar cheese, grated – (4 oz mixed in and 2 oz reserved for top)
Salt and pepper to taste
Directions:
Brown ground beef and onions on Stove Top High. Drain off grease and return to the pot. Pour in half a bag of frozen southern style hash browns. In separate bowl mix together soup and sour cream and add to the pot. Add 4 oz of cheese. Mix together. Salt and pepper, to taste.
Turn the Ninja to Slow Cook Low for 2 hours. Sprinkle reserved 2 oz of cheese over the top and cook until melted, about 10 minutes.
(Add frozen broccoli florets if you desire)
****
Hamburger Casserole*, By: Cindy Lynn Huggins, February 13, 2015
Ingredients:
1 lb ground beef
3 cans of cream soup (I used mushroom, chicken and celery)
½ onion, diced
1- 10 oz bag frozen peas
1 bag tater tots
Directions
Add beef, soups, onion and peas. (I did not brown ground beef). Mix. Top with tater tots. Turn your Ninja to Oven setting of 350° for an hour.
****
Hamburger Helper Meals, By: Cathy Kessinger, January 1, 2015
Use Stove Top Medium if it starts to cook too fast turn it to Low; then if still too much of a boil angle the lid to let some of the heat out.
****
Hamburger, Sausage and Pasta*, By: Diane Duffer Kennedy
No amounts given: Add according to your family
Ingredients:
Hamburger
Sausage
Onions, chopped
Jalapenos
Jar Pasta sauce
Water
1- 1 lb box of pasta
Shredded old fashioned hoop cheese, (sharp cheddar cheese)
Directions:
Turn Ninja to Stove Top High and brown the hamburger and sausage. Drain any excess grease. Sauté onions, and Jalapeno’s. Add the meat, pasta sauce, water and pasta. Turn to Oven Setting of 325° and cook for about 25 minutes. Stir a few times and check to see if more water might be needed. Add the cheese and melt before serving. It was good for a throw together dinner. I LOVE THE NINJA!!!!
****
Hash Browns & Vegetables Casserole*, By: Allana Alla Robinson, May 14, 2016
Ingredients:
1 crown of broccoli - cut into bite size pieces
2 small red bell peppers - diced
2- 10.75 oz cans condensed cheddar cheese soup
8 oz sour cream
1 lb frozen diced hash browns
2 cups shredded 4 cheese Mexican blend
10 slices bacon - diced
Salt – to taste
Garlic Powder – to taste
Ground Black Pepper – to taste
Olive Oil
Prep:
Cut up broccoli into bite size pieces - set to the side.
Dice 2 red bell peppers - set to the side.
Cook bacon - once warm to touch, dice and set to the side.
Recipe:
1) In the Ninja pot, combine a splash of olive oil, condensed cheddar cheese soup, sour cream, salt, ground black pepper, and garlic powder. Mix until well combined.
2) Once combined, blend in the frozen hash browns.
3) Once the hash browns are well coated, add in broccoli, diced red bell pepper, and bacon. Mix until all is coated; then top off with 2 cups of shredded 4 Cheese Mexican blend (spread evenly). Turn the Ninja to the Oven setting of 425°F, and bake for 30 minutes.
****
Hash Browns Pizza Casserole*, By: Allana Alla Robinson, June 4, 2016
**adapted from Taste of Home
Ingredients:
16 oz frozen shredded hash brown potatoes - thawed
2-10.75 oz condensed cheddar cheese soup
29 oz tomato sauce
1 egg - beaten
Salt - to taste
Ground black pepper - to taste
1 pound ground beef
1 onion - diced
2 cups shredded mozzarella cheese
2 cups shredded parmesan cheese
Olive oil
Prep:
Dice the onion
Turn the Ninja to Stove Top High. Cook ground beef with diced onion, remove meat and excess grease from the Ninja. Mix with tomato sauce and set to the side.
Beat the egg
Combine frozen hash browns with condensed cheddar cheese soup, beaten egg, salt (to taste), ground black pepper (to taste)
Recipe:
1) Into the main Ninja pot, sprinkle a dash of olive oil then add in the hash brown mixture - even it out and press it down. Turn the Ninja to the Oven setting of 425°F. Bake for 15-20 minutes or until you see light browning starting to occur.
2) Once you see light browning, add in 1 cup shredded parmesan cheese and 1 cup shredded mozzarella cheese - spread out evenly. Return the ground beef mixture and spread out evenly. Lastly, top off with remaining 1 cup shredded mozzarella cheese and 1 cup parmesan cheese. Bake for 10-15 minutes, or until cheese reaches your desired doneness.
**Allow to slightly cool before serving
****
Hash Browns Casserole #1, By: Connie Hamilton
Ingredients:
1 bag shredded hash browns
Onion
1 can cream mushroom soup
1- 16-oz sour cream with chives (in the regular oven I actually used half this amount...seemed too much. But the Ninja it was perfect)
1 stick melted butter (I am actually thinking of using a half stick next time, just as a tester)
2 cups sharp shredded cheddar cheese
PAM
Directions:
Thaw hash browns. In a large bowl mix all ingredients together (using your hands is the quickest and easiest way to get all the ingredients mixed). Spray utility/baking pan with PAM. Set oven to 350° (covered) for one hour. Turn off Ninja and let sit uncovered for a few minutes to sort of gel together. My family absolutely loved it.
Regular oven recipe calls for 1 hour baking covered - another 30 to 45 minutes uncovered in order for the top to brown. So the Ninja is the hero of the day in my house. Served this with chili I made yesterday in my Ninja!!!!!!
****
Hash Browns Casserole #2, By: Holly Briere
Ingredients:
¼ cup butter
½ diced onion
1 diced sweet pepper
1 package of frozen hash browns
1 can of cream of chicken soup
1 package of Philadelphia Italian Herb cooking cream
salt and pepper
1½ cups shredded cheddar cheese
Directions:
Melted butter on Stove Top Medium and then cooked onion and pepper for a few minutes. Stir in hash browns, soup, cooking cream, salt and pepper. Switch the Ninja to Oven 300° degrees for 25 minutes. Stir in cheese and turn the Ninja to Slow Cook Low until ready to serve (about 2 hours).
****
Hash Browns Casserole #3*, By: Dena Marie Tehel, July 23, 2014
Ingredients:
3 large potatoes, shredded
2 lbs ground beef
1 lb ground pork
¼ cup flour
2 cups milk, (I had 2%)
Peas, (optional)
Velveeta, (optional)
Salt & pepper, to taste
Directions:
(I do not use cream of anything and tater tots are pretty spendy here). I shredded 3 large potatoes. Rinsed in a strainer and pressed to get out water. I ended up using paper towels to get even more water out. Turn your Ninja on and set at Stove Top High. Add butter and the potatoes. (This is amazing and I will never use anything else to make hash browns!). Take out and set aside when browned on both sides. Sweat (sauté) onions, and mushrooms with some EVOO and salt. Take out and set aside. Brown meats; drain the grease. Mix in flour & milk. Add mushrooms and onions, I also added peas. Salt and pepper to taste. Top with the hash browns and set Oven to 275° for 30 minutes. It was good but I wanted more 'sauce' so will probably double the flour and milk. Approximate average cost per plate for a family of 3 and will last us 2 meals (the boys eat a lot!) = $2.70. I know it's a lot more steps then a tater tot casserole but I try to not use anything processed. Except, Velveeta, lol which sometimes I will add on top towards the end.
**Added comment By: Deborah Mills - Oh, this gives me an amazing idea to make Shepherd's Pie a little easier with hash browns! It would be really tasty too. Thanks! I see you did add ground beef. That is Shepherd's Pie to me!
****
Hash Browns Casserole #4*, By: Lisa Glisson-DeVinney, March 23, 2015
Ingredients:
1 can cream of chicken soup
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
16 oz Colby cheese
1 lb frozen hash browns
Directions:
Mix everything together top with more cheese (if desired). Turn your Ninja to the Oven setting of 300° for 30 minutes.
****
Healthy Homemade Jambalaya*, By: Elyssa Britnay, August 13, 2015
Ingredients:
1 lb diced chicken
½ kielbasa ring, sliced
1 can diced tomatoes (with juice)
1 cup chicken stock
3 scallions, diced
1 medium yellow onion, diced
3 stalks of celery, diced
1 green pepper, diced
2 Tbs. Cajun seasoning
1 tsp hot sauce
2 bay leaves
2 tsp oregano
2 tsp thyme
Directions:
Add all of the above ingredients and turn to Slow Cook Low for 5 ½ hours.
Add the following Ingredients:
2 cups brown rice
20-25 frozen peeled and no tail shrimp
¾ cup chicken stock
Directions:
Turn your Ninja to Slow Cook High for 35-45 minutes.
