Here is the super quick slow cooker meal I made last Thursday. Although the temperatures have cooled here (Yay, I’m totally not a hot weather lover), I am still totally into using my slow cooker. My slow cooker has been seeing a lot of action lately! I have a couple of meals planed for it as well this week, it is just so relaxing to have dinner ready when hubby comes home from work. Loving it!

Recipe from Allrecipes

•                     1 butternut squash – peeled, seeded, and cubed
•                     2 cups cubed eggplant, with peel
•                     2 cups cubed zucchini
•                     1 (10 ounce) package frozen okra, thawed (I had this, totally forgot to put it in)
•                     1 (8 ounce) can tomato sauce
•                     1 cup chopped onion
•                     1 ripe tomato, chopped
•                     1 carrot, sliced thin
•                     1/2 cup vegetable broth
•                     1/3 cup raisins
•                     1 clove garlic, chopped
•                     1/2 teaspoon ground cumin
•                     1/2 teaspoon ground turmeric
•                     1/4 teaspoon crushed red pepper
•                     1/4 teaspoon ground cinnamon
•                     1/4 teaspoon paprika

1. Place all ingredients in slow cooker, cook on low for 8-10 hours.

2. Eat and enjoy!