Low Carb
The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Argentinian Hearts of Palm and Garlic Shrimp Salad*, By: Jimmy Wright, May 30, 2014
Baked Garlic Chicken Thighs*, By: Deborah Walczak, June 14, 2015
Beef, Sausage & Cauliflower Bake*, By: Tina Nordhavn-Allman, January 17, 2016
Blueberry Cheesecake Bars - Low Carb, By: Karen Linville Weston, February 26, 2018
Cauliflower Crumbles Stuffed Zucchini, By: Linda Gallaher, May 22, 2016
Cheese Steak Stuffed Green Peppers – Low Carb*, By: Debbie Stanton, March 25, 2018
Cheesy Chicken Cauliflower Casserole (low carb), By: Dennis Becraft, August 29, 2017
Chicken Breasts with Spinach-Feta, By: Melina-Céline Wathen
Chicken Pizza, By: Belinda Wall, April 15, 2015
Chicken Quarters, By: Gracemarie Hartley Peters
Chicken with Zucchini Lo Mein*, By: Michelle Williams, April 22, 2016
Chicken "Zoodle" Soup*, By: Diane DeBros Donahue, January 6, 2017
Chili – Low Carb*, By: Vic Meixell, January 8, 2017
Crustless Low Carb Pumpkin Pie*, By: Karen Linville Weston, February 17, 2018 – Cross-posted in Desserts
Frittata – Low Carb*, By: Karen Linville Weston, April 12, 2018
Greek Stuffed Chicken & Cauliflower 'Rice'*, By: Tina Nordhavn-Allman, August 3, 2015
Green Chile Chicken Enchilada Casserole – Low Carb*, By: Tina Nordhavn-Allman, August 18, 2015
Healthy Spaghetti with Zoodles, Turkey Meatballs, & Grated Parmesan*, By: Kathy Wasson Schaeffer, April 10, 2016
Italian Meatballs & Cabbage, By: S Alfred Baker, November 6, 2014 – Cross Posted in Pork
Lentil Soup with Italian Sausage*, By: Barb Ruiz Rizzio-Meyer, April 27, 2014
Loaded Cauliflower Low Carb, By: Kathleen Valentine, June 10, 2014
Low Carb Beef and Sausage Alfredo*, By:Tina Nordhavn-Allman, September 1, 2015
Low Carb Cheeseburger Soup*, By: Steve Lopez, January 23, 2016
Low Carb Chicken & Vegetables, By: Carol Fouser, September 1, 2015
Low Carb Pepperoni Pizza Chicken*, By: Tina Nordhavn-Allman, July, 28, 2015
Low Carb Sweet & Sour Chicken, WW File, October 5, 2014, Cross Posted WW
Meatballs with Spinach, Mushrooms & Sauce*, By: Cherrie Koeppler Christel, June 26, 2017
Ninja Fruit & Nut Bread*, By: Kathleen Valentine
No Bun Cheeseburger Low Carb *, By: Jimmy Wright, June 17, 2014
No Carb Delicious Meatballs*, By: Olivia Polliard, August 20, 2014
Oatmeal – (Cauliflower)*, By: Lennis Bud Williams, July 25, 2014
PF Chang's Lettuce Wraps*, By: Barbara Chudik Nusz, September 8, 2015
Post Workout Salad*, By: Allana Alla Robinson, August 6, 2018
Rib Eye*, By: Joni M. Reed, April 28, 2014
Smoked Sausage, Spinach, & White Bean Soup*, By: Lindsay Gaesser, June 3, 2014
Spicy Herbed Chicken & Vegetable Slow Cook Stew, Sue Karasek Nottmeier, May 27, 2014
Steamed Lobster, Low Carb, By: Sandra Mancuso, June 15, 2014 – Cross Posted in Fish
Stuffed Zucchini*, By: Trish Obrien, September 6, 2014 – Cross posted in Vegetables
Zucchini Casserole, Low Carb – Ninja Style, By: Christa Waaler-Trinchera, June 12, 2014
Argentinian Hearts of Palm & Garlic Shrimp Salad, By: Jimmy Wright, May 30, 2014 Low Carb
Had this tonight and it was really good. Even my wife gave it an A+ Ingredients:
1 lb of medium shrimp peeled
2 Tbs. of extra virgin olive oil
4 cloves of garlic coarsely chopped
Heat Ninja on Stove Top High. Add oil and garlic stirring until garlic is sautéed.
Add shrimp and cook for 3 ½ minutes or until both sides are pink.
Remove from Ninja and place on plate. Put plate in refrigerator to cool.
3 Tbs. water
2 Tbs. fresh lime juice
1½ Tbs. of extra virgin olive oil
½ tsp of coarsely ground black pepper
¼ tsp of sea salt
4 Tbs. of sliced scallions
2 Tbs. of chopped cilantro
14 oz can of hearts of palm, drained and sliced ½ inch thick
3 medium size Roma tomatoes, roughly chopped
1 medium Hass avocado, peeled and sliced
In serving bowl combine water, lime juice, oil, salt, and pepper and then stir in scallions and cilantro.
Add hearts of palm, tomatoes, and avocado to bowl and then gently toss. I put the bowl in the fridge to cool for 10 minutes. Then take cooled shrimp and salad out and gently toss together. This will serve 4 or 5 depending on how hungry you are.
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Baked Garlic Chicken Thighs*, By: Deborah Walczak, June 14, 2015
Baked Garlic Chicken Thighs - Low Carb
Prep Time: 10 minutes Total Time: 55 minutes Yield: 10 Chicken Thighs
About This Recipe
"Easy and delicious!"
Ingredients:
½ cup butter
3 tablespoons minced garlic
3 tablespoons low sodium soy sauce
¼ teaspoon black pepper
1 tablespoon dried rosemary
10 chicken thighs
Directions:
Turn your Ninja to 400° and preheat about 10 minutes. Lightly grease the Ninja pot.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and rosemary. Cook on High in the microwave, until butter is melted.
Arrange chicken in the Ninja pot and brush with the butter mixture, reserving some of the mixture for basting.
Bake the chicken 25 minutes. Turn chicken over. Baste with remaining butter mixture. Bake for an additional 20 minutes or until juices run clear.
****
Beef, Sausage & Cauliflower Bake*, By: Tina Nordhavn-Allman, January 17, 2016
Ingredients:
1 large head cauliflower
1 lb lean ground beef
1 lb ground sausage (I use spicy)
2 cans cream of celery soup
1 cup milk
½ cup Parmesan cheese
Shredded cheese for the top (any amount you want)
Salt and pepper
Chopped garlic
Directions::
Cut up the cauliflower and steam in the Ninja for 15 minutes.
Once the cauliflower is steamed clean out the Ninja and cook the beef, sausage and garlic on Stove Top High until meat is browned. Add a little salt no pepper. Drain.
In a bowl, combine soup, milk and Parmesan cheese
Add the cauliflower to the meat mixture and stir. Pour soup mixture over all. Turn the Oven to 325°F. for 15 minutes.
Turn the Ninja off. Stir everything together and top with shredded cheese and cover for 5 more minutes or until cheese is melted.
Yum!!!
****
Blueberry Cheesecake Bars - Low Carb, By: Karen Linville Weston, February 26, 2018
Ingredients:
¾ cup butter or coconut oil melted, plus a pinch of salt if using coconut oil
4 large eggs
2/3 cup cream cheese softened to room temp
2 tsp. vanilla
4 Tbs. granulated sweetener of choice or more, to your taste
½ tsp. baking powder
½ cup frozen blueberries
Directions:
Mix all ingredients, except blue berries, thoroughly. Lightly oil the multipurpose pan. Spread the mixture evenly. Sprinkle blueberries over the batter.
Add 2 cups of water to the Ninja pot. Place the Ninja rack and the pan. Turn the Ninja to the Bake setting, using the steam bake temperature of 325°F, for 20 minutes. Chill before eating. Great with whipped topping and chopped pecans.
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Cauliflower Crumbles Stuffed Zucchini, By: Linda Gallaher, May 22, 2016
Ingredients:
zucchini, amount depends on servings
¼ cup cauliflower crumbles , or food process your own cauliflower
Go Veggie cheese, to sprinkle on
¼ cup salsa, optional
To roast zucchini:
Cut in half. Drizzle with olive oil and salt and pepper. Place cut side down and roast using the Oven setting of 425°F, for 20 minutes if large, less time if smaller.
Let them cool. Scoop out the seeds and some flesh. Fill with the cauliflower crumbles. Sprinkle on cheese. (For a variation, try adding equal amounts of salsa and cauliflower to each zucchini). Place the rack in the Ninja. Place the zucchini in the multipurpose pan and bake for 20 minutes at 350°F., using a dry Oven.
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Cheese Steak Stuffed Green Peppers – Low Carb*, By: Debbie Stanton, March 25, 2018
Ingredients:
2 large green peppers - cut in half; stem to bottom
4 large white button mushrooms - chopped
1 medium yellow onion - chopped
1 to 1½ lbs. shaved steak
1½ cups spaghetti or marina sauce (We like Newman's)
8 oz. bag mozzarella cheese
garlic powder - to taste
salt & pepper - to taste
Directions:
Sauté onions and mushrooms in Ninja on Stove Top High. Add shaved steak and seasonings.
Once the meat is browned, remove from the Ninja.
Fill each half of the pepper with meat. Add a little sauce in each.
Add the remaining cup of sauce to the bottom of the Ninja. Arrange the amount of cheese to your liking.
Turn to the Oven setting of 250°F for 20 minutes. (You are not using Steam Baking.) You will be softening the pepper and melting the cheese.
Serve over brown or white rice.
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Cheesy Chicken Cauliflower Casserole (low carb), By: Dennis Becraft, August 29, 2017
Ingredients:
4 cups riced cauliflower (or finely chopped cauliflower)
4 cups boneless skinless chicken thighs cooked and cut into bite size pieces
2 cups shredded extra sharp cheddar cheese
1 cup sour cream
8 oz. cream cheese - softened
1 ½ teaspoons poultry seasoning
2 eggs - beaten
salt and pepper - to taste
Directions:
In a mixer combine sour cream, cream cheese, eggs and poultry seasoning until well mixed.
