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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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Blueberry Crunch Cheesecake Bars 🍰

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Blueberry Crunch Cheesecake Bars 🍰


Ingredients

For the Crust:

2 cups Oreo crumbs

1/4 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz (680g) cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1 teaspoon vanilla extract

3 large eggs

2 tablespoons cocoa powder

1 teaspoon red food coloring

1/2 cup crushed Oreos

For the Drip:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

For Decoration:

Whipped cream

Mini Oreos

Red velvet cake crumbs

Sprinkles

Instructions

1. Prepare the Crust

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. Combine Oreo crumbs and melted butter in a bowl, mixing until evenly coated. Press the mixture firmly into the bottom of the pan to create the crust. Bake for 10 minutes, then set aside to cool.

2. Mix the Cheesecake Batter

In a large bowl, beat the softened cream cheese until creamy and smooth. Gradually add the granulated sugar, mixing well. Stir in the sour cream and vanilla extract until fully incorporated. Add the eggs one at a time, beating after each addition. Mix in the cocoa powder and red food coloring for a vibrant appearance, then gently fold in the crushed Oreos.

3. Bake the Cheesecake

Pour the cheesecake batter over the cooled crust, smoothing it out evenly. Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.

4. Chill the Cheesecake

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.

5. Prepare the Ganache Drip

In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Heat in 30-second intervals, stirring after each, until smooth and glossy. Allow the ganache to cool slightly.

6. Decorate the Cheesecake

Drizzle the ganache over the edges of the cheesecake, letting it drip down the sides. Garnish the top with whipped cream swirls, mini Oreos, red velvet cake crumbs, and sprinkles for a festive finish.

7. Serve and Enjoy

Slice into bars or wedges, serve, and savor the rich, creamy flavors with a delightful crunch.

Timing:

Prep Time: 30 minutes

Bake Time: 60–70 minutes

Chill Time: 4+ hours

Total Time: ~5 hours

Yields: 12 servings of cheesecake decadence

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