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...

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!!

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!

Chicken - The Basics of Pressure Cooking

To Cook chicken for any dish here are the rules-

When cooking chicken only, always place olive oil on bottom of pan.
(unless using waffle bottom)

From FROZEN

• Tenders - 6 min
• Breasts - 8-10 min

From RAW

• Tenders - 3-4 min
• Breasts - 5-7 min

To Shred - Tenders Only

• Remove from pressure cooker while still SUPER HOTT and place in bosch with wire whips in place. Starting with 4 and adding 1 at a time pulse speed and shredd chicken! Speeds up prep so much!!

Rice - THe Basics of Pressure Cooking

Bring water to a boil before adding rice. Stir Well and place pressure lid on and bring the pressure to second Red Ring. Pressure depending on type of rice. Allow Pressure to drop on its own.

**Tricks** -

• you can just use min. rice use minute rice. it takes about 3 min to
  
• always add beef or chicken broth instead of just plain water

Brown Rice or Basmati Rice (1 cup)
- 2 cups water mixed with 1/4 cup broth powder
-25-30 min
White Long Grain Rice, Arborio, Wild Rice (1 cup)
- 2 cups water mixed with 1/4 C Broth
-7-10 min
before & after