NEWSFEED RECIPES 1
NEWSFEED RECIPES 1
Assorted News Feed Recipes – I have recipes from my “Saved” newsfeed if you would like to view them, but they have NOT been tested in the Ninja! I have, however “converted MOST of them” with Ninja directions the way “I” would fix them. (Some are just misc. recipes I want to try). If you choose to try a recipe, let me know how it was and I will take from this file and add to our Ninja recipe file.
Aurelia
Bacon Mustard Chicken
Baked Spaghetti Casserole
Banana Poke Cake
Basil Chicken Slow Cooker
Beef & Broccoli - Slow Cook
Buttery Baked *Fried* Chicken
Candied Nuts
Cheesy Taco Pasta
Chicken Chili – Slow Cooked
Chicken Spaghetti – Cheap & Easy
Chicken Stroganoff
Chicken Taco Chili – Slow Cook
Cornbread Bun Chili Dog
Cornbread Chili Casserole
CORN THREE WAYS - SLOW COOKER
Cowboy Breakfast Skillet
Creamy Chicken Bacon Pasta
Creamy Chicken Marsala
Creamy Chicken Wild Rice Soup
Crunchy Taco Cups
Fried Rice
Garlic Brown Sugar Chicken – Slow Cook
General Tso's Chicken
Honey Balsamic Pulled Pork
Honey Lime Pork - Slow Cooker
Honey Parmesan Pork Roast
One-Pot Swedish Meatball Pasta
Panda Express Chow Mein
Panda Express Sweet Fire Chicken
Shrimp & Asparagus Stir-Fry Under 300 Calories
Slow Cooker Ribs
To-Go Breakfast Quesadillas
Ultra Creamy Mac ‘n Cheese – Slow Cook
Bacon Mustard Chicken
30 MINUTES TO PREPARE, SERVES 4
Ingredients:
4 boneless, skinless chicken breasts or thighs
1½ cups chicken broth
1 cup yellow onion, finely chopped
1/3 cup Dijon mustard
8 strips bacon, finely chopped
3 cloves garlic, minced
½ teaspoon paprika
Kosher salt and freshly ground pepper, to taste
Olive oil, if needed
Directions:
In a large bowl, whisk together mustard and paprika, then season generously with salt and pepper.
Transfer the chicken to mustard sauce, tossing gently so all pieces are thoroughly coated, then set aside.
Turn the Ninja to Stove Top High. Cook the chopped bacon until browned.
Use a slotted spoon to remove bacon and place on a paper towel-lined plate to drain.
Add chopped onion to the Ninja pot (with remaining bacon grease) and sauté for 6-8 minutes, or until softened and translucent, then add garlic and cook for 1 minute, or until fragrant.
Transfer onion and garlic to the same plate as bacon.
Still using Stove Top High, heat 1-2 tablespoons olive oil in the Ninja pot. Cook the mustard-covered chicken for 2-4 minutes, or until browned on all sides. Transfer browned chicken to a separate plate and set aside.
Pour the chicken broth into the Ninja pot and bring to a boil, scraping up browned bits at the bottom of the pan.
Return chicken, bacon and onion to the pot and reduce the heat to Stove Top Low/Medium. Simmer for 15-20 minutes, or until chicken is fully cooked through, and sauce has thickened and reduced.
https://www.facebook.com/12Tomatoes/videos/1311496038885123/
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Baked Spaghetti Casserole
http://www.jumblejoy.com/baked-spaghetti-casserole
If you need a new recipe to add to your rotation, why not give this spaghetti casserole recipe a try?
You and your family are going to love it!
Ingredients:
1 lb. cooked spaghetti
8 oz. cream cheese
1 tsp. Italian seasoning
1 tsp. garlic powder
1 lb. ground beef
1 jar marinara sauce
Cooking spray
Parmesan cheese
Parsley (optional)
Directions:
Place the cooked spaghetti into a large mixing bowl. Add cream cheese, Italian seasoning and garlic powder to the bowl. Stir the Ingredients: until they are evenly mixed.
Turn the Ninja to Stove Top High. Cook the ground beef until it is completely browned. Drain the excess grease. Pour the jar of marinara sauce on top of the beef and then mix thoroughly. Turn off the Ninja. Remove half of the sauce mixture.
Add all of the spaghetti on top of the sauce. Finally, add the remainder of the ground beef sauce on top of the pasta. Spread evenly.
Sprinkle a layer of Parmesan cheese on top of the casserole.
Turn the Ninja to the Oven setting of 350°F and bake for 30 minutes.
Remove the pot from the Ninja and then garnish with parsley. Use a spatula to cut the casserole in squares, similar to lasagna.
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Banana Poke Cake
Ingredients:
1/3 of a box of Vanilla wafers
2 boxes of instant banana cream pudding (3.4 oz.)
Cool whip (8 oz.)
Yellow cake mix
Directions:
Prepare the yellow cake mix as directed and bake in the Ninja multipurpose pan.
Make the 2 boxes of pudding (using 4 cups of milk) making sure the lumps are gone.
Once your cake has cooled for 5 minutes, use the end of a whisk or wooden spoon to poke holes in straight lines in the cake.
After 1-2 minutes, pour the pudding all over the top of the cake. Use a spatula and smooth it out so that the pudding falls into the holes. Spread evenly.
Put the cake in the refrigerator to completely cool for 30 minutes to an hour.
Spread cool whip over the whole cake.
Crush up the vanilla wafers in a baggie (we used a rolling pin) and pour over the cake when you are about to serve. If you do it prior, they won't be as crunchy.
Top with fresh sliced banana pieces and serve!
****
Basil Chicken & Coconut Curry - Slow Cook
Ingredients:
1½ tablespoons yellow curry powder
1 tablespoon cornstarch
2 teaspoons salt
1 teaspoon fresh ginger, grated
1 teaspoon chili powder
½ teaspoon pepper
½ cup fresh Thai basil, chopped, garnish Naan or coconut rice, garnish
Directions:
1. Turn the Ninja to Stove Top High. Heat the olive oil. Once oil is shimmering, sear both sides of (seasoned) chicken thighs in batches, making sure to let oil heat up again before searing the next batch. Remove.
2. Combine coconut milk, dried basil, curry powder, chili powder, and salt and pepper to the Ninja pot, and stir together until incorporated.
3. Place seared chicken, red onions, jalapeños and garlic in the Ninja. Stir everything together.
4. Cover. Turn the Ninja to Slow Cook High for 3-4 hours, or Slow Cook Low for 6-7, until chicken is cooked through.
5. Once cooked through, remove the chicken. Use two forks to shred into small pieces.
6. Create a slurry by whisking cornstarch with 2 tablespoons cold water in a small bowl or glass.
Once smooth, pour slurry, along with fresh ginger, into the Ninja pot.
7. Return the shredded chicken to the Ninja. Stir everything together. Cover and cook for another 10-15 minutes, or until mixture has
thickened.
8. Stir in fresh basil and cilantro. Serve with sticky rice or naan.
9. Enjoy
****
Beef & Broccoli - Slow Cook
Ingredients:
Servings: 4
2 lbs. sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
½ cup low-sodium soy sauce
¼ cup brown sugar
1 Tbs. sesame oil
4 garlic cloves, minced
4 Tbs. cornstarch
4 Tbs. water
1 head of broccoli, cut into florets
For serving:
White rice, cooked
Directions:
In the Ninja pot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
Place slices of beef in the liquid and toss to coat. Place the lid. Turn to Slow Cook Low for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into the pot and stir to mix well. Add the broccoli and gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
Serve over warm white rice. Enjoy!
https://www.buzzfeed.com/iristian/this-slow-cooker-beef-and-broccoli-is-the-perfect-dinner-for?bffbtasty&utm_term=.lnDgbGM3g#.efpwJXxlw
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Buttery Baked *Fried* Chicken
Ingredients:
6 boneless, skinless chicken breast cut into thirds
1 cup all-purpose flour
½ teaspoon salt
1 tablespoon seasoned salt (I use Lawry's Seasoned Salt)
¾ teaspoon pepper
2 teaspoon paprika
½ stick butter (or ¼ cup)
Buttermilk
1 gallon-size Ziploc bag (optional)
Directions:
Place thawed chicken strips in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator.
Meanwhile, turn the Ninja to the Oven setting of 400°F to preheat.
Combine and mix thoroughly flour, salt, seasoned salt, pepper, and Paprika in a gallon-size Ziploc bag or bowl.
Cut ½ stick of butter into a few pieces and place in the Ninja pot to melt the butter.
Spread melted butter around the bottom of the pot. Lightly spray the pot with cooking spray, if needed, to make sure that there are no dry spots.
Shake excess buttermilk off chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.
Place each piece of chicken in the Ninja pot. Brown until a nice deep color is reached. Turn each piece of chicken over and continue browning for 20 minutes more, or until cooked through (170 degrees F).
http://www.coolhomerecipes.com/buttery-baked-chicken/
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Candied Nuts
Ingredients:
3 cups of your favorite nuts (I used 2 cups pecan halves and 1 cup almonds)
3/4 cups brown sugar
1 egg white
1 tablespoon of melted and cooled butter
1 tablespoon water
2 teaspoons pure vanilla extract
½ teaspoon salt
½ teaspoon cinnamon
¼ freshly grated nutmeg
¼ teaspoon powdered ginger
Cooking spray
Directions:
Give your Ninja a quick spray with the cooking spray, then add the egg white. Beat with a fork until frothy. Add everything but the nuts, and stir until you have a thick, homogenous syrup. Pour in the nuts, gently stir to coat, and cook on Slow Cook Low for 3 hours, or Slow Cook High for 1 hour. Stir them every hour to cook evenly.
