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"Suddenly" Pasta Salad
Servings: 12
Ingredients
16 oz medium shell pasta
6 cups of water or chicken broth
2 cup frozen Petite Peas
1 cup chopped carrot slivers
12 slices cooked bacon
1.5 cup ranch dressing
*Optional - 2 cups cooked cubed chicken breasts
Salt and Pepper to taste
Instructions
Place Pasta in Pressure Cooker with 6 cups Chicken Broth or Water and set it to Manual (Pressure Cook) High for 3 minutes.
Rinse and Drain Pasta and place in the Refrigerator for 25 minutes to cool.
Chop Cooked Bacon into small bite size pieces and place in bowl
Rough chop Slivered Carrots and place in bowl
Rinse frozen peas under warm water and drain. Place in a bowl.
Add cooked pasta to bowl and toss to combine
Add 1 1/2 Cups of Creamy Ranch Dressing and mix.
Stir before serving.
OPTIONAL - Cook Chicken Breast in Air Fryer CrispLid at 350 Degrees for 8 minutes per side or until internal temperature reaches 165 degrees. Allow to cool and cut into bite size pieces.
Notes
Optional Chicken ~ Chicken can be cooked in an Air Fryer, on the Stove or even use Rotisserie Chicken pieces.
Fish Chowder
1 Tblsp butter
1/2 onion
2 cups milk (I use almond!)
1 cup Ranch dressing
1 pound frozen broccoli
2 cups cheese
1/4 tsp garlic powder
1 1/2 pounds white fish
Saute the onion in butter. Mix all ingredients in the slow cooker and place fish on top. Cook on high for 2 hours. When fish is white and flaking, mix chowder together and serve!
Vegetarian Mexican Casserole
1 can corn
1 can black beans, rinsed and drained
1 can diced tomatoes or Rotel tomatoes
2 cups brown rice (cooked)
1 cup salsa
1 cup sour cream
1 cup shredded cheese of choice
1/4 teaspoon pepper
Mix ingredients together and pour into a greased casserole dish. Top with green onions and more shredded cheese. Bake at 350 degrees for 50 minutes.
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