Remove bowl from mixer and stir in chicken and cauliflower season with salt and pepper.
Pour the contents into your Ninja pot.
Top with the cheddar cheese.
Turn the Ninja to Slow Cook High for 2½ hours, or until heated through and cheese is fully melted.
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Chicken Breasts with Spinach-Feta, By: Melina-Céline Wathen
Low carb+high protein recipe for your ninja:
Ingredients:
Spinach
Feta Cheese
Salt and pepper
Paprika
Chicken Breasts
Mozzarella cheese
Directions:
Cook spinach in saucepan, season with salt and pepper and add feta cheese to the mixture. Season chicken breasts with salt, pepper, and paprika. Place in the Ninja. Top chicken breasts with spinach-feta mixture and add mozzarella cheese to cover it up. Turn Ninja to Oven Setting 350° and cook for 30 minutes.
Healthy and delicious! I just made it and it turned out great!
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Chicken Pizza, By: Belinda Wall, April 15, 2015
Last night I made Crock pot Low Carb Chicken Pizza. It was fantastic. Tasted like pizza but NO carbs from the bread to worry about.
You could use Ninja oven but I had time.
Ingredients:
2 large boneless, skinless chicken breasts cut into cubes
½ teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried Italian seasoning
1 purple onion, chopped
3 cloves garlic, minced
2 bell peppers, cut into 1" pieces
1- 14 oz jar of pizza sauce
¼ cup water
½ can sliced black olives
2 ounces sliced pepperoni, optional
1 cup shredded pizza cheese
Directions:
Brown chicken chunks, onion, green peppers in bottom of Ninja.
Pour off juices.
Add pepperoni and olives.
Mix seasoning and water well into pizza sauce.
Pour over chicken, pepperoni, olives, onion, green pepper.
Turn your Ninja to Slow Cook Low for 3 hours.
Turn Ninja off.
Spread cheese over chicken mixture.
Put lid on and let stand for 10 minutes. It didn't get cold.
Makes 6 serving
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Chicken Quarters, By: Gracemarie Hartley Peters
Living my Ninja! Made some delicious chicken last night. Used 3 chicken quarters. Browned on stovetop mode (should have browned a little more). Then put on rack and baked. Removed when done. Left drippings and made into gravy on stove top mode. Put chicken in the gravy and put on stove low. Made cauliflower in the microwave then mashed it. (We do low carb). Served gravy over the mash and chicken. Chicken was very moist!
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Chicken with Zucchini Lo Mein*, By: Michelle Williams, April 22, 2016
Another recipe using spiralized zucchini noodles (zoodles). Perfect for anyone on a low carb plan.
Ingredients:
2 tablespoons sesame oil
1 pound boneless and skinless chicken breasts, sliced into bite-sized pieces
2 cups napa cabbage (or bok choy), shredded
2 carrots, julienned
1 onion, diced
½ cup Shiitake mushrooms, sliced
½ cup teriyaki sauce
4 small zucchini, spiralized
Directions:
Turn the Ninja to Stove Top High. Allow to preheat for 3 minutes. Add the sesame oil to the pot, and then the chicken pieces. Saute the chicken pieces until white on all sides, about 8 minutes. Add the cabbage, carrots and onion and saute another 5 minutes. Add the mushrooms, and saute another 2 minutes.
Pour in the teriyaki sauce and stir to combine. Place the lid on the cooker and cook for 2 minutes. Open the lid and add the spiralized zucchini. Stir to combine. Turn off the cooker. We let the zucchini set with the hot chicken mixture for about a minute prior to serving. It will soften up the zoodles just enough. Enjoy!
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Chicken "Zoodle" Soup*, By: Diane DeBros Donahue, January 6, 2017
Ingredients:
½ onion, chopped
2 carrots, sliced in rounds
2 celery stalks, chopped
Olive oil
2 chicken breasts
1 quart of chicken broth
salt, pepper, Italian seasoning blend, sage and a bit of garlic salt – to taste
1 zucchini, spiralized
6 oz bag baby spinach – use less if desired
Directions:
Sauté the onion, carrots, and celery in oil until softened. Remove to a bowl. Turn the Ninja to Stove Top Low. Add the chicken breast. Place the lid. Cook until chicken juices run clear. Once done, remove and shred the chicken. Return to the Ninja. Add the vegetables and broth. Season to taste. Resume using Stove Top Low and simmer for 30 minutes. Add in the spiralized zucchini and spinach the last few minutes. Add more broth if needed. Taste and reseason if necessary.
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Chili – Low Carb*, By: Vic Meixell, January 8, 2017
This chili is really simple as I use David's ultimate game day chili as my starting point with a few modifications.
Ingredients:
1 lb ground turkey
1 lb lean ground beef; or substitute 1 lb lean beef roast, cut into 1'' cubes
1 lb Italian sausage (mild or hot), casing removed and sausage crumbled
Sea salt and freshly ground black pepper, to taste
1 large red onion, chopped
1 large red bell pepper, chopped, (an extra pepper was used in this recipe)
1 large yellow bell pepper, chopped
2 garlic cloves, chopped
1 can Rotel
1 can (4 oz) mild green chilies, chopped
2 cans (16 oz) crushed tomatoes
1 cup chili sauce - or taco sauce
1 Tbs. cumin powder
1 tsp taco seasoning
1 Tbs. chili powder
2 tsp salt
1 (12 oz) bottle beer
½ small can tomato paste, (use 3 oz)
1 can (8 oz) black beans, pureed
1 cup fat free low sodium beef broth
2 to 3 cups of yellow squash and zucchini, chopped fine
¼ tsp xanthum gum, (optional for thickening)
Directions:
Turn the Ninja to Stove Top High. Brown the meats. Drain any excess grease. Add the remaining ingredients. Turn the Ninja to Slow Cook Low. Cook for 8 hours. Half way through cooking, check seasonings. Add if needed.
Also, if you like it a little thick I add the xanthum gum.
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Crustless Low Carb Pumpkin Pie*, By: Karen Linville Weston, February 17, 2018 – Cross-posted in Desserts
This is for low carb diets and topped with Reddi Whip and pecans you’ll never miss the crust.
Ingredients:
1 can (15 ounces) pumpkin (NOT pumpkin pie mix)
½ cup milk
4 large eggs, beaten
2 tsp. vanilla
¼ cup Splenda
½ tsp. salt
2 tsp. pumpkin pie spice
pecans, chopped – for topping
Reddi Whip or fat-free or low-fat frozen whipped topping, thawed
Directions:
Turn the Ninja to 350°F and preheat for 7-10 minutes.
Spray your multi-purpose pan with oil or a non stick cooking spray.
In a large bowl, combine the pumpkin, eggs, milk, vanilla, sweetener and spices.
Spread the mixture evenly in the pan.
You will be steam baking. Add 2 cups of water to the pot. Place the Ninja rack with multi-purpose pan in the pot.
Bake for 30 minutes or until a knife inserted into the center comes out clean.
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Frittata – Low Carb*, By: Karen Linville Weston, April 12, 2018
Ingredients:
2 cups frozen Stir Fry vegetables (carrots, broccoli, mushrooms, peppers, onions, water chestnuts) – or vegetables of choice
1 Tbs. butter
3 eggs
1/3 cup heavy cream
salt and freshly ground pepper - to taste
sharp cheddar cheese - shredded
6-8 pepperoni slices
Directions:
Turn the Ninja to Stove Top High. Add butter to melt. Sauté the vegetables until tender. Blend the eggs with the heavy cream. Turn the Ninja to the dry Oven setting of 325°F. Pour the egg mixture evenly over the vegetables, cooking for about 5 minutes, adding salt and freshly ground pepper to taste. When eggs are set, top with sharp cheddar cheese and pepperoni. Cover with the lid and let the remaining heat melt the cheese.
This makes two servings, or you can refrigerate half for later.
*Added comment - I add a dollop of Duke Mayo mixed with lemon-dill seasoning on the side to dip bites into. It would be great with a little salsa and sour cream. These are only options, but oh so good.
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Greek Stuffed Chicken & Cauliflower 'Rice'*, By: Tina Nordhavn-Allman, August 3, 2015
OMG was this delicious!!!! I included the 'rice' even though I didn't make it in the Ninja in case others are low carbin' it like me!!! This is a keeper and I will be making this again!!!
For the chicken:
4 boneless skinless chicken breasts
1 bottle Italian dressing
Marinate for a few hours in a zip bag
For the stuffing:
Mediterranean feta cheese chopped up
Kalmetta olives chopped
Spinach chopped
Butterfly the chicken, add some stuffing and close up with toothpicks (I only had large skewers so I used that)
Turn Ninja to Stove Top High and add some olive oil
Once hot add the chicken and place the lid
Cook for 25 minutes - remove toothpicks
Add more stuffing and cook for 5 more minutes
“Regular Oven” –
Cauliflower 'rice'
Cut up one head of cauliflower and pulse in a food processor until rice like
Spread on a cookie sheet
Drizzle with olive oil and add salt and pepper
I also added oregano since I was making Greek chicken
Bake for 5 minutes at 450°F
Stir and re-spread
Bake for 5 more minutes
****
Green Chile Chicken Enchilada Casserole – Low Carb*, By: Tina Nordhavn-Allman, August 18, 2015
Ingredients:
1 lb boneless skinless chicken breast
1 large can green enchilada sauce
1 can sliced olives
1 can diced green chiles
2 cups shredded cheese
6 low carb flour tortillas
Some hot sauce
15 oz chicken stock
Directions:
Add the chicken and stock to the Ninja pot. Turn to Slow Cook Low for 5 hours. When cooked through, remove juices and chicken. Shred the chicken. Add the shredded chicken to a bowl with the olives, chilies and hot sauce. Stir.
Add a little enchilada sauce to the Ninja pot. Place 2 tortillas over the sauce, (they will overlap just a little). Add some meat mixture and cheese.
Repeat the process for 2 more layers.
