Ninja MC760 Recipe Book

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.

QUICK

KITCHEN WINS

25 delicious recipes

TABLE
OF
CONTENTS

KOREAN

CHICKEN

WINGS

LOOKS LIKE

A POT, FEELS LIKE

A JACKPOT.

When you work with the Ninja® Multi-Cooker Plus,

your kitchen and taste buds win big.

BREAKFAST 2

APPETIZERS & SIDE DISHES 6

SOUPS & STEWS 12

STEAMED DISHES 20

ENTREES 26

DESSERTS 34

CHICKEN

TORTILLA

SOUP

16

5

8

22

BANANA LIME

COCONUT

BREAD

28

38

MAPLE CINNAMON OATMEAL

PREP: 15 MINUTES | COOK: 6–8 HOURS 10 MINUTES | MAKES: 4 SERVINGS

BREAKFAST

INGREDIENTS

4 cups low-fat milk

1

/4 cup pure maple syrup

2 tablespoons butter, cut in small pieces

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1

/4 teaspoon ground nutmeg

Pinch salt

1 cup uncooked steel-cut oats

1 cup dried cherries

DIRECTIONS

1 Stir milk, maple syrup, butter, vanilla

extract, cinnamon, nutmeg, and salt
in the pot. Set to STOVE TOP HIGH.
Cover and cook 10 minutes or until
butter is melted.

2 Stir in oats. Set to SLOW COOK LOW

for 6–8 hours. Cover and cook until oats
are tender and mixture is creamy.
Stir in cherries.

PREP
SUGGESTION

Start this recipe before
you go to the bed—by
the time you wake up,
breakfast will be ready.

Questions? 1-877-646-5288 | ninjakitchen.com

3

FRITTATA WITH HASH BROWN
POTATOES & BACON

PREP: 15 MINUTES | COOK: 42 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

2 tablespoons canola oil

1 large onion, peeled, chopped

1 large green bell pepper,
chopped

4 strips uncooked turkey
bacon, chopped

2 cups frozen diced hash
brown potatoes

4

BREAK FAS T

12 eggs

3

/4 cup low-fat milk

1

/2 teaspoon salt

1

/4 teaspoon ground black

pepper

1 cup shredded low-fat
cheddar cheese

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot

for 5 minutes. Heat oil in pot for 2 minutes.
Add onion, green pepper, and bacon to
the pot. Cook uncovered 15 minutes or
until vegetables are tender, stirring often.

2 Stir in potatoes. Cover and cook 5 minutes.

3 Beat eggs, milk, salt, and black pepper

in a bowl. Set to STOVE TOP LOW.
Add egg mixture and cheese to the pot.
Cover and cook 15 minutes or until egg
mixture is set.

BLUEBERRY
PANCAKE MUFFINS

PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

1 cup all-purpose flour

1

1

/2 teaspoons baking

powder

1

/4 teaspoon baking soda

1

/4 teaspoon salt

2 teaspoons sugar

Questions? 1-877-646-5288 | ninjakitchen.com

3

/4 cup buttermilk

1 tablespoon canola oil

1 egg

3 tablespoons canned
blueberries, drained

1

1

/2 cups hot water

DIRECTIONS

1 Stir flour, baking powder, baking soda,

salt, and sugar in a bowl.

2 Beat buttermilk, oil, and egg in another

bowl. Add buttermilk mixture to flour
mixture and stir until just combined.
Stir in blueberries.

3 Spray 6 individual silicone baking cups or

the Ninja® silicone mini muffin tray with
cooking spray. Spoon batter into pan.

4 Pour water into the pot. Place the

steaming/roasting rack in pot. Place
baking cups on rack. Set to BAKE STEAM
at 350˚F for 25 minutes. Cover and cook
until a wooden toothpick inserted in
centers comes out clean.

