POTATOES, SALADS, VEGETABLES *J-Z*
Scroll Down!! The recipes follow the last listing! Scroll down!!
Steamer Function 4-in-1
Steam cooking is easy and fast when you use the Steamer function for your favorite vegetables and light entrees.
1. Add water to the pot according to recipe/chart and cover with the lid – (1-4 cups).
2. Plug the unit into the electrical outlet.
3. Turn the Function dial to Steamer and set the time according to recipe/chart. Unit will beep and the timer will show *P:* while preheating.
4. While the unit preheats, arrange the food onto the Roasting/Steaming Rack.
5. When the water is fully boiling, the unit will beep and the timer will begin to count down.
6. Carefully open the lid away from you, insert the rack with the food into the pot with mitts.
7. Check food occasionally and remove food promptly when done to avoid overcooking.
8. When the time reaches *0:00*, the unit will go into Auto Warm mode.
Note: If water runs out before *0:00*, the unit will pause. If water is added, the unit will begin to bring it to a boil at which point the timer will continue where it left off.
Steaming Chart For 4-in-1
You Can Use this Chart for the 3-in-1, but you will need to set your own timer.
Vegetables - Prep - Cooking Times – Liquid – Seasoning Ideas
Artichokes - whole - 25-40 minutes - 4 cups - olive oil, - lemon zest
Asparagus - whole spears - 7-13 minutes - 3 cups - olive oil
Beans, green - whole - 6-10 minutes - 2 cups - garlic, minced
Beans, wax - whole - 6-10 minutes - 2 cups - Italian seasoning
Beets - whole, unpeeled - 35-50 minutes - 4 cups - garlic, minced
Beet greens - coarsely chopped - 7 - 9 minutes - 2 cups - thyme
Broccoli - trimmed stalks - 1-12 minutes - 3 cups - olive oil
Broccoli - florets - 5-7 minutes - 2 cups - olive oil
Brussels sprouts - whole, trimmed - 8-15 minutes - 3 cups - thyme
Cabbage - cut in wedges - 6-10 minutes - 2 cups -lemon juice
Carrots - ¼ inch slices - 7-10 minutes - 2 cups - maple syrup
Carrots, - baby whole - 7-10 minutes - 2 cups - honey and ginger
Cauliflower - florets – 5-10 minutes - 2 cups - lemon juice
Celery stalks - ½ inch slices - 5-7 minutes -2 cups - sesame seeds
Corn on the cob - whole, husks removed - 4-7 minutes - 2 cups - garlic butter
Kate - trimmed - 5-8 minutes - 2 cups - olive oil and garlic
Leeks - trimmed, cut in half - 5-8 minutes - 2 cups - vinaigrette
Okra whole, - trimmed – 6-8 minutes - 2 cups - sautéed scallions
Onions, pearl - whole - 8-12 minutes - 2 cups- lemon juice
Parsnips - peeled, ½ inch slices - 7-10 minutes - 2 cups - Italian seasoning
Peas, green fresh or frozen - shelled - 2-4 minutes - 2 cups - mint and lemon juice
Peas, sugar snap - whole pods, trimmed - 5-6 minutes - 2 cups - mint and lemon juice
Potatoes, all - ½ inch slices - 8-12 minutes - 2 cups - parsley dill
Potatoes, new - whole - 15-20 minutes - 4 cups - parsley or rosemary
Potatoes, sweet - ½ inch chunks - 8-12 minutes - 3 cups - honey
Scallions - ½ inch slices - 3-5 minutes - 2 cups - olive oil and lemon zest
Spinach - whole leaves - 3-5 minutes - 2 cups - olive oil and garlic
Squash, butternut - peeled, ½ inch cubes - 7-10 minutes - 2 cups - maple syrup
Turnips - ½ inch slices - 8-12 minutes - 3 cups - Italian seasoning
Turnip greens - coarsely chopped – 4-8 minutes -2 cups olive oil and garlic
Swiss Chard - coarsely chopped - 3-5 minutes -2 cups olive oil and garlic
Zucchini - 1 inch slices - 5-8 minutes - 2 cups - olive oil and Italian seasoning
YOU WILL FIND:
Jimmy’s Crack Slaw*, By: James Alan Smallwood, November 6, 2014
Kale & Garlic Recipe, By: Tamyra RiselikethePhoenix Murphy
Kale, Roasted Potatoes & Chicken*, By: Arlene Babiskin Gordon
Lasagna Made with Zucchini*, By: Caterina Lucia Dazzo-Cascio, August 27, 2014
Lazy Stuffed Peppers*, By: Melanie Bradley, March 23, 2015
Mashed Potatoes, Creamy Garlic, - Ninja Recipe Book
Mexican Stuffed Peppers - Slow Cooked*, By: Allana Alla Robinson, April 29, 2017
Mini Squash Vegetables & Sausage*, By: Julie Landsiedel
Mini Stuffed Peppers*, By: Pam Lajoie, April 10, 2015
Mini Stuffed Peppers*, By: Robin Wallace Rehn, October 6, 2014
“My Corn” for Thanksgiving*, By: Jana Taylor, November 22, 2017
Ninja Roasted Veggies, By: Kathleen Valentine, May 28, 2014
Ore-Ida Zesty Texas Cut Fries & Tater Tots*, By: Aurelia Dougan McCollom, June 22, 2014
Parmesan Upside Down Baked Potatoes
Parsley Potatoes Recipe, April 10, 2015
Pepper Jack Cauliflower*, By: Debbie Parker Newgent, September 16, 2014
Perfect Spinach Salad*, By: Kathleen Sanden
Peruano Beans (Peruvian Beans - Canary Beans)*, By: Moni Alejo, January 10, 2016
Pierogies*, By: Courtney Msyl
Pierogies & Cabbage with Turkey Kielbasa*, By:Tammy Ludwig Baughcum, June 22, 2014
Potato Ideas, By: Members
Potato Salad, By: Cheryl Driscoll, July 10, 2016
Potato Salad - Fluffy, but Chunky *, By: Judith Erika Reyes June 21, 2019
Potatoes & Capers, By: Jennifer Ikerd, March 13, 2016
Potatoes & Onions, By: Diane Zajicek, April 3, 2016
Potatoes in Avocado Oil*, By: Brian M Almashie
Quick Parmesan Potatoes*, By: Allana Alla Robinson, September 7, 2016
Quinoa Comments on How To Fix
Ranch Mashed Potatoes*, By: Stephanie Foley, February 12, 2017
Refried Beans*, By: Jennifer Allen, January 5, 2016
Refried Beans*, By: Monica Alejo, June 10, 2015
Rice Pilaf Stuffed Zucchini*, By: Michelle Painter Williams, May 19, 2016
Roasted Brussels Sprouts & Red Radishes, October 5, 2014
Roasted Cauliflower*, By: Aurelia Dougan McCollom, September 15, 2016
Roasted Garlic Bulbs*, By: Sandra Wicker Rolf, May 9, 2016
Roasted Potatoes, By: Aurelia Dougan McCollom, May 17, 2014
Roasted Red Potatoes with Garlic & Rosemary*, By: Danielle Barnett, August 4, 2015
Roasted Vegetables, By: Carol Lubinski Sacca, August 29, 2016
Roasted Vegetables*, By: Jane Walker Osborn, November 28, 2014
Roma's Stuffed Peppers*, By: Kathleen Sanden, August 17, 2015
Sautéed Brussels Sprouts*, By: Tamyra RiselikethePhoenix Murphy
Sautéed Brussels Sprouts with Pancetta, By: Peggy Sanders – Cross Posted in Lighter Fare, Weight Watchers
Sautéed Peas*, By: Marie Mastracci
Scalloped Potatoes, October 16, 2014
Scalloped Potatoes, Betty Crocker, October 16, 2014
Scalloped Potatoes & Ham*, By: Carol F. Neuman, May 8, 2015
Scalloped Potatoes & Ham*, By: Jillian Wszelaki Hulse, May 2, 2015
Scalloped Potatoes & Ham, By: Laura Cooper, January 1, 2015
Scalloped Potatoes & Ham, By: Tammy Ludwig Baughcum, December 26, 2014
Scalloped Potatoes & Ham, By: Crystal Moran, March 4, 2014
Scalloped Potatoes with Sausage, Onion & Jalapeños*, By:Hollie Sweeden, January 26, 2015
Simple Roasted Butternut Squash*, By: Barbara Bonner, October 20, 2015
Smothered Cabbage with Pork Chops & Black Eyed Peas*, By: Judi Brooks, November 15, 2014
Southern Fried Cabbage*, By: Melissa Southard
Southern Style Cabbage with Smoked Turkey Wings with Ninja Corn Bread*, By: Douglas Malvo, June 2, 2016
Spaghetti Squash*, By: Cathy New, February 12, 2017 – Cross Posted in WW
Spaghetti Squash*, By: Michelle Braverman Pisko, September 9, 2015
Spaghetti Squash, By: Cathy Schultz, June 27, 2015
Spaghetti Squash, By: Allyson Adamo-Parsons, January 3, 2015
Spaghetti Squash – 3 Separate Recipes! Marinara, Sweet, & Savory, By: Irina Babiskin Cohn
Spaghetti Squash, By: Sonya De Lisle
Spaghetti Squash, By: Carrie Gall McMahan
Spaghetti Squash, By: Cathy Doles-Flanagan, August 17, 2014
Spaghetti Squash, By: Diane Wimmer, August 17, 2014
Spaghetti Squash - Pizza Spaghetti Pie, By: Carrie Gall McMahan
Spaghetti Squash & Grilled Chicken*, By: Tink Bell, September 25, 2014
Spaghetti Squash Bake with Meatballs*, By: Genevieve Stoops-Levangie, July 11, 2015
Spaghetti Squash with Sausage*, By: Danielle DeRosa Klein, January 11, 2019 – Ninja 3-in-1 Recipe Book
Spaghetti Squash with Spinach & Artichokes*, By: Jennifer Allen, March 14, 2016 – cross posted in WW
Spiced Potatoes & Chicken with Asparagus*, By: Rose Andrews, – Ninja Recipe Book
Squash, Onion, Bacon Supper, By: Jimmy Wright, July 5, 2014
Squash, Potatoes & Onions, By: Ashley Baugh Kruger
Steakhouse Smashed Potatoes*, By: Christy Pruitt Byers, June 16, 2014
Steam A Whole Cabbage & Stuffed Cabbage Rolls, By: Barbara Bonner, September 5, 2015
Steam Baked Mushrooms*, By: Brian M Almashie, April 30, 2014
Stewed Tomatoes & Cabbage, By: Debbie Rick Mitchell, March 14, 2016
Stuffed Cabbage*, By: Nita Jentilucci-Sanders, April 28, 2015
Stuffed Cabbage, By: Sherri Smithson Massey
Stuffed Cabbage Rolls, By: Dennis Becraft, August 5, 2018
Stuffed Cabbage Rolls*, By: Georgia Slifco Parsons, October 5, 2015
Stuffed Cabbage Rolls*, By: Holly Belcher, February 26, 2015
Stuffed Mushrooms*, By: Charlett Maynard Allen, July 31, 2016 – Cross Posted in Appetizers and Vegetables
Stuffed Peppers*, By: Deb Turbitt, November 19, 2018
Stuffed Peppers, By: Carol Fouser, June 9, 2015
Stuffed Peppers*, By: Randall McGouirk, March 15, 2015
Stuffed Peppers*, By: Jennifer Parker, March 10, 2015
Stuffed Peppers*, By: Tim Peterson, September 8, 2014
Stuffed Peppers*, By: Arlene Babiskin Gordon
Stuffed Peppers*, By: Deborah Schmidt
Stuffed Peppers*, By: Paula Bodden
Stuffed Peppers, By: Brenda Wilson, November 23, 2014
Stuffed Peppers; Chicken Italiano*, By: Trish Obrien, December 9, 2014
Stuffed Peppers – “Sort Of”*, By: Suzanne Donohue, September 23, 3016
Stuffed Peppers, Super Easy*, By: Jenn Mueller Venerable, September 18, 2014
Stuffed Peppers Using Green Pepper Casserole *, By: Tandis Wiechman, January 12, 2015
Stuffed Peppers with Queso & Black Beans - (No Rice)*, By: Tim McBride, January 1, 2017
Stuffed Peppers with Turkey*, By: Jessica Alzamora, January 7, 2016
Stuffed Portobello Mushrooms*, By: Jennifer Allen, April 28, 2015
Stuffed Zucchini*, By: Trish Obrien, September 6, 2014 – Cross posted in Low Carb
Stuffed Zucchini Boats, By: Cathy Schultz, September 8, 2017
Stuffed Zucchini "Ravioli"*, By: Fifi Engel, April 16, 2015
Sweet Potato-Avocado Tacos*, By: Allana Alla Robinson, May 19, 2016
Sweet Potato Oven Fries, By: Kathleen Valentine
Sweet Potatoes*, By: Aurelia Dougan McCollom
Sweet Potatoes - Using Slow Cook Setting, By: Beth Rowand Knight, October 31, 2015
Sweet Potatoes with A Twist*, By: Allana Alla Sverbil, July 28, 2015
Taco Pasta Salad*, By: Aurelia Dougan McCollom, - Crossed with Beef, Pasta
Tater Muffins*, By: Karen Westmoreland Upchurch, January 1, 2014
Volcano Potatoes-Wrapped in Bacon*, By: Sandra Treadway, April 12, 2015
Yellow Squash, Onion & Cheese*, By: Kathy Scott, October 22, 2014
Yellow Squash with Brown Sugar Glaze*, By: Carolyn Crowder, July 11, 2016
Zucchini - Baked*, By: Bonnie Smith, July, 3, 2016
Zucchini Boats*, By: Marita Johnson, August 5, 2018
Zucchini Boats, By: Dixie Upchurch
Zucchini, Different Ways to Fix It, By: Members, August 17, 2014
Jimmy’s Crack Slaw*, By: James Alan Smallwood, November 6, 2014
Making Jimmy’s Crack Slaw tonight! 3 simple ingredients with endless variations!
Ingredients:
Bacon
1-2 lbs ground beef
Your favorite seasonings
Cabbage
Directions:
Set your Ninja to Stove Top High. Brown several strips of bacon scoop out and reserve.
Brown 1 - 2 pounds of ground beef the leaner the better season to taste
Once browned scoop out with slotted spoon and discard fat
Here is the fun part layer back in Ninja beef, cabbage, beef, cabbage.
Set your Ninja to Stove Top. Cover and let cook for about 30 minutes just enough for the cabbage to get nice and tender. Add the crispy bacon as a topping.
Boom your done!
**Added Comment - Once your basic Crack Slaw is made you can add different things to it:
Asian- fresh carrot slivers, soy sauce
Creole- can of Ro-Tel and Creole seasoning
Unstuffed Cabbage- can of diced tomatoes or spaghetti sauce and cooked rice
Cajun- sausage, pinch of blackening season and some cooked rice
Hoover Stew - use ground chicken instead of beef and add equal parts chicken broth and water
So on and so on…
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Kale and Garlic, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
½ pound of fresh kale (washed and chopped)
4 tablespoons of olive oil
¼ cup minced garlic (you can adjust according to your taste)
1 tablespoon of salt
1 tablespoon of black pepper
Directions:
Turn the Ninja to the Stove Top High setting and put in 2 tablespoons of olive oil. Put the kale in the Ninja. Toss around in the oil for about 3 minutes.
Turn the Ninja to the Oven Setting on 350°. Set the timer to 10 minutes. Pour the remaining 2 tablespoons of olive oil on top of the kale, sprinkle on 1 tablespoon of salt and 1 tablespoon of black pepper. Stir to mix together with the kale. Then cover the ninja and wait until the timer is finished. Plate and enjoy!
(These Ninjas have got me thinking I'm hot stuff in the kitchen. LOL I'm really NOT! However, I am enjoying cooking things I only heard about before, but wished I could/would try to cook it. Today I cooked hamburgers, baked garlic sliced potatoes and kale with garlic. I even have leftovers for lunch tomorrow.)
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Kale, Roasted Potatoes & Chicken*, By: Arlene Babiskin Gordon
I have to give a shout out to Iris Fagan Barton for giving me the idea of using a plastic bag to mix the potatoes & ingredients. She did it with cauliflower. One less thing to wash.
My Ninja did double duty for tonight’s dinner. I cut up 4 medium size red potatoes put them in a zip lock bag, added some olive oil, Zahatar seasoning & Sumac shook everything up & then put it all in the Ninja. Oven setting 375° covered pot & checked every few minutes until it was brown on all sides. I put it in a baking pan in the regular oven to keep warm. I wiped out the pot set it on Stove Top Low added a little olive oil sautéed fresh diced garlic then added a bag of cut kale. When it was half way done I turned up the heat to Medium. I kept working it with tongs until it was done. I sprinkled a little light brown sugar on top to cut the bitterness. I served it with a chicken breast with a sweet & sour dressing which I made in the regular oven. I couldn't do all 3 in the Ninja.
(Zahatar & Sumac are Middle Eastern spices. I've bought them in my regular grocery store . I'm sure stores like Whole Foods sells it. The Sumac has a little lemony flavor. I discovered it in a Middle Eastern restaurant. The brand of Zahatar I am currently using is Pereg.)
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Lasagna Made with Zucchini*, By: Caterina Lucia Dazzo-Cascio, August 27, 2014
Ingredients:
1 pound ground beef
4/5 zucchinis
30 ounces of tomato sauce
¼ red wine
1 cup of spinach
1 cup of mushrooms
1 cup of green peppers and onions
1 cup of peas
1 tablespoon of garlic powder
Little pepper... I did like 4 turns on my grinder.
2 tablespoons of oregano
15 ounces of Ricotta
1 egg
2 tablespoons of parsley
2 cups of mozzarella
1 cup of parmesan/Romano cheese
Directions:
On Stove Top Medium -cook meat, spinach, mushroom, peas, green peppers and onions all together. Add 30 ounces of tomato sauce and ¼ of red wine. Put in oregano, pepper and garlic powder. Turn your Ninja to Low and cooking for about 30-40 minutes.
In a bowl, Mix ricotta, egg and parsley together. Slice the zucchini with a mandolin to try to get even slices. Don't make them too thin. Maybe a little bigger than 2 quarters stacked on top of each other. Use your judgment.
Transfer majority of the meat sauce into a bowl but leaving some to cover the bottom of the pot. Definitely less than a cup.
Assemble as follows:
some meat mixture on the bottom to coat pot
slices
ricotta
mozzarella.. Use enough to cover the ricotta basically
meat sauce
zucchini slices
ricotta
mozzarella.. Use enough to cover the ricotta basically
then top with Parmesan/Romano cheese
Turn your Ninja to 350°. Cover and bake for 45-60 minutes.
*If you have the ability to make it more layered then go ahead. I probably could have added more zucchini because I had some meat mixture left over. So I could have definitely used 5 zucchini’s instead of 4.
****
Lazy Stuffed Peppers*, By: Melanie Bradley, March 23, 2015
Ingredients:
1 pound ground beef
2-3 bell peppers, diced
1 onion, diced
2 cloves garlic, minced
dried dill and a few red pepper flakes, optional
1 small can (8 oz) tomato sauce
1 can diced tomatoes, undrained
1 can chicken broth (or water with bouillon)
1 cup rice, uncooked
Salt, pepper, dried basil and oregano for taste
2 cups shredded cheddar
Directions:
Brown beef, drain most of the fat and add onions and peppers. Cook until onion becomes translucent (I did this all on Stove top Medium), add garlic, and optional ingredients if desired. Pour in tomatoes and all liquids, bring to a boil.
At this point, I seasoned everything and then added rice. (And threw in some pepperoncini’s)
Put the lid on and cook on Stove Top Medium for about 15 minutes, stir occasionally and add liquid, if needed. Turn down to Stove Top Low and finish cooking for another 5 minutes.
When rice is done, sprinkle with cheese, cover until cheese is melted.
****
Making Refried Beans*, By: Monica Alejo, June 10, 2015
Ingredients :
3 cups cleaned and rinsed uncooked peruano beans
a piece of a ham hock or salted pork, (optional)
water
Directions :
Put cleaned, rinsed and drained uncooked beans in your Ninja pot. Add the ham hock. Add water until its about 2 inches above the beans. Turn your Ninja to Slow Cook Low for 7 hours or Slow Cook High 4 hours, or until beans are soft and tender. If you have a 2nd Ninja, turn it to Stove Top High and add a bit of bacon fat (or oil) and about 2 Tbs. flour. Stir until it makes a runny paste. Add in some beans and some of the juice and smash with a silicone potato masher add salt. That’s it, you’re done.
**If you do not have a 2nd Ninja, remove to a bowl, and wipe out the pot.
*** Peruano beans (also called Canary beans) are small, oval, yellow coloured beans about ½ inch (1 cm) long with a thin skin. Peruano Beans have a creamy texture when cooked, and are one of the top-selling beans in Mexico City since 2005 (being native to Mexico, despite the name).
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Mashed Potatoes, Creamy Garlic, - Ninja Recipe Book
5 lbs of potatoes peeled and diced
4 cloves of garlic or minced garlic from jar
2 cups of water
1½ cups of hot milk
½ cup butter
Directions:
Place potatoes, garlic and water into pot. Set Oven to 350°F for 30 minutes. Cover and cook until potatoes are tender. Turn off pot. Mash potatoes with butter and milk. Season with salt and black pepper. Serve immediately or set to Buffet/Warm for 1 hour or until ready to serve. (Mash using your plastic masher so you don’t have to worry about it scratching the Ninja.) Turn to Buffet to keep warm.
****
Mexican Stuffed Peppers*, By: Allana Alla Robinson, April 29, 2017
Ingredients:
6 colored bell peppers
1 cup rice - cooked
1.25 lbs ground beef - not cooked
1.5 cups mild red enchilada sauce
1-15.5 oz can black beans - rinsed & liquid removed
2 cups Mexican cheese blend
1 cup frozen corn - thawed
Ground black pepper - to taste
Mexican Chili Powder- to taste
Paprika - to taste
Red pepper flakes - to taste
Prep:
Clean bell peppers - (remove stem, seeds, and membrane)
Cook rice
Once rice is cooked, combine it with ground beef, corn, black beans, cheese, enchilada sauce, and seasonings - mix until well combined.
Recipe:
1) Place the cleaned bell peppers into the Ninja. Stuff each with the mixture made in the prep. Turn the Ninja to Slow Cook Low for 6 hours.
Serve:
As is, or with a sauce made of lime juice, sour cream, & ground black pepper.
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Mini Squash Vegetables & Sausage*, By: Julie Landsiedel
This is just a small bag of mini squash I got at Costco, cut up--a container of mushrooms I got at Costco, sliced, a couple large sausage links cut up and a medium onion, sliced---just cooked on stovetop setting in my ninja 3 in 1 cooking system until all tender. Salt and Pepper to taste.
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Mini Stuffed Peppers*, By: Pam Lajoie, April 10, 2015
Mini Stuffed Peppers – Ninja style
I tried the Mini Stuffed Peppers that Robin Wallace Rehn posted a while back in my Ninja and they were delicious. The inspiration recipe was Trisha Yearwood’s and all I can say is yum. I split the original recipe in ½ and it still made 3 servings. I added a handful of fresh sliced mushrooms, fresh spinach, and a little tomato sauce to the recipe. The mini peppers were tender and sweet and bonus, the half recipe fit perfectly in the Ninja insert pan. Enjoy!
Ingredients:
6 mini sweet bell peppers
½ cup rice, cooked
½ pound ground meat of choice (I used hamburger)
¼ cup diced onion
Mushrooms and/or spinach, fresh (to taste)
1 clove garlic, chopped fine
1- 10 ounce can diced tomatoes and green chilies (aka Ro-Tel)
1- 8 ounce can tomato sauce
Pepper
Salt
Shredded cheese of choice
Directions:
While cooking rice to the package directions, brown the meat, onion, and garlic in Ninja on Stove Top High. Add extra veggies (mushrooms and spinach) as desired and cook until the spinach is wilted. Drain grease and remove to a bowl. Wipe out the Ninja. To the meat mixture add salt, pepper, and about ¾ of the Ro-Tel tomatoes. Cut the sweet peppers in ½ and remove seeds. To the insert pan add the remaining Ro-Tel tomatoes and about ½ of the 8 oz can of tomato sauce. Stuff the peppers with the meat and place in pan. Add a few tablespoons of tomato sauce and Ro-Tel to top of the peppers if desired. Cover the insert pan with foil and cook in Ninja (oven setting, dry bake) for 1 hour at 350°F. Uncover and top the peppers with cheese of choice. Cook in the Ninja an additional 5 to 10 minutes or until the cheese is melted to your liking.
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Mini Stuffed Peppers*, By: Robin Wallace Rehn, October 6, 2014
I love the mini sweet bell pepper and I saw Trisha Yearwood make these today on her show. This recipe can easily be made in the Ninja.
Ingredients:
12 mini sweet bell peppers
1 cup long-grain white rice
1 pound lean ground beef
1 medium sweet onion, such as Vidalia, diced
1 garlic clove, finely chopped
1- 10 ounce can diced tomatoes and green chilies, such as Ro-Tel
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
8 ounces sharp Cheddar, grated
Directions:
Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
In Ninja, brown the ground beef with the onion and garlic over Stove Top High. Drain any excess fat from the meat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
** OK.. It looks as though this has not been made in the Ninja.. so.. do the above instructions… For the Ninja: Use your multi-purpose/baking pan or a pan that will fit on the rack. Turn your Ninja to 400°F and bake for 20-30 minutes or until done. Add cheese to melt.
Now the 2nd option is this: Place the Pyramid Mat on the bottom of the crock and then place the peppers. Bake at 400°F for 30-30 minutes. Add cheese and melt. Aurelia Dougan McCollom
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“My Corn” for Thanksgiving*, By: Jana Taylor, November 22, 2017
Most of you know I don’t cook often, but every year I get asked to make “my corn” for Thanksgiving and sometimes Christmas. This year we have two meals: tonight and Thursday, so I made more because it’s better the second day. Here’s the recipe (adjust as needed):
Serves 12-16 people:
Ingredients:
8 cans whole kernel corn (put juice of 1½ cans only, drain others)
1 large (16 oz.) can diced green chiles (or 4 medium size cans) – or to taste
3 (8 oz.) packs cream cheese
Directions:
Add all of the ingredients to the Ninja pot. Set to Slow Cook Low for 2-3 hours, or until melted. Stir often.
Tip: If you are in a hurry, melt the cream cheese in microwave on High for 4 minutes, then fold into the remaining ingredients in the Ninja. It is then ready to serve, but tastes better the longer it cooks. Let it switch to Auto Warm/Buffet setting to hold.
Refrigerate any left-overs and reheat in microwave.
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Ninja Roasted Veggies, By: Kathleen Valentine, May 28, 2014
Mmmm, I just made the most delicious roasted Veggies in my Ninja:
Clean and cut up:
2 mediums sized red potatoes
1 yellow squash
1 zucchini squash
10 fat radishes
1 tbs. butter
1 tsp. dill weed
1 tsp. chopped chives
½ tsp. ground black pepper
Directions:
In the bottom of the Ninja melt 1 Tbs. butter on Stove Top High. Add the vegetables, sauté until they are starting to brown. Add 1 tsp. dill weed, 1 tsp. chopped chives, ½ tsp. ground black pepper. Switch to Oven 275° for 25 minutes.
They came out perfect and the roasted radishes are delicious. Serve with a little sea salt and sour cream.
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Ore-Ida Zesty Texas Cut Fries & Tater Tots*, By: Aurelia Dougan McCollom, June 22, 2014
Ninja, Pyramid Mat, 425°, 30 minutes (I turned it to 1 hour). Lid on. Turn to buffet to hold when done. Ya gotta try it!
Ore-Ida Zesty Texas Cut Fries and Tater Tots tonight "without" the Pyramid Mat. Directly in the pot. 425° for 30 minutes. I turned them after the 20 minute mark. Came out fairly crisp.
Tommie Garmon Christian - I made them. Just put them on the roasting rack, turn to Oven 425°F for about 40 minutes. They loved them. I don’t eat fries. Got my Ninja today and already love it.
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Parmesan Upside Down Baked Potatoes
Ingredients:
7 red potatoes, washed and cut in half
2-3 tablespoons butter
6 tablespoons shredded Parmesan cheese
garlic powder
sea salt
freshly cracked pepper
Directions:
I would set the Ninja to 400° and place directly into the crock. If you try this, let us know how you fixed it and if you made changes.
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Parsley Potatoes Recipe, April 10, 2015
3 red size B potatoes per person
Turn your Ninja to Stove top High and boil in garlic seasoned water. Remove and pour out water. Wipe Dry.
When soft, cut in half.
Melt butter in your Ninja on Stove Top High. Place flat side down in melted butter.
When flat side is almost crisp add more butter and sprinkle with dried parsley flakes. Toss in the butter parsley mix then serve.
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Pepper Jack Cauliflower*, By: Debbie Parker Newgent, September 16, 2014 Ingredients:
1-1/2 heads cauliflower (half head I ran through food processor to rice it, whole head I broke into small florets)
8 oz Pepper Jack Cheese, grated
8 oz Cream Cheese, softened
4 oz Dubliner Cheese, grated
4 oz Cream
1/2 bunch of Cilantro
2 hatch Peppers (peppers of choice, deseeded)
Directions:
Mix cheeses, cilantro, peppers and cream in food processor and pour over cauliflower in the Ninja. Stir well. Cover and cook on Slow Cook Low setting for 1½ hours.
Uncover, and stir. Top with 8 oz Mexican Cheese Blend. Cover and cook another half hour.
If you want it less HOT/SPICY, cut down the amount of pepper jack and peppers.
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Perfect Spinach Salad*, By: Kathleen Sanden
Food network 2012 Ree Drummond, All Rights Reserved
Ingredients:
3 whole eggs
Ice
7 slices thick-cut peppered bacon
1 small whole red onion
1 package white button mushrooms
3 tablespoons red wine vinegar
2 teaspoons sugar
½ teaspoon Dijon mustard
1 dash salt
8 ounces baby spinach, washed, dried and stems removed
Directions:
Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed.
Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop the bacon. Peel and slice the eggs.
Make the hot bacon dressing: Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly.
Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total
****
Peruano Beans (Peruvian Beans - Canary Beans)*, By: Moni Alejo, January 10, 2016
3 cups Peruano beans. Take out all broken and nasty or shriveled beans. Rinse with water, in a strainer. After rinsing, place in a large bowl of water. Remove any floating beans. Drain. Add the beans to the Ninja pot. Fill with water. Turn to Slow Cook High for 4 hours or Slow Cook Low for 7hours.
Remove from water. Separate beans into freezer containers or bags to be used at another time.
To prepare the beans: Add 2 Tbs. of bacon grease (or oil) to an empty Ninja pot on Stove Top High with 1 Tbs. flour and mix into a paste. Add about 2 cups of cooked beans. Smash with a silicone potato masher and salt to taste.
