Casseroles, Pasta, Rice.. D-F
Scroll down! The recipes follow the last listing! Scroll down!
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
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Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
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Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
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Has anyone doubled the spaghetti recipe in the Ninja?
Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
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You Will Find:
Deconstructed Beef Enchiladas*, By: Marilyn Giggles-Rainey Scott, February 12, 2016
Dinner In A Dish, By: Jessica Conol
Dirty Rice with Beans & Sausage*, By: Sky Holzhauer-Lugo, August 27, 2014
Divine Casserole, By: Janis Rightmyer, October 11, 2014
Doritos Taco Bake, By: Aurelia Dougan McCollom
Doritos Taco Pie, By: Mary Director
Double Decker Baked Ziti*, By: Allana Alla Sverbil, October 18, 2015
Easy Chicken & Green Olive Casserole*, By: Diane DeBros Donahue, August 12, 2015
Easy Pizza Penne*, By: Jennifer Constante, October 31, 2014
Easy Potato Gnocchi with Chicken*, By: Allana Alla Robinson, December 13, 2016
Egg Fried Rice*, By: Bobby-Rita Kountz-Gunnoe, January 19, 2015
Egg Fried Rice
Egg Fried Rice*, By: Aurelia Dougan McCollom, September 17, 2014
Eggplant Lasagna*, By: Kelly O'Rourke, March 25, 2015
Enchilada Bake*, By: Tina Nordhavn-Allman, April 29, 2015
Enchilada Casserole, By: Susan Davis, January 6, 2017
Enchilada Casserole*, By: Patricia Fulghum, November 7, 2016
Enchilada Casserole*, By: Aurelia Dougan McCollom
Enchilada Casserole – Red Chili Chicken*, By: Anastacia Ortega De Ramos, April 12, 2017
Enchiladas*, By: Robyn Barney Griggs, August 13, 2015
Enchiladas - Chicken & Cheese with Spicy Cream Sauce - Shredded Chicken Fajitas & Fajita Spice Mix*, By: Judy Morrison Engram, January 17, 2020
Enchiladas, Beef*, By: Tammy Ullrich, June 19, 2016
Enchiladas, Beef *, By: Mitch Cox, April 27, 2014
Enchiladas, Green Chile Chicken, By: Cathy Schultz, October 17, 2014
Enchiladas, Green Sauced Ground Pork *, By: Dena Marie Tehel, November 3, 2014
Enchiladas, Stacked Green*, By: Denise Blasius, April 29, 2015
Fettuccini Alfredo, By: Kathleen Sanden
Fettuccine Alfredo with Chicken*, By: LeAnn Gonsalves Nieves, March 23, 2015
Fettuccine Alfredo with Chicken and Vegetables, By: Carrie Montgomery
Fettuccine Pasta Meal*, By: Chrystal Price, March 14, 2015
Fettuccine with Brussels Sprouts*, By: Tammy Ullrich, October 25, 2015
Fideo, A Mexican Dish*, By: Patricia Fulghum, June 9, 2015
Fideo with Ground Beef & Potatoes*, By: Melissa Corona-Pino, February 16, 2018
Fiesta Bake, By: Aurelia Dougan McCollom
Freezer Stuffed Shells, By: Jessica Conol
Fresh Green Beans, New Potatoes & Ham*, By: Alice Blakeslee, September 2, 2014
Frito Casserole, By: Elaine Corwin
Frito Enchilada Casserole*, By: Trish Gratiot, February 9, 2016
Frozen Stuffed Shells, with Frozen Italian Sausage & Homemade Meatballs*, By: Christina Beck Meixell, August 31, 2015
Deconstructed Beef Enchiladas*, By: Marilyn Giggles-Rainey Scott, February 12, 2016
Ingredients:
2 pounds ground beef
1- 19 oz can red enchilada sauce
8 corn tortillas cut into strips
8 oz package of shredded cheddar cheese
Directions:
Brown ground beef on Stove Top Medium/ High. Add can of red enchilada sauce and cook on Stove Top Low for 10 minutes. Add tortilla strips and half of cheese. Stir in well. Top with remaining cheese and cook on Slow Cook Low for 1 hour.
Added comment by: Cathy Schultz - Marilyn, next time use tortilla chips instead & you can make an easy red enchilada sauce without buying it, if you want. Brown your meat, add a couple tablespoons flour & red chile powder. Toss these in the meat grease. Add enough water to make a sauce to your desired thickness, also if you use chips cut back or omit salt
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Dinner in a Dish, By: Jessica Conol
Ingredients:
1 pound ground turkey or ground beef
1 can corn1 zucchini, diced
1 onion, diced
3 cloves garlic, minced
1 large can vegetable soup
½ to 1 can water (I used the vegetable soup can)
Garlic Salt
Directions
Set Ninja to Stove Top Medium. Brown turkey or beef. Add onion and garlic. Cook for 5 minutes. Add corn and zucchini. Cook another 5 minutes. Add vegetable soup and water. Season with garlic salt. Cook for 15 minutes.
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Dirty Rice with Beans & Sausage*, By: Sky Holzhauer-Lugo, August 27, 2014
Ingredients:
16 ounces All-Natural Andouille Sausage, or sausage of your choice
1½ cups rice - white or brown
1½ cups water
1½ cups vegetable or chicken broth
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium green bell peppers, chopped
4 ribs celery, diced
2 clove garlic, minced
1-2 teaspoons Cajun seasoning
1 teaspoon dried thyme
1- (16 ounce) can BUSH’S® Dark Red Kidney Beans, drained and rinsed
4 green onions, thinly sliced
salt and pepper, to taste
Directions:
Cut the sausage into coins and browned them in the Ninja on Stove Top High. Set aside. Turn your Ninja to Stove Top Medium and heat oil. Add the onion and sauté for 5 - 7 minutes, or until tender. Add the garlic, celery, green bell peppers, Cajun seasoning and thyme and sauté for 2 more minutes. Set aside. Add rice and about 3 cups chicken broth. Bring to boil, and turned down to Stove Top Low. The rice will need extra liquid in the Ninja. You may need to turn it back up to Stove Top Medium, if the rice still has a little bit of a "crunch." Check every 5 minutes or so and add liquid if needed (this also helps to ensure the bottom won’t burn.) When there is about 5 minutes left in cooking add the sliced sausage, kidney beans, the sautéed vegetable mixture, and the green onions. Taste for seasoning and add salt and pepper, if desired. Serve immediately.
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Divine Casserole, By: Janis Rightmyer, October 11, 2014
Ingredients
2 ounces cream cheese, softened at room temperature
1 cup small curd cottage cheese
1 cup sour cream
1/3 cup sliced green onions
1- (12 ounce) package egg noodles
1 pound ground chuck
1- (24 ounce) can pasta sauce
1½ cans of water
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
½ teaspoon Creole or Cajun seasoning, or to taste, optional
1 cup shredded cheddar
1 cup shredded mozzarella
Directions:
Cream together cream cheese, cottage cheese and sour cream until well blended. Stir in the green onion and set aside.
Brown the ground beef with seasonings on Stove Top High. Drain the grease. Add pasta sauce, (24 oz) water and the noodles. Cook for 20 minutes on Stove Top High. Stir occasionally. Add about ½ can of water if needed and possibly another 10 minutes cooking time. The noodles and sauce were perfectly done.
Add cheese mixture, and grated cheeses, reserving some grated cheese for the top. Turn to Slow Cook Low for 45-60 minutes. Sprinkle reserved cheese on top, melt, serve.
PERFECT!
**Added comment - I made this for dinner tonight & it was yummy. Next time, however, I would add a chopped onion when browning the ground beef. This was my first time making a casserole in my Ninja, so it was somewhat of an experiment for me. I didn't use Worcestershire sauce, as I'm not fond of it. Also I didn't have Creole or Cajun seasoning, so that was omitted as well.
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Doritos Taco Bake, Revised, By: Aurelia Dougan McCollom – Ninja
Ingredients:
1 pound ground beef or turkey
1 onion, diced
1 package taco seasoning
¾ cup milk
2 cups Taco blend shredded cheese, or cheddar, divided
1 cup sour cream
1 cup salsa (your heat strength)
1 can of cream of mushroom
1 bag of Doritos, any flavor (13.5oz)
Instructions
Brown the ground beef & onion in the Ninja, Stove Top High; and mix in the taco seasoning according to package directions. Take out.
In a bowl, mix together milk, 1 cup of cheese, sour cream, salsa & cream of mushroom soup. Stir in ground beef.
Open the bag of Doritos and give them a slight crush. You want the pieces to be fairly large, no to many crumbs.
Using the Ninja insert, layer 1/3 Doritos, ½ of beef mixture, 1/3 Doritos, remaining ½ of beef mixture, remaining Doritos.
Bake for Oven setting, 325°, 25 minutes, top with remaining 1 cup of cheese and bake an additional 10-15 minutes or until cheese is melted & bubbly.
***For “extra” heat, you might try “Campbell’s Fiesta Cheese Soup” instead of the mushroom soup***
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Doritos Taco Pie, By: Mary Director
Ingredients:
1 lb extra lean ground beef
1 package taco seasoning mix
½ cup water
1 can crescent roll mix (I used 6 of the 8 crescents in it)
1 cup sour cream
1¼ cup shredded Colby Jack Cheese (your favorite is fine)
2 cups crushed Doritos (measure AFTER crushing)
¼ cup Salsa Verde (but any type should be fine)
NO BUTTER
Instructions:
1. On Stove Top High, cook your ground beef in the main cooking pot.
2. Drain the ground beef.
3. Add taco seasoning and water, mix well.
4. Bring to a boil then simmer for about 5 minutes. I did drain the excess juices off the meat after the 5 minutes.
5. Remove from the main cooking pot and set aside.
6. Wipe out the main cooking pot with paper towels to clean out before doing the baking part.
Now using the Multi-Purpose Pan:
1. Separate the crescent dough into squares and press into the pan.
2. Where there are serrated parts, pinch/press together to make single layer keeping most of it on the bottom of the pan not up the sides.
3. Sprinkle 1 cup of crushed Doritos into the dough, then press into the dough.
4. Spoon the ground beef mixture over the dough and Doritos … even out with a spoon.
5. Mix sour cream and salsa together, then spread over the meat layer.
6. Next layer in the shredded cheese as evenly as possible.
7. Top with the remaining crushed Doritos.
8. Put pan on the roasting rack in the Ninja
9. Bake at 400° degrees for 25 minutes.
Enjoy.
Notes:
I used less dough than the original recipe … putting it only on the bottom of the pan.
I used 1¼ cups of shredded cheese whereas the original recipe calls for 1 cup.
I used 2 cups of crushed Doritos rather than the 3 cups. Two worked out perfect – gave nice flavor and crunch.
I totally eliminated the butter. There is so much fat in the cheese and sour cream that I felt it wasn’t truly needed.
Hal and I both really liked it and definitely would make it again
Photos: one of the baked casserole and one of how I put the crescent dough in.
