Now I love crock pot cooking. Is there any better way to finish your day than with a delicious, homecooked, and probably healthy meal that you didn’t actually have to prepare at the end of the day? No, there is no better way…except maybe a 5 star restaurant…but even that takes some effort…like a shower. So really, a crock pot meal is probably the best way to go.
I recently prepared 16 (16!!!!) freezer crock pot meals. This was not, I repeat, not one of those meals. However, after making it today, I definitely think this is a good meal to prep in advance. Not that prep takes much time. The hardest tasks are rinsing the quinoa and mincing the garlic (but I used a garlic press…so it wasn’t that hard). Anyways, it’s super easy, it’s crazy healthy, and it’s pretty dang delicious too.
1/2 cup lentils (I used 1/4 black lentils and 1/4 cup orange lentils…they were what I had in the pantry)
1/4 cup quinoa, rinsed
2-3 cloves of garlic, minced
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp cumin
2+ cups of water
Add everything to crock pot. Cook on low 6-7 hours. Check occasionally and add more water as necessary (this is a very important step with my lame-o crock pot, I’m always scorching things if I don’t put additional water in…apparently the low on my machine is equivalent to the high in most machines).
Add salt and pepper to taste.
Serve like you would tacos. I prefer soft, whole wheat taco shells, but anything works (this would probably be a killer taco salad filling). Then add any fillings you choose.
cheese (this is a requirement for me)
hot sauce (this is a requirement for my husband)
Put all ingredients in a freezer bag. Put in freezer. Pull out of freezer the night before. Put in crock pot the morning of. Cook on low 6-7 hours. Serve as you would regular tacos.
Sit down and enjoy your meal!
For more freezer friendly crock pot meals check out this post!