****
Pierogies*, By: Courtney Msyl
Add butter in with one onion and one clove garlic; sauté on Stove Top High. Add the bag of frozen pierogies. Turn your Ninja to Slow Cook High for 30 minutes. Add parmesan cheese, salt and pepper. Switch back to Stove Top High and fry them. Add mozzarella cheese, place the lid and set to Buffet
(Next time I’m adding bacon with the onions instead of adding butter.)
****
Pierogies & Cabbage with Turkey Kielbasa*, By:Tammy Ludwig Baughcum, June 22, 2014
This is my take on the Cheese Pierogies With Kielbasa that is in the Ninja Cooking System Cookbook. I add cabbage, use less oil and thicken chicken soup with cornstarch.
Ingredients:
2 Tablespoons + 1 Teaspoon olive oil
1 large onion chopped
2 Cloves of garlic minced
1/2 head of green cabbage, chopped
1 package link turkey sausage kielbasa, sliced
1 package (16 oz.) frozen potato & cheddar (or onion) pierogies
1 can (14.5 oz.) low fat chicken broth
2 Tablespoons of cornstarch
Directions:
Turn Ninja Cooker to Stove Top High setting. Pour 1 tablespoon of the olive oil to the pot. Add the onion, garlic & cabbage. Cook uncovered, stirring occasionally for approximately 15 minutes. Remove vegetables from the pot. Add 1 teaspoon of the olive oil to the pot and then add in the sliced turkey sausage kielbasa. Brown for 10 minutes, stirring occasionally. Remove the browned kielbasa from the pot. Add in the last tablespoon of olive oil to the pot. Place the frozen pierogies in the pot. Cook the pierogies until browned, about 7 minutes on each side. Add the cabbage mixture and the kielbasa back into the pot with the browned perogies. Stir the 2 tablespoons of cornstarch into the chicken broth and mix well. Pour the broth/cornstarch mixture into the pot. Cook all together for five minutes gently stirring frequently.
****
Potato Ideas, By: Members
Denise Blasius - Use Stove Top High add a little oil, brown sliced or grated potato with onion, salt and pepper. You can add garlic, browned hamburger, cubed ham, green beans, or whatever you would like to customize the flavor.
Joni M. Reed - Stove Top High, once heated drop in garlic, any seasonings you want, potatoes and whatever other veggies you want, onion & carrots are good, add in sausage, hamburger, brats, hot dogs, or whatever meat you have on hand, or eggs, or chicken. Cook on Stove Top High for about 30- 45 minutes, covered. Check on at 30 minutes .
Cindy Halverson Brewer - Thank you all! I will use some of those recipes next time. But this is what I did. I diced up potatoes used a pack of Lipton onion soup mix and third cup of vegetables. I set the Ninja to Oven setting of 425° for 35 minutes. Thank you all again
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Potato Salad, By: Cheryl Driscoll, July 10, 2016
I made the best potato salad yesterday. Preheat 2 cups of water on Stove Top High while cutting the potatoes. Cut 8 medium russet potatoes into bite sized chunks. Add the potatoes to the rack, and salt. Steam them for 25 minutes at 350°F. The potatoes were perfect and not waterlogged!
Mix together:
cooled potatoes
½ cup mayonnaise
1/3 cup sour cream
2 Tbs. dill weed
2 Tbs. lemon juice
½ cup chopped green onions
salt and pepper – to taste.
We loved it!
****
Potato Salad - Fluffy, but Chunky *, By: Judith Erika Reyes June 21, 2019
You may find that this recipe is very similar if not the same to the classic potato salad recipe you are used to already. The twist on this has a lot to do with the method. My method gives you both a creamy and chunky salad with a little extra bite from the fresh veggies.
Ingredients:
6 russet potatoes (peeled and chopped into large chunks. Chop to small and your potatoes will not hold their shape)
¾ cup mayo for step 4 plus ½ cup for step 9
¼ cup regular yellow mustard
4 stalks celery, diced as small as you can possibly dice it
½ cup minced red onion - again, diced super fine
Salt and pepper
5 eggs- diced (I fill my Ninja with 2 cups water and steam my eggs for 20 minutes)
Directions:
1. Fill Ninja with about 3 cups water. Steam potatoes for 30 minutes with the steam setting.
2. When potatoes are done place HALF of them in a mixing bowl.
3. Put the other half of your cooked potatoes to the side.
4. I use my Kitchen Aid for this step but if you don’t have a Kitchen Aid get ready to use your muscles and a wooden spoon or use an electric hand mixer. Start by mixing half your cooked potatoes in a bowl until they’ve all mashed down, then add your mayo, salt and pepper and mustard. You want almost like a classic mashed potato consistency.
5. Add in your minced onion and your celery, mix until everything is fully incorporated.
6. Put your mixer away.
7. Fold in your reserved potato chunks. Not only will your salad be creamy put it will also have texture from the larger pieces of potato.
8. Fold in your eggs.
9. Mix in the other ½ mayo (by hand) if desired.
10. Taste for salt and pepper (add more if needed).
11. Chill it for a few hours before serving. It tastes best very cold.
****
Potatoes & Capers, By: Jennifer Ikerd, March 13, 2016
Ingredients:
3-4 white potatoes cut into wedges
1 medium Vidalia onion, sliced
¼ cup water
1 cup white wine
1 can diced tomatoes, with liquid
¼ tsp garlic powder
½ tsp herbs de provence
3 Tbs. capers, with liquid
Salt & pepper - to taste
Directions:
Turn to Stove Top Medium/High. Add the potatoes, onions, water, 1 cup white wine, tomatoes, garlic powder, herbs de provence, and capers. Add the salt and pepper to taste. Cover and cook until potatoes are done, about 30 minutes.
(We served with Red Snapper (salt and peppered, pan seared in butter, white wine and capers)
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Potatoes & Onions, By: Diane Zajicek, April 3, 2016
Usually I make the below on the grill in foil but I decided to try it in the Ninja. It turned out great.
Ingredients:
7 medium or small potatoes (used a mixture of red and gold)
1 large onion
1 stick butter
salt and black pepper
olive oil
Directions:
Peel and cut up potatoes into large chunks. Slice onion.
Turn the Ninja to the Oven setting of 425°F and add all ingredients. Stir to melt the butter. Cook about 30 minutes or until the potatoes are done.
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Potatoes in Avocado Oil*, By: Brian M Almashie
Oven setting at 350° degrees cooking quartered potatoes in avocado oil. Is there anything wrong with doing this? Will it mess up the non-stick coating? I went to the Teflon site and it says it's safe. Anyone have any knowledge on this?
Brian M Almashie Yes Arlene, I found the avocado oil at Costco. It's perfect for high temperature cooking and I only use it and olive oil. I don't use any other oils. Like you, I rarely fry anything but I was so curious if the Ninja could do it I tried. Wow it worked (and the taste was great!) Gonna cost me big time at the gym today tho!
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Quick Parmesan Potatoes*, By: Allana Alla Robinson, September 7, 2016
Ingredients:
10-12 White Potatoes - skin on
Grated Parmesan Cheese - to taste
Olive Oil
Ground Black Pepper
Salt
Prep:
Cut potatoes into medium thickness slices then cut them in half.
***do not cut them thinly***
Recipe:
**cook with lid off**
Into the Ninja pot, add a splash of olive oil then add in the potatoes - mix the potatoes with the olive oil until potatoes are lightly coated with olive oil. After coating the potatoes, season the potatoes with ground black pepper and salt. Mix until seasoning is well dispersed. Lastly, sprinkle parmesan cheese (to taste) and mix it in. Turn the Ninja to the Oven setting of 425°F and cook until potatoes reach desired doneness --- stir and flip occasionally.
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Quinoa Comments On How to Fix
The word Quinoa (pronounced “keen wah”) means “mother grain.” Which may be why some think it is a grain, or it could be because it’s commonly used as a rice substitute or as pasta. But it’s not a typical grain! It’s actually closer to a leafy green vegetables like spinach and Swiss chard and is very easy to digest. Great for those with digestive issues or those who want to loose weight.
Iris Barker Cowl I don't have a recipe....but, I sauté' onion, garlic, carrots and celery (all finely diced) in butter; add chicken or beef stock and quinoa, cover and cook according to quinoa directions (about 20 minutes); then add chopped parsley and frozen green peas (thawed); salt and pepper to taste. Delicious!! This could all be done in the Ninja too!
Iris Barker Cowl Karen, you can sauté' anything you like (i.e. mushrooms, green/red/yellow peppers, broccoli, asparagus, chicken, shrimp...you're only limited by your imagination). Anything that you like can be enjoyed with quinoa.
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Ranch Mashed Potatoes*, By: Stephanie Foley, February 12, 2017
Ingredients:
6 cups cubed red potatoes – (I used 5 large baking potatoes)
1 cup milk
½ cup cream cheese (4 oz. half a regular bar) room temperature
½ cup sour cream
¼ cup butter or more
1 envelope ranch salad dressing mix
¼ teaspoon dried parsley or 1 teaspoon fresh chopped
Salt and pepper to taste
Directions:
Place the potatoes and milk in the Ninja pot. Turn the Ninja to Slow Cook High for 3-4 hours or until the potatoes are very tender and soft.
Add the cheese, sour cream, butter, and ranch seasoning. Replace the lid for 10 minutes or until butter begins to melt and cream cheese is very soft.
Using a silicone or Teflon masher, mash until creamy, or remove from the Ninja and use your electric mixer. Top with fresh or dried herbs before serving.
****
Refried Beans*, By: Jennifer Allen, January 5, 2016
Ingredients:
1 pound of pinto beans
6-7 cups of water
1 onion, quartered
3 cloves garlic, smashed
1 tsp of salt
2 tablespoons of white vinegar
2 tsp bacon drippings or melted lard - optional
Directions:
Rinse, sort and soak the beans overnight.
Add the beans to the Ninja pot with 6-7 cups of water. Turn to Stove Top High and simmer for 5 minutes.
Add the onion, garlic and salt. Turn to Slow Cook Low and cook for 8 hours, or until desired tenderness. Using a slotted spoon, remove the beans from the pot. Place in a mixing bowl. Add the vinegar. Starting with ½ cup of cooking liquid, begin mashing using a hand mixer to the consistency you desire. Adding liquid as needed. At this point you can add bacon drippings or melted lard for extra flavor if desired. You will have roughly 40 ounces of refried beans.
****
Refried Beans*, By: Monica Alejo, June 10, 2015
Ingredients :
3 cups cleaned and rinsed uncooked peruano beans
a piece of a ham hock or salted pork, (optional)
water
Directions :
Put cleaned, rinsed and drained uncooked beans in your Ninja pot. Add the ham hock. Add water until its about 2 inches above the beans. Turn your Ninja to Slow Cook Low for 7 hours or Slow Cook High 4 hours, or until beans are soft and tender. If you have a 2nd Ninja, turn it to Stove Top High and add a bit of bacon fat (or oil) and about 2 Tbs. flour. Stir until it makes a runny paste. Add in some beans and some of the juice and smash with a silicone potato masher add salt. That’s it, you’re done.
**If you do not have a 2nd Ninja, remove to a bowl, and wipe out the pot.
*** Peruano beans (also called Canary beans) are small, oval, yellow coloured beans about ½ inch (1 cm) long with a thin skin. Peruano Beans have a creamy texture when cooked, and are one of the top-selling beans in Mexico City since 2005 (being native to Mexico, despite the name).
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Rice Pilaf Stuffed Zucchini*, By: Michelle Painter Williams, May 19, 2016
I used leftover rice pilaf added sunflower seeds and dried cranberries.
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 rice pilaf. 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.
****
Roasted Brussels Sprouts & Red Radishes, October 5, 2014
Ingredients:
1 lb Brussels sprouts, halved
½ pound red radishes, halved, quartered if large
1 Tbs. olive oil
Salt and pepper
¼ cup balsamic vinegar, reduced by at least half, until thick
Directions:
Turn your Ninja to 400° while preparing vegetables, to preheat. Cut sprouts from stem, cut large ones in half, peel stem and cut into similar sized chunks. Toss in large bowl with olive oil and radishes. Stir gently. Roast until leaves are brown and crisp and heads are tender and brown. Radishes will be brown but still slightly crunchy. Remove and plate, sprinkling with balsamic reduction.
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Roasted Cauliflower*, By: Aurelia Dougan McCollom, September 15, 2016
Clean and cut the cauliflower to desired size. Place in a bowl.
Sprinkle with Mrs Dash Chipolte seasoning and the Lemon Pepper seasoning. Drizzle olive oil. Place the lid on the bowl and turn to mix. Refrigerate.
Turn the Ninja to the Oven setting of 425°F and let it heat up for 10-12 minutes. Add the cauliflower. Do not add the lid. Let brown and stir to brown all sides. The cooking time was about 20 minutes.
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Roasted Garlic Bulbs*, By: Sandra Wicker Rolf, May 9, 2016
Remove the outside loose skin from the garlic bulb. Cut off the tops. Place on a sheet of aluminum foil. Drizzle about a tsp of olive oil over all. Close the foil. Place the rack in the Ninja pot. Place the foil packet. Turn the Ninja to the Oven setting of 400°F. for approximately 35 minutes. They aroma is amazing!
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Roasted Potatoes, By: Aurelia Dougan McCollom, May 17, 2014
I use “Size B” but any potato will work. Cut in half or quarter, place in a sealed bowl or bag and add: a little OLIVE OIL, Rosemary, Salt and Pepper, or your favorite seasonings. Toss gently. While you are preparing your potatoes, turn your Ninja to 425° to preheat. Add the bowl of vegetables to your Ninja and roast until done. Stirring occassionally. Usually about 20 minutes, depending how many you are fixing and how deep of a roasted color you desire.
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Roasted Red Potatoes with Garlic & Rosemary*, By: Danielle Barnett, August 4, 2015
Ingredients:
7-8 red potatoes, cut into quarters
2 Tablespoons olive oil
2 Tablespoons minced garlic
salt
pepper
rosemary
Directions:
1. Place potatoes into pot and toss to coat in olive oil. Season with salt, pepper, and rosemary. Cover and roast for 15 minutes at 425°F, stirring every 5 minutes.
2. Add the minced garlic to the pot and toss. Cover and continue roasting for another 10 to 15 minutes, stirring occasionally, until potatoes are crisp and easily pierced with a fork.
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Roasted Vegetables, By: Carol Lubinski Sacca, August 29, 2016
Yes I roast cauliflower, broccoli, sweet potatoes, and even beets . Sprinkle with olive oil and your favorite seasonings. Turn the Ninja to the Oven setting of 250°F. Turn the dial for 25 minutes, stirring after each 10 minutes. They will roast quickly.
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Roasted Vegetables*, By: Jane Walker Osborn, November 28, 2014
Turn your Ninja to Oven setting of 400°. Add onion, 1 zucchini, 4 or 5 carrots, and 1½ red pepper, (or your favorite vegetables), all cut in chunks and drizzle with olive oil and sprinkle with basil. Cook for about 30 minutes stirring occasionally. If you cook longer they will caramelized. Your choice.
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Roma's Stuffed Peppers*, By: Kathleen Sanden, August 17, 2015
I grew up with the smell of this permeating our home from late July until October. These are not the usual stuffed peppers. Anyone who was lucky enough to taste them knows how good they are. So here it is as I make them.
Ingredients:
1 pound or more of hamburger
1 onion, diced
¼ - ½ cup Rice, or bread crumbs, or crushed crackers (basically what you have in your kitchen)
Salt and pepper to taste
One egg
1 cup fresh mushrooms, chopped – (I added these, but mom did not)
28 oz can stewed tomatoes - or one quart of home canned tomatoes
3 fresh green peppers - cored with seeds removed
2-3 large fresh tomatoes cored with seeds removed - (don't waste the inside of the tomatoes add to the canned ones)
2-3 potatoes
Directions:
In a bowl, mix together the meat, onion, (binding mixture), salt, pepper, egg and mushrooms. Stuff both the peppers and the tomatoes with the meat mixture. Put the canned tomatoes in a pot. Add the peppers and tomatoes. You can also add the potatoes at this time, or you can boil them separately using your range top. Add enough water to cover. Set on Stove Top High to boil and cook for 1 hour or until potatoes are tender. The aroma is heavenly.
In the last 15 minutes, thicken the tomato liquid to create a gravy. Serve over the potatoes and reap the compliments.
Thank you Mom for the thousands of lovely meals you prepared for your grateful family.
****
Sautéed Brussels Sprouts*, By: Tamyra Murphy
Ingredients:
1½ pounds of fresh Brussels sprouts , (Costco or Sam’s sells the bag)
3-4 slices of bacon
1 onion, diced
minced garlic
2 tablespoons olive oil
Directions:
Wash and trim the fresh Brussels sprouts. Slice them in half. Set aside. Turn the Ninja to Stove Top High. Add the bacon and fry until crisp. Remove and set aside, leaving the bacon drippings in the pan. Add the diced onion and minced garlic. Let this sauté until the onions are soft and slightly brown. Remove and set aside. Add the Brussels sprouts to the Ninja. Add the olive oil. Gently stir to mix. Cover with the lid and turn the Ninja to the Oven setting to 425° for 10 minutes. When the timer gets down to about 3 minutes remaining, open the Ninja and add in the sautéed onions and garlic. Crumble the bacon and add. Stir to mix them in well. Return the lid, until time is up.
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Sautéed Brussels Sprouts with Pancetta, By: Peggy Sanders – Cross Posted in Lighter Fare, Weight Watchers
Ingredients:
2 oz pancetta, minced
2 lbs Brussels sprouts (weight after outer leaves and stems removed)
1½ Tbs. extra virgin olive oil
4 cloves garlic, minced or sliced thin
kosher salt and fresh ground pepper
Directions:
With a large sharp knife, finely shred the Brussels sprouts after thoroughly washing.
I added sliced chicken sausage. Cooked it on Stove Top Medium for 20 minutes or so.
I use bacon in place of the pancetta, and of course cook everything in the bacon grease. It's about the only way I cook them anymore.
Servings: 14 • Size: about ½ cup (not packed) • Old Points: 1 pt • Points+: 1 pts
Calories: 56.2 • Fat: 2.8 g • Carbs: 6.1 • Fiber: 2.5 • Protein: 2.2 g
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Sautéed Peas*, By: Marie Mastracci
Ingredients:
Olive oil
Onions
Red pepper flakes
Garlic clove, chopped
Frozen peas
Salt and pepper to taste
Directions:
Tonight's accompaniment to Salmon Patties and Oven Fries that I was cooking in my big oven: Sautéed Peas just like my mother-in-law used to make. There's no specific recipe as it all depends on taste. Pour a little olive oil into Ninja and heat on Stove Top High. Add onions and cook until translucent. Add red pepper flakes and a clove of fresh chopped garlic. Cook until the garlic is just about to turn brown. Add frozen peas, cooking for about another five minutes. Add salt and pepper to taste. Cover to finish cooking and then turn to Buffet to keep warm.
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Scalloped Potatoes, October 16, 2014
Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1½ teaspoons salt
¼ teaspoon pepper
1 can (14½ ounces) chicken broth
2 tablespoons canola oil
Additional salt and pepper, optional
6 cups thinly sliced peeled potatoes (about 4 pounds)
1 cup milk
1 medium onion, sliced
Paprika and minced fresh parsley, optional
Directions:
Spray pot with Pam or use a little oil. Melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute
or until thickened. Add potatoes, onion, and milk (about 1 cup) which gave them a really nice creamy texture. Set Oven temp at 350° for 30 minutes. Check the potatoes. A little more time may be needed.
*Added comment by: Brandi Tatarchuk - I made them as directed but when I added potatoes and onion I also added 4 cloves of garlic. At 25 minutes left I checked and they were done. I turned off, added a nice sprinkle of paprika, parsley and cayenne, then cheese. I did put on warm for an hour and they did absorb more liquid. I’d say they were best immediately after done, but still darn good an hour on warm.
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Scalloped Potatoes, Betty Crocker, October 16, 2014
Mix the scalloped potatoes as directed on the box in the Ninja on Stove Top High. When everything is mixed and melted turn the Ninja to the Oven setting on 350°. Cover and cook for 25 minutes. Stir the cheesy scalloped potatoes. The potatoes got a little crusty on the bottom which gave them an appealing look when stirred.
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Scalloped Potatoes & Ham*, By: Carol F. Neuman, May 8, 2015
Ingredients:
2 boxes of scallop potatoes
1 medium onion, chopped
4 mini colored peppers, chopped
4 Tbs. of butter
2 cups of diced up ham pieces
1 can of peas, drained
Directions:
Turn your Ninja to Stove Top High and brown the onion, and peppers in the butter. Add the ham, and scallop potatoes. Take the 2 packets of dry ingredients and the amount of very hot water called for on the package, and stir together in a bowl or measuring cup. Pour over the veggies, ham, and dried potatoes. Stir it together. Add the peas and stir. Set the Oven to 300°F for 30 minutes. Stir frequently to keep form sticking. It was done in 30 minutes. I basically did it like the other 30 min meals made with dry pasta, only this was made with dehydrated potatoes.
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Scalloped Potatoes & Ham*, By: Jillian Wszelaki Hulse, May 2, 2015
Here's my variation on the Scalloped Potatoes & Ham recipes from the files.
Ingredients:
½ stick of butter
2 cans cheddar cheese soup
1 can golden mushroom soup
1½ cup milk
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. McCormick Perfect Pinch Salad Supreme
1 tsp. McCormick Grill Mates Molasses Bacon
1 tsp. Soul Food Seasoning
½ tsp. pepper
3-4 lbs potatoes, sliced (I leave the skins on)
2-2½ cup cooked ham, diced
Directions:
Melt the butter in the Ninja on Stove Top High.
Add the soups, milk and seasonings and bring to a boil.
Add the potatoes and ham. Switch to Slow Cook High and cook for about 2½ hours or until potatoes are tender.
My husband said it was a keeper!
Enjoy!
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Scalloped Potatoes & Ham, By: Laura Cooper, January 1, 2015
Ingredients:
8-10 potatoes, - I used 9 medium gold potatoes
1-2 onions, - I used 1 sweet medium onion
2 cups cheese, - I used a mixture of cheeses
1 can cream of soup, - your choice
Ham, optional
Directions:
In your Ninja pot, layer sliced potatoes, sliced onion, cheese, potatoes, onion, cheese, 1 can of soup, (I use onion because I don't like mushroom). Turn your Ninja to Stove Top Low for 4 hours. Stir. I added ham because the recipe did not call for it but I did a layer of it, also. It was Fabulous. I did it in the whole Ninja, not the pan, but you could easily half this recipe using the whole can of soup. I did add extra cheese (because we like extra cheese). Like I said was fabulous and even the leftovers were great and they are no more!
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Scalloped Potatoes & Ham, By: Tammy Ludwig Baughcum, December 26, 2014
Ingredients:
1 stick of margarine
2 cans of cream of cheddar soup
1 can of cream of celery soup
1½ cups milk
1 tsp salt
¼ teas pepper
5 pound bag of potatoes, peeled and sliced
2 cups of chopped ham
Directions:
Turn your Ninja to Stove Top High and melt the margarine. Add soups, milk, salt & pepper. Bring to a boil stirring frequently. Add potatoes and ham. Cook on Slow Cook High until potatoes are tender. Stir and check at about 4 hours. Very creamy and delicious.
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Scalloped Potatoes & Ham, By: Crystal Moran, March 4, 2014
Just want to say the Ninja makes awesome ham and scalloped potatoes! I always use it for them and everyone raves about them! I don't use a recipe just slice the potatoes thin, cut up ham chunks and add cream sauce. Cook on oven setting until it looks done and viola!
I make a roux first, melt a stick of butter, remove from heat and add flour. Whisk together and put back on heat and slowly add milk while whisking until smooth. Very easy and makes a great cream sauce then just add it in and spice with garlic and onion powder salt and pepper usually : )
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Scalloped Potatoes with Sausage, Onion & Jalapeños*, By: Hollie Sweeden, January 26, 2015
Ingredients:
Smoked sausage, or your preference
1 onion chopped,
jalapeños, chopped
Boxed scalloped potatoes
Directions:
Sauté sausage, onion using Stove Top High. Remove from Ninja. Fix potatoes as directed on the box using Stove Top High. Turn to Stove Top Medium/Low and return sausage, chopped onion and jalapeños. Heat through. Only took 30 minutes total...soooooo good!
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Simple Roasted Butternut Squash*, By: Barbara Bonner, October 20, 2015
Ingredients:
1 (4 pound) butternut squash, peeled, seeded and cut into 1 inch cubes
3 cloves garlic with skin
2 tablespoons olive oil
Salt and pepper
Directions:
Toss squash with oil, garlic, salt and pepper in the Ninja pot. Arrange in single layer. Turn to the Oven setting of 400°F and roast until tender, about 25 to 30 minutes. Squeeze garlic out of skin and sprinkle over squash. Serve hot or at room temperature.
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Smothered Cabbage with Pork Chops and Black Eyed Peas*, By: Judi Brooks, November 15, 2014
Ingredients:
2 tablespoons olive oil
1 head of cabbage chopped
2 tablespoons of bacon fat
Salt, pepper, garlic powder, fresh garlic, onion powder, season to taste
couple drops of Tabasco sauce
pork chops, cut up pieces (amount depending on your family)
black eyed peas
Directions:
Season the Pork on all sides with the seasonings. Cook the cabbage down on Stove Top Medium. It cooks for about 30 minutes. Add the cut up pieces of pork chops. Add the black eyed peas to heat up towards the end of cooking.
****
Southern Fried Cabbage*, By:Melissa Southard
Ingredients:
5-6 strips bacon
1 head of cabbage
1 tsp. vinegar
¼ tsp pepper
1 onion diced
¼ cup chicken broth
½ tsp. salt
Directions:
Turn to Oven setting 325° & cook bacon on rack until crispy. Remove bacon and put on paper towel. Place chopped cabbage and onion with bacon grease cook over medium and cook until it begins to wilt. Crumble up bacon and add in pan. Add chicken stock, vinegar, salt, pepper. Turn to Stove Top Low until cabbage is fully cooked stirring frequently! Yum yum good! My husband is heaven! Best cabbage ever.
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Southern Style Cabbage with Smoked Turkey Wings with Ninja Corn Bread*, By: Douglas Malvo, June 2, 2016
Ingredients:
1 cabbage
2 smoked turkey wings
1 onion chopped
Chicken broth to the height of wing
Minced garlic, black pepper, salt
Directions:
Add turkey wings, onion, broth, garlic, black pepper, and salt to the Ninja pot. Turn to Slow Cook High for 4½ hours. Add the cabbage and continue cooking for 1 more hour.
****
Spaghetti Squash*, By: Cathy New, February 12, 2017 – Cross Posted in WW
Hi, I am new here, but had to share. Today I experimented and made my own version of a boxed pasta dish using Spaghetti Squash. I was trying to reduce calories and keep flavor. Yummy!
Spaghetti Squash Copycat Garlic Herb "Pasta"
Ingredients:
1 large Spaghetti Squash (mine was about 5½ pounds)
1 cup water
¾ cup milk (I used almond milk unsweet)
6 wedges of The Laughing Cow Creamy Swiss Garlic & Herb
½ tsp minced garlic
1 tsp herb seasoning, (I used Pampered Chef Rosemary Herb)
Pepper - to taste
Directions:
Place 3 small cuts into outside of the squash (to release steam while cooking).
Place into the Ninja pot with 1 cup water. Turn the Ninja to Slow Cook High for 4 hours. (This would need adjustment for size of squash).
Remove from the Ninja and let cool enough to handle. Slice in half and remove center seeds. Use a fork to make strands of "spaghetti". (This was easier to do than microwave or oven versions I have done in the past. So it's my new "go to" for spaghetti squash. Love my Ninja Cooker!)
Turn the Ninja to Stove Top High and add all remaining ingredients stirring until cheese starts to melt. Add the squash and stir. Let simmer for about 5 minutes. Sprinkle with additional herbs or pepper as desired.
It is creamy, and has that yummy herb flavor, low calorie, low carb, and lower sodium than boxed pasta. Next time I may try some fresh herbs!
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Spaghetti Squash*, By: Michelle Braverman Pisko, September 9, 2015
One of my favorite things to make in my Ninja and eat all week (as a side dish) - spaghetti squash! I will never try to cut one of these raw again.
Cut some slits or poke with a fork to release steam. Place your whole squash on the rack. Add 2-3 inches of water to the pot. Turn your Ninja to Slow Cook High for 4 hours. It couldn't be any easier!
** Added comment By: Garrick Stolz - They mentioned this technique on the Food Network's "The Kitchen" last weekend.
"Spaghetti Squash: Poke a spaghetti squash with a fork throughout the surface, then place the squash in the slow cooker with 1 cup of water for 3 hours on high. Cut open with a knife and scoop out the spaghetti strands
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Spaghetti Squash, By: Cathy Schultz, June 27, 2015
I discovered an easier way of cooking spaghetti squash today, instead of baking it, I split, cleaned, placed on the rack with no liquid. Turn your Ninja to Slow Cook Low for 2 hours. Depending on the size, it may take less or more time. It came out perfect!
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Spaghetti Squash, By: Allyson Adamo-Parsons, January 3, 2015
I made spaghetti squash in the Ninja tonight and it came out AMAZING:
Cut in half, clean out the seeds,
Salt and Italian seasoning on the squash.
Place a few pats of butter on the bottom of the Ninja, and place squash cut side down over the butter. Turn to Oven setting of 350°F and bake for about 40 minutes. Very good!
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Spaghetti Squash – 3 Separate Recipes! Marinara, Sweet, & Savory, By: Irina Babiskin Cohn
I made spaghetti squash for the first time. The only hard part is cutting the squash in half. An ax would have helped. Otherwise, it was fun to make. I made three versions as an experiment: marinara, sweet, and savory. I used the oven dialed to 425° for all three. (Ok, from what I remember after re-reading the file, I made the squash in the Ninja for 30 minutes. Took it out, let it cool. Then I took a fork and pulled on it to get strands. Then I put it in a dish and put sauce on it with mozzarella on top. I put it in the oven, set on broiler to make the cheese gooey and crispy.)
The Marinara one was set for 30 minutes, followed by 3-5 minutes in my real oven on broil. It was simply made with bottled pasta sauce and topped with mozzarella. Really yummy.
The Sweet one was set at 20 minutes and was made with raisins, cinnamon, nutmeg and honey powder (from Savoryspiceshop. com). You could use any sweetener. I topped it with cheeze-it crumbs. I made it by putting them in a baggie and crushing them. I don't know why I used the topping. I don't think I would do it again. I think the second experiment needs some work.
The Savory one was set for 20 minutes. It was really yummy. I put in 1T butter, 1 oz. cheese, 2 oz. feta cheese and an herb mix I also got from the savoryspiceshop. com. It has a mix of shallots, salt, pepper, dill, parsley, dill weed and chives. The reason that the last two were only for 20 minutes is because they shared one half of the spaghetti squash and there was less quantity. The marinara one used a half of the squash by itself.
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Spaghetti Squash, By: Sonya De Lisle
Ingredients:
Squash
Garlic
Italian seasonings
Turkey sausage
Parmesan cheese
Spinach
Spaghetti sauce
Directions:
Add 2 cups of water to bottom of Ninja, place rack inside, cut squash in half, remove seeds, set Ninja to Oven setting of 425° for 25 minutes..easy peasy...
