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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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The Best Chicken Salad

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The Best Chicken Salad


Ingredients:

2 tablespoons of mayonnaise

2 tablespoons of plain Greek yogurt

1 teaspoon of Dijon mustard

1/4 teaspoon of onion powder

1/4 teaspoon kosher salt

1/4 teaspoon pepper

2 tablespoons dried cranberries

3 tablespoons of chopped pecans

1/4 cup diced Granny Smith apple

10 ounces (1 can) chicken breast, drained, cut into pieces

Baby spinach leaves (optional)

4 croissants or soft rolls (optional)


Directions:

In a medium bowl, combine mayo, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary.

Gently add the cranberries, pecans, apple, and chicken. Stir until well combined.

Serve as is or place on sliced croissants with spinach or lettuce.



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