Ninja AUTO-IQ PROFESSIONAL PLUS User manual

Please make sure to read the enclosed Ninja®Owner’s Guide prior to using your unit.
QUICK
START
GUIDE
+ 30 IRRESISTIBLE RECIPES
PROFESSIONAL PLUS
KITCHEN SYSTEM
WITH AUTO-IQ®

1.
Fill Single-Serve Cup
with desired contents.
2.
Screw on Pro Extractor
Blades Assembly
clockwise until you
have a tight seal.
1.
Select
any of the
illuminated
programs
to begin
blending.
3.
Flip cup
upside down
and lower
it onto base.
2.
When blending is
complete, turn cup
counterclockwise
and lift to remove.
WARNING: Handle the Pro Extractor Blades Assembly with care, as the blades are sharp.
4.
Turn cup
clockwise to
lock in place.
3.
Turn blade
assembly
counterclockwise
to remove.
4.
Place Spout
Lid on top of
cup and turn
clockwise to
lock in place.
ASSE M BLY
BLEND & ENJOY
SINGLE-SERVE CUP
BLENDER PROFESSIONAL PLUS KITCHEN SYSTEM
QUICK ASSEMBLY
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
SINGLE-SERVE CUP SPOUT LID PRO EXTRACTOR
BLADES® ASSEMBLY
PARTS
Once the Single-Serve Cup is locked onto base, press the Power button to turn the unit on.
The compatible program buttons will illuminate.
ASSE M BLY
BLEND & ENJOY
TOTAL CRUSHING® PITCHER
1.
Place the Total
Crushing Pitcher
on base and turn
clockwise to lock
in place.
2.
Holding Stacked
Blade Assembly by
the top of the shaft,
insert it into pitcher.
1.
Select any of
the illuminated
programs to begin.
3a.
To pour out thinner
mixtures, ensure
lid is locked in
place, then open
pour spout.
3.
Align arrows on
pitcher lid and
handle, then lower
handle to lock in
place.
2.
When blending is
complete, turn pitcher
counterclockwise and lift
to remove.
3b.
For thicker mixtures, press
RELEASE button and lift
handle to remove lid, then
carefully lift out blade
assembly before pouring.
TOTAL CRUSHING
PITCHER PITCHER LID STACKED BLADE
ASSEMBLY
PARTS
Once the Total Crushing Pitcher is locked onto base, press the Power button to turn the unit on.
The compatible program buttons will illuminate.
WARNING: Stacked Blade Assembly is sharp and not locked in place. Make sure lid is locked onto
pitcher before pouring contents. If pouring without lid, carefully remove blade assembly first. Failure
to do so will result in a risk of laceration. Refer to the Ninja Owner’s Guide for additional information.
NOTE: The pitcher lid handle will not fold down unless it is attached to the pitcher.

