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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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Christmas Fudge

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 Christmas Fudge 

Christmas Fudge


Ingredients:

3 cups white chocolate chips

1 (14-ounce) can sweetened condensed milk

1/2 teaspoon vanilla extract

Red and green food coloring

1/4 cup holiday sprinkles (optional, for decoration)

Directions:

Prepare the Pan: Line an 8x8-inch baking dish with parchment paper, leaving extra paper hanging over the sides for easy removal.

Melt the Chocolate: In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Stir over low heat until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.

Color the Fudge: Divide the melted mixture evenly into three bowls. Tint one bowl with red food coloring and another with green food coloring, leaving the third bowl plain.

Layer the Fudge: Pour the red fudge mixture into the prepared pan, spreading it evenly. Next, layer the plain fudge on top of the red, followed by the green fudge. Gently swirl the layers together using a knife for a marbled effect.

Add Sprinkles: If using, sprinkle holiday-themed sprinkles on top while the fudge is still warm.

Chill: Refrigerate for at least 2 hours, or until the fudge is firm. Once set, lift the fudge out of the pan using the parchment paper and cut it into small squares.

Prep Time: 10 minutes (plus chilling time) | Total Time: 2 hours 10 minutes | Servings: 24 pieces

Tips:

For a different flavor, add a few drops of peppermint extract to the fudge mixture.

Store the fudge in an airtight container in the refrigerator for up to a week.

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