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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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Orange Creamsicle Cake

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Orange Creamsicle Cake


Ingredients:

1 box vanilla cake mix (plus ingredients listed on the box)

1 box (3 oz) orange gelatin (Jell-O)

1 cup boiling water

1/2 cup cold water

1 tub (8 oz) whipped topping

1/2 cup orange juice

1/2 cup powdered sugar

Preparation:

Bake the vanilla cake according to the box instructions and allow it to cool completely.

In a bowl, dissolve the orange gelatin in boiling water, then stir in cold water. Let it cool slightly.

Once the cake has cooled, poke holes all over it with a fork and pour the orange gelatin mixture over the cake. Refrigerate for 2-3 hours.

In a separate bowl, mix whipped topping, orange juice, and powdered sugar. Spread this mixture over the chilled cake.

Serve immediately or refrigerate until ready to serve. Enjoy!

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