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Double Decker Baked Ziti*, By: Allana Alla Sverbil, October 18, 2015
**this recipe is more on the sauce-side so you can reduce amount of sauce used according to your taste buds.
I will include two variations of the recipe because the variation which I used can be simplified for those who are in a rush to cook a quick dinner:
Variation 1 (with sauce from scratch):
Ingredients:
2- 28 oz cans crushed tomatoes - keep liquid
1 large onion - finely diced
1.5 lbs ziti pasta
2 cups shredded/grated parmesan cheese
2 cups shredded/grated mozzarella cheese
30 oz ricotta cheese
salt - to taste
crushed red pepper - to taste
garlic powder - to taste (can be substituted with fresh minced garlic)
ground black pepper - to taste
couple pinches sugar
olive oil
Prep:
Cook 1.5 lbs of pasta in Ninja. Once cooked, set to side and clean out ninja of any leftover liquid (there should be none) **refer to files on how to cook no-drain pasta.
Finely dice onion and set to side.
Sauce: combine crushed tomatoes with liquid, crushed red pepper, ground black pepper, sugar, garlic powder, salt, and diced onion- mix in spices well. *taste test until you reach desired flavor.
Combine 15 oz of ricotta cheese with, about 1.5 cups of sauce, 1 cup parmesan cheese, and half the pasta. Mix well. Create two of these portions - in separate bowls. **You should have some left over pasta sauce once this is complete.
Recipe:
1) Drizzle olive oil in the main pot of the Ninja then layer: 1 layer pasta mixture (pasta, ricotta, sauce, parmesan cheese), 1 layer sauce (enough for a thin layer), 1 layer mozzarella cheese (half of the mozzarella cheese package),1 layer pasta mixture (sauce, pasta, ricotta, parmesan cheese), 1 layer sauce (rest of sauce), 1 layer mozzarella cheese (rest of mozzarella cheese). Set the Ninja to the Oven setting of 350° for 20-25 minutes.
Variation 2: (the 5 ingredient method):
Ingredients:
1.5 lbs ziti pasta
56 oz pasta sauce of choice
2 cups shredded/grated parmesan cheese
2 cups shredded/grated mozzarella cheese
30 oz ricotta cheese
Olive oil
Prep:
*repeat prep from variation 1 except omit the making of the sauce since you are using pre-made.
Recipe:
*repeat from variation 1
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Easy Chicken & Green Olive Casserole*, By: Diane DeBros Donahue, August 12, 2015
Ingredients:
2-3 chicken breasts, cut into chunks or bite size pieces
Olive oil
1 package noodles (any type, I used gluten free)
2 cans of "cream of ... soup" - (cream of chicken with cream of mushroom; you can use two of the same or also cream of celery)
1 bottle (5-6 oz) of green olives with juice
Cajun seasonings
a dash of turmeric & cayenne – (You can also use curry powder or pepper or whatever seasoning you like)
Directions:
Sauté chicken with some of oil on Stove Top High until cooked through. Remove and set aside.
Boil noodles (any type, I used gluten free) on Stove Top High until al dente, tender. Drain. Remove and set aside.
Mix soups with seasonings. Cook on Stove Top High setting. Add in the bottle of green olives with juice and stir until heated.
**Just be aware that the olives make the dish salty already. Add chicken and noodles and stir. Voila, you have an easy and delicious casserole for dinner! Enjoy.
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Easy Pizza Penne*, By: Jennifer Constante, October 31, 2014
Ingredients:
1 lb box of penne pasta
25 oz jar of organic marinara sauce
½ cup turkey pepperoni chopped
¼ cup each of shredded low-fat mozzarella and Parmesan
4 cups of water
Directions:
Add everything (expect cheeses) into the Ninja set at 300°F for 30 minutes. Cover. Stir occasionally. In the last 3-5 minutes add cheese on top. Cover to melt the cheese. Mix and serve.
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Easy Potato Gnocchi with Chicken*, By: Allana Alla Robinson, December 13, 2016
Ingredients:
2- 20 oz bags frozen potato gnocchi
2- 28 oz cans crushed tomatoes
2 lbs chicken breast tenderloins - cut into bite size pieces
crushed red pepper flakes - to taste
ground black pepper - to taste
salt - to taste
garlic powder - to taste
olive oil
grated parmesan cheese - optional
Prep:
Make sauce by combing crushed tomatoes with crushed red pepper flakes, ground black pepper, garlic powder, and salt. Set to the side.
Cut chicken breast tenderloins into bite size and season them with salt & ground black pepper.
Recipe:
**cook with the lid off
1) Add frozen gnocchi to the Ninja then add enough boiling water to cover them. Turn the Ninja to Stove Top Low. As each gnocchi floats to the top, remove it from the Ninja and put it into a large bowl. Once done, clean out the Ninja.
2) Add olive oil to the Ninja pot. Add the seasoned chicken pieces - lightly flip them to coat each side in olive oil. Turn the Ninja to Stove Top High. Once one side is cooked, flip to other side. Once done, clean out the Ninja.
3) In the large bowl, combine cooked gnocchi with sauce and cooked chicken. Gently stir until well combined.
4) Add gnocchi mixture into the Ninja and turn to Stove Top High. Cook until sauce is heated to your desired temperature, stirring occasionally.
Serve: with grated parmesan cheese.
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Egg Fried Rice*, By: Bobby-Rita Kountz-Gunnoe, January 19, 2015
Ingredients:
3 cups of white rice, made the day before is best, or leftover
½ cup onion
2 garlic cloves
½ cup of frozen peas and carrots
1 Tbs. coconut oil
1 egg, beaten
soy sauce
Directions:
Turn to Stove Top High and sauté onion, garlic, and peas and carrots in just a little coconut oil. After the veggies are tender I scoot them to the side and pour in the egg and let that scramble. Turn to Stove Top Low/Medium and add a little soy sauce and the rice and mix and stir until rice is warm. I usually add more soy sauce. So easy and so delicious. Even better the second day!
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Egg Fried Rice
Ingredients
3 cups cooked white rice (I cooked rice in my rice cooker and measured out 3 cups of uncooked rice according to my cooker. I realize it calls for 3 cups “cooked” rice, that’s why when finished cooking it is doubled in the recipe. It gave just enough rice left over for another meal.)
3 Tbs. sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
¼ cup soy sauce
Preheat Ninja on Stove Top High for 5 minutes. Add sesame oil. Add the peas/carrots mix, onion and garlic. Stir until tender. Turn to Stove Top Medium. Push the mixture off to one side, then pour your eggs on the other side and continue stirring until scrambled. Turn you Ninja to Slow Cook High and add the rice and soy sauce. Stir to mix ingredients. Place lid. Cook until heated through. About 30 minutes. After heated through, turn to Buffet setting to keep warm.
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Egg Fried Rice*, By: Aurelia Dougan McCollom, September 17, 2014
Ingredients
Cumin seeds
2 eggs
¼ tsp salt
1 onion, coarsely chopped
3 Tbs. oil
2 cloves garlic, finely chopped
1 tsp soy sauce
1 tsp vinegar
1 tsp chili sauce
2 tbsp oil, divided
2 cup rice, brown or white, cooked
Directions:
After cooking the rice, and place in a bowl, stir to break up large pieces, if any and to cool down. Place the bowl in the refrigerator, for about 10 minutes to completely cool. (If using leftover, refrigerated rice, cooling isn't necessary.) When cooled, add 1 tbsp oil to rice. Stir, evenly coating the rice. Add the soy sauce, chili sauce, and vinegar, stir to coat.
Turn your Ninja to Stove Top High and add 1 Tbs. of oil. Combine eggs and salt. Gently whisk until blended. Set aside.
Add whisked eggs and cumin seeds (to taste) to your heated Ninja. Stirring constantly, working the eggs to a scramble.
When eggs are mostly solid but still soft, remove from them from your Ninja. The desired texture is slightly more liquid than that of scrambled eggs. Set aside. Add the remaining 1 Tbs. of oil to your Ninja. Add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.
Add the rice, and eggs. Mix together; continue stirring for 1-2 minutes. Once hot, turn to Buffet setting to hold.
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Eggplant Lasagna*, By: Kelly O'Rourke, March 25, 2015
It is just a traditional lasagna recipe replacing the noodles with sliced eggplant. I sliced a large eggplant, placed on parchment on two cookie sheets, brushed with olive oil, a little salt and pepper and roasted at 400° for about 25 min. (turned slices over halfway through). I used ground turkey instead of beef and just a jar of marinara sauce doctored up a little with garlic and Italian seasoning. I had no ricotta so improvised with cottage cheese, parmesan, Italian seasoning. (I don't normally eat a lot of dairy so this was a stretch!) Layered all with mozzarella and the picture tells the story. I have a bad cold so my taste buds are off but my daughter said this is one to make again! Next time she wants me to peel the eggplant though.
** The eggplant was fixed in the regular oven at 400. My eggplant was quite large and I got 4 layers in the Ninja multipurpose pan. Baking started at 325° in the Ninja for 20 minutes then bumped it to 350° for 10 minutes more, but would go longer. It was just starting to slowly bubble along the edges. I'd probably go 45 minutes next time right on 350°. It was warm in the center but not hot. My daughter was starving and technically everything was "cooked" just not good and hot all the way through. (I didn't use an egg in my cheese mixture).
I did cook the ground turkey in the Ninja on Stove Top High, then added the sauce. Once I assembled the lasagna I wiped out the Ninja pot, switched to Oven and baked. I think I'm going to love this appliance.
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Enchilada Bake*, By: Tina Nordhavn-Allman, April 29, 2015
I found a recipe online that I adapted to be my own. Please remember I am not a big measurer (is that a word). I tend to wing it! This was delicious.
Ingredients:
1 pound lean ground beef
1 can corn
1 can olives (I had whole and cut them in half)
1 can diced tomatoes
3 cans mild enchilada sauce
Shredded cheese
Corn tortillas
Chili powder
Garlic pepper
Garlic salt
Directions:
Turn your Ninja to Stove Top High. Once heated, brown beef with spices. Pour meat mixture into a big bowl and stir in corn, olives and tomatoes.
Turn your Ninja to Slow Cook High.
Cover the bottom of the Ninja with tortillas, overlapping to fill the bottom.
Add about ¼ of the meat mixture and a handful of cheese.
Do this layering 3 more times, ending with meat mixture and cheese.
Poor all of the sauce over everything in the pot and cook on Slow Cook High for about an hour.
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Enchilada Casserole, By: Susan Davis, January 6, 2017
Ingredients:
1½ ground beef
28 oz can red enchilada sauce
1 diced onion
1 diced green pepper
1 can diced jalapenos
1 can black beans, drained
1 can corn, drained
1 box old El Paso cheesy Mexican rice
2 cups shredded cheese
Directions:
Turn the Ninja to Stove top High. Brown the meat and saute the onions and peppers. Drain any excess grease. Add drained beans and corn. Add sauce, jalapenos, boxed rice with seasoning, and stir. Top with cheese. Turn the Ninja to the Oven setting of 250°F, for about 25 minutes. Add extra cheese if desired. I used as a filling for burritos and husband used it with chips! Yummy & easy!
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Enchilada Casserole*, By: Patricia Fulghum, November 7, 2016
Ingredients:
1-2 lbs hamburger
1 can cream of mushroom
1 can cream of chicken
1 jar taco sauce
1- 15 oz can enchilada sauce
8-10 corn tortillas cut into bite size pieces
4- 8 ounces Velveeta cheese, cubed (amount depends on how much cheese you would like)
cheddar cheese, grated
Directions:
Turn the Ninja to Stove Top High. Brown the meat. Remove any excess grease. Add the soups, taco sauce, and enchilada sauce. Stir. Cook 5 to 10 minutes, or until heated through. Add the corn tortillas. Stir together. Add the Velveeta. Reduce the heat to Stove Top Low. Stir together to mix, while melting the cheese. Cook for about 8 minutes. Reduce to Warm. Cover with grated cheese. When the cheese has melted you’re ready to eat!
