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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    August 29th, 2014adminDessert, Kid Friendly, Snacks, Summer

    The first batch of these did not quite hit the spot. With a little tweaking, the recipe has become a great chilly treat for a hot summer day. I usually make them two tiered with halves of both the cantaloupe and honeydew melons.

    Melon Pops

    Melon Pops

    6 servings (8 oz. pops)
    59 calories per serving

    2 c diced honeydew melon
    1/3 c plain nonfat yogurt
    Juice of 1 lime
    Grated zest of 1 lime
    1 T honey
    1 T Splenda

    Mix 2 c of melon with yogurt, lime juice, honey, Splenda and zest and blend until smooth. Fill the pop molds, insert sticks and freeze at least 6 hours.

    Canteloupe – As a variation, replace honeydew with cantaloupe.

    You may want to make both variations and make a layered melon pop. If you do this, freeze the first ‘layer’ for 1 hour – then add the second and insert the sticks and freeze at least 6 hours.

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    August 28th, 2014adminDessert, Drinks, Summer

    Instead of a latte, try a shake when the weather gets warmer. This one is so super refreshing – kinda like lemon sherbert, but not quite !

    Lemon Shake

    Lemon Shake

    1 serving
    160 calories per serving

    8 oz. lemon chiffon yogurt (or just regular lemon flavor)
    2 T nonfat dry milk
    3 T lemon juice
    8 ice cubes

    Place all in a blender and blend until smooth.

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    July 8th, 2014adminDessert, Kid Friendly, Summer

    This is one of those good old fashioned tasting desserts. So refreshing, so simple. This mildly tart sorbet is great served with seasonal berries.

    Buttermilk Sorbet

    Buttermilk Sorbet

    4 servings
    206 calories per serving

    2 c low fat buttermilk
    1/4 c sugar
    1/4 c light corn syrup

    3 c mix of seasonal berries (I used sliced strawberries and blueberries)

    Mix buttermilk, ¼ c sugar and corn syrup and place in an ice cream maker and freeze according to manufacturer instructions. Freeze for an hour or until firm then place in serving bowls and cover with fresh berries.

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    July 1st, 2014adminDessert, Kid Friendly, Snacks, Summer

    You can use the popsicle ‘molds’ you get at the store, or even more fun is placing the mix in Dixie cups, adding a stick, and then peeling away the cup just before serving. Simple, simple to do and a very tasty evening treat. At only 82 calories per creamy pudding pop, I might just have one every night :)

    Bananasicles

    Bananasicles

    7 servings
    82 calories per serving

    3.4 oz. package of instant banana pudding mix
    2 c skim milk
    1 banana cut into small pieces
    7 T sugar free chocolate syrup (the type you use to make chocolate milk)

    Place 1 T of chocolate syrup into the bottom of each cup. Combine pudding and milk until thick then stir in banana pieces and divide mix into 3 oz. paper cups. Cover with foil and poke through popsicle sticks and freeze 3 hours. Peel away cup to serve.

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    June 28th, 2014adminDessert, MUFAs, Summer

    This is not your run of the mill ice cream ! It is filled with MUFA, is sweet and tasty, and will definitely turn heads ! Give it a try next time you are ready to make some ice cream.

    Avocado Ice Cream

    Avocado Ice Cream

    8 servings
    224 calories per serving

    1 ½ c avocado puree (about 3 avocados worth)
    1 ½ c water
    1 1/3 c sugar
    ¼ c lime juice
    1/3 c tequila
    Lime zest garnish

    Puree avocado and add water, sugar, lime juice and tequila and pulse until well combined. Refrigerate the mix from 1 hour to overnight. Place in ice cream maker and freeze according to instructions. Garnish with lime zest.

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    June 25th, 2014adminDessert, fruit, Kid Friendly, Summer

    So extremely yummy and so easy to put together – you buy a prepared angel food cake, mix up an orange juice syrup and add some fruit – feel free to mix it up and use whatever is the freshest at your market. This week I added fresh blackberries !

    Angel Food Cake and Fruit

    Angel Food Cake and Fruit

    8 servings
    205 calories per serving

    1 small angel food cake
    1 cup orange juice
    1 orange, peeled and cut into slices and then cut in quarters (or one small can mandarin oranges, drained and rinsed lightly)
    1/3 c Splenda
    1 T plus 1 t cornstarch
    1 large banana, sliced
    2 kiwis, peeled and cut into pieces

    Mix OJ, Splenda and cornstarch and blend to dissolve cornstarch. Bring to a boil then reduce heat and thicken the sauce cooking a few minutes. When done, stir in the bananas and kiwi and stir to coat. Add oranges and mix then serve the fruit mix over cake.

    Add some Cool Whip Lite for a great indulgent dessert.