BLEND & ENJOY
PRECISION PROCESSOR® BOWL
1.
Select any of
the illuminated
programs to begin
processing.
2.
When processing is
complete, remove bowl
from base by turning
it counterclockwise,
then lifting it o.
3.
Remove lid by pressing the
RELEASE button on side of
front tab and lifting up.
Remove blade assembly
before emptying bowl
PARTS
3.
Align arrows on
bowl lid and handle,
then lower handle
to lock in place.
2.
Holding the blade
assembly by the top
of the shaft, insert it
into bowl.
ASSE M BLY
WARNING: Chopping Blade Assembly is sharp and not locked in place. Before pouring, carefully
remove blade assembly. Failure to do so will result in a risk of laceration. Refer to the Ninja Owner’s
Guide for additional information.
1.
Place Precision
Processor Bowl
on base and turn
clockwise to lock
in place.
PRECISION
PROCESSOR
BOWL
CHOPPING
BLADE
ASSEMBLY
PRECISION
PROCESSOR
BOWL LID
DOUGH
BLADE
ASSEMBLY
NINJA® PROFESSIONAL PLUS KITCHEN SYSTEM WITH AUTO-IQ®
WARNING: Handle the blade assemblies with care when washing, as the blades are
sharp. Contact with the blades’ edges can result in laceration.
WARNING: Always unplug your blender base before cleaning.
Dishwasher: The containers, lids, and blade
assemblies are all dishwasher safe only. The lids
and blade assemblies are top-rack dishwasher
safe. Ensure the blade assemblies are removed
from the containers before placing in the
dishwasher.
Hand-washing: Wash containers, lids, and blade
assemblies in warm, soapy water. When washing
the blade assemblies, use a dishwashing utensil with
a handle to avoid direct hand contact with blades.
Handle blade assemblies with care to avoid contact
with sharp edges. Rinse and air-dry thoroughly.
PRECISION
PROCESSOR® BOWL
CHOP
Veggie Prep
Salsas
Mincing
DOUGH
Pizza
Bread
Cookies
CLEANING
TOTAL CRUSHING®
PITCHER
SMOOTHIE
Fresh/Frozen Fruits
Milk / Yogurt
Protein Shakes
ICE CRUSH
Margaritas
Daiquiris
Milkshakes
SINGLE-SERVE
CUP
SMOOTHIE
Fresh/Frozen Fruits
Milk / Yogurt
Protein Shakes
ICE CRUSH
Margaritas
Daiquiris
Milkshakes
EXTRACT
Whole Fruits/Vegetables
Fibrous Ingredients
Seeds
Intelligent preset programs that combine unique blending and pausing patterns that
do the work for you. Once a preset program is selected, it will start immediately and
automatically stop when blending is complete. To stop blending before the end of the
program, press the currently active button again.
AUTO-IQ® PROGMAMS
MANUAL PROGRAMS
LOW, MEDIUM, and HIGH: When selected,
each of these speeds runs continuously until
turned o. They do not work in conjunction
with any preset programs.
PULSE: Oers greater control of pulsing and
blending. Operates only when PULSE is pressed.
Use short presses for short pulses and long
presses for long pulses.
Once the Precision Processor Bowl is locked onto base, press the Power button to turn the unit on.
The compatible program buttons will illuminate.

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SMOOTHIE SMOOTHIE
SMOOTHIE
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 2–3 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select SMOOTHIE.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
1/2cup strongly brewed coffee, cooled
1 square (1 ounce) dark chocolate
1 cup rice milk
1 teaspoon ground cinnamon
1/2cup low-fat vanilla yogurt
4–6 ice cubes
CINNAMON & COFFEE
SMOOTHIE
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select SMOOTHIE.
INGREDIENTS
1 cup pineapple chunks
1 small ripe banana, cut in half
2 cups coconut water
1 cup frozen mango chunks
1 cup frozen strawberries
ISLAND SUNRISE
SMOOTHIE
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 6 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select SMOOTHIE.
INGREDIENTS
1 1/2cups unsweetened acai berry puree, thawed
2 tablespoons fresh ginger, minced
3 1/2cups pomegranate juice
3 packets (.035 ounce each) stevia
4 cups frozen strawberries
GINGERED ACAI
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select ICE CRUSH.
INGREDIENTS
1 lime, peeled, cut in half, seeds removed
1 lemon, peeled, cut in quarters, seeds removed
1/3cup orange juice
1/4cup triple sec
2/3cup tequila
4 cups ice
FRESH CITRUS
MARGARITA
ICE CRUSH

