Crock Pot Tomato Lentil Casserole

Still running and still enjoying the lack of snow. It’s cold outside in the early morning but the roads are clear and we can’t ask for more from the weather in upstate New York. My weekend runs have been fun. I’ve been getting used to a shorter run on Saturdays and a longer run on Sunday, double timing the Saturday run. Why? To get ready for the Goofy Challenge of course!

Ted and I have been running together for part of the run on the weekend. He doesn’t put the miles in that I do, he doesn’t have to but it’s nice to have the company. Shane is my other partner for the first part of the run. He’s my warm up. Zoey is my fast finish partner. She’s speedy and makes my legs turnover quicker even though it’s with less effort since she pulls me along. As I’ve said before, it’s a cheat but it feels good.

This past weekend was a 7.4 miler Saturday and 14 on Sunday. As for this Thanksgiving week, I’m on a semi-vacation. No weight training this week and an extra day off due to travel time. Training has been no-pressure casual for the upcoming races in January. I like being relaxed about the event, knowing that come the end of January, serious training begins as I get ready for my key race of the year: Boston.

Do you have plans for 2013 yet? Do you have a key race/event you’re looking forward to?

Slow Cooker Healthy Meals

Feel the heat in this one dish, nutritious meal

Serves 6 – 8

1 cup lentils
3 lbs fresh tomatoes (mix it up by using a few green tomatoes, some grape or cherry tomatoes, large red juicy tomatoes…) – chopped
1 TBS Italian seasoning blend
3 cloves garlic, minced
3 small long hot peppers, cored and chopped small
1 medium yellow onion, chopped
1 1/2 cups water

Rinse the lentils and sort for any debris.

Place all the ingredient in the crock and cover.

Cook on low for 7 - 8 hours or auto switch (high-low) if you crock has the feature for 6 hours.