Crock Pot Favorites
    Sausage and Bean Stew (Crock Pot)

    Sausage and Bean Stew (Crock Pot)

    What a great appetizer or lunch. The sausage, beans and garlic make a perfect stew. Served with cheese toast, this makes a great dish to serve to guests. Even with the bread, this dish comes in under 400 calories !! 6 servings 350 calories per serving 2 t oil 3 ...

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    Hamburger Soup (Crock Pot)

    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 ...

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    Chinese Pulled Pork

    Chinese Pulled Pork (Crock Pot)

    This recipe was really interesting. Usually when you think of pulled pork, you expect a spicy Southwest flavor. But this one has an awesome Chinese sauce that is mellow and mild and is perfect with pulled pork. 8 servings 227 calories per serving 1/4 c soy sauce 1/4 c ...

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    Get the ’400 Calories or Less’ App and eBooks now !

    Get the '400 Calories or Less' App and eBooks now !

    I'm so very pleased to announce the 400 Calorie or Less App and eBooks ! The eBooks are now available for the Nook and the Kindle. There are 4 eBooks and they each host 40+ recipes to help you lose weight while eating the foods you love and ...

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    Easy Pork Carnitas

    Easy Pork Carnitas

    This is another great authentic recipe that cooks all day in the crock pot - it turns out a fantastically tender and juicy meat that is easily shredded and tastes great with a bit of lime and avocado. 4 servings 208 calories per serving 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon ground ...

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    Black Bean Chili (Crock Pot)

    Black Bean Chili (Crock Pot)

    This is one of the most awesome chili recipes I have ever made ! The depth of flavor was amazing. This is a truly authentic, rich, aromatic and spicy chili that is just plain PERFECT. Don’t forget the squirt of lime just before serving – it actually ...

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    Chicken Tortellini Stew (Crock Pot)

    Chicken Tortellini Stew (Crock Pot)

    This is a soupy stew or a thick soup :) Whatever it is, it's absolutely delicious. The sweet fennel adds just the little something different that makes this meal one of a kind. 6 servings 380 calories per serving 2 carrots, sliced 2 cloves garlic, minced 1 lb. boneless skinless chicken breast cut ...

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    Lasagna (Crock Pot)

    Lasagna (Crock Pot)

    Even traditional lasagna lovers like this one - and it is nice and easy to do. Start it at lunch time and have dinner ready 4 hours later. Take a look at my video below for instructions on how to layer it in your crock. 8 servings 275 calories per ...

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    June 25th, 2010adminFood Buzz Daily Special

    As part of FoodBuzz Daily Specials, I’ll be making a some special posts over the next couple of weeks that relate to a specific topic. Today’s special is about Non Stick Fry Pans.


    Many people watching their diets think that fried food is off limits. But this isn’t so ! The act of frying is not unhealthy – it is all the oil typically used when frying something that causes a meal to become high in fats and calories.

    A good non stick pan is essential and with it, you can continue to enjoy pan fried meats and eggs, sauteed veggies, caramelized onions and more.

    The 2 things you need so that you can use as little oil as possible are Pam spray (or similar item) and water.

    Pam is great when frying eggs, pan searing meats and fish, and when sauteing vegetables. When it comes to sauteing peppers or potatoes, some people give up because they can get dried out when you use just Pam. But I have a secret :) Just add a tablespoonful of very hot water when you see the food is drying out. When caramelizing onions or frying up peppers and onions, I sometimes add as much as 4-5 T of water throughout the cooking period. It is a GREAT calorie saver. And all this would NOT be possible if you didn’t have a good non stick pan on hand. I have a few in different sizes and could not live without them.

    Here are a few recipes that just could not be made without a non stick pan:

    Open Faced Egg and Bacon Sandwich
    Bacon, Egg and Cheese Muffin
    Turkey and Stuffing
    Orange Ginger Chicken

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    June 14th, 2010adminFood Buzz Daily Special

    As part of FoodBuzz Daily Specials, I’ll be making a some special posts over the next couple of weeks that relate to a specific topic. Today’s special is about Salt and Pepper Mills.

    Salt and Pepper mills come in all shapes and sizes….they are made out of all sorts of materials, some are manual while some are electric, and prices really vary.


    For years I used only ground black pepper and Morton’s salt out of the box – I never ventured beyond that. But a few years ago I got interested in using sea salt and I got a mill just for that. Then I decided to use different peppercorns and got some mills for those. And my collection has grown quite a bit.

    For some recipes, there is nothing like the taste of sea salt. For some, nothing as great as Kosher salt – there truly is a difference.

    And the same goes for peppers – different peppercorns definitely yield different flavors and it’s great to have a few on hand. I even have a mill to freshly grind red pepper flakes.

    Grab one next time you’re out – I bet you get addicted like me :)

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    June 9th, 2010adminFood Buzz Daily Special

    As part of FoodBuzz Daily Specials, I’ll be making a some special posts over the next couple of weeks that relate to a specific topic. Today’s special is about Mandolines.

    Mandolines are GREAT tools that make slicing a cinch. You can make paper thin cucumbers for salad, julienne carrots for stir fry, thick sliced potatoes for roasted potatoes, and the list goes on and on. You basically attach your food to the safety grip and then run it up and down the mandoline which drags it across the blade and creates the cut.

    You change the blade by dialing a knob which rotates and sets the blade in position for cutting.

    My main pieces of advice for using a mandoline – do NOT try using it without the safety grip. It’s more comfortable to just grab the potato or whatever in your hand, but the blades is sooooo sharp and it takes but a second to loose a good part of your finger :( (poor Josh !!!) I go an extra step and wear a cooking glove that has kevlar in it – then you can just fly through the prep without a worry.

    Try a mandoline and you’ll see why chefs around the world use them on a daily basis.

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    June 3rd, 2010adminFood Buzz Daily Special

    When it comes to vanilla flavor in your cooking and baking, the type you use can make all the difference in the world.

    Vanilla Bean

    Vanilla Bean

    When choosing your flavoring you have several options – - Imitation vanilla flavoring, pure vanilla extract (bargain basement), pure vanilla extract (good quality), and vanilla bean paste such as Madagascar Vanilla by Nielsen-Massey. I pretty much try and stick to good quality pure vanilla extract and vanilla bean paste – if you use the others, you really end up with a inferior product at the end. It costs more, but the results are really worth it !

    Here are some of my favorite vanilla flavored and vanilla added treats…
    they are recipes where the vanilla flavor really comes out strong :)

    Toffee
    Banana Cake
    Vanilla Ice Cream (no ice cream maker needed)

    To find out more about vanilla, check out today’s Food Buzz Daily Special !

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    May 24th, 2010adminFood Buzz Daily Special

    Grill baskets are the best invention since sliced bread ! Really :)

    Mexican Kabobs

    Mexican Kabobs

    I find threading kabobs too time consuming for the actual results. And I find cooking kabobs over the grill nightmarish as you watch great, tender pieces of onion and tomato slip off the skewer into the coals.

    As part of FoodBuzz Daily Specials, I’ll be making a some special posts over the next couple of weeks that relate to a specific topic. Today’s special is about GRILL BASKETS.

    And I am passionate about using grill baskets ! Just give them a little spray with Pam, throw in any of the ingredients that you would normally be skewering, toss a few times (like you would a big stir fry) and you come out with food that tastes even better because you don’t get those ‘undone’ patches from where the food was pressed up against other bits. And even better – you don’t lose pieces and prep time is a snap ! So grab yourself a nice big grill basket this season and enjoy !

    Here are a few recipes I have posted in the past that recommend use of grill baskets.

    Mexican Kabobs

    Halibut Kebobs

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