Chili, Sauces, Soups, Stews *S (Sa-Sweet)*
Scroll Down!! The recipes follow the last listing! Scroll down!!
**Noodles Added to Soups – Separately, By: Leeanne Carr, December 29, 2014
I have posted this before – I make my soup & then cook the noodles separately. Cook soup, spoon over cooked noodles (whatever kind you like). Makes freezing the soups easy. Learned this from a chef last year - it was a uh duh moment for me. Hope it works for some of you.
****
YOU WILL FIND:
Salsa - Homemade*, By: Jennifer Allen, August 23, 2015
Santa Fe Chili*, By: Sandy Jo Kinman, September 8, 2014
Santa Fe Soup*, By: Anne Wood Conrad, February 13, 2015
Sauce & Turkey Meatballs*, By: Randall McGouirk, September 27, 2015
Sausage & Cabbage Soup*, By: Trisha Schoonover, October 12, 2014
Sausage, Chicken & Shrimp Gumbo*, By: ShannonandAndy Kub, April 21,2014 - Ninja Recipe Book
Sausage Fest Soup*, By: Tim Peterson, September 19, 2014
Sausage Gumbo, By: Manda Lee Brown, December 30, 2017
Sausage, Potato & Spinach Soup*, By: Diane Wimmer, January 24, 2015
Senate Bean Soup, By: Aurelia Dougan McCollom
Shipwreck, By: Patricia Crawford, January 13, 2016
Shredded Chicken & Gravy, By: Brandi Blackmon Cornwell, September 15, 2020
Shrimp Bisque*, By: Rita Ramos, August 18, 2014
Shrimp Chowder, By: Anne Wood Conrad, October 1, 2014
Simple Marinara Sauce
Simple Meal Tonight*, By: Jennifer Black Cordero, September 13, 2014
Smoked Andouille, Kale, Cannelloni Bean & Cauliflower Soup*, By: Carolyn Crowder, January 21, 2017
Smoked Chicken with Gnocchi*, By: Tammy Mullin Marsh, December 2, 2014
Smoked Ham Soup, 8.3 lb. Bone-In, By: Kathleen Valentine - Cross posted in Pork
Smoked Turkey Soup*, By: Anne Wood Conrad, November 28, 2014
Smokey Sausage Chowder*, By: Jill Eitnier Silvius, January 13, 2015
Sofrito Sauce*, October 11, 2014
Southern California Cioppino*, By: Deborah Schmidt, May 6, 2014 - Cross Posted in Gluten Free
Southwest Turkey Tenderloin Stew*, By: LuAnn Carless Innis, March 13, 2016
Spaghetti Sauce*, By: Nan Edmison Lefebure, October 29, 2016
Spaghetti & Sauce, By: Tracy McCollom Giles
Spaghetti Meat Sauce*, By: Aurelia Dougan McCollom, July 18, 2015
Spaghetti Sauce, By: Beth Rowand Knight, September 6, 2015
Spaghetti Sauce*, By: Kathy Olson, February 22, 2015
Spaghetti Sauce*, By: Aurelia Dougan McCollom
Spaghetti Sauce, By: MaryJo Powell, July 26, 2014
Spaghetti Sauce with Meat, By: Bonnie Martin, July 20, 2015
Spaghetti Soup*, By: Patricia Grybel Hurst, August 20, 2014
Spicy Beef & Potato Soup*, By: Cynthia Dobbs, October 26, 2015
Spicy Cheeseburger Soup*, By: Steve Lopez, from Aaron McCargo Jr. AKA..Big Daddy, August 10, 2014
Spicy Chili*, By: Jeff Hudson, February 22, 2015
Spicy Mexican Chicken Soup*, By: Barb Ruiz Rizzio-Meyer
Spinach & Ravioli Soup, By: Jennifer Hoover
Split Pea Soup*, By: Jennifer Lopez, January 7, 2018
Split Pea Soup*, By: Petra Webb van Loosbroek, November 4, 2014
Squash Potato Soup*, By: Wendy Phillips Czech, December 11, 2014
Steak Chili*, By: Cynthia Dobbs, July 25, 2015
Stovies - A Scottish Meal*, By: Debbie MacKenzie
Stuffed Pepper Pizza Soup*, By: Peggy Sanders
Stuffed Pepper Soup*, By: Olivia Schlosser Berroth, November 10, 2015
Stuffed Pepper Soup*, By: Tammy Grim D'Itri. February 22, 2015
Stuffed Pepper Soup*, By: Debra Laurie Surman, February 1, 2016
Stuffed Pepper Soup
Stuffed Pepper Soup, By: Juanita Dotson, October, 31, 2014
Super Quick Potato Soup, By: Margie Beasley Warmath White, October 12, 2014
Sweet & Sour Chili Sauce/Salsa, By: D’Ann Matthews, September 13, 2014
Sweet Potato & Black Bean Chili*, By: Stephanie Foley, January 17, 2018
Sweet Potato Chili - Slow Cook*, By: Allana Alla Robinson, September 26, 2016
Sweet Potato Lentil Soup – Ninja Recipe Book Pamphlet
Salsa - Homemade*, By: Jennifer Allen, August 23, 2015
Ingredients:
13 cups of peeled, pulsed tomatoes (about 8 pounds)
5 bell peppers, quartered (I used red and white)
5 large white onions, quartered
5 large jalapenos, halved and deseeded (more if you like it very spicy)
2 bunches of cilantro leaves, torn up
10 garlic cloves, peeled and chopped roughly
1- 6 oz can tomato paste
2 cups of cider vinegar
3 tsp salt
Directions:
Blanch the tomatoes by dropping them into boiling water for about 20 seconds, and placing them in ice water. The skins should peel off easily. Quarter them, removing any stems or pithy cores, and pulse them in a food processor until chunky. Transfer to a large bowl.
Add bell pepper and pulse in food processor until chunky. Transfer to the bowl.
Place ½ of the onions in the food processor. Add the cilantro. Pulse until the onions are relatively small chopped and there aren’t huge chunks of cilantro left. Transfer to the Ninja pot. Put the remaining onions, garlic, and jalapenos in the food processor and pulse until they reach the same chop as the previous batch of onions. Add to the bowl.
Add cider vinegar, tomato paste and salt. Stir.
Add everything to the Ninja pot and simmer for one hour stirring every ten minutes.
Spoon salsa into prepare canning jars with ¼ inch space. Place in water bath for 15 minutes then let jars rest on counter to cool.
Yields about 9 pints
****
Santa Fe Chili*, By: Sandy Jo Kinman, September 8, 2014
Ingredients:
1 lb Ground beef
1 onion, chopped
Wildtree organic grapeseed oil
2 Tbs. Wildtree organic taco and
2 Tbs. Wildtree organic ranch seasoning
fresh roasted Hatch green chilies
Other ingredients:
1 can pinto beans,
1 can chili pinto beans
1 can red kidney beans
1 can corn
1 can diced stewed tomatoes
1 can V8
water to cover
salt and pepper to taste
Directions:
Brown beef, remove. Sauté onion, in Wildtree organic grapeseed oil. Add Wildtree organic taco and Wildtree organic ranch seasoning along with fresh roasted Hatch green chilies. Add remaining ingredients.
Turn your Ninja to Slow Cook Low for 2-4 hours. Serve with hot homemade cornbread.
****
Santa Fe Soup*, By: Anne Wood Conrad, February 13, 2015
Ingredients:
1 lb. ground beef
1 chopped onion
1 can chili beans, (Original or Hot)
1 can petite diced tomatoes
1 can corn, drained
1 can Ro-Tel, (Original for spicy, or Mild)
1 can beef broth
1 pound Mexican Velveeta
Directions:
Brown meat and onions, using Stove Top High, drain. Add rest of ingredients except cheese. Simmer 30 minutes or so on Stove Top Low. Add cheese and stir until melted. Enjoy!!
** Original Ro-Tel and hot chili beans can give it some heat, the mild versions of those products tone it down.
****
Sauce & Turkey Meatballs*, By: Randall McGouirk, September 27, 2015
Ingredients:
2 lbs fresh ground turkey
1 lb fresh Italian sausage
2 cups bread crumbs
3 eggs
1 bunch fresh basil, chopped
1 bunch fresh parsley, chopped
1 onion, chopped
2 Tbs. tomato paste – from a 6 oz can
¼ cup Parmesan cheese, grated
¼ cup milk
Directions:
In a bowl, mix the bread crumbs, eggs, milk, and cheese and tomato paste, with ½ of the chopped onion, parsley and basil. Combine well. Once ingredients are mixed, then add the ground turkey and sausage. With your hands mix well to combine with other ingredients. Don't overwork the meat or the meatballs will be tough. Form the mixture into balls.
In the Ninja or your regular oven, cook on 400°F for about 15 minutes, turning until brown. Once they are all browned, remove and make the sauce:
Sauce:
1- 28 oz can tomatoes crushed
1- 28 oz can tomatoes diced
add the remaining can of tomato paste – 4 oz
add remaining basil and parsley, chopped
add remaining onion, chopped
2 cloves fresh garlic, chopped
Place the ingredients into the Ninja and turn to Stove Top High. Stir until boiling. Reduce to Slow Cook Low and carefully add meatballs into the sauce. Stir gentle as not to break the meatballs. Place the lid and cook for 1-1½ hours
****
Sausage & Cabbage Soup*, By: Trisha Schoonover, October 12, 2014
Ingredients:
2 cups of potatoes, peeled and cubed
4 cups of shredded cabbage
1 carrot shredded, I bought the pre-shredded and used about 1/2 the package 1 large onion
1¼ lb sausage
4 cups of chicken broth or you can water
Salt and pepper to taste
Directions:
Place all dry ingredients in your Ninja and pour liquid on top. Cover and cook on Slow Cook Low 8-10 hours, or Slow Cook High for 5 hours.
It's still cooking, but our house smells incredible!!
****
Sausage, Chicken & Shrimp Gumbo*, By: ShannonandAndy Kub, April 21, 2014 - Ninja Recipe Book
Ingredients:
½ cup plus 1 Tbs. vegetable oil
¾ lb smoked sausage, sliced
¾ lb boneless, skinless chicken thighs, cut into 2-inch pieces
2/3 cup flour
1 large onion, chopped
1 medium green pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
3 cups chicken broth
1 can (14.5 oz) diced tomatoes
½ tsp dried thyme leaves, crushed
¾ lb uncooked large shrimp, peeled and deveined
Directions:
Pour 1 tablespoon oil into pot. Set to Stove Top High and heat oil. Add sausage and chicken. Cook uncovered 10 minutes or until browned, stirring occasionally. Remove sausage and chicken from pot.
Stir in remaining oil and flour. Set to Stove Top Medium. Cook uncovered 7 minutes or until mixture turns deep brown, stirring constantly with a wooden spoon.
Add onion, pepper, celery, and garlic. Cook uncovered 5 minutes or until tender. Stir in broth, tomatoes, and thyme and heat to a boil. Set to Slow Cook Low for 7-9 hours. Cover and cook.
Stir in shrimp. Set to slow Cook High for 15 minutes. Cover and cook until shrimp are cooked through.
**Added comment by: ShannonandAndy Kub** -I made this gumbo Easter weekend. I added 2 cans of lump crab meat and a bag of frozen okra. I am not a seafood fan but my husband and his family love this.....I made it before for them. This time I made rice for them to serve the gumbo over. Enjoy!
****
Sausage Fest Soup*, By: Tim Peterson, September 19, 2014
Ingredients:
1 lb kielbasa
1 lb smoked beef sausage
1 lb jalapeño n cheese sausage
1 lb ground hot Italian sausage
2 lbs ground venison sausage
1 large can diced tomatoes
1 large can tomato sauce
2 cans stewed tomatoes
2- 32 oz boxes vegetable stock
4 large green peppers cut up
4 large onions cut up
2 cans kidney beans
2 cans great northern beans
6-8 potatoes cut up
Some jalapeño juice
Some liquid smoke (hickory)
Salt
Pepper
Directions:
Cook up ground sausages on Stove Top High until done. Add cut up sausages and all other ingredients. Bring to boil for five minutes and then turn to Slow Cook Low until taters are done!!!! This is a favorite up at hunting camp and work... Njoy !!!
**Added comment by: Aurelia Dougan McCollom – I am estimating Slow Cook Low, 2-4 hours.
Also, this will fill your Ninja, so add the liquid accordingly! When Tim fixes this in the Ninja, it won’t take both 32 oz boxes of broth. He uses the same ingredients except for liquid amounts when fixing this in his soup pot.
****
Sausage Gumbo, By: Manda Lee Brown, December 30, 2017
Makes 6-8 servings.
Ingredients:
1- 1 lb. package hot Italian turkey sausage
1 large onion, diced
2 tablespoons flour
2- 28 oz. cans diced tomatoes (drain off some juice)
1- 32 oz. box chicken broth (4 cups)
1 bag frozen okra
¾ cup instant rice (brown or white)
granulated garlic, to taste
Salt & pepper, to taste
1-2 teaspoons Cajun seasonings
Directions:
Slice casings off sausage. Add to the Ninja, cooking on Stove Top High. Stir to break it up while cooking. Add salt and diced onion. Cook until meat is cooked through. Sprinkle the flour and Cajun seasonings. Stir. Cook about another 3 minutes.
Add tomatoes and season with garlic, salt, pepper and more Cajun seasoning to taste. Let mixture start to bubble.
Add broth, okra, and rice. Turn the Ninja to Slow Cook High. Cook for 2-3 hours, or turn to Slow Cook Low for 4-5 hours.
****
Sausage, Potato and Spinach Soup*, By: Diane Wimmer, January 24, 2015
Ingredients:
1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 pound red potatoes, diced
3 cups baby spinach
¼ cup heavy cream
Directions:
Heat olive oil in Ninja over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Set to Buffet until ready to eat.
Best soup I have had in a while! I used cheese sausage and substituted the potatoes for cauliflower to make it low carb....you wouldn't know you weren't eating potatoes. Super easy in the Ninja....and could be changed up with different sausages or different spices.
****
Senate Bean Soup*, By: Aurelia Dougan McCollom
Ingredients:
1 lb dry navy beans
1 meaty ham bone or 1 lb ham hocks
1 cup chopped onion
2 garlic cloves, minced
1 cup chopped celery
2/3 cup mashed potato flakes
¼ cup chopped parsley
1½ tsp salt
½ tsp pepper
1 tsp nutmeg
1 tsp oregano
1 tsp basil
1 bay leaf
4-5 quarts Water
2 cups cubed ham, optional
Directions:
Rinse and soak the beans overnight according to package directions. (In the refrigerator).
Place 4-5 quarts of water, (cover the bone) the ham bone, onion, celery, garlic, pepper, salt, nutmeg, oregano, basil, parsley, & bay leaf in the pot.
Turn to Oven setting 350°F, and cook for 1 hour, covered, bring to a boil to help loosen meat from bone. I also added ham that I had cubed, to give us more meat. After 1 hour I then added the soaked, rinsed, & drained beans. Turn setting to Slow Cook High for 3 hours. After testing for doneness, add the mashed potato flakes. You may need to add more to thicken to your liking. (Actually, I used mashed potato flakes all the time as a thickening agent.) Remove bay leaf before serving.
It took a total of 4 hours for this dinner. I did switch to Buffet setting to keep it warm (2 hours). The Buffet setting was wonderful.