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ICE CRUSH
ICE CRUSH
MANUAL
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PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 5 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select ICE CRUSH.
INGREDIENTS
1 cup lime juice
1 cup light rum
4 cups frozen strawberries
STRAWBERRY
DAIQUIRI
PREP: 10 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 8 SERVINGS
DIRECTIONS
1Place all ingredients, except cucumber
slices, into the 72-ounce Total Crushing
Pitcher in the order listed.
2Select ICE CRUSH.
3Pour into glasses and garnish each
with cucumber slices.
INGREDIENTS
1 cup pineapple chunks
1/2jalapeño pepper, seeds removed
1/2-inch piece fresh ginger, peeled
1/3English cucumber, peeled, cut in quarters
Juice of 1 1/2limes
1 1/2cups coconut water
1/2cup silver tequila
3 tablespoons agave nectar
1/4teaspoon ground coriander
3 1/2cups frozen mango chunks
1 1/2cups ice
Cucumber slices, for garnish
TROPICAL
COOLER
PREP: 15 MINUTES | COOK: 30 MINUTES
CONTAINE R: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 9 CUPS
DIRECTIONS
1Place butter, garlic, and onion into a
5-quart saucepan over medium-low
heat. Cook for 5 minutes.
2Add flour, salt, and pepper, and stir
to incorporate. Add artichoke hearts,
spinach, and broth. Bring to a boil, then
reduce heat to medium-low and cook
for 20 minutes.
3Remove from heat and cool to room
temperature.
4Place cooled mixture into the 72-ounce
Total Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
5Return sauce to saucepan, add
Parmesan and sour cream, then
simmer until heated through.
INGREDIENTS
3 tablespoons unsalted butter
2 cloves garlic, peeled, chopped
1 large onion, peeled, chopped
1/3cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 can (14 ounces) artichoke hearts, drained
1 pound baby spinach
4 cups low-sodium vegetable broth
2 cups grated Parmesan cheese
1/2cup sour cream
DO NOT BLEND HOT INGREDIENTS.
SPINACH
ARTICHOKE DIP
BROCCOLI
CHEDDAR SOUP
PREP: 15 MINUTES | COOK: 35–40 MINUTES
CONTAINE R: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 6 SERVINGS
DIRECTIONS
1Place butter into a heavy-bottom
saucepan over medium heat; stir until
melted. Add onion and carrot and cook
until tender, about 5 minutes.
2Whisk in the flour and cook 5 more
minutes. Add broth and continue stirring
as mixture thickens. Add broccoli and
simmer over medium heat until tender,
20 to 25 minutes, stirring occasionally.
Let cool to room temperature.
3Place cooled soup into the 72-ounce
Total Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
4Transfer the soup back to the saucepan.
Add milk, cheese, salt, and pepper.
Simmer until heated through.
INGREDIENTS
3 tablespoons butter
1/2small yellow onion, peeled, chopped
1 medium carrot, peeled, chopped
2 tablespoons flour
3 cups chicken broth
3 cups broccoli florets
1 cup whole milk
3/4cup shredded cheddar cheese
Kosher salt, to taste
Ground black pepper, to taste
DO NOT BLEND HOT INGREDIENTS.
MANUAL

MANUAL
SMOOTHIE
MANUAL
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ROASTED GARLIC &
ROMA TOMATO SOUP
BANANA
CHOCOLATE MOUSSE
PREP: 5 MINUTES | CONTAINER: 24-OUNCE SINGLE-SERVE CUP | MAKES: 2 SERVINGS
DIRECTIONS
1Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2Select SMOOTHIE.
3Remove blades from cup after blending.
INGREDIENTS
1/2cup watermelon chunks
3/4cup orange juice
1 cup frozen strawberries
1/2cup ice
ORANGE
BLUSH
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select HIGH until desired consistency
is reached.
3Transfer contents to a large saucepan
and simmer over medium-low heat for
about 15 minutes, or until heated through.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
1 can (28 ounces) whole peeled tomatoes
4 cloves garlic, peeled
3 tablespoons tomato paste
3/4cup silken tofu
3 tablespoons extra virgin olive oil
1/2teaspoon kosher salt
1/4teaspoon ground black pepper
1 cup vegetable broth
1 tablespoon fresh basil leaves
PREP: 10 MINUTES | COOK: 15 MINUTES
CONTAINE R: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 6 SERVINGS
PREP: 15 MINUTES | CHILL: 2 HOURS |
CONTAINE R: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select HIGH until smooth, scraping
down sides of pitcher as needed.
3Place mousse into an airtight container
and refrigerate until chilled, about 2 hours.
INGREDIENTS
2 ripe bananas, cut in quarters
2 ripe avocados, peeled, cut in quarters, pits
removed
1/4cup chocolate syrup
Juice of 1/2orange
1/4cup cocoa powder
MANUAL
PREP: 10 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select HIGH until smooth.
INGREDIENTS
1 1/2cups frozen strawberries
1/2cup frozen peaches
1/2cup whole milk
1/4cup low-fat vanilla yogurt
2 tablespoons agave nectar
1 teaspoon vanilla extract
FROZEN STRAWBERRY
PEACH TREAT

