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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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Sausage Cream Cheese Crescents

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Sausage Cream Cheese Crescents


Ingredients:

1 lb ground sausage

1 package (8 oz) cream cheese, softened

2 cans (8 oz each) refrigerated crescent rolls

1/2 cup shredded cheddar cheese

2 green onions, thinly sliced (optional)

Salt and black pepper to taste

Directions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a skillet over medium heat, cook the ground sausage until browned and cooked through, breaking it apart with a spoon as it cooks. Drain excess fat and set aside to cool slightly.

In a mixing bowl, combine softened cream cheese with cooked sausage, shredded cheddar cheese, and sliced green onions (if using). Season with salt and black pepper to taste.

Unroll the crescent roll dough and separate it into triangles.

Spoon a portion of the sausage cream cheese mixture onto the wide end of each crescent roll triangle.

Roll up the crescent rolls, starting from the wide end and tucking in the sides to enclose the filling.

Place the filled crescents on the prepared baking sheet, spaced slightly apart.

Bake in the preheated oven for 12-15 minutes, or until golden brown and cooked through.

Remove from the oven and let them cool for a few minutes before serving.

Prep Time: 15 minutes | Cooking Time: 12-15 minutes | Total Time: 27-30 minutes | Servings: 16 crescents | Kcal: 180 per serving

Sausage Cream Cheese Crescents


Tips:

You can use any type of ground sausage you prefer, such as breakfast sausage or Italian sausage.

Feel free to add additional seasonings or herbs to the sausage cream cheese mixture, such as garlic powder, onion powder, or dried herbs like thyme or parsley.

Serve these crescents as a tasty appetizer, snack, or breakfast treat.

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