My favorite healthy and quick foods are casseroles or soups made in the slow-cooker. Simply make a casserole (tuna noode, mmmm) on the weekend and load up the extras into a few reusable plastic containers. Or cook a pot of beans and veggies overnight: high protein, fiber, carbs, nutrients, yum!! The cost is super-low (beans are something like 50-75 cents a pound!), compared to eating out at a fast food joint. I find that these last for 4-5 big meals or keep for a couple of weeks (longer if you freeze the extras).

My latest favorite is an Orthodox Jewish recipe traditionally prepared on the Sabbath, when cooking is forbidden. Perfect for the slow-cooking of a crock-pot!

Veggie Slow-cooker Cholent:

2 tbsp paprika
1 tbsp kosher salt
1/2 tsp fresh-ground black pepper

* Combine spices together and set aside

2 large onions, chopped
4 large carrots, cut into coins
2-3 stalks celery chopped
2 tbsp vegetable oil

* Mix together veggies and oil in bottom of crock pot, cover with 1/2 of spice mixture

1 cup Dry Lima Beans
1 cup Dry Kidney Beans
1 cup Dry Pearl Barley

* Mix together beans and layer over veggies, sprinkle other half of spices over top

1 1/2 - 2 lbs of potatoes

* cut potatoes in half and then in 1 inch slices, layer over top
* cover with 2 inches of water. This fits just right in my 2.5 gallon slow cooker, so adjust according to the size of yours
* cook on the low setting for 8 hours, then refrigerate/freeze extra

You can also add spices, garlic, or meat to this recipe. Cubed beef or chicken would be a good addition.