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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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CRANBERRY GLAZED TURKEY

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CRANBERRY GLAZED TURKEY



This Cranberry Glazed Turkey is a stunning bird! A golden browned turkey stuffed with aromatics and smothered in a sweet and tart cranberry glaze. It's packed with flavor, juicy, and so easy to make!


INGREDIENTS

TURKEY:

1 (15-16 pound) (6.8-7.2kg) turkey, thawed and giblets removed

1 large onion, quartered

8 cloves garlic, smashed

10 sprigs fresh thyme

6 sprigs fresh rosemary

2 tablespoons oil

CRANBERRY GLAZE:

2 cups (200g) whole fresh or frozen cranberries

1 cup (235ml) cranberry juice

½ cup (120ml) honey

1 tablespoon dijon mustard

½ teaspoon red pepper flakes, optional


INSTRUCTIONS

TURKEY:

Preheat oven to 325°F.

Pat turkey dry and place in a roasting pan. Can also place on a rack in a roasting pan. Stuff the cavity of the turkey with the onion, garlic, thyme, and rosemary. Brush the outside of the turkey with the oil and season with salt and pepper well.

Bake for 3 hours. Remove from oven and brush outside with cranberry glaze and bake until you have a temperature of 155°F at the breast. Remove and let rest for 30 minutes before carving.

CRANBERRY GLAZE:

While the turkey is roasting or the day before combine the cranberries, cranberry juice, honey, mustard, and pepper flakes in a medium saucepan. Bring to a boil then reduce to a simmer and cook for 10 minutes.

CRANBERRY GLAZED TURKEY


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