Layered Meals
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
Baked Garlic Chicken (Cheesy Red Potatoes & Green Beans)*, By: Shelly VanMeter Roth, August 6, 2014
BBQ Chicken with Corn on the Cob*, - Photo Only - By: Natalia Chamorro, August 16, 2014
Breaded Chicken with Potatoes & Snow Peas*, By: Allana Alla Sverbil, February 25, 2015 – Cross Posted in Poultry
Chicken Breast & Red Potatoes*, By: Amanda David Hock, March 8, 2015 – Cross Posted in Poultry
Chicken Layered Meal*, By: Michele Panzer-Evans, December 7, 2015
Flank Steak*, By: Rita Ramos
Herb-Roasted Pork Tenderloins & Potatoes*, By: Cheryl Bachmann Schaal -Ninja Recipe Book, May 5, 2014
Hormel Pork Tenderloin*, By: Brenda Dubay Sartori
London Broil*, By: Rita Ramos
Mesquite Barbecue Pork Roast*, (Hormel) By: Cindy Guth
Mustard Coated Pork Chops*, By: Bonnie Smith, March 4, 2015 - Cross Posted in Pork
Pork Chop Inspiration*, - Photo Only - By: Shelly VanMeter Roth, August 25, 2014, Pork Chop Inspiration, Recipe By: Michael Lostra
Pork Chops*, By: Brandie Rhoades, March 14, 2015 – Cross Posted in Pork
Prime Rib*, By: Perry Ferguson, October 16, 2014
Salisbury Steaks*, By: Joan Jardine, November 10, 2014
Salmon with Garlic and Peas on Top*, By: Wendy Smith Blankenship
Steamed Tilapia with Herb Rice*, By: A.D. Scott, September 28, 2016 – Cross Posted in Fish
Baked Garlic Chicken (Cheesy Red Potatoes & Green Beans)*, By: Shelly VanMeter Roth, August 6, 2014
You can change the seasonings to your liking.
Ingredients:
4 Boneless, skinless chicken breasts
2 Tbs. butter
4 cloves of garlic, minced
1 can of chicken broth, divided
Pepper, to taste
Roasted garlic & herb seasoning, to taste
Onion salt, to taste
4 Tbs. brown sugar
½ Tbs. red pepper flakes, dep. on taste
2 Tbs. Worcestershire sauce
8-10 small red potatoes, halved or quartered depending on size
Garlic salt, to taste
¼ cup of butter, divided (dep. on taste)
½ cup shredded cheddar cheese, to taste
Directions:
Turn Ninja to Stove Top High and add 2 Tbs. of butter, minced garlic and 3 Tbs. of chicken broth and let cook for a few minutes before adding the chicken seasoned with pepper, roasted garlic & herb seasoning and onion salt. Brown chicken on both sides, about 5 minutes each.
In the meantime, mix the brown sugar, red pepper flakes, 3 Tbs. of chicken broth and Worcestershire sauce in a small bowl. Then, place the cut small red potatoes into the Ninja pan and sprinkle with garlic salt to taste and add pats of butter on top.
Once chicken is browned on both sides spoon brown sugar mixture over the tops of the chicken breasts. Mixture should run over and end up covering (mostly) the bottom of the pan too. Turn Ninja to Oven setting at 425°F and set timer for 25 minutes, (next time I may try taking it down to 375°F for 30 minutes). Add about ½ cup of chicken broth to the pot. Add the Ninja rack and set the pan on the rack. Cover pot. After about 15-20 minutes remove pan and rack and turn chicken and add additional broth if needed. Replace rack and pan. Sprinkle cheese over top of potatoes. Cover with lid and continue cooking for additional 5-10 more minutes or until chicken is done and potatoes are fork tender. **Added comment** - Cut up onions would be a good addition to the potatoes. Also, I should have added bacon bits with the cheese and served with sour cream.
Serve with green beans or your favorite vegetable. I cooked my green beans in a covered microwavable pan, adding about ½ cup of the chicken broth (save a little in case needed for chicken), 3 Tbs. of Italian dressing and bacon bits. Cooked on high for 5 minutes and let sit in microwave until Ninja had 10 minutes to cook and then cooked for an additional 8-10 minutes on high, letting it sit in microwave until ready to eat.
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BBQ Chicken with Corn on the Cob*, - Photo Only - By: Natalia Chamorro, August 16, 2014
I cooked the Chicken and the fresh corn at the same time. Slow Cook High for 2-2½ hours.
