The start of a new school year means a busier schedule for my family. As much as I love to cook, some school nights I simply don’t have the time or the energy. Slow cooker recipes and one-pot dishes are on my meal plan at least 2-3 times a week. Any recipe that requires minimal cooking and minimal clean-up is a win!
In the past, I mainly used my slow cooker to make stews and roasts, which can get pretty expensive. My family enjoys having those heartier meals during the winter months, but I wanted to find a few cost-effective recipes I could make throughout the year when our schedule (and budget) was tight. I knew beans and lentils would be a cheaper option to stretch our family’s food dollars, so I started trying slow cooker recipes that used plant-based protein in place of meat. By adding a few plant-based meals each week, I have been able to cut down my grocery bill and include more fiber in my family’s diet. A few of my family’s favorite recipes are below!
- Vegetarian Chili – This chili recipe is so easy to make and is packed with flavor! I like adding chipotle chili powder for some extra heat.
- Slow Cooker Lentils – We love this recipe to switch up our taco nights and to make burrito bowls. Using lentils has helped us cut down how often we need to purchase ground beef or turkey.
- Slow Cooker Refried Beans – I make a batch of the refried beans monthly. We use them in place of meat for tostadas and my kids love using them as a dip with chips.
Are you searching for ways to stretch your food dollars and save time cooking? Add one of these plant-based dishes to your next meal plan!
