Gluten Free, Lighter Fare, - Nutritional Value Recipes
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
Gluten Free, Lighter Fare, - Nutritional Value Recipes
Scroll Down!! The recipes follow the last listing! Scroll down!!
* Photo and recipe provided in the photo files.
YOU WILL FIND:
(The) Best Slow Cooker Roast*, By: Michelle Painter Williams, April 12, 2016 - Cross Posted in Beef
Cheeseburger Wraps, By: Leslie Althoff, June 11, 2014 – Cross Posted in Beef
Chicken & Broccoli Macaroni & Cheese,"Light" Version*, By: Kelly Halandras, August 29, 2014 - Cross Posted in Pasta
Chicken & Dumplings*, By: Kathleen Sanden
Chicken Chop Suey – Gluten Free*, By: Deborah Schmidt, July 16, 2014
Chicken Enchilada Casserole*, By: Tina Nordhavn-Allman, August 19, 2014
Chocolate Gluten Free Cake & Frosting*, By: Michelle Painter Williams, April 16, 2016 – Cross Posted in Desserts
Citrus Marinated Pork Chops*, By: MsCarmen Burton & Stephanie Fitzkee Dickmyer, August 30, 2014, - Ninja Recipe Book
Coconut Curry Shrimp with Red Pepper & Green Beans*, By: Barbara Kowalski Morrison, February 15, 2016
Diet Orange Soda Chicken, October 5, 2014
Enchilada Casserole*, By: Julie Stiles Simpson, May 4, 2015
Freshened Up this Jar of Spaghetti Sauce - GF*, By: Michelle Painter Williams, April 25, 2016
Gluten-Free Chocolate Almond Mini-Cupcakes – Ninja Recipe Book Pamphlet
Healthier Tater Tot Casserole*, By: Julie Stiles Simpson, September 19, 2016
Homemade Biscuits Baked in the Ninja on A Semi Truck*, By: Melissa Cooper, June 7, 2015 – Cross Posted in Breads
Hungarian Mushroom Soup*, By: Kathleen Sanden, January 6, 2016
It's Burger Time! By: Kathleen Sanden
Light-Flare Chicken Chilaquiles*, By: Allana Alla Sverbil, June 24, 2015
Light Stir Fry*, By: Allana Alla Robinson, October 19, 2016
Low Fat, Meatless, Zucchini Lasagna*, By: Belinda Wall, August 11, 2014
No Pudge Brownies*, By: Gay Munro
Ocean Sea Soup (Coined by My 8 Year Old), By: Wendy Phillips Czech
Orange Push-Ups Cake*, By: Kathleen Sanden
P&P Quesadillas*, By: Allana Alla Sverbil, May 29, 2015
Portabello Mushroom Pizza - South Beach Recipe*, By: Barbara Bonner, July 3, 2015
Quick Gluten Free Ham & Rice Casserole*, By: Michelle Painter Williams, April 1, 2016
Rustic Turkey & Veggie Soup - Beachbody 21 Day Fix, By: Lisa Helm, March 10, 2016
Saskatoon Muffins*, By: Gay Munro, July 23, 2014, Cross Posted in Muffins
Short Ribs with Creamy Mushroom Sauce -Gluten Free & Low Carb*, By: Michelle Painter Williams, May 23, 2018
Smothered Steak*, By: Kathy Wasson Schaeffer, July 15, 2015
Spaghetti & Meatballs - GF*, By: Michelle Painter Williams, April 25, 2016
Spaghetti using Tinkyada Brown Rice Gluten Free Spaghetti*, By: Shara Chilcoat, February 20, 2020
Substitute Pasta Spaghetti with Zucchini Spaghetti – Comments only, By: Crystal Marie
Tofu & Broccoli Teriyaki, Ninja Recipe Book, October 20, 2014
Tofu Stir Fry*, By: Bonnie Smith, April 21, 2016
Turkey Mini-Meatloaves *, By: Lena LaHelena Clemons-Taylor, July 15, 2014
Turkey-O-Roni, By: Cindy Sparks McVay
(The) Best Slow Cooker Roast*, By: Michelle Painter Williams, April 12, 2016 - Cross Posted in Beef
The best slow cooker roast so says Martha Stewart! I based this on her recipe. What is nice about this roast is the vegetables retain their flavor. This recipe is gluten free because there is no wheat in it naturally!
Ingredients:
1 Tbs. cornstarch
2 Tbs. water
4 large or 8 small carrots, cut into 1-2 inch pieces
1 large or 2 small onions, cut into wedges
3 lb chuck roast
salt, pepper – to taste
2 Tbs. Worcestershire sauce
Directions:
Combine the water and the cornstarch in the Ninja pot. Add the vegetables, and the salt and pepper. Stir to combine. Place the roast on top of the vegetables. Sprinkle with salt and pepper. Drizzle with the Worcestershire sauce.
Turn the Ninja to Slow Cook High for 4 hours. (I added a few mushrooms I found in the fridge).
This doesn’t make a lot of liquid, so if you want more gravy, add some beef broth to the Ninja pot once the food is removed. Mix a tablespoon of cornstarch with the broth, and stir into the Ninja pot. Thicken and season to your taste. (My hubby isn't a gravy person so the sauce the roast made would have been enough for him and I really like that it’s not swimming in liquid)!
****
Cheeseburger Wraps, By: Leslie Althoff, June 11, 2014 – Cross Posted in Beef
Made some awesome cheeseburger wraps for the family tonight, they loved em!! And ssshhhh they were good for them too! lol.
Ingredients:
1 lb lean ground beef
Diced onion
Worchestire sauce
Pureed carrot
Garlic powder
Salt and pepper
Whole wheat tortillas
Cheddar cheese
Directions:
I browned lean ground beef with diced onion on the Stove Top High setting. I used paper towels and tongs to absorb the excess grease. I added a couple splashes Worcestershire sauce, pureed carrot, garlic powder, salt, and pepper. Divided meat among all the whole wheat tortillas, add cheddar cheese. Wrap it up. I wiped out my Ninja with paper towels again using tongs and could fit about 3 or 4 wraps in the pot on the Stove Top High again. Flip. Just long enough to crisp up the tortilla. Serve with ketchup, tomato, lettuce, etc!!!! Afterthought, shredded zucchini would be a nice little add in.
****
Chicken & Broccoli Macaroni & Cheese,"Light" Version*, By: Kelly Halandras, August 29, 2014 – Cross Posted in Pasta
Ingredients:
1 box whole wheat elbow macaroni
4-5 cups chopped broccoli florets
5 low sodium bacon slices, coarsely chopped
6 boneless skinless chicken breasts cut into 1/2 inch pieces (my chicken breasts were small, so if you have larger ones use as much or as little chicken as you like)
Kosher salt
Pepper
Turmeric
4 tablespoons minced garlic
2 cups 1% low fat milk
2 cups low sodium chicken broth
½ cup flour (maybe a little more depending on how thick you want it)
2¼ cups reduced fat cheddar cheese
Directions:
Cook pasta according to directions minus the salt and fat. We're going healthy remember? Add broccoli to pot during the last two minutes of cooking. Drain and set aside.
Turn your Ninja on Stove Top High. While it warms up prepare your bacon. Mmmm...bacon. I usually slice mine up so they cook a little faster, but you can cook them crispy whole. While your bacon is sizzling away...cut your chicken up. Place in a bowl and toss with salt and pepper. I didn't put any measurements on this because everyone's taste is different. Don't like salt? Use some Mrs. Dash garlic herb and pepper or red pepper flake if you want it spicier.
Once your bacon is nice and crispy, remove it with a slotted spoon leaving the drippings behind and hide it! I don't know about your house, but in mine, cooked bacon is a magnet for bacon burglars! Now that your bacon is safely tucked away, place your cut up chicken in the Ninja and cook for five minutes then add minced garlic. Cook for 2-5 minutes longer and sprinkle with turmeric. This is what is going to add that golden cheesy color. Cook until chicken is done stirring frequently.
Combine a pinch of salt, milk, chicken stock, and flour stirring with a whisk. Add milk mixture to Ninja, bring to a boil stirring frequently. Now you get the idea? See how nice and yellow it is?? That's the secret to making the sauce look cheesier than it is. Cook until desired thickness. Add one cup of your shredded cheese and mix in. Turn Ninja off for a bit. It's worked hard and deserves a break.
Add pasta and broccoli, mix to coat. Get all that creamy goodness on everything. Now...making sure nobody’s looking...go retrieve your bacon. Chop it up and quickly sprinkle it on top, before you or anyone else eats it. Sprinkle the rest of your cheese on top. Mmmmm... A blanket of cheese and bacon...drool.
Turn your Ninja to Slow Cook Low for 4 hours, and let it do the rest. It really doesn't even need that long, but that's when we had dinner. But it did get all nice and brown and tasted fantastic. Definitely a keeper. Meanwhile, go grab something to drink and put your feet up...ya done good.
****
Chicken & Dumplings*, By: Kathleen Sanden
Ingredients:
2 chicken breasts, skinless, boneless
2 tsp light olive oil
1 medium onion chopped
1½ cup carrots, chopped
3 medium celery stalks, chopped
1¼ tsp poultry seasoning
2 Tbs. flour
2 cans low salt chicken broth
½ cup milk
2/3 cup reduced fat baking mix, (Bisquick)
2 Tbs. corn meal
½ tsp rosemary
1/3 cup milk
Directions:
Brown the chicken breasts on Stove Top High in the Ninja with 2 tsp light olive oil, remove and shred. Add the onion, carrots, celery, and poultry seasoning. Cook until onions are translucent. Add the flour and stir and cook for a minute. Pour in the chicken broth and put the chicken back in. Add the milk and bring to a boil. Switch to Slow Cook High. (I left it for 3 hours, but I think it would have been done in two.)
Mix the Bisquick, corn meal, rosemary and milk. Drop the dumplings by heaping tablespoons into Ninja and let steam for 7-9 minutes.
Delish!
Low fat, high protein chicken and dumplings adapted to the Ninja.
From the cookbook, “Eat What You Love Everyday.”
Cal 240 for 1½ cups.
****
Chicken Chop Suey – Gluten Free*, By: Deborah Schmidt, July 16, 2014
A Ninja can also be a FAST cooker! Here's a stir fry type recipe that's fast, easy, and gluten free. It can be adapted many ways, i.e., meat & veggies can be added, subtracted, increased, etc.
Ingredients:
4 Tbs. Tamari (or soy sauce if you don't need gluten-free)
1 heaping T brown sugar
1½ lb. boneless, skinless chicken sliced into thin strips
(Put these three ingredients into a plastic bag or bowl and marinate in the fridge for about 30 min.)
1 medium onion (or several green onions), sliced thin
2-3 cloves garlic, minced
2-3 ribs celery, cut into pieces
½ lb. sliced mushrooms (or more)
1 green pepper, cut into pieces
1 can bean sprouts, drained
1 can water chestnuts, drained
canola oil
sesame oil (optional)
1 cup water or broth (I use low sodium chicken broth)
1½ Tbs. cornstarch
tamari/soy sauce
ginger (I use the squeezable), optional
red pepper and pea pods to give it some color, optional
Directions:
(Mix cornstarch into water or broth. Add a few glugs of tamari or soy sauce and a few squeezes of ginger. The amounts are up to you but both of these add great flavor to the sauce.)
additional salt, if desired, & pepper to taste
Okay, now the fun begins. Heat your Ninja on Stove Top High. Add some canola oil and a few drops of sesame oil. When shimmering, add the marinated chicken and cook till no longer pink. Add all sliced veggies and cook until crisp-tender. Add the cornstarch mix and cook till mixture thickens. If too thick, add some additional broth. Add the bean sprouts and water chestnuts and heat through. Add salt, pepper, and additional tamari/soy sauce (if desired) to taste. (I don't add any salt because the broth and tamari make it salty enough for me.) Serve with rice or chow mien noodles. And that's it, baby! Total time is less than a half hour (If you're drinking a glass of wine while cooking, time frame can vary.)
