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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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Lemon Pepper Chicken Wings

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Lemon Pepper Chicken Wings


Ingredients

4 lbs chicken wings

¼ cup vegetable oil

1 tsp salt

1 tsp pepper

½ cup butter, melted

2 Tbsp lemon pepper

1 Tbsp lemon juice


Instructions

Preheat oven to 400° and line a baking sheet(s) with foil. Generously spray with a non stick spray. Set aside. 

Pat dry chicken wings with paper towels and place in a large mixing bowl.

Season with salt and pepper then add oil. Toss to coat.

Place wings on baking sheet(s) and bake for 35-40 minutes, turning after 20 minutes.

In a small mixing bowl, add lemon pepper and lemon juice to melted butter, stir.

Once wings are done baking and temperature has reached 165°, remove wings from oven and brush both sides with lemon pepper sauce.

Turn on broil and place wings back in the oven. Broil for a few minutes, making sure they do not burn. Carefully remove from oven and enjoy.

Lemon Pepper Chicken Wings


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