Crockpot Wednesday: June 13, 2018-Go! Mile

 

Erin Taylor from Go! Running in the Heights was on to talk about the 8th annual Go! Mile race.  It’s a fundraiser and a really fun family event.  Here’s the link to the event.

Slow Cooker Quinoa Breakfast Casserole with Tomato and Spinach (from the Slow Cooker Gourmet)
Ingredients
  • 1/2 cup quinoa rinsed well and uncooked
  • 1 1/2 cups milk
  • 6 large eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup fresh spinach
  • 3/4 cup grape tomatoes halved
  • 1/4 cup shredded cheese colby, monterey jack, cheddar, etc.
  • 1/4 cup shredded Parmesan cheese
Instructions
  1. In a mixing bowl, whisk 6 eggs until beaten. Add quinoa, milk, salt and pepper and whisk until combined.
  2. Gently mix in spinach, tomatoes and 1/2 cup shredded cheese
  3. Spray crock well with nonstick spray (or your own olive oil spray)
  4. Add egg and quinoa mixture to crock
  5. Top with Parmesan cheese
  6. Cover and cook on high for 2-4 hours until eggs are set and edges are lightly browned

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