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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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Cashew Chicken

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Cashew Chicken

INGREDIENTS:

1 ½ lbs. boneless skinless chicken breasts or chicken thighs cut into bite size pieces

⅓ cup cornstarch

¼ cup vegetable oil

2 tablespoons Hoisin sauce

2 tablespoons ketchup

¼ cup low sodium soy sauce

¼ cup water

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoons grated ginger

2 tablespoons ground fresh chili paste (Sambal Oelek)

1 red bell pepper diced

2 cups chopped broccoli crowns

¾ cup roasted unsalted cashews 

INSTRUCTIONS:

Combine the chicken and cornstarch in a large zipper bag and shake to coat.  Heat 2 tablespoons oil in a large skillet over medium high heat. 

Add the chicken pieces in a single layer cooking until browned on both sides.  Work in batches plating the cooked chicken as you go. Add more vegetable oil as needed.

While the chicken is cooking whisk together the Hoisin Sauce, ketchup, soy sauce, water, rice vinegar, brown sugar, grated ginger, and chili paste in a small bowl.

In same skillet over medium high heat cook red bell peppers and broccoli until crisp tender.

Add the cooked chicken, cashews and sauce to the skillet stirring gently to combine.  Simmer for 3-4 minutes to heat everything through and thicken the sauce.

Cashew Chicken


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