****
Shredded Chicken & Gravy, By: Brandi Blackmon Cornwell, September 15, 2020
Ingredients:
2 packets chicken gravy mix
1 (10.5 oz) can cream of chicken soup
2 cups water
1 lb. boneless, skinless chicken breasts
garlic powder, salt & black pepper, to taste
rice, mashed potatoes, or noodles for serving
Directions:
Season chicken breasts (both sides) with garlic powder, black pepper and just a tad bit of salt.
Add to you Ninja Multi-Cooker. whisk together the gravy packets, cream of chicken soup, and water until smooth.
Add to the seasoned chicken breasts. Be sure to get them covered in gravy.
Place the lid. Turn to Slow Cook Low for about 6-8 hours.
Once cooked, shred chicken and serve over your choice.
****
Shipwreck, By: Patricia Crawford, January 13, 2016
Ingredients:
1 lb ground beef
1 onion chopped
1 bell pepper or jalapeño - optional
2 cans of Campbell’s tomato soup. (I use healthy choice. A homemade tomato soup would probably be even better but I have never tried it)
1 soup can filled with water
salt and pepper to taste
1 can diced potatoes - (drained)
1 can of kidney beans - (drained)
Directions:
Turn the Ninja to Stove Top High. Add the beef and onion to brown; also add the bell peppers or jalapeño, if desired. Drain. Add the remaining ingredients and stir.
From here you have options.
Turn the Ninja to Stove Top High for 20 minutes. If you would rather have a slow cook meal; turn the Ninja to Slow Cook Low for 4 hours. You can also use the Oven setting of 350° for 30 minutes. If choosing the Oven setting, I suggest stirring a few times.
****
Shrimp Bisque*, By: Rita Ramos, August 18, 2014
Ingredients:
1 lb raw peeled and deveined shrimp (pat dry with a paper towel)
2 tablespoons olive oil
1 large leek
Salt (to taste)
Pepper (to taste)
2 garlic cloves, minced
Crushed red pepper flakes (to taste)
1/3 cup brandy
¼ cup dry sherry
4 tablespoons olive oil for the roux
4 tablespoons flour
4 cups seafood stock*
1 cup half and half
1 cup heavy cream
1/3 cup tomato paste
5 ounces Asiago cheese
Fresh chopped parsley for topping
Directions:
* I went to 5 different grocery stores and could not find seafood stock. Only one place carried it but the container on the shelf expired two months ago. I substituted with vegetable stock.
Turn the Ninja to Stove Top High, add a few tablespoons of olive oil and let it heat up.
While the Ninja is heating, cut the leeks into thin slices using only the white and light green part.
Put the leeks into a bowl of water to rinse. You’ll see the grit fall to the bottom of the bowl. Lift the leeks out of the bowl and drain the leeks well and pat dry. (I used a salad spinner.)
Add the leeks to the Ninja pot and sprinkle with salt and pepper. Stir well to coat the leeks with the oil, salt and pepper. Cook until softened, about 5-6 minutes.
Add in garlic, red pepper flakes, shrimp and a little more salt and pepper. Stir well and cook for 4-5 minutes, until shrimp is pink.
Add in the brandy and sherry, cooking for 5 more minutes then turn off heat.
Transfer the entire mixture to a cutting board and coarsely chop. (You can also transfer to a food processor pulse it to coarsely chop; I was too lazy to dust off the food processor.)
Turn the Ninja to Stove Top Medium. Add in 4 tablespoons of olive oil and once it’s sizzling, add in the flour and whisk well to create a roux. Cook for 2-3 minutes.
Add in the half and half and heavy cream, stirring well until it has thickened up a little.
Whisk in the stock and tomato paste, stirring it well so that it is smooth.
Add the Asiago, stirring until the cheese melts.
Add the shrimp mixture back into the soup and reduce the heat to Stove Top Low. Stir it well and keep an eye on it and stirring occasionally. I let it simmer for about 15 more minutes. Go on, click on that picture to make it biiiiig.
While it simmered I put a salad together.
Served with a side salad and some crusty bread that has been spread with olive oil and garlic and sprinkled with Parmesan cheese and toasted.
****
Shrimp Chowder, By: Anne Wood Conrad, October 1, 2014
Ingredients:
½ cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
½ teaspoon garlic powder
1 pound cooked small shrimp, peeled and deveined (I use salad shrimp).
1 package (3 ounces) cream cheese, cubed
Directions:
Using Stove Top High, sauté onion in butter until tender. Turn to Slow Cook Low, combine the onion mixture, milk, soups, corn, Creole seasoning and garlic powder with the butter mixture in the Ninja.
Cover and cook on Slow cook Low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend. Yield: 12 servings (3 quarts).
****
Simple Marinara Sauce
Turn your Ninja to Stove Top Medium and heat olive oil. Add onions to hot oil and sauté about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25-30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate leftover sauce in a small airtight container for later use, adding fresh basil if desired).
****
Simple Meal Tonight*, By: Jennifer Black Cordero, September 13, 2014
baby potatoes, cut up
ham, diced
garlic & herb butter
dehydrated garlic,
dehydrated red onion and
season salt
1- 50 oz can green beans, with liquid
1- 50 oz can of green beans, drained
Directions:
Turn your Ninja to Stove Top High and fry potatoes and ham in some garlic & herb butter. Add garlic, red onion and season salt.
Add green beans. Switch to Oven setting of 350° for 45 minutes. Serve.
**Added comment by: Aurelia Dougan McCollom – The following is the same recipe, cut down to feed 2 people.
Simple Meal Tonight For Two*, By: Leeanne Carr, September 15, 2014
Ingredients:
Left over ham
new potatoes
2 Tbs. olive oil
2 Tbs. butter
½ white onion
season salt & pepper
1- 14½ oz can of green beans, (with the water)
1 small can (the tiny ones you can buy - 8 oz) of green beans, drained (reserving the liquid)
Directions:
Leeanne Carr - a variation on Jennifer Black Cordero recipe scaled down for two - thanks for the inspiration Jennifer! Turn your Ninja to Stove Top High. I fried up my new potatoes in a little olive oil & butter (about 2 Tbs. of each). Let the potatoes cook for a bit & then add white onion & after a few minutes add ham. Let the ham cook for a few minutes and add chopped garlic. Once the ham was a bit browned, I added seasoned salt & pepper. After about 15 minutes add the green beans (with the water) & a small can (the tiny ones you can buy- 8 oz) of green beans drained (reserving the liquid). I did as Jen recommended & set the Ninja on the Oven setting at 350° for about 30 minutes. I added a little more of the reserved green bean juice. It was awesome. (There is a photo in our album). Enough for us both to have a great lunch tomorrow!
****
Smoked Andouille, Kale, Cannelloni Bean & Cauliflower Soup*, By: Carolyn Crowder, January 21, 2017
I had some andouille sausage, cauliflower, and kale to use up so I made this soup. It was spicy which how we like our soups.
Ingredients:
1- 12 oz package Smoked Andouille Sausage, remove from casing and cut into ½” chunks
¾ cup white onion, diced ¼”
1 tsp garlic, minced
extra virgin olive oil
¾ cup carrots, diced ¼”
2 quarts chicken broth, low sodium, low fat
2 cups water
¾ cup cauliflower florets, 1”
2 cups cannellini beans, canned drained and rinsed
2 or 3 cups kale, chopped 1” ( you can add more or less based on your preference)
Bay leaf
1 Tbs. dried basil
salt & pepper - to taste
hot sauce – optional
grated parmesan cheese - optional
Directions:
Turn the Ninja to Stove Top Medium/High. Add the olive oil to lightly cover the bottom of the Ninja. Sauté the sausage and onion for 10 minutes. Stir frequently, until onions are clear, not browned. Lower the heat if browning too quickly. Add the basil and garlic and stir for just a few seconds to bloom the spice and soften garlic. Add the carrots. Cover and cook an additional 5 minutes. (Note you may need to drain the sausage and onion mixture before adding the garlic, spices, and carrots to remove grease; if your sausage produces a lot of grease to avoid a greasy soup.)
Add the chicken broth, bay leaf, and water to the pot. Bring to a boil. Add the cauliflower and beans. Cover and simmer on Stove Top Low until cauliflower is tender about 8-10 minutes depending on the size of the cauliflower. When tender, reduce the heat to the Buffet/Warm setting to until you are ready to serve.
Just before serving, turn the Ninja to Stove Top Low/Medium. Add the kale. Return to a simmer for an additional 10 minutes or until kale is wilted. Taste and adjust pepper and salt; if needed. Add hot sauce if you like the added kick. Serve in bowls. Top with grated parmesan cheese, if desired. Serve with crusty bread, corn bread, or biscuits and a side salad - makes a hearty meal for a cold day.
Note - Chicken andouille sausage is a good substitute for smoked andouille and it will lighten up this soup. You can substitute canned Navy beans for the cannellini bean and leave out the cauliflower if your family doesn't care for it. I had a half head of cauliflower I was trying to use it up.
****
Smoked Chicken with Gnocchi*, By: Tammy Mullin Marsh, December 2, 2014
Smoked chicken with gnocchi. Yummy! Hubby smoked a whole chicken so I used the breasts, cubed. All the veggies I did in the food processor so my son might eat them. It worked. My son loved it! Yea
Ingredients:
2 chicken breasts, cubed
1 onion, chopped
½ bag of baby carrots
4 stalks of celery
Black pepper, to taste,
1 tsp sage
1 tsp basil
2 Tbs. garlic
1 tsp rosemary
2- 32 oz boxes of chicken broth
1 package gnocchi
1 cup of heavy cream
Directions:
Turn your Ninja to Stove Top Low and cook for 1 hour. Just before serving add the heavy cream (Yup that's necessary!) and heat. You can turn to Buffet/Warm setting to hold.
****
Smoked Ham Soup, 8.3 lb. Bone-In, By: Kathleen Valentine - Cross posted in Pork
Smoked so fully cooked. I just took it out of the Ninja and it is very moist and tender. All I did was spread a cup of brown sugar in the bottom, put the ham in that had been studded with cloves, then dumped a can of crushed pineapple in its own juice on it. I cooked it on crock pot Slow Cook High for 4 hours and it is perfect.
I cut up my ham and froze a lot of it but today I took the ham bone with quite a lot of meat on it and put it in the Ninja on Slow Cook High for 3 hours with 2 quarts chicken broth and a tablespoon of Bavarian seasoning. The meat fell off the bone so I cut it up and put it back in the broth with a chopped up onion, 4 sliced carrots, 6 smallish diced potatoes, and half a head of shredded cabbage and let it cook on high for another hour. It is DELICIOUS!! I was going to add green beans but there isn't room. I love this soup--it is 17° at the moment but this really warms you up.
****
Smoked Turkey Soup*, By: Anne Wood Conrad, November 28, 2014
Cover the smoked turkey carcass (or any turkey carcass) with water and Slow Cook Low for several hours, then pull the meat off for the soup and discard bones and skin. I intentionally leave meat on the bone when I carve. To the broth I add crushed tomatoes, diced tomatoes, chopped celery, chopped onion and frozen mixed veggies. Salt and pepper to taste. Slow Cook Low a few hours until favors are blended then turn to Stove Top High. Add some small pasta or egg noodles. Stir occasionally to keep from sticking, and cook about 25 minutes. Change the veggies, and seasonings to suit your taste.
****
Smokey Sausage Chowder*, By: Jill Eitnier Silvius, January 13, 2015
Ingredients:
1 pound of new potatoes, diced (I used 2 large baking, as that is what I had on-hand)
6 carrots, peeled and sliced
2 cups frozen corn
2 cups frozen peas
1 cup of green beans, sliced in 1/2" pieces (I used frozen)
3 stalks of celery, diced (we don't like celery, so I substituted celery salt)
14 ounces of smoked Kielbasa, sliced (I used smoked sausage; again, it was what I had on-hand)
1 yellow onion, diced
8 cups Chicken broth (I made my own with bouillon cubes and water)
3 tablespoons Kirkland no salt seasoning or Trader Joe's 21 seasonings salute (no salt) (again, didn't have this, so I used 1½ Tbs. Italian seasoning)
1 cup half and half (I only had heavy whipping cream, so that is what I used!)
2 cups 2% milk
1 cup shredded cheddar cheese to garnish
Directions:
1. Place sliced Kielbasa in the Ninja. Turn to Stove Top Medium. Fry for 10 minutes. Remove & set aside.
2. Place carrots, celery, potatoes and onions in the Ninja. Fry for 10 minutes on Stove Top Medium.
3. Add remaining ingredients, except the cream and milk. Return sausage back to the Ninja. Set Ninja to Oven 350° for 20 minutes.
4. Add milk + half and half & keep Oven setting of 350° for 5 minutes.
5. Turn Ninja to Slow Cooker Warm (4-in-1) or Buffet setting on 3, until ready to serve.
Serve chowder & sprinkle with cheese. Hungry little man not included!!
****
Sofrito Sauce*, October 11, 2014
Ingredients:
1 can crushed tomatoes (28-29 oz)
1 long green pepper (Anaheim or other sweet pepper, not “hot”)
1 medium yellow onion
2 large cloves garlic
virgin Spanish olive oil
1 tsp Spanish sweet paprika
salt and pepper to taste
Directions:
Finely chop the onion and garlic. Chop the pepper into ¼” (or smaller) pieces. Turn your Ninja to Stove Top High. Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary so as not to burn them. Add the green pepper and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often, to vegetables do not burn. Add the minced garlic and sauté for 1 minute more. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes.
****
Southern California Cioppino*, By: Deborah Schmidt, May 6, 2014 - Cross Posted in Gluten Free
Ingredients:
2 Tbs. cup olive oil
½ onion, chopped
2 stalks celery, chopped
2 carrots, sliced
2-3 clove garlic, minced
1/8 cup parsley, chopped
1 Tbs. cilantro, chopped
1- 15 oz can crushed tomatoes
2 cup tomato juice
1- 8 oz jar clam juice
¼ cup white wine
1 tsp dried basil
¾ tsp dried oregano
½ Tbs. dried thyme
¼ tsp chili powder
1/8 tsp cayenne pepper
salt & pepper to taste
½ lb cubed fish (cod, halibut … your choice)
½ lb medium shrimp, peeled and deveined
½ lb mussels, cleaned
½ lb cooked crabmeat
½ lb bay or sea scallops, rinsed and drained
1 lb clams in shell, scrubbed
Directions:
Heat oil on Stove Top High. Stir in onion, celery, carrots, potatoes, and garlic. Cook 5- 10 minutes. Heat can be lowered to Stove Top Medium during this process. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt & pepper. Bring to simmer on Stove Top Medium or High, switch to Slow Cook High, and simmer for approximately two hours until potatoes are cooked through.
Approximately 15-20 minutes before you are ready to serve, stir in fish and shellfish and continue to cook until the shrimp are pink and the clams and mussels have opened. Remove any that are unopened before serving.
