Blended Beverages Frozen Pomegranate Margarita Frozen Hot Chocolate Strawberry Banana Smoothie Frozen Mojito Fresh Fruit Batidos Caramel Banana Smoothie Mocha Frozen Fusion Lite Dips Babaganoosh (Grilled Eggplant Dip) Traditional Guacamole Tzatziki (Cucumber Yogurt Dip) Fresh Tomato Salsa

Entrees Country Chicken Salad Curried Chicken Salad Skirt Steak with Chimichurri Sauce Broiled Salmon with Herb Glaze Creole Shrimp Po' Boy Appetizers Tuscan Bruschetta Smokey Black Bean Soup White Gazpacho Soup

Desserts Key Lime Pie Frozen Peanut Butter Cup Banana Whip Frozen Toffee Delight Creamsicle Snow Cones Marinades Orange Mojo Marinade

Frozen Pomegranate Margarita 4 ounces White Tequila 2 ounces Triple Sec ½ Cup Pomegranate Juice 1 Lime Juiced 3 Cups of Ice Salt for Glasses Lime wedges for Garnish

Add ingredients to the pitcher, use long pulses until well blended. Run a lime wedge around the rim of the glass and dip the glass in salt. Pour the frozen Margarita into 2 tall glasses. Enjoy

Frozen Hot Chocolate 4 oz milk or semi sweet chocolate chips 2 Teaspoons store-bought hot chocolate mix 1 1/2 tablespoons sugar 1 1/2 cups milk 3 cups ice Whipped cream Chocolate shavings

Put chocolate chips in a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature. In the pitcher, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend until smooth and the consistency of a frozen daiquiri. Pour into 2 giant goblets and top with whipped cream and chocolate shavings.

Strawberry Banana Smoothie 1 Ripe Banana 4 OZ. Frozen Strawberries 6 OZ. Fresh Squeezed Orange Juice 2 OZ. Frozen Strawberry Sherbet (optional)

Add all ingredients into the pitcher and use long pulses until you've reached the desired consistency. Makes two 8 oz. Glasses

Frozen Mojito 2 Limes, Juiced 10-12 Mint Leaves 2 OZ. Simple Syrup* 6 OZ. White Rum 2 Cups Ice cubes

Add all ingredients into the pitcher and use long pulses until well blended. Serve in 2 tall rocks glasses, garnish with mint. *Combine 4 Tbsp Sugar and 4 Tbsp Water in saucepan on warm stove until sugar dissolves.

Fresh Fruit Batidos 6 OZ. Mango Sorbet 4 OZ. Vanilla Ice Cream ½ Cup Fresh Mango ¾ Cup Whole Milk 1 Tbsp Honey

Add all ingredients into the pitcher and pulse 6-8 times until smooth and frothy. Substitute your choice of fruit, ice cream and sherbet to create your own variation. Serve immediately! Makes two 8 oz. cups

Caramel Banana Smoothie 6 oz. Low-Fat Vanilla Yogurt 1 Cup Soymilk 1 Ripe Banana 1 Tbsp Caramel Fat Free Topping 1 Cup Ice Pinch each of Cinnamon, Ginger and Clove

Add all ingredients into the pitcher and pulse 6-8 times until smooth. Makes 2 Glasses

Key Lime Pie For the crust: 10 graham cracker crumbs 1/4 cup sugar 6 tablespoons (3/4 stick) unsalted butter, melted For the filling: 4 extra-large egg yolks, at room temperature 1/4 cup sugar 1 (14-ounce) can sweetened condensed milk 2 tablespoons grated lime zest 3/4 cup freshly squeezed lime juice (4 to 5 limes) Preheat the oven to 350 degrees F.

For the crust, break the graham crackers, and place in the pitcher with the sugar, and butter. Pulse until crumbs. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely. Wipe out the pitcher a paper towel. For the filling, add the egg yolks and sugar and pulse 2 to 3 short pulses and then 5 to 6 long pulses ( no longer than 20 seconds at a time), until thick. Remove the lid of the Ninja and add the condensed milk, lime zest and lime juice. Pulse again until well combined. Pour into cooled pie shell and bake for 30 to 40 minutes. Cool the pie for several hours, decorate with cream or serve the cream on the side.

Frozen Peanut Butter Cup 2 Cups Vanilla Ice Cream 1/4 Cup Milk 2 Tablespoon Chunky Peanut Butter 2 Tablespoon Chocolate Syrup 6 Frozen Mini Peanut Butter Cups

Add all ingredients to the pitcher. Pulse 5 to 6 times until blended. Scoop into 2 ice cream float glasses. Makes two 10 oz glasses

Banana Whip 1 extra large or 2 small ripe bananas, peeled and frozen. ¾ cup low fat (not fat free) milk, or as needed 1 Teaspoon Vanilla extract 1 Tablespoon chocolate chips *1 Teaspoon cinnamon sugar *Cinnamon sugar 2 Tablespoons sugar 2 Teaspoons cinnamon Mix well and store in an air tight container.