Once the cooking time has elapsed, give them one more stir, then spread them out on sheets of parchment paper or a silicone baking mat to set, giving them a good bit of room between each other. How long this takes will depend on the humidity level and temperature of your kitchen. Once they’re dry to the touch - some slight stickiness is okay, then package them.
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Cheesy Taco Pasta
Ingredients:
12 oz. short-cut pasta
½ large white onion, chopped
kosher salt
½ jalapeño, chopped
1 lb. ground beef
2 Tbs. Taco Seasoning
1 (15) oz. can diced fire-roasted tomatoes
1½ cup shredded cheddar and Monterey jack
Chopped fresh cilantro, for garnish
Directions:
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
Turn the Ninja to Stove Top High and heat the oil. Add onion and season with salt. Cook until tender, 5 minutes. Add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then add taco seasoning.
Drain excess grease.
Add the canned tomatoes and ¼ cup reserved pasta water and stir. Add the cheese and let melt, stirring occasionally. Add cooked pasta and toss until completely combined.
Garnish with cilantro and serve.
https://www.facebook.com/delish/videos/10154429125722437/
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Chicken Chili – Slow Cooked
Ingredients:
1½ pounds boneless, skinless chicken breasts
2 (14 oz.) cans fire-roasted diced tomatoes
1 (8 oz.) can tomato sauce
1 (14 oz.) can corn, rinsed and drained
1 (14 oz.) can black beans, rinsed and drained
½ (8 oz.) package reduced-fat cream cheese
1 cup chicken broth
1 red bell pepper, finely chopped
1 jalapeño, seeds and ribs removed, minced
½ yellow onion, finely chopped
3 cloves garlic, minced
¾ tablespoon ground cumin
1½ teaspoons chili powder
1 teaspoon dried oregano
kosher salt and freshly ground pepper, to taste
fresh cilantro, garnish
sour cream, garnish
tortilla chips, garnish
Directions:
Place chicken breasts and chicken broth in the Ninja pot. Add the tomatoes, beans, corn, bell pepper, onion, jalapeño and garlic.
Season with cumin, chili powder, oregano, salt and pepper, then stir everything together. Turn the Ninja to Slow Cook High and cook for 3 hours.
Remove the chicken breasts and place in a large bowl, then use two forks to shred chicken into small pieces.
Return the chicken to the Ninja. Add the cream cheese. Stir everything together. Cover and continue cooking for another 15-20 minutes, or until cream cheese is melted.
Transfer to serving bowls and serve with fresh cilantro and sour cream or tortilla chips.
http://12tomatoes.com/healthy-chicken-chili/?utm_source=12t-bcsfan&utm_medium=social-fb&utm_term=030716&utm_content=video&utm_campaign=healthy-chicken-chili&origin=bcs_bcsfan_social_fb_video_healthy-chicken-chili_030716
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Chicken Spaghetti – Cheap & Easy
Ingredients:
1 rotisserie chicken, deboned
1 package of spaghetti
1 block (1 lb..) of Velveeta
1 can cream of mushroom soup
1 can Ro-Tel tomatoes with green chilies
½ teaspoon garlic powder
Salt and pepper to taste
Directions:
Bring a pot of water to boil, add pasta. (or use the Ninja pasta cooking Directions: for your Ninja).
While the pasta is cooking, debone chicken and cut Velveeta cheese block into cubes
Strain pasta when it’s finished. Turn the Ninja to Stove Top Low/Medium. To the Ninja pot add the pasta, chicken, Velveeta, cream of mushroom soup, garlic powder, salt, and pepper. Stir and
Cook until the cheese is melted and Ingredients: are incorporated. Turn to the Oven setting of 350°F for 20 minutes, or until the top gets golden brown and crispy.
https://www.facebook.com/5news/videos/10156475107230720/
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Chicken Stroganoff
Ingredients:
2 ½ lbs. chicken
Flour
3 Tbs. Butter
6 green onions
2 carrots
1 cup of vegetable soup
½ cup of white wine
6 ½ oz. cream
1 teaspoon of sweet paprika
1 cup peas
Oil
Salt and pepper – to taste
To accompany
8 oz. mushrooms
3 Tbs. butter
2 cups rice
Directions:
Cut the boneless chicken into strips. Dredge in flour, then sauté in oil and butter. Remove and reserve.
Sauté the chopped green onions in butter. Once they are brown, add the carrots cut into slices, the soup, the white wine, the cream, the paprika, the salt and pepper.
Turn to Stove Top Medium/High. Cook until it starts to boil. Lower the heat, to Stove Top Low. Add the chicken and wait until the meat is tender. Add the peas 10 minutes before the cooking is over.
Cut the mushrooms in slices, sauté them in butter and serve over cooked rice with the hot stroganoff.
Tip: Do not pour very small amounts of flour to the chicken strips, to avoid the Directions: being filling-like.
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Chicken Taco Chili – Slow Cook
5 Smart Points 209 calories
TOTAL TIME: 6+ hours
Add all of the ingredients, turn it on and come back to the best tasting meal!
Ingredients:
1 small onion, chopped
1 (15.5 oz.) can black beans, drained
1 (15.5 oz.) can kidney beans, drained
1 (8 oz.) can tomato sauce
10 oz. package frozen corn kernels
2 (10 oz.) cans diced tomatoes w/chilies
4 oz. can chopped green chili peppers
1 packet reduced sodium taco seasoning or homemade (see below)
1 Tbs. cumin
1 Tbs. chili powder
24 oz. (3) boneless skinless chicken breasts
¼ cup chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
1½ tablespoons cumin
1½ tablespoons chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
½ teaspoon paprika
1 teaspoon kosher salt
½ teaspoon black pepper
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in the Ninja pot and mix well.
Nestle the chicken in to completely cover. Place the lid. Turn the Ninja to Slow Cool Low for 8 to 10 hours or on Slow Cook High for 4 to 6 hours.
30 minutes before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
Top with fresh cilantro and your favorite toppings!
Nutrition Information
Yield: 10 servings, Serving Size: About 1 cup
Amount Per Serving:
Smart Points: 5
Points +: 5
Calories: 209
Total Fat: 3g
Saturated Fat: g
Cholesterol: 50mg
Sodium: 867mg
Carbohydrates: 26g
Fiber: 7g
Sugar: 4g
Protein: 23g
Read more at http://www.skinnytaste.com/crock-pot-chicken-taco-chili-4-pts/#W768kvFyzKjkJxmE.99
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Cornbread Bun Chili Dog
Ingredients:
Boxed corn bread batter
6 Ball Park Angus Beef Franks
Hot Dog Chili
1 pound ground beef
½ white onion, diced
3 cloves garlic, minced
Salt and pepper, to taste
2 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon cayenne
1 teaspoon red chili flake
1 Ball Park Angus Beef Franks
1 can diced tomatoes
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
Garnish
1 cup cheddar cheese, shredded
Directions:
1. Turn the Ninja to Stove Top High. To the Ninja pot, add the franks and grill on all sides. Remove and set aside.
2. Turn to the Oven setting of 400˚F/200˚C.
3. Pour cornbread batter into the greased and parchment lined multipurpose pan. Place 6 hot dogs evenly over batter, only gently pushing them into the batter.
4. Bake for 20 minutes until bread is set and lightly browned. (You can dry bake or place 3 cups of water in the pot to steam bake). Remove from Ninja to trivet.
5. Wipe out Ninja if necessary. Turn the Ninja to Stove Top High. Sauté onions and garlic until turning translucent, 2-3 minutes.
6. Add the ground beef to the pot and break up with spoon to crumble. Cook until meat is no longer pink and cooked through. Season with salt and pepper and all of the dried seasonings.
7. Drain the beans and add them to the seasoned meat along with the diced tomatoes and the one cut-up hot dog.
8. Turn to Stove Top Low/Medium and simmer for 20-30 minutes.
9. Cut the cornbread along the side of each hot dog, leaving a bit of space on both sides to form a bun.
10. Spoon a hearty scoop of the Hot Dog Chili over and sprinkle with cheese.
11. Enjoy
https://www.facebook.com/BuzzFeedFood/videos/1325052064174683/
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Cornbread Chili Casserole
45 MINUTES TO PREPARE, SERVES 8
Ingredients:
1 pound lean ground beef
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can red enchilada sauce
1 (15.5 oz.) can kidney beans, rinsed and drained
1 (8.5 oz.) package corn muffin mix
2 cups Mexican cheese blend, grated, divided
1/3 cup milk
1 onion, finely chopped
1 jalapeño, seeds and ribs removed, finely chopped
1 egg
2 teaspoons cumin
2 teaspoon chili powder
1 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
Directions:
Preheat oven to 350º F.
Turn the Ninja to Stove Top High. Brown the beef, onion and jalapeño until beef is cooked through and veggies are softened. Drain excess grease and return to heat.
Season with salt and pepper, then stir in cumin, chili powder, garlic powder, tomatoes, enchilada sauce and kidney beans.
Cook for 7-10 minutes, or until mixture has reduced slightly. Sprinkle 1½ cups Mexican cheese blend over the top.