****
Chicken Enchilada Casserole*, By: Tina Nordhavn-Allman, August 19, 2014
Ingredients:
1 lb boneless skinless chicken breast, cut into pieces
1 can red enchilada sauce
1 can green enchilada sauce
20 small corn tortillas cut into quarters (I used my pizza cutter)
1 small can sliced olives
2 cans 98% fat free cream of chicken soup
1 small can diced green chiles
2 cups shredded cheese
Directions:
Mix together the two cans of enchilada sauce in a small bowl
In another bowl, mix together the soup, olives and green chiles
Add 1/3 of the sauce to the bottom of the Ninja
Add ¼ of the tortilla quarters over the sauce
Add 1/3 of the soup mixture, 1/3 of the chicken and ¼ of the cheese
Start a second layer, sauce, tortillas, soup mix, chicken, cheese
Start a third layer…
Top layer is tortillas only
Set Ninja to Slow Cook Low 6 hours.
A few minutes before serving add the remaining cheese on the top to melt.
Makes 8 servings
****
Chocolate Gluten Free Cake & Frosting*, By: Michelle Painter Williams, April 16, 2016 – Cross Posted in Desserts
I found this gluten free box mix (at Big Lots) that had the cake mix and frosting mix in it made by Goldbaums.
I added 1tsp of vanilla and ¼ cup of coco powder (to give it a richer, homemade flavor) to the mix along with the oil and eggs called for. I didn't have 3 extra large eggs like the directions called for so I used four large eggs. I cut the oil from ½ cup to ¼ cup. I added the four cups of water to steam bake in the Ninja. Turn to the Oven setting of 350° for 35 minutes. It puffed up in the middle a lot. I flipped it over on a cooling rack so I could frost the flat side.
The frosting mix had you add 1 Tbs. of boiling water and 1 Tbs. of oil, I used butter. It didn’t make nearly enough to cover the cake so I added 1/3 cup powdered sugar, 2 Tbs. of coco powder and 2-3 Tbsp of butter. It didn’t change the good flavor of the frosting mix just made enough to cover the top and sides. It’s more glaze like and would be very good on my favorite dessert Boston cream pie!
****
Citrus Marinated Pork Chops*, By: MsCarmen Burton & Stephanie Fitzkee Dickmyer, August 30, 2014, Recipe from Ninja Recipe Book
Ingredients:
2 cups chicken broth
2/3 olive oil
2/3 cup orange juice
8 cloves garlic, chopped
8 strips each orange zest and lemon zest
2 sprigs fresh rosemary
2 teaspoons salt
1 teaspoon ground black pepper
6 boneless pork chops, ¾-inch thick
Directions:
Stir broth, oil, juice, garlic, zest, rosemary, salt, and black pepper in bowl. Reserve HALF the broth mixture. Pour the remaining broth mixture into resealable gallon-size plastic bag. Add pork and turn to coat. Seal and refrigerate 2 hours.
Remove pork from marinade. Discard marinade. Set pot to Stove Top High. Add pork to pot in batches. Cook uncovered 5 minutes or until pork is lightly browned on both sides.
Pour reserved broth mixture over pork. Set to Slow Cook High for 4-5 hours. Cover and cook until pork is tender.
Nutrition per Serving: 260 calories, 18G fat, 4G saturated fat, 570MG sodium, 3G carbohydrate, 0G fiber,22G protein
**Added comment By: MsCarmen Burton, Citrus Marinated Pork Chops*
Terrific dinner! Made the Ninja Citrus Marinated Pork Chops topped with Caribbean Salsa served on a bed of Cilantro Lime Rice! I added 1/3 cup mixture of honey Dijon mustard & apricot-pineapple preserves to the marinade to liven it up! So yummy!
**Added comments By: Stephanie Fitzkee Dickmyer, Citrus Glazed Pork Chop*
Made this citrus glazed pork chop recipe from the 'lite fare' section of the ninja cookbook the other night. So tender with just hints of citrus flavor in each bite. Will definitely make again!
****
Coconut Curry Shrimp with Red Pepper & Green Beans*, By: Barbara Kowalski Morrison, February 15, 2016
Ingredients:
1 tsp peanut oil
1 red bell pepper, thinly sliced
2 cups fresh or frozen green beans, trimmed
4 scallions, whites and greens separated, chopped
2 Tbs. Thai red or green curry paste
3 cloves garlic, minced
1 lb shrimp, peeled and deveined (may substitute with tofu)
½ cup light coconut milk
2 Tbs. natural peanut butter
1 tsp hot sauce, or to taste
½ cup fresh cilantro, chopped
pinch of sea salt and freshly ground black pepper
Directions:
1. Heat oil on Stove Top High. Add red bell peppers and sauté for 3-5 minutes. Add green beans, scallion whites, and curry paste and sauté one minute.
2. Add shrimp and garlic, season with salt and pepper and cook about 2-3 minutes, turning shrimp halfway through cooking.
3. Add coconut milk, peanut butter, and hot sauce. Mix well and simmer about 2-3 minutes, until shrimp is pink and cooked through.
4. Remove from heat. Mix in scallion greens and cilantro.
Serves 2. Gluten free. Dairy Free
****
Diet Orange Soda Chicken, October 5, 2014
Ingredients:
4 chicken breast, skinless, boneless, (or your choice)
1- 12 oz can Diet Orange Soda
¼ cup soy sauce
salt and pepper to taste
Directions:
Mix soda and soy sauce. Place chicken in soda mixture and bake at 325°F for 1 hour or until tender. Baste a few times as chicken cooks.
Nutrition Info
Calories: 40.9 Fat: 0.4g Carbohydrates: 1.2g Protein: 7.8g
Number of Servings: 4
****
Enchilada Casserole*, By: Julie Stiles Simpson, May 4, 2015
Enchilada Casserole - adapted from Cooking Light recipe
Ingredients:
1 pound ground sirloin
1 cup chopped onion
1 tablespoon butter ( I use unsalted)
1 tablespoon minced garlic
1½ tablespoons all purpose flour
1 cup lower sodium beef broth
1 tablespoon 40% less sodium taco seasoning (I make my own so I control the amount of sodium)
1 8 ounce can no salt added tomato sauce
4 whole wheat flour tortillas (8 inch) (I use white Smart & Delicious light flour tortillas)
1/3 cup shredded Monterey Jack cheese with jalapeño peppers
Directions:
Turn Ninja to Stove Top Medium/High. Add beef and onion, cook about 6 minutes, stirring to crumble (I use a plastic spatula to chop/crumble). Drain beef/onions in colander, once drained put in a bowl.
With Ninja still on Stove Top Medium/High, melt butter. Add garlic, sauté 1 minute. Sprinkle with flour; cook 30 seconds stirring constantly. Add broth, taco seasoning and tomato sauce. Bring to a boil; cook 2 minutes, stirring frequently, (I use a silicone whisk). Turn Ninja off.
Add 1½ cups of tomato mixture to beef & onions, reserving ½ cup of tomato mixture in separate bowl.
Place 1 tortilla in bottom of Ninja (I didn't wipe out the Ninja, just put the tortilla on the little bit of tomato sauce that was still in there). Top with 1 cup of beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Turn Ninja to oven setting, cover and bake at 350° for 10 minutes. Cut into 4 wedges (I use plastic spatula)
My version has fewer calories, carbohydrates, less fat and sodium. Here is the Nutrition info from Cooking Light if you to follow their ingredient list:
Serves 4 (serving size = 1 wedge)
Calories 377
Fat 14.6g (sat 7g, mono 5.3g, poly 1.6g)
Protein 30.2g
Carb 32.4g
Fiber 4.7g
Chol 76 mg
Iron 2.5mg
Sodium 650mg
Calc 91mg
****
Freshened Up this Jar of Spaghetti Sauce - GF*, By: Michelle Painter Williams, April 25, 2016
Trying to freshen up this jar of spaghetti sauce for tonight’s dinner!
32 oz Classico spaghetti sauce - gluten free-found at Sam’s club
¾ cup chopped onion
2 garlic cloves minced
1Tbs. Worcestershire sauce
3 slices of bacon cooked, then crumbled
½ cup fresh herbs chopped- I used basil, parsley, oregano and dill, 1tsp fennel seeds
1Tbs. tomato paste concentrate
1 tsp sugar
Directions:
Turn the Ninja to Stove Top High. Fry the bacon. Remove. Sauté the onions in the bacon grease; add the garlic. Combine all. Turn to Stove Top Low and simmer with the jar sauce for 1 hour.
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Gluten-Free Chocolate Almond Mini-Cupcakes – Ninja Recipe Book Pamphlet
Ingredients:
3½ tablespoons unsalted butter, melted
1¾ ounces dark or bittersweet chocolate, melted
2 large eggs
¼ cup cane sugar
½ teaspoon gluten-free vanilla
2 tablespoons buckwheat flour
2 tablespoons almond flour
2 teaspoons honey
1½ tablespoons water
¼ cup sliced almonds
Directions:
1. In a small bowl, combine melted butter and melted chocolate. Stir to combine. In an electric mixer, beat the eggs with the sugar and sea salt on medium until pale in color and the batter has doubled in volume. Gently fold in the vanilla and chocolate mixture. Sprinkle the buckwheat flour and almond meal into the batter, and fold gently to combine.
2. Pour the batter into non-stick sprayed silicone petite muffin tray. Pour 2 cups of water into the pot, and set the roasting rack in the pot and the tray on the rack. Set the Oven to 350°F for 15 minutes. Cook for 12 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
3. Remove water from the pot used for steam baking. Set the unit to Stove Top High and add honey and water; stir to combine. Add almonds and cook until honey water is concentrated and absorbed in nuts and no liquid remains. Top chocolate cakes with honeyed almonds.
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Healthier Tater Tot Casserole*, By: Julie Stiles Simpson, September 19, 2016
Tonight's dinner, whole family loves it! Adapted from healthycooking website.
Ingredients:
1 medium onion, chopped
2-3 garlic cloves
1 large red bell pepper, seeded & chopped
3 medium carrots, peeled & chopped
¾ cup mushrooms, sliced
1 tablespoon olive oil
1 lb ground turkey
¼ cup fresh parsley, chopped (I use gourmet garden paste)
1½ tablespoons onion powder
1 tablespoon paprika
1- 28 oz bag frozen tater tots (I use Alexia potato puffs)
2- 10.5 oz cans healthy request cream of mushroom soup
Directions:
Heat olive oil on Stove TopLow/Medium. Add onion, garlic, red pepper, carrots & mushrooms and cook until soft. Add turkey, parsley, onion powder & paprika. Cook until turkey is browned and fully cooked. Combine soup & frozen tater tots in a large bowl. Pour soup and tot mixture over turkey and veggies. Cover. Turn the Ning to the Oven setting of 300°F and bake for 45 minutes.
*Note: the bottom came out a bit burnt so next time I'll line the Ninja with foil.
****
Homemade Biscuits Baked in the Ninja on A Semi Truck*, By: Melissa Cooper, June 7, 2015 – Cross Posted in Breads
Ingredients:
4 cups gluten free flour
¼ cup lard or shortening
1½ Tablespoon baking powder
Pinch of salt
1 cup milk
Directions:
Mix and form biscuits. Or roll out on flour cutting board.
Place formed biscuits in well oiled pan. Plug the vent with aluminum foil, or cork, etc. Place your Pyramid mat or the red silicone rack inside your Ninja. Place the biscuits. Turn your Ninja to 425°F bake for 25 minutes or until done. The tops will not be brown. To get them to brown. Remove the pan and the rack. Place a piece of aluminum foil on the bottom of ninja, flip biscuits on their tops and cook for a few minutes. Not long, you just want them a little brown, so be sure to watch them carefully.
** Added comment by Melissa - If using biscuit mix, use 4 cups mix, and 1 cup milk. Mix and follow as above.
Omit the lard & salt.
****
Hungarian Mushroom Soup*, By: Kathleen Sanden, January 6, 2016
Ingredients:
1 pound mushrooms, sliced how you like them
1 onion, diced
2 cups chicken broth
2 Tbs. butter or olive oil
1 cup milk
2 Tbs. flour
½ cup sour cream
2 tsp lemon juice
3 Tbs. parsley
1 tsp salt
Pepper to taste
1 Tbs. paprika
1 Tbs. dill weed
1 Tbs. soy sauce
Directions:
Add the butter, onions and mushrooms to the Ninja pot. Turn to Stove Top High. Cook for 5 minutes. Add chicken broth, soy sauce, parsley and paprika and simmer for 15 minutes on Stove Top Low. In a bowl whisk together the milk and flour. At the end of the fifteen minutes stir in the milk and flour and cook another 15 minutes on Stove Top Low, stir occasionally.
