3/4 cups Greek Yogurt Plain
2 cups Tomatoes, Raw
6 cups Mixed Salad Greens
1 large Squash, Summer, Zucchini, Raw
28 oz Organic Vegetable Broth
2 teaspoons Chili Powder
3 Garlic cloves
1/2 cups Brown Rice – Uncooked
1 cups Lentils, Dry
2 large Peppers, Sweet, Red, Raw
1) Coarsely chop red peppers, onion and squash. Mince the garlic cloves. Rinse the lentils.
2) In a slow cooker combine the red peppers through the broth. Cover and cook low 10 to 12 hours. During the last the 20 minutes of cooking add the squash.
3) Serve the cooked lentil/rice mixture over a bed of mixed greens. Top the salad with chopped tomatoes, dollop of greek yogurt and avocado.
Recipe from cookbook I Didn’t Know My Slow Cooker Can Do That 11/25/16
I’m sure you’ve heard of Meatless Mondays. What about Mexican Meatless Mondays?!?!? It’s always good to change things up and if you can take advantage of your slow cooker even better!! I do all my meal prep on Sunday mornings so by the time dinner rolls around on Sunday I don’t feel like cooking. This is where my trusty slow cooker steps in. After I’m done with my meal prep, I put the dinner in the slow cooker and it’s ready by dinner time. Supermarkets sell slow cooker liners. I put a liner in the slow cooker before I add the ingredients. The cleanup is so much easier! You can also make this salad and have it as lunch for during the week instead of dinner. Enjoy!