****
Breaded Chicken with Potatoes & Snow Peas*, By: Allana Alla Sverbil, February 25, 2015 – Cross Posted in Poultry
Ingredients:
1-2 lbs boneless, skinless chicken breast
Olive oil
Seasonings of your choice
Bread crumbs
Potatoes, sliced into rounds, amount for your family
Snow peas
Onions, sliced
Directions:
Dip the chicken in olive oil and seasonings (you can choose your favorite). Add the seasoned chicken to your breadcrumbs. Turn your Ninja to Stove Top High until browned. Put the snow peas, potatoes (sliced in circles) and onions into the base of the Ninja. Place the rack and add the chicken. Turn to the Oven setting of 425° and bake until vegetables are done.
**Added comment by: Aurelia Dougan McCollom – when using the bread crumbs, also try using ½ Panko crumbs and ½ seasoned bread crumbs.
****
Chicken Breast & Red Potatoes*, By: Amanda David Hock, March 8, 2015 – Cross Posted in Poultry
Ingredients:
chicken breast
red potatoes, diced
salt, pepper, garlic, season to taste
Campbell's Classic Roasted Chicken Oven Sauce
Corn on the cob, optional
Directions:
To your Ninja add the chicken breast and red potatoes. Season with salt pepper and garlic. Add the oven sauce to cover. On the rack I have corn on the cob with ½ tsp butter and garlic; wrapped in foil.
Turn your Ninja to Oven setting of 350° for 45 minutes. It is so tender and very good.
I recommend stirring the chicken halfway through. Everything turned out great.
I didn't sear the chicken. I just turned it to oven setting put chicken in then potatoes then sauce.
The potatoes are so tender and with that oven sauce is super yummy will definitely be stocking up on that sauce. And corn is awesome.
****
Chicken Layered Meal*, By: Michele Panzer-Evans, December 7, 2015
Ingredients:
6 chicken thighs
2 boxes cheesy Rice-A-Roni
4 cups water
1 cup milk
corn – amount for your family
Directions:
*Added comment: The family loved it. It made plenty of leftovers. So if you don’t want leftovers, use:
1 box Rice-A-Roni
2 cups water
½ cup milk
Directions:
Turn your Ninja to Stove Top High. Brown the chicken. Remove. Add the Rice-A-Roni, water, milk and mix well. Return the thighs back to the pot. Add the rack to the Ninja. Place the multipurpose pan with the corn on the rack. Turn to the Oven setting of 250°F for 30 minutes.
*If you decrease the ingredients, taste test your dinner at about 20 minutes for doneness and adjust your time.
****
Flank Steak*, By: Rita Ramos
Flank steak rubbed with olive oil, black pepper, garlic powder and celery salt. 10 oz of beef broth was poured into the pot & ½ teaspoon dried onion was tossed in. A dash or two of Worcestershire sauce added. The steak was rolled to make room for 2 scrubbed & poked russet potatoes wrapped in foil. Place on rack.
Set the Ninja to Slow Cook Low for 8 hours.
Walk away.
I served this with French green beans. On medium high heat I toasted some pine nuts for a few minutes. I then added butter and garlic and a little bit of chicken stock and let the beans bubble away for maybe 5 minutes or so. The beans were nice and crisp.
****
Herb-Roasted Pork Tenderloins & Potatoes*, By: Cheryl Bachmann Schaal -Ninja Recipe Book, May 5, 2014
Ingredients:
1 pound red potatoes, cut in quarters
1 large onion, cut into wedges
1 pound baby carrot
2 tablespoons olive oil
1 tablespoon lemon pepper seasoning
2 pork tenderloins (about 2.5 pounds)
1 cup chicken broth (I had to use 2 cups)
2 tablespoons chopped fresh parsley
Directions:
Place potatoes, onion, and carrots in bowl. Add 1 tablespoon oil and 1 teaspoon lemon pepper and toss to coat. Rub pork with remaining oil and season with remaining lemon pepper. Place pork into pot. Set to Stove Top High. Cook uncovered 10 minutes or until pork is browned on all sides. Remove pork from pot. Pour broth into pot. Add potato mixture. Place roasting rack into pot and place pork on rack. Set Oven to 375° for 20 minutes (I had to cook for 30 minutes to reach 170°), checking after 15 minutes. Cover and cook until pork is cooked through. Remove pork from pot. Let meat rest before slicing.
****
Hormel Pork Tenderloin*, By: Brenda Dubay Sartori
I browned it on Stove Top High in a little olive oil. Add 2 cups water to the pot. Set it on the rack with an Oven setting of 425° with red potatoes that I seasoned with Lawry's Seasoned Salt. Steam Bake for 30 minutes. Presto! Done and delish. I added a little water to the drippings after removing the tenderloin and potatoes and made au jus. Delish!
