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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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Carrot Cake recipe

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Carrot Cake recipe

Ingredients:

1 cup grated carrots

1 cup sugar

1 teaspoon baking powder

1 egg

butter (to grease pan)

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup milk

Carrot Cake recipe


Method:

1. Preheat oven to 350°F (175°C).

2. In a bowl, combine grated carrots, sugar, egg, vegetable oil, and vanilla extract until smooth 🍽.

3. Stir in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined.

4. Stir in the flour until just combined. Then, stir in the milk until just incorporated.

5. Pour the batter into a greased and floured cake pan.

6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean

7. Let cool before frosting.

Enjoy

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