Spinach, Ham & Cheese Crustless Quiche

• 2 cups liquid egg substitute
• 4 slices reduced-fat Monterey Jack or Swiss cheese (60 calories per slice)
• 4 oz. reduced-sodium ham
• 1 10-oz. package frozen chopped spinach, thawed
• 1 capful Mrs. Dash seasoning blend, your favorite flavor (I used Tomato-Basil-Garlic)

Thaw spinach and squeeze out excess liquid. Chop ham and cheese. Combine spinach, ham, cheese, egg substitute and Mrs. Dash in food processor until blended. Pour into 8-inch square baking dish that has been sprayed with non-stick spray.

Bake for 30-35 minutes at 375 degrees until puffy and golden on edges.

Makes 4 servings

Calories: 155.4; total fat: 4.6 g, cholesterol: 23.8 mg; sodium: 621.2 mg; total carbs: 4.8 g; dietary fiber: 1.7 g; protein: 24.7 g

(BTW, I use Sparkrecipes.com for calculating recipes. It's super easy and best of all, free.)

Smoothie Recipe

• 1 can (16 oz.) cranberry sauce
• 1 bag (16 oz) frozen unsweetened peach slices, partially thawed
• 1 container (6 oz) vanilla yogurt
• 3/4 cup orange juice
• 1/4 to 1/2 teaspoon ground cinnamon

Add everything in blender and blend until smooth. Depending on how sweet your peaches are and how tart the cranberry sauce (and of course depending on your personal taste) you may want to add a little sugar or sweetener to your smoothie.

I always grab a few extra cans of cranberry sauce, just for this smoothie. Cranberries are full of antioxidants and I need all the help I can get after eating all turkey and stuffing.

Chunky Guacamole

SERVES 6

Ingredients

• 2 avocados, ripe, hass
• 1/2 onion
• 1 pepper, jalapeno, ends trimmed and seeds scraped out
• 8 tomatoes, cherry
• 1 lime, juice of
• 1/4 sour cream
• 1/4 cup cilantro, fresh
• salt, to taste
• pepper, to taste

Directions

1. Cut avocados in half by inserting a knife down the center until it touches the pit, them carefully rotating the avocado until it is sliced through on all sides. Separate the two halves, remove the pit and discard. Use a spoon to scoop the meat out, tracing along the inner skin of the avocado.

2. Place all other ingredients in the MIni Master Prep Bowl, onion first and cilantro last. Top with the peeled avocado. Secure the Bowl's rtop and pulse 2-3 times for chunky guacamole. Pulse a few times more for smoother guacamole dip.

3. Salt and pepper to taste and serve with tortilla chips or alongside fajitas and burritos.

4. BOB'S TIPS: The lime juice in this recipe will keep the avocado from turning brown. To keep the guacamole as green as it can be, you may wnt to drizzle some of the lime juice straight onto the avocado immediately after cutting.

Spinach Artichoke Dip

SERVES 8

 

Ingredients

• 1 cup sour cream
• 8 ounces cream cheese, reduced-fat
• 4 ounces parmesan cheese
• 2 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 1 cup artichoke heart, canned, drained
• 10 ounces spinach, frozen, thawed

Directions

1. Place all ingreedients in the Mini Master Prep Bowl, artichokes and spinach on top. Secure the top and pulse 5-7 times until combined, but chunky.

2. Carefully remove blades from Mini Master Prep Bowl and microwave dip for 2 minutes, stirring halfway through.

3. Serve as hot dip for tortilla chips, granished with a whole artichoke heart and grated or shredded Parmesan cheese.

4. BOB'S TIPS:Make your own flour tortilla chips for dipping by frying fresh tortillas in a lightly buttered pan until golden brown. While traditionally served hot, this dop works just fine cold as well -- simply skip the microwave.

Peaches and Cream Milkshake

SERVES 2

Ingredients

• 2 cups vanilla ice cream
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 2 teaspoons sugar
• 2 ice cubes
• 1 peach, pitted and sliced

Directions

1. Place ice cream, milk, vanilla extract, sugar and ice cubes in the Master Prep Pitcher, ice cubes on top. Secure the Pitcher's top and pulse for about 30 seconds, until ice cubes are almost entirely broken up.

2. Add in peach slices and re-secure the Pitcher's top. Pulse for 15 more seconds until peach slices are chopped into small pieces, but not entirely liquefied.

3. Serve topped with whipped cream and a fresh peach wedge

Strawberry Frozen Yogurt

SERVES 5

Ingredients

• 2 cups vanilla yogurt
• 2 cups frozen strawberries
• 1/2 cup vanilla yogurt
• 4 teaspoons sugar

Directions

1. Fill a 16 cube ice cube tray with 2 c of the vanilla yogurt. Freeze for at least 3 hours, or until frozen solid.

2. Place yogurt cubes, frozen strawberries, sugar and the remaining 1/2 c of vanilla yogurt in the Master Prep Pitcher. Secure the top and pulse for 10-20 seconds, until smooth and creamy.

