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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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Healthy Snowball Cookies

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Healthy Snowball Cookies


Healthy Snowball Cookies are a nutrient dense version of the classic holiday cookies we know and love! Subtly sweet, soft, and buttery cookies that melt in your mouth are the perfect bite-sized cookie!

Ingredients

1/3 cup butter softened

2/3 cup icing sugar or powdered erythritol + 2 tbsp more for coating

1 tsp pure vanilla extract

2 cups almond flour

1 tbsp warm water or milk

3/4 cup walnuts finely chopped

Instructions


Preheat oven to 325 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.

In a large bowl, add softened butter and icing sugar. Beat with an electric mixer until smooth and combined. Add vanilla extract and beat just until incorporated.

Add almond flour; mix with spatula and finish mixing by hand, until cohesive dough forms. You might need to add 1 tbsp warm water or milk to help the dough bind.

Add walnuts and stir until combined.

Scoop 1 tbsp of dough, roll into a ball, place on previously prepared baking sheet, leaving about 1 inch in between (cookies do not spread). Repeat with remaining dough.

Bake for 12 minutes (before cookies start browning), remove from the oven and cool cookies only for 5 minutes.

In a small bowl, add 2 tbsp icing sugar or erythritol and while snowball cookies are still warm, roll each one in an icing sugar.

As they are rolled, place on the cooling rack to cool off more.

Healthy Snowball Cookies


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