SMOOTHIE SMOOTHIE
EXTRACT
SMOOTHIE
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DIRECTIONS
1Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2Select SMOOTHIE.
3Remove blades from cup after blending.
INGREDIENTS
1 1/4cups 1% milk
2 scoops vanilla protein powder
2 cups frozen mango chunks
MANGO
PROTEIN SHAKE
DIRECTIONS
1Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2Select SMOOTHIE.
3Remove blades from cup after blending.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
1 cup strongly brewed coffee, chilled
2/3cup silken tofu
4 teaspoons almond butter
1/4teaspoon ground cardamom
2 tablespoons agave nectar
1 cup ice
COFFEE
SOYMOOTHIE
DIRECTIONS
1Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2Select SMOOTHIE.
3Remove blades from cup after blending.
INGREDIENTS
1 Golden Delicious apple,
peeled, cored, cut in quarters
1 cup unsweetened almond milk
3/4teaspoon lemon juice
1 1/2teaspoons brown sugar
1/4teaspoon ground cinnamon
1/8teaspoon ground nutmeg
1/8teaspoon kosher salt
1 cup ice
APPLE PIE
SMOOTHIE
PREP: 5 MINUTES | CONTAINER: 24-OUNCE SINGLE-SERVE CUP | MAKES: 2 SERVINGS
DIRECTIONS
1Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2Select EXTRACT.
3Remove blades from cup after blending.
INGREDIENTS
1 ripe pear, cored, cut in quarters
1/4-inch piece fresh ginger, peeled
2 teaspoons fresh lemon juice
2 1/4cups cold water
Honey, to taste
COOL
GINGER PEAR
PREP: 5 MINUTES | CONTAINER: 24-OUNCE SINGLE-SERVE CUP | MAKES: 1 SERVING
PREP: 5 MINUTES | CONTAINER: 24-OUNCE SINGLE-SERVE CUP | MAKES: 2 SERVINGS PREP: 5 MINUTES | CONTAINER: 24-OUNCE SINGLE-SERVE CUP | MAKES: 4 SERVINGS

EXTRACT EXTRACT
EXTRACT EXTRACT
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PREP: 5 MINUTES | CONTAINER: 24-OUNCE SINGLE-SERVE CUP | MAKES: 2 SERVINGS
DIRECTIONS
1Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2Select EXTRACT.
3Remove blades from cup after blending.
INGREDIENTS
1/2cup walnut pieces
1/3cup whole-berry cranberry sauce
1 cup oat milk
1/4teaspoon vanilla
1 tablespoon honey
Dash kosher salt
1 1/2cups ice
CRANBERRY
OAT SOOTHER
LEAN GREEN
MORNING
BERRY
RISE & SHINE
PREP: 5 MINUTES | CONTAINER: 24-OUNCE SINGLE-SERVE CUP | MAKES: 2 SERVINGS
PREP: 10 MINUTES | CONTAINER: 24-OUNCE SINGLE-SERVE CUP | MAKES: 1 SERVING
DIRECTIONS
1Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2Select EXTRACT.
3Remove blades from cup after blending.
DIRECTIONS
1Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2Select EXTRACT.
3Remove blades from cup after blending.
INGREDIENTS
1 medium ripe banana, cut in half
1 1/2cups almond milk
3 tablespoons honey
2 tablespoons flaxseed
1 1/2cups frozen mixed berries
INGREDIENTS
1/2Golden Delicious apple, peeled, cored,
cut in half
2-inch piece English cucumber, cut in half
1/2cup green grapes
1 teaspoon hemp hearts
3/4cup kale leaves
4 mint leaves
1 teaspoon lemon juice
1/2cup coconut water
1/2cup ice
PREP: 10 MINUTES | CONTAINER: 24-OUNCE SINGLE-SERVE CUP | MAKES: 2 SERVINGS
DIRECTIONS
1Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2Select EXTRACT.
3Remove blades from cup after blending.
INGREDIENTS
1/2small ripe banana
1/2cup pineapple chunks
1/2cup mango chunks
1/4cup kale leaves
1/4cup baby spinach
1/2cup coconut water
1 cup ice