In a large bowl, prepare corn muffin mix according to package directions (stirring in egg and 1/3 cup milk until smooth). Stir in remaining cheese and pour mixture evenly over beef and veggies.
Still using Stove Top High, cook 20-22 minutes, or until toothpick inserted in center of cornbread comes out clean.
Enjoy.
https://www.facebook.com/12Tomatoes/videos/1172115296156532/
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CORN THREE WAYS - SLOW COOKER
Corn on the cob
Ingredients:
6 ears corn
Salt
Pepper
Olive oil
Pesto
Lime juice
Ancho chili powder
Directions:
Cut 6 sheets of aluminum foil and place an ear of corn on each one.
Make the salt-and-pepper variation by brushing the ears of corn with olive oil and sprinkling evenly with salt and pepper. Roll up tightly in the foil and place seam-side up in the Ninja pot.
Make the chili-lime version by brushing the corn with olive oil, squeezing fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. Roll up tightly in the foil and place seam-side up in the Ninja pot.
Make the pesto corn by brushing the corn with a thick layer of pesto, then sprinkling with salt and pepper. Roll up tightly in the foil and place seam-side up in the Ninja pot.
Cook on Slow Cook High for 2 hours in the Ninja, or until the ears of corn are tender.
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Cowboy Breakfast Skillet
http://www.delish.com/cooking/recipes/a46162/cowboy-breakfast-skillet-recipe/
Ingredients:
1 Tbs. canola oil
½ bag frozen shredded hash brown potatoes
salt and pepper
¾ cup shredded Cheddar cheese
4 whisked eggs
4 slices cooked bacon, chopped
Sliced scallions (for garnish)
Directions:
Turn the Ninja to Stove Top High. Add the canola oil and heat. Add the potatoes to the pot. Season with salt and pepper. Brown potatoes until crisp.
Add ½ cup cheddar cheese, eggs, bacon. Top with remaining cheese and scallions.
Turn to the Oven setting of 350°F, and bake for 10-15 minutes, or until eggs have set and cheese has melted.
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Creamy Chicken Bacon Pasta
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 45 minutes
Ingredients:
5 slices bacon
1 pound chicken breasts (2 each), sliced
Salt and pepper, to taste
2½ teaspoons Italian seasoning
1½ teaspoons smoked paprika
½ teaspoon red chili flakes
5 ounces baby spinach
4 to 5 small tomatoes, diced
5 cloves garlic, minced
1½ cups heavy cream
2 cups Parmesan, shredded
12 ounces penne, cooked al dente
Directions:
Turn the Ninja to Stove Top High, Cook the bacon until crisp. Remove. Drain on a paper towel and chop. Drain grease from the pot and reserve.
Add 2 to 3 tablespoons of the bacon grease back to the pot. In batches, so as not to crowd the pan, add the sliced chicken and season with salt, pepper, Italian seasoning, paprika and chili flakes. When the chicken is cooked and no longer pink, remove it from the pot and set aside. Continue cooking in batches until all the chicken is cooked and set aside.
Add the spinach and tomatoes to the Ninja pot and cook until the spinach is wilted. Add the garlic and cook for 30 seconds more.
Add the heavy cream and bring to a simmer, reducing the heat to Stove Top Low/Medium if necessary. Cook until thickened. Add the Parmesan cheese. Stir until the cheese has melted and the sauce has thickened.
Add the cooked pasta, chicken and bacon back into the Ninja pot. Stir to evenly mix.
https://www.facebook.com/tiphero/videos/10155164066088761/
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Creamy Chicken Marsala
A creamy and delicious classic Italian dish that is ready in under 30 minutes! The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make!
Ingredients:
4 boneless skinless chicken breasts, thinly sliced
salt and pepper
2 tablespoons olive oil
1½ cups sliced mushrooms
½ cup Marsala wine** see note
½ cup chicken broth
1 cup heavy whipping cream
1 teaspoon ground mustard
1 teaspoon garlic powder
Fresh Chopped Parsley for garnish
Directions:
1. Turn the Ninja to Stove Top High. Heat and add 1 tablespoon olive oil to the pot. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate. Wipe out the Ninja pot.
2. Add the remaining tablespoon olive oil and sauté the mushrooms for 12 minutes. Add marsala wine and bring to a boil still using Stove Top High for 12 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat to Stove Top Low/Medium. Simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 12 minutes.
Notes
** The alcohol in the marsala wine burns off during the cooking process. If you are worried about cooking with wine, try this recipe as a substitute.
¼ cup of white grape juice
1 tablespoon vanilla extract
2 tablespoons of sherry vinegar
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Creamy Chicken Wild Rice Soup
Ingredients:
½ cup uncooked wild rice
½ cup uncooked basmati rice
1½ lbs. chicken breast
1 cup onion, diced
1 cup carrot, diced
¾ Cup celery, diced
4-5 cloves garlic, minced
1-2 bay leaves (depending on strength)
6 cups low sodium chicken broth
2 cups water
1 Tbs. Italian seasoning
1½ tsp. Black pepper
2 tsp. salt
5 Tbs. butter
½ cup all-purpose flour
2 cups whole milk
Directions:
Rinse the rice under running water. To the Ninja pot add the uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, Italian seasoning, salt and pepper. Cover. Turn to Slow Cook High and cook for 4 hours or turn to Slow Cook Low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool slightly then shred with two forks.
Add the chicken back to the Ninja and continue cooking vegetables through. Melt butter in a small saucepan or in a microwave safe measuring cup.
Add the flour. Whisk and cook for one minute to make a roux. . Add the milk, whisking to remove all lumps and until sauce has thickened and become creamy. (Or use an infusion blender to mix).
Add the roux to the Ninja, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.
https://www.facebook.com/tiphero/videos/10154519172558761/
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Crunchy Taco Cups
https://www.buzzfeed.com/iristian/make-these-crunch-taco-cups-in-a-muffin-tin?bffbtasty&utm_term=.otKldwYWBN#.jgB6e1JgLk
Ingredients:
Servings: 12 taco cups
1 lb. lean ground beef
1 envelope (3 tablespoons) taco seasoning
6 ounces diced tomatoes
1 (4 ounce) can diced green chiles
1½ cups shredded sharp cheddar cheese
6 large flour tortillas
Directions:
1. Turn the Ninja to Stove Top High. Brown the ground beef and drain any excess grease.
2. Transfer to a bowl.
3. Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
4. Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
5. Generously coat a a muffin tin with nonstick cooking spray.
6. Line each cup of prepared muffin tin with a tortilla sheet.
7. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
8. Lightly brush the top edges of the tortilla with cooking oil.
9. Turn the Ninja to 375°F, and bake 18-20 minutes or until cups are heated through and edges are golden brown.
10. Enjoy!
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Garlic Brown Sugar Chicken – Slow Cook
This was on the wall and is a public group. If you want to submit a recipe you must join, but you can copy recipes without joining.
https://www.facebook.com/groups/recipestipsnmore/
Ingredients:
1 large chicken, cut into serving pieces
1 cup packed brown sugar
2/3 cup vinegar
¼ cup Sprite or ¼ cup 7-Up soda
2 -3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)
Directions:
1. Place chicken in the Ninja pot.
2. Mix all remaining Ingredients: and pour over chicken.
3. Turn to Slow Cook Low for 6-8 hours.
4 Serve over rice or noodles.
5 You can thicken the juices after cooking with a little cornstarch.
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General Tso's Chicken
Ingredients:
4 boneless skinless chicken breasts, cubed
½ cup cornstarch, plus 2 Tbs..
1 cup flour
vegetable oil
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
red pepper flakes
½ cup chicken broth
2 Tbs. hoisin sauce
3 Tbs. honey
4 Tbs. soy sauce
2 Tbs. lime juice
2 cups broccoli, florets only
2 cups carrots, thinly sliced
Sesame seeds, for garnish
2 cups cooked white rice, for serving
Directions:
In a large bowl, dredge chicken in cornstarch. Shake off excess. Transfer pieces to another large bowl filled with flour and toss to coat again. Shake off any excess and set aside.
Turn the Ninja to Stove Top Medium/High. Add about ½” vegetable oil. Heat. Fry chicken until golden and cooked through, about 10 minutes. Drain and set aside. Season with salt and pepper. Remove Ninja pot to cool. Remove grease. Wipe out pot. Return pot to the Ninja.
Add 1 tablespoon vegetable oil to pot. Cook garlic and chili flakes until fragrant, 2 minutes. Add in chicken broth, making sure to scrape up any brown bits with spatula. Pour in hoisin sauce, honey, soy sauce, and lime juice. Add 2 tablespoons cornstarch and stir to incorporate. Let simmer until slightly thickened, 10 minutes. Add broccoli and carrots and cook until tender, 5 minutes. Return chicken to the mixture and stir to coat. Simmer for 3 more minutes.
Garnish with sesame seeds and serve over rice.
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Honey Balsamic Pulled Pork
Ingredients:
2-3 pounds boneless pork roast
3 cloves garlic, minced
1¼ cups water
1 cup balsamic vinegar
¾ cup ketchup
1/3 cup brown sugar
1/3 cup honey
1 tablespoon Worcestershire sauce
1½ teaspoons seasoned salt
1½ teaspoons onion powder
1 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
Burger buns, optional
Directions:
1. Place the pork roast in the bottom of the Ninja pot. In a medium bowl, whisk together water, seasoned salt and garlic powder. Pour the mixture over the pork.