Stir together the lemon, dill weed, sour cream, salt and pepper. Add to soup at the end of the 15 minutes. Keep on Stove Top Low or switch to the Buffet/Warm temperature. You only want to warm everything.
Calories 200 per cup
**Added comment by: Kathleen Sanden - Suggestion for anyone who wants to make it even lighter. I used no fat sour cream, low sodium salt, and no salt chicken broth. The calorie count is for full fat, so I'm guessing you could take 50 calories off that if you used these ingredients and yogurt butter instead of butter. (Brummell and Brown yogurt spread. It's lower in fat but has a great taste and melts like butter).
****
It's Burger Time! By: Kathleen Sanden
It's burger time! Even though I have been dieting I really love a good burger. Here is a 350 calorie one (with bun) for the ninja.
Ingredients:
2 Tbs. barbecue sauce
2 Tbs. lite mayo
Stir these together and set aside
3 slices of bacon
½ cup of onions, cut into small pieces
1 lb hamburger
1 egg white
3 Tbs. bread crumbs
a pinch of salt
½ tsp pepper
3 fresh baby Bella mushrooms, diced, or any kind
whole grain, low fat hamburger bun
lettuce, tomato
Directions:
Stir the barbecue sauce & lite mayo together and set aside. Dice the bacon into pieces and put them in the Ninja on Stove Top Medium. When the fat begins to render, stir in the onions. When the bacon is still meaty, not crisp and the onions are clear remove and cool.
Mix the hamburger, egg white, bacon, onions, bread crumbs, salt, pepper, and mushrooms. Separate into four patties.
Set the Ninja to Stove top High and fry to your preferred doneness. I grilled at this point to be truthful. Put each patty on a whole grain, low fat hamburger bun with lettuce, tomato and the barbecue/mayo mix. These were fantastic! Recipe adapted from "Eat what you Love Everyday" cookbook.
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Light-Flare Chicken Chilaquiles*, By: Allana Alla Sverbil, June 24, 2015
Ingredients:
15.5 oz black beans, drained and rinsed
1 cup low sodium chicken broth
2 cups - 6 cheese Italian blend (or white cheese of choice)
10 oz diced tomatoes with green chilies, with liquid
1 large onion - diced
16- 6 inch corn tortillas
2 chicken breasts
3 garlic gloves
Prep:
Cook 2 chicken breasts on Stove Top High for 15 minutes. Once ready, shred and clean out the Ninja. Set aside
Open cans
Remove liquid from and rinse black beans
Dice onion
Mine garlic
Cut corn tortillas into medium strips and put to the side
Recipe:
1) Coat base of Ninja with olive oil and set Ninja Stove Top High.
2) Sauté onion and garlic for 5 minutes or until the onion turns lightly brown.
3) Add shredded chicken and cook for 1 minute.
4) Add beans and cook for 1 minute.
5) Add tomatoes with chilies and cook for 1 minute.
6) Add chicken broth and bring to boil. Once brought to boil, turn off Ninja and allow for it to slightly cool for a few minutes. (Remove pot, if you like).
7) Mix the mixture together then remove the mixture from Ninja. Clean out Ninja.
8) Re-oil base of Ninja.
9) Set the Ninja to the Oven setting of 425° F and place ½ of the corn tortilla strips (make sure they are tight together with no gaps in between). Next add ½ mixture on top (make sure it covers all the tortilla strips). Layer the other half of the tortillas (again, make sure they are layered tightly together). Add the other half of the mixture (again, make sure it cover all the tortilla strips).
10) Cover with cheese (make sure it covers the entire top layer of mixture).
11) Cook for 10 minutes.
12) Let cool for 3-5 minutes before serving.
Note:
You are supposed to use salsa de chile fresco, but our local supermarkets do not have it and that is why we used diced tomatoes with chilies.
****
Light Stir Fry*, By: Allana Alla Robinson, October 19, 2016
Ingredients:
2 bundles scallions - cut into bite size pieces
10-15 baby carrots
10-15 string beans
1 small crown broccoli - cut into bite size pieces
1 green bell pepper - cut into strips
1 colored bell pepper - cut into strips (we used orange)
15 oz baby carrots - liquid removed (found in international section of supermarket)
14 oz stir fry rice noodles (found in international section of supermarket)
2 lb chicken tenderloins - cut into strips
Seasonings to taste
Olive oil
Sauce Ingredients:
2.5 cups chicken broth
3 Tbs. soy sauce
2 Tbs. ketchup
1 tsp corn starch
3 cloves garlic - minced
Fresh ginger - minced (to taste)
Prep:
Create sauce by mixing together sauce ingredients which are listed above - set to the side.
Prep the vegetables based on notes above - set to the side.
Cut chicken breast tenderloins into strips and season them to taste (we just used ground black pepper, but you can use whatever seasonings that you desire).
Recipe:
1) Turn the Ninja to Stove Top High. Cook the stir fry rice noodles with the lid off - once 90% ready, remove, set to the side. Clean out the Ninja .
2) Still using Stove Top High, cook chicken breast tenderloins in a splash of olive oil. Do not add lid. Once one side is cooked, flip to other side.
3) Once chicken is ready, add in vegetables, noodles, and sauce - mix together until sauce covers all the ingredients. Place the lid. Cook for 10-15 minutes or until vegetables reach desired tenderness.
****
Low Fat, Meatless, Zucchini Lasagna*, By: Belinda Wall, August 11, 2014
Ingredients:
2 thinly sliced zucchini's
10 oz homemade marinara sauce, (any would do, I just do not buy the store brands, too many chemicals)
12 oz low fat ricotta cheese
2/3 cup egg white substitute
8 oz low fat mozzarella
4 oz parmesan cheese
Directions:
Sprinkle sliced zucchini with salt and let sit. Place on paper towel and blot dry after 15 minutes.
Mix cheese together in bowl with egg substitute
Alternate the layers of the zucchini with marinara sauce and cheese mixture in the little insert pan.
Turn your Ninja to Oven setting of @350* for 45 minutes! YUM!
**Added comment by: Christine Willenberg - I made this tonight! I just layered it in the pot. (I can't find my insert!!!) Turn your Ninja to Slow Cook Low for 4 hours. It is REALLY good!
****
No Pudge Brownies*, By: Gay Munro
OMG....I think I died & went to heaven! I steam baked No Pudge Brownies. The mix, add 2/3 cup of vanilla yogurt, & Steam Bake at 350° for 35 minutes. Add 4 Cups of water to crock. (I cup of water per 10 minutes of baking time). Place rack in the crock and baking pan on rack. Rich, moist, & delectable. Absolutely perfect!
Cut into 12 brownies & its 120 calories per brownie.
There are other flavors too...like chocolate mint & Raspberry.
****
Ocean Sea Soup (Coined by My 8 Year Old), By: Wendy Phillips Czech
This is a chowder that is gluten free and delicious!!
2 cans creamed corn ( I used Kirkland roasted corn chowder w/poblano and chipotle)
2 cans chicken broth (Swanson)
4 giant potatoes (Costco size)
1 pound crab meat (I used fresh canned)
4 fish fillets (I used halibut)
½ pint heavy cream
I diced the potatoes and let them cook on the high slow cooker for several hours with ONE can of broth. I noticed no liquid (eek) after about 3-4 hours and then added the other can and the 2 containers of corn chowder. Then I added the frozen filet and crab. The filet pretty much melted, so I may pre cook them next time.
Prior to serving, mix in ½ pint organic heavy cream.
****
Orange Push-Ups Cake*, By: Kathleen Sanden
Do you like orange push ups? Well, I found a way to make a low fat cake that tastes just like that!
Ingredients:
Duncan Hines orange supreme cake mix
1 8 oz. can mandarin oranges with juice
That's it. No eggs or oil
Directions:
Mix together, pour into greased Ninja pan and steam bake on 325° degrees for 35 minutes or until a slim knife inserted comes out clean. I added a thin drizzle of confectioner’s sugar, vanilla and milk mixed together, but next time I will save on calories and omit that. Calories 208 for 1/10th of the cake, or less if you leave out the icing.
**Added comments** Kathleen Sanden No eggs or oil. I have been experimenting with the steam baking and this method since posting thehe pumpkin muffins. What I've found is that the cake works this way! Saves me bunches of calories.
****
P&P Quesadillas*, By: Allana Alla Sverbil, May 29, 2015
This was a surprise as far as how addicting and yummy it was (we went out on a whim to make these)!:
P&P Quesadillas (healthy too):
Ingredients:
2-15 oz cans of sliced peaches (remove liquid then cut into bite size pieces)
15.5 oz can black beans (remove liquid and rinse)
5 jalapeño peppers (cut in circles and remove all seeds)
1 green pepper (cut vertically in a medium thickness)
1 medium onion (diced)
1 avocado (cut vertically in a medium thickness)
3 cheese blend
Ground black pepper
Bag of 8 inch whole wheat tortillas
Olive oil
Prep:
Open all cans
Remove liquid from peaches then cut into bite size pieces
Remove liquid from black bean then rinse them
Cube onion
Cut avocado and green pepper vertically - medium thickness
Cut 5 jalapeño peppers into circles and remove seeds - you cannot sense heat from there - only the flavor of the pepper itself
*combine onions, jalapeño peppers, and green pepper and set to side
*set beans, peaches and avocado to side using separate bowlsRecipe:
1) Cover the base of ninja in olive oil so that it is all covered and set ninja to stove top high
2) Put in onion, jalapeño peppers, and green peppers into ninja and sauté them. Sprinkle ground black pepper on it to taste. Allow for it to sauté for 10 or until it begins to sizzle and onions tenderize. Stir occasionally.
3) After 10 minutes, add in black beans. Stir and allow to cook for 3-5 minutes.
4) Once onions tenderize, remove the mixture from the ninja.
5) Combine mixture with peaches and avocado. Mix it together.
6) Sprinkle oil into base of ninja (there should be some left over from cooking the mixture so this is not necessary for the first two) then place whole wheat tortilla into the ninja and put mixture in (enough to cover half the tortilla) then sprinkle cheese on top of it and close the tortilla. Cook for 3-5 minutes (allow for the cheese to melt and stick) then flip it and cook for another 3-5 minutes. Repeat this for however many you want to make!
Serve: with sour cream or more cheese
You can’t taste the jalapeño peppers and the taste is quite tangy and refreshing! Healthy too! It was 400 calories between everything!
****
Portabello Mushroom Pizza - South Beach Recipe*, By: Barbara Bonner, July 3, 2015
Take four large portabello mushrooms remove stems and gills and sprinkle with olive oil. Turn your Ninja to Stove Top High and grill for 5 minutes. Remove and put a couple of spoons of pizza sauce in the cap. Add mozzarella cheese. (I used fat free). Add your toppings. (I added black olives). Season with salt, pepper and spices. Turn your Ninja to the Oven setting of 350° and bake for 10 to 13 minutes.
****
Quick Gluten Free Ham & Rice Casserole*, By: Michelle Painter Williams, April 1, 2016
I had extra rice and leftover ham, I modified a recipe and came up with this meal for the Ninja cooker using the stove top and oven settings.
Ingredients:
1 can 18.5 oz Progresso Chicken Corn Chowder (I often use this in casseroles instead of condensed soups since it is gluten free. Feel free to use the condensed soup you like but you may need more than one can)
6 oz. cheddar cheese, shredded and divided in half
8 oz. frozen mixed veggies
1 cup cooked brown rice (use whatever type of rice you like)
1 cup cubed ham
Directions:
Set the Ninja to Stove Top High. Combin the can of soup and half the cheese, cook until the cheese is melted.
Turn the Ninja to the Oven setting of 350°F for 25 minutes. Stir in rice, ham and veggies. Cook for 20 minutes. If the casserole is too thick stir in a bit of water to desired consistency, then sprinkle remaining cheese on top. Cook 5 more minutes.
