RECIPES by ANDREA
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The recipe names are listed in alphabetical order. Following the last recipe listed starts the Recipe Directions! These are NOT hyperlinked recipes!
RECIPES by ANDREA
BASIC CHICKEN STIR FRY
BROCCOLI “RICE” STIR-FRY
CHEESY TATER TOTS
CHICKEN DRUMSTICKS WITH RICE & BLACK BEANS
CHICKEN VEGETABLE SOUP
CROISSANT, EGG AND CANADIAN BACON BREAKFAST CASSEROLE
DARK CHOCOLATE RASPBERRY CROISSANT BREAD PUDDING
FOUR CHEESE CAULIFLOWER BAKE
GNOCCHI WITH CREAMED SPINACH
GREEN VEGETABLE SOUP
MEAT LOVERS PIZZA RAVIOLIS
MY HAWAIIAN FRIED RICE
PENNE PASTA WITH ITALIAN SAUSAGE
PIEROGIES WITH KIELBASA
PORK CHOPS
QUICK CHICKEN PARMESAN
QUINOA PILAF
SKIRT STEAK
SLOPPY JOE TATER TOT CASSEROLE
SLOW COOKED ASIAN PORK
SLOW COOKED SHREDDED CHICKEN
SPINACH AND ARTICHOKE DIP
SWEET & SOUR CRANBERRY MEATBALLS
TURKEY MEATBALLS STUFFED WITH MOZZARELLA
BASIC CHICKEN STIR FRY
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 12 minutes
Serves: 3-4
INGREDIENTS
2 tablespoons sesame oil
1 pound chicken tenders, cut in half
3 cloves garlic, minced
1 tablespoon fresh minced ginger
8 ounces frozen broccoli florets
¼ cup less sodium soy sauce
DIRECTIONS
1. Set dial to Stove Top High. Pour oil into the pot and preheat for 7 minutes. Add chicken, garlic and ginger into the pot and cook uncovered for 3 minutes.
2. Add broccoli and cook for 7 minutes, stirring often.
3. Add soy sauce. Stir to combine and cook for 2 minutes.
****
BROCCOLI “RICE” STIR-FRY
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 13 minutes
Serves: 3-4
INGREDIENTS
2 tablespoons sesame oil
1 red onion, chopped
1 red bell pepper, seeded and chopped
1 tablespoon fresh minced ginger
5 cups fresh broccoli florets
1 ½ cups frozen peas and carrots
¼ cup less-sodium soy sauce
DIRECTIONS
1. Set dial to Stove Top High, pour oil into pot and preheat 5 minutes. While oil is heating, place broccoli florets, in batches, into the Ninja Precision Processor Bowl and pulse 4-5 times until finely chopped.
2. Add onion, red pepper, garlic and ginger into the pot and cook uncovered for 6 minutes, stirring occasionally.
3. Add frozen peas and carrots, broccoli and soy sauce. Stir, cover and cook for 7 minutes.
****
CHEESY TATER TOTS
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 14 minutes
Serves: 4
INGREDIENTS
2 tablespoons canola oil
½ red pepper, seeded
½ green pepper, seeded
3 cloves garlic
¼ teaspoon ground dry mustard
¼ teaspoon ground black pepper
1 pound frozen tater tots
8 ounces Velveeta cheese
DIRECTIONS
1. Set dial to Stove Top High. Pour oil into the pot and preheat for 7 minutes.
While oil is heating, chop both peppers, mince garlic and cut the cheese into ½-inch cubes.
2. Add both peppers, garlic, tater tots, dry mustard, and black pepper to pot. Cover and cook for 10 minutes, stirring occasionally.
3. Top with cheese. Cover and cook for 4 minutes or until cheese is completely melted.
****
CHICKEN DRUMSTICKS WITH RICE & BLACK BEANS
For the Ninja® Cooking System
Prep time: 8 minutes
Cook time: 30 minutes
Serves: 4
INGREDIENTS
1 tablespoon canola oil
2 pounds chicken drumsticks
Salt & black pepper, to taste
1 medium onion, chopped
1 red bell pepper, seeded & chopped
3 cloves garlic, minced
1 cup long grain white rice
2 cups low sodium chicken broth
1 (15 ounce) can black beans, drained & rinsed
1 (10 ounce) can diced tomatoes with green chilies
1 teaspoon dried oregano
1 teaspoon ground cumin
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes.
Season chicken with salt and pepper, then add chicken to pot and cook
uncovered for 15 minutes, rotating chicken until browned.
2. Add onion, red pepper and garlic. Cook for 5 minutes.
3. Add rice, broth, beans, diced tomatoes, oregano, and cumin into the pot. Stir
to make sure rice is covered with liquid. Cook uncovered for 20 minutes, do
not stir.
4. Turn unit off, cover, and lest rest for 10 minutes. Stir well before serving.
****
CHICKEN VEGETABLE SOUP
For the Ninja® Cooking System
Prep time: 15 minutes
Cook time: 48 minutes
Serves: 8
INGREDIENTS:
1½ pounds bone-in, skin-on chicken thighs
1 teaspoon salt
1 teaspoon ground black pepper
1 medium onion, chopped
3 cloves garlic, minced
1 medium carrot, peeled and chopped
2 stalks celery, chopped
2 bay leaves
1 (6 ounce) bag baby spinach
7 cups low sodium chicken broth
1/3 cup fresh chopped cilantro or parsley
DIRECTIONS:
1. Set the dial to STOVE TOP HIGH and preheat for 7 minutes. While oil is heating, season chicken thighs with salt and pepper.
