Ninja® Mega Kitchen System™

Proud Sponsor of the PBH Foundation- Supporting a Healthier Lifestyle

Healthy Recipes

We know what you’re thinking: When you hear "healthy" recipes, you just assume they won’t be delicious. That’s just another cooking standard we’re out to shatter. When we developed these recipes, our most important requirement was for them to taste terrific. Then we color-coded each recipe with our “Health Highlights" system so you can quickly choose recipes with the benefits you want. Best of all, these recipes make the most of the incredible capabilities of the Ninja® Mega Kitchen System™, so you know they’re easy & fun to prepare. Let’s start cooking!

Make it Fresh Make it Delicious!

Get over 150 Delicious Recipes!

$29.⁹⁹

See Recipes

See Recipes

See Recipes

Berry Berry Good Day

Ingredients:
1/2 cup fresh or frozen raspberries
1/4 cup fresh or frozen strawberries, hulled
1/4 cup fresh blueberries
1/4 cup fresh pineapple chunks
1 tbsp. goji berries
1/2 cup low-fat plain yogurt
1/4 cup water
6-8 ice cubes

Directions:
Place all ingredients in the Pitcher & blend on 3 until smooth. Serve at once.

Prosciutto Spring Vegetables & Gruyere Quiche

Ingredients:
Prepared pie crust
1 small leek, quartered, white & light green parts only, well-washed
1 shallot, peeled
1/2 cup prosciutto, roughly chopped
2 tsp. olive oil
1/2 lb. thin asparagus, sliced into 1-inch pieces 2 tbsp. fresh tarragon
4 eggs
1 cup milk
1/2 cup light cream 1 tsp. salt
1 tsp. black pepper
2 tbsp. dijon mustard
11⁄2 cups gruyere cheese, grated

Directions:
On lightly floured work surface, roll pie crust into an 11-inch circle. Arrange crust in 9-inch glass pie pan & refrigerate until ready to use.

Place leek & shallot in the Single Serve Cup & pulse the Single Serve button to chop. Set aside.

In a nonstick sauté pan, sauté prosciutto over medium-high heat until browned. Add oil to the pan, reduce heat to medium, add chopped vegetables & cook until softened, about 3 to 4 minutes. Stir in tarragon.

Preheat oven to 350 ̊F. Place eggs, milk, cream, salt & pepper in the Pitcher & blend on 2 until smooth.

Place pie crust on edged baking pan. Spread mustard over bottom of crust, sprinkle with cheese, top with prosciutto & vegetables & pour egg mixture over top. Bake for 50 to 60 minutes, or until quiche is set in the center & lightly golden on top. Cool slightly before serving.

Frozen Joe

Ingredients:
1 cup brewed strong black coffee, chilled
1 cup low-fat dark chocolate frozen yogurt
2 tbsp. chocolate sauce
2 tbsp. caramel sauce
10 ice cubes
2 tbsp. whipped cream

Directions:
Place all ingredients, except the whipped cream, in the Pitcher & blend on 3 until smooth. Serve right away in tall glasses garnished with whipped cream.

See Recipe
See Recipe
See Recipe

Spinach Salad with Champagne Honey Vinaigrette

Ingredients:
6 cups baby spinach leaves
8 cremini mushrooms, sliced & sautéed 1⁄4 small red onion, peeled, roughly cut
2 tbsp. champagne vinegar
2 tbsp. extra virgin olive oil
2 tbsp. raw, unfiltered honey
1 tsp. salt
1⁄2 tsp. ground black pepper
4 tbsp. crumbled feta cheese, for garnish

Serves 4 to 6

Directions:
In a large mixing bowl, combine the spinach leaves & mushrooms. Set aside. Place the red onion in the Single Serve Cup & pulse until chopped. Add the onion to the spinach & mushrooms. Place the vinegar, oil, honey, salt & pepper in the Single Serve Cup & pulse to blend. Drizzle the vinaigrette over the salad to taste. Garnish each serving with a sprinkling of feta cheese.

Smokey Pinto Chile Beans

Ingredients:
2 anaheim chilies, seeded
1/2 onion, peeled
1/2 red bell pepper
4 cloves garlic, peeled 2 tbsp. oil
1 28 oz. can crushed tomatoes with juice
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. kitchen bouquet™ (optional)
3/4 tsp. liquid smoke
1/4 tsp. ancho chile powder (or use any chile powder)
1 lb. pinto beans, washed & soaked overnight
4-6 cups vegetable broth
1 tsp. salt

Directions:
Place chilies, onion, bell pepper & garlic in Single Serve Cup. Press the Single Serve button & pulse to chop.