2. Place the lid. Turn the Ninja to Slow Cook Low for 8-10 hours, or Slow Cook High for 4-5 hours. Remove pork and shred.
3. Drain the liquid from the pork. Combine the minced garlic, balsamic vinegar, ketchup, brown sugar, honey, Worcestershire sauce and onion powder in the Ninja pot. Turn to Stove Top Medium/High. Whisk everything together, then bring to a boil.
4. Cook until thickened and able to coat the back of a spoon. Remove half of the sauce from the pot to a serving bowl.
5. Return shredded pork to the sauce in the Ninja pot.
6. Serve, garnished with extra sauce, with burger buns.
Enjoy
****
Honey Lime Pork - Slow Cooker
http://12tomatoes.com/schoneylimepork/ 2/2
SERVES 6-8
Ingredients:
2 pounds pork loin
2 tablespoons olive oil
Marinade:
½ cup honey
2½ tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 lime, zested and juiced
2 tablespoons cornstarch
¼ teaspoon red pepper flakes
¼ teaspoon ground ginger
Kosher salt and freshly ground pepper, to taste
Fresh cilantro, garnish
Directions:
1. Season pork loin generously with salt and pepper. Turn the Ninja to Stove top High. Heat the olive oil. Once oil is hot, sear pork loin until nicely charred and blackened.
2. Combine honey, soy sauce, Worcestershire sauce, garlic, lime juice and zest, red pepper flakes and ground ginger in a small bowl, and whisk together.
3. Pour marinade over the top. Place the lid. Turn the Ninja to Slow Cook Low for 6-8 hours, or on Slow Cook High for 3-4. Check doneness with digital probe. Safe temperature is 145° - 160°F, and pork is tender.
4. Once pork is cooked through, pour remaining marinade/juices into a small saucepan and place over medium-high heat.
5. Combine cornstarch with 3 tablespoons water in a small bowl and whisk to create a slurry.
6. Pour slurry into sauce mixture and bring to a boil.
7. Reduce heat and cook for 10-12 minutes, or until mixture starts to thicken.
8. Pour over pork, then serve hot, garnished with lime wedges and freshly chopped cilantro.
****
Honey Parmesan Pork Roast – Slow Cook
Ingredients:
3 lb. pork roast
2/3 cup parmesan cheese, grated
½ cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons garlic (minced)
2 tablespoons Olive oil
½ teaspoon salt
2 tablespoons cornstarch
¼ cup water (cold)
Directions:
Spray the Ninja with non-stick cooking spray. Place roast in the Ninja pot. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt. Pour over the pork. Place the lid. Turn the Ninja to Slow cook Low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices. Turn the Ninja to Stove Top High. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast. Serve with mashed potatoes and the gravy over all.
http://www.sixsistersstuff.com/2011/12/slow-cooker-parmesan-honey-pork-roast.html
****
One-Pot Swedish Meatball Pasta
https://m.facebook.com/story.php?story_fbid=1746461835606458&id=1614251518827491
Ingredients:
Serves 4
1 pound ground beef
½ cup seasoned breadcrumbs
½ finely minced onion
1 egg
½ tablespoon salt (for meatballs)
½ tablespoon pepper (for meatballs)
2 tablespoons canola oil
2 cups beef broth
2 cups milk
½ tablespoon salt (for sauce)
½ tablespoon pepper (for sauce)
1 tablespoons Worcestershire sauce
4 cups egg noodles
1 cup shredded parmesan cheese
½ cup chopped parsley
Directions:
In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined. Heat the canola oil in the Ninja using Stove Top Medium/High. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking until brown. Flip the meatballs. Brown. When all have been cooked, remove excess grease.
Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil. Add the egg noodles. Stir frequently until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add the parmesan and the parsley, stirring until the cheese is melted. Serve!
****
Panda Express Chow Mein
http://www.favfamilyrecipes.com/our-version-of-panda-express-chow-mein/
Ingredients:
¼ cup soy sauce
1 Tbs. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated
ground black pepper, to taste
2-3 Tbs. vegetable oil
3 (5.6 oz.) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store - usually the 3 packages are sold together in one 17 oz. pack)
2/3 cup chopped celery (chopped diagonally)
1 medium-sized onion, thinly sliced
2 cups chopped cabbage
Directions:
In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
Turn the Ninja to Stove Top High. Heat the oil. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and sauté an additional minute or so.
Toss Yaki Soba noodles and soy sauce mixture with the vegetables using Stove Top Medium/High heat for an additional 2-3 minutes or until noodles are heated through.
****
Panda Express Sweet Fire Chicken
Copycat
A complete copycat version you can easily make right at home! And yes, it tastes a million times better (and healthier) than takeout!
Ingredients:
1 tablespoon olive oil
1 red bell pepper, chopped
1½ cups diced pineapple, fresh or canned
½ cup Thai sweet chili sauce, or more, to taste
2 green onions, thinly sliced
½ cup vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1inch chunks
1 cup allpurpose flour
2 large eggs, beaten
Directions:
Turn the Ninja to Stove Top High. Heat the vegetable oil.
Working one at a time, dredge chicken in flour, dip into eggs, then dredge in flour again, pressing to coat.
Working in batches, add the chicken to the Ninja, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towellined plate.
Remove oil and wipe the Ninja pot.
Add the olive oil to the Ninja pot. Turn to Stove Top Medium/High. Add bell pepper and pineapple. Cook, stirring occasionally, until tender, about 34 minutes. Add the chicken and Thai sweet chili sauce. Stir until well combined, about 12 minutes.
Serve immediately, garnished with green onions
****
Shrimp & Asparagus Stir-Fry - Under 300 Calories
Ingredients:
4 tablespoons olive oil - 477 calories
1 pound raw shrimp - 539 calories
1 pound asparagus - 91 calories
1 teaspoons salt - 0 calories
½ teaspoon crushed red pepper - 3 calories
1 teaspoon garlic, minced - 4 calories
1 teaspoon ginger, minced - 2 calories
1 tablespoon low sodium soy sauce - 8 calories
2 tablespoons lemon juice - 7 calories
Directions:
1. Turn the Ninja to Stove top Medium/High. Heat 2 tablespoons olive oil. Add the shrimp to the pot, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
2. Add 2 tablespoons olive oil to the pot and heat. Add the asparagus, ginger and garlic. Season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
3. Return the shrimp to the pot, then add the soy sauce. Stir until the Ingredients: are well combined. Just before the dish is ready, add the lemon juice, and stir once more. Serve while hot.
4. Enjoy!
****
Slow Cooker Ribs
https://www.buzzfeed.com/emilyhorng/these-slow-cooker-ribs-literally-fall-right-off-the-bone-and?utm_term=.fv26YbeZmv#.ewaPzmWy03
Ingredients:
2 cups of bbq sauce
¼ cup brown sugar
4 Tbs. of cider vinegar
3 tsp. oregano
1 tsp. Worcestershire sauce
1 Tbs. cayenne pepper
1 Tbs. chili powder
3 lbs. baby back pork ribs
Salt & pepper
Directions:
Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
Salt and pepper the ribs. Place ribs in the Ninja pot. Cover in sauce. Turn the Ninja to Slow Cook Low for 8 hours or Slow Cook High for 4 hours.
After the ribs are done, spoon the bbq sauce in the Ninja over the ribs before removing. Cut the ribs. Serve with bbq sauce.
****
To-Go Breakfast Quesadillas – or - Burrito
https://www.buzzfeed.com/hitomiaihara/make-these-grab-and-go-breakfast-quesadillas-before-work-tom?bffbtasty&ref=bffbtasty&utm_term=.afA435e7DE#.ojwnLZ9JRY
Ingredients:
2 breakfast sausage links
2 eggs, beaten
Pinch of salt
Pinch of black pepper
1 tablespoon green onions, chopped
⅓ cup cheddar cheese
1 large flour tortilla
Directions:
1. Turn the Ninja to Stove Top High and cook sausages. Using the spatula, tear apart the sausage and create bite-size pieces.
2. Add eggs, salt, pepper, and green onions and scramble until just cooked.
3. Place scrambled eggs onto the middle of the large tortilla.
4. From the top of the tortilla, fold down until it meets the middle of the circle.
5. Follow the right end of the crease and bring the corner to meet the middle of the top fold.
6. Repeat the steps until the tortilla becomes a hexagon. (Or wrap as a burrito).
7. Wipe out the Ninja. Turn to Stove Top High. Place the folded side down and heat until the tortilla has a golden brown color. Then flip.
8. Wrap the quesadilla or burrito in aluminum foil and take it to go!
****
Ultra Creamy Mac ‘n Cheese – Slow Cook
Ingredients:
2 cups uncooked macaroni noodles
1 teaspoon onion powder
½ teaspoon dry mustard powder
1 can cream of chicken soup
½ cup sour cream, regular or light
½ cup mayonnaise
½ teaspoon pepper
3 cups cheddar cheese
1 cup gruyere cheese (or you can use 4 cups cheddar cheese)
Directions:
Using the Ninja pasta Directions: or Directions: on the package, boil the macaroni noodles to make them very al dente. Drain any excess water. Rinse under cold water.
Combine all Ingredients: in the Ninja pot. Turn the Ninja to Slow Cook High for 2 hours or Slow Cook Low for 3 hours, stirring once or twice. (When stirring, test for doneness).
