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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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ANTI INFLAMMATORY TURMERIC CHICKEN SOUP

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ANTI INFLAMMATORY TURMERIC CHICKEN SOUP


Ingredients:

1/4 cup olive oil

1 medium onion, diced

1 large leek, white and light green parts only, halved lengthwise, thinly sliced

3 large carrots, thinly sliced

3 stalks celery, thinly sliced

3 cloves garlic, chopped

1 teaspoon turmeric

1 teaspoon poultry seasoning

6 cups chicken broth

1 13.5 ounce can coconut milk

1 1/4 pounds boneless skinless chicken thighs or breasts

1 10 ounce bag frozen peas (optional)

1/4 cup chopped fresh parsley

1 teaspoon kosher salt, or to taste

1/2 teaspoon black pepper

Directions:

Heat  olive oil in a large soup pot over medium heat. Add onions, leeks,  carrots, celery, and 1 teaspoon kosher salt; sauté for 14-16 minutes  until leeks are soft.

Add garlic, turmeric, and poultry seasoning; continue sautéing for 2-3 minutes.

Add  chicken broth, coconut milk, and raw chicken. Ensure chicken is  submerged, partially cover, and simmer for 15-20 minutes until chicken  is cooked.

Remove chicken, shred it, then return to pot with peas (if using) and parsley. Simmer until peas are bright green.

Season with salt and pepper, garnish with parsley, and serve.

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Kcal: 350 per serving

Servings: 4 servings

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