*It was mildly spicy. For more kick possibly a hotter sausage? It was delicious.
****
Healthy Spaghetti with Zoodles, Turkey Meatballs, & Grated Parmesan*, By: Kathy Wasson Schaeffer, April 10, 2016
Ingredients:
1- 24 oz jar of spaghetti sauce, any flavor
1 jar of water
16 frozen turkey meatballs
Zucchini, spiralized
Olive oil
seasoning pizza seasoning packet (from Papa John's)
Parmesan, fresh grated
Directions:
Turn the Ninja to Stove Top High. Add sauce, water and meatballs. Cook for about 30 minutes. Stir occasionally. Turn to Buffet/Warm setting for 20 minutes. Using a separate skillet; sauté the zucchini with the seasoning packet for about 2 minutes. Plate the zucchini and top with the sauce and fresh grated Parmesan. NOTE: I tried adding the zucchini directly into the Ninja previously, but it got mushy and disintegrated.
****
Hibachi Noodles with Ribeye Steak *, By: Amanda N Tiffany Pierce, February 22, 2015
We made the hibachi hot sauce. All made in the Ninjas! Best meal ever!!!
1 pound of Chinese noodles; boil them like the package says.
Then in Ninja put 2 tablespoons of butter and a tablespoon of garlic (about 4 cloves) let that simmer for about 2-3 minutes then add noodles.
Then add 2 tablespoons of each: sugar, soy sauce, and teriyaki sauce. Toss it all together. I added more teriyaki at the end and dipped them in the hot sauce
The sauce:
I used about a half cup of sriracha, ¼ cup teriyaki sauce, 2 tablespoons butter and garlic salt to taste. If you don't like it that spicy just add more teriyaki and butter.
****
Homemade Cheeseburger Macaroni Hamburger Helper*, By: Terri Bionda Jacobs
I don't like boxed or canned meals, but when they're the home made version they're pretty good, and this one's so easy!
Servings: 8 Prep time: 10 minutes Cook time: 12 minutes Stand time: 5 minutes
Ingredients
1 lb. ground beef or turkey
1 cup hot water
2 cups milk
1½ cups elbow macaroni, uncooked
1 cup shredded cheddar cheese, or a blend of your favorites (plus more for topping, if desired)
Sauce "Packet"
1 tablespoon cornstarch
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic
1 teaspoon salt
1 teaspoon sugar
Directions
1. Brown ground beef or turkey on Stove Top High. Drain. (I usually don't have to drain when using turkey)
2. Add hot water, milk, pasta and "sauce packet" ingredients.
3. Bring to a boil, cover, reduce heat and simmer 12 minutes or until pasta is tender.
4. In the last few minutes of cook time, add cheese, stir and re-cover.
5. When pasta is tender and cheese is melted, turn off heat and uncover.
6. Let stand about 5 minutes. Sauce will thicken as it stands. I like to add a little ground pepper at this time.
7. Top with additional cheese if you'd like.
Variations:
-For a spicier flavor, use Mexican cheese blend, or add some taco seasoning.
-For a buffalo twist, add ¼ cup of buffalo or hot sauce, and substitute ¼ - ½ cup blue cheese for the cheddar.
-Add crumbled bacon, because bacon makes EVERYTHING better!
-Use mozzarella cheese and add pepperoni or sausage for a pizza spin
-Add veggies to make yourself feel like you're eating healthy comfort food
****
Homemade Noodles*, By: Beverly Huffman Allen, April 21, 2015 – Cross Posted in Beef
Today, I put 5 eggs and 1 yolk in the food processor. Add 3½ cups Flour, salt and pepper. Pulse till it all comes together. Turn over onto Saran wrap. Form into a loaf and let rest for 30 minutes. Cut into thirds. Roll out thin, and then cut into strips. Drop strips into boiling beef using Stove Top High for good boil.) Once all noodles are in, cook for a few minutes. Stir. Turn Ninja to Slow Cook High to finish cooking. Turn to Buffet/Warm.
If you do not have a food processor, the Kitchen aid works great. It is very easy. I have the pasta attachment that will sheet and cut the pasta also. If you don't have the attachment, just roll out and cut the pasta with a pizza cutter.
****
How to Cook Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
1 cup rice
2 cups water
1/2 teaspoon salt
1 tablespoon butter or oil (optional)
Pre-cooking: It's good practice to rinse your rice in a strainer before cooking. This isn't strictly necessary, but it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles. (Some rice has more starchy coating than others.)
1. Measure the Rice and Water: For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you're making. Some rice varieties will need a little less or a little more water as it cooks, so check the package for specific instructions.
2. Boil the Water: Bring the water to boil using Stove top High. This took 10 minutes. You could probably make this quicker by heating your water in the microwave or using hot water. I used cold water to start.
3. Add the Rice: When the water has come to a boil, stir in the rice, salt, and butter (if using), and bring it back to a gentle simmer. This took 2 minutes.
4. Cover and Cook: Cover the pot and plug the vent with aluminum foil. Try not to take off the lid while the rice is cooking — this lets the steam out and affects the cooking time. I did however, to stir it and test. It was @ the 19 minute mark, and again just before turning it off. I then took the entire pot out of the Ninja and set it on a hot pad for 3 minutes, then stirred. (This 3 minutes was not added to the cooking time.)
10 minutes water to boil
2 more minutes to bring back to a boil
11 minutes, total rice cooking time
Completely done @ 23 minutes
**For long-grain brown rice, use 1¼ cups water to 1 cup rice. For short-grain, use 1½ cups water. Same instructions
****
Hungarian Goulash*, By: Petra Webb van Loosbroek, December 17, 2014
A few weeks ago I made my Hungarian goulash in the Ninja for the first time (before I would sear it on the stove and then transfer to slow cooker but now it can all be done in one pot woot!).
Ingredients:
2 lbs beef chunks for stew
flour
mustard (I used Dijon)
soy sauce (low sodium)
salt
pepper
paprika powder
cumin powder
ground cloves
2 small tubs of diced bell peppers (I bought the 3 colors already chopped in the grocery store)
1 small carton of sliced mushrooms
3 cloves garlic, mince them
3 onions, dice them
1 small can diced tomatoes
1 jar Sofrito (in my store it is in the Latin American food section - it is the red sauce!)
1 beef bouillon tablet of Knorr
2 Bay leaves
Directions:
So you take a big bowl, put in a handful of flour and season it with some salt, pepper, cumin, paprika powder. Then toss in the chunks of meat and make sure they all get coated in the flour.
Sear the meat on Stove Top High setting. If you do this in batches it will brown better.
No need to cook it to perfection just brown it on both sides, transfer to a bowl until all meat is browned. Transfer the meat back to the Ninja. You can skip the searing part but it's recommended you don't.
Then fry up the bell peppers, mushrooms, bay leaves, onions, garlic and smother it for 5 minutes.
Then add the diced tomatoes, Sofrito, 2-3 tablespoons of mustard, 2-3 tablespoons of the soy sauce and last crumble the Knorr tablet over it all, give a good stir. Change the setting to Slow Cook Low.
Let it cook for about 6 hours and you can serve it with rice, mashed potatoes, boiled potatoes whatever you like. I am going to make mashed potatoes later to have with it.
Now in my house they love the Mississippi roast but this one is the absolute favorite! It is very rich in flavor. Enjoy!!
****
Impossible Cheeseburger Pie*, By: Beth Rowand Knight, April 17, 2015
I used the Ninja pot for this recipe - I like it better because the bottom browns a little. I double the batter part of the recipe below. Bake at 325° degrees for 15-20 minutes. Mine was done in 20 minutes tonight
If you use the multipurpose pan - use the recipe below as is. Place it in the multipurpose pan that came with the Ninja and either bake it using the rack or place the pan on the pyramid mat. Bake at 375° degrees for 25-30 minutes.
Ingredients:
1 lb ground beef
1 onion, diced (to your taste)
½ teaspoon of salt (again to your taste)
1 cup shredded cheddar cheese
½ cup Bisquick type mix
1 cup milk
2 eggs
Directions:
1. Brown beef and onion and salt. Drain grease. (I kept beef in the Ninja pot and just raised one end and got grease out with paper towels.
2. Pour cheese on top of the ground beef.
3. Mix the batter and pour it on top of the ground beef.
4. If you want, you can place paper towels over top of Ninja then put the lid on it. (placing the paper towel from handle to handle, prevents moisture from dripping down onto the topping.)
According to the pan you want to use, see notes at the top for temperatures and time.