3. Serve garnished with a fresh strawberry or whipped cream. If yogurt softens or you prefer a thicker texture, place the finished frozen yogurt in freezer for 20 minutes to harden before serving.

Strawberry Ice Cream

SERVES 3

Ingredients

• 1 1/2 cups milk
• 1/2 cup milk
• 1/4 cup whipping cream, heavy
• 1/4 cup sugar
• 1 cup strawberry, frozen
• 1/4 teaspoon vanilla extract

Directions

1. Combine 11/2 c of the milk, whipping cream and sugar, and then stir to dissolve sugar. Fill one 16 cube ice cube tray with the mixture. Freeze for at least 3 hours, or until frozen solid.

2. Place ice cream cubes in the Master Prep Pitcher and then add frozen strawberries, strawberry syrup, vanilla extract and the remaining 1/2 c of milk over top. Secure the Pitcher's top and pulse for 10-15 seconds, until smooth and creamy.

3. Serve garnished with a drizzle of strawberry syrup or fresh strawberries.

Roasted Chicken Pesto Salad

Ingredients

• 1/4 onion, small, red
• 2 cups chicken, cooked, roasted
• 1/3 cup olive, black
• 1/3 cup mayonnaise
• 3 tablespoons basil pesto, fresh

Directions

1. Place all ingredients in Mini Master Prep Bowl, onion at the bottom with all other ingredients layered on top. Secure top and pulse in quick bursts for about 5 seconds, until your desired consistency.

2. Serve in sandwiches, pita pockets or over a mixed green salad garnished with tomato and fresh mozzarella cheese.

Olive Tapenade

SERVES 8 (change servings and units)

Ingredients

• 3 garlic cloves, peeled
• 1 cup black olives, pitted
• 1 cup green olives, pitted
• 1 cup kalamata olive, pitted
• 1/3 cup olive oil
• 2 teaspoons lemon zest
• 1/4 teaspoon black pepper, ground
• 2 tablespoons parsley, fresh

Directions

1. Place all ingredients in the Mini Master Prep Bowl, garlic at the bottom and parsley on top. Secure the top and pulse 5-7 times, until chunky, but well combined.

2. Serve with crackers or on toasted bread rounds.

3. BOB'S TIPS: Drain and add a small jar (4oz) of roasted red peppers to bring a little more color (and flavor!) into your next party. Sun-dried tomatoes are yet another great addition.

Italian Style Meatballs

Ninja
26 min | 1 min prep
By: mightyro_cooking4u
SERVES 4 (change servings and units)

Ingredients

• 1 lb beef (round or shoulder roast, cut into 1 to 2 inch pieces)

• 1/3 cup breadcrumbs, Parmesan Herb

• 1/3 cup milk

• 1 egg, large

• 2 ounces cheese, Parmesan

• 2 cloves, garlic, peeled

• 1 tablespoon parsley flakes

• 1/2 teaspoon oregano, dry

• 1 teaspoon salt

• 1/2 teaspoon black pepper, ground

Directions

1. Place all ingredients in Master Prep Bowl. Secure top and pulse for 10-15 seconds, until meat is ground.

2. Carefully remove blades from Pitcher, and then scoop outr meatball mixture, one extremely rounded tablespoon at a time. Use your palms to form into perfectly round balls.

3. Cook using your favorite method for cooking meatballs, or bake on a greased sheet pan in a 350 degree oven for about 25 minutes; until a meat thermometer registers the internal temperature has reached 160 degrees.

4. Serve over pasta with marinara sauce or on hoagie rolls with sauce and provolone cheese.

5. BOB'S TIPS: For even moister meatballs, simmer them in marinara sauce for 20-30 minutes until cooked through. If sauce reduces too much , add a little bit of water to thin it out(though, you have to love a hearty tomato sauce).

Guacamole

Ninja Style

(Note – I prepared this guacamole with the Ninja Master Prep, but it could be prepared by hand or with any food processor)

• 1 tomato, cored and cut into wedges
• 2 shallots, peeled and cut in half (stem and root removed)
• 2 avocados, peeled and cut into quarters
• Handful cilantro leaves
• 1 lime
• Kosher salt

First, combine the tomato and shallots in the large bowl of the Ninja Master Prep.  Pulse to chop to the desired consistency.  Add the avocados, cilantro, and juice from the lime.  Season with Kosher salt.  Continue to pulse until all of the ingredients are incorporated and the guacamole is processed to your liking. Transfer to a bowl and serve with tortilla chips.