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Enchilada Casserole, By: Aurelia Dougan McCollom
Original Recipe Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2½ cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
¼ cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
¼ teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1¼ cups of frozen corn (optional)
¾ cup reduced-fat sour cream
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
¼ cup minced fresh cilantro
I Doubled The Recipe
2 pounds lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
4 cups salsa
1– 15 oz can black beans, rinsed and drained
1- 15 oz can red kidney beans, rinsed and drained
½ cup reduced-fat Italian salad dressing
4 tablespoons reduced-sodium taco seasoning
½ teaspoon ground cumin
6 flour tortillas (8 inches)
1- 15 oz can of drained corn, or about 2½ cups of frozen corn (optional)
8 oz cup reduced-fat sour cream
2 cups – (8 ounce package) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
Sliced black olives, optional
Directions:
Preheat Ninja on Stove Top High for 5-10 minutes. Place lid. Cook beef and onion until no longer pink. Drain if necessary.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin. (I had all of these ingredients mixed in a bowl and added). Turn you Ninja to Oven setting 325°. Place lid and heat through. I used this setting for about 10 minutes. It was bubbly and hot. (Turn off your Ninja). I had a bowl and took out the majority of the mixture. I left a layer in the bottom of the Ninja pot. Place a flour tortilla on top of meat mixture. (They will overlap just a little). Spoon some of the meat mixture, and top with some cheese. (I used a ladle and used 2 scoops, one for each tortilla.) Repeat your layers. (I used the 6 tortillas and ALL of the mixture). Be sure and top the last layer with a generous portion of cheese. Turn you Ninja to Oven setting 325°. Place lid. You will hear it bubbling after about 5 minutes. I cooked for a total of 15 minutes, then went to the Buffet setting and left it for about an hour until we were ready to eat. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. (Add more sour cream, cheese, and salsa for a topping, if desired)
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Enchilada Casserole – Red Chili Chicken*, By: Anastacia Ortega De Ramos, April 12, 2017
Ingredients:
3-4 chicken breasts
10-12 corn tortillas, cut up
28 oz. can Enchilada sauce
Onion, chopped
Cheese, shredded
Directions:
Place the chicken breasts and enchilada sauce in the Ninja pot. Turn to Slow Cook High for 4 hours.
When done, carefully shred chicken with 2 forks, being careful not to scratch the Ninja. Add cut up corn tortillas, cheese and onion mix together and cook on Slow Cook High for another 40 minutes. This is so good!!
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Enchiladas*, By: Robyn Barney Griggs, August 13, 2015
Brown 2 lbs of ground turkey season with garlic salt, black pepper, minced onion, and some chili powder. Remove.
Layer in pan in this order... 2-3 times depending on how you like it.
Corn tortillas – lay flat
Meat
Shredded cheese
Green onions
Sliced olives
Pour some El Pato enchilada sauce – or sauce of your choice
Repeat.
Directions:
Turn to Slow Cook High for at least an hour.
Serve with sour cream, lettuce, tomatoes. Enjoy!
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Enchiladas - Chicken & Cheese with Spicy Cream Sauce - Shredded Chicken Fajitas & Fajita Spice Mix*, By: Judy Morrison Engram, January 17, 2020
Ingredients:
6 boneless skinless chicken thighs
2 boneless skinless chicken breast
2 bell peppers, sliced (red & yellow were used in this recipe)
1 large sweet onion, sliced
1- 20 oz. jar chunky salsa (any brand)
4 Tablespoons fajita spice mix (recipe added below) - or - package commercial fajita seasoning
3 cups shredded Mexican style cheese
8-12 flour tortillas
cornstarch – to thicken
Enchiladas Cream Sauce:
1½ cups heavy cream
1 cup sour cream
Add all of the ingredients to the Ninja multi-cooker pot except cheese, heavy cream, and sour cream. Turn to Slow Cook Low for 8 hours. Remove the chicken and shred. Return to the Ninja pot. Stir.
Add some of the mixture to the center of a tortilla Sprinkle with some cheese. Roll and place in a baking dish. Continue until the baking dish has been filled. After stuffing tortillas with cheese & fajita mixture, thicken the remaining sauce with a cornstarch slurry. Add the heavy cream.
Turn to Stove Top High and let reduce. Stir.
Ladle sauce into a blender. Blend until smooth.
Topped enchiladas with cream sauce. Sprinkle the top with Mexican cheese.
Place in your conventional oven. Bake @375°F for 45 minutes.
Fajita Spice Mix:
Ingredients:
4 teaspoons chili powder
2 teaspoon ground cumin
2 teaspoon paprika
2 teaspoon salt
2 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon cayenne pepper, or less to taste
Directions:
Mix to incorporate well.
Store in airtight container.
****
Enchiladas, Beef*, By: Tammy Ullrich, June 19, 2016
Ingredients:
1 lb. ground beef
Taco seasoning
1- 10 oz can enchilada sauce
1 onion, chopped
1 cup Cheddar cheese-plus some for the top
Black olives, sliced
Sour cream-garnish
6 Flour tortillas
Directions:
Brown the ground beef in the Ninja on Stove Top High. Drain. Add taco seasoning and mix well. Place beef in a bowl. Wipe out the Ninja and place the rack.
Add ½ can of enchilada sauce to meat. Add chopped onions, some of the olives, and 1 cup of cheese. Mix well.
Add 2 Tablespoons meat mixture to tortilla and roll up. Place seam side down in the greased multipurpose pan. Pour the remaining enchilada sauce over the top and sprinkle with cheese. Add some olives to the top also.
Place pan on rack and turn the Ninja to the Oven setting of 350°F, and bake for 15 minutes, or until heated through.
****
Enchiladas, Beef *, By: Mitch Cox, April 27, 2014
Ingredients:
1 pound lean ground beef (chicken or turkey would work)
1- 16 oz can of red enchilada sauce (I used Tex Mex flavor)
1- 4 oz can of green chile peppers
½ tsp garlic powder
1 tsp cumin
1 tsp chili powder
½ tsp black pepper
1½ cup shredded cheddar cheese (I used low fat)
6-8 taco sized flour tortillas (I used carb balance)
black olives (optional)
green onions (optional)
Directions:
Turn your Ninja to Stove Top High, and cook ground beef, breaking up while cooking, drain fat if any.
Turn off heat when done and add spices and mix well.
Add green chile’s and ½ cup enchilada sauce mix well. Transfer to a bowl. Wipe out your Ninja.
Lightly spray the bottom and sides of your Ninja. Add a little enchilada sauce to the bottom of the insert with a little sprinkle of water to coat the bottom.
Place about 2 heaping Tbs. or so of meat mixture into a tortilla, add a pinch of shredded cheese and any options such as olives, green onion, regular onions etc., and roll and place in your Ninja. Line them along the bottom
Cover with the remainder of the enchilada sauce, sprinkle with the remaining cheese, put the lid on and cook on Slow cook Low 1 hour or so. Serve with sour cream, avocado.
****
Enchiladas, Green Chile Chicken, By: Cathy Schultz, October 17, 2014
Ingredients:
2 cups cooked chicken
1 can cream of mushroom soup,
½ cup roasted green chile diced (more or less depending on how hot or spicy you want your enchiladas)
1 quart sized baggie of stale tortilla chips
1 cup shredded cheese
Directions:
Dice chicken & combine with soup & green chile, put down a base layer of soup/chicken mixture, chips, soup, cheese, chips, soup, cheese and finish with a layer of the soup & cheese. Use the Ninja multi-purpose pan on the rack & bake for 1 hour 15 minutes at 350°F.
****
Enchiladas, Green Sauced Ground Pork *, By: Dena Marie Tehel, November 3, 2014
Ingredients:
1.5-2 lbs ground pork
1 medium onion
1 green pepper
1-14.5 oz can whole tomatoes peeled (can use canned diced, this is just what I had on hand)
1-16 oz can refried beans
3 cups cheese of choice (I had cheddar and mozzarella) - Set aside 1.5 cups
1 package 10 regular size tortilla shells (I used Azteca 8.5 oz bag)
1-10 oz can green enchilada sauce
Spices (I'm estimating, I just dumped it in):
1 Tbs. chili powder
1 tsp cayenne pepper
2 tsp garlic powder
Directions:
Turn Ninja to Stove Top High. Chop onions and green peppers. Cook with ground pork. Meanwhile, chop the whole tomatoes and mix with the juice from the tomatoes, refried beans, spices, and 1½ cups of cheese. Take out the meat with slotted spoon and put in refried bean mixture. Clean out grease and turn Ninja to Stove Top Low. Pour can of green enchilada sauce in. Roll tortilla shells with mixture and place directly in Ninja. Once the first layer is done, sprinkle half cup of cheese on layer and add rest of filled tortillas on top. I had extra mixture leftover and poured on top with the last cup of cheese. Put lid on and cooked until cheese is melted.
Garnish however you like. I do not have access to tomatillo's either or the time to make homemade refried beans. I sure wish I did!
****
Enchiladas, Stacked Green*, By: Denise Blasius, April 29, 2015
Store bought sauce, red or green. Put a little sauce in bottom of your oven proof dish. Add a corn tortilla, then cheese, chopped onion and more sauce. Repeat layers. You can add shredded pork, ground beef, shredded chicken to the layers if you want. Cheese can be Mexican mix, Monterey Jack, Pepper Jack, or cheddar. Turn to Oven setting of 350°. Add 2 cups of water to the pot. Put the dish on the rack and bake for one hour. Serve with sour cream and shredded lettuce
****
Fettuccini Alfredo, By: Kathleen Sanden
Original recipe makes 6 servings
Ingredients:
24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Turn your Ninja to Stove Top Low and melt butter into cream. Add salt, pepper and garlic salt. Turn to Stove Top Medium and stir in cheese until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
****
Fettuccini Alfredo*, By: Anthony Scocco
You take your Ninja slow cooker and add 4 cups water in bottom. Take uncooked fettuccine noodles and put in the water. Add your sauce and set Oven to 350° for about 30 minutes.
****
Fettuccine Alfredo with Chicken*, By: LeAnn Gonsalves Nieves, March 23, 2015
Ingredients:
½ lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
4 tsp. flour
1¼ cups fat-free reduced-sodium chicken broth
4 oz. (½ of 8- oz. package) Philadelphia Neufchatel Cheese, cubed
3 Tbs. KRAFT Grated Parmesan Cheese, divided
¼ tsp. garlic powder
¼ tsp. pepper
Directions:
Cook pasta as directed on package, omitting salt.
Meanwhile, cook chicken in ninja in Stove Top High until done, stirring occasionally. Remove from ninja. Set to Stove Top Medium/Low mix flour and broth in same skillet with whisk. Stir in Neufchatel, 2 Tbs. Parmesan, garlic powder and pepper; cook 2 minutes or until mixture boils and thickens, stirring constantly. Stir in chicken.
Set to Buffet/Warm.
Add drained pasta to sauce; toss to coat. Sprinkle with remaining Parmesan.
