Friday, June 12, 2015

{Recipe Recap} Slow Cooker Quinoa Enchilada Casserole

We started the week with some food talk, then we enjoyed some dessert midweek; we might as well finish strong with more food.


This meal could’ve been baked after cooking the quinoa first.  But the crockpot helped save me a step and kept me from having to defy the laws of physics by being both in the kitchen AND putting Connor to bed at the same time.


I didn’t have enough chili powder and this was still plenty flavorful, but I do think a little more heat would’ve been nice.  I wanted it to be more of an all-in-one meal for us so I also threw in some browned ground beef as well.  Mine cooked for less time than expected so if you make this, it could take closer to 2.5 hours.


If you’re looking to take some of the stress out of dinner prep, I recommend giving this recipe a try.

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TGIF!  I am looking forward to an early bedtime tonight (But aren’t I always at the end of the week?) then we’ll mostly be doing stuff around the house this weekend, but we may also have dinner with Rick and Sabrina and their 10-month-old, Owen.  They recently moved back to the area from Boston and we’re happy to have them living close by again.

Have a great weekend!

{Recipe adapted from here}

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