This recipe can be adapted further by adding/subtracting shellfish as you desire. My husband doesn’t like to “work” for his dinner so I leave out the mussels and clams, adding instead a can of clams (drained). My “usual” is ½ lb. shrimp, ½ lb. crabmeat, ½ lb. bay scallops, ¾ lb. cod, and 1 can of drained clams. 4 servings (can be doubled)
****
Southwest Turkey Tenderloin Stew*, By: LuAnn Carless Innis, March 13, 2016
Ingredients:
2 Tbs. olive oil
1 package turkey tenderloins cut into ¾ inch pieces
1 Tbs. chili powder
1 tsp ground cumin
¾ tsp salt
1 orange bell pepper cut into ¾ pieces
1 green bell pepper cut into ¾ pieces
¾ cup chopped onion
3 cloves garlic minced
1 can kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
2 cans diced fire roasted tomatoes
1 cup salsa (I had Meijer black bean and corn salsa- use whatever you have on hand)
½ cup sofrito sauce
Directions:
Turn the Ninja to Stove Top High. Add olive oil. Put chili powder, cumin and salt in a plastic bag large enough to hold the turkey tenderloin. Mix spices together by shaking. Add turkey and shake to coat. Put turkey in the Ninja and brown on all sides about 5 minutes stirring occasionally. Add peppers, onion and garlic. Cook 3-5 more minutes. Add remaining ingredients, stir together. Cover and turn to Slow Cook Low for 2-3 hours until turkey is cooked through and peppers are tender. Enjoy!
****
Spaghetti Sauce*, By: Nan Edmison Lefebure, October 29, 2016
Mom's Spaghetti Sauce - from 'Taste of Home, Slow Cooker Throughout the Year'
Ingredients:
1 lb ground beef
1 medium onion, chopped
1 medium green pepper, chopped
8-10 fresh mushrooms, sliced
3 celery ribs, chopped
1½ tsp minced garlic
2 cans (14½ oz each) Italian stewed tomatoes
1 jar (26 oz) spaghetti sauce
½ cup ketchup
1 tsp brown sugar
1 tsp white sugar
1 tsp salt
1 tsp dried oregano
1 tsp chili powder
1 tsp prepared mustard
Directions:
1. Turn the Ninja to Stove Top High. Cook the ground beef, onion, green pepper, mushrooms and celery until the meat is no longer pink, breaking the meat into crumbles. Add garlic; cook one minute longer.
2. Turn the Ninja to Slow Cook Low. Spoon off as much of the fat as you can. Add the stewed tomatoes, spaghetti sauce, ketchup, brown sugar, sugar, salt, oregano, chili powder and mustard. Cover and cook on low 4-5 hours, or all day.
3. Serve immediately with cooked spaghetti, or cool before placing in freezer containers. Cover and freeze for up to 3 months.
This is a delicious sauce. I sprinkle with grated Parmesan, cheddar or an Italian blend before serving.
****
Spaghetti & Sauce, By: Tracy McCollom Giles
Ingredients:
2- 24 oz jars sauce
5 cups water
frozen meatballs or cooked ground beef
1 lb spaghetti noodles
Directions:
Add 2 jars of sauce, 5 cups water, frozen meatballs or ground beef, 1 lb spaghetti noodles to your Ninja. Turn Oven Setting 350°. Bring to boil. Turn to Stove Top Medium, continue to stir occasionally. If it continues to boil, turn to Stove Top Low. Cook 20-25 minutes. PERFECT every time... Well, for me anyway :)
****
Spaghetti Meat Sauce*, By: Aurelia Dougan McCollom, July 18, 2015
Ingredients:
1 lb. Italian sausage (take out of casing)
2 lbs. ground beef
1 onion (diced)
2 Tbs. minced garlic
1- 28 oz can crushed tomatoes
1- 14.5 ounce can diced tomatoes
1- 15 oz. can tomato sauce
1 6 oz can tomato paste
1 tsp salt
1 tsp sugar
1 tsp Italian seasoning
½ tsp Oregano
2 Tbs. Fresh parsley, chopped
Directions:
Turn your Ninja to Stove Top High to brown ground beef, sausage & onion. Drain excess grease. Add garlic, canned tomatoes, sauce, paste, seasonings, and parsley. Stir. Turn your Ninja to Slow Cook High for 4 hours stirring occasionally.
****
Spaghetti Sauce, By: Beth Rowand Knight, September 6, 2015
Here is a good recipe for quick and easy spaghetti sauce.
Ingredients:
Brown 1# ground chuck - drain
1 (12 oz. can) tomato paste
1 (8 oz. can) tomato sauce
1 (12 oz. can) water
2 teaspoons dried parsley
1 teaspoon salt (more or less to taste)
½ teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon oregano
4 cups water
1 lb spaghetti – broken in half
Directions:
Brown the meat in your Ninja on Stove Top High. Drain. Stir together in the Ninja the sauces, seasonings and the 12 oz can of water to mix. . Add the 4 cups water and uncooked spaghetti. Turn your Ninja to the Oven setting of 300°. Bake for 25 minutes. Stir occasionally to keep from sticking. The sauce thickens some.
****
Spaghetti Sauce*, By: Kathy Olson, February 22, 2015
Here is my spaghetti recipe.... My mother got it off of a Campbell’s Tomato Soup can in the early '50s.. I have made a few adjustments from the original recipe over the years....LOL
Ingredients:
4 cans Tomato Soup
3 soup cans water
2 pounds ground beef
2 yellow onions diced
2 cloves garlic diced
1 Tbs. parsley flakes
1 tsp sweet basil flakes
1 tsp sage
½ tsp ground thyme
½ tsp cayenne pepper
3 Tbs. lemon juice
fresh mushrooms
6 Italian sausages, cut into bite size
Directions:
Turn your Ninja to Stove Top High and brown ground beef. Add onions and garlic. Brown until onions start to become transparent. Stir in soup and water. Add all the remaining spices and juice. Stir well. Add sausage bites (raw), and simmer 1½ to 2 hours on Slow cook Low; until nice and thick. Add the mushrooms towards the last 20 minutes. Serve over spaghetti noodles. (We like angel hair.)
My daughter calls this REAL SPAGHETTI.... with the grand kids I cannot get away with serving jarred sauce anymore. Friends ask me to bring this to potlucks!
****
Spaghetti Sauce, By: MaryJo Powell, July 26, 2014
3 slices bacon
2 Tbs. olive oil
1 lb ground beef
1 small onion cubed
2 cloves garlic chopped fine
4 tsp sugar
1 Tbs. McCormick Perfect Pinch roasted red pepper & garlic
1 tsp salt
1 bay leaf
1- 16 oz can tomatoes
2– 6 oz cans tomato paste
1 tsp oregano powder or 2 tsp leaves
1 tsp basil leaves
⅛ tsp cayenne pepper
Directions:
Cut bacon in pieces and fry on Stove Top High in Ninja until crisp. Add olive oil, onion, garlic cloves. Soften. Add beef and brown. Add sugar, salt, tomatoes, tomato paste and all spices. Bring to boil on Stove Top High then reduce heat to Stove Top Low and simmer covered for 30-40 minutes. Do not plug vent. Should be thick. Adjust spices if necessary. Serve over hot spaghetti. Serves 4. Recipe can be doubled and frozen. Ninja holds twice the recipe nicely.
****
Spaghetti Sauce*, By: Aurelia Dougan McCollom
Ingredients:
2 cloves garlic
1 Tbs. parsley
1 Tbs. olive oil
42 oz. tomato puree
28 oz. tomato sauce
12 oz. tomato paste
2 packets of Splenda, Stevia, or 1Tbs. sugar
1½ tsp. Italian seasonings
¾ tsp. basil
¾ tsp. oregano
½ tsp. salt
1/8 tsp. black pepper
Directions:
Put "ALL" in your Ninja and turn to Slow Cook Low for 5-6 hours!
This will almost fill your Ninja. If it gets to thick for you, just add water a little at a time. Enjoy! Freeze in airtight containers or Food Saver. It is really good the 2nd day!
FYI!! I used to fix this in a "soup pot" and the recipe was doubled!
Makes 5-6 quarts
GRANNY’S MEATBALLS
Ingredients:
1 lb. ground beef
salt & pepper, to taste
½ tsp. minced garlic
1 ½ tsp. dry minced onions
1 egg
½ cup bread crumbs - optional
1 tsp. sweet basil
Directions:
Mix well. Shape into golf ball size or larger meatballs. Brown first on Stove Top High. Add to sauce. You can drop into hot spaghetti sauce to cook without browning. If dropping before browning, do not stir for at least 2 hours or you may break them. Slow Cook Low 7 hours.
****
Spaghetti Sauce*, By: Jayne Loftice Nordin, August 23, 2014
Ingredients:
2 tablespoons olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
8 oz sliced mushrooms
2 lb lean Angus Ground Beef (or 1 lb ground beef and 1 lb Italian sausage)
1- 28 ounce can tomato sauce
1- 6 ounce can tomato paste
2- 14.5 ounce can diced tomatoes (I substitute 1 can with Ro-Tel)
2 bay leaves
½ teaspoon garlic powder
½ teaspoon dried basil
¾ teaspoon dried oregano
Salt and pepper to taste
Directions:
On Stove Top Medium, sauté the onions, garlic and mushrooms. Add in ground beef and brown. Drain any excess liquid. Add in the tomato sauce, paste and the diced tomatoes. Add in the spices, stir all.
Cook on Slow Cook Low for 6-7 hours. The longer you cook, the better the flavor.
When done, remove bay leaves and serve over your favorite pasta.
****
Spaghetti Sauce with Meat, By: Bonnie Martin, July 20, 2015
Ingredients:
2 lbs. ground beef
4 cloves garlic, minced (more or less to taste)
2- 28 oz. cans crushed tomatoes
1- 28 oz. can tomato sauce
1 small can tomato paste
2 Tbs. Fresh parsley, chopped
1 Tbs. Sugar
Salt/pepper, to taste
Directions:
Brown beef in a little olive oil on Stove Top High then add garlic and cook a few minutes longer.
Add the remaining ingredients and Slow Cook Low for 6 hours.
NOTE: You can add basil and oregano or some dried hot pepper flakes if you like. Also, my Italian grandmother would add any leftover cooked meats like pork chops, chicken, sausage, steak, etc. The flavor will be delicious!
******
Spaghetti Soup*, By: Patricia Grybel Hurst, August 20, 2014
Ingredients:
1 lb ground beef, extra lean (I use 93%)
1 medium onion, chopped
1 medium garlic clove, minced
1 can tomato sauce, 16 oz.
1 can diced tomatoes, 16 oz.
5 cups water
1 tablespoon chili powder, I use a combination of regular and hot
¾ teaspoon salt
4 oz uncooked spaghetti, broken into about 1 inch pieces
I add 1 teaspoon dried basil right before I add the spaghetti, but you can skip this if you don't like basil.
Directions:
Brown ground beef with onion in Ninja on Stove Top High. Add tomato sauce, tomatoes, water, garlic, chili powder and salt. Bring to a boil. Cover, and turn down to Stove Top Low. Simmer for 30 minutes. Add spaghetti, bring to a boil, uncover (I returned the Ninja back to Stove Top High) and simmer until spaghetti is cooked about 15 minutes.
I like to top mine with shredded Mozzarella cheese when it's done. My husband prefers Parmesan. We also serve it with buttered Italian Bread. **Another note, I make it with ½ lb. of meat, since we don't eat a lot of meat.
****
Spicy Beef & Potato Soup*, By: Cynthia Dobbs, October 26, 2015
Ingredients:
1 lb hamburger
2 tsp salt
1 tsp Black pepper
1 chopped onion
4 cups diced potatoes
24 ounces of tomato sauce
4 cups of water
½-1 Tbs. Tabasco – or to taste
Directions:
Turn your Ninja to Stove Top High. Brown the beef. Add the salt, pepper, onions, potatoes, tomato sauce, water and Tabasco sauce.
Bring it to a boil. Turn to Stove Top Low and for an hour, or until the potatoes are fork tender.
"Enjoyable"
****
Spicy Cheeseburger Soup*, By: Steve Lopez, from Aaron McCargo Jr. AKA..Big Daddy, August 10, 2014
Ingredients:
1 cup peeled, diced potatoes (I used a little more about 2 ½ cups)
½ cup canola Oil (I used about ¼ cup)
2 lbs ground Beef
1 cup finely diced onion
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup diced jalapeno pepper
1 cup all-purpose flour
1 Tablespoon Italian Herb Seasoning
1 Tablespoon kosher salt
1 Tablespoon freshly ground black pepper
1½ quarts beef broth
¼ cup beef bouillon powder
1½ lbs white American cheese thickly sliced (I used 1½ packages of shredded cheddar)
½ cup chopped scallions, white and green parts
Directions:
I used my Ninja 3 in 1 to use the same pot for everything with the exception of the potatoes.
Put potatoes in a pot with water. Cook until just fork tender. Drain water, cover and set aside.
Turn your Ninja to Stove Top High and heat oil. Once hot add beef and cook breaking up meat slightly. Cook until beef browns about 6-10 minutes.
Add the onion and bell peppers and cook for another minute or two.
Add the jalapenos, Italian seasoning, salt, pepper and flour. Stirring until well-mixed and thickened, about 3-4 minutes.
Add the broth and bouillon powder. Turn your Ninja to Stove top Medium. Stir occasionally until heated thoroughly. Be careful not to break up the meat too much.
Remove the pot from the heat, or turn your Ninja to Slow Cook Low, and add the slices of cheese one slice at a time. Place the cheese a little at a time and mixed well. The soup will become creamy. You can make it as cheesy as you want.
Add the scallions and potatoes and heat until through. Serve hot.
Note: For those people that cannot have cheese, the soup is also tastes good without it.
**Added comment by: Aurelia Dougan McCollom – you can fix your potatoes in the Ninja. Take out when cooked. Pour out the water and continue your recipe. Stove Top High.
****
Spicy Chili*, By: Jeff Hudson, February 22, 2015
Ingredients:
1 pound stew meat browned & seasoned with Creole seasoning
1 pound ground beef browned & seasoned with chili powder & cumin
1 onion cut to large chucks
2 cans kidney beans
1- 8 oz can tomato sauce
1 can of chili ready diced tomatoes
Directions:
Turn your Ninja to Stove Top High and brown meat with seasonings. Add onion, beans, tomato sauce and diced tomatoes. Add more cumin, chili powder, salt & Creole seasoning to taste. Add 10-15 drops of ghost pepper sauce. Turn your Ninja to Slow Cook High for 6 hours.
Very hot 5 alarm chili. But oh; so good.
Add whole hot dogs for the last ½ hour for chili dogs if you prefer but not necessary.
****
Spicy Mexican Chicken Soup, By: Barb Ruiz Rizzio-Meyer
The original recipe is on my Pinterest under South Beach, Spicy Mexican Chicken Soup.
Ingredients:
1 tablespoon oil, canola
1 small onion chopped
1 medium peppers, jalapeno diced
2 cloves garlic minced
2 teaspoon cumin, ground
5 cups broth, chicken, less sodium
1½ pounds chicken, breast, boneless, skinless cut into 2 inch strips
2 cups salsa, fresh refrigerated, mild
salt to taste pepper, black ground to taste
I added 2 extra garlic cloves, a drained can of spicy black beans and red and green peppers to it. I already had chicken cooked in the refrigerator, so I shredded it and added it to the soup. It was too spicy for my kids, so next time I would probably leave out the jalapeño and add a small can of mild green chiles to it.
Directions:
Heat oil in your Ninja on Stove top Medium.
Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes. Stir in garlic and cumin; cook 30 seconds more.
Add broth, increase heat to Stove Top high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot.
Serves 8, 1 cup servings.
