PUMPKIN PIE DIP (EASY NO-BAKE RECIPE ... - SKINNYTASTE
Steps:
- Mix pumpkin with brown sugar, vanilla and spices, blend well.
- Mix in yogurt.
- Fold in Truwhip and chill in refrigerator until ready to eat.
- To serve transfer to a serving dish or hollowed out pumpkin.
Nutrition Facts : ServingSize 1 /2 cup, Calories 105 kcal, CarbohydrateContent 21 g, ProteinContent 2 g, FatContent 4 g, CholesterolContent 1 mg, SodiumContent 10 mg, FiberContent 1 g, SugarContent 17 g
QUINOA FIESTA ENCHILADA BAKE - SKINNYTASTE
Quinoa Fiesta Enchilada Bake made with quinoa, black beans, corn, cilantro and green chiles topped with a quick homemade enchilada sauce and cheesy goodness!
Provided by Gina
Categories Dinner
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F.
- Lightly spray a 9 x 12 baking dish with oil.
- In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside.
- Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 - 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it's too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes.
- In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro. Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese.
- Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.
- To serve, top with avocado, scallions and remaining fresh cilantro. Cut into 6 pieces and serve right away.
Nutrition Facts : ServingSize 1 /6, Calories 331 kcal, CarbohydrateContent 44 g, ProteinContent 17.5 g, FatContent 12 g, SaturatedFatContent 0.5 g, CholesterolContent 15 mg, SodiumContent 735 mg, FiberContent 7 g, SugarContent 6 g
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