Cut the bananas into 1 ½ inch pieces and add to the bowl/pitcher, top with the milk and vanilla. Using short pulses blend until the banana is fully pureed; it will have the consistency of frozen yogurt. Pour into 2 small bowls and sprinkle with chocolate chips and cinnamon sugar.

Frozen Toffee Delight 1 Frozen Toffee Bar ½ Cup Milk 2 Cups Vanilla Ice Cream 1 Tbsp Fudge Sauce

Break up Toffee Bar while still in wrapper. Add all ingredients in the pitcher and pulse 5 or 6 times until blended. Makes two 10 oz. Glasses

Creamsicle 12 OZ. Fresh Squeezed Orange Juice 6 OZ. Low-Fat Vanilla Yogurt

Fill one 16 cube ice tray half with orange juice and half with low-fat vanilla yogurt. Freeze 4-6 hours or overnight. Combine frozen cubes with 6 oz. of orange juice in the pitcher. Pulse 6-8 times until mixture has the consistency of a thick smoothie. Quantity depends on size of molds.

Snow Cones 3/4 Cups White Sugar 3/4 Cup Water 1 Pkg Unsweetened Fruit Flavor Drink Mix (13 oz. each) 4-5 Cups Ice

Make basic simple syrup by combining sugar and water in a saucepan and bringing to a boil. Reduce heat to medium and simmer for 3 minutes. Remove from heat and stir in flavored drink mix of your choice. Make Cherry, Grape, Orange, and Fruit Punch by following the same recipe and changing the powdered flavor. Place in resealable 12 oz. squirt bottle. Note: can be stored in the refrigerator for up to a month. For Snow Cone, place 4-5 cups of ice cubes in pitcher and use long pulses until fine snow is formed. Scoop into desired serving dish. Pour on flavored syrup and serve. Makes 4 Snow Cones

Mocha Frozen Fusion Lite ½ Cup Strong Coffee 3/4 Cup 2% or Fat Free Milk 2 Tbsp Lite Chocolate Syrup ½ tsp Artificial Sweetener 1 Cup Ice

Add all ingredients into pitcher and use long pulses until smooth. Makes two 10 oz. cups

Babaganoosh (Grilled Eggplant Dip) 2 Large Eggplants (approx 2 lbs) 2 Garlic Cloves 2 Scallions 4 Tbsp Italian Flat Leaf Parsley 4 Tbsp Fresh Squeezed Lemon Juice 2 Tbsp Plain Yogurt 2-3 Tbsp Extra Virgin Olive Oil ½ Tsp Ground Cumin Salt and Fresh Ground Black Pepper to taste

Wash the eggplants and prick in a few spots to allow the steam to escape. Grill them over a medium flame; turning frequently, until charred on all sides and the flesh is soft. Let cool and then split lengthwise and scoop out the flesh. In the bowl add garlic, scallion, parsley and lemon juice and pulse until all items are minced. Add eggplant, olive oil, cumin, salt and pepper and pulse until items are pureed. Adjust seasoning and serve in bowl with additional olive oil drizzled on top and garnish with parsley sprigs. Serve with warm pita wedges, your favorite bread or an assortment of raw vegetables. Makes about 2 ½ Cups

Traditional Guacamole 2 Haas Avocados, ripe but firm, cut in 2” pieces 2 oz. White Onion, cut into 1” pieces 1 Garlic Clove ½ Medium Beefsteak Tomato, cut in 4 pieces Juice from ½ Lime 15 Cilantro Leaves, whole ½ Tsp Kosher Salt Hot Sauce to taste

Add all ingredients into the bowl and pulse until desired consistency is reached. Serve with your favorite chips. Makes about 1 ½ cups

Tzatziki (Cucumber Yogurt Dip) 16 oz. Greek Style (Thick) Yogurt 1 Seedless Cucumber 2 Tbsp Kosher Salt 5 Garlic Cloves, Peeled 2 Tbsp Red Wine Vinegar 3 Tbsp Extra Virgin Olive Oil 12 Fresh Mint Leaves Fresh Ground Black Pepper

Wash cucumber and remove ends. Cut into 1 ½” sections and place in pitcher. Pulse to reduce to a coarse grate. Place in a separate colander and add 1 Tbsp of the kosher salt. Press cucumber through colander to remove excess liquid. Add yogurt, cucumber, garlic, vinegar, olive oil, mint, salt and pepper into pitcher and pulse until sauce is smooth. Serve with meat, fresh veggies or your favorite crackers. Makes about 2 ½ Cups

