Hamburger Soup (Crock Pot)

This is so tasty – it’s something I have made many times and everyone who eats it is always delighted with the great heartiness and warmth. Beings this is a crock pot recipe, you can start this one before work, come home, drop in the noodles and in 20 minutes you’ll have a healthy soup ready to go. Serve with some low fat biscuits or some Cheesy Spirals.

Hamburger Soup (Crock Pot)
Hamburger Soup (Crock Pot)

6 servings
260 calories per serving

1 lb. extra lean ground beef
1 medium onion, chopped coarsely
1 stalk celery in slices
1 package Lipton dry Beef Mushroom soup mix
14.5 oz. can of diced tomatoes
6 c water
½ t salt
¼ t pepper
1 t onion powder
1/2 t garlic powder
2 c frozen mixed vegetables, thawed and drained
1 c uncooked fine egg noodles

Brown ground beef and drain thoroughly. Combine all ingredients except the noodles and frozen veggies in the crock pot, cover and cook on low 6-8 hours. 20 minutes before serving add thawed veggies and noodles and mix well. Increase heat to high, recover and cook another 20 minutes.

Roasted Chickpeas

These make a great snack while watching TV – pick away without guilt! Put a few bowls out at parties and watch everyone try and figure out what the heck they are eating :)

Roasted Chickpeas
Roasted Chickpeas

8 servings
29 calories per serving

2 c canned chick peas, drained and rinsed (I used a can of tri-color chick peas)
1 t oil
Coarse salt

Preheat oven to 375 degrees. Toss peas and oil and spread on a baking sheet and bake 40 minutes or until brown. Remove from oven and sprinkle with salt. Cool before serving.

Balsamic Pork Medallions

The simplest recipes often turn out the biggest flavors and this is no exception. A great sear, lemon pepper and a balsamic glaze make this the perfect pork dish.

Balsamic Pork Medallions
Balsamic Pork Medallions


4 servings
210 calories per serving

4 4 oz. boneless pork chops
2 t lemon pepper
Pam
1/2 c balsamic vinegar
1/3 c fat free vegetable broth

Sprinkle meat with seasoning. Spray a nonstick skillet with Pam and place over medium high heat. Add meat and cook 4 minutes each side or until lightly browned. Remove from skillet and keep warm.

Wipe pan clean and then add vinegar and broth. Cook 6-7 minutes or until sauce has reduced and thickened. Spoon over chops and serve immediately.

Nilla Parfaits

I made 4, 3 of us ate one each and then fought over the 4th :) They are that good !! Make sure you use a nice creamy vanilla yogurt; one that tastes like ice cream. I love Turkey Hill brand. This is just one of those perfect desserts !

Nilla Parfait
Nilla Parfait

4 servings
270 calories per serving

2 cups vanilla frozen yogurt, softened (I like Turkey Hill brand)
8 Nilla Wafer cookies, crushed well
1 1/2 bananas, sliced
1/4 c chopped toasted pecans

In small dessert cups or parfait glasses or even in wine glasses, layer ingredients and then freeze at least half an hour. Here are the layers:

Yogurt
Banana
Nuts
Yogurt
Banana
Nilla crumbs
Nuts
1 slice of banana for garnish

Turkey Panini

Turkey with a zesty cheese sauce is the perfect lunch !

Turkey Panini
Turkey Panini

4 servings
272 calories per serving

3 T lowfat mayonnaise
2 T nonfat plain yogurt
2 T shredded (not grated) Parmesan cheese
2 T chopped basil
1 t lemon juice
Pepper to taste
8 slices light whole wheat bread
8 oz. thinly sliced deli turkey
8 slices tomato
2 t canola oil
ICBINB spray

Mix mayo, yogurt, cheese, basil, lemon juice and pepper. Spread 2 t of the mixture on each slice of bread and then fill the sandwiches with turkey and tomato. Heat 1 t oil in a large nonstick pan and put in 2 sandwiches. Use a Panini press to weight down the sandwiches. Cook until golden, about 2 minutes. Spray the top with I Can’t Believe It’s Not Butter Spray and then flip the sandwich and cook until the second side is golden. Repeat with the 2 remaining sandwiches.

Seafood Stew (Crock Pot)

This is a great seafood stew full of flavor and body. If you have leftover bits of cooked fish. you only need to put them in the crock for 15 minutes or so to heat up. If you like it a bit spicier, add some hot sauce and you get a jambalaya tasting dish.