****
Indian Rice Pilaf*, By: Bonnie Smith, July 15, 2015
Ingredients:
¼ cup butter
1-2 cloves minced garlic
1 cup long grain rice
2-3 cups beef broth
toasted almond slivers
raisins – optional
Directions:
Turn your Ninja to Stove Top High and melt the butter. Add the rice and garlic (you can add garlic with butter if prefer). Cook and stir until rice is orange/brown in color. Do Not add the lid. Add beef broth. Start out by adding almost 2 cups, stir to combine. Turn to Stove Top Low. Place the lid. Check in 12 minutes or so to see if more liquid is needed. It will take about 20-25 minutes to get a tender rice. Add toasted almond slivers and raisins just before serving. (I've been using this recipe for years. I found it in an outdoor cookbook from the 40-50's).
****
Irish Coddle*, By: Carol F. Neuman, March 17, 2018
Ingredients:
8-10 red potatoes, sliced into pieces
1 large onion, chopped up
8-10 carrots, sliced up
1 ring of smoked turkey sausage (or any sausage you wish to use)
½ stick butter
onion & garlic seasoning – to taste
Directions:
Heat the Ninja on Stove Top High and melt the butter. While that is melting, chop the onion and red potatoes. Slice the carrots. Add everything as you go. Mix and stir together. Sprinkle the seasoning over all and stir again. Continue to sauté until potatoes and carrots are softened, stirring often. Half way through cooking, turn the Ninja to Stove Top Low and continued to sauté everything until softened. Enjoy!
****
Italian Bow Tie Pasta – A Cold Salad*, By: George Johnson, February 7, 2017
Ingredients:
1- 16 oz box of Barilla bow tie pasta
1 sweet pepper, diced
2 shallots, diced
1- 5 oz package mini pepperoni
1- 6 oz can black olives, sliced
1 clamshell container cherry tomatoes, cut in half
2 cups (8 oz bag) shredded cheddar cheese
Italian Dressing & Western Dressing, to taste – (Catalina is a good substitute for Western Dressing)
Salt & pepper, to taste
Directions:
Add water to the Ninja. Turn to Stove Top High and cook pasta to desired tenderness. (Or use pasta instructions below). Drain if necessary. Add remaining ingredients, except cheese. Stir gently to mix. When cooled, add cheese. Move to an airtight container. Refrigerate.
Makes a great salad for a side dish or to take to parties.
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Italian Bake, By: Aurelia Dougan McCollom
Ingredients:
3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce, approximately 45 ounces
1 pound of pasta, penne, macaroni, shells or whatever you like
1 large package of pizza cheese
1 onion
2 large bell peppers - red & green, cut into chunks
Directions:
Add 2 Tbs. oil to the Ninja and brown chicken and sausage. Add onion and green pepper towards end of cooking to soften. Cool, cut into bite size pieces. (cut both chicken and sausage) (or you might try using bulk Italian sausage, browned). Add everything to Ninja and set to Oven 325° for 25 minutes. Stir. Check for doneness after 20 minutes. Add cheese at end to melt..
Probably use about 45 ounces of sauce or more. Maybe 1 cup of water……
****
Italian Sausage Bake, By: Jill Kinsel
Just made what we call Italian Sausage Bake in the Ninja for the first time. The recipe is:
Ingredients:
1 lb sweet Italian Sausage
1 medium chopped onion
1 large chopped green pepper
jar of spaghetti sauce
can of Italian style diced tomatoes
2 cups shredded mozzarella cheese
Italian spice, as much as you would like to add
2 cups Penne noodles
Directions:
Turn your Ninja to Stove Top High and brown sausage until really brown, rinse if you prefer, add onion and green pepper to soften for a few minutes. As these are browning, cook 2 cups Penne noodles for 7 minutes on your regular range top so they are still a little stiff. Turn Ninja to Slow Cook Low add spaghetti sauce, diced tomatoes, and noodles and any spices, stir well. Top dish with shredded cheese and cook for 20-30 minutes until cheese is melted. It was really good and tasted just like when I use to cook it in the oven but a LOT easier. Enjoy!!!
****
Italian Sausage Pasta*, By: George Johnson, March 7, 2017
Ingredients:
2 packages Italian sausage, (sliced into small bite size pieces)
1 red, yellow, and orange peppers, (sliced into slivers)
2 sweet onions, (cut into slivers)
1- 3.8 oz can sliced black olives
A package of Bunapi mushrooms
2- 24 oz jars of garden variety Ragu spaghetti sauce
Italian seasoning
oregeno
garlic
salt and pepper
mozzarella, parmesan cheeses and chives – garnish
Directions:
Cook the spaghetti and place in a Ziploc bag with some cool water.
Turn the Ninja to Stove top High. Cook Italian sausage, onions, and sweet peppers, and mushrooms for about 15 minutes. Add the black olives, Italian seasoning, garlic, oregano, salt, and pepper. Add the Ragu. Stir gently. Turn to Stove Top Low and cook for about 30 minutes, or until heated through. Add the spaghetti. Continue on Stove Top Low to simmer until heated through, about 15 minutes
Serve with added mozzarella, parmesan cheeses and chives. (If desired, you can melt the cheeses in microwave after plating.
****
Italian Sausage & Peppers Over Linguine*, By: Linda Baker Rudisill, March 9, 2017
Ingredients:
2-4 Italian sausages
1 box linguine
1 each of Red, yellow, orange (sweet) peppers, sliced
olive oil
1- 14.5 oz tomato sauce
1- 28 oz diced tomatoes, with juice
½ cup water
peppers
Seasoning of choice
Directions:
Turn the Ninja to Stove Top High. Add the oil and brown the sausages. Remove and set aside.
Turn the Ninja to Slow Cook Low. Add a small amount of sauce to just cover the bottom of the Ninja. Add the pasta, remaining tomato sauce, tomatoes with juice, water, peppers, and seasonings. Stir gently. Add the sausages on top. Cover and cook for 3-4 hours. Stir once to be sure sausages are in the juices.
Hope you enjoy.
****
Italian Sausage & Pasta Dinner*, By: Kathy Olson, February 16, 2016
I changed a Mario recipe from Stove Top to Ninja; very simple but awesome!
Dinner for 2
Ingredients:
4 Italian sausages (cut into small bites)
1 head of broccoli (steamed in microwave for 30 seconds and cut into pieces)
½ pound of pasta - your choice
½ cup Parmesan Cheese
2 tsp oil
Directions:
In the Ninja bring a couple inches of water to a boil. Add the pasta and cook until done. Drain and set aside.
To the Ninja add the oil. Add the sausage and fry. Stir in the broccoli and pasta. Season to taste. Turn power the Ninja. Add the parmesan cheese, Stir and cover. Let rest for about 3 minutes.
Serve. It is very easy and simple to fix.
****
Jalapeño Cheddar Hot Dogs*, By: Tara Kellogg, October 1,2014
Made jalapeño cheddar hot dogs sliced with two good sized Idaho potatoes cubed, onion, about a 1/4 can of beef broth and a shake or two of crushed red pepper flakes. We were surprised with how much flavor it had. Never made this before just wanted to try something different.
****
Jalapeno Popper Casserole
Ingredients:
2- 8 oz packages of cream cheese, softened at room temperature.
1 cup sour cream
2 cups Mexican Cheddar Jack Shredded Cheese, divided
1 pound bacon, cooked and crumbled
6 Jalapeno Peppers, deseeded, and diced
2 lb. bag of tater tots
6 green onions, thinly sliced
Directions:
Turn the Ninja to Stove top High and cook the bacon. Remove and drain grease. Crumble into small pieces. Dice the peppers and slice the onions.
In a medium bowl, combine cream cheese, sour cream, 1½ cups of Cheddar jack cheese, bacon (save a little bit for the topping), diced Jalapeno peppers, and most of the sliced onions (save a few for the top). Stir to thoroughly combine ingredients.
Add the tots to the Ninja pot. Spread the jalapeno mixture over the top of the tater tots.
Top with remaining ½ cup of cheese.
Sprinkle the extra bacon pieces and onion slices over the top.
Bake at 325°F for 20-30 minutes.
****
Jambalaya, By: Melissa Nonny Leskovar, August 27, 2015
Ingredients:
3 Tbs. olive oil
1 lb andouille sausage, cut to bit size pieces
2 green peppers, diced
1 red onion, diced
5 cups water
2 boxes Zatarains jambalaya rice mix
1 lb raw peeled shrimp
Directions:
Turn your Ninja to Stove Top High. Heat the oil and add the sausage until it starts browning. Add peppers and onion and stir fry until soft. Add 5 cups of water and Zatarains rice mix and bring to a boil. Let everything cook down until rice is barely tender. The last 10 minutes, stir in shrimp and mix until the shrimp is pink. Viola. Enjoy.
****
Jambalaya*, By: Diane DeBros Donahue, April 13, 2015
Ingredients:
kielbasa or andouille sausage, cut into thin rounds - (I had gluten free turkey kielbasa)
1 onion, diced
2-4 ribs celery, chopped
½-1 green pepper, chopped
garlic
1- 28 oz can of crushed or diced tomatoes - (do not drain)
1-2 cups of broth or stock
Zatarains Jambalaya rice, (You can use plain white rice and creole seasoning as well.)
