Page 1
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
INTELLI-SENSE™ KITCHEN SYSTEM
MEALTIME
STREAMLINED
35 Quick & Easy Recipes
Page 2
CHORIZO
TACO
DIP
TABLE
OF
CONTENTS
18
PINEAPPLE
CILANTRO
DIPPING
SAUCE
36
29
52
CHICKEN
POT PIE
PRODUCT INTRO 2
SMART VESSEL RECOGNITION 4
SINGLE-SERVE CUP 6
PRECISION PROCESSOR™ 8
TOTAL CRUSHING® PITCHER 10
BEVERAGES 12
DIPS & SPREADS 28
DRESSINGS & SAUCES 34
SOUPS, SALADS & SIDES 43
MAIN DISHES 56
DESSERTS 64
58
62
70
Page 3
THE KITCHEN,
RECENTERED.
The days of guessing in the kitchen are over. Which means so are the days of kitchen chaos.
The Ninja® Intelli-Sense™ Kitchen System with Smart Vessel Recognition does the thinking
for you. Just snap on your desired vessel and the interface displays pre-set programs and
manual speed settings available for your recipes. Now you’ve got one adaptive tool to make
everything from healthy dinners to bake-sale-winning treats at the tap of a touchscreen.
And there’s a whole new reason the kitchen is the most popular room in your house.
Page 4
SMART VESSEL
RECOGNITION
with
SMART PROGRAMS
The Ninja Intelli-Sense™ Kitchen System easily transforms into three high-performance
machines. Just snap on one of three interchangeable vessels—you’ll get a menu of smart
pre-sets and manual controls. Then touch the screen to select a program and go—
the smart base automatically calibrates speed and power based on your recipe.
SINGLE-SERVE CUP
PRECISION
PROCESSOR
™
TOTAL CRUSHING®
PITCHER
Page 5
WHO KNEW
TIPS FOR YOUR SINGLE-SERVE CUP
LOADING TIPS
Don’t overfill the cup. If you feel
resistance when attaching the
Pro Extractor Blades® Assembly to
the cup, remove some ingredients.
5
Top o with ice or frozen ingredients.
THIS MUCH
FLAVOR COULD
FIT IN A CUP?
High-Speed Blending gives you nutrient juices, smoothies, dressings, and sauces
that’ll make any kitchen jealous. It unlocks the potential of every fruit and veggie it meets,*
giving you tons of flavor and nutritious goodness in every recipe you make.
*By blending whole fruits and vegetables, including portions that are usually discarded.
4
3
Next add any dry or sticky ingredients
like seeds, powders, and nut butters.
Pour in liquid or yogurt next.
For thinner results or a juice-like
drink, add more liquid as desired.
2
Next add leafy greens and herbs.
1
Start by adding fresh fruits and vegetables.
PREP TIPS
Do not go past the max fill
line when loading the cup.
CAUTI ON: Re move the P ro Ext racto r Blad es Assembly from th e Single-Serve Cup upon com pletion of ble nding.
Do not sto re ingredients before or af ter bl endi ng in the c up with th e blad e asse mbly at tach ed. S ome foods may contain
active ingred ient s or rele ase ga ses that will expand if le ft in a sealed container, resulting i n excessive pressure buildup
that can pose a ri sk of inj ury. For ingredient s torag e in the cu p, only use Spo ut Lid to cover.
For best results, cut ingredients in 1-inch
chunks. Place frozen ingredients in the
cup last.
Page 6
TIPS FOR YOUR PRECISION PROCESSOR
LOADING TIPS
Don’t overfill the bowl or ingredients
may not break down evenly. If the
ingredients exceed the max fill line,
take some out.
™
SO MUCH MORE
THAN MEAL PREP.
With Precision Processing, you’re not just breaking ingredients down into smaller pieces.
You’re bringing them together in ways you hadn’t thought of before. From classic hummus
to chicken pot pie, big mealtime inspiration can come from a relatively small place.
When loading the bowl, make
sure ingredients do not go past
the max fill line.
Also comes with a dough blade.
3
2
1
Add liquid on top,
as the last ingredient.
Place heavier ingredients, like
chicken and root vegetables,
on top of the greens and lettuces.
Place herbs, lettuces, and greens in the
bowl first so they are at the bottom.
Cut all ingredients to 1 inch or as
designated in each recipe.
Peel bell peppers with a vegetable peeler
prior to cutting for best performance.
PREP TIPS
Page 7
TIPS FOR YOUR TOTAL CRUSHING® PITCHER
LOADING TIPS
Load softer, water-dense ingredients on
the bottom, and ice or frozen ingredients
on top. This creates a vortex in the pitcher
that leads to a smoother breakdown of
5
frozen ingredients.