EXTRACT CHOP
CHOP
CHOP
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CHAI-SPICED
EYE OPENER
PREP: 5 MINUTES | CONTAINER: 24-OUNCE SINGLE-SERVE CUP | MAKES: 2 SERVINGS
DIRECTIONS
1Place all ingredients into the 24-ounce
Single-Serve Cup in the order listed.
2Select EXTRACT.
3Remove blades from cup after blending.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
1 ripe pear, cored, cut in quarters
1/4-inch piece fresh ginger, peeled
1 cup baby spinach
1 cup brewed chai tea, chilled
2 teaspoons fresh lemon juice
Dash kosher salt
1/2cup frozen mango chunks
DIRECTIONS
1Place all ingredients into the 64-ounce
Precision Processor Bowl in the
order listed.
2Select CHOP.
INGREDIENTS
10 tomatillos, cut in quarters
1 cup red onion, peeled, chopped
1 cup fresh cilantro leaves
2 tablespoons lime juice
4 jalapeño peppers, cut in quarters,
seeds removed
1/4teaspoon ground cumin
Kosher salt, to taste
Ground black pepper, to taste
SALSA VERDE
PREP: 15 MINUTES | CONTAINER: 64-OUNCE PRECISION PROCESSOR®BOWL | MAKES: 4 CUPS
DIRECTIONS
1Place all ingredients, except dressing,
into the 64-ounce Precision Processor
Bowl in the order listed.
2Select CHOP.
3Toss with salad dressing and serve.
INGREDIENTS
1/3cup radicchio, cut in 1 1/4-inch pieces
1/2cup fresh parsley leaves
1/2cup watercress
1/2cup Bibb lettuce, cut in 1 1/4-inch pieces
1/4red bell pepper, cut in 1 1/4-inch pieces
1/4cup (2 ounces) feta cheese
10 grape tomatoes
1/4cup canned garbanzo beans,
drained, blotted dry
Kosher salt, to taste
Ground black pepper, to taste
1/4cup salad dressing, for serving
GARBANZO &
GREEN SALAD
PREP: 15 MINUTES | CONTAINER: 64-OUNCE PRECISION PROCESSOR®BOWL | MAKES: 2 SERVINGS
DIRECTIONS
1Place all ingredients, except dressing,
into the 64-ounce Precision Processor
Bowl in the order listed.
2Select CHOP.
3Toss with salad dressing and serve.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
2 cups romaine lettuce, torn in large pieces
1 cup cooked chicken breast, cooled
1 cup cherry tomatoes
1/2cup Kalamata olives
1/2cup feta cheese
Salad dressing, for serving
MEDITERRANEAN
CHICKEN SALAD
PREP: 10 MINUTES | CONTAINER: 64-OUNCE PRECISION PROCESSOR®BOWL | MAKES: 2 SERVINGS

