Poultry *3* I-M
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016.
I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziploc bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
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The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
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Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen poultry should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
** Added safety Comment, By: Aurelia Dougan McCollom -
Slow Cooking Frozen Poultry Guidelines:
The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/slow-cookers-and-food-safety/ct_index
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"Tyson Fully Cooked Frozen"
Members: On the discussion we have had about frozen fully cooked meatballs, chicken, etc., I emailed Tyson. This is their response: On their "Tyson Fully Cooked Frozen" products.. These items are fully cooked and only needs to be warmed. It is safe to add the product to your sauce and heat in the slow cooker.
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Scroll down! The recipes follow the last listing! Scroll down!
YOU WILL FIND:
In A Hurry Chicken, By: Krista Johnson Stacklie, January 28, 2015
Italian Chicken Stir Fry and Easy Frosty Tiramisu*, By: Bonnie Smith, August 4, 2015
Italian Herb Chicken and Pasta*, By: Michael Anderson
Italian Stuffed Chicken Breasts*, By: Kathleen Sanden
Italian Style Swedish Meatballs*, By: Ann Beltrami Hebert, January 13, 2015
Italian Turkey Meatballs, By: Nini Merilee Newman
Jalapeño Popper Chicken*, By: Ashley Kruger, July 29, 2016
Jalapeño Popper Chicken*, By: Deb Gramlich, June 18, 2016
Jalapeño Popper Dip–Stuffed Chicken
Japanese Curry, By: Robert McAdam
Japanese "Hibachi"*, By: Amanda David Hock, January 11, 2015
Japanese Style Chicken Curry*, By: Brent Stapley, August 30, 2015
Japanese Udon Noodles & Chicken*, By: Melanie Hoffman, September 24, 2014
Jennie O Turkey Breast, By: Teri Oliver, September 15, 2014
Korean Chicken Wings - Mary's Version*, By: Mary Director
Korean Chicken Wings*, – Ninja Recipe Book
Laughing Cow Cheese - My Favorite Chicken*, By: Jennifer Maciel Dean
Lazy Stuffed Chicken Breasts*, By: Allana Alla Sverbil, September 15, 2015
Lemon Chicken*, By: Brooke Dibley, January 11, 2016
Lemon Artichoke Chicken, By: Carolyn Headley Stancik, May 2, 2015
Lemon Chicken*, By: Marsha Pine Vetare, October 26, 2015
Lemon Chicken with Rosemary, - Ninja Recipe Book
Lemon Greek Chicken*, By: Chris Hewes, March 8, 2016
Lemon Orange Chicken Breast*, By: Mary Johnson, February 17, 2016
Lemon Pepper Chicken, By: Mary Ann Bethea, May 27, 2015
Lemon Pepper Chicken with Potatoes & Carrots*, By: Brandi Tatarchuk, January 22, 2018
Lemon Rosemary Chicken*, By: Deborah Schmidt
Lemon Rosemary Chicken*, By: Shelly VanMeter Roth, September 13, 2014, Lemon Rosemary Chicken*, By: Deborah Schmidt
Low-Sodium Chicken Breasts, By: Mary Kelly O'Connor, June 1, 2014
Mango Curry Chicken*, By: Caro Botha, November 10, 2015
Marinated Chicken Drumsticks & Cut up Yams*, By: Arlene Babiskin Gordon, June , 29, 2014
Marinated Greek Chicken Kabobs, By: Cindy Fox, January 28, 2016 – Ninja Recipe Pamphlet Book, Photo by: Patricia Swanhart, August 10, 2018
Mayo Fresh Herb Chicken*, By: Christa Waaler-Trinchera, October 7, 2014
Mayo Parmesan Chicken*, By: Betty Link Jordan, October 12, 2014
Mediterranean Chicken*, Tina Nordhavn-Allman
Mesquite Seasoned Chicken Drumsticks*, By: Barbara Callahan, June 15, 2014
Mexican Chicken Alfredo, By: Sue Karasek Nottmeier
Mississippi Chicken*, By: Brenda Wilson, June 14, 2019
Mississippi Roast Chicken, By: Mary Ann Bethea, April 30, 2015
Mississippi Roast Chicken Style*, By: Allyson Adamo-Parsons, July 1, 2015
Mock PF Chang's Chicken Lettuce Wraps*, By: Chad Stewart Marsh, March 11, 2016
Moroccan Chicken, Chickpea and Apricot Tagine*, By: Dipti Nevrekar, December 13, 2014
Moroccan Spiced Chicken Thighs, - Ninja Recipe Book, April 28, 2014
Mushroom Asiago Chicken, By: Joly Rojer, June 3, 2014
My Favorite Chicken*, By: Jennifer Maciel Dean
My Go To Throw Together*, By: Allana Alla Robinson, March 19, 2016
In A Hurry Chicken, By: Krista Johnson Stacklie, January 28, 2015
I have this in the Ninja right now. I hope it’s good!
Ingredients
2½ -3 lbs chicken parts; I usually use legs or boneless, skinless breasts
1 cup ketchup
½ cup water
½ cup brown sugar, packed
1 envelope onion soup mix
Directions:
Place your chicken in your Ninja. In bowl combine ketchup, water, brown sugar and soup mix.
Spoon over chicken making sure some is on each piece, I totally cover mine.
I always baste it with the sauce while it cooks as well.
Turn your Ninja to Slow Cook Low for 6 hours. You could also us Slow Cook High for 4 hours.
You can use as much chicken as you like just make sauce accordingly. I hope you try this and enjoy it!
**The original recipe calls for Oven setting of 350° for 1 hour. I would suggest you could also use the Ninja pot. I would baste and check temperature for doneness. I would also check to see if more liquid was needed as it cooked.**
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Italian Chicken Stir Fry and Easy Frosty Tiramisu*, By: Bonnie Smith, August 4, 2015
Ingredients:
2 Tablespoon flour
2 teaspoons garlic powder-divided
¾ teaspoon salt-divided
½ teaspoon pepper-divided
1 pound skinless, boneless chicken breast, cubed
2 tablespoons olive oil
¼ cup white wine or chicken broth
¼ cup prepared Italian salad dressing
1 large green pepper, julienned
2 large carrots, thinly sliced
1 cup sliced fresh mushrooms
1 small onion chopped
1 tablespoon butter, optional
Hot cooked rice
Directions:
Prepare Ninja by adding oil and heating on Oven setting of 350°F. In large plastic storage bag, combine flour, 1 teaspoon garlic powder, ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken and shake to coat. Add the chicken to the Ninja. Cook chicken until browned. Add the wine or broth, salad dressing, green pepper, carrots, mushrooms, onion, butter and remaining garlic powder, salt and pepper. Switch to Stove Top High, (you can also switch to medium or low if more time is needed before eating) cover and cook till vegetables are tender. Serve over rice.
When I made this, as usual I don’t measure anything and I used julienned red pepper (that’s what I had) and added the last of the fresh broccoli. I would say use whatever vegetables you want to.
And then for those of you that want it...here is the dessert recipe-NO Ninja needed!
Easy Frosty Tiramisu
Ingredients:
3 Tablespoons brewed coffee
6 ladyfingers (I used Nilla wafers)
1 quart vanilla ice cream, softened
1 container (8 ounces) Mascarpone cheese (I used cream cheese-softened)
1 cup chocolate milk
2 Tablespoons baking cocoa
whipped cream and chocolate curls (I used mini chocolate chips)
Directions:
Brush coffee over ladyfingers and set aside. In a large bowl beat cheese, ice cream and milk until smooth. If using cream cheese whip first, add some milk then continue. Divide among six parfait glasses. Sprinkle with cocoa. Place a ladyfinger in each glass. Top with whipped cream and chocolate curls (or sprinkle with a few mini chips). Serve.
I used wine glasses, so only got 4 servings
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Italian Herb Chicken and Pasta*, By: Michael Anderson
Ingredients:
1 lb Chicken tenders or breast
1 can diced tomato (I grabbed the basil oregano garlic roasted can)
2 cups Italian blend cheese (or whatever you have on hand)
2 cups penne, rigatoni, or macaroni Pasta
2 cups water
1 package Herb seasoning (McCormick’s Italian Herb Bake, Lipton Savory Herb soup mix, even Ranch or Italian dressing dry mix is good too)
Directions:
Cut chicken into bite size pieces, place uncooked chicken, and uncooked pasta in the Ninja. Add 1 cup of cheese (reserve 1 cup for topping) and toss to mix them together.
Add the water, diced tomato, and herb package and stir well. Smooth out the top to even everything out and poke all your pasta under the water as best as possible.
Set your Ninja to 350-375° and bake for 30 minutes. Remove lid, add last cup of cheese, replace lid and let rest until cheese melted. Serve with toasted garlic bread. Prep time was 10 minutes or less. Feeds 4...Taste, Amazing.
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Italian Stuffed Chicken Breasts*, By: Kathleen Sanden
My own recipe......winging it!
Ingredients:
Four boneless chicken breasts butterfly and flatten
One package stuffing mix
One cup mozzarella cheese divided in half
Italian bread crumbs about a cup
1/4 cup Parmesan grated
Italian seasoning
Salt
Pepper
Spaghetti sauce
One egg
Directions:
Split the chicken breasts lengthwise into a butterfly
Flatten them to a quarter inch between two sheets of plastic wrap
Season on both sides with Italian seasoning, salt, pepper, and your own preferences in seasoning.
In Ninja prepare the stuffing. When told to take from the heat just turn off the Ninja and leave in the pot. Stir in 1/2 cup of the mozzarella. Remove from pot and wipe out pot with a paper towel.
Scoop 1/2 cup of stuffing onto each chicken breast and close.
Beat an egg for getting the coating to stick.
Mix one cup Italian bread crumbs with Parmesan cheese and more Italian seasoning
Dip stuffed chicken breast in egg then crumb mixture, this is messy!
Use the all purpose pan and put the completed breasts into it. I fit extra dressing around the breasts so it wouldn't go to waste.
Set the Ninja, without water in it, to oven, 350°, for one hour. Plug the Ninja vent with aluminum foil. Watch the dish during this time. If you think it's going too quickly or too slow adjust the temperature! Check internal temp and cook until it is 165°.
At the one hour mark drizzle a line of spaghetti sauce over each breast and top with more cheese. Cover and cook until the sauce is hot and the cheese is melted.
If you want them to be brown on top you could do this step under the broiler.
Calories: 421 for one stuffed breast. (Myfitnesspal calculator)
527 with salad with raspberry vinaigrette. Not bad for dinner!
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Italian Style Swedish Meatballs*, By: Ann Beltrami Hebert, January 13, 2015
Meatballs:
3 lbs Ground Turkey
3½ cups of Herb breadcrumbs
3 eggs
½ cup Worcestershire sauce
1 ½ cup of Milk
2 small onions – diced
3 cups baby spinach leaves – diced
3 Tbs. garlic powder
Salt & Pepper to taste – use your judgment and preference
Sauce:
2 packages Pork gravy
3 cups of beef broth
1 can cream of mushroom soup
1 cup of sour cream
Directions:
Mix all meatball ingredients on a large bowl with your hands
or favorite utensil and let them blend together while you prepare the sauce in
the Ninja. To start the sauce, set the Ninja on Stove Top High and make the
gravy you would on a regular stove. Mix the broth, gravy packets, sour cream
and soup together until well blended. Cook until thickened. Form meatballs and drop them into the finished sauce. You can sear them first if you like in a pan on the stove but I just dropped them in to give it more moisture while cooking.
Set the Ninja on Slow Cook High and cook for 4-6hours. I will be serving this
with a pasta or a potato but this dish goes well with so many choices, enjoy!!!!
My advice, sear them first in the Ninja before making the sauce, this is my only suggestion to make this recipe better. Still good, but a little color and flavor on them from searing would make this perfect!!!!
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Italian Turkey Meatballs, By: Nini Merilee Newman
Wow!! This recipe made 13 meatballs...could have made just 12, and will next time. Perfect size for me for a meal. I freeze them and it's so easy to pull out and microwave to heat.
Ingredients:
Italian Meatballs
1 lb ground turkey
1 lb ground turkey sausage
2 eggs
5 Tbs. Glutino crumbs
1½ Tbs of Italian seasoning
Italian Seasoning
1 Tbs. garlic powder
1 Tbs. onion powder
2 Tbs. oregano
¼ tsp thyme
1 tsp basil
¼ tsp celery salt
2 Tbs. salt
Make meatballs to fit into a paper cupcake cup. Muffin pan on rack in Ninja set to Oven 350° degrees. Do not add liquid. Cook for 1 hour. Ninja will shut off.
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Jalapeño Popper Chicken*, By: Ashley Kruger, July 29, 2016
Y'all. You owe it to yourself to make this jalapeño popper chicken wrapped in bacon. So tender and delicious! Stuff thin chicken breasts (I buy them that way or pound them yourself).
Ingredients:
4 Boneless skinless chicken breasts
4 oz cream cheese
½ cup jarred jalapeños
½ cup shredded cheddar
8 slices of bacon, uncooked
Directions:
Pound the chicken out thin.
Season with salt and pepper/seasoning of your choice.
Divide the cream cheese by 4 and place in the center of the chicken.
Place 2 Tbs. of jalapeños on top of each breast.
Sprinkle with 2 Tbs. of cheddar per breast.
Roll the chicken up and secure with 2bacon slices per breast. (I had to use kitchen string to keep in place; toothpicks will work).
Place the chicken in the multipurpose pan baking pan (those mats y'all use may work, but I don't have one). Turn to the Oven setting of 325°F, for 10 minutes then increase to 350°F, for another 25-30 minutes.
Remove the pan and the rack from the Ninja. Turn to Stove Top High and brown each side for a couple minutes. Enjoy!
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Jalapeño Popper Chicken*, By: Deb Gramlich, June 18, 2016
Ingredients:
4 boneless skinless chicken breasts
2 jalapeño peppers ribs and seeds removed, chopped
1 large beaten egg
1- 8 oz package cream cheese, room temperature
¾ cup Panko crumbs
½ cup Mexican cheese blend, shredded
2 Tbs. butter
2 Tbs. taco seasoning
Directions:
1. On Stove Top High, melt your butter and brown the Panko crumbs until golden. Remove and whisk in taco seasoning.
2. In a separate bowl, mix cream cheese, Mexican cheese and jalapeño together.
3. Cut chicken breasts horizontally until almost butter flied. Stuff with ¼ cup cheese mixture. Use toothpicks to hold closed if necessary
4. Dredge stuffed chicken in egg shaking off excess. Then press into the Panko crumb mix until well coated.
5. I recommend a pyramid mat. Place chicken in your Ninja. Turn to the Oven setting of 350°F. Bake until cooked through. (Juices will run clear and test 165°F internally). About 35-45 minutes. (My chicken was huge so it took an hour)
6. Remove toothpicks and enjoy!
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Jalapeño Popper Dip–Stuffed Chicken
Ingredients:
Servings: 3
1 jalapeño, diced
2 ounces cream cheese
½ cup cheddar cheese
3 chicken breasts, boneless and skinless
Salt, to taste
2 cups flour
2 eggs, beaten
2 cups bread crumbs
1 cup oil for frying
Directions:
1. In a medium bowl, mix cream cheese, cheddar cheese, and diced jalapeño.
2. Cut a pocket into the side of each chicken breast. Stuff the pockets evenly with the jalapeño mixture.
3. Press the edges of the chicken together to seal the pocket.
4. Separate the flour, eggs, and bread crumbs into 3 separate bowls.
5. Dip the stuffed chicken in the flour, then the egg, then the bread crumbs, coating it evenly.
6. Turn the Ninja to Stove Top High. Heat the oil. Brown until golden on both sides. Wipe out the pot.
7. Place the chicken in the multipurpose pan. Place the rack in the pot.
8. Turn the Ninja to the Oven setting of 350˚F/180˚C. Bake for 20 minutes, or until the internal temperature of 165°F is reached and juices run clear.
