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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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Cream Puffs with Cranberry Mousse

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Cream Puffs with Cranberry Mousse



These deliciously light and airy cream puffs are filled with a light cranberry mousse filling and are dusted with powdered sugar. The perfect festive dessert that is perfect for the holidays or for any occasion


Ingredients

Cream Puffs

1 cup water

½ cup unsalted butter

¼ teaspoon salt

1 cup all purpose flour

4 large eggs

½ teaspoon vanilla extract

1 tablespoon sugar

Cranberry Mousse

2 cup fresh cranberries

¼ cup granulated sugar

¼ cup orange juice

1 tablespoon orange zest

Whipping Cream

2 cup heavy whipping cream

Instructions

Preheat the oven to 375 degrees.

Cream Puffs

In a medium saucepan over medium high heat, bring water and butter to a rolling boil.

Add flour and salt. Stir until the mixture is combined and forms a ball.

Place mixture into a large bowl. Let cool for 10 minutes.

After 10 minutes, beat one egg at a time, on low, mixing well after each addition.

Using a pastry bag, or drop by tablespoon, onto an ungreased baking sheet.

Bake for 25.-35 minutes until golden brown.

Cranberry Mousse

In a small saucepan over medium heat, add cranberries, sugar, orange juice, and orange zest.

Stir until the cranberries burst and the sauce thickens. Set aside to cool completely.

Whipping Cream

In a medium bowl, beat heavy cream until stiff peaks form.

Fold cranberry mixture into whipped cream. Stir to combine.

Slice the cream puffs in half. Pipe the mousse filling onto the bottom half of the cream puff.

Replace the top of the cream puff and dust with powdered sugar, if desired. Enjoy.

Cream Puffs with Cranberry Mousse


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