****
Rustic Turkey & Veggie Soup - Beachbody 21 Day Fix, By: Lisa Helm, March 10, 2016
Prep Time: 30 min Cook Time: 5 hours Total Time: 5½ hours
Serves 4
Ingredients:
1 lb 93% lean ground turkey
¼ tsp sea salt
2 tsp oregano
1 tsp basil
Black pepper, to taste
3 cloves garlic, minced
½ yellow onion, chopped
1 yellow bell pepper, chopped
1 zucchini, diced
2 (14.5oz) cans diced tomatoes
1 (8 oz) can tomato sauce
2 cups low sodium chicken broth
½ cup water
1/8 tsp red pepper flakes (optional)
1/3 cup fresh cilantro, chopped
1 cup spinach
¼ cup red wine (optional, but amazing!)
Fresh cilantro, for garnish
Grated Parmesan cheese, for garnish
Directions:
1) Set the Ninja to Stove Top Medium/ High. Brown the turkey, breaking it up into smaller pieces as it cooks. Season with sea salt, black pepper, basil and oregano.
2) When meat is cooked through, add onion, yellow pepper, zucchini and garlic. Continue cooking using the same setting until onions are translucent. About 3 minutes.
3) Add tomatoes, sauce, broth, water and cilantro.
4) Turn the Ninja to the Slow Cook Low setting and set the timer for 4½-5 hours. Cooking until vegetables are soft and cooked through. Stir occasionally. Add in spinach the last 30 minutes before serving, cooking until wilted.
5) Serve topped with Parmesan cheese.
21 Day Fix Counts
2 Green, 1 Red - serving size, 2 cups - top with ½ blue shredded Parmesan
****
Saskatoon Muffins*, By: Gay Munro, July 23, 2014, Cross Posted in Muffins
Saskatoon Muffins made from a mix. The mix was gluten free. I omitted the oil & used sugar free applesauce. I used frozen Saskatoons that I had in the freezer! Steam baked in the Ninja at 350º for 30 minutes & they are yummy!!
**Added comments:** Cathy Schultz - Saskatoon berries (Amelanchier alnifolia Nutt.), commonly known as Saskatoons, are purplish-blue berries that grow on a bush. Interestingly, other names used to describe this fruit were Serviceberries, June berries, Shadberries, Sugar pear and Indian pear previously. Saskatoon Berries look similar to blueberries with variation in color and size. Saskatoon berries are purple-coloured, and the size of berries varies due to different cultivars.
They are NOT blueberries. They are Saskatoons. They taste nothing like blueberries. They have a smoky taste to them. They grow wild. And they make awesome pie! They are sweet!
****
Short Ribs with Creamy Mushroom Sauce -Gluten Free & Low Carb*, By: Michelle Painter Williams, May 23, 2018
This recipe is naturally gluten free and low carb.
Ingredients:
2 lb. beef short ribs
3 oz. cream cheese, softened
½ cup beef broth, check to make sure it is gluten free
2 cups mushrooms, quartered or sliced
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
Directions:
Turn the Ninja to Stove Top High. Brown the short. Turn to get all sides browned. Remove the ribs from the Ninja. Combine cream cheese, beef broth, mushrooms, garlic powder, salt and pepper. Add to the Ninja. Set the short ribs on top. Cover. Cook on Slow Cook Low for 6 hours. If possible, stir the sauce every two hours.
*The sauce was thinner than I wanted so I thickened it with arrowroot powder. You can also use corn starch, potato starch or flour.
**Served with mashed cauliflower. The gravy was so good it almost didn't taste like cauliflower! The meat fell off the bones between 4 and 6 hours.
****
Smothered Steak*, By: Kathy Wasson Schaeffer, July 15, 2015
Smothered Steak from emeals Diabetic Family Plan
Ingredients:
1.5 lb. lean boneless round tip steak, trimmed
3 Tbs. all purpose flour
½ tsp. pepper
1- 14.5 oz. can diced tomatoes
1- 14 oz. package frozen tricolor pepper & onion blend
3 Tbs. Worcestershire sauce
2 Tbs. red wine vinegar
½ tsp. salt
brown rice
Directions:
Cut steak into 1-inch pieces & place in your Ninja pot. Sprinkle flour & pepper over steak; toss. Add tomatoes, onion & pepper blend, Worcestershire sauce, vinegar, & salt. Cover and cook on Slow Cook Low for 5 hours, or until steak is tender. Divide into 6 servings & serve over brown rice.
I used chuck steak, which I slightly tenderized, and an onion-pepper blend I had on hand.
****
Spaghetti & Meatballs - GF*, By: Michelle Painter Williams, April 25, 2016
Made the easy yummy Ninja spaghetti and meatballs. I used the 'freshened' up jar sauce I posted earlier. (recipe follows – Aurelia)
Ingredients:
32 oz Classico spaghetti sauce - gluten free-found at Sam’s club
4 cups of water
¾ box of gluten free spaghetti noodles
14 meatballs
Udis gluten free baguettes, split and topped with garlic Parmesan butter - optional
Directions:
Add all of the ingredients to the Ninja pot. Turn to the Oven setting of 300°F, for 25 minutes. Stir the noodle occasionally to prevent it clumping or sticking. It turns out great every time! This batch tasted a bit better and fresher from my additions to the sauce.
****
Freshened Up this Jar of Spaghetti Sauce - GF*, By: Michelle Painter Williams, April 25, 2016
Trying to freshen up this jar of spaghetti sauce for tonight’s dinner!
32 oz Classico spaghetti sauce - gluten free-found at Sam’s club
¾ cup chopped onion
2 garlic cloves minced
1 Tbs. Worcestershire sauce
3 slices of bacon cooked, then crumbled
½ cup fresh herbs chopped- I used basil, parsley, oregano and dill, 1tsp fennel seeds
1 Tbs. tomato paste concentrate
1 tsp sugar
Directions:
Turn the Ninja to Stove Top High. Fry the bacon. Remove. Sauté the onions in the bacon grease; add the garlic. Combine all. Turn to Stove Top Low and simmer with the jar sauce for 1 hour.
****
Spaghetti using Tinkyada Brown Rice Gluten Free Spaghetti*, By: Shara Chilcoat, February 20, 2020
Ingredients:
1 lb. ground beef
Vegetables (optional and your choice of vegetables)
seasonings - your choice
1 jar (23.5 ounces) pasta sauce – your favorite
1½ jars water – to pot
8 ounces Tinkyada brown rice spaghetti
Directions:
Using the Foodi Pressure Cooker, select Sear/Sauté. Add the beef. If adding vegetables, add them at this time to sauté. Add the seasonings. Drain any excess grease.
Break the pasta into thirds. Arrange in a criss-cross pattern over the ground beef, to prevent the spaghetti from clumping and sticking together.
Add the sauce and water.
Place the pressure cooker lid. Lock into place, being sure the pressure valve is in the Seal position.
Select Pressure Cook High for 6 minutes, using a Quick Release.
Carefully remove the lid. Stir.
Let sit for 5 minutes and serve.
****
Substitute Pasta Spaghetti with Zucchini Spaghetti – Comments only, By: Crystal Marie
Has anyone substituted pasta spaghetti with zucchini spaghetti in the ninja? Were there drastic time and water/sauce adjustments? Trying to be as healthy as possible
Karen Hansch I don't think you'd need any additional water either. When I make zucchini lasagna (in oven, not ninja) I usually salt and drain my zucchini "noodles" on paper towels to remove as much water from them as possible or you'll end up with watery lasagna. I'd think with sauce in the ninja, the zucchini spaghetti would cook just right on its own...no water needed.
Peggy Sanders I would only add the zucchini noodles at the very end of the cooking, just to warm them. I make them quite a bit, but usually just throw them in a pot on the stove for a few minutes, again, just enough to warm them, not "cook" them.
****
Tofu & Broccoli Teriyaki, Ninja Recipe Book, October 20, 2014
Ingredients:
2 cups water
6 cups fresh broccoli florets
1 package (14 ounces) extra firm tofu, drained and cut into 1-inch cubes
Salt and black pepper
2 tablespoons canola oil
3 cloves garlic, minced
½ teaspoon crushed red pepper
½ cup reduced sodium teriyaki sauce
Directions:
1. Pour water into pot. Place broccoli in roasting rack and place rack into pot. Set Oven 350°F for 15 minutes. Cover and cook until broccoli is bright green and tender. Remove broccoli and rack from pot and drain on paper towels. Discard water from pot. Wipe pot dry, allowing it to cool before handling.
2. Pat tofu dry and season with salt and pepper. Place oil, tofu, and garlic into pot. Cook uncovered 5 minutes or until tofu is golden brown on the bottom. Turn tofu over. Add red pepper and pour teriyaki sauce over tofu. Set to Stove top High. Cover and cook 5 minutes or until tofu is browned.
3. Add broccoli to tofu mixture and stir to coat. Season with salt and black pepper. Serves 4.
****
Tofu Stir Fry*, By: Bonnie Smith, April 21, 2016
Ingredients:
1 package firm or extra firm tofu
2 cups chopped green beans - (I used broccoli)
1 cup cut carrots or red pepper - (I used both)
2 Tablespoons sesame oil
Sauce:
¼ cup soy sauce
1 Tablespoon fresh grated ginger
2 Tablespoon brown sugar
1 Tablespoon agave, maple syrup or honey
1 Tablespoon cornstarch
Directions:
For this part I did use my big box oven. I’m sure it could be done in the Ninja, I just didn’t want to take the chance of messing this up for hubby’s dinner. Preheat your regular oven to 400°F. Drain, remove tofu from package. Wrap in a towel (may need to change towels), then place in a bowl and place a bowl or plate on top and top it with something heavy. Let it dry like this for 15 minutes or so, changing towel if needed. Once dry, chop into cubes or rectangle pieces. Arrange on a cookie sheet lined with nonstick foil or grease the cookie sheet. Bake for 15 minutes then flip over and bake for another 15 minutes. Remove from the oven.
Mix the sauce ingredients and set aside. You will need to stir again just before using.
Preheat the Ninja 7-9 minutes on Stove Top High. Add the sesame oil. Add the veggies and stir to coat the veggies. Cook 5-7 minutes. (I added onions first since I like mine cooked through, then the carrots and peppers). Since broccoli doesn’t take long I waited a few minutes then added that. When veggies are cooked to your liking add the sauce. It will bubble and thicken. Next, add the tofu and stir to coat. Cook for an additional 3-5 minutes stirring often. Serve over rice if desired.
*I didn’t measure my amounts of anything. I was thinking next time I might add some red pepper flakes or even some sriracha sauce to give it some spice. I prepped all my veggies and sauce while the tofu drained and cooked.
****
Turkey Mini-Meatloaves*, By: Lena LaHelena Clemons-Taylor, July 15, 2014 Calories per serving: 227 - recipe makes 4 mini-meatloaves
Ingredients:
For the meatloaves
1 slice whole-wheat bread
½ cup skim milk
1 tablespoon plus 1 teaspoon olive oil
1 onion, diced
5-ounce bag baby spinach leaves
1¼ pounds ground turkey
2 tablespoons finely grated Parmesan
1 large egg
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
For the glaze: combine in a small bowl
3 tablespoons ketchup
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce
**For this recipe 1 large meatloaf was made!** Follow link for entire recipe instructions.
Directions:
Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
Heat 1 teaspoon oil in your Ninja on Stove Top High and add onion and cook, stirring occasionally, until softened and golden. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
Shape and mound the mixture. Add 3-4 cups of water to your Ninja pot. Place foil on the rack, (spray with PAM, if desired), and be sure to poke holes for any grease to drain into the pot. Place your meatloaf on the rack. Place your lid. Turn your Ninja to Oven setting of 375° degrees. Bake about 45 minutes. After baking for about 25-30 minutes, brush the glaze over the top. You can turn to Buffet setting to hold.
****
Turkey-O-Roni, By: Cindy Sparks McVay
Ingredients:
1 lb extra lean ground turkey
1 tsp garlic (I have a jar in the fridge of pre-chopped garlic)
1- 3 oz box whole wheat macaroni
1 jar spaghetti sauce
3 cups water
Directions:
Brown turkey and garlic on Stove Top High - seasoning with salt, pepper and red pepper flakes if you want a kick.
Add in macaroni, spaghetti sauce, and water and turn to Oven setting of 250° for 18-20 minutes. Stir after the first 10 minutes.
We added more red pepper flakes to spice it up. It was delicious! And healthy!