Top o with ice or frozen ingredi
ents.
CRUSHING IT
HAS NEVER
BEEN EASIER.
Ice, whole fruits, vegetables. Check, check, and check.
With Total Crushing® Technology, blast through the toughest ingredients
you can find and end up with smooth, delectable results, every time.
When loading the pitcher, make
sure ingredients do not go past
the max fill line.
4
3
2
1
Next add any dry or sticky ingredients
like seeds, powders, and nut butters.
Pour in liquid or yogurt next. For
thinner results or a juice-like drink,
add more liquid.
Next add leafy greens and
Start by adding fresh fruits and vegeta
PREP TIPS
For best results, cut ingredients in 1-inch
chunks. Do not place frozen ingredients
first in the pitcher.
herbs.
bles.
Page 8
ORANGE BLUSH
PREP: 5 MINUTES
CO NTAI N E R : 24-OUNCE SINGLE-SERVE CUP
MAKES: 2 SERVINGS
BEVERAGES
PREP
SUGGESTION
Freeze fresh strawberries
when they are perfectly
ripe to enjoy a taste of
summer long after the
picking season ends.
INGREDIENTS
1
/2 cup watermelon chunks
3
/4 cup orange juice
1 cup frozen strawberries
1
/2 cup ice
DIRECTIONS
1 Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2 Select SMOOTHIE.
3 Remove blades from cup after blending.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 9
MANGO PROTEIN SHAKE
PREP: 5 MINUTES
CO NTAI N E R : 24-OUNCE SINGLE-SERVE CUP
MAKES: 2 SERVINGS
BEVERAGES
INGREDIENTS
1 1/4 cups 1% milk
2 scoops vanilla protein powder
2 cups frozen mango chunks
DIRECTIONS
1 Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2 Select SMOOTHIE.
3 Remove blades from cup after blending.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 10
LEAN GREEN
PREP: 10 MINUTES
CO NTAI N E R : 24-OUNCE SINGLE-SERVE CUP
MAKES: 2 SERVINGS
BEVERAGES
INGREDIENTS
1
/2 small ripe banana
1
/2 cup pineapple chunks
1
/2 cup mango chunks
1
/4 cup kale leaves
1
/4 cup baby spinach
1
/2 cup coconut water
1 cup ice
DIRECTIONS
1 Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2 Select EXTRACT.
3 Remove blades from cup after blending.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 11
MORNING BERRY
PREP: 5 MINUTES
CO NTAI N E R : 24-OUNCE SINGLE-SERVE CUP
MAKES: 2 SERVINGS
BEVERAGES
INGREDIENTS
1 medium ripe banana, cut in half
1
1
/2 cups almond milk
3 tablespoons honey
2 tablespoons flaxseed
1
1
/2 cups frozen mixed berries
DIRECTIONS
1 Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2 Select EXTRACT.
3 Remove blades from cup after blending.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 12
BEVERAGESBEVERAGES
INGREDIENTS
1
/3 cup seedless green grapes
4 fresh tarragon leaves
1 cup maple water
1
/4 cup ice
GRAPE TARRAGON
REFRESHER
PREP: 5 MINUTES
CO NTAI N E R : 24-OUNCE SINGLE-SERVE CUP
MAKES: 1 SERVING
DIRECTIONS
1 Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2 Select REFRESHER.
3 Remove blades from cup after blending.
PINEAPPLE MINT
COCONUT REFRESHER
PREP: 5 MINUTES
CO NTAI N E R : 24-OUNCE SINGLE-SERVE CUP
MAKES: 1 SERVING
INGREDIENTS
1
/4 cup pineapple chunks
3 fresh mint leaves
1 cup coconut water
1
/4 cup ice
DIRECTIONS
1 Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2 Select REFRESHER.