9. Serve!
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Japanese Curry, By: Robert McAdam
Ingredients:
1 Tbs. vegetable oil
2 carrots
1 onion
2 or 3 potatoes (don't need to peel them)
Half a red pepper
2-3 cloves of garlic chopped
1.0 litre (32 oz) of just boiled water
Japanese curry paste
You can add/subtract whatever vegetable you have available. Frozen peas are quite nice to add at the end.
Directions:
Peel and roughly chop onion, carrots, potato, & pepper. Turn Ninja to Stove Top High, let it warm up. Add oil and onion. Fry for 5 minutes then add all the vegetables and fry for another 5 minutes. Add garlic and fry for one minute, then add hot water. Bring to boil, set to Stove Top Low and cover with lid. Vegetables should be just about ready after 20 minutes. Remove crock from Ninja and add curry paste, (the brand of curry paste I use takes 3 cubes of paste to make a thick sauce). Return crock to Ninja and cook on Stove Top Medium for 5 minutes. It’s ready. Serve with rice. I added some mushrooms that I discovered at the bottom of the fridge 10 minutes before end of cooking.
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Japanese "Hibachi"*, By: Amanda David Hock, January 11, 2015
Ingredients:
2 cups white rice, cooked
½ cup green onion, chopped
1 Tbs. garlic, chopped
2 eggs, scrambled
2 cups chicken, cooked & diced
1 cup chow mein noodles, cooked
¼ cup olive oil
4 Tbs. soy sauce (or more for taste)
Directions:
Boil the rice according to package directions on Stove Top High. Once it boils, cover and turn to Stove top Low for 15 minutes. Set rice aside to cool.
Boil the noodles on Stove Top Medium heat for 3 minutes. Set aside to cool. Scramble eggs and set aside. Add oil to Ninja and cook diced chicken until no longer pink inside. Add garlic and onion to cooked chicken. Add the rice, noodles and eggs to the chicken mixture. Heat until rice and noodles are warm (Stove top Low setting about 2 minutes stirring occasionally). Add soy sauce to mixture and stir until rice and noodles are coated. Turn to Buffet setting to keep warm until ready to eat.
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Japanese Style Chicken Curry*, By: Brent Stapley, August 30, 2015
Ingredients:
1 pound boneless skinless chicken thighs cut into bite sized pieces
Salt and pepper
2 onions, sliced thin
2 cloves garlic, minced
3 cups unsalted chicken stock
2 large carrots, peeled and sliced
2 cups diced potatoes or cauliflower (potatoes are more traditional, but I used cauliflower to reduce carbs)
Japanese curry roux (It is available in the Asian section of most supermarkets, I used half of the box which was 4.2 ounces).
Cooked rice
Directions:
Turn your Ninja to Stove Top High and brown the onions. Add chicken and season with salt and pepper. Brown with the onions. Add garlic and cook for a few minutes. Add stock and bring to a boil. Add vegetables and return to a boil. Cover and reduce to Stove Top Low. Cook 15 minutes. Add curry roux (chopped into squares) and cook for 10 more minutes. Serve over cooked rice.
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Japanese Udon Noodles & Chicken*, By: Melanie Hoffman, September 24, 2014
I make this recipe in stages and it serves 4
Total time to prep, cook and serve around 45 minutes
Chicken:
4 chicken breasts – fat trimmed – all pounded to even thickness
Coat chicken with:
1 tsp of minced garlic
4 dashes of Maggi seasoning
1 tsp of parsley (to cut garlic aftertaste)
Heat Ninja on Stove Top High. Swirl in 1 Tbs. of olive oil and 1Tbs. of sesame oil, when Ninja is HOT. Turn your Ninja to Stove Top Medium and add chicken breasts. Cook for 1 minute and flip. Cook other side for 1 minute. Turn your Ninja to Stove Top Low and cover (plug the vent with aluminum foil, or cover). Cook for 10 minutes (do not open lid at all during this time). After 10 minutes, turn off heat and let sit for additional 10 minutes. Take chicken out – slice one breast against grain to ensure doneness…if no pink – pull the breasts and set aside. Don’t clean or wipe ninja
Broth:
1 cup of sliced mushroom (any fresh mushrooms will work…I steer away from canned items on things like this because this is a very nutrient rich dish…if that’s not your concern and cans are your only option, try to get something like straw mushrooms in the Asian section of most grocers).
½ cup sliced celery (use the celery leaves too)
2 shakes of minced onion (or you can use 2 fresh thin sliced green onion
4 cups of water
1 Tbs. of oyster sauce
1 Tbs. of cooking oil
1 tsp of sugar
Turn your Ninja to Stove Top Medium and cook for 20 minutes. Continue cooking while you prep bok choy.
Baby Bok choy:
6 bunches – washed and trimmed. Drop into hot broth and blanch for 1-2 minutes. Pull bok choy and set aside.
Udon Noodle:
3 packages of refrigerated Udon. Taste the broth…if you aren’t concerned with sodium and desire more flavor, add 1 of the seasoning packages that come with the Udon to the broth. Drop Udon into broth until noodles are heated and separated. Taste them – don’t overcook – you want them to be heated only – not mushy or soft.
Turn the heat off of the Ninja.
Slice chicken breasts with the grain thinly. Arrange Udon, bok choy and chicken in bowl and pour broth over everything to your liking. You can also add a dash of chili oil to kick it up.
Enjoy!
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Jennie O Turkey Breast, By: Teri Oliver, September 15, 2014
Ingredients:
2-3 lb turkey breast (it comes in an oven bag)
16 oz bag of frozen cut up yellow squash, onions and Brussels sprouts
Directions:
Turn your Ninja to Oven setting of 375°.Place your rack, pyramid mat or red silicone rack in your Ninja. Place the turkey breast in the oven bag in your multipurpose pan. Cut slits as instructed. Cook for 1 hour. After cooking for 1 hour, add the vegetables and the frozen bag of gravy that came with the turkey, and cook for 1 ½ hours longer, or until temperature reaches 165°F. Total cooking time is 2½ hours. Too easy -tastes great-crazy easy clean up and turkey sandwiches for breakfast!
**Added comment by: Aurelia Dougan McCollom – This recipe came from Teri, a truck driver and member of the “Cooking On The Truck” page. This is her version… the recipe is my version!
Wanted to take a moment to extoll on the virtues of Bradley Cooper and My Ninja! First there both Hotties,they're both wonderful at dinner or making dinner and who wouldn't want Bradley for breakfast or the ninja making breakfast?
But seriously I wanted to let anyone who hasn't considered the Ninja yet know about that awesome turkey we had yesterday, too freaky easy and sooo good. JennieO makes a 2-3 lb turkey breast that is in its own oven bag. Place in the Ninja. Turn to Oven setting of 375° for 2.5 hours and at the 1.5 hour mark added a bag of cut up yellow squash, onions and Brussels sprouts with the frozen bag of gravy that came with the turkey. Too easy-tastes great-crazy easy clean up and turkey sandwiches for breakfast!
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Korean Chicken Wings - Mary's Version*, By: Mary Director Korean Chicken Wings in the Ninja ... smell wonderful!!! (original recipe is also in the files section). I changed the recipe and my version is below.
The blend of soy sauce, brown sugar, garlic, and ginger doesn't only coat these wings; slow cooking intensifies the flavor and helps permeate the meat, making them delicious through and through.
Prep: 10 minutes • Cook: 3 hours, 5 minutes • Servings: 4
Ingredients:
2 pounds chicken wings, tips removed (optional)
½ cup soy sauce + 1/2 cup water
1/2 cup packed brown sugar
3 - 5 cloves garlic, minced
4 tablespoons peeled, chopped fresh ginger
3 - 5 green onions, thinly sliced
Directions:
1. Set pot to Stove Top High. Add chicken to pot. Cook uncovered 5 minutes or until chicken is lightly browned on both sides.
2. Stir soy sauce, brown sugar, garlic, ginger, and green onions in bowl. Pour soy sauce mixture over chicken and toss to coat. Set to Slow Cook Low for 3 to 5 hours. Cover and cook until chicken is cooked through.
I doubled the sauce ingredients. Didn't feel that 1/2 cup of liquid was enough for 4 hours of slow cooking.
**Added comments** Note: I didn't double the soy ... I used 1/2 cup soy and 1/2 cup water. Knew that 1 cup of soy would be salt overload for us.
The amount of brown sugar for 3 lbs of wings was not overwhelming. The ingredients blended together really well.
Mary Director It was Perfect. Definitely not sweet. Also not salty with using 1/2 cup soy with 1/2 cup water. Hubby LOVED IT (me too). I'm going to make it again later this week using chicken breast and at the end after I remove the wings, will add cornstarch to it to thicken and then serve it as a teriyaki chicken dish over rice. 10+ rating.
Mary Director I cooked about 2 1/2 lbs of wings ... 7 large wings in the main cooking pot. Here's part of them in the pot. You can see that by doubling the recipe there is quite a bit of liquid left. I did turn/flip the chicken 1/2 way through the cooking process.
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Korean Chicken Wings*, – Ninja Recipe Book
prep: 10 minutes cook: 3 hours, 5 minutes mode: Stove Top/ Slow Cook
serves: 4
Ingredients:
2 pounds chicken wings, tips removed
1/2 cup soy sauce
1/4 cup packed brown sugar
3 cloves garlic, minced
2 tablespoons fresh ginger, peeled and chopped
3 green onions, thinly sliced
1. Set pot to Stove top High. Add chicken to pot. Cook uncovered 5 minutes or until lightly browned on both sides.
2. Stir soy sauce, brown sugar, garlic and green onions in bowl. Pour soy sauce mixture over chicken and toss to coat. Set to Slow Cook Low for 3 to 5 hours. Cover and cook until chicken is cooked through.
Serving Suggestion Tip: Double recipe for a great party dish and keep warm in pot on Buffet.
**Added comments by: Gay Munro
New member here & new to the Ninja 3 in 1. I used it for the first time last night & made the Korean chicken wings. They turned out delish but I made a change in the cooking instructions. I found after 3 hours there was lots of liquid so I turned off the slow cooker & put on the oven setting at 250° until the liquid had bubbled away & turned into a nice thick sauce. The recipe is a keeper here for sure!
Jane Chwatt Silverman Kalin Gay Munro! That's the ticket! Your revision is EXACTLY what was missing from my wings. Great call. And thanks!
Gay Munro You are very welcome Jane. I just found them to "watery"(for lack of a better word). They cooked to perfection this way & had a nice sauce that I poured over the wings on the serving platter.
Jane Chwatt Silverman Kalin Yep. You definitely nailed it, Gay. I was going to pass on doing them again in the future, but you changed my mind. : )
Gay Munro I should also mention that I left the lid off when on the oven setting so it wouldn't build up more steam.
Added Comments by: Rnjj Watanabe
I like this recipe but to me to make it "Korean", I add 1-2 tablespoons of Gochujang (Korean hot pepper paste) when cooking and sprinkle some toasted sesame seed on the wings when plating. http://www.amazon.com/Sunchang-500g-Gochujang/dp/B002WTE0MQ
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Laughing Cow Cheese - My Favorite Chicken*, By: Jennifer Maciel Dean
I like to make this in the little pan placed on the rack. I find it cooks slower and is more juicy
Turn your Ninja to Oven setting of 425° for 45 minutes to an hour.
Ingredients:
2 chicken Breast
Laughing cow flavored cheese
Spices
Bacon crumbles
Directions:
-Spread a layer of laughing cow
-Sprinkle spices
-Sprinkle bacon bits (or layer bacon strips, we have tried jalapeño bacon and it is amazing too)
Arlene Babiskin Gordon - I hope Aurelia adds this to the files. I did copy down the recipe. I can't make it with bacon, any suggestions Jennifer to what I could add instead? It looks so easy to make & looks scrumptious.
Carrie Montgomery - Arlene, how about seasoned bread crumbs?
Arlene Babiskin Gordon - That could work.. Thanks
Jennifer Maciel Dean - Before I added the bacon I only used the laughing cow and it was still great... We bought a jalapeño bacon at Costco but can't find it anymore and that was the best... How about turkey bacon? I just use Ravon's all in one spices but I would think any bbq spices or all spice would work the same
Arlene Babiskin Gordon - I have a lot of herbs & spices mostly low or no sodium that I can use. The color on top of the cheese made it look so inviting. I eat bacon once in awhile but my husband doesn't but he might be willing to eat turkey bacon. Thanks for the suggestions.
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Lazy Stuffed Chicken Breasts*, By: Allana Alla Sverbil, September 15, 2015
Ok, here is the deal: I suck at stuffing chicken breasts so I will give two variations of this meal
Variation 1 - the toothpick method
Ingredients:
2- 28 oz cans of ground peeled tomatoes in puree
1 bag cheese and garlic croutons
4 chicken breasts
4 slices green pepper (medium thickness)
4 slices red pepper (medium thickness)
4 slices fresh tomato (medium thickness)
4 slices of sliced mozzarella cheese (more if you want to serve with it too)
Ground black pepper
Olive Oil
Tooth picks
Prep:
Crush several handfuls of croutons + mix this with ground black pepper (to taste) and set to side to in a dish in which you can easily use for coating purposes,
Set up a station of olive oil then the crushed croutons and ground black pepper mixture next to it - dip & cover each chicken breast in olive oil then in croutons - set to side.
Into each chicken breast, layer 1 piece of fresh tomato, 1 piece of green pepper, 1 piece of red pepper, 1 piece of mozzarella (you may need to fold the cheese in half). - eyeball where the center point of the chicken is and layer it there. Then, use tooth picks to keep it all together then set them to the side - repeat for all chicken breasts.
Recipe:
1) Cover the base of the pot in olive oil then add in the two cans of ground tomatoes.
2) Add in the stuffed chicken breasts and then flip them a few times so that they are covered in some tomato puree.
3) Sprinkle with some left over croutons and set the Ninja to Oven mode 425°F and cook for 20 minutes.
If you are guilty of going "toothpick happy" this is not the variation for you, but do not fret because variation 2 will be for you!
Variation 2 - the layering method
Ingredients - Same as in Variation 1, but will need an entire package of mozzarella cheese
Prep:
Prep chicken and croutons the same way as in Variation 1
Slice tomato, green pepper, and red pepper - put to side
Recipe:
1) and 2) - same as in Variation 1
3) On top of chicken, layer fresh tomato, then green pepper on top of it, then red pepper on top of it and lastly, top off with enough mozzarella cheese to cover all the vegetables and chicken then top it off with left over crushed croutons.
