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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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Cucumber Salad

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Cucumber Salad



Avocado Feta Cucumber Salad with a delicious Greek inspired salad dressing or vinaigrette! The best side salad for any main meal.


Ingredients

3 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

1 teaspoon minced garlic

1 teaspoon dried oregano

1/4 teaspoon each salt and pepper

2 English cucumbers, sliced

1 large avocado sliced

1/2 cup feta cheese, crumbled

1/4 of a red onion thinly sliced


Instructions

In a medium bowl, whisk together the olive oil, vinegar, garlic, oregano, salt and pepper until combined.

Add the cucumber slices, avocado, feta and onion slices into the dressing and toss well. Taste test and adjust salt and pepper, if desired.

Serve immediately.

Cucumber Salad


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