Type what you have

Ingredients

• ✓ cheese sauce
• american cheese
• brown rice
• broccoli
• tomato
• basil
• bamboo skewer
• portobello mushroom
• zucchini
• yellow squash
• scallop
• sugar
• black pepper
• garlic powder
• onion powder
• salt
• lemon juice
• orange juice

Instructions

1. 1 Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat.
2. 2 Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.
5. 5 Carefully remove tomato insides with a spoon; discard tomato insides.
6. 6 Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
7. 7 Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern.
8. 8 Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.
9. 9 Reduce oven heat to 350 degrees F (175 degrees C).
10. 10 Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.

By Jules Fernan

Ingredients

• ✓ cheese sauce
• chicken breast
• chicken broth
• cream of chicken soup
• evaporated milk
• butter
• ranch dressing mix
• onion powder
• rotini pasta
• bacon
• cheddar cheese

Instructions

1. 1 Place chicken breasts in a multi-functional electric pressure cooker (such as Instant Pot) and add 2 cups chicken broth, condensed chicken soup, evaporated milk, butter, ranch dressing mix, and onion powder. Close and lock the lid. Select the Poultry setting according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Transfer chicken to a cutting board using a slotted spoon. Shred chicken and return to the pot. Add rotini pasta, remaining chicken broth, and bacon. Close and lock the lid. Select the high pressure setting according to manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Stir in mild Cheddar cheese and cheese sauce until well combined.

By Princess Under Pressure