****
London Broil*, By: Rita Ramos
I was pretty sure I wouldn’t feel like cooking dinner when I got off of work so I set it up ahead of time.
Ingredients:
1½ lb London Broil
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
1 tablespoon whole peppercorns, crushed
2 tablespoons Worcestershire Sauce
½ cup soy sauce
Extra virgin olive oil
1 Mayan sweet onion, cut into large pieces
2 russet potatoes, cut into large pieces
6 garlic cloves, peeled & whole
The night before:
Cut ¼” slits into the meat, six slits or so per side. Rub the London Broil with some extra virgin olive oil.
Combine the onion powder, garlic powder, cayenne pepper, paprika, basil, oregano, thyme, peppercorns, Worcestershire sauce and soy sauce. Mix well.
Place the London Broil in a plastic bag and pour in marinade.
Seal the bag making sure to get as much air out of the bag as possible. Marinate the meat over night.
The following day:
Turn your Ninja to Stove Top High. Sear meat on each side and remove from Ninja.
Add potatoes and onions to the pot and place the meat on top of the vegetables. Place the garlic cloves into the pot.
Drizzle some extra virgin olive oil over it all.
Cover and set the Ninja to Slow Cook Low for 6 hours. There is no need to add any additional liquid. There is a plenty of liquid that forms while cooking and makes a nice au jus.
Approximately 45 minutes before it was done, I added some fresh sweet white corn that had been shucked and rolled in foil.
****
Mesquite Barbecue Pork Roast*, (Hormel) By: Cindy Guth
Dinner tonight. Mesquite Barbecue pork roast with fresh broccoli. These are the Hormel pork roasts you find in the meat section. I browned it on all sides in some olive oil. Put roast and broccoli florets on roasting tray. I added 3 cups of water. Steam roasted 30 minutes. Again, I added 3 cups of water. Steam roasted another 30 minutes. Checked roast and decided to steam another 15 minutes. This will vary by size of roast. It was delicious. Meat was flavorful and juicy. Broccoli was fall apart tender and so good! I love how my Ninja 3 in 1 helps me to eat healthy
**added comment by: Aurelia Dougan McCollom** - another way to check for doneness is to insert a digital meat thermometer. I have one that you can insert into the meat and it will signal when the desired temperature is reached. You can then move to Buffet setting to hold your dinner until ready.
****
Mustard Coated Pork Chops*, By: Bonnie Smith, March 4, 2015 - Cross Posted in Pork
For me, this is going out on a limb with cooking. So far my ninja foods have been one item cooked at a time, removed, next item cooked, then splashed together. So tonight I did baked potatoes under the rack, put my mustard coated pork chops in the rack on top of potatoes baked preheated 400°F. At one point I removed the rack so I could flip potatoes over (glad I did) then when I figured about 15 minutes or so to finish time, I added fresh broccoli. Then I threw in two foil wrapped rolls to heat up for about 6 minutes. I even impressed myself!!! I am enjoying this toy Ninja!!!
The entire dinner was finished within 1 hour.
****
Pork Chop Inspiration*, - Photo Only - By: Shelly VanMeter Roth, August 25, 2014, Pork Chop Inspiration, Recipe By: Michael Lostra
It was delicious! I just added some small red potatoes when I added pork chops back to the pot. The gravy this made was yummy! Definitely a keeper.
Pork Chop Inspiration, By: Michael Lostra
Ingredients:
pork chop
coarse salt, coarse ground pepper, and garlic powder
1 Tbs. olive oil
garlic, minced
medium yellow onion, chopped
mushrooms, sliced
8 Tbs. flour
2-4 Tbs. butter
1 can each (14 oz) of chicken and beef broth
Directions:
Any pork chop will do, this time I used center cut but just find some high quality thick cut chops and it should do fine. First I season the pork, I am a basics man so its coarse salt, coarse ground pepper, and garlic powder Preferably I do this in the morning before I leave for work. Next I sear the pork on both sides Stove Top High works well but it takes a bit of time be patient. Get it good and golden brown, use about 1Tbs. of olive oil in the pot. While its browning mince garlic. Use 3-5 cloves. Use as much as you like. Cut up a medium yellow onion and get the mushrooms ready. You can use pre-sliced baby bellas, but any 'shroom will do. Set out 8 Tbs. flour and 2-4 Tbs. butter in pats. After the meat is done, remove and set aside. Put the veggies in and cook them for about 10 minutes until they are tender. Push the veggies to the edges of the pot and drop in the butter and melt it. Add the flour to make a roux. Brown that for about a minute then add 1 can each (14 oz) of chicken and beef broth. Stir until it boils. Turn to Oven setting of 350° and put the pork back in, working the pork to the bottom of the pot. Cover and let it cook for 30 or so minutes.