Add the rest of the green sauce to the Ninja.
Turn your Ninja to Slow Cook High for an hour.
Next time I would try baking on a low Oven temperature. The tortillas cooked, but were a bit soft (soggy). It was still delicious though!!!
Sour cream was added as a topping!
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Healthy Spaghetti with Zoodles, Turkey Meatballs, & Grated Parmesan*, By: Kathy Wasson Schaeffer, April 10, 2016
Ingredients:
1- 24 oz jar of spaghetti sauce, any flavor
1 jar of water
16 frozen turkey meatballs
Zucchini, spiralized
Olive oil
seasoning pizza seasoning packet (from Papa John's)
Parmesan, fresh grated
Directions:
Turn the Ninja to Stove Top High. Add sauce, water and meatballs. Cook for about 30 minutes. Stir occasionally. Turn to Buffet/Warm setting for 20 minutes. Using a separate skillet; sauté the zucchini with the seasoning packet for about 2 minutes. Plate the zucchini and top with the sauce and fresh grated Parmesan. NOTE: I tried adding the zucchini directly into the Ninja previously, but it got mushy and disintegrated.
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Italian Meatballs & Cabbage, By: S Alfred Baker, November 6, 2014 – Cross Posted in Low Carb Pork
Made this twice this week, a fall classic. This dish is very low in carbs, all my recipes are. It's cooking now, I'll post a picture of the result when it's done.
Ingredients:
2 pounds of Jimmy Dean roll sausage
egg
2 oz grated parmesan cheese
2 tablespoons Italian herbs
large onion, cut in slices, not diced
cabbage, cut into ½” slices
1 can green beans, drained
1 can Italian diced tomatoes
Directions:
In a bowl, mix sausage with an egg, parmesan cheese, & Italian herbs. Form into 1½” meatballs and set aside.
Add the onion to the bottom of the Ninja pot. Add ½” slices of cabbage till the onion is covered. Add the meatballs on top of the cabbage, spreading out evenly. Add the green beans and diced tomatoes and spread evenly. That's it. Cook in the Ninja for 6 hours on Slow Cook Low.
If you like garlic, add in a few chopped up cloves before cooking.
Lots of meatballs for everybody, pass around the parmesan cheese to sprinkle on top.
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Lentil Soup with Italian Sausage*, By: Barb Ruiz Rizzio-Meyer, April 27, 2014
One of my favorite soup/stoups is lentil with italian sausage. This is a recipe I adapted from Kalyn's Kitchen. I added the veggies and more herbs to it. This time I used about 8 cups of homemade stock from the freezer and it turned out perfect!
Ingredients:
1 lb. Italian sausage, remove from casing or slice
2 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
3 cloves garlic, minced
1 cup dried brown lentils
6-8 cups of homemade chicken stock (or 3 to 4 cans broth plus a little water)
2 tsp. ground fennel (do not leave out)
2 tsp. dried thyme
2 tsp. rubbed sage (dried)
dash of crushed red pepper, if desired
salt and pepper
1- 12 oz. jar roasted red pepper
1 medium zucchini, diced
Directions:
Kale or spinach, as much as you like (I usually do a little kale and
then spinach since I find kale to be a bit bitter if you use too much)
Instructions:
Heat olive oil in Ninja on Stove Top High, add Italian sausage and
brown well, breaking sausage into pieces as it cooks. Remove
sausage.
In same pan, adding more oil if needed, brown onions until softened and barely starting to brown, add garlic and sauté for a minute.
Switch to Slow Cook Low and add broth, sausage, lentils, and herbs.
Cook on Slow Cook Low for about 3 hours, lentils will be soft.
Drain red pepper, then chop peppers, zucchini and kale. Add veggies to soup and cook about 1 hour more, until some lentils are starting to fall apart and all flavors are well blended. Season with salt and fresh ground black pepper and serve hot.
Alternately, I have thrown the veggies in the crock with everything else and cooked on Slow cook Low for 6-8 hours. This time I was home, so I added the veggies in later. It’s good both ways.
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Loaded Cauliflower Low Carb, By: Kathleen Valentine, June 10, 2014
Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled - Ninja oven 350°, until crispy, stir occasionally
6 Tbs. chopped Chives
½ cup Mayonnaise
½ cup Sour Cream
2 cups Colby Jack Cheese (may use cheddar)
8 oz container sliced mushrooms
Directions:
Turn your Ninja to Stove Top High and boil your cauliflower for 8 - 10 minutes, drain and let cool. You could also place the cauliflower on the rack and steam.
(I was wondering how roasting the cauliflower in the Ninja would be? I roast Brussels Sprouts all the time and they are so good! .. Aurelia Dougan McCollom). While waiting for the cauliflower to cool, preheat your Ninja to 425°.
In a large bowl combine sour cream, mayo, ½ of crumbled bacon, 3 Tbs. chives, 1 cup of cheese, mushrooms and cauliflower and mix well. Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Place the baking pan on the rack and bake for 15-20 minutes, or until cheese is melted. Top with remaining 3 Tbs chives and serve.
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Low Carb Beef and Sausage Alfredo*, By:Tina Nordhavn-Allman, September 1, 2015
Ingredients:
1 lb lean hamburger
1 lb spicy sausage
1 bag frozen broccoli (cook in micro for about 3 minutes)
2- 24 oz jars Alfredo sauce
1 cup shredded cheese
Garlic salt and black pepper – to taste
Directions:
Turn your Ninja to Stove Top High and brown hamburger and sausage, with garlic salt and pepper. Drain.
Add broccoli and Alfredo sauce, stir
Turn your Ninja to the Oven setting of 350°F and cook for 10 minutes.
Turn off the Ninja. Add shredded cheese on top. Let it rest for a few minutes. Serve.
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Low Carb Cheeseburger Soup*, By: Steve Lopez, January 23, 2016
Ingredients:
1 lb ground turkey - (I added about ½ lb of beef chorizo)
2 tsp onion powder
1 tsp basil
3 cups chicken broth
1 cup each of frozen broccoli, cauliflower
½ cup frozen carrots
1½ cups fat free half and half - (I substituted with 1 can of coconut milk)
8 oz shredded cheddar cheese (I used about ½ bag of Daiya Substitute Cheese)
1 cup of onion, chopped
4 cloves of garlic, minced
Directions:
Turn the Ninja to the Oven setting of 425°F.
Brown ground turkey and drain off any fat.
Return to Ninja and add onion powder, onions, and garlic. Brown a little longer to flavor the meat.
Add chicken broth, basil and frozen veggies.
Bring to boil and turn the Ninja down to Stove Top Low. Cover and cook about 20 minutes, or until the veggies are tender.
Add in half and half and then the shredded cheese.
Turn off heat and stir until cheese is melted.
Serve hot.
Makes 8 Large Soup Bowls
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Low Carb Chicken & Vegetables, By: Carol Fouser, September 1, 2015
Ingredients:
2 lb chicken tenders
McCormick Kicker Chicken Seasoning
1 head of cauliflower florets
1 jar Roasted Garlic with Parmesan Alfredo Sauce
enough water to rinse the jar
1 crown of broccoli florets
4 Tbs. butter
Shredded cheese, (optional)
Directions:
Season the chicken to taste. Turn your Ninja to Stove Top High and brown. Add the cauliflower, sauce and water. Turn your Ninja to the Oven setting of 350°F for 20 minutes. Add the broccoli and butter after the 20 minutes. Cook for 10 minutes longer. (I did not add cheese this time). It was glorious. Love my Ninja.
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Low Carb Pepperoni Pizza Chicken*, By: Tina Nordhavn-Allman, July, 28, 2015
Ingredients:
8 chicken breasts, pounded out a bit
1 small jar pizza sauce
1 cup shredded cheese
1 package pepperoni (I used the smaller spicy hot)
1 can olives, sliced
Salt
Pepper
Italian seasoning
Oregano
Olive oil
Directions:
Turn the Ninja to Stove Top High. Season one side of the chicken. Add olive oil to the pot and add the chicken, seasoned side down. Season other side of chicken. Brown for about 5 minutes on each side or until cooked through. Add the sauce, cheese, pepperoni and olives. Turn the Ninja to Stove Top Low. Place the lid and cook for 30 minutes.
I served it in bowls as it was a bit saucy! Next time I might use a thicker sauce but it was still yum!
Delicious!!!
****
Low Carb Sweet & Sour Chicken, WW File, October 5, 2014, Cross Posted WW
Ingredients:
1-1½ lb boneless chicken, cut up
1 cup white onion
12 ounces diet orange soda (Diet Sunkist is my fave)
2 tablespoons soy sauce
2 tablespoons white vinegar
1 teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, (I leave this out and it’s just as good)
black pepper, to taste
Directions:
Turn your Ninja to Stove Top High and brown chicken and onions in the pot that has been sprayed with cooking spray.
When chicken is brown, add the remaining ingredients.
Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
Uncover and reduce liquid until it makes a syrupy sauce (about 20-30 minutes- Keep an eye on it that it doesn’t burn).
4 Servings 3 Points per Serving
Added comment By: Mary Ann Bethea – Add 1 cup green bell pepper and disregard the ginger.
¼ of the recipe was only 8 carbs, 28 protein, and 163 calories. It was delicious! Serve it with Minute Rice Ready to Serve Fried Rice Mix = one cup = 45 carbs.
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Meatballs with Spinach, Mushrooms & Sauce*, By: Cherrie Koeppler Christel, June 26, 2017
Ingredients:
10 oz. chopped spinach
16 oz. meatballs
24 oz. jar sauce
2 Tbs. minced garlic
8 oz. sliced mushrooms
½ cup diced onion
1 Tbs. olive oil
Angel pasta - optional
parmesan cheese for topping
Directions:
Turn the Ninja to Stove Top High. Heat the olive oil. Add the meatballs to brown and the onions and mushrooms to sauté. When done, add the sauce and spinach. Turn to Slow Cook Low for 3 hours. Stirring a couple of times.
This is a Low Carb recipe. It can be used as an appetizer or with your favorite pasta.
