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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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Chicken Salad Recipe

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Chicken Salad Recipe


My quick and easy, classic chicken salad recipe made healthier and lighter to make the perfect homemade chicken salad sandwich. The perfect cold lunch for meal prep!

PREP TIME:5 mins

COOK TIME:5 mins

TOTAL TIME:10 mins

YIELD: 6 servings

Ingredients

12 ounces cooked chicken breast (finely chopped (from 2 breasts of rotisserie chicken))

1/3 cup light mayonnaise

1/2 cup celery (chopped)

1/3 cup red onion (diced (or scallions or chives))

2 tablespoons chicken broth (optional)

1 teaspoon Dijon

1/2 teaspoon seasoned salt

black pepper (to taste)

Instructions

Combine all ingredients in a medium bowl and mix well. Season with salt and pepper to taste.

Serve over salad, in a wrap, or in a sandwich

Notes

How to Poach Chicken Breast:

If you want to poach your chicken breast, follow these simple steps:

Cover chicken breast in broth in a small pot, add water if it doesn't cover the chicken.

Add salt and pepper, a piece of celery and it's leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil. Reduce to a simmer and cook 5 minutes.

Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees.

Chicken will be cooked through. Let it cool and chop.

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