2. Add chicken, skin side down, into the Ninja pot and cook for 10 minutes.
3. Flip chicken thighs. Add onion, garlic, carrot, celery, bay leaves and cook for 10 minutes, stirring occasionally.
4. Add spinach and broth. Stir. Cover and cook for 28 minutes.
5. Discard bay leaves, remove chicken thighs and place onto a plate. Slightly cool, then shred.
6. Add chicken and fresh herbs into the Ninja pot. Stir and serve.
****
CROISSANT, EGG AND CANADIAN BACON BREAKFAST CASSEROLE
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 35 minutes
Serves: 8-10
INGREDIENTS
2 cups half and half
8 large eggs
½ teaspoon ground black pepper
3 large croissants, cut into 1-inch chunks
6 ounces Canadian bacon, chopped
1 ½ cups shredded cheddar cheese
DIRECTIONS
1. In a large mixing bowl, whisk together half and half, eggs and black pepper until well incorporated.
2. Place croissants, and Canadian bacon into the pot and disperse evenly throughout. Pour egg mixture all over.
3. Cover and set toe BAKE DRY at 325° for 30 minutes.
4. Turn unit off, remove lid, sprinkle cheese evenly on top.
5. Cover and let rest for 5 minutes.
****
DARK CHOCOLATE RASPBERRY CROISSANT BREAD PUDDING
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 35 minutes
Serves: 8-10
INGREDIENTS
2 cups 2% chocolate milk
8 large eggs
1 teaspoon vanilla extract
4 large croissants (about 12-14 ounces), cut into 1-inch chunks
1 pint raspberries
1 cup bittersweet chocolate chips
DIRECTIONS
In a large mixing bowl, whisk together chocolate milk, eggs and vanilla until well incorporated. Add croissants to egg mixture and toss making sure croissants absorb most of the liquid. (There will be excess liquid not fully absorbed by croissants, but that is how it should be)
Pour all the mixture into the pot and spread evenly throughout. Place raspberries on top distributing all around.
Cover and set dial to OVEN at 300° for 35 minutes.
Turn unit off, remove lid, sprinkle chocolate chips evenly on top.
Cover and let rest for 5 minutes.
****
FOUR CHEESE CAULIFLOWER BAKE
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 19 minutes
Serves: 6-8
INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
12 cups fresh cauliflower, cut into large florets
1 tablespoon Dijon mustard
1 teaspoon ground black pepper
¾ cup water
6 ounces baby spinach
1 (8 ounce) cream cheese, cut into 1-inch pieces
2 cups shredded sharp white cheddar cheese
2 cups shredded gouda or Munster cheese
¾ cup grated parmesan
1 cup butter crackers, crushed
DIRECTIONS
1. Set to STOVE TOP HIGH, pour oil into the Ninja pot and preheat for 7 minutes. Add onion, garlic and cauliflower into the pot and cook uncovered for 10 minutes, stirring occasionally.
2. Add mustard, black pepper, water and spinach. Cover and cook for 9 minutes.
3. Remove lid, add all the cheeses and gently stir until well incorporated and cheese is melted. Top with crushed crackers just before serving.
****
GNOCCHI WITH CREAMED SPINACH
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 15 minutes
Serves: 4
INGREDIENTS
1 tablespoon olive oil
1 medium onion
4 cloves garlic
6 ounces baby spinach
1 pound frozen gnocchi
2 1/4 cups vegetable broth
1 (8 ounce) cream cheese, cut into 1-inch pieces
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes.
While oil is heating, chop onion and mince garlic.
2. Add onion, garlic and spinach into the pot and cook uncovered for 5 minutes, stirring occasionally.
3. Add gnocchi, broth, cream cheese, oregano, black pepper, and salt. Stir, then
cover and cook for 15 minutes, stirring a couple times during the cooking
process.
****
GREEN VEGETABLE SOUP
For the Ninja® Cooking System
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 8
INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, peeled and chopped
1 stalk celery, chopped
1 leek, white & light green part only, cleaned and chopped
2 bay leaves
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
1 bunch asparagus, trimmed and chopped
1 large zucchini, chopped (about 3½ cups)
6 cups water
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes.
2. Add onion, garlic, carrot, celery, leek, bay leaves, salt, black pepper and
crushed red pepper into the pot and cook uncovered for 10 minutes, stirring
occasionally.
3. Add asparagus and zucchini and cook for 5 minutes.
4. Add water, cover and cook for 25 minutes.
5. For a creamy soup, cook only for 20 minutes, turn unit off, uncover and let
cool completely. Remove bay leaves, place mixture into a Ninja® 72 ounce
pitcher and blend until desired consistency.
****
MEAT LOVERS PIZZA RAVIOLIS
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 23 minutes
Serves: 8
INGREDIENTS
1 medium onion
2 cloves garlic
16 ounces pork sausage
½ teaspoon ground black pepper
1 teaspoon Italian seasoning
2 pounds frozen beef raviolis
1 (4 ounces) bag pepperoni minis
2 (16 ounces) jars pizza sauce
1½ cups water
DIRECTIONS
Set dial to STOVE TOP HIGH and preheat for 7 minutes. While pot is heating, finely chop onion and mince garlic.
Add onion, garlic, sausage, black pepper and Italian seasoning into the pot and cook uncovered for 7 minutes, stirring often, making sure to crumble sausage into small pieces.
Add raviolis, pepperoni, pizza sauce and water, then stir to combine. Cover and cook for 23 minutes, stirring occasionally during the cooking process.
Top with your favorite shredded cheese before serving.