****
YOU WILL FIND:
Gluten Free, Lighter Fare, - Nutritional Value Recipes
Scroll Down!! The recipes follow the last listing! Scroll down!!
* Photo and recipe provided in the photo files.
YOU WILL FIND:
(The) Best Slow Cooker Roast*, By: Michelle Painter Williams, April 12, 2016 - Cross Posted in Beef
Cheeseburger Wraps, By: Leslie Althoff, June 11, 2014 – Cross Posted in Beef
Chicken & Broccoli Macaroni & Cheese,"Light" Version*, By: Kelly Halandras, August 29, 2014 - Cross Posted in Pasta
Chicken & Dumplings*, By: Kathleen Sanden
Chicken Chop Suey – Gluten Free*, By: Deborah Schmidt, July 16, 2014
Chicken Enchilada Casserole*, By: Tina Nordhavn-Allman, August 19, 2014
Chocolate Gluten Free Cake & Frosting*, By: Michelle Painter Williams, April 16, 2016 – Cross Posted in Desserts
Citrus Marinated Pork Chops*, By: MsCarmen Burton & Stephanie Fitzkee Dickmyer, August 30, 2014, - Ninja Recipe Book
Coconut Curry Shrimp with Red Pepper & Green Beans*, By: Barbara Kowalski Morrison, February 15, 2016
Diet Orange Soda Chicken, October 5, 2014
Enchilada Casserole*, By: Julie Stiles Simpson, May 4, 2015
Freshened Up this Jar of Spaghetti Sauce - GF*, By: Michelle Painter Williams, April 25, 2016
Gluten-Free Chocolate Almond Mini-Cupcakes – Ninja Recipe Book Pamphlet
Healthier Tater Tot Casserole*, By: Julie Stiles Simpson, September 19, 2016
Homemade Biscuits Baked in the Ninja on A Semi Truck*, By: Melissa Cooper, June 7, 2015 – Cross Posted in Breads
Hungarian Mushroom Soup*, By: Kathleen Sanden, January 6, 2016
It's Burger Time! By: Kathleen Sanden
Light-Flare Chicken Chilaquiles*, By: Allana Alla Sverbil, June 24, 2015
Light Stir Fry*, By: Allana Alla Robinson, October 19, 2016
Low Fat, Meatless, Zucchini Lasagna*, By: Belinda Wall, August 11, 2014
No Pudge Brownies*, By: Gay Munro
Ocean Sea Soup (Coined by My 8 Year Old), By: Wendy Phillips Czech
Orange Push-Ups Cake*, By: Kathleen Sanden
P&P Quesadillas*, By: Allana Alla Sverbil, May 29, 2015
Portabello Mushroom Pizza - South Beach Recipe*, By: Barbara Bonner, July 3, 2015
Quick Gluten Free Ham & Rice Casserole*, By: Michelle Painter Williams, April 1, 2016
Rustic Turkey & Veggie Soup - Beachbody 21 Day Fix, By: Lisa Helm, March 10, 2016
Saskatoon Muffins*, By: Gay Munro, July 23, 2014, Cross Posted in Muffins
Short Ribs with Creamy Mushroom Sauce -Gluten Free & Low Carb*, By: Michelle Painter Williams, May 23, 2018
Smothered Steak*, By: Kathy Wasson Schaeffer, July 15, 2015
Spaghetti & Meatballs - GF*, By: Michelle Painter Williams, April 25, 2016
Spaghetti using Tinkyada Brown Rice Gluten Free Spaghetti*, By: Shara Chilcoat, February 20, 2020
Substitute Pasta Spaghetti with Zucchini Spaghetti – Comments only, By: Crystal Marie
Tofu & Broccoli Teriyaki, Ninja Recipe Book, October 20, 2014
Tofu Stir Fry*, By: Bonnie Smith, April 21, 2016
Turkey Mini-Meatloaves *, By: Lena LaHelena Clemons-Taylor, July 15, 2014
Turkey-O-Roni, By: Cindy Sparks McVay
(The) Best Slow Cooker Roast*, By: Michelle Painter Williams, April 12, 2016 - Cross Posted in Beef
The best slow cooker roast so says Martha Stewart! I based this on her recipe. What is nice about this roast is the vegetables retain their flavor. This recipe is gluten free because there is no wheat in it naturally!
Ingredients:
1 Tbs. cornstarch
2 Tbs. water
4 large or 8 small carrots, cut into 1-2 inch pieces
1 large or 2 small onions, cut into wedges
3 lb chuck roast
salt, pepper – to taste
2 Tbs. Worcestershire sauce
Directions:
Combine the water and the cornstarch in the Ninja pot. Add the vegetables, and the salt and pepper. Stir to combine. Place the roast on top of the vegetables. Sprinkle with salt and pepper. Drizzle with the Worcestershire sauce.
Turn the Ninja to Slow Cook High for 4 hours. (I added a few mushrooms I found in the fridge).
This doesn’t make a lot of liquid, so if you want more gravy, add some beef broth to the Ninja pot once the food is removed. Mix a tablespoon of cornstarch with the broth, and stir into the Ninja pot. Thicken and season to your taste. (My hubby isn't a gravy person so the sauce the roast made would have been enough for him and I really like that it’s not swimming in liquid)!
****
Cheeseburger Wraps, By: Leslie Althoff, June 11, 2014 – Cross Posted in Beef
Made some awesome cheeseburger wraps for the family tonight, they loved em!! And ssshhhh they were good for them too! lol.
Ingredients:
1 lb lean ground beef
Diced onion
Worchestire sauce
Pureed carrot
Garlic powder
Salt and pepper
Whole wheat tortillas
Cheddar cheese
Directions:
I browned lean ground beef with diced onion on the Stove Top High setting. I used paper towels and tongs to absorb the excess grease. I added a couple splashes Worcestershire sauce, pureed carrot, garlic powder, salt, and pepper. Divided meat among all the whole wheat tortillas, add cheddar cheese. Wrap it up. I wiped out my Ninja with paper towels again using tongs and could fit about 3 or 4 wraps in the pot on the Stove Top High again. Flip. Just long enough to crisp up the tortilla. Serve with ketchup, tomato, lettuce, etc!!!! Afterthought, shredded zucchini would be a nice little add in.
****
Chicken & Broccoli Macaroni & Cheese,"Light" Version*, By: Kelly Halandras, August 29, 2014 – Cross Posted in Pasta
Ingredients:
1 box whole wheat elbow macaroni
4-5 cups chopped broccoli florets
5 low sodium bacon slices, coarsely chopped
6 boneless skinless chicken breasts cut into 1/2 inch pieces (my chicken breasts were small, so if you have larger ones use as much or as little chicken as you like)
Kosher salt
Pepper
Turmeric
4 tablespoons minced garlic
2 cups 1% low fat milk
2 cups low sodium chicken broth
½ cup flour (maybe a little more depending on how thick you want it)
2¼ cups reduced fat cheddar cheese
Directions:
Cook pasta according to directions minus the salt and fat. We're going healthy remember? Add broccoli to pot during the last two minutes of cooking. Drain and set aside.
Turn your Ninja on Stove Top High. While it warms up prepare your bacon. Mmmm...bacon. I usually slice mine up so they cook a little faster, but you can cook them crispy whole. While your bacon is sizzling away...cut your chicken up. Place in a bowl and toss with salt and pepper. I didn't put any measurements on this because everyone's taste is different. Don't like salt? Use some Mrs. Dash garlic herb and pepper or red pepper flake if you want it spicier.
Once your bacon is nice and crispy, remove it with a slotted spoon leaving the drippings behind and hide it! I don't know about your house, but in mine, cooked bacon is a magnet for bacon burglars! Now that your bacon is safely tucked away, place your cut up chicken in the Ninja and cook for five minutes then add minced garlic. Cook for 2-5 minutes longer and sprinkle with turmeric. This is what is going to add that golden cheesy color. Cook until chicken is done stirring frequently.
Combine a pinch of salt, milk, chicken stock, and flour stirring with a whisk. Add milk mixture to Ninja, bring to a boil stirring frequently. Now you get the idea? See how nice and yellow it is?? That's the secret to making the sauce look cheesier than it is. Cook until desired thickness. Add one cup of your shredded cheese and mix in. Turn Ninja off for a bit. It's worked hard and deserves a break.
Add pasta and broccoli, mix to coat. Get all that creamy goodness on everything. Now...making sure nobody’s looking...go retrieve your bacon. Chop it up and quickly sprinkle it on top, before you or anyone else eats it. Sprinkle the rest of your cheese on top. Mmmmm... A blanket of cheese and bacon...drool.
Turn your Ninja to Slow Cook Low for 4 hours, and let it do the rest. It really doesn't even need that long, but that's when we had dinner. But it did get all nice and brown and tasted fantastic. Definitely a keeper. Meanwhile, go grab something to drink and put your feet up...ya done good.
****
Chicken & Dumplings*, By: Kathleen Sanden
Ingredients:
2 chicken breasts, skinless, boneless
2 tsp light olive oil
1 medium onion chopped
1½ cup carrots, chopped
3 medium celery stalks, chopped
1¼ tsp poultry seasoning
2 Tbs. flour
2 cans low salt chicken broth
½ cup milk
2/3 cup reduced fat baking mix, (Bisquick)
2 Tbs. corn meal
½ tsp rosemary
1/3 cup milk
Directions:
Brown the chicken breasts on Stove Top High in the Ninja with 2 tsp light olive oil, remove and shred. Add the onion, carrots, celery, and poultry seasoning. Cook until onions are translucent. Add the flour and stir and cook for a minute. Pour in the chicken broth and put the chicken back in. Add the milk and bring to a boil. Switch to Slow Cook High. (I left it for 3 hours, but I think it would have been done in two.)
Mix the Bisquick, corn meal, rosemary and milk. Drop the dumplings by heaping tablespoons into Ninja and let steam for 7-9 minutes.
Delish!
Low fat, high protein chicken and dumplings adapted to the Ninja.
From the cookbook, “Eat What You Love Everyday.”
Cal 240 for 1½ cups.
****
Chicken Chop Suey – Gluten Free*, By: Deborah Schmidt, July 16, 2014
A Ninja can also be a FAST cooker! Here's a stir fry type recipe that's fast, easy, and gluten free. It can be adapted many ways, i.e., meat & veggies can be added, subtracted, increased, etc.
Ingredients:
4 Tbs. Tamari (or soy sauce if you don't need gluten-free)
1 heaping T brown sugar
1½ lb. boneless, skinless chicken sliced into thin strips
(Put these three ingredients into a plastic bag or bowl and marinate in the fridge for about 30 min.)
1 medium onion (or several green onions), sliced thin
2-3 cloves garlic, minced
2-3 ribs celery, cut into pieces
½ lb. sliced mushrooms (or more)
1 green pepper, cut into pieces
1 can bean sprouts, drained
1 can water chestnuts, drained
canola oil
sesame oil (optional)
1 cup water or broth (I use low sodium chicken broth)
1½ Tbs. cornstarch
tamari/soy sauce
ginger (I use the squeezable), optional
red pepper and pea pods to give it some color, optional
Directions:
(Mix cornstarch into water or broth. Add a few glugs of tamari or soy sauce and a few squeezes of ginger. The amounts are up to you but both of these add great flavor to the sauce.)
additional salt, if desired, & pepper to taste
Okay, now the fun begins. Heat your Ninja on Stove Top High. Add some canola oil and a few drops of sesame oil. When shimmering, add the marinated chicken and cook till no longer pink. Add all sliced veggies and cook until crisp-tender. Add the cornstarch mix and cook till mixture thickens. If too thick, add some additional broth. Add the bean sprouts and water chestnuts and heat through. Add salt, pepper, and additional tamari/soy sauce (if desired) to taste. (I don't add any salt because the broth and tamari make it salty enough for me.) Serve with rice or chow mien noodles. And that's it, baby! Total time is less than a half hour (If you're drinking a glass of wine while cooking, time frame can vary.)