1 Tbs. Worcester sauce
1 Tbs. Hot sauce
okra - with 1 tablespoon of lemon or lime juice (helps them not get as slimy).
Shrimp, thawed
chicken, optional
Directions:
Turn your Ninja to Stove Top High. Cut up into thinner strips and sauté a kielbasa or andouille sausage (I had gluten free turkey kielbasa). Put onto a dish. Sauté onion, celery, green pepper and garlic. Return sausage to the Ninja with vegetables and add crushed or diced tomatoes. Add broth or stock.
Add Zatarains Jambalaya rice, Worcester sauce and hot sauce. (You can use plain white rice and Creole seasoning as well.) Stir. Turn your Ninja to Stove top Low and cover. Add more broth as necessary to keep moist. Cook for at least an hour.
While that is cooking, start the okra in a sauce pan. To prevent the okra from getting slimy, drain the liquid and add 1 tablespoon of lemon or lime juice. Add the okra to the Ninja. Add thawed shrimp. Stir gently and cover. Cook for approximately 30 more minutes until shrimp is done. Add broth as necessary and add hot sauce or Creole seasoning to taste. You can also add cooked chicken if you prefer.
****
Jambalaya - A Creamy Twist*, By: Allana Alla Sverbil, May 31, 2015
A creamy twist on traditional jambalaya:
Ingredients:
oil
28 oz diced tomatoes - with liquid
4 gloves fresh garlic - minced
1 large onion - diced
4 stalks of celery - diced
1 large green pepper - diced
14 oz cooked smoked sausage - cubed
3 chicken breasts - cubed
4.5 cups whole wheat rice - cooked
2 teaspoons hot sauce (regular not unique flavored)
Garlic & herb seasoning – to taste
2 teaspoons of regular hot sauce
Ground black pepper – to taste
Prep:
Precook 4.5 cups of whole wheat rice.
Dice celery, onion, and green pepper.
Cube smoked sausage and chicken breast.
Mince 4 cloves of garlic.
Open can of diced tomatoes with liquid.
Recipe:
1) Sprinkle oil on base of Ninja and set Ninja to Slow Cook High for 4.5 hours. Combine all ingredients: celery, green pepper, smoked sausage, chicken breast, diced tomatoes (with liquid), minced garlic, onion, and cooked rice. Mix together. Once mixed together, add in and mix it into the mixture. Then, season with ground black pepper, and garlic & herb seasoning to taste.
Serve: with cheese and more ground black pepper or salt to taste
****
Jambalaya – Cleaning Out My Fridge – (My Recipe, My Name!) Aurelia Dougan McCollom, September 5, 2018
Ingredients:
2 Tbs. olive oil
2 chicken breast - cut into bite size pieces
1 lb. andouille sausage, cut into rounds
1 (14 oz.) package smoked sausage – cut into rounds
1 red pepper, diced
2 garlic cloves, minced
1 onion, diced
5 celery ribs – diced
2 cans crushed tomatoes
1 (15 oz.) can yellow corn, drained
1 can (15 oz.) red beans – rinsed and drained
Slap ya Mama seasoning, or seasonings of choice – to taste
rice – amount for your family
Directions:
Turn the Ninja to Stove Top High. Add oil and heat. Add the chicken. Sprinkle with Slap ya Mama and brown. Remove. Add the sausages and brown. Remove, but leave the drippings. Add the fresh vegetable medley and soften. Add the tomatoes, corn and rinsed and drained beans. Return all meats to the pot. Stir to mix well. Turn the Ninja to Slow Cook Low for 5 hours.
*Bob especially enjoyed this because it was a thicker than normal mixture. You can always thin it out with water or chicken broth. Serve over rice, or you can add the uncooked rice to the pot to cook with the ingredients. If you do this, most likely water or broth will be needed. Check often and add if necessary.
Feel free to change ingredients and seasonings to suit your tastes.
****
Jambalaya Ninja Recipe*, By: Dee Morrell
Ingredients:
1 lb chicken breast, cut in 1 inch pieces
1-2 oz smoked or Andouille sausage, sliced in rounds
1 onion, diced
1 green pepper, chopped
2 stalks celery, diced
3 cloves garlic, minced
1 small jalapeño pepper, diced
1 can 14.5 oz Italian diced tomatoes
½ teaspoon red pepper flakes
½ teaspoon black pepper
1 teaspoon salt
½ teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 tablespoon of Creole seasoning - I used Emeril's Bayou Blast
1¼ cups uncooked white rice
2 14.5 oz cans chicken broth
1 bag frozen large cooked shrimp with tail on
Tabasco sauce
Directions:
Sauté chicken pieces in one tablespoon of oil until lightly browned on Stove Top Medium setting. Set aside, drain excess oil, wipe clean with paper towel. Sauté sausage in one tablespoon oil until lightly browned. Set aside.
Add seasonings, onion, pepper, celery, garlic to crock, sauté on Stove top Medium setting. Add tomatoes with liquid, red pepper, salt, pepper, Worcestershire. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Stir in rice and chicken broth. Bring to a boil on high setting, reduce heat to low and simmer for 20 minutes with lid on.
Rinse shrimp well under cold water in colander. Stir in shrimp (with tail on) and heat on low for another five minutes.
Add Tabasco to taste.
****
Jambalaya - not traditional*, By: Allana Alla Robinson, August 14, 2017
Ingredients:
2 Tbs. tabasco hot sauce
2/3rd cup brown rice - not cooked (can use white)
1 cup low sodium chicken broth
4 oz. diced green chilis - liquid removed
15 oz. tomato sauce
28 oz. diced tomatoes with green chilis
5 fresh jalapeno peppers - seeds in and cut into bite size pieces
1 green bell pepper - diced
4 ribs of celery - cut into bite size pieces
1 white onion - diced
3-4 links of hot sausage - cut into bite size pieces
6 cloves garlic - minced
6-7 chicken tenders - cut into bite size pieces
Red pepper flakes - to taste
Ground black pepper - to taste
Paprika - to taste
Prep:
Prepare ingredients based on notes above.
Recipe:
1) Combine all ingredients & stir until seasonings are mixed in well. Set the Ninja to Slow Cook Low for 6 hours.
Serve:
As is or with some fresh lime juice
****
Jambalaya Pasta*, By: Timothy Adam Brady, June 4, 2015
Ingredients:
2 Tbs. oil
1 lb of smoked sausage (I always use andouille sausage)
1 lb chicken breast, cut into bite size
1 onion, diced
1 each green and red pepper, diced
fresh garlic, to taste
Cajun seasonings, to taste
2 cans of low sodium chicken stock
½ cup of heavy cream
pasta of your choice, I used penne
Monterey Jack cheese
Directions:
Turn your Ninja to Stove Top Medium. Add the oil and brown sausage and chicken breast. Sauté the onion and peppers. Add the garlic, cajun seasonings, stock and cream. Stir. Add your pasta. Taste and add more seasoning if needed. Bring to boil or switch to the Oven setting of 300°F to cook pasta. Turn off and remove pot from heat. Add cheese and stir. Serve. Adjust seasonings and ingredients to your liking.
****
Jambalaya Throw Together*, By: Tina Nordhavn-Allman, May 22, 2014
My version of a throw together Jambalaya. It was good, but not nearly as good as Zatarains! Good, but different. Definitely not bad for a throw together meal!
Ingredients:
1½ pounds sliced spicy sausage
2 cup white rice
4 cups of liquid (I used a combo of juice from diced tomatoes, tomato sauce and water)
Large can of diced tomatoes
Creole seasoning to taste
Olive oil
Directions:
Turn Ninja to Stove Top High. Add olive oil and brown sausage.
Add rice, liquid, and diced tomatoes.
Cover and cook on high for about 10 minutes then stir and turn to Stove Top Low until rice is done.
Add Creole seasoning to your taste.
It was good, but not exactly the way Jambalaya tastes! I think Zatarains is much better than my version! LOL
****
Kielbasa Casserole, By: Heather Renee McPhail
Ingredients:
Kielbasa - (I use beef Polska kind)
Onions
1 can cream mushroom soup
2 cups rice and 4 cups water
Directions:
Tonight's dinner is Kielbasa casserole. I grew up with this as a staple in our house on cold days. Brown the kielbasa (I use beef Polska kind) with some onions. Use as many or as few onions as you like. Our family likes about a quarter of an onion chopped. Then add soup, rice and water. Turn to Oven setting of 350°. I am not sure of the time yet as I just got it started. Normally it takes an hour in a regular oven but I don't normally brown the meat either. I will let you know how it turns out.