5

APPETIZERS

& SIDE DISHES

WARM & SPICY WHITE BEAN
& ARTICHOKE DIP

PREP: 15 MINUTES | COOK: 24 MINUTES | MAKES: 3–6 SERVINGS

INGREDIENTS

2 tablespoons olive oil

2 medium onions, peeled, diced

4 cloves garlic, peeled, minced

2 packages (8 ounces each)
Neufchatel or light cream
cheese, cubed

2 cans (9 ounces each)
artichoke hearts, drained,
coarsely chopped

Questions? 1-877-646-5288 | ninjakitchen.com

2 cans (about 15 ounces each)
cannellini beans, rinsed,
drained, coarsely mashed

1

/2 cup milk

2 teaspoons cayenne pepper
sauce

1

/2 cup grated Parmesan cheese

Salt and pepper, to taste

1 tablespoon fresh parsley,
for garnish

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat

pot for 5 minutes. Heat oil in pot for 2
minutes. Add onions and cook uncovered
5 minutes or until onions are tender,
stirring often. Add garlic and cook 2
minutes, stirring constantly.

2 Stir cream cheese, artichoke hearts,

beans, milk, and pepper sauce into the
pot. Set to STOVE TOP LOW. Cover and
cook 10 minutes or until cream cheese
is melted, stirring occasionally. Stir in
Parmesan cheese. Season with salt and
black pepper. Garnish with parsley.

7

PARTY
SUGGESTION

Preparing for a crowd?
Double the recipe
and keep wings warm
in the pot on SLOW
COOK WARM for the
duration of your party.

KOREAN CHICKEN WINGS

PREP: 10 MINUTES | COOK: 3–5 HOURS 10 MINUTES | MAKES: 4
SERVINGS

INGREDIENTS

2 pounds uncooked chicken wings, tips removed

1

/2 cup soy sauce

1

/4 cup packed brown sugar

3 cloves garlic, peeled, minced

2 tablespoons fresh ginger, minced

3 green onions, thinly sliced

8

APPETIZE RS & SID E DISHES

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat pot

for 5 minutes. Cook uncovered 5 minutes
or until chicken is lightly browned on
both sides.

2 Stir soy sauce, brown sugar, garlic,

ginger, and green onions in bowl. Pour
mixture over chicken and toss to coat.
Set to SLOW COOK LOW and cook
covered for 3–5 hours.

PULLED PORK & APPLE CIDER SLIDERS

PREP: 10 MINUTES | COOK: 5– 6 HOURS | MAKES: 6 SERVINGS

INGREDIENTS

1 uncooked boneless pork shoulder roast
(3 to 4 pounds)

Salt and pepper, to taste

2 teaspoons ground paprika

1

/4 cup spicy brown mustard

1

/4 cup packed brown sugar

3 cloves garlic, peeled, minced

1 cup apple cider or apple juice

12 slider or mini sandwich buns, for serving

Questions? 1-877-646-5288 | ninjakitchen.com

DIRECTIONS

1 Season pork with salt, pepper, and

paprika. Stir mustard, brown sugar, garlic,
and cider in the pot. Add pork and turn
to coat. Set to SLOW COOK HIGH for
5–6 hours. Cover and cook until pork
is fork-tender.

2 Transfer pork to a large bowl, and

use two forks to shred it. Divide pork
among buns.

9

CRUSTY, CHEESY POTATOES AU GRATIN

PREP: 15 MINUTES | COOK: 1 HOUR | MAKES: 4 SERVINGS

INGREDIENTS

1 cup shredded Gruyère or cheddar cheese, divided
(about 4 ounces)

2 large russet potatoes or 4 Yukon Gold potatoes,
peeled, thinly sliced

2 tablespoons butter, cut in small pieces

Salt and pepper, to taste

3

/4 cup heavy cream

10

APPETIZE RS & SID E DISHES

DIRECTIONS

1 Spray multi-purpose pan with

vegetable spray.

2 Place the cheese, potatoes, and butter,

in that order, in several layers in the
pan, reserving 1/4 cup cheese. Season
with salt and pepper.

3 Pour cream over the layers and sprinkle

with remaining 1/4 cup cheese. Cover
pan with foil.

4 Place the steaming/roasting rack in the

pot. Place pan on rack. Set to BAKE
DRY at 375˚F for 1 hour. Cover and cook
until potatoes are tender.

