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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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Pineapple Glazed Ham

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Pineapple Glazed Ham


Ingredients

1 fully cooked ham (4–6 lbs)
1 cup pineapple juice
½ cup brown sugar
2 tbsp Dijon mustard
1 tbsp honey
Optional: pineapple rings and maraschino cherries for garnish
Preparation
Preheat oven to 325°F (160°C). Place ham in a roasting pan and score the surface in a crisscross pattern.
In a small saucepan, combine pineapple juice, brown sugar, mustard, and honey. Simmer for 5–7 minutes until slightly thickened.
Brush glaze over ham. Cover loosely with foil and bake for about 1½ to 2 hours, basting with glaze every 30 minutes.
Uncover during the last 20 minutes to let the glaze caramelize.
Optional: Add pineapple rings and cherries on top during final bake.
Let rest 10 minutes before slicing.

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