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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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Vibrant Veggie & Egg Protein Plate

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Vibrant Veggie & Egg Protein Plate


Colorful, nutritious, and wonderfully simple — this plate combines tender broccoli, sautéed mushrooms, sweet bell peppers, and perfectly cooked eggs. A great option for a light lunch, post-workout meal, or healthy breakfast that fuels you with clean proteins and veggies.


𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

2–3 hard-boiled eggs

1 cup broccoli florets

1/2 cup mushrooms, halved

1/2 cup sliced bell peppers (red & yellow)

1 tbsp olive oil

Salt & pepper to taste

Optional: garlic powder, paprika, lemon juice, parsley


𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Boil the Eggs

Place eggs in a pot, cover with water, and bring to a boil.

Once boiling, cook 9–10 minutes for firm centers.

Cool, peel, and cut into halves.

Steam or Sauté the Broccoli

Steam broccoli 4–5 minutes until bright green and tender-crisp.

OR sauté in a small amount of oil for deeper flavor.

Season with a pinch of salt.

Cook the Mushrooms

Heat a small pan with a drizzle of oil.

Add mushrooms and cook 4–6 minutes until lightly golden.

Season with salt, pepper, and optional garlic.

Sauté the Bell Peppers

In the same pan (optional), sauté sliced peppers 2–3 minutes until slightly softened.

Add pepper, paprika, or herbs for extra flavor.

Assemble the Plate

Arrange broccoli, mushrooms, peppers, and halved boiled eggs.

Add a squeeze of lemon or a light drizzle of olive oil if desired.

Prep Time: 10 min

Cooking Time: 10–12 min

Total Time: 20–22 min

Servings: 1

Approx. Kcal: ~380 kcal

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