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Ninja Fruit & Nut Bread*, By: Kathleen Valentine
Combine:
1 1/3 cup baking mix (I used low carb but you can use Bisquick)
1 cup chunky applesauce
1 egg
1/3 c sugar (I use coconut palm sugar)
1/4 cup oil (I used coconut oil)
1 tablespoon cinnamon
1/3 cup each raisins, dried cranberries, finely chopped pecans, toasted coconut
Stir together adding a little milk as needed to make it moist. I used about ¼ cup.
Spoon into small tea bread pans sprayed with cooking spray (two of them fit nicely on the rack.) Steam bake at 350°for 25 minutes or until toothpick comes out clean.
Unbelievably moist and light.
****
No Bun Cheeseburger Low Carb *, By: Jimmy Wright, June 17, 2014
Ingredients:
2/3 pound of 85/15 lean beef
1/3 cup chopped Vidalia onion
¼ tsp minced garlic
½ tsp of crushed red pepper
2 slices of American cheese
Directions:
Combine all ingredients except cheese slices and make two patties. Ninja on Stove Top High cook burgers until medium well, (or your desired doneness); 6 minutes on each side for mine. Place patties on plate and add cheese slices. I did not slice a tomato because I was lazy but I did enjoy a couple of green onions on the side.
****
No Carb Delicious Meatballs*, By: Olivia Polliard, August 20, 2014
Ingredients:
½ lb. of each: ground pork, ground sirloin, ground veal
2 eggs
½ cup shredded Parmesan cheese
¼ cup Stone Ground Mustard
¼ cup Hot Sauce
2 Tbs. minced garlic
½ tsp salt
¼ tsp pepper
Directions:
Mix all ingredients together & form golf ball size meatballs.
Brown the meatballs on Stove Top High, then turn Ninja to Oven at 375° for 25 minutes.
Next remove the meatballs & place on rack. (They are okay to touch, but try to keep it single layer.)
Place the rack into the Ninja and cover with lid. The meatballs will be ready in 20 minutes.
Note: the mustard and hot sauce are optional, but are included in this recipe because they really flavor, moisten, and tenderize the meatballs well.
****
Oatmeal – (Cauliflower)*, By: Lennis Bud Williams, July 25, 2014
On my strict diet, I can't have rice, or any kind of grain, oats, pastas, etc. I'm also an avid lover of Oatmeal in the morning and was craving it with a vengeance. So being the creative person that I am, I got some cauliflower florets, and broke them into large chunks and placed them into the 64 oz processing bowl of my Mega Kitchen system, fitted with the metal blade, and pulsed until the cauliflower was the consistency of white rice. In addition, I roughly processed 1 large apple in my Ninja to large bite sized chunks. Then I put the cauliflower-rice into my Ninja 3-1 and added enough 30 cal Almond milk to reach just to the top of the cauliflower-rice (about 1-2 cups +/-). Then I added 1 tsp. pumpkin pie spice, ½ tsp. nutmeg, and 4 Truvia sweetener packets to taste and heated it through until hot. Add the apples and let heat through until the flavors have time to incorporate (about 3 minutes, or until the apples are al dente). It was delicious!! This is very healthy and a carb diet friendly recipe. Enjoy!!
****
PF Chang's Lettuce Wraps*, By: Barbara Chudik Nusz, September 8, 2015
Ingredients:
1 tablespoon olive oil
1 pound ground chicken (I used Turkey)
2 cloves garlic, minced (1 Tbs. if using from the jar)
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger (I used ginger paste, same amount)
1 teaspoon Sriracha, or more, to taste
1- 8 ounce can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste (I found that this did not need salt)
1 head butter lettuce (I used Boston Lettuce)
Directions:
Turn your Ninja to Stove Top High. Heat the oil and brown chicken. Drain excess fat. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent. Stir in chestnuts and green onions until tender. Season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
****
Post Workout Salad*, By: Allana Alla Robinson, August 6, 2018
Salad:
1 English cucumber - skin removed then diced
2-3 handfuls cherry tomatoes
2 avocados - diced
1 medium red onion - diced
5-6 chicken tenderloins
Ground black pepper
Dressing:
2 cups low fat plain Greek yogurt
Juice from 1 fresh lime
Red pepper flakes
Ground black pepper
Recipe:
Season chicken tenderloins in ground black pepper.
Turn the Ninja to Stove Top High. Cook the chicken tenderloins. Once one side browns, flip to other side & cook until juices run clear.
Once chicken tenderloins are cooked, cut them into bite size pieces & set to side.
Remove pits & skin from avocados & dice. Set to side.
Remove skin from red onion & dice. Set to side.
Remove skin from cucumber & dice. Set to side.
Make dressing by combining Greek yogurt with lime juice - mix until well combined then mix in red pepper flakes & ground black pepper.
Combine all ingredients: cooked chicken, avocado, red onion, cherry tomatoes, & cucumber. Mix in the dressing. Mix until well combined.
Chill and enjoy!
****
Rib Eye*, By: Joni M. Reed, April 28, 2014
I coated both sides of almost ½ inch thick rib eyes with granulated garlic (SAMs) and Dave's Rib Rub (Walmart), preheated Ninja on Stove Top High for about 4 or 5 minutes. Cooked rib eyes on Stove Top High in 1 Tbs., No Salt butter about 2½ minutes on 1 side and 2 minutes on the other. Delicious and quick! (I'm trying to do low carb for 2 weeks)
****
Smoked Sausage, Spinach, & White Bean Soup*, By: Lindsay Gaesser, June 3, 2014
Here's a recipe for the low-carb board. Simple, yummy, and filling. I make it at least every other week:
Ingredients:
1 package smoked turkey kielbasa, sliced into bite-sized pieces
6 to 8 oz. fresh spinach (depending on your preference)
2 Tbs. minced garlic
1 Tbs. olive oil
1 white onion, chopped
2- 15oz cans of Cannellini beans, drained and rinsed
1- 15 oz. can roasted diced tomatoes
1 box (4 cups) low sodium chicken broth
Italian seasoning and thyme
Directions:
Set Ninja to Stove Top High. Add olive oil and garlic, cook for 1-2 minutes. Add onion and sausage and saute until sausage is starting to brown. (Usually about 5 minutes for me).
Once sausage is browned and onions are soft, add the beans and tomatoes, stir until incorporated. Then add broth, Italian seasoning/thyme, salt & pepper to taste. Switch Ninja to Oven setting at 325°, simmer covered for 20 minutes. Remove cover and stir in spinach, simmer for another 5 minutes and you're done!
**Added comment by: Greg Rawls - Got mine cooking this morning; I “southernfy” the recipe with collard greens. Photo in files also. Smoked Sausage, Collard Greens, and White Bean Soup*, By: Greg Rawls, June 3, 2014
****
Spicy Herbed Chicken & Vegetable Slow Cook Stew, Sue Karasek Nottmeier, May 27, 2014
Minutes to Prepare: 25 - Minutes to Cook: 480 - Number of Servings: 6
Ingredients:
2 cups College Inn Culinary Broth - White Wine & Herb, (or your favorite broth)
1 cup Carrots, raw, chopped
1½ cups Potato, raw, diced
1 cup Celery, raw, diced
1 medium (2½” dia), Onion, raw, diced
½ cups Hunt's Tomato Sauce, no salt added
2 cups Water
28 ounces Chicken Breast, skinless
½ tsp Pepper, red or cayenne
½ tsp Marjoram, dried
½ tsp Pepper, black
¼ tsp Chili powder
½ tsp Basil
3 cloves Garlic
Directions:
Just throw everything in your Ninja! Serving size is your discretion.
Slow Cook Low 7-8 hours or Slow Cook High 3-4 hours. This is a low carb recipe.
**Added comment: By: Sue Karasek Nottmeier It's a mix, but if you don't have it, you can add your own wine - like a ½ cup to cup, 1 cup chicken broth, add some more garlic, and some basil, thyme, poultry seasoning, is what I would add if I didn't use the college inn broth.
Amount Per Serving
Calories: 204.5
Total Fat: 4.9 g
Cholesterol: 76.7 mg
Sodium: 435.7 mg
Total Carbs: 13.5 g
Dietary Fiber: 2.9 g
Protein: 32.4 g
****
Steamed Lobster, Low Carb, By: Sandra Mancuso, June 15, 2014 – Cross Posted in Fish
Here's a low Carb for you! I steamed a lobster in the Ninja tonight! I put water in the pan about a ¼” above the bottom of the rack with a tablespoon of sea salt. Plugged the vent hole. I set my Ninja on Stove Top High, then waited for the steam to start. I then placed my 1.77 LB. lobster on the rack (he/she had been on ice since this morning). Waited for the steam to start and then timed it for 15 minutes. Enjoyed with drawn butter, simple, low carb and yummy!
****
Stuffed Zucchini*, By: Trish Obrien, September 6, 2014 – Cross posted in Vegetables and Low Carb
(pre-heat oven to 375°)
Cut zucchini in half long ways, spoon a small amount of zucchini out. Put in bowl and mix Italian seasoning, fresh garlic, and parmesan cheese, then drizzle a small amount of olive oil over zucchini then add mixture back on zucchini halves. Bake for 25 minutes, add small amount of mozzarella cheese for 5 minutes. Delicious snack!
****
Zucchini Casserole, Low Carb – Ninja Style, By: Christa Waaler-Trinchera, June 12, 2014
Ingredients:
1½ lbs zucchini
1 small onion
2 Tbs. butter
1 cup (4 oz) diced green chilies
3 Tbs. flour
½ tsp salt
¼ tsp pepper
1½ cups jack cheese
1 egg
1 cup small curd cottage cheese
2 Tbs. minced parsley
½ cup grated parmesan cheese
Directions:
Dice zucchini. Combine with onion & butter in Ninja on Stove Top Medium. Sauté. Mix in drained chilies, flour, salt & Pepper. Sprinkle with jack cheese.
Mix egg with cottage cheese & parsley and spoon over the top. Sprinkle with parmesan cheese. Bake at 300° for 20 minutes, or until hot in the center.
