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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    March 2nd, 2014adminDinner, Kid Friendly, Sides, Vegetables

    This one got its name because we kept asking each other to pass the mashed things. They were so good that I got my husband to eat carrots and my daughter to eat cauliflower ;)

    Mashed Things

    Mashed Things

    2 servings
    200 calories per serving

    1 red potato, peeled and cubed
    1 c small cauliflower florets
    1/2 c baby carrots
    1 c chicken broth
    1 oz. cream cheese, softened
    1 t garlic powder
    Salt and pepper to taste
    1 slice Kraft fat free singles American cheese
    2 T skim milk
    5 squirts ICBINB Spray

    Bring veggies to a boil in the broth. Cover and simmer 15 minutes or until veggies are soft. Drain the veggies and place them in a bowl with the cream cheese, cheese, garlic, milk, salt and pepper and beat with a mixer until creamy. If they are too dry, you can add more milk. Spray with the I Can’t Believe it’s Not Butter spray just before serving.

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    November 27th, 2013adminDinner, Kid Friendly, turkey

    This is so creamy and full of nutty flavor from the wild rice. It’s a great dish and a perfect way to use up left over turkey.

    Turkey Wild Rice Casserole

    Turkey Wild Rice Casserole

    5 servings
    370 calories per serving

    4 slices bacon, cut into small pieces
    1 lb. cooked turkey breast cut into bite sized pieces
    1 c carrots, julienned
    1/2 c onion, chopped finely
    1/2 c celery, sliced
    1 c raw wild rice
    1 can low fat cream of chicken soup
    2 1/2 c water
    2 T soy sauce
    1/2 t marjoram flakes
    Salt and pepper to taste
    Pam

    Preheat oven to 350 degrees. Spray a skillet with Pam and cook bacon until almost crisp then add turkey, carrots, onion and celery and cook 3 minutes or until turkey is heated. Cook rice according to package instructions. Mix rice and turkey then add soup, water, soy and spices and place in a baking dish sprayed with Pam. Cover and bake half hour.

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    June 15th, 2013adminAsian, Dinner, Sides, Vegetables

    This has WOW flavor ! Serve this next to any Asian inspired dish (Asian Grilled Chicken comes to mind) for a great salad that takes over every tastebud in your mouth !

    Asian Sesame Slaw

    Asian Sesame Slaw

    8 servings
    60 calories per serving

    1/3 c Miracle Whip light
    2 T KRAFT Light Asian Toasted Sesame Dressing (I use this dressing in hot and cold dishes)
    3 T lime juice
    6 cups finely shredded cabbage (get the Dole pre-shredded to save a lot of time)
    1 c snow peas, julienned
    1 carrot, coarsely grated (not necessary if you use the Dole cabbage that has carrot in it already)
    2 stalks celery, thinly sliced
    1/4 c chopped cilantro
    1 T minced ginger
    2 T sesame seeds, toasted
    Touch of salt

    To toast sesame seeds, place in a hot skillet and sauté for a couple of minutes until they turn golden and are aromatic. Mix lime, Miracle Whip and Sesame dressing well and pour over the rest of the ingredients (except the sesame seeds). Mix well. Chill at least 2 hours. Sprinkle with seeds just before serving.

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    December 14th, 2012adminbeef, Dinner, Kid Friendly, Lunch, Soups

    I just love meatball soup and when you use the frozen prepared meatballs, it takes all the hard work out of it. Just heat up some broth, add meatballs and some veggies and you have a great complete meal. Here is one of my favorite ways to serve.

    Meatball and Escarole Soup

    Meatball and Escarole Soup

    4 servings
    315 calories per serving

    24 frozen cocktail meatballs
    8 c chicken broth
    1 6.5 oz. can sliced mushrooms, drained
    4 c cleaned and torn escarole leaves
    1 c shredded or julienned carrot
    Salt and pepper to taste
    1 t garlic powder
    1 T dry minced onion
    ½ t oregano flakes
    ½ t parsley flakes

    Mix all together and bring to a boil. Lower heat and simmer 10 minutes.

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    April 28th, 2012adminchicken, crock pot, Dinner, Italian, Kid Friendly

    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.

    Chicken Tortellini Stew (Crock Pot)

    Chicken Tortellini Stew (Crock Pot)

    6 servings
    380 calories per serving

    2 carrots, sliced
    2 cloves garlic, minced
    1 lb. boneless skinless chicken breast cut into bite sized pieces
    1 medium fennel bulb, chopped
    19 oz. cannellini beans, drained and rinsed
    Salt and pepper to taste
    1/2 t garlic powder
    1 3/4 c chicken broth
    2 c water
    9 oz. refrigerated tortellini
    1 c baby spinach leaves
    2 green onions, sliced
    1 t basil flakes
    2 T grated parmesan cheese
    Pam

    Spray crock pot with Pam. Layer carrots, garlic, chicken, fennel and beans then add broth, water, garlic powder, salt and pepper. Cover and cook on LOW 6-8 hours. Sit in pasta, spinach, onions and basil then cover and cook on HIGH 20 minutes. Spoon into bowls and garnish with cheese.