****
MY HAWAIIAN FRIED RICE
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 25 minutes
Serves: 4
INGREDIENTS
1 tablespoon canola oil
8 ounces ham steal, chopped
2 cloves garlic, chopped
2 cups water
1 cup long grain white rice
¾ cup pineapple juice
½ cup frozen corn
2 tablespoons less sodium soy sauce
¼ teaspoon ground black pepper
DIRECTIONS
1. Set the dial to Stove Top High. Pour the oil into the pot and preheat for 7 minutes. While oil is heating, chop ham and garlic.
2. Add ham and garlic into the pot and cook uncovered for 5 minutes, stirring occasionally.
3. Add water, rice, pineapple juice, corn, peas, soy sauce, and black pepper. Stir to combine. Cover and cool for 20 minutes. Do not stir during the cooking process.
4. Turn unit off. Let rest for 5 minutes before serving.
TIP
Add chopped fresh pineapple or chopped macadamia nuts after cooking.
****
PENNE PASTA WITH ITALIAN SAUSAGE
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 20 minutes
Serves: 4
INGREDIENTS
1 tablespoon olive oil
1 pound Italian sausage, cut into 1-inch chunks
8 ounces penne pasta
1 ¾ cups marinara sauce
2 cups water
DIRECTIONS
1. Set the dial to Stove Top High. Pour the oil into the pot and preheat for 7 minutes. Add the sausage into the pot and cook uncovered for 5 minutes, stirring occasionally.
2. Add penne, marinara and water. Stir to combine. Cover, set the dial to the Oven setting of 300°F for 20 minutes. Stir once during the cooking process.
****
PIEROGIES WITH KIELBASA
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 20 minutes
Serves: 4
INGREDIENTS
1 tablespoon canola oil
1 medium onion
3 cloves garlic
14 ounces kielbasa
½ teaspoon ground black pepper
¼ teaspoon kosher salt
20 ounces frozen pierogies
1¼ cups low sodium chicken or beef broth
½ cup sour cream
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes.
While oil is heating, finely chop onion, mince garlic and cut the kielbasa into
¼-inch thick slices.
2. Add onion, garlic, kielbasa, salt, and black pepper into the pot and cook
uncovered for 7 minutes, stirring occasionally.
3. Add pierogies and broth, then stir to combine. Cover and cook for 13 minutes, stirring a couple times during the cooking process.
4. Dollop each serving with 2 tablespoons sour cream and serve.
****
PORK CHOPS
For the Ninja® Cooking System
Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4
INGREDIENTS
1 tablespoon canola oil
4 (1-inch thick) boneless pork chops, about 1 1/2 pounds
Salt and black pepper, to taste
1 cup frozen peas
1 (16 ounce) can candied yams, drained, reserving 1/4 cup liquid
1 (10.5 ounce) can turkey gravy
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes.
Season pork with salt and black pepper.
2. Add pork into the pot and cook uncovered for 8 minutes, turning once halfway
through cooking.
3. Add peas, yams, reserved liquid and turkey gravy. Cover and cook for 10
minutes, stirring once during the cooking process.
TIP
Serve with a side of stuffing or mashed potatoes and cranberry sauce.
****
QUICK CHICKEN PARMESAN
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 14 minutes
Serves: 4
INGREDIENTS
¼ cup all-purpose flour
½ teaspoon ground black pepper
½ teaspoon garlic powder
¾ cup panko bread crumbs
1/3 cup grated Parmesan cheese
½ teaspoon dry Italian seasoning
2 large eggs
2 tablespoons olive oil
4 (6 ounce) boneless skinless chicken breasts
1 cup marinara sauce
8 tablespoons shredded mozzarella cheese
DIRECTIONS
1. In a bowl combine flour, black pepper & garlic powder. In a separate bowl combine bread crumbs, Parmesan and Italian seasoning. In a third bowl whisk eggs.
2. Set the dial to Stove Top High. Pour the oil into the pot and preheat for 7 minutes. While oil is heating, bread chicken. Coat chicken with flour mixture, then into eggs and then into bread crumb mixture.
3. Add chicken into the pot and cook uncovered for 7 minutes. Turn the chicken over. Top each breast with ¼ cup marinara and 2 tablespoons mozzarella cheese.
4. Cover. Set the dial to Stove Top Low and cook for 7 minutes.
****
QUINOA PILAF
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 25 minutes
Serves: 4
INGREDIENTS
1 tablespoon olive oil
1 small onion
½ red pepper, seeded
½ green pepper, seeded
3 cloves garlic
1 ½ cups quinoa
4 cups water
¼ teaspoon salt
¾ teaspoon ground black pepper
DIRECTIONS
1. Set dial to Stove Top High. Pout the oil into the pot and preheat for 7 minutes. While oil is heating, chop onion, peppers and mince garlic.
2. Add onion, peppers, garlic to pot and cook for 5 minutes, stirring occasionally. Add quinoa, water, salt and black pepper. Stir to combine. Cover and cook for 20 minutes or until quinoa absorbs all liquid.
****
SKIRT STEAK
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 8-10 minutes
Serves: 4
INGREDIENTS
1 tablespoon canola oil
1 ½ pounds skirt steak, cut into 1/3
2 ½ tablespoons Worcestershire pub burger seasoning
DIRECTIONS
1. Set the dial to Stove Top High. Pour the oil into the pot and preheat for7 minutes. Season the steak. Add the steak to the pot and cook uncovered for 8-10 minutes, rotating steak until browned.
TIP
Worcestershire pub burgers seasoning can be found in the spice aisle or substitute your favorite dry seasoning blend.
