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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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This dish appears to be a savory and hearty breakfast or brunch meal featuring steak, eggs, roasted vegetables, and fresh greens. Here's a breakdown of the ingredients and a suggested way to cook it:

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This dish appears to be a savory and hearty breakfast or brunch meal featuring steak, eggs, roasted vegetables, and fresh greens. Here's a breakdown of the ingredients and a suggested way to cook it:


 Ingredients:

1. **Steak** (likely skirt steak or flank steak)

2. **Eggs** (two sunny-side-up eggs)

3. **Roasted Potatoes** (seasoned and browned)

4. **Cherry Tomatoes**

5. **Fresh Spinach or Mixed Greens** (as a base)

6. **Scallions (Green Onions)** (sliced for garnish)

7. **Seasonings** (Salt, pepper, and potentially a drizzle of hot sauce or soy sauce on the eggs)

### Cooking Instructions:

1. **Prepare the Steak:**

   - Season the steak with salt, pepper, and any desired spices (like garlic powder or paprika).

   - Heat a skillet or grill to high heat and cook the steak for 3-5 minutes per side (depending on thickness and desired doneness).

   - Let the steak rest for 5 minutes, then slice it thinly.

2. **Roast the Potatoes:**

   - Cut potatoes into bite-sized chunks, toss with olive oil, salt, pepper, and your favorite herbs (e.g., rosemary or thyme).

   - Roast in the oven at 400°F (200°C) for about 25-30 minutes, until golden and crispy on the outside and tender on the inside.

3. **Fry the Eggs:**

   - In a hot pan, add a small amount of oil or butter.

   - Crack the eggs into the pan and cook them sunny-side-up until the whites are set but the yolks are still runny.

   - Season with salt and pepper.

4. **Prepare the Veggies:**

   - Quickly sauté the cherry tomatoes and spinach in the same pan you cooked the steak or eggs in. Cook them for a minute or two until slightly softened.

5. **Assemble the Plate:**

   - On a serving plate, lay down a bed of fresh spinach or mixed greens.

   - Add the roasted potatoes and sautéed cherry tomatoes.

   - Top with the sliced steak and the sunny-side-up eggs.

   - Garnish with freshly chopped scallions and drizzle with your choice of sauce (optional).

This meal combines tender steak, crispy potatoes, fresh greens, and perfectly cooked eggs to create a rich, balanced dish. Enjoy!

This dish appears to be a savory and hearty breakfast or brunch meal featuring steak, eggs, roasted vegetables, and fresh greens. Here's a breakdown of the ingredients and a suggested way to cook it:

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