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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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Tomato and Artichoke Salad with Capers

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Tomato and Artichoke Salad with Capers



Ingredients

▢3 to 4 tomatos , sliced into 1/3"/0.5cm slices

▢1 tbsp baby capers , or ordinary capers roughly chopped

▢Few tinned artichokes , roughly chopped

▢1/4 red spanish onion , finely sliced

▢1 1/2 tsp salt flakes

▢Fresh pepper

▢2 tbsp olive oil

▢1/2 lemon , juice only

▢2 tbsp fresh oregano leaves (or other herb of your choice)


Instructions


Lay tomatoes on a plate, slightly overlapping.

Scatter with capers, artichokes and red onion.

Scatter with salt and pepper.

Scatter with oregano leaves.

Drizzle with olive oil and juice of the 1/2 lemon.

Leave for 5 minutes so the salt makes the juices of the tomato seep. Do not leave for too much longer otherwise the salt will draw too much of the tomato juices out!


Tomato and Artichoke Salad with Capers


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