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    June 13th, 2014adminDessert, fruit, Kid Friendly, Summer

    This is so completely and utterly delicious ! You won’t even miss the CREAM in this ice ‘cream’. The yogurt and sugar make a great, sweet and creamy base and then the minced up frozen strawberries just take over and you have an explosion of flavor with each bite. This is an award winner. And at 70 calories per serving – soooooooooooo guilt free !

    Strawberry Ice 'Cream'

    Strawberry Ice 'Cream'

    4 servings
    70 calories per serving

    1 lb. frozen strawberries
    1 c 2 % plain Greek yogurt
    ¼ c sugar
    ½ t vanilla extract

    In food processor pulse 1 c frozen berries until finely chopped and then transfer to a metal bowl (a metal bowl will get colder quicker in the freezer). Process yogurt, sugar, vanilla and the rest of the berries – move to metal bowl and stir with the other strawberries. Cover and freeze 1 hour (do not let get too hard).

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    June 6th, 2014adminDessert, Kid Friendly, Summer

    I recently got a Zoku Quick Pop Maker. BEST THING EVER ! I love making pops but hate the wait time. Now I have ‘em in 7-9 minutes :) This is one of the recipes I pulled from the Zoku book – of course, I’ve tweaked many of the recipes to suit my own tastes, bring down calories, and to get creative with the pops, but some are in their original goodness.

    You can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku :)

    I recently got a Zoku Quick Pop Maker.  BEST THING EVER !  I love making pops but hate the wait time.  Now I have ‘em in 7-9 minutes :)  This is one of the recipes I pulled from the Zoku book – of course, I’ve tweaked many of the recipes  to suit my own tastes, bring down calories, and to get creative with the pops, but some are in their original goodness.

    Zoku Quick Pop Maker

    6 servings
    265 calories per serving

    1 c water
    2 1/3 oz. bittersweet chocolate (I used ghiradelli bittersweet morsels)
    1/3 c sugar
    1 pinch salt
    1/3 c skim milk
    1 T fat free half and half
    ½ c very thin banana slices
    6 T Magic Shell chocolate shell for ice cream
    3 T chopped peanuts

    In a saucepan whisk chocolate, sugar, water and salt and cook until completely melted, about 5 minutes. Let cool about 10 minutes in the fridge and then whish in the milk and half and half. Then return to the fridge and cool completely (about ½ hour).

    Working in 2 batches – Place bananas on the sides of the maker molds then pour in the mix. In 7-9 minutes you’ll have creamy, fudgy goodness with a bit of banana thrown in for interest :)

    If you are using traditional molds, you can suspend the bananas by filling the molds half way. Freezing a bit, then adding the bananas and the rest of the mix. Or you can just let the drop to the bottom – it will still taste dandy ! Freeze 6 hours.

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    June 4th, 2014adminDessert, Summer

    This is sooooo refreshing. Between the tart lemon, the sweet tea and the cold, cold temperature, you’ll turn down the heat in any room when you serve this summery dessert.

    Tea and Lemon Sorbet

    Tea and Lemon Sorbet

    8 servings
    68 calories per serving

    2 c boiling water
    4 Earl Grey tea bags
    1/2 cup sugar
    ¾ c fresh lemon juice
    1 c ice water

    Boil 2 c of water and then steep the tea bags for 6-8 minutes. Remove bags and stir in sugar. Add lemon and 1 c ice water then chill 2 hours. Pour into an ice cream maker and freeze. When done, place in a container and freeze one hour before serving. If you do not have an ice cream maker, you can make this mixture into ice pops using molds or into a granita by following these instructions:
    Place a metal bowl in the freezer to chill. Combine ingredients and pour into the bowl and place in the freezer for 30 – 60 minutes. When ice crystals form on the edges, stir with a fork being sure to pull away all the frozen pieces around the edges and freeze another 2-3 hours stirring every ½ hour. Best to serve right after the initial freeze time, but if you let it sit overnight, be sure to defrost for 15 minutes or so before serving.

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    June 2nd, 2014adminDessert, Kid Friendly, Summer

    This tastes like a lemonade stand in a slice of pie ! It is so refreshing and delicious. Instead of the second pie, I used the extra filling to make homemade ice pops.

    Raspberry Lemonade Pie

    Raspberry Lemonade Pie

    16 servings (2 pies)
    198 calories per serving

    1 ½ c boiling water
    .3 oz. package lemon Jello (sugar free)
    4 oz. cream cheese, softened
    6 oz. frozen lemonade concentrate, thawed
    8 oz. cool whip, thawed
    1 c raspberries
    2 low fat graham crusts

    Add boiling water to jello and stir 2 minutes to dissolve completely. Cool a bit and then add in the lemonade. Beat cream cheese until creamy and then gradually add jello mix. Stir in cool whip and berries and pour into crusts then refrigerate at least 4 hours. It will be very thin at this stage – after it is refrigerated it will thicken up a lot. You can also freeze this and simply thaw ½ hour or so before serving. Garnish with a few leftover raspberries.

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