CHOP CHOP
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PREP: 10 MINUTES | COOK: 55–65 MINUTES
CONTAINE R: 64-OUNCE PRECISION PROCESSOR®BOWL | MAKES: 6 SERVINGS
DIRECTIONS
1To prepare the crust, follow Pie Dough
recipe on the next page.
2Preheat oven to 375°F. Place carrots,
celery, and onions into the 64-ounce
Precision Processor Bowl.
3Select CHOP. Transfer chopped
vegetables to a bowl and set aside.
4Place chicken into the 64-ounce
Precision Processor Bowl. Select CHOP.
5Add olive oil to a large skillet over medium
heat. Add chopped vegetables and cook
for 2 to 3 minutes. Add chopped chicken
and continue cooking until vegetables are
softened and chicken is cooked through,
about 5 to 8 minutes.
6Melt butter in a saucepan over medium
heat. Add flour to saucepan, stirring
constantly, for 3 minutes. Add broth,
stirring constantly with a whisk, until
mixture thickens to form a sauce. Add
thyme and season with salt and pepper.
7Combine the vegetables and chicken
with the sauce, then pour mixture
into a casserole dish. Remove one pie
dough disc from refrigerator and roll
out to 2 inches larger than the casserole
dish. Place dough on top of filling and
crimp edges. Cut vent holes in dough
and brush with milk. Cook for 45 to 50
minutes or until crust is lightly browned.
INGREDIENTS
CRUST
Pie dough (recipe on the next page)
FILLING
4 medium carrots, peeled, cut in thirds
3 stalks celery, cut in thirds
1 1/2small onions, peeled, cut in quarters
1 pound uncooked boneless,
skinless chicken breasts
2 tablespoons olive oil
1 stick (1/2cup) butter
1/2cup flour
4 cups chicken broth
1 tablespoon fresh thyme leaves
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons milk
CHICKEN POT PIE TACO NIGHT
PREP: 15 MINUTES | COOK: 6–8 MINUTES
CONTAINE R: 64-OUNCE PRECISION PROCESSOR®BOWL | MAKES: 8 TACOS
DIRECTIONS
1Place the onion and turkey into the
64-ounce Precision Processor Bowl.
Select CHOP until finely ground.
2Heat oil in a medium skillet over medium
heat. Sauté turkey mixture for 6 to 8
minutes, or until cooked through. Add
taco seasoning mix and stir to combine.
3Assemble each taco with cooked turkey,
cheese, lettuce, jalapeño peppers,
cilantro, and salsa.
INGREDIENTS
1/2medium yellow onion, peeled, cut in quarters
1 pound uncooked boneless turkey breast,
cut in 2-inch cubes
1 tablespoon canola oil
1 package (1 ounce)
low-sodium taco seasoning mix
FOR SERVING
8 hard taco shells
1/2cup low-fat cheddar cheese, shredded
1 cup shredded lettuce
1/4cup jalapeño peppers, sliced
1/3cup cilantro, chopped
1/2cup salsa
DOUGH
PREP: 20 MINUTES | CONTAINER: 64-OUNCE PRECISION PROCESSOR®BOWL | MAKES: 2 PIE CRUSTS
DIRECTIONS
1Position the Dough Blade in the
64-ounce Precision Processor Bowl,
then add flour, salt, butter, and
shortening.
2PULSE until combined.
3Add ice-cold water. Select DOUGH until
a dough ball is formed.
4Transfer dough to a lightly floured work
surface and knead.
5Divide dough into 2 pieces. Form each
piece into a 1-inch-thick flattened disc.
Wrap each disc in plastic wrap and
refrigerate until needed.
INGREDIENTS
2 1/2cups all-purpose flour
1 teaspoon kosher salt
6 tablespoons unsalted butter,
cold, cut in cubes
5 tablespoons vegetable shortening
baking stick, cold, cut in cubes
1/2cup ice-cold water
PIE DOUGH