BUTTERNUT SQUASH
RISOTTO WITH
BACON & SAGE

PREP: 25 MINUTES | COOK: 1 HOUR 2 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

1 tablespoon olive oil

2 medium onions, peeled,
chopped

4 strips uncooked bacon,
chopped

2 tablespoons fresh sage,
chopped

1 cup uncooked Arborio rice

Questions? 1-877-646-5288 | ninjakitchen.com

1

/2 teaspoon salt

1

/4 teaspoon ground

black pepper

4 cups chicken broth

2 cups butternut squash,
peeled, chopped

1

/4 cup grated Parmesan

cheese

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat

pot for 5 minutes. Heat oil in pot for 2
minutes. Add onions, bacon, and sage
to pot. Cook uncovered
10 minutes or until onions are tender,
stirring occasionally.

2 Stir rice, salt, and pepper into pot. Cook

uncovered 5 minutes, stirring of ten.

3 Stir in broth. Cook 10 minutes.

4 Stir squash into the pot. Set to STOVE

TOP LOW. Cover and cook 20 minutes or
until rice is cooked and squash is tender.

5 Stir cheese into the pot. Set to STOVE

TOP HIGH. Cook uncovered 10 minutes
or until liquid is absorbed and mixture
is creamy, stirring occasionally.

11

SOUPS &

STEWS

WHITE TURKEY CHILI

PREP: 30 MINUTES | COOK : 7–9 HOURS 17 MINUTES | MAKES: 8 SERVINGS

INGREDIENTS

1 can (7 ounces) chipotle
peppers in adobo sauce

2 tablespoons olive oil,
divided

1 pound uncooked ground
turkey or chicken

1 pound Italian-style turkey
sausage, casing removed

1 small white onion,
peeled, diced

1 can (4.25 ounces) diced
green chiles

Questions? 1-877-646-5288 | ninjakitchen.com

2 cans (15. 5 ounces each)
cannellini beans,
drained and rinsed

2 cups chicken stock

1 clove garlic, peeled, chopped

1

/2 teaspoon cayenne pepper

2 tablespoons chili powder

1

1

/2 teaspoons ground cumin

1

/2 cup frozen corn

DIRECTIONS

1 Finely chop half the chipotle peppers

and reserve 1 teaspoon adobo sauce.

2 Set to STOVE TOP HIGH and preheat

pot for 5 minutes. Heat 1 tablespoon oil
in pot for 2 minutes. and heat oil. Add
turkey to the pot. Cook uncovered until
turkey is browned, stirring often.

3 Add sausage and remaining oil to the

pot. Cook uncovered until sausage
is browned, stirring often.

4 Stir chipotle peppers, reserved adobo

sauce, onion, green chiles, beans, stock,
garlic, cayenne pepper, chili powder,
and cumin into the pot. Set to SLOW
COOK LOW for 7–9 hours. Cover and
cook, stirring in corn during last 30
minutes of cooking time.

13

BUTTERNUT SQUASH & APPLE SOUP

PREP: 15 MINUTES | COOK: 1–2 HOURS 45 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

2 tablespoons butter

1 package (20 ounces) butternut squash, peeled,
cut in 1-inch cubes (about 4 cups)

1 large onion, peeled, chopped

1 large Granny Smith apple, peeled, cored, chopped

1

/4 teaspoon pumpkin pie spice or ground cinnamon

1 teaspoon salt

1

/4 teaspoon ground black pepper

3 cups chicken broth

2 bay leaves

1

/4 cup half & half

DIRECTIONS

1 Place butter, squash, onion, and apple

in the pot. Set to STOVE TOP HIGH.
Cook uncovered 10 minutes or until
squash is lightly browned, stirring
occasionally.

2 Stir in pumpkin pie spice or cinnamon,

salt, and black pepper.

3 Add broth and bay leaves. Set to

SLOW COOK HIGH for 1–2 hours.
Cover and cook until squash is tender.

4 Remove and discard bay leaves. Allow

soup to cool.

5 Puree cooled soup in batches in a

blender until smooth. Return pureed
soup to the pot.

6 Stir in half & half. Set to STOVE TOP

HIGH. Cook uncovered 5 minutes or
until soup is hot.

DO NOT BLEND HOT INGREDIENTS.

