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 2nd, 2010adminSides, Summer, Vegetables

    What a great flavor ! The orange gives these tomatoes a great fresh flavor. Try on your favorite heirloom or farmer’s market tomatoes for a great side dish so low in calories, but so big in flavor !

    Citrus Tomatoes

    Citrus Tomatoes

    2 servings
    36 calories per serving

    2 T fresh squeezed orange juice
    1 ½ t orange zest
    1 ½ t lime zest
    1 T lime juice
    Dash if kosher salt
    Dash of Tabasco sauce
    2 small tomatoes, sliced
    1 t fresh chives, sliced

    Mix together all except tomatoes and chives. Plate tomatoes and drizzle with dressing. Then sprinkle with chives.

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    May 30th, 2010adminAsian, Dinner, Sides, Vegetables

    Stir fry is a nice way to add a veggie side dish without it being a green salad or just a can of veggies opened up and heated. They don’t take much time (especially if you buy pre-chopped veggies at your supermarket). And I like that you can throw in just about anything and easily change it up – try adding some baby corn, or water chestnuts or bean sprouts (all available in the canned in the Asian section of your market) and you have a whole new dish – the same sauce still works !

    Veggie Stir Fry

    Veggie Stir Fry

    4 servings
    34 calories per serving

    ¼ c chicken broth
    1 T orange juice
    1 T soy sauce
    1 ½ t cornstarch
    1 ½ t grated ginger root
    3 cloves garlic, minced
    ¼ t red pepper flakes
    1 ½ c small cauliflower florets
    1 c julienned carrots
    1 c zucchini, halved and thinly sliced
    ¼ t salt
    ¼ t pepper
    ½ t garlic powder
    2 t chili garlic sauce (available in the Asian section of your market)
    Pam

    Stir broth, juice, soy and starch together and set aside. Spray a large skillet with Pam and heat on medium high – then add ginger, garlic and red pepper flakes and cook 30 seconds or so. Then add cauliflower and cook 2 minutes. Then add carrots and cook another 2, then add zucchini and cook 2 more. Stir in the broth mix and bring to a simmer then cover, add the chili garlic sauce and cook 1 minute or until the sauce is thick and turns glossy.

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    May 27th, 2010adminSides, Vegetables

    This Indian condiment / sauce is great served next to any spicy dish. It will remind you of tzatziki because of the cucumber and yogurt, but the similarity ends there with a whole different flavor combination from the green peppers and cilantro. This is so refreshing and at 23 calories per serving, you can serve it next to just about anything.

    Cucumber Raita

    Cucumber Raita

    7 ¼ c servings
    23 calories per serving

    8 oz. plain low fat yogurt
    2 small cucumber, peeled, seeded and finely chopped or grated
    ¼ c finely chopped green bell pepper
    2 T finely chopped fresh parsley or cilantro
    ¼ t ground cumin
    Black pepper
    ¼ t salt

    Whisk yogurt and add all the rest of the ingredients other than the pepper. Cover and refrigerate until well chilled. Sprinkle with pepper just before serving.

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    May 27th, 2010adminDinner, Salads, Sides, Summer, Vegetables

    Though the dressing is a simple vinegar and oil mix, this salad does not lack in flavor. The egg yolks and tomatoes give this most of its flavor. Try making a nice big serving dish instead of placing on individual bowls – it makes a pretty centerpiece to a party table :)

    Tomato, Egg and Cucumber Salad

    Tomato, Egg and Cucumber Salad

    4 servings
    190 calories per serving

    4 large eggs, hardboiled and sliced
    ½ c balsamic vinegar
    4 t oil
    2 pints cherry tomatoes, halved
    2 large cucumbers, thinly sliced
    ½ head lettuce separated into leaves
    Salt and pepper to taste

    Place eggs in a saucepan and cover with cold water. Set on medium heat and bring to a boil. Cover and keep at a low boil 2 minutes. Shut heat, but leave eggs in pan and covered for 13 more minutes. Then rinse eggs under cold water. Refrigerate eggs for ½ hour as they will peel easier this way. Combine oil and vinegar. Place the lettuce leaves down and then add the tomatoes and cucumbers to the plates. Sprinkle with salt and pepper and then pour over the dressing. Finally place the egg slices on top of each plate.

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    May 21st, 2010adminDinner, Salads, Sides, Vegetables

    This is a great salad to serve next to eastern inspired dishes such as Chicken Satay.