****
YOU WILL FIND:
Argentinian Hearts of Palm and Garlic Shrimp Salad*, By: Jimmy Wright, May 30, 2014
Baked Garlic Chicken Thighs*, By: Deborah Walczak, June 14, 2015
Beef, Sausage & Cauliflower Bake*, By: Tina Nordhavn-Allman, January 17, 2016
Blueberry Cheesecake Bars - Low Carb, By: Karen Linville Weston, February 26, 2018
Cauliflower Crumbles Stuffed Zucchini, By: Linda Gallaher, May 22, 2016
Cheese Steak Stuffed Green Peppers – Low Carb*, By: Debbie Stanton, March 25, 2018
Cheesy Chicken Cauliflower Casserole (low carb), By: Dennis Becraft, August 29, 2017
Chicken Breasts with Spinach-Feta, By: Melina-Céline Wathen
Chicken Pizza, By: Belinda Wall, April 15, 2015
Chicken Quarters, By: Gracemarie Hartley Peters
Chicken with Zucchini Lo Mein*, By: Michelle Williams, April 22, 2016
Chicken "Zoodle" Soup*, By: Diane DeBros Donahue, January 6, 2017
Chili – Low Carb*, By: Vic Meixell, January 8, 2017
Crustless Low Carb Pumpkin Pie*, By: Karen Linville Weston, February 17, 2018 – Cross-posted in Desserts
Frittata – Low Carb*, By: Karen Linville Weston, April 12, 2018
Greek Stuffed Chicken & Cauliflower 'Rice'*, By: Tina Nordhavn-Allman, August 3, 2015
Green Chile Chicken Enchilada Casserole – Low Carb*, By: Tina Nordhavn-Allman, August 18, 2015
Healthy Spaghetti with Zoodles, Turkey Meatballs, & Grated Parmesan*, By: Kathy Wasson Schaeffer, April 10, 2016
Italian Meatballs & Cabbage, By: S Alfred Baker, November 6, 2014 – Cross Posted in Pork
Lentil Soup with Italian Sausage*, By: Barb Ruiz Rizzio-Meyer, April 27, 2014
Loaded Cauliflower Low Carb, By: Kathleen Valentine, June 10, 2014
Low Carb Beef and Sausage Alfredo*, By:Tina Nordhavn-Allman, September 1, 2015
Low Carb Cheeseburger Soup*, By: Steve Lopez, January 23, 2016
Low Carb Chicken & Vegetables, By: Carol Fouser, September 1, 2015
Low Carb Pepperoni Pizza Chicken*, By: Tina Nordhavn-Allman, July, 28, 2015
Low Carb Sweet & Sour Chicken, WW File, October 5, 2014, Cross Posted WW
Meatballs with Spinach, Mushrooms & Sauce*, By: Cherrie Koeppler Christel, June 26, 2017
Ninja Fruit & Nut Bread*, By: Kathleen Valentine
No Bun Cheeseburger Low Carb *, By: Jimmy Wright, June 17, 2014
No Carb Delicious Meatballs*, By: Olivia Polliard, August 20, 2014
Oatmeal – (Cauliflower)*, By: Lennis Bud Williams, July 25, 2014
PF Chang's Lettuce Wraps*, By: Barbara Chudik Nusz, September 8, 2015
Post Workout Salad*, By: Allana Alla Robinson, August 6, 2018
Rib Eye*, By: Joni M. Reed, April 28, 2014
Smoked Sausage, Spinach, & White Bean Soup*, By: Lindsay Gaesser, June 3, 2014
Spicy Herbed Chicken & Vegetable Slow Cook Stew, Sue Karasek Nottmeier, May 27, 2014
Steamed Lobster, Low Carb, By: Sandra Mancuso, June 15, 2014 – Cross Posted in Fish
Stuffed Zucchini*, By: Trish Obrien, September 6, 2014 – Cross posted in Vegetables
Zucchini Casserole, Low Carb – Ninja Style, By: Christa Waaler-Trinchera, June 12, 2014
Argentinian Hearts of Palm & Garlic Shrimp Salad, By: Jimmy Wright, May 30, 2014 Low Carb
Had this tonight and it was really good. Even my wife gave it an A+ Ingredients:
1 lb of medium shrimp peeled
2 Tbs. of extra virgin olive oil
4 cloves of garlic coarsely chopped
Heat Ninja on Stove Top High. Add oil and garlic stirring until garlic is sautéed.
Add shrimp and cook for 3 ½ minutes or until both sides are pink.
Remove from Ninja and place on plate. Put plate in refrigerator to cool.
3 Tbs. water
2 Tbs. fresh lime juice
1½ Tbs. of extra virgin olive oil
½ tsp of coarsely ground black pepper
¼ tsp of sea salt
4 Tbs. of sliced scallions
2 Tbs. of chopped cilantro
14 oz can of hearts of palm, drained and sliced ½ inch thick
3 medium size Roma tomatoes, roughly chopped
1 medium Hass avocado, peeled and sliced
In serving bowl combine water, lime juice, oil, salt, and pepper and then stir in scallions and cilantro.
Add hearts of palm, tomatoes, and avocado to bowl and then gently toss. I put the bowl in the fridge to cool for 10 minutes. Then take cooled shrimp and salad out and gently toss together. This will serve 4 or 5 depending on how hungry you are.
****
Baked Garlic Chicken Thighs*, By: Deborah Walczak, June 14, 2015
Baked Garlic Chicken Thighs - Low Carb
Prep Time: 10 minutes Total Time: 55 minutes Yield: 10 Chicken Thighs
About This Recipe
"Easy and delicious!"
Ingredients:
½ cup butter
3 tablespoons minced garlic
3 tablespoons low sodium soy sauce
¼ teaspoon black pepper
1 tablespoon dried rosemary
10 chicken thighs
Directions:
Turn your Ninja to 400° and preheat about 10 minutes. Lightly grease the Ninja pot.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and rosemary. Cook on High in the microwave, until butter is melted.
Arrange chicken in the Ninja pot and brush with the butter mixture, reserving some of the mixture for basting.
Bake the chicken 25 minutes. Turn chicken over. Baste with remaining butter mixture. Bake for an additional 20 minutes or until juices run clear.
****
Beef, Sausage & Cauliflower Bake*, By: Tina Nordhavn-Allman, January 17, 2016
Ingredients:
1 large head cauliflower
1 lb lean ground beef
1 lb ground sausage (I use spicy)
2 cans cream of celery soup
1 cup milk
½ cup Parmesan cheese
Shredded cheese for the top (any amount you want)
Salt and pepper
Chopped garlic
Directions::
Cut up the cauliflower and steam in the Ninja for 15 minutes.
Once the cauliflower is steamed clean out the Ninja and cook the beef, sausage and garlic on Stove Top High until meat is browned. Add a little salt no pepper. Drain.
In a bowl, combine soup, milk and Parmesan cheese
Add the cauliflower to the meat mixture and stir. Pour soup mixture over all. Turn the Oven to 325°F. for 15 minutes.
Turn the Ninja off. Stir everything together and top with shredded cheese and cover for 5 more minutes or until cheese is melted.
Yum!!!
****
Blueberry Cheesecake Bars - Low Carb, By: Karen Linville Weston, February 26, 2018
Ingredients:
¾ cup butter or coconut oil melted, plus a pinch of salt if using coconut oil
4 large eggs
2/3 cup cream cheese softened to room temp
2 tsp. vanilla
4 Tbs. granulated sweetener of choice or more, to your taste
½ tsp. baking powder
½ cup frozen blueberries
Directions:
Mix all ingredients, except blue berries, thoroughly. Lightly oil the multipurpose pan. Spread the mixture evenly. Sprinkle blueberries over the batter.
Add 2 cups of water to the Ninja pot. Place the Ninja rack and the pan. Turn the Ninja to the Bake setting, using the steam bake temperature of 325°F, for 20 minutes. Chill before eating. Great with whipped topping and chopped pecans.
****
Cauliflower Crumbles Stuffed Zucchini, By: Linda Gallaher, May 22, 2016
Ingredients:
zucchini, amount depends on servings
¼ cup cauliflower crumbles , or food process your own cauliflower
Go Veggie cheese, to sprinkle on
¼ cup salsa, optional
To roast zucchini:
Cut in half. Drizzle with olive oil and salt and pepper. Place cut side down and roast using the Oven setting of 425°F, for 20 minutes if large, less time if smaller.
Let them cool. Scoop out the seeds and some flesh. Fill with the cauliflower crumbles. Sprinkle on cheese. (For a variation, try adding equal amounts of salsa and cauliflower to each zucchini). Place the rack in the Ninja. Place the zucchini in the multipurpose pan and bake for 20 minutes at 350°F., using a dry Oven.
****
Cheese Steak Stuffed Green Peppers – Low Carb*, By: Debbie Stanton, March 25, 2018
Ingredients:
2 large green peppers - cut in half; stem to bottom
4 large white button mushrooms - chopped
1 medium yellow onion - chopped
1 to 1½ lbs. shaved steak
1½ cups spaghetti or marina sauce (We like Newman's)
8 oz. bag mozzarella cheese
garlic powder - to taste
salt & pepper - to taste
Directions:
Sauté onions and mushrooms in Ninja on Stove Top High. Add shaved steak and seasonings.
Once the meat is browned, remove from the Ninja.
Fill each half of the pepper with meat. Add a little sauce in each.
Add the remaining cup of sauce to the bottom of the Ninja. Arrange the amount of cheese to your liking.
Turn to the Oven setting of 250°F for 20 minutes. (You are not using Steam Baking.) You will be softening the pepper and melting the cheese.
Serve over brown or white rice.
****
Cheesy Chicken Cauliflower Casserole (low carb), By: Dennis Becraft, August 29, 2017
Ingredients:
4 cups riced cauliflower (or finely chopped cauliflower)
4 cups boneless skinless chicken thighs cooked and cut into bite size pieces
2 cups shredded extra sharp cheddar cheese
1 cup sour cream
8 oz. cream cheese - softened
1 ½ teaspoons poultry seasoning
2 eggs - beaten
salt and pepper - to taste
Directions:
In a mixer combine sour cream, cream cheese, eggs and poultry seasoning until well mixed.