Questions? 1-877-646-5288 | ninjakitchen.com

15

CHICKEN TORTILLA SOUP

PREP: 20 MINUTES | COOK: 2–3 HOURS 12 MINUTES | MAKES: 8 SERVINGS

INGREDIENTS

1 tablespoon canola oil

1

1

/4 pounds uncooked boneless,

skinless chicken breast halves

1 medium onion, peeled, chopped

2 cloves garlic, peeled, chopped

1

/4 cup fresh cilantro leaves, chopped

2 cans (14.5 ounces each) diced tomatoes, undrained

2 cans (10 ounces each) enchilada sauce

1 can (14.5 ounces) low-sodium chicken broth

1 can (14.5 ounces) black beans, undrained

1 package (10 ounces) frozen corn, thawed

1 tablespoon chili powder

1 tablespoon ground cumin

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat

pot for 5 minutes. Heat oil in pot for 2
minutes. Add chicken to the pot. Cook
uncovered 5 minutes or until chicken is
lightly browned on both sides.

2 Stir onion, garlic, cilantro, tomatoes,

enchilada sauce, broth, beans, corn, chili
powder, and cumin in the pot. Set to
SLOW COOK HIGH for 2–3 hours. Cover
and cook until chicken is fork-tender.

3 Transfer chicken to a large bowl. Using

two forks, shred chicken, then return it
to the pot and stir to combine.

SERVING
SUGGESTION

Top soup with
tortilla strips and
sliced avocado.

Questions? 1-877-646-5288 | ninjakitchen.com

17

HEARTY BEEF STEW

PREP: 10 MINUTES | COOK: 7–9 HOU RS 17 MINUTES | MAKES: 8 SERVINGS

INGREDIENTS

2 pounds uncooked stew beef

1 teaspoon salt

1

/2 teaspoon ground black pepper

1

/4 cup all-purpose flour

2 tablespoons vegetable oil

1

1

/2 cups beef broth

4 red potatoes, cut in quarters

2 onions, peeled, cut in quarters

1 cup baby carrots

4 cloves garlic, peeled, chopped

2 sprigs fresh thyme or
1 teaspoon dried thyme leaves, crushed

1 cup frozen peas, thawed

DIRECTIONS

1 Season beef with salt and black pepper.

Coat with flour.

2 Set to STOVE TOP HIGH and preheat

pot for 5 minutes. Heat oil in pot for 2
minutes. Add beef and cook uncovered
10 minutes or until browned, stirring
occasionally.

3 Stir broth, potatoes, onions, carrots, garlic,

and thyme into the pot. Set to SLOW
COOK LOW for 7–9 hours. Cover and
cook until beef is fork-tender. Stir in peas
during last 10 minutes of cooking time.

Questions? 1-877-646-5288 | ninjakitchen.com

19

STEAMED

RECIPE
SUGGESTION

The beans can be
served at room
temperature or chilled.
Try adding toasted
almonds for a
nice crunch.

DISHES

ITALIAN GREEN BEANS

PREP: 10 MINUTES | COOK: 10 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 cup water

1 pound fresh green beans, trimmed

1 package (0.6 ounces) zesty Italian salad dressing mix,
prepared according to package directions

1 tablespoon fresh dill, chopped (or 1 teaspoon dried)

Questions? 1-877-646-5288 | ninjakitchen.com

DIRECTIONS

1 Pour water into the pot and set to STEAM.

Set timer to 10 minutes (steaming time) and
wait for beep (approximately 7 minutes)
to inform you that water is boiling.

2 Meanwhile, place green beans on the

steaming/roasting rack. When beep
sounds, carefully place rack in the pot
and place cover on the pot, checking
after 10 minutes for desired doneness.

3 When second beep sounds to signify

steaming time is completed, use oven
mitts to carefully remove rack with green
beans. Transfer beans to a large bowl.

4 In another bowl, stir dill into Italian

dressing. Add 1/3 cup dressing to beans
and toss to coat.

21

ASPARAGUS WITH LEMON AIOLI

PREP: 10 MINUTES | COOK: 10 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 cup water

1 lemon

1

/3 cup light mayonnaise

1 small garlic clove, peeled, minced

1

/4 teaspoon salt

Ground black pepper, to taste

1 pound asparagus, trimmed

DIRECTIONS

1 Pour water into the pot, cover, and

set to STEAM. Set timer to 10 minutes
(steaming time) and wait for the beep
(approximately 7 minutes) to inform
you that water is boiling.