    Lemon Curried Pea Salad

    Lemon Curried Pea Salad

    8 servings
    80 calories per serving

    Salad:
    15 oz. can black eyed peas, rinsed and drained
    11 oz. can corn, drained
    ½ c chopped red onion
    ½ c thinly sliced celery
    1 t finely shredded lemon peel

    Dressing:
    2 T lemon juice
    1 T water
    1 t oil
    1 clove garlic, minced
    ½ t curry powder
    ½ t Dijon mustard
    1/8 t pepper

    Mix salad ingredients in a bowl. Whisk together dressing ingredients and toss with salad. Cover and refrigerate several hours for flavors to mingle.

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    May 19th, 2010adminAsian, Lunch, Salads, Sides, Vegetables

    Simple, low cal, nutritious and a nice change from your regular green salad!

    Asian Garden Salad

    Asian Garden Salad

    6 servings
    126 calories per serving

    1/3 c thinly sliced scallions
    4 T soy sauce
    3 T water
    2 c boiling water
    1 ½ t sesame oil
    ¼ t garlic powder
    ¼ t red pepper flakes
    1 3 oz. package low fat ramen noodle soup
    2 c boiling water
    2 c fresh pea pods, halved crosswise
    1 c fresh bean sprouts
    1 c sliced mushrooms
    8 oz. can baby corn, drained and halved crosswise
    1 red bell pepper cut into small strips
    3 c shredded Chinese cabbage

    Combine green onions, soy, water, oil, garlic powder and red pepper flakes and set aside. Break up ramen noodles and discard seasoning packet. Add peapods and pour 2 c boiling water over the mix and let stand 1 minute and then drain. Combine noodles, pea pods, bean sprouts, mushrooms, corn and peppers in a bowl. Shake dressing and toss with the noodle mix. Cover and chill 2 – 24 hours. Just before serving add cabbage.

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    May 17th, 2010adminAsian, Dinner, Sides, Vegetables

    Crunchy, lite and colorful – - this makes a great side to just about any dinner.

    Sesame Pea Pods

    Sesame Pea Pods

    6 servings
    45 calories per serving

    1 T sesame oil
    ½ lb. snow pea pods, strings removed
    1 T sesame seeds
    1 medium yellow bell pepper cut into thin strips

    Heat oil in a skillet and add pea pods and oil and cook 2 minutes. Stir in pepper and cook 2 minutes more.

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    May 14th, 2010adminLunch, Sandwiches, Vegetables

    For only 260 calories you get a big, beefy sandwich just packed with veggies that are sooooo flavorful. And the mozzarella cheese is just the ‘icing on the cake’ here !

    Grilled Garden Sandwiches

    Grilled Garden Sandwiches

    4 servings
    260 calories per serving

    8 slices whole wheat bread
    1 medium zucchini cut lengthwise into ¼ inch thick slices
    1 small red bell pepper halved
    ½ small eggplant, peeled and cut into ½ inch thick slices
    ½ c fat free Italian dressing
    ¾ c shredded mozzarella cheese

    Preheat broiler. Brush one side of the veggies with dressing and broil dressing side up for 5 minutes. Turn, recoat and broil another 5 minutes. Then cut everything into bite sized pieces. Toast bread and sprinkle 4 pieces with cheese then top with the veggies and cover with the rest of the bread.

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    May 12th, 2010adminSalads, Vegetables

    This is a great dressing – it’s a cross between a ranch and a really garlicky Caesar – very nice !

    Garlicky Side Salad

    Garlicky Side Salad

    2 servings
    94 calories per serving

    2 T sour cream
    1 T mayo
    1 T skim milk
    1/8 t garlic powder
    Salt and pepper to taste
    2 c shredded lettuce

    Mix dressing and pour over lettuce.

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    May 10th, 2010adminAsian, Lunch, Vegetables

    This is an excellent homemade version of vegetable moo shu that you can get at most Chinese restaurants. Hoisin sauce is available in the Asian section of most markets – be sure not to leave that out, it’s what makes this dish really authentic tasting.

    Moo Shu Wraps

    Moo Shu Wraps

    8 wraps
    150 calories per wrap

    ¼ c stir fry sauce
    2 t cornstarch
    3 c shredded Chinese cabbage / Napa cabbage
    2 c fresh bean sprouts
    1 c coarsely chopped fresh mushrooms
    1/3 sliced green onions
    2 medium carrots coarsely shredded
    2 medium red bell pepper, in thin strips
    16 t hoisin sauce
    8 6 inch flour tortillas, heated
    Pam

    Combine stir fry sauce and cornstarch. Spray a skillet with Pam and heat to medium high then add cabbage, sprouts, mushrooms, onions, carrots and peppers and cook 5 minutes. Then add stir fry sauce and cook another 3 minutes. Spread 2 t hoisin sauce on each tortilla and then top each with veggie mix using a slotted spoon so liquid is left in the pan. Roll up each tortilla and serve with extra sauce and green onions.

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