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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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Chili-Lemon Salmon with Veggie Fried Rice & Steamed Mixed Vegetables

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Chili-Lemon Salmon with Veggie Fried Rice & Steamed Mixed Vegetables


A balanced and vibrant dish featuring flaky pan-seared salmon with chili flakes, fluffy fried rice loaded with peas and scrambled egg, and a mix of tender steamed veggies. Simple, satisfying, and perfect for a wholesome lunch!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the Salmon:

1 salmon fillet

1 tsp olive oil

Salt & pepper

1/2 tsp chili flakes

1/2 tsp lemon juice

For the Veggie Fried Rice:

1 cup cooked rice (preferably day-old)

1/2 cup peas

1 egg

1 green onion, chopped

1 tbsp soy sauce

1 tbsp oil or butter

Salt & pepper

For the Steamed Veggies:

1/2 cup cauliflower florets

1/2 cup broccoli florets

1 carrot, sliced

Salt & pepper

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Cook the Salmon

Season salmon with salt, pepper, chili flakes, and lemon.

Pan-sear 4–5 minutes per side or bake at 400°F (200°C) for 12 minutes.

Make the Veggie Fried Rice

Heat oil/butter in a pan.

Scramble the egg first, then push it to the side.

Add rice, peas, and soy sauce.

Toss everything together and season with salt and pepper.

Add green onions last.

Steam the Vegetables

Steam broccoli, cauliflower, and carrots for 5–7 minutes.

Season with salt and pepper.

Assemble the Plate

Place veggie fried rice in the center, steamed veggies on the side, and the chili-lemon salmon next to them.

Serve warm and enjoy!

Prep Time: 10 min

Cooking Time: 15–20 min

Total Time: 25–30 min

Kcal: ~540 kcal

Servings: 1

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