NEWSFEED RECIPES 2
NEWS FEED RECIPES 2
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
20 Minute Garlic Beef and Broccoli Lo Mein
Alfredo Sauce
Asian Honey Chicken
BBQ Ribs (Asian Style)
Brussels Sprouts Gratin
Cajun Chicken Alfredo
California Spaghetti Salad
Cheesy Baked Potatoes
Cheesy Chicken Penne
Cherry Pie Bubble Up Casserole
Chicken & Dumplings
Chicken & Stuffing
Chicken Breast Sandwiches
Chicken Burrito Bowl
Chicken Enchilada Casserole
Chicken Fried Rice
Corn Chip Crunch, By: Peggy Miller-Stephens
Cowboy Pasta Salad
Cowboy Potato Casserole
Creamy Ranch Chicken
Creamy Chicken, Stuffing & Green Beans
Double Chocolate Coca Cola Cake
Easy Beef Nachos
Easy Tater Tot Casserole
Garlic Parmesan Chicken
Garlic Parmesan Potatoes
Granny Cake
Ham & Bean Soup
Honey Dijon Chicken, By: Lee Ann Maley Ferguson
Honey Garlic Ribs
Honey Pork Roast
Italian Sunday Gravy with Sausage
Kielbasa & BBQ Beans
Mongolian Beef
Mushrooms, Chicken & Rice
Not Yo Mama's Banana Pudding – (Not for the Ninja. It just sounds really good!)
Pizza
Pot Roast – 1
Pot Roast – 2
Potato Salad
Pumpkin Crunch Cake
Salisbury Steak
Sausage & Biscuits Ring
Shakshuka Israeli Egg Dish
Sheet Pan Nachos
Sloppy Joes
Southern-Style Chicken n' Dumplings
Strawberry Banana Cheesecake Salad
Super Nachos
Taco Pasta Bake
Vegetable Stock
Whole Chicken
Whole Chicken & Gravy
20 Minute Garlic Beef and Broccoli Lo Mein
Ingredients:
8 ounces lo mein noodles, or spaghetti noodles
3 cups broccoli florets
1 Tablespoon olive oil
8 ounce flank steak, sliced against the grain
3 garlic cloves, minced
1 medium carrot, shredded
¼ cup packed brown sugar
¼ cup reduced-sodium soy sauce
2 Tablespoons Hoisin sauce
2 teaspoons sesame oil
¼ teaspoon ground ginger
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper
Directions:
1. In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
2. While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and carrots and cook for a minute more.
3. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
4. Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.
****
Alfredo Sauce
Ingredients:
½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese
Directions:
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!
****
Asian Honey Chicken
Ingredients:
½ cup vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup all-purpose flour
1 cup buttermilk
1 tablespoon cornstarch
½ cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon sesame oil
½ teaspoon crushed red pepper flakes, or more, to taste
Directions:
1. Turn the Ninja to Stove Top High. Heat vegetable oil.
2. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
3. Working in batches, add chicken to the pot 3 or 4 at a time, and cook until evenly golden and crispy.
4. Transfer to a paper towel-lined plate.
5. In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
6. Wipe out the Ninja pot. Turn to Stove Top High. Combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes. Remove glaze to a pourable serving measuring cup.
7. Serve chicken immediately, drizzled with honey glaze.
****
BBQ Ribs (Asian Style)
Serves 3-4 people
Ingredients:
1 rack of spare ribs
Seasoning:
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Chinese 5 spice
Marinade:
1 tablespoon minced garlic
1 tablespoon minced ginger
1 onion, chopped
3 tablespoons hoisin sauce
1 cup chicken broth
Sticky BBQ Sauce:
Leftover Ninja juices
¼ cup water
2 teaspoons corn flour
2 tablespoons brown sugar
2 tablespoons sesame seeds
Spring onion and red chili, to garnish
Rice, to serve
Directions:
1. Season the spare ribs with the salt, pepper and 5-spice.
2. Place in the Ninja pot, along with the garlic, ginger, onion, hoisin sauce and chicken broth. Mix with your hands to combine.
3. Turn the Ninja to Slow Cook High for 3 hours, or Slow Cook Low for 6 hours.
4. Once the ribs are cooked, carefully remove them and place onto a baking tray lined with tin foil.
5. To prepare the BBQ sauce, turn the Ninja to Stove Top High/Low.
6. In a small bowl combine the water and corn flour, stir into the cooking juices. Add remaining BBQ sauce ingredients: brown sugar & sesame seeds and reduce until a sticky BBQ sauce is achieved.
7. Add the ribs back to the Ninja pot. Mix to coat. Turn the Ninja to the Oven setting of 325°F. Heat through. Stirring occasionally to coat.
8. Chop up the ribs and garnish with spring onion and red chili.
9. Serve with rice and enjoy!
****
Brussel Sprouts Gratin
Serves 6
Ingredients:
1½ pounds Brussel sprouts, halved
8 oz. bacon, cooked and crumbled
1 cup sharp cheddar cheese, grated
½ cup fontina cheese, grated, optional
¾ cup heavy cream
2 tablespoons extra-virgin olive oil
1 egg
1 sprig rosemary, minced
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon red pepper flakes, optional
Kosher salt and freshly ground pepper, to taste
Directions:
1 Toss Brussel sprouts in olive oil and season generously with salt and pepper. Turn the Ninja pot to Stove Cook High. Add the Brussel sprouts and roast until semi-softened.
2 In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
Add ¾ bacon to the Brussel sprouts. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
3 Turn to the Oven temperature of 325°F, and bake for 20 minutes, or until cheese is bubbly and just set.
4 Remove the pot. Let cool 5 minutes before serving.
****
Cajun Chicken Alfredo
Ingredients:
3 Skinless, boneless chicken breasts
4 tsp. Cajun Seasoning
4 Tbs. Butter
1 Red bell pepper, chopped
1 Green bell pepper, chopped
2 cups Heavy cream
½ tsp. Dried basil
½ tsp. Lemon pepper
½ tsp. Salt
¼ tsp. Garlic powder
¼ tsp. Ground black pepper
8 oz. Penne Noodles
Parmesan Cheese for topping
Directions:
Place chicken breasts in the bottom of the of the Ninja pot.
Cover the chicken with the Cajun seasoning.
Add the rest of the ingredients EXCEPT the penne noodles.
Turn to the Ninja to Slow Cook High. After about 2½ hours, check the chicken for an internal temperature of 165°F. If it is cooked, shred the chicken.
Add the penne noodles. Stirring occasionally to keep from sticking.
Once the penne noodles are fully cooked, it is time to serve.
Garnish with parmesan. Enjoy!
****
California Spaghetti Salad
A delicious spaghetti salad filled with fresh summer veggies and olives. Topped with a Zesty Italian dressing and parmesan cheese, this will be the hit of your next gathering!
Ingredients:
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium green bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2¼ ounces each) sliced ripe olives, drained
DRESSING:
1 bottle (16 ounces) Zesty Italian salad dressing
¼ cup grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
Directions:
1. Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
2. To make the dressing: Whisk together Italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
****
Cheesy Baked Potatoes
Ingredients:
3 large potatoes, sliced
¼ pound of bacon, chopped
1 cup thinly sliced onion
2-3 cloves sliced garlic
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
3 tablespoons butter
2 cups cheddar cheese
1 to 2 tablespoons sliced green onions
Directions:
1. Spray the Ninja pot with PAM or other non-stick spray.
2. Lay a thin layer of potatoes on the bottom of the pot.
3. Add a few slices of garlic on top of your potatoes followed by a layer of onions and a bit of salt and pepper.
4. Continue layering your potatoes, garlic and onions until your main ingredients are all in the pot.
5. Next, top the potatoes and onions with your chopped bacon. You can add the bacon into the pot raw, or crisp it up beforehand. It works either way.
6. Top the entire dish off with 1 cup of cheese and then butter on top of the cheese.
7. Cover the entire dish with a layer of foil. The foil will keep steam close to the potatoes so they cook faster.
8. Cook on Slow Cook High for 3-4 hours or low for 6-8 hours.
9. After removing the foil, and checking to make sure the potatoes are cooked. (Test doneness at lowest end of cooking time for level you choose). Add a cup of cheese on top of your dish and finish it off with slices of green onions. Cover and leave on low for 15 minutes or until the last layer of cheese is nicely melted.
This combination of cheese, potatoes and bacon will have your family and friends scrambling for seconds.
****
Cheesy Chicken Penne
Serves: 8
Ingredients:
1.5 lbs. boneless skinless chicken breasts
2 (10.5-oz.) cans cream of chicken soup (don't add water)
½ cup chicken broth
¼ tsp. pepper
½ tsp. dried leaf tarragon (can substitute oregano or thyme here)
1½ cups sliced mushrooms
1 small sweet yellow onion, diced
Add at the end:
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 lb. penne pasta (cooked according to package directions)
Directions:
Add the cream of chicken soup and chicken broth to the Ninja pot, stir until smooth. Add the tarragon, pepper, mushrooms and onions, stir. Add the chicken breasts. Cover the Ninja and cook on Slow Cook Low for 5-6 hours without opening the lid during the cooking time. After the cooking time is up, start cooking the pasta according to the package directions to Al dente on the stove-top, do not over-cook! Shred the chicken with 2 silicone forks. Add sour cream and half of the cheese, stir. Add the cooked and drained pasta and stir again. Sprinkle over remaining cheese. Cover the Ninja and cook for an additional 10 minutes, or until cheese is melted. Serve and enjoy!
NOTES:
If you want to omit the mushrooms and onions add an additional ½ cup of broth. This will replace the moisture from the mushrooms and onions.
****
Cherry Pie Bubble Up Casserole
Serves: 10-12
Ingredients:
1 can (16.3 ounces) refrigerated jumbo biscuits
1 can (21 ounces) cherry pie filling
½ cup powdered sugar
1 tablespoon milk
Directions:
Heat oven to 350°F. Butter a 13-by-9-inch casserole dish.
Open the biscuit can, separate the biscuits and cut each into four equal pieces. Place the biscuit pieces into the casserole dish.
Pour the pie filling over the biscuits and spread evenly.
Bake for 30 minutes, until hot and bubbling. Remove from oven and cool for 10 minutes.
Mix milk and powdered sugar until smooth and drizzle over the top.
****
Chicken & Dumplings
Serves: 4
Ingredients:
1 large onion, diced
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
black pepper to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots, defrosted
1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)
Directions:
1. Add onion to 6 qt crock pot and top with chicken breasts.
2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
3. Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid
as quickly as possible.
To Serve:
1. Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.
****
Chicken & Stuffing
Ingredients:
1.5 cups water
2 (.87-oz.) pkgs. chicken gravy mixes
1.5-2lbs. boneless chicken breasts (3-4 chicken breasts)
1 (6-oz.) pkg. Stove-Top® stuffing mix (I used chicken)
½ cup dried cranberries
⅓ cup melted butter
Directions:
1. If you have a silicon whisk, whisk the water and chicken gravy packs right in the Ninja pot, otherwise do it in a separate bowl, then add to the Ninja to
prevent scratching the pot.
2. Add the chicken breasts into the gravy.
3. Sprinkle over the stuffing mix. Sprinkle over the cranberries, then drizzle over the melted butter.
4. Cover and cook on Slow Cook Low for 6 hours without opening the lid during the cooking time.
5. Serve and enjoy!
****
Chicken Breast Sandwiches
Ingredients:
1- 8 ounce boneless, skinless chicken breast, halved horizontally
½ cup dill pickle juice
¾ cup milk
1 cup vegetable oil for frying
1 egg
¼ cup flour
1 teaspoon powdered sugar
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper
2 hamburger buns, toasted
6 dill pickle slices
fries (optional)
Directions:
In a large resealable plastic bag, combine chicken, pickle juice, and ¼ cup milk. Chill for at least 30 minutes.
Turn the Ninja to the Oven setting of 400°F. Preheat oil to 365°F.
Meanwhile, in a shallow dish combine remaining ½ cup milk and egg. In another shallow dish combine flour, powdered sugar, salt, and pepper.
Drain chicken. Dip chicken in egg mixture, allowing excess to drip off. Dip in flour mixture to coat.
Add chicken to hot oil and pan fry until golden brown and internal temperature reaches 165°F, turning once. Transfer to a paper towel-lined plate.