Serve hot.
****
Assorted News Feed Recipes – I have recipes from my “Saved” newsfeed if you would like to view them, but they have NOT been tested in the Ninja! I have, however “converted MOST of them” with Ninja directions the way “I” would fix them. (Some are just misc. recipes I want to try). If you choose to try a recipe, let me know how it was and I will take from this file and add to our Ninja recipe file.
Aurelia
Bacon Mustard Chicken
Baked Spaghetti Casserole
Banana Poke Cake
Basil Chicken Slow Cooker
Beef & Broccoli - Slow Cook
Buttery Baked *Fried* Chicken
Candied Nuts
Cheesy Taco Pasta
Chicken Chili – Slow Cooked
Chicken Spaghetti – Cheap & Easy
Chicken Stroganoff
Chicken Taco Chili – Slow Cook
Cornbread Bun Chili Dog
Cornbread Chili Casserole
CORN THREE WAYS - SLOW COOKER
Cowboy Breakfast Skillet
Creamy Chicken Bacon Pasta
Creamy Chicken Marsala
Creamy Chicken Wild Rice Soup
Crunchy Taco Cups
Fried Rice
Garlic Brown Sugar Chicken – Slow Cook
General Tso's Chicken
Honey Balsamic Pulled Pork
Honey Lime Pork - Slow Cooker
Honey Parmesan Pork Roast
One-Pot Swedish Meatball Pasta
Panda Express Chow Mein
Panda Express Sweet Fire Chicken
Shrimp & Asparagus Stir-Fry Under 300 Calories
Slow Cooker Ribs
To-Go Breakfast Quesadillas
Ultra Creamy Mac ‘n Cheese – Slow Cook
Bacon Mustard Chicken
30 MINUTES TO PREPARE, SERVES 4
Ingredients:
4 boneless, skinless chicken breasts or thighs
1½ cups chicken broth
1 cup yellow onion, finely chopped
1/3 cup Dijon mustard
8 strips bacon, finely chopped
3 cloves garlic, minced
½ teaspoon paprika
Kosher salt and freshly ground pepper, to taste
Olive oil, if needed
Directions:
In a large bowl, whisk together mustard and paprika, then season generously with salt and pepper.
Transfer the chicken to mustard sauce, tossing gently so all pieces are thoroughly coated, then set aside.
Turn the Ninja to Stove Top High. Cook the chopped bacon until browned.
Use a slotted spoon to remove bacon and place on a paper towel-lined plate to drain.
Add chopped onion to the Ninja pot (with remaining bacon grease) and sauté for 6-8 minutes, or until softened and translucent, then add garlic and cook for 1 minute, or until fragrant.
Transfer onion and garlic to the same plate as bacon.
Still using Stove Top High, heat 1-2 tablespoons olive oil in the Ninja pot. Cook the mustard-covered chicken for 2-4 minutes, or until browned on all sides. Transfer browned chicken to a separate plate and set aside.
Pour the chicken broth into the Ninja pot and bring to a boil, scraping up browned bits at the bottom of the pan.
Return chicken, bacon and onion to the pot and reduce the heat to Stove Top Low/Medium. Simmer for 15-20 minutes, or until chicken is fully cooked through, and sauce has thickened and reduced.
https://www.facebook.com/12Tomatoes/videos/1311496038885123/
****
Baked Spaghetti Casserole
http://www.jumblejoy.com/baked-spaghetti-casserole
If you need a new recipe to add to your rotation, why not give this spaghetti casserole recipe a try?
You and your family are going to love it!
Ingredients:
1 lb. cooked spaghetti
8 oz. cream cheese
1 tsp. Italian seasoning
1 tsp. garlic powder
1 lb. ground beef
1 jar marinara sauce
Cooking spray
Parmesan cheese
Parsley (optional)
Directions:
Place the cooked spaghetti into a large mixing bowl. Add cream cheese, Italian seasoning and garlic powder to the bowl. Stir the Ingredients: until they are evenly mixed.
Turn the Ninja to Stove Top High. Cook the ground beef until it is completely browned. Drain the excess grease. Pour the jar of marinara sauce on top of the beef and then mix thoroughly. Turn off the Ninja. Remove half of the sauce mixture.
Add all of the spaghetti on top of the sauce. Finally, add the remainder of the ground beef sauce on top of the pasta. Spread evenly.
Sprinkle a layer of Parmesan cheese on top of the casserole.
Turn the Ninja to the Oven setting of 350°F and bake for 30 minutes.
Remove the pot from the Ninja and then garnish with parsley. Use a spatula to cut the casserole in squares, similar to lasagna.
****
Banana Poke Cake
Ingredients:
1/3 of a box of Vanilla wafers
2 boxes of instant banana cream pudding (3.4 oz.)
Cool whip (8 oz.)
Yellow cake mix
Directions:
Prepare the yellow cake mix as directed and bake in the Ninja multipurpose pan.
Make the 2 boxes of pudding (using 4 cups of milk) making sure the lumps are gone.
Once your cake has cooled for 5 minutes, use the end of a whisk or wooden spoon to poke holes in straight lines in the cake.
After 1-2 minutes, pour the pudding all over the top of the cake. Use a spatula and smooth it out so that the pudding falls into the holes. Spread evenly.
Put the cake in the refrigerator to completely cool for 30 minutes to an hour.
Spread cool whip over the whole cake.
Crush up the vanilla wafers in a baggie (we used a rolling pin) and pour over the cake when you are about to serve. If you do it prior, they won't be as crunchy.
Top with fresh sliced banana pieces and serve!
****
Basil Chicken & Coconut Curry - Slow Cook
Ingredients:
1½ tablespoons yellow curry powder
1 tablespoon cornstarch
2 teaspoons salt
1 teaspoon fresh ginger, grated
1 teaspoon chili powder
½ teaspoon pepper
½ cup fresh Thai basil, chopped, garnish Naan or coconut rice, garnish
Directions:
1. Turn the Ninja to Stove Top High. Heat the olive oil. Once oil is shimmering, sear both sides of (seasoned) chicken thighs in batches, making sure to let oil heat up again before searing the next batch. Remove.
2. Combine coconut milk, dried basil, curry powder, chili powder, and salt and pepper to the Ninja pot, and stir together until incorporated.
3. Place seared chicken, red onions, jalapeños and garlic in the Ninja. Stir everything together.
4. Cover. Turn the Ninja to Slow Cook High for 3-4 hours, or Slow Cook Low for 6-7, until chicken is cooked through.
5. Once cooked through, remove the chicken. Use two forks to shred into small pieces.
6. Create a slurry by whisking cornstarch with 2 tablespoons cold water in a small bowl or glass.
Once smooth, pour slurry, along with fresh ginger, into the Ninja pot.
7. Return the shredded chicken to the Ninja. Stir everything together. Cover and cook for another 10-15 minutes, or until mixture has
thickened.
8. Stir in fresh basil and cilantro. Serve with sticky rice or naan.
9. Enjoy
****
Beef & Broccoli - Slow Cook
Ingredients:
Servings: 4
2 lbs. sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
½ cup low-sodium soy sauce
¼ cup brown sugar
1 Tbs. sesame oil
4 garlic cloves, minced
4 Tbs. cornstarch
4 Tbs. water
1 head of broccoli, cut into florets
For serving:
White rice, cooked
Directions:
In the Ninja pot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
Place slices of beef in the liquid and toss to coat. Place the lid. Turn to Slow Cook Low for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into the pot and stir to mix well. Add the broccoli and gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
Serve over warm white rice. Enjoy!
https://www.buzzfeed.com/iristian/this-slow-cooker-beef-and-broccoli-is-the-perfect-dinner-for?bffbtasty&utm_term=.lnDgbGM3g#.efpwJXxlw
****
Buttery Baked *Fried* Chicken
Ingredients:
6 boneless, skinless chicken breast cut into thirds
1 cup all-purpose flour
½ teaspoon salt
1 tablespoon seasoned salt (I use Lawry's Seasoned Salt)
¾ teaspoon pepper
2 teaspoon paprika
½ stick butter (or ¼ cup)
Buttermilk
1 gallon-size Ziploc bag (optional)
Directions:
Place thawed chicken strips in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator.
Meanwhile, turn the Ninja to the Oven setting of 400°F to preheat.
Combine and mix thoroughly flour, salt, seasoned salt, pepper, and Paprika in a gallon-size Ziploc bag or bowl.
Cut ½ stick of butter into a few pieces and place in the Ninja pot to melt the butter.
Spread melted butter around the bottom of the pot. Lightly spray the pot with cooking spray, if needed, to make sure that there are no dry spots.
Shake excess buttermilk off chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.
Place each piece of chicken in the Ninja pot. Brown until a nice deep color is reached. Turn each piece of chicken over and continue browning for 20 minutes more, or until cooked through (170 degrees F).
http://www.coolhomerecipes.com/buttery-baked-chicken/
****
Candied Nuts
Ingredients:
3 cups of your favorite nuts (I used 2 cups pecan halves and 1 cup almonds)
3/4 cups brown sugar
1 egg white
1 tablespoon of melted and cooled butter
1 tablespoon water
2 teaspoons pure vanilla extract
½ teaspoon salt
½ teaspoon cinnamon
¼ freshly grated nutmeg
¼ teaspoon powdered ginger
Cooking spray
Directions:
Give your Ninja a quick spray with the cooking spray, then add the egg white. Beat with a fork until frothy. Add everything but the nuts, and stir until you have a thick, homogenous syrup. Pour in the nuts, gently stir to coat, and cook on Slow Cook Low for 3 hours, or Slow Cook High for 1 hour. Stir them every hour to cook evenly.
