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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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One Pan Spanish Garlic Shrimp

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One Pan Spanish Garlic Shrimp



This One Pan Spanish Garlic Shrimp takes 20 minutes to make and has a super delicious garlic flavor! All you have to do is throw everything in one skillet or pot and once cooked, you can taste the fragrant flavor from the garlic and shrimp.


Ingredients

12 shrimp peeled and de-veined

½ teaspoon salt

freshly grounded pepper to taste

½ teaspoon paprika

6 garlic cloves minced

½ cup olive oil

2 dried chili peppers or red pepper flakes

1 tablespoon white wine optional but highly recommended

garnish

1 raw garlic grated

chopped parsley


Instructions

Add peeled and de-veined shrimp in a bowl with ½ teaspoon salt, pepper and paprika. Mix well.

Mince 5 cloves of garlic. Finely chop parsley and set aside.

Add ½ cup olive oil and minced garlic to a cold pan. Then, turn the heat to low medium. This ensures that the garlic cooks gently in the oil and doesn’t burn too quickly.

Once the garlic is slowly starting to sizzle (they should look pale and not golden yet), add cut up dried chili peppers.

Add all the shrimp in the oil to prevent the garlic from burning. Add 1 tablespoon white wine in the pan.

Once the shrimp starts turning orange on one side, flip all of them over and turn off the heat. The residual heat will cook your shrimp to perfection and you won’t have rubber texture shrimp.

Add your chopped parsley and grate 1 raw garlic clove. Mix everything together and serve with freshly toasted bread.

One Pan Spanish Garlic Shrimp


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