I added the squash spaghetti to the water, added garlic, Italian seasoning, Turkey sausage, parmesan cheese, spinach, and spaghetti sauce and cooked for another 15 minutes..it was delicious!
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Spaghetti Squash, By: Carrie Gall McMahan
Place Ninja on Oven setting at 375°. Put a little water in the bottom and put the spaghetti squash in the basket. You may need to cut it up a little bit or do ½ at a time. I will try cutting it into ¼ ths, next time. Bake for 20 - 25 minutes.
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Spaghetti Squash, By: Cathy Doles-Flanagan, August 17, 2014
Slice in half, scoop out seeds. Lay open side down in the pot with a little water. Set Oven to 375° for 45 minutes, depending on size. Delicious
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Spaghetti Squash, By: Diane Wimmer, August 17, 2014
I brush with olive oil and seasoning and set halves on rack facedown. Turn to Oven setting of 350° for 30-40 minutes depending on size.
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Spaghetti Squash - Pizza Spaghetti Pie, By: Carrie Gall McMahan
Ingredients:
Squash
½ onion
1 lb Italian sausage
1 cup pizza sauce
1 tsp dried basil
Salt and pepper
3 eggs
Cheese
Pepperoni, veggies, black olives.. all optional
Directions:
I did a pizza spaghetti pie if anyone would like to know what I did. I cooked the squash as I did above. Scraped out threads and set aside. I placed the Ninja on Stove Top High and cooked ½ of onion and 1# Italian sausage far a few minutes until the sausage was no longer pink. Then turned it back to Oven settings at 350*. Add 1 cup of pizza sauce, 1 teaspoon dried basil, salt and pepper to the sausage. Mix in the spaghetti squash. Whisk 3 eggs separately and then add to rest of ingredients. Mix well. Bake for 1 hour. Top will form a crust that won't give when you press down in the center. Add cheese of your choice before serving. You could probably add pepperoni, veggies, black olives or whatever you like on pizza.
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Spaghetti Squash & Grilled Chicken*, By: Tink Bell, September 25, 2014
Ingredients:
Squash, sliced
Frozen grilled chicken breast strips
½ cup of chicken broth
I pack of package Pico de Gallo Mango
1 purple onion
2 Tbs. butter (I can’t believe it’s not butter)
garlic with season salt, to taste
Directions:
Slice cut squash and place on roasting rack. Cook on the Oven setting of 425°F until squash is fork tender. Sauté the onions with butter and garlic with season salt. Add chicken broth plus Pico de Gallo Mango (from HEB) on Stove Top Medium for 15 minutes. Add peeled spaghetti squash let simmer. Add (frozen) grilled chicken. Let sit for 10 minutes on Stove Top Medium.
Serve while hot...enjoy!
Lol. This was my first recipe that I have given out I hope you like it enjoy if you have any questions let me know.♡Tink
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Spaghetti Squash Bake with Meatballs*, By: Genevieve Stoops-Levangie, July 11, 2015
Stabbed spaghetti squash with knife several times, cook in microwave for 16 minutes
While that was cooking, I put the frozen meatballs in the Ninja with the Oven setting of 350° for 35 minutes.
When spaghetti squash is done, let cool.
Cut in half, scoop out seeds.
Use a fork and run thru squash to make spaghetti strands.
I layered the squash on top of meatballs.
Then I put a layer of ricotta mixed with Italian seasonings, parmesan, mozzarella and a beaten egg.
Pour on more sauce (is there ever enough sauce?)
Continue baking for 30 more minutes.
In the last 5 minutes add mozzarella to the top.
**Added comment - Sometimes I chop up some tofu in to the ricotta for extra protein. No one notices.
**There are no amounts given in this recipe. Use amounts suitable for your family. Aurelia
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Spaghetti Squash with Sausage*, By: Danielle DeRosa Klein, January 11, 2019 – Ninja 3-in-1 Recipe Book
Ingredients:
1 lb. Italian turkey sausage
2 cups water
1 (4 lb.) spaghetti squash, cut in half lengthwise and seeds removed
2 tablespoons Parmesan cheese, grated
2 teaspoons salt-free garlic and herb seasoning
1 large tomato, chopped
1 cup baby spinach leaves, packed
¼ cup mozzarella cheese, shredded
Directions:
Turn the Ninja to Stove Top High. Add the sausage and cook uncovered for 10 minutes or until browned, stirring often. Remove the sausage and drain excess grease.
Add the water to the pot. Place roasting rack. Place squash, cut side down, on rack. Turn to the Oven setting of 425°F for 25 minutes.
Using fork, scrape flesh from squash and add to pot. Sprinkle with 1 tablespoon Parmesan cheese and 1 teaspoon garlic and herb seasoning. Top with sausage, tomato, spinach and remaining Parmesan cheese and seasoning. Turn the Ninja to the Oven setting of 425°F, for 15 minutes. Cover and cook until mixture is hot and bubbling. Sprinkle with mozzarella cheese
Added comments by: Danielle DeRosa Klein - Make sure you drain the spaghetti squash after cooking it in Ninja or the recipe has too much liquid.
I cooked my spaghetti squash last night in the Ninja and then refrigerated it. Tonight, it was placed in the microwave for about 1 minute, then put into the Ninja on Stove Top High to rewarm. But ONLY after sausage was done.
Sausage - make sure you drain that too.
I also added about 8 cooked and warmed turkey meatballs I had and then chopped them up.
I added a lot of spinach. 1 cup packed was not enough. I added about ½ bag baby spinach.
I did not "measure" my Parmesan - I'm Italian - we don't measure. It looks good; it tastes good.
I layered my squash, then sausage-meatball mix, then some parmesan and a little light dusting of mozzarella, then 2/3 of the chopped tomatoes, (I used 3 fresh plum tomatoes, chopped), then spinach, then the remaining meat & tomatoes, then a little more parmesan.
I added a little garlic powder, fresh basil from my indoor garden (about 3 large leaves chopped).
Turn to the Oven setting of 425°F, for 15 minutes. When it beeped, I put the remaining mozzarella on top and placed the lid. Turn of the Ninja. You can choose to go to switch to warm. I used the entire 16 oz. bag of shredded mozzarella cheese.
The family said they would definitely eat this meal again!
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Spaghetti Squash with Spinach & Artichokes*, By: Jennifer Allen, March 14, 2016 – cross posted in WW
Ingredients:
1 spaghetti squash
3 cups packed baby spinach
1 can of artichokes, drained and chopped
½ diced onion
3 cloves of garlic, minced
2 Tbs. olive oil
½ cup light sour cream
3 ounces of light cream cheese
1½ ounces grated Parmesan
1½ ounce mozzarella cheese
2 Tbs. milk
Directions:
Cut spaghetti squash in half, remove seeds, place on rack or pyramid mat face down and roast for 1 hour at 400°F. You will know squash is done when you can pierce it with a fork.
Once squash is cool enough to handle remove the flesh with a fork and set aside.
Wipe out the Ninja pot and heat oil on Stove Top Medium/Low. Sauté onions for 5 minutes, and add garlic and cook for another minute. Add sour cream, cream cheese, parmesan cheese. Stir and cook until the mixture is blended and smooth. Add spinach and artichokes and cook for a couple minutes, until spinach is wilted. Add in the spaghetti squash and mozzarella cheese and heat through cooking on Stove Top Medium/Low, about 10 minutes. Dinner is served!
(I make meals ahead of time and transfer to casserole dishes. Refrigerate or freeze for a later date. Before baking, sprinkle two tablespoons of panko breadcrumbs over the top and popped it in the regular oven to reheat at 425° for 20 minutes).
This dish is what I refer to as weight watchers friendly and based on 4 equal servings it is 7SP.
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Spiced Potatoes & Chicken with Asparagus, By: Rose Andrews, – Ninja Recipe Book
Ingredients:
Potatoes:
3 lb bag New potatoes, (I like Yukon Gold)
Olive Oil
1 tsp Salt
1 tsp Garlic powder
½ tsp Black pepper
½ tsp Smoked Paprika, (regular is fine too)
½ tsp Old Bay seasoning
Chicken:
3 Frozen boneless chicken breasts (4 oz each, I like Perdue or Tyson)
1 tsp Poultry seasoning
½ tsp Smoked Paprika (optional)
Salt and Pepper to taste
½ cup Fat free cream of chicken soup
6 spears frozen asparagus
Directions:
Quarter each new potato and place in Ninja. Drizzle with olive oil to coat. Add salt, pepper smoked paprika, Old Bay seasoning and garlic powder to potatoes, stir.
TIP: I prefer to use un-seasoned frozen chicken breasts. They are very cost effective when purchased from warehouse clubs and are so easy to use. They come out juicy and perfect every time! ALSO Spraying chicken with cooking spray allows your seasoning to 'stick' and lets you create any flavor you want!
Spray chicken with cooking spray. Sprinkle with salt, pepper and poultry seasoning. (I added more paprika because we are paprika people). Lay Ninja rack right on top of potatoes. Turn Ninja to oven setting, 375° degrees. After 15 minutes, remove chicken tray and stir potatoes. Replace tray and add 6 frozen asparagus spears and spread ½ cup undiluted chicken soup to the chicken.
Cook for 20 more minutes or until chicken reaches internal temp of 165°. Potatoes come out with a nice crunch and are perfectly tender.
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Squash, Onion, Bacon Supper, By: Jimmy Wright, July 5, 2014
Ingredients:
10 slices of bacon cut into 3/4 inch lengths
2 medium yellow squash sliced and quartered
½ onion sliced and quartered
1 tsp minced garlic
Directions:
Fry bacon ¾ cooked, using Stove Top High. Add squash, onions, and garlic and cook to squash and onions are soft.
Enjoy!
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Squash, Potatoes & Onions, By: Ashley Baugh Kruger
Ingredients:
4 small yellow squash
½ large Vidalia onion
3 medium potatoes
2 Tbs. butter
2 pieces bacon
soul food seasoning
Directions:
I did squash potatoes and onions in the Ninja last night. Hubby loved it.
4 small yellow squash, ½ large Vidalia onion and 3 medium potatoes. Heat 2 Tbs. butter with 2 pieces bacon (for flavor) till melted on Stove Top High. Add all the veggies, and sprinkle soul food seasoning. Add another Tbs. or so of butter and turn to Stove Top Medium for 30 minutes or so. Turn to the Buffet setting to hold. Very good!
**Added comments** Ashley didn’t specify, but she probably sliced the vegetables so they were all equal in size. Aurelia
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Steakhouse Smashed Potatoes*, By: Christy Pruitt Byers, June 16, 2014
Ingredients:
3 lbs petite red potatoes
1-2 tablespoons of oil
¼ cup of water
1 packet of Hidden Valley Ranch Dip Mix
3-4 minced garlic (I buy the minced garlic in the squeeze bottle- 3 squeezes) salt and pepper
¼ cup butter, (½ stick)
8 oz cream cheese
Milk
Directions:
Cut 3 lbs petite red potatoes in half. Add oil, water, Hidden Valley Ranch Dip Mix, salt and pepper. Cook in Ninja on Slow Cook High 4 hours, add butter and cream cheese and mash. Add milk to desired creaminess. Set to buffet until ready to serve.
I've fed 8 before with no trouble. They're rich, little goes a long way. This recipe is very easy to double. Don't be tempted to use more water. You want that roasted flavor, not a boiled potato taste.
I used to use a crock pot, which works fine. Ninja cooks a little faster. It still turns out great. Get creative! I've added grated cheese and bacon. You can't mess this up.
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Steam A Whole Cabbage & Stuffed Cabbage Rolls, By: Barbara Bonner, September 5, 2015
Removing those yummy leaves from a head of cabbage can be quite the task. You either need to cook the entire thing in a pot of boiling water first or attempt to peel the stiff leaves from a raw head of cabbage, yielding countless torn and useless leaves. Not anymore! Just place the whole head of cabbage in your slow cooker along with 2 cups of water. Cover and cook on high for 2½ hours, or until soft. Now you can easily peel off the pliable leaves, and wrap 'em around whatever you want:
Now here's a delicious recipe you can use in your Ninja.
Stuffed Cabbage Rolls
Ingredients:
Cabbage
1 extra-large head green cabbage (large enough to yield 14 large leaves), core carefully removed with a sharp knife
Filling
1¼ lbs. raw lean ground turkey
¾ cup finely chopped onion
1/3 cup ketchup
1½ tbsp. tomato paste
1 Tbs. granulated white sugar or Splenda No Calorie Sweetener (granulated)
½ Tbs. chopped garlic
Sauce
2 cups low-fat marinara sauce
¾ cup jellied cranberry sauce
1/3 cup low-sugar grape jelly
1/3 tsp. salt
Directions:
Place cored cabbage head in an extra-large pot and cover with water. Bring to a boil.
Cover and cook, rotating cabbage occasionally, until the leaves soften, loosen, and begin to fall off the head, 5 to 7 minutes. Remove pot from heat. Drain cabbage and set aside to cool.
Meanwhile, in a large bowl, thoroughly mix filling ingredients. In a medium bowl, mix sauce ingredients.
Gently remove 14 large leaves from cabbage head. (Refrigerate the rest for another use.)
Lay one cabbage leaf on a dry surface and top with 2 heaping Tbs. filling (1/14th of filling). Spread out filling, fold in the sides of the cabbage, and roll up cabbage to enclose the filling.
Spray the Ninja pot with nonstick spray, and place cabbage roll in the pot, seam side down. Repeat with remaining 13 leaves and filling, gently stacking the rolls in the pot.
Cover cabbage rolls with prepared sauce. Cover the pot and set temperature to Stove Top Low. Cook for 1 hour, or until filling is cooked through. Enjoy!
MAKES 7 SERVINGS
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Steam Baked Mushrooms*, By: Brian M Almashie, April 30, 2014
Made pulled pork over the weekend and am using it as a stuffing for steam baked mushrooms.
Clean and remove the stems in the mushrooms, fill each one with pulled pork and steam bake with 2-3 cups of water or stock for 15 minutes at 400°. Then top with cheese (I used Gouda and Parmigiano Reggiano) and sprinkle with chives. Bake for 5 minutes more until the cheese melts. This is a great and easy way to use your leftover pulled pork.
Rita Ramos, comment - I'm going to try that but will substitute the pork with crab!
Brian M Almashie, comment- Cool. Also try BBQ chicken with cheddar and cilantro or ground lamb or even steak... It's all great and so easy. Steam baking makes the mushrooms melt in your mouth. Enjoy
Aurelia Dougan McCollom, comment - Rita ... on the cheese.. how about using Boursin herb and garlic?
Brian M Almashie, comment - Yum... Even just cheese and a red sauce with tomatoes, red onion and basil would be good.
So many options to this recipe!
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Stewed Tomatoes & Cabbage, By: Debbie Rick Mitchell, March 14, 2016
Ingredients:
2 Tbs. EVOO (Extra Virgin olive Oil)
½ cup diced green bell pepper
1/3 cup thinly sliced celery
1 small onion, chopped
1 clove minced garlic
1-2 tsp. sugar (or artificial sweetener of choice)
1 low-sodium chicken bouillon cube or packet
2 cans diced tomatoes (I used fire-roasted)
Seasonings of choice (I used garlic powder, parsley flakes, freshly ground pepper)
½ head shredded cabbage
Directions:
Heat the oil in the Ninja on Stove Top Low (or Medium if using a 3-in-1). Add bell pepper, celery, onion, garlic and saute until softened. Add sugar, seasonings, bouillon and tomatoes. Cook a couple more minutes until well blended. Stir in the cabbage. Switch to the Oven setting of 300°F. Cover and cook 15 minutes or until cabbage is as tender as you like. (Stir once or twice).
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Stuffed Cabbage*, By: Nita Jentilucci-Sanders, April 28, 2015
Ingredients:
1 lb ground beef
1 lb ground sausage (I use hot)
1 red onion, chopped
2 jalapeños, sliced
1 cup of rice (uncooked) - then cook it
1 can if diced tomatoes
2 cans tomato sauce
Directions:
Mix all above ingredients except tomato sauce.
Add spices of your choosing
1 head of cabbage, cored
(I wrap in Saran wrap tightly and microwave for 7 minutes. Let leaves cool then separate)
Directions:
Take handful of meat mixture and place in leaf and roll.
Put some diced tomatoes in Ninja and make single layer, add a can of tomato sauce and repeat process until it's all finished.
Turn your Ninja to 350°, just to boiling. Turn down to 250° and bake for 2 hours. Perfect. If you don't like spicy omit the jalapeños and hot sausage. Just use mild Italian sausage.
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Stuffed Cabbage, By: Sherri Smithson Massey
Ingredients:
12 large cabbage leaves
2 pound of ground beef
3 eggs (beaten)
½ cup uncooked rice
½ cup bread crumbs (I actually crushed croutons)
1 small onion chopped
½ teaspoon roasted garlic sea salt (or other seasoning)
1 can tomato soup
1 bottle V8 juice
Directions:
I drizzled olive oil in the bottom of pot first. Cook the cabbage leaves to slightly soften them. Either wrap cabbage leaves in several very wet paper towels and microwave them until tender; approximately 5 minutes. Otherwise you can boil the leaves on the Stove Top High in hot water for approximately 3 minutes. Place a ½ can of tomato soup in bottom of pot. Mix the meat filling together in a medium bowl; remaining ½ can of tomato soup, ground beef, eggs, bread crumbs, rice and garlic sea salt . Add ¼ cup of meat filling into the bottom of each cabbage leaf and roll up. Place each cabbage roll into the Ninja seam side down. Pour V8 juice over rolls. Bake for 1 hour on 350° degrees. If baking you may need to add additional juice.
Charlotte Cicchelli Aurelia Dougan McCollom. Connie Hamilton....this is the baking help/tip I gave Sherri to prep the cabbage. Either freeze overnight (as it thaws, it softens the leaves), boil or add 2 Tbs. of water to bowl of cabbage in microwave. Mix all your ingredients and stuff the cabbage. Place it with seam down in baking pan. Bake in your Ninja @ 350°F oven for about an hr. Cover with sauce if desired.
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Stuffed Cabbage Rolls, By: Dennis Becraft, August 5, 2018
Ingredients:
1 large head of cabbage
2 eggs beaten
4 small cans of mushroom stems and pieces
2 (15 ounce) jars Ragu
1 cup of water
1 onion, chopped
½ tsp. pepper
1½ tsp salt
3 lbs. ground beef
1½ cups uncooked rice
Directions:
Core cabbage and place into large pot of boiling water. About every 2 minutes, peel the leaves off and place on towel to dry. In a large bowl combine the ingredients (except sauce & water) and mix well.
Add ¼ cup of the meat mixture to the center of the leaves. Roll like a burrito. Using as many leaves as needed. Place left-over leaves in the bottom of the Ninja. Add the rolls stem down on top of the extra leaves.
Make layers and cover with the water & sauce. Turn the Ninja to Slow Cook High for 4-5 hours.
They came out great.
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Stuffed Cabbage Rolls*, By: Georgia Slifco Parsons, October 5, 2015
For the rolls:
12 leaves cabbage
1 cup long grain rice, cooked
1 egg, beaten
¼ cup milk
¼ cup white or yellow onion, finely chopped
1 garlic clove, finely chopped
1 pound lean ground beef, raw
For the sauce:
1¼ teaspoons salt
1¼ teaspoons ground black pepper
1 (15-ounce) can tomato sauce
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon paprika
2 tablespoons lemon juice
2 tablespoons honey
½ teaspoon dried thyme leaves
Directions:
Bring a pot of salted water to a boil over high heat. Boil cabbage leaves for 2 minutes. In a bowl, whisk together tomato sauce, honey, spices, lemon juice, ketchup, the salt and pepper, and Worcestershire sauce.
In a separate bowl, combine the cooked rice, egg, milk, onion, garlic, and beef. Add in ¼ of the sauce and combine well.
Scoop about ¼ cup of the ground beef mix into the center of each cabbage roll. Roll up the leaves, tucking in the ends. Place in the Ninja pot. Top with remaining tomato sauce mixture and cover. Turn your Ninja to Slow Cook Low for 8 to 9 hours or on Slow Cook High for 4 to 5 hours.
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Stuffed Cabbage Rolls*, By: Holly Belcher, February 26, 2015
Made Stuffed Cabbage Rolls yesterday with help from recipe in files by Sherri Smithson Massey. Came out yummy!
Ingredients:
Cabbage leaves
28 oz can tomato sauce
Cabbage Prep: Cut off small part of cabbage core then carefully removed about 8 leaves from cabbage head. Boiled them for 3 minutes then rinsed in cold water.
Filling Ingredients:
1 lb. ground beef (I used 80/20)
½ cup sautéed onions
¾ cup cooked rice (I used Instant brown rice)
1 tsp. garlic
2 egg yolks
1 tsp. red pepper flakes
salt & pepper to our taste preference
Directions:
Divide filling into oval balls about ¼ per ball but varied depending on size of each cabbage leaf.
Place filling on cabbage leaf end, tucked in sides, then roll.
Put Ninja on Oven setting of 350°.
Pour ½ can tomato sauce in the pot of the Ninja pan (28 oz can).
Arrange cabbage rolls with fold side down into pot.
Pour remaining tomato sauce on top and add the lid.
Cook about 20 minutes until there is a heavy boil. Turn your Ninja to Slow Cook High setting for about 1 hour). Note: Can also be made on Slow Cook Low setting for 3-4 hours depending on cabbage roll size.
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Stuffed Mushrooms*, By: Charlett Maynard Allen, July 31, 2016 – Cross Posted in Appetizers and Vegetables
Some have a pieces of shrimp added to the top. I used the basket this time so the juices drained so they weren't wet. I love how you can bake in this and not have to heat the kitchen.
Ingredients:
Whole mushrooms – (Baby Bella mushrooms were used)
Stuffing mix
Shrimp – optional
mozzarella cheese
Parmesan cheese
I cheated and used stuffing mix, added some mozzarella and Parmesan to it. That's what I had in the fridge. The shrimp was a last minute idea; I love it so I'll use any excuse to eat it. Put the stuffing in a zip lock bag and break it up. Add the cheeses and mix in the bag. Add the shrimp to the top after filling.
Place on the wire rack and insert into the Ninja. Place the lid and turn the Ninja to the Oven setting of 375°F, to warm them through, about 25 minutes. I was very easy and really good.
Wet the stuffing a little, the mushrooms put out a lot of moisture to keep it moist while cooking.
*I did use 400°F, the other day but I stuffed them with Italian sausage. So the temperature can vary depending on ingredients.
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Stuffed Peppers*, By: Deb Turbitt, November 19, 2018
Ingredients:
5-6 green peppers
1 lb. ground beef or turkey
½ onion, chopped
14 oz. can fire roasted diced tomatoes or regular diced tomatoes
1 cup of wild rice (can use packaged ready rice)
2 Tbs. Worcestershire sauce
salt and pepper – to taste
½ cup water
1- 8 oz. can Hunts tomato sauce or brand of choice
1 cup shredded cheese - optional
Directions:
Cut the tops off from the peppers. Remove the membrane and seeds. Combine ground beef, onion, tomatoes, Worcestershire sauce, salt and pepper in a bowl and mix. Add the cheese at this time, if desired. Add the mixture to each pepper. Place them in the Ninja pot. Add the sauce to the top of each pepper. Add 1 cup water to the Ninja pot. Turn to Slow Cook High for 3-4 hours, or until internal temperature reaches 165°F and heated through.
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Stuffed Peppers, By: Carol Fouser, June 9, 2015
Ingredients:
Left over pork roast, finely chopped
Cooked kale, finely chopped
3 garlic cloves
½ big onion, finely chopped
1/3 head cauliflower, finely chopped
¼ cup Parmesan cheese
sprinkled some taco seasoning and pepper flakes
1 small can of green chilies enchilada sauce
3 green peppers, cleaned and split – (6)
Directions:
Mix the filling ingredients (not the cheese), and fill the green peppers. Turn your Ninja to Slow Cook High for 3 hours. Sprinkle with grated cheese. They were awesome. Put a new spin on that leftover pork roast & kale.
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Stuffed Peppers*, By: Randall McGouirk, March 15, 2015
Ingredients:
(4) Large Bell Peppers
(2) Cans Crushed Tomatoes
(2) Lbs of Ground Meat
(1) Lbs Italian Sausage
Garlic Powder
Garlic Salt
Marjoram
Ketchup
(2) Cloves Fresh Garlic
(3) Onions Peeled/diced
(1) Box of Minute Rice “Medley Version”
Directions:
Turn Ninja onto Stove Top High setting. Place diced onion, ground beef and sausage. Add spices (to taste) and cook until well done. Add ½ can of crushed tomatoes and stir. Cook rice in microwave for 10 minutes. When finished add the rice to the beef mixture in the Ninja. Stir again and remove excess fat from beef with ladle.
Remove mixture from your Ninja and place into a bowl. Begin prep work on peppers. Cut each pepper top off and pop out stem (saving the top of the pepper). Scoop out the membrane and seeds of the pepper with a spoon and discard. If pepper doesn’t stand on its own, then cut bottom of pepper to make stand (be sure NOT to cut thru the pepper bowl itself).
Fill each pepper with ground meat/sausage mixture. Pour the remaining tomato sauce into the pot of the Ninja, covering the entire bottom. Place peppers with filled mixture inside. Cover peppers with tops and set Ninja to 400°F degrees and cook for 1 hour (depending on size of pepper). Remove pepper when done and place on dish with sauce under pepper.
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Stuffed Peppers*, By: Jennifer Parker, March 10, 2015
Ingredients:
4 large green bell peppers
1½ tsp canola oil (I use extra virgin olive oil in everything I cook)
1 medium onion, chopped
1 clove garlic, minced
1½ cups cooked rice
1 lb. ground beef (ground turkey will work, too)
1- 8 oz can (1 cup) tomato sauce
1 Tbs. chopped fresh parsley
1 tsp sugar (this is an addition that my grandmother taught me. You add it to ground beef anytime you cook it. Just adds a little something)
1 tsp salt (optional)
¼ tsp freshly ground pepper
Directions:
Preheat Ninja to 350° degrees.
Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and boil the peppers until tender-crisp, about 1-2 minutes. Drain and cool under cold running water. Set aside.
Heat oil in your Ninja on Stove Top High. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add ground beef and sugar and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2-3 minutes. Drain the fat. Remove meat mixture and wipe out Ninja.
Transfer the ground beef mixture to a medium bowl and mix in rice, ½ cup tomato sauce, parsley, salt (if using), and pepper. Stuff the peppers with the mixture and place them in the Ninja. Spoon the remaining sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through, about 30-35 minutes.
*things I added to this recipe on my own*
1) Add water to the bottom of the Ninja when you begin baking. Check periodically to make sure it's not gone. If it is, add a little more. This will prevent the bottoms from burning.
2) Top with shredded cheese during last 3 minutes of baking.
These turned out perfect!!
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Stuffed Peppers*, By: Tim Peterson, September 8, 2014
Ingredients:
Ok my special filled stuffed green peppers
Filling is
2 packs cream cheese
Sliced jalapeño’s
Rice – Rice was cooked in a separate pan
Ground venison sausage
Minced garlic
Turkey bacon cooked n crumbled
Parmesan cheese
Mozzarella cheese
Salt pepper
Some hot sauce
Directions:
Turn your Ninja to Stove Top High and brown the sausage. Add cooked rice, mix.
Slowly added ALL of the ingredients into my Ninja processer with mixing paddle and blended well. Stuff the peppers and top with tomato sauce. Turn your Ninja to Oven setting of 350° for about an hour, depending on size of the peppers and tenderness desired.
(I don’t measure anything I just go with what looks n taste good!)
**Added comment by: Aurelia Dougan McCollom - Tim’s Original Recipe and instructions: Last night’s dinner was fresh stuffed green peppers with my special cream cheese jalapeño -rice mozzarella and parmesan cheese, with ground venison sausage filling. Topped with tomato sauce. Served with BLUE MOUNTAINS !!! Blue mountains = COORS LIGHT !! Lol
****
Stuffed Peppers*, By: Arlene Babiskin Gordon
Ingredients:
1 package of ground turkey, usually 1¼-1½ lbs
2 slices raisin cinnamon bread
1/8-¼ cup of raisins or Craisins
¼ cup applesauce
2 Tbs. Trader Joe’s Seafood Cocktail Sauce
1- 8 oz can of plain tomato sauce (I use one with no salt added)
4 large peppers as equal in size as possible
I use red, yellow & orange peppers only
Directions:
Wash & cut across close to the top of each peppers and scoop out the seeds & membrane. In a large bowl break up raisin bread into small pieces & add a little water to soften. Add ground turkey, break up as you add it. Add the raisins or Craisins, applesauce & cocktail sauce. Fill each pepper with the turkey mixture.
Pour a little water in the bottom of the Ninja crock & place the wire rack. Place the peppers on the rack in an upright position. Pour the tomato sauce on top of each pepper.
Use the Oven setting & set the temperature to 400° for 1 hour.
****
Stuffed Peppers*, By: Deborah Schmidt
Peppers
2 Tbs. Margarine
2 Tbs. flour
1½ cups cold water
1 large can crushed tomatoes
Ketchup
Salt & pepper
Sugar
2 eggs
2-3 Tbs. Uncooked rice
Grated onion
2 lb ground beef
Directions:
Turn your Ninja to Stove Top High, make the roux:
Melt the margarine add the flour and brown.
Add water, stir, and bring to a boil.
Turn to Stove Top Low and add crushed tomatoes; add ketchup, salt, pepper, and sugar to taste.
In a bowl:
Beat lightly two eggs. Add salt, pepper, uncooked rice and a grated onion. Add ground beef and mix well.
Stuff as many peppers (about ¾ full) as you like; make the rest of the meat into meatballs. Add to Ninja.
Cook on Slow Cook High for about 3 hours. This can be cooked for a longer period of time on Slow cook Low.
As this was my grandmother's recipe, all proportions are inexact. You can play with this recipe all you want! (Good for you Ninja rookies out there.)
Serve with a good bread (like challah) to sop up the gravy.
****
Stuffed Peppers*, By: Paula Bodden
Ingredients:
6 peppers
1 tsp. Oil
Chopped onion
1½ lbs ground beef
Cooked rice
Garlic powder
Salt Pepper
1 Tbs. Worcestershire sauce
1 cup tomato sauce
Shredded cheddar cheese
Directions:
First I blanched the peppers for a few minutes in boiling water using the Stove Top High setting. Once I removed the peppers and hot water I put a tsp of oil in the pan and browned a bit of chopped onion and 1½ lbs ground meat with some cooked rice. Add little garlic powder, salt and pepper and 1 Tbs. of Worcestershire sauce. Once browned I drained the liquid and added a cup of tomato sauce. Then I stuffed the peppers with this mixture and put the peppers back in the Ninja. Covered with more tomato sauce and shredded cheddar cheese. Cooked on the Oven setting of 350° for 1 hour.
****
Stuffed Peppers, By: Brenda Wilson, November 23, 2014
Here's another one.