4) Cook on the Oven mode 425°F for 20 minutes.
I realize that this post was long winded, but I wanted to give two options for this meal since I am guilty for going "tooth pick happy" and I will be using Variation 2 when on the run because the tooth pick method is a little too time consuming for weekdays.
****
Lemon Artichoke Chicken, By: Carolyn Headley Stancik, May 2, 2015
Ingredients:
1 jar of marinated artichoke hearts
1 sweet onion sliced
1 tablespoon minced garlic
1 cup of dry white wine
1 lemon cut in wedges
1 lemon cut in slices
4 chicken breasts
Directions:
Turn your Ninja to Stove Top High and brown the chicken. Remove.
Put the undrained artichokes on the bottom. Layer in the onion, garlic, wine and lemon wedges. Put chicken on top, and put lemon slices on top of the chicken. Turn your Ninja to Slow Cook Low for 2-3 hours, or Slow Cook High for 1-2 hours. Test chicken for doneness.
** I used boneless chicken breasts, and sherry for the wine (that's what I had in the house). I would use 2 jars of artichoke hearts if you are serving more than 2 people. I served it over rice. It was good enough that I will make it again.
****
Lemon Chicken*, By: Brooke Dibley, January 11, 2016
Seasoned chicken with lemon, wine and olive quinoa and steamed vegetables.
Ingredients:
2 large chicken breasts
1 tsp oil
1tsp butter (optional, could use 2 tsp of oil if preferred)
Chicken coating:
¼ -½ cup of corn flour (corn starch in USA)
1 Tbs. of your favorite seasoning, I used Montreal steak seasoning and garlic powder.
Quinoa:
1 cup of dried Quinoa
1 cup of stock (I used half chicken half herb stock, but vegetable or chicken would work well)
½ cup of white wine
½ cup of water (or another half cup of wine if you like the flavor)
juice of one lemon
handful of seedless olives
Salt to taste if needed
Vegetables: (enough for your family)
Vegetables of choice, chopped - I used baby carrots, capsicum (bell pepper), tomatoes and zucchini because they were ready in the garden at the time.
1 Tbs. olive oil (or oil of choice)
1-2 tsp of your favorite vegetable seasoning, to taste - I used Mrs Dash garlic and herb.
Directions:
1) Cut your chicken breasts in half and butterfly them if need be to make all the pieces roughly the same size. Mix the coating together in a bowl and coat chicken on both sides.
2) Turn the Ninja to Stove Top High. Add butter and oil. Sear chicken on both sides until browned and crispy (note you will lose some of the crispness when baking later due to steam). Remove the chicken and put on the Ninja rack. Turn the Ninja off now until step 5. If you don't a lot of the stock you add later boils away before you finish up the other steps.
3) In a bowl coat the vegetables with the oil and seasoning mix. Add them to the Ninja rack with the chicken.
4) Deglaze the Ninja pot with the stock. Add in the remaining ingredients including the quinoa. Stir.
5) Place the rack of chicken and vegetables in the pot above the quinoa. Place the lid. Turn the Ninja to the Oven setting of 350°F and cook for 15 minutes. Check it at 10 minutes to check your liquid level for the quinoa. (For me, at about 12 minutes everything was cooked, but there was still a little liquid remaining). Remove the rack and set the Ninja to Stove Top Low for about 2 minutes. This boils away the remaining liquid. Let the quinoa stand for about 1 minute while I serving up the rest of the dinner.
**Despite the extra simmer time for the quinoa, dinner was still hot when I served it. The chicken was moist and the quinoa was flavorful. Very yummy dinner. My husband also enjoyed it.
****
Lemon Chicken*, By: Marsha Pine Vetare, October 26, 2015
Ingredients:
3 large boneless chicken breasts
Enough flour to coat chicken
1 packet of Italian seasoning mix
3 tablespoons of butter
1 lemon, cut in slices
2-3 garlic cloves, sliced
5 small red potatoes, cut in half
green beans
3-4 carrots, cut
1 can of chicken broth
(I also squeezed half of a lemon in it but I think it was too much)
Directions:
Cut the chicken breasts in half. Mix the flour and ½ of the seasoning packet. Coat the chicken in the seasonings. Saute on Stove Top High in 2 tablespoons of butter to lightly brown on each side. Remove from pot. Melt another tablespoon of butter and saute sliced lemons and garlic. Add the potatoes, green beans and carrots. Return the chicken to the pot, and sprinkle the rest of the Italian seasoning over the chicken. Add the chicken broth. (I also squeezed half of a lemon in it but I think it was too much). Turn to Slow Cook Low for about 3 hours.
****
Lemon Chicken with Rosemary, - Ninja Recipe Book
Fresh lemon and rosemary complement the richly roasted flavor of the chicken, made moist and tender using this foolproof cooking method.
Prep: 15 minutes • Cook: 1 hour, 15 minutes • Servings: 6
Ingredients:
1 lemon
3 sprigs fresh rosemary
6 pound whole roasting chicken
Salt and ground black pepper
2 large onions, sliced
3 cloves garlic, sliced
4 cups chicken broth
Directions:
Grate and reserve 1 tablespoon zest from lemon. Cut lemon in quarters. Chop and reserve 1 sprig rosemary.
Remove package of giblets and neck from chicken cavities. Rinse chicken and pat dry with paper towel. Place lemon quarters and remaining rosemary sprigs into chicken cavity. Season chicken with salt and pepper.
Set to Stove Top High. Place chicken into pot. Cook uncovered, searing chicken for approximately 5–7 minutes on each side as desired. Remove chicken from pot and place on roasting rack.
Place onions, garlic and broth into pot. Place rack with chicken in pot. Sprinkle chicken with reserved lemon zest and chopped rosemary. Set Oven to 375°F for 1 hour and 15 minutes. Cover and cook until chicken is cooked through and juices run clear.
**Added comment by: Donna McPherson Gathright - I made the lemon chicken with rosemary recipe, using 3 large boneless skinless breasts instead of a whole chicken. (My husband won't eat dark meat.) It turned out great! Cooking is not really my forte, so imagine how pleased I was to hear him say, "this is really good!" I love how moist it turned out, with flavor all through the breasts.
****
Lemon Greek Chicken*, By: Chris Hewes, March 8, 2016
Ingredients:
6 boneless skinless chicken thighs. (I used bones in because that's what I had and removed skin from half)
½ cup chicken broth
½ tsp salt
½ tsp pepper
½ tsp garlic powder
1 tablespoon olive oil
1 lemon thinly sliced
¼ cup pitted kalamata olives sliced (I would add more next time)
2 cloves of garlic minced
½ tsp dried oregano
1 cup cooked orzo (outside of ninja)
Directions:
1. Set the Ninja to Stove Top High and add olive oil when hot.
2. Sprinkle both sides of chicken with salt pepper and garlic powder. (I combine the ingredient to make a mix and then sprinkle).
3. Brown chicken on both sides.
4. Once browned add remaining ingredients on top of the chicken and set to Slow Cook Low for 5½ hours.
Cook orzo and serve on top with some of the juice. It is also good with rice or vermicelli.
****
Lemon Orange Chicken Breast*, By: Mary Johnson, February 17, 2016
Ingredients:
2 chicken breast cut in strips
1 lemon, slice into circles
1 orange, slice into circles
1 can of cream of chicken soup
salt and pepper – to taste
Directions:
Turn the Ninja to Stove Top High. Brown the chicken. Stir to mix the soup so it is pourable. Add the soup and stir with the chicken. Top with the lemon and orange slices. Turn the Ninja to Slow Cook Low for 2 hours. Very tasty!
****
Lemon Pepper Chicken, By: Mary Ann Bethea, May 27, 2015
Ingredients:
4 chicken breasts
2-3 lemons
Salt and pepper
Chicken stock
Directions:
Rinse and dry chicken. Thinly slice lemons. Carefully run your fingers between the skin and chicken. Put 3 or 4 slices of lemon between the skin and the meat of the chicken. Salt and pepper both sides. Place in the Ninja. Add between 2 & 3 cups of chicken stock up to half way on the chicken. Place remaining lemon on top. Cover. Put on Slow Cook High for 4 hours. Mine was ready in about 3½ hours. Delicious!
****
Lemon Pepper Chicken with Potatoes & Carrots*, By: Brandi Tatarchuk, January 22, 2018
No amounts were given, so adjust for your family.
Season chicken with lemon pepper generously on both sides. Throw on some onion and garlic powder just because. Maybe some Cajun seasoning too if you have access to such glory! Squeeze lemon or 2 on and inside chicken, might as well throw what’s left of lemons inside chicken just to cook all that lemony heaven with your chicken.
Cut potatoes and carrots to bite size pieces.
Pour about a cup and a half of chicken broth into Ninja. Put in the majority of potatoes and carrots. Place rack in Ninja. Put chicken on rack along with remainder potatoes and carrots. Turn the Ninja to Slow Cook High for 4 hrs.
*Not sure what size my chicken was, just check to make sure done at 170°.
When all is done, platter and add about 2 tbsp cornstarch and water in glass, stir hard to get out clumps and pour into juices. Turn the Ninja to Stove Top High. Bring to a boil, and wah-la, you have a gravy. Enjoy!
****
Lemon Rosemary Chicken*, By: Deborah Schmidt
This is the finished product from yesterday's Lemon Rosemary Chicken. I cooked it for 2 hours at 350°, then removed the chicken to cool. I removed all but one potato, the carrots, and the parsnips and used my immersion blender (carefully so as not to scratch the pan) to thicken the gravy. I decided to make it a little thicker, so I made a cornstarch slurry and added a bit to the boiling gravy. (Gluten-free dish!) Then I added the veggies back in and the cut up chicken (my husband prefers food that doesn't "take work" to eat :-)) and heated it together. It was a very rich "stew", great depth of flavor (after adjusting the seasonings with additional salt/pepper). This probably wasn't the shortest distance between points A & B for making this dinner, but I did have a lot of fun with the different settings on the Ninja. Used pretty much all of them at some point. I'm sure I could get a similar result from using chicken pieces but oh, the tenderness and moistness of a whole chicken! Next time, more veggies. Maybe pearl onions and peas, kind of like a pot pie on steroids without the crust.
****
Lemon Rosemary Chicken*, By: Shelly VanMeter Roth, September 13, 2014, Recipe in Poultry 2 D-N File: Lemon Rosemary Chicken*, By: Deborah Schmidt
I started with Deborah's Lemon Rosemary Chicken recipe and tweaked it a little. This was the best chicken I've ever made and the gravy I made with the leftover broth and drippings was just to die for (I love gravy)!! I added some potatoes with the chicken while it cooked. I also made some asparagus in the Ninja pan after removing chicken and potatoes and making the gravy. So good!
**Added Comment by: Aurelia Dougan McCollom - Asparagus recipe in Vegetables under: Asparagus Cooking Comments, By: Members
****
Low-Sodium Chicken Breasts, By: Mary Kelly O'Connor, June 1, 2014
Here's a low-sodium meal I just threw together last night. Sorry I didn't get a picture.
I took a couple thawed chicken breasts and browned a little in the on Ninja Stove Top High. Put in 2 cans of no salt added diced tomatoes with basil, oregano and garlic. Add about a cup of frozen mixed cut peppers and onions.
Simmer for about 20 minutes on Stove Top Medium.
Very yummy!
****
Mango Curry Chicken*, By: Caro Botha, November 10, 2015
Ingredients:
1kg (2.3 lbs) chicken thighs, cubed
2 onions, chopped
2 tsp oil
2 tsp of curry powder
1 cup each of steamed beans and carrots (you could substitute other veggies if you want)
400 gr (14 oz) mango chutney - or if you don’t have mango chutney, use canned mango chopped into small chunks, a handful of raisins and a little of the juice from the mango
400ml (14 oz) coconut milk
salt and pepper, to taste
white rice
Directions:
Turn your Ninja to Stove Top High. Brown the chicken. Remove and drain excess fat. Add the oil to the pot. Sauté the onions. Add the curry powder (I used mild as my boys had to eat it too - but adjust according to own taste) and keep stirring until fragrant. Return the chicken. Add the vegetables, mango chutney and coconut milk. Turn to Stove Top Low to simmer for 10-20 minutes. Add salt n pepper to taste. Serve on white rice.
****
Margarita Cilantro Chicken*, By: Randall McGouirk, January 2, 2017
Ingredients:
6 chicken breasts
2 limes
3 Tbs. olive oil
2 tsp honey
chili pepper flakes – to taste
fresh cilantro, cut up – to taste
2 cloves fresh garlic, minced
Directions:
Start by zesting 2 limes into a bowl. Cut the limes in half and juice them into same bowl. Add the garlic, chili flakes, honey, olive oil, and cilantro to the limes. Wisk until well combined. Pour over the chicken breasts. Cover. Refrigerate and marinade for 8 hours. Remove from refrigerator. Place the pyramid mat in the Ninja pot. Add the chicken breasts. Turn to the Oven setting of 400°F for about 15 minutes, turning to brown. Insert digital meat thermometer to test for doness, making sure the chicken is not pink in the center. Serve with black beans and rice.
****
Marinated Chicken Drumsticks & Cut up Yams*, By: Arlene Babiskin Gordon, June , 29, 2014
5 skinless chicken drumsticks placed in a Zip Lock bag
2 yams cut in chunks
Olive oil
Marinade for chicken
4 Tbs. Brown Sugar (I used Domino light easy pourable)
4 Tbs. Low sodium soy sauce
1 Tbs. lime juice
1/2 tsp chili powder
1/4 tsp curry powder
3 tsp minced garlic from a jar or 3 cloves fresh garlic minced
Mix together & pour over the chicken seal and keep pressing the bag until all the chicken is coated. Put in refrigerator for 2-3 hours.
Toss cut up yams with olive oil & cumin (I didn’t measure)
Place drumsticks on the bottom of the Ninja pot on top of a pyramid type silicone mat. Since I wanted to do a layered meal & have easy access to the yams I was unable to use the Ninja rack and used a small rack from my Nesco.
I put the yams in an 8x10 pan on the rack.. Oven setting 425° oven for 1 hour.
It was delicious. It was my first time using the silicone mat which I had cut to fit. There are 2 in the package so I am leaving that one as it is. Cleanup of the mat was better than I thought it would be.
****
Marinated Greek Chicken Kabobs, By: Cindy Fox, January 28, 2016 – Ninja Recipe Pamphlet Book, Photo by: Patricia Swanhart, August 10, 2018
Prep Time: 35 Minutes Cook: 28 Minutes Mode: Stovetop/Oven
Serves 4
Ingredients:
salt and black pepper
1 cup plain Greek yogurt
1 garlic clove, crushed
2 Tbs. lemon juice
1 teaspoon dried oregano leaves, crushed
1 pound boneless, skinless chicken breast halves, cut into 1 inch pieces
1 small red pepper, cut into 1½ inch pieces
1 lemon cut into 12 wedges
12- 6 inch wooden skewers
2 Tbs. olive oil
1 cup hot water
4-6 inch Pita breads, cut in quarters
Directions:
1. Stir yogurt, lemon juice, garlic, and oregano in nonmetallic shallow dish.
Season with the salt and pepper.
Add chicken and stir to coat. Cover and refrigerate 15 minutes.
