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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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Hearty Smoked Sausage and Potato Casserole

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 Hearty Smoked Sausage and Potato Casserole

Hearty Smoked Sausage and Potato Casserole


Ingredients:

1 lb smoked sausage (chicken, turkey, or plant-based), sliced

1 (30 oz) bag frozen hashbrowns

1 can (10.5 oz) cream of mushroom soup

1 cup milk

1 cup shredded cheese (cheddar or mozzarella)

1/2 cup chopped bell peppers

Salt and pepper to taste

Instructions:

Preheat the oven to 350°F (175°C).

In a skillet, cook the sliced sausage until browned.

In a large bowl, mix cream of mushroom soup, milk, salt, and pepper.

Combine hashbrowns, sausage, and bell peppers in a greased baking dish, then pour soup mixture over.

Top with cheese and bake for 45-50 minutes until bubbly

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