Remove bowl from mixer and stir in chicken and cauliflower season with salt and pepper.
Pour the contents into your Ninja pot.
Top with the cheddar cheese.
Turn the Ninja to Slow Cook High for 2½ hours, or until heated through and cheese is fully melted.
****
Chicken Breasts with Spinach-Feta, By: Melina-Céline Wathen
Low carb+high protein recipe for your ninja:
Ingredients:
Spinach
Feta Cheese
Salt and pepper
Paprika
Chicken Breasts
Mozzarella cheese
Directions:
Cook spinach in saucepan, season with salt and pepper and add feta cheese to the mixture. Season chicken breasts with salt, pepper, and paprika. Place in the Ninja. Top chicken breasts with spinach-feta mixture and add mozzarella cheese to cover it up. Turn Ninja to Oven Setting 350° and cook for 30 minutes.
Healthy and delicious! I just made it and it turned out great!
****
Chicken Pizza, By: Belinda Wall, April 15, 2015
Last night I made Crock pot Low Carb Chicken Pizza. It was fantastic. Tasted like pizza but NO carbs from the bread to worry about.
You could use Ninja oven but I had time.
Ingredients:
2 large boneless, skinless chicken breasts cut into cubes
½ teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried Italian seasoning
1 purple onion, chopped
3 cloves garlic, minced
2 bell peppers, cut into 1" pieces
1- 14 oz jar of pizza sauce
¼ cup water
½ can sliced black olives
2 ounces sliced pepperoni, optional
1 cup shredded pizza cheese
Directions:
Brown chicken chunks, onion, green peppers in bottom of Ninja.
Pour off juices.
Add pepperoni and olives.
Mix seasoning and water well into pizza sauce.
Pour over chicken, pepperoni, olives, onion, green pepper.
Turn your Ninja to Slow Cook Low for 3 hours.
Turn Ninja off.
Spread cheese over chicken mixture.
Put lid on and let stand for 10 minutes. It didn't get cold.
Makes 6 serving
****
Chicken Quarters, By: Gracemarie Hartley Peters
Living my Ninja! Made some delicious chicken last night. Used 3 chicken quarters. Browned on stovetop mode (should have browned a little more). Then put on rack and baked. Removed when done. Left drippings and made into gravy on stove top mode. Put chicken in the gravy and put on stove low. Made cauliflower in the microwave then mashed it. (We do low carb). Served gravy over the mash and chicken. Chicken was very moist!
****
Chicken with Zucchini Lo Mein*, By: Michelle Williams, April 22, 2016
Another recipe using spiralized zucchini noodles (zoodles). Perfect for anyone on a low carb plan.
Ingredients:
2 tablespoons sesame oil
1 pound boneless and skinless chicken breasts, sliced into bite-sized pieces
2 cups napa cabbage (or bok choy), shredded
2 carrots, julienned
1 onion, diced
½ cup Shiitake mushrooms, sliced
½ cup teriyaki sauce
4 small zucchini, spiralized
Directions:
Turn the Ninja to Stove Top High. Allow to preheat for 3 minutes. Add the sesame oil to the pot, and then the chicken pieces. Saute the chicken pieces until white on all sides, about 8 minutes. Add the cabbage, carrots and onion and saute another 5 minutes. Add the mushrooms, and saute another 2 minutes.
Pour in the teriyaki sauce and stir to combine. Place the lid on the cooker and cook for 2 minutes. Open the lid and add the spiralized zucchini. Stir to combine. Turn off the cooker. We let the zucchini set with the hot chicken mixture for about a minute prior to serving. It will soften up the zoodles just enough. Enjoy!
****
Chicken "Zoodle" Soup*, By: Diane DeBros Donahue, January 6, 2017
Ingredients:
½ onion, chopped
2 carrots, sliced in rounds
2 celery stalks, chopped
Olive oil
2 chicken breasts
1 quart of chicken broth
salt, pepper, Italian seasoning blend, sage and a bit of garlic salt – to taste
1 zucchini, spiralized
6 oz bag baby spinach – use less if desired
Directions:
Sauté the onion, carrots, and celery in oil until softened. Remove to a bowl. Turn the Ninja to Stove Top Low. Add the chicken breast. Place the lid. Cook until chicken juices run clear. Once done, remove and shred the chicken. Return to the Ninja. Add the vegetables and broth. Season to taste. Resume using Stove Top Low and simmer for 30 minutes. Add in the spiralized zucchini and spinach the last few minutes. Add more broth if needed. Taste and reseason if necessary.
****
Chili – Low Carb*, By: Vic Meixell, January 8, 2017
This chili is really simple as I use David's ultimate game day chili as my starting point with a few modifications.
Ingredients:
1 lb ground turkey
1 lb lean ground beef; or substitute 1 lb lean beef roast, cut into 1'' cubes
1 lb Italian sausage (mild or hot), casing removed and sausage crumbled
Sea salt and freshly ground black pepper, to taste
1 large red onion, chopped
1 large red bell pepper, chopped, (an extra pepper was used in this recipe)
1 large yellow bell pepper, chopped
2 garlic cloves, chopped
1 can Rotel
1 can (4 oz) mild green chilies, chopped
2 cans (16 oz) crushed tomatoes
1 cup chili sauce - or taco sauce
1 Tbs. cumin powder
1 tsp taco seasoning
1 Tbs. chili powder
2 tsp salt
1 (12 oz) bottle beer
½ small can tomato paste, (use 3 oz)
1 can (8 oz) black beans, pureed
1 cup fat free low sodium beef broth
2 to 3 cups of yellow squash and zucchini, chopped fine
¼ tsp xanthum gum, (optional for thickening)
Directions:
Turn the Ninja to Stove Top High. Brown the meats. Drain any excess grease. Add the remaining ingredients. Turn the Ninja to Slow Cook Low. Cook for 8 hours. Half way through cooking, check seasonings. Add if needed.
Also, if you like it a little thick I add the xanthum gum.
****
Crustless Low Carb Pumpkin Pie*, By: Karen Linville Weston, February 17, 2018 – Cross-posted in Desserts
This is for low carb diets and topped with Reddi Whip and pecans you’ll never miss the crust.
Ingredients:
1 can (15 ounces) pumpkin (NOT pumpkin pie mix)
½ cup milk
4 large eggs, beaten
2 tsp. vanilla
¼ cup Splenda
½ tsp. salt
2 tsp. pumpkin pie spice
pecans, chopped – for topping
Reddi Whip or fat-free or low-fat frozen whipped topping, thawed
Directions:
Turn the Ninja to 350°F and preheat for 7-10 minutes.
Spray your multi-purpose pan with oil or a non stick cooking spray.
In a large bowl, combine the pumpkin, eggs, milk, vanilla, sweetener and spices.
Spread the mixture evenly in the pan.
You will be steam baking. Add 2 cups of water to the pot. Place the Ninja rack with multi-purpose pan in the pot.
Bake for 30 minutes or until a knife inserted into the center comes out clean.
****
Frittata – Low Carb*, By: Karen Linville Weston, April 12, 2018
Ingredients:
2 cups frozen Stir Fry vegetables (carrots, broccoli, mushrooms, peppers, onions, water chestnuts) – or vegetables of choice
1 Tbs. butter
3 eggs
1/3 cup heavy cream
salt and freshly ground pepper - to taste
sharp cheddar cheese - shredded
6-8 pepperoni slices
Directions:
Turn the Ninja to Stove Top High. Add butter to melt. Sauté the vegetables until tender. Blend the eggs with the heavy cream. Turn the Ninja to the dry Oven setting of 325°F. Pour the egg mixture evenly over the vegetables, cooking for about 5 minutes, adding salt and freshly ground pepper to taste. When eggs are set, top with sharp cheddar cheese and pepperoni. Cover with the lid and let the remaining heat melt the cheese.
This makes two servings, or you can refrigerate half for later.
*Added comment - I add a dollop of Duke Mayo mixed with lemon-dill seasoning on the side to dip bites into. It would be great with a little salsa and sour cream. These are only options, but oh so good.
****
Greek Stuffed Chicken & Cauliflower 'Rice'*, By: Tina Nordhavn-Allman, August 3, 2015
OMG was this delicious!!!! I included the 'rice' even though I didn't make it in the Ninja in case others are low carbin' it like me!!! This is a keeper and I will be making this again!!!
For the chicken:
4 boneless skinless chicken breasts
1 bottle Italian dressing
Marinate for a few hours in a zip bag
For the stuffing:
Mediterranean feta cheese chopped up
Kalmetta olives chopped
Spinach chopped
Butterfly the chicken, add some stuffing and close up with toothpicks (I only had large skewers so I used that)
Turn Ninja to Stove Top High and add some olive oil
Once hot add the chicken and place the lid
Cook for 25 minutes - remove toothpicks
Add more stuffing and cook for 5 more minutes
“Regular Oven” –
Cauliflower 'rice'
Cut up one head of cauliflower and pulse in a food processor until rice like
Spread on a cookie sheet
Drizzle with olive oil and add salt and pepper
I also added oregano since I was making Greek chicken
Bake for 5 minutes at 450°F
Stir and re-spread
Bake for 5 more minutes
****
Green Chile Chicken Enchilada Casserole – Low Carb*, By: Tina Nordhavn-Allman, August 18, 2015
Ingredients:
1 lb boneless skinless chicken breast
1 large can green enchilada sauce
1 can sliced olives
1 can diced green chiles
2 cups shredded cheese
6 low carb flour tortillas
Some hot sauce
15 oz chicken stock
Directions:
Add the chicken and stock to the Ninja pot. Turn to Slow Cook Low for 5 hours. When cooked through, remove juices and chicken. Shred the chicken. Add the shredded chicken to a bowl with the olives, chilies and hot sauce. Stir.
Add a little enchilada sauce to the Ninja pot. Place 2 tortillas over the sauce, (they will overlap just a little). Add some meat mixture and cheese.
