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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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Classic Egg Custard Pie

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Classic Egg Custard Pie

Ingredients:


 • 1 unbaked 9-inch pie crust

 • 3 large eggs

 • 1/2 cup sugar

 • 1/4 tsp salt

 • 2 cups whole milk

 • 1 tsp vanilla extract

 • 1/4 tsp ground nutmeg (optional, for topping)


Instructions:


 1. Preheat oven to 350°F (175°C).

 2. Place the pie crust in a 9-inch pie dish and set aside.

 3. In a bowl, whisk eggs, sugar, and salt until smooth.

 4. Gradually stir in milk and vanilla extract.

 5. Pour the mixture into the pie crust.

 6. Sprinkle a pinch of nutmeg on top if desired.

 7. Bake for 45–50 minutes, or until the center is set but slightly jiggly.

 8. Cool before serving.


Enjoy warm or chilled!



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