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    April 20th, 2012adminLunch, Mexican, Vegetables, Videos

    This is one of those recipes where you just don’t miss the meat – not one bit ! Roasting the veggies first gives them a great flavor, then you add chili powder, then you add rice simmered with chipotle for the smoky flavor and then you add CHEESE ! This is a satisfying, perfect lunch.

    Vegetable Burritos

    Vegetable Burritos

    4 servings
    380 calories per serving

    Salt and pepper to taste
    1 1/3 c water
    ½ c brown rice
    1 T minced canned chipotle in adobo sauce
    4 bell peppers cut into thin strips
    4 medium carrots thinly sliced
    1 T oil
    1 T chili powder
    6 oz. fresh spinach leaves thinly sliced
    4 10 inch burritos
    ¾ c low fat shredded Monterey Jack cheese
    ½ c salsa (optional)

    Vegetable Burritos

    Vegetable Burritos

    Preheat oven to 450 degrees. Bring water to a boil and add rice and 1 t salt along with the diced chipotle. Cover and cook 45 minutes then remove from heat and let stand 15 minutes. Toss pepper, carrots, oil and chili powder in a baking pan and roast about ½ hour then add spinach and toss. Warm tortillas and add rice, cheese and veggies and wrap. Serve with salsa.

    Here a quick video on how to create a wrap so it does not leak

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    April 17th, 2012adminDinner, Sides, Summer

    No peeling, quick boil time, easy dressing – this one is GREAT ! You could not even guess that low fat yogurt makes up half the dressing :)

    Quick Potato Salad

    Quick Potato Salad

    8 servings
    112 calories per serving

    1 ½ lb. small new potatoes quartered (16 or so)
    1 c celery, sliced thin
    1 c sliced baby carrots
    1/3 c light mayonnaise
    1/3 c plain low fat yogurt
    ¼ c thinly sliced green onions
    2 T white vinegar
    ¼ t pepper
    ½ t salt

    Cook potatoes 8-10 minutes in salted water. Add carrots and celery and cook another 4 minutes. Drain and place in a bowl and chill 2 – 24 hours. Mix mayo, yogurt, onions, vinegar, salt and pepper. Cover and chill until ready to serve. When ready to serve mix dressing with potatoes.

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    March 3rd, 2012adminAppetizers, Snacks

    This tastes much like the spinach dip you often find in a hollowed out bread bowl – but this one adds many more veggies and is a much healthier and lower cal option.

    Spinach and Ranch Snack

    Spinach and Ranch Snack

    18 servings
    170 calories per serving (2 T dip and 15-17 crackers)

    1 c low fat sour cream
    ¼ c light ranch dressing
    10 oz. frozen chopped spinach, thawed and well drained
    1 shredded carrot
    ½ c finely chopped yellow bell peppers
    Wheat Thins or Triscuits

    Mix sour cream and dressing then stir in veggies.

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    March 2nd, 2012adminAsian, Dinner, Fish

    The colors are so vibrant that you can taste this dish with your eyes ! And the flavor was just tremendous !!! I served it with a little brown rice right in the broth and it was a meal that we are still talking about. You definitely have to try this one.

    Poached Fish in Asian Broth

    4 servings
    203 calories per serving

    Broth:
    3 c chicken broth
    2 T sherry or white wine
    2 T soy sauce
    2 slices lemon
    3 thin slices peeled ginger root
    ¼ t cayenne

    Fish:
    1 lb. orange roughy or other thick mild fish fillets
    Extra water if necessary
    6 green onions (green part only) in thin slices
    1 medium red bell pepper in thin slices
    1 rib celery cut in ¼ inch pieces
    ½ t sesame oil
    1 carrot, grated
    Fresh pepper to taste

    In a large non aluminum skillet bring broth ingredients to a boil over high heat. Rinse and dry fish. Reduce heat and place fish in broth. Add water if needed to cover the fish all the way. Simmer for 10 minutes per inch of fish thickness or until fish is done. Remove fish with slotted spoon and place into 4 soup bowls. Boil liquid and add green onions, peppers and celery and cook 3 minutes. Remove and discard lemon and ginger. Take vegetables and place over fish. Stir oil into broth and then pour into bowls. Sprinkle carrot over bowls and season with pepper.

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    February 20th, 2012adminAsian, Salads, Vegetables

    This tastes as good as any ginger dressing you get at any Asian restaurant (usually served at Hibatchi places). Whip some up and if you don’t have any spinach around, place on any leafy greens.

    Spinach with Ginger Dressing

    Spinach with Ginger Dressing

    3 servings
    173 calories per serving

    2 T minced onion
    3 T peanut oil
    2 T distilled white vinegar
    1 1/2 T finely grated fresh ginger
    1T ketchup
    1 T soy sauce
    1/4 t minced garlic
    Salt and pepper to taste
    5 oz spinach
    1 small carrot, grated
    1/2 medium red bell pepper, very thinly sliced

    Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined. Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.

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