I combined a couple of recipes. Took what I liked and left the rest behind but oh were they good. So here goes
Ingredients:
1 lb hamburger
4-6 peppers
6 Italian sausages, casings removed
1 small can of tomato sauce (any kind you like)
2 cups cooked rice
Diced onions
2-3 cloves of garlic (I use the ones in the jar I'm not mincing garlic in the truck)
Italian seasoning
1 can diced tomatoes
Sea Salt & pepper to taste
Directions:
Mix hamburger, sausage, onion, rice garlic, seasonings, salt, pepper, and tomato sauce together. Stuff 6 peppers or use 4 peppers and make meatballs with the rest of meat mixture.
After peppers are stuffed use a fork poke the bottom of peppers. Place in your Ninja. Add the diced tomatoes all over the top of peppers and juice bottom of pan. Turn your Ninja to Slow Cook High for 3 hours.
****
Stuffed Peppers; Chicken Italiano*, By: Trish Obrien, December 9, 2014
Ingredients:
3 large chicken breast, cut up
1 cup cooked rice (I used heart smart brown rice)
Fresh garlic, diced
oregano
red onion, cut up
parmesan
3 slices of provolone cheese, I also chopped up the tops off the
large peppers, seeded
Directions:
Turn to Stove Top High and brown chicken. When done, cool and cut into pieces. Add cooked rice (I used heart smart brown rice). Add seasonings, garlic, parmesan, and onion. Stir and heat through. Stuff into peppers. Place the peppers in to your Ninja pot and add soup. Turn your Ninja to 350°F and bake for 1 hour. Top with provolone the last 15 minutes to melt. Serve with extra mixture on the side.
**Added comment by: Trish OBrien - It was very good. I was looking through what I had in the truck and that's what I came up with. I will definitely plan better and do again. Some zesty pizza sauce and maybe mushrooms too. The tomato soup was the only red sauce I had available. I would also add a better blend of cheeses, to give a zip. I had a few provolone so that's what I used lol
****
Stuffed Peppers – “Sort Of”*, By: Suzanne Donohue, September 23, 3016
I just threw dinner together and it smells good already. "Sort of" stuffed peppers. My family is not crazy for the actual peppers, but like the filling. This could easily make 6+ whole peppers.
Ingredients:
3 multi-colored sweet peppers,cored and seeded cut in half
1-1½ lbs. sweet Italian Sausage (I used turkey sausage)
1 Tbs. olive oil
3 Tbs. butter (I used homemade herb butter for extra flavor),
1½ cups orzo ( one does not like rice)
3 cups tomato sauce or puree
½ onion, chopped
3 garlic cloves, finely minced
1½ cups shredded cheese (I used Asiago, Romano and extra sharp cheddar) salt and pepper - to taste
1 cup tomato sauce/ puree
Directions:
Turn the Ninja to Stove Top Medium/High. Brown the sausage. Drain any excess grease. Remove and set aside. Add the olive oil to the pot.
Melt the butter, saute on Stove Top Medium/High the orzo until toasted and golden. Add the 3 cups of tomato sauce or puree, onion, and garlic cloves. Simmer until orzo is almost done. Add sausage. Add 1 cup of the shredded cheese. Season with salt and pepper to taste. Stir. Since I used herb butter, this was enough, but you may want to add some extra seasoning. Remove filling. Add the 1 cup tomato sauce/ puree to bottom of the pot. Fill peppers with meat/orzo mixture and top with ½ cup of the cheeses. You can use Slow Cook Low for 3-4 hours to heat through. Or 2 hours on Slow Cook High. (Oven setting could also be used). I did 2 hours on Slow Cook High. It then switched to Auto Warm for until ready for dinner. It turned out great.
****
Stuffed Peppers, Super Easy*, By: Jenn Mueller Venerable, September 18, 2014
Ingredients:
Four red peppers, seeded and stems removed
1 lb ground turkey
1- 8 oz can tomato sauce
1 box mix quinoa and brown rice, rosemary and olive oil flavored
Directions:
Mix together turkey, tomato sauce, and rice mix including herb packet, all uncooked. Stuff mixture inside the red peppers. Stand up peppers in the Ninja and add about ½ inch of water to bottom of pot. Cook on Slow Cook Low setting for 7 hours. This was a total experiment but turned out great - even my toddlers ate it!
****
Stuffed Peppers Using Green Pepper Casserole *, By: Tandis Wiechman, January 12, 2015 - Green Pepper Casserole*, By: Sue Karasek Nottmeier, January 8, 2015
Ingredients and comments:
tomato sauce
4 peppers
Sue... Your picture looked so good I had to try it. Then I decided this would be perfect to use to make stuffed peppers!! I followed your recipe and then added an extra can of tomato sauce before stuffing the peppers. Add 3 cups of water to the pot. Place the rack and the multipurpose pan with the peppers. Add shredded cheese on top of peppers. Turn to Oven setting of 350°F and steam for 20 minutes. They turned out delicious!!! Also, as a personal preference I did pop them in the oven for about 5 minutes to brown the top, but it certainly isn't necessary.
****
Green Pepper Casserole*, By: Sue Karasek Nottmeier, January 8, 2015
**This is toooo long of a story to make into a readable recipe… So, enjoy! Aurelia** and I didn’t edit!!
I cook a lot by “sight” and taste.. so my amounts vary on what looks right, tastes like, or how much I or my family love an ingredient.. We all love peppers so mine is usually heavy on the peppers, and my husband is a meat eater so I am heavy on the ground beef. This is one of those recipes that you can add more rice to extend it if company suddenly shows up.
1½ up to 3 lbs ground beef (depends on how many you’re feeding and if you have MEAT people or more VEGGIE people
1-2 boxes of wild rice (once again.. 1 box to 1 pound of ground beef is a basis.. If you want more rice.. then another box.
1-2 cans of diced tomatoes (I normally use the green pepper and onion blend) but I have also used sweet onion, roasted, oregano and basil blends)
1 small yellow onion, chopped
3 large peppers (or more), chopped, depends on how much you love peppers. Or a large bag of frozen peppers. I always make sure I have some green ones to start.. and then will use the red and yellow to add more color and flavor. Fresh or frozen I usually stick in microwave to cook a little to soften or defrost before throwing them into the casserole.. I don’t want crunchy peppers in it.
Some garlic (usually a scant teaspoon of chopped garlic (more or less on your “love” of garlic)
Natures Seasoning Season Blend (this is by sight and taste) I shake across the whole top and then mix it up in casserole. Then if I feel it needs more in the cooking process I add more.
I shake some black pepper in also.
1 can V-8(like 10 or 12 oz) or 2-3 small ones - I do this by site too… You don’t want the casserole to be like soup.. but more like a spaghetti dish but a bit lighter on the sauce.
Brown your ground beef and onion on stovetop high – Drain grease. Your peppers can be going in the microwave right now.
I have not gotten the rice conversion down yet with the ninja.. so I do the rice separate per package instructions in the microwave while the meat and onion are browning..after your peppers. (my ninja rice still needs some work)
Once you have grease drained, add your tomatoes, peppers, garlic, pepper to the ground beef and onion. mix up.. add you seasoning. then add your V8.. stir or mix up again… Your rice should be done at this point.. add it to the mix…Stir, add more V8 if necessary. Set your ninja on oven 250 for about 15-20 minutes or so – enough to heat all your ingredients together. I usually check it at about 10-15 minutes. Stir it. If you’re not ready to eat for awhile you can switch it to buffet…
I don’t use precise measurements a lot of times when I cook so this is the basis of the recipe. A little more or less will not mess this recipe up.. unless you dump the bottle or pepper or seasoning in it. Lol.
****
Stuffed Peppers with Queso & Black Beans - (No Rice)*, By: Tim McBride, January 1, 2017
Ingredients:
2 peppers - 1 red, 1 yellow
½ lb ground beef
taco sauce (Old El Paso medium, was used)
¼ can Black beans, drained
Rotel/Velveeta queso (pre-made)
¼ onion, chopped
Shredded cheese of choice
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. (I used leftover taco meat already sauced & cooked). Remove and wipe out the Ninja.
Add 2 cups of water to the Ninja. Cut tops off peppers and clean out inside of seeds. Place the Ninja rack. Place the peppers open side up on the rack. Steam for 6-7 minutes. When done, place in cold water to stop the cooking process. Pour out any water left in the Ninja pot.
Return the meat to the Ninja pot. Add the taco sauce, onion and black beans. Heat the mixture. Remove and set aside. Wipe out the Ninja.
Add small amount of rotel queso to the bottom of each pepper.
Add the ground beef mixture to peppers to half full. Add a small amount of the rotel queso, and top with beef mixture to the top of the pepper.
Add the pyramid mat to the Ninja. Place the 2 stuffed peppers on the pyramid mat and cook. Place the lid. Turn to the Oven setting of 350°F, for 40 minutes.
After the 40 minutes, top with shredded cheese. Cook for 5 minutes or until melted.
**Added comment by Aurelia Dougan McCollom – If you do not have the pyramid mat, use your rack. If the peppers are to tall, invert the rack.
Serve.
(You can use diced tomatoes and even bread crumbs to bind if you like).
****
Stuffed Peppers with Turkey*, By: Jessica Alzamora, January 7, 2016
I actually had to use up turkey burgers so I used 8 of them. Could totally have used ground turkey too!
Ingredients:
2 packages of Perdue, raw
6-8 peppers, cleaned
½ cup cooked rice, cooled
½ onion, finely chopped
2 eggs
dash of Worcestershire sauce
milk, ketchup – enough to moisten to hold together
salt & pepper, to taste
24 oz. jar spaghetti sauce
¼ jar water
Directions:
Mix all ingredients except spaghetti sauce and water. Stuff peppers and place into the Ninja pot. Add the sauce and water. Turn to Slow Cook High for 4 hours.
****
Stuffed Portobello Mushrooms*, By: Jennifer Allen, April 28, 2015
Turn your Ninja to Stove Top Medium and cook both sides until almost cooked through. Stuff with a scoop of bruschetta and sprinkle with mozzarella cheese. Place on the rack. Turn to Oven setting of 325° for 5 minutes.
They are also good stuffed with cooked spinach and feta.
****
Stuffed Zucchini*, By: Trish Obrien, September 6, 2014 – Cross posted in Low Carb
Preheat Ninja on Oven setting of 375° for at least 10 minutes.
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!
****
Stuffed Zucchini Boats, By: Cathy Schultz, September 8, 2017
1 medium zucchini – reserve seeds
1 lb. very lean hamburger
¼ lb. Italian sausage
¾ cup onion, diced
salt & pepper to taste – or your favorite seasonings
Directions:
Cut the zucchini lengthwise. Using a tablespoon, scoop out the seeds. Mix the hamburger, sausage, onion and seeds together.
Line the multipurpose pan with foil for easy clean up. Fill the zucchini halves with the meat mixture. Set them into the pan. Add the rack and place the multipurpose pan. Turn to the Oven setting of 350°F. Bake for 1-1½ hours. Serve with a baked potato.
****
Stuffed Zuchinni "Ravioli"*, By: Fifi Engel, April 16, 2015
This was absolutely delish! My lil' one wanted this for dinner again tonight it was THAT GOOD!
I saw a recipe for it and just put my own spin on it and boy! Pleasantly surprised!!!!
Shred one cooked bone-in chicken breast. (Remove bones)
Put the shredded chicken in a food processor to get it a little more chopped/shredded.
On Stove Top Medium/Low season chicken with a little chicken broth/stock and your preferred spices. (I used garlic salt, garlic powder, pepper flakes and I forgot what else). The chicken was already warm, so I did this just for a bit to get everything incorporated and warm. Turn it off after a few minutes and let it sit.
Meanwhile, slice zucchini in thin strips (I used a mandolin)
Lay two strips vertically overlapping just a bit
On top of those two lay two more strips horizontally overlapping just a bit
Add two Tbs. of the chicken mixture in the middle of the assembled zucchini
Fold the sides of the horizontal strips inward
Fold the vertical strips over that so that it looks like a present (lol)
Lay the assembled zucchini seam side down into the multipurpose pan that came with the Ninja
Pour your preferred marinara sauce over zucchini
Bake on rack at 350° for about a half an hour with lid on
Just before the 30 minutes is up add your preferred cheese on top. (I used fresh Parmigiano-Reggiano which I love!)
Take out once cheese is melted and add fresh parsley or dried parsley flakes. You can do this step when adding the cheese if you'd like.
****
Sweet Potato-Avocado Tacos*, By: Allana Alla Robinson, May 19, 2016
Justin found this recipe on Yummly and wanted to try it -- it was a very pleasant yummy yet healthy surprise! Home run for sure!!
Ingredients:
Sweet Potato and Black Beans Filling:
2 large uncooked sweet potatoes - diced
15.5 oz can black beans - rinsed and drained
¼ cup sliced jalapeños with liquid (optional)
Olive Oil
Salt - to taste
Ground Black Pepper - to taste
Garlic Powder - to taste
Chili Powder - to taste
Avocado-Yogurt Sauce:
½ cup low fat plain Greek yogurt
1 small avocado
1 clove garlic
Juice from 1 fresh lime
Salt - to taste
Ground black pepper - to taste
Avocado-Scallions Salsa:
1 bundle of scallions - sliced into bite size pieces
1 small avocado - diced
Juice from ½ a fresh lime
Splash of olive oil
Ground black pepper - to taste
Salt - to taste
For serving:
Whole wheat tortillas
4 cheese Mexican blend (optional)
Prep:
Create Avocado-Yogurt Sauce by pureeing together 1 small avocado (pit & skin removed), 1 clove garlic, ½ cup low fat plain Greek yogurt, juice from 1 full lime, salt (to taste), and ground black pepper (to taste) - puree until smooth then set to side
Create Avocado-Scallions Salsa by combining 1 bundle of scallions (cut into bite size pieces), 1 small avocado (diced), juice from ½ fresh lime, splash of olive oil, ground black pepper (to taste), and salt (to taste) - mix together then set to side
Remove skin then dice 2 large sweet potatoes - set to side
Rinse and drain black beans - set to side
Sweet Potatoes and Black Beans Filling Recipe:
1) In the main pot, combine diced sweet potatoes with olive oil, chili powder (to taste), ground black pepper (to taste), garlic powder (to taste), & salt (to taste). Once seasoned and coated, combine with rinsed black beans and ¼ cup jalapeño slices with liquid (optional) - mix together. Set the Ninja to the Oven setting of 425°F, and bake for 20 minutes - stir occasionally
Serve:
On a whole wheat tortilla, place Sweet Potatoes and Black Bean Filling then Avocado-Scallions Salsa then top off with Avocado-Yogurt Sauce and cheese (optional)
****
Sweet Potato Oven Fries, By: Kathleen Valentine
This isn't earth-shattering but it sure is good. I made bacon in the Ninja at lunch time and left the bacon grease in it. Just now I took a large sweet potato, peeled it and cut it into long strips about as thick as a pencil. I spread them out in the Ninja and baked them on Oven at 300° for 10 minutes, flipped them over and baked another 10 minutes. They are perfect sweet potato oven fries with a lovely bacony-flavor.
****
Sweet Potatoes*, By: Aurelia Dougan McCollom
Oven Temp set to 425° for about 45 minutes, placing on the Pyramid Mat or the rack. Wrap in foil... Or don't. I don't.
****
Sweet Potatoes - Using Slow Cook Setting, By: Beth Rowand Knight, October 31, 2015
I do a complete steak dinner in which I wrap the meat in foil, turning the Ninja to Slow Cook Low for 6 hours. “Wrap the whole sweet potatoes in foil and placed them on top of the foil covered meat.” The first time I did this the sweet potato was the best ever. The prettiest color of orange and very soft. Very good.
This is the recipe Beth is referring to: From the Beef File
Complete Steak Dinner In Your Ninja*, By: Mary Director
This is from a facebook friend: Lisa Walker (her photo too)
Use a thick ¾ inch steak
Pour a ½ cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
and foil wrapped frozen corn cobs
Turn your Ninja to Slow Cook Low for 6 hours.
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce.
*Added comment By: Aurelia Dougan McCollom – The pouch dinner reminds me of wrapping our complete dinner in foil and throwing it into the fire on campouts. How far we have come from our cookouts!
****
Sweet Potatoes with A Twist*, By: Allana Alla Sverbil, July 28, 2015
Ingredients:
2 medium sized yams
1 red bell pepper - diced and put to side
1 large onion - diced and put to side
1 garlic clove - minced and put to side
1 lime (juice)
15.5 oz black beans - rinsed and drained and put to side
Salt (to taste)
Prep:
**Bake 2 yams in the Ninja.
Prep vegetables according to notes above.
Recipe:
1) Once yams are cooked and cool down enough to be able to handle, cut the yam in half them carve out the inside (leave a layer a thin layer of yam inside to the best of your abilities). Once insides are cut out, put to side.
2) Set Ninja to Stove Top High and put oil in main bowl of ninja and sauté red bell pepper, garlic, onion and salt to taste.
3) Once onions turn translucent, add in juice from 1 fresh lime and mix together. Then, add in black beans and mash them into the mixture. Once mashed, add in yam insides and mix together.
4) Once the yam starts to soften a bit more, lightly mash the yams as you mix the mixture together.
Serve:
Put a layer of cheese into the base of the yam bowl then spoon the mixture into the yam boats on top of the cheese.
My fiancé is eh about sweet potatoes and he really liked these. Very unique balance of flavors!
**Baked Sweet Potatoes*, By: Aurelia Dougan McCollom
Oven Temp set to 425° for about 45 minutes, placing on the Pyramid Mat, or on the rack.
****
Taco Pasta Salad*, By: Aurelia Dougan McCollom, - Crossed with Beef, Pasta
Ingredients:
1 package (16 ounces) spiral pasta
1 pound ground beef
¾ cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2¼ ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing
Ninja Instructions:
Cook beef on Stove top High until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Cook pasta according to package directions, drain and rinse in cold water. Place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.
****
Tater Muffins*, By: Karen Westmoreland Upchurch, January 1, 2014
I made these in the Ninja tonight and they were a hit. My power kept going out so I'm not sure about the time.
Ingredients:
1 package shredded Hash Browns – found in the refrigerated section of your grocery
2/3 cup grated parmesan cheese
½ cup Panko breadcrumbs
3-4 tablespoons olive oil
¾ teaspoon salt, or to taste
¾ teaspoon ground black pepper, or to taste
Onion and garlic powder, optional and to taste
ketchup, sour cream, or your favorite condiments, for serving
Directions:
1. Preheat oven to 350F. Spray Muffin Pan very well with cooking spray. Place muffins on the wire cooking rack in your Ninja to cook.
2. Dry potatoes between paper towels before tossing for crispier results. To a large bowl, add all ingredients (other than ketchup or sour cream) and gently toss to combine.
3. Bake for about 40 minutes or until edges are browned with lightly golden tops that are set. Start checking at 30 minutes, but baking could take much longer than 40 minutes depending on potatoes used, their moisture level, pan size, oven and climate variance, and personal preference for crispiness. Allow hash browns to cool for about 10-15 minutes in muffin pan on top of a wire rack before gently rimming each cavity with knife if necessary, dislodging, and serving with ketchup, sour cream, etc.
**The recipe called for real potatoes grated. I'm all about easy. I called them Hash Brown Cups but they really aren't cups so any ideas?
****
Volcano Potatoes-Wrapped in Bacon*, By: Sandra Treadway, April 12, 2015
Ingredients:
2 large russet potatoes
8 bacon slices
4 slices of smoked turkey deli meat
1 cup grated cheddar cheese
1 tablespoon of hot sauce
½ cup sour cream
2 tablespoons diced green onions
Directions:
Start with two nice long russet potatoes and give them a good wash under cold water and pat them dry with a paper towel. Use a knife to poke two holes in the middle of the potatoes to let steam escape. Wrap each potato with aluminum foil and turn your Ninja to the Oven setting of 425°. Place on the rack for 1 hour. While the potatoes are cooking make the Volcano sauce. Add the ½ cup of sour cream and 1 Tablespoon of your favorite hot sauce in a bowl and mix thoroughly. Place the bowl in the fridge until the potatoes are ready to serve.
Take the potatoes out and let them cool in the aluminum foil until it’s safe enough to handle in your hands.
Unwrap the potatoes from the aluminum foil and slice off ¼ inch of the thicker end so they stand upright while cooking.
Flip the potato over and cut a zigzag pattern to remove the top of the potatoes. This gives the potatoes a unique look and helps the cheddar cheese spread out while it’s melting.
Use the apple corer and remove the middle of the potato, without going too deep leaving one inch at the base of the potatoes.
Take the eight strips of bacon and firmly wrap it around the potato starting from the bottom and working your way up to the top wrapping the outside of the potatoes. Use toothpicks to pin the bacon down to stay on while cooking.
Now it’s time to add the filling to the middle of the potatoes.
Slice the deli smoked turkey into one inch squares and grate the cheddar cheese. Start with a pinch of smoked turkey and place it into the middle of the potatoes and then add a pinch of cheddar cheese. Keep adding layers of smoked turkey and cheddar cheese until the potatoes are filled to the top.
Cook the potatoes for 45 minutes at 325* or until bacon is to your liking. Brush on your favorite barbecue sauce for the last five minutes.
Take the potatoes out and remove all the toothpicks.
Spoon the volcano sauce on top of the potatoes and as it gets warm the volcano sauce will start running down the side of the potatoes.
Top it off with fresh diced green onions and it’s ready to serve.
This recipe is open to so many different flavor combinations with anything you love to taste. Try different fillings and sauces to this recipe and make your potatoes explode with flavor.
****
Yellow Squash, Onion & Cheese*, By: Kathy Scott, October 22, 2014
My first try in my Ninja was yellow squash and onions with cheddar cheese on top. I took three yellow squash and cut them in thin slices, one small onion minced, salt and garlic pepper. Put enough oil of choice in cooking pot, turn on Stove Top High and sauté onions for 2 to 3 minutes, season squash slices and add to cooking pot. Sauté squash and onions for about 5 minutes, turn to Stove Top Medium, (or Stove Top Low on the 4) temperature and add enough water to just simmer. Simmer until squash is tender. Put temperature to Stove Top Low and add cheese of choice (I used 2% cheddar slices) until melted. Turn on Buffet until served. It turned out good for a first try.
****
Yellow Squash with Brown Sugar Glaze*, By: Carolyn Crowder, July 11, 2016
Hubby brought home a lot yellow squash that a co-worker had given him from their garden. Below is how I prepared it in the Ninja.
Ingredients:
1 large yellow onion, roughly chopped
Yellow squash, sliced (4 medium squash)
2 -3 Tbs. olive oil
1 teaspoon salt
2 teaspoons black ground pepper
1/3 cup light brown sugar
Directions:
Turn the Ninja to Stove Top High. Heat the oil. Sauté the onions until soft. Add sliced yellow squash, salt & pepper. Stir to mix. Place the lid and cook on Stove Top High until squash is soft and cooked through. Stir the squash a few times during the cooking process to avoid the bottom pieces turning too brown or burning. Estimated time is 15 minutes on. (Depending on how many squash are used and how thick or thin the squash is sliced). There will be liquid in the pot as the squash cooks and softens.
Once squash is cooked through and soft, add the brown sugar. Stir to coat. Taste and adjust salt and pepper.
Note - Amount of oil, onion, salt, pepper, brown sugar can be adjusted based on your taste and how many squash are used. The squash freezes well and makes a great side dish.
****
Zucchini - Baked*, By: Bonnie Smith, July, 3, 2016
Ingredients:
Zucchini, cut in half, then slice into sections, but not all the way through
fresh Parmesan cheese, slice it thin
fresh feta cheese
olive oil
basil from the jar (produce section maybe)
Italian seasoning
sea salt
pepper
Hot dogs - optional
Directions:
Cut the zucchini in half. Slice into sections, without cutting all the way through. Line the rack with aluminum foil. Place the sliced zucchini on the covered rack. Add the sliced Parmesan cheese to every few slices of zucchini. Mix the olive oil, basil, Italian seasoning and pepper. Brush over the zucchini. Sprinkle with the feta cheese and sea salt. Turn the Ninja to the Oven setting of 425°F, for about 20 minute or until fork tender.
Half way through the cooking time, add the hot dogs in with the zucchini. When the zucchini is done, you can add the hot dogs to the pot to brown if desired.
****
Zucchini Boats*, By: Marita Johnson, August 5, 2018
Ingredients:
1 big zucchini - halved and seeds spooned out
¼ to 1/3 cup chopped onion
1 clove garlic, minced
1 Tbs. EVOO
1 lb. Italian sausage
¼ cup or so uncooked minute rice
10 oz. pizza sauce (I used Ragu
shredded cheese – your choice of flavor
aluminum foil
1-2 cups water
Directions:
Cut the zucchini length-wise. Remove seeds and dispose.
Chop onion and mince garlic. Add oil to the Ninja. Turn to Stove Top High and sauté until onion is almost translucent. Add the sausage and break up. Cook until browned and cooked through. Remove excess grease if necessary. Add the rice and pizza sauce. Stir to mix.
Fill the cut zucchini and top with your choice of shredded cheese. Wrap in aluminum foil.
Wipe or wash out your Ninja.
Place the rack. Place wrapped zucchini on the rack. Turn the Ninja to 325°F and dry bake for 25 minutes.
After time is up, add 1-2 cups of water and steam for 20 minutes.
Remove the rack carefully.
4 servings
*8-10 oz. water was added in this recipe
*added comment of evaporation by: Aurelia Dougan McCollom:
It's normally 1 cup of water/10 minutes of cooking time. Place baking pan on wire rack. It’s usually 4 cups of water. 325°F. for 30-40 minutes.
****
Zucchini Boats, By: Dixie Upchurch
I've been working on these Zucchini Boats today and my Ninja is busy slow cooking the Game Day Chili. I did use the Ninja to fix the whole package of ground chicken and turkey sausage and used a small portion for the zucchini boats and the majority for the chili. I'm wondering if I could finish these off in the Ninja set on oven.
4-5 Zucchini peppers
¼ package ground chicken
2 links Italian Turkey sausage, casings removed
1 package Minute Rice multi grain medley, prepared according to pkg
4-5 poblano peppers
1 onion
cloves garlic, minced
Salt & pepper
Garlic powder
¼ cup cream cheese, softened (I used the new Greek kind)
¼ lite sour cream
Fresh Parmesan, grated for topping
Ninja Instructions:
Mitch Cox, Youtube video, started with a cool Ninja. Added tomato sauce to cover the bottom. He fixed the stuffed peppers and set them in the sauce. Place Lid. He used Oven 400° for 30 minutes. I think these instructions would work for the Zucchini boats. :)
****
Zucchini, Different Ways to Fix It, By: Members, August 17, 2014
Diane Wimmer - My favorite method is to cut them in strips, toss in oil and spices and cook on the grill.
Susan Hunter Willard - Smother them with a little oil and an onion until slightly brown on the edges.
Debbie Parker Newgent - Thin slice them length ways, rub with Olive oil and sprinkle with Parmesan or Romano and some salt and pepper. Grill them, pan fry them or oven bake them.
Crystal Carew - I cut them and fry in garlic, onion, and soya sauce. Or cut them really small and put them in Alfredo sauce with chicken and make a chicken zucchini fettucini
Laurie Wedge - Sautéing some as we speak. Slice into rounds...add some olive oil salt and whatever spice you like. I cook mine until brown all around...
Wendy Phillips Czech - I slice thickly so they can pass for apples. Add them to a saucepan with ½ cup or more of lemon juice and heat until they are fork tender. Make a crumble topping with flour, sugar, cinnamon and butter. Put some of that in the zucchini and lemon juice, return to heat so it thickens, then sprinkle the rest on top and serve. I have literally been in arguments with people who refused to believe it was zucchini.
Deborah Mills - I slice them length ways in half, brush with olive oil, sprinkle on some herbs and broil under the broiler for a few minutes.
Cathy Rider Woldanski - Cut them in half the long way, scoop out seeds, fill with browned hamburg or sausage, sautéed onions, peppers. Bake for 45 minutes. Melt cheese on top last couple minutes. Zucchini boats!
Tim Peterson - Cut in slices I soak in roasted pepper olive oil for a bit salt pepper n parmesan cheese n grill till brown on each side.
Leota Jean Ramirez-Campbell - Zucchini bread is always my favorite...
Grace Spingola Klingler Zucchini fritters or zucchini bread.
Renae Kelmel Zucchini bread or cake is what I do with larger ones. However I used a very large one in cake the other day and wasn't pleased with flavor or texture.
Marcia Ann Rattatouii - They are a good start to ratatouille. Need eggplant and at least some yellow squash too but it’s so good when done right.
Liz Madrid de Baca - I had 2 huge zucchini from my garden and I am baking Zucchini bread right now.
Shannon Andy Kub - You can remove seeds and grate. You could mix in with ground turkey or ground burger and use with taco meat or meat in you spaghetti sauce. But there are a lot of recipes online.
Jeanne Bakker - Grate one, add to browned ground beef, onions and garlic. Cook for a few minutes then follow the spaghetti recipe. I modify by adding one box of barilla pasta (rigatoni or rotini), one 24 oz. can of HUNTS sauce, one and a half cans water, then turn to oven 300° and check after 15 minutes.
Peggy Russell - ZOODLES!!!!!
Sara Anderson - Sauté with some onions, drain, add drained stewed tomatoes, a bag of cheddar or colby jack cheese, some mozzarella cheese, mix all together top with parmesan , bake at 350° until hot and bubbly. Yum!
Judy Snelson Besler Ya, & to the above recipe, you can add some fried pork sausage, if want. It's all gooooooood!!!.... I actually add sliced zucchini to EVERYTHING, meat sauce, salsa, roasts, anything that needs a vegetable! They're also great sliced at least an 1" thick, brush w/oil or spray w/PAM, any seasoning & grill until you get grill marks. Be suprised how delicious grilling is. Don't need to peel them, ever!!!...
Aurelia Dougan McCollom Season in OLIVE OIL, seasonings and use Stove Top High to grill
Sydney Haughton - I would julienne them and bake with seasonings, delish.....
Judy Snelson Besler - zucchini, think it's my favorite vegetable, takes on flavor of anything you put with it, chili, meat sauces, salsas, gravy, scrambled eggs, anything!
Sherill Bickart Make - zucchini bread. Or cut into bite size slices. Cover with water. Steam them until tender, drain, add butter salt n pepper. Serve. Ooo so good. I do this with all my summer veggies. Broccoli is mms wonderful served like this.
LeAnne Porter - Zucchini pancakes. Or cut in half length wise clean out middle stuff with rice or stuffing and bake.
Tammy Mullin Marsh Slice in half lengthwise, scoop out seeds to make a boat. Filling = 1 can bean and bacon soup small tub sour cream, small onion diced, clove of garlic minced and meat of your choice (cooked ground beef, leftover steak or chicken diced combined. Put filling in the "boats" and bake on rack, I'm guessing here about 40 minutes. I have done this in the oven and takes about 50 minutes at 400° degrees. So go from there....
Karen Bearden there are so many ways you can prepare them I make the zucchini boats with meatloaf topped with cheese. You can bread and fry slices of it. You can boil it. You can add it into soups. There is no limit
****
Steamer Function 4-in-1
Steam cooking is easy and fast when you use the Steamer function for your favorite vegetables and light entrees.
