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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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BREAD WITH MILK AND BUTTER

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BREAD WITH MILK AND BUTTER


Ingredients:

400 ml of hot milk

20 grams of sugar (1 tablespoon)

10 g dry yeast (1 tablespoon)

80 grams of butter (melted)

2 oeufs

850 gm of tender wheat flour

1 large teaspoon of salt


BREAD WITH MILK AND BUTTER


Preparation:

1. In a container, put the milk, sugar, dry yeast, melted butter and eggs, mix well.

2. Add the tender wheat flour, then salt and mix.

3. Knead to achieve a soft and smooth dough. Cover and let sit for 1 hour or until the dough has doubled in volume.

4. Taking all the air out of the dough.

5. Divide into 27-30 portions and form balls, then stretch and roll the dough.

6. Place in a greased mold, cover and let sit until the dough has doubled in volume.

7. Add an egg yolk and 1 teaspoon of milk. Bake in a preheated oven to 200°C for 25 minutes.

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