Top bottom buns with pickles, chicken, and top bun. Serve with fries, if desired.
****
Chicken Burrito Bowl
Ingredients:
1 pound boneless, skinless chicken breasts - about 2 large breasts
2 tablespoons of olive oil
3 teaspoons of onion powder
2 teaspoons of garlic powder
3 teaspoons of chili powder
2 teaspoons of cumin
1 teaspoon of kosher salt and freshly ground pepper - to taste
3 cups of low-sodium chicken broth
1- 15 oz. can of diced tomatoes, drained
1- 14 oz. can of black beans, drained and rinsed
2¾ cups of instant whole grain brown rice
1½ cups of shredded colby jack cheese
Directions:
1. Place chicken breasts in in your Ninja pot.
2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
3. Turn the Ninja to Slow Cook Low for about 4 hours, or until chicken reaches 165°F.
4. Remove chicken breasts from the Ninja.
5. Turn the Ninja to Slow Cook High and stir in instant rice and black beans.
6. Let cook 30-45 minutes on Slow Cook High, or until rice is tender.
7. Return the chicken to the Ninja. Top with cheese and let cook a few minutes longer until cheese is melted.
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.
****
Chicken Enchilada Casserole
Ingredients:
1.5 lbs. boneless skinless raw chicken breasts
1 28-ounce can Red Enchilada Sauce
Add these Ingredients: at the end
10 corn tortillas (I used an entire 11.7 ounce bag)
3 cups grated cheddar cheese (divided)
1 3.8 ounce can black olives (divided)
Directions:
1. Put the chicken breasts and the enchilada sauce in your Ninja pot.
2. Cook Slow Cook Low for 4-5 hours, or until internal temperature of 165°F is reached in the chicken.
3. Shred the chicken with 2 silicone forks in the pot.
4. Cut the tortillas in to strips, add to chicken and sauce.
5. Stir.
6. Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
7. Stir again.
8. Flatten the mixture slightly.
9. Add the rest of the cheese and the olives on top.
10. Cook on Slow Cook Low for about 40 minutes longer, or until heated through.
11. Top with sour cream (optional)
****
Chicken Fried Rice
Ingredients:
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
¾ to 1-pound boneless skinless chicken breasts, diced into ½ -inch pieces
1½ cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
3 green onions, trimmed and sliced into thin rounds
2 to 3 garlic cloves, finely minced
3 large eggs, lightly beaten
4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8 -ounce pouches cooked and ready-to-serve rice)
3 to 4 tablespoons low-sodium soy sauce
salt and pepper, optional and to taste
Directions:
Turn the Ninja to Stove Top High. Add the oils. Sauté the chicken, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic and cook for 1 minute, stir intermittently.
Push vegetables to one side of the of the Ninja pot, add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. (Unless you Food Saver, in that case, years!) Reheat gently as desired.
****
Corn Chip Crunch, By: Peggy Miller-Stephens
Ingredients:
6 cups corn chips
1½ cups dry roasted peanuts
½ cup packed brown sugar
½ cup dark corn syrup
½ cup butter, cubed
Directions:
Add the corn chips, and peanuts to your Ninja pot. In a microwavable measuring cup, combine the brown sugar, corn syrup and butter. Heat until well dissolved, stirring occasionally. Pour over corn chip mixture; stir to coat.
Cook on Slow Cook Low for about 2½ hours, stirring frequently, (about every 20 minutes). Add the lid, but turn the lid so it does not sit flush to let more steam escape. You can also "Not" use the lid. So, it's your option. Spread on a cookie sheet to cool.
Break apart and store in airtight containers.
****
Cowboy Pasta Salad
Bacon, ground beef, cheese, and hot sauce make this Cowboy
Pasta Salad a definite crowd pleaser! Perfect for summer get
togethers.
Serves: 10-12
Ingredients
1 pound dried mini pasta shells
1 pound Signature Farms® Hickory Smoked Bacon, diced
¾ pound lean ground beef
1 teaspoon cumin
pinch of red pepper flakes
salt and pepper
1 cup mayonnaise
¼ cup Signature Kitchens® Original Barbecue Sauce
2 tablespoons Signature Kitchens Spicy Brown Mustard
2 tablespoons Worcestershire sauce
2½ teaspoons hot chili sauce or siracha
1 can (15 ounce) Whole Kernel Golden Sweet Corn, drained
2 cups cherry tomatoes, halved
1½ cups shredded sharp cheddar cheese
5 scallions, diced
Directions:
1. Bring a large pot of water to a boil; cook pasta until al dente according to package directions.
Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
2. In the meantime, turn the Ninja to Stove Top High and sauté the bacon in a until crispy. With a slotted spoon, transfer to a paper towel lined plate to drain off grease. Drain excess grease, leaving a little. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink. Season with the cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.
3. In an extra-large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat.
4. Enjoy right away or refrigerate until ready to serve.
****
Cowboy Potato Casserole
Ingredients:
1½ pounds ground beef, browned and drained
6 medium red potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed
1 (14 oz.) can diced tomatoes with green chili, undrained
¼ cup water
1½ tablespoon salt
2 teaspoon pepper
4 oz. shredded cheddar cheese
Directions:
1. Turn the Ninja to Stove Top High. Brown ground beef and drain off excess fat.
2. Add potatoes and season with salt and pepper.
3. Add onion and garlic.
4. Add beans, and tomato. Pour water over all.
5. Cover. Turn the Ninja to Slow Cook Low 5-6 hours. Test potatoes for doneness after 5 hours.
6. Sprinkle cheese in last 15 minutes and continue to cook covered.
****
Creamy Chicken, Stuffing & Green Beans
Ingredients:
2 lbs. (about 4 chicken breast)
1 (6 oz.) box of stuffing mix
1 (10.5 oz.) can cream of chicken condensed soup
¾ cup sour cream
1/3 cup water
10 oz. bag frozen green beans
salt and pepper - to taste
Directions:
Spray your Ninja pot with PAM or similar cooking spray. Season chicken with salt & pepper and place in the bottom of the pot.
Next, top chicken with 1 box of stuffing mix.
In a separate bowl, mix together condensed soup, sour cream and water. Spread mixture over stuffing.
Place green beans on top. Cover and cook on Slow Cook High for 4 hours. If you need a longer cooking time, you can do Slow Cook Low for 6 hours, but I recommend the high setting
****
Creamy Ranch Chicken
Serves 4
Ingredients:
4 boneless, skinless chicken breasts
4 medium russet potatoes, cubed
2 cups baby carrots
1 (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix
½ cup milk
½ teaspoon paprika, optional
Kosher salt and freshly ground pepper, to taste
Directions:
1 Place baby carrots and cubed potatoes in the Ninja pot. Top with chicken breasts that have been seasoned generously with salt and pepper.
2 Stir together soup, ranch dressing mix, half-and-half and paprika (if using) together until combined, then pour mixture over the chicken.
3 Cover. Turn the Ninja to Slow Cook High for 3-4 hours or Slow Cook Low for 6-7 hours, until chicken and veggies are cooked through. Chicken should reach the temperature of 165°F.
4 Garnish with freshly chopped parsley and serve hot, garnished with rice or noodles.
****
Double Chocolate Coca Cola Cake
Ingredients :
1 cup Coca Cola (real thing, not diet)
½ cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
½ teaspoon salt
2 eggs
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Frosting:
1 stick butter
3 Tablespoon cocoa
6 Tablespoons of cream or milk
1 teaspoon vanilla extract
3¾ cups confectioner’s sugar
Directions :
In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9” baking pan and bake at 350°F for 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.
Frosting:
In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm.
****
Easy Beef Nachos
Ingredients:
5 cups tortilla chips
1 lb. extra lean ground beef (at least 93%)
1 cans (4.5 ounces) Old El Paso™ chopped green chiles, drained
1 package (1 ounce) Old El Paso™ taco seasoning mix
2 roma (plum) tomatoes, chopped (2/3 cups)
2 medium green onions, sliced (¼ cup)
2 cups finely shredded Colby-Monterey Jack cheese (8 ounces)
Directions:
1 Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Set aside.
2 In 8-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and green chiles. Cook 2 to 3 minutes longer or until beef is thoroughly cooked and seasoning is well combined.
3 Arrange half of beef mixture on chips. Top with half of other toppings. Repeat layers ending with cheese. Bake 10 to 12 minutes or until cheese is melted. Add additional FRESH toppings if desired.
****
Easy Tater Tot Casserole
This Easy Tater Tot Casserole is a favorite!
Ingredients:
1 (32 oz.) bag of Tater Tots
1 pound lean ground beef
1 small onion, diced
2 cups of mixed vegetables (fresh or frozen)
1 can of cream of mushroom soup
1 cup of milk
¼ teaspoon garlic powder
1 teaspoon dry mustard
salt & pepper to taste
2 cups of shredded cheddar cheese
Directions:
Brown ground beef and onion over medium heat until no pink remains. Drain any fat.
In a bowl mix together soup, milk, garlic powder, dry mustard and salt and pepper. Set aside.
Place half of the Tater Tots into a greased 4 quart slow cooker.
Layer beef, mixed vegetables, remaining tater tots and finally cheese.
Pour sauce over top, cover and cook on high 3-4 hours or on low 7 hours or until heated through.
NOTES:
To Bake in the Oven:
In a 9×13″ pan, layer beef, veggies and then Tater Tots. Top with sauce and cheese and bake at 400°F for about 30 minutes or until golden and bubbly.
****
Garlic Parmesan Chicken
Ingredients:
1/3 cup plus 2 Tbs. extra-virgin olive oil
2 lb. bone-in chicken thighs
kosher salt
Freshly ground black pepper
1 lb. baby red potatoes, quartered
5 cloves garlic, chopped
2 Tbs. chopped fresh thyme
Grated Parmesan, for serving
fresh parsley, chopped (for serving)
Directions:
Turn the Ninja to Stove Top High. Heat the oil. Add chicken, season with salt and pepper, and sear until golden, then flip and sear. Remove and wipe the Ninja pot.
Meanwhile, in large bowl, toss potatoes with olive oil, garlic, and thyme. Season generously with salt and pepper. Add the potatoes to the Ninja pot. Add the chicken and toss gently. Cover. Turn the Ninja to Slow Cook High for 3-4 hours or Slow Cook Low for 6-7 hours. Check for tenderness of potatoes at the low end of cooking for the level you choose, and internal temperature of chicken is 165°F.
Garnish with Parmesan and parsley and serve.
****
Garlic Parmesan Potatoes
Ingredients:
2 lbs. small potatoes
½ tsp oregano
½ tsp dill
½ tsp basil
1 tsp salt
½ tsp pepper
2 tsp garlic, chopped
½ cup parmesan cheese, grated
1 Tbs. olive oil
2 Tbs. butter
½ tsp. parsley
Directions:
Cut potatoes in half.
Toss into the Ninja pot.
Sprinkle oregano, dill and basil.
Add in ½ tsp. salt, garlic and ¼ cup of parmesan.
Drizzle olive oil.
Toss in butter.
Mix, mix, mix!
Cover.
Turn the Ninja to Slow Cook Low for 4-5 hours.
Add in parsley.
Sprinkle ½ tsp. salt and pepper.
Top with grated parmesan and basil.
****
Granny Cake
1 hour 10 minutes to prepare serves 12-16
Ingredients:
Cake:
1½ cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 (20 oz.) can crushed pineapples, with juice
1 cup brown sugar
1 cup pecans, chopped
Icing:
1 cup evaporated milk
½ cup sugar
½ cup (1 stick) unsalted butter
1 teaspoon vanilla
Directions:
1 Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
2 In a large bowl, whisk together sugar, flour, baking soda and salt, then mix in eggs and pineapple.
3 Pour batter into your pan and top with an even layer of pecans and brown sugar.
4 Place baking dish in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
5 While cake cooks, combine evaporated milk, sugar and butter in a medium saucepan over medium-high heat and bring to a boil.
6 Remove from heat and stir in vanilla extract, then pour over hot cake.
7 Let cake cool so it absorbs icing, then slice, serve and enjoy.
****
Ham & Bean Soup
Ingredients:
1 meaty ham bone
4-5 cups leftover ham
2 cups dry navy beans
2 cups celery 2 cups carrots
1 large onion
3 cloves garlic
4 sprigs fresh thyme
¼ cup fresh parsley or 1 tbsp. dry
½ teaspoon fresh ground pepper
4-5 quarts chicken stock – water, or combination of both
1 Tbs. olive oil for sautéing vegetables
Directions:
1. Prepare dried beans by soaking them in cold water for 8-10 hours. Drain and rinse, (I do this the night before).
2. Turn the Ninja to Stove Top High. Heat the oil in your Ninja pot. Sauté celery, carrots, onions and garlic until tender.