Update. It only took 30 minutes!! The bottom got that nice brown’n!! So much better than in the regular oven!!
****
King Ranch Chicken*, By: Jen Moreno Dubbel, March 12, 2017
Ingredients:
14 ounces tortilla chips, white or yellow
5 chicken breasts, cooked and diced
10 ounces diced tomatoes with green chilies, drain slightly (I used Rotel)
10.75 ounces cream of chicken soup
10.75 ounces cream of mushroom soup
2 cloves garlic, minced
1 onion, chopped
2 cups shredded cheese, (I used Mexican blend)
1 cup chicken broth
Pam
Directions:
Turn to Stove Top High. Cook the chicken until juices run clear. Remove and wipe out the pot. Spray the Ninja with a non stick cooking spray. Spread a layer of tortilla chips in the pot to cover the bottom. (It's ok if they are overlapping.) In a medium sized bowl combine the chicken, tomatoes, soups, broth, garlic and onion. Stir until combined. Place half of the chicken mixture on top of the chips. Top with half of the cheese. Repeat layers on top of cheese, chips, chicken mixture and cheese. Turn the Ninja to Slow Cook Low. Cook for 3 hours. Serve with extra tortilla chips.
*Added comment:
I used pre-cooked, shredded chicken, it worked really well. I also increased the time a little; 3 hrs and 15 minutes. It came out slightly golden brown on the sides and bottom. The only thing I would do differently is probably add some seasonings like cumin and chili powder for my personal taste.
****
Knock-Off Ravioli Bolognese*, By: Allana Alla Sverbil, September 9, 2015
Ingredients:
2- 24 oz bottles of pasta sauce (of choice we used tomato-garlic-onion) + enough water to remove all the sauce from the bottles
1-1½ lbs ground beef – seasoned with paprika, growing black pepper, and salt (to taste)
2 lbs of frozen cheese ravioli (we used 1 lb of jumbo circle and 1 lb of generic square)
1 cup water
2 cups parmesan cheese
Paprika
Ground Black Pepper
Salt
Prep:
In the Ninja, cook ground beef Meanwhile, take the frozen ravioli out of the freezer and allow for it to defrost naturally - it doesn't need to be completely defrosted prior to cooking. Once ground beef is ready, drain and clean out Ninja.
Recipe:
1) Pour 1 cup of water into Ninja pot. Add the ground beef. Next, layer the ravioli then the pasta sauce (rinse out the bottles with water. With rinsing, there will be about 3 cups of water). Set the Ninja to the Oven setting of 425°F and place the lid.
2) After 5 minutes or so, you will hear bubbling. At this point, stir gently and allow for it to cook for 15-20 minutes with lid on. Turn off the Ninja. Give it one more quick gentle stir. Let rest a couple of minutes.
3) Sprinkle with 2 cups of parmesan cheese and allow for it to melt in.
Verdict:
It is a keeper and quick & easy too!
****
Knorr Pasta Casserole*, By: Mary Kline Halbleib*, September 29, 2014
Something I whipped up Ninja style!
Ingredients:
½ package Turkey bacon
2 packages Knorr pasta sides
Chicken, (left over- no amount given)
½ bag frozen green beans
Shredded cheddar cheese
Directions:
Turn your Ninja to Stove Top High and brown bacon. Remove. Fix pasta as instructed on the package. Turn to Stove Top Medium for 25 minutes. Add pasta, chicken and green beans and bacon. Cook 25 minutes. Top with cheese. Serve.
Had some leftover cooked chicken added that, ½ bag frozen green beans put Bacon back in let get thick top with cheese and voila.
****
Knorr Pasta Side Chicken Flavored Fettuccine*, By: Kathleen S Cicchirillo, May 13, 2016
I adjusted my Pasta Roni recipe and used Knorr Pasta Side Chicken Flavored Fettuccine.
Ingredients:
1 packet Knorr Pasta Side Chicken Flavored Fettuccine
2 frozen chicken cutlets
Directions:
To the Ninja pot, add the Knorr pasta side as directed on the package. Stir. Add the rack and place your chicken. Turn to the Oven setting of 350°F, for 25 minutes. Check after 10 minutes and stir the noodles
****
Kraft Deluxe Macaroni & Cheese, By: Peggy Miller-Stephens, January 28, 2016
I took out the cheese pouch, and weighed the box of macaroni. It was approximately ½ pound.
I added 3 cups of water and set the Ninja to 325°F and set timer for 20 minutes. About 12 minutes into the cooking time I stirred the macaroni and noticed most of the water had evaporated and the pasta was basically done (for my taste, was a little too done because I like it al dente). Once the rest of the water was gone I added the cheese pouch and stirred to mix. I will use this method again. (Although I think I will cut the water to 2½ cups and set timer for 15 minutes.) This was so much easier than using 8 cups of water and waiting for it to boil.
I also cut up a Hillshire Farms Turkey smoked sausage into about ½ inch slices, and browned them on Stove Top high with about 1 Tbs. of butter. I removed the sausage and then fixed the mac & cheese. Once the mac & cheese was done, I moved it to one side of the pan and added the sausage to reheat.
**Added comment by: Aurelia Dougan McCollom – Or follow the Pasta Cooking Chart. Decrease the water for ½ pound.
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Kraft Mac & Cheese*, By: Aurelia Dougan McCollom, February 8, 2015
This couldn't have been any easier!!! Kraft Mac & Cheese!!
To your Ninja pot add 2 cups of water, add the box of macaroni. Place the lid and turn to the Oven setting of 250°. Set the time for 10 minutes.
Take off the lid and stir frequently for 4 minutes. Water is evaporated! I took the pot out of the Ninja to stop the cooking. Add your ¼ cup butter, ¼ cup milk and cheese packet. Stir. Serve! Total time 14 minutes! There is no waiting for the water to boil and you're not using 6 cups of water like the box says! Very creamy and oh, so good!!!
*Jennifer Hudson will add a 10 oz can cream of mushroom soup, in place of the milk for a change. Stir well.
**I sometimes add an 8 oz can of tomato sauce, in place of the milk. Stir well.
****
Lasagna*, By: Tricia Molloy McManus, October 7, 2016
Ingredients:
15 oz ricotta
1½ cup low fat cottage cheese
6 Tbs. grated Parmesan cheese
¾ tsp oregano
1- (24-28 oz) marinara sauce (3 cups)
7 regular lasagna noodles, uncooked
2/3 cup shredded mozzarella
Directions:
Combine ricotta, cottage cheese, 2 Tbs. water, 4 Tbs. of the Parmesan cheese, and ½ tsp of the oregano.
Combine marinara and ½ cup water in medium bowl. Spread ½ cup sauce in the bottom of the Ninja pot. Place half of noodles over sauce. Cover noodles with half of the cheese mix.
Top with 1 cup sauce and then repeat.
Top with the remaining noodles, remaining sauce, and sprinkle with the mozzarella and remaining oregano and Parmesan.Turn the Ninja to Slow Cook Low for 3-3½ hours. Test for tenderness at 3 hours.
****
Lasagna, By: Beverly Roberge, July 10, 2016
Ingredients:
1 lb. Jimmy Dean Italian Sausage (I used regular Jimmy Dean)
1 medium onion, chopped
3 cans (15 oz. each) Contadina tomato sauce w/ Italian Herbs
2 tsp. dried basil leaves
½ tsp. Kosher salt
2 cups shredded mozzarella cheese
1- 15 oz. Part skim ricotta cheese (I used regular whole milk ricotta)
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
Directions:
Turn the Ninja to Stove Top High. Cook the sausage and onion till no longer pink and onions are tender. Drain excess grease. Stir in tomato sauce, basil and salt. Turn off the Ninja and remove sauce to a bowl. Mix 1 cup of the mozzarella, the ricotta and Parmesan together in a bowl. Refrigerate remaining cup of mozzarella until lasagna is cooked.
Spoon one-fourth of the sauce into the bottom of the Ninja pot. Top with 5 uncooked lasagna noodles. Spoon half the cheese mixture and then another one-fourth sausage mixture. Top with 5 more uncooked lasagna noodles, the remaining cheese mixture and another one-fourth sausage mixture. Top with the remaining 5 lasagna noodles. Add the remaining sausage mixture.
Cover and cook on Slow Cook Low setting for 6 hours.
Sprinkle top of lasagna with the 1 cup remaining mozzarella cheese. Cover and let stand 10 minutes, or until cheese is melted.
****
Lasagna*, By: Lisa Capan Stinson, June 24, 2015
Use your favorite sauce. Layer starting with sauce. Then add the cheeses: cottage cheese/ricotta cheese mix, cheddar cheese and parmesan. Then the uncooked lasagna noodles. Repeat.