Source: The South Beach Diet Quick & Easy Cookbook
****
Spinach and Ravioli Soup, By: Jennifer Hoover
Ingredients:
1- 32 oz box broth - I use either chicken or vegetable
2 cans Italian diced tomatoes
1 box cream cheese
1 bag baby spinach
1 bag of pasta, either tortellini or ravioli
Directions:
Put all ingredients in the Ninja pot except pasta let it cook on slow Cook Low about 4 hours. Add pasta about an hour before ready to serve. Turn on Stove Top High last 30 minutes to make sure pasta is done.
**Added comments by: Eva Wachter
I added 1/4 pint of heavy whipping cream, and about 4 chicken breasts that I boiled until cooked through. I then finely shredded using a chopper. It was served with some buttered bread. Delish.!
****
Split Pea Soup*, By: Jennifer Lopez, January 7, 2018
Servings: 6
Ingredients:
16 oz. dried split peas (about 2 cups)
1½ lb. ham bone
3 carrots, diced
1 yellow onion, diced
1 shallot, diced
2 stalks celery, diced
3 cloves garlic, minced
2 potatoes, diced
nutmeg & parsley, to taste
1 tsp dried thyme
½ tsp ground black pepper
1 bay leaf - optional
7 cups low sodium chicken stock chicken
Directions:
To your Ninja pot, add the split peas, carrots, yellow onion, shallot, celery, garlic, thyme, pepper, potatoes, nutmeg, parsley, bay leaf, and chicken stock. Mix well.
Add the ham bone on top and nestle into the pot.
Cover. Turn the Ninja to Slow Cook Low for 5-5½ hours, or until ham is tender and easily pulls off the bone.
****
Split Pea Soup*, By: Petra Webb van Loosbroek, November 4, 2014
Split pea soup after my Mom's Dutch family recipe! I had to substitute the two turnips for potatoes because they weren't selling any in my store yesterday.
Ingredients:
12 cups of water
1 bag split peas with ham flavoring in it
2 diced potatoes
2 leeks sliced (wash thoroughly after cutting in colander as it has lots of sand in between rings)
½ bag of crinkle cut carrots
4 slices of thick cut bacon diced
2 lbs of country style ribs or boneless ribs
3 cubes of beef bouillon
Directions:
Add water, peas with ham flavoring in it, potatoes, leeks, carrots, bacon, ribs, and beef bouillon to your Ninja pot. Turn to Stove Top High and bring to almost to a boil. Switch to Slow Cook Low and voila! Done 8 hours later and yummy! You can use other meat instead of ribs. We used to use pig tails and smoked sausage but the kind we had back in the Netherlands is hard to find here but you could use e.g. Polish kielbasa also.
****
Squash Potato Soup*, By: Wendy Phillips Czech, December 11, 2014
Ingredients:
1 butternut (approx 3 lbs)
6 small or 3 large potatoes
1 med-large onion
5-10 garlic cloves (I LOVE GARLIC)
1 cup sour cream, whipping cream or Greek yogurt
Chili powder (to taste)
Green curry (to taste & OPTIONAL)
Cheddar cheese
Salt
Cilantro (chopped)
Directions:
Peel and reserve all rinds and skins from the veggies (except potatoes) and cube. Add to your Ninja and Slow Cook Low for 6 hours. Add ghee or butter, if you like, I sure did. Make a veggie broth with the reserved skins and rinds to use later.
After veggies are fork tender, add about 1-2 cups of the broth then, with immersion blender (or a Vitamix), puree it. Add more broth to the desired texture, soupiness, then add 1 cup (sour cream, whipping cream or Greek yogurt - this is what I use).
Turn your Ninja to Stove Top Medium. Add cheese, cilantro and spices as desired & ENJOY!!!
****
Steak Chili*, By: Cynthia Dobbs, July 25, 2015
Ingredients:
1½ pounds stew meat, diced into ¾ inch cubes
Kosher salt and freshly ground black pepper, to taste
1 red onion, diced
4 cloves garlic, minced
1-3 jalapeños, minced
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 tablespoons chili powder
2 (15-ounce) cans kidney beans, drained and rinsed
Shredded jalapeño Monterey Jack cheese, for serving
Jalapeño cornbread, for serving
Directions:
Season stew meat with salt and pepper, to taste.
Heat about 2 Tbs. of olive oil in the Ninja pot on Stove Top High. Add stew meat and sear until browned, about 2 minutes. Add onion, garlic and jalapeños, and cook until fragrant, about 1-2 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1-2 cups water, making sure to cover most of the ingredients.
Reduce heat to Stove Top Low; simmer, covered, stirring occasionally, until meat is tender, about 90-120 minutes.
****
Stovies - A Scottish Meal*, By: Debbie MacKenzie
Just used my Ninja for the second time and made what we Scottish call "Stovies".
Ingredients:
Left over roast beef cubed
diced onions
Worchestire sauce
Bisto gravy granules
diced potatoes
salt, pepper, Montreal Steak spice, Nature's Seasoning
Directions:
Brown onions and meat in a little oil on Stove Top High. Add water to cover. Peel and dice potatoes and add to pot. Add a little more water and cook for about 20 minutes on Stove Top High. Add Bisto gravy granules and cook for another 10 minutes and, voila - comfort food on a really cold day.
****
Stuffed Pepper Pizza Soup*, By: Peggy Sanders
Ingredients:
2 tsp bacon grease, cause that's how I roll. Most people will probably use olive oil
1 large onion, chopped
Garlic, minced
1 Tbs. Pizza Seasoning
2 large green, or whatever color, bell peppers, stems and seeds removed and chopped
Sliced olives
1 lb. lean ground beef, or any other meat, sausage, pepperoni, chicken, etc
8 oz. mushrooms, sliced
2 cans (15 oz.) diced tomatoes
3 cans (14 oz) beef broth (or use 5 cups homemade beef stock if you have some)
1 Tbs. Worcestershire sauce
1/2 cup ketchup
salt and fresh-ground black pepper to taste
Mozzarella cheese
Directions:
Heat 2 tsp. oil on Stove Top High, add chopped onion and garlic, sauté until the onion is barely browned on the edges. Add the chopped pepper and sauté until softened. Add Italian Herb Blend and cook 1-2 minutes more.
Brown the meat.
Add the remaining ingredients and lower to Stove Top Medium. Cook for 20 minutes or so. Taste and add seasonings as appropriate.
Top with mozzarella and eat!
****
Stuffed Pepper Soup*, By: Debra Laurie Surman, February 1, 2016
Ingredients:
3 lbs. of ground beef
2 packets of Lipton onion soup
1- 28 oz can tomato sauce
1- 28 oz can crushed tomatoes
1- 15 oz can of diced tomatoes
4- 5 green peppers, cut into strips or large pieces (your preference)
Cooked rice or instant rice
Directions:
Turn the Ninja to Stove Top High. Brown the beef. Drain any excess grease. Add your remaining ingredients, except rice.
Turn to Slow Cook Low for 8 hours. Serve over cooked rice. It is a possibility that you can add instant rice and cook with the other ingredients. Serving separate gives you control in portion size of the rice if you would like to eat low carb.
****
Stuffed Pepper Soup*, By: Olivia Schlosser Berroth, November 10, 2015
Ingredients:
1lb ground beef
1 green pepper, diced
1 onion, diced
1- 28 oz can crushed tomatoes
28 oz water
2 tablespoons beef bouillon
Salt, pepper, garlic and red pepper flakes to taste
1½ cups cooked rice
Directions:
Turn your Ninja to Stove Top High. Brown the ground beef and saute the pepper and onion. Add the tomatoes and water. Add the bouillon. Add the seasonings, to taste. Turn to Slow Cook Low for 5 hours. After 5 hours, add the cooked rice. Stir to mix. Turn to Buffet/Warm for 30 minutes. Serve.
****
Stuffed Pepper Soup*, By: Tammy Grim D'Itri. February 22, 2015
Ingredients:
2-3 lbs ground chuck
1 onion, diced
1 clove garlic, diced
garlic and onion powder, salt and pepper, to taste
1 tsp Worcestershire sauce
1 tsp beef base
2- 15 oz cans tomato sauce
1 can tomato soup
1 can tomato paste
2 cans diced tomatoes
¼ cup brown sugar
1- 32 oz carton beef broth and additional water if desired
4 Large green peppers, chopped
3 cups Minute Rice, cooked
1 pat butter, optional added to serving bowl
Directions:
Turn your Ninja to Stove top Medium and sauté meat with onion and garlic. Season meat with garlic and onion powder, salt and pepper, Worcestershire sauce and beef base. When meat is cooked, drain fat. Add tomato sauce, soup, tomato paste, diced tomatoes, green peppers, brown sugar, beef broth and additional water if desired. Stir to mix well. Bring to boil then reduce heat and simmer for 1 hour or until green peppers are fork tender. When soup is done, make Minute Rice. When serving place, put some Minute Rice in bottom of bowl, top with soup. Stir to mix and enjoy!! Add a pat of butter to top of soup in serving bowl if desired. This makes a nice amount so I freeze ½ for a future meal but do not add the rice to soup as it swells up and gets yucky.
****
Stuffed Pepper Soup
Ingredients:
1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 0z) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping
Directions:
In Ninja, brown and crumble ground beef along with diced green peppers and onion on Stove Top High.
When cooked, drain excess grease from beef mixture.
Add in diced tomatoes.
Add in chicken broth (or beef broth, if using).
Then add in can of tomato soup or tomato sauce (whichever you are using).
Give it all a good stir. Then add in rice.
Stir again.
Then add seasonings; sugar, garlic powder, salt & pepper (to taste).
Turn to Slow Cook Low for 1-2 hours. If you wanted to eat sooner, you could probably use an Oven setting temperature. The Buffet setting would be great to hold this also.
****
Stuffed Pepper Soup, By: Juanita Dotson, October, 31, 2014
“The Biker Chick's Kitchen”
Ingredients:
1 lb lean ground beef
1 large onion, diced
1 cup uncooked or 2 cups cooked rice (I love to use wild rice)
1 (14.5 oz can) Hunts flavored diced tomatoes (red pepper and fennel, roasted garlic, sweet onion etc)
1 (14.5 oz can) tomato sauce
1 tsp dried oregano
1 tsp basil
½ tsp salt
¼ tsp pepper
1 (32 oz) box chicken stock
2 cups water
2 Tbs. powdered beef stock
3 bell peppers (I use 1 big green pepper then 4-5 red and 4-5 yellow BABY bell peppers)
Cheese for topping (optional)
Fresh cracked black pepper for garnish (optional)
Directions:
Turn your Ninja to Stove Top High and brown the grown beef with the onions and rice. I know that sounds odd, but browning the rice gives it a nice nutty flavor – do not allow it to burn!!
Meanwhile dice your peppers into small ½" pieces, set side.
Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock. Allow it to come to a boil. Turn to Slow Cook Low 2 hours.
Serve with cheese on top (optional) Serves 6.
****
Super Quick Potato Soup, By: Margie Beasley Warmath White, October 12, 2014
Ingredients:
Super quick potato soup
1 Package Bear Creek potato soup
½ bag fresh cut hash brown (not frozen ones)
4 strips bacon
½ large onion
2 cups milk
Directions:
Fry bacon on Stove Top High and sauté onions. Remove bacon and crumble. Add 4 cups water and bring to a boil. Whisk in the soup mix and turn to Stove Top Low. Add the potatoes and milk and cook about 25 minutes. Stir in 1 cup shredded cheese and bacon and serve
****
Sweet & Sour Chili Sauce/Salsa, By: D’Ann Matthews, September 13, 2014
Ingredients:
4 cups tomatoes, cut into 1½-2 inch chunks
2 cups onions, (preferably sweet white), diced
1 cup green peppers, diced (or combination of green, red, yellow peppers)
1½ cups apple cider vinegar
1½-1¾ cups white sugar
½ tsp ground cloves
½ tsp ground ginger
¾ -1 tsp ground cinnamon
1 tsp salt
Directions:
Put tomatoes, onions and peppers in your Ninja. Add vinegar, sugar and spices, and stir to thoroughly mix everything together. Turn your Ninja to Stove Top High, and bring the mixture to a boil – it will take about 20 minutes. When the mixture comes to a boil, turn the dial to Stove Top Medium, and let it cook for 45 minutes to an hour – depending on how juicy the tomatoes are, and how thick you want the sauce to be - stirring occasionally. (45 minutes was perfect for me with this first batch.) This makes about 3 cups of fabulous chili sauce/salsa, and is particularly wonderful with steak or pot roast.
****
Sweet Potato & Black Bean Chili*, By: Stephanie Foley, January 17, 2018
Ingredients:
3 bacon strips, chopped
1 large sweet onion, chopped (2 cups)
6 garlic cloves, minced (used 4 cloves since the diced tomatoes I used had garlic included)
1 (14.5 oz.) can diced tomatoes (used garlic roasted tomatoes)
1 medium sweet potato, peeled and diced (2 cups)
4 (15 oz.) cans black beans, rinsed and drained
2 Tbs. ketchup
2 tsp. Worcestershire sauce
1 Tbsp. chili powder
1 tsp. cumin
2 cups chicken broth
2 cups water
1 bunch cilantro, roughly chopped
1 lime, juiced
salt and fresh ground black pepper
Directions:
1. Turn your Ninja to Stove Top High. Cook bacon until it renders its fat, about 3-4 minutes.
2. Add onion and cook until soft, about 4-5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
3. Stir in tomatoes, sweet potatoes, beans, ketchup, Worcestershire sauce, chili powder, cumin, chicken broth, and water. Season with salt and pepper, to taste.
4. Cover. Turn the Ninja to Slow Cook High for 2 hours or Slow Cook Low for 4 hours.
5. Stir in cilantro and lime juice.
6. Puree 2 cups of chili in a food processor or blender. Stir the mixture back into the pot.
7. Serve with cheddar cheese, green onions, sour cream and avocado.
****
Sweet Potato Chili - Slow Cook*, By: Allana Alla Robinson, September 26, 2016
Ingredients:
2-15.5 oz cans black beans - rinsed
4- 4 oz cans diced green chilis - with liquid
2- 28 oz cans diced tomatoes - with liquid
4 cloves garlic - minced
1 white onion - diced
1 large sweet potato - cut into bite size pieces
3.5-4 lbs chicken tenderloins - cut into bite size pieces
1 packet mild taco seasoning
Juice from 1 fresh lime
Prep:
Cut vegetables and chicken tederloins based on notes above
Recipe:
1) In the Ninja pot, combine all ingredients and mix until taco seasoning is dissolved. Set the Ninja to Slow Cook Low for 6 hours.
Serve:
As is or with cheese or avacado
**make it vegetarian by removing the chicken
****
Sweet Potato Lentil Soup – Ninja Recipe Book Pamphlet
Ingredients:
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large carrot, peeled and chopped
1 large sweet potato, peeled and cut into cubes
8 cups chicken broth
2 cups dried lentils
1 can (14.5 ounces) diced tomatoes
1 teaspoon dried oregano leaves, crushed
1 teaspoon salt
¼ teaspoon ground black pepper
1 can (about 15 ounces) chickpeas (garbanzo beans), undrained
Directions:
1. Pour oil into pot. Set to Stove Top High and heat the oil. Add onion and garlic to the pot. Cook uncovered 5 minutes or until onion is tender, stirring occasionally.
2. Stir carrots, sweet potato, broth, lentils, tomatoes, oregano, salt and black pepper into the pot. Set to Slow Cook Low for 7 hours. Cover and cook until vegetables are tender. Stir in chickpeas during the last 30 minutes of cooking time.