3. Add chicken stock, ham bone and ham. Turn to Oven setting 350°F, and cook for 1 hour, covered, bring to a boil to help loosen meat from bone. At this time, I remove the ham bone.
4. Add beans, parsley, thyme and pepper.
5. Bring to a boil, then reduce to Slow Cook High for 3-4 hours. 6. Chop up large pieces of ham before serving.
Serves 6-8
****
Honey Dijon Chicken, By: Lee Ann Maley Ferguson
Ingredients:
2 tablespoons olive oil, divided
3 tablespoons honey
1 tablespoon Dijon mustard
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
½ tsp. Kosher salt plus more to taste
¼ tsp. freshly ground black pepper, to taste
16 ounces baby red potatoes, halved
4 boneless, skinless chicken breasts, 5-6 oz. each, pounded to even thickness if necessary so that they cook evenly
20 ounces broccoli florets
Directions:
Whisk together 1 Tbs. of the olive oil with the honey, Dijon, garlic, oregano, basil, salt, and pepper.
Reserve half of the sauce for later, then marinate the chicken in the rest of the sauce for an hour.
Toss the potatoes with the 2nd Tbs. of olive oil and a pinch of salt. Using your multipurpose pan place the potatoes and lay the chicken breasts on top. Add the broccoli. Drizzle the reserved sauce over top. Place either the pyramid mat, red rack or the wire rack. Place the multipurpose pan in the Ninja. Turn the Ninja to the Oven setting of 400°F. and bake 35 minutes or until the chicken is cooked through and the potatoes are tender.
*If you prefer your broccoli to still have some crispness to it, don’t add the broccoli to the pan until 15 minutes into the cooking time.
**Added comment by: Aurelia Dougan McCollom – I prefer to sear chicken breasts. That is an option. To sear; heat 1Tbs of oil in the Ninja pot on Stove Top High. Sear both sides. Wipe out the pot. Then proceed to using the multipurpose pan.
***
Honey Garlic Ribs
Servings: 3–4
Ingredients:
1 (2½–3 lb.) rack of pork ribs, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 cloves garlic, minced
Directions:
1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
2. Add honey, soy sauce, and garlic to the Ninja pot.
3. Transfer the ribs to pot and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the pot, with the bone sides facing in.
4. Cover and cook on Slow Cook High for 4 hours, or Slow Cook Low for 6-7 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
5. Remove the ribs and transfer to cutting board.
6. Cut between the bones to separate into individual ribs.
7. Serve with additional sauce from the slow cooker, as needed.
****
Honey Pork Roast
Serves 6 to 8
Ingredients:
3 to 4 pounds pork loin roast
2 tablespoons dried oregano
2 tablespoons dried basil
½ teaspoon black pepper
¾ teaspoon salt
2 tablespoons garlic, minced
½ cup honey
2 tablespoons olive oil
¼ cup soy sauce
⅔ cup Parmesan cheese, grated
Directions:
Place the roast in the Ninja pot.
In a medium bowl, combine the dried oregano, dried basil, black pepper, salt, minced garlic, honey, soy sauce and Parmesan cheese, and mix well.
Pour the sauce over the roast.
Cover and cook on Slow Cook Low for 6-7 hours.
Remove the roast from the pot, reserving the liquid. Shred the meat.
Add the reserved cooking liquid to a saucepan and bring to a boil. Reduce the heat and simmer until reduced and thickened.
Pour the reduced, thickened sauce over the shredded meat and serve.
****
Italian Sunday Gravy with Sausage
Ingredients:
12 links sweet or spicy Italian sausage
2 tablespoons olive oil
8 cloves garlic, chopped
2 yellow onions, sliced
1 (6-ounce) can tomato paste
2- (28-ounce) cans crushed tomatoes
1 2/3 cups water
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
1 cup grated Parmesan cheese, plus more for serving
1 bay leaf
1 pound cooked pasta, for serving
Directions:
1. In a large pan over medium-high heat, cook the sausage until browned. Set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add the garlic and cook until browned. Add the onions and cook until they become white.
3. Add the tomato paste and stir to combine. Add the crushed tomatoes, water, basil, salt and pepper. Stir to combine.
4. Once the mixture begins to bubble, add the Parmesan cheese, sausage links and bay leaf. Stir to combine, then lower the heat to a simmer, cover and let it simmer for 3½ hours, stirring occasionally.
Serve with your favorite pasta and top with grated Parmesan cheese.
This is an updated version of my Sicilian grandmother's classic recipe, and it packs a punch. It's hearty, a little meaty and perfect over your favorite
pasta. If you're like me, you'll find yourself looking for any piece of bread to mop up the leftovers!
****
Kielbasa & BBQ Beans
Ingredients:
2- 15 oz. cans black beans, drained and rinsed
2- 15.8 oz. Great Norther beans, drained and rinsed
1- 15.25 oz. can kidney beans, drained and rinsed
1 onion, diced
½ cup barbecue sauce
¾ cup ketchup
1 Tbs. Worcestershire sauce
1 Tbs. mustard
1 tsp. chili powder
1 Tbs. apple cider vinegar
½ cup maple syrup
¼ cup molasses
1- 14.5 oz. can chicken broth
½ lb. bacon, cooked, cut into bite size pieces
2 lbs. Kielbasa, cut into bite size pieces
Directions:
Add all of the ingredients to your Ninja pot, except the kielbasa. Stir gently to combine.
Place the kielbasa on top and cover with the lid.
Cook on Slow Cook Low for 5-6 hours or Slow Cook High for 3-4 hours. Stir in the kielbasa before serving.
Notes:
I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.
****
Mongolian Beef
Ingredients:
1½ pounds flank steak
¼ cups cornstarch
2 tablespoons olive oil
½ teaspoon minced garlic
¾ cups Soy Sauce
¾ cups water
¾ cups brown sugar
1 cup grated carrots
green onions, for garnish
Directions:
Cut flank steak into thin strips. In a Ziploc bag add flank steak pieces and cornstarch. Shake to coat.
Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to the Ninja pot. Stir. Add coated flank steak and stir again until coated in the sauce.
Turn the Ninja to Slow Cook High for 2-3 hours or Slow Cook Low 4-5 hours, or until cooked throughout and tender. Can serve over rice and garnish with green onions.
****
Mushrooms, Chicken & Rice
Ingredients:
1½ pounds boneless, skinless chicken thighs
1 teaspoon dried oregano
1 tablespoon minced garlic
1 cup sliced onions
2 cups mushrooms
1- 15-ounce can chicken broth
3 cups instant rice
Salt and pepper, to taste
Directions:
Season chicken thighs with salt, pepper and dried oregano.
Place the chicken in the Ninja pot.
Add garlic, onions, mushrooms, and chicken broth. Cover and cook on Slow Cook High for 3 hours.
Stir in rice and continue to cook on Slow cook High for 30 minutes, or until rice is cooked through.
****
Not Yo Mama's Banana Pudding – (Not for the Ninja. It just sounds really good!)
Ingredients:
2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions:
Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!
****
Pizza
Ingredients:
Prepared pizza dough
Pizza sauce
Shredded cheese of your choosing
Optional:
Pepperoni
Any extra toppings you would like to add
TIP: Use parchment paper to make it easy to take the cooked pizza out of the slow cooker.
Directions:
1. Line your Ninja pot with parchment paper to make a cross. Make sure the paper is long enough so it will make lifting the pizza out later at the end easier.
2. Sprinkle flour (I use cornmeal) on the bottom of the Ninja pot, along with cooking spray.
3. Press the store-bought dough out on the bottom of the pot.
4. Spread your favorite pizza sauce on the dough. Add cheese and any toppings of your choice. Drape doubled paper towels across the pot from handle to handle to prevent condensation.
5. Set the Ninja to Slow Cook High for 1½ to 2 hours. (Check after 1½ hours).
6. Once it's done, it should look golden brown and delicious. This is where those parchment slings come in handy! Lift out the pizza and place it on your cutting board to slice up!
****
Pot Roast - 1
Ingredients:
3 pounds beef chuck roast
2 tablespoons Montreal steak seasoning (contains pepper, paprika, salt, parsley, and garlic)
1 tablespoon kosher salt
½ teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 tablespoons flour
1 tablespoon vegetable oil
1 pound carrots, peeled and cut into large chunks
2 pounds yellow potatoes, peeled and cut into large chunks
1 large onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks
1 cup beef broth
1 cup pot roast juices +2 tablespoons cornstarch – make a slurry
Directions:
Mix the Montreal seasoning, kosher salt, black pepper, thyme, and rosemary together to create a spice blend.
Rub half of the seasoning mix into both sides of the roast. Pat on the flour.
Turn the Ninja to Stove Top High. Heat the vegetable oil. Brown the roast on one side, then flip and brown the second side.
Add the carrots, potatoes, onion and celery. Sprinkle on more of the seasoning mix, reserving a small amount for taste adjusting after cooking is finished. Pour the beef broth over top.
Put on the lid and cook the pot roast on Slow Cook Low for 6-7 hours.
When tender, take the pot roast out of the pot and place on a large serving platter. Scoop the vegetables out and arrange around the roast.
To thicken the sauce into a gravy, remove ½ cup of the liquid from the pot and whisk it into the cornstarch. Make a slurry. Turn the Ninja to Stove Top High. Bring juices to a boil. Stir the slurry into the Ninja pot. Stir until thickened.
Taste and adjust the seasoning as needed, then pour some of the gravy over the roast. Serve the rest on the side in a gravy boat.
****
Pot Roast - 2
Serves: 6
Ingredients:
2.5 lb. boneless beef chuck roast
¼ cup of all-purpose flour
1 medium yellow onion, sliced
5 carrots, peeled and cut into 2" pieces
3 celery stalks, cut into 2" pieces
1- 1 oz. packet of beef gravy mix
1- 1 oz. packet of ranch dressing mix (try homemade version here)
1- 1 oz. packet of Italian dressing mix
½ cup water
Salt and pepper to taste
Directions:
1. Pat the chuck roast dry using paper towels. Season the roast on both sides with salt and pepper.
2. Roll the roast on a bed of flour, making sure all sides are well-coated. Place the floured roast on top of a bed of onions in the Ninja pot.
3. Whisk together seasoning packets in water until blended. Then pour mixture around the roast. Add carrots and celery.
4. Cover and cook on Slow Cook Low for 6-8 hours.
Pro tip: Use the drippings to make a gravy. Strain out the vegetables. In a small bowl, whisk 2 tablespoons of cornstarch with ¼ cup of warm water until it is smooth. Pour the cornstarch into the Ninja pot with the drippings. Turn to Stove Top High, whisking constantly until the gravy has thickened.
****
Potato Salad
Ingredients:
5-7 small to medium russet potatoes, peeled and cut into chunks
1-2 Tbs. Apple cider vinegar.
3 hard-boiled eggs, chopped
½ diced red onion
1-2 ribs of celery, diced
2 Tbs. sweet pickle relish
1 Tbs. regular mustard
4 Tbs. of full fat Mayo
salt, black pepper
few shakes of sweet Paprika
Directions:
Boil potatoes. Peel and cut into chunks. Drizzle with about 1-2 Tbs. Apple cider vinegar. Stir in eggs red onion, celery and sweet pickle relish. Add regular mustard, Mayo, salt, black pepper and a few shakes of sweet Paprika. Taste. You want it moist but not too soupy with the mayo. Garnish with more sliced eggs and sprinkle top with more Paprika. Chill for a good long time, (like a day before you plan to eat it). Enjoy with family and friends.
****
Pumpkin Crunch Cake
Ingredients:
1 box yellow cake mix
1- 15 ounce can pumpkin
1- 12 ounce can evaporated milk
3 eggs
1½ cups sugar
1 tsp. cinnamon
½ tsp. salt
1 cup chopped pecans
1 cup melted butter
Directions:
Spray your Ninja pot with PAM or similar cooking spray. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Mix well and pour into the pot. Sprinkle yellow cake mix evenly over pumpkin mixture. Top with chopped pecans. Drizzle butter over pecans. Slow Cook Low for 2-2½ hours. Test after 2 hours.