****
SLOPPY JOE TATER TOT CASSEROLE
For the Ninja® Cooking System
Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4
INGREDIENTS
1 tablespoon canola oil
1 medium onion
1 pound ground beef
1 (15 ounce) can sloppy joe sauce
¼ cup water
¼ teaspoon ground black pepper
1 pound frozen tater tots
1 cup shredded cheese
DIRECTIONS
1. Set dial to Stove Top High. Pour oil into pot and preheat for 6 minutes. While oil is heating, chop onion.
2. Add beef and onion into the pot and cook uncovered for4 minutes, stirring often.
3. Add sauce, water, black pepper and tater tots. Stir to combine. Cover. Set the dial to the Oven setting of 325°F for 15 minutes. Do not stir during the cooking process.
4. Turn unit off. Add cheese, cover and rest until cheese melts.
****
SLOW COOKED ASIAN PORK
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 4 hours, 10 minutes
Serves: 6
INGREDIENTS
1 tablespoon canola oil
3 pounds boneless pork shoulder, cut into 2-inch chunks
1 ½ cups low sodium chicken broth
½ cup hoisin sauce
¼ cup les sodium teriyaki sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
4 cloves garlic, minced
1 teaspoon ground ginger
¼ teaspoon crushed red pepper
1/8 teaspoon ground allspice
1 pound frozen Asian vegetable blend
3 tablespoons water
2 tablespoons cornstarch
DIRECTIONS
1. Set the dial to Stove Top High. Pour oil into the pot and preheat for 7 minutes. Add the pork to the pot. Cook uncovered for 10 minutes.
2. Add broth, hoisin, teriyaki, vinegar, brown sugar, garlic, ginger, crushed red pepper, and allspice. Stir to combine. Set the dial to Slow Cook Low, and adjust cook time to 4 hours.
3. After cooking for 3 ½ hours, add Asian vegetables and continue to cook for 25 minutes.
4. In a bowl combine water and cornstarch. Set the dial to Stove Top High. Add cornstarch mixture and cook 5 minutes, stirring occasionally.
Tip
Serve with white rice or Asian noodles.
****
SLOW COOKED SHREDDED CHICKEN
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 2 hours 5 minutes
Serves: 8
INGREDIENTS
1 tablespoon canola oil
2 pounds boneless skinless chicken breast
1 (4.5 ounce) can shopped green chiles
4 dried chile de arbol peppers
4 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano leaves
½ teaspoon smoked paprika
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes. Add chicken into the pot and cook uncovered for 5 minutes.
2. Add remaining ingredients and stir to combine. Cover. Set dial to SLOW COOK LOW. Cook for 2 hours.
3. When chicken is done, shred completely in pot.
TIP
Tacos, burritos, on a sandwich roll, over rice, or on top of a salad this shredded chicken is versatile.
****
SPINACH AND ARTICHOKE DIP
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 20minutes
Serves: 8
INGREDIENTS
2 tablespoons olive oil
1 medium onion
3 cloves garlic
1 (8.5 ounce) can artichoke hearts, drained, liquid reserved
2 (8 ounce) cream cheese
1 1/3 cups white wine
1 (5 ounce) bag baby spinach
½ cup grated parmesan cheese
½ teaspoon ground black pepper
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes. While oil is heating, chop onion, mince garlic, shop artichokes and cut cream cheese into 1-inch cubes.
2. Add onion and garlic into the pot and cook uncovered for 5 minutes, stirring occasionally.
3. Add wine and liquid from artichokes and cook uncovered for 5 minutes.
4. Place spinach and artichoke hearts into pot. Stir to combine, cover and cook for 5 minutes.
5. Add cream cheese, parmesan cheese and black pepper. Cook, stirring frequently, until cheese is melted, about 3-5 minutes.
****
SWEET & SOUR CRANBERRY MEATBALLS
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 4 hours
Serves: 12
INGREDIENTS
3 pounds frozen (½ ounce) cocktail meatballs
3 cups fresh pineapple, cut into 1-inch chunks
2 cans whole berry cranberry sauce
1 cup water
½ cup apple cider vinegar
1/3 cup packed light brown sugar
¼ cup low-sodium soy sauce
1 tablespoon ground ginger
¼ cup cold water plus 3 tablespoons cornstarch, mix to combine
DIRECTIONS
1. Add all ingredients, except for the cornstarch mixture into the Ninja pot. Stir to combine. Set to SLOW COOK HIGH. Set the cook time to 4 hours.
2. After 4 hours, set to STOVE TOP HIGH. Add cornstarch mixture and cook for 5 minutes, stirring occasionally.
****
TURKEY MEATBALLS STUFFED WITH MOZZARELLA
For the Ninja® Cooking System
Prep time: 8 minutes
Cook time: 10 minutes
Serves: 4-5
INGREDIENTS
1 pound ground turkey
1/3 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup packed fresh basil
1 large egg
2 cloves garlic, minced
1 tablespoon milk
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 salt
1 tablespoon olive oil
4 ounces fresh mozzarella cheese, cut into 1/4 ounce chunks
DIRECTIONS
1. In a mixing bowl combine turkey, bread crumbs, Parmesan, basil, egg, garlic,
milk, oregano, black pepper, and salt. Form mixture, divided evenly, into 1 1/4
ounce meatballs. Press 1 chunk of cheese into each meatball, covering cheese
with mixture.
2. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes. Add
meatballs to pot and cook uncovered for 5 minutes.
3. Rotate meatballs, cover and continue to cook for 5 minutes.
Tip:
Serve with marinara as a dipping sauce, place on a slider bun or add to a salad.
****
The recipe names are listed in alphabetical order. Following the last recipe listed starts the Recipe Directions! These are NOT hyperlinked recipes!
