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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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Cranberry Walnut Cookie Balls

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Cranberry Walnut Cookie Balls


Ingredients

1 cup butter, softened (2 sticks)

6 Tbs sugar, ⅜ cup

½ tsp vanilla extract

2 cups all-purpose flour

⅛ tsp salt

2 cups walnuts, chopped into small pieces

½ cup Craisins® dried cranberries, chopped into small pieces

1 cup powdered sugar


Instructions

Preheat oven to 325°.

In a medium mixing bowl, beat butter, sugar and vanilla on medium speed until creamy.

Gradually beat in flour and salt until just blended.

Add walnuts and dried cranberries. Stir.

Using a 1" cookie scoop, or with clean hands, roll into 1" balls and place on ungreased cookie sheets 1 inch apart.

Bake for 15-18 minutes just until bottoms are lightly browned.

Remove from oven.

While cookies are baking, pour powdered sugar into a shallow bowl or pie plate.

Roll 4-5 hot cookies at a time into the powdered sugar until each cookie is well coated.

Place cookies on wire rack to cool completely.

Cranberry Walnut Cookie Balls


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