Meatless Monday – Crockpot Eggplant Parmesan

Crockpot Eggplant Parmesan

This scrumptious Slow Cooker Eggplant Parmesan will have everyone thinking you spent all day in the kitchen. Set it, forget it then enjoy it!
Prep Time25 mins
Cook Time8 hrs
Total Time8 hrs 25 mins
Course: Main Course, One Dish Meal
Cuisine: Comfort, Italian
Keyword: comfort food, crockpot, high protein, low carb, low fat, nut free, one dish meal, slowcooker, vegetarian
Servings: 12
Calories: 258kcal
Author: Grandma Antionette

Equipment

  • Crockpot, Slow-cooker

Ingredients

  • 5 pounds eggplant
  • 1 tablespoon salt
  • 4 large eggs
  • 1/3 cup milk of choice
  • 1 1/2 cup breadcrumbs You can use Gluten Free bread crumbs to make the recipe GF.
  • 5 ounces Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 4 cups marinara sauce
  • 16 ounces mozzarella cheese sliced or shredded
  • fresh basil for topping

Instructions

  • Peel eggplant and cut into 1/3 inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry.
  • Spread 1/2 cup of sauce in the bottom of the slow cooker.
  • Whisk together the eggs and milk in a shallow bowl. Stir together breadcrumbs, Parmesan cheese and Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs.
  • Layer 1/3 of the slices in the slow cooker. Top with 1 cup sauce and mozzarella cheese. Repeat layers two more times. Cook on low for eight hours.
  • When serving, top with fresh basil leaves.

Notes

Nutrition
Calories: 258kcal | Carbohydrates: 23g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 1380mg | Potassium: 678mg | Fiber: 6g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 9.1mg | Calcium: 317mg | Iron: 1.7mg
 

Crockpot Fajitas

Fajitas

We have a little recipe to put a smile on your face – Crockpot Fajitas! You can go meatless or meat them up with anything you like. The base stays the same, just add the protein of your choice set it, forget it and eat!

Hot delish fajitas will be awaiting your return!

Crockpot Fajitas

This Crockpot fajita recipe is super easy and can include whatever protein you like. Some prefer meatless with mushrooms, some like fish beef or chicken. The base recipe is the same but you can make this recipe yours.
Prep Time20 mins
Cook Time6 hrs 10 mins
Total Time6 hrs 30 mins
Course: Main Course, One Dish Meal
Cuisine: Mexican
Keyword: crockpot, fajitas, low calorie, slowcooker, vegetarian
Servings: 6
Author: Grandma Antoinette

Equipment

  • Crockpot

Ingredients

  • 1 14.5 oz can petite diced tomatoes with green chilies
  • 3 bell peppers ideally 1 red, 1 yellow and 1 green cored and sliced
  • 1 large yellow onion halved and sliced
  • 6 cloves garlic minced
  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp ground coriander*
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3 Tbsp fresh lime juice
  • 1 Tbsp honey

Protein options:

  • 2 lb chicken breast cut into strips
  • 2 cup portobello mushrooms sliced and peeled with the stems removed
  • 1 can black beans
  • 1 can garbanzo beans

Instructions

  • Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with your choice of protein.
  • In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle the seasoning over protein. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
  • Cover and cook on HIGH heat about 2 1/2 – 3 hours or low heat 4 – 6 hours.
  • In a small bowl whisk together lime juice and honey and add to slow cooker along with the protein and season with additional salt to taste if desired (I sometimes like to add 1/4 cup chopped cilantro too here but this is optional). Gently toss. Serve warm in warmed tortillas optional toppings.

Notes

Optional Toppings
Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)

Instant Pot Spaghetti Squash

Instant Pot Spaghetti Squash

Spaghetti squash in your Instant Pot yields a perfectly cooked squash—not mushy, but tender and holding its shape. Spaghetti squash is also a perfect base for so many sauces or just a sprinkle of Parmesan cheese as a side dish. At the market, look for squash that are about 3 lbs.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, One Dish Meal
Cuisine: American
Keyword: diabetic, Gluten Free, heart healthy, Instant Pot, instapot, low carb, low fat, one dish meal, soy free, spaghetti squash, vegan, vegetarian
Servings: 4
Calories: 109kcal

Equipment

  • Instant Pot

Ingredients

  • 1 3 lb spaghetti squash halved
  • 2 cloves garlic minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground pepper

Instructions

  • Cut the squash in half lengthwise; scoop out and discard seeds.
  • Pour 1 cup water in the Instant Pot. Place a wire metal steam rack in pot. Arrange cut halves of squash on top of the steam rack. Put minced garlic on the inside center of the halved spaghetti squash.
  • Cover Instant Pot, and fasten the lid. Lock and seal the steam valve.
  • Set to HIGH pressure for 7 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
  • Allow pressure to naturally release for 10 minutes, then carefully release pressure by turning valve to VENT.
  • Remove lid, and, using tongs, drain accumulated liquid from squash halves. Using a fork, scrape out flesh into spaghetti-like strands in a bowl (should have 4 to 6 cups)
  • Add olive oil, thyme, lemon zest, salt and pepper, to squash and toss to coat. Serve hot.

Meatless Monday – Crockpot Black Bean Soup

Crockpot Black Bean Soup

This Crockpot Black Bean Soup recipe is super easy to make, packed with protein, and it's super delicious! It also just so happens to be naturally vegan, vegetarian and gluten-free. Woo Hooo
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course, One Dish Meal, Soup
Cuisine: Comfort, Mexican
Keyword: comfort food, Gluten Free, heart healthy, vegan, vegetarian
Servings: 8

Equipment

  • Crockpot

Ingredients

Main Ingredients

  • 1 large onion (yellow) chopped
  • 2 red bell peppers cored and chopped
  • 1 green bell pepper cored and chopped
  • 2 carrots chopped
  • 5 cloves garlic minced
  • 1 jalapeno pepper seeded and diced
  • 4 cups vegetable stock
  • 4 cans black beans, rinsed and drained (15 oz cans)
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 3 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 1/4 teaspoon cayenne

Additional Garnish (Optional)

    Instructions

    • Combine all main ingredients in the bowl of a slow cooker, and stir to combine.
    • Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender.
    • Remove the bay leaf.
    • Serve the soup warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.

    Additional Options

    • use a blender or food processor to puree the soup completely (thick and smooth)
    • use a blender or food processor to puree about half of the soup (thick and smooth but still has texture)