2 Meanwhile, for the lemon aioli, grate

1

/2 teaspoon zest and squeeze 2 teaspoons
juice from lemon into a bowl. Stir in
mayonnaise, garlic, and salt. Season
with black pepper.

3 Place asparagus on the steaming/

roasting rack.

4 When beep sounds, use oven mitts to

carefully place rack with asparagus in
the pot and place cover on the pot.

5 Use oven mitts to carefully remove rack

with asparagus when desired doneness is
reached (a second beep will sound after
preset steaming time is completed).

6 Season asparagus with additional salt and

black pepper. Serve with lemon aioli.

Questions? 1-877-646-5288 | ninjakitchen.com

23

CANTONESE STEAMED CHICKEN

PREP: 5 MINUTES | COOK : 34 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon minced fresh ginger

1 tablespoon honey

1

/4 teaspoon crushed red pepper

4 uncooked chicken breasts, thinly sliced
(about 1 pound)

1 tablespoon vegetable oil

1 medium onion, peeled, sliced

2 carrots, peeled, sliced

1

/2 cup chicken broth

1 pound sugar snap peas, strings removed

6 shiitake mushrooms, sliced, stems removed

1

/4-inch thick

DIRECTIONS

1 Stir soy sauce, vinegar, ginger, honey,

and crushed red pepper in a bowl.
Add chicken and toss to coat.

2 Set to STOVE TOP HIGH and preheat

pot for 5 minutes. Heat oil in pot for 2
minutes. Add onion and carrots and cook
uncovered 7 minutes, stirring occasionally.

3 Remove chicken from soy sauce mixture

and place on the steaming/roasting rack.

4 Pour soy sauce mixture and chicken

broth into pot with onion and carrots.
Set to STEAM. Set timer to 5 minutes
(steaming time) and wait for the beep
(approximately 7 minutes) to inform you
that liquid is boiling.

5 When beep sounds, use oven mitts to

carefully place rack with chicken in the pot
and place cover on pot. Steam 5 minutes.

6 Remove cover, add sugar snap peas

and mushrooms, and steam another
7 minutes until chicken is cooked
through and vegetables are just tender.

7 When second beep sounds to signify

steaming time is completed, use oven
mitts to carefully remove rack with
chicken. Serve with the vegetables
and steaming liquid from the pot.

Questions? 1-877-646-5288 | ninjakitchen.com

25

TIME-SAVER
SUGGESTION

Look for baby or small
red potatoes and avoid
the step of cutting
them into quarters.

ENTREES

HERB-ROASTED
PORK TENDERLOINS
& POTATOES

PREP: 5 MINUTES | COOK : 30 MIN UTES | MAKES: 6 SERVINGS

INGREDIENTS

1 pound red potatoes,
cut in quarters

1 large onion, peeled,
cut in wedges

1 pound baby carrots

2 tablespoons olive oil,
divided

Questions? 1-877-646-5288 | ninjakitchen.com

1 tablespoon lemon pepper
seasoning, divided

2 uncooked pork tenderloins
(about 2

1 cup chicken broth

2 tablespoons fresh parsley,
chopped, for garnish

1

/2 pounds total)

DIRECTIONS

1 Place potatoes, onion, and carrots in a

bowl. Add 1 tablespoon oil and 1 teaspoon
lemon pepper seasoning and toss to coat.

2 Rub pork with remaining oil and season

with remaining lemon pepper seasoning.
Place pork in the pot. Set to STOVE TOP
HIGH. Cook uncovered 10 minutes or until
pork is browned on all sides. Remove
pork from the pot.

3 Pour broth into the pot. Add potato

mixture. Place the steaming/roasting rack
in the pot and place pork on rack. Set
to BAKE DRY at 375˚F for 20 minutes,
checking after 15 minutes. Cover and cook
until pork is cooked through. Remove pork
from the pot. Let meat rest before slicing.

4 Serve pork with potato mixture. Sprinkle

with parsley.

27

PREP
SUGGESTION

When using thinner
sauces, use 3
water. For whole-grain
and thicker pastas,
increase cooking time
by 2–5 minutes.