3 Remove blades from cup after blending.
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Page 13
FRESH CITRUS
MARGARITA
PREP: 5 MINUTES
CO NTAI N E R : 72-OU NCE TOTAL CRUSHING PITCHER
MAKES: 4 SERVINGS
BEVERAGES
INGREDIENTS
1 lime, peeled, cut in half, seeds removed
1 lemon, peeled, cut in quarters, seeds removed
1
/3 cup orange juice
1
/4 cup triple sec
2
/3 cup tequila
4 cups ice
DIRECTIONS
1 Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2 Select FROZEN DRINK.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 14
TROPICAL COOLER
PREP: 10 MINUTES
CO NTAI N E R : 72-OU NCE TOTAL CRUSHING PITCHER
MAKES: 8 SERVINGS
BEVERAGES
INGREDIENTS
1 cup pineapple chunks
1
/2 jalapeño pepper, seeds removed
1
/2-inch piece fresh ginger, peeled
1
/3 English cucumber, peeled, cut in quarters
Juice of 1
1
1
/2 cups coconut water
1
/2 cup silver tequila
3 tablespoons agave nectar
1
/4 teaspoon ground coriander
1
3
/2 cups frozen mango chunks
1
1
/2 cups ice
Cucumber slices, for garnish
1
/2 limes
DIRECTIONS
1 Place all ingredients, except cucumber
slices, into the 72-ounce Total Crushing
Pitcher in the order listed.
2 Select FROZEN DRINK.
3 Pour into glasses and garnish each
with cucumber slices.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 15
PEAR GINGER
SAKE MARTINI
PREP: 5 MINUTES
CO NTAI N E R : 72-OU NCE TOTAL CRUSHING PITCHER
MAKES: 4 SERVINGS
BEVERAGES
INGREDIENTS
1 frozen pear, peeled, cored
1
/2 teaspoon grated fresh ginger
2 cups pear juice
1
/2 cup sake
1 tablespoon agave nectar
1 cup ice
DIRECTIONS
1 Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2 Select FROZEN DRINK.
3 Pour into chilled martini glasses.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 16
DIPS & SPREADSDIPS & SPREADS
SALSA VERDE
PREP: 15 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 CUPS
INGREDIENTS
10 tomatillos, cut in quarters
1 cup red onion, chopped
1 cup fresh cilantro leaves
2 tablespoons lime juice
4 jalapeño peppers, cut in quarters, seeds removed
1
/4 teaspoon ground cumin
Salt and pepper, to taste
DIRECTIONS
1 Place all ingredients into the 64-ounce
Precision Processor in the order listed.
2 S e l e c t CHOP.
CHORIZO TACO DIP
PREP: 20 MINUTES COOK: 35 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 10–12 SERVINGS
INGREDIENTS
1 package (16 ounces) chorizo sausage, chopped
1
/2 medium onion, peeled
1 green bell pepper, chopped
1 tablespoon vegetable oil
1 package (8 ounces) low-fat cream cheese
1
/2 cup low-fat ranch dressing
1 cup salsa
1 cup shredded Colby-Jack cheese
1 package (1.25 ounces) low-sodium taco seasoning
1 cup sliced black olives
DIRECTIONS
1 Preheat oven to 350˚F.
2 Place the chorizo, onion, and green bell
pepper into the 64-ounce Precision
Processor. PULSE until evenly chopped.
3 Heat oil in a saucepan and sauté mixture
on medium-high heat until vegetables
are tender, stirring occasionally, about
10 minutes. Transfer to a mixing bowl.
4 Place the cream cheese, ranch dressing,
salsa, Colby-Jack cheese, and taco
seasoning into the 64-ounce Food
Precision Processor. Select DIPS.
5 Add the cream cheese mixture and
black olives to the chorizo mixture,
stirring to combine.
6 Transfer mixture to a 9x9-inch
baking dish. Bake for 25 minutes,
or until heated through.
SERVING
SUGGESTION
Great with tortilla chips
and enchiladas, or even
as a rice topper.
28
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Page 17
MUHAMMARA DIP
PREP: 10 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 CUPS
DIPS & SPREADS
INGREDIENTS
1
/2 cup pita bread, torn in 1-inch pieces
1 jar (14 ounces) roasted red peppers, liquid reserved
2 cups walnuts, toasted
1
/4 cup lemon juice
1
/4 cup tomato paste
2 tablespoons Aleppo pepper
2 tablespoons sumac
2 tablespoons harissa paste
1 tablespoon pomegranate molasses
2 teaspoons ground cumin
1
/4 cup olive oil
Kosher salt and pepper, to taste
DIRECTIONS
1 Soak pita in 1 cup liquid from roasted red
peppers until soft, about 2 to 3 minutes.
Remove softened pita, set aside, and
discard excess liquid.
2 Place all ingredients, including softened
pita, into 64-ounce Precision Processor
in the order listed.
3 Select PUREE.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 18
CLASSIC HUMMUS
PREP: 10 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 2
1
/2 CUPS
DIPS & SPREADS
SERVING
SUGGESTION
This recipe makes a big
batch, which you can use
a base for a few lunches.
Top it with avocado, sliced
veggies, herbs, and spices
of your choice.
