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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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Boston Cream Pie Cupcakes 🎂

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Boston Cream Pie Cupcakes 🎂


Ingredients:

For the Cupcakes:

    1 box yellow cake mix (or from-scratch vanilla cupcake recipe)

    Ingredients needed for the cake mix (eggs, oil, water)

For the Filling:

    1 package (3.4 oz) instant vanilla pudding mix

    1 ½ cups cold milk

For the Ganache Topping:

    1 cup semi-sweet chocolate chips

    ½ cup heavy cream

Directions:

    Prepare and bake the cupcakes as per the cake mix instructions. Let them cool completely.

    In a bowl, mix the instant vanilla pudding with cold milk until thick, then refrigerate for 10 minutes.

    Hollow out a small section in the middle of each cupcake and fill it with the pudding.

    Heat the heavy cream and pour it over the chocolate chips. Stir until smooth and glossy.

    Spread or drizzle the ganache over the cupcakes, then let them set before serving.

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