1. Add water to the pot according to recipe/chart and cover with the lid – (1-4 cups).
2. Plug the unit into the electrical outlet.
3. Turn the Function dial to Steamer and set the time according to recipe/chart. Unit will beep and the timer will show *P:* while preheating.
4. While the unit preheats, arrange the food onto the Roasting/Steaming Rack.
5. When the water is fully boiling, the unit will beep and the timer will begin to count down.
6. Carefully open the lid away from you, insert the rack with the food into the pot with mitts.
7. Check food occasionally and remove food promptly when done to avoid overcooking.
8. When the time reaches *0:00*, the unit will go into Auto Warm mode.
Note: If water runs out before *0:00*, the unit will pause. If water is added, the unit will begin to bring it to a boil at which point the timer will continue where it left off.
Steaming Chart For 4-in-1
You Can Use this Chart for the 3-in-1, but you will need to set your own timer.
Vegetables - Prep - Cooking Times – Liquid – Seasoning Ideas
Artichokes - whole - 25-40 minutes - 4 cups - olive oil, - lemon zest
Asparagus - whole spears - 7-13 minutes - 3 cups - olive oil
Beans, green - whole - 6-10 minutes - 2 cups - garlic, minced
Beans, wax - whole - 6-10 minutes - 2 cups - Italian seasoning
Beets - whole, unpeeled - 35-50 minutes - 4 cups - garlic, minced
Beet greens - coarsely chopped - 7 - 9 minutes - 2 cups - thyme
Broccoli - trimmed stalks - 1-12 minutes - 3 cups - olive oil
Broccoli - florets - 5-7 minutes - 2 cups - olive oil
Brussels sprouts - whole, trimmed - 8-15 minutes - 3 cups - thyme
Cabbage - cut in wedges - 6-10 minutes - 2 cups -lemon juice
Carrots - ¼ inch slices - 7-10 minutes - 2 cups - maple syrup
Carrots, - baby whole - 7-10 minutes - 2 cups - honey and ginger
Cauliflower - florets – 5-10 minutes - 2 cups - lemon juice
Celery stalks - ½ inch slices - 5-7 minutes -2 cups - sesame seeds
Corn on the cob - whole, husks removed - 4-7 minutes - 2 cups - garlic butter
Kate - trimmed - 5-8 minutes - 2 cups - olive oil and garlic
Leeks - trimmed, cut in half - 5-8 minutes - 2 cups - vinaigrette
Okra whole, - trimmed – 6-8 minutes - 2 cups - sautéed scallions
Onions, pearl - whole - 8-12 minutes - 2 cups- lemon juice
Parsnips - peeled, ½ inch slices - 7-10 minutes - 2 cups - Italian seasoning
Peas, green fresh or frozen - shelled - 2-4 minutes - 2 cups - mint and lemon juice
Peas, sugar snap - whole pods, trimmed - 5-6 minutes - 2 cups - mint and lemon juice
Potatoes, all - ½ inch slices - 8-12 minutes - 2 cups - parsley dill
Potatoes, new - whole - 15-20 minutes - 4 cups - parsley or rosemary
Potatoes, sweet - ½ inch chunks - 8-12 minutes - 3 cups - honey
Scallions - ½ inch slices - 3-5 minutes - 2 cups - olive oil and lemon zest
Spinach - whole leaves - 3-5 minutes - 2 cups - olive oil and garlic
Squash, butternut - peeled, ½ inch cubes - 7-10 minutes - 2 cups - maple syrup
Turnips - ½ inch slices - 8-12 minutes - 3 cups - Italian seasoning
Turnip greens - coarsely chopped – 4-8 minutes -2 cups olive oil and garlic
Swiss Chard - coarsely chopped - 3-5 minutes -2 cups olive oil and garlic
Zucchini - 1 inch slices - 5-8 minutes - 2 cups - olive oil and Italian seasoning
YOU WILL FIND:
Jimmy’s Crack Slaw*, By: James Alan Smallwood, November 6, 2014
Kale & Garlic Recipe, By: Tamyra RiselikethePhoenix Murphy
Kale, Roasted Potatoes & Chicken*, By: Arlene Babiskin Gordon
Lasagna Made with Zucchini*, By: Caterina Lucia Dazzo-Cascio, August 27, 2014
Lazy Stuffed Peppers*, By: Melanie Bradley, March 23, 2015
Mashed Potatoes, Creamy Garlic, - Ninja Recipe Book
Mexican Stuffed Peppers - Slow Cooked*, By: Allana Alla Robinson, April 29, 2017
Mini Squash Vegetables & Sausage*, By: Julie Landsiedel
Mini Stuffed Peppers*, By: Pam Lajoie, April 10, 2015
Mini Stuffed Peppers*, By: Robin Wallace Rehn, October 6, 2014
“My Corn” for Thanksgiving*, By: Jana Taylor, November 22, 2017
Ninja Roasted Veggies, By: Kathleen Valentine, May 28, 2014
Ore-Ida Zesty Texas Cut Fries & Tater Tots*, By: Aurelia Dougan McCollom, June 22, 2014
Parmesan Upside Down Baked Potatoes
Parsley Potatoes Recipe, April 10, 2015
Pepper Jack Cauliflower*, By: Debbie Parker Newgent, September 16, 2014
Perfect Spinach Salad*, By: Kathleen Sanden
Peruano Beans (Peruvian Beans - Canary Beans)*, By: Moni Alejo, January 10, 2016
Pierogies*, By: Courtney Msyl
Pierogies & Cabbage with Turkey Kielbasa*, By:Tammy Ludwig Baughcum, June 22, 2014
Potato Ideas, By: Members
Potato Salad, By: Cheryl Driscoll, July 10, 2016
Potato Salad - Fluffy, but Chunky *, By: Judith Erika Reyes June 21, 2019
Potatoes & Capers, By: Jennifer Ikerd, March 13, 2016
Potatoes & Onions, By: Diane Zajicek, April 3, 2016
Potatoes in Avocado Oil*, By: Brian M Almashie
Quick Parmesan Potatoes*, By: Allana Alla Robinson, September 7, 2016
Quinoa Comments on How To Fix
Ranch Mashed Potatoes*, By: Stephanie Foley, February 12, 2017
Refried Beans*, By: Jennifer Allen, January 5, 2016
Refried Beans*, By: Monica Alejo, June 10, 2015
Rice Pilaf Stuffed Zucchini*, By: Michelle Painter Williams, May 19, 2016
Roasted Brussels Sprouts & Red Radishes, October 5, 2014
Roasted Cauliflower*, By: Aurelia Dougan McCollom, September 15, 2016
Roasted Garlic Bulbs*, By: Sandra Wicker Rolf, May 9, 2016
Roasted Potatoes, By: Aurelia Dougan McCollom, May 17, 2014
Roasted Red Potatoes with Garlic & Rosemary*, By: Danielle Barnett, August 4, 2015
Roasted Vegetables, By: Carol Lubinski Sacca, August 29, 2016
Roasted Vegetables*, By: Jane Walker Osborn, November 28, 2014
Roma's Stuffed Peppers*, By: Kathleen Sanden, August 17, 2015
Sautéed Brussels Sprouts*, By: Tamyra RiselikethePhoenix Murphy
Sautéed Brussels Sprouts with Pancetta, By: Peggy Sanders – Cross Posted in Lighter Fare, Weight Watchers
Sautéed Peas*, By: Marie Mastracci
Scalloped Potatoes, October 16, 2014
Scalloped Potatoes, Betty Crocker, October 16, 2014
Scalloped Potatoes & Ham*, By: Carol F. Neuman, May 8, 2015
Scalloped Potatoes & Ham*, By: Jillian Wszelaki Hulse, May 2, 2015
Scalloped Potatoes & Ham, By: Laura Cooper, January 1, 2015
Scalloped Potatoes & Ham, By: Tammy Ludwig Baughcum, December 26, 2014
Scalloped Potatoes & Ham, By: Crystal Moran, March 4, 2014
Scalloped Potatoes with Sausage, Onion & Jalapeños*, By:Hollie Sweeden, January 26, 2015
Simple Roasted Butternut Squash*, By: Barbara Bonner, October 20, 2015
Smothered Cabbage with Pork Chops & Black Eyed Peas*, By: Judi Brooks, November 15, 2014
Southern Fried Cabbage*, By: Melissa Southard
Southern Style Cabbage with Smoked Turkey Wings with Ninja Corn Bread*, By: Douglas Malvo, June 2, 2016
Spaghetti Squash*, By: Cathy New, February 12, 2017 – Cross Posted in WW
Spaghetti Squash*, By: Michelle Braverman Pisko, September 9, 2015
Spaghetti Squash, By: Cathy Schultz, June 27, 2015
Spaghetti Squash, By: Allyson Adamo-Parsons, January 3, 2015
Spaghetti Squash – 3 Separate Recipes! Marinara, Sweet, & Savory, By: Irina Babiskin Cohn
Spaghetti Squash, By: Sonya De Lisle
Spaghetti Squash, By: Carrie Gall McMahan
Spaghetti Squash, By: Cathy Doles-Flanagan, August 17, 2014
Spaghetti Squash, By: Diane Wimmer, August 17, 2014
Spaghetti Squash - Pizza Spaghetti Pie, By: Carrie Gall McMahan
Spaghetti Squash & Grilled Chicken*, By: Tink Bell, September 25, 2014
Spaghetti Squash Bake with Meatballs*, By: Genevieve Stoops-Levangie, July 11, 2015
Spaghetti Squash with Sausage*, By: Danielle DeRosa Klein, January 11, 2019 – Ninja 3-in-1 Recipe Book
Spaghetti Squash with Spinach & Artichokes*, By: Jennifer Allen, March 14, 2016 – cross posted in WW
Spiced Potatoes & Chicken with Asparagus*, By: Rose Andrews, – Ninja Recipe Book
Squash, Onion, Bacon Supper, By: Jimmy Wright, July 5, 2014
Squash, Potatoes & Onions, By: Ashley Baugh Kruger
Steakhouse Smashed Potatoes*, By: Christy Pruitt Byers, June 16, 2014
Steam A Whole Cabbage & Stuffed Cabbage Rolls, By: Barbara Bonner, September 5, 2015
Steam Baked Mushrooms*, By: Brian M Almashie, April 30, 2014
Stewed Tomatoes & Cabbage, By: Debbie Rick Mitchell, March 14, 2016
Stuffed Cabbage*, By: Nita Jentilucci-Sanders, April 28, 2015
Stuffed Cabbage, By: Sherri Smithson Massey
Stuffed Cabbage Rolls, By: Dennis Becraft, August 5, 2018
Stuffed Cabbage Rolls*, By: Georgia Slifco Parsons, October 5, 2015
Stuffed Cabbage Rolls*, By: Holly Belcher, February 26, 2015
Stuffed Mushrooms*, By: Charlett Maynard Allen, July 31, 2016 – Cross Posted in Appetizers and Vegetables
Stuffed Peppers*, By: Deb Turbitt, November 19, 2018
Stuffed Peppers, By: Carol Fouser, June 9, 2015
Stuffed Peppers*, By: Randall McGouirk, March 15, 2015
Stuffed Peppers*, By: Jennifer Parker, March 10, 2015
Stuffed Peppers*, By: Tim Peterson, September 8, 2014
Stuffed Peppers*, By: Arlene Babiskin Gordon
Stuffed Peppers*, By: Deborah Schmidt
Stuffed Peppers*, By: Paula Bodden
Stuffed Peppers, By: Brenda Wilson, November 23, 2014
Stuffed Peppers; Chicken Italiano*, By: Trish Obrien, December 9, 2014
Stuffed Peppers – “Sort Of”*, By: Suzanne Donohue, September 23, 3016
Stuffed Peppers, Super Easy*, By: Jenn Mueller Venerable, September 18, 2014
Stuffed Peppers Using Green Pepper Casserole *, By: Tandis Wiechman, January 12, 2015
Stuffed Peppers with Queso & Black Beans - (No Rice)*, By: Tim McBride, January 1, 2017
Stuffed Peppers with Turkey*, By: Jessica Alzamora, January 7, 2016
Stuffed Portobello Mushrooms*, By: Jennifer Allen, April 28, 2015
Stuffed Zucchini*, By: Trish Obrien, September 6, 2014 – Cross posted in Low Carb
Stuffed Zucchini Boats, By: Cathy Schultz, September 8, 2017
Stuffed Zucchini "Ravioli"*, By: Fifi Engel, April 16, 2015
Sweet Potato-Avocado Tacos*, By: Allana Alla Robinson, May 19, 2016
Sweet Potato Oven Fries, By: Kathleen Valentine
Sweet Potatoes*, By: Aurelia Dougan McCollom
Sweet Potatoes - Using Slow Cook Setting, By: Beth Rowand Knight, October 31, 2015
Sweet Potatoes with A Twist*, By: Allana Alla Sverbil, July 28, 2015
Taco Pasta Salad*, By: Aurelia Dougan McCollom, - Crossed with Beef, Pasta
Tater Muffins*, By: Karen Westmoreland Upchurch, January 1, 2014
Volcano Potatoes-Wrapped in Bacon*, By: Sandra Treadway, April 12, 2015
Yellow Squash, Onion & Cheese*, By: Kathy Scott, October 22, 2014
Yellow Squash with Brown Sugar Glaze*, By: Carolyn Crowder, July 11, 2016
Zucchini - Baked*, By: Bonnie Smith, July, 3, 2016
Zucchini Boats*, By: Marita Johnson, August 5, 2018
Zucchini Boats, By: Dixie Upchurch
Zucchini, Different Ways to Fix It, By: Members, August 17, 2014
Jimmy’s Crack Slaw*, By: James Alan Smallwood, November 6, 2014
Making Jimmy’s Crack Slaw tonight! 3 simple ingredients with endless variations!
Ingredients:
Bacon
1-2 lbs ground beef
Your favorite seasonings
Cabbage
Directions:
Set your Ninja to Stove Top High. Brown several strips of bacon scoop out and reserve.
Brown 1 - 2 pounds of ground beef the leaner the better season to taste
Once browned scoop out with slotted spoon and discard fat
Here is the fun part layer back in Ninja beef, cabbage, beef, cabbage.
Set your Ninja to Stove Top. Cover and let cook for about 30 minutes just enough for the cabbage to get nice and tender. Add the crispy bacon as a topping.
Boom your done!
**Added Comment - Once your basic Crack Slaw is made you can add different things to it:
Asian- fresh carrot slivers, soy sauce
Creole- can of Ro-Tel and Creole seasoning
Unstuffed Cabbage- can of diced tomatoes or spaghetti sauce and cooked rice
Cajun- sausage, pinch of blackening season and some cooked rice
Hoover Stew - use ground chicken instead of beef and add equal parts chicken broth and water
So on and so on…
****
Kale and Garlic, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
½ pound of fresh kale (washed and chopped)
4 tablespoons of olive oil
¼ cup minced garlic (you can adjust according to your taste)
1 tablespoon of salt
1 tablespoon of black pepper
Directions:
Turn the Ninja to the Stove Top High setting and put in 2 tablespoons of olive oil. Put the kale in the Ninja. Toss around in the oil for about 3 minutes.
Turn the Ninja to the Oven Setting on 350°. Set the timer to 10 minutes. Pour the remaining 2 tablespoons of olive oil on top of the kale, sprinkle on 1 tablespoon of salt and 1 tablespoon of black pepper. Stir to mix together with the kale. Then cover the ninja and wait until the timer is finished. Plate and enjoy!
(These Ninjas have got me thinking I'm hot stuff in the kitchen. LOL I'm really NOT! However, I am enjoying cooking things I only heard about before, but wished I could/would try to cook it. Today I cooked hamburgers, baked garlic sliced potatoes and kale with garlic. I even have leftovers for lunch tomorrow.)
****
Kale, Roasted Potatoes & Chicken*, By: Arlene Babiskin Gordon
I have to give a shout out to Iris Fagan Barton for giving me the idea of using a plastic bag to mix the potatoes & ingredients. She did it with cauliflower. One less thing to wash.
My Ninja did double duty for tonight’s dinner. I cut up 4 medium size red potatoes put them in a zip lock bag, added some olive oil, Zahatar seasoning & Sumac shook everything up & then put it all in the Ninja. Oven setting 375° covered pot & checked every few minutes until it was brown on all sides. I put it in a baking pan in the regular oven to keep warm. I wiped out the pot set it on Stove Top Low added a little olive oil sautéed fresh diced garlic then added a bag of cut kale. When it was half way done I turned up the heat to Medium. I kept working it with tongs until it was done. I sprinkled a little light brown sugar on top to cut the bitterness. I served it with a chicken breast with a sweet & sour dressing which I made in the regular oven. I couldn't do all 3 in the Ninja.
(Zahatar & Sumac are Middle Eastern spices. I've bought them in my regular grocery store . I'm sure stores like Whole Foods sells it. The Sumac has a little lemony flavor. I discovered it in a Middle Eastern restaurant. The brand of Zahatar I am currently using is Pereg.)
****
Lasagna Made with Zucchini*, By: Caterina Lucia Dazzo-Cascio, August 27, 2014
Ingredients:
1 pound ground beef
4/5 zucchinis
30 ounces of tomato sauce
¼ red wine
1 cup of spinach
1 cup of mushrooms
1 cup of green peppers and onions
1 cup of peas
1 tablespoon of garlic powder
Little pepper... I did like 4 turns on my grinder.
2 tablespoons of oregano
15 ounces of Ricotta
1 egg
2 tablespoons of parsley
2 cups of mozzarella
1 cup of parmesan/Romano cheese
Directions:
On Stove Top Medium -cook meat, spinach, mushroom, peas, green peppers and onions all together. Add 30 ounces of tomato sauce and ¼ of red wine. Put in oregano, pepper and garlic powder. Turn your Ninja to Low and cooking for about 30-40 minutes.
In a bowl, Mix ricotta, egg and parsley together. Slice the zucchini with a mandolin to try to get even slices. Don't make them too thin. Maybe a little bigger than 2 quarters stacked on top of each other. Use your judgment.
Transfer majority of the meat sauce into a bowl but leaving some to cover the bottom of the pot. Definitely less than a cup.
Assemble as follows:
some meat mixture on the bottom to coat pot
slices
ricotta
mozzarella.. Use enough to cover the ricotta basically
meat sauce
zucchini slices
ricotta
mozzarella.. Use enough to cover the ricotta basically
then top with Parmesan/Romano cheese
Turn your Ninja to 350°. Cover and bake for 45-60 minutes.
*If you have the ability to make it more layered then go ahead. I probably could have added more zucchini because I had some meat mixture left over. So I could have definitely used 5 zucchini’s instead of 4.
****
Lazy Stuffed Peppers*, By: Melanie Bradley, March 23, 2015
Ingredients:
1 pound ground beef
2-3 bell peppers, diced
1 onion, diced
2 cloves garlic, minced
dried dill and a few red pepper flakes, optional
1 small can (8 oz) tomato sauce
1 can diced tomatoes, undrained
1 can chicken broth (or water with bouillon)
1 cup rice, uncooked
Salt, pepper, dried basil and oregano for taste
2 cups shredded cheddar
Directions:
Brown beef, drain most of the fat and add onions and peppers. Cook until onion becomes translucent (I did this all on Stove top Medium), add garlic, and optional ingredients if desired. Pour in tomatoes and all liquids, bring to a boil.
At this point, I seasoned everything and then added rice. (And threw in some pepperoncini’s)
Put the lid on and cook on Stove Top Medium for about 15 minutes, stir occasionally and add liquid, if needed. Turn down to Stove Top Low and finish cooking for another 5 minutes.
When rice is done, sprinkle with cheese, cover until cheese is melted.
****
Making Refried Beans*, By: Monica Alejo, June 10, 2015
Ingredients :
3 cups cleaned and rinsed uncooked peruano beans
a piece of a ham hock or salted pork, (optional)
water
Directions :
Put cleaned, rinsed and drained uncooked beans in your Ninja pot. Add the ham hock. Add water until its about 2 inches above the beans. Turn your Ninja to Slow Cook Low for 7 hours or Slow Cook High 4 hours, or until beans are soft and tender. If you have a 2nd Ninja, turn it to Stove Top High and add a bit of bacon fat (or oil) and about 2 Tbs. flour. Stir until it makes a runny paste. Add in some beans and some of the juice and smash with a silicone potato masher add salt. That’s it, you’re done.
**If you do not have a 2nd Ninja, remove to a bowl, and wipe out the pot.
*** Peruano beans (also called Canary beans) are small, oval, yellow coloured beans about ½ inch (1 cm) long with a thin skin. Peruano Beans have a creamy texture when cooked, and are one of the top-selling beans in Mexico City since 2005 (being native to Mexico, despite the name).
****
Mashed Potatoes, Creamy Garlic, - Ninja Recipe Book
5 lbs of potatoes peeled and diced
4 cloves of garlic or minced garlic from jar
2 cups of water
1½ cups of hot milk
½ cup butter
Directions:
Place potatoes, garlic and water into pot. Set Oven to 350°F for 30 minutes. Cover and cook until potatoes are tender. Turn off pot. Mash potatoes with butter and milk. Season with salt and black pepper. Serve immediately or set to Buffet/Warm for 1 hour or until ready to serve. (Mash using your plastic masher so you don’t have to worry about it scratching the Ninja.) Turn to Buffet to keep warm.
****
Mexican Stuffed Peppers*, By: Allana Alla Robinson, April 29, 2017
Ingredients:
6 colored bell peppers
1 cup rice - cooked
1.25 lbs ground beef - not cooked
1.5 cups mild red enchilada sauce
1-15.5 oz can black beans - rinsed & liquid removed
2 cups Mexican cheese blend
1 cup frozen corn - thawed
Ground black pepper - to taste
Mexican Chili Powder- to taste
Paprika - to taste
Red pepper flakes - to taste
Prep:
Clean bell peppers - (remove stem, seeds, and membrane)
Cook rice
Once rice is cooked, combine it with ground beef, corn, black beans, cheese, enchilada sauce, and seasonings - mix until well combined.
Recipe:
1) Place the cleaned bell peppers into the Ninja. Stuff each with the mixture made in the prep. Turn the Ninja to Slow Cook Low for 6 hours.
Serve:
As is, or with a sauce made of lime juice, sour cream, & ground black pepper.
****
Mini Squash Vegetables & Sausage*, By: Julie Landsiedel
This is just a small bag of mini squash I got at Costco, cut up--a container of mushrooms I got at Costco, sliced, a couple large sausage links cut up and a medium onion, sliced---just cooked on stovetop setting in my ninja 3 in 1 cooking system until all tender. Salt and Pepper to taste.
****
Mini Stuffed Peppers*, By: Pam Lajoie, April 10, 2015
Mini Stuffed Peppers – Ninja style
I tried the Mini Stuffed Peppers that Robin Wallace Rehn posted a while back in my Ninja and they were delicious. The inspiration recipe was Trisha Yearwood’s and all I can say is yum. I split the original recipe in ½ and it still made 3 servings. I added a handful of fresh sliced mushrooms, fresh spinach, and a little tomato sauce to the recipe. The mini peppers were tender and sweet and bonus, the half recipe fit perfectly in the Ninja insert pan. Enjoy!
Ingredients:
6 mini sweet bell peppers
½ cup rice, cooked
½ pound ground meat of choice (I used hamburger)
¼ cup diced onion
Mushrooms and/or spinach, fresh (to taste)
1 clove garlic, chopped fine
1- 10 ounce can diced tomatoes and green chilies (aka Ro-Tel)
1- 8 ounce can tomato sauce
Pepper
Salt
Shredded cheese of choice
Directions:
While cooking rice to the package directions, brown the meat, onion, and garlic in Ninja on Stove Top High. Add extra veggies (mushrooms and spinach) as desired and cook until the spinach is wilted. Drain grease and remove to a bowl. Wipe out the Ninja. To the meat mixture add salt, pepper, and about ¾ of the Ro-Tel tomatoes. Cut the sweet peppers in ½ and remove seeds. To the insert pan add the remaining Ro-Tel tomatoes and about ½ of the 8 oz can of tomato sauce. Stuff the peppers with the meat and place in pan. Add a few tablespoons of tomato sauce and Ro-Tel to top of the peppers if desired. Cover the insert pan with foil and cook in Ninja (oven setting, dry bake) for 1 hour at 350°F. Uncover and top the peppers with cheese of choice. Cook in the Ninja an additional 5 to 10 minutes or until the cheese is melted to your liking.
****
Mini Stuffed Peppers*, By: Robin Wallace Rehn, October 6, 2014
I love the mini sweet bell pepper and I saw Trisha Yearwood make these today on her show. This recipe can easily be made in the Ninja.
Ingredients:
12 mini sweet bell peppers
1 cup long-grain white rice
1 pound lean ground beef
1 medium sweet onion, such as Vidalia, diced
1 garlic clove, finely chopped
1- 10 ounce can diced tomatoes and green chilies, such as Ro-Tel
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
8 ounces sharp Cheddar, grated
Directions:
Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
In Ninja, brown the ground beef with the onion and garlic over Stove Top High. Drain any excess fat from the meat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
** OK.. It looks as though this has not been made in the Ninja.. so.. do the above instructions… For the Ninja: Use your multi-purpose/baking pan or a pan that will fit on the rack. Turn your Ninja to 400°F and bake for 20-30 minutes or until done. Add cheese to melt.
Now the 2nd option is this: Place the Pyramid Mat on the bottom of the crock and then place the peppers. Bake at 400°F for 30-30 minutes. Add cheese and melt. Aurelia Dougan McCollom
****
“My Corn” for Thanksgiving*, By: Jana Taylor, November 22, 2017
Most of you know I don’t cook often, but every year I get asked to make “my corn” for Thanksgiving and sometimes Christmas. This year we have two meals: tonight and Thursday, so I made more because it’s better the second day. Here’s the recipe (adjust as needed):
Serves 12-16 people:
Ingredients:
8 cans whole kernel corn (put juice of 1½ cans only, drain others)
1 large (16 oz.) can diced green chiles (or 4 medium size cans) – or to taste
3 (8 oz.) packs cream cheese
Directions:
Add all of the ingredients to the Ninja pot. Set to Slow Cook Low for 2-3 hours, or until melted. Stir often.
Tip: If you are in a hurry, melt the cream cheese in microwave on High for 4 minutes, then fold into the remaining ingredients in the Ninja. It is then ready to serve, but tastes better the longer it cooks. Let it switch to Auto Warm/Buffet setting to hold.
Refrigerate any left-overs and reheat in microwave.
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Ninja Roasted Veggies, By: Kathleen Valentine, May 28, 2014
Mmmm, I just made the most delicious roasted Veggies in my Ninja:
Clean and cut up:
2 mediums sized red potatoes
1 yellow squash
1 zucchini squash
10 fat radishes
1 tbs. butter
1 tsp. dill weed
1 tsp. chopped chives
½ tsp. ground black pepper
Directions:
In the bottom of the Ninja melt 1 Tbs. butter on Stove Top High. Add the vegetables, sauté until they are starting to brown. Add 1 tsp. dill weed, 1 tsp. chopped chives, ½ tsp. ground black pepper. Switch to Oven 275° for 25 minutes.
They came out perfect and the roasted radishes are delicious. Serve with a little sea salt and sour cream.
****
Ore-Ida Zesty Texas Cut Fries & Tater Tots*, By: Aurelia Dougan McCollom, June 22, 2014
Ninja, Pyramid Mat, 425°, 30 minutes (I turned it to 1 hour). Lid on. Turn to buffet to hold when done. Ya gotta try it!
Ore-Ida Zesty Texas Cut Fries and Tater Tots tonight "without" the Pyramid Mat. Directly in the pot. 425° for 30 minutes. I turned them after the 20 minute mark. Came out fairly crisp.
Tommie Garmon Christian - I made them. Just put them on the roasting rack, turn to Oven 425°F for about 40 minutes. They loved them. I don’t eat fries. Got my Ninja today and already love it.
****
Parmesan Upside Down Baked Potatoes
Ingredients:
7 red potatoes, washed and cut in half
2-3 tablespoons butter
6 tablespoons shredded Parmesan cheese
garlic powder
sea salt
freshly cracked pepper
Directions:
I would set the Ninja to 400° and place directly into the crock. If you try this, let us know how you fixed it and if you made changes.
****
Parsley Potatoes Recipe, April 10, 2015
3 red size B potatoes per person
Turn your Ninja to Stove top High and boil in garlic seasoned water. Remove and pour out water. Wipe Dry.
When soft, cut in half.
Melt butter in your Ninja on Stove Top High. Place flat side down in melted butter.
When flat side is almost crisp add more butter and sprinkle with dried parsley flakes. Toss in the butter parsley mix then serve.
****
Pepper Jack Cauliflower*, By: Debbie Parker Newgent, September 16, 2014 Ingredients:
1-1/2 heads cauliflower (half head I ran through food processor to rice it, whole head I broke into small florets)
8 oz Pepper Jack Cheese, grated
8 oz Cream Cheese, softened
4 oz Dubliner Cheese, grated
4 oz Cream
1/2 bunch of Cilantro
2 hatch Peppers (peppers of choice, deseeded)
Directions:
Mix cheeses, cilantro, peppers and cream in food processor and pour over cauliflower in the Ninja. Stir well. Cover and cook on Slow Cook Low setting for 1½ hours.
Uncover, and stir. Top with 8 oz Mexican Cheese Blend. Cover and cook another half hour.
If you want it less HOT/SPICY, cut down the amount of pepper jack and peppers.
****
Perfect Spinach Salad*, By: Kathleen Sanden
Food network 2012 Ree Drummond, All Rights Reserved
Ingredients:
3 whole eggs
Ice
7 slices thick-cut peppered bacon
1 small whole red onion
1 package white button mushrooms
3 tablespoons red wine vinegar
2 teaspoons sugar
½ teaspoon Dijon mustard
1 dash salt
8 ounces baby spinach, washed, dried and stems removed
Directions:
Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed.
Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop the bacon. Peel and slice the eggs.
Make the hot bacon dressing: Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly.
Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total
****
Peruano Beans (Peruvian Beans - Canary Beans)*, By: Moni Alejo, January 10, 2016
3 cups Peruano beans. Take out all broken and nasty or shriveled beans. Rinse with water, in a strainer. After rinsing, place in a large bowl of water. Remove any floating beans. Drain. Add the beans to the Ninja pot. Fill with water. Turn to Slow Cook High for 4 hours or Slow Cook Low for 7hours.
Remove from water. Separate beans into freezer containers or bags to be used at another time.
To prepare the beans: Add 2 Tbs. of bacon grease (or oil) to an empty Ninja pot on Stove Top High with 1 Tbs. flour and mix into a paste. Add about 2 cups of cooked beans. Smash with a silicone potato masher and salt to taste.
****
Pierogies*, By: Courtney Msyl
Add butter in with one onion and one clove garlic; sauté on Stove Top High. Add the bag of frozen pierogies. Turn your Ninja to Slow Cook High for 30 minutes. Add parmesan cheese, salt and pepper. Switch back to Stove Top High and fry them. Add mozzarella cheese, place the lid and set to Buffet
(Next time I’m adding bacon with the onions instead of adding butter.)