3

/4 cups

EASY SPAGHETTI & MEATBALLS

PREP: 5 MINUTES | COOK : 32 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

4 cups water

1 pound spaghetti noodles, broken in half

1 jar (24 ounces) pasta sauce

1 package (24 ounces) frozen meatballs

28

ENTREES

DIRECTIONS

1 Pour water into the pot. Stir in

spaghetti, sauce, and meatballs.

2 Set to BAKE DRY at 300°F for 32

minutes, checking after 20 minutes.
Cover and cook until pasta is tender
and meatballs are hot, stirring
occasionally. Serve immediately.

CHICKEN PICCATA

PREP: 5 MINUTES | COOK : 32 MINUTES | MAKES: 4 SERVINGS

DIRECTIONS

1 Combine flour, salt, and black pepper on

a plate. Dredge chicken in the mixture.

2 Set to STOVE TOP HIGH and preheat pot

INGREDIENTS

2 tablespoons all-purpose flour

1

/4 teaspoon salt

1

/8 teaspoon ground

black pepper

1

1

/4 pounds uncooked
boneless, skinless, thinly
sliced chicken breast halves

2 tablespoons olive oil

2 tablespoons butter

1 cup chicken broth

1 cup dry white wine

1

/3 cup lemon juice

1

/4 cup brined capers,

rinsed, drained

1 cup uncooked quinoa,
rinsed

1

1

/4 pounds asparagus

Fresh parsley, for garnish

for 5 minutes. Heat oil and butter in pot for
2 minutes, or until butter is melted. Add
chicken to the pot. Cook uncovered 10
minutes or until chicken is lightly browned
on both sides. Remove chicken from the pot
and place on the steaming/roasting rack.

3 Add broth, wine, lemon juice, and capers

to the pot. Stir in quinoa. Place rack with
chicken in the pot, and place asparagus
on rack with chicken. Set to BAKE STEAM
at 300˚F for 15 minutes. Cover until
chicken is cooked through, asparagus is
tender, and quinoa breaks apart.

4 Remove asparagus and chicken from pot.

Stir quinoa mixture. Turn off the pot. Let
quinoa mixture stand. Garnish with parsley.

Questions? 1-877-646-5288 | ninjakitchen.com

29

SERVING
SUGGESTION

Serve over hot white
rice or rice noodles.

HEARTY SKILLET LASAGNA

PREP: 5 MINUTES | COOK : 25 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

1 pound lean ground beef

10 uncooked lasagna noodles, broken in 2-inch pieces

1 jar (24 ounces) pasta sauce

1

1

/2 cups water

1 package (about 6 ounces) fresh baby spinach

1 cup shredded mozzarella cheese

1

/2 cup ricotta cheese

1

/4 cup shredded Parmesan cheese

30

ENTREES

DIRECTIONS

1 Place beef into pot. Set to STOVE TOP

HIGH. Cook uncovered 10 minutes or
until beef is browned, stirring often.

2 Arrange noodle pieces over beef. Pour

sauce and water over noodles. Set to OVEN
at 350˚F. Cover and cook 15 to 20 minutes,
or until noodles are tender. Turn off pot.

3 Stir in spinach. Stir cheeses in a bowl,

then spoon cheese mixture over noodle
mixture. Cover and let stand for 5
minutes, or until cheese is melted.

HOT & SOUR SHRIMP SAUTÉ

PREP: 15 MINUTES | COOK: 13 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 tablespoon packed
brown sugar

1 tablespoon cornstarch

3

/4 cup water or vegetable broth

3 tablespoons rice wine vinegar

2 tablespoons soy sauce

1 tablespoon vegetable oil

3

/4 pound uncooked medium

shrimp, peeled, deveined

Questions? 1-877-646-5288 | ninjakitchen.com

1 tablespoon minced
fresh ginger

2 cloves garlic, peeled, minced

1

/4 teaspoon crushed

red pepper

1 package (about 3.5 ounces)
sliced shiitake mushrooms

1 large red bell pepper,
cut in thin strips

3 green onions, finely chopped

DIRECTIONS

1 Stir brown sugar and cornstarch in a

bowl. Add water, vinegar, and soy sauce
and stir until smooth.

2 Set to STOVE TOP HIGH and preheat pot

for 5 minutes. Heat oil in pot for 2 minutes.
Add shrimp, ginger, garlic, and crushed
red pepper. Cook uncovered 2 minutes.

