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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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PINA COLADA CUPCAKES

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PINA COLADA CUPCAKES



Pina colada cupcakes sound like a delightful treat! Here's a recipe to try:


Ingredients:


1 and 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1/2 cup canned coconut milk

1/4 cup pineapple juice

1/4 cup shredded coconut

1/4 cup crushed pineapple (drained)

For the Frosting:


1/2 cup unsalted butter, softened

2-3 cups powdered sugar

2-3 tablespoons canned coconut milk

1/2 teaspoon coconut extract (optional)

1/4 cup shredded coconut, toasted (for garnish)

Maraschino cherries (for garnish)

PINA COLADA CUPCAKES


Instructions:


Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Stir in the coconut milk and pineapple juice until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Gently fold in the shredded coconut and crushed pineapple.

Fill each cupcake liner about 2/3 full with the batter.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely before frosting.

For the Frosting:


In a large bowl, beat the softened butter until creamy.

Gradually add powdered sugar, one cup at a time, until desired sweetness and consistency are reached.

Add coconut milk, one tablespoon at a time, until the frosting reaches a spreadable consistency. Add coconut extract if desired, for extra flavor.

Once the cupcakes are completely cooled, frost each cupcake with the coconut frosting.

Garnish with toasted shredded coconut and a maraschino cherry on top of each cupcake.

Enjoy your homemade pina colada cupcakes! They're perfect for a tropical-themed party or just a sweet treat to indulge in.

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