****
Pierogies & Cabbage with Turkey Kielbasa*, By:Tammy Ludwig Baughcum, June 22, 2014
This is my take on the Cheese Pierogies With Kielbasa that is in the Ninja Cooking System Cookbook. I add cabbage, use less oil and thicken chicken soup with cornstarch.
Ingredients:
2 Tablespoons + 1 Teaspoon olive oil
1 large onion chopped
2 Cloves of garlic minced
1/2 head of green cabbage, chopped
1 package link turkey sausage kielbasa, sliced
1 package (16 oz.) frozen potato & cheddar (or onion) pierogies
1 can (14.5 oz.) low fat chicken broth
2 Tablespoons of cornstarch
Directions:
Turn Ninja Cooker to Stove Top High setting. Pour 1 tablespoon of the olive oil to the pot. Add the onion, garlic & cabbage. Cook uncovered, stirring occasionally for approximately 15 minutes. Remove vegetables from the pot. Add 1 teaspoon of the olive oil to the pot and then add in the sliced turkey sausage kielbasa. Brown for 10 minutes, stirring occasionally. Remove the browned kielbasa from the pot. Add in the last tablespoon of olive oil to the pot. Place the frozen pierogies in the pot. Cook the pierogies until browned, about 7 minutes on each side. Add the cabbage mixture and the kielbasa back into the pot with the browned perogies. Stir the 2 tablespoons of cornstarch into the chicken broth and mix well. Pour the broth/cornstarch mixture into the pot. Cook all together for five minutes gently stirring frequently.
****
Potato Ideas, By: Members
Denise Blasius - Use Stove Top High add a little oil, brown sliced or grated potato with onion, salt and pepper. You can add garlic, browned hamburger, cubed ham, green beans, or whatever you would like to customize the flavor.
Joni M. Reed - Stove Top High, once heated drop in garlic, any seasonings you want, potatoes and whatever other veggies you want, onion & carrots are good, add in sausage, hamburger, brats, hot dogs, or whatever meat you have on hand, or eggs, or chicken. Cook on Stove Top High for about 30- 45 minutes, covered. Check on at 30 minutes .
Cindy Halverson Brewer - Thank you all! I will use some of those recipes next time. But this is what I did. I diced up potatoes used a pack of Lipton onion soup mix and third cup of vegetables. I set the Ninja to Oven setting of 425° for 35 minutes. Thank you all again
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Potato Salad, By: Cheryl Driscoll, July 10, 2016
I made the best potato salad yesterday. Preheat 2 cups of water on Stove Top High while cutting the potatoes. Cut 8 medium russet potatoes into bite sized chunks. Add the potatoes to the rack, and salt. Steam them for 25 minutes at 350°F. The potatoes were perfect and not waterlogged!
Mix together:
cooled potatoes
½ cup mayonnaise
1/3 cup sour cream
2 Tbs. dill weed
2 Tbs. lemon juice
½ cup chopped green onions
salt and pepper – to taste.
We loved it!
****
Potato Salad - Fluffy, but Chunky *, By: Judith Erika Reyes June 21, 2019
You may find that this recipe is very similar if not the same to the classic potato salad recipe you are used to already. The twist on this has a lot to do with the method. My method gives you both a creamy and chunky salad with a little extra bite from the fresh veggies.
Ingredients:
6 russet potatoes (peeled and chopped into large chunks. Chop to small and your potatoes will not hold their shape)
¾ cup mayo for step 4 plus ½ cup for step 9
¼ cup regular yellow mustard
4 stalks celery, diced as small as you can possibly dice it
½ cup minced red onion - again, diced super fine
Salt and pepper
5 eggs- diced (I fill my Ninja with 2 cups water and steam my eggs for 20 minutes)
Directions:
1. Fill Ninja with about 3 cups water. Steam potatoes for 30 minutes with the steam setting.
2. When potatoes are done place HALF of them in a mixing bowl.
3. Put the other half of your cooked potatoes to the side.
4. I use my Kitchen Aid for this step but if you don’t have a Kitchen Aid get ready to use your muscles and a wooden spoon or use an electric hand mixer. Start by mixing half your cooked potatoes in a bowl until they’ve all mashed down, then add your mayo, salt and pepper and mustard. You want almost like a classic mashed potato consistency.
5. Add in your minced onion and your celery, mix until everything is fully incorporated.
6. Put your mixer away.
7. Fold in your reserved potato chunks. Not only will your salad be creamy put it will also have texture from the larger pieces of potato.
8. Fold in your eggs.
9. Mix in the other ½ mayo (by hand) if desired.
10. Taste for salt and pepper (add more if needed).
11. Chill it for a few hours before serving. It tastes best very cold.
****
Potatoes & Capers, By: Jennifer Ikerd, March 13, 2016
Ingredients:
3-4 white potatoes cut into wedges
1 medium Vidalia onion, sliced
¼ cup water
1 cup white wine
1 can diced tomatoes, with liquid
¼ tsp garlic powder
½ tsp herbs de provence
3 Tbs. capers, with liquid
Salt & pepper - to taste
Directions:
Turn to Stove Top Medium/High. Add the potatoes, onions, water, 1 cup white wine, tomatoes, garlic powder, herbs de provence, and capers. Add the salt and pepper to taste. Cover and cook until potatoes are done, about 30 minutes.
(We served with Red Snapper (salt and peppered, pan seared in butter, white wine and capers)
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Potatoes & Onions, By: Diane Zajicek, April 3, 2016
Usually I make the below on the grill in foil but I decided to try it in the Ninja. It turned out great.
Ingredients:
7 medium or small potatoes (used a mixture of red and gold)
1 large onion
1 stick butter
salt and black pepper
olive oil
Directions:
Peel and cut up potatoes into large chunks. Slice onion.
Turn the Ninja to the Oven setting of 425°F and add all ingredients. Stir to melt the butter. Cook about 30 minutes or until the potatoes are done.
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Potatoes in Avocado Oil*, By: Brian M Almashie
Oven setting at 350° degrees cooking quartered potatoes in avocado oil. Is there anything wrong with doing this? Will it mess up the non-stick coating? I went to the Teflon site and it says it's safe. Anyone have any knowledge on this?
Brian M Almashie Yes Arlene, I found the avocado oil at Costco. It's perfect for high temperature cooking and I only use it and olive oil. I don't use any other oils. Like you, I rarely fry anything but I was so curious if the Ninja could do it I tried. Wow it worked (and the taste was great!) Gonna cost me big time at the gym today tho!
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Quick Parmesan Potatoes*, By: Allana Alla Robinson, September 7, 2016
Ingredients:
10-12 White Potatoes - skin on
Grated Parmesan Cheese - to taste
Olive Oil
Ground Black Pepper
Salt
Prep:
Cut potatoes into medium thickness slices then cut them in half.
***do not cut them thinly***
Recipe:
**cook with lid off**
Into the Ninja pot, add a splash of olive oil then add in the potatoes - mix the potatoes with the olive oil until potatoes are lightly coated with olive oil. After coating the potatoes, season the potatoes with ground black pepper and salt. Mix until seasoning is well dispersed. Lastly, sprinkle parmesan cheese (to taste) and mix it in. Turn the Ninja to the Oven setting of 425°F and cook until potatoes reach desired doneness --- stir and flip occasionally.
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Quinoa Comments On How to Fix
The word Quinoa (pronounced “keen wah”) means “mother grain.” Which may be why some think it is a grain, or it could be because it’s commonly used as a rice substitute or as pasta. But it’s not a typical grain! It’s actually closer to a leafy green vegetables like spinach and Swiss chard and is very easy to digest. Great for those with digestive issues or those who want to loose weight.
Iris Barker Cowl I don't have a recipe....but, I sauté' onion, garlic, carrots and celery (all finely diced) in butter; add chicken or beef stock and quinoa, cover and cook according to quinoa directions (about 20 minutes); then add chopped parsley and frozen green peas (thawed); salt and pepper to taste. Delicious!! This could all be done in the Ninja too!
Iris Barker Cowl Karen, you can sauté' anything you like (i.e. mushrooms, green/red/yellow peppers, broccoli, asparagus, chicken, shrimp...you're only limited by your imagination). Anything that you like can be enjoyed with quinoa.
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Ranch Mashed Potatoes*, By: Stephanie Foley, February 12, 2017
Ingredients:
6 cups cubed red potatoes – (I used 5 large baking potatoes)
1 cup milk
½ cup cream cheese (4 oz. half a regular bar) room temperature
½ cup sour cream
¼ cup butter or more
1 envelope ranch salad dressing mix
¼ teaspoon dried parsley or 1 teaspoon fresh chopped
Salt and pepper to taste
Directions:
Place the potatoes and milk in the Ninja pot. Turn the Ninja to Slow Cook High for 3-4 hours or until the potatoes are very tender and soft.
Add the cheese, sour cream, butter, and ranch seasoning. Replace the lid for 10 minutes or until butter begins to melt and cream cheese is very soft.
Using a silicone or Teflon masher, mash until creamy, or remove from the Ninja and use your electric mixer. Top with fresh or dried herbs before serving.
****
Refried Beans*, By: Jennifer Allen, January 5, 2016
Ingredients:
1 pound of pinto beans
6-7 cups of water
1 onion, quartered
3 cloves garlic, smashed
1 tsp of salt
2 tablespoons of white vinegar
2 tsp bacon drippings or melted lard - optional
Directions:
Rinse, sort and soak the beans overnight.
Add the beans to the Ninja pot with 6-7 cups of water. Turn to Stove Top High and simmer for 5 minutes.
Add the onion, garlic and salt. Turn to Slow Cook Low and cook for 8 hours, or until desired tenderness. Using a slotted spoon, remove the beans from the pot. Place in a mixing bowl. Add the vinegar. Starting with ½ cup of cooking liquid, begin mashing using a hand mixer to the consistency you desire. Adding liquid as needed. At this point you can add bacon drippings or melted lard for extra flavor if desired. You will have roughly 40 ounces of refried beans.
****
Refried Beans*, By: Monica Alejo, June 10, 2015
Ingredients :
3 cups cleaned and rinsed uncooked peruano beans
a piece of a ham hock or salted pork, (optional)
water
Directions :
Put cleaned, rinsed and drained uncooked beans in your Ninja pot. Add the ham hock. Add water until its about 2 inches above the beans. Turn your Ninja to Slow Cook Low for 7 hours or Slow Cook High 4 hours, or until beans are soft and tender. If you have a 2nd Ninja, turn it to Stove Top High and add a bit of bacon fat (or oil) and about 2 Tbs. flour. Stir until it makes a runny paste. Add in some beans and some of the juice and smash with a silicone potato masher add salt. That’s it, you’re done.
**If you do not have a 2nd Ninja, remove to a bowl, and wipe out the pot.
*** Peruano beans (also called Canary beans) are small, oval, yellow coloured beans about ½ inch (1 cm) long with a thin skin. Peruano Beans have a creamy texture when cooked, and are one of the top-selling beans in Mexico City since 2005 (being native to Mexico, despite the name).
****
Rice Pilaf Stuffed Zucchini*, By: Michelle Painter Williams, May 19, 2016
I used leftover rice pilaf added sunflower seeds and dried cranberries.
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 rice pilaf. 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.
****
Roasted Brussels Sprouts & Red Radishes, October 5, 2014
Ingredients:
1 lb Brussels sprouts, halved
½ pound red radishes, halved, quartered if large
1 Tbs. olive oil
Salt and pepper
¼ cup balsamic vinegar, reduced by at least half, until thick
Directions:
Turn your Ninja to 400° while preparing vegetables, to preheat. Cut sprouts from stem, cut large ones in half, peel stem and cut into similar sized chunks. Toss in large bowl with olive oil and radishes. Stir gently. Roast until leaves are brown and crisp and heads are tender and brown. Radishes will be brown but still slightly crunchy. Remove and plate, sprinkling with balsamic reduction.
****
Roasted Cauliflower*, By: Aurelia Dougan McCollom, September 15, 2016
Clean and cut the cauliflower to desired size. Place in a bowl.
Sprinkle with Mrs Dash Chipolte seasoning and the Lemon Pepper seasoning. Drizzle olive oil. Place the lid on the bowl and turn to mix. Refrigerate.
Turn the Ninja to the Oven setting of 425°F and let it heat up for 10-12 minutes. Add the cauliflower. Do not add the lid. Let brown and stir to brown all sides. The cooking time was about 20 minutes.
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Roasted Garlic Bulbs*, By: Sandra Wicker Rolf, May 9, 2016
Remove the outside loose skin from the garlic bulb. Cut off the tops. Place on a sheet of aluminum foil. Drizzle about a tsp of olive oil over all. Close the foil. Place the rack in the Ninja pot. Place the foil packet. Turn the Ninja to the Oven setting of 400°F. for approximately 35 minutes. They aroma is amazing!
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Roasted Potatoes, By: Aurelia Dougan McCollom, May 17, 2014
I use “Size B” but any potato will work. Cut in half or quarter, place in a sealed bowl or bag and add: a little OLIVE OIL, Rosemary, Salt and Pepper, or your favorite seasonings. Toss gently. While you are preparing your potatoes, turn your Ninja to 425° to preheat. Add the bowl of vegetables to your Ninja and roast until done. Stirring occassionally. Usually about 20 minutes, depending how many you are fixing and how deep of a roasted color you desire.
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Roasted Red Potatoes with Garlic & Rosemary*, By: Danielle Barnett, August 4, 2015
Ingredients:
7-8 red potatoes, cut into quarters
2 Tablespoons olive oil
2 Tablespoons minced garlic
salt
pepper
rosemary
Directions:
1. Place potatoes into pot and toss to coat in olive oil. Season with salt, pepper, and rosemary. Cover and roast for 15 minutes at 425°F, stirring every 5 minutes.
2. Add the minced garlic to the pot and toss. Cover and continue roasting for another 10 to 15 minutes, stirring occasionally, until potatoes are crisp and easily pierced with a fork.
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Roasted Vegetables, By: Carol Lubinski Sacca, August 29, 2016
Yes I roast cauliflower, broccoli, sweet potatoes, and even beets . Sprinkle with olive oil and your favorite seasonings. Turn the Ninja to the Oven setting of 250°F. Turn the dial for 25 minutes, stirring after each 10 minutes. They will roast quickly.
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Roasted Vegetables*, By: Jane Walker Osborn, November 28, 2014
Turn your Ninja to Oven setting of 400°. Add onion, 1 zucchini, 4 or 5 carrots, and 1½ red pepper, (or your favorite vegetables), all cut in chunks and drizzle with olive oil and sprinkle with basil. Cook for about 30 minutes stirring occasionally. If you cook longer they will caramelized. Your choice.
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Roma's Stuffed Peppers*, By: Kathleen Sanden, August 17, 2015
I grew up with the smell of this permeating our home from late July until October. These are not the usual stuffed peppers. Anyone who was lucky enough to taste them knows how good they are. So here it is as I make them.
Ingredients:
1 pound or more of hamburger
1 onion, diced
¼ - ½ cup Rice, or bread crumbs, or crushed crackers (basically what you have in your kitchen)
Salt and pepper to taste
One egg
1 cup fresh mushrooms, chopped – (I added these, but mom did not)
28 oz can stewed tomatoes - or one quart of home canned tomatoes
3 fresh green peppers - cored with seeds removed
2-3 large fresh tomatoes cored with seeds removed - (don't waste the inside of the tomatoes add to the canned ones)
2-3 potatoes
Directions:
In a bowl, mix together the meat, onion, (binding mixture), salt, pepper, egg and mushrooms. Stuff both the peppers and the tomatoes with the meat mixture. Put the canned tomatoes in a pot. Add the peppers and tomatoes. You can also add the potatoes at this time, or you can boil them separately using your range top. Add enough water to cover. Set on Stove Top High to boil and cook for 1 hour or until potatoes are tender. The aroma is heavenly.
In the last 15 minutes, thicken the tomato liquid to create a gravy. Serve over the potatoes and reap the compliments.
Thank you Mom for the thousands of lovely meals you prepared for your grateful family.
****
Sautéed Brussels Sprouts*, By: Tamyra Murphy
Ingredients:
1½ pounds of fresh Brussels sprouts , (Costco or Sam’s sells the bag)
3-4 slices of bacon
1 onion, diced
minced garlic
2 tablespoons olive oil
Directions:
Wash and trim the fresh Brussels sprouts. Slice them in half. Set aside. Turn the Ninja to Stove Top High. Add the bacon and fry until crisp. Remove and set aside, leaving the bacon drippings in the pan. Add the diced onion and minced garlic. Let this sauté until the onions are soft and slightly brown. Remove and set aside. Add the Brussels sprouts to the Ninja. Add the olive oil. Gently stir to mix. Cover with the lid and turn the Ninja to the Oven setting to 425° for 10 minutes. When the timer gets down to about 3 minutes remaining, open the Ninja and add in the sautéed onions and garlic. Crumble the bacon and add. Stir to mix them in well. Return the lid, until time is up.
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Sautéed Brussels Sprouts with Pancetta, By: Peggy Sanders – Cross Posted in Lighter Fare, Weight Watchers
Ingredients:
2 oz pancetta, minced
2 lbs Brussels sprouts (weight after outer leaves and stems removed)
1½ Tbs. extra virgin olive oil
4 cloves garlic, minced or sliced thin
kosher salt and fresh ground pepper
Directions:
With a large sharp knife, finely shred the Brussels sprouts after thoroughly washing.
I added sliced chicken sausage. Cooked it on Stove Top Medium for 20 minutes or so.
I use bacon in place of the pancetta, and of course cook everything in the bacon grease. It's about the only way I cook them anymore.
Servings: 14 • Size: about ½ cup (not packed) • Old Points: 1 pt • Points+: 1 pts
Calories: 56.2 • Fat: 2.8 g • Carbs: 6.1 • Fiber: 2.5 • Protein: 2.2 g
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Sautéed Peas*, By: Marie Mastracci
Ingredients:
Olive oil
Onions
Red pepper flakes
Garlic clove, chopped
Frozen peas
Salt and pepper to taste
Directions:
Tonight's accompaniment to Salmon Patties and Oven Fries that I was cooking in my big oven: Sautéed Peas just like my mother-in-law used to make. There's no specific recipe as it all depends on taste. Pour a little olive oil into Ninja and heat on Stove Top High. Add onions and cook until translucent. Add red pepper flakes and a clove of fresh chopped garlic. Cook until the garlic is just about to turn brown. Add frozen peas, cooking for about another five minutes. Add salt and pepper to taste. Cover to finish cooking and then turn to Buffet to keep warm.
****
Scalloped Potatoes, October 16, 2014
Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1½ teaspoons salt
¼ teaspoon pepper
1 can (14½ ounces) chicken broth
2 tablespoons canola oil
Additional salt and pepper, optional
6 cups thinly sliced peeled potatoes (about 4 pounds)
1 cup milk
1 medium onion, sliced
Paprika and minced fresh parsley, optional
Directions:
Spray pot with Pam or use a little oil. Melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute
or until thickened. Add potatoes, onion, and milk (about 1 cup) which gave them a really nice creamy texture. Set Oven temp at 350° for 30 minutes. Check the potatoes. A little more time may be needed.
*Added comment by: Brandi Tatarchuk - I made them as directed but when I added potatoes and onion I also added 4 cloves of garlic. At 25 minutes left I checked and they were done. I turned off, added a nice sprinkle of paprika, parsley and cayenne, then cheese. I did put on warm for an hour and they did absorb more liquid. I’d say they were best immediately after done, but still darn good an hour on warm.
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Scalloped Potatoes, Betty Crocker, October 16, 2014
Mix the scalloped potatoes as directed on the box in the Ninja on Stove Top High. When everything is mixed and melted turn the Ninja to the Oven setting on 350°. Cover and cook for 25 minutes. Stir the cheesy scalloped potatoes. The potatoes got a little crusty on the bottom which gave them an appealing look when stirred.
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Scalloped Potatoes & Ham*, By: Carol F. Neuman, May 8, 2015
Ingredients:
2 boxes of scallop potatoes
1 medium onion, chopped
4 mini colored peppers, chopped
4 Tbs. of butter
2 cups of diced up ham pieces
1 can of peas, drained
Directions:
Turn your Ninja to Stove Top High and brown the onion, and peppers in the butter. Add the ham, and scallop potatoes. Take the 2 packets of dry ingredients and the amount of very hot water called for on the package, and stir together in a bowl or measuring cup. Pour over the veggies, ham, and dried potatoes. Stir it together. Add the peas and stir. Set the Oven to 300°F for 30 minutes. Stir frequently to keep form sticking. It was done in 30 minutes. I basically did it like the other 30 min meals made with dry pasta, only this was made with dehydrated potatoes.
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Scalloped Potatoes & Ham*, By: Jillian Wszelaki Hulse, May 2, 2015
Here's my variation on the Scalloped Potatoes & Ham recipes from the files.
Ingredients:
½ stick of butter
2 cans cheddar cheese soup
1 can golden mushroom soup
1½ cup milk
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. McCormick Perfect Pinch Salad Supreme
1 tsp. McCormick Grill Mates Molasses Bacon
1 tsp. Soul Food Seasoning
½ tsp. pepper
3-4 lbs potatoes, sliced (I leave the skins on)
2-2½ cup cooked ham, diced
Directions:
Melt the butter in the Ninja on Stove Top High.
Add the soups, milk and seasonings and bring to a boil.
Add the potatoes and ham. Switch to Slow Cook High and cook for about 2½ hours or until potatoes are tender.
My husband said it was a keeper!
Enjoy!
****
Scalloped Potatoes & Ham, By: Laura Cooper, January 1, 2015
Ingredients:
8-10 potatoes, - I used 9 medium gold potatoes
1-2 onions, - I used 1 sweet medium onion
2 cups cheese, - I used a mixture of cheeses
1 can cream of soup, - your choice
Ham, optional
Directions:
In your Ninja pot, layer sliced potatoes, sliced onion, cheese, potatoes, onion, cheese, 1 can of soup, (I use onion because I don't like mushroom). Turn your Ninja to Stove Top Low for 4 hours. Stir. I added ham because the recipe did not call for it but I did a layer of it, also. It was Fabulous. I did it in the whole Ninja, not the pan, but you could easily half this recipe using the whole can of soup. I did add extra cheese (because we like extra cheese). Like I said was fabulous and even the leftovers were great and they are no more!
****
Scalloped Potatoes & Ham, By: Tammy Ludwig Baughcum, December 26, 2014
Ingredients:
1 stick of margarine
2 cans of cream of cheddar soup
1 can of cream of celery soup
1½ cups milk
1 tsp salt
¼ teas pepper
5 pound bag of potatoes, peeled and sliced
2 cups of chopped ham
Directions:
Turn your Ninja to Stove Top High and melt the margarine. Add soups, milk, salt & pepper. Bring to a boil stirring frequently. Add potatoes and ham. Cook on Slow Cook High until potatoes are tender. Stir and check at about 4 hours. Very creamy and delicious.
****
Scalloped Potatoes & Ham, By: Crystal Moran, March 4, 2014
Just want to say the Ninja makes awesome ham and scalloped potatoes! I always use it for them and everyone raves about them! I don't use a recipe just slice the potatoes thin, cut up ham chunks and add cream sauce. Cook on oven setting until it looks done and viola!
I make a roux first, melt a stick of butter, remove from heat and add flour. Whisk together and put back on heat and slowly add milk while whisking until smooth. Very easy and makes a great cream sauce then just add it in and spice with garlic and onion powder salt and pepper usually : )
****
Scalloped Potatoes with Sausage, Onion & Jalapeños*, By: Hollie Sweeden, January 26, 2015
Ingredients:
Smoked sausage, or your preference
1 onion chopped,
jalapeños, chopped
Boxed scalloped potatoes
Directions:
Sauté sausage, onion using Stove Top High. Remove from Ninja. Fix potatoes as directed on the box using Stove Top High. Turn to Stove Top Medium/Low and return sausage, chopped onion and jalapeños. Heat through. Only took 30 minutes total...soooooo good!
****
Simple Roasted Butternut Squash*, By: Barbara Bonner, October 20, 2015
Ingredients:
1 (4 pound) butternut squash, peeled, seeded and cut into 1 inch cubes
3 cloves garlic with skin
2 tablespoons olive oil
Salt and pepper
Directions:
Toss squash with oil, garlic, salt and pepper in the Ninja pot. Arrange in single layer. Turn to the Oven setting of 400°F and roast until tender, about 25 to 30 minutes. Squeeze garlic out of skin and sprinkle over squash. Serve hot or at room temperature.
****
Smothered Cabbage with Pork Chops and Black Eyed Peas*, By: Judi Brooks, November 15, 2014
Ingredients:
2 tablespoons olive oil
1 head of cabbage chopped
2 tablespoons of bacon fat
Salt, pepper, garlic powder, fresh garlic, onion powder, season to taste
couple drops of Tabasco sauce
pork chops, cut up pieces (amount depending on your family)
black eyed peas
Directions:
Season the Pork on all sides with the seasonings. Cook the cabbage down on Stove Top Medium. It cooks for about 30 minutes. Add the cut up pieces of pork chops. Add the black eyed peas to heat up towards the end of cooking.
****
Southern Fried Cabbage*, By:Melissa Southard
Ingredients:
5-6 strips bacon
1 head of cabbage
1 tsp. vinegar
¼ tsp pepper
1 onion diced
¼ cup chicken broth
½ tsp. salt
Directions:
Turn to Oven setting 325° & cook bacon on rack until crispy. Remove bacon and put on paper towel. Place chopped cabbage and onion with bacon grease cook over medium and cook until it begins to wilt. Crumble up bacon and add in pan. Add chicken stock, vinegar, salt, pepper. Turn to Stove Top Low until cabbage is fully cooked stirring frequently! Yum yum good! My husband is heaven! Best cabbage ever.
****
Southern Style Cabbage with Smoked Turkey Wings with Ninja Corn Bread*, By: Douglas Malvo, June 2, 2016
Ingredients:
1 cabbage
2 smoked turkey wings
1 onion chopped
Chicken broth to the height of wing
Minced garlic, black pepper, salt
Directions:
Add turkey wings, onion, broth, garlic, black pepper, and salt to the Ninja pot. Turn to Slow Cook High for 4½ hours. Add the cabbage and continue cooking for 1 more hour.
****
Spaghetti Squash*, By: Cathy New, February 12, 2017 – Cross Posted in WW
Hi, I am new here, but had to share. Today I experimented and made my own version of a boxed pasta dish using Spaghetti Squash. I was trying to reduce calories and keep flavor. Yummy!
Spaghetti Squash Copycat Garlic Herb "Pasta"
Ingredients:
1 large Spaghetti Squash (mine was about 5½ pounds)
1 cup water
¾ cup milk (I used almond milk unsweet)
6 wedges of The Laughing Cow Creamy Swiss Garlic & Herb
½ tsp minced garlic
1 tsp herb seasoning, (I used Pampered Chef Rosemary Herb)
Pepper - to taste
Directions:
Place 3 small cuts into outside of the squash (to release steam while cooking).
Place into the Ninja pot with 1 cup water. Turn the Ninja to Slow Cook High for 4 hours. (This would need adjustment for size of squash).
Remove from the Ninja and let cool enough to handle. Slice in half and remove center seeds. Use a fork to make strands of "spaghetti". (This was easier to do than microwave or oven versions I have done in the past. So it's my new "go to" for spaghetti squash. Love my Ninja Cooker!)
Turn the Ninja to Stove Top High and add all remaining ingredients stirring until cheese starts to melt. Add the squash and stir. Let simmer for about 5 minutes. Sprinkle with additional herbs or pepper as desired.
It is creamy, and has that yummy herb flavor, low calorie, low carb, and lower sodium than boxed pasta. Next time I may try some fresh herbs!
****
Spaghetti Squash*, By: Michelle Braverman Pisko, September 9, 2015
One of my favorite things to make in my Ninja and eat all week (as a side dish) - spaghetti squash! I will never try to cut one of these raw again.
Cut some slits or poke with a fork to release steam. Place your whole squash on the rack. Add 2-3 inches of water to the pot. Turn your Ninja to Slow Cook High for 4 hours. It couldn't be any easier!
** Added comment By: Garrick Stolz - They mentioned this technique on the Food Network's "The Kitchen" last weekend.
"Spaghetti Squash: Poke a spaghetti squash with a fork throughout the surface, then place the squash in the slow cooker with 1 cup of water for 3 hours on high. Cut open with a knife and scoop out the spaghetti strands
****
Spaghetti Squash, By: Cathy Schultz, June 27, 2015
I discovered an easier way of cooking spaghetti squash today, instead of baking it, I split, cleaned, placed on the rack with no liquid. Turn your Ninja to Slow Cook Low for 2 hours. Depending on the size, it may take less or more time. It came out perfect!
****
Spaghetti Squash, By: Allyson Adamo-Parsons, January 3, 2015
I made spaghetti squash in the Ninja tonight and it came out AMAZING:
Cut in half, clean out the seeds,
Salt and Italian seasoning on the squash.
Place a few pats of butter on the bottom of the Ninja, and place squash cut side down over the butter. Turn to Oven setting of 350°F and bake for about 40 minutes. Very good!
****
Spaghetti Squash – 3 Separate Recipes! Marinara, Sweet, & Savory, By: Irina Babiskin Cohn
I made spaghetti squash for the first time. The only hard part is cutting the squash in half. An ax would have helped. Otherwise, it was fun to make. I made three versions as an experiment: marinara, sweet, and savory. I used the oven dialed to 425° for all three. (Ok, from what I remember after re-reading the file, I made the squash in the Ninja for 30 minutes. Took it out, let it cool. Then I took a fork and pulled on it to get strands. Then I put it in a dish and put sauce on it with mozzarella on top. I put it in the oven, set on broiler to make the cheese gooey and crispy.)
The Marinara one was set for 30 minutes, followed by 3-5 minutes in my real oven on broil. It was simply made with bottled pasta sauce and topped with mozzarella. Really yummy.
The Sweet one was set at 20 minutes and was made with raisins, cinnamon, nutmeg and honey powder (from Savoryspiceshop. com). You could use any sweetener. I topped it with cheeze-it crumbs. I made it by putting them in a baggie and crushing them. I don't know why I used the topping. I don't think I would do it again. I think the second experiment needs some work.
The Savory one was set for 20 minutes. It was really yummy. I put in 1T butter, 1 oz. cheese, 2 oz. feta cheese and an herb mix I also got from the savoryspiceshop. com. It has a mix of shallots, salt, pepper, dill, parsley, dill weed and chives. The reason that the last two were only for 20 minutes is because they shared one half of the spaghetti squash and there was less quantity. The marinara one used a half of the squash by itself.
****
Spaghetti Squash, By: Sonya De Lisle
Ingredients:
Squash
Garlic
Italian seasonings
Turkey sausage
Parmesan cheese
Spinach
Spaghetti sauce
Directions:
Add 2 cups of water to bottom of Ninja, place rack inside, cut squash in half, remove seeds, set Ninja to Oven setting of 425° for 25 minutes..easy peasy...