****
**Noodles Added to Soups – Separately, By: Leeanne Carr, December 29, 2014
I have posted this before – I make my soup & then cook the noodles separately. Cook soup, spoon over cooked noodles (whatever kind you like). Makes freezing the soups easy. Learned this from a chef last year - it was a uh duh moment for me. Hope it works for some of you.
****
YOU WILL FIND:
Salsa - Homemade*, By: Jennifer Allen, August 23, 2015
Santa Fe Chili*, By: Sandy Jo Kinman, September 8, 2014
Santa Fe Soup*, By: Anne Wood Conrad, February 13, 2015
Sauce & Turkey Meatballs*, By: Randall McGouirk, September 27, 2015
Sausage & Cabbage Soup*, By: Trisha Schoonover, October 12, 2014
Sausage, Chicken & Shrimp Gumbo*, By: ShannonandAndy Kub, April 21,2014 - Ninja Recipe Book
Sausage Fest Soup*, By: Tim Peterson, September 19, 2014
Sausage Gumbo, By: Manda Lee Brown, December 30, 2017
Sausage, Potato & Spinach Soup*, By: Diane Wimmer, January 24, 2015
Senate Bean Soup, By: Aurelia Dougan McCollom
Shipwreck, By: Patricia Crawford, January 13, 2016
Shredded Chicken & Gravy, By: Brandi Blackmon Cornwell, September 15, 2020
Shrimp Bisque*, By: Rita Ramos, August 18, 2014
Shrimp Chowder, By: Anne Wood Conrad, October 1, 2014
Simple Marinara Sauce
Simple Meal Tonight*, By: Jennifer Black Cordero, September 13, 2014
Smoked Andouille, Kale, Cannelloni Bean & Cauliflower Soup*, By: Carolyn Crowder, January 21, 2017
Smoked Chicken with Gnocchi*, By: Tammy Mullin Marsh, December 2, 2014
Smoked Ham Soup, 8.3 lb. Bone-In, By: Kathleen Valentine - Cross posted in Pork
Smoked Turkey Soup*, By: Anne Wood Conrad, November 28, 2014
Smokey Sausage Chowder*, By: Jill Eitnier Silvius, January 13, 2015
Sofrito Sauce*, October 11, 2014
Southern California Cioppino*, By: Deborah Schmidt, May 6, 2014 - Cross Posted in Gluten Free
Southwest Turkey Tenderloin Stew*, By: LuAnn Carless Innis, March 13, 2016
Spaghetti Sauce*, By: Nan Edmison Lefebure, October 29, 2016
Spaghetti & Sauce, By: Tracy McCollom Giles
Spaghetti Meat Sauce*, By: Aurelia Dougan McCollom, July 18, 2015
Spaghetti Sauce, By: Beth Rowand Knight, September 6, 2015
Spaghetti Sauce*, By: Kathy Olson, February 22, 2015
Spaghetti Sauce*, By: Aurelia Dougan McCollom
Spaghetti Sauce, By: MaryJo Powell, July 26, 2014
Spaghetti Sauce with Meat, By: Bonnie Martin, July 20, 2015
Spaghetti Soup*, By: Patricia Grybel Hurst, August 20, 2014
Spicy Beef & Potato Soup*, By: Cynthia Dobbs, October 26, 2015
Spicy Cheeseburger Soup*, By: Steve Lopez, from Aaron McCargo Jr. AKA..Big Daddy, August 10, 2014
Spicy Chili*, By: Jeff Hudson, February 22, 2015
Spicy Mexican Chicken Soup*, By: Barb Ruiz Rizzio-Meyer
Spinach & Ravioli Soup, By: Jennifer Hoover
Split Pea Soup*, By: Jennifer Lopez, January 7, 2018
Split Pea Soup*, By: Petra Webb van Loosbroek, November 4, 2014
Squash Potato Soup*, By: Wendy Phillips Czech, December 11, 2014
Steak Chili*, By: Cynthia Dobbs, July 25, 2015
Stovies - A Scottish Meal*, By: Debbie MacKenzie
Stuffed Pepper Pizza Soup*, By: Peggy Sanders
Stuffed Pepper Soup*, By: Olivia Schlosser Berroth, November 10, 2015
Stuffed Pepper Soup*, By: Tammy Grim D'Itri. February 22, 2015
Stuffed Pepper Soup*, By: Debra Laurie Surman, February 1, 2016
Stuffed Pepper Soup
Stuffed Pepper Soup, By: Juanita Dotson, October, 31, 2014
Super Quick Potato Soup, By: Margie Beasley Warmath White, October 12, 2014
Sweet & Sour Chili Sauce/Salsa, By: D’Ann Matthews, September 13, 2014
Sweet Potato & Black Bean Chili*, By: Stephanie Foley, January 17, 2018
Sweet Potato Chili - Slow Cook*, By: Allana Alla Robinson, September 26, 2016
Sweet Potato Lentil Soup – Ninja Recipe Book Pamphlet
Salsa - Homemade*, By: Jennifer Allen, August 23, 2015
Ingredients:
13 cups of peeled, pulsed tomatoes (about 8 pounds)
5 bell peppers, quartered (I used red and white)
5 large white onions, quartered
5 large jalapenos, halved and deseeded (more if you like it very spicy)
2 bunches of cilantro leaves, torn up
10 garlic cloves, peeled and chopped roughly
1- 6 oz can tomato paste
2 cups of cider vinegar
3 tsp salt
Directions:
Blanch the tomatoes by dropping them into boiling water for about 20 seconds, and placing them in ice water. The skins should peel off easily. Quarter them, removing any stems or pithy cores, and pulse them in a food processor until chunky. Transfer to a large bowl.
Add bell pepper and pulse in food processor until chunky. Transfer to the bowl.
Place ½ of the onions in the food processor. Add the cilantro. Pulse until the onions are relatively small chopped and there aren’t huge chunks of cilantro left. Transfer to the Ninja pot. Put the remaining onions, garlic, and jalapenos in the food processor and pulse until they reach the same chop as the previous batch of onions. Add to the bowl.
Add cider vinegar, tomato paste and salt. Stir.
Add everything to the Ninja pot and simmer for one hour stirring every ten minutes.
Spoon salsa into prepare canning jars with ¼ inch space. Place in water bath for 15 minutes then let jars rest on counter to cool.
Yields about 9 pints
****
Santa Fe Chili*, By: Sandy Jo Kinman, September 8, 2014
Ingredients:
1 lb Ground beef
1 onion, chopped
Wildtree organic grapeseed oil
2 Tbs. Wildtree organic taco and
2 Tbs. Wildtree organic ranch seasoning
fresh roasted Hatch green chilies
Other ingredients:
1 can pinto beans,
1 can chili pinto beans
1 can red kidney beans
1 can corn
1 can diced stewed tomatoes
1 can V8
water to cover
salt and pepper to taste
Directions:
Brown beef, remove. Sauté onion, in Wildtree organic grapeseed oil. Add Wildtree organic taco and Wildtree organic ranch seasoning along with fresh roasted Hatch green chilies. Add remaining ingredients.
Turn your Ninja to Slow Cook Low for 2-4 hours. Serve with hot homemade cornbread.
****
Santa Fe Soup*, By: Anne Wood Conrad, February 13, 2015
Ingredients:
1 lb. ground beef
1 chopped onion
1 can chili beans, (Original or Hot)
1 can petite diced tomatoes
1 can corn, drained
1 can Ro-Tel, (Original for spicy, or Mild)
1 can beef broth
1 pound Mexican Velveeta
Directions:
Brown meat and onions, using Stove Top High, drain. Add rest of ingredients except cheese. Simmer 30 minutes or so on Stove Top Low. Add cheese and stir until melted. Enjoy!!
** Original Ro-Tel and hot chili beans can give it some heat, the mild versions of those products tone it down.
****
Sauce & Turkey Meatballs*, By: Randall McGouirk, September 27, 2015
Ingredients:
2 lbs fresh ground turkey
1 lb fresh Italian sausage
2 cups bread crumbs
3 eggs
1 bunch fresh basil, chopped
1 bunch fresh parsley, chopped
1 onion, chopped
2 Tbs. tomato paste – from a 6 oz can
¼ cup Parmesan cheese, grated
¼ cup milk
Directions:
In a bowl, mix the bread crumbs, eggs, milk, and cheese and tomato paste, with ½ of the chopped onion, parsley and basil. Combine well. Once ingredients are mixed, then add the ground turkey and sausage. With your hands mix well to combine with other ingredients. Don't overwork the meat or the meatballs will be tough. Form the mixture into balls.
In the Ninja or your regular oven, cook on 400°F for about 15 minutes, turning until brown. Once they are all browned, remove and make the sauce:
Sauce:
1- 28 oz can tomatoes crushed
1- 28 oz can tomatoes diced
add the remaining can of tomato paste – 4 oz
add remaining basil and parsley, chopped
add remaining onion, chopped
2 cloves fresh garlic, chopped
Place the ingredients into the Ninja and turn to Stove Top High. Stir until boiling. Reduce to Slow Cook Low and carefully add meatballs into the sauce. Stir gentle as not to break the meatballs. Place the lid and cook for 1-1½ hours
****
Sausage & Cabbage Soup*, By: Trisha Schoonover, October 12, 2014
Ingredients:
2 cups of potatoes, peeled and cubed
4 cups of shredded cabbage
1 carrot shredded, I bought the pre-shredded and used about 1/2 the package 1 large onion
1¼ lb sausage
4 cups of chicken broth or you can water
Salt and pepper to taste
Directions:
Place all dry ingredients in your Ninja and pour liquid on top. Cover and cook on Slow Cook Low 8-10 hours, or Slow Cook High for 5 hours.
It's still cooking, but our house smells incredible!!
****
Sausage, Chicken & Shrimp Gumbo*, By: ShannonandAndy Kub, April 21, 2014 - Ninja Recipe Book
Ingredients:
½ cup plus 1 Tbs. vegetable oil
¾ lb smoked sausage, sliced
¾ lb boneless, skinless chicken thighs, cut into 2-inch pieces
2/3 cup flour
1 large onion, chopped
1 medium green pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
3 cups chicken broth
1 can (14.5 oz) diced tomatoes
½ tsp dried thyme leaves, crushed
¾ lb uncooked large shrimp, peeled and deveined
Directions:
Pour 1 tablespoon oil into pot. Set to Stove Top High and heat oil. Add sausage and chicken. Cook uncovered 10 minutes or until browned, stirring occasionally. Remove sausage and chicken from pot.
Stir in remaining oil and flour. Set to Stove Top Medium. Cook uncovered 7 minutes or until mixture turns deep brown, stirring constantly with a wooden spoon.
Add onion, pepper, celery, and garlic. Cook uncovered 5 minutes or until tender. Stir in broth, tomatoes, and thyme and heat to a boil. Set to Slow Cook Low for 7-9 hours. Cover and cook.
Stir in shrimp. Set to slow Cook High for 15 minutes. Cover and cook until shrimp are cooked through.
**Added comment by: ShannonandAndy Kub** -I made this gumbo Easter weekend. I added 2 cans of lump crab meat and a bag of frozen okra. I am not a seafood fan but my husband and his family love this.....I made it before for them. This time I made rice for them to serve the gumbo over. Enjoy!
****
Sausage Fest Soup*, By: Tim Peterson, September 19, 2014
Ingredients:
1 lb kielbasa
1 lb smoked beef sausage
1 lb jalapeño n cheese sausage
1 lb ground hot Italian sausage
2 lbs ground venison sausage
1 large can diced tomatoes
1 large can tomato sauce
2 cans stewed tomatoes
2- 32 oz boxes vegetable stock
4 large green peppers cut up
4 large onions cut up
2 cans kidney beans
2 cans great northern beans
6-8 potatoes cut up
Some jalapeño juice
Some liquid smoke (hickory)
Salt
Pepper
Directions:
Cook up ground sausages on Stove Top High until done. Add cut up sausages and all other ingredients. Bring to boil for five minutes and then turn to Slow Cook Low until taters are done!!!! This is a favorite up at hunting camp and work... Njoy !!!
**Added comment by: Aurelia Dougan McCollom – I am estimating Slow Cook Low, 2-4 hours.
Also, this will fill your Ninja, so add the liquid accordingly! When Tim fixes this in the Ninja, it won’t take both 32 oz boxes of broth. He uses the same ingredients except for liquid amounts when fixing this in his soup pot.
****
Sausage Gumbo, By: Manda Lee Brown, December 30, 2017
Makes 6-8 servings.
Ingredients:
1- 1 lb. package hot Italian turkey sausage
1 large onion, diced
2 tablespoons flour
2- 28 oz. cans diced tomatoes (drain off some juice)
1- 32 oz. box chicken broth (4 cups)
1 bag frozen okra
¾ cup instant rice (brown or white)
granulated garlic, to taste
Salt & pepper, to taste
1-2 teaspoons Cajun seasonings
Directions:
Slice casings off sausage. Add to the Ninja, cooking on Stove Top High. Stir to break it up while cooking. Add salt and diced onion. Cook until meat is cooked through. Sprinkle the flour and Cajun seasonings. Stir. Cook about another 3 minutes.
Add tomatoes and season with garlic, salt, pepper and more Cajun seasoning to taste. Let mixture start to bubble.
Add broth, okra, and rice. Turn the Ninja to Slow Cook High. Cook for 2-3 hours, or turn to Slow Cook Low for 4-5 hours.
****
Sausage, Potato and Spinach Soup*, By: Diane Wimmer, January 24, 2015
Ingredients:
1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 pound red potatoes, diced
3 cups baby spinach
¼ cup heavy cream
Directions:
Heat olive oil in Ninja over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Set to Buffet until ready to eat.
Best soup I have had in a while! I used cheese sausage and substituted the potatoes for cauliflower to make it low carb....you wouldn't know you weren't eating potatoes. Super easy in the Ninja....and could be changed up with different sausages or different spices.
****
Senate Bean Soup*, By: Aurelia Dougan McCollom
Ingredients:
1 lb dry navy beans
1 meaty ham bone or 1 lb ham hocks
1 cup chopped onion
2 garlic cloves, minced
1 cup chopped celery
2/3 cup mashed potato flakes
¼ cup chopped parsley
1½ tsp salt
½ tsp pepper
1 tsp nutmeg
1 tsp oregano
1 tsp basil
1 bay leaf
4-5 quarts Water
2 cups cubed ham, optional
Directions:
Rinse and soak the beans overnight according to package directions. (In the refrigerator).
Place 4-5 quarts of water, (cover the bone) the ham bone, onion, celery, garlic, pepper, salt, nutmeg, oregano, basil, parsley, & bay leaf in the pot.
Turn to Oven setting 350°F, and cook for 1 hour, covered, bring to a boil to help loosen meat from bone. I also added ham that I had cubed, to give us more meat. After 1 hour I then added the soaked, rinsed, & drained beans. Turn setting to Slow Cook High for 3 hours. After testing for doneness, add the mashed potato flakes. You may need to add more to thicken to your liking. (Actually, I used mashed potato flakes all the time as a thickening agent.) Remove bay leaf before serving.
It took a total of 4 hours for this dinner. I did switch to Buffet setting to keep it warm (2 hours). The Buffet setting was wonderful.