INGREDIENTS
2 cans (14 ounces each) garbanzo beans,
drained, liquid reserved
3
/4 cup garbanzo bean liquid
1
/4 cup fresh lemon juice
1
/4 cup olive oil
2 cloves garlic, peeled
2 tablespoons tahini
1 teaspoon salt
DIRECTIONS
1 Place all ingredients into the 64-ounce
Precision Processor in the order listed.
2 Select PUREE.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 19
AVOCADO CAESAR
DRESSING
PREP: 10 MINUTES
CO NTAI N E R : 24-OUNCE SINGLE-SERVE CUP
MAKES: 2 CUPS
DRESSINGS
& SAUCES
RECIPE
SUGGESTION
For a full meal, add grilled
chicken breast or salmon
to a romaine salad.
INGREDIENTS
1 ripe avocado, peeled, cut in half, pit removed
3 cloves garlic, peeled
1
/2 cup shredded Parmesan cheese
1
/2 can (1 ounce) oil-cured anchovies
1
/2 teaspoons ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 cup cold water
DIRECTIONS
1 Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2 Select DRESSING.
3 Remove blades from cup after blending.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 20
PINEAPPLE CILANTRO
DIPPING SAUCE
PREP: 10 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 2
1
/2 CUPS
DRESSINGS
& SAUCES
INGREDIENTS
3 cups pineapple chunks
1
1
/2 small serrano chiles, seeds removed
1 small white onion, peeled, cut in quarters
1
/2 cup fresh cilantro leaves
1
/4 cup lime juice
3 tablespoons coconut oil
Salt and pepper, to taste
DIRECTIONS
1 Place all ingredients into the 64-ounce
Precision Processor in the order listed.
2 Select DIPS.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 21
TANDOORI MARINADE
PREP: 10 MINUTES COOK: 15 MINUTES
CO NTAI N E R : 24-OUNCE SINGLE-SERVE CUP
MAKES: 2 CUPS
DRESSINGS
& SAUCES
SERVING
SUGGESTION
This delicious tandoori
marinade, perfect for
lamb, is also a great
complement to grilled
meats and seafood.
INGREDIENTS
1 package (2 ounces) dried ancho chile peppers
1
/4-inch piece fresh ginger, peeled
2 cloves garlic, peeled
1
/2 cup fresh cilantro leaves
2 tablespoons ground garam masala seasoning
1
/8 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 cup nonfat Greek yogurt
1
/2 cup cold water
DIRECTIONS
1 Place the dried ancho chile peppers into
a small saucepan and pour just enough
water to cover them. Bring to a boil,
then reduce to a simmer and cook for
10 minutes. Strain peppers and let cool.
2 Remove the stems and seeds from the
cooled peppers.
3 Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
Select DRESSING.
4 Remove blades from cup after blending.
DO NOT BLEND HOT INGREDIENTS.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 22
SUN-DRIED
TOMATO SAUCE
PREP: 10 MINUTES COOK: 25 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 3
1
/2 CUPS
DRESSINGS
& SAUCES
RECIPE
SUGGESTION
For a chunkier sauce,
use the DIPS program
instead of PUREE.
INGREDIENTS
1 medium onion, peeled, cut in quarters
4 cloves garlic, peeled
1 tablespoon canola oil
1 can (28 ounces) whole peeled tomatoes
1 jar (6 ounces) sun-dried tomatoes packed in olive oil
1
/2 cup dry red wine
1
/2 teaspoon crushed red pepper
Salt and pepper, to taste
1
/4 cup fresh basil, chopped, for garnish
DIRECTIONS
1 Place onion and garlic into the
64-ounce Precision Processor. PULSE
until roughly chopped.
2 Heat the oil in a medium saucepan over
medium heat. Add the onions and garlic.
Sauté for 5 minutes, or until softened.
3 Place the tomatoes, sun-dried tomatoes,
red wine, and crushed red pepper into
the 64-ounce Precision Processor.
Select PUREE and blend until desired
consistency is reached.
4 Add tomato sauce to the saucepan with
garlic and onions. Add salt and pepper
to taste. Simmer 20 minutes.
5 Garnish with fresh basil before serving.
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Page 23
DRESSINGS
& SAUCES
SOUPS, SALADS
& SIDES
SESAME GINGER
DRESSING
PREP: 10 MINUTES
CO NTAI N E R : 24-OUNCE SINGLE-SERVE CUP
MAKES: 1
INGREDIENTS
1 small shallot, peeled, cut in half
1-inch piece fresh ginger, peeled
1
/4 cup soy sauce
1
/4 cup rice wine vinegar
1 tablespoon toasted sesame oil
1 cup grapeseed oil or other neutral vegetable oil
1
/2 CUPS
DIRECTIONS
1 Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2 Select DRESSING.