****
Salisbury Steak
Ingredients:
1½ lb. ground beef
1 egg
¼ cup minced onion
¼ cup bread crumbs
1 clove garlic, crushed
½ teaspoon salt
¼ teaspoon pepper
1 small onion, sliced
6 oz. mushrooms, sliced
1½ cup beef broth
1 package of brown gravy mix
1 tablespoon ketchup (optional)
1 tablespoon Dijon mustard (optional)
2 tablespoons cornstarch
Directions:
1. Mix all the patty ingredients together, then form small patties about ¾ of an inch thick.
2. Place patties in the Ninja pot. Top with onion and mushrooms.
3. Mix all other ingredients except the cornstarch and pour over the meat and vegetables. Turn the Ninja to Slow Cook Low for 5 hours.
4. Remove patties. Increase temperature to Slow Cook High. Whisk in cornstarch and let cook until it thickens.
5. Add patties back in to coat with sauce before serving.
****
Sausage & Biscuits Ring
Ingredients:
1 lb. pork sausage
2- 12-ounce cans of refrigerated biscuits
½ teaspoon salt
½ teaspoon pepper
3 cups milk
1- 10.5-ounce can cream of chicken soup
Directions:
Cut the refrigerated dough, cut into quarters. Grease the bottom of the Ninja pot. Place the biscuits up the sides of the pot, creating a hollow in the middle.
Add sausage into the hollow created by the biscuits. Pour the sausage gravy into the middle of the biscuits, over the sausage, and then cover with three paper towels from handle to handle. Place with the lid and cook on a Slow Cook Low for 2-3 hours.
****
Shakshuka Israeli Egg Dish
Ingredients: for 6 small portions:
One egg per portion as appetizer - double for a main course
Olive oil
1 large onion, diced
1 tablespoon minced garlic
Large handful of sliced mushrooms - Optional
1 teaspoon salt, plus more to taste
2 red bell peppers, seeded and diced
1 jalapeno pepper, seeded and diced
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne
28-oz. can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. You can use fresh tomatoes in season.
½ cup water or broth, or as needed
6 large eggs (or as many as you can fit in you pan)
Crumbled feta cheese and fresh cilantro to finish
Directions:
Turn the Ninja to Stove Top High. Brown the onion, garlic & mushrooms (if using) with a good amount of olive oil. Season with salt.
Add diced peppers & sliced Jalapeño cook until peppers start to soften.
Add in the spices & cook 1 or 2 minutes.
Add crushed tomatoes & water or broth. Turn to Stove Top Low/Medium and simmer covered 15 to 20 minutes, stirring occasionally.
Check for salt & add if needed.
Prepare the surface for the eggs by making divots or wells in the sauce.
Crack the eggs into the divots.
Add Salt, pepper and a dash of cayenne to the eggs.
Simmer on Stove Top Low/Medium heat with the lid on until the eggs are cooked to your liking.
Garnish with a drizzle of olive oil, cilantro, & crumbled Feta cheese.
Serve in a bowl with nice toasted bread.
****
Sheet Pan Nachos
Ingredients:
12 ounces ground chuck
½ cup chopped yellow onion (from 1 small onion)
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon kosher salt
How to Make It
Step 1 Preheat oven to 400°F. Place ground chuck and onion in a large nonstick skillet over medium. Sprinkle with cumin, chili powder, salt, and pepper. Cook, stirring often, until meat crumbles and is no longer pink and onions are softened, about 8 minutes. Transfer mixture to a plate lined with paper towels to drain.
Step 2 Line a large rimmed baking sheet with aluminum foil. Spread chips across pan in a single layer with as little overlap as possible. Top chips evenly with meat mixture, beans, and cheese.
Recipe
Sheet Pan Nachos Recipe
½ teaspoon black pepper
9 ounces corn tortilla chips
1 (15 oz.) can pinto beans, drained and rinsed
12 ounces pre-shredded Mexican 4-cheese blend
(about 3 cups)
½ cup minced red onion (about 1 small onion)
¼ cup pickled jalapeño slices
1 medium-size ripe avocado, diced
½ cup sour cream
¼ cup chopped fresh cilantro
1 cup jarred salsa
1 lime, cut into wedges
Step 3 Bake in preheated oven until cheese melts and just begins to brown in
places, about 8 minutes. Remove chips from oven, and top with onion, jalapeño, avocado, sour cream, and cilantro. Serve with salsa and lime wedges.
****
Sloppy Joes
Ingredients:
2 Tablespoons butter
2½ pounds ground beef
½ large onion, diced
1 large green pepper, diced
5 cloves garlic, minced
1½ cup ketchup
1 cup water
2 Tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon dry mustard
½ teaspoon red pepper flakes
2 tsp. Worcestershire sauce
2 Tablespoons tomato paste (optional)
tabasco sauce (optional)
salt, to taste
black pepper, to taste
Kaiser rolls
butter
Directions:
Add butter to your Ninja and turn to Stove Top High. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
If you have a 2nd Ninja, spread rolls with butter and brown on Stove Top High. Spoon meat mixture over the rolls, topping with a slice of cheese, (optional)
****
Southern-Style Chicken n' Dumplings
Serves: 8 servings
Ingredients:
To Cook Chicken And Make Broth:
1 whole chicken, thawed and cleaned (remove and discard giblets from
cavity)
½ cup carrots, celery, and onion (OPTIONAL-to flavor the chicken
broth)
Water to completely cover chicken in your Ninja pot
To Make The Dumplings:
1 cup all-purpose flour
1 teaspoon salt
2 heaping tablespoons vegetable shortening
½ cup HOT water
½ cup plus 2 tablespoons all-purpose flour
To finish soup:
2 large chicken bouillon cubes
1 tablespoon butter
¼ cup water mixed with 2 tablespoons flour
Salt and Pepper, to taste (approx. 1 teaspoon salt, ½ teaspoon pepper)
Directions:
1. Put the chicken and the veggies (if using) in your Ninja pot. Cover completely with water. Turn the Ninja to Stove Top High. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to the pot.
2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
3. Add chicken pieces (approx. 2½ cups) back into chicken broth. Return back to Stove Top High. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
5. Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for
remaining dough balls.
6. Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
7. Make a slurry by mixing ¼ cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (This helps to thicken broth a bit).
8. Cook an additional 10 minutes on high to fully cook dumplings.
9. Taste test broth, and add additional salt and pepper, if desired.
10. Ladle hot soup into bowls, serve, and enjoy (especially with crusty French bread on the side!)
Notes:
If you are pressed for time, you can always use a store-bought chicken broth and a pre-cooked rotisserie chicken.
****
Strawberry Banana Cheesecake Salad
Simple Strawberry Banana Cheesecake Salad recipe comes together with just 6 ingredients. Rich and creamy cheesecake filling is folded into luscious strawberries and sweet banana to create the most amazing, glorious fruit salad ever!
Ingredients:
1 (8-ounce) package cream cheese, softened
1 (3.4 ounce) package instant cheesecake pudding, unprepared
1¼ cups Simply Pure Vanilla Coffee Creamer
2 pounds strawberries, hulled and sliced
3 medium bananas, cut into coins
2 tablespoons fresh lemon juice
Directions:
In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add dry pudding mix. Beat until well combined.
With mixer running slowly add creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth.
In a large bowl, combine sliced strawberries, banana coins and lemon juice. Stir until all the fruit is coated with lemon juice. Add cheesecake mixture to fruit. Gently fold cheesecake mixture into fruit.
Chill until ready to serve or serve immediately.
DONNA'S NOTES:
Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
If you have to substitute for the creamer, use 1 cup heavy cream, ¼ cup powdered sugar and 2 teaspoons vanilla extract.
To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!
****
Super Nachos
Ingredients:
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
3/4 cup water
1 (18 ounce) package restaurant-style tortilla chips
1 cup shredded sharp Cheddar cheese, or more to taste
1 (15.5 ounce) can refried beans
1 cup salsa
1 cup sour cream, or more to taste
1 (10 ounce) can pitted black olives, drained and chopped
4 green onions, diced
1 (4 ounce) can sliced jalapeno peppers, drained
Directions:
Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.
****
Taco Pasta Bake
Serves: 6
Ingredients
1 lb. ground beef
1 cup beef broth
1 cup Water
1 (1 oz.) packages Taco Seasoning
1 (14.5 oz.) can diced tomatoes, undrained
¼ cup white onion, diced
1 garlic cloves, minced
1 (8 oz.) packet of Old El Paso® Chile & Roasted Garlic Cooking Sauce
(or favorite taco/enchilada sauce)
4 oz. cream cheese, soften and cut into 1 inch pieces
3 cups Medium Sized Shell Noodles, Cooked
2 cups Cheddar Cheese, Shredded
Directions:
Turn the Ninja to Stove Top High. Cook the ground beef, stirring frequently, until beef is thoroughly cooked. Remove any excess grease.
Add beef broth, water, taco seasoning, diced tomatoes, onion, garlic, Old El Paso®, Chile & Roasted Garlic Cooking Sauce and cream cheese to the Ninja pot. Stir until well combined.
Cover. Turn the Ninja to Slow Cook Low for 4-5 hours. When about 15 minutes are left, cook and drain pasta as directed on package. Stir in pasta and shredded cheese. Stir until well combined.
Continue to cook, uncovered for 10-15 more minutes, or until cheese has melted.
Top with optional sour cream, salsa or shredded cheese.
****
Vegetable Stock
Ingredients:
Makes roughly 3 quarts
Onions
Celery
Carrots
Mushrooms
Garlic
Potatoes
Parsley
You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
Directions:
Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a Ziploc bag - they can stay frozen up to 6 months.
Continue like this until bag is full.
Dump bag into the Ninja pot and fill ¾ of the pot (or until scraps just start to float) with water.
Turn the Ninja to Slow Cook Low for 6-12 hours. Strain using a sieve. Cool. I then poured into large bowls and refrigerated. I have multiple Lock & Lock containers, and I measure 1 cup and 2 cup servings. I will freeze these containers. When frozen, I then run warm water over the containers to remove and freeze in my Food Saver bags. They last forever!!!
My last batch yielded 12, 16 oz. containers.
Refrigerate stock up to 4 days, or freeze.
****
Whole Chicken
Serves 4 – 6
Ingredients:
1 (4-pound) whole chicken
1½ teaspoons kosher salt
¾ teaspoon black pepper
½ teaspoon smoked paprika
butcher string
Directions:
Remove the giblets from the cavity of the chicken.
Rinse the chicken and pat it dry with paper towels. You want to absorb as much moisture as possible from the inside and the outside of the bird.
Generously season the chicken, inside and out, with salt, black pepper, and smoked paprika.
Tie the chicken’s legs together with string.
Place the seasoned chicken in your Ninja pot. Cover. Turn the Ninja to Slow Cook High for 2½ to 3½ hours (or 4 to 5 hours on Slow Cook Low), or until the internal temperature has reached 165°F / 75°C in the thickest part of the thigh.
For crispy skin, preheat the oven to broil. Carefully remove the chicken from the Ninja, and place it on a sheet pan Broil it for 4 to 5 minutes, or until the skin has reached the desired crispiness.
Allow the chicken to rest for 10 minutes, then serve.
****
Whole Chicken & Gravy
Ingredients:
1 small chicken, about 4lbs.
2 slices onion
2 tablespoons olive oil
cornstarch
chicken broth (optional)
Seasoning Mix:
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon seasoning salt (or to taste)
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon parsley
½ teaspoon thyme
Directions:
Combine all seasoning mix ingredients: in a small bowl.
Rinse chicken with cold water and pat dry. Brush chicken with olive oil and rub seasoning into chicken.
Place the 2 thick slices of onion in the pot. Place the chicken, breast side up so it is resting on the onion.
Cover. Turn the Ninja to Slow Cook Low 6-7 hours or high 4 hours. Temperature probe for doneness to a temperature of 165°F.
Remove chicken and place on a cookie sheet to crisp, if desired. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing.
Gravy:
Remove onion from the Ninja. Turn to Stove Top High. If required, add broth to create about 2 cups of liquid.
In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
Whisk about 2/3 of the cornstarch into the drippings/broth, stirring occasionally as needed to keep from sticking. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.
