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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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Power Breakfast Plate with Steak, Avocado Toast & Sunny Eggs

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Power Breakfast Plate with Steak, Avocado Toast & Sunny Eggs



Start your day like a champ with this high-protein, nutrient-packed breakfast plate! Juicy seared steak strips, perfectly runny eggs, crunchy avocado toast, and fresh berries bring color and flavor to every bite. It’s energizing, satisfying, and absolutely Insta-worthy.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

Main Plate:

2 slices whole grain bread, toasted

1 ripe avocado, mashed

¼ tsp crushed red pepper flakes

Salt & pepper to taste

2 large eggs

1 tsp olive oil or butter (for frying eggs)

4–6 oz flank or sirloin steak, thinly sliced

Salt, pepper, garlic powder (to season steak)

Fruit Side:

3–4 fresh strawberries

¼ cup blueberries or black grapes

Drink (optional):

Coffee or tea of your choice

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Toast & Avocado Prep:

Toast your bread slices to desired crispness. Mash the avocado in a bowl with a pinch of salt, pepper, and red pepper flakes. Spread evenly on the toast.

Cook the Steak:

Heat a skillet over medium-high. Season steak strips with salt, pepper, and garlic powder. Sear for 2–3 minutes on each side or until browned and cooked to your liking. Set aside.

Fry the Eggs:

In the same pan, add a little oil or butter. Crack in the eggs and fry until the whites are set but yolks remain runny. Season with black pepper and a sprinkle of red pepper flakes.

Plate it Up:

On a large plate, arrange the avocado toast, seared steak, and eggs. Add the strawberries and grapes/blueberries on the side. Serve hot with a mug of coffee or tea.

Prep Time: 10 min

Cooking Time: 10 min

Total Time: 20 min

Servings: 1

Kcal: ~600–650

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