2. Thread 1 piece pepper, 2 pieces chicken and 1 lemon wedge on each skewer.
3. Pour oil into pot. Set to Stove Top High and heat oil. Add half kabobs to pot. Cook uncovered 5 minutes. Turn kabobs over and cook for 3 minutes. Remove kabobs from pot and repeat with remaining kabobs.
4. Pour the water into pot. Set wire rack in the pot. Place kabobs on the rack. Place pita bread on rack.
Set Oven to 400°F for 3 minutes. Cover and cook until chicken is cooked through. Serve kabobs with pita bread.
****
Mayo Fresh Herb Chicken*, By: Christa Waaler-Trinchera, October 7, 2014
Ingredients:
1 whole chicken
Sage & Rosemary, fresh sprigs
¾ cup mayonnaise
½ bottle of Chardonnay wine
Directions:
Mix herbs and mayonnaise and refrigerate for at least 2 hours.
Clean and pat dry the chicken. Spread the mayo mixture under the skin.
Sear the chicken in the Ninja on Stove Top High for about 5 minutes on each side.
Remove the chicken. Place rack in the Ninja and set the chicken on rack. Spread remaining mayo mixture on top layer of skin. Pour the wine under the rack. Turn your Ninja to Oven setting of 375°F for 1 hour 15 minutes.
****
Mayo Parmesan Chicken*, By: Betty Link Jordan, October 12, 2014
I didn't see a recipe exactly like this so thought I would add. I made this for dinner last night - really good - no leftovers. After I took chicken pan out I turned Ninja to high stove top and quickly browned 1 can of sliced potatoes and onion in a little butter.
Ingredients:
Mayo Parmesan Chicken
Chicken quarters
Mayo
Parmesan cheese
Italian seasoned bread crumbs
Directions:
Smear all chicken pieces with a good coat of mayo (any favorite kind). Mix equal parts Parmesan cheese and bread crumbs. Generously roll & pat plenty of crumbs all over chicken. Place in pan on rack in Ninja and bake 350°F till done, about 60 minutes, depending on the size.
****
McCormick Chicken Ole’*, By: Linda LeClair, January 10, 2016
Ingredients:
1¼ pounds chicken, cut in strips
1 tablespoon of oil – (I used coconut)
1- 15 oz can corn, drained
1- 15 oz can tomato sauce
1- 4 oz can chopped green chilies, not drained
2 tablespoons chili powder
1 teaspoon onion powder
tortilla chips, Mexican cheese, green onions and sour cream - garnish
Directions:
Turn the Ninja to Stove Top High. Brown the chicken in the oil for about five minutes. Add the rest of the ingredients and cook for 10 minutes on Stove Top Low.
Put over tortilla chips and top with Mexican cheese, green onions and sour cream
****
Mediterranean Chicken*, Tina Nordhavn-Allman
This is my version of a recipe I saw online. I like to experiment and I actually don’t like following recipes exactly (unless I’m baking)!
Ingredients:
4 boneless skinless chicken breasts
Olive oil
Steak seasoning
1 can (14.5 oz) diced tomatoes
1 can green olives, drained
1 can garbanzo beans, drained
1 8 oz package crumbled feta
Bunch of basil leaves
Turn Ninja to Stove Top High, add oil and chicken breasts seasoned with the steak seasoning
Brown on both sides
Add the tomatoes, olives, garbanzo beans, feta and basil leaves
Turn Ninja to Slow Cook Low and cook for 6 hours
Can be served with couscous, rice or noodles. I made noodles since I had those in the pantry.
****
Mesquite Seasoned Chicken Drumsticks*, By: Barbara Callahan, June 15, 2014
No liquid...325°Oven. Place on the rack. I turned once. But I did 60 minutes because at 40 minutes, they didn't look done.
****
Mexican Chicken Alfredo, By: Sue Karasek Nottmeier
Well I forgot to get a picture before everyone dug in so quick... it's a definite make again..
Ingredients:
2 lbs chicken breasts
1 jar Alfredo sauce (I used the cheese one)
2 cups or so of medium salsa
1/4 cup milk (or so)
2 tsp taco seasoning (approx.)
1 box rainbow rotini
1 package Kraft shredded cheese. I used Mexican blend, but cheddar/Colby is good too. I had a ½ package of that and dumped it in too.
Directions:
Cook the chicken breasts first - oven setting 300°, about 30 minutes, then cut up the breasts; put back in the Ninja. Add Alfredo sauce, salsa milk and taco seasoning. Put on Slow Cook Low for around 3 hours. After an hour and ½ to 2, then add the ½ the package of cheese in. Stir. Keep on slow Cook Low for about another ½ hour.
I made my pasta in the microwave; high for about 20 minutes, or you can do it on the stove. I should have made the noodles before I did the chicken, then it would have all been done in the Ninja.
Take the rotini and add to the Ninja. Stir. Take the rest of the cheese and sprinkle on top
Turn Ninja to Buffet and eat anytime after the cheese on top melts.
You can add more cheese or salsa if you wish. If you do noodles first, then cook your chicken, and you could add it all together and bake on the Oven setting at 350° for about 30 minutes.
****
Mississippi Chicken*, By: Brenda Wilson, June 14, 2019
Ingredients:
4 boneless skinless chicken breasts
4 lbs. baby red potatoes – cut in half (optional)
1 stick of butter (optional)
1 package Ranch dressing dry
½ package Italian dressing dry
1 packet chicken gravy dry mix
½ cup hot water
Pepperoncini - to taste
Pepper - to taste
Directions:
In a small bowl mix the dry ingredients.
Place the chicken on the bottom of the Ninja pot. Sprinkle the dry mixture over the chicken.
Place the potatoes on top. Sprinkle with pepper. Add the pepperoncini. Add the butter on top.
Turn your Ninja to Slow Cook High for 4 hours, or Slow Cook Low for 8 hours.
When finished cooking remove the chicken, pepperoncini, and potatoes. Add the water. Whisk the liquid for a nice gravy.
Side note:
With this recipe you'll need water to help thin out the chicken gravy. Add water slowly till you have a consistency you like. You could also add pepperoncini on top of the chicken too. It really depends on individual tastes. I don't add salt because all the dry ingredients have enough for me.
****
Mississippi Roast Chicken, By: Mary Ann Bethea, April 30, 2015
Ingredients:
Knorr Chicken Stock Flavor cup
1 can of Diet Coke
2 cups of water
3 large frozen chicken breasts, (bone in and with skin)
1 envelope of Ranch Dressing mix
1 envelope of turkey gravy mix
6 peppercini peppers
¾ stick of butter
cornstarch & water
Directions:
Add the chicken breasts to the Ninja pot. Mix the Knorr Chicken Stock Flavor cup with a can of Diet Coke and two cups of water, whisked until blended. Pour over chicken. Sprinkle on top the Ranch Dressing mix and turkey gravy mix. Add the butter to the top. Add the peppercini peppers and a little more water. Cover and cook on the Oven setting of 350° until chicken is thawed. Switch to Slow Cook High for 3-4 hours. When ready to serve, removed chicken and slice.
Bring liquid to a boil on Stove Top High and whisk in cornstarch slurry to thicken gravy. I did not put in any veggies but you could add them. My family loved it, especially my picky eater nephew! This is my favorite Ninja meal so far. If starting with fresh chicken you can start on the Slow Cook Highsetting for 4 hours.
****
Mississippi Roast Chicken Style*, By: Allyson Adamo-Parsons, July 1, 2015
Made a chicken dish I saw online, similar concept to Mississippi Roast. Modified a little for Ninja & cut the butter.
Ingredients:
2 large chicken breast, boneless, skinless
Fresh green beans, washed
Mini potatoes, washed
1 packet powder chicken gravy mix
1 packet powder ranch dressing mix
1 tsp minced garlic
¼ cup butter, cut
½ cup water
Directions:
Turn your Ninja to Slow Cook Low for 6-8 hours.
I could barely plate the chicken it was falling apart & I heard my son exclaim one bite in "oh my GOSH this is good", so big hit at our house.
** Added comment By: Gabriela Fatone - I have made this exact recipe except instead of the packets I just used a bottle of fat free Kraft Italian dressing (I don't add water but you can) and it's so delicious!!!
****
Mock PF Chang's Chicken Lettuce Wraps*, By: Chad Stewart Marsh, March 11, 2016
Ingredients:
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
Directions:
Turn the Ninja to Stove Top High. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
****
Moroccan Chicken, Chickpea and Apricot Tagine*, By: Dipti Nevrekar, December 13, 2014
Ingredients:
2 medium-large onions, chopped
Minced Garlic
Minced Ginger (I grate fresh ginger, I guess you could also use jar or powder)
Olive Oil
Pinch saffron and/or 1 tsp turmeric
1) Add oil to Ninja pot. Heat on Stove Top High
2) Saute onions, garlic, and ginger in oil until translucent, about 5-10 minutes
3) Add saffron and/or turmeric. Stir. Set to Stovetop Medium
1 cup Chicken broth or stock (also could use bouillon, or plain water),
2 tablespoons flour
3 tablespoons honey
Tomato paste, 2 tablespoons
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
4) Add chicken broth and stir. Mix in flour until lumps are out
5) Add honey. Add tomato paste and stir. If I don't have tomato paste, I just skip it and add more tomatoes later
6) Add coriander, cinnamon, cumin, cayenne pepper. Mix well. Salt and pepper to taste
28-40 ounces crushed tomatoes
6 ounces dried apricots, chopped
6 large boneless skinless chicken breasts (about 3 lbs)
2 (14 oz) can chickpeas
2 carrots, peeled and diced (optional)
7) Add tomatoes, Mix. (I like mine more tomato based, so I use about 40-50 ounces if I don't have tomato paste)
8) Add apricots and chickpeas. Mix. (I have used other dried fruit in a pinch, peach, plum)
9) Add chicken breasts. (Original recipe called for chicken to be chopped into chunks. I just put in chicken breasts whole. They cook and I can shred them in the pot later).
10) Add chickpeas. Add carrots if using
11) Stir gently. Make sure everything is covered by liquid.
12) Set to Slow Cook High for 6 hours, or Slow Cook Low for 6-8 hours. About ¾ way through, stir and shred chicken in the pot.
13) Serve over rice, pasta, couscous, potatoes, or with flat bread or pita with chopped coriander/cilantro and lemon wedge option. I like to add Greek yogurt or sour cream on top as well.
****
Moroccan Spiced Chicken Thighs, - Ninja Recipe Book, April 28, 2014
Ingredients:
1 tablespoon paprika
1 tablespoon packed light brown sugar
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
6 bone-in chicken thighs, (about 2½ pounds)
Directions:
Stir paprika, brown sugar, cumin, cinnamon, ginger, salt, garlic powder, black pepper, and cayenne pepper in a bowl. Rub seasoning mixture over chicken thighs, coating all sides and under skin.
Place roasting rack into pot and place chicken on rack. Set Oven to 400° for 40 minutes. Cook until chicken is cooked through.
**Added comment By: Tim Utzig Sr.** - We modified the Moroccan Spiced Chicken Thighs.. I used poultry seasoning rubbed in. Placed them on the rack, poured some BBQ sauce over the thighs, added some chicken broth into the bottom and cooked it for 45 minutes. It was so delicious and juicy. I also cooked the layered Cheesy potatoes after the chicken was done. Awesome meal.
Baked 400° for 40 minutes. I don't know if I had to add the broth, but was worried about it being dry.
****
Mushroom Asiago Chicken, By: Joly Rojer, June 3, 2014
Ingredients :
1 lb boneless skinless chicken breast (about 2 large)
3 springs fresh thyme
1 1/2 cups dry white wine
2 cups mushrooms, cut in half
1 clove garlic, minced
1 /2 cup seasoned flour
2 Tbs. butter
2 Tbs. olive oil
1/4-1/2 cup shredded Asiago cheese
1/4 tsp pepper (or to taste)
1/2 cup heavy cream
1/2 tsp salt (or to taste)
seasoned flour:
1/2 cup all-purpose flour
1/2 tsp black pepper
1 tsp salt
Direction:
Pound chicken breast with a meat mallet between two sheets of plastic wrap, or waxed paper until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)
Heat the butter with 1Tbs of olive oil in your Ninja on Stove Top High.
Dredge chicken in seasoned flour. Add to your Ninja. Sauté until golden on each side, about five minutes per side. Remove from pan.
Add the remaining 1Tbs. of olive oil to hot skillet. Sauté mushrooms and garlic until mushrooms start to brown.
Add the white wine to the mushrooms & garlic, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by hitting it with the dull side of a knife in some places or by twisting it between your fingers. Add thyme to mushroom/wine mixture in your Ninja.
Add the chicken back to the Ninja pot. Bring to a boil, then reduce heat, to Stove Top Low, cover and simmer for 15-20 minutes.
Remove chicken from pan. Add the cream and heat through. Add the Asiago cheese, (use the 1/4 cup--Asiago is a powerful cheese and you can even use less for just a whisper of flavor. If you like it strongly flavored, use 1/2 cup; not as strongly flavored).
Cook, stirring constantly over Stove Top Low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. You may thicken the sauce slightly with about 1Tbs instant flour, (Wondra) or 1Tbs cornstarch mixed with 2 Tbs. water. If you wish to skip the reduction step, nevertheless, the reduction will taste better.
Add chicken back to pan and heat through.
Garnish with sprigs of fresh thyme. May be served over any pasta.
****
My favorite Chicken*, By: Jennifer Maciel Dean
I like to make this in the little pan placed on the rack. I find it cooks slower and is more juicy
I cook with oven on 425° for 45 min to an hour.
Ingredients:
2 chicken Breast
Laughing cow flavored cheese
Spices
Bacon crumbles
Directions:
-Spread a layer of laughing cow
-Sprinkle spices
-Sprinkle bacon bits (or layer bacon strips, we have tried jalapeño bacon and it is amazing too)
Arlene Babiskin Gordon - I hope Aurelia adds this to the files. I did copy down the recipe. I can't make it with bacon, any suggestions Jennifer to what I could add instead? It looks so easy to make & looks scrumptious.
Carrie Montgomery - Arlene, how about seasoned bread crumbs?
Arlene Babiskin Gordon - That could work.. Thanks
Jennifer Maciel Dean - Before I added the bacon I only used the laughing cow and it was still great... We bought a jalapeño bacon at Costco but can't find it anymore and that was the best... How about turkey bacon? I just use Ravon's all in one spices but I would think any bbq spices or all spice would work the same
Arlene Babiskin Gordon - I have a lot of herbs & spices mostly low or no sodium that I can use. The color on top of the cheese made it look so inviting. I eat bacon once in awhile but my husband doesn't but he might be willing to eat turkey bacon. Thanks for the suggestions.
****
My Go To Throw Together*, By: Allana Alla Robinson, March 19, 2016
Cut boneless chicken breasts into bite size pieces and season in ground black pepper & salt. In the main pot of the Ninja, create a mixture of juice from 1 fresh lime & olive oil - cook chicken in this mixture on Stove Top High. Once chicken is ready, mix in fresh green beans and cook them together until green beans reach your desired doneness.
Served over garlic mashed potatoes.
*The potatoes were cooked in the Ninja. I used my Ninja blender to mix them with buttermilk, garlic powder, unsalted butter & a dash of skim milk.