Taste and season with salt & pepper.
****
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
20 Minute Garlic Beef and Broccoli Lo Mein
Alfredo Sauce
Asian Honey Chicken
BBQ Ribs (Asian Style)
Brussels Sprouts Gratin
Cajun Chicken Alfredo
California Spaghetti Salad
Cheesy Baked Potatoes
Cheesy Chicken Penne
Cherry Pie Bubble Up Casserole
Chicken & Dumplings
Chicken & Stuffing
Chicken Breast Sandwiches
Chicken Burrito Bowl
Chicken Enchilada Casserole
Chicken Fried Rice
Corn Chip Crunch, By: Peggy Miller-Stephens
Cowboy Pasta Salad
Cowboy Potato Casserole
Creamy Ranch Chicken
Creamy Chicken, Stuffing & Green Beans
Double Chocolate Coca Cola Cake
Easy Beef Nachos
Easy Tater Tot Casserole
Garlic Parmesan Chicken
Garlic Parmesan Potatoes
Granny Cake
Ham & Bean Soup
Honey Dijon Chicken, By: Lee Ann Maley Ferguson
Honey Garlic Ribs
Honey Pork Roast
Italian Sunday Gravy with Sausage
Kielbasa & BBQ Beans
Mongolian Beef
Mushrooms, Chicken & Rice
Not Yo Mama's Banana Pudding – (Not for the Ninja. It just sounds really good!)
Pizza
Pot Roast – 1
Pot Roast – 2
Potato Salad
Pumpkin Crunch Cake
Salisbury Steak
Sausage & Biscuits Ring
Shakshuka Israeli Egg Dish
Sheet Pan Nachos
Sloppy Joes
Southern-Style Chicken n' Dumplings
Strawberry Banana Cheesecake Salad
Super Nachos
Taco Pasta Bake
Vegetable Stock
Whole Chicken
Whole Chicken & Gravy
20 Minute Garlic Beef and Broccoli Lo Mein
Ingredients:
8 ounces lo mein noodles, or spaghetti noodles
3 cups broccoli florets
1 Tablespoon olive oil
8 ounce flank steak, sliced against the grain
3 garlic cloves, minced
1 medium carrot, shredded
¼ cup packed brown sugar
¼ cup reduced-sodium soy sauce
2 Tablespoons Hoisin sauce
2 teaspoons sesame oil
¼ teaspoon ground ginger
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper
Directions:
1. In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
2. While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and carrots and cook for a minute more.
3. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
4. Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.
****
Alfredo Sauce
Ingredients:
½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese
Directions:
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!
****
Asian Honey Chicken
Ingredients:
½ cup vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup all-purpose flour
1 cup buttermilk
1 tablespoon cornstarch
½ cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon sesame oil
½ teaspoon crushed red pepper flakes, or more, to taste
Directions:
1. Turn the Ninja to Stove Top High. Heat vegetable oil.
2. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
3. Working in batches, add chicken to the pot 3 or 4 at a time, and cook until evenly golden and crispy.
4. Transfer to a paper towel-lined plate.
5. In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
6. Wipe out the Ninja pot. Turn to Stove Top High. Combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes. Remove glaze to a pourable serving measuring cup.
7. Serve chicken immediately, drizzled with honey glaze.
****
BBQ Ribs (Asian Style)
Serves 3-4 people
Ingredients:
1 rack of spare ribs
Seasoning:
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Chinese 5 spice
Marinade:
1 tablespoon minced garlic
1 tablespoon minced ginger
1 onion, chopped
3 tablespoons hoisin sauce
1 cup chicken broth
Sticky BBQ Sauce:
Leftover Ninja juices
¼ cup water
2 teaspoons corn flour
2 tablespoons brown sugar
2 tablespoons sesame seeds
Spring onion and red chili, to garnish
Rice, to serve
Directions:
1. Season the spare ribs with the salt, pepper and 5-spice.
2. Place in the Ninja pot, along with the garlic, ginger, onion, hoisin sauce and chicken broth. Mix with your hands to combine.
3. Turn the Ninja to Slow Cook High for 3 hours, or Slow Cook Low for 6 hours.
4. Once the ribs are cooked, carefully remove them and place onto a baking tray lined with tin foil.
5. To prepare the BBQ sauce, turn the Ninja to Stove Top High/Low.
6. In a small bowl combine the water and corn flour, stir into the cooking juices. Add remaining BBQ sauce ingredients: brown sugar & sesame seeds and reduce until a sticky BBQ sauce is achieved.
7. Add the ribs back to the Ninja pot. Mix to coat. Turn the Ninja to the Oven setting of 325°F. Heat through. Stirring occasionally to coat.
8. Chop up the ribs and garnish with spring onion and red chili.
9. Serve with rice and enjoy!
****
Brussel Sprouts Gratin
Serves 6
Ingredients:
1½ pounds Brussel sprouts, halved
8 oz. bacon, cooked and crumbled
1 cup sharp cheddar cheese, grated
½ cup fontina cheese, grated, optional
¾ cup heavy cream
2 tablespoons extra-virgin olive oil
1 egg
1 sprig rosemary, minced
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon red pepper flakes, optional
Kosher salt and freshly ground pepper, to taste
Directions:
1 Toss Brussel sprouts in olive oil and season generously with salt and pepper. Turn the Ninja pot to Stove Cook High. Add the Brussel sprouts and roast until semi-softened.
2 In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
Add ¾ bacon to the Brussel sprouts. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
3 Turn to the Oven temperature of 325°F, and bake for 20 minutes, or until cheese is bubbly and just set.
4 Remove the pot. Let cool 5 minutes before serving.
****
Cajun Chicken Alfredo
Ingredients:
3 Skinless, boneless chicken breasts
4 tsp. Cajun Seasoning
4 Tbs. Butter
1 Red bell pepper, chopped
1 Green bell pepper, chopped
2 cups Heavy cream
½ tsp. Dried basil
½ tsp. Lemon pepper
½ tsp. Salt
¼ tsp. Garlic powder
¼ tsp. Ground black pepper
8 oz. Penne Noodles
Parmesan Cheese for topping
Directions:
Place chicken breasts in the bottom of the of the Ninja pot.
Cover the chicken with the Cajun seasoning.
Add the rest of the ingredients EXCEPT the penne noodles.
Turn to the Ninja to Slow Cook High. After about 2½ hours, check the chicken for an internal temperature of 165°F. If it is cooked, shred the chicken.
Add the penne noodles. Stirring occasionally to keep from sticking.
Once the penne noodles are fully cooked, it is time to serve.
Garnish with parmesan. Enjoy!
****
California Spaghetti Salad
A delicious spaghetti salad filled with fresh summer veggies and olives. Topped with a Zesty Italian dressing and parmesan cheese, this will be the hit of your next gathering!
Ingredients:
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium green bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2¼ ounces each) sliced ripe olives, drained
DRESSING:
1 bottle (16 ounces) Zesty Italian salad dressing
¼ cup grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
Directions:
1. Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
2. To make the dressing: Whisk together Italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
****
Cheesy Baked Potatoes
Ingredients:
3 large potatoes, sliced
¼ pound of bacon, chopped
1 cup thinly sliced onion
2-3 cloves sliced garlic
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
3 tablespoons butter
2 cups cheddar cheese
1 to 2 tablespoons sliced green onions
Directions:
1. Spray the Ninja pot with PAM or other non-stick spray.
2. Lay a thin layer of potatoes on the bottom of the pot.
3. Add a few slices of garlic on top of your potatoes followed by a layer of onions and a bit of salt and pepper.
4. Continue layering your potatoes, garlic and onions until your main ingredients are all in the pot.
5. Next, top the potatoes and onions with your chopped bacon. You can add the bacon into the pot raw, or crisp it up beforehand. It works either way.
6. Top the entire dish off with 1 cup of cheese and then butter on top of the cheese.
7. Cover the entire dish with a layer of foil. The foil will keep steam close to the potatoes so they cook faster.
8. Cook on Slow Cook High for 3-4 hours or low for 6-8 hours.
9. After removing the foil, and checking to make sure the potatoes are cooked. (Test doneness at lowest end of cooking time for level you choose). Add a cup of cheese on top of your dish and finish it off with slices of green onions. Cover and leave on low for 15 minutes or until the last layer of cheese is nicely melted.
This combination of cheese, potatoes and bacon will have your family and friends scrambling for seconds.
****
Cheesy Chicken Penne
Serves: 8
Ingredients:
1.5 lbs. boneless skinless chicken breasts
2 (10.5-oz.) cans cream of chicken soup (don't add water)
½ cup chicken broth
¼ tsp. pepper
½ tsp. dried leaf tarragon (can substitute oregano or thyme here)
1½ cups sliced mushrooms
1 small sweet yellow onion, diced
Add at the end:
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 lb. penne pasta (cooked according to package directions)
Directions:
Add the cream of chicken soup and chicken broth to the Ninja pot, stir until smooth. Add the tarragon, pepper, mushrooms and onions, stir. Add the chicken breasts. Cover the Ninja and cook on Slow Cook Low for 5-6 hours without opening the lid during the cooking time. After the cooking time is up, start cooking the pasta according to the package directions to Al dente on the stove-top, do not over-cook! Shred the chicken with 2 silicone forks. Add sour cream and half of the cheese, stir. Add the cooked and drained pasta and stir again. Sprinkle over remaining cheese. Cover the Ninja and cook for an additional 10 minutes, or until cheese is melted. Serve and enjoy!
NOTES:
If you want to omit the mushrooms and onions add an additional ½ cup of broth. This will replace the moisture from the mushrooms and onions.
****
Cherry Pie Bubble Up Casserole
Serves: 10-12
Ingredients:
1 can (16.3 ounces) refrigerated jumbo biscuits
1 can (21 ounces) cherry pie filling
½ cup powdered sugar
1 tablespoon milk
Directions:
Heat oven to 350°F. Butter a 13-by-9-inch casserole dish.
Open the biscuit can, separate the biscuits and cut each into four equal pieces. Place the biscuit pieces into the casserole dish.
Pour the pie filling over the biscuits and spread evenly.
Bake for 30 minutes, until hot and bubbling. Remove from oven and cool for 10 minutes.
Mix milk and powdered sugar until smooth and drizzle over the top.
****
Chicken & Dumplings
Serves: 4
Ingredients:
1 large onion, diced
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
black pepper to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots, defrosted
1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)
Directions:
1. Add onion to 6 qt crock pot and top with chicken breasts.
2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
3. Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid
as quickly as possible.
To Serve:
1. Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.
****
Chicken & Stuffing
Ingredients:
1.5 cups water
2 (.87-oz.) pkgs. chicken gravy mixes
1.5-2lbs. boneless chicken breasts (3-4 chicken breasts)
1 (6-oz.) pkg. Stove-Top® stuffing mix (I used chicken)
½ cup dried cranberries
⅓ cup melted butter
Directions:
1. If you have a silicon whisk, whisk the water and chicken gravy packs right in the Ninja pot, otherwise do it in a separate bowl, then add to the Ninja to
prevent scratching the pot.
2. Add the chicken breasts into the gravy.
3. Sprinkle over the stuffing mix. Sprinkle over the cranberries, then drizzle over the melted butter.
4. Cover and cook on Slow Cook Low for 6 hours without opening the lid during the cooking time.
5. Serve and enjoy!
****
Chicken Breast Sandwiches
Ingredients:
1- 8 ounce boneless, skinless chicken breast, halved horizontally
½ cup dill pickle juice
¾ cup milk
1 cup vegetable oil for frying
1 egg
¼ cup flour
1 teaspoon powdered sugar
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper
2 hamburger buns, toasted
6 dill pickle slices
fries (optional)
Directions:
In a large resealable plastic bag, combine chicken, pickle juice, and ¼ cup milk. Chill for at least 30 minutes.
Turn the Ninja to the Oven setting of 400°F. Preheat oil to 365°F.
Meanwhile, in a shallow dish combine remaining ½ cup milk and egg. In another shallow dish combine flour, powdered sugar, salt, and pepper.
Drain chicken. Dip chicken in egg mixture, allowing excess to drip off. Dip in flour mixture to coat.
Add chicken to hot oil and pan fry until golden brown and internal temperature reaches 165°F, turning once. Transfer to a paper towel-lined plate.
Top bottom buns with pickles, chicken, and top bun. Serve with fries, if desired.
