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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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Country Ranch Green Beans ‘n Potatoes with Bacon

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Country Ranch Green Beans ‘n Potatoes with Bacon



Ingredients:

½ stick butter (4 Tbl.)

1 small sweet onion, cut into thin wedges

1 medium regular red potato, unpeeled, ½-3/4″ dice

¼ tsp. coarse ground black pepper

3 strips crisp-cooked bacon, thinly sliced

½ tsp. finely minced garlic

1 ½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)

1 (14.5 oz.) can green beans, drained


How to make it :

In  medium saucepan or small frying pan, melt butter. Add onion, potato and  pepper. Sauté over medium heat until potatoes are fork tender.

Add bacon, garlic, and Ranch Mix. Stir in well.

Fold  in green beans and heat through, simmering, stirring gently and  occasionally so that you don’t wreck them. Add pepper to taste. Add salt  only if desired.   Ranch Mixes are salty

Country Ranch Green Beans ‘n Potatoes with Bacon


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