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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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Perfectly Fluffy Pancakes Every Time!

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Perfectly Fluffy Pancakes Every Time!


Ingredients

- 1 ¼ cups milk
- 1 egg
- 3 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar

Cooking instructions:

1. Prepare the batter:
- Combine milk, egg, melted butter, and vanilla (if using). Mix well. Then sift in the flour, baking powder, salt, and sugar.
2. Cook the pancakes:
- Heat a non-stick griddle or pan over medium heat and grease it.
- Pour 1/4 cup of batter onto the griddle.
- Cook until bubbles form and edges are set, about 2 mins. Flip and cook for another minute.
- Remove from pan and keep warm.
3. Serve with your favorite toppings.

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