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Healthy eating helps bring about a feeling of well being. Increasing our intake of well balanced meals while reducing the intake of unhealthy types plays a part in a more healthy feeling. A salad allows us to feel better than a piece of pizza (physically at any rate). Choosing healthier food choices can be tough when it’s snack time. Finding goodies that will help us feel better and enhance our levels of energy often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these brilliant healthy foods if you want an energy-boosting snack food.

Eating almonds is a wonderful choice as long as you do not have a nut allergy. Almonds offer a multitude of health and fitness benefits and are an excellent choice when you need a shot of energy. Almonds can be a natural source of B vitamins as well as other vitamins and minerals. They actually do, however, have tryptophan-the same enzyme which makes you tired after eating turkey. Nevertheless, you won’t need a nap after eating and enjoying almonds. Alternatively they will just help your muscles and digestive tract relax while also helping you feel less frustrated. Almonds frequently give a general increased sense of well-being.

There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to quinoa enchilada casserole - slow cooker recipe. To make quinoa enchilada casserole - slow cooker you only need 16 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Quinoa Enchilada Casserole - Slow Cooker:

1. Get olive oil
2. Prepare ground turkey (or ground beef or ground chicken)
3. Provide small yellow onion, diced
4. Prepare bell peppers, diced
5. Use garlic, minced
6. Get uncooked quinoa, rinsed
7. Take red enchilada sauce
8. Get black beans, drained and rinsed
9. You need fire roasted diced tomatoes, undrained
10. Take water or unsalted chicken broth
11. You need chili powder
12. Provide ground cumin
13. Take garlic powder
14. Take brown sugar
15. Take each salt, pepper, smoked paprika
16. Use shredded cheese of choice, divided

Instructions to make Quinoa Enchilada Casserole - Slow Cooker:

1. Grease a 6 quart size slow cooker liberally. Heat the olive oil over medium heat in a large skillet. Add the ground turkey and cook and crumble it until it is no longer pink.
2. Pour the cooked turkey into the slow cooker, then top it with the rest of the ingredients (EXCEPT for the cheese). Give it all a good stir.
3. Cook on low for 5-6 hours OR on high for 2 1/2-3 hours. When it's ready, the liquid should be absorbed and the quinoa should be tender. Taste it and add any additional seasonings you think it needs.
4. Stir in 1/2 cup of the cheese, then sprinkle the remaining 1/2 cup over the top. Place the lid back on for an additional 10-15 minutes, until the cheese has melted. If your slow cooker has a warm setting, you can switch to it while the cheese melts. Then serve with whatever toppings sound good.

This recipe for slow cooker chicken enchilada casserole is a one-pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Then when I get home, I shred the chicken, stir in corn tortillas strips, add some cheese and olives, stir, add. Slow Cooker Enchilada Quinoa is like a healthier, deconstructed enchilada! Loaded with quinoa, veggies, and chicken, this throw and go recipe is GREAT for an easy, healthy, weeknight dinner!

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