3 Remove blades from cup after blending.
GARBANZO &
GREENS SALAD
PREP: 15 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 2 SERVINGS
INGREDIENTS
1
/3 cup radicchio, cut in 1 1/4-inch pieces
1
/2 cup fresh parsley leaves
1
/2 cup watercress
1
/2 cup Bibb lettuce, cut in 1 1/4-inch pieces
1
/4 red bell pepper, cut in 1 1/4-inch pieces
1
/4 cup (2 ounces) feta cheese
10 grape tomatoes
1
/4 cup canned garbanzo beans, drained, blotted dry
Salt and pepper, to taste
1
/4 cup salad dressing, for serving
DIRECTIONS
1 Place all ingredients, except dressing,
into the 64-ounce Precision Processor
in the order listed.
2 Select CHOP.
3 Toss with salad dressing and serve.
42
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Page 24
CAULIFLOWER
COUSCOUS
PREP: 15 MINUTES COOK: 5–7 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 SERVINGS
SOUPS, SALADS
& SIDES
INGREDIENTS
3 cups cauliflower florets
1 clove garlic, peeled
1 tablespoon fresh rosemary
1
/4 cup plus 2 tablespoons extra virgin olive oil, divided
2 teaspoons lemon juice
1
/2 teaspoon salt
1
/2 teaspoon ground black pepper
1
/2 cup slivered almonds
1
/4 cup green onion, sliced
DIRECTIONS
1 Preheat oven to 400˚F.
2 Place the cauliflower florets, garlic, and
rosemary into the 64-ounce Precision
Processor. Select CHOP.
3 Toss chopped cauliflower mixture with
2 tablespoons olive oil. Spread evenly
on a nonstick baking sheet. Roast for 5
to 7 minutes, then allow to cool slightly.
4 Transfer cauliflower to a mixing bowl.
Add remaining ingredients and toss
to combine.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 25
BUTTERNUT
SQUASH SOUP
PREP: 20 MINUTES COOK: 35–40 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 8 SERVINGS
SOUPS, SALADS
& SIDES
INGREDIENTS
3 tablespoons olive oil
1 large yellow onion, peeled, chopped
1 cup raw cashews
1 large apple, peeled, cored, chopped
1 large carrot, peeled, chopped
2 pounds butternut squash, peeled, cubed
1 teaspoon fresh thyme leaves
1 bay leaf
4 cups vegetable stock
Kosher salt and black pepper, to taste
DIRECTIONS
1 Heat oil in a large saucepan over medium
heat. Add the onion, cooking until
beginning to soften, about 5 minutes.
Add cashews and cook, stirring, for
about 5 minutes.
2 Add the apple, carrot, squash, thyme,
and bay leaf to the saucepan and cook
for 5 minutes. Add the stock and stir
to combine. Bring soup to a boil, then
reduce heat to medium-low. Simmer until
the squash is easily pierced with a knife,
about 20 to 25 minutes. Remove and
discard bay leaf.
3 Allow soup to cool to room temperature.
4 Working in two batches, ladle half the
cooled soup into the 64-ounce Precision
Processor. Select PUREE. Repeat with
second batch of soup.
5 Return soup to saucepan and simmer
until heated through.
DO NOT BLEND HOT INGREDIENTS.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 26
BROCCOLI
CHEDDAR SOUP
PREP: 15 MINUTES COOK: 35–40 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 6 SERVINGS
SOUPS, SALADS
& SIDES
INGREDIENTS
3 tablespoons butter
1
/2 small yellow onion, peeled, chopped
1 medium carrot, peeled, chopped
2 tablespoons flour
3 cups chicken broth
3 cups broccoli florets
1 cup whole milk
3
/4 cup shredded cheddar cheese
Salt and pepper, to taste
DIRECTIONS
1 Melt butter in a heavy-bottom saucepan
on medium heat. Add onion and carrot
to saucepan and cook until tender,
about 5 minutes.
2 Whisk in flour and cook for 5 minutes,
stirring constantly. Add broth and
continue stirring as mixture thickens.
Add broccoli and simmer on medium
heat until tender, 20 to 25 minutes,
stirring occasionally. Cool to room
temperature.
3 Place cooled soup into the 64-ounce
Precision Processor. Select PUREE.
4 Return soup back to saucepan. Add
milk, cheese, salt, and pepper. Simmer
until heated through.
