This one is so easy to do and produces great results consistently (I have been making it for years). And there is nothing like throwing the meal in the crock pot in the morning and then not having to worry about it all afternoon!
380 calories per serving
1 T oil
1 ½ lb. boneless pork cut into bite sized pieces
¼ t salt
1/8 t pepper
8 small red potatoes, unpeeled and quartered
2 c fresh baby carrots cut in half lengthwise
12 oz. jar fat free pork gravy
¼ c ketchup
¼ t pepper
¼ t onion powder
¼ t garlic powder
1 ½ c frozen cut green beans, thawed
Heat oil in a large skillet and on high heat cool pork with salt and 1/8 t pepper. Cook 5 minutes or so, or until browned. Mix pork and the rest of the ingredients other than the green beans in the crock pot. Cover and cook on low 6-8 hours. About 20 minutes before serving, stir in green beans and increase heat to high and continue cooking 20 minutes.
This is a great party dish and I’m serving it up for Superbowl. Unlike most of the other snacks that will be around, this one is low cal and nutritious so I will try and stay on the side of the table with this instead of the KFC wings 😉
1 can refried black beans
1 T chili powder
½ r cumin
1 c light sour cream
1 c shredded light cheddar cheese
3 green onions, sliced
1/3 c sliced black olives
1 tomato, chopped
Mix the beans, chili powder and cumin and spread on the bottom of a serving bowl or pie plate. Top with a layer of sour cream. Sprinkle with cheese, onions, olives and tomato. Refrigerate until well chilled. Serve with tortilla chips.
Way better than the standard green bean and Durkee onion casserole ! So much fresher and oodles more flavor !!
49 calories per serving
1 pound green beans in 1 inch pieces
2 teaspoons butter sprinkles (I Use Molly McButter)
2 teaspoons finely chopped basil
1 teaspoon grated lemon zest
1 teaspoon oil
1/8 teaspoon ground black pepper
In a large pan, bring 1 inch water to a boil and place the beans on a steaming rack inside the pan. Cover and steam for 5 – 7 minutes. Place in a bowl and sprinkle with the butter, basil, zest, oil and pepper. Mix well and serve immediately.
This is one of my absolute favorites and I have made it many times. It’s a great meal to serve for guests as they do not feel like they are on a diet (just give them bigger portions) and you don’t have to break your 400 calorie habit when entertaining !
359 calories per serving
8 oz frozen cavatelli
1 1/2 t oil
3 cloves garlic, minced
1/4 t crushed red pepper flakes
1 lb. escarole
1 can small white beans, drained and rinsed
1 c low fat chicken broth
1/4 t salt
1/4 t garlic powder
1/4 c grated parmesan cheese
Cook the cavatelli according to package instructions. Drain and keep warm. In a Dutch oven or large pot heat oil over medium high heat. Add garlic and red pepper and cook, stirring frequently, about 1 minute. Clean the escarole, trimming away any bad spots and getting rid of the tough outer leaves and then chop it or tear it into pieces about the same size you would make them for a salad. Add a handful of escarole at a time to the pot stirring until it is all mixed well. Cook 5 minutes. Add the beans and cook 5 or more minutes, or until the escarole is wilted. Add the broth and salt and garlic powder and cook 5 minutes. Add the cavatelli and cook a minute or so, just to heat through pasta. Remove from pan, sprinkle with cheese, and serve immediately.
There’s nothing like a hot bowl of stew on a cold night. This one is packed with goodness and tastes so very yummy !
275 calories per serving
1 lb. lean steak (sirloin, London broil, filet, etc.) cut into 1 inch cubes
8 oz. sliced mushrooms
2 c green beans
2 large carrots, peeled and sliced
1 lb. potatoes, peeled and cut into 1 inch cubes (about 1 very large)
1 can (14 oz.) fat free beef broth
1 can (14 oz.) fat free beef gravy
¼ t garlic powder
1/8 t onion powder
Salt and pepper to taste
2 garlic cloves, minced
2 t olive oil
Heat pan to medium high heat and then add oil. When oil is hot, add beef. Sprinkle with garlic powder, onion powder, salt and pepper. Cook beef until browned on all sides, about 4 minutes. Add garlic and cook for another 5 minutes on medium heat, stirring occasionally. Add broth, gravy, and carrots. Bring to a boil. Then cover and cook 45 minutes on low heat. Add potatoes and cook another 30 minutes. Add green beans and cook a final 15 minutes.
Alternately, you can add all at once and crock pot this meal on low 5-6 hours – but the veggies will not be as crisp.
This soup uses up leftovers and is super simple to put together. You can always add extra fresh or dried herbs to make it as spicy as you like. I just sent some of this over to my sick soon to be sister-in-law. Hope it makes her all better 🙂
202 calories per serving
3 ½ quarts water
2 c tomato soup
6 oz leftover grilled chicken, cut into small cubes
1 c shredded carrots
1 c green beans, trimmed
1 c small potato cubes
1 c white beans (canned)
1 onion, sliced
1 c celery, thinly sliced
1 c leftover roasted tomatoes or canned diced tomatoes
½ c grated parmesan cheese
2 t dry chicken bouillon powder
½ t garlic powder
½ t onion powder
Salt and pepper to taste
Place all in a pot and bring to a boil. Lower heat and simmer for 45 minutes.