Inspiration Guide

32
33
Questions? ninjakitchen.com
PROTEIN
Fresh and frozen
Too much pasta? Cut the sauces in half with 8 oz of pasta
: Tomato Sauce: 1 jar (24 oz) marinara sauce, 2 cups chicken stock
Creamy Alfredo: 1 ½ cups chicken stock, 1 cup whole milk, 1 jar (15-oz ) alfredo sauce, ½ cup grated Parmesan cheese
(stir in to thicken sauce after cooking is complete)
CRISPING
TEMPERATURE & TIME
1. Start with the bottom layer 2. Assemble middle layer
Cover the bottom layer of the
Deluxe Reversible Rack with
aluminum foil. Place the rack in the
pot. Place prepared vegetables
on top of the aluminum foil.
3. Assemble top layer
Select a protein and season as desired. Slide the Deluxe Layer through the lower
layer’s handles. Place protein on the top layer of the rack. Close lid, move slider to
STEAMCRISP, and select STEAM & CRISP. Set time and temperature based on protein.
Add finishing touches as desired.
Add pasta and sauce to the pot
and stir until combined.
*For thicker cuts of meat, add 2–3 minutes to cook time. Note that in doing this you may run the risk
of overcooking the other meal components, so we recommend keeping meat thickness within the given guidelines.
Make a Steam & Crisp meal with Pasta
33 32
VEGETABLE
2 cups mix & match. Coat with 1 tbsp oil and season.
1 bunch asparagus, trimmed
4 frozen chicken breasts,
boneless skinless
(6–8 oz each)
375°F for 10–15 minutes
10 oz cauliflower florets
6 portobella mushroom caps,
6 (3 inches each) or
3 (4 inches each)
450°F for 5–10 minutes
1 head (10 oz) broccoli, cut in half
12 plant-based meatballs
(fresh or frozen)
425°F for 5–10 minutes
3 bell peppers, cut in 1–inch strips
3 zucchini, cut in half lengthwise
12 frozen jumbo shrimp 425°F for 2–5 minutes
6 frozen plant-based sausages
400°F for 5–10 minutes
6 plant-based sausages
12 frozen meatballs 375°F for 10–15 minutes
6 Italian sausages 390°F for 8–10 minutes
4 frozen breaded chicken
breast cutlets (5 oz each)
450°F for 7–10 minutes
1 pint cherry tomatoes
4 chicken breasts, boneless,
skinless (6–8 oz each)
390°F for 10–15 minutes
4 frozen breaded
eggplant cutlets
450°F for 8–10 minutes
PASTA
12– 16-oz box
SAUCE
Tomato sauce
2 jars (24 oz each)
marinara sauce
3 cups chicken
or vegetable stock
Creamy alfredo
1 jar (16 oz)
alfredo sauce
3 cups chicken stock
1 cup whole milk
Stock (plain pasta)
4 cups chicken
or vegetable
Blush sauce
2 jars (24 oz each)
marinara sauce
2 ½ cups chicken
or vegetable stock
1 cup half & half
Water (sauceless)
4 cups
White pasta,
uncooked
Whole-wheat
pasta,
uncooked
Gluten-free
pasta, uncooked
SEASON FINISHING TOUCHES
When cooking is
complete, add finishing
touches by stirring
cheese, spinach, arugula, or
pesto into the pasta.
Italian seasoning
Herbs de Provence
Lemon pepper
seasoning
Seasoning salt
Garlic & herb
seasoning
Seasoning of choice
TIP Marinate proteins
up to 6 hours or buy
them pre-marinated to
save time.