Layer it until you are out of sauce. Sauce will be the top layer, when done. Add about ¾ cup of water to the top. Turn your Ninja to Slow Cook Low 4-5 hours. Top with mozzarella when cooking time is finished. Melt, then serve.
****
Lasagna*, By: Randall McGouirk, February 24, 2015
2 lbs ground
Onions, diced
Garlic, minced
Seasonings: basil, parsley
3 jars pasta sauce
PAM
lasagna noodles, raw uncooked & broken
ricotta and mozzarella cheeses
parsley, garnish
Directions:
Turn your Ninja to Stove Top High and brown meat with onions and garlic. Add seasonings. Pour sauce over all and stir. Remove the sauce mixture. Wipe out and spry the Ninja with Pam to prevent sticking. Add enough sauce to cover the bottom of the Ninja. Add a layer of lasagna noodles to cover the sauce, then ricotta and mozzarella cheeses. Repeat layers ending with mozzarella on top. Garnish with parsley. Turn to Slow Cook Low for 8 hours.
(REMEMBER use uncooked noodles)
**Added comment - I gauge the sauce portion on how dry or moist I want the lasagna to be. So if you make the meat and sauce and it looks thick then I would add more sauce so your lasagna is not dry.**
****
Lasagna*, By: Tim Sullivan, December 3, 2014
Ingredients:
1 pound ground beef
9 Lasagna noodles
1 jar spaghetti sauce
1½ cups cottage cheese
1½ cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions:
Turn your Ninja to Stove Top High. Brown ground beef and drain.
Spoon 1 cup spaghetti sauce in bottom of your Ninja pot.
Mix remaining sauce with beef.
Place 3 uncooked lasagna noodles on sauce in the pot.
Spread 1/3 meat mixture on top of noodles.
Spread ¾ cup cottage cheese over meat.
Sprinkle ½ cup mozzarella cheese over cottage cheese.
Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and ½ cup mozzarella cheese.
Place another layer of uncooked noodles, meat mixture, and mozzarella cheese.
Sprinkle Parmesan cheese over top.
Cook on Slow Cook Low for 3½-4 hours. During the last hour, watch it carefully. Using the Buffet/Warm setting is a possibility.
If cooked much longer, it gets a bit well done.
****
Lasagna*, By: Melanie Hoffman, September 25, 2014
Ingredients:
1 lb ground beef
minced garlic and parsley
1 red/yellow/green peppers, sliced
6 mushroom, (white or bella), sliced thin or chopped
ricotta cheese, crumble it
9 Lasagna noodles, broke in half
1- 24 oz spaghetti sauce
1 cup frozen spinach, thawed and drained- (I don't think the spinach is entirely necessary, but it does taste real good once it's sat overnight as leftovers)
small container Ricotta Cheese
1 cup Grated parmesan cheese for topping, or your favorite cheese
Directions:
Turn your Ninja to Stove Top High and brown ground beef with minced garlic and parsley. Remove and set aside.
Layering directions:
put a light layer of spaghetti sauce on the bottom
break lasagna pasta in half - lay over sauce (2 across, 3 down)
sauce
meat
veggies
ricotta cheese
pasta
sauce
meat
spinach
ricotta cheese
pasta
add remaining veggies to top and cover with your favorite cheese.
Turn Ninja to Slow Cook Low for 4 hours; (plug vent with alum foil). Remember where the breaks are in the lasagna. Insert your spatula to make it easier in serving. Serves 6. ENJOY!
****
Lasagna*, By: Shawntel Womack, August 29, 2014
Ingredients:
1 lb Johnsonville Sweet Italian Sausage
1 package of frozen Pic Sweet Spinach, (or your favorite brand), (thawed and drained)
2 tsp Italian seasoning
½ tsp salt
1-2 Tbs. minced garlic
1 package Barilla Oven-Ready Lasagna, broken into fourths
1½-2 jars Barilla Spaghetti Sauce (depending on how saucy you like it)
½ cup chicken broth
1 cup Ricotta cheese
2 cups shredded Mozzarella cheese (Divided for topping)
Directions:
In Ninja cooking pot, cook Italian sausage on Stove Top Medium setting, until sausage is cooked through. Drain grease from pot.
Take out sausage and slice into smaller pieces, put back, add one third of the sauce, then a layer of noodles and repeat, ending with the final third of sauce on top. (The noodles didn't really want to break into fourths, so take what you can get. If they break into smaller pieces, that's ok). Add the chicken broth and stir slightly. (*if only use 1½ jars of sauce, you may need to add more chicken broth. Just watch that it doesn't get too dry).
Bring the mixture to a boil on Stove Top Medium, then reduce to Stove Top Low and cook for 20 minutes, stirring gently a few times to help keep the noodles from sticking together.
Gently stir in cheeses and sprinkle remaining cheese on top, switch to oven setting for about 10 min to allow cheese to melt.
Serve.
****
Lasagna*, By: Carrie Montgomery
Ingredients:
Lasagna noodles (made 5 layers)
2 lbs ground beef/pork
fresh mushrooms
garlic
onion
2 packs of Bravo sauce, (pasta sauce)
Water
one can tomato sauce
salt, pepper, and oregano
mozzarella and ricotta
parmesan and romano
Directions:
I had to run out and came back to nothing overflowing, lol. I have never made a lasagna. And I don't follow directions well, so this is how I did it. I cooked 2 lbs ground beef/pork mix. Drained the grease. Threw in some fresh mushrooms, garlic, and onion. Added 2 packs of Bravo sauce, water, and one can of tomato sauce. Seasoned with salt, pepper, and oregano. I took the mix out and put it in a large bowl, then layered like the Easy Crockpot Lasagna says. I used mozzarella and ricotta in the lasagna and topped it off with parmesan and romano. It smells and looks good right now. Will let you know how it turns out.
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Lasagna*, Brenda Dubay Sartori, July 6, 2014
So I have to confess I made lasagna in my regular oven...standard layering (have done the one in the book via Ninja and it's great) but I wanted to see if it could be done that way in the Ninja.
I had a little bit of the makings left so, using the pyramid mat, and a loaf pan, I covered it with foil. Do not add water to the pan. I placed a paper towel under the lid. (Go from the edge of one handle to the other. This prevents moisture from dripping into the pan.) I put it on regular bake @ 350° for 1 hour. The last 15 minutes baked with the foil off. Looks good and tastes good; so I guess it works. I only had enough for two layers, and as this was a test, I guess fixing one with full layers would work great as well. You probably don't have to bake a full hour under foil as it bakes hot. So to all new members... see... it's all about "you never know till you try". Nobody/nothing is perfect all the time. Have fun with it.
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Lasagna*, By: Brian M Almashie - I used the Lasagna, Easy Crock Pot Recipe on here By: Mary Director and modified it as I stated above.
I did steam bake at 300° for 90 minutes with foil in the steam hole and then turned it on buffet for 30 minutes once I got to their house. Noodles were perfect. Very tasty.
Modified the recipe and used whole wheat noodles, ground turkey, bacon, broccoli and spinach. Also fresh basil, thyme and oregano.
Brian M Almashie - I blocked the steam hole with foil as a note on the recipe said so the noodles cook.
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Lasagna*, By: Nikki Benscoter
It's just a simple lasagna recipe...oven ready noodles, breakfast sausage, ricotta, mozzarella cheese, and 3 jars of sauce...layered and cooked on Slow Cook High 4½ hours! Easy and simple!
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Lasagna – A Turkey & Veggie Recipe*, By: Claudine Alexander, October 23, 2018
I made this Turkey and Veggie Lasagna last night. Tasty and easy!
Ingredients:
3 lbs. ground turkey
2- 8 oz jars of white pasta sauce (I used Prego)
½ bag of shredded carrots (to your liking)
1 package of zucchini spirals (these were in the refrigerated produce section)
1 package shredded Italian cheese blend
1 package lasagna (not oven ready)
liberal amounts of Italian seasoning, garlic powder
salt and pepper to taste
½ cup milk
Directions:
Turn your Ninja to Stove Top Medium or High. Brown the ground turkey. Add the Italian seasoning, garlic powder, salt and pepper.
Once browned, drain the excess fat, and remove half of meat. (set aside)
Pour some sauce over meat, then begin to layer with noodles, veggies, sauce, cheese, meat. Repeat for 2-3 layers.
Pour about ½ cup of milk around the edges.
Turn the Ninja to Slow Cook Low for 4 hours.
