I got this recipe in a Weight Watchers email several years ago and have made it many times since. Very easy, healthy and delicious! It reheats well, so it’s great to pack for work lunches. And I love anything you can make in the slow cooker!
Moroccan Slow Cooker Stew
My tweaks: This time I added some sweet potatoes and golden raisins. Also extra crushed red pepper because I like it spicy!
I got one of these little lunch Crock-Pots recently. I always bring my lunch to work and this makes it so much easier to enjoy what I brought without having to wait in line for the (often dirty) microwave at work. (Ew! I know!)
I am so glad that I have it. Plug it in when you get to work and by lunchtime your meal will be nicely reheated. It’s great for soups and stews, but I’ve also used it for pasta and stir fry with rice.
Onions in the Slow Cooker
I love French Onion Soup, but it’s rarely vegetarian so I have to make my own. This is by far the easiest and best tasting recipe I have found. The slow cooker is my favorite way to develop complex flavors just by throwing stuff in a pot and cooking for a long time. This recipe is from one of favorite cookbooks, Fresh from the Vegetarian Slow Cooker by Robin Robertson.
Oh, and don’t forget to use your Onion Goggles!
French Onion Soup with Cheesy Bruschetta
My Tweaks: I usually only put 1/8 cup olive oil in the bottom of the cooker to reduce the fat. I often use yellow onions and add a little bit of sugar instead of sweet onion, just because yellow onions are cheaper and I have them on hand in larger quantities. Instead of vegetable stock, I use Edward & Sons Not-Beef bullion because FO soup is usually made with beef stock. I use daiya vegan cheese and gluten free bread for the Cheesy Bruschetta and I float them on top of the soup.
French Onion Soup