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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 PISTACHIO BISCOTTI

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CRANBERRY PISTACHIO BISCOTTI


Cranberry Pistachio Biscotti are the perfect Christmas cookie with the dried red cranberries and the green pistachios!


INGREDIENTS

½ cup unsalted butter softened (use only real butter)

1 cup sugar

3 eggs

2 teaspoons vanilla

1½ teaspoons orange extract

3 cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup coarsely chopped dried sweetened cranberries

¾ cup coarsely chopped pistachios

white or dark chocolate for dipping optional


INSTRUCTIONS

In a large bowl, cream the butter and sugar. Add in the eggs and extracts and beat well to combine.

In a small bowl combine the flour, baking powder and salt and slowly add to the creamed mixture (the dough will be sticky). Stir in the cranberries and pistachios, cover and chill for 30 minutes.

Preheat oven to 350 degrees F.

Divide dough in half and on a floured surface shape each half into a 2"x12" log. Carefully place on an ungreased baking sheet and bake for 28-30 minutes or until golden. Cool on pan for a few minutes but no longer than 5. With a sharp knife carefully cut each log into diagonal strips roughly 3/4" wide. About 12 cookies per log. Place slices cut side down on baking sheet and bake for 10 minutes. Turn slices over and bake for 8 additional minutes if you like your biscotti really crunchy.

Remove from baking sheet and cool completely. If desired dip one end into melted chocolate. Allow chocolate to harden before storing in an airtight container.

CRANBERRY PISTACHIO BISCOTTI


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