****
Fettuccine Alfredo with Chicken and Vegetables, By: Carrie Montgomery
Ingredients:
2 boneless skinless chicken breasts, (about 12 oz/375 g), cut into thin strips
2 Tbs. butter, divided
2 cloves garlic, minced
1 Tbs. dried Italian seasoning
10 oz fettuccine pasta noodles
1 small onion, diced
4-5 small mushrooms, sliced
2 Tbs. all-purpose flour
½ tsp pepper
¼ tsp salt
2 cups milk
½ cup 10% cream
1 cup shredded Canadian Mozzarella cheese
2/3 cup grated Canadian Parmesan cheese
2 tomatoes, diced
½ cup sour cream
Directions:
In your Ninja, melt 1 tbsp of the butter using Stove Top High; sauté chicken, garlic and Italian seasoning for about 8 minutes or until chicken is browned and no longer pink inside. Transfer to a bowl; set aside.
Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 min or until al dente, or according to package directions.
Still using Stove Top High; add butter. Sauté onions and mushrooms, for about 5 min or until onions are translucent. Sprinkle with flour; stir in pepper and salt and cook, stirring, for 2 minutes. Gradually stir in milk and cream; cook, stirring, for about 5 minutes or until creamy, smooth and thickened. Remove from heat; stir in Mozzarella and Parmesan cheeses.
Drain pasta and return to pot. Pour in sauce, reserved chicken, tomatoes and sour cream and toss to coat.
**Added Comment ** - We have one who doesn't like tomatoes, so I left them out and added them to each individual dish. The only thing I would change (just personal taste) next time is I will skip the Italian seasoning and use more garlic and pepper. I would probably throw in some spinach and broccoli as well. Over all it turned out really good.
****
Fettuccine Pasta Meal*, By: Chrystal Price, March 14, 2015
One pot 30 minute meal using the Ninja. First, I sautéed some onion, bell pepper and garlic in olive oil and Italian seasoning. I then added ground beef and sliced beef sausage links. Once my meat was browned I poured in beef broth, a jar of spaghetti sauce, my secret ingredient and added a box of dry fettuccine pasta. Covered and cooked for 25 minutes stirring occasionally. I used the easy spaghetti and meatballs recipe in the 4-n-1 cookbook as a guide for time, temperature and liquid amounts.
****
Fettuccine with Brussels Sprouts*, By: Tammy Ullrich, October 25, 2015
Ingredients:
8 oz. uncooked fettuccine
1 pound fresh Brussels sprouts, cored and separated into leaves (I used a prepackaged shredded brussels sprouts )
½ cup red onion, chopped
1/3 cup butter, cubed
½ teaspoon minced garlic
1 cup (4 ounces) shredded Parmesan cheese
¾ cup walnuts, toasted
Directions:
I cooked the pasta on my stove while making the Brussels sprouts topping
I turned Ninja to Stove Top High and preheated for a few minutes.
I sautéed the walnuts for 3 minutes to toast them. Remove from pot
Saute the Brussels sprouts and onion in the butter until tender.
Add garlic and cook 1 minute longer.
Add drained pasta to Ninja pot and combine.
Sprinkle with cheese and walnuts
This is from a Taste of Home pasta cookbook I have.
****
Fideo, A Mexican Dish*, By: Patricia Fulghum, June 9, 2015
Ingredients:
1-2 lbs ground beef
10 oz Vermicelli noodles
bell pepper, sliced
2 crushed garlic gloves
1 can of petite tomatoes
1 can of tomato sauce
1 tablespoon ground cumin
2½ cans of water
Directions:
Turn your Ninja to Stove Top High. Brown ground beef. Remove meat, using the grease from the browned beef brown the vermicelli this will take about 6-7 minutes. Using a paper towel I removed excess grease after vermicelli was browned. Return meat back into the Ninja with the vermicelli. Add the bell pepper, garlic gloves, tomatoes, sauce, cumin and water. Once it started to boil I set to Warm/Buffet setting. It is ready to eat, the longer it sits the less liquid there will be. My family prefers it soupy.
Include beans and tortillas and you have yourself one fine meal.
****
Fideo with Ground Beef & Potatoes*, By: Melissa Corona-Pino, February 16, 2018
Ingredients:
2 Tbs. oil
1 lb. ground beef
3 uncooked russet potatoes, peeled and cubed
1 (5 oz.) box of vermicelli (fideo)
1 (8 oz.) can of tomato sauce
3 cups water
1 medium onion, chopped
1 Tbs. Knorr beef bouillon – or brand of choice
1 tsp Knorr chicken bouillon – or brand of choice
1 tsp Knorr tomato chicken bouillon – or brand of choice
Garlic salt - to taste
Pepper - to taste
Directions:
1. Turn the Ninja to Stove Top High.
2. Brown the ground beef. Add the onion and cook until soft. Drain the excess grease. Remove and set aside.
3. Lower the Ninja temperature to Stove Top Low.
4. Add the oil to the Ninja pot.
5. Add the vermicelli and brown until golden; stirring continuously to keep from over browning.
6. Once golden brown, add the ground beef, potatoes, tomato sauce, water and all seasonings. Stir to incorporate. Return the Ninja temperature to Stove Top High.
7. Cook for 15 minutes or until potatoes are cooked. Stirring occasionally.
****
Fiesta Bake, By: Aurelia Dougan McCollom
Ingredients:
2 lbs. lean ground beef
1 large onion, minced
4 cloves garlic, minced
2 cups Picante Sauce
2 cups red or black beans, rinsed and drained
¼ cup taco seasoning
1 Tablespoon chili powder
1 teaspoon ground cumin
¼ cup fresh cilantro, chopped
1 cup frozen corn
1 cup sour cream
12 (6 inch) corn tortillas
5 cups Mexican cheese blend
1 head iceburg lettuce
2-3 roma tomatoes, diced
sour cream for topping
cilantro for garnish
broken tortilla chips
Directions:
Preheat Ninja for 5 minutes on Stove Top High. Add ground beef and onion and cook until meat is no longer pink. Drain, if necessary. Add the picante sauce, beans, taco seasoning, chili powder, cumin, cilantro, corn and sour cream to the Ninja. Mix thoroughly and continue to heat, until the filling is warmed through. Turn to Oven setting, 325° and cook for about 15-20 minutes or until heated thoroughly.
Take mixture out and place in a bowl, leaving probably 2 cups in the bottom of the pan.
Layer with two tortillas; spoon mixture (I use a ladle) on each tortilla (about 1 cup per tortilla) and spread. Sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture. Sprinkle with remaining cheese.
Cover and bake at 325° for 20 minutes. Uncover; and top with tortilla chips.
Set to Buffet and let stand for 10 minutes (or longer). (I’ve had it sit an hour) before serving. Allow the casserole to cool for 5-10 minutes, before you cut it. That will allow it to set up, a little, and be easier to serve.
Serve on a bed of iceberg lettuce.
Top with a dollop of sour cream, diced fresh tomatoes and chopped, fresh cilantro. If your family doesn't care for cilantro, chopped green onions would be gorgeous and tasty, as well.
****
Freezer Stuffed Shells, By: Jessica Conol
Ingredients:
1 box large pasta shells
1 lb ricotta cheese
1 cup shredded mozzarella cheese
¼ cup parmesan cheese
1 egg
¾ tsp parsley, salt, pepper, garlic powder
28 ounce jar of pasta sauce
1 cup water
½ cup mozzarella cheese
Directions:
In a large bowl, mix ricotta, 1 cup mozzarella, parmesan, eggs, parsley, salt, pepper and garlic powder. Transfer to a pastry bag (or plastic bag with the corner snipped off) and pipe the filling into the uncooked pasta shells. Discard any shells that are closed or broken. (I save mine in the pantry for other pasta dishes.)Set the shells on a baking sheet or bar pan and cover. Flash freeze in the freezer and then transfer to a plastic bag or other container. Keep frozen until ready to use.
To Prepare:
Mix 28 ounces of pasta sauce with 1 cup of water. Spoon ½ cup on the bottom of your Ninja Cooking System or slow cooker. Add a layer of frozen shells. Top with 1 cup pasta sauce. Repeat with second layer of shells. Cover with remaining pasta sauce. Cook on low for 3-4 hours. During the last five minutes of cooking, sprinkle with remaining mozzarella cheese. Serve hot.
Not my recipe. Found on a website. Never made it.
****
Fresh Green Beans, New Potatoes & Ham*, By: Alice Blakeslee, September 2, 2014
Ingredients:
1 lb. fresh green beans, cut into pieces
1 Ham steak, cubed
1½ lbs. new potatoes cut into small pieces
½-1 onion, chopped
1 cup chicken stock
2 Tbs. red bell pepper, chopped
½ tsp. black pepper
2 tsp. Gateway to the North, (A spice from the Spice House. It has: maple sugar, brown sugar, salt, pepper, garlic, onion, & green onion flakes.)
Directions:
Add all ingredients. Turn you Ninja to Slow Cook Low and cook for 4 hours.
****
Frito Casserole, By: Elaine Corwin
This is actually a half recipe so it would fit into the Ninja insert pan.
Ingredients:
½ of a 6 oz can of mushrooms
½ lb ground beef
¼ tsp garlic powder
1 chopped onion
8 oz can tomato sauce
½ Tbs. chili powder
½ Tbs. flour
1 Tbs. water
½ green pepper, chopped
½ cup green olives, chopped
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup corn chips, lightly crushed
Directions:
1. Drain mushrooms. Save half the liquid.
2. Brown beef with garlic powder, add mushrooms, liquid, onions, tomato sauce, chili powder. Heat well. Blend flour and 1 Tbs. cold water into mixture. I did this on the stove because I didn't want to clean out a hot pan. If you have two pans or 2 Ninjas, go for it!
3. Add green pepper, olives, salt and pepper.
4. Alternate layers of meat mixture, cheese and corn chips in Ninja insert pan. End with chips. I get 2 layers of each. Place pan in wire rack.
5. Bake at 300° for 1 hour. Add some extra crushed chips to the top once it is baked.
I actually made the full recipe with the exception of the cheese and chips - we'll have the remainder of the sauce either on baked potatoes or as Nachos. This ½ recipe is supposed to serve 4 - ha! 3 maybe.
****
Frito Enchilada Casserole*, By: Trish Gratiot, February 9, 2016
Ingredients:
1 lb hamburger
1 taco seasoning packet
2 cup Fritos
1- 10 oz can enchilada sauce
2 cup shredded cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Brown the hamburger and drain grease. Add the taco seasoning and cook as directed on packet. Stir in the Fritos and half of the cheese. Top with remaining cheese and pour 5 oz of the enchilada sauce (or more if you like) over mixture. Place the lid on the pot. Turn the Ninja to Cook Low. Let cook for 15 minutes or until bubbly and cheese is melted. Serves 2 people.
****
Frozen Stuffed Shells, with Frozen Italian Sausage & Homemade Meatballs*, By: Christina Beck Meixell, August 31, 2015
Ingredients:
16 Frozen Stuffed Shells
7 Frozen Italian Sausage
30 Homemade Meat Balls
2- 24 oz jars of sauce
½ jar of water
Directions:
Add enough sauce to cover the bottom of your Ninja pot. Layer the shells first, more sauce, the sausage, sauce, and meatballs. Ending with sauce on top. Turn your Ninja to the Oven setting of 350°F for 40 minutes.