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Pork Chops*, By: Brandie Rhoades, March 14, 2015 – Cross Posted in Pork
Okay first you want a pork chop that has some fat to it. I put my seasoning of choice on and then turned ninja on Stove top High. Put a little coconut oil in pan and then let it get hot. Then I seared each side for about 5 minutes per side. While that was searing, I cut potatoes up and put them in a bowl with some oil and garlic powder, onion powder, and Italian seasoning. Remove the pork chops from the Ninja pot and put the potatoes on the bottom. Add your rack and place the pork chops. Turn your Ninja to Stove Top Medium/Low. Cook for about 30 minutes. Lift out the rack and turn the potatoes about every 10 minutes.
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Prime Rib*, By: Perry Ferguson, October 16, 2014
I'm an over the road truck driver trainer. And tonight was my students last night in my truck. Before he moves to his own truck. So I asked him what he wanted for dinner. He said prime rib. Oh, ok I said. So we stopped at a Wal-Mart in Texas bought a roast. And this is what I made.
Potatoes, onion, mushrooms, and beef broth under roast turned on Steam bake 45 minutes, 350°. After browning the roast .
Meat was super tinder and by far the best steak dinner in a semi I've had.
****
Salisbury Steaks*, By: Joan Jardine, November 10, 2014
Ingredients:
1¼-2 pounds beef round steak, tenderized by the butcher
Flour & Pepper, just enough for dredging steak
1 whole onion sliced and separated
2 cans of mushroom slices (drained)
3 tablespoons brown gravy mix
1 can cream of mushroom soup
1½ cups water
½ cup Marsala wine
2 foil packages of Swanson Mushroom and Marsala Flavor Boost
I threw in a little Marsala wine about half way through. It smelled soooooo good!
Directions:
Dredge steaks in flour and pepper mixture and brown on Stove Top High until lightly browned on both sides.
Remove from the Ninja and reduce heat to Stove Top Low. Sauté onions until golden.
Turn Ninja to Slow Cook Low, add steak back on top of onions, place drained mushrooms on top of steak, mix the gravy mix, cream of mushroom soup, water and flavor packets to together and pour over steak and mushrooms.
Cover Ninja
Wash and dry your potato (s). Rub them lightly with oil, season with sea salt, wrap in foil. Open Ninja, place wire rack on top of steaks, add potato, cover and then cook on Slow Cook Low for 6-8 hours.
Remove steak and potato, turn Ninja to Stove Top High, add a little corn starch or flour and water and make gravy.
The potato won't be a dry as a normal baked potato, but it was very yummy.
****
Salmon with Garlic and Peas on Top*, By: Wendy Smith Blankenship
This is a layered meal I made in the Ninja. It's rice with the water on the bottom and salmon with garlic and peas on top. Put on oven at 350° for about 10-15 minutes! It was great too!
For the rice I used the 10 minute rice and you just follow the directions on box.
I have a recipe book for the Ninja and the guides are in that book.
Mary Director Thank you Wendy. I will go check the cookbook. We use regular rice not the 10 minute, so will have to see what changes I will need.
Wendy Smith Blankenship I have also learned that if the rice or whatever you put on bottom is starting to look dry, you can add more water as you go so it does not dry out!
The salmon turned gray but it was still cooked!
For rice . I used the 10 minute rice and followed the directions on box . It worked! If you feel you need more water for rice you can. I think I did add a little more water because I wasn't sure if fish was finished but it was! It turned out good!
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Steamed Tilapia with Herb Rice*, By: A.D. Scott, September 28, 2016 – Cross Posted in Fish
Ingredients:
frozen tilapia –thawed & split
melted butter – enough to brush fish
seasonings to taste
2 cups reduced sodium chicken broth
3 Tbs. Kraft Olive Oil Vinaigrettes Roasted Red Pepper dressing
3 Tbs. Wishbone E.V.O.O. Garlic Basil Italian dressing
½ Tbs. butter
1½ cups Minute white Rice
water as needed
Directions:
Thaw and split the tilapia down the middle. Brush with melted butter and season.
Mix the chicken broth with the two dressings in a bowl. Pour into the bottom of the Ninja pot with the ½ Tbs. of butter. Place the lid. Using the programmed steaming function, set it for 15 minutes. (Or use the Stove Top High setting). When it comes to a boil, add the Minute rice. Stir. Place the fish on the rack and set into the pot. After coooking for 5 minutes turn to the Oven setting of 325°F. Stir and add a little water as needed to keep from sticking. The cooking time was between 10 and 15 minutes. Test for your desired doneness.
