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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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Raspberry Velvet Ice Cream

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Raspberry Velvet Ice Cream



Ingredients:

• 2 cups fresh raspberries
• 1/2 cup granulated sugar (for raspberries)
• 1 tbsp lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar (for ice cream base)
• 1 tsp vanilla extract
• Pinch of salt

Directions:

1. Prepare the Raspberry Mixture:
o In a bowl, combine the fresh raspberries, 1/2 cup of granulated sugar, and lemon juice.
o Let the mixture sit for about 30 minutes to allow the raspberries to release their juice.
2. Make the Ice Cream Base:
o In a separate bowl, whisk together the heavy cream, whole milk, 3/4 cup of granulated sugar, vanilla extract, and a pinch of salt until smooth and combined.
3. Blend the Raspberries:
o Puree the raspberry mixture using a blender or food processor until smooth.
o If you prefer a smoother texture, strain the puree to remove the seeds.
4. Combine the Mixtures:
o Stir the raspberry puree into the creamy ice cream base until thoroughly mixed.
5. Chill the Mixture:
o Cover the bowl and refrigerate the mixture for at least 2 hours, or overnight, to allow the flavors to meld together.
6. Churn the Ice Cream:
o Pour the chilled mixture into an ice cream maker.
o Churn for about 25–30 minutes, or until it reaches a velvety, soft-serve consistency.
7. Freeze Until Perfect:
o Transfer the churned ice cream into a container and freeze for at least 4 hours to firm up.
8. Serve with Elegance:
o Scoop the velvety raspberry ice cream into bowls or cones and enjoy!
This ice cream brings a vibrant, fruity burst of flavor with each creamy bite. Perfect for a refreshing treat anytime!

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