****
Chicken Enchilada Casserole*, By: Tina Nordhavn-Allman, August 19, 2014
Ingredients:
1 lb boneless skinless chicken breast, cut into pieces
1 can red enchilada sauce
1 can green enchilada sauce
20 small corn tortillas cut into quarters (I used my pizza cutter)
1 small can sliced olives
2 cans 98% fat free cream of chicken soup
1 small can diced green chiles
2 cups shredded cheese
Directions:
Mix together the two cans of enchilada sauce in a small bowl
In another bowl, mix together the soup, olives and green chiles
Add 1/3 of the sauce to the bottom of the Ninja
Add ¼ of the tortilla quarters over the sauce
Add 1/3 of the soup mixture, 1/3 of the chicken and ¼ of the cheese
Start a second layer, sauce, tortillas, soup mix, chicken, cheese
Start a third layer…
Top layer is tortillas only
Set Ninja to Slow Cook Low 6 hours.
A few minutes before serving add the remaining cheese on the top to melt.
Makes 8 servings
****
Chocolate Gluten Free Cake & Frosting*, By: Michelle Painter Williams, April 16, 2016 – Cross Posted in Desserts
I found this gluten free box mix (at Big Lots) that had the cake mix and frosting mix in it made by Goldbaums.
I added 1tsp of vanilla and ¼ cup of coco powder (to give it a richer, homemade flavor) to the mix along with the oil and eggs called for. I didn't have 3 extra large eggs like the directions called for so I used four large eggs. I cut the oil from ½ cup to ¼ cup. I added the four cups of water to steam bake in the Ninja. Turn to the Oven setting of 350° for 35 minutes. It puffed up in the middle a lot. I flipped it over on a cooling rack so I could frost the flat side.
The frosting mix had you add 1 Tbs. of boiling water and 1 Tbs. of oil, I used butter. It didn’t make nearly enough to cover the cake so I added 1/3 cup powdered sugar, 2 Tbs. of coco powder and 2-3 Tbsp of butter. It didn’t change the good flavor of the frosting mix just made enough to cover the top and sides. It’s more glaze like and would be very good on my favorite dessert Boston cream pie!
****
Citrus Marinated Pork Chops*, By: MsCarmen Burton & Stephanie Fitzkee Dickmyer, August 30, 2014, Recipe from Ninja Recipe Book
Ingredients:
2 cups chicken broth
2/3 olive oil
2/3 cup orange juice
8 cloves garlic, chopped
8 strips each orange zest and lemon zest
2 sprigs fresh rosemary
2 teaspoons salt
1 teaspoon ground black pepper
6 boneless pork chops, ¾-inch thick
Directions:
Stir broth, oil, juice, garlic, zest, rosemary, salt, and black pepper in bowl. Reserve HALF the broth mixture. Pour the remaining broth mixture into resealable gallon-size plastic bag. Add pork and turn to coat. Seal and refrigerate 2 hours.
Remove pork from marinade. Discard marinade. Set pot to Stove Top High. Add pork to pot in batches. Cook uncovered 5 minutes or until pork is lightly browned on both sides.
Pour reserved broth mixture over pork. Set to Slow Cook High for 4-5 hours. Cover and cook until pork is tender.
Nutrition per Serving: 260 calories, 18G fat, 4G saturated fat, 570MG sodium, 3G carbohydrate, 0G fiber,22G protein
**Added comment By: MsCarmen Burton, Citrus Marinated Pork Chops*
Terrific dinner! Made the Ninja Citrus Marinated Pork Chops topped with Caribbean Salsa served on a bed of Cilantro Lime Rice! I added 1/3 cup mixture of honey Dijon mustard & apricot-pineapple preserves to the marinade to liven it up! So yummy!
**Added comments By: Stephanie Fitzkee Dickmyer, Citrus Glazed Pork Chop*
Made this citrus glazed pork chop recipe from the 'lite fare' section of the ninja cookbook the other night. So tender with just hints of citrus flavor in each bite. Will definitely make again!
****
Coconut Curry Shrimp with Red Pepper & Green Beans*, By: Barbara Kowalski Morrison, February 15, 2016
Ingredients:
1 tsp peanut oil
1 red bell pepper, thinly sliced
2 cups fresh or frozen green beans, trimmed
4 scallions, whites and greens separated, chopped
2 Tbs. Thai red or green curry paste
3 cloves garlic, minced
1 lb shrimp, peeled and deveined (may substitute with tofu)
½ cup light coconut milk
2 Tbs. natural peanut butter
1 tsp hot sauce, or to taste
½ cup fresh cilantro, chopped
pinch of sea salt and freshly ground black pepper
Directions:
1. Heat oil on Stove Top High. Add red bell peppers and sauté for 3-5 minutes. Add green beans, scallion whites, and curry paste and sauté one minute.
2. Add shrimp and garlic, season with salt and pepper and cook about 2-3 minutes, turning shrimp halfway through cooking.
3. Add coconut milk, peanut butter, and hot sauce. Mix well and simmer about 2-3 minutes, until shrimp is pink and cooked through.
4. Remove from heat. Mix in scallion greens and cilantro.
Serves 2. Gluten free. Dairy Free
****
Diet Orange Soda Chicken, October 5, 2014
Ingredients:
4 chicken breast, skinless, boneless, (or your choice)
1- 12 oz can Diet Orange Soda
¼ cup soy sauce
salt and pepper to taste
Directions:
Mix soda and soy sauce. Place chicken in soda mixture and bake at 325°F for 1 hour or until tender. Baste a few times as chicken cooks.
Nutrition Info
Calories: 40.9 Fat: 0.4g Carbohydrates: 1.2g Protein: 7.8g
Number of Servings: 4
****
Enchilada Casserole*, By: Julie Stiles Simpson, May 4, 2015
Enchilada Casserole - adapted from Cooking Light recipe
Ingredients:
1 pound ground sirloin
1 cup chopped onion
1 tablespoon butter ( I use unsalted)
1 tablespoon minced garlic
1½ tablespoons all purpose flour
1 cup lower sodium beef broth
1 tablespoon 40% less sodium taco seasoning (I make my own so I control the amount of sodium)
1 8 ounce can no salt added tomato sauce
4 whole wheat flour tortillas (8 inch) (I use white Smart & Delicious light flour tortillas)
1/3 cup shredded Monterey Jack cheese with jalapeño peppers
Directions:
Turn Ninja to Stove Top Medium/High. Add beef and onion, cook about 6 minutes, stirring to crumble (I use a plastic spatula to chop/crumble). Drain beef/onions in colander, once drained put in a bowl.
With Ninja still on Stove Top Medium/High, melt butter. Add garlic, sauté 1 minute. Sprinkle with flour; cook 30 seconds stirring constantly. Add broth, taco seasoning and tomato sauce. Bring to a boil; cook 2 minutes, stirring frequently, (I use a silicone whisk). Turn Ninja off.
Add 1½ cups of tomato mixture to beef & onions, reserving ½ cup of tomato mixture in separate bowl.
Place 1 tortilla in bottom of Ninja (I didn't wipe out the Ninja, just put the tortilla on the little bit of tomato sauce that was still in there). Top with 1 cup of beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Turn Ninja to oven setting, cover and bake at 350° for 10 minutes. Cut into 4 wedges (I use plastic spatula)
My version has fewer calories, carbohydrates, less fat and sodium. Here is the Nutrition info from Cooking Light if you to follow their ingredient list:
Serves 4 (serving size = 1 wedge)
Calories 377
Fat 14.6g (sat 7g, mono 5.3g, poly 1.6g)
Protein 30.2g
Carb 32.4g
Fiber 4.7g
Chol 76 mg
Iron 2.5mg
Sodium 650mg
Calc 91mg
****
Freshened Up this Jar of Spaghetti Sauce - GF*, By: Michelle Painter Williams, April 25, 2016
Trying to freshen up this jar of spaghetti sauce for tonight’s dinner!
32 oz Classico spaghetti sauce - gluten free-found at Sam’s club
¾ cup chopped onion
2 garlic cloves minced
1Tbs. Worcestershire sauce
3 slices of bacon cooked, then crumbled
½ cup fresh herbs chopped- I used basil, parsley, oregano and dill, 1tsp fennel seeds
1Tbs. tomato paste concentrate
1 tsp sugar
Directions:
Turn the Ninja to Stove Top High. Fry the bacon. Remove. Sauté the onions in the bacon grease; add the garlic. Combine all. Turn to Stove Top Low and simmer with the jar sauce for 1 hour.
****
Gluten-Free Chocolate Almond Mini-Cupcakes – Ninja Recipe Book Pamphlet
Ingredients:
3½ tablespoons unsalted butter, melted
1¾ ounces dark or bittersweet chocolate, melted
2 large eggs
¼ cup cane sugar
½ teaspoon gluten-free vanilla
2 tablespoons buckwheat flour
2 tablespoons almond flour
2 teaspoons honey
1½ tablespoons water
¼ cup sliced almonds
Directions:
1. In a small bowl, combine melted butter and melted chocolate. Stir to combine. In an electric mixer, beat the eggs with the sugar and sea salt on medium until pale in color and the batter has doubled in volume. Gently fold in the vanilla and chocolate mixture. Sprinkle the buckwheat flour and almond meal into the batter, and fold gently to combine.
2. Pour the batter into non-stick sprayed silicone petite muffin tray. Pour 2 cups of water into the pot, and set the roasting rack in the pot and the tray on the rack. Set the Oven to 350°F for 15 minutes. Cook for 12 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
3. Remove water from the pot used for steam baking. Set the unit to Stove Top High and add honey and water; stir to combine. Add almonds and cook until honey water is concentrated and absorbed in nuts and no liquid remains. Top chocolate cakes with honeyed almonds.
****
Healthier Tater Tot Casserole*, By: Julie Stiles Simpson, September 19, 2016
Tonight's dinner, whole family loves it! Adapted from healthycooking website.
Ingredients:
1 medium onion, chopped
2-3 garlic cloves
1 large red bell pepper, seeded & chopped
3 medium carrots, peeled & chopped
¾ cup mushrooms, sliced
1 tablespoon olive oil
1 lb ground turkey
¼ cup fresh parsley, chopped (I use gourmet garden paste)
1½ tablespoons onion powder
1 tablespoon paprika
1- 28 oz bag frozen tater tots (I use Alexia potato puffs)
2- 10.5 oz cans healthy request cream of mushroom soup
Directions:
Heat olive oil on Stove TopLow/Medium. Add onion, garlic, red pepper, carrots & mushrooms and cook until soft. Add turkey, parsley, onion powder & paprika. Cook until turkey is browned and fully cooked. Combine soup & frozen tater tots in a large bowl. Pour soup and tot mixture over turkey and veggies. Cover. Turn the Ning to the Oven setting of 300°F and bake for 45 minutes.
*Note: the bottom came out a bit burnt so next time I'll line the Ninja with foil.
****
Homemade Biscuits Baked in the Ninja on A Semi Truck*, By: Melissa Cooper, June 7, 2015 – Cross Posted in Breads
Ingredients:
4 cups gluten free flour
¼ cup lard or shortening
1½ Tablespoon baking powder
Pinch of salt
1 cup milk
Directions:
Mix and form biscuits. Or roll out on flour cutting board.
Place formed biscuits in well oiled pan. Plug the vent with aluminum foil, or cork, etc. Place your Pyramid mat or the red silicone rack inside your Ninja. Place the biscuits. Turn your Ninja to 425°F bake for 25 minutes or until done. The tops will not be brown. To get them to brown. Remove the pan and the rack. Place a piece of aluminum foil on the bottom of ninja, flip biscuits on their tops and cook for a few minutes. Not long, you just want them a little brown, so be sure to watch them carefully.
** Added comment by Melissa - If using biscuit mix, use 4 cups mix, and 1 cup milk. Mix and follow as above.
Omit the lard & salt.
****
Hungarian Mushroom Soup*, By: Kathleen Sanden, January 6, 2016
Ingredients:
1 pound mushrooms, sliced how you like them
1 onion, diced
2 cups chicken broth
2 Tbs. butter or olive oil
1 cup milk
2 Tbs. flour
½ cup sour cream
2 tsp lemon juice
3 Tbs. parsley
1 tsp salt
Pepper to taste
1 Tbs. paprika
1 Tbs. dill weed
1 Tbs. soy sauce
Directions:
Add the butter, onions and mushrooms to the Ninja pot. Turn to Stove Top High. Cook for 5 minutes. Add chicken broth, soy sauce, parsley and paprika and simmer for 15 minutes on Stove Top Low. In a bowl whisk together the milk and flour. At the end of the fifteen minutes stir in the milk and flour and cook another 15 minutes on Stove Top Low, stir occasionally.