DO NOT BLEND HOT INGREDIENTS.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 27
PEP IN YOUR STEP SOUP
PREP: 15 MINUTES COOK: 10 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 3 SERVINGS
SOUPS, SALADS
& SIDES
INGREDIENTS
3 red bell peppers, roasted, peeled, cooled
1
/4 cup sundried tomatoes
2 cloves garlic, peeled
1
/4 cup white wine
1
/4 bunch Italian parsley, trimmed
1 cup low-sodium vegetable broth
Salt and pepper, to taste
Balsamic vinegar, for garnish
DIRECTIONS
1 Place all ingredients, except balsamic
vinegar, into the 64-ounce Precision
Processor in the order listed.
2 Select PUREE.
3 Transfer soup to a medium saucepan and
simmer until heated through, about 10
minutes. Serve hot in bowls garnished
with a splash of balsamic vinegar.
DO NOT BLEND HOT INGREDIENTS.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 28
MEDITERRANEAN
CHICKEN SALAD
PREP: 10 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 2 SERVINGS
SOUPS, SALADS
& SIDES
INGREDIENTS
2 cups romaine lettuce, torn in large pieces
1 cup cooked chicken breast, cooled
1 cup cherry tomatoes
1
/2 cup Kalamata olives
1
/2 cup feta cheese
Salad dressing, for serving
DIRECTIONS
1 Place all ingredients, except dressing,
into the 64-ounce Precision Processor
in the order listed.
2 Select CHOP.
3 Toss with your favorite salad dressing
and serve.
DO NOT BLEND HOT INGREDIENTS.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 29
BLACK BEAN SOUP
PREP: 25 MINUTES COOK: 25–30 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 6 SERVINGS
SOUPS, SALADS
& SIDES
INGREDIENTS
1 teaspoon olive oil
1
/2 onion, peeled, chopped
1 carrot, peeled, chopped
1 stalk celery, chopped
2 cloves garlic, peeled, chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
3 cups cooked black beans, drained
2 chipotle peppers
2 cups low-sodium chicken broth, plus more as desired
Salt and pepper, to taste
Sour cream, for garnish
Scallions, minced, for garnish
DIRECTIONS
1 Heat oil in a 3-quart saucepan over
medium-high heat. Add onion, carrot,
celery, garlic, cumin, and oregano to the
saucepan. Sauté until vegetables are
softened. Add remaining ingredients,
except sour cream and scallions, to the
saucepan. Simmer for 15 minutes. Let
cool to room temperature.
2 Place 2 cups of the cooled soup into
the 64-ounce Precision Processor.
3 Select PUREE.
4 Return pureed soup to saucepan with
remaining unprocessed soup and
simmer until heated through.
5 Garnish each serving with sour cream
and scallions.
DO NOT BLEND HOT INGREDIENTS.
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MARGHERITA PIZZA
PREP: 20 MINUTES RISE: 1 HOUR COOK: 15–20 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 2 (12-INCH) PIZZAS
MAIN DISHES
INGREDIENTS
DOUGH
1 packet (2 1/4 teaspoons) active dry yeast
1
1
/2 teaspoons sugar
1
1
/4 cup warm water
4 cups all-purpose flour
1 teaspoon salt
1
/2 cup extra virgin olive oil
TOPPINGS
1
/2 cup pizza sauce
2 cups fresh mozzarella, cut in
2 Roma tomatoes, thinly sliced
Salt and pepper, to taste
1
/2 cup fresh basil leaves, for garnish
1
/2-inch chunks
DIRECTIONS
1 To make the dough, combine the yeast,
sugar, and warm water in a small bowl and
set aside until foamy, about 5 minutes.
2 Position the Dough Blade in the
64-ounce Precision Processor, then add
the flour, salt, olive oil, and yeast mixture.
3 Select DOUGH for 30 seconds, or until
a dough ball forms.
4 Place dough ball in a lightly oiled bowl
and cover loosely with plastic wrap. Let
rise in a warm place for 1 hour, or until
dough ball doubles in size.
5 Once dough has risen, preheat oven
to 400°F.
6 Cut dough ball in half. Roll out one half
into a 10-inch disc and place on a lightly
oiled pan. Repeat with other half.
7 Top each rolled-out dough with 1/4 cup
pizza sauce, spreading it out in a thin
and even layer. Sprinkle each with
mozzarella and then top with tomatoes.
Sprinkle with salt and pepper to taste.
8 Bake 15 to 20 minutes, or until crust
is golden brown and cooked through.
Garnish with fresh basil.
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TACO NIGHT
PREP: 15 MINUTES COOK: 6–8 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 8 TAC O S
MAIN DISHES
RECIPE
SUGGESTION
Change it up by using
boneless chicken breast,
salmon, or shrimp.
