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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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🥗 Grilled Salmon Power Bowl

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🥗 Grilled Salmon Power Bowl


Ingredients

🐟 1 salmon fillet

🥑 ½ avocado, sliced

🍅 1 cup cherry tomatoes, halved

🥒 ½ cucumber, diced

🌿 Fresh parsley, chopped (for garnish)

🧄 1 clove garlic, minced

🍋 Juice of ½ lemon

🫒 2 tbsp olive oil

🧂 Salt & black pepper (to taste)

🌶️ ½ tsp paprika (optional, for smoky flavor)

Instructions

Marinate the Salmon

Rub salmon fillet with olive oil, garlic, lemon juice, paprika, salt, and black pepper.

Let it sit for 10–15 minutes.

Grill the Salmon

Heat a grill pan or skillet over medium-high heat.

Cook salmon 4–5 minutes per side until golden, crispy, and flaky inside.

Prepare the Bowl

Slice avocado and arrange in a bowl.

Add cucumber and cherry tomatoes on the side.

Assemble

Place grilled salmon on top of veggies.

Drizzle with extra lemon juice and olive oil.

Garnish with parsley.

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