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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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EASY SHRIMP CEVICHE

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EASY SHRIMP CEVICHE


This Easy Shrimp Ceviche is made with lots of fresh mango, carrots, onion, cilantro, jalapeño and red onion, and tossed in a delicious chili-lime sauce.  Feel free to sub in your favorite mix-ins, and/or make this recipe with fish instead of shrimp.

TOTAL TIME: 45 MINS PREP TIME: 15 MINSCOOK TIME: 30 MINS


INGREDIENTS:

12 ounces raw, peeled and deveined shrimp, diced

2 medium carrots, peeled and diced

1 large mango, peeled, cored and diced

1 large jalapeño, cored and finely-chopped

1/3 cup diced red onion

1/4 cup finely-chopped fresh cilantro

1/3 cup fresh lime juice

1.5 teaspoons guajillo or ancho chili powder (or more, to taste)

1/2 teaspoon ground cumin

1/2 teaspoon Kosher salt


DIRECTIONS:

Add shrimp, carrots, mango, jalapeño, red onion and fresh cilantro to a large bowl.

In a separate small bowl, whisk together lime juice, chili powder, cumin and salt until combined.

Pour the lime juice mixture on top of the shrimp mixture, and toss until all of the ingredients are evenly combined.

Cover and refrigerate for 25-30 minutes, pausing to give the mixture a good stir every 10 minutes or so, until the shrimp has “cooked” and is pink.  Taste and add extra seasonings if needed.

Serve immediately.

EASY SHRIMP CEVICHE



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