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YOU WILL FIND:
Baked Garlic Chicken (Cheesy Red Potatoes & Green Beans)*, By: Shelly VanMeter Roth, August 6, 2014
BBQ Chicken with Corn on the Cob*, - Photo Only - By: Natalia Chamorro, August 16, 2014
Breaded Chicken with Potatoes & Snow Peas*, By: Allana Alla Sverbil, February 25, 2015 – Cross Posted in Poultry
Chicken Breast & Red Potatoes*, By: Amanda David Hock, March 8, 2015 – Cross Posted in Poultry
Chicken Layered Meal*, By: Michele Panzer-Evans, December 7, 2015
Flank Steak*, By: Rita Ramos
Herb-Roasted Pork Tenderloins & Potatoes*, By: Cheryl Bachmann Schaal -Ninja Recipe Book, May 5, 2014
Hormel Pork Tenderloin*, By: Brenda Dubay Sartori
London Broil*, By: Rita Ramos
Mesquite Barbecue Pork Roast*, (Hormel) By: Cindy Guth
Mustard Coated Pork Chops*, By: Bonnie Smith, March 4, 2015 - Cross Posted in Pork
Pork Chop Inspiration*, - Photo Only - By: Shelly VanMeter Roth, August 25, 2014, Pork Chop Inspiration, Recipe By: Michael Lostra
Pork Chops*, By: Brandie Rhoades, March 14, 2015 – Cross Posted in Pork
Prime Rib*, By: Perry Ferguson, October 16, 2014
Salisbury Steaks*, By: Joan Jardine, November 10, 2014
Salmon with Garlic and Peas on Top*, By: Wendy Smith Blankenship
Steamed Tilapia with Herb Rice*, By: A.D. Scott, September 28, 2016 – Cross Posted in Fish
Baked Garlic Chicken (Cheesy Red Potatoes & Green Beans)*, By: Shelly VanMeter Roth, August 6, 2014
You can change the seasonings to your liking.
Ingredients:
4 Boneless, skinless chicken breasts
2 Tbs. butter
4 cloves of garlic, minced
1 can of chicken broth, divided
Pepper, to taste
Roasted garlic & herb seasoning, to taste
Onion salt, to taste
4 Tbs. brown sugar
½ Tbs. red pepper flakes, dep. on taste
2 Tbs. Worcestershire sauce
8-10 small red potatoes, halved or quartered depending on size
Garlic salt, to taste
¼ cup of butter, divided (dep. on taste)
½ cup shredded cheddar cheese, to taste
Directions:
Turn Ninja to Stove Top High and add 2 Tbs. of butter, minced garlic and 3 Tbs. of chicken broth and let cook for a few minutes before adding the chicken seasoned with pepper, roasted garlic & herb seasoning and onion salt. Brown chicken on both sides, about 5 minutes each.
In the meantime, mix the brown sugar, red pepper flakes, 3 Tbs. of chicken broth and Worcestershire sauce in a small bowl. Then, place the cut small red potatoes into the Ninja pan and sprinkle with garlic salt to taste and add pats of butter on top.
Once chicken is browned on both sides spoon brown sugar mixture over the tops of the chicken breasts. Mixture should run over and end up covering (mostly) the bottom of the pan too. Turn Ninja to Oven setting at 425°F and set timer for 25 minutes, (next time I may try taking it down to 375°F for 30 minutes). Add about ½ cup of chicken broth to the pot. Add the Ninja rack and set the pan on the rack. Cover pot. After about 15-20 minutes remove pan and rack and turn chicken and add additional broth if needed. Replace rack and pan. Sprinkle cheese over top of potatoes. Cover with lid and continue cooking for additional 5-10 more minutes or until chicken is done and potatoes are fork tender. **Added comment** - Cut up onions would be a good addition to the potatoes. Also, I should have added bacon bits with the cheese and served with sour cream.
Serve with green beans or your favorite vegetable. I cooked my green beans in a covered microwavable pan, adding about ½ cup of the chicken broth (save a little in case needed for chicken), 3 Tbs. of Italian dressing and bacon bits. Cooked on high for 5 minutes and let sit in microwave until Ninja had 10 minutes to cook and then cooked for an additional 8-10 minutes on high, letting it sit in microwave until ready to eat.
****
BBQ Chicken with Corn on the Cob*, - Photo Only - By: Natalia Chamorro, August 16, 2014
I cooked the Chicken and the fresh corn at the same time. Slow Cook High for 2-2½ hours.