****
Lasagna – A Turkey Pesto Recipe – Ninja Slow Cook*, By: Stephanie Foley, January 13, 2020
Ingredients:
1½ pounds ground turkey
1 onion, chopped
2 teaspoons minced garlic
½ cup mushrooms, chopped
¼ cup bell pepper, chopped
2 teaspoons Italian seasoning
½ teaspoon salt
2 cups shredded part-skim mozzarella cheese, divided
1 container (15 ounces) whole-milk ricotta cheese
¼ cup prepared pesto
1 jar (24 ounces) marinara sauce
9 no-cook lasagna noodles - (I also used the flat rolled oven-ready lasagna noodles)
Grated Parmesan cheese
Directions:
1. Turn the Ninja to Stove Top High. Brown the turkey, mushrooms, bell pepper, and onion until the meat is no longer pink, breaking up turkey into crumbles; drain. Stir in Italian seasoning and salt. Remove and wipe out the Ninja pot.
2. Spray the pot with a non-stick coating spray or lightly grease. Cut three 25x3-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of your Ninja multicooker. Coat strips with cooking spray.
3. In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In your Ninja, layer a third of each of the following: marinara sauce, noodles (breaking noodles if necessary, to fit), turkey mixture and cheese mixture. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
4. Place the lid. Turn to Slow Cook Low for 3-3½ hours, or until noodles are tender. When tender; remove the pot from the Ninja base. Let stand, uncovered, 30 minutes before serving. Using foil strips, remove lasagna to a platter. Serve with Parmesan cheese.
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Lasagna, Easy Bake*, By: Jana Taylor, May 23, 2018
Ingredients:
1½ lbs. ground beef
1 cup diced onions/peppers (I used PictSweet frozen blend)
¼ cup Italian Seasoning
¼ cup garlic salt (use garlic powder for less sodium)
1 large can mushrooms -(leave out if you do not like mushrooms or 2 small cans
1- 8 oz. cottage cheese small curd - (substitute ricotta for richer flavor)
1 cup grated Parmesan cheese
1 16 oz. pack grated mozzarella cheese
1 package oven ready lasagna noodles - (break as necessary to cover)
1 16 oz. jar Ragu or similar spaghetti sauce
Salt and pepper - to taste
Directions:
Turn the Ninja to Stove Top High. Brown the onion, peppers and meat. Drain excess grease. Add Italian seasoning, garlic salt, salt and pepper. Remove all.
Spoon sauce in the Ninja pot to cover. Add uncooked noodles to cover the sauce. Spoon a layer of meat mixture. Spoon a layer of cottage cheese. Add a layer of mushrooms. Add a layer of Parmesan cheese. Add a layer of mozzarella. Repeat until all ingredients have been used except Ragu and mozzarella. Top ending with the Ragu (add water to thin if necessary to cover). Add remaining mozzarella.
Turn the Ninja to the Oven setting of 350°F for 45 minutes.
Place the lid and bake for 45-60 minutes or until knife goes through all ingredients easily, or noodles are tender. Let rest 10-15 minutes before cutting.
Serve with salad and garlic toast.
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Lasagna, Easy Crock Pot, By: Mary Director
1 Jar (28 oz) of Spaghetti Sauce (your favorite brand)
1- 8 oz can of tomato sauce
1 cup water
¼ teaspoon garlic powder
½ teaspoon Italian seasonings
8 oz ricotta or cottage cheese
8 oz mozzarella cheese
1 lb cooked ground beef or Italian sausage
Lasagna noodles (uncooked)
¼ cup parmesan cheese
Directions:
Brown the meat and drain. Mix together the spaghetti sauce, tomato sauce and water and add spices. Spoon enough spaghetti sauce mixture into the bottom of the crock pot to cover it lightly so the noodles don’t stick. Put a layer of noodles next followed by spaghetti sauce, meat, ricotta cheese and mozzarella cheese. Always put the spaghetti sauce layer on top of the noodles so the noodles can absorb moisture. Continue until you have 3 to 4 layers of each and then sprinkle the top with parmesan cheese. Cook on low 5 to 6 hours. Don’t lift the lid too much – you need the moisture for the noodles.
For the Ninja I would plug the steam hole in the lid with foil. You just use regular lasagna noodles no need to get the non-boiling ones. I have made this dozens of times and it is always a big hit. My friend, Joan LaRose, gave me this recipe and it has been a family favorite and a hit with guests too.
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Lasagna, Hearty Skillet*, By: Jane Walker Osborn
Ingredients:
1 pound ground beef
10 uncooked lasagna noodles, broken into 2-inch pieces
1 jar (24 ounces) pasta sauce
1½ cups water
chopped onion and two chopped zucchini
1 cup shredded mozzarella cheese
½ cup ricotta cheese
¼ cup shredded Parmesan cheese
Directions:
I sautéed some chopped onion and two chopped zucchini first, removed it, then browned the meat. Set to Stove Top High. Cook uncovered 10 minutes or until beef is browned, stirring often. Added veggies back when put in rest of ingredients. Trying to get in veggies whenever I can!!
Arrange noodle pieces over beef. Pour sauce and water over noodles. Set to Stove Top Medium. Cover and cook 15–20 minutes or until noodles are tender. Turn off pot.
Stir cheeses in bowl. Spoon cheese mixture over noodle mixture. Cover and let stand.
**Added comment by: Shelly VanMeter Roth - Hearty Skillet Lasagna from the files for dinner tonight. No zucchini, but I added ½ jar extra sauce, an egg to the cheese mixture and sprinkled some Italian seasoning over top. Delicious!
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Lasagna, Hearty Skillet*, By: Liz Madrid de Baca
Ingredients:
1 pound Italian sausage
10 uncooked lasagna noodles, broken into 2-inch pieces
(24 ounces) homemade sauce
1½ cups water
1 cup shredded mozzarella cheese
Directions:
Set to Stove Top High, and brown Italian sausage. Arrange noodle pieces over sausage. Pour sauce and water over noodles. Set to Stove Top Medium. Cover and cook 15–20 minutes or until noodles are tender. Turn off pot. Stir in cheese. It came out great!
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Lasagna, Hearty Skillet, By: Melissa Gibson, October 14, 2015 – Ninja Recipe Book
I modified the recipe and follow the same directions. Turns out perfect every time and feeds my family of 5.
Ingredients:
2 pound ground beef, or sausage
10 uncooked lasagna noodles, broken into 2-inch pieces
1 jar (45 ounces) pasta sauce
1½ cups water
1 package (about 6 ounces) fresh baby spinach
1 cup shredded mozzarella cheese
1 cup ricotta cheese, mixed with 1 egg
1 cup shredded Parmesan cheese
Directions:
Place beef into pot. Set to Stove Top High. Cook uncovered 10 minutes or until beef is browned, stirring often.
Arrange noodle pieces over beef. Pour sauce and water over noodles. Set to Stove Top Medium. Cover and cook 15–20 minutes or until noodles are tender. Turn off pot.
Stir in spinach. Stir cheeses in bowl. Spoon the cheese mixture over the noodle mixture. Cover and let stand.
**Added comment by: Jessica Blaze - I modified the recipe: 1 lb of ground turkey, 1 lb of sage sausage, a few dashes of Italian seasoning....and it was amazing!!!
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Lasagna, Hearty Skillet – Ninja Recipe Book
Easiest lasagna ever! Brown meat and cook noodles, then finish it off with spinach and cheeses — all in the same pot! Covered cooking makes this recipe almost foolproof, so you can experiment and try different sauces, greens, and cheeses.
Ingredients:
1 pound ground beef
10 uncooked lasagna noodles, broken into 2-inch pieces
1 jar (24 ounces) pasta sauce
1½ cups water
1 package (about 6 ounces) fresh baby spinach
1 cup shredded mozzarella cheese
½ cup ricotta cheese
¼ cup shredded Parmesan cheese
Directions:
Place beef into pot. Set to Stove Top High. Cook uncovered 10 minutes or until beef is browned, stirring often.
Arrange noodle pieces over beef. Pour sauce and water over noodles. Set to Stove Top Medium. Cover and cook 15–20 minutes or until noodles are tender. Turn off pot.
Stir in spinach. Stir cheeses in bowl. Spoon cheese mixture over noodle mixture. Cover and let stand.
**Added comment by: Jessica Blaze - I modified the recipe: 1 lb of ground turkey, 1 lb of sage sausage, a few dashes of Italian seasoning....and it was amazing!!!
****
Lasagna, Hearty Skillet, Doubled!*, By: Jessica Conol – Ninja Recipe Book,
I made the hearty skillet lasagna in ninja cookbook and in files. I did little changes in making it and did a double recipe.
Hearty Skillet Lasagna (double recipe)
Makes 12 Servings
Ingredients:
2 lbs ground turkey (used Italian seasoned turkey found at Wal Mart)
1- 12 oz box or 16 uncooked lasagna noodles broken into 2-inch pieces
2- 24-ounce jar pasta sauce
3 cups water
12 ounces fresh baby spinach
2 cup shredded mozzarella cheese/Parmesan mix
1 cup ricotta cheese
¼ cup Mozzarella cheese
Directions:
1. Place the ground turkey into the pot. Set to Stove Top High. Cook uncovered for 10 minutes or until turkey is browned, stirring often. I used a turkey baster to drain grease.
