Ninja® Recipes


Ninja® Master Prep® Entrées & Soups

White Gazpacho Soup

Ingredients

4 oz. Blanched Almonds
3 Garlic Cloves, peeled
4 Medium Slices of French Bread, crusts removed
5 Tbsp Extra Virgin Olive Oil
4 Tbsp Spanish Sherry Vinegar
4 Cups Iced Water
1 Tsp Salt or to taste
3 oz. Seedless Green Grapes

Instructions

Soak the bread in the ice water and set aside. Combine the almonds, garlic, and salt in the pitcher and pulse until processed but not smooth. Add bread into pitcher and alternate with the olive oil pulsing until emulsion is formed. Add vinegar and remaining water. Season to taste. Pulse once more. Pour into small soup bowls and garnish with sliced grapes.

Drizzle with additional olive oil.

Serves 4

Country Chicken Salad

Ingredients

16 oz. Boneless Cooked Chicken, cut in 1” pieces
½ Small Onion, quartered
1 Celery Stalk, cut in 1” pieces
1 Cup Low Fat Mayonnaise
1 Tsp Country Dijon Mustard
½ Tsp Dried Tarragon
1-2 Tsp Fresh Lemon Juice
10 Sprigs Curly Parsley
Salt and fresh ground Black Pepper to taste
1 Pkg Mixed Greens, washed and cut
1 Beefsteak Tomato, sliced
1 Small Cucumber, sliced
2 Cups Red Seedless Grapes
4 Slices Multigrain Bread

Instructions

Add all ingredients in the pitcher and pulse 3-4 times, or until desired consistency is reached. Adjust seasoning. Serve on a bed of mixed greens with sliced tomatoes, cucumbers and red seedless grapes. Cut bread into 2 wedges and arrange on plate.

Serves 4
Back To Top

Skirt Steak with Chimichurri Sauce

Ingredients

2 Garlic Cloves
1 Large Bunch Parsley
½ Cup Fresh Sage Leaves (removed from the stem)
¼ Cup Fresh Lemon Juice
2/3 Cup Olive Oil
2 Tsp Crushed Red Pepper (according to taste)
Salt and Pepper to taste
2 to 3 Pounds Skirt Steak

Instructions

Turn the grill to high. Season the skirt steak with salt and pepper, grill on high for 5 to 7 minutes. Remove from grill, cover with foil and let rest. Meanwhile, add the rest of the ingredients to the bowl, pulse 2 to 3 times. Slice the steak into thin slices, top with half of the sauce and serve. Serve the rest of the sauce on the side.

*Change up the sauce by replacing the parsley with cilantro, and the lemon with lime juice.

Serves 4
Back To Top

Creole Shrimp Po’ Boy

Ingredients

4 Crusty Long Sandwich Rolls
1 Lb, Shelled and Deveined Jumbo Shrimp
2 Tomatoes cut into slices
4 Large Lettuce Leaves

Creole Spice Paste:
2 Garlic Cloves
½ White Onion, cut into 4 pieces
1 Jalapeno, halved and seeds removed
1 Tbsp Flat-Leaf Parsley
1 Tsp Thyme Leaves
½ Medium Green Pepper, seeded and cut into 4 pieces
1 ½ Tsp Kosher Salt
½ Tsp Pepper
½ Tsp Cayenne pepper
2 Tbsp Vegetable Oil

Creole Mayonnaise:
1/2 Cup Mayonnaise
2 Celery Rib, cut into 6 pieces
4 Sour Gherkins
1 1/2 Tbsp of Above Creole Spice Paste

Instructions

Creole Spice Paste:
Add ingredients to the bowl, use long pulses until well blended. Put in a serving bowl and set aside.

Creole Mayonnaise:
Using the bowl, no need to wash, add all Creole mayonnaise ingredients and pulse until combined (2 to 3 short pulses)

Making the Po’Boy:
Light the grill; toss the shrimp in ¼ cup of Creole Spice Paste, let stand for 10 minutes. Grill the shrimp until pink and charred in some spots, about 2 minutes. Slice the rolls lengthways; add lettuce, tomatoes, about 5 shrimp and top with Creole Mayonnaise. Enjoy.

*Spice paste can be refrigerated up to 3 days. Use it as a rub for steak, chicken and pork.
Back To Top

Smokey Black Bean Soup

Ingredients

22 Tbsp Olive Oil
½ of a Medium Red Onion
½ of a Medium Red Pepper
½ of a Medium Green Pepper
2 Garlic Cloves
1 1/2 Tablespoons Ground Cumin
1 Tsp Kosher Salt
½ Tsp Black pepper
3 Cans (15 oz) Black Beans, Rinsed
4 Cups Chicken Stock
*1 Chipotle Pepper in Adobo Sauce

Garnish:
1 lime, cut into ¼
2oz Shredded Cheddar
2 oz Sour Cream

Instructions

Chop the onion and peppers into 1 ½ inch pieces; add to the pitcher along with the garlic. Pulse 5 to 6 times, until evenly diced. Pour the oil into a large pot over medium heat; add the diced vegetable and sauté for 8 minutes. Add cumin, salt and pepper, sauté 1 more minute. To the pot add 2 cups of chicken stock and half of the black beans, bring to a boil. Meanwhile to the pitcher add the remaining beans, the chipotle pepper and 2 cups of the chicken stock. Pulse until smooth and add to the pot on the stove. Reduce the soup to a simmer and cook for 20 minutes. Before serving, squeeze the lime over the soup, garnish with grated cheddar and sour cream. Enjoy!

Make 4 servings.

*Chipotle peppers can be found in the International Foods section of the grocery store. Use one pepper; store the rest in an air tight container.

Serves 4
Back To Top

Broiled Salmon with Herb Glaze

Ingredients

2 Garlic Cloves
3 Sprigs Fresh Rosemary, stems removed
4 Sprigs Fresh Thyme Leaves, stems removed
1 Tbsp Dry White Wine
1 Tbsp Extra-Virgin Olive Oil
2 Tbsp Dijon Mustard
2 Tbsp Whole-Grain Mustard
Nonstick Olive Oil Cooking Spray
6 (6 to 8 oz.) Salmon Fillets
Salt and Freshly Ground Black Pepper
6 Lemon Wedges for Garnish.

Instructions

Using the bowl, add garlic, rosemary, thyme, wine, oil, and both mustards. Blend until the mustard sauce is combined, about 30 seconds. Set sauce aside. Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer. Transfer the fillets to plates and serve with
lemon wedges.
Back To Top

Curried Chicken Salad

Ingredients

10 oz. Cooked Chicken Breast
1 Celery Stalk cut in six 1” pieces
1 Tbsp Lime Juice
½ Cup Lite Mayo or as needed
¼ Cup Plain Low Fat Yogurt
1 Tsp Fresh Peeled Ginger Root
2 Tsp Curry Powder
1 Tsp Honey
Salt and Pepper to taste
2 oz. Red Onion
4 oz. Grapes
4 oz. Fresh Mango
1 oz. Slivered Almonds Toasted

Instructions

In pitcher, add celery, lime juice, mayo, yogurt, ginger, curry, honey, salt and pepper. Pulse until smooth. Add chicken until the desired texture is reached: 3-4 pulses for chunky and 6-8 for smooth. Serve over your favorite greens garnished with grapes, mango and slivered almonds. Makes 2 cups
Back To Top