INGREDIENTS
1
/2 medium yellow onion, peeled, cut in quarters
1 pound uncooked boneless turkey breast,
cut in 2-inch cubes
1 tablespoon canola oil
1 package (1 ounce) low-sodium taco seasoning mix
FOR SERVING
8 hard taco shells
1
/2 cup low-fat cheddar cheese, shredded
1 cup shredded lettuce
1
/4 cup jalapeño peppers, sliced
1
/3 cup cilantro, chopped
1
/2 cup salsa
DIRECTIONS
1 Place the onion and turkey into the
64-ounce Precision Processor. Select
CHOP until finely ground.
2 Heat oil in a medium skillet over medium
heat. Sauté turkey mixture for 6 to 8
minutes, or until cooked through. Add
taco seasoning mix and stir to combine.
3 Assemble each taco with cooked turkey,
cheese, lettuce, jalapeño peppers,
cilantro, and salsa.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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SALMON BURGERS
PREP: 10 MINUTES COOK: 6 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 SERVINGS
MAIN DISHES
RECIPE
SUGGESTION
This recipe works just as
well with tuna.
INGREDIENTS
2 scallions, ends trimmed, cut in 2-inch pieces
1 pound uncooked boneless, skinless salmon,
cut in 2-inch chunks
1 tablespoon lemon juice
1 large egg
3
/4 teaspoon crab seasoning
2 teaspoons Dijon mustard
1
/4 cup panko bread crumbs
1 tablespoon salt
1
/2 teaspoon ground black pepper
DIRECTIONS
1 Place all ingredients into the 64-ounce
Precision Processor in the order listed.
2 Select CHOP until mixture is ground.
Form mixture into 4 burgers.
3 Spray a nonstick skillet or grill pan with
vegetable cooking spray and place over
medium-high heat. Add burgers and
cook until golden brown and cooked
through, about 3 minutes per side.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 33
CHICKEN POT PIE
PREP: 10 MINUTES COOK: 55–65 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 6 SERVINGS
MAIN DISHES
INGREDIENTS
CRUST
Pie dough (recipe page 73)
FILLING
4 medium carrots, peeled, cut in thirds
3 stalks celery, cut in thirds
1
1
/2 small onions, peeled, cut in quarters
1 pound uncooked boneless, skinless chicken breasts
2 tablespoons olive oil
1
1 stick (
1
4 cups chicken broth
1 tablespoon fresh thyme leaves
Salt and pepper, to taste
2 tablespoons milk
/2 cup) butter
/2 cup flour
DIRECTIONS
1 To prepare the crust, follow Pie Dough
recipe on page 73.
2 Preheat oven to 375°F. Place carrots,
celery, and onions into the 64-ounce
Precision Processor.
3 Select CHOP. Transfer chopped
vegetables to a bowl and set aside.
4 Place chicken into the 64-ounce
Precision Processor. Select CHOP.
5 Add olive oil to a large skillet over
medium heat. Add chopped vegetables
and cook for 2 to 3 minutes. Add
chopped chicken and continue cooking
until vegetables are softened and chicken
is cooked through, about 5 to 8 minutes.
6 Melt butter in a saucepan over medium
heat. Add flour to saucepan, stirring
constantly, for 3 minutes. Add broth,
stirring constantly with a whisk, until
mixture thickens to form a sauce. Add
thyme and season with salt and pepper.
7 Combine the vegetables and chicken
with the sauce, then pour mixture
into a casserole dish. Remove one pie
dough disc from refrigerator and roll
out to 2 inches larger than the casserole
dish. Place dough on top of filling and
crimp edges. Cut vent holes in dough
and brush with milk. Cook for 45 to 50
minutes or until crust is lightly browned.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 34
LEMON BARS
PREP: 25 MINUTES COOK: 35–40 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 10–12 SERVINGS
DESSERTS
INGREDIENTS
2 sticks (1 cup) unsalted butter, softened
2 cups sugar, divided
1
2
/3 cups all-purpose flour, divided
4 large eggs
2
/3 cup lemon juice
Confectioners’ sugar, for serving
DIRECTIONS
1 Preheat oven to 350˚F.
2 Position the Dough Blade in the 64-ounce
Precision Processor, then add butter,
1
/2 cup sugar, and 2 cups flour. Select
DOUGH and blend until smooth.
3 Press crust into the bottom of an
ungreased 9x13-inch baking dish. Bake
15 minutes, or until firm and golden in
color. Let cool for 10 minutes.