I added the squash spaghetti to the water, added garlic, Italian seasoning, Turkey sausage, parmesan cheese, spinach, and spaghetti sauce and cooked for another 15 minutes..it was delicious!
****
Spaghetti Squash, By: Carrie Gall McMahan
Place Ninja on Oven setting at 375°. Put a little water in the bottom and put the spaghetti squash in the basket. You may need to cut it up a little bit or do ½ at a time. I will try cutting it into ¼ ths, next time. Bake for 20 - 25 minutes.
****
Spaghetti Squash, By: Cathy Doles-Flanagan, August 17, 2014
Slice in half, scoop out seeds. Lay open side down in the pot with a little water. Set Oven to 375° for 45 minutes, depending on size. Delicious
****
Spaghetti Squash, By: Diane Wimmer, August 17, 2014
I brush with olive oil and seasoning and set halves on rack facedown. Turn to Oven setting of 350° for 30-40 minutes depending on size.
****
Spaghetti Squash - Pizza Spaghetti Pie, By: Carrie Gall McMahan
Ingredients:
Squash
½ onion
1 lb Italian sausage
1 cup pizza sauce
1 tsp dried basil
Salt and pepper
3 eggs
Cheese
Pepperoni, veggies, black olives.. all optional
Directions:
I did a pizza spaghetti pie if anyone would like to know what I did. I cooked the squash as I did above. Scraped out threads and set aside. I placed the Ninja on Stove Top High and cooked ½ of onion and 1# Italian sausage far a few minutes until the sausage was no longer pink. Then turned it back to Oven settings at 350*. Add 1 cup of pizza sauce, 1 teaspoon dried basil, salt and pepper to the sausage. Mix in the spaghetti squash. Whisk 3 eggs separately and then add to rest of ingredients. Mix well. Bake for 1 hour. Top will form a crust that won't give when you press down in the center. Add cheese of your choice before serving. You could probably add pepperoni, veggies, black olives or whatever you like on pizza.
****
Spaghetti Squash & Grilled Chicken*, By: Tink Bell, September 25, 2014
Ingredients:
Squash, sliced
Frozen grilled chicken breast strips
½ cup of chicken broth
I pack of package Pico de Gallo Mango
1 purple onion
2 Tbs. butter (I can’t believe it’s not butter)
garlic with season salt, to taste
Directions:
Slice cut squash and place on roasting rack. Cook on the Oven setting of 425°F until squash is fork tender. Sauté the onions with butter and garlic with season salt. Add chicken broth plus Pico de Gallo Mango (from HEB) on Stove Top Medium for 15 minutes. Add peeled spaghetti squash let simmer. Add (frozen) grilled chicken. Let sit for 10 minutes on Stove Top Medium.
Serve while hot...enjoy!
Lol. This was my first recipe that I have given out I hope you like it enjoy if you have any questions let me know.♡Tink
****
Spaghetti Squash Bake with Meatballs*, By: Genevieve Stoops-Levangie, July 11, 2015
Stabbed spaghetti squash with knife several times, cook in microwave for 16 minutes
While that was cooking, I put the frozen meatballs in the Ninja with the Oven setting of 350° for 35 minutes.
When spaghetti squash is done, let cool.
Cut in half, scoop out seeds.
Use a fork and run thru squash to make spaghetti strands.
I layered the squash on top of meatballs.
Then I put a layer of ricotta mixed with Italian seasonings, parmesan, mozzarella and a beaten egg.
Pour on more sauce (is there ever enough sauce?)
Continue baking for 30 more minutes.
In the last 5 minutes add mozzarella to the top.
**Added comment - Sometimes I chop up some tofu in to the ricotta for extra protein. No one notices.
**There are no amounts given in this recipe. Use amounts suitable for your family. Aurelia
****
Spaghetti Squash with Sausage*, By: Danielle DeRosa Klein, January 11, 2019 – Ninja 3-in-1 Recipe Book
Ingredients:
1 lb. Italian turkey sausage
2 cups water
1 (4 lb.) spaghetti squash, cut in half lengthwise and seeds removed
2 tablespoons Parmesan cheese, grated
2 teaspoons salt-free garlic and herb seasoning
1 large tomato, chopped
1 cup baby spinach leaves, packed
¼ cup mozzarella cheese, shredded
Directions:
Turn the Ninja to Stove Top High. Add the sausage and cook uncovered for 10 minutes or until browned, stirring often. Remove the sausage and drain excess grease.
Add the water to the pot. Place roasting rack. Place squash, cut side down, on rack. Turn to the Oven setting of 425°F for 25 minutes.
Using fork, scrape flesh from squash and add to pot. Sprinkle with 1 tablespoon Parmesan cheese and 1 teaspoon garlic and herb seasoning. Top with sausage, tomato, spinach and remaining Parmesan cheese and seasoning. Turn the Ninja to the Oven setting of 425°F, for 15 minutes. Cover and cook until mixture is hot and bubbling. Sprinkle with mozzarella cheese
Added comments by: Danielle DeRosa Klein - Make sure you drain the spaghetti squash after cooking it in Ninja or the recipe has too much liquid.
I cooked my spaghetti squash last night in the Ninja and then refrigerated it. Tonight, it was placed in the microwave for about 1 minute, then put into the Ninja on Stove Top High to rewarm. But ONLY after sausage was done.
Sausage - make sure you drain that too.
I also added about 8 cooked and warmed turkey meatballs I had and then chopped them up.
I added a lot of spinach. 1 cup packed was not enough. I added about ½ bag baby spinach.
I did not "measure" my Parmesan - I'm Italian - we don't measure. It looks good; it tastes good.
I layered my squash, then sausage-meatball mix, then some parmesan and a little light dusting of mozzarella, then 2/3 of the chopped tomatoes, (I used 3 fresh plum tomatoes, chopped), then spinach, then the remaining meat & tomatoes, then a little more parmesan.
I added a little garlic powder, fresh basil from my indoor garden (about 3 large leaves chopped).
Turn to the Oven setting of 425°F, for 15 minutes. When it beeped, I put the remaining mozzarella on top and placed the lid. Turn of the Ninja. You can choose to go to switch to warm. I used the entire 16 oz. bag of shredded mozzarella cheese.
The family said they would definitely eat this meal again!
****
Spaghetti Squash with Spinach & Artichokes*, By: Jennifer Allen, March 14, 2016 – cross posted in WW
Ingredients:
1 spaghetti squash
3 cups packed baby spinach
1 can of artichokes, drained and chopped
½ diced onion
3 cloves of garlic, minced
2 Tbs. olive oil
½ cup light sour cream
3 ounces of light cream cheese
1½ ounces grated Parmesan
1½ ounce mozzarella cheese
2 Tbs. milk
Directions:
Cut spaghetti squash in half, remove seeds, place on rack or pyramid mat face down and roast for 1 hour at 400°F. You will know squash is done when you can pierce it with a fork.
Once squash is cool enough to handle remove the flesh with a fork and set aside.
Wipe out the Ninja pot and heat oil on Stove Top Medium/Low. Sauté onions for 5 minutes, and add garlic and cook for another minute. Add sour cream, cream cheese, parmesan cheese. Stir and cook until the mixture is blended and smooth. Add spinach and artichokes and cook for a couple minutes, until spinach is wilted. Add in the spaghetti squash and mozzarella cheese and heat through cooking on Stove Top Medium/Low, about 10 minutes. Dinner is served!
(I make meals ahead of time and transfer to casserole dishes. Refrigerate or freeze for a later date. Before baking, sprinkle two tablespoons of panko breadcrumbs over the top and popped it in the regular oven to reheat at 425° for 20 minutes).
This dish is what I refer to as weight watchers friendly and based on 4 equal servings it is 7SP.
****
Spiced Potatoes & Chicken with Asparagus, By: Rose Andrews, – Ninja Recipe Book
Ingredients:
Potatoes:
3 lb bag New potatoes, (I like Yukon Gold)
Olive Oil
1 tsp Salt
1 tsp Garlic powder
½ tsp Black pepper
½ tsp Smoked Paprika, (regular is fine too)
½ tsp Old Bay seasoning
Chicken:
3 Frozen boneless chicken breasts (4 oz each, I like Perdue or Tyson)
1 tsp Poultry seasoning
½ tsp Smoked Paprika (optional)
Salt and Pepper to taste
½ cup Fat free cream of chicken soup
6 spears frozen asparagus
Directions:
Quarter each new potato and place in Ninja. Drizzle with olive oil to coat. Add salt, pepper smoked paprika, Old Bay seasoning and garlic powder to potatoes, stir.
TIP: I prefer to use un-seasoned frozen chicken breasts. They are very cost effective when purchased from warehouse clubs and are so easy to use. They come out juicy and perfect every time! ALSO Spraying chicken with cooking spray allows your seasoning to 'stick' and lets you create any flavor you want!
Spray chicken with cooking spray. Sprinkle with salt, pepper and poultry seasoning. (I added more paprika because we are paprika people). Lay Ninja rack right on top of potatoes. Turn Ninja to oven setting, 375° degrees. After 15 minutes, remove chicken tray and stir potatoes. Replace tray and add 6 frozen asparagus spears and spread ½ cup undiluted chicken soup to the chicken.
Cook for 20 more minutes or until chicken reaches internal temp of 165°. Potatoes come out with a nice crunch and are perfectly tender.
****
Squash, Onion, Bacon Supper, By: Jimmy Wright, July 5, 2014
Ingredients:
10 slices of bacon cut into 3/4 inch lengths
2 medium yellow squash sliced and quartered
½ onion sliced and quartered
1 tsp minced garlic
Directions:
Fry bacon ¾ cooked, using Stove Top High. Add squash, onions, and garlic and cook to squash and onions are soft.
Enjoy!
****
Squash, Potatoes & Onions, By: Ashley Baugh Kruger
Ingredients:
4 small yellow squash
½ large Vidalia onion
3 medium potatoes
2 Tbs. butter
2 pieces bacon
soul food seasoning
Directions:
I did squash potatoes and onions in the Ninja last night. Hubby loved it.
4 small yellow squash, ½ large Vidalia onion and 3 medium potatoes. Heat 2 Tbs. butter with 2 pieces bacon (for flavor) till melted on Stove Top High. Add all the veggies, and sprinkle soul food seasoning. Add another Tbs. or so of butter and turn to Stove Top Medium for 30 minutes or so. Turn to the Buffet setting to hold. Very good!
**Added comments** Ashley didn’t specify, but she probably sliced the vegetables so they were all equal in size. Aurelia
****
Steakhouse Smashed Potatoes*, By: Christy Pruitt Byers, June 16, 2014
Ingredients:
3 lbs petite red potatoes
1-2 tablespoons of oil
¼ cup of water
1 packet of Hidden Valley Ranch Dip Mix
3-4 minced garlic (I buy the minced garlic in the squeeze bottle- 3 squeezes) salt and pepper
¼ cup butter, (½ stick)
8 oz cream cheese
Milk
Directions:
Cut 3 lbs petite red potatoes in half. Add oil, water, Hidden Valley Ranch Dip Mix, salt and pepper. Cook in Ninja on Slow Cook High 4 hours, add butter and cream cheese and mash. Add milk to desired creaminess. Set to buffet until ready to serve.
I've fed 8 before with no trouble. They're rich, little goes a long way. This recipe is very easy to double. Don't be tempted to use more water. You want that roasted flavor, not a boiled potato taste.
I used to use a crock pot, which works fine. Ninja cooks a little faster. It still turns out great. Get creative! I've added grated cheese and bacon. You can't mess this up.
****
Steam A Whole Cabbage & Stuffed Cabbage Rolls, By: Barbara Bonner, September 5, 2015
Removing those yummy leaves from a head of cabbage can be quite the task. You either need to cook the entire thing in a pot of boiling water first or attempt to peel the stiff leaves from a raw head of cabbage, yielding countless torn and useless leaves. Not anymore! Just place the whole head of cabbage in your slow cooker along with 2 cups of water. Cover and cook on high for 2½ hours, or until soft. Now you can easily peel off the pliable leaves, and wrap 'em around whatever you want:
Now here's a delicious recipe you can use in your Ninja.
Stuffed Cabbage Rolls
Ingredients:
Cabbage
1 extra-large head green cabbage (large enough to yield 14 large leaves), core carefully removed with a sharp knife
Filling
1¼ lbs. raw lean ground turkey
¾ cup finely chopped onion
1/3 cup ketchup
1½ tbsp. tomato paste
1 Tbs. granulated white sugar or Splenda No Calorie Sweetener (granulated)
½ Tbs. chopped garlic
Sauce
2 cups low-fat marinara sauce
¾ cup jellied cranberry sauce
1/3 cup low-sugar grape jelly
1/3 tsp. salt
Directions:
Place cored cabbage head in an extra-large pot and cover with water. Bring to a boil.
Cover and cook, rotating cabbage occasionally, until the leaves soften, loosen, and begin to fall off the head, 5 to 7 minutes. Remove pot from heat. Drain cabbage and set aside to cool.
Meanwhile, in a large bowl, thoroughly mix filling ingredients. In a medium bowl, mix sauce ingredients.
Gently remove 14 large leaves from cabbage head. (Refrigerate the rest for another use.)
Lay one cabbage leaf on a dry surface and top with 2 heaping Tbs. filling (1/14th of filling). Spread out filling, fold in the sides of the cabbage, and roll up cabbage to enclose the filling.
Spray the Ninja pot with nonstick spray, and place cabbage roll in the pot, seam side down. Repeat with remaining 13 leaves and filling, gently stacking the rolls in the pot.
Cover cabbage rolls with prepared sauce. Cover the pot and set temperature to Stove Top Low. Cook for 1 hour, or until filling is cooked through. Enjoy!
MAKES 7 SERVINGS
****
Steam Baked Mushrooms*, By: Brian M Almashie, April 30, 2014
Made pulled pork over the weekend and am using it as a stuffing for steam baked mushrooms.
Clean and remove the stems in the mushrooms, fill each one with pulled pork and steam bake with 2-3 cups of water or stock for 15 minutes at 400°. Then top with cheese (I used Gouda and Parmigiano Reggiano) and sprinkle with chives. Bake for 5 minutes more until the cheese melts. This is a great and easy way to use your leftover pulled pork.
Rita Ramos, comment - I'm going to try that but will substitute the pork with crab!
Brian M Almashie, comment- Cool. Also try BBQ chicken with cheddar and cilantro or ground lamb or even steak... It's all great and so easy. Steam baking makes the mushrooms melt in your mouth. Enjoy
Aurelia Dougan McCollom, comment - Rita ... on the cheese.. how about using Boursin herb and garlic?
Brian M Almashie, comment - Yum... Even just cheese and a red sauce with tomatoes, red onion and basil would be good.
So many options to this recipe!
****
Stewed Tomatoes & Cabbage, By: Debbie Rick Mitchell, March 14, 2016
Ingredients:
2 Tbs. EVOO (Extra Virgin olive Oil)
½ cup diced green bell pepper
1/3 cup thinly sliced celery
1 small onion, chopped
1 clove minced garlic
1-2 tsp. sugar (or artificial sweetener of choice)
1 low-sodium chicken bouillon cube or packet
2 cans diced tomatoes (I used fire-roasted)
Seasonings of choice (I used garlic powder, parsley flakes, freshly ground pepper)
½ head shredded cabbage
Directions:
Heat the oil in the Ninja on Stove Top Low (or Medium if using a 3-in-1). Add bell pepper, celery, onion, garlic and saute until softened. Add sugar, seasonings, bouillon and tomatoes. Cook a couple more minutes until well blended. Stir in the cabbage. Switch to the Oven setting of 300°F. Cover and cook 15 minutes or until cabbage is as tender as you like. (Stir once or twice).
****
Stuffed Cabbage*, By: Nita Jentilucci-Sanders, April 28, 2015
Ingredients:
1 lb ground beef
1 lb ground sausage (I use hot)
1 red onion, chopped
2 jalapeños, sliced
1 cup of rice (uncooked) - then cook it
1 can if diced tomatoes
2 cans tomato sauce
Directions:
Mix all above ingredients except tomato sauce.
Add spices of your choosing
1 head of cabbage, cored
(I wrap in Saran wrap tightly and microwave for 7 minutes. Let leaves cool then separate)
Directions:
Take handful of meat mixture and place in leaf and roll.
Put some diced tomatoes in Ninja and make single layer, add a can of tomato sauce and repeat process until it's all finished.
Turn your Ninja to 350°, just to boiling. Turn down to 250° and bake for 2 hours. Perfect. If you don't like spicy omit the jalapeños and hot sausage. Just use mild Italian sausage.
****
Stuffed Cabbage, By: Sherri Smithson Massey
Ingredients:
12 large cabbage leaves
2 pound of ground beef
3 eggs (beaten)
½ cup uncooked rice
½ cup bread crumbs (I actually crushed croutons)
1 small onion chopped
½ teaspoon roasted garlic sea salt (or other seasoning)
1 can tomato soup
1 bottle V8 juice
Directions:
I drizzled olive oil in the bottom of pot first. Cook the cabbage leaves to slightly soften them. Either wrap cabbage leaves in several very wet paper towels and microwave them until tender; approximately 5 minutes. Otherwise you can boil the leaves on the Stove Top High in hot water for approximately 3 minutes. Place a ½ can of tomato soup in bottom of pot. Mix the meat filling together in a medium bowl; remaining ½ can of tomato soup, ground beef, eggs, bread crumbs, rice and garlic sea salt . Add ¼ cup of meat filling into the bottom of each cabbage leaf and roll up. Place each cabbage roll into the Ninja seam side down. Pour V8 juice over rolls. Bake for 1 hour on 350° degrees. If baking you may need to add additional juice.
Charlotte Cicchelli Aurelia Dougan McCollom. Connie Hamilton....this is the baking help/tip I gave Sherri to prep the cabbage. Either freeze overnight (as it thaws, it softens the leaves), boil or add 2 Tbs. of water to bowl of cabbage in microwave. Mix all your ingredients and stuff the cabbage. Place it with seam down in baking pan. Bake in your Ninja @ 350°F oven for about an hr. Cover with sauce if desired.
****
Stuffed Cabbage Rolls, By: Dennis Becraft, August 5, 2018
Ingredients:
1 large head of cabbage
2 eggs beaten
4 small cans of mushroom stems and pieces
2 (15 ounce) jars Ragu
1 cup of water
1 onion, chopped
½ tsp. pepper
1½ tsp salt
3 lbs. ground beef
1½ cups uncooked rice
Directions:
Core cabbage and place into large pot of boiling water. About every 2 minutes, peel the leaves off and place on towel to dry. In a large bowl combine the ingredients (except sauce & water) and mix well.
Add ¼ cup of the meat mixture to the center of the leaves. Roll like a burrito. Using as many leaves as needed. Place left-over leaves in the bottom of the Ninja. Add the rolls stem down on top of the extra leaves.
Make layers and cover with the water & sauce. Turn the Ninja to Slow Cook High for 4-5 hours.
They came out great.
****
Stuffed Cabbage Rolls*, By: Georgia Slifco Parsons, October 5, 2015
For the rolls:
12 leaves cabbage
1 cup long grain rice, cooked
1 egg, beaten
¼ cup milk
¼ cup white or yellow onion, finely chopped
1 garlic clove, finely chopped
1 pound lean ground beef, raw
For the sauce:
1¼ teaspoons salt
1¼ teaspoons ground black pepper
1 (15-ounce) can tomato sauce
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon paprika
2 tablespoons lemon juice
2 tablespoons honey
½ teaspoon dried thyme leaves
Directions:
Bring a pot of salted water to a boil over high heat. Boil cabbage leaves for 2 minutes. In a bowl, whisk together tomato sauce, honey, spices, lemon juice, ketchup, the salt and pepper, and Worcestershire sauce.
In a separate bowl, combine the cooked rice, egg, milk, onion, garlic, and beef. Add in ¼ of the sauce and combine well.
Scoop about ¼ cup of the ground beef mix into the center of each cabbage roll. Roll up the leaves, tucking in the ends. Place in the Ninja pot. Top with remaining tomato sauce mixture and cover. Turn your Ninja to Slow Cook Low for 8 to 9 hours or on Slow Cook High for 4 to 5 hours.
****
Stuffed Cabbage Rolls*, By: Holly Belcher, February 26, 2015
Made Stuffed Cabbage Rolls yesterday with help from recipe in files by Sherri Smithson Massey. Came out yummy!
Ingredients:
Cabbage leaves
28 oz can tomato sauce
Cabbage Prep: Cut off small part of cabbage core then carefully removed about 8 leaves from cabbage head. Boiled them for 3 minutes then rinsed in cold water.
Filling Ingredients:
1 lb. ground beef (I used 80/20)
½ cup sautéed onions
¾ cup cooked rice (I used Instant brown rice)
1 tsp. garlic
2 egg yolks
1 tsp. red pepper flakes
salt & pepper to our taste preference
Directions:
Divide filling into oval balls about ¼ per ball but varied depending on size of each cabbage leaf.
Place filling on cabbage leaf end, tucked in sides, then roll.
Put Ninja on Oven setting of 350°.
Pour ½ can tomato sauce in the pot of the Ninja pan (28 oz can).
Arrange cabbage rolls with fold side down into pot.
Pour remaining tomato sauce on top and add the lid.
Cook about 20 minutes until there is a heavy boil. Turn your Ninja to Slow Cook High setting for about 1 hour). Note: Can also be made on Slow Cook Low setting for 3-4 hours depending on cabbage roll size.
****
Stuffed Mushrooms*, By: Charlett Maynard Allen, July 31, 2016 – Cross Posted in Appetizers and Vegetables
Some have a pieces of shrimp added to the top. I used the basket this time so the juices drained so they weren't wet. I love how you can bake in this and not have to heat the kitchen.
Ingredients:
Whole mushrooms – (Baby Bella mushrooms were used)
Stuffing mix
Shrimp – optional
mozzarella cheese
Parmesan cheese
I cheated and used stuffing mix, added some mozzarella and Parmesan to it. That's what I had in the fridge. The shrimp was a last minute idea; I love it so I'll use any excuse to eat it. Put the stuffing in a zip lock bag and break it up. Add the cheeses and mix in the bag. Add the shrimp to the top after filling.
Place on the wire rack and insert into the Ninja. Place the lid and turn the Ninja to the Oven setting of 375°F, to warm them through, about 25 minutes. I was very easy and really good.
Wet the stuffing a little, the mushrooms put out a lot of moisture to keep it moist while cooking.
*I did use 400°F, the other day but I stuffed them with Italian sausage. So the temperature can vary depending on ingredients.
****
Stuffed Peppers*, By: Deb Turbitt, November 19, 2018
Ingredients:
5-6 green peppers
1 lb. ground beef or turkey
½ onion, chopped
14 oz. can fire roasted diced tomatoes or regular diced tomatoes
1 cup of wild rice (can use packaged ready rice)
2 Tbs. Worcestershire sauce
salt and pepper – to taste
½ cup water
1- 8 oz. can Hunts tomato sauce or brand of choice
1 cup shredded cheese - optional
Directions:
Cut the tops off from the peppers. Remove the membrane and seeds. Combine ground beef, onion, tomatoes, Worcestershire sauce, salt and pepper in a bowl and mix. Add the cheese at this time, if desired. Add the mixture to each pepper. Place them in the Ninja pot. Add the sauce to the top of each pepper. Add 1 cup water to the Ninja pot. Turn to Slow Cook High for 3-4 hours, or until internal temperature reaches 165°F and heated through.
****
Stuffed Peppers, By: Carol Fouser, June 9, 2015
Ingredients:
Left over pork roast, finely chopped
Cooked kale, finely chopped
3 garlic cloves
½ big onion, finely chopped
1/3 head cauliflower, finely chopped
¼ cup Parmesan cheese
sprinkled some taco seasoning and pepper flakes
1 small can of green chilies enchilada sauce
3 green peppers, cleaned and split – (6)
Directions:
Mix the filling ingredients (not the cheese), and fill the green peppers. Turn your Ninja to Slow Cook High for 3 hours. Sprinkle with grated cheese. They were awesome. Put a new spin on that leftover pork roast & kale.
****
Stuffed Peppers*, By: Randall McGouirk, March 15, 2015
Ingredients:
(4) Large Bell Peppers
(2) Cans Crushed Tomatoes
(2) Lbs of Ground Meat
(1) Lbs Italian Sausage
Garlic Powder
Garlic Salt
Marjoram
Ketchup
(2) Cloves Fresh Garlic
(3) Onions Peeled/diced
(1) Box of Minute Rice “Medley Version”
Directions:
Turn Ninja onto Stove Top High setting. Place diced onion, ground beef and sausage. Add spices (to taste) and cook until well done. Add ½ can of crushed tomatoes and stir. Cook rice in microwave for 10 minutes. When finished add the rice to the beef mixture in the Ninja. Stir again and remove excess fat from beef with ladle.
Remove mixture from your Ninja and place into a bowl. Begin prep work on peppers. Cut each pepper top off and pop out stem (saving the top of the pepper). Scoop out the membrane and seeds of the pepper with a spoon and discard. If pepper doesn’t stand on its own, then cut bottom of pepper to make stand (be sure NOT to cut thru the pepper bowl itself).
Fill each pepper with ground meat/sausage mixture. Pour the remaining tomato sauce into the pot of the Ninja, covering the entire bottom. Place peppers with filled mixture inside. Cover peppers with tops and set Ninja to 400°F degrees and cook for 1 hour (depending on size of pepper). Remove pepper when done and place on dish with sauce under pepper.
****
Stuffed Peppers*, By: Jennifer Parker, March 10, 2015
Ingredients:
4 large green bell peppers
1½ tsp canola oil (I use extra virgin olive oil in everything I cook)
1 medium onion, chopped
1 clove garlic, minced
1½ cups cooked rice
1 lb. ground beef (ground turkey will work, too)
1- 8 oz can (1 cup) tomato sauce
1 Tbs. chopped fresh parsley
1 tsp sugar (this is an addition that my grandmother taught me. You add it to ground beef anytime you cook it. Just adds a little something)
1 tsp salt (optional)
¼ tsp freshly ground pepper
Directions:
Preheat Ninja to 350° degrees.
Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and boil the peppers until tender-crisp, about 1-2 minutes. Drain and cool under cold running water. Set aside.
Heat oil in your Ninja on Stove Top High. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add ground beef and sugar and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2-3 minutes. Drain the fat. Remove meat mixture and wipe out Ninja.
Transfer the ground beef mixture to a medium bowl and mix in rice, ½ cup tomato sauce, parsley, salt (if using), and pepper. Stuff the peppers with the mixture and place them in the Ninja. Spoon the remaining sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through, about 30-35 minutes.
*things I added to this recipe on my own*
1) Add water to the bottom of the Ninja when you begin baking. Check periodically to make sure it's not gone. If it is, add a little more. This will prevent the bottoms from burning.
2) Top with shredded cheese during last 3 minutes of baking.
These turned out perfect!!
****
Stuffed Peppers*, By: Tim Peterson, September 8, 2014
Ingredients:
Ok my special filled stuffed green peppers
Filling is
2 packs cream cheese
Sliced jalapeño’s
Rice – Rice was cooked in a separate pan
Ground venison sausage
Minced garlic
Turkey bacon cooked n crumbled
Parmesan cheese
Mozzarella cheese
Salt pepper
Some hot sauce
Directions:
Turn your Ninja to Stove Top High and brown the sausage. Add cooked rice, mix.
Slowly added ALL of the ingredients into my Ninja processer with mixing paddle and blended well. Stuff the peppers and top with tomato sauce. Turn your Ninja to Oven setting of 350° for about an hour, depending on size of the peppers and tenderness desired.
(I don’t measure anything I just go with what looks n taste good!)
**Added comment by: Aurelia Dougan McCollom - Tim’s Original Recipe and instructions: Last night’s dinner was fresh stuffed green peppers with my special cream cheese jalapeño -rice mozzarella and parmesan cheese, with ground venison sausage filling. Topped with tomato sauce. Served with BLUE MOUNTAINS !!! Blue mountains = COORS LIGHT !! Lol
****
Stuffed Peppers*, By: Arlene Babiskin Gordon
Ingredients:
1 package of ground turkey, usually 1¼-1½ lbs
2 slices raisin cinnamon bread
1/8-¼ cup of raisins or Craisins
¼ cup applesauce
2 Tbs. Trader Joe’s Seafood Cocktail Sauce
1- 8 oz can of plain tomato sauce (I use one with no salt added)
4 large peppers as equal in size as possible
I use red, yellow & orange peppers only
Directions:
Wash & cut across close to the top of each peppers and scoop out the seeds & membrane. In a large bowl break up raisin bread into small pieces & add a little water to soften. Add ground turkey, break up as you add it. Add the raisins or Craisins, applesauce & cocktail sauce. Fill each pepper with the turkey mixture.
Pour a little water in the bottom of the Ninja crock & place the wire rack. Place the peppers on the rack in an upright position. Pour the tomato sauce on top of each pepper.
Use the Oven setting & set the temperature to 400° for 1 hour.
****
Stuffed Peppers*, By: Deborah Schmidt
Peppers
2 Tbs. Margarine
2 Tbs. flour
1½ cups cold water
1 large can crushed tomatoes
Ketchup
Salt & pepper
Sugar
2 eggs
2-3 Tbs. Uncooked rice
Grated onion
2 lb ground beef
Directions:
Turn your Ninja to Stove Top High, make the roux:
Melt the margarine add the flour and brown.
Add water, stir, and bring to a boil.
Turn to Stove Top Low and add crushed tomatoes; add ketchup, salt, pepper, and sugar to taste.
In a bowl:
Beat lightly two eggs. Add salt, pepper, uncooked rice and a grated onion. Add ground beef and mix well.
Stuff as many peppers (about ¾ full) as you like; make the rest of the meat into meatballs. Add to Ninja.
Cook on Slow Cook High for about 3 hours. This can be cooked for a longer period of time on Slow cook Low.
As this was my grandmother's recipe, all proportions are inexact. You can play with this recipe all you want! (Good for you Ninja rookies out there.)
Serve with a good bread (like challah) to sop up the gravy.
****
Stuffed Peppers*, By: Paula Bodden
Ingredients:
6 peppers
1 tsp. Oil
Chopped onion
1½ lbs ground beef
Cooked rice
Garlic powder
Salt Pepper
1 Tbs. Worcestershire sauce
1 cup tomato sauce
Shredded cheddar cheese
Directions:
First I blanched the peppers for a few minutes in boiling water using the Stove Top High setting. Once I removed the peppers and hot water I put a tsp of oil in the pan and browned a bit of chopped onion and 1½ lbs ground meat with some cooked rice. Add little garlic powder, salt and pepper and 1 Tbs. of Worcestershire sauce. Once browned I drained the liquid and added a cup of tomato sauce. Then I stuffed the peppers with this mixture and put the peppers back in the Ninja. Covered with more tomato sauce and shredded cheddar cheese. Cooked on the Oven setting of 350° for 1 hour.
****
Stuffed Peppers, By: Brenda Wilson, November 23, 2014
Here's another one.
