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Slow Cooker Meatless Monday

Amber Graefen

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Oct 30th, 2017

Need some ideas for warm and hearty meals that fit into your Meatless Monday menu?  It’s the perfect time of year to pull out your slow cooker!  Don’t forget that slow cooker meals can make so much more than delicious dinners.  Check out the ideas below to make Meatless Monday meal planning and preparation fast and easy this fall!

Breakfast

What’s better than waking up to a breakfast that is already made?  Prepare your breakfast and leave it to sizzle all night in a slow cooker so that you have a warm breakfast before you head out the door.  Opt for oatmeal or quinoa with your favorite fruits and nuts, or pack in the protein with eggs and veggies.

Lunch

Chilly days call for a hot cup of soup!  There are endless possibilities for soups that incorporate vegetables, lentils, and whole grains.  Choose your favorite components, combine in the slow cooker, and enjoy a lunch that will warm you from the inside out!

Dinner

Slow cooker dinners can make busy Meatless Monday nights a breeze!    Take time as a family on Sunday to prepare this simple lasagna. Older kids can help by chopping the soft mushrooms and zucchini and younger cooks will enjoy creating the layers.  This recipe comes to us from our friends at Produce for Kids.

Slow Cooker Veggie Lasagna

Serves 8

  • 2 tablespoons olive oil
  • 2 cups mushrooms, chopped
  • 1 cup bell pepper, seeded, chopped
  • 1 sweet onion, finely chopped
  • 3 cups baby spinach, chopped
  • 1 pound (16 oz.) 2% cottage cheese
  • 2 cups (plus 1/2 cup) shredded mozzarella cheese, divided
  • 1/4 teaspoon salt
  • 26 ounces low-sodium pasta sauce
  • 2 zucchini, sliced 1/4-inch thick
  • 8 ounces no-boil whole wheat lasagna noodles

Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach, and cook 5 minutes, or until water evaporates.

Mix cottage cheese, 2 cups mozzarella cheese and salt in mixing bowl.

Assemble lasagna in slow cooker as follows: 1/3 of pasta sauce, single layer noodles, 1/3 of cooked vegetables, single layer zucchini and 1/3 of cottage cheese mixture. Repeat for another 2 layers.

Sprinkle 1/2 cup mozzarella cheese on top.

Cook on low 5 hours, or until noodles and zucchini are tender.

 

Amount per Serving
Calories:  361

Calories from Fat:  116

Total Fat:  13g

Saturated Fat:  4g

Cholesterol:  20mg

Sodium:  396mg

Carbohydrates:  51g

Dietary Fiber:  8g

Protein:  20g

 

 

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