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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Peanut Butter Cookies

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Peanut Butter Cookies


Cookies for peanut butter are one of my favorite desserts, by adding some different spices to this recipe, you can change the taste of cookies, but below is what we came up with to taste it well. The texture is a little different if you are not used to the flaxseed meal, but keep it in the fridge and taste great.

I like dipping it in coconut milk (with a little cream to give dairy taste)

Macros

Each cookie contains 97 calories, 8.5 g fat, 1.5 g net carbs and 2.4 g protein.

Ingredients

  • 1/2 cup peanut butter
  • 1/3 cup erythritol
  • 1/3 cup coconut flour
  • A quarter cup of flaxseed
  • 5 tablespoons. Salted butter
  • 1 large egg
  • 1 tablespoon. Textures heavy whipping cream
  • 1 teaspoon. Baking powder
  • 1/4 teaspoon. Baking soda

directione

  1. Set the oven to 350 degrees and let it heat up during preparation.
  2. Add coconut flour, flaxseed flour, baking powder, baking soda and erythritol to the mixture and mix well.
  3. Add your eggs and mix again until the mixture becomes soft, creamy and thick, but still flexible.
  4. Roll the mixture into balls and place them on baking paper or a non-stick tray.
  5. Crush the balls down with a fork or back position of the meat hammer, or even a spoon, until you get some markings on top if you like.
  6. Bake in the oven for 15 minutes or until it looks crunchy on the outside, you have to trust yourself. I overcook these times because they don't look perfect, but they are. You want the inside to remain soft.
  7. When you get them out, sprinkle with erythritol and set aside to cool down. I like storing them in the refrigerator where I find them when they're cold, it tastes better.

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