Greek Lamb Vegetables and Feta Cheese

1 pound lean lamb cut into bite size pieces
4 small yellow crookneck squash cut into 1/4 inch thick slices
1 small red bell pepper, cut into 1 inch cubes
2 ounces feta cheese diced
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1 teaspoon salt optional
1/4 teaspoon ground black pepper
4 teaspoons fresh lemon juice
1/4 cup water
4 lemon wedges

Cut 4 sheets of foil, about 18 x 11 inches each. Place the foil, shiny side down, on work surface. Spray an area about the size of a salad plate in center of each piece with nonstick olive oil spray. Top each foil piece with 1/4 of the lamb, then with 1/4 of the squash, then 1/4 of the green onions, bell pepper and feta cheese. Sprinkle each portion with 1/4 of the oregano leaves, garlic powder, salt and black pepper. Drizzle each with 1 teaspoon lemon juice. Bring short sides of foil together. Fold over twice. Fold sides up twice to seal. Place in a 4 quart slow cooker with folded side up. Pour water around packets. Cover and cook on low 6-7 hours or until lamb is tender. To serve, place each sealed packet on a dinner plate. Garnish each with a wedge of lemon. Makes 4 servings.

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