Stir together the lemon, dill weed, sour cream, salt and pepper. Add to soup at the end of the 15 minutes. Keep on Stove Top Low or switch to the Buffet/Warm temperature. You only want to warm everything.
Calories 200 per cup
**Added comment by: Kathleen Sanden - Suggestion for anyone who wants to make it even lighter. I used no fat sour cream, low sodium salt, and no salt chicken broth. The calorie count is for full fat, so I'm guessing you could take 50 calories off that if you used these ingredients and yogurt butter instead of butter. (Brummell and Brown yogurt spread. It's lower in fat but has a great taste and melts like butter).
****
It's Burger Time! By: Kathleen Sanden
It's burger time! Even though I have been dieting I really love a good burger. Here is a 350 calorie one (with bun) for the ninja.
Ingredients:
2 Tbs. barbecue sauce
2 Tbs. lite mayo
Stir these together and set aside
3 slices of bacon
½ cup of onions, cut into small pieces
1 lb hamburger
1 egg white
3 Tbs. bread crumbs
a pinch of salt
½ tsp pepper
3 fresh baby Bella mushrooms, diced, or any kind
whole grain, low fat hamburger bun
lettuce, tomato
Directions:
Stir the barbecue sauce & lite mayo together and set aside. Dice the bacon into pieces and put them in the Ninja on Stove Top Medium. When the fat begins to render, stir in the onions. When the bacon is still meaty, not crisp and the onions are clear remove and cool.
Mix the hamburger, egg white, bacon, onions, bread crumbs, salt, pepper, and mushrooms. Separate into four patties.
Set the Ninja to Stove top High and fry to your preferred doneness. I grilled at this point to be truthful. Put each patty on a whole grain, low fat hamburger bun with lettuce, tomato and the barbecue/mayo mix. These were fantastic! Recipe adapted from "Eat what you Love Everyday" cookbook.
****
Light-Flare Chicken Chilaquiles*, By: Allana Alla Sverbil, June 24, 2015
Ingredients:
15.5 oz black beans, drained and rinsed
1 cup low sodium chicken broth
2 cups - 6 cheese Italian blend (or white cheese of choice)
10 oz diced tomatoes with green chilies, with liquid
1 large onion - diced
16- 6 inch corn tortillas
2 chicken breasts
3 garlic gloves
Prep:
Cook 2 chicken breasts on Stove Top High for 15 minutes. Once ready, shred and clean out the Ninja. Set aside
Open cans
Remove liquid from and rinse black beans
Dice onion
Mine garlic
Cut corn tortillas into medium strips and put to the side
Recipe:
1) Coat base of Ninja with olive oil and set Ninja Stove Top High.
2) Sauté onion and garlic for 5 minutes or until the onion turns lightly brown.
3) Add shredded chicken and cook for 1 minute.
4) Add beans and cook for 1 minute.
5) Add tomatoes with chilies and cook for 1 minute.
6) Add chicken broth and bring to boil. Once brought to boil, turn off Ninja and allow for it to slightly cool for a few minutes. (Remove pot, if you like).
7) Mix the mixture together then remove the mixture from Ninja. Clean out Ninja.
8) Re-oil base of Ninja.
9) Set the Ninja to the Oven setting of 425° F and place ½ of the corn tortilla strips (make sure they are tight together with no gaps in between). Next add ½ mixture on top (make sure it covers all the tortilla strips). Layer the other half of the tortillas (again, make sure they are layered tightly together). Add the other half of the mixture (again, make sure it cover all the tortilla strips).
10) Cover with cheese (make sure it covers the entire top layer of mixture).
11) Cook for 10 minutes.
12) Let cool for 3-5 minutes before serving.
Note:
You are supposed to use salsa de chile fresco, but our local supermarkets do not have it and that is why we used diced tomatoes with chilies.
****
Light Stir Fry*, By: Allana Alla Robinson, October 19, 2016
Ingredients:
2 bundles scallions - cut into bite size pieces
10-15 baby carrots
10-15 string beans
1 small crown broccoli - cut into bite size pieces
1 green bell pepper - cut into strips
1 colored bell pepper - cut into strips (we used orange)
15 oz baby carrots - liquid removed (found in international section of supermarket)
14 oz stir fry rice noodles (found in international section of supermarket)
2 lb chicken tenderloins - cut into strips
Seasonings to taste
Olive oil
Sauce Ingredients:
2.5 cups chicken broth
3 Tbs. soy sauce
2 Tbs. ketchup
1 tsp corn starch
3 cloves garlic - minced
Fresh ginger - minced (to taste)
Prep:
Create sauce by mixing together sauce ingredients which are listed above - set to the side.
Prep the vegetables based on notes above - set to the side.
Cut chicken breast tenderloins into strips and season them to taste (we just used ground black pepper, but you can use whatever seasonings that you desire).
Recipe:
1) Turn the Ninja to Stove Top High. Cook the stir fry rice noodles with the lid off - once 90% ready, remove, set to the side. Clean out the Ninja .
2) Still using Stove Top High, cook chicken breast tenderloins in a splash of olive oil. Do not add lid. Once one side is cooked, flip to other side.
3) Once chicken is ready, add in vegetables, noodles, and sauce - mix together until sauce covers all the ingredients. Place the lid. Cook for 10-15 minutes or until vegetables reach desired tenderness.
****
Low Fat, Meatless, Zucchini Lasagna*, By: Belinda Wall, August 11, 2014
Ingredients:
2 thinly sliced zucchini's
10 oz homemade marinara sauce, (any would do, I just do not buy the store brands, too many chemicals)
12 oz low fat ricotta cheese
2/3 cup egg white substitute
8 oz low fat mozzarella
4 oz parmesan cheese
Directions:
Sprinkle sliced zucchini with salt and let sit. Place on paper towel and blot dry after 15 minutes.
Mix cheese together in bowl with egg substitute
Alternate the layers of the zucchini with marinara sauce and cheese mixture in the little insert pan.
Turn your Ninja to Oven setting of @350* for 45 minutes! YUM!
**Added comment by: Christine Willenberg - I made this tonight! I just layered it in the pot. (I can't find my insert!!!) Turn your Ninja to Slow Cook Low for 4 hours. It is REALLY good!
****
No Pudge Brownies*, By: Gay Munro
OMG....I think I died & went to heaven! I steam baked No Pudge Brownies. The mix, add 2/3 cup of vanilla yogurt, & Steam Bake at 350° for 35 minutes. Add 4 Cups of water to crock. (I cup of water per 10 minutes of baking time). Place rack in the crock and baking pan on rack. Rich, moist, & delectable. Absolutely perfect!
Cut into 12 brownies & its 120 calories per brownie.
There are other flavors too...like chocolate mint & Raspberry.
****
Ocean Sea Soup (Coined by My 8 Year Old), By: Wendy Phillips Czech
This is a chowder that is gluten free and delicious!!
2 cans creamed corn ( I used Kirkland roasted corn chowder w/poblano and chipotle)
2 cans chicken broth (Swanson)
4 giant potatoes (Costco size)
1 pound crab meat (I used fresh canned)
4 fish fillets (I used halibut)
½ pint heavy cream
I diced the potatoes and let them cook on the high slow cooker for several hours with ONE can of broth. I noticed no liquid (eek) after about 3-4 hours and then added the other can and the 2 containers of corn chowder. Then I added the frozen filet and crab. The filet pretty much melted, so I may pre cook them next time.
Prior to serving, mix in ½ pint organic heavy cream.
****
Orange Push-Ups Cake*, By: Kathleen Sanden
Do you like orange push ups? Well, I found a way to make a low fat cake that tastes just like that!
Ingredients:
Duncan Hines orange supreme cake mix
1 8 oz. can mandarin oranges with juice
That's it. No eggs or oil
Directions:
Mix together, pour into greased Ninja pan and steam bake on 325° degrees for 35 minutes or until a slim knife inserted comes out clean. I added a thin drizzle of confectioner’s sugar, vanilla and milk mixed together, but next time I will save on calories and omit that. Calories 208 for 1/10th of the cake, or less if you leave out the icing.
**Added comments** Kathleen Sanden No eggs or oil. I have been experimenting with the steam baking and this method since posting thehe pumpkin muffins. What I've found is that the cake works this way! Saves me bunches of calories.
****
P&P Quesadillas*, By: Allana Alla Sverbil, May 29, 2015
This was a surprise as far as how addicting and yummy it was (we went out on a whim to make these)!:
P&P Quesadillas (healthy too):
Ingredients:
2-15 oz cans of sliced peaches (remove liquid then cut into bite size pieces)
15.5 oz can black beans (remove liquid and rinse)
5 jalapeño peppers (cut in circles and remove all seeds)
1 green pepper (cut vertically in a medium thickness)
1 medium onion (diced)
1 avocado (cut vertically in a medium thickness)
3 cheese blend
Ground black pepper
Bag of 8 inch whole wheat tortillas
Olive oil
Prep:
Open all cans
Remove liquid from peaches then cut into bite size pieces
Remove liquid from black bean then rinse them
Cube onion
Cut avocado and green pepper vertically - medium thickness
Cut 5 jalapeño peppers into circles and remove seeds - you cannot sense heat from there - only the flavor of the pepper itself
*combine onions, jalapeño peppers, and green pepper and set to side
*set beans, peaches and avocado to side using separate bowlsRecipe:
1) Cover the base of ninja in olive oil so that it is all covered and set ninja to stove top high
2) Put in onion, jalapeño peppers, and green peppers into ninja and sauté them. Sprinkle ground black pepper on it to taste. Allow for it to sauté for 10 or until it begins to sizzle and onions tenderize. Stir occasionally.
3) After 10 minutes, add in black beans. Stir and allow to cook for 3-5 minutes.
4) Once onions tenderize, remove the mixture from the ninja.
5) Combine mixture with peaches and avocado. Mix it together.
6) Sprinkle oil into base of ninja (there should be some left over from cooking the mixture so this is not necessary for the first two) then place whole wheat tortilla into the ninja and put mixture in (enough to cover half the tortilla) then sprinkle cheese on top of it and close the tortilla. Cook for 3-5 minutes (allow for the cheese to melt and stick) then flip it and cook for another 3-5 minutes. Repeat this for however many you want to make!
Serve: with sour cream or more cheese
You can’t taste the jalapeño peppers and the taste is quite tangy and refreshing! Healthy too! It was 400 calories between everything!
****
Portabello Mushroom Pizza - South Beach Recipe*, By: Barbara Bonner, July 3, 2015
Take four large portabello mushrooms remove stems and gills and sprinkle with olive oil. Turn your Ninja to Stove Top High and grill for 5 minutes. Remove and put a couple of spoons of pizza sauce in the cap. Add mozzarella cheese. (I used fat free). Add your toppings. (I added black olives). Season with salt, pepper and spices. Turn your Ninja to the Oven setting of 350° and bake for 10 to 13 minutes.
****
Quick Gluten Free Ham & Rice Casserole*, By: Michelle Painter Williams, April 1, 2016
I had extra rice and leftover ham, I modified a recipe and came up with this meal for the Ninja cooker using the stove top and oven settings.
Ingredients:
1 can 18.5 oz Progresso Chicken Corn Chowder (I often use this in casseroles instead of condensed soups since it is gluten free. Feel free to use the condensed soup you like but you may need more than one can)
6 oz. cheddar cheese, shredded and divided in half
8 oz. frozen mixed veggies
1 cup cooked brown rice (use whatever type of rice you like)
1 cup cubed ham
Directions:
Set the Ninja to Stove Top High. Combin the can of soup and half the cheese, cook until the cheese is melted.
Turn the Ninja to the Oven setting of 350°F for 25 minutes. Stir in rice, ham and veggies. Cook for 20 minutes. If the casserole is too thick stir in a bit of water to desired consistency, then sprinkle remaining cheese on top. Cook 5 more minutes.