**You can also substitute ravioli, tortellini, etc. but place them on the top since they will cook faster.
****
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
****
Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
****
Has anyone doubled the spaghetti recipe in the Ninja?
Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
****
You Will Find:
Deconstructed Beef Enchiladas*, By: Marilyn Giggles-Rainey Scott, February 12, 2016
Dinner In A Dish, By: Jessica Conol
Dirty Rice with Beans & Sausage*, By: Sky Holzhauer-Lugo, August 27, 2014
Divine Casserole, By: Janis Rightmyer, October 11, 2014
Doritos Taco Bake, By: Aurelia Dougan McCollom
Doritos Taco Pie, By: Mary Director
Double Decker Baked Ziti*, By: Allana Alla Sverbil, October 18, 2015
Easy Chicken & Green Olive Casserole*, By: Diane DeBros Donahue, August 12, 2015
Easy Pizza Penne*, By: Jennifer Constante, October 31, 2014
Easy Potato Gnocchi with Chicken*, By: Allana Alla Robinson, December 13, 2016
Egg Fried Rice*, By: Bobby-Rita Kountz-Gunnoe, January 19, 2015
Egg Fried Rice
Egg Fried Rice*, By: Aurelia Dougan McCollom, September 17, 2014
Eggplant Lasagna*, By: Kelly O'Rourke, March 25, 2015
Enchilada Bake*, By: Tina Nordhavn-Allman, April 29, 2015
Enchilada Casserole, By: Susan Davis, January 6, 2017
Enchilada Casserole*, By: Patricia Fulghum, November 7, 2016
Enchilada Casserole*, By: Aurelia Dougan McCollom
Enchilada Casserole – Red Chili Chicken*, By: Anastacia Ortega De Ramos, April 12, 2017
Enchiladas*, By: Robyn Barney Griggs, August 13, 2015
Enchiladas - Chicken & Cheese with Spicy Cream Sauce - Shredded Chicken Fajitas & Fajita Spice Mix*, By: Judy Morrison Engram, January 17, 2020
Enchiladas, Beef*, By: Tammy Ullrich, June 19, 2016
Enchiladas, Beef *, By: Mitch Cox, April 27, 2014
Enchiladas, Green Chile Chicken, By: Cathy Schultz, October 17, 2014
Enchiladas, Green Sauced Ground Pork *, By: Dena Marie Tehel, November 3, 2014
Enchiladas, Stacked Green*, By: Denise Blasius, April 29, 2015
Fettuccini Alfredo, By: Kathleen Sanden
Fettuccine Alfredo with Chicken*, By: LeAnn Gonsalves Nieves, March 23, 2015
Fettuccine Alfredo with Chicken and Vegetables, By: Carrie Montgomery
Fettuccine Pasta Meal*, By: Chrystal Price, March 14, 2015
Fettuccine with Brussels Sprouts*, By: Tammy Ullrich, October 25, 2015
Fideo, A Mexican Dish*, By: Patricia Fulghum, June 9, 2015
Fideo with Ground Beef & Potatoes*, By: Melissa Corona-Pino, February 16, 2018
Fiesta Bake, By: Aurelia Dougan McCollom
Freezer Stuffed Shells, By: Jessica Conol
Fresh Green Beans, New Potatoes & Ham*, By: Alice Blakeslee, September 2, 2014
Frito Casserole, By: Elaine Corwin
Frito Enchilada Casserole*, By: Trish Gratiot, February 9, 2016
Frozen Stuffed Shells, with Frozen Italian Sausage & Homemade Meatballs*, By: Christina Beck Meixell, August 31, 2015
Deconstructed Beef Enchiladas*, By: Marilyn Giggles-Rainey Scott, February 12, 2016
Ingredients:
2 pounds ground beef
1- 19 oz can red enchilada sauce
8 corn tortillas cut into strips
8 oz package of shredded cheddar cheese
Directions:
Brown ground beef on Stove Top Medium/ High. Add can of red enchilada sauce and cook on Stove Top Low for 10 minutes. Add tortilla strips and half of cheese. Stir in well. Top with remaining cheese and cook on Slow Cook Low for 1 hour.
Added comment by: Cathy Schultz - Marilyn, next time use tortilla chips instead & you can make an easy red enchilada sauce without buying it, if you want. Brown your meat, add a couple tablespoons flour & red chile powder. Toss these in the meat grease. Add enough water to make a sauce to your desired thickness, also if you use chips cut back or omit salt
****
Dinner in a Dish, By: Jessica Conol
Ingredients:
1 pound ground turkey or ground beef
1 can corn1 zucchini, diced
1 onion, diced
3 cloves garlic, minced
1 large can vegetable soup
½ to 1 can water (I used the vegetable soup can)
Garlic Salt
Directions
Set Ninja to Stove Top Medium. Brown turkey or beef. Add onion and garlic. Cook for 5 minutes. Add corn and zucchini. Cook another 5 minutes. Add vegetable soup and water. Season with garlic salt. Cook for 15 minutes.
****
Dirty Rice with Beans & Sausage*, By: Sky Holzhauer-Lugo, August 27, 2014
Ingredients:
16 ounces All-Natural Andouille Sausage, or sausage of your choice
1½ cups rice - white or brown
1½ cups water
1½ cups vegetable or chicken broth
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium green bell peppers, chopped
4 ribs celery, diced
2 clove garlic, minced
1-2 teaspoons Cajun seasoning
1 teaspoon dried thyme
1- (16 ounce) can BUSH’S® Dark Red Kidney Beans, drained and rinsed
4 green onions, thinly sliced
salt and pepper, to taste
Directions:
Cut the sausage into coins and browned them in the Ninja on Stove Top High. Set aside. Turn your Ninja to Stove Top Medium and heat oil. Add the onion and sauté for 5 - 7 minutes, or until tender. Add the garlic, celery, green bell peppers, Cajun seasoning and thyme and sauté for 2 more minutes. Set aside. Add rice and about 3 cups chicken broth. Bring to boil, and turned down to Stove Top Low. The rice will need extra liquid in the Ninja. You may need to turn it back up to Stove Top Medium, if the rice still has a little bit of a "crunch." Check every 5 minutes or so and add liquid if needed (this also helps to ensure the bottom won’t burn.) When there is about 5 minutes left in cooking add the sliced sausage, kidney beans, the sautéed vegetable mixture, and the green onions. Taste for seasoning and add salt and pepper, if desired. Serve immediately.
****
Divine Casserole, By: Janis Rightmyer, October 11, 2014
Ingredients
2 ounces cream cheese, softened at room temperature
1 cup small curd cottage cheese
1 cup sour cream
1/3 cup sliced green onions
1- (12 ounce) package egg noodles
1 pound ground chuck
1- (24 ounce) can pasta sauce
1½ cans of water
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
½ teaspoon Creole or Cajun seasoning, or to taste, optional
1 cup shredded cheddar
1 cup shredded mozzarella
Directions:
Cream together cream cheese, cottage cheese and sour cream until well blended. Stir in the green onion and set aside.
Brown the ground beef with seasonings on Stove Top High. Drain the grease. Add pasta sauce, (24 oz) water and the noodles. Cook for 20 minutes on Stove Top High. Stir occasionally. Add about ½ can of water if needed and possibly another 10 minutes cooking time. The noodles and sauce were perfectly done.
Add cheese mixture, and grated cheeses, reserving some grated cheese for the top. Turn to Slow Cook Low for 45-60 minutes. Sprinkle reserved cheese on top, melt, serve.
PERFECT!
**Added comment - I made this for dinner tonight & it was yummy. Next time, however, I would add a chopped onion when browning the ground beef. This was my first time making a casserole in my Ninja, so it was somewhat of an experiment for me. I didn't use Worcestershire sauce, as I'm not fond of it. Also I didn't have Creole or Cajun seasoning, so that was omitted as well.
****
Doritos Taco Bake, Revised, By: Aurelia Dougan McCollom – Ninja
Ingredients:
1 pound ground beef or turkey
1 onion, diced
1 package taco seasoning
¾ cup milk
2 cups Taco blend shredded cheese, or cheddar, divided
1 cup sour cream
1 cup salsa (your heat strength)
1 can of cream of mushroom
1 bag of Doritos, any flavor (13.5oz)
Instructions
Brown the ground beef & onion in the Ninja, Stove Top High; and mix in the taco seasoning according to package directions. Take out.
In a bowl, mix together milk, 1 cup of cheese, sour cream, salsa & cream of mushroom soup. Stir in ground beef.
Open the bag of Doritos and give them a slight crush. You want the pieces to be fairly large, no to many crumbs.
Using the Ninja insert, layer 1/3 Doritos, ½ of beef mixture, 1/3 Doritos, remaining ½ of beef mixture, remaining Doritos.
Bake for Oven setting, 325°, 25 minutes, top with remaining 1 cup of cheese and bake an additional 10-15 minutes or until cheese is melted & bubbly.
***For “extra” heat, you might try “Campbell’s Fiesta Cheese Soup” instead of the mushroom soup***
*****
Doritos Taco Pie, By: Mary Director
Ingredients:
1 lb extra lean ground beef
1 package taco seasoning mix
½ cup water
1 can crescent roll mix (I used 6 of the 8 crescents in it)
1 cup sour cream
1¼ cup shredded Colby Jack Cheese (your favorite is fine)
2 cups crushed Doritos (measure AFTER crushing)
¼ cup Salsa Verde (but any type should be fine)
NO BUTTER
Instructions:
1. On Stove Top High, cook your ground beef in the main cooking pot.
2. Drain the ground beef.
3. Add taco seasoning and water, mix well.
4. Bring to a boil then simmer for about 5 minutes. I did drain the excess juices off the meat after the 5 minutes.
5. Remove from the main cooking pot and set aside.
6. Wipe out the main cooking pot with paper towels to clean out before doing the baking part.
Now using the Multi-Purpose Pan:
1. Separate the crescent dough into squares and press into the pan.
2. Where there are serrated parts, pinch/press together to make single layer keeping most of it on the bottom of the pan not up the sides.
3. Sprinkle 1 cup of crushed Doritos into the dough, then press into the dough.
4. Spoon the ground beef mixture over the dough and Doritos … even out with a spoon.
5. Mix sour cream and salsa together, then spread over the meat layer.
6. Next layer in the shredded cheese as evenly as possible.
7. Top with the remaining crushed Doritos.
8. Put pan on the roasting rack in the Ninja
9. Bake at 400° degrees for 25 minutes.
Enjoy.
Notes:
I used less dough than the original recipe … putting it only on the bottom of the pan.
I used 1¼ cups of shredded cheese whereas the original recipe calls for 1 cup.
I used 2 cups of crushed Doritos rather than the 3 cups. Two worked out perfect – gave nice flavor and crunch.
I totally eliminated the butter. There is so much fat in the cheese and sour cream that I felt it wasn’t truly needed.
Hal and I both really liked it and definitely would make it again
Photos: one of the baked casserole and one of how I put the crescent dough in.