RECIPES by ANDREA
BASIC CHICKEN STIR FRY
BROCCOLI “RICE” STIR-FRY
CHEESY TATER TOTS
CHICKEN DRUMSTICKS WITH RICE & BLACK BEANS
CHICKEN VEGETABLE SOUP
CROISSANT, EGG AND CANADIAN BACON BREAKFAST CASSEROLE
DARK CHOCOLATE RASPBERRY CROISSANT BREAD PUDDING
FOUR CHEESE CAULIFLOWER BAKE
GNOCCHI WITH CREAMED SPINACH
GREEN VEGETABLE SOUP
MEAT LOVERS PIZZA RAVIOLIS
MY HAWAIIAN FRIED RICE
PENNE PASTA WITH ITALIAN SAUSAGE
PIEROGIES WITH KIELBASA
PORK CHOPS
QUICK CHICKEN PARMESAN
QUINOA PILAF
SKIRT STEAK
SLOPPY JOE TATER TOT CASSEROLE
SLOW COOKED ASIAN PORK
SLOW COOKED SHREDDED CHICKEN
SPINACH AND ARTICHOKE DIP
SWEET & SOUR CRANBERRY MEATBALLS
TURKEY MEATBALLS STUFFED WITH MOZZARELLA
BASIC CHICKEN STIR FRY
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 12 minutes
Serves: 3-4
INGREDIENTS
2 tablespoons sesame oil
1 pound chicken tenders, cut in half
3 cloves garlic, minced
1 tablespoon fresh minced ginger
8 ounces frozen broccoli florets
¼ cup less sodium soy sauce
DIRECTIONS
1. Set dial to Stove Top High. Pour oil into the pot and preheat for 7 minutes. Add chicken, garlic and ginger into the pot and cook uncovered for 3 minutes.
2. Add broccoli and cook for 7 minutes, stirring often.
3. Add soy sauce. Stir to combine and cook for 2 minutes.
****
BROCCOLI “RICE” STIR-FRY
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 13 minutes
Serves: 3-4
INGREDIENTS
2 tablespoons sesame oil
1 red onion, chopped
1 red bell pepper, seeded and chopped
1 tablespoon fresh minced ginger
5 cups fresh broccoli florets
1 ½ cups frozen peas and carrots
¼ cup less-sodium soy sauce
DIRECTIONS
1. Set dial to Stove Top High, pour oil into pot and preheat 5 minutes. While oil is heating, place broccoli florets, in batches, into the Ninja Precision Processor Bowl and pulse 4-5 times until finely chopped.
2. Add onion, red pepper, garlic and ginger into the pot and cook uncovered for 6 minutes, stirring occasionally.
3. Add frozen peas and carrots, broccoli and soy sauce. Stir, cover and cook for 7 minutes.
****
CHEESY TATER TOTS
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 14 minutes
Serves: 4
INGREDIENTS
2 tablespoons canola oil
½ red pepper, seeded
½ green pepper, seeded
3 cloves garlic
¼ teaspoon ground dry mustard
¼ teaspoon ground black pepper
1 pound frozen tater tots
8 ounces Velveeta cheese
DIRECTIONS
1. Set dial to Stove Top High. Pour oil into the pot and preheat for 7 minutes.
While oil is heating, chop both peppers, mince garlic and cut the cheese into ½-inch cubes.
2. Add both peppers, garlic, tater tots, dry mustard, and black pepper to pot. Cover and cook for 10 minutes, stirring occasionally.
3. Top with cheese. Cover and cook for 4 minutes or until cheese is completely melted.
****
CHICKEN DRUMSTICKS WITH RICE & BLACK BEANS
For the Ninja® Cooking System
Prep time: 8 minutes
Cook time: 30 minutes
Serves: 4
INGREDIENTS
1 tablespoon canola oil
2 pounds chicken drumsticks
Salt & black pepper, to taste
1 medium onion, chopped
1 red bell pepper, seeded & chopped
3 cloves garlic, minced
1 cup long grain white rice
2 cups low sodium chicken broth
1 (15 ounce) can black beans, drained & rinsed
1 (10 ounce) can diced tomatoes with green chilies
1 teaspoon dried oregano
1 teaspoon ground cumin
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes.
Season chicken with salt and pepper, then add chicken to pot and cook
uncovered for 15 minutes, rotating chicken until browned.
2. Add onion, red pepper and garlic. Cook for 5 minutes.
3. Add rice, broth, beans, diced tomatoes, oregano, and cumin into the pot. Stir
to make sure rice is covered with liquid. Cook uncovered for 20 minutes, do
not stir.
4. Turn unit off, cover, and lest rest for 10 minutes. Stir well before serving.
****
CHICKEN VEGETABLE SOUP
For the Ninja® Cooking System
Prep time: 15 minutes
Cook time: 48 minutes
Serves: 8
INGREDIENTS:
1½ pounds bone-in, skin-on chicken thighs
1 teaspoon salt
1 teaspoon ground black pepper
1 medium onion, chopped
3 cloves garlic, minced
1 medium carrot, peeled and chopped
2 stalks celery, chopped
2 bay leaves
1 (6 ounce) bag baby spinach
7 cups low sodium chicken broth
1/3 cup fresh chopped cilantro or parsley
DIRECTIONS:
1. Set the dial to STOVE TOP HIGH and preheat for 7 minutes. While oil is heating, season chicken thighs with salt and pepper.