****
Rustic Turkey & Veggie Soup - Beachbody 21 Day Fix, By: Lisa Helm, March 10, 2016
Prep Time: 30 min Cook Time: 5 hours Total Time: 5½ hours
Serves 4
Ingredients:
1 lb 93% lean ground turkey
¼ tsp sea salt
2 tsp oregano
1 tsp basil
Black pepper, to taste
3 cloves garlic, minced
½ yellow onion, chopped
1 yellow bell pepper, chopped
1 zucchini, diced
2 (14.5oz) cans diced tomatoes
1 (8 oz) can tomato sauce
2 cups low sodium chicken broth
½ cup water
1/8 tsp red pepper flakes (optional)
1/3 cup fresh cilantro, chopped
1 cup spinach
¼ cup red wine (optional, but amazing!)
Fresh cilantro, for garnish
Grated Parmesan cheese, for garnish
Directions:
1) Set the Ninja to Stove Top Medium/ High. Brown the turkey, breaking it up into smaller pieces as it cooks. Season with sea salt, black pepper, basil and oregano.
2) When meat is cooked through, add onion, yellow pepper, zucchini and garlic. Continue cooking using the same setting until onions are translucent. About 3 minutes.
3) Add tomatoes, sauce, broth, water and cilantro.
4) Turn the Ninja to the Slow Cook Low setting and set the timer for 4½-5 hours. Cooking until vegetables are soft and cooked through. Stir occasionally. Add in spinach the last 30 minutes before serving, cooking until wilted.
5) Serve topped with Parmesan cheese.
21 Day Fix Counts
2 Green, 1 Red - serving size, 2 cups - top with ½ blue shredded Parmesan
****
Saskatoon Muffins*, By: Gay Munro, July 23, 2014, Cross Posted in Muffins
Saskatoon Muffins made from a mix. The mix was gluten free. I omitted the oil & used sugar free applesauce. I used frozen Saskatoons that I had in the freezer! Steam baked in the Ninja at 350º for 30 minutes & they are yummy!!
**Added comments:** Cathy Schultz - Saskatoon berries (Amelanchier alnifolia Nutt.), commonly known as Saskatoons, are purplish-blue berries that grow on a bush. Interestingly, other names used to describe this fruit were Serviceberries, June berries, Shadberries, Sugar pear and Indian pear previously. Saskatoon Berries look similar to blueberries with variation in color and size. Saskatoon berries are purple-coloured, and the size of berries varies due to different cultivars.
They are NOT blueberries. They are Saskatoons. They taste nothing like blueberries. They have a smoky taste to them. They grow wild. And they make awesome pie! They are sweet!
****
Short Ribs with Creamy Mushroom Sauce -Gluten Free & Low Carb*, By: Michelle Painter Williams, May 23, 2018
This recipe is naturally gluten free and low carb.
Ingredients:
2 lb. beef short ribs
3 oz. cream cheese, softened
½ cup beef broth, check to make sure it is gluten free
2 cups mushrooms, quartered or sliced
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
Directions:
Turn the Ninja to Stove Top High. Brown the short. Turn to get all sides browned. Remove the ribs from the Ninja. Combine cream cheese, beef broth, mushrooms, garlic powder, salt and pepper. Add to the Ninja. Set the short ribs on top. Cover. Cook on Slow Cook Low for 6 hours. If possible, stir the sauce every two hours.
*The sauce was thinner than I wanted so I thickened it with arrowroot powder. You can also use corn starch, potato starch or flour.
**Served with mashed cauliflower. The gravy was so good it almost didn't taste like cauliflower! The meat fell off the bones between 4 and 6 hours.
****
Smothered Steak*, By: Kathy Wasson Schaeffer, July 15, 2015
Smothered Steak from emeals Diabetic Family Plan
Ingredients:
1.5 lb. lean boneless round tip steak, trimmed
3 Tbs. all purpose flour
½ tsp. pepper
1- 14.5 oz. can diced tomatoes
1- 14 oz. package frozen tricolor pepper & onion blend
3 Tbs. Worcestershire sauce
2 Tbs. red wine vinegar
½ tsp. salt
brown rice
Directions:
Cut steak into 1-inch pieces & place in your Ninja pot. Sprinkle flour & pepper over steak; toss. Add tomatoes, onion & pepper blend, Worcestershire sauce, vinegar, & salt. Cover and cook on Slow Cook Low for 5 hours, or until steak is tender. Divide into 6 servings & serve over brown rice.
I used chuck steak, which I slightly tenderized, and an onion-pepper blend I had on hand.
****
Spaghetti & Meatballs - GF*, By: Michelle Painter Williams, April 25, 2016
Made the easy yummy Ninja spaghetti and meatballs. I used the 'freshened' up jar sauce I posted earlier. (recipe follows – Aurelia)
Ingredients:
32 oz Classico spaghetti sauce - gluten free-found at Sam’s club
4 cups of water
¾ box of gluten free spaghetti noodles
14 meatballs
Udis gluten free baguettes, split and topped with garlic Parmesan butter - optional
Directions:
Add all of the ingredients to the Ninja pot. Turn to the Oven setting of 300°F, for 25 minutes. Stir the noodle occasionally to prevent it clumping or sticking. It turns out great every time! This batch tasted a bit better and fresher from my additions to the sauce.
****
Freshened Up this Jar of Spaghetti Sauce - GF*, By: Michelle Painter Williams, April 25, 2016
Trying to freshen up this jar of spaghetti sauce for tonight’s dinner!
32 oz Classico spaghetti sauce - gluten free-found at Sam’s club
¾ cup chopped onion
2 garlic cloves minced
1 Tbs. Worcestershire sauce
3 slices of bacon cooked, then crumbled
½ cup fresh herbs chopped- I used basil, parsley, oregano and dill, 1tsp fennel seeds
1 Tbs. tomato paste concentrate
1 tsp sugar
Directions:
Turn the Ninja to Stove Top High. Fry the bacon. Remove. Sauté the onions in the bacon grease; add the garlic. Combine all. Turn to Stove Top Low and simmer with the jar sauce for 1 hour.
****
Spaghetti using Tinkyada Brown Rice Gluten Free Spaghetti*, By: Shara Chilcoat, February 20, 2020
Ingredients:
1 lb. ground beef
Vegetables (optional and your choice of vegetables)
seasonings - your choice
1 jar (23.5 ounces) pasta sauce – your favorite
1½ jars water – to pot
8 ounces Tinkyada brown rice spaghetti
Directions:
Using the Foodi Pressure Cooker, select Sear/Sauté. Add the beef. If adding vegetables, add them at this time to sauté. Add the seasonings. Drain any excess grease.
Break the pasta into thirds. Arrange in a criss-cross pattern over the ground beef, to prevent the spaghetti from clumping and sticking together.
Add the sauce and water.
Place the pressure cooker lid. Lock into place, being sure the pressure valve is in the Seal position.
Select Pressure Cook High for 6 minutes, using a Quick Release.
Carefully remove the lid. Stir.
Let sit for 5 minutes and serve.
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Substitute Pasta Spaghetti with Zucchini Spaghetti – Comments only, By: Crystal Marie
Has anyone substituted pasta spaghetti with zucchini spaghetti in the ninja? Were there drastic time and water/sauce adjustments? Trying to be as healthy as possible
Karen Hansch I don't think you'd need any additional water either. When I make zucchini lasagna (in oven, not ninja) I usually salt and drain my zucchini "noodles" on paper towels to remove as much water from them as possible or you'll end up with watery lasagna. I'd think with sauce in the ninja, the zucchini spaghetti would cook just right on its own...no water needed.
Peggy Sanders I would only add the zucchini noodles at the very end of the cooking, just to warm them. I make them quite a bit, but usually just throw them in a pot on the stove for a few minutes, again, just enough to warm them, not "cook" them.
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Tofu & Broccoli Teriyaki, Ninja Recipe Book, October 20, 2014
Ingredients:
2 cups water
6 cups fresh broccoli florets
1 package (14 ounces) extra firm tofu, drained and cut into 1-inch cubes
Salt and black pepper
2 tablespoons canola oil
3 cloves garlic, minced
½ teaspoon crushed red pepper
½ cup reduced sodium teriyaki sauce
Directions:
1. Pour water into pot. Place broccoli in roasting rack and place rack into pot. Set Oven 350°F for 15 minutes. Cover and cook until broccoli is bright green and tender. Remove broccoli and rack from pot and drain on paper towels. Discard water from pot. Wipe pot dry, allowing it to cool before handling.
2. Pat tofu dry and season with salt and pepper. Place oil, tofu, and garlic into pot. Cook uncovered 5 minutes or until tofu is golden brown on the bottom. Turn tofu over. Add red pepper and pour teriyaki sauce over tofu. Set to Stove top High. Cover and cook 5 minutes or until tofu is browned.
3. Add broccoli to tofu mixture and stir to coat. Season with salt and black pepper. Serves 4.
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Tofu Stir Fry*, By: Bonnie Smith, April 21, 2016
Ingredients:
1 package firm or extra firm tofu
2 cups chopped green beans - (I used broccoli)
1 cup cut carrots or red pepper - (I used both)
2 Tablespoons sesame oil
Sauce:
¼ cup soy sauce
1 Tablespoon fresh grated ginger
2 Tablespoon brown sugar
1 Tablespoon agave, maple syrup or honey
1 Tablespoon cornstarch
Directions:
For this part I did use my big box oven. I’m sure it could be done in the Ninja, I just didn’t want to take the chance of messing this up for hubby’s dinner. Preheat your regular oven to 400°F. Drain, remove tofu from package. Wrap in a towel (may need to change towels), then place in a bowl and place a bowl or plate on top and top it with something heavy. Let it dry like this for 15 minutes or so, changing towel if needed. Once dry, chop into cubes or rectangle pieces. Arrange on a cookie sheet lined with nonstick foil or grease the cookie sheet. Bake for 15 minutes then flip over and bake for another 15 minutes. Remove from the oven.
Mix the sauce ingredients and set aside. You will need to stir again just before using.
Preheat the Ninja 7-9 minutes on Stove Top High. Add the sesame oil. Add the veggies and stir to coat the veggies. Cook 5-7 minutes. (I added onions first since I like mine cooked through, then the carrots and peppers). Since broccoli doesn’t take long I waited a few minutes then added that. When veggies are cooked to your liking add the sauce. It will bubble and thicken. Next, add the tofu and stir to coat. Cook for an additional 3-5 minutes stirring often. Serve over rice if desired.
*I didn’t measure my amounts of anything. I was thinking next time I might add some red pepper flakes or even some sriracha sauce to give it some spice. I prepped all my veggies and sauce while the tofu drained and cooked.
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Turkey Mini-Meatloaves*, By: Lena LaHelena Clemons-Taylor, July 15, 2014 Calories per serving: 227 - recipe makes 4 mini-meatloaves
Ingredients:
For the meatloaves
1 slice whole-wheat bread
½ cup skim milk
1 tablespoon plus 1 teaspoon olive oil
1 onion, diced
5-ounce bag baby spinach leaves
1¼ pounds ground turkey
2 tablespoons finely grated Parmesan
1 large egg
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
For the glaze: combine in a small bowl
3 tablespoons ketchup
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce
**For this recipe 1 large meatloaf was made!** Follow link for entire recipe instructions.
Directions:
Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
Heat 1 teaspoon oil in your Ninja on Stove Top High and add onion and cook, stirring occasionally, until softened and golden. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
Shape and mound the mixture. Add 3-4 cups of water to your Ninja pot. Place foil on the rack, (spray with PAM, if desired), and be sure to poke holes for any grease to drain into the pot. Place your meatloaf on the rack. Place your lid. Turn your Ninja to Oven setting of 375° degrees. Bake about 45 minutes. After baking for about 25-30 minutes, brush the glaze over the top. You can turn to Buffet setting to hold.
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Turkey-O-Roni, By: Cindy Sparks McVay
Ingredients:
1 lb extra lean ground turkey
1 tsp garlic (I have a jar in the fridge of pre-chopped garlic)
1- 3 oz box whole wheat macaroni
1 jar spaghetti sauce
3 cups water
Directions:
Brown turkey and garlic on Stove Top High - seasoning with salt, pepper and red pepper flakes if you want a kick.
Add in macaroni, spaghetti sauce, and water and turn to Oven setting of 250° for 18-20 minutes. Stir after the first 10 minutes.
We added more red pepper flakes to spice it up. It was delicious! And healthy!
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