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!

Chicken Enchilada Soup - Pressure Cooker Or Regular

Yields - 5-7 servings
Time to prep and Cook - 15 min
Time to devour... faster than you can say
supercaligfradgilisticexpialidosheous!!

Grocery List:

• Brick of Cream Cheese
• 2 C Half and half
• 1 Can whole Kernel Corn
• 2 Large cans Las Palmas Green Enchilada Sauce
• 1 can Mild green diced Chiles
• 8 Chicken Tenders
• 1-2 C Minute Rice(depends on how thick you want it. I do 1 1/2)
  

Instructions-

1. Melt Cream Cheese in pressure cooker with half and half
2. Add all other ingredients once cream cheese is melted and stir around
3. Once steam is heavy enough, place lid on and cook at full pressure for 10 min.
4. While cooking make a few Quesadilla's to dip and eat with your delightful soup!
5. Once time is up Let pressure drop naturally.

and Bon Enjoy!!

Thanks to my Mother'n Law for sharing the wonderful original recipe!!

White Chille with Chicken (upon request) - Crock Pot & Pressure Cooker

Upon Request
I am posting
THE BEST CHILLE IN THE WORLD.

White Chille

I have yet to convert this fully to a pressure cooking recipe...
but I will repost it once I have!!

Grocery List

• 3 Cans White Beans
• 2 Large Cans Chicken (if using pressure cooker just use frozen chicken tenders.)
  
• 1/2 tsp Cumin
• 1 tsp Oregano
• 4 tsp Cilantro
• 2 Garlic Cloves
• 1 Large Onion
• Sour Cream
• White Cheese (your family's favorite)

Instructions

• In Pressure Cooker Onion and Garlic and add all spices and chicken. Cook at full pressure for 8 min. or with no pressure cooker simmer in pan for one hour.
  
• In Crock Pot - pour in beans and chicken mixture and cook 3-6 hours.

Once complete serve in bowls with dollop of sour cream and cheese on the top!!

Enjoy!!

Potato's - Basics of pressure Cooking

Here is your Chart for reference when cooking potatoes -
off you go!

Type of Potato

Red Potato -

• Whole - 18 min
• Half - 10-12 min
• Cubed - 4-5 min

White Potato -

• Whole - 16-17 min
  
• Half - 10 min
  
• Cubed - 4-5 min

Russet and Baking Potatoes -

• Whole 25 - 30 min
• Peeled and Quartered 10 - 12 min

Cook on Trivet with 1 1/2 C Water!!

Squash and Zucchini Medly - HEAVENLY AND HEALTHY

This is one of my most favorite recipe's EVER! Its So super healthy and such a great side dish or individual dish.

Wonderful for gardeners who have no idea what to do with all their squash and zucchini!

Grocery List

• 3 Yellow Squash
• 2 Zucchini
• 2 Cans Stewed Tomato's
• 1/2 sliced onions

Instructions

In pressure Cooker -

1. Cut up onion, zucchini, and Squash and place in pressure cooker over stewed tomato's
2. bring to simmer and place pressure lid on and bring to 2nd red ring for3 min and let pressure release naturally.
3. serve on plate and I like to throw some mozzarella cheese on top for a little more flavor and because I love cheese! Plus kids will like it so much more!

In Pan -

1. Cut up veggies and place in pan and saute.
2. pour stewed tomato's over veggie medley and bring to simmer.
3. place lid on and let simmer for 10 min.
4. sprinkle mozzarella cheese on top and serve! So yummy!

Above Photo - Veggie Medly and Stuffed Bell Pepper with Garlic Bread

Enjoy!!

Ziploc Omelet - Super fast for big family's

Ziploc Omelet

This works great for when all the family is together because everyone can make their own omelet in a bag and all can be cooked at once!

Grocery List -

• Eggs
• Ziploc freezer bags (quart size)
• Desired Omelet Ingedients

Instructions -

1. With permanent marker write each persons name on bag. Crack 2 Eggs ( no more than 2) into bag then zip up and shake to scamble
2. Put a variety of ingredients on with egg such as; cheese, ham, onion, peppers, tomato, hash browns, salsa ect.
3. Empty air out of bag and seal
4. Place bags into rolling, boiling water for EXACTLY 13 min. You can usually cook 6-8 omelets in one large pot.
5. Cut off ziploc and roll out the omelet! Prepare to be amazed! So yummy and so much cleaner! Enjoy! Bon Appetite!
   