****
I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziploc bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
****
The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
****
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen poultry should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
** Added safety Comment, By: Aurelia Dougan McCollom -
Slow Cooking Frozen Poultry Guidelines:
The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/slow-cookers-and-food-safety/ct_index
****
"Tyson Fully Cooked Frozen"
Members: On the discussion we have had about frozen fully cooked meatballs, chicken, etc., I emailed Tyson. This is their response: On their "Tyson Fully Cooked Frozen" products.. These items are fully cooked and only needs to be warmed. It is safe to add the product to your sauce and heat in the slow cooker.
****
Scroll down! The recipes follow the last listing! Scroll down!
YOU WILL FIND:
In A Hurry Chicken, By: Krista Johnson Stacklie, January 28, 2015
Italian Chicken Stir Fry and Easy Frosty Tiramisu*, By: Bonnie Smith, August 4, 2015
Italian Herb Chicken and Pasta*, By: Michael Anderson
Italian Stuffed Chicken Breasts*, By: Kathleen Sanden
Italian Style Swedish Meatballs*, By: Ann Beltrami Hebert, January 13, 2015
Italian Turkey Meatballs, By: Nini Merilee Newman
Jalapeño Popper Chicken*, By: Ashley Kruger, July 29, 2016
Jalapeño Popper Chicken*, By: Deb Gramlich, June 18, 2016
Jalapeño Popper Dip–Stuffed Chicken
Japanese Curry, By: Robert McAdam
Japanese "Hibachi"*, By: Amanda David Hock, January 11, 2015
Japanese Style Chicken Curry*, By: Brent Stapley, August 30, 2015
Japanese Udon Noodles & Chicken*, By: Melanie Hoffman, September 24, 2014
Jennie O Turkey Breast, By: Teri Oliver, September 15, 2014
Korean Chicken Wings - Mary's Version*, By: Mary Director
Korean Chicken Wings*, – Ninja Recipe Book
Laughing Cow Cheese - My Favorite Chicken*, By: Jennifer Maciel Dean
Lazy Stuffed Chicken Breasts*, By: Allana Alla Sverbil, September 15, 2015
Lemon Chicken*, By: Brooke Dibley, January 11, 2016
Lemon Artichoke Chicken, By: Carolyn Headley Stancik, May 2, 2015
Lemon Chicken*, By: Marsha Pine Vetare, October 26, 2015
Lemon Chicken with Rosemary, - Ninja Recipe Book
Lemon Greek Chicken*, By: Chris Hewes, March 8, 2016
Lemon Orange Chicken Breast*, By: Mary Johnson, February 17, 2016
Lemon Pepper Chicken, By: Mary Ann Bethea, May 27, 2015
Lemon Pepper Chicken with Potatoes & Carrots*, By: Brandi Tatarchuk, January 22, 2018
Lemon Rosemary Chicken*, By: Deborah Schmidt
Lemon Rosemary Chicken*, By: Shelly VanMeter Roth, September 13, 2014, Lemon Rosemary Chicken*, By: Deborah Schmidt
Low-Sodium Chicken Breasts, By: Mary Kelly O'Connor, June 1, 2014
Mango Curry Chicken*, By: Caro Botha, November 10, 2015
Marinated Chicken Drumsticks & Cut up Yams*, By: Arlene Babiskin Gordon, June , 29, 2014
Marinated Greek Chicken Kabobs, By: Cindy Fox, January 28, 2016 – Ninja Recipe Pamphlet Book, Photo by: Patricia Swanhart, August 10, 2018
Mayo Fresh Herb Chicken*, By: Christa Waaler-Trinchera, October 7, 2014
Mayo Parmesan Chicken*, By: Betty Link Jordan, October 12, 2014
Mediterranean Chicken*, Tina Nordhavn-Allman
Mesquite Seasoned Chicken Drumsticks*, By: Barbara Callahan, June 15, 2014
Mexican Chicken Alfredo, By: Sue Karasek Nottmeier
Mississippi Chicken*, By: Brenda Wilson, June 14, 2019
Mississippi Roast Chicken, By: Mary Ann Bethea, April 30, 2015
Mississippi Roast Chicken Style*, By: Allyson Adamo-Parsons, July 1, 2015
Mock PF Chang's Chicken Lettuce Wraps*, By: Chad Stewart Marsh, March 11, 2016
Moroccan Chicken, Chickpea and Apricot Tagine*, By: Dipti Nevrekar, December 13, 2014
Moroccan Spiced Chicken Thighs, - Ninja Recipe Book, April 28, 2014
Mushroom Asiago Chicken, By: Joly Rojer, June 3, 2014
My Favorite Chicken*, By: Jennifer Maciel Dean
My Go To Throw Together*, By: Allana Alla Robinson, March 19, 2016
In A Hurry Chicken, By: Krista Johnson Stacklie, January 28, 2015
I have this in the Ninja right now. I hope it’s good!
Ingredients
2½ -3 lbs chicken parts; I usually use legs or boneless, skinless breasts
1 cup ketchup
½ cup water
½ cup brown sugar, packed
1 envelope onion soup mix
Directions:
Place your chicken in your Ninja. In bowl combine ketchup, water, brown sugar and soup mix.
Spoon over chicken making sure some is on each piece, I totally cover mine.
I always baste it with the sauce while it cooks as well.
Turn your Ninja to Slow Cook Low for 6 hours. You could also us Slow Cook High for 4 hours.
You can use as much chicken as you like just make sauce accordingly. I hope you try this and enjoy it!
**The original recipe calls for Oven setting of 350° for 1 hour. I would suggest you could also use the Ninja pot. I would baste and check temperature for doneness. I would also check to see if more liquid was needed as it cooked.**
****
Italian Chicken Stir Fry and Easy Frosty Tiramisu*, By: Bonnie Smith, August 4, 2015
Ingredients:
2 Tablespoon flour
2 teaspoons garlic powder-divided
¾ teaspoon salt-divided
½ teaspoon pepper-divided
1 pound skinless, boneless chicken breast, cubed
2 tablespoons olive oil
¼ cup white wine or chicken broth
¼ cup prepared Italian salad dressing
1 large green pepper, julienned
2 large carrots, thinly sliced
1 cup sliced fresh mushrooms
1 small onion chopped
1 tablespoon butter, optional
Hot cooked rice
Directions:
Prepare Ninja by adding oil and heating on Oven setting of 350°F. In large plastic storage bag, combine flour, 1 teaspoon garlic powder, ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken and shake to coat. Add the chicken to the Ninja. Cook chicken until browned. Add the wine or broth, salad dressing, green pepper, carrots, mushrooms, onion, butter and remaining garlic powder, salt and pepper. Switch to Stove Top High, (you can also switch to medium or low if more time is needed before eating) cover and cook till vegetables are tender. Serve over rice.
When I made this, as usual I don’t measure anything and I used julienned red pepper (that’s what I had) and added the last of the fresh broccoli. I would say use whatever vegetables you want to.
And then for those of you that want it...here is the dessert recipe-NO Ninja needed!
Easy Frosty Tiramisu
Ingredients:
3 Tablespoons brewed coffee
6 ladyfingers (I used Nilla wafers)
1 quart vanilla ice cream, softened
1 container (8 ounces) Mascarpone cheese (I used cream cheese-softened)
1 cup chocolate milk
2 Tablespoons baking cocoa
whipped cream and chocolate curls (I used mini chocolate chips)
Directions:
Brush coffee over ladyfingers and set aside. In a large bowl beat cheese, ice cream and milk until smooth. If using cream cheese whip first, add some milk then continue. Divide among six parfait glasses. Sprinkle with cocoa. Place a ladyfinger in each glass. Top with whipped cream and chocolate curls (or sprinkle with a few mini chips). Serve.
I used wine glasses, so only got 4 servings
****
Italian Herb Chicken and Pasta*, By: Michael Anderson
Ingredients:
1 lb Chicken tenders or breast
1 can diced tomato (I grabbed the basil oregano garlic roasted can)
2 cups Italian blend cheese (or whatever you have on hand)
2 cups penne, rigatoni, or macaroni Pasta
2 cups water
1 package Herb seasoning (McCormick’s Italian Herb Bake, Lipton Savory Herb soup mix, even Ranch or Italian dressing dry mix is good too)
Directions:
Cut chicken into bite size pieces, place uncooked chicken, and uncooked pasta in the Ninja. Add 1 cup of cheese (reserve 1 cup for topping) and toss to mix them together.
Add the water, diced tomato, and herb package and stir well. Smooth out the top to even everything out and poke all your pasta under the water as best as possible.
Set your Ninja to 350-375° and bake for 30 minutes. Remove lid, add last cup of cheese, replace lid and let rest until cheese melted. Serve with toasted garlic bread. Prep time was 10 minutes or less. Feeds 4...Taste, Amazing.
****
Italian Stuffed Chicken Breasts*, By: Kathleen Sanden
My own recipe......winging it!
Ingredients:
Four boneless chicken breasts butterfly and flatten
One package stuffing mix
One cup mozzarella cheese divided in half
Italian bread crumbs about a cup
1/4 cup Parmesan grated
Italian seasoning
Salt
Pepper
Spaghetti sauce
One egg
Directions:
Split the chicken breasts lengthwise into a butterfly
Flatten them to a quarter inch between two sheets of plastic wrap
Season on both sides with Italian seasoning, salt, pepper, and your own preferences in seasoning.
In Ninja prepare the stuffing. When told to take from the heat just turn off the Ninja and leave in the pot. Stir in 1/2 cup of the mozzarella. Remove from pot and wipe out pot with a paper towel.
Scoop 1/2 cup of stuffing onto each chicken breast and close.
Beat an egg for getting the coating to stick.
Mix one cup Italian bread crumbs with Parmesan cheese and more Italian seasoning
Dip stuffed chicken breast in egg then crumb mixture, this is messy!
Use the all purpose pan and put the completed breasts into it. I fit extra dressing around the breasts so it wouldn't go to waste.
Set the Ninja, without water in it, to oven, 350°, for one hour. Plug the Ninja vent with aluminum foil. Watch the dish during this time. If you think it's going too quickly or too slow adjust the temperature! Check internal temp and cook until it is 165°.
At the one hour mark drizzle a line of spaghetti sauce over each breast and top with more cheese. Cover and cook until the sauce is hot and the cheese is melted.
If you want them to be brown on top you could do this step under the broiler.
Calories: 421 for one stuffed breast. (Myfitnesspal calculator)
527 with salad with raspberry vinaigrette. Not bad for dinner!
****
Italian Style Swedish Meatballs*, By: Ann Beltrami Hebert, January 13, 2015
Meatballs:
3 lbs Ground Turkey
3½ cups of Herb breadcrumbs
3 eggs
½ cup Worcestershire sauce
1 ½ cup of Milk
2 small onions – diced
3 cups baby spinach leaves – diced
3 Tbs. garlic powder
Salt & Pepper to taste – use your judgment and preference
Sauce:
2 packages Pork gravy
3 cups of beef broth
1 can cream of mushroom soup
1 cup of sour cream
Directions:
Mix all meatball ingredients on a large bowl with your hands
or favorite utensil and let them blend together while you prepare the sauce in
the Ninja. To start the sauce, set the Ninja on Stove Top High and make the
gravy you would on a regular stove. Mix the broth, gravy packets, sour cream
and soup together until well blended. Cook until thickened. Form meatballs and drop them into the finished sauce. You can sear them first if you like in a pan on the stove but I just dropped them in to give it more moisture while cooking.
Set the Ninja on Slow Cook High and cook for 4-6hours. I will be serving this
with a pasta or a potato but this dish goes well with so many choices, enjoy!!!!
My advice, sear them first in the Ninja before making the sauce, this is my only suggestion to make this recipe better. Still good, but a little color and flavor on them from searing would make this perfect!!!!
****
Italian Turkey Meatballs, By: Nini Merilee Newman
Wow!! This recipe made 13 meatballs...could have made just 12, and will next time. Perfect size for me for a meal. I freeze them and it's so easy to pull out and microwave to heat.
Ingredients:
Italian Meatballs
1 lb ground turkey
1 lb ground turkey sausage
2 eggs
5 Tbs. Glutino crumbs
1½ Tbs of Italian seasoning
Italian Seasoning
1 Tbs. garlic powder
1 Tbs. onion powder
2 Tbs. oregano
¼ tsp thyme
1 tsp basil
¼ tsp celery salt
2 Tbs. salt
Make meatballs to fit into a paper cupcake cup. Muffin pan on rack in Ninja set to Oven 350° degrees. Do not add liquid. Cook for 1 hour. Ninja will shut off.
****
Jalapeño Popper Chicken*, By: Ashley Kruger, July 29, 2016
Y'all. You owe it to yourself to make this jalapeño popper chicken wrapped in bacon. So tender and delicious! Stuff thin chicken breasts (I buy them that way or pound them yourself).
Ingredients:
4 Boneless skinless chicken breasts
4 oz cream cheese
½ cup jarred jalapeños
½ cup shredded cheddar
8 slices of bacon, uncooked
Directions:
Pound the chicken out thin.
Season with salt and pepper/seasoning of your choice.
Divide the cream cheese by 4 and place in the center of the chicken.
Place 2 Tbs. of jalapeños on top of each breast.
Sprinkle with 2 Tbs. of cheddar per breast.
Roll the chicken up and secure with 2bacon slices per breast. (I had to use kitchen string to keep in place; toothpicks will work).
Place the chicken in the multipurpose pan baking pan (those mats y'all use may work, but I don't have one). Turn to the Oven setting of 325°F, for 10 minutes then increase to 350°F, for another 25-30 minutes.
Remove the pan and the rack from the Ninja. Turn to Stove Top High and brown each side for a couple minutes. Enjoy!
****
Jalapeño Popper Chicken*, By: Deb Gramlich, June 18, 2016
Ingredients:
4 boneless skinless chicken breasts
2 jalapeño peppers ribs and seeds removed, chopped
1 large beaten egg
1- 8 oz package cream cheese, room temperature
¾ cup Panko crumbs
½ cup Mexican cheese blend, shredded
2 Tbs. butter
2 Tbs. taco seasoning
Directions:
1. On Stove Top High, melt your butter and brown the Panko crumbs until golden. Remove and whisk in taco seasoning.
2. In a separate bowl, mix cream cheese, Mexican cheese and jalapeño together.
3. Cut chicken breasts horizontally until almost butter flied. Stuff with ¼ cup cheese mixture. Use toothpicks to hold closed if necessary
4. Dredge stuffed chicken in egg shaking off excess. Then press into the Panko crumb mix until well coated.
5. I recommend a pyramid mat. Place chicken in your Ninja. Turn to the Oven setting of 350°F. Bake until cooked through. (Juices will run clear and test 165°F internally). About 35-45 minutes. (My chicken was huge so it took an hour)
6. Remove toothpicks and enjoy!
****
Jalapeño Popper Dip–Stuffed Chicken
Ingredients:
Servings: 3
1 jalapeño, diced
2 ounces cream cheese
½ cup cheddar cheese
3 chicken breasts, boneless and skinless
Salt, to taste
2 cups flour
2 eggs, beaten
2 cups bread crumbs
1 cup oil for frying
Directions:
1. In a medium bowl, mix cream cheese, cheddar cheese, and diced jalapeño.
2. Cut a pocket into the side of each chicken breast. Stuff the pockets evenly with the jalapeño mixture.
3. Press the edges of the chicken together to seal the pocket.
4. Separate the flour, eggs, and bread crumbs into 3 separate bowls.
5. Dip the stuffed chicken in the flour, then the egg, then the bread crumbs, coating it evenly.
6. Turn the Ninja to Stove Top High. Heat the oil. Brown until golden on both sides. Wipe out the pot.
7. Place the chicken in the multipurpose pan. Place the rack in the pot.
8. Turn the Ninja to the Oven setting of 350˚F/180˚C. Bake for 20 minutes, or until the internal temperature of 165°F is reached and juices run clear.