****
Shredded Chicken & Gravy, By: Brandi Blackmon Cornwell, September 15, 2020
Ingredients:
2 packets chicken gravy mix
1 (10.5 oz) can cream of chicken soup
2 cups water
1 lb. boneless, skinless chicken breasts
garlic powder, salt & black pepper, to taste
rice, mashed potatoes, or noodles for serving
Directions:
Season chicken breasts (both sides) with garlic powder, black pepper and just a tad bit of salt.
Add to you Ninja Multi-Cooker. whisk together the gravy packets, cream of chicken soup, and water until smooth.
Add to the seasoned chicken breasts. Be sure to get them covered in gravy.
Place the lid. Turn to Slow Cook Low for about 6-8 hours.
Once cooked, shred chicken and serve over your choice.
****
Shipwreck, By: Patricia Crawford, January 13, 2016
Ingredients:
1 lb ground beef
1 onion chopped
1 bell pepper or jalapeño - optional
2 cans of Campbell’s tomato soup. (I use healthy choice. A homemade tomato soup would probably be even better but I have never tried it)
1 soup can filled with water
salt and pepper to taste
1 can diced potatoes - (drained)
1 can of kidney beans - (drained)
Directions:
Turn the Ninja to Stove Top High. Add the beef and onion to brown; also add the bell peppers or jalapeño, if desired. Drain. Add the remaining ingredients and stir.
From here you have options.
Turn the Ninja to Stove Top High for 20 minutes. If you would rather have a slow cook meal; turn the Ninja to Slow Cook Low for 4 hours. You can also use the Oven setting of 350° for 30 minutes. If choosing the Oven setting, I suggest stirring a few times.
****
Shrimp Bisque*, By: Rita Ramos, August 18, 2014
Ingredients:
1 lb raw peeled and deveined shrimp (pat dry with a paper towel)
2 tablespoons olive oil
1 large leek
Salt (to taste)
Pepper (to taste)
2 garlic cloves, minced
Crushed red pepper flakes (to taste)
1/3 cup brandy
¼ cup dry sherry
4 tablespoons olive oil for the roux
4 tablespoons flour
4 cups seafood stock*
1 cup half and half
1 cup heavy cream
1/3 cup tomato paste
5 ounces Asiago cheese
Fresh chopped parsley for topping
Directions:
* I went to 5 different grocery stores and could not find seafood stock. Only one place carried it but the container on the shelf expired two months ago. I substituted with vegetable stock.
Turn the Ninja to Stove Top High, add a few tablespoons of olive oil and let it heat up.
While the Ninja is heating, cut the leeks into thin slices using only the white and light green part.
Put the leeks into a bowl of water to rinse. You’ll see the grit fall to the bottom of the bowl. Lift the leeks out of the bowl and drain the leeks well and pat dry. (I used a salad spinner.)
Add the leeks to the Ninja pot and sprinkle with salt and pepper. Stir well to coat the leeks with the oil, salt and pepper. Cook until softened, about 5-6 minutes.
Add in garlic, red pepper flakes, shrimp and a little more salt and pepper. Stir well and cook for 4-5 minutes, until shrimp is pink.
Add in the brandy and sherry, cooking for 5 more minutes then turn off heat.
Transfer the entire mixture to a cutting board and coarsely chop. (You can also transfer to a food processor pulse it to coarsely chop; I was too lazy to dust off the food processor.)
Turn the Ninja to Stove Top Medium. Add in 4 tablespoons of olive oil and once it’s sizzling, add in the flour and whisk well to create a roux. Cook for 2-3 minutes.
Add in the half and half and heavy cream, stirring well until it has thickened up a little.
Whisk in the stock and tomato paste, stirring it well so that it is smooth.
Add the Asiago, stirring until the cheese melts.
Add the shrimp mixture back into the soup and reduce the heat to Stove Top Low. Stir it well and keep an eye on it and stirring occasionally. I let it simmer for about 15 more minutes. Go on, click on that picture to make it biiiiig.
While it simmered I put a salad together.
Served with a side salad and some crusty bread that has been spread with olive oil and garlic and sprinkled with Parmesan cheese and toasted.
****
Shrimp Chowder, By: Anne Wood Conrad, October 1, 2014
Ingredients:
½ cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
½ teaspoon garlic powder
1 pound cooked small shrimp, peeled and deveined (I use salad shrimp).
1 package (3 ounces) cream cheese, cubed
Directions:
Using Stove Top High, sauté onion in butter until tender. Turn to Slow Cook Low, combine the onion mixture, milk, soups, corn, Creole seasoning and garlic powder with the butter mixture in the Ninja.
Cover and cook on Slow cook Low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend. Yield: 12 servings (3 quarts).
****
Simple Marinara Sauce
Turn your Ninja to Stove Top Medium and heat olive oil. Add onions to hot oil and sauté about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25-30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate leftover sauce in a small airtight container for later use, adding fresh basil if desired).
****
Simple Meal Tonight*, By: Jennifer Black Cordero, September 13, 2014
baby potatoes, cut up
ham, diced
garlic & herb butter
dehydrated garlic,
dehydrated red onion and
season salt
1- 50 oz can green beans, with liquid
1- 50 oz can of green beans, drained
Directions:
Turn your Ninja to Stove Top High and fry potatoes and ham in some garlic & herb butter. Add garlic, red onion and season salt.
Add green beans. Switch to Oven setting of 350° for 45 minutes. Serve.
**Added comment by: Aurelia Dougan McCollom – The following is the same recipe, cut down to feed 2 people.
Simple Meal Tonight For Two*, By: Leeanne Carr, September 15, 2014
Ingredients:
Left over ham
new potatoes
2 Tbs. olive oil
2 Tbs. butter
½ white onion
season salt & pepper
1- 14½ oz can of green beans, (with the water)
1 small can (the tiny ones you can buy - 8 oz) of green beans, drained (reserving the liquid)
Directions:
Leeanne Carr - a variation on Jennifer Black Cordero recipe scaled down for two - thanks for the inspiration Jennifer! Turn your Ninja to Stove Top High. I fried up my new potatoes in a little olive oil & butter (about 2 Tbs. of each). Let the potatoes cook for a bit & then add white onion & after a few minutes add ham. Let the ham cook for a few minutes and add chopped garlic. Once the ham was a bit browned, I added seasoned salt & pepper. After about 15 minutes add the green beans (with the water) & a small can (the tiny ones you can buy- 8 oz) of green beans drained (reserving the liquid). I did as Jen recommended & set the Ninja on the Oven setting at 350° for about 30 minutes. I added a little more of the reserved green bean juice. It was awesome. (There is a photo in our album). Enough for us both to have a great lunch tomorrow!
****
Smoked Andouille, Kale, Cannelloni Bean & Cauliflower Soup*, By: Carolyn Crowder, January 21, 2017
I had some andouille sausage, cauliflower, and kale to use up so I made this soup. It was spicy which how we like our soups.
Ingredients:
1- 12 oz package Smoked Andouille Sausage, remove from casing and cut into ½” chunks
¾ cup white onion, diced ¼”
1 tsp garlic, minced
extra virgin olive oil
¾ cup carrots, diced ¼”
2 quarts chicken broth, low sodium, low fat
2 cups water
¾ cup cauliflower florets, 1”
2 cups cannellini beans, canned drained and rinsed
2 or 3 cups kale, chopped 1” ( you can add more or less based on your preference)
Bay leaf
1 Tbs. dried basil
salt & pepper - to taste
hot sauce – optional
grated parmesan cheese - optional
Directions:
Turn the Ninja to Stove Top Medium/High. Add the olive oil to lightly cover the bottom of the Ninja. Sauté the sausage and onion for 10 minutes. Stir frequently, until onions are clear, not browned. Lower the heat if browning too quickly. Add the basil and garlic and stir for just a few seconds to bloom the spice and soften garlic. Add the carrots. Cover and cook an additional 5 minutes. (Note you may need to drain the sausage and onion mixture before adding the garlic, spices, and carrots to remove grease; if your sausage produces a lot of grease to avoid a greasy soup.)
Add the chicken broth, bay leaf, and water to the pot. Bring to a boil. Add the cauliflower and beans. Cover and simmer on Stove Top Low until cauliflower is tender about 8-10 minutes depending on the size of the cauliflower. When tender, reduce the heat to the Buffet/Warm setting to until you are ready to serve.
Just before serving, turn the Ninja to Stove Top Low/Medium. Add the kale. Return to a simmer for an additional 10 minutes or until kale is wilted. Taste and adjust pepper and salt; if needed. Add hot sauce if you like the added kick. Serve in bowls. Top with grated parmesan cheese, if desired. Serve with crusty bread, corn bread, or biscuits and a side salad - makes a hearty meal for a cold day.
Note - Chicken andouille sausage is a good substitute for smoked andouille and it will lighten up this soup. You can substitute canned Navy beans for the cannellini bean and leave out the cauliflower if your family doesn't care for it. I had a half head of cauliflower I was trying to use it up.
****
Smoked Chicken with Gnocchi*, By: Tammy Mullin Marsh, December 2, 2014
Smoked chicken with gnocchi. Yummy! Hubby smoked a whole chicken so I used the breasts, cubed. All the veggies I did in the food processor so my son might eat them. It worked. My son loved it! Yea
Ingredients:
2 chicken breasts, cubed
1 onion, chopped
½ bag of baby carrots
4 stalks of celery
Black pepper, to taste,
1 tsp sage
1 tsp basil
2 Tbs. garlic
1 tsp rosemary
2- 32 oz boxes of chicken broth
1 package gnocchi
1 cup of heavy cream
Directions:
Turn your Ninja to Stove Top Low and cook for 1 hour. Just before serving add the heavy cream (Yup that's necessary!) and heat. You can turn to Buffet/Warm setting to hold.
****
Smoked Ham Soup, 8.3 lb. Bone-In, By: Kathleen Valentine - Cross posted in Pork
Smoked so fully cooked. I just took it out of the Ninja and it is very moist and tender. All I did was spread a cup of brown sugar in the bottom, put the ham in that had been studded with cloves, then dumped a can of crushed pineapple in its own juice on it. I cooked it on crock pot Slow Cook High for 4 hours and it is perfect.
I cut up my ham and froze a lot of it but today I took the ham bone with quite a lot of meat on it and put it in the Ninja on Slow Cook High for 3 hours with 2 quarts chicken broth and a tablespoon of Bavarian seasoning. The meat fell off the bone so I cut it up and put it back in the broth with a chopped up onion, 4 sliced carrots, 6 smallish diced potatoes, and half a head of shredded cabbage and let it cook on high for another hour. It is DELICIOUS!! I was going to add green beans but there isn't room. I love this soup--it is 17° at the moment but this really warms you up.
****
Smoked Turkey Soup*, By: Anne Wood Conrad, November 28, 2014
Cover the smoked turkey carcass (or any turkey carcass) with water and Slow Cook Low for several hours, then pull the meat off for the soup and discard bones and skin. I intentionally leave meat on the bone when I carve. To the broth I add crushed tomatoes, diced tomatoes, chopped celery, chopped onion and frozen mixed veggies. Salt and pepper to taste. Slow Cook Low a few hours until favors are blended then turn to Stove Top High. Add some small pasta or egg noodles. Stir occasionally to keep from sticking, and cook about 25 minutes. Change the veggies, and seasonings to suit your taste.
****
Smokey Sausage Chowder*, By: Jill Eitnier Silvius, January 13, 2015
Ingredients:
1 pound of new potatoes, diced (I used 2 large baking, as that is what I had on-hand)
6 carrots, peeled and sliced
2 cups frozen corn
2 cups frozen peas
1 cup of green beans, sliced in 1/2" pieces (I used frozen)
3 stalks of celery, diced (we don't like celery, so I substituted celery salt)
14 ounces of smoked Kielbasa, sliced (I used smoked sausage; again, it was what I had on-hand)
1 yellow onion, diced
8 cups Chicken broth (I made my own with bouillon cubes and water)
3 tablespoons Kirkland no salt seasoning or Trader Joe's 21 seasonings salute (no salt) (again, didn't have this, so I used 1½ Tbs. Italian seasoning)
1 cup half and half (I only had heavy whipping cream, so that is what I used!)
2 cups 2% milk
1 cup shredded cheddar cheese to garnish
Directions:
1. Place sliced Kielbasa in the Ninja. Turn to Stove Top Medium. Fry for 10 minutes. Remove & set aside.
2. Place carrots, celery, potatoes and onions in the Ninja. Fry for 10 minutes on Stove Top Medium.
3. Add remaining ingredients, except the cream and milk. Return sausage back to the Ninja. Set Ninja to Oven 350° for 20 minutes.
4. Add milk + half and half & keep Oven setting of 350° for 5 minutes.
5. Turn Ninja to Slow Cooker Warm (4-in-1) or Buffet setting on 3, until ready to serve.
Serve chowder & sprinkle with cheese. Hungry little man not included!!
****
Sofrito Sauce*, October 11, 2014
Ingredients:
1 can crushed tomatoes (28-29 oz)
1 long green pepper (Anaheim or other sweet pepper, not “hot”)
1 medium yellow onion
2 large cloves garlic
virgin Spanish olive oil
1 tsp Spanish sweet paprika
salt and pepper to taste
Directions:
Finely chop the onion and garlic. Chop the pepper into ¼” (or smaller) pieces. Turn your Ninja to Stove Top High. Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary so as not to burn them. Add the green pepper and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often, to vegetables do not burn. Add the minced garlic and sauté for 1 minute more. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes.
****
Southern California Cioppino*, By: Deborah Schmidt, May 6, 2014 - Cross Posted in Gluten Free
Ingredients:
2 Tbs. cup olive oil
½ onion, chopped
2 stalks celery, chopped
2 carrots, sliced
2-3 clove garlic, minced
1/8 cup parsley, chopped
1 Tbs. cilantro, chopped
1- 15 oz can crushed tomatoes
2 cup tomato juice
1- 8 oz jar clam juice
¼ cup white wine
1 tsp dried basil
¾ tsp dried oregano
½ Tbs. dried thyme
¼ tsp chili powder
1/8 tsp cayenne pepper
salt & pepper to taste
½ lb cubed fish (cod, halibut … your choice)
½ lb medium shrimp, peeled and deveined
½ lb mussels, cleaned
½ lb cooked crabmeat
½ lb bay or sea scallops, rinsed and drained
1 lb clams in shell, scrubbed
Directions:
Heat oil on Stove Top High. Stir in onion, celery, carrots, potatoes, and garlic. Cook 5- 10 minutes. Heat can be lowered to Stove Top Medium during this process. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt & pepper. Bring to simmer on Stove Top Medium or High, switch to Slow Cook High, and simmer for approximately two hours until potatoes are cooked through.
Approximately 15-20 minutes before you are ready to serve, stir in fish and shellfish and continue to cook until the shrimp are pink and the clams and mussels have opened. Remove any that are unopened before serving.