In large soup pot, heat oil over medium heat. Add chopped vegetables & saute until softened. Add tomatoes, oregano, cumin, kitchen bouquet, liquid smoke & chile powder & stir to combine. Add beans with soaking water & enough vegetable broth to cover by 2-inches. Bring to a boil, reduce heat to a low simmer & cook until tender, about 11/2 to 2 hours. About 10 minutes before beans are done, adjust seasonings, if desired.

Remove one-half of cooked beans & cool to room temperature. Transfer the beans to Pitcher & blend on 2 until smooth. Pour back into soup pot & stir to combine, heating through. Serve hot.

Wild Salmon Burgers

Ingredients:
16 oz. boneless, skinless salmon, frozen for 30 minutes, cut in chunks
1 1⁄2 tsp. dijon mustard 1 tbsp. lemon juice 1 egg, beaten
1⁄2 tsp. salt
1⁄2 tsp. black pepper
2 green onions, cut in half 1⁄4 cup panko bread crumbs
2 tsp. olive oil

Directions:
Position the dough attachment in the Bowl & add one-fourth of the salmon, mustard & lemon juice. Pulse on 1 until finely chopped. Add the egg, salt & pepper & pulse again. Add remaining salmon & green onion & pulse just until combined, but chunky. Hand stir in panko crumbs. Shape mixture into 4 burgers.

In a nonstick sauté pan, heat oil over medium- high heat. Add salmon & cook until golden outside & cooked through, about 2 to 3 minutes per side. Serve on buns with lettuce, tomato & red onion.

See Recipe
See Recipe
See Recipe

Macaroni & Three Cheeses

Ingredients:
1 large onion, peeled, cut in chunks
3 tbsp. all-purpose flour
2 cups milk, heated
3 cups cheddar cheese, cubed
8 oz. cream cheese, softened
1 cup Dubliner cheese
½ tsp. black pepper
1 lb. elbow macaroni, cooked
2 cups panko crumbs
¼ cup melted butter

Directions:
In a non-stick sauté pan, cook bacon until crisp. Remove bacon & all but 2 tablespoons drippings. Crumble bacon & set aside. Over medium-high heat, sauté onions until softened. Reduce heat & cook, stirring occasionally until onions begin to caramelize. Sprinkle onions with flour & stir well to combine.

Place milk, onions, cheese & pepper into the Bowl & blend on 2 to combine. Preheat oven to 350˚F. Spread cooked macaroni in lightly buttered 9 x 13-inch baking dish. Add one-half of bacon & spoon cheese mixture over top, gently stirring sauce into macaroni. Toss panko & remaining bacon with melted butter & scatter over top. Bake for 20 to 25 minutes until set & top is golden brown. Let set for 5 minutes before serving.

Lemon, Parsley & Artichoke
Sauce with Linguini

Ingredients:
1 14 oz. can artichoke hearts in water, with liquid
½ cup parsley leaves
½ cup light cream
½ cup Parmesan cheese, grated
2 tbsp. lemon juice
1 tbsp. lemon zest
¼ tsp. salt
½ tsp. black pepper
4 cups cooked linguine pasta, kept warm

Directions:
Place all ingredients, except the linguine, in the Bowl & blend on 2 until smooth. Transfer to a saucepan over medium heat & bring just to a boil. Reduce heat & simmer until slightly thickened. Toss sauce with cooked pasta & serve hot.

Tomato Fresca Lamb Chops

Ingredients:
2 large ripe tomatoes, cored & quartered
3 cloves garlic, peeled
½ yellow onion, peeled
3 tbsp. fresh oregano leaves
2 tbsps. olive oil
4 lamb chops, pounded flat, seasoned with salt & pepper
1 cup white wine

Directions:
Place tomatoes, garlic, onion & oregano into the Single Serve Cup. Pulse the Single Serve button until semi-smooth & set aside. In a large non-stick sauté pan, heat the oil on medium-high heat. Add lamb chops & sear 3 minutes per side, until golden brown. Remove chops from pan to a plate & set aside.

Stir wine into pan to deglaze. Reduce heat to medium, stir in tomato sauce & simmer until heated through. Return chops & juices to pan, gently stirring into sauce & simmer for 2 to 4 minutes. Serve chops with sauce spooned over top.

See Recipe
See Recipe
See Recipe