Once the cooking time has elapsed, give them one more stir, then spread them out on sheets of parchment paper or a silicone baking mat to set, giving them a good bit of room between each other. How long this takes will depend on the humidity level and temperature of your kitchen. Once they’re dry to the touch - some slight stickiness is okay, then package them.
****
Cheesy Taco Pasta
Ingredients:
12 oz. short-cut pasta
½ large white onion, chopped
kosher salt
½ jalapeño, chopped
1 lb. ground beef
2 Tbs. Taco Seasoning
1 (15) oz. can diced fire-roasted tomatoes
1½ cup shredded cheddar and Monterey jack
Chopped fresh cilantro, for garnish
Directions:
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
Turn the Ninja to Stove Top High and heat the oil. Add onion and season with salt. Cook until tender, 5 minutes. Add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then add taco seasoning.
Drain excess grease.
Add the canned tomatoes and ¼ cup reserved pasta water and stir. Add the cheese and let melt, stirring occasionally. Add cooked pasta and toss until completely combined.
Garnish with cilantro and serve.
https://www.facebook.com/delish/videos/10154429125722437/
****
Chicken Chili – Slow Cooked
Ingredients:
1½ pounds boneless, skinless chicken breasts
2 (14 oz.) cans fire-roasted diced tomatoes
1 (8 oz.) can tomato sauce
1 (14 oz.) can corn, rinsed and drained
1 (14 oz.) can black beans, rinsed and drained
½ (8 oz.) package reduced-fat cream cheese
1 cup chicken broth
1 red bell pepper, finely chopped
1 jalapeño, seeds and ribs removed, minced
½ yellow onion, finely chopped
3 cloves garlic, minced
¾ tablespoon ground cumin
1½ teaspoons chili powder
1 teaspoon dried oregano
kosher salt and freshly ground pepper, to taste
fresh cilantro, garnish
sour cream, garnish
tortilla chips, garnish
Directions:
Place chicken breasts and chicken broth in the Ninja pot. Add the tomatoes, beans, corn, bell pepper, onion, jalapeño and garlic.
Season with cumin, chili powder, oregano, salt and pepper, then stir everything together. Turn the Ninja to Slow Cook High and cook for 3 hours.
Remove the chicken breasts and place in a large bowl, then use two forks to shred chicken into small pieces.
Return the chicken to the Ninja. Add the cream cheese. Stir everything together. Cover and continue cooking for another 15-20 minutes, or until cream cheese is melted.
Transfer to serving bowls and serve with fresh cilantro and sour cream or tortilla chips.
http://12tomatoes.com/healthy-chicken-chili/?utm_source=12t-bcsfan&utm_medium=social-fb&utm_term=030716&utm_content=video&utm_campaign=healthy-chicken-chili&origin=bcs_bcsfan_social_fb_video_healthy-chicken-chili_030716
****
Chicken Spaghetti – Cheap & Easy
Ingredients:
1 rotisserie chicken, deboned
1 package of spaghetti
1 block (1 lb..) of Velveeta
1 can cream of mushroom soup
1 can Ro-Tel tomatoes with green chilies
½ teaspoon garlic powder
Salt and pepper to taste
Directions:
Bring a pot of water to boil, add pasta. (or use the Ninja pasta cooking Directions: for your Ninja).
While the pasta is cooking, debone chicken and cut Velveeta cheese block into cubes
Strain pasta when it’s finished. Turn the Ninja to Stove Top Low/Medium. To the Ninja pot add the pasta, chicken, Velveeta, cream of mushroom soup, garlic powder, salt, and pepper. Stir and
Cook until the cheese is melted and Ingredients: are incorporated. Turn to the Oven setting of 350°F for 20 minutes, or until the top gets golden brown and crispy.
https://www.facebook.com/5news/videos/10156475107230720/
****
Chicken Stroganoff
Ingredients:
2 ½ lbs. chicken
Flour
3 Tbs. Butter
6 green onions
2 carrots
1 cup of vegetable soup
½ cup of white wine
6 ½ oz. cream
1 teaspoon of sweet paprika
1 cup peas
Oil
Salt and pepper – to taste
To accompany
8 oz. mushrooms
3 Tbs. butter
2 cups rice
Directions:
Cut the boneless chicken into strips. Dredge in flour, then sauté in oil and butter. Remove and reserve.
Sauté the chopped green onions in butter. Once they are brown, add the carrots cut into slices, the soup, the white wine, the cream, the paprika, the salt and pepper.
Turn to Stove Top Medium/High. Cook until it starts to boil. Lower the heat, to Stove Top Low. Add the chicken and wait until the meat is tender. Add the peas 10 minutes before the cooking is over.
Cut the mushrooms in slices, sauté them in butter and serve over cooked rice with the hot stroganoff.
Tip: Do not pour very small amounts of flour to the chicken strips, to avoid the Directions: being filling-like.
****
Chicken Taco Chili – Slow Cook
5 Smart Points 209 calories
TOTAL TIME: 6+ hours
Add all of the ingredients, turn it on and come back to the best tasting meal!
Ingredients:
1 small onion, chopped
1 (15.5 oz.) can black beans, drained
1 (15.5 oz.) can kidney beans, drained
1 (8 oz.) can tomato sauce
10 oz. package frozen corn kernels
2 (10 oz.) cans diced tomatoes w/chilies
4 oz. can chopped green chili peppers
1 packet reduced sodium taco seasoning or homemade (see below)
1 Tbs. cumin
1 Tbs. chili powder
24 oz. (3) boneless skinless chicken breasts
¼ cup chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
1½ tablespoons cumin
1½ tablespoons chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
½ teaspoon paprika
1 teaspoon kosher salt
½ teaspoon black pepper
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in the Ninja pot and mix well.
Nestle the chicken in to completely cover. Place the lid. Turn the Ninja to Slow Cool Low for 8 to 10 hours or on Slow Cook High for 4 to 6 hours.
30 minutes before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
Top with fresh cilantro and your favorite toppings!
Nutrition Information
Yield: 10 servings, Serving Size: About 1 cup
Amount Per Serving:
Smart Points: 5
Points +: 5
Calories: 209
Total Fat: 3g
Saturated Fat: g
Cholesterol: 50mg
Sodium: 867mg
Carbohydrates: 26g
Fiber: 7g
Sugar: 4g
Protein: 23g
Read more at http://www.skinnytaste.com/crock-pot-chicken-taco-chili-4-pts/#W768kvFyzKjkJxmE.99
****
Cornbread Bun Chili Dog
Ingredients:
Boxed corn bread batter
6 Ball Park Angus Beef Franks
Hot Dog Chili
1 pound ground beef
½ white onion, diced
3 cloves garlic, minced
Salt and pepper, to taste
2 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon cayenne
1 teaspoon red chili flake
1 Ball Park Angus Beef Franks
1 can diced tomatoes
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
Garnish
1 cup cheddar cheese, shredded
Directions:
1. Turn the Ninja to Stove Top High. To the Ninja pot, add the franks and grill on all sides. Remove and set aside.
2. Turn to the Oven setting of 400˚F/200˚C.
3. Pour cornbread batter into the greased and parchment lined multipurpose pan. Place 6 hot dogs evenly over batter, only gently pushing them into the batter.
4. Bake for 20 minutes until bread is set and lightly browned. (You can dry bake or place 3 cups of water in the pot to steam bake). Remove from Ninja to trivet.
5. Wipe out Ninja if necessary. Turn the Ninja to Stove Top High. Sauté onions and garlic until turning translucent, 2-3 minutes.
6. Add the ground beef to the pot and break up with spoon to crumble. Cook until meat is no longer pink and cooked through. Season with salt and pepper and all of the dried seasonings.
7. Drain the beans and add them to the seasoned meat along with the diced tomatoes and the one cut-up hot dog.
8. Turn to Stove Top Low/Medium and simmer for 20-30 minutes.
9. Cut the cornbread along the side of each hot dog, leaving a bit of space on both sides to form a bun.
10. Spoon a hearty scoop of the Hot Dog Chili over and sprinkle with cheese.
11. Enjoy
https://www.facebook.com/BuzzFeedFood/videos/1325052064174683/
****
Cornbread Chili Casserole
45 MINUTES TO PREPARE, SERVES 8
Ingredients:
1 pound lean ground beef
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can red enchilada sauce
1 (15.5 oz.) can kidney beans, rinsed and drained
1 (8.5 oz.) package corn muffin mix
2 cups Mexican cheese blend, grated, divided
1/3 cup milk
1 onion, finely chopped
1 jalapeño, seeds and ribs removed, finely chopped
1 egg
2 teaspoons cumin
2 teaspoon chili powder
1 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
Directions:
Preheat oven to 350º F.
Turn the Ninja to Stove Top High. Brown the beef, onion and jalapeño until beef is cooked through and veggies are softened. Drain excess grease and return to heat.
Season with salt and pepper, then stir in cumin, chili powder, garlic powder, tomatoes, enchilada sauce and kidney beans.
Cook for 7-10 minutes, or until mixture has reduced slightly. Sprinkle 1½ cups Mexican cheese blend over the top.