This recipe can be adapted further by adding/subtracting shellfish as you desire. My husband doesn’t like to “work” for his dinner so I leave out the mussels and clams, adding instead a can of clams (drained). My “usual” is ½ lb. shrimp, ½ lb. crabmeat, ½ lb. bay scallops, ¾ lb. cod, and 1 can of drained clams. 4 servings (can be doubled)
****
Southwest Turkey Tenderloin Stew*, By: LuAnn Carless Innis, March 13, 2016
Ingredients:
2 Tbs. olive oil
1 package turkey tenderloins cut into ¾ inch pieces
1 Tbs. chili powder
1 tsp ground cumin
¾ tsp salt
1 orange bell pepper cut into ¾ pieces
1 green bell pepper cut into ¾ pieces
¾ cup chopped onion
3 cloves garlic minced
1 can kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
2 cans diced fire roasted tomatoes
1 cup salsa (I had Meijer black bean and corn salsa- use whatever you have on hand)
½ cup sofrito sauce
Directions:
Turn the Ninja to Stove Top High. Add olive oil. Put chili powder, cumin and salt in a plastic bag large enough to hold the turkey tenderloin. Mix spices together by shaking. Add turkey and shake to coat. Put turkey in the Ninja and brown on all sides about 5 minutes stirring occasionally. Add peppers, onion and garlic. Cook 3-5 more minutes. Add remaining ingredients, stir together. Cover and turn to Slow Cook Low for 2-3 hours until turkey is cooked through and peppers are tender. Enjoy!
****
Spaghetti Sauce*, By: Nan Edmison Lefebure, October 29, 2016
Mom's Spaghetti Sauce - from 'Taste of Home, Slow Cooker Throughout the Year'
Ingredients:
1 lb ground beef
1 medium onion, chopped
1 medium green pepper, chopped
8-10 fresh mushrooms, sliced
3 celery ribs, chopped
1½ tsp minced garlic
2 cans (14½ oz each) Italian stewed tomatoes
1 jar (26 oz) spaghetti sauce
½ cup ketchup
1 tsp brown sugar
1 tsp white sugar
1 tsp salt
1 tsp dried oregano
1 tsp chili powder
1 tsp prepared mustard
Directions:
1. Turn the Ninja to Stove Top High. Cook the ground beef, onion, green pepper, mushrooms and celery until the meat is no longer pink, breaking the meat into crumbles. Add garlic; cook one minute longer.
2. Turn the Ninja to Slow Cook Low. Spoon off as much of the fat as you can. Add the stewed tomatoes, spaghetti sauce, ketchup, brown sugar, sugar, salt, oregano, chili powder and mustard. Cover and cook on low 4-5 hours, or all day.
3. Serve immediately with cooked spaghetti, or cool before placing in freezer containers. Cover and freeze for up to 3 months.
This is a delicious sauce. I sprinkle with grated Parmesan, cheddar or an Italian blend before serving.
****
Spaghetti & Sauce, By: Tracy McCollom Giles
Ingredients:
2- 24 oz jars sauce
5 cups water
frozen meatballs or cooked ground beef
1 lb spaghetti noodles
Directions:
Add 2 jars of sauce, 5 cups water, frozen meatballs or ground beef, 1 lb spaghetti noodles to your Ninja. Turn Oven Setting 350°. Bring to boil. Turn to Stove Top Medium, continue to stir occasionally. If it continues to boil, turn to Stove Top Low. Cook 20-25 minutes. PERFECT every time... Well, for me anyway :)
****
Spaghetti Meat Sauce*, By: Aurelia Dougan McCollom, July 18, 2015
Ingredients:
1 lb. Italian sausage (take out of casing)
2 lbs. ground beef
1 onion (diced)
2 Tbs. minced garlic
1- 28 oz can crushed tomatoes
1- 14.5 ounce can diced tomatoes
1- 15 oz. can tomato sauce
1 6 oz can tomato paste
1 tsp salt
1 tsp sugar
1 tsp Italian seasoning
½ tsp Oregano
2 Tbs. Fresh parsley, chopped
Directions:
Turn your Ninja to Stove Top High to brown ground beef, sausage & onion. Drain excess grease. Add garlic, canned tomatoes, sauce, paste, seasonings, and parsley. Stir. Turn your Ninja to Slow Cook High for 4 hours stirring occasionally.
****
Spaghetti Sauce, By: Beth Rowand Knight, September 6, 2015
Here is a good recipe for quick and easy spaghetti sauce.
Ingredients:
Brown 1# ground chuck - drain
1 (12 oz. can) tomato paste
1 (8 oz. can) tomato sauce
1 (12 oz. can) water
2 teaspoons dried parsley
1 teaspoon salt (more or less to taste)
½ teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon oregano
4 cups water
1 lb spaghetti – broken in half
Directions:
Brown the meat in your Ninja on Stove Top High. Drain. Stir together in the Ninja the sauces, seasonings and the 12 oz can of water to mix. . Add the 4 cups water and uncooked spaghetti. Turn your Ninja to the Oven setting of 300°. Bake for 25 minutes. Stir occasionally to keep from sticking. The sauce thickens some.
****
Spaghetti Sauce*, By: Kathy Olson, February 22, 2015
Here is my spaghetti recipe.... My mother got it off of a Campbell’s Tomato Soup can in the early '50s.. I have made a few adjustments from the original recipe over the years....LOL
Ingredients:
4 cans Tomato Soup
3 soup cans water
2 pounds ground beef
2 yellow onions diced
2 cloves garlic diced
1 Tbs. parsley flakes
1 tsp sweet basil flakes
1 tsp sage
½ tsp ground thyme
½ tsp cayenne pepper
3 Tbs. lemon juice
fresh mushrooms
6 Italian sausages, cut into bite size
Directions:
Turn your Ninja to Stove Top High and brown ground beef. Add onions and garlic. Brown until onions start to become transparent. Stir in soup and water. Add all the remaining spices and juice. Stir well. Add sausage bites (raw), and simmer 1½ to 2 hours on Slow cook Low; until nice and thick. Add the mushrooms towards the last 20 minutes. Serve over spaghetti noodles. (We like angel hair.)
My daughter calls this REAL SPAGHETTI.... with the grand kids I cannot get away with serving jarred sauce anymore. Friends ask me to bring this to potlucks!
****
Spaghetti Sauce, By: MaryJo Powell, July 26, 2014
3 slices bacon
2 Tbs. olive oil
1 lb ground beef
1 small onion cubed
2 cloves garlic chopped fine
4 tsp sugar
1 Tbs. McCormick Perfect Pinch roasted red pepper & garlic
1 tsp salt
1 bay leaf
1- 16 oz can tomatoes
2– 6 oz cans tomato paste
1 tsp oregano powder or 2 tsp leaves
1 tsp basil leaves
⅛ tsp cayenne pepper
Directions:
Cut bacon in pieces and fry on Stove Top High in Ninja until crisp. Add olive oil, onion, garlic cloves. Soften. Add beef and brown. Add sugar, salt, tomatoes, tomato paste and all spices. Bring to boil on Stove Top High then reduce heat to Stove Top Low and simmer covered for 30-40 minutes. Do not plug vent. Should be thick. Adjust spices if necessary. Serve over hot spaghetti. Serves 4. Recipe can be doubled and frozen. Ninja holds twice the recipe nicely.
****
Spaghetti Sauce*, By: Aurelia Dougan McCollom
Ingredients:
2 cloves garlic
1 Tbs. parsley
1 Tbs. olive oil
42 oz. tomato puree
28 oz. tomato sauce
12 oz. tomato paste
2 packets of Splenda, Stevia, or 1Tbs. sugar
1½ tsp. Italian seasonings
¾ tsp. basil
¾ tsp. oregano
½ tsp. salt
1/8 tsp. black pepper
Directions:
Put "ALL" in your Ninja and turn to Slow Cook Low for 5-6 hours!
This will almost fill your Ninja. If it gets to thick for you, just add water a little at a time. Enjoy! Freeze in airtight containers or Food Saver. It is really good the 2nd day!
FYI!! I used to fix this in a "soup pot" and the recipe was doubled!
Makes 5-6 quarts
GRANNY’S MEATBALLS
Ingredients:
1 lb. ground beef
salt & pepper, to taste
½ tsp. minced garlic
1 ½ tsp. dry minced onions
1 egg
½ cup bread crumbs - optional
1 tsp. sweet basil
Directions:
Mix well. Shape into golf ball size or larger meatballs. Brown first on Stove Top High. Add to sauce. You can drop into hot spaghetti sauce to cook without browning. If dropping before browning, do not stir for at least 2 hours or you may break them. Slow Cook Low 7 hours.
****
Spaghetti Sauce*, By: Jayne Loftice Nordin, August 23, 2014
Ingredients:
2 tablespoons olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
8 oz sliced mushrooms
2 lb lean Angus Ground Beef (or 1 lb ground beef and 1 lb Italian sausage)
1- 28 ounce can tomato sauce
1- 6 ounce can tomato paste
2- 14.5 ounce can diced tomatoes (I substitute 1 can with Ro-Tel)
2 bay leaves
½ teaspoon garlic powder
½ teaspoon dried basil
¾ teaspoon dried oregano
Salt and pepper to taste
Directions:
On Stove Top Medium, sauté the onions, garlic and mushrooms. Add in ground beef and brown. Drain any excess liquid. Add in the tomato sauce, paste and the diced tomatoes. Add in the spices, stir all.
Cook on Slow Cook Low for 6-7 hours. The longer you cook, the better the flavor.
When done, remove bay leaves and serve over your favorite pasta.
****
Spaghetti Sauce with Meat, By: Bonnie Martin, July 20, 2015
Ingredients:
2 lbs. ground beef
4 cloves garlic, minced (more or less to taste)
2- 28 oz. cans crushed tomatoes
1- 28 oz. can tomato sauce
1 small can tomato paste
2 Tbs. Fresh parsley, chopped
1 Tbs. Sugar
Salt/pepper, to taste
Directions:
Brown beef in a little olive oil on Stove Top High then add garlic and cook a few minutes longer.
Add the remaining ingredients and Slow Cook Low for 6 hours.
NOTE: You can add basil and oregano or some dried hot pepper flakes if you like. Also, my Italian grandmother would add any leftover cooked meats like pork chops, chicken, sausage, steak, etc. The flavor will be delicious!
******
Spaghetti Soup*, By: Patricia Grybel Hurst, August 20, 2014
Ingredients:
1 lb ground beef, extra lean (I use 93%)
1 medium onion, chopped
1 medium garlic clove, minced
1 can tomato sauce, 16 oz.
1 can diced tomatoes, 16 oz.
5 cups water
1 tablespoon chili powder, I use a combination of regular and hot
¾ teaspoon salt
4 oz uncooked spaghetti, broken into about 1 inch pieces
I add 1 teaspoon dried basil right before I add the spaghetti, but you can skip this if you don't like basil.
Directions:
Brown ground beef with onion in Ninja on Stove Top High. Add tomato sauce, tomatoes, water, garlic, chili powder and salt. Bring to a boil. Cover, and turn down to Stove Top Low. Simmer for 30 minutes. Add spaghetti, bring to a boil, uncover (I returned the Ninja back to Stove Top High) and simmer until spaghetti is cooked about 15 minutes.
I like to top mine with shredded Mozzarella cheese when it's done. My husband prefers Parmesan. We also serve it with buttered Italian Bread. **Another note, I make it with ½ lb. of meat, since we don't eat a lot of meat.
****
Spicy Beef & Potato Soup*, By: Cynthia Dobbs, October 26, 2015
Ingredients:
1 lb hamburger
2 tsp salt
1 tsp Black pepper
1 chopped onion
4 cups diced potatoes
24 ounces of tomato sauce
4 cups of water
½-1 Tbs. Tabasco – or to taste
Directions:
Turn your Ninja to Stove Top High. Brown the beef. Add the salt, pepper, onions, potatoes, tomato sauce, water and Tabasco sauce.
Bring it to a boil. Turn to Stove Top Low and for an hour, or until the potatoes are fork tender.
"Enjoyable"
****
Spicy Cheeseburger Soup*, By: Steve Lopez, from Aaron McCargo Jr. AKA..Big Daddy, August 10, 2014
Ingredients:
1 cup peeled, diced potatoes (I used a little more about 2 ½ cups)
½ cup canola Oil (I used about ¼ cup)
2 lbs ground Beef
1 cup finely diced onion
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup diced jalapeno pepper
1 cup all-purpose flour
1 Tablespoon Italian Herb Seasoning
1 Tablespoon kosher salt
1 Tablespoon freshly ground black pepper
1½ quarts beef broth
¼ cup beef bouillon powder
1½ lbs white American cheese thickly sliced (I used 1½ packages of shredded cheddar)
½ cup chopped scallions, white and green parts
Directions:
I used my Ninja 3 in 1 to use the same pot for everything with the exception of the potatoes.
Put potatoes in a pot with water. Cook until just fork tender. Drain water, cover and set aside.
Turn your Ninja to Stove Top High and heat oil. Once hot add beef and cook breaking up meat slightly. Cook until beef browns about 6-10 minutes.
Add the onion and bell peppers and cook for another minute or two.
Add the jalapenos, Italian seasoning, salt, pepper and flour. Stirring until well-mixed and thickened, about 3-4 minutes.
Add the broth and bouillon powder. Turn your Ninja to Stove top Medium. Stir occasionally until heated thoroughly. Be careful not to break up the meat too much.
Remove the pot from the heat, or turn your Ninja to Slow Cook Low, and add the slices of cheese one slice at a time. Place the cheese a little at a time and mixed well. The soup will become creamy. You can make it as cheesy as you want.
Add the scallions and potatoes and heat until through. Serve hot.
Note: For those people that cannot have cheese, the soup is also tastes good without it.
**Added comment by: Aurelia Dougan McCollom – you can fix your potatoes in the Ninja. Take out when cooked. Pour out the water and continue your recipe. Stove Top High.
****
Spicy Chili*, By: Jeff Hudson, February 22, 2015
Ingredients:
1 pound stew meat browned & seasoned with Creole seasoning
1 pound ground beef browned & seasoned with chili powder & cumin
1 onion cut to large chucks
2 cans kidney beans
1- 8 oz can tomato sauce
1 can of chili ready diced tomatoes
Directions:
Turn your Ninja to Stove Top High and brown meat with seasonings. Add onion, beans, tomato sauce and diced tomatoes. Add more cumin, chili powder, salt & Creole seasoning to taste. Add 10-15 drops of ghost pepper sauce. Turn your Ninja to Slow Cook High for 6 hours.
Very hot 5 alarm chili. But oh; so good.
Add whole hot dogs for the last ½ hour for chili dogs if you prefer but not necessary.
****
Spicy Mexican Chicken Soup, By: Barb Ruiz Rizzio-Meyer
The original recipe is on my Pinterest under South Beach, Spicy Mexican Chicken Soup.
Ingredients:
1 tablespoon oil, canola
1 small onion chopped
1 medium peppers, jalapeno diced
2 cloves garlic minced
2 teaspoon cumin, ground
5 cups broth, chicken, less sodium
1½ pounds chicken, breast, boneless, skinless cut into 2 inch strips
2 cups salsa, fresh refrigerated, mild
salt to taste pepper, black ground to taste
I added 2 extra garlic cloves, a drained can of spicy black beans and red and green peppers to it. I already had chicken cooked in the refrigerator, so I shredded it and added it to the soup. It was too spicy for my kids, so next time I would probably leave out the jalapeño and add a small can of mild green chiles to it.
Directions:
Heat oil in your Ninja on Stove top Medium.
Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes. Stir in garlic and cumin; cook 30 seconds more.
Add broth, increase heat to Stove Top high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot.
Serves 8, 1 cup servings.
