Ninja MC760C Recipe Book

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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

BANANA LIME

COCONUT

BREAD

MAPLE CINNAMON OATMEAL

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

BREAKFAST

INGREDIENTS

950 ml low-fat milk 60 ml pure maple syrup 2 tablespoons butter, cut in small pieces 2 teaspoons vanilla extract 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch salt 190 g uncooked steel-cut oats 125 g 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

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 280 g frozen diced hash

brown potatoes

BREAK FAST

12 eggs 175 ml low-fat milk ½ teaspoon salt ¼ teaspoon ground black

pepper 110 g 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

140 g all-purpose flour 1 ½ teaspoons baking

powder ¼ teaspoon baking soda ¼ teaspoon salt 2 teaspoons sugar

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

175 ml buttermilk 1 tablespoon canola oil 1 egg 3 tablespoons canned

blueberries, drained 350 ml 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

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 175°C for 25 minutes. Cover and cook until a wooden toothpick inserted in centers comes out clean.

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 (225 g each)

Neufchatel or light cream cheese, cubes

2 cans (255 g each) artichoke hearts, drained, coarsely chopped

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

2 cans (about 425 g each) cannellini beans, rinsed, drained, coarsely mashed

125 ml milk 2 teaspoons cayenne pepper

sauce 50 g 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.

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

1 kg uncooked chicken wings, tips removed 125 ml soy sauce 55 g packed brown sugar 3 cloves garlic, peeled, minced 2 tablespoons fresh ginger, minced 3 green onions, thinly sliced

APPETIZERS & SIDE DISHES

DIRECTIONS

1 Set to STOVE TOP HIGH and preheat

pot for 5 minutes. Add chicken to the pot. 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 (1.36kg to

1.81 kg) Salt and pepper, to taste 2 teaspoons ground paprika 62g spicy brown mustard 55g packed brown sugar 3 cloves garlic, peeled, minced 250 ml 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.

CRUSTY, CHEESY POTATOES AU GRATIN

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

INGREDIENTS

115 g shredded Gruyere or cheddar cheese, divided 2 large russet potatoes or 4 Yukon Gold potatoes, peeled,

thinly sliced 2 tablespoons butter, cut in small pieces Salt and pepper, to taste 175 ml heavy cream

APPETIZERS & SIDE 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 29g 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 190°C 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 200 g uncooked Arborio rice

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

½ teaspoon salt ¼ teaspoon ground black

pepper 950 ml chicken broth 280 g butternut squash,

peeled, chopped 25 g 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 often.

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.

SOUPS &

STEWS

WHITE TURKEY CHILI

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

INGREDIENTS

1 can (200 g) chipotle peppers in adobo sauce

2 tablespoons olive oil, divided

455 g uncooked ground turkey or chicken

455 g Italian-style turkey sausage, casing removed

1 small white onion, peeled, diced

1 can (120 g) diced green chilies

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

2 cans (439 g each) cannellini beans, drained and rinsed

475 ml chicken stock 1 clove garlic, peeled,

chopped ½ teaspoon cayenne pepper 2 tablespoons chili powder 1 ½ teaspoons ground cumin 80g 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. 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 7-8 hours. Cover and cook, stirring in corn during last 30 minutes of cooking time.

BUTTERNUT SQUASH & APPLE SOUP

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

INGREDIENTS

2 tablespoons butter 570 g butternut squash, peeled, cut in 2.5 cm cubes 1 large onion, peeled, chopped 1 large Granny Smith apple, peeled, cored, chopped ¼ teaspoon pumpkin pie spice or ground cinnamon 1 teaspoon salt ¼ teaspoon ground black pepper 700 ml chicken broth 2 bay leaves 60 ml 10% cream

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

CHICKEN TORTILLA SOUP

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

INGREDIENTS

1 tablespoon canola oil 570 g uncooked boneless, skinless chicken breast halves 1 medium onion, peeled, chopped 2 cloves garlic, peeled, chopped 10 g fresh cilantro leaves, chopped 2 cans (411 g each) diced tomatoes, undrained 2 cans (285 g each) enchilada sauce 1 can (430 ml) low-sodium chicken broth 1 can (411 g) black beans, undrained 1 package (285 g) 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

HEARTY BEEF STEW

PREP: 10 MINUTES | COOK: 7-9 HOURS 17 MINUTES | MAKES: 8 SERVINGS

INGREDIENTS

1 kg uncooked stew beef 1 teaspoon salt ½ teaspoon ground black pepper 35 g all-purpose flour 2 tablespoons vegetable oil 350 ml beef broth 4 red potatoes, cut in quarters 2 onions, peeled, cut in quarters 140 g baby carrots 4 cloves garlic, peeled, chopped 2 sprigs fresh thyme or

1 teaspoon dried thyme leaves, crushed

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

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

250 ml water 455 g fresh green beans, trimmed 1 package (17 g) 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 80mL dressing to beans and toss to coat.

ASPARAGUS WITH LEMON AIOLI

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

INGREDIENTS

250 ml water 1 lemon 70 g light mayonnaise 1 small garlic clove, peeled, minced ¼ teaspoon salt Ground black pepper, to taste 455 g 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

/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

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 ¼ teaspoon crushed red pepper 4 uncooked chicken breasts, thinly sliced

(about 455 g) 1 tablespoon vegetable oil 1 medium onion, peeled, sliced 2 carrots, peeled, sliced 1cm thick 125 ml chicken broth 455 g sugar snap peas, strings removed 6 shiitake mushrooms, sliced, stems removed

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

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