4 Place eggs, 1 1/2 cups sugar, 1/3 cup
flour, and lemon juice into the 64-ounce
Precision Processor. Select DOUGH and
blend until smooth and sugar is dissolved.
Pour mixture over the baked crust.
5 Bake 20 to 25 minutes. Bars will firm as
they cool.
6 Cool completely, then dust with
confectioners’ sugar.
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Page 35
VANILLA PEPPERMINT
ICE CREAM
PREP: 10 MINUTES FREEZE: 15 MINUTES–3 HOURS
CO NTAI N E R : 72-OUNCE TOTAL CRUSHING® PITCH ER
MAKES: 6 SERVINGS
DESSERTS
SERVING
SUGGESTION
Garnish with additional
chopped candies.
INGREDIENTS
2 cups heavy cream
1 cup evaporated milk
10 round peppermint candies
1
/4 cup powdered sugar
1
/2 teaspoon peppermint extract
1 cup whole milk
DIRECTIONS
1 Stir together the heavy cream and
evaporated milk. Pour into ice cube trays
and freeze for 8 hours or overnight.
2 Place peppermint candies, powdered
sugar, peppermint extract, milk, and
frozen cream cubes into the 72-ounce
Total Crushing Pitcher.
3 Select ICE CREAM.
4 Remove mixture from the Total Crushing
Pitcher and place in the freezer for at least
15 minutes before serving. If you prefer a
hard ice cream consistency, pour mixture
into a loaf pan and place in the freezer for
2 to 3 hours, or until hardened.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 36
COCONUT
PINEAPPLE SORBET
PREP: 10 MINUTES FREEZE: 15 MINUTES–3 HOURS
CO NTAI N E R : 72-OUNCE TOTAL CRUSHING® PITCH ER
MAKES: 4 SERVINGS
DESSERTS
INGREDIENTS
2 cups frozen pineapple chunks
1 small frozen ripe banana, cut in quarters
2 tablespoons fresh lime juice
1 cup light coconut milk
2 tablespoons agave nectar
1 teaspoon grated fresh ginger
DIRECTIONS
1 Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2 Select ICE CREAM.
3 Remove mixture from the Total Crushing
Pitcher and place in the freezer for at least
15 minutes before serving. If you prefer a
hard ice cream consistency, pour mixture
into a loaf pan and place in the freezer for
2 to 3 hours, or until hardened.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 37
STRAWBERRY SNOW
PREP: 2 MINUTES
CO NTAI N E R : 72-OUNCE TOTAL CRUSHING® PITCH ER
MAKES: 4 SERVINGS
DESSERTS
INGREDIENTS
4 cups frozen strawberries
DIRECTIONS
1 Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2 Select SNOW CONE.
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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DESSERTSDESSERTS
INGREDIENTS
2 cups coffee, chilled
1
/4 cup sugar
1 cup ice cubes
COFFEE SNOW CONE
PREP: 5 MINUTES FREEZE: 8 HOURS
CO NTAI N E R : 72-OUNCE TOTAL CRUSHING® PITCH ER
MAKES: 5 SERVINGS
DIRECTIONS
1 Stir together coffee and sugar. Pour
into ice cube trays and freeze for 8 hours
or overnight.
2 Place the ice cubes and 5 cups frozen
coffee cubes into the 72-ounce Total
Crushing Pitcher.
3 Select SNOW CONE.
DO NOT BLEND HOT INGREDIENTS.
PIE DOUGH
PREP: 20 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 2 PIE CRUSTS
INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon salt
6 tablespoons unsalted butter, cold, cut in cubes
5 tablespoons vegetable shortening baking stick,
cold, cut in cubes
1
/2 cup ice-cold water
DIRECTIONS
1 Position the Dough Blade in the 64-ounce
Precision Processor, then add flour, salt,
butter, and shortening.
2 PULSE until combined.
3 Add ice-cold water. Select DOUGH until a
dough ball is formed.
4 Transfer dough to a lightly floured work
surface and knead.
5 Divide dough into two pieces. Form
each piece into a 1-inch-thick flattened
disc. Wrap each disc in plastic wrap and
refrigerate until needed.
72
Questions? 1-877-6 46- 528 8 | ninjakitchen.com
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Page 39
INTELLI-SENSE™ KITCHEN SYSTEM
CT680_IG _35Recipe_17X XXX
NINJA, and TOTAL CRUSH ING a re regi stered trade mark s of Sha rkNinja Operating LLC.
INTELLI-SENSE and PRECISION PROCESSOR are trademarks of SharkNinja Operating LLC.
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