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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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Elegant Pistachio Raspberry Tartlets

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Elegant Pistachio Raspberry Tartlets


Ingredients:

1 1/2 cups graham cracker crumbs

1/3 cup sugar

6 tablespoons unsalted butter, melted

1 cup fresh raspberries

1/2 cup raspberry jam

1 cup mascarpone cheese

1/2 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped pistachios

Directions:

Preheat the oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of tartlet pans.

Bake the crusts for 8-10 minutes or until golden brown. Let them cool completely.

In a small saucepan, warm the raspberry jam over low heat until it becomes pourable. Pour the jam over the cooled crusts and spread evenly.

Arrange fresh raspberries on top of the jam layer.

In a mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Beat until smooth and creamy.

Spoon or pipe the mascarpone mixture over the raspberries.

Sprinkle chopped pistachios on top of the mascarpone layer.

Refrigerate the tartlets for at least 1 hour before serving.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes

Kcal: 320 kcal per tartlet | Servings: 8 tartlets

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