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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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Stir-Fried Shrimp & Broccoli

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Stir-Fried Shrimp & Broccoli


Ingredients:

- 1 lb shrimp (peeled & deveined)
- 1 head broccoli (florets)
- 1 carrot (sliced)
- 2 garlic cloves (minced)
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp black pepper

Instructions:

1️⃣ Heat oil, cook shrimp (2-3 mins). Set aside.
2️⃣ Stir-fry broccoli & carrots (5-7 mins). Add garlic (30 secs).
3️⃣ Return shrimp, add sauces & pepper. Mix well (1-2 mins).
4️⃣ Serve hot with rice!

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