Mac-a-Roonie and Cheese - Yes from Outback

I believe I have perfected my immitation of Mac n Cheese from Outback.
Which is wonderful because I craved it my entire last pregnancy. So hopefully for my next one this will save Lots of Dinero! So here it goes!

Grocery List

1 12 oz pkg rigatoni pasta

1/2 pound Velveeta Cheese - Cubed

3 tablespoons butter

2 tablespoons flour

1/4 tsp salt

1/8 tsp Paprika

1 1/2 C Milk

1. Prepare Rigatoni using package instructions. Drain and set aside.
   
2. In a large sauce pan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly until the sauce thickens but yet is smooth. The cheese sauce should resemble a extra thick cream. If mixture is to thick a little more milk may be added.
   
3. Pour the drained pasta in the sauce and gently stir well. When pasta is completely coated with sauce mixed ...well the Mac A Roo is ready to serve.

Chicken Cordon Bleu - 8 Min in Pressure Cooker!

Yumm... I love this recipe... but it takes too long... so here we go! Shorten the time in a pressure cooker and it is even better because meat cooks so well and so tender in pressure cookers.

Grocery List:

• Thawed Chicken Breast (As Many as needed)
• Ham
• Cheese of choice. I used Swiss
• Good Seasonings Italian Salad dressing (powder in packet)
• Your Favorite Breading
• Garlic Olive Oil
• Toothpicks
• Butter

Directions

1. Pound out chicken till about 1/2 in thick or whatever looks wide enough to roll insides in.
2. Sprinkle Italian Dressing Seasoning over inside of flattened chicken then layer cheese (I placed 3 slices) and Ham... as thick as you'd like.
3. Roll tightly trying to keep cheese and ham inside as much as possible
4. place toothpicks in ends to hold together as it cooks.
5. Place chicken rolls in pressure cooker over hott garlic Olive Oil
6. Egg Wash or butter tops of Breasts and Sprinkle Breading over top.
7. Cook at full pressure for 8-10 min and release pressure immediatly.

Serve with Green Beans and a Roll or any wonderful simple fast side dish!

TIP:
If you serve with green beans try canned french style with some of that leftover italian seasoning sprinkled on top! Mmmm...

Pasta Cooking Times - Basics of Pressure Cooking

Pasta Suitable For Pressure Cooking Do not exceed the 1/2 fill rule when cooking foods that foam, froth or expand. Use only enough water or flavoring liquid to barely cover the pasta. Add 1 tablespoon cooking oil to minimize foaming if there is no meat in the recipe. For best results, use a second generation pressure cooker with a three ply base. Use the natural release method. To use these long strands in the pressure cooker, first bring the required amount of water to a boil and then place the ends of the spaghetti in the water until it will bend, pressing down until they are completely covered, otherwise break the spaghetti into shorter lengths to fit the size of your pot.
Pasta	Uncooked	Cooked Yield	Pressure Cooking Time
Spaghetti (thick)	8 oz.	5 cups	6 minutes
Linguine (flat)	8 oz.	4-1/4 cups	6 minutes
Fettuccine (flat)	8 oz.	3-1/4 cups	6 minutes
Soup Shapes
Ditalini	2 cups (8 oz.)	4 cups	5 minutes
Orzo	1-1/3 cups (8 oz.)	3 cups	3 minutes
Alphabets	1-1/3 cups (8 oz.)	4-2/3 cups	3 minutes
Tubetti	1-1/3 cups (8 oz.)	3 cups	3 minutes
Short Shapes
Rigatoni	3 cups (8 oz.)	4-1/2 cups	7 minutes
Ziti, Penne	3 cups (8 oz.)	4-1/2 cups	7 minutes
Rotini	3 cups (8 oz.)	4 cups	7 minutes
Elbow Macaroni	2 cups (8 oz.)	4 cups	6 minutes (small); 7 minutes (large)
Shells	3 cups (8 oz.)	4 cups	5 minutes
Egg Noodles	5 cups (8 oz.)	5 cups	5 minutes
Bows	4 cups (8 oz.)	5 cups	5 minutes
All amounts given zre for 5 qt. or larger pressure cookers. Thanks to Miss Vikki for times Chart.

Chicken Alfredo - Pressure or Regular

Yields - 4-6 Servings
Time to prep and cook - 14 min

Grocery List -

• Noodles
• 6-8 Chicken Tenders
• 1 Cube Better
• 1/2 C Parmesan Cheese
• 1 C Heavy Cream
• 4 oz of Cream Cheese

Instrucitons -

1. Start Your Noodles Cooking. I did about 4 cups. To pressure cook your Noodles go HERE for instructions on how
2. Get Out Pressure Cooker and begin to heat the pan
3. Coat bottom of cooker with olive oil and then place chicken tenders along bottom.
4. Sprinkle Good Seasons Italian dressing Over top (Its basically my favorite seasoning for any italian Dish as you will come to know!)
5. Place pressure lid on and time for 6 Min from frozen at high pressure.
6. Release pressure by running cold water on brim of lid.
7. Place back on stove top and proceed chop up chicken with spatula, and then add and melt butter and cheese in pan with the cream.
8. Once noodles done combine everything and then add Parmesan cheese on top, stir and serve.

**Add Salt and Pepper to the taste.**
I also sprinkled fresh parsley leaves over top!

So yummy! Enjoy!

French Onion ChIcken and Rice - Pressure Cooker

Ingredients:

1 can Campbells French Onion Soup
2 cans Cream Of Chicken Soup
3 C Minute Rice
6-9 Frozen Chicken Tenders
1 Can Water
Salt and Pepper to the Taste!

1. Put a little Olive Oil on bottom of pressure cooker and turn heat on High.

2. Place Chicken in pan and then everything on top Rice Last

3. Stir everything around a little bit just to mix it all up.
4. place glass lid on and once there is enough steam place pressure lid on for 10-12 min depending on less or more chicken.

5. Once time is up, remove from heat and let heat drop naturally

And Bon Apetite! I always just throw a veggie with it because it is pretty filling itself!!

Enjoy!