****
Chicken Burrito Bowl
Ingredients:
1 pound boneless, skinless chicken breasts - about 2 large breasts
2 tablespoons of olive oil
3 teaspoons of onion powder
2 teaspoons of garlic powder
3 teaspoons of chili powder
2 teaspoons of cumin
1 teaspoon of kosher salt and freshly ground pepper - to taste
3 cups of low-sodium chicken broth
1- 15 oz. can of diced tomatoes, drained
1- 14 oz. can of black beans, drained and rinsed
2¾ cups of instant whole grain brown rice
1½ cups of shredded colby jack cheese
Directions:
1. Place chicken breasts in in your Ninja pot.
2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
3. Turn the Ninja to Slow Cook Low for about 4 hours, or until chicken reaches 165°F.
4. Remove chicken breasts from the Ninja.
5. Turn the Ninja to Slow Cook High and stir in instant rice and black beans.
6. Let cook 30-45 minutes on Slow Cook High, or until rice is tender.
7. Return the chicken to the Ninja. Top with cheese and let cook a few minutes longer until cheese is melted.
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.
****
Chicken Enchilada Casserole
Ingredients:
1.5 lbs. boneless skinless raw chicken breasts
1 28-ounce can Red Enchilada Sauce
Add these Ingredients: at the end
10 corn tortillas (I used an entire 11.7 ounce bag)
3 cups grated cheddar cheese (divided)
1 3.8 ounce can black olives (divided)
Directions:
1. Put the chicken breasts and the enchilada sauce in your Ninja pot.
2. Cook Slow Cook Low for 4-5 hours, or until internal temperature of 165°F is reached in the chicken.
3. Shred the chicken with 2 silicone forks in the pot.
4. Cut the tortillas in to strips, add to chicken and sauce.
5. Stir.
6. Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
7. Stir again.
8. Flatten the mixture slightly.
9. Add the rest of the cheese and the olives on top.
10. Cook on Slow Cook Low for about 40 minutes longer, or until heated through.
11. Top with sour cream (optional)
****
Chicken Fried Rice
Ingredients:
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
¾ to 1-pound boneless skinless chicken breasts, diced into ½ -inch pieces
1½ cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
3 green onions, trimmed and sliced into thin rounds
2 to 3 garlic cloves, finely minced
3 large eggs, lightly beaten
4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8 -ounce pouches cooked and ready-to-serve rice)
3 to 4 tablespoons low-sodium soy sauce
salt and pepper, optional and to taste
Directions:
Turn the Ninja to Stove Top High. Add the oils. Sauté the chicken, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic and cook for 1 minute, stir intermittently.
Push vegetables to one side of the of the Ninja pot, add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. (Unless you Food Saver, in that case, years!) Reheat gently as desired.
****
Corn Chip Crunch, By: Peggy Miller-Stephens
Ingredients:
6 cups corn chips
1½ cups dry roasted peanuts
½ cup packed brown sugar
½ cup dark corn syrup
½ cup butter, cubed
Directions:
Add the corn chips, and peanuts to your Ninja pot. In a microwavable measuring cup, combine the brown sugar, corn syrup and butter. Heat until well dissolved, stirring occasionally. Pour over corn chip mixture; stir to coat.
Cook on Slow Cook Low for about 2½ hours, stirring frequently, (about every 20 minutes). Add the lid, but turn the lid so it does not sit flush to let more steam escape. You can also "Not" use the lid. So, it's your option. Spread on a cookie sheet to cool.
Break apart and store in airtight containers.
****
Cowboy Pasta Salad
Bacon, ground beef, cheese, and hot sauce make this Cowboy
Pasta Salad a definite crowd pleaser! Perfect for summer get
togethers.
Serves: 10-12
Ingredients
1 pound dried mini pasta shells
1 pound Signature Farms® Hickory Smoked Bacon, diced
¾ pound lean ground beef
1 teaspoon cumin
pinch of red pepper flakes
salt and pepper
1 cup mayonnaise
¼ cup Signature Kitchens® Original Barbecue Sauce
2 tablespoons Signature Kitchens Spicy Brown Mustard
2 tablespoons Worcestershire sauce
2½ teaspoons hot chili sauce or siracha
1 can (15 ounce) Whole Kernel Golden Sweet Corn, drained
2 cups cherry tomatoes, halved
1½ cups shredded sharp cheddar cheese
5 scallions, diced
Directions:
1. Bring a large pot of water to a boil; cook pasta until al dente according to package directions.
Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
2. In the meantime, turn the Ninja to Stove Top High and sauté the bacon in a until crispy. With a slotted spoon, transfer to a paper towel lined plate to drain off grease. Drain excess grease, leaving a little. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink. Season with the cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.
3. In an extra-large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat.
4. Enjoy right away or refrigerate until ready to serve.
****
Cowboy Potato Casserole
Ingredients:
1½ pounds ground beef, browned and drained
6 medium red potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed
1 (14 oz.) can diced tomatoes with green chili, undrained
¼ cup water
1½ tablespoon salt
2 teaspoon pepper
4 oz. shredded cheddar cheese
Directions:
1. Turn the Ninja to Stove Top High. Brown ground beef and drain off excess fat.
2. Add potatoes and season with salt and pepper.
3. Add onion and garlic.
4. Add beans, and tomato. Pour water over all.
5. Cover. Turn the Ninja to Slow Cook Low 5-6 hours. Test potatoes for doneness after 5 hours.
6. Sprinkle cheese in last 15 minutes and continue to cook covered.
****
Creamy Chicken, Stuffing & Green Beans
Ingredients:
2 lbs. (about 4 chicken breast)
1 (6 oz.) box of stuffing mix
1 (10.5 oz.) can cream of chicken condensed soup
¾ cup sour cream
1/3 cup water
10 oz. bag frozen green beans
salt and pepper - to taste
Directions:
Spray your Ninja pot with PAM or similar cooking spray. Season chicken with salt & pepper and place in the bottom of the pot.
Next, top chicken with 1 box of stuffing mix.
In a separate bowl, mix together condensed soup, sour cream and water. Spread mixture over stuffing.
Place green beans on top. Cover and cook on Slow Cook High for 4 hours. If you need a longer cooking time, you can do Slow Cook Low for 6 hours, but I recommend the high setting
****
Creamy Ranch Chicken
Serves 4
Ingredients:
4 boneless, skinless chicken breasts
4 medium russet potatoes, cubed
2 cups baby carrots
1 (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix
½ cup milk
½ teaspoon paprika, optional
Kosher salt and freshly ground pepper, to taste
Directions:
1 Place baby carrots and cubed potatoes in the Ninja pot. Top with chicken breasts that have been seasoned generously with salt and pepper.
2 Stir together soup, ranch dressing mix, half-and-half and paprika (if using) together until combined, then pour mixture over the chicken.
3 Cover. Turn the Ninja to Slow Cook High for 3-4 hours or Slow Cook Low for 6-7 hours, until chicken and veggies are cooked through. Chicken should reach the temperature of 165°F.
4 Garnish with freshly chopped parsley and serve hot, garnished with rice or noodles.
****
Double Chocolate Coca Cola Cake
Ingredients :
1 cup Coca Cola (real thing, not diet)
½ cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
½ teaspoon salt
2 eggs
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Frosting:
1 stick butter
3 Tablespoon cocoa
6 Tablespoons of cream or milk
1 teaspoon vanilla extract
3¾ cups confectioner’s sugar
Directions :
In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9” baking pan and bake at 350°F for 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.
Frosting:
In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm.
****
Easy Beef Nachos
Ingredients:
5 cups tortilla chips
1 lb. extra lean ground beef (at least 93%)
1 cans (4.5 ounces) Old El Paso™ chopped green chiles, drained
1 package (1 ounce) Old El Paso™ taco seasoning mix
2 roma (plum) tomatoes, chopped (2/3 cups)
2 medium green onions, sliced (¼ cup)
2 cups finely shredded Colby-Monterey Jack cheese (8 ounces)
Directions:
1 Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Set aside.
2 In 8-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and green chiles. Cook 2 to 3 minutes longer or until beef is thoroughly cooked and seasoning is well combined.
3 Arrange half of beef mixture on chips. Top with half of other toppings. Repeat layers ending with cheese. Bake 10 to 12 minutes or until cheese is melted. Add additional FRESH toppings if desired.
****
Easy Tater Tot Casserole
This Easy Tater Tot Casserole is a favorite!
Ingredients:
1 (32 oz.) bag of Tater Tots
1 pound lean ground beef
1 small onion, diced
2 cups of mixed vegetables (fresh or frozen)
1 can of cream of mushroom soup
1 cup of milk
¼ teaspoon garlic powder
1 teaspoon dry mustard
salt & pepper to taste
2 cups of shredded cheddar cheese
Directions:
Brown ground beef and onion over medium heat until no pink remains. Drain any fat.
In a bowl mix together soup, milk, garlic powder, dry mustard and salt and pepper. Set aside.
Place half of the Tater Tots into a greased 4 quart slow cooker.
Layer beef, mixed vegetables, remaining tater tots and finally cheese.
Pour sauce over top, cover and cook on high 3-4 hours or on low 7 hours or until heated through.
NOTES:
To Bake in the Oven:
In a 9×13″ pan, layer beef, veggies and then Tater Tots. Top with sauce and cheese and bake at 400°F for about 30 minutes or until golden and bubbly.
****
Garlic Parmesan Chicken
Ingredients:
1/3 cup plus 2 Tbs. extra-virgin olive oil
2 lb. bone-in chicken thighs
kosher salt
Freshly ground black pepper
1 lb. baby red potatoes, quartered
5 cloves garlic, chopped
2 Tbs. chopped fresh thyme
Grated Parmesan, for serving
fresh parsley, chopped (for serving)
Directions:
Turn the Ninja to Stove Top High. Heat the oil. Add chicken, season with salt and pepper, and sear until golden, then flip and sear. Remove and wipe the Ninja pot.
Meanwhile, in large bowl, toss potatoes with olive oil, garlic, and thyme. Season generously with salt and pepper. Add the potatoes to the Ninja pot. Add the chicken and toss gently. Cover. Turn the Ninja to Slow Cook High for 3-4 hours or Slow Cook Low for 6-7 hours. Check for tenderness of potatoes at the low end of cooking for the level you choose, and internal temperature of chicken is 165°F.
Garnish with Parmesan and parsley and serve.
****
Garlic Parmesan Potatoes
Ingredients:
2 lbs. small potatoes
½ tsp oregano
½ tsp dill
½ tsp basil
1 tsp salt
½ tsp pepper
2 tsp garlic, chopped
½ cup parmesan cheese, grated
1 Tbs. olive oil
2 Tbs. butter
½ tsp. parsley
Directions:
Cut potatoes in half.
Toss into the Ninja pot.
Sprinkle oregano, dill and basil.
Add in ½ tsp. salt, garlic and ¼ cup of parmesan.
Drizzle olive oil.
Toss in butter.
Mix, mix, mix!
Cover.
Turn the Ninja to Slow Cook Low for 4-5 hours.
Add in parsley.
Sprinkle ½ tsp. salt and pepper.
Top with grated parmesan and basil.
****
Granny Cake
1 hour 10 minutes to prepare serves 12-16
Ingredients:
Cake:
1½ cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 (20 oz.) can crushed pineapples, with juice
1 cup brown sugar
1 cup pecans, chopped
Icing:
1 cup evaporated milk
½ cup sugar
½ cup (1 stick) unsalted butter
1 teaspoon vanilla
Directions:
1 Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
2 In a large bowl, whisk together sugar, flour, baking soda and salt, then mix in eggs and pineapple.
3 Pour batter into your pan and top with an even layer of pecans and brown sugar.
4 Place baking dish in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
5 While cake cooks, combine evaporated milk, sugar and butter in a medium saucepan over medium-high heat and bring to a boil.
6 Remove from heat and stir in vanilla extract, then pour over hot cake.
7 Let cake cool so it absorbs icing, then slice, serve and enjoy.
****
Ham & Bean Soup
Ingredients:
1 meaty ham bone
4-5 cups leftover ham
2 cups dry navy beans
2 cups celery 2 cups carrots
1 large onion
3 cloves garlic
4 sprigs fresh thyme
¼ cup fresh parsley or 1 tbsp. dry
½ teaspoon fresh ground pepper
4-5 quarts chicken stock – water, or combination of both
1 Tbs. olive oil for sautéing vegetables
Directions:
1. Prepare dried beans by soaking them in cold water for 8-10 hours. Drain and rinse, (I do this the night before).
2. Turn the Ninja to Stove Top High. Heat the oil in your Ninja pot. Sauté celery, carrots, onions and garlic until tender.
