Quinoa is one of my favorite go to ingredient these days. It full of protein and very satisfying. Plus my toddler loves it, always a win. I used to turn my nose up at crock pot meals, but now as a busy mama, they can be a life saver! Quinoa is one of the ingredients that I think stands up well to a crock pot. This meal is also vegetarian, which makes it not only affordable, but a healthy option for Meatless Mondays! 

• 1 Tbsp vegetable oil
• 1 medium onion chopped
• 1 bell pepper chopped 
• 3 cloves garlic minced
• 1 1/2 cups dry quinoa
• 1 can chicken broth
• 1 can diced tomatoes 
• 1 can tomato sauce
• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• Salt and pepper, to taste
• 1 can black beans drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can corn
• 1 1/2 cups cheddar cheese shredded
• 1 avacado sliced 

Put your oil, onion, pepper, garlic, quinoa,  broth, chili powder, cumin, salt/pepper, and both kinds of tomatoes in the slow cooker. Cook on high for 3 hours. Add your beans and corn. Adjust salt and pepper as needed.  Top with cheddar cheese and avacado. Enjoy! 

Easy weeknight meals are a must when you make a homemade meal every night. This chicken dish is just that. I love meals that can be made ahead of time and then easily cooked when ready. 

3 chicken breasts 

Juice and zest of 3 limes 

1 tablespoon Worcestershire sauce 

1 tsp salt 

1 tsp pepper 

2 cloves garlic, minced 

1 tablespoons melted butter 

Place your chicken breasts in a ziplock bag. Add the juice of 3 limes, Worcestershire sauce, salt, pepper, and garlic to the bag. Let marinate for at least an hour or more. Place your chicken and marinade in a greased baking dish. Drizzle with melted butter, and salt and pepper lightly. Cook at 425 for 40 minutes or until chicken is cooked through. When cooked, sprinkle with lime zest and serve over quinoa. 

Fresh, easy, low fat, affordable, what more could you want in a dish? Enjoy!