3 Add mushrooms and bell pepper. Cook

2 minutes, stirring occasionally.

4 Stir in sauce mixture. Cover and cook

2 minutes or until shrimp are cooked
through, stirring occasionally. Stir in
green onions.

31

SAVORY POT ROAST

PREP: 20 MINUTES | COOK: 6–8 HOURS 34 M INUTES | MAKES: 8 SERVINGS

INGREDIENTS

1 uncooked boneless beef chuck roast (3 to 4 pounds)

1

/4 cup plus 2 tablespoons flour, divided

1

/4 cup olive oil, divided

2 carrots, peeled, chopped

2 stalks celery, chopped

1 medium onion, peeled, chopped

3 cloves garlic, peeled, crushed

1 can (28 ounces) whole plum tomatoes in purée

1 cup red wine

1 cup beef broth

3 sprigs fresh thyme

2 sprigs fresh rosemary

1 tablespoon butter, softened

DIRECTIONS

1 Coat beef with 1/4 cup flour.

2 Set to STOVE TOP HIGH and preheat

pot for 5 minutes. Heat 2 tablespoons
oil in pot for 2 minutes. Add beef to the
pot. Cook uncovered 10 minutes or until
browned on all sides. Remove beef from
the pot.

3 Add remaining oil, carrots, celery, onion,

and garlic to the pot. Cook uncovered 10
minutes or until vegetables are tender,
stirring occasionally. Add tomatoes, wine,
broth, thyme, and rosemary and bring
to a boil.

4 Return beef to the pot. Set to SLOW COOK

LOW for 6–8 hours. Cover and cook until
beef is fork-tender.

5 Transfer beef to cutting board. Combine

butter and remaining flour in a bowl,
then stir into the pot. Set to STOVE TOP
HIGH. Cook uncovered 2 minutes or until
gravy is thickened.

6 Serve beef with gravy.

TIME-SAVER
SUGGESTION

If you’re short on time,
set the pot to SLOW
COOK HIGH to cook
the roast in 4–5 hours.

Questions? 1-877-646-5288 | ninjakitchen.com

33

SERVING
SUGGESTION

Serve topped with
fresh fruit, fruit
preserves, lemon curd,
caramel sauce, toasted
chopped pecans, or
mini chocolate chips.

DESSERTS

MINI CHEESECAKES

PREP: 15 MINUTES | COOK: 35 MINUTES
CHILL: 4 HOURS | MAKES: 4 SERVINGS

INGREDIENTS

1

/2 cup graham cracker crumbs

2 tablespoons melted butter

1

/3 cup granulated sugar, divided

1

1

/2 packages (8 ounces each) cream cheese, softened

1 egg

1 teaspoon vanilla extract

4 cups water

Questions? 1-877-646-5288 | ninjakitchen.com

DIRECTIONS

1 Cover outside of 2 (4-inch) springform or

circular pans with foil.

2 In a small bowl, stir graham cracker

crumbs, butter, and 1 tablespoon sugar.
Press mixture into bottoms of pans.

3 In a large mixing bowl, beat cream

cheese with remaining sugar with electric
mixer until smooth. Beat in egg and
vanilla extract. Pour batter into pans.

4 Pour water into the pot. Place the

steaming/roasting rack in pot. Place pans
on rack. Cover and set to BAKE STEAM
at 325°F for 35 minutes. Do not lift lid
during cooking.

5 Remove pans from the pot and let cool.

Cover and refrigerate at least 4 hours
or overnight.

35

APPLE CHERRY PASTRIES
WITH PISTACHIOS

PREP: 40 MINUTES | COOK: 2–3 HOU RS | MAKES: 12 SERVINGS

INGREDIENTS

8 apples (about 3 pounds), peeled, cut in 1/4-inch slices

1

/2 cup dried cherries

1 cup granulated sugar

1

/4 teaspoon lemon zest

1 package (3.4 ounces) vanilla instant pudding mix

3 cups cold milk

2 packages (10 ounces each) frozen puff pastry shells,
prepared according to package directions, cooled

1

/2 cup pistachios, chopped

DIRECTIONS

1 Stir apples, cherries, sugar, and lemon

zest in the pot. Set to SLOW COOK HIGH
for 2–3 hours. Cover and cook until apples
are tender.

