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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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Savory Hand Pies

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Savory Hand Pies


WRAPPED POTATO WITH BACON

Ingredients

Potatoes 600 g

salt

Boiling water

Parmesan 50 g

black pepper

Bread crumbs

Olive oil

Fresh bacon (thin slices) 350 g

Directions

1. Cut the potatoes into wedges and place them in a bowl with salt and boiling water. Cover for 30 minutes.

2. Mix Parmesan, pepper and breadcrumbs-

3. Season the potatoes with oil and roll them in the breadcrumbs.

4. Wrap the bacon slices around the potatoes.

5. Bake at 180 degrees for 40 minutes.

Savory Hand Pies


ENJOY

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