****
Double Decker Baked Ziti*, By: Allana Alla Sverbil, October 18, 2015
**this recipe is more on the sauce-side so you can reduce amount of sauce used according to your taste buds.
I will include two variations of the recipe because the variation which I used can be simplified for those who are in a rush to cook a quick dinner:
Variation 1 (with sauce from scratch):
Ingredients:
2- 28 oz cans crushed tomatoes - keep liquid
1 large onion - finely diced
1.5 lbs ziti pasta
2 cups shredded/grated parmesan cheese
2 cups shredded/grated mozzarella cheese
30 oz ricotta cheese
salt - to taste
crushed red pepper - to taste
garlic powder - to taste (can be substituted with fresh minced garlic)
ground black pepper - to taste
couple pinches sugar
olive oil
Prep:
Cook 1.5 lbs of pasta in Ninja. Once cooked, set to side and clean out ninja of any leftover liquid (there should be none) **refer to files on how to cook no-drain pasta.
Finely dice onion and set to side.
Sauce: combine crushed tomatoes with liquid, crushed red pepper, ground black pepper, sugar, garlic powder, salt, and diced onion- mix in spices well. *taste test until you reach desired flavor.
Combine 15 oz of ricotta cheese with, about 1.5 cups of sauce, 1 cup parmesan cheese, and half the pasta. Mix well. Create two of these portions - in separate bowls. **You should have some left over pasta sauce once this is complete.
Recipe:
1) Drizzle olive oil in the main pot of the Ninja then layer: 1 layer pasta mixture (pasta, ricotta, sauce, parmesan cheese), 1 layer sauce (enough for a thin layer), 1 layer mozzarella cheese (half of the mozzarella cheese package),1 layer pasta mixture (sauce, pasta, ricotta, parmesan cheese), 1 layer sauce (rest of sauce), 1 layer mozzarella cheese (rest of mozzarella cheese). Set the Ninja to the Oven setting of 350° for 20-25 minutes.
Variation 2: (the 5 ingredient method):
Ingredients:
1.5 lbs ziti pasta
56 oz pasta sauce of choice
2 cups shredded/grated parmesan cheese
2 cups shredded/grated mozzarella cheese
30 oz ricotta cheese
Olive oil
Prep:
*repeat prep from variation 1 except omit the making of the sauce since you are using pre-made.
Recipe:
*repeat from variation 1
****
Easy Chicken & Green Olive Casserole*, By: Diane DeBros Donahue, August 12, 2015
Ingredients:
2-3 chicken breasts, cut into chunks or bite size pieces
Olive oil
1 package noodles (any type, I used gluten free)
2 cans of "cream of ... soup" - (cream of chicken with cream of mushroom; you can use two of the same or also cream of celery)
1 bottle (5-6 oz) of green olives with juice
Cajun seasonings
a dash of turmeric & cayenne – (You can also use curry powder or pepper or whatever seasoning you like)
Directions:
Sauté chicken with some of oil on Stove Top High until cooked through. Remove and set aside.
Boil noodles (any type, I used gluten free) on Stove Top High until al dente, tender. Drain. Remove and set aside.
Mix soups with seasonings. Cook on Stove Top High setting. Add in the bottle of green olives with juice and stir until heated.
**Just be aware that the olives make the dish salty already. Add chicken and noodles and stir. Voila, you have an easy and delicious casserole for dinner! Enjoy.
****
Easy Pizza Penne*, By: Jennifer Constante, October 31, 2014
Ingredients:
1 lb box of penne pasta
25 oz jar of organic marinara sauce
½ cup turkey pepperoni chopped
¼ cup each of shredded low-fat mozzarella and Parmesan
4 cups of water
Directions:
Add everything (expect cheeses) into the Ninja set at 300°F for 30 minutes. Cover. Stir occasionally. In the last 3-5 minutes add cheese on top. Cover to melt the cheese. Mix and serve.
****
Easy Potato Gnocchi with Chicken*, By: Allana Alla Robinson, December 13, 2016
Ingredients:
2- 20 oz bags frozen potato gnocchi
2- 28 oz cans crushed tomatoes
2 lbs chicken breast tenderloins - cut into bite size pieces
crushed red pepper flakes - to taste
ground black pepper - to taste
salt - to taste
garlic powder - to taste
olive oil
grated parmesan cheese - optional
Prep:
Make sauce by combing crushed tomatoes with crushed red pepper flakes, ground black pepper, garlic powder, and salt. Set to the side.
Cut chicken breast tenderloins into bite size and season them with salt & ground black pepper.
Recipe:
**cook with the lid off
1) Add frozen gnocchi to the Ninja then add enough boiling water to cover them. Turn the Ninja to Stove Top Low. As each gnocchi floats to the top, remove it from the Ninja and put it into a large bowl. Once done, clean out the Ninja.
2) Add olive oil to the Ninja pot. Add the seasoned chicken pieces - lightly flip them to coat each side in olive oil. Turn the Ninja to Stove Top High. Once one side is cooked, flip to other side. Once done, clean out the Ninja.
3) In the large bowl, combine cooked gnocchi with sauce and cooked chicken. Gently stir until well combined.
4) Add gnocchi mixture into the Ninja and turn to Stove Top High. Cook until sauce is heated to your desired temperature, stirring occasionally.
Serve: with grated parmesan cheese.
****
Egg Fried Rice*, By: Bobby-Rita Kountz-Gunnoe, January 19, 2015
Ingredients:
3 cups of white rice, made the day before is best, or leftover
½ cup onion
2 garlic cloves
½ cup of frozen peas and carrots
1 Tbs. coconut oil
1 egg, beaten
soy sauce
Directions:
Turn to Stove Top High and sauté onion, garlic, and peas and carrots in just a little coconut oil. After the veggies are tender I scoot them to the side and pour in the egg and let that scramble. Turn to Stove Top Low/Medium and add a little soy sauce and the rice and mix and stir until rice is warm. I usually add more soy sauce. So easy and so delicious. Even better the second day!
****
Egg Fried Rice
Ingredients
3 cups cooked white rice (I cooked rice in my rice cooker and measured out 3 cups of uncooked rice according to my cooker. I realize it calls for 3 cups “cooked” rice, that’s why when finished cooking it is doubled in the recipe. It gave just enough rice left over for another meal.)
3 Tbs. sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
¼ cup soy sauce
Preheat Ninja on Stove Top High for 5 minutes. Add sesame oil. Add the peas/carrots mix, onion and garlic. Stir until tender. Turn to Stove Top Medium. Push the mixture off to one side, then pour your eggs on the other side and continue stirring until scrambled. Turn you Ninja to Slow Cook High and add the rice and soy sauce. Stir to mix ingredients. Place lid. Cook until heated through. About 30 minutes. After heated through, turn to Buffet setting to keep warm.
****
Egg Fried Rice*, By: Aurelia Dougan McCollom, September 17, 2014
Ingredients
Cumin seeds
2 eggs
¼ tsp salt
1 onion, coarsely chopped
3 Tbs. oil
2 cloves garlic, finely chopped
1 tsp soy sauce
1 tsp vinegar
1 tsp chili sauce
2 tbsp oil, divided
2 cup rice, brown or white, cooked
Directions:
After cooking the rice, and place in a bowl, stir to break up large pieces, if any and to cool down. Place the bowl in the refrigerator, for about 10 minutes to completely cool. (If using leftover, refrigerated rice, cooling isn't necessary.) When cooled, add 1 tbsp oil to rice. Stir, evenly coating the rice. Add the soy sauce, chili sauce, and vinegar, stir to coat.
Turn your Ninja to Stove Top High and add 1 Tbs. of oil. Combine eggs and salt. Gently whisk until blended. Set aside.
Add whisked eggs and cumin seeds (to taste) to your heated Ninja. Stirring constantly, working the eggs to a scramble.
When eggs are mostly solid but still soft, remove from them from your Ninja. The desired texture is slightly more liquid than that of scrambled eggs. Set aside. Add the remaining 1 Tbs. of oil to your Ninja. Add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.
Add the rice, and eggs. Mix together; continue stirring for 1-2 minutes. Once hot, turn to Buffet setting to hold.
****
Eggplant Lasagna*, By: Kelly O'Rourke, March 25, 2015
It is just a traditional lasagna recipe replacing the noodles with sliced eggplant. I sliced a large eggplant, placed on parchment on two cookie sheets, brushed with olive oil, a little salt and pepper and roasted at 400° for about 25 min. (turned slices over halfway through). I used ground turkey instead of beef and just a jar of marinara sauce doctored up a little with garlic and Italian seasoning. I had no ricotta so improvised with cottage cheese, parmesan, Italian seasoning. (I don't normally eat a lot of dairy so this was a stretch!) Layered all with mozzarella and the picture tells the story. I have a bad cold so my taste buds are off but my daughter said this is one to make again! Next time she wants me to peel the eggplant though.
** The eggplant was fixed in the regular oven at 400. My eggplant was quite large and I got 4 layers in the Ninja multipurpose pan. Baking started at 325° in the Ninja for 20 minutes then bumped it to 350° for 10 minutes more, but would go longer. It was just starting to slowly bubble along the edges. I'd probably go 45 minutes next time right on 350°. It was warm in the center but not hot. My daughter was starving and technically everything was "cooked" just not good and hot all the way through. (I didn't use an egg in my cheese mixture).
I did cook the ground turkey in the Ninja on Stove Top High, then added the sauce. Once I assembled the lasagna I wiped out the Ninja pot, switched to Oven and baked. I think I'm going to love this appliance.
****
Enchilada Bake*, By: Tina Nordhavn-Allman, April 29, 2015
I found a recipe online that I adapted to be my own. Please remember I am not a big measurer (is that a word). I tend to wing it! This was delicious.
Ingredients:
1 pound lean ground beef
1 can corn
1 can olives (I had whole and cut them in half)
1 can diced tomatoes
3 cans mild enchilada sauce
Shredded cheese
Corn tortillas
Chili powder
Garlic pepper
Garlic salt
Directions:
Turn your Ninja to Stove Top High. Once heated, brown beef with spices. Pour meat mixture into a big bowl and stir in corn, olives and tomatoes.
Turn your Ninja to Slow Cook High.
Cover the bottom of the Ninja with tortillas, overlapping to fill the bottom.
Add about ¼ of the meat mixture and a handful of cheese.
Do this layering 3 more times, ending with meat mixture and cheese.
Poor all of the sauce over everything in the pot and cook on Slow Cook High for about an hour.
****
Enchilada Casserole, By: Susan Davis, January 6, 2017
Ingredients:
1½ ground beef
28 oz can red enchilada sauce
1 diced onion
1 diced green pepper
1 can diced jalapenos
1 can black beans, drained
1 can corn, drained
1 box old El Paso cheesy Mexican rice
2 cups shredded cheese
Directions:
Turn the Ninja to Stove top High. Brown the meat and saute the onions and peppers. Drain any excess grease. Add drained beans and corn. Add sauce, jalapenos, boxed rice with seasoning, and stir. Top with cheese. Turn the Ninja to the Oven setting of 250°F, for about 25 minutes. Add extra cheese if desired. I used as a filling for burritos and husband used it with chips! Yummy & easy!
****
Enchilada Casserole*, By: Patricia Fulghum, November 7, 2016
Ingredients:
1-2 lbs hamburger
1 can cream of mushroom
1 can cream of chicken
1 jar taco sauce
1- 15 oz can enchilada sauce
8-10 corn tortillas cut into bite size pieces
4- 8 ounces Velveeta cheese, cubed (amount depends on how much cheese you would like)
cheddar cheese, grated
Directions:
Turn the Ninja to Stove Top High. Brown the meat. Remove any excess grease. Add the soups, taco sauce, and enchilada sauce. Stir. Cook 5 to 10 minutes, or until heated through. Add the corn tortillas. Stir together. Add the Velveeta. Reduce the heat to Stove Top Low. Stir together to mix, while melting the cheese. Cook for about 8 minutes. Reduce to Warm. Cover with grated cheese. When the cheese has melted you’re ready to eat!