Seafood Stew (Crock Pot)
Seafood Stew (Crock Pot)

8 servings
215 calories per serving

2 c chopped onions
2 stalks celery finely chopped (about 1 c)
5 garlic cloves, minced
28 oz. can diced tomatoes, undrained
8 oz. clam juice
6 oz. tomato paste
½ c white wine or water
1 T red vinegar
1 T oil
½ t basil flakes
½ t parsley flakes
½ t onion powder
½ t garlic powder
½ t oregano flakes
¼ t sugar
¼ t red pepper flakes
1/2 t dried thyme
1 bay leaf
1 lb. firm white fish in 1 inch pieces
¾ lb shelled, cleaned shrimp, tailed removed
6.5 oz. can chopped clams and their juice
6 oz. can crabmeat (or fresh)
¼ c parsley, chopped

Combine onions, celery, garlic, tomatoes, clam juice, tomato paste, vinegar, spices, sugar, thyme, pepper flakes and bay leaf and mix well. Cover and cook on high 4 hours. Stir in fish, shrimp, clams and crab and reduce heat to low and cook 45- 1 hour minutes or until fish is done. Remove bay leaf before serving. Stir in parsley.

Broccoli Cheddar Dip

So easy to make – this takes just a few minutes. And the results are SUPER ! There will be lots of yummy noises as your group eats this one up. Serve with low cal crackers.

Broccoli Cheddar Dip
Broccoli Cheddar Dip

18 servings
72 calories per serving

10 oz. package frozen broccoli
8 oz. Cabot low fat sharp cheddar, grated
4 oz. cream cheese
2 T milk
1 t Tabasco sauce
1/2 t pepper

Microwave broccoli in a partially covered dish 8-10 minutes. Add cheddar, cream cheese, tabasco and pepper. Recover and microwave 1-2 minutes or until cheeses are melted. Stir until smooth. Serve immediately with crackers.

Curried Cauliflower

This dish has a subtle yet delicious curry flavoring – it’s perfect next to chicken and fish dinners. If you haven’t tried curry before, but you like cauliflower, this is a great dish to try. It’ll get you hooked on curry, I bet :)

Curried Cauliflower
Curried Cauliflower

8 servings
100 calories per serving

1/4 c olive oil
2 t curry powder
2 t sugar
1 t lemon juice
Salt and pepper to taste
4 c cauliflower florets
1/3 c slivered or sliced almonds

Preheat oven to 400 degrees. Mix oil, curry, sugar, lemon, salt and pepper than mix in cauliflower. Pour all into a 13×9 baking dish and cover. Bake 15 minutes then stir and add almonds and cook another 10-15 minutes uncovered.

Creamy Caesar Salad

This recipe gives you a really nice creamy dressing since you use mayo instead of eggs and oil. If you like it with a lot of bite, add extra anchovy.

Creamy Caesar Salad
Creamy Caesar Salad

8 servings
88 calories per serving

½ c grated parmesan cheese
½ c fat free mayo
¼ c lemon juice
2 t anchovy paste
2 t Worcestershire sauce
½ t pepper
¼ t dry mustard
5 large cloves garlic, minced
8 oz. fresh bread cut into cubes
4 head romaine lettuce in bite size pieces

Preheat oven to 300 degrees. Combine 1.2 c water with cheese, mayo, lemon juice, anchovy paste, Worcestershire, pepper, mustard and garlic. Whisk well and set aside. Place bread pieces on a baking sheet and bake 15 minutes to toast them. When done combine croutons and romaine and then dress and serve immediately.

Chicken Milanese with Salad

Milanese style just means a breaded cutlet – – This is easy to throw together and the cutlets rival my old standby recipe – it’s the parmesan cheese in them that make these really special. Change up the salad by adding different veggies; tonight I had some left over zucchini and radishes that I threw in.

Chicken Milanese with Salad
Chicken Milanese with Salad

4 servings
197 calories per serving

4 3 oz boneless chicken breasts
1/4 t black pepper
¼ t salt
1/4 c seasoned bread crumbs
2 T grated parmesan cheese
1 1/2 t oil
3 c baby salad greens or field greens
1 c grape tomatoes, halved
1/4 c matchstick cut carrots (pre-packaged)
3 T low fat balsamic dressing
Pam

Sprinkle chicken with salt and pepper. Rinse chicken in water. Combine bread crumbs and parmesan in a bowl and press chicken cutlets in to coat well. Spray a skillet with Pam and heat over medium heat and add the chicken and cook about 4-5 minutes per side or until browned. Mix the salad greens, carrots, tomatoes and dressing and serve salad alongside chicken cutlet.

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