****
Breaded Chicken with Potatoes & Snow Peas*, By: Allana Alla Sverbil, February 25, 2015 – Cross Posted in Poultry
Ingredients:
1-2 lbs boneless, skinless chicken breast
Olive oil
Seasonings of your choice
Bread crumbs
Potatoes, sliced into rounds, amount for your family
Snow peas
Onions, sliced
Directions:
Dip the chicken in olive oil and seasonings (you can choose your favorite). Add the seasoned chicken to your breadcrumbs. Turn your Ninja to Stove Top High until browned. Put the snow peas, potatoes (sliced in circles) and onions into the base of the Ninja. Place the rack and add the chicken. Turn to the Oven setting of 425° and bake until vegetables are done.
**Added comment by: Aurelia Dougan McCollom – when using the bread crumbs, also try using ½ Panko crumbs and ½ seasoned bread crumbs.
****
Chicken Breast & Red Potatoes*, By: Amanda David Hock, March 8, 2015 – Cross Posted in Poultry
Ingredients:
chicken breast
red potatoes, diced
salt, pepper, garlic, season to taste
Campbell's Classic Roasted Chicken Oven Sauce
Corn on the cob, optional
Directions:
To your Ninja add the chicken breast and red potatoes. Season with salt pepper and garlic. Add the oven sauce to cover. On the rack I have corn on the cob with ½ tsp butter and garlic; wrapped in foil.
Turn your Ninja to Oven setting of 350° for 45 minutes. It is so tender and very good.
I recommend stirring the chicken halfway through. Everything turned out great.
I didn't sear the chicken. I just turned it to oven setting put chicken in then potatoes then sauce.
The potatoes are so tender and with that oven sauce is super yummy will definitely be stocking up on that sauce. And corn is awesome.
****
Chicken Layered Meal*, By: Michele Panzer-Evans, December 7, 2015
Ingredients:
6 chicken thighs
2 boxes cheesy Rice-A-Roni
4 cups water
1 cup milk
corn – amount for your family
Directions:
*Added comment: The family loved it. It made plenty of leftovers. So if you don’t want leftovers, use:
1 box Rice-A-Roni
2 cups water
½ cup milk
Directions:
Turn your Ninja to Stove Top High. Brown the chicken. Remove. Add the Rice-A-Roni, water, milk and mix well. Return the thighs back to the pot. Add the rack to the Ninja. Place the multipurpose pan with the corn on the rack. Turn to the Oven setting of 250°F for 30 minutes.
*If you decrease the ingredients, taste test your dinner at about 20 minutes for doneness and adjust your time.
****
Flank Steak*, By: Rita Ramos
Flank steak rubbed with olive oil, black pepper, garlic powder and celery salt. 10 oz of beef broth was poured into the pot & ½ teaspoon dried onion was tossed in. A dash or two of Worcestershire sauce added. The steak was rolled to make room for 2 scrubbed & poked russet potatoes wrapped in foil. Place on rack.
Set the Ninja to Slow Cook Low for 8 hours.
Walk away.
I served this with French green beans. On medium high heat I toasted some pine nuts for a few minutes. I then added butter and garlic and a little bit of chicken stock and let the beans bubble away for maybe 5 minutes or so. The beans were nice and crisp.
****
Herb-Roasted Pork Tenderloins & Potatoes*, By: Cheryl Bachmann Schaal -Ninja Recipe Book, May 5, 2014
Ingredients:
1 pound red potatoes, cut in quarters
1 large onion, cut into wedges
1 pound baby carrot
2 tablespoons olive oil
1 tablespoon lemon pepper seasoning
2 pork tenderloins (about 2.5 pounds)
1 cup chicken broth (I had to use 2 cups)
2 tablespoons chopped fresh parsley
Directions:
Place potatoes, onion, and carrots in bowl. Add 1 tablespoon oil and 1 teaspoon lemon pepper and toss to coat. Rub pork with remaining oil and season with remaining lemon pepper. Place pork into pot. Set to Stove Top High. Cook uncovered 10 minutes or until pork is browned on all sides. Remove pork from pot. Pour broth into pot. Add potato mixture. Place roasting rack into pot and place pork on rack. Set Oven to 375° for 20 minutes (I had to cook for 30 minutes to reach 170°), checking after 15 minutes. Cover and cook until pork is cooked through. Remove pork from pot. Let meat rest before slicing.
****
Hormel Pork Tenderloin*, By: Brenda Dubay Sartori
I browned it on Stove Top High in a little olive oil. Add 2 cups water to the pot. Set it on the rack with an Oven setting of 425° with red potatoes that I seasoned with Lawry's Seasoned Salt. Steam Bake for 30 minutes. Presto! Done and delish. I added a little water to the drippings after removing the tenderloin and potatoes and made au jus. Delish!