Herbed Cheese Dip

• 1/4 cup Parmesan cheese
• 2 cloves garlic, peeled
• 1 teaspoon lemon juice
• 1 tablespoon fresh parsley
• 1 tablespoon fresh chives
• 1 tablespoon fresh basil
• 1/2 teaspoon onion powder
• 8 ounces (1 brick) cream cheese
• Salt and pepper to taste

Place Parmesan cheese, garlic, lemon juice, parsley, chives, basil and onion powder in Mini Master Prep Bowl. Secure top and pulse in quick bursts until Parmesan cheese is almost grated. If starting with grated Parmesan cheese, pulse until herbs are finely chopped.
Remove top and use a spoon to push mixture down, away from the walls of the bowl.
Add cream cheese, re-secure top and pulse in quick bursts for 15 seconds, until cheese and herbs are well combined. Salt and pepper to taste and serve immediately or cover and refrigerate for up to 4 days.
Salt and pepper to taste and serve immediately or cover and refrigerate for up to 4 days.
Serves 6
Bob's Tip: Just about any fresh herbs work well in this recipe. Try oregano or thyme in place of the basil or even 2 teaspoons of dried Italian seasoning if you're in a pinch. Low- fat or even fat- free cream cheese works great too for the best low- fat dip around!

Fresh Tomato Salsa

• 1/2 of 1 onion, cut in half
• 1 jalapeno pepper, ends trimmed and seeds scraped out
• 2 tomatoes, tops trimmed off and quartered
• Juice of 1 lime
• 1/2 cup fresh cilantro
• Salt and pepper to taste

Place all ingredients in the Mini Master Prep Bowl, onion first and cilantro last. Secure the top and pulse 2-3 times for a chunky salsa. Pulse a few times more for a smoother salsa or taco sauce.
Salt and pepper to taste and serve with tortilla chips, tacos or burritos.
Serves 4
Bob's Tip: To make a quick and easy tortilla dip, add 1 batch of Fresh Tomato Salsa to 1 tub of sour cream (16 ounces). Stir until well combined and dip in!

Loaded Chicken Salad

• 1 stalk celery, cut into 4 lengths
• 2 cups cooked chicken pieces
• 1/4 cup walnuts, shelled
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/3 cup red grapes

Place all ingredients in the Mini Master Prep Bowl, celery at the bottom and grapes on top.
Secure the top and pulse in quick bursts for about 5 seconds, until your desired consistency.
Serve in sandwiches, pita pockets, wraps or over a spinach salad garnished with diced apple and bleu cheese.
Serves 4
Bob's Tip: Dried cranberries make a great substitution for the grapes in this chicken salad for something a little different. Mort grocery stores sell precooked "short cut" grilled chicken strips in their refrigerated cases, but I prefer to buy one of the store's whole rotisserie chickens from the deli when making chicken salad.

Avocado Mayonnaise

• 1 avocado, skinned and pitted
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro
• 1/2 teaspoon salt
• 1/4 cup canola oil

Place avocado, lime juice, cilantro and salt in Master Prep pitcher. Secure top and pulse for 10 seconds until combined.
Open pour spout on top of Pitcher and pulse the mixture in 10 second bursts as you slowly drizzle in the canola oil in a thin, yam-thick stream. Continue this process until all of the canola oil has been combined and mayonnaise is dense and creamy.
Cover and store refrigerated for up to one week.
Serves 8
Bob's Tip: Set out all of your ingredients before cutting into the avocado to keep it from turning brown before you've had the chance to turn it into mayonnaise. The acidity of the lime juice will stop the process dead in its tracks

Pancakes

• 1 egg
• 3/4 cup milk
• 2 tablespoons butter or margarine, melted
• 1/4 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Place egg, milk, butter and vanilla extract in the M-r Prep Pitcher.
Secure Pitcher's top and pulse for 10 seconds, until mixture is frothy.
Add flour, sugar, baking powder and salt. Re-secure Pitcher's top and pulse 5-7 additional times until mixture is smooth and free of lumps.
Grease a griddle or nonstick pan with butter, margarine, or nonstick cooking spray. Heat over medium to medium-high heat until hot.
Use the Master Prep Pitcher's pour spout to pour about 1 /4 cup of the batter onto the griddle per pancake. Cook until top begins to bubble, and then flip. Let cook for 1 minute, and then use a spatula to lift side and check for doneness.
Makes about 8 small pancakes or 4 large. Serve with butter and maple syrup, or fresh fruit and whipped cream.
Bob's Tip: You can throw most anything into a pancake as soon as it is poured onto the griddle. Chocolate chips, blueberries, strawberries, raspberries, bananas and pecans—the ideas are endless!