In a large bowl, prepare corn muffin mix according to package directions (stirring in egg and 1/3 cup milk until smooth). Stir in remaining cheese and pour mixture evenly over beef and veggies.
Still using Stove Top High, cook 20-22 minutes, or until toothpick inserted in center of cornbread comes out clean.
Enjoy.
https://www.facebook.com/12Tomatoes/videos/1172115296156532/
****
CORN THREE WAYS - SLOW COOKER
Corn on the cob
Ingredients:
6 ears corn
Salt
Pepper
Olive oil
Pesto
Lime juice
Ancho chili powder
Directions:
Cut 6 sheets of aluminum foil and place an ear of corn on each one.
Make the salt-and-pepper variation by brushing the ears of corn with olive oil and sprinkling evenly with salt and pepper. Roll up tightly in the foil and place seam-side up in the Ninja pot.
Make the chili-lime version by brushing the corn with olive oil, squeezing fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. Roll up tightly in the foil and place seam-side up in the Ninja pot.
Make the pesto corn by brushing the corn with a thick layer of pesto, then sprinkling with salt and pepper. Roll up tightly in the foil and place seam-side up in the Ninja pot.
Cook on Slow Cook High for 2 hours in the Ninja, or until the ears of corn are tender.
****
Cowboy Breakfast Skillet
http://www.delish.com/cooking/recipes/a46162/cowboy-breakfast-skillet-recipe/
Ingredients:
1 Tbs. canola oil
½ bag frozen shredded hash brown potatoes
salt and pepper
¾ cup shredded Cheddar cheese
4 whisked eggs
4 slices cooked bacon, chopped
Sliced scallions (for garnish)
Directions:
Turn the Ninja to Stove Top High. Add the canola oil and heat. Add the potatoes to the pot. Season with salt and pepper. Brown potatoes until crisp.
Add ½ cup cheddar cheese, eggs, bacon. Top with remaining cheese and scallions.
Turn to the Oven setting of 350°F, and bake for 10-15 minutes, or until eggs have set and cheese has melted.
****
Creamy Chicken Bacon Pasta
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 45 minutes
Ingredients:
5 slices bacon
1 pound chicken breasts (2 each), sliced
Salt and pepper, to taste
2½ teaspoons Italian seasoning
1½ teaspoons smoked paprika
½ teaspoon red chili flakes
5 ounces baby spinach
4 to 5 small tomatoes, diced
5 cloves garlic, minced
1½ cups heavy cream
2 cups Parmesan, shredded
12 ounces penne, cooked al dente
Directions:
Turn the Ninja to Stove Top High, Cook the bacon until crisp. Remove. Drain on a paper towel and chop. Drain grease from the pot and reserve.
Add 2 to 3 tablespoons of the bacon grease back to the pot. In batches, so as not to crowd the pan, add the sliced chicken and season with salt, pepper, Italian seasoning, paprika and chili flakes. When the chicken is cooked and no longer pink, remove it from the pot and set aside. Continue cooking in batches until all the chicken is cooked and set aside.
Add the spinach and tomatoes to the Ninja pot and cook until the spinach is wilted. Add the garlic and cook for 30 seconds more.
Add the heavy cream and bring to a simmer, reducing the heat to Stove Top Low/Medium if necessary. Cook until thickened. Add the Parmesan cheese. Stir until the cheese has melted and the sauce has thickened.
Add the cooked pasta, chicken and bacon back into the Ninja pot. Stir to evenly mix.
https://www.facebook.com/tiphero/videos/10155164066088761/
****
Creamy Chicken Marsala
A creamy and delicious classic Italian dish that is ready in under 30 minutes! The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make!
Ingredients:
4 boneless skinless chicken breasts, thinly sliced
salt and pepper
2 tablespoons olive oil
1½ cups sliced mushrooms
½ cup Marsala wine** see note
½ cup chicken broth
1 cup heavy whipping cream
1 teaspoon ground mustard
1 teaspoon garlic powder
Fresh Chopped Parsley for garnish
Directions:
1. Turn the Ninja to Stove Top High. Heat and add 1 tablespoon olive oil to the pot. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate. Wipe out the Ninja pot.
2. Add the remaining tablespoon olive oil and sauté the mushrooms for 12 minutes. Add marsala wine and bring to a boil still using Stove Top High for 12 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat to Stove Top Low/Medium. Simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 12 minutes.
Notes
** The alcohol in the marsala wine burns off during the cooking process. If you are worried about cooking with wine, try this recipe as a substitute.
¼ cup of white grape juice
1 tablespoon vanilla extract
2 tablespoons of sherry vinegar
****
Creamy Chicken Wild Rice Soup
Ingredients:
½ cup uncooked wild rice
½ cup uncooked basmati rice
1½ lbs. chicken breast
1 cup onion, diced
1 cup carrot, diced
¾ Cup celery, diced
4-5 cloves garlic, minced
1-2 bay leaves (depending on strength)
6 cups low sodium chicken broth
2 cups water
1 Tbs. Italian seasoning
1½ tsp. Black pepper
2 tsp. salt
5 Tbs. butter
½ cup all-purpose flour
2 cups whole milk
Directions:
Rinse the rice under running water. To the Ninja pot add the uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, Italian seasoning, salt and pepper. Cover. Turn to Slow Cook High and cook for 4 hours or turn to Slow Cook Low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool slightly then shred with two forks.
Add the chicken back to the Ninja and continue cooking vegetables through. Melt butter in a small saucepan or in a microwave safe measuring cup.
Add the flour. Whisk and cook for one minute to make a roux. . Add the milk, whisking to remove all lumps and until sauce has thickened and become creamy. (Or use an infusion blender to mix).
Add the roux to the Ninja, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.
https://www.facebook.com/tiphero/videos/10154519172558761/
****
Crunchy Taco Cups
https://www.buzzfeed.com/iristian/make-these-crunch-taco-cups-in-a-muffin-tin?bffbtasty&utm_term=.otKldwYWBN#.jgB6e1JgLk
Ingredients:
Servings: 12 taco cups
1 lb. lean ground beef
1 envelope (3 tablespoons) taco seasoning
6 ounces diced tomatoes
1 (4 ounce) can diced green chiles
1½ cups shredded sharp cheddar cheese
6 large flour tortillas
Directions:
1. Turn the Ninja to Stove Top High. Brown the ground beef and drain any excess grease.
2. Transfer to a bowl.
3. Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
4. Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
5. Generously coat a a muffin tin with nonstick cooking spray.
6. Line each cup of prepared muffin tin with a tortilla sheet.
7. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
8. Lightly brush the top edges of the tortilla with cooking oil.
9. Turn the Ninja to 375°F, and bake 18-20 minutes or until cups are heated through and edges are golden brown.
10. Enjoy!
****
Garlic Brown Sugar Chicken – Slow Cook
This was on the wall and is a public group. If you want to submit a recipe you must join, but you can copy recipes without joining.
https://www.facebook.com/groups/recipestipsnmore/
Ingredients:
1 large chicken, cut into serving pieces
1 cup packed brown sugar
2/3 cup vinegar
¼ cup Sprite or ¼ cup 7-Up soda
2 -3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)
Directions:
1. Place chicken in the Ninja pot.
2. Mix all remaining Ingredients: and pour over chicken.
3. Turn to Slow Cook Low for 6-8 hours.
4 Serve over rice or noodles.
5 You can thicken the juices after cooking with a little cornstarch.
****
General Tso's Chicken
Ingredients:
4 boneless skinless chicken breasts, cubed
½ cup cornstarch, plus 2 Tbs..
1 cup flour
vegetable oil
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
red pepper flakes
½ cup chicken broth
2 Tbs. hoisin sauce
3 Tbs. honey
4 Tbs. soy sauce
2 Tbs. lime juice
2 cups broccoli, florets only
2 cups carrots, thinly sliced
Sesame seeds, for garnish
2 cups cooked white rice, for serving
Directions:
In a large bowl, dredge chicken in cornstarch. Shake off excess. Transfer pieces to another large bowl filled with flour and toss to coat again. Shake off any excess and set aside.
Turn the Ninja to Stove Top Medium/High. Add about ½” vegetable oil. Heat. Fry chicken until golden and cooked through, about 10 minutes. Drain and set aside. Season with salt and pepper. Remove Ninja pot to cool. Remove grease. Wipe out pot. Return pot to the Ninja.
Add 1 tablespoon vegetable oil to pot. Cook garlic and chili flakes until fragrant, 2 minutes. Add in chicken broth, making sure to scrape up any brown bits with spatula. Pour in hoisin sauce, honey, soy sauce, and lime juice. Add 2 tablespoons cornstarch and stir to incorporate. Let simmer until slightly thickened, 10 minutes. Add broccoli and carrots and cook until tender, 5 minutes. Return chicken to the mixture and stir to coat. Simmer for 3 more minutes.
Garnish with sesame seeds and serve over rice.
****
Honey Balsamic Pulled Pork
Ingredients:
2-3 pounds boneless pork roast
3 cloves garlic, minced
1¼ cups water
1 cup balsamic vinegar
¾ cup ketchup
1/3 cup brown sugar
1/3 cup honey
1 tablespoon Worcestershire sauce
1½ teaspoons seasoned salt
1½ teaspoons onion powder
1 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
Burger buns, optional
Directions:
1. Place the pork roast in the bottom of the Ninja pot. In a medium bowl, whisk together water, seasoned salt and garlic powder. Pour the mixture over the pork.
