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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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Green Edamame Salad

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Green Edamame Salad


Made with cucumber, peas and covered in an Asian-inspired ginger sesame dressing, this edamame salad is a quick, easy and high-protein recipe that works well as a main course or a side dish.

Ingredients

Edamame Salad:

2 cups frozen edamame, thawed

1 cup snap peas, sliced

1/4 cup frozen green peas, thawed

1/2 cucumber, diced

2 cups watercress

2 tablespoons fresh mint, thinly sliced

2 teaspoons sesame seeds

Ginger Sesame Dressing:

3 tablespoons olive oil

1 teaspoon sesame oil

1 tablespoon lime juice

1 teaspoon lime zest

1 teaspoon soy sauce, or tamari

1 teaspoon honey

1/2” inch fresh ginger, grated

1/4 teaspoon salt, plus more to taste

Green Edamame Salad


Instructions

In a small bowl or jar, add dressing ingredients, whisk together until combined and set aside.

In a large bowl, combine the edamame, snap peas, green peas, cucumber, watercress, mint and toss to combine.

Drizzle the salad with the dressing and toss again to ensure everything is well coated.

Taste the salad, season with additional sea salt and pepper to taste and sprinkle with sesame seeds to serve.

The salad can be served immediately or stored in an airtight container in the fridge for up to 3 days.

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