Repeat the process for 2 more layers.
Add the rest of the green sauce to the Ninja.
Turn your Ninja to Slow Cook High for an hour.
Next time I would try baking on a low Oven temperature. The tortillas cooked, but were a bit soft (soggy). It was still delicious though!!!
Sour cream was added as a topping!
****
Healthy Spaghetti with Zoodles, Turkey Meatballs, & Grated Parmesan*, By: Kathy Wasson Schaeffer, April 10, 2016
Ingredients:
1- 24 oz jar of spaghetti sauce, any flavor
1 jar of water
16 frozen turkey meatballs
Zucchini, spiralized
Olive oil
seasoning pizza seasoning packet (from Papa John's)
Parmesan, fresh grated
Directions:
Turn the Ninja to Stove Top High. Add sauce, water and meatballs. Cook for about 30 minutes. Stir occasionally. Turn to Buffet/Warm setting for 20 minutes. Using a separate skillet; sauté the zucchini with the seasoning packet for about 2 minutes. Plate the zucchini and top with the sauce and fresh grated Parmesan. NOTE: I tried adding the zucchini directly into the Ninja previously, but it got mushy and disintegrated.
****
Italian Meatballs & Cabbage, By: S Alfred Baker, November 6, 2014 – Cross Posted in Low Carb Pork
Made this twice this week, a fall classic. This dish is very low in carbs, all my recipes are. It's cooking now, I'll post a picture of the result when it's done.
Ingredients:
2 pounds of Jimmy Dean roll sausage
egg
2 oz grated parmesan cheese
2 tablespoons Italian herbs
large onion, cut in slices, not diced
cabbage, cut into ½” slices
1 can green beans, drained
1 can Italian diced tomatoes
Directions:
In a bowl, mix sausage with an egg, parmesan cheese, & Italian herbs. Form into 1½” meatballs and set aside.
Add the onion to the bottom of the Ninja pot. Add ½” slices of cabbage till the onion is covered. Add the meatballs on top of the cabbage, spreading out evenly. Add the green beans and diced tomatoes and spread evenly. That's it. Cook in the Ninja for 6 hours on Slow Cook Low.
If you like garlic, add in a few chopped up cloves before cooking.
Lots of meatballs for everybody, pass around the parmesan cheese to sprinkle on top.
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Lentil Soup with Italian Sausage*, By: Barb Ruiz Rizzio-Meyer, April 27, 2014
One of my favorite soup/stoups is lentil with italian sausage. This is a recipe I adapted from Kalyn's Kitchen. I added the veggies and more herbs to it. This time I used about 8 cups of homemade stock from the freezer and it turned out perfect!
Ingredients:
1 lb. Italian sausage, remove from casing or slice
2 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
3 cloves garlic, minced
1 cup dried brown lentils
6-8 cups of homemade chicken stock (or 3 to 4 cans broth plus a little water)
2 tsp. ground fennel (do not leave out)
2 tsp. dried thyme
2 tsp. rubbed sage (dried)
dash of crushed red pepper, if desired
salt and pepper
1- 12 oz. jar roasted red pepper
1 medium zucchini, diced
Directions:
Kale or spinach, as much as you like (I usually do a little kale and
then spinach since I find kale to be a bit bitter if you use too much)
Instructions:
Heat olive oil in Ninja on Stove Top High, add Italian sausage and
brown well, breaking sausage into pieces as it cooks. Remove
sausage.
In same pan, adding more oil if needed, brown onions until softened and barely starting to brown, add garlic and sauté for a minute.
Switch to Slow Cook Low and add broth, sausage, lentils, and herbs.
Cook on Slow Cook Low for about 3 hours, lentils will be soft.
Drain red pepper, then chop peppers, zucchini and kale. Add veggies to soup and cook about 1 hour more, until some lentils are starting to fall apart and all flavors are well blended. Season with salt and fresh ground black pepper and serve hot.
Alternately, I have thrown the veggies in the crock with everything else and cooked on Slow cook Low for 6-8 hours. This time I was home, so I added the veggies in later. It’s good both ways.
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Loaded Cauliflower Low Carb, By: Kathleen Valentine, June 10, 2014
Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled - Ninja oven 350°, until crispy, stir occasionally
6 Tbs. chopped Chives
½ cup Mayonnaise
½ cup Sour Cream
2 cups Colby Jack Cheese (may use cheddar)
8 oz container sliced mushrooms
Directions:
Turn your Ninja to Stove Top High and boil your cauliflower for 8 - 10 minutes, drain and let cool. You could also place the cauliflower on the rack and steam.
(I was wondering how roasting the cauliflower in the Ninja would be? I roast Brussels Sprouts all the time and they are so good! .. Aurelia Dougan McCollom). While waiting for the cauliflower to cool, preheat your Ninja to 425°.
In a large bowl combine sour cream, mayo, ½ of crumbled bacon, 3 Tbs. chives, 1 cup of cheese, mushrooms and cauliflower and mix well. Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Place the baking pan on the rack and bake for 15-20 minutes, or until cheese is melted. Top with remaining 3 Tbs chives and serve.
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Low Carb Beef and Sausage Alfredo*, By:Tina Nordhavn-Allman, September 1, 2015
Ingredients:
1 lb lean hamburger
1 lb spicy sausage
1 bag frozen broccoli (cook in micro for about 3 minutes)
2- 24 oz jars Alfredo sauce
1 cup shredded cheese
Garlic salt and black pepper – to taste
Directions:
Turn your Ninja to Stove Top High and brown hamburger and sausage, with garlic salt and pepper. Drain.
Add broccoli and Alfredo sauce, stir
Turn your Ninja to the Oven setting of 350°F and cook for 10 minutes.
Turn off the Ninja. Add shredded cheese on top. Let it rest for a few minutes. Serve.
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Low Carb Cheeseburger Soup*, By: Steve Lopez, January 23, 2016
Ingredients:
1 lb ground turkey - (I added about ½ lb of beef chorizo)
2 tsp onion powder
1 tsp basil
3 cups chicken broth
1 cup each of frozen broccoli, cauliflower
½ cup frozen carrots
1½ cups fat free half and half - (I substituted with 1 can of coconut milk)
8 oz shredded cheddar cheese (I used about ½ bag of Daiya Substitute Cheese)
1 cup of onion, chopped
4 cloves of garlic, minced
Directions:
Turn the Ninja to the Oven setting of 425°F.
Brown ground turkey and drain off any fat.
Return to Ninja and add onion powder, onions, and garlic. Brown a little longer to flavor the meat.
Add chicken broth, basil and frozen veggies.
Bring to boil and turn the Ninja down to Stove Top Low. Cover and cook about 20 minutes, or until the veggies are tender.
Add in half and half and then the shredded cheese.
Turn off heat and stir until cheese is melted.
Serve hot.
Makes 8 Large Soup Bowls
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Low Carb Chicken & Vegetables, By: Carol Fouser, September 1, 2015
Ingredients:
2 lb chicken tenders
McCormick Kicker Chicken Seasoning
1 head of cauliflower florets
1 jar Roasted Garlic with Parmesan Alfredo Sauce
enough water to rinse the jar
1 crown of broccoli florets
4 Tbs. butter
Shredded cheese, (optional)
Directions:
Season the chicken to taste. Turn your Ninja to Stove Top High and brown. Add the cauliflower, sauce and water. Turn your Ninja to the Oven setting of 350°F for 20 minutes. Add the broccoli and butter after the 20 minutes. Cook for 10 minutes longer. (I did not add cheese this time). It was glorious. Love my Ninja.
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Low Carb Pepperoni Pizza Chicken*, By: Tina Nordhavn-Allman, July, 28, 2015
Ingredients:
8 chicken breasts, pounded out a bit
1 small jar pizza sauce
1 cup shredded cheese
1 package pepperoni (I used the smaller spicy hot)
1 can olives, sliced
Salt
Pepper
Italian seasoning
Oregano
Olive oil
Directions:
Turn the Ninja to Stove Top High. Season one side of the chicken. Add olive oil to the pot and add the chicken, seasoned side down. Season other side of chicken. Brown for about 5 minutes on each side or until cooked through. Add the sauce, cheese, pepperoni and olives. Turn the Ninja to Stove Top Low. Place the lid and cook for 30 minutes.
I served it in bowls as it was a bit saucy! Next time I might use a thicker sauce but it was still yum!
Delicious!!!
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Low Carb Sweet & Sour Chicken, WW File, October 5, 2014, Cross Posted WW
Ingredients:
1-1½ lb boneless chicken, cut up
1 cup white onion
12 ounces diet orange soda (Diet Sunkist is my fave)
2 tablespoons soy sauce
2 tablespoons white vinegar
1 teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, (I leave this out and it’s just as good)
black pepper, to taste
Directions:
Turn your Ninja to Stove Top High and brown chicken and onions in the pot that has been sprayed with cooking spray.
When chicken is brown, add the remaining ingredients.
Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
Uncover and reduce liquid until it makes a syrupy sauce (about 20-30 minutes- Keep an eye on it that it doesn’t burn).
4 Servings 3 Points per Serving
Added comment By: Mary Ann Bethea – Add 1 cup green bell pepper and disregard the ginger.
¼ of the recipe was only 8 carbs, 28 protein, and 163 calories. It was delicious! Serve it with Minute Rice Ready to Serve Fried Rice Mix = one cup = 45 carbs.
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Meatballs with Spinach, Mushrooms & Sauce*, By: Cherrie Koeppler Christel, June 26, 2017
Ingredients:
10 oz. chopped spinach
16 oz. meatballs
24 oz. jar sauce
2 Tbs. minced garlic
8 oz. sliced mushrooms
½ cup diced onion
1 Tbs. olive oil
Angel pasta - optional
parmesan cheese for topping
Directions:
Turn the Ninja to Stove Top High. Heat the olive oil. Add the meatballs to brown and the onions and mushrooms to sauté. When done, add the sauce and spinach. Turn to Slow Cook Low for 3 hours. Stirring a couple of times.
This is a Low Carb recipe. It can be used as an appetizer or with your favorite pasta.