I combined a couple of recipes. Took what I liked and left the rest behind but oh were they good. So here goes
Ingredients:
1 lb hamburger
4-6 peppers
6 Italian sausages, casings removed
1 small can of tomato sauce (any kind you like)
2 cups cooked rice
Diced onions
2-3 cloves of garlic (I use the ones in the jar I'm not mincing garlic in the truck)
Italian seasoning
1 can diced tomatoes
Sea Salt & pepper to taste
Directions:
Mix hamburger, sausage, onion, rice garlic, seasonings, salt, pepper, and tomato sauce together. Stuff 6 peppers or use 4 peppers and make meatballs with the rest of meat mixture.
After peppers are stuffed use a fork poke the bottom of peppers. Place in your Ninja. Add the diced tomatoes all over the top of peppers and juice bottom of pan. Turn your Ninja to Slow Cook High for 3 hours.
****
Stuffed Peppers; Chicken Italiano*, By: Trish Obrien, December 9, 2014
Ingredients:
3 large chicken breast, cut up
1 cup cooked rice (I used heart smart brown rice)
Fresh garlic, diced
oregano
red onion, cut up
parmesan
3 slices of provolone cheese, I also chopped up the tops off the
large peppers, seeded
Directions:
Turn to Stove Top High and brown chicken. When done, cool and cut into pieces. Add cooked rice (I used heart smart brown rice). Add seasonings, garlic, parmesan, and onion. Stir and heat through. Stuff into peppers. Place the peppers in to your Ninja pot and add soup. Turn your Ninja to 350°F and bake for 1 hour. Top with provolone the last 15 minutes to melt. Serve with extra mixture on the side.
**Added comment by: Trish OBrien - It was very good. I was looking through what I had in the truck and that's what I came up with. I will definitely plan better and do again. Some zesty pizza sauce and maybe mushrooms too. The tomato soup was the only red sauce I had available. I would also add a better blend of cheeses, to give a zip. I had a few provolone so that's what I used lol
****
Stuffed Peppers – “Sort Of”*, By: Suzanne Donohue, September 23, 3016
I just threw dinner together and it smells good already. "Sort of" stuffed peppers. My family is not crazy for the actual peppers, but like the filling. This could easily make 6+ whole peppers.
Ingredients:
3 multi-colored sweet peppers,cored and seeded cut in half
1-1½ lbs. sweet Italian Sausage (I used turkey sausage)
1 Tbs. olive oil
3 Tbs. butter (I used homemade herb butter for extra flavor),
1½ cups orzo ( one does not like rice)
3 cups tomato sauce or puree
½ onion, chopped
3 garlic cloves, finely minced
1½ cups shredded cheese (I used Asiago, Romano and extra sharp cheddar) salt and pepper - to taste
1 cup tomato sauce/ puree
Directions:
Turn the Ninja to Stove Top Medium/High. Brown the sausage. Drain any excess grease. Remove and set aside. Add the olive oil to the pot.
Melt the butter, saute on Stove Top Medium/High the orzo until toasted and golden. Add the 3 cups of tomato sauce or puree, onion, and garlic cloves. Simmer until orzo is almost done. Add sausage. Add 1 cup of the shredded cheese. Season with salt and pepper to taste. Stir. Since I used herb butter, this was enough, but you may want to add some extra seasoning. Remove filling. Add the 1 cup tomato sauce/ puree to bottom of the pot. Fill peppers with meat/orzo mixture and top with ½ cup of the cheeses. You can use Slow Cook Low for 3-4 hours to heat through. Or 2 hours on Slow Cook High. (Oven setting could also be used). I did 2 hours on Slow Cook High. It then switched to Auto Warm for until ready for dinner. It turned out great.
****
Stuffed Peppers, Super Easy*, By: Jenn Mueller Venerable, September 18, 2014
Ingredients:
Four red peppers, seeded and stems removed
1 lb ground turkey
1- 8 oz can tomato sauce
1 box mix quinoa and brown rice, rosemary and olive oil flavored
Directions:
Mix together turkey, tomato sauce, and rice mix including herb packet, all uncooked. Stuff mixture inside the red peppers. Stand up peppers in the Ninja and add about ½ inch of water to bottom of pot. Cook on Slow Cook Low setting for 7 hours. This was a total experiment but turned out great - even my toddlers ate it!
****
Stuffed Peppers Using Green Pepper Casserole *, By: Tandis Wiechman, January 12, 2015 - Green Pepper Casserole*, By: Sue Karasek Nottmeier, January 8, 2015
Ingredients and comments:
tomato sauce
4 peppers
Sue... Your picture looked so good I had to try it. Then I decided this would be perfect to use to make stuffed peppers!! I followed your recipe and then added an extra can of tomato sauce before stuffing the peppers. Add 3 cups of water to the pot. Place the rack and the multipurpose pan with the peppers. Add shredded cheese on top of peppers. Turn to Oven setting of 350°F and steam for 20 minutes. They turned out delicious!!! Also, as a personal preference I did pop them in the oven for about 5 minutes to brown the top, but it certainly isn't necessary.
****
Green Pepper Casserole*, By: Sue Karasek Nottmeier, January 8, 2015
**This is toooo long of a story to make into a readable recipe… So, enjoy! Aurelia** and I didn’t edit!!
I cook a lot by “sight” and taste.. so my amounts vary on what looks right, tastes like, or how much I or my family love an ingredient.. We all love peppers so mine is usually heavy on the peppers, and my husband is a meat eater so I am heavy on the ground beef. This is one of those recipes that you can add more rice to extend it if company suddenly shows up.
1½ up to 3 lbs ground beef (depends on how many you’re feeding and if you have MEAT people or more VEGGIE people
1-2 boxes of wild rice (once again.. 1 box to 1 pound of ground beef is a basis.. If you want more rice.. then another box.
1-2 cans of diced tomatoes (I normally use the green pepper and onion blend) but I have also used sweet onion, roasted, oregano and basil blends)
1 small yellow onion, chopped
3 large peppers (or more), chopped, depends on how much you love peppers. Or a large bag of frozen peppers. I always make sure I have some green ones to start.. and then will use the red and yellow to add more color and flavor. Fresh or frozen I usually stick in microwave to cook a little to soften or defrost before throwing them into the casserole.. I don’t want crunchy peppers in it.
Some garlic (usually a scant teaspoon of chopped garlic (more or less on your “love” of garlic)
Natures Seasoning Season Blend (this is by sight and taste) I shake across the whole top and then mix it up in casserole. Then if I feel it needs more in the cooking process I add more.
I shake some black pepper in also.
1 can V-8(like 10 or 12 oz) or 2-3 small ones - I do this by site too… You don’t want the casserole to be like soup.. but more like a spaghetti dish but a bit lighter on the sauce.
Brown your ground beef and onion on stovetop high – Drain grease. Your peppers can be going in the microwave right now.
I have not gotten the rice conversion down yet with the ninja.. so I do the rice separate per package instructions in the microwave while the meat and onion are browning..after your peppers. (my ninja rice still needs some work)
Once you have grease drained, add your tomatoes, peppers, garlic, pepper to the ground beef and onion. mix up.. add you seasoning. then add your V8.. stir or mix up again… Your rice should be done at this point.. add it to the mix…Stir, add more V8 if necessary. Set your ninja on oven 250 for about 15-20 minutes or so – enough to heat all your ingredients together. I usually check it at about 10-15 minutes. Stir it. If you’re not ready to eat for awhile you can switch it to buffet…
I don’t use precise measurements a lot of times when I cook so this is the basis of the recipe. A little more or less will not mess this recipe up.. unless you dump the bottle or pepper or seasoning in it. Lol.
****
Stuffed Peppers with Queso & Black Beans - (No Rice)*, By: Tim McBride, January 1, 2017
Ingredients:
2 peppers - 1 red, 1 yellow
½ lb ground beef
taco sauce (Old El Paso medium, was used)
¼ can Black beans, drained
Rotel/Velveeta queso (pre-made)
¼ onion, chopped
Shredded cheese of choice
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. (I used leftover taco meat already sauced & cooked). Remove and wipe out the Ninja.
Add 2 cups of water to the Ninja. Cut tops off peppers and clean out inside of seeds. Place the Ninja rack. Place the peppers open side up on the rack. Steam for 6-7 minutes. When done, place in cold water to stop the cooking process. Pour out any water left in the Ninja pot.
Return the meat to the Ninja pot. Add the taco sauce, onion and black beans. Heat the mixture. Remove and set aside. Wipe out the Ninja.
Add small amount of rotel queso to the bottom of each pepper.
Add the ground beef mixture to peppers to half full. Add a small amount of the rotel queso, and top with beef mixture to the top of the pepper.
Add the pyramid mat to the Ninja. Place the 2 stuffed peppers on the pyramid mat and cook. Place the lid. Turn to the Oven setting of 350°F, for 40 minutes.
After the 40 minutes, top with shredded cheese. Cook for 5 minutes or until melted.
**Added comment by Aurelia Dougan McCollom – If you do not have the pyramid mat, use your rack. If the peppers are to tall, invert the rack.
Serve.
(You can use diced tomatoes and even bread crumbs to bind if you like).
****
Stuffed Peppers with Turkey*, By: Jessica Alzamora, January 7, 2016
I actually had to use up turkey burgers so I used 8 of them. Could totally have used ground turkey too!
Ingredients:
2 packages of Perdue, raw
6-8 peppers, cleaned
½ cup cooked rice, cooled
½ onion, finely chopped
2 eggs
dash of Worcestershire sauce
milk, ketchup – enough to moisten to hold together
salt & pepper, to taste
24 oz. jar spaghetti sauce
¼ jar water
Directions:
Mix all ingredients except spaghetti sauce and water. Stuff peppers and place into the Ninja pot. Add the sauce and water. Turn to Slow Cook High for 4 hours.
****
Stuffed Portobello Mushrooms*, By: Jennifer Allen, April 28, 2015
Turn your Ninja to Stove Top Medium and cook both sides until almost cooked through. Stuff with a scoop of bruschetta and sprinkle with mozzarella cheese. Place on the rack. Turn to Oven setting of 325° for 5 minutes.
They are also good stuffed with cooked spinach and feta.
****
Stuffed Zucchini*, By: Trish Obrien, September 6, 2014 – Cross posted in Low Carb
Preheat Ninja on Oven setting of 375° for at least 10 minutes.
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!
****
Stuffed Zucchini Boats, By: Cathy Schultz, September 8, 2017
1 medium zucchini – reserve seeds
1 lb. very lean hamburger
¼ lb. Italian sausage
¾ cup onion, diced
salt & pepper to taste – or your favorite seasonings
Directions:
Cut the zucchini lengthwise. Using a tablespoon, scoop out the seeds. Mix the hamburger, sausage, onion and seeds together.
Line the multipurpose pan with foil for easy clean up. Fill the zucchini halves with the meat mixture. Set them into the pan. Add the rack and place the multipurpose pan. Turn to the Oven setting of 350°F. Bake for 1-1½ hours. Serve with a baked potato.
****
Stuffed Zuchinni "Ravioli"*, By: Fifi Engel, April 16, 2015
This was absolutely delish! My lil' one wanted this for dinner again tonight it was THAT GOOD!
I saw a recipe for it and just put my own spin on it and boy! Pleasantly surprised!!!!
Shred one cooked bone-in chicken breast. (Remove bones)
Put the shredded chicken in a food processor to get it a little more chopped/shredded.
On Stove Top Medium/Low season chicken with a little chicken broth/stock and your preferred spices. (I used garlic salt, garlic powder, pepper flakes and I forgot what else). The chicken was already warm, so I did this just for a bit to get everything incorporated and warm. Turn it off after a few minutes and let it sit.
Meanwhile, slice zucchini in thin strips (I used a mandolin)
Lay two strips vertically overlapping just a bit
On top of those two lay two more strips horizontally overlapping just a bit
Add two Tbs. of the chicken mixture in the middle of the assembled zucchini
Fold the sides of the horizontal strips inward
Fold the vertical strips over that so that it looks like a present (lol)
Lay the assembled zucchini seam side down into the multipurpose pan that came with the Ninja
Pour your preferred marinara sauce over zucchini
Bake on rack at 350° for about a half an hour with lid on
Just before the 30 minutes is up add your preferred cheese on top. (I used fresh Parmigiano-Reggiano which I love!)
Take out once cheese is melted and add fresh parsley or dried parsley flakes. You can do this step when adding the cheese if you'd like.
****
Sweet Potato-Avocado Tacos*, By: Allana Alla Robinson, May 19, 2016
Justin found this recipe on Yummly and wanted to try it -- it was a very pleasant yummy yet healthy surprise! Home run for sure!!
Ingredients:
Sweet Potato and Black Beans Filling:
2 large uncooked sweet potatoes - diced
15.5 oz can black beans - rinsed and drained
¼ cup sliced jalapeños with liquid (optional)
Olive Oil
Salt - to taste
Ground Black Pepper - to taste
Garlic Powder - to taste
Chili Powder - to taste
Avocado-Yogurt Sauce:
½ cup low fat plain Greek yogurt
1 small avocado
1 clove garlic
Juice from 1 fresh lime
Salt - to taste
Ground black pepper - to taste
Avocado-Scallions Salsa:
1 bundle of scallions - sliced into bite size pieces
1 small avocado - diced
Juice from ½ a fresh lime
Splash of olive oil
Ground black pepper - to taste
Salt - to taste
For serving:
Whole wheat tortillas
4 cheese Mexican blend (optional)
Prep:
Create Avocado-Yogurt Sauce by pureeing together 1 small avocado (pit & skin removed), 1 clove garlic, ½ cup low fat plain Greek yogurt, juice from 1 full lime, salt (to taste), and ground black pepper (to taste) - puree until smooth then set to side
Create Avocado-Scallions Salsa by combining 1 bundle of scallions (cut into bite size pieces), 1 small avocado (diced), juice from ½ fresh lime, splash of olive oil, ground black pepper (to taste), and salt (to taste) - mix together then set to side
Remove skin then dice 2 large sweet potatoes - set to side
Rinse and drain black beans - set to side
Sweet Potatoes and Black Beans Filling Recipe:
1) In the main pot, combine diced sweet potatoes with olive oil, chili powder (to taste), ground black pepper (to taste), garlic powder (to taste), & salt (to taste). Once seasoned and coated, combine with rinsed black beans and ¼ cup jalapeño slices with liquid (optional) - mix together. Set the Ninja to the Oven setting of 425°F, and bake for 20 minutes - stir occasionally
Serve:
On a whole wheat tortilla, place Sweet Potatoes and Black Bean Filling then Avocado-Scallions Salsa then top off with Avocado-Yogurt Sauce and cheese (optional)
****
Sweet Potato Oven Fries, By: Kathleen Valentine
This isn't earth-shattering but it sure is good. I made bacon in the Ninja at lunch time and left the bacon grease in it. Just now I took a large sweet potato, peeled it and cut it into long strips about as thick as a pencil. I spread them out in the Ninja and baked them on Oven at 300° for 10 minutes, flipped them over and baked another 10 minutes. They are perfect sweet potato oven fries with a lovely bacony-flavor.
****
Sweet Potatoes*, By: Aurelia Dougan McCollom
Oven Temp set to 425° for about 45 minutes, placing on the Pyramid Mat or the rack. Wrap in foil... Or don't. I don't.
****
Sweet Potatoes - Using Slow Cook Setting, By: Beth Rowand Knight, October 31, 2015
I do a complete steak dinner in which I wrap the meat in foil, turning the Ninja to Slow Cook Low for 6 hours. “Wrap the whole sweet potatoes in foil and placed them on top of the foil covered meat.” The first time I did this the sweet potato was the best ever. The prettiest color of orange and very soft. Very good.
This is the recipe Beth is referring to: From the Beef File
Complete Steak Dinner In Your Ninja*, By: Mary Director
This is from a facebook friend: Lisa Walker (her photo too)
Use a thick ¾ inch steak
Pour a ½ cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
and foil wrapped frozen corn cobs
Turn your Ninja to Slow Cook Low for 6 hours.
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce.
*Added comment By: Aurelia Dougan McCollom – The pouch dinner reminds me of wrapping our complete dinner in foil and throwing it into the fire on campouts. How far we have come from our cookouts!
****
Sweet Potatoes with A Twist*, By: Allana Alla Sverbil, July 28, 2015
Ingredients:
2 medium sized yams
1 red bell pepper - diced and put to side
1 large onion - diced and put to side
1 garlic clove - minced and put to side
1 lime (juice)
15.5 oz black beans - rinsed and drained and put to side
Salt (to taste)
Prep:
**Bake 2 yams in the Ninja.
Prep vegetables according to notes above.
Recipe:
1) Once yams are cooked and cool down enough to be able to handle, cut the yam in half them carve out the inside (leave a layer a thin layer of yam inside to the best of your abilities). Once insides are cut out, put to side.
2) Set Ninja to Stove Top High and put oil in main bowl of ninja and sauté red bell pepper, garlic, onion and salt to taste.
3) Once onions turn translucent, add in juice from 1 fresh lime and mix together. Then, add in black beans and mash them into the mixture. Once mashed, add in yam insides and mix together.
4) Once the yam starts to soften a bit more, lightly mash the yams as you mix the mixture together.
Serve:
Put a layer of cheese into the base of the yam bowl then spoon the mixture into the yam boats on top of the cheese.
My fiancé is eh about sweet potatoes and he really liked these. Very unique balance of flavors!
**Baked Sweet Potatoes*, By: Aurelia Dougan McCollom
Oven Temp set to 425° for about 45 minutes, placing on the Pyramid Mat, or on the rack.
****
Taco Pasta Salad*, By: Aurelia Dougan McCollom, - Crossed with Beef, Pasta
Ingredients:
1 package (16 ounces) spiral pasta
1 pound ground beef
¾ cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2¼ ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing
Ninja Instructions:
Cook beef on Stove top High until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Cook pasta according to package directions, drain and rinse in cold water. Place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.
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Tater Muffins*, By: Karen Westmoreland Upchurch, January 1, 2014
I made these in the Ninja tonight and they were a hit. My power kept going out so I'm not sure about the time.
Ingredients:
1 package shredded Hash Browns – found in the refrigerated section of your grocery
2/3 cup grated parmesan cheese
½ cup Panko breadcrumbs
3-4 tablespoons olive oil
¾ teaspoon salt, or to taste
¾ teaspoon ground black pepper, or to taste
Onion and garlic powder, optional and to taste
ketchup, sour cream, or your favorite condiments, for serving
Directions:
1. Preheat oven to 350F. Spray Muffin Pan very well with cooking spray. Place muffins on the wire cooking rack in your Ninja to cook.
2. Dry potatoes between paper towels before tossing for crispier results. To a large bowl, add all ingredients (other than ketchup or sour cream) and gently toss to combine.
3. Bake for about 40 minutes or until edges are browned with lightly golden tops that are set. Start checking at 30 minutes, but baking could take much longer than 40 minutes depending on potatoes used, their moisture level, pan size, oven and climate variance, and personal preference for crispiness. Allow hash browns to cool for about 10-15 minutes in muffin pan on top of a wire rack before gently rimming each cavity with knife if necessary, dislodging, and serving with ketchup, sour cream, etc.
**The recipe called for real potatoes grated. I'm all about easy. I called them Hash Brown Cups but they really aren't cups so any ideas?
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Volcano Potatoes-Wrapped in Bacon*, By: Sandra Treadway, April 12, 2015
Ingredients:
2 large russet potatoes
8 bacon slices
4 slices of smoked turkey deli meat
1 cup grated cheddar cheese
1 tablespoon of hot sauce
½ cup sour cream
2 tablespoons diced green onions
Directions:
Start with two nice long russet potatoes and give them a good wash under cold water and pat them dry with a paper towel. Use a knife to poke two holes in the middle of the potatoes to let steam escape. Wrap each potato with aluminum foil and turn your Ninja to the Oven setting of 425°. Place on the rack for 1 hour. While the potatoes are cooking make the Volcano sauce. Add the ½ cup of sour cream and 1 Tablespoon of your favorite hot sauce in a bowl and mix thoroughly. Place the bowl in the fridge until the potatoes are ready to serve.
Take the potatoes out and let them cool in the aluminum foil until it’s safe enough to handle in your hands.
Unwrap the potatoes from the aluminum foil and slice off ¼ inch of the thicker end so they stand upright while cooking.
Flip the potato over and cut a zigzag pattern to remove the top of the potatoes. This gives the potatoes a unique look and helps the cheddar cheese spread out while it’s melting.
Use the apple corer and remove the middle of the potato, without going too deep leaving one inch at the base of the potatoes.
Take the eight strips of bacon and firmly wrap it around the potato starting from the bottom and working your way up to the top wrapping the outside of the potatoes. Use toothpicks to pin the bacon down to stay on while cooking.
Now it’s time to add the filling to the middle of the potatoes.
Slice the deli smoked turkey into one inch squares and grate the cheddar cheese. Start with a pinch of smoked turkey and place it into the middle of the potatoes and then add a pinch of cheddar cheese. Keep adding layers of smoked turkey and cheddar cheese until the potatoes are filled to the top.
Cook the potatoes for 45 minutes at 325* or until bacon is to your liking. Brush on your favorite barbecue sauce for the last five minutes.
Take the potatoes out and remove all the toothpicks.
Spoon the volcano sauce on top of the potatoes and as it gets warm the volcano sauce will start running down the side of the potatoes.
Top it off with fresh diced green onions and it’s ready to serve.
This recipe is open to so many different flavor combinations with anything you love to taste. Try different fillings and sauces to this recipe and make your potatoes explode with flavor.
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Yellow Squash, Onion & Cheese*, By: Kathy Scott, October 22, 2014
My first try in my Ninja was yellow squash and onions with cheddar cheese on top. I took three yellow squash and cut them in thin slices, one small onion minced, salt and garlic pepper. Put enough oil of choice in cooking pot, turn on Stove Top High and sauté onions for 2 to 3 minutes, season squash slices and add to cooking pot. Sauté squash and onions for about 5 minutes, turn to Stove Top Medium, (or Stove Top Low on the 4) temperature and add enough water to just simmer. Simmer until squash is tender. Put temperature to Stove Top Low and add cheese of choice (I used 2% cheddar slices) until melted. Turn on Buffet until served. It turned out good for a first try.
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Yellow Squash with Brown Sugar Glaze*, By: Carolyn Crowder, July 11, 2016
Hubby brought home a lot yellow squash that a co-worker had given him from their garden. Below is how I prepared it in the Ninja.
Ingredients:
1 large yellow onion, roughly chopped
Yellow squash, sliced (4 medium squash)
2 -3 Tbs. olive oil
1 teaspoon salt
2 teaspoons black ground pepper
1/3 cup light brown sugar
Directions:
Turn the Ninja to Stove Top High. Heat the oil. Sauté the onions until soft. Add sliced yellow squash, salt & pepper. Stir to mix. Place the lid and cook on Stove Top High until squash is soft and cooked through. Stir the squash a few times during the cooking process to avoid the bottom pieces turning too brown or burning. Estimated time is 15 minutes on. (Depending on how many squash are used and how thick or thin the squash is sliced). There will be liquid in the pot as the squash cooks and softens.
Once squash is cooked through and soft, add the brown sugar. Stir to coat. Taste and adjust salt and pepper.
Note - Amount of oil, onion, salt, pepper, brown sugar can be adjusted based on your taste and how many squash are used. The squash freezes well and makes a great side dish.
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Zucchini - Baked*, By: Bonnie Smith, July, 3, 2016
Ingredients:
Zucchini, cut in half, then slice into sections, but not all the way through
fresh Parmesan cheese, slice it thin
fresh feta cheese
olive oil
basil from the jar (produce section maybe)
Italian seasoning
sea salt
pepper
Hot dogs - optional
Directions:
Cut the zucchini in half. Slice into sections, without cutting all the way through. Line the rack with aluminum foil. Place the sliced zucchini on the covered rack. Add the sliced Parmesan cheese to every few slices of zucchini. Mix the olive oil, basil, Italian seasoning and pepper. Brush over the zucchini. Sprinkle with the feta cheese and sea salt. Turn the Ninja to the Oven setting of 425°F, for about 20 minute or until fork tender.
Half way through the cooking time, add the hot dogs in with the zucchini. When the zucchini is done, you can add the hot dogs to the pot to brown if desired.
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Zucchini Boats*, By: Marita Johnson, August 5, 2018
Ingredients:
1 big zucchini - halved and seeds spooned out
¼ to 1/3 cup chopped onion
1 clove garlic, minced
1 Tbs. EVOO
1 lb. Italian sausage
¼ cup or so uncooked minute rice
10 oz. pizza sauce (I used Ragu
shredded cheese – your choice of flavor
aluminum foil
1-2 cups water
Directions:
Cut the zucchini length-wise. Remove seeds and dispose.
Chop onion and mince garlic. Add oil to the Ninja. Turn to Stove Top High and sauté until onion is almost translucent. Add the sausage and break up. Cook until browned and cooked through. Remove excess grease if necessary. Add the rice and pizza sauce. Stir to mix.
Fill the cut zucchini and top with your choice of shredded cheese. Wrap in aluminum foil.
Wipe or wash out your Ninja.
Place the rack. Place wrapped zucchini on the rack. Turn the Ninja to 325°F and dry bake for 25 minutes.
After time is up, add 1-2 cups of water and steam for 20 minutes.
Remove the rack carefully.
4 servings
*8-10 oz. water was added in this recipe
*added comment of evaporation by: Aurelia Dougan McCollom:
It's normally 1 cup of water/10 minutes of cooking time. Place baking pan on wire rack. It’s usually 4 cups of water. 325°F. for 30-40 minutes.
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Zucchini Boats, By: Dixie Upchurch
I've been working on these Zucchini Boats today and my Ninja is busy slow cooking the Game Day Chili. I did use the Ninja to fix the whole package of ground chicken and turkey sausage and used a small portion for the zucchini boats and the majority for the chili. I'm wondering if I could finish these off in the Ninja set on oven.
4-5 Zucchini peppers
¼ package ground chicken
2 links Italian Turkey sausage, casings removed
1 package Minute Rice multi grain medley, prepared according to pkg
4-5 poblano peppers
1 onion
cloves garlic, minced
Salt & pepper
Garlic powder
¼ cup cream cheese, softened (I used the new Greek kind)
¼ lite sour cream
Fresh Parmesan, grated for topping
Ninja Instructions:
Mitch Cox, Youtube video, started with a cool Ninja. Added tomato sauce to cover the bottom. He fixed the stuffed peppers and set them in the sauce. Place Lid. He used Oven 400° for 30 minutes. I think these instructions would work for the Zucchini boats. :)
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Zucchini, Different Ways to Fix It, By: Members, August 17, 2014
Diane Wimmer - My favorite method is to cut them in strips, toss in oil and spices and cook on the grill.
Susan Hunter Willard - Smother them with a little oil and an onion until slightly brown on the edges.
Debbie Parker Newgent - Thin slice them length ways, rub with Olive oil and sprinkle with Parmesan or Romano and some salt and pepper. Grill them, pan fry them or oven bake them.
Crystal Carew - I cut them and fry in garlic, onion, and soya sauce. Or cut them really small and put them in Alfredo sauce with chicken and make a chicken zucchini fettucini
Laurie Wedge - Sautéing some as we speak. Slice into rounds...add some olive oil salt and whatever spice you like. I cook mine until brown all around...
Wendy Phillips Czech - I slice thickly so they can pass for apples. Add them to a saucepan with ½ cup or more of lemon juice and heat until they are fork tender. Make a crumble topping with flour, sugar, cinnamon and butter. Put some of that in the zucchini and lemon juice, return to heat so it thickens, then sprinkle the rest on top and serve. I have literally been in arguments with people who refused to believe it was zucchini.
Deborah Mills - I slice them length ways in half, brush with olive oil, sprinkle on some herbs and broil under the broiler for a few minutes.
Cathy Rider Woldanski - Cut them in half the long way, scoop out seeds, fill with browned hamburg or sausage, sautéed onions, peppers. Bake for 45 minutes. Melt cheese on top last couple minutes. Zucchini boats!
Tim Peterson - Cut in slices I soak in roasted pepper olive oil for a bit salt pepper n parmesan cheese n grill till brown on each side.
Leota Jean Ramirez-Campbell - Zucchini bread is always my favorite...
Grace Spingola Klingler Zucchini fritters or zucchini bread.
Renae Kelmel Zucchini bread or cake is what I do with larger ones. However I used a very large one in cake the other day and wasn't pleased with flavor or texture.
Marcia Ann Rattatouii - They are a good start to ratatouille. Need eggplant and at least some yellow squash too but it’s so good when done right.
Liz Madrid de Baca - I had 2 huge zucchini from my garden and I am baking Zucchini bread right now.
Shannon Andy Kub - You can remove seeds and grate. You could mix in with ground turkey or ground burger and use with taco meat or meat in you spaghetti sauce. But there are a lot of recipes online.
Jeanne Bakker - Grate one, add to browned ground beef, onions and garlic. Cook for a few minutes then follow the spaghetti recipe. I modify by adding one box of barilla pasta (rigatoni or rotini), one 24 oz. can of HUNTS sauce, one and a half cans water, then turn to oven 300° and check after 15 minutes.
Peggy Russell - ZOODLES!!!!!
Sara Anderson - Sauté with some onions, drain, add drained stewed tomatoes, a bag of cheddar or colby jack cheese, some mozzarella cheese, mix all together top with parmesan , bake at 350° until hot and bubbly. Yum!
Judy Snelson Besler Ya, & to the above recipe, you can add some fried pork sausage, if want. It's all gooooooood!!!.... I actually add sliced zucchini to EVERYTHING, meat sauce, salsa, roasts, anything that needs a vegetable! They're also great sliced at least an 1" thick, brush w/oil or spray w/PAM, any seasoning & grill until you get grill marks. Be suprised how delicious grilling is. Don't need to peel them, ever!!!...
Aurelia Dougan McCollom Season in OLIVE OIL, seasonings and use Stove Top High to grill
Sydney Haughton - I would julienne them and bake with seasonings, delish.....
Judy Snelson Besler - zucchini, think it's my favorite vegetable, takes on flavor of anything you put with it, chili, meat sauces, salsas, gravy, scrambled eggs, anything!
Sherill Bickart Make - zucchini bread. Or cut into bite size slices. Cover with water. Steam them until tender, drain, add butter salt n pepper. Serve. Ooo so good. I do this with all my summer veggies. Broccoli is mms wonderful served like this.
LeAnne Porter - Zucchini pancakes. Or cut in half length wise clean out middle stuff with rice or stuffing and bake.
Tammy Mullin Marsh Slice in half lengthwise, scoop out seeds to make a boat. Filling = 1 can bean and bacon soup small tub sour cream, small onion diced, clove of garlic minced and meat of your choice (cooked ground beef, leftover steak or chicken diced combined. Put filling in the "boats" and bake on rack, I'm guessing here about 40 minutes. I have done this in the oven and takes about 50 minutes at 400° degrees. So go from there....
Karen Bearden there are so many ways you can prepare them I make the zucchini boats with meatloaf topped with cheese. You can bread and fry slices of it. You can boil it. You can add it into soups. There is no limit
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