2 Beat pudding mix and milk in bowl for

2 minutes or until mixture is thickened.
Divide apple mixture among prepared
pastry shells.

3 Top pastries with pudding mixture and

sprinkle with nuts.

Questions? 1-877-646-5288 | ninjakitchen.com

37

BANANA LIME COCONUT BREAD

PREP: 15 MINUTES | COOK: 41 MINUTES | MAKES: 10 SERVINGS

INGREDIENTS

1 cup all-purpose flour

1

1

/2 teaspoons baking soda

1

/4 teaspoon salt

1

/4 cup granulated sugar

1

/4 cup butter, divided

1 egg

1

/2 ripe banana, mashed

2

/3 cup skim milk

Zest and juice of 2 limes, divided

1 teaspoon vanilla extract

4 cups water

1

/3 cup toasted pecans, chopped

1

/3 cup sweetened flaked coconut

1

/4 cup packed brown sugar

DIRECTIONS

1 Spray multi-purpose pan with cooking

spray. In a small bowl, combine flour,
baking soda, and salt.

2 In a large bowl, beat granulated sugar

and 2 tablespoons butter with an electric
mixer until mixture is creamy. Beat in egg.

3 Stir banana, milk, half the lime zest,

half the lime juice, and vanilla extract
in another small bowl.

4 Stir half the flour mixture and half the

banana mixture into the butter mixture.
Repeat with remaining flour mixture and
butter mixture. Pour batter into pan.

5 Pour water into the pot. Place the

steaming/roasting rack in the pot. Place
pan on rack. Set to BAKE STEAM at
375°F for 40 minutes. Cover and cook
until wooden toothpick inserted in center
comes out clean. Remove pan from the
pot. Let bread cool in pan on cooling rack
for 10 minutes.

6 Remove rack from the pot and pour out

water. Stir remaining 2 tablespoons butter,
lime zest, lime juice, pecans, coconut, and
brown sugar in the pot. Set to STOVE TOP
HIGH. Cook uncovered 1 minute or until
sugar is dissolved. Spoon coconut mixture
over bread.

Questions? 1-877-646-5288 | ninjakitchen.com

39

SALTED CARAMEL DEVIL’S FOOD
MINI CUPCAKES

PREP: 20 MINUTES | COOK: 15–20 MINUTES | MAKES: 8 SERVINGS

INGREDIENTS

1 cup flour

1

/3 cup unsweetened cocoa

1 teaspoon baking soda

1

/4 teaspoon salt

2

/3 cup granulated sugar

1

/4 cup butter, softened

1

/2 cup egg substitute

1 teaspoon vanilla

1

/2 cup skim milk

1

1

/4 ounces semi-sweet chocolate, finely chopped

1

1

/2 cups water

1

/3 of an 8-ounce package fat-free cream cheese

1

/3 of an 8-ounce container fat-free whipped topping

2 tablespoons plus 2 teaspoons fat-free caramel sauce,
plus additional for garnish

Fleur de sel, for garnish

DIRECTIONS

1 In a small bowl, sift together flour, cocoa,

baking soda, and salt.

2 In a large mixing bowl, beat sugar and

butter with an electric mixer set to
medium until combined. Add egg and
vanilla, beating well.

3 Add flour mixture and milk alternately

to sugar/egg mixture, mixing on medium
until combined.

4 Fold in chopped chocolate.

5 Fill 8 individual silicone baking cups or

the Ninja® silicone mini muffin tray with
batter. Pour water into the pot. Place the
steaming/roasting rack in the pot. Place
baking cups on rack. Cover and set to
BAKE STEAM at 350°F for 20 minutes,
checking after 15 minutes. Cupcakes are
ready when a wooden toothpick inserted
in centers comes out clean. When done,
carefully remove baking cups and let
cupcakes cool.

6 To make frosting, beat cream cheese

and caramel in a mixing bowl until soft.
Add whipped topping and gently fold in,
scraping down sides until combined.

7 Top each cupcake with 2 teaspoons

frosting, a drizzle of fat-free caramel
sauce, and fleur de sel.

Questions? 1-877-646-5288 | ninjakitchen.com

41

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