9. Serve!
****
Japanese Curry, By: Robert McAdam
Ingredients:
1 Tbs. vegetable oil
2 carrots
1 onion
2 or 3 potatoes (don't need to peel them)
Half a red pepper
2-3 cloves of garlic chopped
1.0 litre (32 oz) of just boiled water
Japanese curry paste
You can add/subtract whatever vegetable you have available. Frozen peas are quite nice to add at the end.
Directions:
Peel and roughly chop onion, carrots, potato, & pepper. Turn Ninja to Stove Top High, let it warm up. Add oil and onion. Fry for 5 minutes then add all the vegetables and fry for another 5 minutes. Add garlic and fry for one minute, then add hot water. Bring to boil, set to Stove Top Low and cover with lid. Vegetables should be just about ready after 20 minutes. Remove crock from Ninja and add curry paste, (the brand of curry paste I use takes 3 cubes of paste to make a thick sauce). Return crock to Ninja and cook on Stove Top Medium for 5 minutes. It’s ready. Serve with rice. I added some mushrooms that I discovered at the bottom of the fridge 10 minutes before end of cooking.
****
Japanese "Hibachi"*, By: Amanda David Hock, January 11, 2015
Ingredients:
2 cups white rice, cooked
½ cup green onion, chopped
1 Tbs. garlic, chopped
2 eggs, scrambled
2 cups chicken, cooked & diced
1 cup chow mein noodles, cooked
¼ cup olive oil
4 Tbs. soy sauce (or more for taste)
Directions:
Boil the rice according to package directions on Stove Top High. Once it boils, cover and turn to Stove top Low for 15 minutes. Set rice aside to cool.
Boil the noodles on Stove Top Medium heat for 3 minutes. Set aside to cool. Scramble eggs and set aside. Add oil to Ninja and cook diced chicken until no longer pink inside. Add garlic and onion to cooked chicken. Add the rice, noodles and eggs to the chicken mixture. Heat until rice and noodles are warm (Stove top Low setting about 2 minutes stirring occasionally). Add soy sauce to mixture and stir until rice and noodles are coated. Turn to Buffet setting to keep warm until ready to eat.
****
Japanese Style Chicken Curry*, By: Brent Stapley, August 30, 2015
Ingredients:
1 pound boneless skinless chicken thighs cut into bite sized pieces
Salt and pepper
2 onions, sliced thin
2 cloves garlic, minced
3 cups unsalted chicken stock
2 large carrots, peeled and sliced
2 cups diced potatoes or cauliflower (potatoes are more traditional, but I used cauliflower to reduce carbs)
Japanese curry roux (It is available in the Asian section of most supermarkets, I used half of the box which was 4.2 ounces).
Cooked rice
Directions:
Turn your Ninja to Stove Top High and brown the onions. Add chicken and season with salt and pepper. Brown with the onions. Add garlic and cook for a few minutes. Add stock and bring to a boil. Add vegetables and return to a boil. Cover and reduce to Stove Top Low. Cook 15 minutes. Add curry roux (chopped into squares) and cook for 10 more minutes. Serve over cooked rice.
****
Japanese Udon Noodles & Chicken*, By: Melanie Hoffman, September 24, 2014
I make this recipe in stages and it serves 4
Total time to prep, cook and serve around 45 minutes
Chicken:
4 chicken breasts – fat trimmed – all pounded to even thickness
Coat chicken with:
1 tsp of minced garlic
4 dashes of Maggi seasoning
1 tsp of parsley (to cut garlic aftertaste)
Heat Ninja on Stove Top High. Swirl in 1 Tbs. of olive oil and 1Tbs. of sesame oil, when Ninja is HOT. Turn your Ninja to Stove Top Medium and add chicken breasts. Cook for 1 minute and flip. Cook other side for 1 minute. Turn your Ninja to Stove Top Low and cover (plug the vent with aluminum foil, or cover). Cook for 10 minutes (do not open lid at all during this time). After 10 minutes, turn off heat and let sit for additional 10 minutes. Take chicken out – slice one breast against grain to ensure doneness…if no pink – pull the breasts and set aside. Don’t clean or wipe ninja
Broth:
1 cup of sliced mushroom (any fresh mushrooms will work…I steer away from canned items on things like this because this is a very nutrient rich dish…if that’s not your concern and cans are your only option, try to get something like straw mushrooms in the Asian section of most grocers).
½ cup sliced celery (use the celery leaves too)
2 shakes of minced onion (or you can use 2 fresh thin sliced green onion
4 cups of water
1 Tbs. of oyster sauce
1 Tbs. of cooking oil
1 tsp of sugar
Turn your Ninja to Stove Top Medium and cook for 20 minutes. Continue cooking while you prep bok choy.
Baby Bok choy:
6 bunches – washed and trimmed. Drop into hot broth and blanch for 1-2 minutes. Pull bok choy and set aside.
Udon Noodle:
3 packages of refrigerated Udon. Taste the broth…if you aren’t concerned with sodium and desire more flavor, add 1 of the seasoning packages that come with the Udon to the broth. Drop Udon into broth until noodles are heated and separated. Taste them – don’t overcook – you want them to be heated only – not mushy or soft.
Turn the heat off of the Ninja.
Slice chicken breasts with the grain thinly. Arrange Udon, bok choy and chicken in bowl and pour broth over everything to your liking. You can also add a dash of chili oil to kick it up.
Enjoy!
****
Jennie O Turkey Breast, By: Teri Oliver, September 15, 2014
Ingredients:
2-3 lb turkey breast (it comes in an oven bag)
16 oz bag of frozen cut up yellow squash, onions and Brussels sprouts
Directions:
Turn your Ninja to Oven setting of 375°.Place your rack, pyramid mat or red silicone rack in your Ninja. Place the turkey breast in the oven bag in your multipurpose pan. Cut slits as instructed. Cook for 1 hour. After cooking for 1 hour, add the vegetables and the frozen bag of gravy that came with the turkey, and cook for 1 ½ hours longer, or until temperature reaches 165°F. Total cooking time is 2½ hours. Too easy -tastes great-crazy easy clean up and turkey sandwiches for breakfast!
**Added comment by: Aurelia Dougan McCollom – This recipe came from Teri, a truck driver and member of the “Cooking On The Truck” page. This is her version… the recipe is my version!
Wanted to take a moment to extoll on the virtues of Bradley Cooper and My Ninja! First there both Hotties,they're both wonderful at dinner or making dinner and who wouldn't want Bradley for breakfast or the ninja making breakfast?
But seriously I wanted to let anyone who hasn't considered the Ninja yet know about that awesome turkey we had yesterday, too freaky easy and sooo good. JennieO makes a 2-3 lb turkey breast that is in its own oven bag. Place in the Ninja. Turn to Oven setting of 375° for 2.5 hours and at the 1.5 hour mark added a bag of cut up yellow squash, onions and Brussels sprouts with the frozen bag of gravy that came with the turkey. Too easy-tastes great-crazy easy clean up and turkey sandwiches for breakfast!
****
Korean Chicken Wings - Mary's Version*, By: Mary Director Korean Chicken Wings in the Ninja ... smell wonderful!!! (original recipe is also in the files section). I changed the recipe and my version is below.
The blend of soy sauce, brown sugar, garlic, and ginger doesn't only coat these wings; slow cooking intensifies the flavor and helps permeate the meat, making them delicious through and through.
Prep: 10 minutes • Cook: 3 hours, 5 minutes • Servings: 4
Ingredients:
2 pounds chicken wings, tips removed (optional)
½ cup soy sauce + 1/2 cup water
1/2 cup packed brown sugar
3 - 5 cloves garlic, minced
4 tablespoons peeled, chopped fresh ginger
3 - 5 green onions, thinly sliced
Directions:
1. Set pot to Stove Top High. Add chicken to pot. Cook uncovered 5 minutes or until chicken is lightly browned on both sides.
2. Stir soy sauce, brown sugar, garlic, ginger, and green onions in bowl. Pour soy sauce mixture over chicken and toss to coat. Set to Slow Cook Low for 3 to 5 hours. Cover and cook until chicken is cooked through.
I doubled the sauce ingredients. Didn't feel that 1/2 cup of liquid was enough for 4 hours of slow cooking.
**Added comments** Note: I didn't double the soy ... I used 1/2 cup soy and 1/2 cup water. Knew that 1 cup of soy would be salt overload for us.
The amount of brown sugar for 3 lbs of wings was not overwhelming. The ingredients blended together really well.
Mary Director It was Perfect. Definitely not sweet. Also not salty with using 1/2 cup soy with 1/2 cup water. Hubby LOVED IT (me too). I'm going to make it again later this week using chicken breast and at the end after I remove the wings, will add cornstarch to it to thicken and then serve it as a teriyaki chicken dish over rice. 10+ rating.
Mary Director I cooked about 2 1/2 lbs of wings ... 7 large wings in the main cooking pot. Here's part of them in the pot. You can see that by doubling the recipe there is quite a bit of liquid left. I did turn/flip the chicken 1/2 way through the cooking process.
****
Korean Chicken Wings*, – Ninja Recipe Book
prep: 10 minutes cook: 3 hours, 5 minutes mode: Stove Top/ Slow Cook
serves: 4
Ingredients:
2 pounds chicken wings, tips removed
1/2 cup soy sauce
1/4 cup packed brown sugar
3 cloves garlic, minced
2 tablespoons fresh ginger, peeled and chopped
3 green onions, thinly sliced
1. Set pot to Stove top High. Add chicken to pot. Cook uncovered 5 minutes or until lightly browned on both sides.
2. Stir soy sauce, brown sugar, garlic and green onions in bowl. Pour soy sauce mixture over chicken and toss to coat. Set to Slow Cook Low for 3 to 5 hours. Cover and cook until chicken is cooked through.
Serving Suggestion Tip: Double recipe for a great party dish and keep warm in pot on Buffet.
**Added comments by: Gay Munro
New member here & new to the Ninja 3 in 1. I used it for the first time last night & made the Korean chicken wings. They turned out delish but I made a change in the cooking instructions. I found after 3 hours there was lots of liquid so I turned off the slow cooker & put on the oven setting at 250° until the liquid had bubbled away & turned into a nice thick sauce. The recipe is a keeper here for sure!
Jane Chwatt Silverman Kalin Gay Munro! That's the ticket! Your revision is EXACTLY what was missing from my wings. Great call. And thanks!
Gay Munro You are very welcome Jane. I just found them to "watery"(for lack of a better word). They cooked to perfection this way & had a nice sauce that I poured over the wings on the serving platter.
Jane Chwatt Silverman Kalin Yep. You definitely nailed it, Gay. I was going to pass on doing them again in the future, but you changed my mind. : )
Gay Munro I should also mention that I left the lid off when on the oven setting so it wouldn't build up more steam.
Added Comments by: Rnjj Watanabe
I like this recipe but to me to make it "Korean", I add 1-2 tablespoons of Gochujang (Korean hot pepper paste) when cooking and sprinkle some toasted sesame seed on the wings when plating. http://www.amazon.com/Sunchang-500g-Gochujang/dp/B002WTE0MQ
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Laughing Cow Cheese - My Favorite Chicken*, By: Jennifer Maciel Dean
I like to make this in the little pan placed on the rack. I find it cooks slower and is more juicy
Turn your Ninja to Oven setting of 425° for 45 minutes to an hour.
Ingredients:
2 chicken Breast
Laughing cow flavored cheese
Spices
Bacon crumbles
Directions:
-Spread a layer of laughing cow
-Sprinkle spices
-Sprinkle bacon bits (or layer bacon strips, we have tried jalapeño bacon and it is amazing too)
Arlene Babiskin Gordon - I hope Aurelia adds this to the files. I did copy down the recipe. I can't make it with bacon, any suggestions Jennifer to what I could add instead? It looks so easy to make & looks scrumptious.
Carrie Montgomery - Arlene, how about seasoned bread crumbs?
Arlene Babiskin Gordon - That could work.. Thanks
Jennifer Maciel Dean - Before I added the bacon I only used the laughing cow and it was still great... We bought a jalapeño bacon at Costco but can't find it anymore and that was the best... How about turkey bacon? I just use Ravon's all in one spices but I would think any bbq spices or all spice would work the same
Arlene Babiskin Gordon - I have a lot of herbs & spices mostly low or no sodium that I can use. The color on top of the cheese made it look so inviting. I eat bacon once in awhile but my husband doesn't but he might be willing to eat turkey bacon. Thanks for the suggestions.
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Lazy Stuffed Chicken Breasts*, By: Allana Alla Sverbil, September 15, 2015
Ok, here is the deal: I suck at stuffing chicken breasts so I will give two variations of this meal
Variation 1 - the toothpick method
Ingredients:
2- 28 oz cans of ground peeled tomatoes in puree
1 bag cheese and garlic croutons
4 chicken breasts
4 slices green pepper (medium thickness)
4 slices red pepper (medium thickness)
4 slices fresh tomato (medium thickness)
4 slices of sliced mozzarella cheese (more if you want to serve with it too)
Ground black pepper
Olive Oil
Tooth picks
Prep:
Crush several handfuls of croutons + mix this with ground black pepper (to taste) and set to side to in a dish in which you can easily use for coating purposes,
Set up a station of olive oil then the crushed croutons and ground black pepper mixture next to it - dip & cover each chicken breast in olive oil then in croutons - set to side.
Into each chicken breast, layer 1 piece of fresh tomato, 1 piece of green pepper, 1 piece of red pepper, 1 piece of mozzarella (you may need to fold the cheese in half). - eyeball where the center point of the chicken is and layer it there. Then, use tooth picks to keep it all together then set them to the side - repeat for all chicken breasts.
Recipe:
1) Cover the base of the pot in olive oil then add in the two cans of ground tomatoes.
2) Add in the stuffed chicken breasts and then flip them a few times so that they are covered in some tomato puree.
3) Sprinkle with some left over croutons and set the Ninja to Oven mode 425°F and cook for 20 minutes.
If you are guilty of going "toothpick happy" this is not the variation for you, but do not fret because variation 2 will be for you!
Variation 2 - the layering method
Ingredients - Same as in Variation 1, but will need an entire package of mozzarella cheese
Prep:
Prep chicken and croutons the same way as in Variation 1
Slice tomato, green pepper, and red pepper - put to side
Recipe:
1) and 2) - same as in Variation 1
3) On top of chicken, layer fresh tomato, then green pepper on top of it, then red pepper on top of it and lastly, top off with enough mozzarella cheese to cover all the vegetables and chicken then top it off with left over crushed croutons.
