I wish I could be helpful, but there are only a handful of crockpot dishes that I find appetizing and healthful, and there are even fewer that can cook on low in a crockpost for 12+ hours without being pretty overcooked--even beans. This is especially true with most newer crockpots, as the "low" setting isn't as low as it once was.
So, I do what I can to make a couple of meals over the weekend that can stretch over the week. This week, I made a black bean and mixed pepper filling for burritos and ratatouille served over whole wheat pasta. Last week, it was grilled chicken marinated in garlic, yogurt and lemon, with an assortment of vegetables and mushroom, onion, spinach frittata and a side salad. In the winter, I make a lot more soups and stews. They, frankly, are my preference when it comes to weeknight meals, because they're easy to reheat and stretch a long way. I'd also note that if you do a lot of your prep work in advance, a entree- sized salad can come together really quickly. One of my favorites has grilled flank stead, sliced thin, with a relish of corn, avocado and roasted poblanos. I can prepare all of that over the weekend and then just throw it onto some mixed greens come dinner time.
Live with intention. Walk to the edge. Listen hard. Practice wellness. Play with abandon. Laugh. Choose with no regret. Continue to learn. Appreciate your friends. Do what you love. Live as if this is all there is.
--Mary Anne Radmacher