Source: The South Beach Diet Quick & Easy Cookbook
****
Spinach and Ravioli Soup, By: Jennifer Hoover
Ingredients:
1- 32 oz box broth - I use either chicken or vegetable
2 cans Italian diced tomatoes
1 box cream cheese
1 bag baby spinach
1 bag of pasta, either tortellini or ravioli
Directions:
Put all ingredients in the Ninja pot except pasta let it cook on slow Cook Low about 4 hours. Add pasta about an hour before ready to serve. Turn on Stove Top High last 30 minutes to make sure pasta is done.
**Added comments by: Eva Wachter
I added 1/4 pint of heavy whipping cream, and about 4 chicken breasts that I boiled until cooked through. I then finely shredded using a chopper. It was served with some buttered bread. Delish.!
****
Split Pea Soup*, By: Jennifer Lopez, January 7, 2018
Servings: 6
Ingredients:
16 oz. dried split peas (about 2 cups)
1½ lb. ham bone
3 carrots, diced
1 yellow onion, diced
1 shallot, diced
2 stalks celery, diced
3 cloves garlic, minced
2 potatoes, diced
nutmeg & parsley, to taste
1 tsp dried thyme
½ tsp ground black pepper
1 bay leaf - optional
7 cups low sodium chicken stock chicken
Directions:
To your Ninja pot, add the split peas, carrots, yellow onion, shallot, celery, garlic, thyme, pepper, potatoes, nutmeg, parsley, bay leaf, and chicken stock. Mix well.
Add the ham bone on top and nestle into the pot.
Cover. Turn the Ninja to Slow Cook Low for 5-5½ hours, or until ham is tender and easily pulls off the bone.
****
Split Pea Soup*, By: Petra Webb van Loosbroek, November 4, 2014
Split pea soup after my Mom's Dutch family recipe! I had to substitute the two turnips for potatoes because they weren't selling any in my store yesterday.
Ingredients:
12 cups of water
1 bag split peas with ham flavoring in it
2 diced potatoes
2 leeks sliced (wash thoroughly after cutting in colander as it has lots of sand in between rings)
½ bag of crinkle cut carrots
4 slices of thick cut bacon diced
2 lbs of country style ribs or boneless ribs
3 cubes of beef bouillon
Directions:
Add water, peas with ham flavoring in it, potatoes, leeks, carrots, bacon, ribs, and beef bouillon to your Ninja pot. Turn to Stove Top High and bring to almost to a boil. Switch to Slow Cook Low and voila! Done 8 hours later and yummy! You can use other meat instead of ribs. We used to use pig tails and smoked sausage but the kind we had back in the Netherlands is hard to find here but you could use e.g. Polish kielbasa also.
****
Squash Potato Soup*, By: Wendy Phillips Czech, December 11, 2014
Ingredients:
1 butternut (approx 3 lbs)
6 small or 3 large potatoes
1 med-large onion
5-10 garlic cloves (I LOVE GARLIC)
1 cup sour cream, whipping cream or Greek yogurt
Chili powder (to taste)
Green curry (to taste & OPTIONAL)
Cheddar cheese
Salt
Cilantro (chopped)
Directions:
Peel and reserve all rinds and skins from the veggies (except potatoes) and cube. Add to your Ninja and Slow Cook Low for 6 hours. Add ghee or butter, if you like, I sure did. Make a veggie broth with the reserved skins and rinds to use later.
After veggies are fork tender, add about 1-2 cups of the broth then, with immersion blender (or a Vitamix), puree it. Add more broth to the desired texture, soupiness, then add 1 cup (sour cream, whipping cream or Greek yogurt - this is what I use).
Turn your Ninja to Stove Top Medium. Add cheese, cilantro and spices as desired & ENJOY!!!
****
Steak Chili*, By: Cynthia Dobbs, July 25, 2015
Ingredients:
1½ pounds stew meat, diced into ¾ inch cubes
Kosher salt and freshly ground black pepper, to taste
1 red onion, diced
4 cloves garlic, minced
1-3 jalapeños, minced
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 tablespoons chili powder
2 (15-ounce) cans kidney beans, drained and rinsed
Shredded jalapeño Monterey Jack cheese, for serving
Jalapeño cornbread, for serving
Directions:
Season stew meat with salt and pepper, to taste.
Heat about 2 Tbs. of olive oil in the Ninja pot on Stove Top High. Add stew meat and sear until browned, about 2 minutes. Add onion, garlic and jalapeños, and cook until fragrant, about 1-2 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1-2 cups water, making sure to cover most of the ingredients.
Reduce heat to Stove Top Low; simmer, covered, stirring occasionally, until meat is tender, about 90-120 minutes.
****
Stovies - A Scottish Meal*, By: Debbie MacKenzie
Just used my Ninja for the second time and made what we Scottish call "Stovies".
Ingredients:
Left over roast beef cubed
diced onions
Worchestire sauce
Bisto gravy granules
diced potatoes
salt, pepper, Montreal Steak spice, Nature's Seasoning
Directions:
Brown onions and meat in a little oil on Stove Top High. Add water to cover. Peel and dice potatoes and add to pot. Add a little more water and cook for about 20 minutes on Stove Top High. Add Bisto gravy granules and cook for another 10 minutes and, voila - comfort food on a really cold day.
****
Stuffed Pepper Pizza Soup*, By: Peggy Sanders
Ingredients:
2 tsp bacon grease, cause that's how I roll. Most people will probably use olive oil
1 large onion, chopped
Garlic, minced
1 Tbs. Pizza Seasoning
2 large green, or whatever color, bell peppers, stems and seeds removed and chopped
Sliced olives
1 lb. lean ground beef, or any other meat, sausage, pepperoni, chicken, etc
8 oz. mushrooms, sliced
2 cans (15 oz.) diced tomatoes
3 cans (14 oz) beef broth (or use 5 cups homemade beef stock if you have some)
1 Tbs. Worcestershire sauce
1/2 cup ketchup
salt and fresh-ground black pepper to taste
Mozzarella cheese
Directions:
Heat 2 tsp. oil on Stove Top High, add chopped onion and garlic, sauté until the onion is barely browned on the edges. Add the chopped pepper and sauté until softened. Add Italian Herb Blend and cook 1-2 minutes more.
Brown the meat.
Add the remaining ingredients and lower to Stove Top Medium. Cook for 20 minutes or so. Taste and add seasonings as appropriate.
Top with mozzarella and eat!
****
Stuffed Pepper Soup*, By: Debra Laurie Surman, February 1, 2016
Ingredients:
3 lbs. of ground beef
2 packets of Lipton onion soup
1- 28 oz can tomato sauce
1- 28 oz can crushed tomatoes
1- 15 oz can of diced tomatoes
4- 5 green peppers, cut into strips or large pieces (your preference)
Cooked rice or instant rice
Directions:
Turn the Ninja to Stove Top High. Brown the beef. Drain any excess grease. Add your remaining ingredients, except rice.
Turn to Slow Cook Low for 8 hours. Serve over cooked rice. It is a possibility that you can add instant rice and cook with the other ingredients. Serving separate gives you control in portion size of the rice if you would like to eat low carb.
****
Stuffed Pepper Soup*, By: Olivia Schlosser Berroth, November 10, 2015
Ingredients:
1lb ground beef
1 green pepper, diced
1 onion, diced
1- 28 oz can crushed tomatoes
28 oz water
2 tablespoons beef bouillon
Salt, pepper, garlic and red pepper flakes to taste
1½ cups cooked rice
Directions:
Turn your Ninja to Stove Top High. Brown the ground beef and saute the pepper and onion. Add the tomatoes and water. Add the bouillon. Add the seasonings, to taste. Turn to Slow Cook Low for 5 hours. After 5 hours, add the cooked rice. Stir to mix. Turn to Buffet/Warm for 30 minutes. Serve.
****
Stuffed Pepper Soup*, By: Tammy Grim D'Itri. February 22, 2015
Ingredients:
2-3 lbs ground chuck
1 onion, diced
1 clove garlic, diced
garlic and onion powder, salt and pepper, to taste
1 tsp Worcestershire sauce
1 tsp beef base
2- 15 oz cans tomato sauce
1 can tomato soup
1 can tomato paste
2 cans diced tomatoes
¼ cup brown sugar
1- 32 oz carton beef broth and additional water if desired
4 Large green peppers, chopped
3 cups Minute Rice, cooked
1 pat butter, optional added to serving bowl
Directions:
Turn your Ninja to Stove top Medium and sauté meat with onion and garlic. Season meat with garlic and onion powder, salt and pepper, Worcestershire sauce and beef base. When meat is cooked, drain fat. Add tomato sauce, soup, tomato paste, diced tomatoes, green peppers, brown sugar, beef broth and additional water if desired. Stir to mix well. Bring to boil then reduce heat and simmer for 1 hour or until green peppers are fork tender. When soup is done, make Minute Rice. When serving place, put some Minute Rice in bottom of bowl, top with soup. Stir to mix and enjoy!! Add a pat of butter to top of soup in serving bowl if desired. This makes a nice amount so I freeze ½ for a future meal but do not add the rice to soup as it swells up and gets yucky.
****
Stuffed Pepper Soup
Ingredients:
1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 0z) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping
Directions:
In Ninja, brown and crumble ground beef along with diced green peppers and onion on Stove Top High.
When cooked, drain excess grease from beef mixture.
Add in diced tomatoes.
Add in chicken broth (or beef broth, if using).
Then add in can of tomato soup or tomato sauce (whichever you are using).
Give it all a good stir. Then add in rice.
Stir again.
Then add seasonings; sugar, garlic powder, salt & pepper (to taste).
Turn to Slow Cook Low for 1-2 hours. If you wanted to eat sooner, you could probably use an Oven setting temperature. The Buffet setting would be great to hold this also.
****
Stuffed Pepper Soup, By: Juanita Dotson, October, 31, 2014
“The Biker Chick's Kitchen”
Ingredients:
1 lb lean ground beef
1 large onion, diced
1 cup uncooked or 2 cups cooked rice (I love to use wild rice)
1 (14.5 oz can) Hunts flavored diced tomatoes (red pepper and fennel, roasted garlic, sweet onion etc)
1 (14.5 oz can) tomato sauce
1 tsp dried oregano
1 tsp basil
½ tsp salt
¼ tsp pepper
1 (32 oz) box chicken stock
2 cups water
2 Tbs. powdered beef stock
3 bell peppers (I use 1 big green pepper then 4-5 red and 4-5 yellow BABY bell peppers)
Cheese for topping (optional)
Fresh cracked black pepper for garnish (optional)
Directions:
Turn your Ninja to Stove Top High and brown the grown beef with the onions and rice. I know that sounds odd, but browning the rice gives it a nice nutty flavor – do not allow it to burn!!
Meanwhile dice your peppers into small ½" pieces, set side.
Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock. Allow it to come to a boil. Turn to Slow Cook Low 2 hours.
Serve with cheese on top (optional) Serves 6.
****
Super Quick Potato Soup, By: Margie Beasley Warmath White, October 12, 2014
Ingredients:
Super quick potato soup
1 Package Bear Creek potato soup
½ bag fresh cut hash brown (not frozen ones)
4 strips bacon
½ large onion
2 cups milk
Directions:
Fry bacon on Stove Top High and sauté onions. Remove bacon and crumble. Add 4 cups water and bring to a boil. Whisk in the soup mix and turn to Stove Top Low. Add the potatoes and milk and cook about 25 minutes. Stir in 1 cup shredded cheese and bacon and serve
****
Sweet & Sour Chili Sauce/Salsa, By: D’Ann Matthews, September 13, 2014
Ingredients:
4 cups tomatoes, cut into 1½-2 inch chunks
2 cups onions, (preferably sweet white), diced
1 cup green peppers, diced (or combination of green, red, yellow peppers)
1½ cups apple cider vinegar
1½-1¾ cups white sugar
½ tsp ground cloves
½ tsp ground ginger
¾ -1 tsp ground cinnamon
1 tsp salt
Directions:
Put tomatoes, onions and peppers in your Ninja. Add vinegar, sugar and spices, and stir to thoroughly mix everything together. Turn your Ninja to Stove Top High, and bring the mixture to a boil – it will take about 20 minutes. When the mixture comes to a boil, turn the dial to Stove Top Medium, and let it cook for 45 minutes to an hour – depending on how juicy the tomatoes are, and how thick you want the sauce to be - stirring occasionally. (45 minutes was perfect for me with this first batch.) This makes about 3 cups of fabulous chili sauce/salsa, and is particularly wonderful with steak or pot roast.
****
Sweet Potato & Black Bean Chili*, By: Stephanie Foley, January 17, 2018
Ingredients:
3 bacon strips, chopped
1 large sweet onion, chopped (2 cups)
6 garlic cloves, minced (used 4 cloves since the diced tomatoes I used had garlic included)
1 (14.5 oz.) can diced tomatoes (used garlic roasted tomatoes)
1 medium sweet potato, peeled and diced (2 cups)
4 (15 oz.) cans black beans, rinsed and drained
2 Tbs. ketchup
2 tsp. Worcestershire sauce
1 Tbsp. chili powder
1 tsp. cumin
2 cups chicken broth
2 cups water
1 bunch cilantro, roughly chopped
1 lime, juiced
salt and fresh ground black pepper
Directions:
1. Turn your Ninja to Stove Top High. Cook bacon until it renders its fat, about 3-4 minutes.
2. Add onion and cook until soft, about 4-5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
3. Stir in tomatoes, sweet potatoes, beans, ketchup, Worcestershire sauce, chili powder, cumin, chicken broth, and water. Season with salt and pepper, to taste.
4. Cover. Turn the Ninja to Slow Cook High for 2 hours or Slow Cook Low for 4 hours.
5. Stir in cilantro and lime juice.
6. Puree 2 cups of chili in a food processor or blender. Stir the mixture back into the pot.
7. Serve with cheddar cheese, green onions, sour cream and avocado.
****
Sweet Potato Chili - Slow Cook*, By: Allana Alla Robinson, September 26, 2016
Ingredients:
2-15.5 oz cans black beans - rinsed
4- 4 oz cans diced green chilis - with liquid
2- 28 oz cans diced tomatoes - with liquid
4 cloves garlic - minced
1 white onion - diced
1 large sweet potato - cut into bite size pieces
3.5-4 lbs chicken tenderloins - cut into bite size pieces
1 packet mild taco seasoning
Juice from 1 fresh lime
Prep:
Cut vegetables and chicken tederloins based on notes above
Recipe:
1) In the Ninja pot, combine all ingredients and mix until taco seasoning is dissolved. Set the Ninja to Slow Cook Low for 6 hours.
Serve:
As is or with cheese or avacado
**make it vegetarian by removing the chicken
****
Sweet Potato Lentil Soup – Ninja Recipe Book Pamphlet
Ingredients:
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large carrot, peeled and chopped
1 large sweet potato, peeled and cut into cubes
8 cups chicken broth
2 cups dried lentils
1 can (14.5 ounces) diced tomatoes
1 teaspoon dried oregano leaves, crushed
1 teaspoon salt
¼ teaspoon ground black pepper
1 can (about 15 ounces) chickpeas (garbanzo beans), undrained
Directions:
1. Pour oil into pot. Set to Stove Top High and heat the oil. Add onion and garlic to the pot. Cook uncovered 5 minutes or until onion is tender, stirring occasionally.
2. Stir carrots, sweet potato, broth, lentils, tomatoes, oregano, salt and black pepper into the pot. Set to Slow Cook Low for 7 hours. Cover and cook until vegetables are tender. Stir in chickpeas during the last 30 minutes of cooking time.
****