4) Cook on the Oven mode 425°F for 20 minutes.
I realize that this post was long winded, but I wanted to give two options for this meal since I am guilty for going "tooth pick happy" and I will be using Variation 2 when on the run because the tooth pick method is a little too time consuming for weekdays.
****
Lemon Artichoke Chicken, By: Carolyn Headley Stancik, May 2, 2015
Ingredients:
1 jar of marinated artichoke hearts
1 sweet onion sliced
1 tablespoon minced garlic
1 cup of dry white wine
1 lemon cut in wedges
1 lemon cut in slices
4 chicken breasts
Directions:
Turn your Ninja to Stove Top High and brown the chicken. Remove.
Put the undrained artichokes on the bottom. Layer in the onion, garlic, wine and lemon wedges. Put chicken on top, and put lemon slices on top of the chicken. Turn your Ninja to Slow Cook Low for 2-3 hours, or Slow Cook High for 1-2 hours. Test chicken for doneness.
** I used boneless chicken breasts, and sherry for the wine (that's what I had in the house). I would use 2 jars of artichoke hearts if you are serving more than 2 people. I served it over rice. It was good enough that I will make it again.
****
Lemon Chicken*, By: Brooke Dibley, January 11, 2016
Seasoned chicken with lemon, wine and olive quinoa and steamed vegetables.
Ingredients:
2 large chicken breasts
1 tsp oil
1tsp butter (optional, could use 2 tsp of oil if preferred)
Chicken coating:
¼ -½ cup of corn flour (corn starch in USA)
1 Tbs. of your favorite seasoning, I used Montreal steak seasoning and garlic powder.
Quinoa:
1 cup of dried Quinoa
1 cup of stock (I used half chicken half herb stock, but vegetable or chicken would work well)
½ cup of white wine
½ cup of water (or another half cup of wine if you like the flavor)
juice of one lemon
handful of seedless olives
Salt to taste if needed
Vegetables: (enough for your family)
Vegetables of choice, chopped - I used baby carrots, capsicum (bell pepper), tomatoes and zucchini because they were ready in the garden at the time.
1 Tbs. olive oil (or oil of choice)
1-2 tsp of your favorite vegetable seasoning, to taste - I used Mrs Dash garlic and herb.
Directions:
1) Cut your chicken breasts in half and butterfly them if need be to make all the pieces roughly the same size. Mix the coating together in a bowl and coat chicken on both sides.
2) Turn the Ninja to Stove Top High. Add butter and oil. Sear chicken on both sides until browned and crispy (note you will lose some of the crispness when baking later due to steam). Remove the chicken and put on the Ninja rack. Turn the Ninja off now until step 5. If you don't a lot of the stock you add later boils away before you finish up the other steps.
3) In a bowl coat the vegetables with the oil and seasoning mix. Add them to the Ninja rack with the chicken.
4) Deglaze the Ninja pot with the stock. Add in the remaining ingredients including the quinoa. Stir.
5) Place the rack of chicken and vegetables in the pot above the quinoa. Place the lid. Turn the Ninja to the Oven setting of 350°F and cook for 15 minutes. Check it at 10 minutes to check your liquid level for the quinoa. (For me, at about 12 minutes everything was cooked, but there was still a little liquid remaining). Remove the rack and set the Ninja to Stove Top Low for about 2 minutes. This boils away the remaining liquid. Let the quinoa stand for about 1 minute while I serving up the rest of the dinner.
**Despite the extra simmer time for the quinoa, dinner was still hot when I served it. The chicken was moist and the quinoa was flavorful. Very yummy dinner. My husband also enjoyed it.
****
Lemon Chicken*, By: Marsha Pine Vetare, October 26, 2015
Ingredients:
3 large boneless chicken breasts
Enough flour to coat chicken
1 packet of Italian seasoning mix
3 tablespoons of butter
1 lemon, cut in slices
2-3 garlic cloves, sliced
5 small red potatoes, cut in half
green beans
3-4 carrots, cut
1 can of chicken broth
(I also squeezed half of a lemon in it but I think it was too much)
Directions:
Cut the chicken breasts in half. Mix the flour and ½ of the seasoning packet. Coat the chicken in the seasonings. Saute on Stove Top High in 2 tablespoons of butter to lightly brown on each side. Remove from pot. Melt another tablespoon of butter and saute sliced lemons and garlic. Add the potatoes, green beans and carrots. Return the chicken to the pot, and sprinkle the rest of the Italian seasoning over the chicken. Add the chicken broth. (I also squeezed half of a lemon in it but I think it was too much). Turn to Slow Cook Low for about 3 hours.
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Lemon Chicken with Rosemary, - Ninja Recipe Book
Fresh lemon and rosemary complement the richly roasted flavor of the chicken, made moist and tender using this foolproof cooking method.
Prep: 15 minutes • Cook: 1 hour, 15 minutes • Servings: 6
Ingredients:
1 lemon
3 sprigs fresh rosemary
6 pound whole roasting chicken
Salt and ground black pepper
2 large onions, sliced
3 cloves garlic, sliced
4 cups chicken broth
Directions:
Grate and reserve 1 tablespoon zest from lemon. Cut lemon in quarters. Chop and reserve 1 sprig rosemary.
Remove package of giblets and neck from chicken cavities. Rinse chicken and pat dry with paper towel. Place lemon quarters and remaining rosemary sprigs into chicken cavity. Season chicken with salt and pepper.
Set to Stove Top High. Place chicken into pot. Cook uncovered, searing chicken for approximately 5–7 minutes on each side as desired. Remove chicken from pot and place on roasting rack.
Place onions, garlic and broth into pot. Place rack with chicken in pot. Sprinkle chicken with reserved lemon zest and chopped rosemary. Set Oven to 375°F for 1 hour and 15 minutes. Cover and cook until chicken is cooked through and juices run clear.
**Added comment by: Donna McPherson Gathright - I made the lemon chicken with rosemary recipe, using 3 large boneless skinless breasts instead of a whole chicken. (My husband won't eat dark meat.) It turned out great! Cooking is not really my forte, so imagine how pleased I was to hear him say, "this is really good!" I love how moist it turned out, with flavor all through the breasts.
****
Lemon Greek Chicken*, By: Chris Hewes, March 8, 2016
Ingredients:
6 boneless skinless chicken thighs. (I used bones in because that's what I had and removed skin from half)
½ cup chicken broth
½ tsp salt
½ tsp pepper
½ tsp garlic powder
1 tablespoon olive oil
1 lemon thinly sliced
¼ cup pitted kalamata olives sliced (I would add more next time)
2 cloves of garlic minced
½ tsp dried oregano
1 cup cooked orzo (outside of ninja)
Directions:
1. Set the Ninja to Stove Top High and add olive oil when hot.
2. Sprinkle both sides of chicken with salt pepper and garlic powder. (I combine the ingredient to make a mix and then sprinkle).
3. Brown chicken on both sides.
4. Once browned add remaining ingredients on top of the chicken and set to Slow Cook Low for 5½ hours.
Cook orzo and serve on top with some of the juice. It is also good with rice or vermicelli.
****
Lemon Orange Chicken Breast*, By: Mary Johnson, February 17, 2016
Ingredients:
2 chicken breast cut in strips
1 lemon, slice into circles
1 orange, slice into circles
1 can of cream of chicken soup
salt and pepper – to taste
Directions:
Turn the Ninja to Stove Top High. Brown the chicken. Stir to mix the soup so it is pourable. Add the soup and stir with the chicken. Top with the lemon and orange slices. Turn the Ninja to Slow Cook Low for 2 hours. Very tasty!
****
Lemon Pepper Chicken, By: Mary Ann Bethea, May 27, 2015
Ingredients:
4 chicken breasts
2-3 lemons
Salt and pepper
Chicken stock
Directions:
Rinse and dry chicken. Thinly slice lemons. Carefully run your fingers between the skin and chicken. Put 3 or 4 slices of lemon between the skin and the meat of the chicken. Salt and pepper both sides. Place in the Ninja. Add between 2 & 3 cups of chicken stock up to half way on the chicken. Place remaining lemon on top. Cover. Put on Slow Cook High for 4 hours. Mine was ready in about 3½ hours. Delicious!
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Lemon Pepper Chicken with Potatoes & Carrots*, By: Brandi Tatarchuk, January 22, 2018
No amounts were given, so adjust for your family.
Season chicken with lemon pepper generously on both sides. Throw on some onion and garlic powder just because. Maybe some Cajun seasoning too if you have access to such glory! Squeeze lemon or 2 on and inside chicken, might as well throw what’s left of lemons inside chicken just to cook all that lemony heaven with your chicken.
Cut potatoes and carrots to bite size pieces.
Pour about a cup and a half of chicken broth into Ninja. Put in the majority of potatoes and carrots. Place rack in Ninja. Put chicken on rack along with remainder potatoes and carrots. Turn the Ninja to Slow Cook High for 4 hrs.
*Not sure what size my chicken was, just check to make sure done at 170°.
When all is done, platter and add about 2 tbsp cornstarch and water in glass, stir hard to get out clumps and pour into juices. Turn the Ninja to Stove Top High. Bring to a boil, and wah-la, you have a gravy. Enjoy!
****
Lemon Rosemary Chicken*, By: Deborah Schmidt
This is the finished product from yesterday's Lemon Rosemary Chicken. I cooked it for 2 hours at 350°, then removed the chicken to cool. I removed all but one potato, the carrots, and the parsnips and used my immersion blender (carefully so as not to scratch the pan) to thicken the gravy. I decided to make it a little thicker, so I made a cornstarch slurry and added a bit to the boiling gravy. (Gluten-free dish!) Then I added the veggies back in and the cut up chicken (my husband prefers food that doesn't "take work" to eat :-)) and heated it together. It was a very rich "stew", great depth of flavor (after adjusting the seasonings with additional salt/pepper). This probably wasn't the shortest distance between points A & B for making this dinner, but I did have a lot of fun with the different settings on the Ninja. Used pretty much all of them at some point. I'm sure I could get a similar result from using chicken pieces but oh, the tenderness and moistness of a whole chicken! Next time, more veggies. Maybe pearl onions and peas, kind of like a pot pie on steroids without the crust.
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Lemon Rosemary Chicken*, By: Shelly VanMeter Roth, September 13, 2014, Recipe in Poultry 2 D-N File: Lemon Rosemary Chicken*, By: Deborah Schmidt
I started with Deborah's Lemon Rosemary Chicken recipe and tweaked it a little. This was the best chicken I've ever made and the gravy I made with the leftover broth and drippings was just to die for (I love gravy)!! I added some potatoes with the chicken while it cooked. I also made some asparagus in the Ninja pan after removing chicken and potatoes and making the gravy. So good!
**Added Comment by: Aurelia Dougan McCollom - Asparagus recipe in Vegetables under: Asparagus Cooking Comments, By: Members
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Low-Sodium Chicken Breasts, By: Mary Kelly O'Connor, June 1, 2014
Here's a low-sodium meal I just threw together last night. Sorry I didn't get a picture.
I took a couple thawed chicken breasts and browned a little in the on Ninja Stove Top High. Put in 2 cans of no salt added diced tomatoes with basil, oregano and garlic. Add about a cup of frozen mixed cut peppers and onions.
Simmer for about 20 minutes on Stove Top Medium.
Very yummy!
****
Mango Curry Chicken*, By: Caro Botha, November 10, 2015
Ingredients:
1kg (2.3 lbs) chicken thighs, cubed
2 onions, chopped
2 tsp oil
2 tsp of curry powder
1 cup each of steamed beans and carrots (you could substitute other veggies if you want)
400 gr (14 oz) mango chutney - or if you don’t have mango chutney, use canned mango chopped into small chunks, a handful of raisins and a little of the juice from the mango
400ml (14 oz) coconut milk
salt and pepper, to taste
white rice
Directions:
Turn your Ninja to Stove Top High. Brown the chicken. Remove and drain excess fat. Add the oil to the pot. Sauté the onions. Add the curry powder (I used mild as my boys had to eat it too - but adjust according to own taste) and keep stirring until fragrant. Return the chicken. Add the vegetables, mango chutney and coconut milk. Turn to Stove Top Low to simmer for 10-20 minutes. Add salt n pepper to taste. Serve on white rice.
****
Margarita Cilantro Chicken*, By: Randall McGouirk, January 2, 2017
Ingredients:
6 chicken breasts
2 limes
3 Tbs. olive oil
2 tsp honey
chili pepper flakes – to taste
fresh cilantro, cut up – to taste
2 cloves fresh garlic, minced
Directions:
Start by zesting 2 limes into a bowl. Cut the limes in half and juice them into same bowl. Add the garlic, chili flakes, honey, olive oil, and cilantro to the limes. Wisk until well combined. Pour over the chicken breasts. Cover. Refrigerate and marinade for 8 hours. Remove from refrigerator. Place the pyramid mat in the Ninja pot. Add the chicken breasts. Turn to the Oven setting of 400°F for about 15 minutes, turning to brown. Insert digital meat thermometer to test for doness, making sure the chicken is not pink in the center. Serve with black beans and rice.
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Marinated Chicken Drumsticks & Cut up Yams*, By: Arlene Babiskin Gordon, June , 29, 2014
5 skinless chicken drumsticks placed in a Zip Lock bag
2 yams cut in chunks
Olive oil
Marinade for chicken
4 Tbs. Brown Sugar (I used Domino light easy pourable)
4 Tbs. Low sodium soy sauce
1 Tbs. lime juice
1/2 tsp chili powder
1/4 tsp curry powder
3 tsp minced garlic from a jar or 3 cloves fresh garlic minced
Mix together & pour over the chicken seal and keep pressing the bag until all the chicken is coated. Put in refrigerator for 2-3 hours.
Toss cut up yams with olive oil & cumin (I didn’t measure)
Place drumsticks on the bottom of the Ninja pot on top of a pyramid type silicone mat. Since I wanted to do a layered meal & have easy access to the yams I was unable to use the Ninja rack and used a small rack from my Nesco.
I put the yams in an 8x10 pan on the rack.. Oven setting 425° oven for 1 hour.
It was delicious. It was my first time using the silicone mat which I had cut to fit. There are 2 in the package so I am leaving that one as it is. Cleanup of the mat was better than I thought it would be.
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Marinated Greek Chicken Kabobs, By: Cindy Fox, January 28, 2016 – Ninja Recipe Pamphlet Book, Photo by: Patricia Swanhart, August 10, 2018
Prep Time: 35 Minutes Cook: 28 Minutes Mode: Stovetop/Oven
Serves 4
Ingredients:
salt and black pepper
1 cup plain Greek yogurt
1 garlic clove, crushed
2 Tbs. lemon juice
1 teaspoon dried oregano leaves, crushed
1 pound boneless, skinless chicken breast halves, cut into 1 inch pieces
1 small red pepper, cut into 1½ inch pieces
1 lemon cut into 12 wedges
12- 6 inch wooden skewers
2 Tbs. olive oil
1 cup hot water
4-6 inch Pita breads, cut in quarters
Directions:
1. Stir yogurt, lemon juice, garlic, and oregano in nonmetallic shallow dish.
Season with the salt and pepper.
Add chicken and stir to coat. Cover and refrigerate 15 minutes.
