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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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**Mango Coconut Pudding**

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**Mango Coconut Pudding**


**A Creamy, Tropical Dessert with the Sweetness of Mango and the Richness of Coconut**

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### **Ingredients:**

**For the Pudding:**

- 1 1/2 cups fresh or canned mango puree 🍑

- 1 cup coconut milk 🥥

- 1/2 cup whole milk 🥛

- 1/3 cup granulated sugar 🍬

- 1/4 cup cornstarch 🥣

- 1/2 teaspoon vanilla extract 🍦

**For Garnish (Optional):**

- Fresh mango slices 🍑

- Toasted coconut flakes 🥥

- Mint leaves 🌿

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### **Directions:**

**1. Prepare the Pudding Mixture:**

1. In a medium saucepan, combine the coconut milk, whole milk, sugar, and cornstarch.

2. Whisk until the cornstarch is fully dissolved to avoid lumps.

3. Add the mango puree and vanilla extract, whisking to combine.

**2. Cook the Pudding:**

1. Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken (about 5-7 minutes).

2. Reduce the heat to low and continue stirring until the pudding reaches a smooth and creamy consistency.

**3. Set the Pudding:**

1. Remove the pudding from heat and pour it into serving glasses or bowls.

2. Allow it to cool to room temperature, then refrigerate for at least 2 hours to set.

**4. Garnish and Serve:**

1. Before serving, garnish with fresh mango slices, toasted coconut flakes, and mint leaves if desired.

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### **Serving Suggestions:**

- Serve as a light dessert after a tropical-themed meal.

- Pair with a cup of green tea or coconut water for a refreshing treat.

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**Prep Time:** 10 minutes | **Cooking Time:** 10 minutes | **Chill Time:** 2 hours

**Total Time:** 2 hours 20 minutes

**Kcal:** 180 kcal per serving | **Servings:** 4 servings

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