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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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Southern Pineapple Orange Swirl Cheesecake

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Southern Pineapple Orange Swirl Cheesecake


Ingredients:

1 1/2 cups graham cracker crumbs

1/4 cup melted butter

2 tablespoons sugar

3 (8 oz) packages cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1/4 cup all-purpose flour

1/2 cup pineapple juice

1/2 cup orange juice

Orange food coloring

Whipped cream for garnish

Fresh pineapple slices

Orange slices

Fresh mint leaves

Directions:

Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth. Add in the vanilla extract, then mix in the eggs one at a time. Stir in the sour cream and flour until well blended.

Divide the cream cheese mixture into two bowls. Add pineapple juice to one bowl and orange juice to the other. Add a few drops of orange food coloring to the orange juice mixture and stir until well combined.

Pour the pineapple cream cheese mixture into the crust, followed by the orange cream cheese mixture. Use a knife to gently swirl the two mixtures together to create a marbled effect.

Bake for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. Refrigerate for at least 4 hours or overnight.

Before serving, garnish with whipped cream, fresh pineapple slices, orange slices, and mint leaves.

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