Fix It And Forget It 5: Mush Quiche/ Black Bean Peppers/ Lentil Tacos/ Spaghetti Squash Parmesan 🌞

[justaprogressive]

Mushroom Quiche

Serves 4
1 tablespoon olive oil
2 pounds mushrooms, sliced
6 large eggs
1 cup milk (2% or whole)
2 tablespoons baking mix (I use gluten-free)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 ounces crumbled feta cheese

Use a 4-quart slow cooker sprayed with cooking spray. Heat the
olive oil in a large skillet on the stovetop over medium heat. Add
the mushrooms and cook, stirring, until they have browned
completely and have shrunk in size. Add the mushrooms to the
prepared insert.

In a large mixing bowl, whisk together the eggs, milk, baking mix,
salt, and pepper until frothy. Fold in the crumbled cheese. Pour this
mixture evenly on top of the mushrooms in the slow cooker. Cover
and cook on Low for 6 to 7 hours or on High for about 4 hours. The
quiche is finished when the top has browned, the center has set,
and it has begun to pull away from the sides.

The Verdict

The baking mix added to the egg mixture really helps to firm up this
crustless quiche. I love the way the mushrooms and feta create
such a powerful punch of flavor. This can be eaten as a casserole
for dinner, or cold, cut in cubes as an appetizer. If you're playing
along at home, you'll notice that the olive oil used to sauté the
mushrooms makes this recipe come in at six ingredients


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Black Bean Bell Peppers

Serves 6

6 bell peppers, any color
1 (15-ounce) can black beans, drained and rinsed
2 large tomatoes, diced
1 ups cooked long-grain rice
1 cup crumbled feta cheese
1/3 cup water

Use a 6-quart slow cooker. Wash the bell peppers, cut off the tops
(retain for later), and scoop out the seeds and center core. In a
large mixing bowl, combine the tomatoes, cooked rice, black beans,
and cheese. Stuff this mixture evenly into the peppers. Nestle the
peppers in the insert, and replace the tops. Carefully pour the water
around the base of the peppers. Cover and cook on Low for 6 hours
or on High for about 3 hours. The peppers are done when the filling
is hot and the peppers have begun to wilt and pucker.

The Verdict

This is one of my favorite meatless dinners. If you don’t have
tomatoes, you can substitute canned, or even a tiny bit of pasta
sauce or salsa for a different flavor. I really like using feta in this
recipe because it has a lot of flavor, and allows me to skip adding
salt or additional seasoning to the filling mix.


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Lentil Soft Tacos

Serves 4 to 6

2 cups dried green or brown lentils, sorted and rinsed
1 onion, diced
2 cups vegetable broth
1 (1.25-ounce) packet taco seasoning (for homemade, see recipe)
Warmed corn tortillas, for serving

Use a 4-quart slow cooker. Add the lentils to the insert, and then
the onion, broth, and taco seasoning. Stir well to combine. Cover
and cook on Low for 5 to 6 hours or on High for about 3 hours.
The taco filling is ready when the lentils are bite-tender. Serve
stuffed into warmed corn tortillas with your favorite toppings,
if desired.

The Verdict

We're trying to stretch our grocery budget, and I love how far a 99¢
bag of lentils can go! The lentils soften nicely in the slow cooker
and ake on the taco seasoning beautifully. Serve them with
shredded cheese, sour cream, and sliced avocado, if desired. This
is a great meatless dinner, and the filling can be spooned over rice
or a baked potato if you don’t want to eat with your fingers


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Spaghetti Squash Parmesan

Serves 4

1 whole spaghetti squash, roasted
2. tablespoons olive oil
1/2 cup grated Parmesan cheese
1 (14.5-ounce) can diced tomatoes with Italian seasoning, drained
1 cup shredded mozzarella cheese

Use a 4-quart slow cooker. Preheat the oven to 400°F. Cut the
spaghetti squash in half lengthwise and remove any seeds. Rub
the olive oil into the squash halves. Bake on a baking sheet for
15 to 20 minutes, or until the squash is fork-tender.

Scoop out the cooked squash “noodles” and add them to the insert.
Toss with the Parmesan cheese. Add the drained tomatoes and top
with the shredded mozzarella. Cover and cook on Low for 4 to 5
hours or on High for 2 hours, until the cheese is hot and bubbly and
flavors have melded.

The Verdict

Spaghetti squash is such a unique vegetable—it’s as if Mother
Nature was having some fun when it came to life. The rich,
buttery flavor is a hit for palates of all ages, and it’s packed
with Vitamin B, and Niacin.


All the above from "5 Ingredients Or Less Slow Cooker Cookbook"
https://www.goodreads.com/book/show/26040287-5-ingredients-or-less-slow-cooker-cookbook

Fix it and forget it!


Don't wait! Warm your innards today!