2. Thread 1 piece pepper, 2 pieces chicken and 1 lemon wedge on each skewer.
3. Pour oil into pot. Set to Stove Top High and heat oil. Add half kabobs to pot. Cook uncovered 5 minutes. Turn kabobs over and cook for 3 minutes. Remove kabobs from pot and repeat with remaining kabobs.
4. Pour the water into pot. Set wire rack in the pot. Place kabobs on the rack. Place pita bread on rack.
Set Oven to 400°F for 3 minutes. Cover and cook until chicken is cooked through. Serve kabobs with pita bread.
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Mayo Fresh Herb Chicken*, By: Christa Waaler-Trinchera, October 7, 2014
Ingredients:
1 whole chicken
Sage & Rosemary, fresh sprigs
¾ cup mayonnaise
½ bottle of Chardonnay wine
Directions:
Mix herbs and mayonnaise and refrigerate for at least 2 hours.
Clean and pat dry the chicken. Spread the mayo mixture under the skin.
Sear the chicken in the Ninja on Stove Top High for about 5 minutes on each side.
Remove the chicken. Place rack in the Ninja and set the chicken on rack. Spread remaining mayo mixture on top layer of skin. Pour the wine under the rack. Turn your Ninja to Oven setting of 375°F for 1 hour 15 minutes.
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Mayo Parmesan Chicken*, By: Betty Link Jordan, October 12, 2014
I didn't see a recipe exactly like this so thought I would add. I made this for dinner last night - really good - no leftovers. After I took chicken pan out I turned Ninja to high stove top and quickly browned 1 can of sliced potatoes and onion in a little butter.
Ingredients:
Mayo Parmesan Chicken
Chicken quarters
Mayo
Parmesan cheese
Italian seasoned bread crumbs
Directions:
Smear all chicken pieces with a good coat of mayo (any favorite kind). Mix equal parts Parmesan cheese and bread crumbs. Generously roll & pat plenty of crumbs all over chicken. Place in pan on rack in Ninja and bake 350°F till done, about 60 minutes, depending on the size.
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McCormick Chicken Ole’*, By: Linda LeClair, January 10, 2016
Ingredients:
1¼ pounds chicken, cut in strips
1 tablespoon of oil – (I used coconut)
1- 15 oz can corn, drained
1- 15 oz can tomato sauce
1- 4 oz can chopped green chilies, not drained
2 tablespoons chili powder
1 teaspoon onion powder
tortilla chips, Mexican cheese, green onions and sour cream - garnish
Directions:
Turn the Ninja to Stove Top High. Brown the chicken in the oil for about five minutes. Add the rest of the ingredients and cook for 10 minutes on Stove Top Low.
Put over tortilla chips and top with Mexican cheese, green onions and sour cream
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Mediterranean Chicken*, Tina Nordhavn-Allman
This is my version of a recipe I saw online. I like to experiment and I actually don’t like following recipes exactly (unless I’m baking)!
Ingredients:
4 boneless skinless chicken breasts
Olive oil
Steak seasoning
1 can (14.5 oz) diced tomatoes
1 can green olives, drained
1 can garbanzo beans, drained
1 8 oz package crumbled feta
Bunch of basil leaves
Turn Ninja to Stove Top High, add oil and chicken breasts seasoned with the steak seasoning
Brown on both sides
Add the tomatoes, olives, garbanzo beans, feta and basil leaves
Turn Ninja to Slow Cook Low and cook for 6 hours
Can be served with couscous, rice or noodles. I made noodles since I had those in the pantry.
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Mesquite Seasoned Chicken Drumsticks*, By: Barbara Callahan, June 15, 2014
No liquid...325°Oven. Place on the rack. I turned once. But I did 60 minutes because at 40 minutes, they didn't look done.
****
Mexican Chicken Alfredo, By: Sue Karasek Nottmeier
Well I forgot to get a picture before everyone dug in so quick... it's a definite make again..
Ingredients:
2 lbs chicken breasts
1 jar Alfredo sauce (I used the cheese one)
2 cups or so of medium salsa
1/4 cup milk (or so)
2 tsp taco seasoning (approx.)
1 box rainbow rotini
1 package Kraft shredded cheese. I used Mexican blend, but cheddar/Colby is good too. I had a ½ package of that and dumped it in too.
Directions:
Cook the chicken breasts first - oven setting 300°, about 30 minutes, then cut up the breasts; put back in the Ninja. Add Alfredo sauce, salsa milk and taco seasoning. Put on Slow Cook Low for around 3 hours. After an hour and ½ to 2, then add the ½ the package of cheese in. Stir. Keep on slow Cook Low for about another ½ hour.
I made my pasta in the microwave; high for about 20 minutes, or you can do it on the stove. I should have made the noodles before I did the chicken, then it would have all been done in the Ninja.
Take the rotini and add to the Ninja. Stir. Take the rest of the cheese and sprinkle on top
Turn Ninja to Buffet and eat anytime after the cheese on top melts.
You can add more cheese or salsa if you wish. If you do noodles first, then cook your chicken, and you could add it all together and bake on the Oven setting at 350° for about 30 minutes.
****
Mississippi Chicken*, By: Brenda Wilson, June 14, 2019
Ingredients:
4 boneless skinless chicken breasts
4 lbs. baby red potatoes – cut in half (optional)
1 stick of butter (optional)
1 package Ranch dressing dry
½ package Italian dressing dry
1 packet chicken gravy dry mix
½ cup hot water
Pepperoncini - to taste
Pepper - to taste
Directions:
In a small bowl mix the dry ingredients.
Place the chicken on the bottom of the Ninja pot. Sprinkle the dry mixture over the chicken.
Place the potatoes on top. Sprinkle with pepper. Add the pepperoncini. Add the butter on top.
Turn your Ninja to Slow Cook High for 4 hours, or Slow Cook Low for 8 hours.
When finished cooking remove the chicken, pepperoncini, and potatoes. Add the water. Whisk the liquid for a nice gravy.
Side note:
With this recipe you'll need water to help thin out the chicken gravy. Add water slowly till you have a consistency you like. You could also add pepperoncini on top of the chicken too. It really depends on individual tastes. I don't add salt because all the dry ingredients have enough for me.
****
Mississippi Roast Chicken, By: Mary Ann Bethea, April 30, 2015
Ingredients:
Knorr Chicken Stock Flavor cup
1 can of Diet Coke
2 cups of water
3 large frozen chicken breasts, (bone in and with skin)
1 envelope of Ranch Dressing mix
1 envelope of turkey gravy mix
6 peppercini peppers
¾ stick of butter
cornstarch & water
Directions:
Add the chicken breasts to the Ninja pot. Mix the Knorr Chicken Stock Flavor cup with a can of Diet Coke and two cups of water, whisked until blended. Pour over chicken. Sprinkle on top the Ranch Dressing mix and turkey gravy mix. Add the butter to the top. Add the peppercini peppers and a little more water. Cover and cook on the Oven setting of 350° until chicken is thawed. Switch to Slow Cook High for 3-4 hours. When ready to serve, removed chicken and slice.
Bring liquid to a boil on Stove Top High and whisk in cornstarch slurry to thicken gravy. I did not put in any veggies but you could add them. My family loved it, especially my picky eater nephew! This is my favorite Ninja meal so far. If starting with fresh chicken you can start on the Slow Cook Highsetting for 4 hours.
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Mississippi Roast Chicken Style*, By: Allyson Adamo-Parsons, July 1, 2015
Made a chicken dish I saw online, similar concept to Mississippi Roast. Modified a little for Ninja & cut the butter.
Ingredients:
2 large chicken breast, boneless, skinless
Fresh green beans, washed
Mini potatoes, washed
1 packet powder chicken gravy mix
1 packet powder ranch dressing mix
1 tsp minced garlic
¼ cup butter, cut
½ cup water
Directions:
Turn your Ninja to Slow Cook Low for 6-8 hours.
I could barely plate the chicken it was falling apart & I heard my son exclaim one bite in "oh my GOSH this is good", so big hit at our house.
** Added comment By: Gabriela Fatone - I have made this exact recipe except instead of the packets I just used a bottle of fat free Kraft Italian dressing (I don't add water but you can) and it's so delicious!!!
****
Mock PF Chang's Chicken Lettuce Wraps*, By: Chad Stewart Marsh, March 11, 2016
Ingredients:
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
Directions:
Turn the Ninja to Stove Top High. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
****
Moroccan Chicken, Chickpea and Apricot Tagine*, By: Dipti Nevrekar, December 13, 2014
Ingredients:
2 medium-large onions, chopped
Minced Garlic
Minced Ginger (I grate fresh ginger, I guess you could also use jar or powder)
Olive Oil
Pinch saffron and/or 1 tsp turmeric
1) Add oil to Ninja pot. Heat on Stove Top High
2) Saute onions, garlic, and ginger in oil until translucent, about 5-10 minutes
3) Add saffron and/or turmeric. Stir. Set to Stovetop Medium
1 cup Chicken broth or stock (also could use bouillon, or plain water),
2 tablespoons flour
3 tablespoons honey
Tomato paste, 2 tablespoons
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
4) Add chicken broth and stir. Mix in flour until lumps are out
5) Add honey. Add tomato paste and stir. If I don't have tomato paste, I just skip it and add more tomatoes later
6) Add coriander, cinnamon, cumin, cayenne pepper. Mix well. Salt and pepper to taste
28-40 ounces crushed tomatoes
6 ounces dried apricots, chopped
6 large boneless skinless chicken breasts (about 3 lbs)
2 (14 oz) can chickpeas
2 carrots, peeled and diced (optional)
7) Add tomatoes, Mix. (I like mine more tomato based, so I use about 40-50 ounces if I don't have tomato paste)
8) Add apricots and chickpeas. Mix. (I have used other dried fruit in a pinch, peach, plum)
9) Add chicken breasts. (Original recipe called for chicken to be chopped into chunks. I just put in chicken breasts whole. They cook and I can shred them in the pot later).
10) Add chickpeas. Add carrots if using
11) Stir gently. Make sure everything is covered by liquid.
12) Set to Slow Cook High for 6 hours, or Slow Cook Low for 6-8 hours. About ¾ way through, stir and shred chicken in the pot.
13) Serve over rice, pasta, couscous, potatoes, or with flat bread or pita with chopped coriander/cilantro and lemon wedge option. I like to add Greek yogurt or sour cream on top as well.
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Moroccan Spiced Chicken Thighs, - Ninja Recipe Book, April 28, 2014
Ingredients:
1 tablespoon paprika
1 tablespoon packed light brown sugar
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
6 bone-in chicken thighs, (about 2½ pounds)
Directions:
Stir paprika, brown sugar, cumin, cinnamon, ginger, salt, garlic powder, black pepper, and cayenne pepper in a bowl. Rub seasoning mixture over chicken thighs, coating all sides and under skin.
Place roasting rack into pot and place chicken on rack. Set Oven to 400° for 40 minutes. Cook until chicken is cooked through.
**Added comment By: Tim Utzig Sr.** - We modified the Moroccan Spiced Chicken Thighs.. I used poultry seasoning rubbed in. Placed them on the rack, poured some BBQ sauce over the thighs, added some chicken broth into the bottom and cooked it for 45 minutes. It was so delicious and juicy. I also cooked the layered Cheesy potatoes after the chicken was done. Awesome meal.
Baked 400° for 40 minutes. I don't know if I had to add the broth, but was worried about it being dry.
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Mushroom Asiago Chicken, By: Joly Rojer, June 3, 2014
Ingredients :
1 lb boneless skinless chicken breast (about 2 large)
3 springs fresh thyme
1 1/2 cups dry white wine
2 cups mushrooms, cut in half
1 clove garlic, minced
1 /2 cup seasoned flour
2 Tbs. butter
2 Tbs. olive oil
1/4-1/2 cup shredded Asiago cheese
1/4 tsp pepper (or to taste)
1/2 cup heavy cream
1/2 tsp salt (or to taste)
seasoned flour:
1/2 cup all-purpose flour
1/2 tsp black pepper
1 tsp salt
Direction:
Pound chicken breast with a meat mallet between two sheets of plastic wrap, or waxed paper until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)
Heat the butter with 1Tbs of olive oil in your Ninja on Stove Top High.
Dredge chicken in seasoned flour. Add to your Ninja. Sauté until golden on each side, about five minutes per side. Remove from pan.
Add the remaining 1Tbs. of olive oil to hot skillet. Sauté mushrooms and garlic until mushrooms start to brown.
Add the white wine to the mushrooms & garlic, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by hitting it with the dull side of a knife in some places or by twisting it between your fingers. Add thyme to mushroom/wine mixture in your Ninja.
Add the chicken back to the Ninja pot. Bring to a boil, then reduce heat, to Stove Top Low, cover and simmer for 15-20 minutes.
Remove chicken from pan. Add the cream and heat through. Add the Asiago cheese, (use the 1/4 cup--Asiago is a powerful cheese and you can even use less for just a whisper of flavor. If you like it strongly flavored, use 1/2 cup; not as strongly flavored).
Cook, stirring constantly over Stove Top Low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. You may thicken the sauce slightly with about 1Tbs instant flour, (Wondra) or 1Tbs cornstarch mixed with 2 Tbs. water. If you wish to skip the reduction step, nevertheless, the reduction will taste better.
Add chicken back to pan and heat through.
Garnish with sprigs of fresh thyme. May be served over any pasta.
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My favorite Chicken*, By: Jennifer Maciel Dean
I like to make this in the little pan placed on the rack. I find it cooks slower and is more juicy
I cook with oven on 425° for 45 min to an hour.
Ingredients:
2 chicken Breast
Laughing cow flavored cheese
Spices
Bacon crumbles
Directions:
-Spread a layer of laughing cow
-Sprinkle spices
-Sprinkle bacon bits (or layer bacon strips, we have tried jalapeño bacon and it is amazing too)
Arlene Babiskin Gordon - I hope Aurelia adds this to the files. I did copy down the recipe. I can't make it with bacon, any suggestions Jennifer to what I could add instead? It looks so easy to make & looks scrumptious.
Carrie Montgomery - Arlene, how about seasoned bread crumbs?
Arlene Babiskin Gordon - That could work.. Thanks
Jennifer Maciel Dean - Before I added the bacon I only used the laughing cow and it was still great... We bought a jalapeño bacon at Costco but can't find it anymore and that was the best... How about turkey bacon? I just use Ravon's all in one spices but I would think any bbq spices or all spice would work the same
Arlene Babiskin Gordon - I have a lot of herbs & spices mostly low or no sodium that I can use. The color on top of the cheese made it look so inviting. I eat bacon once in awhile but my husband doesn't but he might be willing to eat turkey bacon. Thanks for the suggestions.
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My Go To Throw Together*, By: Allana Alla Robinson, March 19, 2016
Cut boneless chicken breasts into bite size pieces and season in ground black pepper & salt. In the main pot of the Ninja, create a mixture of juice from 1 fresh lime & olive oil - cook chicken in this mixture on Stove Top High. Once chicken is ready, mix in fresh green beans and cook them together until green beans reach your desired doneness.
Served over garlic mashed potatoes.
*The potatoes were cooked in the Ninja. I used my Ninja blender to mix them with buttermilk, garlic powder, unsalted butter & a dash of skim milk.
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