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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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Avocado Sushi Cake

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Avocado Sushi Cake


Ingredients:

375 ml (1½ cups) sushi rice

20 ml (4 tsp) sugar

45 ml (3 tbsp) rice vinegar

2 nori sheets

2 avocados, thinly sliced

500 g fresh salmon, thinly sliced

5 ml (1 tsp) each black and white sesame seeds

Extra avocado for serving

125 ml (½ cup) soy sauce

60 ml (¼ cup) finely grated fresh ginger

Directions:

Prepare the sushi rice according to package instructions, soak, simmer, and steam. Mix with a cooled mixture of vinegar and sugar for the perfect sushi rice texture.

Line a 22 cm baking tin with baking paper and a nori sheet. Spread half the rice, then layer with avocado slices and salmon.

Repeat with another nori sheet and the remaining rice, avocado, and salmon.

Chill until firm. Invert onto a platter, garnish with sesame seeds, and serve with soy sauce and ginger.

Avocado Sushi Cake


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