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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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Decadent Cranberry Brie Skewers with Rosemary Honey Glaze

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Decadent Cranberry Brie Skewers with Rosemary Honey Glaze


Ingredients:

- 8 ounces brie cheese, rind removed and cut into 1-inch cubes

- 1 cup fresh cranberries

- 1/4 cup honey

- 1 tablespoon fresh rosemary, finely chopped

- 1 tablespoon olive oil

- Salt and freshly ground black pepper to taste

- Optional: Balsamic glaze for drizzling

Directions:

1. Preheat your oven to 400°F (200°C).

2. Thread brie cubes and cranberries alternately onto small skewers.

3. In a small bowl, whisk together honey, chopped rosemary, and olive oil.

4. Arrange the skewers on a baking sheet. Brush generously with the rosemary honey glaze.

5. Bake for 8-10 minutes, or until the brie is softened and slightly golden.

6. Season with salt and pepper, and drizzle with balsamic glaze if desired. Serve immediately.

Prep Time: 10 minutes

Cook/Chill Time: 10 minutes

Total Time: 20 minutes

Servings: 4-6

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