Stuffed Bell Peppers - Pressure Cooker

Servings - 5-6(depends on size of bell peppers)
Prep - 10 min
Cook Time - 5 min

Grocery List -

• Green Bell Peppers 5 or 6 (try to find flat bottom bell peppers)
  
• 1 1/2 lbs Ground Beef
• 1 Onion Diced
• 1/2 tsp minced Garlic
  
• 1 14oz can tomato sauce
• 1 can whole kernel corn
• 2 C cooked rice
• 1 TBSP worcestershire sauce
• 2 tsp your favorite fajita or Mexican Seasoning
• Salt and Garlic Pepper to the Taste

Instructions

1. Slice tops of bell peppers empty out seeds
2. In Fry Pan BROWN Ground Beef, and Onions. Stir in Tomato Sauce, Water, Corn, Garlic, Rice fajita or your favorite mexican seasoning, and Worcesteshire Sauce. Season to the taste with S&P and Garlic Salt
3. Place Peppers upright on Trivet in Pressure cooker with 1 C of water on bottom of pan.
4. Spoon beef mixture into bell peppers. Bring water to boil and pressure at 2nd Red Ring for 5 min.
5. Drop Pressure under cold water. Serve and Enjoy!!

Mama's Chicken Rolls

Grocery List -

• 2 cans Pilsbury Cresant Rolls
• 1 stick of Butter
  
• 8 frozen chicken tenders
  
• 1 can diced green chiles
  
• 1 Box Corn Flakes
  
• 1 block Cream Cheese
  

Instructions -

1. Place oil over bottom of Pressure Cooker (not neccesary if using waffle bottom)
2. Place chicken tenders from frozen along bottom and pressure on high for 6 min.
3. Once complete let pressure drop naturally or run cold water around outer rim.
4. While chicken is still **PIPING HOTT** place 4 strips in bosch with wire whips and pulse speed to shred chicken. Add one at a time until all chicken shredded.
   
5. Add brick of cream cheese, chiles and 1/2 stick of butter to chicken and mix together.
   

6. place spoonful of chicken mixture in center of cresant roll and fold over
7. Roll in butter mixture and then in smashed corn flakes.

8. Place on pan gathered side down
9. Bake at 350 for 20-22 min depending on size.

Gravy -

Shortcut - thin out some cream of chicken for wonderful fast gravy.
Or
Make a gravy out of the juices left from cooking the chicken!!

Enjoy! Kids love these!!

Pecan Crusted Salmon and Strawberry Spinach Salad

The Super "S" Dish -
Salmon, Strawberries and Spinach.

Grocery List
For SALMON

Salmon Filet's (however many you need for your Family)
Chopped Fine Pecan's
Flour
1 Egg

For SALAD

Dressing:
2 T Red Wine Vinegar
3 T sugar
1/2 C Oil
1/2 tsp dry Mustard
1/2 tsp Salt
1/2 C Strawberry

Salad:
1/2 C Sugar
1 Cup Cashew Pieces
1 Large head of leaf lettuce
1 pkg Spinach
1/3 C Bacon Bits
1 Purple onion
1 1/2 C Strawberries



Salmon-

1. Heat pressure cooker with Oil on bottom
2. Remove Skin from Filet's if present.
3. Dip filet in flour, then egg, then Pecans then place into pressure cooker to brown the pecan coated side.



4. Once browned remove and flip over pink side down. (depending on the pressure cooker you are using and the amount of filets you are cooking, STACK ACCORDINGLY)


5. Pressure cook 4 min at 2nd ring or High pressure for 2-4 filets (add 30sec for each additional filet) IF FROZEN - add 5 min.

Let pressure release naturally.

and yum!

Salad-

Dressing
Basically just mix all ingredients! Nothing complicated! Then Pour yummy dressing on top!

Salad
The only thing that is a little more complicated is if you have never carmalized cashews before.
Just turn heat on in pan and thrwo the sugar and cashews. The heat will naturally release oils from the nuts which helps sugar to stick. Pusha around for a few minutes. Dont leave because they can burn! They are so yummy!


VERY HEALTHY SIDE DISH AND KIDS LOVE IT!

Enjoy!