Real Food Monday ~ 2 Delicious, Real Food Crock Pot Meals January 23 2017, 0 Comments

                                        Even though I now work from home dinner can be a hectic time.  Wednesday is a tough one. My husband and I are coaches for the elementary school’s Lego Robotics Club. We meet after school. By the time we get home on Wednesday it is 5:00.  The grandchildren are hungry, I am tired, we still have dinner, homework, baths and for the adult’s, homestead chores.  I need something for dinner that I do not have to put a lot of work into but is still real food. 

On these busy days I find myself turning to my crock pot. But a lot of the recipes for crock pots included processed foods, like creamed soups or packaged gravy. Over the last couple of years I began searching for healthy crock pot meals, trying them out and keeping the ones we love.

For today’s Real Food Monday here are 2 of my favorite, healthy crock pot meals!


Moroccan Lentil Stew


2 cups chopped onions

2 cups chopped carrots

4 cloves garlic, minced

2 teaspoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

¼ teaspoon ground cinnamon

¼ teaspoon ground pepper

6 cups vegetable broth ( if you want you can use chicken broth)

2 cups water

3 cups chopped cauliflower

1¾ cups lentils

1 28-ounce can diced tomatoes

2 tablespoons tomato paste

4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed

½ cup chopped fresh cilantro

2 tablespoons lemon juice


Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.  


Veggie Lasagna Soup


1 yellow onion, diced

2 cups brown mushrooms, sliced

2 zucchinis, sliced

4 cloves garlic, minced

1 15 ounce can tomato sauce

1 28 ounce can crushed tomatoes

6 cups vegetable broth

2 bay leaves

2 teaspoons dried oregano

1 tablespoon dried basil

⅛ teaspoon red pepper flakes

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

12 ounces lasagna noodles

4 cups fresh spinach leaves

For the ricotta cheese topping

1 8 ounce container ricotta cheese

½ cup mozzarella cheese, shredded

¼ cup parsley, chopped

¼ cup basil leaves, chopped

generous pinch of kosher salt


Add the onion, brown mushrooms, zucchini, garlic, tomato sauce, crushed tomatoes, vegetable broth, bay leaves, oregano, basil, red pepper flakes, kosher salt and black pepper to the 6 quart slow cooker. Set the slow cooker on low and cook for 7 hours or on high and cook for 3½ to 4 hours.

Once the cooking time is done, cook the lasagna noodles according to the package directions, drain and rinse and add to the soup. Cut them into smaller pieces if you'd like. Add the spinach and warm until wilted then ladle into soup bowls and top with a dollop of the ricotta cheese topping.

For the ricotta cheese topping

Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
    *image and recipe for this recipe from Food Crushie*

Make it real with it comes to food...

Green Blessings,