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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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Reese's Peanut Butter Cheesecake Cookies

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Reese's Peanut Butter Cheesecake Cookies


Ingredients:

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup mini Reese's Pieces

1 cup chopped Reese's Peanut Butter Cups

1 cup white chocolate chips

8 oz cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup chocolate chips, melted for drizzling

Directions:

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the mini Reese's Pieces, chopped Reese's Peanut Butter Cups, and white chocolate chips.

In another bowl, beat the cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth.

Scoop out tablespoon-sized portions of the cookie dough and flatten them into disks. Place a teaspoon of the cream cheese mixture in the center of each disk, then top with another disk of dough, sealing the edges.

Place the filled cookies on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Once the cookies are cooled, drizzle the melted chocolate chips over the top.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 250 kcal | Servings: 24 cookies

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