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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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BLT 7 Layer Salad

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BLT 7 Layer Salad


Ingredients:

- 1 head iceberg lettuce, chopped

- 1 cup cherry tomatoes, halved

- 1/2 cup cooked bacon, crumbled

- 1 cup shredded cheddar cheese

- 1/2 cup red onion, thinly sliced

- 1/2 cup frozen peas, thawed

- 3 hard-boiled eggs, sliced

- 1 cup mayonnaise

- 2 tablespoons apple cider vinegar

- 1 tablespoon sugar

- Salt and pepper to taste

Instructions:

1. Layer the Salad:

   - In a large glass bowl or trifle dish, layer the chopped lettuce evenly at the bottom.

   - Layer the cherry tomatoes, crumbled bacon, shredded cheddar cheese, red onion, thawed peas, and sliced hard-boiled eggs.

2. Prepare the Dressing:

   - In a small bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until well combined.

3. Top the Salad:

   - Spread the dressing evenly over the top of the salad layers.

4. Serve:

   - Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled.

Prep time: 20 minutes

Total time: 1 hour 20 minutes

Servings: 8

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