2. Add chicken, skin side down, into the Ninja pot and cook for 10 minutes.
3. Flip chicken thighs. Add onion, garlic, carrot, celery, bay leaves and cook for 10 minutes, stirring occasionally.
4. Add spinach and broth. Stir. Cover and cook for 28 minutes.
5. Discard bay leaves, remove chicken thighs and place onto a plate. Slightly cool, then shred.
6. Add chicken and fresh herbs into the Ninja pot. Stir and serve.
****
CROISSANT, EGG AND CANADIAN BACON BREAKFAST CASSEROLE
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 35 minutes
Serves: 8-10
INGREDIENTS
2 cups half and half
8 large eggs
½ teaspoon ground black pepper
3 large croissants, cut into 1-inch chunks
6 ounces Canadian bacon, chopped
1 ½ cups shredded cheddar cheese
DIRECTIONS
1. In a large mixing bowl, whisk together half and half, eggs and black pepper until well incorporated.
2. Place croissants, and Canadian bacon into the pot and disperse evenly throughout. Pour egg mixture all over.
3. Cover and set toe BAKE DRY at 325° for 30 minutes.
4. Turn unit off, remove lid, sprinkle cheese evenly on top.
5. Cover and let rest for 5 minutes.
****
DARK CHOCOLATE RASPBERRY CROISSANT BREAD PUDDING
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 35 minutes
Serves: 8-10
INGREDIENTS
2 cups 2% chocolate milk
8 large eggs
1 teaspoon vanilla extract
4 large croissants (about 12-14 ounces), cut into 1-inch chunks
1 pint raspberries
1 cup bittersweet chocolate chips
DIRECTIONS
In a large mixing bowl, whisk together chocolate milk, eggs and vanilla until well incorporated. Add croissants to egg mixture and toss making sure croissants absorb most of the liquid. (There will be excess liquid not fully absorbed by croissants, but that is how it should be)
Pour all the mixture into the pot and spread evenly throughout. Place raspberries on top distributing all around.
Cover and set dial to OVEN at 300° for 35 minutes.
Turn unit off, remove lid, sprinkle chocolate chips evenly on top.
Cover and let rest for 5 minutes.
****
FOUR CHEESE CAULIFLOWER BAKE
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 19 minutes
Serves: 6-8
INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
12 cups fresh cauliflower, cut into large florets
1 tablespoon Dijon mustard
1 teaspoon ground black pepper
¾ cup water
6 ounces baby spinach
1 (8 ounce) cream cheese, cut into 1-inch pieces
2 cups shredded sharp white cheddar cheese
2 cups shredded gouda or Munster cheese
¾ cup grated parmesan
1 cup butter crackers, crushed
DIRECTIONS
1. Set to STOVE TOP HIGH, pour oil into the Ninja pot and preheat for 7 minutes. Add onion, garlic and cauliflower into the pot and cook uncovered for 10 minutes, stirring occasionally.
2. Add mustard, black pepper, water and spinach. Cover and cook for 9 minutes.
3. Remove lid, add all the cheeses and gently stir until well incorporated and cheese is melted. Top with crushed crackers just before serving.
****
GNOCCHI WITH CREAMED SPINACH
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 15 minutes
Serves: 4
INGREDIENTS
1 tablespoon olive oil
1 medium onion
4 cloves garlic
6 ounces baby spinach
1 pound frozen gnocchi
2 1/4 cups vegetable broth
1 (8 ounce) cream cheese, cut into 1-inch pieces
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes.
While oil is heating, chop onion and mince garlic.
2. Add onion, garlic and spinach into the pot and cook uncovered for 5 minutes, stirring occasionally.
3. Add gnocchi, broth, cream cheese, oregano, black pepper, and salt. Stir, then
cover and cook for 15 minutes, stirring a couple times during the cooking
process.
****
GREEN VEGETABLE SOUP
For the Ninja® Cooking System
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 8
INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, peeled and chopped
1 stalk celery, chopped
1 leek, white & light green part only, cleaned and chopped
2 bay leaves
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
1 bunch asparagus, trimmed and chopped
1 large zucchini, chopped (about 3½ cups)
6 cups water
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes.
2. Add onion, garlic, carrot, celery, leek, bay leaves, salt, black pepper and
crushed red pepper into the pot and cook uncovered for 10 minutes, stirring
occasionally.
3. Add asparagus and zucchini and cook for 5 minutes.
4. Add water, cover and cook for 25 minutes.
5. For a creamy soup, cook only for 20 minutes, turn unit off, uncover and let
cool completely. Remove bay leaves, place mixture into a Ninja® 72 ounce
pitcher and blend until desired consistency.
****
MEAT LOVERS PIZZA RAVIOLIS
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 23 minutes
Serves: 8
INGREDIENTS
1 medium onion
2 cloves garlic
16 ounces pork sausage
½ teaspoon ground black pepper
1 teaspoon Italian seasoning
2 pounds frozen beef raviolis
1 (4 ounces) bag pepperoni minis
2 (16 ounces) jars pizza sauce
1½ cups water
DIRECTIONS
Set dial to STOVE TOP HIGH and preheat for 7 minutes. While pot is heating, finely chop onion and mince garlic.
Add onion, garlic, sausage, black pepper and Italian seasoning into the pot and cook uncovered for 7 minutes, stirring often, making sure to crumble sausage into small pieces.
Add raviolis, pepperoni, pizza sauce and water, then stir to combine. Cover and cook for 23 minutes, stirring occasionally during the cooking process.
Top with your favorite shredded cheese before serving.