Fresh Tomato Salsa 4 Roma Tomatoes, cut in 4 pieces 1/4 Small White Onion 1 Serrano Chilies, split and deseeded 1 Tbsp Whole Cilantro Leaves ½ Tsp Sugar ½ Tsp Salt Juice from 1/4 Lime Pinch of Oregano Pinch of Cumin

Add all ingredients into the bowl. Use short pulses, about 3 times until desired consistency is reached. Serve with your favorite chips and guacamole. Makes about 2 ½ cups

Country Chicken Salad 16 oz. Cooked Chicken (boneless), 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

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

Curried Chicken Salad 10 oz. Cooked Chicken Breast 1 Celery Stalk cut in six 1” pieces 1 Tbsp Lime Juice ½ Cup Lite Mayo or as needed 1/4 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

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

Skirt Steak with Chimichurri Sauce 2 garlic cloves 1 Large Bunch Parsley ½ Cup Fresh Sage Leaves (removed from the stem) 1/4 Cup Fresh Lemon Juice 2/3 Cups Olive Oil 2 Teaspoons Crushed Red Pepper (according to taste) Salt and Pepper to taste 2 to 3 Pounds Skirt Steak

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 Ninja 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.

Broiled Salmon with Herb Glaze 2 garlic cloves 3 sprigs fresh rosemary, remove stems. 4 sprigs fresh thyme leaves, remove stems. 1 tablespoon dry white wine 1 tablespoon extra-virgin olive oil 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard Nonstick olive oil cooking spray 6 (6 to 8-ounce) salmon fillets Salt and freshly ground black pepper 6 lemon wedges for garnish.

Using the Ninja 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.

Creole Shrimp Po' Boy 4 Crusty Long Sandwich Rolls 1 Pound, 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 Tablespoon Flat-Leaf Parsley 1 Teaspoon Thyme Leaves ½ Medium Green Pepper, seeded and cut into 4 pieces 1 ½ Teaspoon Kosher Salt ½ Teaspoon Pepper ½ Teaspoon Cayenne pepper 2 Tablespoon Vegetable Oil *Add ingredients to the bowl, use long pulses until well blended. Put in a small bowl and set aside. Creole Mayonnaise 1/2 Cup Mayonnaise 2 Celery Rib, cut into 6 pieces 4 Sour Gherkins 1 1/2 Tablespoon of Above Creole Spice Paste Using the Ninja 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 1/4 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 length ways; add lettuce, tomatoes, about 5 shrimp and top with Creole Mayonnaise. *Spice paste can be refrigerated up to 3 days. Use it as a rub for steak, chicken and pork.

Tuscan Bruschetta Bruschetta Topping 1 Cup Cherry Tomatoes 1/4 Cup Red Onion, cut into 4 pieces 2 Tablespoons Olive Oil 1 Teaspoon Balsamic Vinegar ½ Cup Fresh Basil Leaves Salt and pepper to taste Tuscan Bean Spread 1 (15 oz) Can Cannellini Beans, drained and rinsed 1/4 Cup Loosely Packed Parsley Leaves 2 Tablespoons Fresh Lemon Juice 1 Tablespoon Olive Oil 1 Garlic Clove Salt and pepper to taste 1 Loaf French Bread 2 Tablespoon Olive Oil

To make the Bruschetta Topping Place all ingredients in the Ninja bowl and pulse 3 to 4 times until tomato mixture is uniform in size. Pour into a small bowl and set aside. To make the Tuscan Bean Spread Using the same bowl (no need to wash), add all the ingredients for the bean spread, pulse until the mixture is smooth. Assemble the Bruschetta Cut the French bread into ½ inch thick slices, brush with olive oil and grill on each side until lightly golden brown. Cool to room temperature. Spread the bean mixture on the grilled bread and top with the bruschetta mixture. Garnish plate with fresh basil.

Smokey Black Bean Soup 2 Tablespoons 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 Teaspoon Kosher Salt ½ Teaspoon Black pepper 3 Cans (15 oz) Black Beans, Rinsed 4 Cups Chicken Stock *1 Chipotle Pepper in Adobo Sauce Garnish 1 lime, cut into 1/4 2oz Shredded Cheddar 2 oz Sour Cream

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 Mexican section of the grocery store. Use one pepper; store the rest in an air tight container.

White Gazpacho Soup 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

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

Orange Mojo Marinade 1/2 Cup Orange Juice 4 Garlic Cloves, Peeled Juice from ½ Lime 1/2 Tsp Cumin 1/4 Cup Fresh Cilantro leaves 1/2 Tsp Red Pepper Flakes 1/2 Tsp Dried Oregano 3 oz. Fresh Mango Slices Salt and Fresh Ground Black Pepper

Add all ingredients into bowl and pulse until smooth. Pour into resealable bag with either chicken breast or pork cubes. Let marinate 2-4 hours or overnight before grilling. Will marinate about 1 lb of Chicken or Pork