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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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White Chocolate Blueberry Cheesecake

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White Chocolate Blueberry Cheesecake

Ingredients:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

4 packages (8 oz each) cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

4 large eggs

8 oz white chocolate, melted and slightly cooled

1/2 cup sour cream

1 1/2 cups fresh blueberries

1/2 cup blueberry jam

Whipped cream, for garnish

Fresh blueberries, for garnish

Mint leaves, for garnish

Directions:

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.

In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla extract and mix well.

Add eggs one at a time, beating after each addition. Stir in melted white chocolate and sour cream until just combined.

Fold in fresh blueberries gently into the batter. Pour the batter over the crust in the springform pan.

Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

Before serving, spread blueberry jam over the cheesecake layer. Garnish with whipped cream, fresh blueberries, and mint leaves.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 30 minutes

Kcal: 480 kcal | Servings: 12 servings

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