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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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Easy Ramen Peanut Pasta

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Easy Ramen Peanut Pasta


Asian-inspired pasta made with ingredients I almost always have on hand. Super-easy and tasty recipe for college students. 

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Servings: 4

Yield: 4 servings

Ingredients

⅓ cup peanut butter


3 tablespoons vegetable oil


3 tablespoons vinegar


2 tablespoons soy sauce


1 clove garlic, minced


1 teaspoon white sugar


¼ teaspoon cayenne pepper, or to taste


4 (3 ounce) packages ramen noodle soup (seasoning packets reserved for another use)


½ small cucumber, peeled and cut into matchsticks


1 green onion, thinly sliced


¼ cup chopped cilantro


2 tablespoons chopped salted peanuts


Directions

Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.


Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.


Cook's Notes:

The sauce tastes better if you let it sit for four hours to let the flavors blend, but it's fine to use immediately, too.


May be served warm, room temperature, or chilled.


Use less oil if you're watching calories.


If you don't have ramen noodles, substitute 12 to 16 ounces of angel hair, spaghetti, or linguine pasta.


You can use either creamy or crunchy peanut butter.


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