****
Enchilada Casserole, By: Aurelia Dougan McCollom
Original Recipe Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2½ cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
¼ cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
¼ teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1¼ cups of frozen corn (optional)
¾ cup reduced-fat sour cream
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
¼ cup minced fresh cilantro
I Doubled The Recipe
2 pounds lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
4 cups salsa
1– 15 oz can black beans, rinsed and drained
1- 15 oz can red kidney beans, rinsed and drained
½ cup reduced-fat Italian salad dressing
4 tablespoons reduced-sodium taco seasoning
½ teaspoon ground cumin
6 flour tortillas (8 inches)
1- 15 oz can of drained corn, or about 2½ cups of frozen corn (optional)
8 oz cup reduced-fat sour cream
2 cups – (8 ounce package) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
Sliced black olives, optional
Directions:
Preheat Ninja on Stove Top High for 5-10 minutes. Place lid. Cook beef and onion until no longer pink. Drain if necessary.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin. (I had all of these ingredients mixed in a bowl and added). Turn you Ninja to Oven setting 325°. Place lid and heat through. I used this setting for about 10 minutes. It was bubbly and hot. (Turn off your Ninja). I had a bowl and took out the majority of the mixture. I left a layer in the bottom of the Ninja pot. Place a flour tortilla on top of meat mixture. (They will overlap just a little). Spoon some of the meat mixture, and top with some cheese. (I used a ladle and used 2 scoops, one for each tortilla.) Repeat your layers. (I used the 6 tortillas and ALL of the mixture). Be sure and top the last layer with a generous portion of cheese. Turn you Ninja to Oven setting 325°. Place lid. You will hear it bubbling after about 5 minutes. I cooked for a total of 15 minutes, then went to the Buffet setting and left it for about an hour until we were ready to eat. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. (Add more sour cream, cheese, and salsa for a topping, if desired)
****
Enchilada Casserole – Red Chili Chicken*, By: Anastacia Ortega De Ramos, April 12, 2017
Ingredients:
3-4 chicken breasts
10-12 corn tortillas, cut up
28 oz. can Enchilada sauce
Onion, chopped
Cheese, shredded
Directions:
Place the chicken breasts and enchilada sauce in the Ninja pot. Turn to Slow Cook High for 4 hours.
When done, carefully shred chicken with 2 forks, being careful not to scratch the Ninja. Add cut up corn tortillas, cheese and onion mix together and cook on Slow Cook High for another 40 minutes. This is so good!!
****
Enchiladas*, By: Robyn Barney Griggs, August 13, 2015
Brown 2 lbs of ground turkey season with garlic salt, black pepper, minced onion, and some chili powder. Remove.
Layer in pan in this order... 2-3 times depending on how you like it.
Corn tortillas – lay flat
Meat
Shredded cheese
Green onions
Sliced olives
Pour some El Pato enchilada sauce – or sauce of your choice
Repeat.
Directions:
Turn to Slow Cook High for at least an hour.
Serve with sour cream, lettuce, tomatoes. Enjoy!
****
Enchiladas - Chicken & Cheese with Spicy Cream Sauce - Shredded Chicken Fajitas & Fajita Spice Mix*, By: Judy Morrison Engram, January 17, 2020
Ingredients:
6 boneless skinless chicken thighs
2 boneless skinless chicken breast
2 bell peppers, sliced (red & yellow were used in this recipe)
1 large sweet onion, sliced
1- 20 oz. jar chunky salsa (any brand)
4 Tablespoons fajita spice mix (recipe added below) - or - package commercial fajita seasoning
3 cups shredded Mexican style cheese
8-12 flour tortillas
cornstarch – to thicken
Enchiladas Cream Sauce:
1½ cups heavy cream
1 cup sour cream
Add all of the ingredients to the Ninja multi-cooker pot except cheese, heavy cream, and sour cream. Turn to Slow Cook Low for 8 hours. Remove the chicken and shred. Return to the Ninja pot. Stir.
Add some of the mixture to the center of a tortilla Sprinkle with some cheese. Roll and place in a baking dish. Continue until the baking dish has been filled. After stuffing tortillas with cheese & fajita mixture, thicken the remaining sauce with a cornstarch slurry. Add the heavy cream.
Turn to Stove Top High and let reduce. Stir.
Ladle sauce into a blender. Blend until smooth.
Topped enchiladas with cream sauce. Sprinkle the top with Mexican cheese.
Place in your conventional oven. Bake @375°F for 45 minutes.
Fajita Spice Mix:
Ingredients:
4 teaspoons chili powder
2 teaspoon ground cumin
2 teaspoon paprika
2 teaspoon salt
2 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon cayenne pepper, or less to taste
Directions:
Mix to incorporate well.
Store in airtight container.
****
Enchiladas, Beef*, By: Tammy Ullrich, June 19, 2016
Ingredients:
1 lb. ground beef
Taco seasoning
1- 10 oz can enchilada sauce
1 onion, chopped
1 cup Cheddar cheese-plus some for the top
Black olives, sliced
Sour cream-garnish
6 Flour tortillas
Directions:
Brown the ground beef in the Ninja on Stove Top High. Drain. Add taco seasoning and mix well. Place beef in a bowl. Wipe out the Ninja and place the rack.
Add ½ can of enchilada sauce to meat. Add chopped onions, some of the olives, and 1 cup of cheese. Mix well.
Add 2 Tablespoons meat mixture to tortilla and roll up. Place seam side down in the greased multipurpose pan. Pour the remaining enchilada sauce over the top and sprinkle with cheese. Add some olives to the top also.
Place pan on rack and turn the Ninja to the Oven setting of 350°F, and bake for 15 minutes, or until heated through.
****
Enchiladas, Beef *, By: Mitch Cox, April 27, 2014
Ingredients:
1 pound lean ground beef (chicken or turkey would work)
1- 16 oz can of red enchilada sauce (I used Tex Mex flavor)
1- 4 oz can of green chile peppers
½ tsp garlic powder
1 tsp cumin
1 tsp chili powder
½ tsp black pepper
1½ cup shredded cheddar cheese (I used low fat)
6-8 taco sized flour tortillas (I used carb balance)
black olives (optional)
green onions (optional)
Directions:
Turn your Ninja to Stove Top High, and cook ground beef, breaking up while cooking, drain fat if any.
Turn off heat when done and add spices and mix well.
Add green chile’s and ½ cup enchilada sauce mix well. Transfer to a bowl. Wipe out your Ninja.
Lightly spray the bottom and sides of your Ninja. Add a little enchilada sauce to the bottom of the insert with a little sprinkle of water to coat the bottom.
Place about 2 heaping Tbs. or so of meat mixture into a tortilla, add a pinch of shredded cheese and any options such as olives, green onion, regular onions etc., and roll and place in your Ninja. Line them along the bottom
Cover with the remainder of the enchilada sauce, sprinkle with the remaining cheese, put the lid on and cook on Slow cook Low 1 hour or so. Serve with sour cream, avocado.
****
Enchiladas, Green Chile Chicken, By: Cathy Schultz, October 17, 2014
Ingredients:
2 cups cooked chicken
1 can cream of mushroom soup,
½ cup roasted green chile diced (more or less depending on how hot or spicy you want your enchiladas)
1 quart sized baggie of stale tortilla chips
1 cup shredded cheese
Directions:
Dice chicken & combine with soup & green chile, put down a base layer of soup/chicken mixture, chips, soup, cheese, chips, soup, cheese and finish with a layer of the soup & cheese. Use the Ninja multi-purpose pan on the rack & bake for 1 hour 15 minutes at 350°F.
****
Enchiladas, Green Sauced Ground Pork *, By: Dena Marie Tehel, November 3, 2014
Ingredients:
1.5-2 lbs ground pork
1 medium onion
1 green pepper
1-14.5 oz can whole tomatoes peeled (can use canned diced, this is just what I had on hand)
1-16 oz can refried beans
3 cups cheese of choice (I had cheddar and mozzarella) - Set aside 1.5 cups
1 package 10 regular size tortilla shells (I used Azteca 8.5 oz bag)
1-10 oz can green enchilada sauce
Spices (I'm estimating, I just dumped it in):
1 Tbs. chili powder
1 tsp cayenne pepper
2 tsp garlic powder
Directions:
Turn Ninja to Stove Top High. Chop onions and green peppers. Cook with ground pork. Meanwhile, chop the whole tomatoes and mix with the juice from the tomatoes, refried beans, spices, and 1½ cups of cheese. Take out the meat with slotted spoon and put in refried bean mixture. Clean out grease and turn Ninja to Stove Top Low. Pour can of green enchilada sauce in. Roll tortilla shells with mixture and place directly in Ninja. Once the first layer is done, sprinkle half cup of cheese on layer and add rest of filled tortillas on top. I had extra mixture leftover and poured on top with the last cup of cheese. Put lid on and cooked until cheese is melted.
Garnish however you like. I do not have access to tomatillo's either or the time to make homemade refried beans. I sure wish I did!
****
Enchiladas, Stacked Green*, By: Denise Blasius, April 29, 2015
Store bought sauce, red or green. Put a little sauce in bottom of your oven proof dish. Add a corn tortilla, then cheese, chopped onion and more sauce. Repeat layers. You can add shredded pork, ground beef, shredded chicken to the layers if you want. Cheese can be Mexican mix, Monterey Jack, Pepper Jack, or cheddar. Turn to Oven setting of 350°. Add 2 cups of water to the pot. Put the dish on the rack and bake for one hour. Serve with sour cream and shredded lettuce
****
Fettuccini Alfredo, By: Kathleen Sanden
Original recipe makes 6 servings
Ingredients:
24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Turn your Ninja to Stove Top Low and melt butter into cream. Add salt, pepper and garlic salt. Turn to Stove Top Medium and stir in cheese until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
****
Fettuccini Alfredo*, By: Anthony Scocco
You take your Ninja slow cooker and add 4 cups water in bottom. Take uncooked fettuccine noodles and put in the water. Add your sauce and set Oven to 350° for about 30 minutes.
****
Fettuccine Alfredo with Chicken*, By: LeAnn Gonsalves Nieves, March 23, 2015
Ingredients:
½ lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
4 tsp. flour
1¼ cups fat-free reduced-sodium chicken broth
4 oz. (½ of 8- oz. package) Philadelphia Neufchatel Cheese, cubed
3 Tbs. KRAFT Grated Parmesan Cheese, divided
¼ tsp. garlic powder
¼ tsp. pepper
Directions:
Cook pasta as directed on package, omitting salt.
Meanwhile, cook chicken in ninja in Stove Top High until done, stirring occasionally. Remove from ninja. Set to Stove Top Medium/Low mix flour and broth in same skillet with whisk. Stir in Neufchatel, 2 Tbs. Parmesan, garlic powder and pepper; cook 2 minutes or until mixture boils and thickens, stirring constantly. Stir in chicken.
Set to Buffet/Warm.
Add drained pasta to sauce; toss to coat. Sprinkle with remaining Parmesan.