****
London Broil*, By: Rita Ramos
I was pretty sure I wouldn’t feel like cooking dinner when I got off of work so I set it up ahead of time.
Ingredients:
1½ lb London Broil
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
1 tablespoon whole peppercorns, crushed
2 tablespoons Worcestershire Sauce
½ cup soy sauce
Extra virgin olive oil
1 Mayan sweet onion, cut into large pieces
2 russet potatoes, cut into large pieces
6 garlic cloves, peeled & whole
The night before:
Cut ¼” slits into the meat, six slits or so per side. Rub the London Broil with some extra virgin olive oil.
Combine the onion powder, garlic powder, cayenne pepper, paprika, basil, oregano, thyme, peppercorns, Worcestershire sauce and soy sauce. Mix well.
Place the London Broil in a plastic bag and pour in marinade.
Seal the bag making sure to get as much air out of the bag as possible. Marinate the meat over night.
The following day:
Turn your Ninja to Stove Top High. Sear meat on each side and remove from Ninja.
Add potatoes and onions to the pot and place the meat on top of the vegetables. Place the garlic cloves into the pot.
Drizzle some extra virgin olive oil over it all.
Cover and set the Ninja to Slow Cook Low for 6 hours. There is no need to add any additional liquid. There is a plenty of liquid that forms while cooking and makes a nice au jus.
Approximately 45 minutes before it was done, I added some fresh sweet white corn that had been shucked and rolled in foil.
****
Mesquite Barbecue Pork Roast*, (Hormel) By: Cindy Guth
Dinner tonight. Mesquite Barbecue pork roast with fresh broccoli. These are the Hormel pork roasts you find in the meat section. I browned it on all sides in some olive oil. Put roast and broccoli florets on roasting tray. I added 3 cups of water. Steam roasted 30 minutes. Again, I added 3 cups of water. Steam roasted another 30 minutes. Checked roast and decided to steam another 15 minutes. This will vary by size of roast. It was delicious. Meat was flavorful and juicy. Broccoli was fall apart tender and so good! I love how my Ninja 3 in 1 helps me to eat healthy
**added comment by: Aurelia Dougan McCollom** - another way to check for doneness is to insert a digital meat thermometer. I have one that you can insert into the meat and it will signal when the desired temperature is reached. You can then move to Buffet setting to hold your dinner until ready.
****
Mustard Coated Pork Chops*, By: Bonnie Smith, March 4, 2015 - Cross Posted in Pork
For me, this is going out on a limb with cooking. So far my ninja foods have been one item cooked at a time, removed, next item cooked, then splashed together. So tonight I did baked potatoes under the rack, put my mustard coated pork chops in the rack on top of potatoes baked preheated 400°F. At one point I removed the rack so I could flip potatoes over (glad I did) then when I figured about 15 minutes or so to finish time, I added fresh broccoli. Then I threw in two foil wrapped rolls to heat up for about 6 minutes. I even impressed myself!!! I am enjoying this toy Ninja!!!
The entire dinner was finished within 1 hour.
****
Pork Chop Inspiration*, - Photo Only - By: Shelly VanMeter Roth, August 25, 2014, Pork Chop Inspiration, Recipe By: Michael Lostra
It was delicious! I just added some small red potatoes when I added pork chops back to the pot. The gravy this made was yummy! Definitely a keeper.
Pork Chop Inspiration, By: Michael Lostra
Ingredients:
pork chop
coarse salt, coarse ground pepper, and garlic powder
1 Tbs. olive oil
garlic, minced
medium yellow onion, chopped
mushrooms, sliced
8 Tbs. flour
2-4 Tbs. butter
1 can each (14 oz) of chicken and beef broth
Directions:
Any pork chop will do, this time I used center cut but just find some high quality thick cut chops and it should do fine. First I season the pork, I am a basics man so its coarse salt, coarse ground pepper, and garlic powder Preferably I do this in the morning before I leave for work. Next I sear the pork on both sides Stove Top High works well but it takes a bit of time be patient. Get it good and golden brown, use about 1Tbs. of olive oil in the pot. While its browning mince garlic. Use 3-5 cloves. Use as much as you like. Cut up a medium yellow onion and get the mushrooms ready. You can use pre-sliced baby bellas, but any 'shroom will do. Set out 8 Tbs. flour and 2-4 Tbs. butter in pats. After the meat is done, remove and set aside. Put the veggies in and cook them for about 10 minutes until they are tender. Push the veggies to the edges of the pot and drop in the butter and melt it. Add the flour to make a roux. Brown that for about a minute then add 1 can each (14 oz) of chicken and beef broth. Stir until it boils. Turn to Oven setting of 350° and put the pork back in, working the pork to the bottom of the pot. Cover and let it cook for 30 or so minutes.