****
MY HAWAIIAN FRIED RICE
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 25 minutes
Serves: 4
INGREDIENTS
1 tablespoon canola oil
8 ounces ham steal, chopped
2 cloves garlic, chopped
2 cups water
1 cup long grain white rice
¾ cup pineapple juice
½ cup frozen corn
2 tablespoons less sodium soy sauce
¼ teaspoon ground black pepper
DIRECTIONS
1. Set the dial to Stove Top High. Pour the oil into the pot and preheat for 7 minutes. While oil is heating, chop ham and garlic.
2. Add ham and garlic into the pot and cook uncovered for 5 minutes, stirring occasionally.
3. Add water, rice, pineapple juice, corn, peas, soy sauce, and black pepper. Stir to combine. Cover and cool for 20 minutes. Do not stir during the cooking process.
4. Turn unit off. Let rest for 5 minutes before serving.
TIP
Add chopped fresh pineapple or chopped macadamia nuts after cooking.
****
PENNE PASTA WITH ITALIAN SAUSAGE
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 20 minutes
Serves: 4
INGREDIENTS
1 tablespoon olive oil
1 pound Italian sausage, cut into 1-inch chunks
8 ounces penne pasta
1 ¾ cups marinara sauce
2 cups water
DIRECTIONS
1. Set the dial to Stove Top High. Pour the oil into the pot and preheat for 7 minutes. Add the sausage into the pot and cook uncovered for 5 minutes, stirring occasionally.
2. Add penne, marinara and water. Stir to combine. Cover, set the dial to the Oven setting of 300°F for 20 minutes. Stir once during the cooking process.
****
PIEROGIES WITH KIELBASA
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 20 minutes
Serves: 4
INGREDIENTS
1 tablespoon canola oil
1 medium onion
3 cloves garlic
14 ounces kielbasa
½ teaspoon ground black pepper
¼ teaspoon kosher salt
20 ounces frozen pierogies
1¼ cups low sodium chicken or beef broth
½ cup sour cream
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes.
While oil is heating, finely chop onion, mince garlic and cut the kielbasa into
¼-inch thick slices.
2. Add onion, garlic, kielbasa, salt, and black pepper into the pot and cook
uncovered for 7 minutes, stirring occasionally.
3. Add pierogies and broth, then stir to combine. Cover and cook for 13 minutes, stirring a couple times during the cooking process.
4. Dollop each serving with 2 tablespoons sour cream and serve.
****
PORK CHOPS
For the Ninja® Cooking System
Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4
INGREDIENTS
1 tablespoon canola oil
4 (1-inch thick) boneless pork chops, about 1 1/2 pounds
Salt and black pepper, to taste
1 cup frozen peas
1 (16 ounce) can candied yams, drained, reserving 1/4 cup liquid
1 (10.5 ounce) can turkey gravy
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes.
Season pork with salt and black pepper.
2. Add pork into the pot and cook uncovered for 8 minutes, turning once halfway
through cooking.
3. Add peas, yams, reserved liquid and turkey gravy. Cover and cook for 10
minutes, stirring once during the cooking process.
TIP
Serve with a side of stuffing or mashed potatoes and cranberry sauce.
****
QUICK CHICKEN PARMESAN
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 14 minutes
Serves: 4
INGREDIENTS
¼ cup all-purpose flour
½ teaspoon ground black pepper
½ teaspoon garlic powder
¾ cup panko bread crumbs
1/3 cup grated Parmesan cheese
½ teaspoon dry Italian seasoning
2 large eggs
2 tablespoons olive oil
4 (6 ounce) boneless skinless chicken breasts
1 cup marinara sauce
8 tablespoons shredded mozzarella cheese
DIRECTIONS
1. In a bowl combine flour, black pepper & garlic powder. In a separate bowl combine bread crumbs, Parmesan and Italian seasoning. In a third bowl whisk eggs.
2. Set the dial to Stove Top High. Pour the oil into the pot and preheat for 7 minutes. While oil is heating, bread chicken. Coat chicken with flour mixture, then into eggs and then into bread crumb mixture.
3. Add chicken into the pot and cook uncovered for 7 minutes. Turn the chicken over. Top each breast with ¼ cup marinara and 2 tablespoons mozzarella cheese.
4. Cover. Set the dial to Stove Top Low and cook for 7 minutes.
****
QUINOA PILAF
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 25 minutes
Serves: 4
INGREDIENTS
1 tablespoon olive oil
1 small onion
½ red pepper, seeded
½ green pepper, seeded
3 cloves garlic
1 ½ cups quinoa
4 cups water
¼ teaspoon salt
¾ teaspoon ground black pepper
DIRECTIONS
1. Set dial to Stove Top High. Pout the oil into the pot and preheat for 7 minutes. While oil is heating, chop onion, peppers and mince garlic.
2. Add onion, peppers, garlic to pot and cook for 5 minutes, stirring occasionally. Add quinoa, water, salt and black pepper. Stir to combine. Cover and cook for 20 minutes or until quinoa absorbs all liquid.
****
SKIRT STEAK
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 8-10 minutes
Serves: 4
INGREDIENTS
1 tablespoon canola oil
1 ½ pounds skirt steak, cut into 1/3
2 ½ tablespoons Worcestershire pub burger seasoning
DIRECTIONS
1. Set the dial to Stove Top High. Pour the oil into the pot and preheat for7 minutes. Season the steak. Add the steak to the pot and cook uncovered for 8-10 minutes, rotating steak until browned.
TIP
Worcestershire pub burgers seasoning can be found in the spice aisle or substitute your favorite dry seasoning blend.
