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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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Lemon Herb Mediterranean Pasta Salad

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Lemon Herb Mediterranean Pasta Salad


Lemon Herb Mediterranean Pasta Salad is loaded with so many Mediterranean salad ingredients, and drizzled an incredible Lemon Herb dressing!

Ingredients

12 ounces | 350 grams dry pasta (Penne)

FOR LEMON HERB DRESSING:

1/3 cup olive oil

2 tablespoons fresh squeezed lemon juice

2 tablespoons red wine vinegar

2 tablespoons water

2 tablespoons finely chopped fresh parsley

2 teaspoons garlic , minced

2 teaspoons dried oregano , minced

1 teaspoon dried basil

1/2 teaspoon salt

Cracked pepper , to taste

FOR SALAD:

4 cups Romaine (or cos) lettuce leaves, washed and dried

1 large cucumber , diced

1 avocado , peeled, pitted and chopped

1/2 of a large red pepper (or capsicum), deseeded and cut into thin strips

9 ounces (250 grams) grape or cherry tomatoes, halved

1/2 a red onion , thinly sliced

½ cup pitted kalamata olives , sliced

1/3 cup sun-dried tomatoes packed in oil , drained

5-6 tablespoons crumbled feta cheese

Instructions

Boil the pasta in a large pot of salted water until al dente. Drain in a colander or strainer, then rinse under cold water to take the heat out. Transfer the pasta to a large mixing bowl.

While pasta is boiling, prepare your dressing. Whisk together all of the marinade/dressing ingredients in a large jug.

Add all of the salad ingredients into the salad bowl along with the pasta, and drizzle with the dressing. Toss all of the ingredients together until everything is coated evenly in dressing. Season with extra salt and pepper, if desired.

Serve immediately.

Lemon Herb Mediterranean Pasta Salad


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