2. Arrange the noodles pieces over the turkey. Pour the sauce and water over the noodles. Set to Stove Top Medium. Cover and cook for 30 minutes or until the noodles are tender. I stirred it several times and checked between to see if noodles were tender. The noodles were tender in 30 minutes. Turn off the pot.
3. Stir in the spinach and watch it wilt. Stir the 1 cup ricotta and 2 cups mozzarella/Parmesan cheese in bowl. I took half the turkey mixture out of the pot and placed in another bowl. Spoon half of the cheese mixture on top of the turkey mixture in pot. Then I put the other half of turkey mixture on top. Then put the rest of the cheese mixture. I covered with the remaining 1/4 cup mozzarella cheese. Covered pot and put piece of foil in hole on lid so it would keep the heat and melt the cheese.
****
Lasagna Made with Rigatoni Noodles*, By: Barbara Murphine Woolley, August 21, 2016
Ingredients:
2- 24 jars of Ragu
1½ pounds ground beef
8 oz bag cheddar cheese
8 oz bag mozzarella cheese
small container ricotta cheese
2 Tbs. basil
2 Tbs. oregano
2 Tbs. parsley
3 Tbs. sugar
3 Tbs. olive oil
Directions:
Boil the pasta on the stove. Drain. (While the pasta is cooking), turn the Ninja to Stove Top High and brown the ground beef. Remove any excess grease. Remove meat to a bowl.
In another bowl add: the ragu, meat, oil, and seasonings. Stir to incorporate.
Layer: sauce, rigatoni, cheddar cheese, mozzarella cheese, and ricotta cheese.
Continue making layers until completed; ending with sauce on the top.
Turn the Ninja to the Oven setting of 250°F. When it begins to bubble, turn to Slow Cook Low, until all of the cheeses have melted.
*Added comment by: Aurelia Dougan McCollom - If you wish you can fix the pasta according to the Pasta Cooking chart at the top of each pasta file. Remove to a bowl while preparing the ingredients.
****
Lasagna, Skillet*, By: Jen Johnson Nichols
Ingredients:
1 lb ground beef or turkey
1 lb box bow tie pasta
1 jar spaghetti sauce
1 tablespoon Italian seasoning
Half onion chopped
1 cup cottage cheese or ricotta cheese
1-2 cups mozzarella cheese
Directions:
Brown beef or turkey, onion, Italian seasoning in Ninja on Stove Top High.
Once browned, drain if needed. Turn Ninja to Stove Top Medium. Add beef mixture, noodles, sauce and 2½ cups of water. Cover and cook 20-30 minutes (bow tie pasta takes a little longer than spaghetti) stir occasionally.
Turn Ninja to Stove Top Low, stir in cottage cheese (or ricotta) top with mozzarella cheese, cover and let set for about 5 minutes or until cheese is melted.
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Lasagna – Slow Cook*, By: Gerrilyn Grant Gipson, April 21, 2020
Sunday Slow Cooker Lasagna step by step in my Ninja 4 in 1!
Ingredients:
2 pounds ground beef
1 jar of Ragu Spaghetti sauce (chunky type)
1- 8 oz. carton of ricotta cheese
1 egg
1 Tbs. Italian seasoning
1 Tbs seasoned salt
1 small chopped onion
1 tsp chopped garlic
¼ cup Parmesan cheese
1- 8 oz. package shredded Mozzarella cheese
1 pound no boil dry Lasagna noodles
Directions:
Turn you Ninja to Stove Top High. Add the groundbeef and brown, breaking up the meat.Add the onions and garlic cooking until onions are soft. Add the sauce. Simmer for 10 minutes.
Mix ricotta cheese with beaten egg, Parmesan cheese, Italian seasoning and season salt in a bowl and set aside.
Add some meat sauce to the bottom of the Ninja pot.
Add a layer of pasta noodles.
Add a layer of the ricotta mixture.
Add mozzarella cheese to the top.
Repeat from the beginning for a second time.
End with a final layer of meat sauce.
Top with Mozzarella cheese.
Turn the Ninja to Slow Cook High for 3 hours. Checking the progress after 2 hours. Let stand for 15 minutes after cooking is complete.
That’s it! Enjoy!
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Lasagna, Slow Cooker, By: Gael O'Brien
1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1½ teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
½ cup grated Parmesan cheese
16 ounces shredded mozzarella cheese
Directions:
In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover, and cook on Slow Cook Low setting for 4 to 6 hours.
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Lasagna Weeknight Toss, By: Bonnie OHara, April 10, 2015
Weeknight Lasagna Toss, By: Bonnie OHara, April 10, 2015
Ingredients:
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
1-⅔ cups water
¼ cup KRAFT Zesty Italian Dressing
2 green peppers, chopped
3 cloves garlic, minced
12 oven-ready lasagna noodles, each broken into 4 pieces
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
½ cup Polly-O Original Ricotta Cheese, optional
Directions:
Turn your Ninja to Stove Top High. Add the meat to brown. When almost browned add the green peppers to soften. Add garlic. Drain excess grease. Arrange noodle pieces over beef mixture. Pour sauce, dressing and water over noodles. Set to Stove Top Medium. Cover and cook 15–20 minutes or until noodles are tender. Stir occasionally. Turn off pot. Spoon the cheese over the noodle mixture. Cover and let stand.
*Added comment by: Aurelia Dougan McCollom – you can mix the 2 cheeses together and then spoon over the noodles if you choose to use the Ricotta.
Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. I don’t feel you will need to add extra water if you substitute the noodles. Just check and add a little at a time if necessary when stirring.
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Lazy Tot Throw-Together*, By: Allana Alla Sverbil, April 10, 2015
Prep:
Mix 4 eggs with 1 green bell pepper (diced), 1 can of carrots & peas (drained), a few handles of cheese, chili powder, garlic powder, black ground pepper to taste.
Cook:
Set your Ninja to Stove Top High.
Sprinkle olive oil on the base of the Ninja.
Layer frozen tater tots across the base of the Ninja
Pour egg mixture on top.
Top off with cheese and cover for 20-25 minutes.
Nice & easy. One of my fiancés favorite throw-togethers! No leftovers because it was gone in 15 minutes!
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Linguine & Teriyaki Chicken Wings*, By: Monica Alejo, May 5, 2015
Got the idea from a post someone posted last week making teriyaki chicken wings from frozen. I used frozen skin on chicken thighs teriyaki sauce, soy sauce, the juice of one orange, sesame seeds, garlic and ginger. Turn your Ninja to Stove Top High. Once boiling, turn to Stove Top Medium/Low and cook for about an hour. Drain 50% of the juice and let cook a little bit more. For the noodles: Boiled linguine noodles as package suggested in a separate pan. Using a sauté pan add oil, bell pepper, onion, garlic, green onion, soy sauce, a splash of vinegar, and a sprinkle of sugar. Add some mixed vegetables. Add the noodles to the vegetable mix with a ladle of pasta water. Heat together. Add noodle mixture to a plate and top with chicken.
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Loaded Chicken and Potatoes, By: Julie Landsiedel & Keith Johnston
Ingredients:
1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes cut in 1/2″ cubes
1/3 cup olive oil
1½ tsp salt
1 tsp black pepper
1 Tbs. paprika
2 Tbs. garlic powder
2 Tbs. hot sauce (more if you like it HOT)
Topping:
2 cup fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion
Directions:
Fry your bacon in the Ninja on the Oven setting of @ 350°, stirring a few times until crispy. Remove and wipe out or drain excess grease.
** Keith Johnston** In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the crock. I made this last night, awesome--browned chicken and potatoes on Stove Top High. Switch to Oven setting of 350° and bake for 30-45 minutes, stirring occasionally--added toppings the last 10-15 minutes.
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Lobster Ravioli with Homemade Vodka Sauce*, By: Debbie Sterner, January 16, 2020
Ingredients:
1 can 28 oz. plum tomatoes
2 shallots, minced
1 clove garlic, minced
¼ tsp red pepper flakes
½ cup vodka
2/3 cup heavy cream
Fresh grated parmesan cheese
Basil leaves, to taste
salt, to taste
Directions:
Turn the Ninja multi-cooker to Stove Top Medium. Melt the butter. Add the shallots, cut until tender. Add the garlic and red peppers, and cook for about 30 seconds. Remove the pot from the heat. Add vodka, basil, tomatoes, and salt.
Return the pot to the Ninja insert.
Resume Stove Top Medium. Simmer about 7-10 minutes, or until the vodka cooks off. Stir in heavy cream and cook until thickened.
Pour over lobster ravioli and top with Parmesan cheese.
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