****
Fettuccine Alfredo with Chicken and Vegetables, By: Carrie Montgomery
Ingredients:
2 boneless skinless chicken breasts, (about 12 oz/375 g), cut into thin strips
2 Tbs. butter, divided
2 cloves garlic, minced
1 Tbs. dried Italian seasoning
10 oz fettuccine pasta noodles
1 small onion, diced
4-5 small mushrooms, sliced
2 Tbs. all-purpose flour
½ tsp pepper
¼ tsp salt
2 cups milk
½ cup 10% cream
1 cup shredded Canadian Mozzarella cheese
2/3 cup grated Canadian Parmesan cheese
2 tomatoes, diced
½ cup sour cream
Directions:
In your Ninja, melt 1 tbsp of the butter using Stove Top High; sauté chicken, garlic and Italian seasoning for about 8 minutes or until chicken is browned and no longer pink inside. Transfer to a bowl; set aside.
Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 min or until al dente, or according to package directions.
Still using Stove Top High; add butter. Sauté onions and mushrooms, for about 5 min or until onions are translucent. Sprinkle with flour; stir in pepper and salt and cook, stirring, for 2 minutes. Gradually stir in milk and cream; cook, stirring, for about 5 minutes or until creamy, smooth and thickened. Remove from heat; stir in Mozzarella and Parmesan cheeses.
Drain pasta and return to pot. Pour in sauce, reserved chicken, tomatoes and sour cream and toss to coat.
**Added Comment ** - We have one who doesn't like tomatoes, so I left them out and added them to each individual dish. The only thing I would change (just personal taste) next time is I will skip the Italian seasoning and use more garlic and pepper. I would probably throw in some spinach and broccoli as well. Over all it turned out really good.
****
Fettuccine Pasta Meal*, By: Chrystal Price, March 14, 2015
One pot 30 minute meal using the Ninja. First, I sautéed some onion, bell pepper and garlic in olive oil and Italian seasoning. I then added ground beef and sliced beef sausage links. Once my meat was browned I poured in beef broth, a jar of spaghetti sauce, my secret ingredient and added a box of dry fettuccine pasta. Covered and cooked for 25 minutes stirring occasionally. I used the easy spaghetti and meatballs recipe in the 4-n-1 cookbook as a guide for time, temperature and liquid amounts.
****
Fettuccine with Brussels Sprouts*, By: Tammy Ullrich, October 25, 2015
Ingredients:
8 oz. uncooked fettuccine
1 pound fresh Brussels sprouts, cored and separated into leaves (I used a prepackaged shredded brussels sprouts )
½ cup red onion, chopped
1/3 cup butter, cubed
½ teaspoon minced garlic
1 cup (4 ounces) shredded Parmesan cheese
¾ cup walnuts, toasted
Directions:
I cooked the pasta on my stove while making the Brussels sprouts topping
I turned Ninja to Stove Top High and preheated for a few minutes.
I sautéed the walnuts for 3 minutes to toast them. Remove from pot
Saute the Brussels sprouts and onion in the butter until tender.
Add garlic and cook 1 minute longer.
Add drained pasta to Ninja pot and combine.
Sprinkle with cheese and walnuts
This is from a Taste of Home pasta cookbook I have.
****
Fideo, A Mexican Dish*, By: Patricia Fulghum, June 9, 2015
Ingredients:
1-2 lbs ground beef
10 oz Vermicelli noodles
bell pepper, sliced
2 crushed garlic gloves
1 can of petite tomatoes
1 can of tomato sauce
1 tablespoon ground cumin
2½ cans of water
Directions:
Turn your Ninja to Stove Top High. Brown ground beef. Remove meat, using the grease from the browned beef brown the vermicelli this will take about 6-7 minutes. Using a paper towel I removed excess grease after vermicelli was browned. Return meat back into the Ninja with the vermicelli. Add the bell pepper, garlic gloves, tomatoes, sauce, cumin and water. Once it started to boil I set to Warm/Buffet setting. It is ready to eat, the longer it sits the less liquid there will be. My family prefers it soupy.
Include beans and tortillas and you have yourself one fine meal.
****
Fideo with Ground Beef & Potatoes*, By: Melissa Corona-Pino, February 16, 2018
Ingredients:
2 Tbs. oil
1 lb. ground beef
3 uncooked russet potatoes, peeled and cubed
1 (5 oz.) box of vermicelli (fideo)
1 (8 oz.) can of tomato sauce
3 cups water
1 medium onion, chopped
1 Tbs. Knorr beef bouillon – or brand of choice
1 tsp Knorr chicken bouillon – or brand of choice
1 tsp Knorr tomato chicken bouillon – or brand of choice
Garlic salt - to taste
Pepper - to taste
Directions:
1. Turn the Ninja to Stove Top High.
2. Brown the ground beef. Add the onion and cook until soft. Drain the excess grease. Remove and set aside.
3. Lower the Ninja temperature to Stove Top Low.
4. Add the oil to the Ninja pot.
5. Add the vermicelli and brown until golden; stirring continuously to keep from over browning.
6. Once golden brown, add the ground beef, potatoes, tomato sauce, water and all seasonings. Stir to incorporate. Return the Ninja temperature to Stove Top High.
7. Cook for 15 minutes or until potatoes are cooked. Stirring occasionally.
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Fiesta Bake, By: Aurelia Dougan McCollom
Ingredients:
2 lbs. lean ground beef
1 large onion, minced
4 cloves garlic, minced
2 cups Picante Sauce
2 cups red or black beans, rinsed and drained
¼ cup taco seasoning
1 Tablespoon chili powder
1 teaspoon ground cumin
¼ cup fresh cilantro, chopped
1 cup frozen corn
1 cup sour cream
12 (6 inch) corn tortillas
5 cups Mexican cheese blend
1 head iceburg lettuce
2-3 roma tomatoes, diced
sour cream for topping
cilantro for garnish
broken tortilla chips
Directions:
Preheat Ninja for 5 minutes on Stove Top High. Add ground beef and onion and cook until meat is no longer pink. Drain, if necessary. Add the picante sauce, beans, taco seasoning, chili powder, cumin, cilantro, corn and sour cream to the Ninja. Mix thoroughly and continue to heat, until the filling is warmed through. Turn to Oven setting, 325° and cook for about 15-20 minutes or until heated thoroughly.
Take mixture out and place in a bowl, leaving probably 2 cups in the bottom of the pan.
Layer with two tortillas; spoon mixture (I use a ladle) on each tortilla (about 1 cup per tortilla) and spread. Sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture. Sprinkle with remaining cheese.
Cover and bake at 325° for 20 minutes. Uncover; and top with tortilla chips.
Set to Buffet and let stand for 10 minutes (or longer). (I’ve had it sit an hour) before serving. Allow the casserole to cool for 5-10 minutes, before you cut it. That will allow it to set up, a little, and be easier to serve.
Serve on a bed of iceberg lettuce.
Top with a dollop of sour cream, diced fresh tomatoes and chopped, fresh cilantro. If your family doesn't care for cilantro, chopped green onions would be gorgeous and tasty, as well.
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Freezer Stuffed Shells, By: Jessica Conol
Ingredients:
1 box large pasta shells
1 lb ricotta cheese
1 cup shredded mozzarella cheese
¼ cup parmesan cheese
1 egg
¾ tsp parsley, salt, pepper, garlic powder
28 ounce jar of pasta sauce
1 cup water
½ cup mozzarella cheese
Directions:
In a large bowl, mix ricotta, 1 cup mozzarella, parmesan, eggs, parsley, salt, pepper and garlic powder. Transfer to a pastry bag (or plastic bag with the corner snipped off) and pipe the filling into the uncooked pasta shells. Discard any shells that are closed or broken. (I save mine in the pantry for other pasta dishes.)Set the shells on a baking sheet or bar pan and cover. Flash freeze in the freezer and then transfer to a plastic bag or other container. Keep frozen until ready to use.
To Prepare:
Mix 28 ounces of pasta sauce with 1 cup of water. Spoon ½ cup on the bottom of your Ninja Cooking System or slow cooker. Add a layer of frozen shells. Top with 1 cup pasta sauce. Repeat with second layer of shells. Cover with remaining pasta sauce. Cook on low for 3-4 hours. During the last five minutes of cooking, sprinkle with remaining mozzarella cheese. Serve hot.
Not my recipe. Found on a website. Never made it.
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Fresh Green Beans, New Potatoes & Ham*, By: Alice Blakeslee, September 2, 2014
Ingredients:
1 lb. fresh green beans, cut into pieces
1 Ham steak, cubed
1½ lbs. new potatoes cut into small pieces
½-1 onion, chopped
1 cup chicken stock
2 Tbs. red bell pepper, chopped
½ tsp. black pepper
2 tsp. Gateway to the North, (A spice from the Spice House. It has: maple sugar, brown sugar, salt, pepper, garlic, onion, & green onion flakes.)
Directions:
Add all ingredients. Turn you Ninja to Slow Cook Low and cook for 4 hours.
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Frito Casserole, By: Elaine Corwin
This is actually a half recipe so it would fit into the Ninja insert pan.
Ingredients:
½ of a 6 oz can of mushrooms
½ lb ground beef
¼ tsp garlic powder
1 chopped onion
8 oz can tomato sauce
½ Tbs. chili powder
½ Tbs. flour
1 Tbs. water
½ green pepper, chopped
½ cup green olives, chopped
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup corn chips, lightly crushed
Directions:
1. Drain mushrooms. Save half the liquid.
2. Brown beef with garlic powder, add mushrooms, liquid, onions, tomato sauce, chili powder. Heat well. Blend flour and 1 Tbs. cold water into mixture. I did this on the stove because I didn't want to clean out a hot pan. If you have two pans or 2 Ninjas, go for it!
3. Add green pepper, olives, salt and pepper.
4. Alternate layers of meat mixture, cheese and corn chips in Ninja insert pan. End with chips. I get 2 layers of each. Place pan in wire rack.
5. Bake at 300° for 1 hour. Add some extra crushed chips to the top once it is baked.
I actually made the full recipe with the exception of the cheese and chips - we'll have the remainder of the sauce either on baked potatoes or as Nachos. This ½ recipe is supposed to serve 4 - ha! 3 maybe.
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Frito Enchilada Casserole*, By: Trish Gratiot, February 9, 2016
Ingredients:
1 lb hamburger
1 taco seasoning packet
2 cup Fritos
1- 10 oz can enchilada sauce
2 cup shredded cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Brown the hamburger and drain grease. Add the taco seasoning and cook as directed on packet. Stir in the Fritos and half of the cheese. Top with remaining cheese and pour 5 oz of the enchilada sauce (or more if you like) over mixture. Place the lid on the pot. Turn the Ninja to Cook Low. Let cook for 15 minutes or until bubbly and cheese is melted. Serves 2 people.
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Frozen Stuffed Shells, with Frozen Italian Sausage & Homemade Meatballs*, By: Christina Beck Meixell, August 31, 2015
Ingredients:
16 Frozen Stuffed Shells
7 Frozen Italian Sausage
30 Homemade Meat Balls
2- 24 oz jars of sauce
½ jar of water
Directions:
Add enough sauce to cover the bottom of your Ninja pot. Layer the shells first, more sauce, the sausage, sauce, and meatballs. Ending with sauce on top. Turn your Ninja to the Oven setting of 350°F for 40 minutes.
**You can also substitute ravioli, tortellini, etc. but place them on the top since they will cook faster.
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