****
SLOPPY JOE TATER TOT CASSEROLE
For the Ninja® Cooking System
Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4
INGREDIENTS
1 tablespoon canola oil
1 medium onion
1 pound ground beef
1 (15 ounce) can sloppy joe sauce
¼ cup water
¼ teaspoon ground black pepper
1 pound frozen tater tots
1 cup shredded cheese
DIRECTIONS
1. Set dial to Stove Top High. Pour oil into pot and preheat for 6 minutes. While oil is heating, chop onion.
2. Add beef and onion into the pot and cook uncovered for4 minutes, stirring often.
3. Add sauce, water, black pepper and tater tots. Stir to combine. Cover. Set the dial to the Oven setting of 325°F for 15 minutes. Do not stir during the cooking process.
4. Turn unit off. Add cheese, cover and rest until cheese melts.
****
SLOW COOKED ASIAN PORK
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 4 hours, 10 minutes
Serves: 6
INGREDIENTS
1 tablespoon canola oil
3 pounds boneless pork shoulder, cut into 2-inch chunks
1 ½ cups low sodium chicken broth
½ cup hoisin sauce
¼ cup les sodium teriyaki sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
4 cloves garlic, minced
1 teaspoon ground ginger
¼ teaspoon crushed red pepper
1/8 teaspoon ground allspice
1 pound frozen Asian vegetable blend
3 tablespoons water
2 tablespoons cornstarch
DIRECTIONS
1. Set the dial to Stove Top High. Pour oil into the pot and preheat for 7 minutes. Add the pork to the pot. Cook uncovered for 10 minutes.
2. Add broth, hoisin, teriyaki, vinegar, brown sugar, garlic, ginger, crushed red pepper, and allspice. Stir to combine. Set the dial to Slow Cook Low, and adjust cook time to 4 hours.
3. After cooking for 3 ½ hours, add Asian vegetables and continue to cook for 25 minutes.
4. In a bowl combine water and cornstarch. Set the dial to Stove Top High. Add cornstarch mixture and cook 5 minutes, stirring occasionally.
Tip
Serve with white rice or Asian noodles.
****
SLOW COOKED SHREDDED CHICKEN
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 2 hours 5 minutes
Serves: 8
INGREDIENTS
1 tablespoon canola oil
2 pounds boneless skinless chicken breast
1 (4.5 ounce) can shopped green chiles
4 dried chile de arbol peppers
4 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano leaves
½ teaspoon smoked paprika
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes. Add chicken into the pot and cook uncovered for 5 minutes.
2. Add remaining ingredients and stir to combine. Cover. Set dial to SLOW COOK LOW. Cook for 2 hours.
3. When chicken is done, shred completely in pot.
TIP
Tacos, burritos, on a sandwich roll, over rice, or on top of a salad this shredded chicken is versatile.
****
SPINACH AND ARTICHOKE DIP
For the Ninja® Cooking System
Prep time: 7 minutes
Cook time: 20minutes
Serves: 8
INGREDIENTS
2 tablespoons olive oil
1 medium onion
3 cloves garlic
1 (8.5 ounce) can artichoke hearts, drained, liquid reserved
2 (8 ounce) cream cheese
1 1/3 cups white wine
1 (5 ounce) bag baby spinach
½ cup grated parmesan cheese
½ teaspoon ground black pepper
DIRECTIONS
1. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes. While oil is heating, chop onion, mince garlic, shop artichokes and cut cream cheese into 1-inch cubes.
2. Add onion and garlic into the pot and cook uncovered for 5 minutes, stirring occasionally.
3. Add wine and liquid from artichokes and cook uncovered for 5 minutes.
4. Place spinach and artichoke hearts into pot. Stir to combine, cover and cook for 5 minutes.
5. Add cream cheese, parmesan cheese and black pepper. Cook, stirring frequently, until cheese is melted, about 3-5 minutes.
****
SWEET & SOUR CRANBERRY MEATBALLS
For the Ninja® Cooking System
Prep time: 10 minutes
Cook time: 4 hours
Serves: 12
INGREDIENTS
3 pounds frozen (½ ounce) cocktail meatballs
3 cups fresh pineapple, cut into 1-inch chunks
2 cans whole berry cranberry sauce
1 cup water
½ cup apple cider vinegar
1/3 cup packed light brown sugar
¼ cup low-sodium soy sauce
1 tablespoon ground ginger
¼ cup cold water plus 3 tablespoons cornstarch, mix to combine
DIRECTIONS
1. Add all ingredients, except for the cornstarch mixture into the Ninja pot. Stir to combine. Set to SLOW COOK HIGH. Set the cook time to 4 hours.
2. After 4 hours, set to STOVE TOP HIGH. Add cornstarch mixture and cook for 5 minutes, stirring occasionally.
****
TURKEY MEATBALLS STUFFED WITH MOZZARELLA
For the Ninja® Cooking System
Prep time: 8 minutes
Cook time: 10 minutes
Serves: 4-5
INGREDIENTS
1 pound ground turkey
1/3 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup packed fresh basil
1 large egg
2 cloves garlic, minced
1 tablespoon milk
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 salt
1 tablespoon olive oil
4 ounces fresh mozzarella cheese, cut into 1/4 ounce chunks
DIRECTIONS
1. In a mixing bowl combine turkey, bread crumbs, Parmesan, basil, egg, garlic,
milk, oregano, black pepper, and salt. Form mixture, divided evenly, into 1 1/4
ounce meatballs. Press 1 chunk of cheese into each meatball, covering cheese
with mixture.
2. Set dial to STOVE TOP HIGH, pour oil into pot and preheat for 7 minutes. Add
meatballs to pot and cook uncovered for 5 minutes.
3. Rotate meatballs, cover and continue to cook for 5 minutes.
Tip:
Serve with marinara as a dipping sauce, place on a slider bun or add to a salad.
****