DOUGH
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DIRECTIONS
1Preheat oven to 350˚F.
2Position the Dough Blade in the
64-ounce Precision Processor Bowl, then
add butter, 1/2cup granulated sugar, and
2 cups flour. Select DOUGH and blend
until smooth.
3Press crust into the bottom of an
ungreased 9x13-inch baking dish. Bake
15 minutes, or until firm and golden in
color. Let cool for 10 minutes.
4Place eggs, 1 1/2cups granulated sugar,
1/3cup flour, and lemon juice into the
64-ounce Precision Processor. Select
DOUGH and blend until smooth and
sugar is dissolved. Pour mixture over the
baked crust.
5Bake 20 to 25 minutes. Bars will firm as
they cool.
6Cool completely, then dust with
confectioners’ sugar.
INGREDIENTS
2 sticks (1 cup) unsalted butter, softened
2 cups granulated sugar, divided
2 1/3cups all-purpose flour, divided
4 large eggs
2/3cup lemon juice
Confectioners’ sugar, for serving
LEMON BARS
PREP: 25 MINUTES | CONTAINER: 64-OUNCE PRECISION PROCESSOR®BOWL | MAKES: 10–12 SERVINGS
DOUGH
PREP: 20 MINUTES | RISE: 1 HOUR | COOK: 15–20 MINUTES
CONTAINE R: 64-OUNCE PRECISION PROCESSOR®BOWL | MAKES: 2 (12-INCH) PIZZAS
DIRECTIONS
1To make the dough, combine the yeast,
sugar, and warm water in a small bowl and
set aside until foamy, about 5 minutes.
2Position the Dough Blade in the 64-ounce
Precision Processor Bowl, then add the
flour, salt, olive oil, and yeast mixture.
3Select DOUGH for 30 seconds, or until
a dough ball forms.
4Place dough ball in a lightly oiled bowl
and cover loosely with plastic wrap. Let
rise in a warm place for 1 hour, or until
dough ball doubles in size.
5Once dough has risen, preheat oven
to 400°F.
6Cut dough ball in half. Roll out one half
into a 10-inch disc and place on a lightly
oiled pan. Repeat with other half.
7Top each rolled-out dough with 1/4cup
pizza sauce, spreading it out in a thin and
even layer. Sprinkle each with mozzarella
and then top with tomatoes. Sprinkle
with salt and pepper to taste.
8Bake 15 to 20 minutes, or until crust
is golden brown and cooked through.
Garnish with fresh basil.
INGREDIENTS
DOUGH
1 packet (2 1/4teaspoons) active dry yeast
1 1/2teaspoons granulated sugar
1 1/4cup warm water
4 cups all-purpose flour
1 teaspoon kosher salt
1/2cup extra virgin olive oil
TOPPINGS
1/2cup pizza sauce
2 cups fresh mozzarella, cut in 1/2-inch chunks
2 Roma tomatoes, thinly sliced
Kosher salt, to taste
Ground black pepper, to taste
1/2cup fresh basil leaves, for garnish
MARGHERITA
PIZZA

MANUAL
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PREP: 20 MINUTES | COOK: 35 MINUTES
CONTAINE R: 64-OUNCE PRECISION PROCESSOR®BOWL | MAKES: 10–12 SERVINGS
DIRECTIONS
1Preheat oven to 350˚F.
2Place the chorizo, onion, and green
bell pepper into the 64-ounce
Precision Processor Bowl. PULSE
until evenly chopped.
3Heat oil in a saucepan and sauté mixture
on medium-high heat until vegetables
are tender, stirring occasionally, about
10 minutes. Transfer to a mixing bowl.
4Place the cream cheese, ranch dressing,
salsa, Colby-Jack cheese, and taco
seasoning into the 64-ounce Food
Precision Processor. PULSE until desired
consistency is reached.
5Add the cream cheese mixture and
black olives to the chorizo mixture,
stirring to combine.
6Transfer mixture to a 9x9-inch baking
dish. Bake for 25 minutes, or until
heated through.
INGREDIENTS
1 package (16 ounces) chorizo sausage, chopped
1/2medium onion, peeled
1 green bell pepper, chopped
1 tablespoon vegetable oil
1 package (8 ounces) low-fat cream cheese
1/2cup low-fat ranch dressing
1 cup salsa
1 cup shredded Colby-Jack cheese
1 package (1.25 ounces) low-sodium taco
seasoning
1 cup sliced black olives
CHORIZO
TACO DIP
NOTES

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