In lieu of the yummy high fat food from your local Indian restaurant, whip up this easy curry for half the fat. Just sauté 1 onion, 2 garlic cloves and 1 inch of ginger in a pot with 2 tablespoons of olive oil. After 5 minutes, dump the mixture along with 2 cans of chickpeas, one can of diced tomatoes and 1 teaspoon each of cumin, coriander, turmeric and salt into your crockpot. Add a cinnamon stick if it tickles your fancy. Fill enough water to cover the beans and simmer for six hours for homemade Indian goodness.
Lasagna noodles can be temperamental, easily breaking or burning in the oven. The Crockpot keeps the ingredients all together, and easy to serve. First combine 1 container tofu, ¼ cup coy milk, ½ teaspoon garlic powder, 2 tbsp lemon juice, chopped basil and 1 tsp salt into a food processor. Mix 2 packages of thawed frozen spinach. Now comes the layering part, layer tomato sauce, lasagna noodles and the spinach tofu mixture until you reach the top of your cockpot, ending with a sauce layer. Let it cook for 6 to 8 hours, and enjoy.