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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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The "Sunday Classic" Beef Stew

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The "Sunday Classic" Beef Stew


### The "Sunday Classic" Beef Stew

This is the thick, hearty version most of us grew up with.
**Ingredients:**
* **2 lbs** beef chuck roast (cut into 1-inch cubes)
* **1/4 cup** all-purpose flour (to coat the beef)
* **1 lb** baby potatoes (halved)
* **3 large** carrots (sliced into thick rounds)
* **2 stalks** celery (chopped)
* **1** onion (diced)
* **3 cups** beef broth
* **2 tbsp** Worcestershire sauce
* **1 tsp** dried thyme + 1 bay leaf
* **Salt & Pepper** to taste
**The Method:**
1. **The Cheat Code:** Toss the beef cubes in flour, salt, and pepper. If you have 5 minutes, sear them in a pan first. If not, just throw them straight in—the flour will thicken the sauce as it cooks.
2. **Layer:** Add potatoes, carrots, celery, and onions to the slow cooker. Top with the beef.
3. **Liquid:** Pour in the broth, Worcestershire sauce, and herbs.
4. **Time:** Cook on **Low for 8 hours** or **High for 4-5 hours**.
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### 2. The "Elevated" Red Wine & Garlic Stew
This version is deeper, darker, and has a bit more complexity.
| Ingredient | Role |
| --- | --- |
| **Red Wine (1 cup)** | Adds acidity and a rich, dark color. |
| **Tomato Paste (2 tbsp)** | Provides umami and thickness. |
| **Garlic (4-6 cloves)** | Smashed, for a punchy flavor. |
| **Balsamic Vinegar (1 tbsp)** | Added at the very end to brighten the heavy flavors. |
| **Fresh Rosemary** | A woody, aromatic kick. |
**The Method:**
Follow the same steps as the classic, but swap 1 cup of broth for 1 cup of **Dry Red Wine** (like Cabernet or Merlot). Stir the tomato paste into the broth before pouring it over the meat.
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### 💡 Pro-Tips for Success
* **The Cut Matters:** Always use **Beef Chuck**. Avoid "stew meat" packs if you can; they are often scraps of different muscles that cook at different rates. Chuck has the fat and connective tissue needed to stay tender.
* **Don't Add Water:** Use a high-quality beef stock or bone broth. Water dilutes the soul of the stew.
* **The "Bright" Finish:** Stew can taste "heavy" after 8 hours. Stir in a handful of fresh parsley or a squeeze of lemon juice right before serving to wake up the flavors.

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