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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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Honey Chicken

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Honey Chicken

Ingredients:

4 large egg whites

3/4 cup cornstarch (or Mochiko Sweet Rice Flour)

1/3 cup water

1 pound chicken breast , cut into 1 inch thin chunks

vegetable oil , for frying

1/2 cup mayonnaise

1/4 cup honey

2 tablespoons sweetened condensed milk

Instructions:

In a large bowl add the egg whites and whisk until foamy (1-2 minutes) before whisking in the cornstarch and water until combined and finally folding in the chicken.

Heat three inches of oil on medium-high heat (to 350 degrees) in a large pot and add the chicken pieces in 2 batches frying until golden brown, about 2-3 minutes per batch.

In a large bowl mix the mayonnaise, honey and sweetened condensed milk then toss the just fried chicken into it just before serving.


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