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Ninja Fruit & Nut Bread*, By: Kathleen Valentine
Combine:
1 1/3 cup baking mix (I used low carb but you can use Bisquick)
1 cup chunky applesauce
1 egg
1/3 c sugar (I use coconut palm sugar)
1/4 cup oil (I used coconut oil)
1 tablespoon cinnamon
1/3 cup each raisins, dried cranberries, finely chopped pecans, toasted coconut
Stir together adding a little milk as needed to make it moist. I used about ¼ cup.
Spoon into small tea bread pans sprayed with cooking spray (two of them fit nicely on the rack.) Steam bake at 350°for 25 minutes or until toothpick comes out clean.
Unbelievably moist and light.
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No Bun Cheeseburger Low Carb *, By: Jimmy Wright, June 17, 2014
Ingredients:
2/3 pound of 85/15 lean beef
1/3 cup chopped Vidalia onion
¼ tsp minced garlic
½ tsp of crushed red pepper
2 slices of American cheese
Directions:
Combine all ingredients except cheese slices and make two patties. Ninja on Stove Top High cook burgers until medium well, (or your desired doneness); 6 minutes on each side for mine. Place patties on plate and add cheese slices. I did not slice a tomato because I was lazy but I did enjoy a couple of green onions on the side.
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No Carb Delicious Meatballs*, By: Olivia Polliard, August 20, 2014
Ingredients:
½ lb. of each: ground pork, ground sirloin, ground veal
2 eggs
½ cup shredded Parmesan cheese
¼ cup Stone Ground Mustard
¼ cup Hot Sauce
2 Tbs. minced garlic
½ tsp salt
¼ tsp pepper
Directions:
Mix all ingredients together & form golf ball size meatballs.
Brown the meatballs on Stove Top High, then turn Ninja to Oven at 375° for 25 minutes.
Next remove the meatballs & place on rack. (They are okay to touch, but try to keep it single layer.)
Place the rack into the Ninja and cover with lid. The meatballs will be ready in 20 minutes.
Note: the mustard and hot sauce are optional, but are included in this recipe because they really flavor, moisten, and tenderize the meatballs well.
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Oatmeal – (Cauliflower)*, By: Lennis Bud Williams, July 25, 2014
On my strict diet, I can't have rice, or any kind of grain, oats, pastas, etc. I'm also an avid lover of Oatmeal in the morning and was craving it with a vengeance. So being the creative person that I am, I got some cauliflower florets, and broke them into large chunks and placed them into the 64 oz processing bowl of my Mega Kitchen system, fitted with the metal blade, and pulsed until the cauliflower was the consistency of white rice. In addition, I roughly processed 1 large apple in my Ninja to large bite sized chunks. Then I put the cauliflower-rice into my Ninja 3-1 and added enough 30 cal Almond milk to reach just to the top of the cauliflower-rice (about 1-2 cups +/-). Then I added 1 tsp. pumpkin pie spice, ½ tsp. nutmeg, and 4 Truvia sweetener packets to taste and heated it through until hot. Add the apples and let heat through until the flavors have time to incorporate (about 3 minutes, or until the apples are al dente). It was delicious!! This is very healthy and a carb diet friendly recipe. Enjoy!!
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PF Chang's Lettuce Wraps*, By: Barbara Chudik Nusz, September 8, 2015
Ingredients:
1 tablespoon olive oil
1 pound ground chicken (I used Turkey)
2 cloves garlic, minced (1 Tbs. if using from the jar)
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger (I used ginger paste, same amount)
1 teaspoon Sriracha, or more, to taste
1- 8 ounce can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste (I found that this did not need salt)
1 head butter lettuce (I used Boston Lettuce)
Directions:
Turn your Ninja to Stove Top High. Heat the oil and brown chicken. Drain excess fat. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent. Stir in chestnuts and green onions until tender. Season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
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Post Workout Salad*, By: Allana Alla Robinson, August 6, 2018
Salad:
1 English cucumber - skin removed then diced
2-3 handfuls cherry tomatoes
2 avocados - diced
1 medium red onion - diced
5-6 chicken tenderloins
Ground black pepper
Dressing:
2 cups low fat plain Greek yogurt
Juice from 1 fresh lime
Red pepper flakes
Ground black pepper
Recipe:
Season chicken tenderloins in ground black pepper.
Turn the Ninja to Stove Top High. Cook the chicken tenderloins. Once one side browns, flip to other side & cook until juices run clear.
Once chicken tenderloins are cooked, cut them into bite size pieces & set to side.
Remove pits & skin from avocados & dice. Set to side.
Remove skin from red onion & dice. Set to side.
Remove skin from cucumber & dice. Set to side.
Make dressing by combining Greek yogurt with lime juice - mix until well combined then mix in red pepper flakes & ground black pepper.
Combine all ingredients: cooked chicken, avocado, red onion, cherry tomatoes, & cucumber. Mix in the dressing. Mix until well combined.
Chill and enjoy!
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Rib Eye*, By: Joni M. Reed, April 28, 2014
I coated both sides of almost ½ inch thick rib eyes with granulated garlic (SAMs) and Dave's Rib Rub (Walmart), preheated Ninja on Stove Top High for about 4 or 5 minutes. Cooked rib eyes on Stove Top High in 1 Tbs., No Salt butter about 2½ minutes on 1 side and 2 minutes on the other. Delicious and quick! (I'm trying to do low carb for 2 weeks)
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Smoked Sausage, Spinach, & White Bean Soup*, By: Lindsay Gaesser, June 3, 2014
Here's a recipe for the low-carb board. Simple, yummy, and filling. I make it at least every other week:
Ingredients:
1 package smoked turkey kielbasa, sliced into bite-sized pieces
6 to 8 oz. fresh spinach (depending on your preference)
2 Tbs. minced garlic
1 Tbs. olive oil
1 white onion, chopped
2- 15oz cans of Cannellini beans, drained and rinsed
1- 15 oz. can roasted diced tomatoes
1 box (4 cups) low sodium chicken broth
Italian seasoning and thyme
Directions:
Set Ninja to Stove Top High. Add olive oil and garlic, cook for 1-2 minutes. Add onion and sausage and saute until sausage is starting to brown. (Usually about 5 minutes for me).
Once sausage is browned and onions are soft, add the beans and tomatoes, stir until incorporated. Then add broth, Italian seasoning/thyme, salt & pepper to taste. Switch Ninja to Oven setting at 325°, simmer covered for 20 minutes. Remove cover and stir in spinach, simmer for another 5 minutes and you're done!
**Added comment by: Greg Rawls - Got mine cooking this morning; I “southernfy” the recipe with collard greens. Photo in files also. Smoked Sausage, Collard Greens, and White Bean Soup*, By: Greg Rawls, June 3, 2014
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Spicy Herbed Chicken & Vegetable Slow Cook Stew, Sue Karasek Nottmeier, May 27, 2014
Minutes to Prepare: 25 - Minutes to Cook: 480 - Number of Servings: 6
Ingredients:
2 cups College Inn Culinary Broth - White Wine & Herb, (or your favorite broth)
1 cup Carrots, raw, chopped
1½ cups Potato, raw, diced
1 cup Celery, raw, diced
1 medium (2½” dia), Onion, raw, diced
½ cups Hunt's Tomato Sauce, no salt added
2 cups Water
28 ounces Chicken Breast, skinless
½ tsp Pepper, red or cayenne
½ tsp Marjoram, dried
½ tsp Pepper, black
¼ tsp Chili powder
½ tsp Basil
3 cloves Garlic
Directions:
Just throw everything in your Ninja! Serving size is your discretion.
Slow Cook Low 7-8 hours or Slow Cook High 3-4 hours. This is a low carb recipe.
**Added comment: By: Sue Karasek Nottmeier It's a mix, but if you don't have it, you can add your own wine - like a ½ cup to cup, 1 cup chicken broth, add some more garlic, and some basil, thyme, poultry seasoning, is what I would add if I didn't use the college inn broth.
Amount Per Serving
Calories: 204.5
Total Fat: 4.9 g
Cholesterol: 76.7 mg
Sodium: 435.7 mg
Total Carbs: 13.5 g
Dietary Fiber: 2.9 g
Protein: 32.4 g
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Steamed Lobster, Low Carb, By: Sandra Mancuso, June 15, 2014 – Cross Posted in Fish
Here's a low Carb for you! I steamed a lobster in the Ninja tonight! I put water in the pan about a ¼” above the bottom of the rack with a tablespoon of sea salt. Plugged the vent hole. I set my Ninja on Stove Top High, then waited for the steam to start. I then placed my 1.77 LB. lobster on the rack (he/she had been on ice since this morning). Waited for the steam to start and then timed it for 15 minutes. Enjoyed with drawn butter, simple, low carb and yummy!
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Stuffed Zucchini*, By: Trish Obrien, September 6, 2014 – Cross posted in Vegetables and Low Carb
(pre-heat oven to 375°)
Cut zucchini in half long ways, spoon a small amount of zucchini out. Put in bowl and mix Italian seasoning, fresh garlic, and parmesan cheese, then drizzle a small amount of olive oil over zucchini then add mixture back on zucchini halves. Bake for 25 minutes, add small amount of mozzarella cheese for 5 minutes. Delicious snack!
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Zucchini Casserole, Low Carb – Ninja Style, By: Christa Waaler-Trinchera, June 12, 2014
Ingredients:
1½ lbs zucchini
1 small onion
2 Tbs. butter
1 cup (4 oz) diced green chilies
3 Tbs. flour
½ tsp salt
¼ tsp pepper
1½ cups jack cheese
1 egg
1 cup small curd cottage cheese
2 Tbs. minced parsley
½ cup grated parmesan cheese
Directions:
Dice zucchini. Combine with onion & butter in Ninja on Stove Top Medium. Sauté. Mix in drained chilies, flour, salt & Pepper. Sprinkle with jack cheese.
Mix egg with cottage cheese & parsley and spoon over the top. Sprinkle with parmesan cheese. Bake at 300° for 20 minutes, or until hot in the center.
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