2. Place the lid. Turn the Ninja to Slow Cook Low for 8-10 hours, or Slow Cook High for 4-5 hours. Remove pork and shred.
3. Drain the liquid from the pork. Combine the minced garlic, balsamic vinegar, ketchup, brown sugar, honey, Worcestershire sauce and onion powder in the Ninja pot. Turn to Stove Top Medium/High. Whisk everything together, then bring to a boil.
4. Cook until thickened and able to coat the back of a spoon. Remove half of the sauce from the pot to a serving bowl.
5. Return shredded pork to the sauce in the Ninja pot.
6. Serve, garnished with extra sauce, with burger buns.
Enjoy
****
Honey Lime Pork - Slow Cooker
http://12tomatoes.com/schoneylimepork/ 2/2
SERVES 6-8
Ingredients:
2 pounds pork loin
2 tablespoons olive oil
Marinade:
½ cup honey
2½ tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 lime, zested and juiced
2 tablespoons cornstarch
¼ teaspoon red pepper flakes
¼ teaspoon ground ginger
Kosher salt and freshly ground pepper, to taste
Fresh cilantro, garnish
Directions:
1. Season pork loin generously with salt and pepper. Turn the Ninja to Stove top High. Heat the olive oil. Once oil is hot, sear pork loin until nicely charred and blackened.
2. Combine honey, soy sauce, Worcestershire sauce, garlic, lime juice and zest, red pepper flakes and ground ginger in a small bowl, and whisk together.
3. Pour marinade over the top. Place the lid. Turn the Ninja to Slow Cook Low for 6-8 hours, or on Slow Cook High for 3-4. Check doneness with digital probe. Safe temperature is 145° - 160°F, and pork is tender.
4. Once pork is cooked through, pour remaining marinade/juices into a small saucepan and place over medium-high heat.
5. Combine cornstarch with 3 tablespoons water in a small bowl and whisk to create a slurry.
6. Pour slurry into sauce mixture and bring to a boil.
7. Reduce heat and cook for 10-12 minutes, or until mixture starts to thicken.
8. Pour over pork, then serve hot, garnished with lime wedges and freshly chopped cilantro.
****
Honey Parmesan Pork Roast – Slow Cook
Ingredients:
3 lb. pork roast
2/3 cup parmesan cheese, grated
½ cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons garlic (minced)
2 tablespoons Olive oil
½ teaspoon salt
2 tablespoons cornstarch
¼ cup water (cold)
Directions:
Spray the Ninja with non-stick cooking spray. Place roast in the Ninja pot. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt. Pour over the pork. Place the lid. Turn the Ninja to Slow cook Low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices. Turn the Ninja to Stove Top High. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast. Serve with mashed potatoes and the gravy over all.
http://www.sixsistersstuff.com/2011/12/slow-cooker-parmesan-honey-pork-roast.html
****
One-Pot Swedish Meatball Pasta
https://m.facebook.com/story.php?story_fbid=1746461835606458&id=1614251518827491
Ingredients:
Serves 4
1 pound ground beef
½ cup seasoned breadcrumbs
½ finely minced onion
1 egg
½ tablespoon salt (for meatballs)
½ tablespoon pepper (for meatballs)
2 tablespoons canola oil
2 cups beef broth
2 cups milk
½ tablespoon salt (for sauce)
½ tablespoon pepper (for sauce)
1 tablespoons Worcestershire sauce
4 cups egg noodles
1 cup shredded parmesan cheese
½ cup chopped parsley
Directions:
In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined. Heat the canola oil in the Ninja using Stove Top Medium/High. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking until brown. Flip the meatballs. Brown. When all have been cooked, remove excess grease.
Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil. Add the egg noodles. Stir frequently until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add the parmesan and the parsley, stirring until the cheese is melted. Serve!
****
Panda Express Chow Mein
http://www.favfamilyrecipes.com/our-version-of-panda-express-chow-mein/
Ingredients:
¼ cup soy sauce
1 Tbs. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated
ground black pepper, to taste
2-3 Tbs. vegetable oil
3 (5.6 oz.) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store - usually the 3 packages are sold together in one 17 oz. pack)
2/3 cup chopped celery (chopped diagonally)
1 medium-sized onion, thinly sliced
2 cups chopped cabbage
Directions:
In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
Turn the Ninja to Stove Top High. Heat the oil. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and sauté an additional minute or so.
Toss Yaki Soba noodles and soy sauce mixture with the vegetables using Stove Top Medium/High heat for an additional 2-3 minutes or until noodles are heated through.
****
Panda Express Sweet Fire Chicken
Copycat
A complete copycat version you can easily make right at home! And yes, it tastes a million times better (and healthier) than takeout!
Ingredients:
1 tablespoon olive oil
1 red bell pepper, chopped
1½ cups diced pineapple, fresh or canned
½ cup Thai sweet chili sauce, or more, to taste
2 green onions, thinly sliced
½ cup vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1inch chunks
1 cup allpurpose flour
2 large eggs, beaten
Directions:
Turn the Ninja to Stove Top High. Heat the vegetable oil.
Working one at a time, dredge chicken in flour, dip into eggs, then dredge in flour again, pressing to coat.
Working in batches, add the chicken to the Ninja, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towellined plate.
Remove oil and wipe the Ninja pot.
Add the olive oil to the Ninja pot. Turn to Stove Top Medium/High. Add bell pepper and pineapple. Cook, stirring occasionally, until tender, about 34 minutes. Add the chicken and Thai sweet chili sauce. Stir until well combined, about 12 minutes.
Serve immediately, garnished with green onions
****
Shrimp & Asparagus Stir-Fry - Under 300 Calories
Ingredients:
4 tablespoons olive oil - 477 calories
1 pound raw shrimp - 539 calories
1 pound asparagus - 91 calories
1 teaspoons salt - 0 calories
½ teaspoon crushed red pepper - 3 calories
1 teaspoon garlic, minced - 4 calories
1 teaspoon ginger, minced - 2 calories
1 tablespoon low sodium soy sauce - 8 calories
2 tablespoons lemon juice - 7 calories
Directions:
1. Turn the Ninja to Stove top Medium/High. Heat 2 tablespoons olive oil. Add the shrimp to the pot, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
2. Add 2 tablespoons olive oil to the pot and heat. Add the asparagus, ginger and garlic. Season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
3. Return the shrimp to the pot, then add the soy sauce. Stir until the Ingredients: are well combined. Just before the dish is ready, add the lemon juice, and stir once more. Serve while hot.
4. Enjoy!
****
Slow Cooker Ribs
https://www.buzzfeed.com/emilyhorng/these-slow-cooker-ribs-literally-fall-right-off-the-bone-and?utm_term=.fv26YbeZmv#.ewaPzmWy03
Ingredients:
2 cups of bbq sauce
¼ cup brown sugar
4 Tbs. of cider vinegar
3 tsp. oregano
1 tsp. Worcestershire sauce
1 Tbs. cayenne pepper
1 Tbs. chili powder
3 lbs. baby back pork ribs
Salt & pepper
Directions:
Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
Salt and pepper the ribs. Place ribs in the Ninja pot. Cover in sauce. Turn the Ninja to Slow Cook Low for 8 hours or Slow Cook High for 4 hours.
After the ribs are done, spoon the bbq sauce in the Ninja over the ribs before removing. Cut the ribs. Serve with bbq sauce.
****
To-Go Breakfast Quesadillas – or - Burrito
https://www.buzzfeed.com/hitomiaihara/make-these-grab-and-go-breakfast-quesadillas-before-work-tom?bffbtasty&ref=bffbtasty&utm_term=.afA435e7DE#.ojwnLZ9JRY
Ingredients:
2 breakfast sausage links
2 eggs, beaten
Pinch of salt
Pinch of black pepper
1 tablespoon green onions, chopped
⅓ cup cheddar cheese
1 large flour tortilla
Directions:
1. Turn the Ninja to Stove Top High and cook sausages. Using the spatula, tear apart the sausage and create bite-size pieces.
2. Add eggs, salt, pepper, and green onions and scramble until just cooked.
3. Place scrambled eggs onto the middle of the large tortilla.
4. From the top of the tortilla, fold down until it meets the middle of the circle.
5. Follow the right end of the crease and bring the corner to meet the middle of the top fold.
6. Repeat the steps until the tortilla becomes a hexagon. (Or wrap as a burrito).
7. Wipe out the Ninja. Turn to Stove Top High. Place the folded side down and heat until the tortilla has a golden brown color. Then flip.
8. Wrap the quesadilla or burrito in aluminum foil and take it to go!
****
Ultra Creamy Mac ‘n Cheese – Slow Cook
Ingredients:
2 cups uncooked macaroni noodles
1 teaspoon onion powder
½ teaspoon dry mustard powder
1 can cream of chicken soup
½ cup sour cream, regular or light
½ cup mayonnaise
½ teaspoon pepper
3 cups cheddar cheese
1 cup gruyere cheese (or you can use 4 cups cheddar cheese)
Directions:
Using the Ninja pasta Directions: or Directions: on the package, boil the macaroni noodles to make them very al dente. Drain any excess water. Rinse under cold water.
Combine all Ingredients: in the Ninja pot. Turn the Ninja to Slow Cook High for 2 hours or Slow Cook Low for 3 hours, stirring once or twice. (When stirring, test for doneness).
Serve hot.
****