3. Add chicken stock, ham bone and ham. Turn to Oven setting 350°F, and cook for 1 hour, covered, bring to a boil to help loosen meat from bone. At this time, I remove the ham bone.
4. Add beans, parsley, thyme and pepper.
5. Bring to a boil, then reduce to Slow Cook High for 3-4 hours. 6. Chop up large pieces of ham before serving.
Serves 6-8
****
Honey Dijon Chicken, By: Lee Ann Maley Ferguson
Ingredients:
2 tablespoons olive oil, divided
3 tablespoons honey
1 tablespoon Dijon mustard
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
½ tsp. Kosher salt plus more to taste
¼ tsp. freshly ground black pepper, to taste
16 ounces baby red potatoes, halved
4 boneless, skinless chicken breasts, 5-6 oz. each, pounded to even thickness if necessary so that they cook evenly
20 ounces broccoli florets
Directions:
Whisk together 1 Tbs. of the olive oil with the honey, Dijon, garlic, oregano, basil, salt, and pepper.
Reserve half of the sauce for later, then marinate the chicken in the rest of the sauce for an hour.
Toss the potatoes with the 2nd Tbs. of olive oil and a pinch of salt. Using your multipurpose pan place the potatoes and lay the chicken breasts on top. Add the broccoli. Drizzle the reserved sauce over top. Place either the pyramid mat, red rack or the wire rack. Place the multipurpose pan in the Ninja. Turn the Ninja to the Oven setting of 400°F. and bake 35 minutes or until the chicken is cooked through and the potatoes are tender.
*If you prefer your broccoli to still have some crispness to it, don’t add the broccoli to the pan until 15 minutes into the cooking time.
**Added comment by: Aurelia Dougan McCollom – I prefer to sear chicken breasts. That is an option. To sear; heat 1Tbs of oil in the Ninja pot on Stove Top High. Sear both sides. Wipe out the pot. Then proceed to using the multipurpose pan.
***
Honey Garlic Ribs
Servings: 3–4
Ingredients:
1 (2½–3 lb.) rack of pork ribs, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 cloves garlic, minced
Directions:
1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
2. Add honey, soy sauce, and garlic to the Ninja pot.
3. Transfer the ribs to pot and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the pot, with the bone sides facing in.
4. Cover and cook on Slow Cook High for 4 hours, or Slow Cook Low for 6-7 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
5. Remove the ribs and transfer to cutting board.
6. Cut between the bones to separate into individual ribs.
7. Serve with additional sauce from the slow cooker, as needed.
****
Honey Pork Roast
Serves 6 to 8
Ingredients:
3 to 4 pounds pork loin roast
2 tablespoons dried oregano
2 tablespoons dried basil
½ teaspoon black pepper
¾ teaspoon salt
2 tablespoons garlic, minced
½ cup honey
2 tablespoons olive oil
¼ cup soy sauce
⅔ cup Parmesan cheese, grated
Directions:
Place the roast in the Ninja pot.
In a medium bowl, combine the dried oregano, dried basil, black pepper, salt, minced garlic, honey, soy sauce and Parmesan cheese, and mix well.
Pour the sauce over the roast.
Cover and cook on Slow Cook Low for 6-7 hours.
Remove the roast from the pot, reserving the liquid. Shred the meat.
Add the reserved cooking liquid to a saucepan and bring to a boil. Reduce the heat and simmer until reduced and thickened.
Pour the reduced, thickened sauce over the shredded meat and serve.
****
Italian Sunday Gravy with Sausage
Ingredients:
12 links sweet or spicy Italian sausage
2 tablespoons olive oil
8 cloves garlic, chopped
2 yellow onions, sliced
1 (6-ounce) can tomato paste
2- (28-ounce) cans crushed tomatoes
1 2/3 cups water
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
1 cup grated Parmesan cheese, plus more for serving
1 bay leaf
1 pound cooked pasta, for serving
Directions:
1. In a large pan over medium-high heat, cook the sausage until browned. Set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add the garlic and cook until browned. Add the onions and cook until they become white.
3. Add the tomato paste and stir to combine. Add the crushed tomatoes, water, basil, salt and pepper. Stir to combine.
4. Once the mixture begins to bubble, add the Parmesan cheese, sausage links and bay leaf. Stir to combine, then lower the heat to a simmer, cover and let it simmer for 3½ hours, stirring occasionally.
Serve with your favorite pasta and top with grated Parmesan cheese.
This is an updated version of my Sicilian grandmother's classic recipe, and it packs a punch. It's hearty, a little meaty and perfect over your favorite
pasta. If you're like me, you'll find yourself looking for any piece of bread to mop up the leftovers!
****
Kielbasa & BBQ Beans
Ingredients:
2- 15 oz. cans black beans, drained and rinsed
2- 15.8 oz. Great Norther beans, drained and rinsed
1- 15.25 oz. can kidney beans, drained and rinsed
1 onion, diced
½ cup barbecue sauce
¾ cup ketchup
1 Tbs. Worcestershire sauce
1 Tbs. mustard
1 tsp. chili powder
1 Tbs. apple cider vinegar
½ cup maple syrup
¼ cup molasses
1- 14.5 oz. can chicken broth
½ lb. bacon, cooked, cut into bite size pieces
2 lbs. Kielbasa, cut into bite size pieces
Directions:
Add all of the ingredients to your Ninja pot, except the kielbasa. Stir gently to combine.
Place the kielbasa on top and cover with the lid.
Cook on Slow Cook Low for 5-6 hours or Slow Cook High for 3-4 hours. Stir in the kielbasa before serving.
Notes:
I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.
****
Mongolian Beef
Ingredients:
1½ pounds flank steak
¼ cups cornstarch
2 tablespoons olive oil
½ teaspoon minced garlic
¾ cups Soy Sauce
¾ cups water
¾ cups brown sugar
1 cup grated carrots
green onions, for garnish
Directions:
Cut flank steak into thin strips. In a Ziploc bag add flank steak pieces and cornstarch. Shake to coat.
Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to the Ninja pot. Stir. Add coated flank steak and stir again until coated in the sauce.
Turn the Ninja to Slow Cook High for 2-3 hours or Slow Cook Low 4-5 hours, or until cooked throughout and tender. Can serve over rice and garnish with green onions.
****
Mushrooms, Chicken & Rice
Ingredients:
1½ pounds boneless, skinless chicken thighs
1 teaspoon dried oregano
1 tablespoon minced garlic
1 cup sliced onions
2 cups mushrooms
1- 15-ounce can chicken broth
3 cups instant rice
Salt and pepper, to taste
Directions:
Season chicken thighs with salt, pepper and dried oregano.
Place the chicken in the Ninja pot.
Add garlic, onions, mushrooms, and chicken broth. Cover and cook on Slow Cook High for 3 hours.
Stir in rice and continue to cook on Slow cook High for 30 minutes, or until rice is cooked through.
****
Not Yo Mama's Banana Pudding – (Not for the Ninja. It just sounds really good!)
Ingredients:
2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions:
Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!
****
Pizza
Ingredients:
Prepared pizza dough
Pizza sauce
Shredded cheese of your choosing
Optional:
Pepperoni
Any extra toppings you would like to add
TIP: Use parchment paper to make it easy to take the cooked pizza out of the slow cooker.
Directions:
1. Line your Ninja pot with parchment paper to make a cross. Make sure the paper is long enough so it will make lifting the pizza out later at the end easier.
2. Sprinkle flour (I use cornmeal) on the bottom of the Ninja pot, along with cooking spray.
3. Press the store-bought dough out on the bottom of the pot.
4. Spread your favorite pizza sauce on the dough. Add cheese and any toppings of your choice. Drape doubled paper towels across the pot from handle to handle to prevent condensation.
5. Set the Ninja to Slow Cook High for 1½ to 2 hours. (Check after 1½ hours).
6. Once it's done, it should look golden brown and delicious. This is where those parchment slings come in handy! Lift out the pizza and place it on your cutting board to slice up!
****
Pot Roast - 1
Ingredients:
3 pounds beef chuck roast
2 tablespoons Montreal steak seasoning (contains pepper, paprika, salt, parsley, and garlic)
1 tablespoon kosher salt
½ teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 tablespoons flour
1 tablespoon vegetable oil
1 pound carrots, peeled and cut into large chunks
2 pounds yellow potatoes, peeled and cut into large chunks
1 large onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks
1 cup beef broth
1 cup pot roast juices +2 tablespoons cornstarch – make a slurry
Directions:
Mix the Montreal seasoning, kosher salt, black pepper, thyme, and rosemary together to create a spice blend.
Rub half of the seasoning mix into both sides of the roast. Pat on the flour.
Turn the Ninja to Stove Top High. Heat the vegetable oil. Brown the roast on one side, then flip and brown the second side.
Add the carrots, potatoes, onion and celery. Sprinkle on more of the seasoning mix, reserving a small amount for taste adjusting after cooking is finished. Pour the beef broth over top.
Put on the lid and cook the pot roast on Slow Cook Low for 6-7 hours.
When tender, take the pot roast out of the pot and place on a large serving platter. Scoop the vegetables out and arrange around the roast.
To thicken the sauce into a gravy, remove ½ cup of the liquid from the pot and whisk it into the cornstarch. Make a slurry. Turn the Ninja to Stove Top High. Bring juices to a boil. Stir the slurry into the Ninja pot. Stir until thickened.
Taste and adjust the seasoning as needed, then pour some of the gravy over the roast. Serve the rest on the side in a gravy boat.
****
Pot Roast - 2
Serves: 6
Ingredients:
2.5 lb. boneless beef chuck roast
¼ cup of all-purpose flour
1 medium yellow onion, sliced
5 carrots, peeled and cut into 2" pieces
3 celery stalks, cut into 2" pieces
1- 1 oz. packet of beef gravy mix
1- 1 oz. packet of ranch dressing mix (try homemade version here)
1- 1 oz. packet of Italian dressing mix
½ cup water
Salt and pepper to taste
Directions:
1. Pat the chuck roast dry using paper towels. Season the roast on both sides with salt and pepper.
2. Roll the roast on a bed of flour, making sure all sides are well-coated. Place the floured roast on top of a bed of onions in the Ninja pot.
3. Whisk together seasoning packets in water until blended. Then pour mixture around the roast. Add carrots and celery.
4. Cover and cook on Slow Cook Low for 6-8 hours.
Pro tip: Use the drippings to make a gravy. Strain out the vegetables. In a small bowl, whisk 2 tablespoons of cornstarch with ¼ cup of warm water until it is smooth. Pour the cornstarch into the Ninja pot with the drippings. Turn to Stove Top High, whisking constantly until the gravy has thickened.
****
Potato Salad
Ingredients:
5-7 small to medium russet potatoes, peeled and cut into chunks
1-2 Tbs. Apple cider vinegar.
3 hard-boiled eggs, chopped
½ diced red onion
1-2 ribs of celery, diced
2 Tbs. sweet pickle relish
1 Tbs. regular mustard
4 Tbs. of full fat Mayo
salt, black pepper
few shakes of sweet Paprika
Directions:
Boil potatoes. Peel and cut into chunks. Drizzle with about 1-2 Tbs. Apple cider vinegar. Stir in eggs red onion, celery and sweet pickle relish. Add regular mustard, Mayo, salt, black pepper and a few shakes of sweet Paprika. Taste. You want it moist but not too soupy with the mayo. Garnish with more sliced eggs and sprinkle top with more Paprika. Chill for a good long time, (like a day before you plan to eat it). Enjoy with family and friends.
****
Pumpkin Crunch Cake
Ingredients:
1 box yellow cake mix
1- 15 ounce can pumpkin
1- 12 ounce can evaporated milk
3 eggs
1½ cups sugar
1 tsp. cinnamon
½ tsp. salt
1 cup chopped pecans
1 cup melted butter
Directions:
Spray your Ninja pot with PAM or similar cooking spray. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Mix well and pour into the pot. Sprinkle yellow cake mix evenly over pumpkin mixture. Top with chopped pecans. Drizzle butter over pecans. Slow Cook Low for 2-2½ hours. Test after 2 hours.