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Pork Chops*, By: Brandie Rhoades, March 14, 2015 – Cross Posted in Pork
Okay first you want a pork chop that has some fat to it. I put my seasoning of choice on and then turned ninja on Stove top High. Put a little coconut oil in pan and then let it get hot. Then I seared each side for about 5 minutes per side. While that was searing, I cut potatoes up and put them in a bowl with some oil and garlic powder, onion powder, and Italian seasoning. Remove the pork chops from the Ninja pot and put the potatoes on the bottom. Add your rack and place the pork chops. Turn your Ninja to Stove Top Medium/Low. Cook for about 30 minutes. Lift out the rack and turn the potatoes about every 10 minutes.
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Prime Rib*, By: Perry Ferguson, October 16, 2014
I'm an over the road truck driver trainer. And tonight was my students last night in my truck. Before he moves to his own truck. So I asked him what he wanted for dinner. He said prime rib. Oh, ok I said. So we stopped at a Wal-Mart in Texas bought a roast. And this is what I made.
Potatoes, onion, mushrooms, and beef broth under roast turned on Steam bake 45 minutes, 350°. After browning the roast .
Meat was super tinder and by far the best steak dinner in a semi I've had.
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Salisbury Steaks*, By: Joan Jardine, November 10, 2014
Ingredients:
1¼-2 pounds beef round steak, tenderized by the butcher
Flour & Pepper, just enough for dredging steak
1 whole onion sliced and separated
2 cans of mushroom slices (drained)
3 tablespoons brown gravy mix
1 can cream of mushroom soup
1½ cups water
½ cup Marsala wine
2 foil packages of Swanson Mushroom and Marsala Flavor Boost
I threw in a little Marsala wine about half way through. It smelled soooooo good!
Directions:
Dredge steaks in flour and pepper mixture and brown on Stove Top High until lightly browned on both sides.
Remove from the Ninja and reduce heat to Stove Top Low. Sauté onions until golden.
Turn Ninja to Slow Cook Low, add steak back on top of onions, place drained mushrooms on top of steak, mix the gravy mix, cream of mushroom soup, water and flavor packets to together and pour over steak and mushrooms.
Cover Ninja
Wash and dry your potato (s). Rub them lightly with oil, season with sea salt, wrap in foil. Open Ninja, place wire rack on top of steaks, add potato, cover and then cook on Slow Cook Low for 6-8 hours.
Remove steak and potato, turn Ninja to Stove Top High, add a little corn starch or flour and water and make gravy.
The potato won't be a dry as a normal baked potato, but it was very yummy.
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Salmon with Garlic and Peas on Top*, By: Wendy Smith Blankenship
This is a layered meal I made in the Ninja. It's rice with the water on the bottom and salmon with garlic and peas on top. Put on oven at 350° for about 10-15 minutes! It was great too!
For the rice I used the 10 minute rice and you just follow the directions on box.
I have a recipe book for the Ninja and the guides are in that book.
Mary Director Thank you Wendy. I will go check the cookbook. We use regular rice not the 10 minute, so will have to see what changes I will need.
Wendy Smith Blankenship I have also learned that if the rice or whatever you put on bottom is starting to look dry, you can add more water as you go so it does not dry out!
The salmon turned gray but it was still cooked!
For rice . I used the 10 minute rice and followed the directions on box . It worked! If you feel you need more water for rice you can. I think I did add a little more water because I wasn't sure if fish was finished but it was! It turned out good!
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Steamed Tilapia with Herb Rice*, By: A.D. Scott, September 28, 2016 – Cross Posted in Fish
Ingredients:
frozen tilapia –thawed & split
melted butter – enough to brush fish
seasonings to taste
2 cups reduced sodium chicken broth
3 Tbs. Kraft Olive Oil Vinaigrettes Roasted Red Pepper dressing
3 Tbs. Wishbone E.V.O.O. Garlic Basil Italian dressing
½ Tbs. butter
1½ cups Minute white Rice
water as needed
Directions:
Thaw and split the tilapia down the middle. Brush with melted butter and season.
Mix the chicken broth with the two dressings in a bowl. Pour into the bottom of the Ninja pot with the ½ Tbs. of butter. Place the lid. Using the programmed steaming function, set it for 15 minutes. (Or use the Stove Top High setting). When it comes to a boil, add the Minute rice. Stir. Place the fish on the rack and set into the pot. After coooking for 5 minutes turn to the Oven setting of 325°F. Stir and add a little water as needed to keep from sticking. The cooking time was between 10 and 15 minutes. Test for your desired doneness.
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