****
Salisbury Steak
Ingredients:
1½ lb. ground beef
1 egg
¼ cup minced onion
¼ cup bread crumbs
1 clove garlic, crushed
½ teaspoon salt
¼ teaspoon pepper
1 small onion, sliced
6 oz. mushrooms, sliced
1½ cup beef broth
1 package of brown gravy mix
1 tablespoon ketchup (optional)
1 tablespoon Dijon mustard (optional)
2 tablespoons cornstarch
Directions:
1. Mix all the patty ingredients together, then form small patties about ¾ of an inch thick.
2. Place patties in the Ninja pot. Top with onion and mushrooms.
3. Mix all other ingredients except the cornstarch and pour over the meat and vegetables. Turn the Ninja to Slow Cook Low for 5 hours.
4. Remove patties. Increase temperature to Slow Cook High. Whisk in cornstarch and let cook until it thickens.
5. Add patties back in to coat with sauce before serving.
****
Sausage & Biscuits Ring
Ingredients:
1 lb. pork sausage
2- 12-ounce cans of refrigerated biscuits
½ teaspoon salt
½ teaspoon pepper
3 cups milk
1- 10.5-ounce can cream of chicken soup
Directions:
Cut the refrigerated dough, cut into quarters. Grease the bottom of the Ninja pot. Place the biscuits up the sides of the pot, creating a hollow in the middle.
Add sausage into the hollow created by the biscuits. Pour the sausage gravy into the middle of the biscuits, over the sausage, and then cover with three paper towels from handle to handle. Place with the lid and cook on a Slow Cook Low for 2-3 hours.
****
Shakshuka Israeli Egg Dish
Ingredients: for 6 small portions:
One egg per portion as appetizer - double for a main course
Olive oil
1 large onion, diced
1 tablespoon minced garlic
Large handful of sliced mushrooms - Optional
1 teaspoon salt, plus more to taste
2 red bell peppers, seeded and diced
1 jalapeno pepper, seeded and diced
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne
28-oz. can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. You can use fresh tomatoes in season.
½ cup water or broth, or as needed
6 large eggs (or as many as you can fit in you pan)
Crumbled feta cheese and fresh cilantro to finish
Directions:
Turn the Ninja to Stove Top High. Brown the onion, garlic & mushrooms (if using) with a good amount of olive oil. Season with salt.
Add diced peppers & sliced Jalapeño cook until peppers start to soften.
Add in the spices & cook 1 or 2 minutes.
Add crushed tomatoes & water or broth. Turn to Stove Top Low/Medium and simmer covered 15 to 20 minutes, stirring occasionally.
Check for salt & add if needed.
Prepare the surface for the eggs by making divots or wells in the sauce.
Crack the eggs into the divots.
Add Salt, pepper and a dash of cayenne to the eggs.
Simmer on Stove Top Low/Medium heat with the lid on until the eggs are cooked to your liking.
Garnish with a drizzle of olive oil, cilantro, & crumbled Feta cheese.
Serve in a bowl with nice toasted bread.
****
Sheet Pan Nachos
Ingredients:
12 ounces ground chuck
½ cup chopped yellow onion (from 1 small onion)
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon kosher salt
How to Make It
Step 1 Preheat oven to 400°F. Place ground chuck and onion in a large nonstick skillet over medium. Sprinkle with cumin, chili powder, salt, and pepper. Cook, stirring often, until meat crumbles and is no longer pink and onions are softened, about 8 minutes. Transfer mixture to a plate lined with paper towels to drain.
Step 2 Line a large rimmed baking sheet with aluminum foil. Spread chips across pan in a single layer with as little overlap as possible. Top chips evenly with meat mixture, beans, and cheese.
Recipe
Sheet Pan Nachos Recipe
½ teaspoon black pepper
9 ounces corn tortilla chips
1 (15 oz.) can pinto beans, drained and rinsed
12 ounces pre-shredded Mexican 4-cheese blend
(about 3 cups)
½ cup minced red onion (about 1 small onion)
¼ cup pickled jalapeño slices
1 medium-size ripe avocado, diced
½ cup sour cream
¼ cup chopped fresh cilantro
1 cup jarred salsa
1 lime, cut into wedges
Step 3 Bake in preheated oven until cheese melts and just begins to brown in
places, about 8 minutes. Remove chips from oven, and top with onion, jalapeño, avocado, sour cream, and cilantro. Serve with salsa and lime wedges.
****
Sloppy Joes
Ingredients:
2 Tablespoons butter
2½ pounds ground beef
½ large onion, diced
1 large green pepper, diced
5 cloves garlic, minced
1½ cup ketchup
1 cup water
2 Tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon dry mustard
½ teaspoon red pepper flakes
2 tsp. Worcestershire sauce
2 Tablespoons tomato paste (optional)
tabasco sauce (optional)
salt, to taste
black pepper, to taste
Kaiser rolls
butter
Directions:
Add butter to your Ninja and turn to Stove Top High. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
If you have a 2nd Ninja, spread rolls with butter and brown on Stove Top High. Spoon meat mixture over the rolls, topping with a slice of cheese, (optional)
****
Southern-Style Chicken n' Dumplings
Serves: 8 servings
Ingredients:
To Cook Chicken And Make Broth:
1 whole chicken, thawed and cleaned (remove and discard giblets from
cavity)
½ cup carrots, celery, and onion (OPTIONAL-to flavor the chicken
broth)
Water to completely cover chicken in your Ninja pot
To Make The Dumplings:
1 cup all-purpose flour
1 teaspoon salt
2 heaping tablespoons vegetable shortening
½ cup HOT water
½ cup plus 2 tablespoons all-purpose flour
To finish soup:
2 large chicken bouillon cubes
1 tablespoon butter
¼ cup water mixed with 2 tablespoons flour
Salt and Pepper, to taste (approx. 1 teaspoon salt, ½ teaspoon pepper)
Directions:
1. Put the chicken and the veggies (if using) in your Ninja pot. Cover completely with water. Turn the Ninja to Stove Top High. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to the pot.
2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
3. Add chicken pieces (approx. 2½ cups) back into chicken broth. Return back to Stove Top High. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
5. Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for
remaining dough balls.
6. Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
7. Make a slurry by mixing ¼ cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (This helps to thicken broth a bit).
8. Cook an additional 10 minutes on high to fully cook dumplings.
9. Taste test broth, and add additional salt and pepper, if desired.
10. Ladle hot soup into bowls, serve, and enjoy (especially with crusty French bread on the side!)
Notes:
If you are pressed for time, you can always use a store-bought chicken broth and a pre-cooked rotisserie chicken.
****
Strawberry Banana Cheesecake Salad
Simple Strawberry Banana Cheesecake Salad recipe comes together with just 6 ingredients. Rich and creamy cheesecake filling is folded into luscious strawberries and sweet banana to create the most amazing, glorious fruit salad ever!
Ingredients:
1 (8-ounce) package cream cheese, softened
1 (3.4 ounce) package instant cheesecake pudding, unprepared
1¼ cups Simply Pure Vanilla Coffee Creamer
2 pounds strawberries, hulled and sliced
3 medium bananas, cut into coins
2 tablespoons fresh lemon juice
Directions:
In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add dry pudding mix. Beat until well combined.
With mixer running slowly add creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth.
In a large bowl, combine sliced strawberries, banana coins and lemon juice. Stir until all the fruit is coated with lemon juice. Add cheesecake mixture to fruit. Gently fold cheesecake mixture into fruit.
Chill until ready to serve or serve immediately.
DONNA'S NOTES:
Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
If you have to substitute for the creamer, use 1 cup heavy cream, ¼ cup powdered sugar and 2 teaspoons vanilla extract.
To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!
****
Super Nachos
Ingredients:
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
3/4 cup water
1 (18 ounce) package restaurant-style tortilla chips
1 cup shredded sharp Cheddar cheese, or more to taste
1 (15.5 ounce) can refried beans
1 cup salsa
1 cup sour cream, or more to taste
1 (10 ounce) can pitted black olives, drained and chopped
4 green onions, diced
1 (4 ounce) can sliced jalapeno peppers, drained
Directions:
Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.
****
Taco Pasta Bake
Serves: 6
Ingredients
1 lb. ground beef
1 cup beef broth
1 cup Water
1 (1 oz.) packages Taco Seasoning
1 (14.5 oz.) can diced tomatoes, undrained
¼ cup white onion, diced
1 garlic cloves, minced
1 (8 oz.) packet of Old El Paso® Chile & Roasted Garlic Cooking Sauce
(or favorite taco/enchilada sauce)
4 oz. cream cheese, soften and cut into 1 inch pieces
3 cups Medium Sized Shell Noodles, Cooked
2 cups Cheddar Cheese, Shredded
Directions:
Turn the Ninja to Stove Top High. Cook the ground beef, stirring frequently, until beef is thoroughly cooked. Remove any excess grease.
Add beef broth, water, taco seasoning, diced tomatoes, onion, garlic, Old El Paso®, Chile & Roasted Garlic Cooking Sauce and cream cheese to the Ninja pot. Stir until well combined.
Cover. Turn the Ninja to Slow Cook Low for 4-5 hours. When about 15 minutes are left, cook and drain pasta as directed on package. Stir in pasta and shredded cheese. Stir until well combined.
Continue to cook, uncovered for 10-15 more minutes, or until cheese has melted.
Top with optional sour cream, salsa or shredded cheese.
****
Vegetable Stock
Ingredients:
Makes roughly 3 quarts
Onions
Celery
Carrots
Mushrooms
Garlic
Potatoes
Parsley
You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
Directions:
Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a Ziploc bag - they can stay frozen up to 6 months.
Continue like this until bag is full.
Dump bag into the Ninja pot and fill ¾ of the pot (or until scraps just start to float) with water.
Turn the Ninja to Slow Cook Low for 6-12 hours. Strain using a sieve. Cool. I then poured into large bowls and refrigerated. I have multiple Lock & Lock containers, and I measure 1 cup and 2 cup servings. I will freeze these containers. When frozen, I then run warm water over the containers to remove and freeze in my Food Saver bags. They last forever!!!
My last batch yielded 12, 16 oz. containers.
Refrigerate stock up to 4 days, or freeze.
****
Whole Chicken
Serves 4 – 6
Ingredients:
1 (4-pound) whole chicken
1½ teaspoons kosher salt
¾ teaspoon black pepper
½ teaspoon smoked paprika
butcher string
Directions:
Remove the giblets from the cavity of the chicken.
Rinse the chicken and pat it dry with paper towels. You want to absorb as much moisture as possible from the inside and the outside of the bird.
Generously season the chicken, inside and out, with salt, black pepper, and smoked paprika.
Tie the chicken’s legs together with string.
Place the seasoned chicken in your Ninja pot. Cover. Turn the Ninja to Slow Cook High for 2½ to 3½ hours (or 4 to 5 hours on Slow Cook Low), or until the internal temperature has reached 165°F / 75°C in the thickest part of the thigh.
For crispy skin, preheat the oven to broil. Carefully remove the chicken from the Ninja, and place it on a sheet pan Broil it for 4 to 5 minutes, or until the skin has reached the desired crispiness.
Allow the chicken to rest for 10 minutes, then serve.
****
Whole Chicken & Gravy
Ingredients:
1 small chicken, about 4lbs.
2 slices onion
2 tablespoons olive oil
cornstarch
chicken broth (optional)
Seasoning Mix:
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon seasoning salt (or to taste)
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon parsley
½ teaspoon thyme
Directions:
Combine all seasoning mix ingredients: in a small bowl.
Rinse chicken with cold water and pat dry. Brush chicken with olive oil and rub seasoning into chicken.
Place the 2 thick slices of onion in the pot. Place the chicken, breast side up so it is resting on the onion.
Cover. Turn the Ninja to Slow Cook Low 6-7 hours or high 4 hours. Temperature probe for doneness to a temperature of 165°F.
Remove chicken and place on a cookie sheet to crisp, if desired. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing.
Gravy:
Remove onion from the Ninja. Turn to Stove Top High. If required, add broth to create about 2 cups of liquid.
In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
Whisk about 2/3 of the cornstarch into the drippings/broth, stirring occasionally as needed to keep from sticking. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.
Taste and season with salt & pepper.
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