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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    December 5th, 2010adminbeef, Dinner, Kid Friendly

    Pot Roast is just a special dish – it is so homey and so inviting. I love the way the meat gets so super, super tender. If you don’t have a pressure cooker, you can cook this stove top in Dutch Oven for 2 hours at a low simmer. But if you have a pressure cooker, then definitely try this recipe in there – the pressure cooker method adds even more flavor to an already fantastic dish.

    Pot Roast

    Pot Roast

    4 servings
    310 calories per serving

    1 lb. beef round steak ½ inch thick (thin London broil), cut into 4 pieces
    2 T oil
    6 large carrots, in 2 inch pieces
    6 small new potatoes, halved
    1 large onion, peeled and cut into wedges
    1 t rosemary flakes
    1 t thyme flakes
    ¼ t salt
    ¼ t pepper
    ½ t garlic powder
    ¾ c fat free beef broth
    2 T flour
    ¼ c water

    Heat oil in pressure cooker and brown meat on both sides. Remove and set aside. Add onions and cook for 5 minutes. Add carrots, potatoes, herbs, salt and pepper and then add the beef back. Pour the broth over the mix. Lock lid, bring to pressure and cook ½ hour. Quick release the pressure and remove meat and veggies to a platter and keep warm. Mix flour and water and stir into broth and cook until thickened and serve over meat.

    If you don’t have a pressure cooker, do this stove top in a dutch oven and for the final cooking period, cook 2 hours on a low simmer.

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    October 19th, 2010adminchicken, crock pot, Dinner, Kid Friendly

    New chicken recipes for the crock are always welcome in my house ! I love to be able to put a meal together and then walk away and have it ready to eat hours later. This one has all the flavor of a nice chicken soup, but has a thick sauce and is more like a chicken stew. As with any crock recipe, if you like you meat browned (which the crock will not do), either pre-sear it, or at the end place under a hot broiler for just a few minutes.

    Chicken and Veggies (Crock Pot)

    Chicken and Veggies (Crock Pot)

    4 servings
    190 calories per serving

    4 boneless skinless chicken breasts
    1 c potatoes, peeled and quartered
    2 carrots, cut in small pieces
    ½ onion, chopped small
    1 rib celery, chopped
    ½ c frozen lima beans
    ¾ c water
    ½ t salt
    ¼ t pepper
    ¼ t onion powder
    ¼ t garlic powder
    ½ t basil flakes
    ½ can low fat cream of chicken soup

    Place chicken in crock and add vegetables, water, salt, pepper and other spices. Pour soup over the veggies. Cover and cook on high 4 hours.

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    October 12th, 2010adminchicken, Dinner, Kid Friendly

    This is so cheesy that you can’t help but think you’re cheating on your diet – but you’re not ! Not by a long shot ! This is quick and easy to prepare and a great dish that deserves to be added to your permanent recipe box.

    Cheesy Stovetop Chicken and Veggies

    Cheesy Stovetop Chicken and Veggies


    4 servings
    280 calories per serving

    1 T oil
    1 lb. chicken tenders
    ¼ t pepper
    ¼ t salt
    ¼ t garlic powder
    ¼ t onion powder
    20 oz. package of broccoli and cauliflower in cheese sauce
    3 oz. frozen peas and carrots
    2 t basil flakes
    ¼ c grated parmesan cheese

    Heat oil on medium high heat and add chicken and sprinkle with salt and pepper and cook 5 minutes or until brown. Stir in veggies and reduce heat to medium and cook 10 minutes until chicken is done and cheese sauce is melty. Then stir in parmesan and basil and continue cooking on low 3 minutes or so.

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    October 5th, 2010adminDinner, Vegetables

    This is loaded with veggies and tastes so good ! It’s way quicker than a regular paella and if you really want some seafood in there, add some Buttery Baked Shrimp. Paella is a great healthy dinner that the whole family will enjoy.

    Vegetable Paella

    Vegetable Paella

    6 servings
    362 calories per serving

    3 T oil
    ½ onion, chopped
    ½ green bell pepper, chopped
    ½ poblano pepper, seeded and chopped
    12 oz. sliced mushrooms, roughly chopped
    2 cloves garlic, minced
    1 t paprika
    1 t oregano
    ½ t pepper
    ¼ t red pepper flakes
    1 ½ c brown rice (MINUTE rice)
    2 ½ c vegetable stock / broth
    14.5 oz. can diced tomatoes
    1 ½ t salt
    9 oz. baby spinach leaves, chopped roughly
    1 c frozen peas and carrots, thawed
    1 c frozen or canned artichoke hearts
    2 T red vinegar
    ¼ c chopped parsley

    Heat oil in a Dutch oven or large soup pot on medium heat and cook onion 7 minutes. Add bell pepper, poblano pepper, mushrooms and salt and cook 5 minutes then add garlic, paprika, oregano, red pepper and black pepper and continue cooking another minute or two. Add stock and tomatoes and salt and bring to a boil. Then stir in rice. Cover and reduce heat to low and cook 7 minutes. Stir in spinach, peas, artichokes, vinegar and half the parsley. Season with salt and pepper to taste and cover again and let sit 5 minutes for all the juices to absorb. Serve with parsley garnish.

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    September 17th, 2010adminLunch, Salads, Vegetables

    The idea of a chopped salad is to get all the ingredients chopped uniformly and small – otherwise, it is just not a chopped salad ! And to me, prepping things in this fashion DOES make a difference in the flavor of the salad. There is something about getting a bunch of the ingredients in your mouth at the same time – it just makes for a flavor explosion !

    Chopped Salad

    Chopped Salad

    6 servings
    200 calories per serving

    1/2 c white balsamic vinegar
    3 stalks celery, finely diced
    2 carrots, finely diced
    1 yellow bell pepper, finely diced
    1 large peach, diced
    1 medium cucumber, peeled, seeded and diced
    2 c coarsely chopped arugula or spring mix or any other crisp greens
    1 c thinly sliced napa cabbage
    3 T olive oil
    Salt and pepper to taste
    3 oz. crumbed low fat goat cheese
    ½ c slivered almonds or pine nuts, toasted
    1 large hard boiled egg, sliced
    Smoked paprika

    Mix together all the veggies with oil and vinegar. Season with salt and pepper and then add in cheese and almonds. Top with eggs and sprinkle with paprika.

    To toast the almonds, simply place in a hot skillet and sauté until toasty and starting to brown.

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    September 9th, 2010adminDinner, Kid Friendly, Sides

    Since your carbs and veggies are together in one dish, this recipe is a great side dish to complete a fish or chicken dish. It has just the right amount of veggies and a lovely mild flavor.

    Rice and Veggies

    Rice and Veggies

    6 servings
    147 calories per serving

    1 T oil
    1 c chopped onion
    ½ c chopped carrots
    1/2 c chopped celery
    ½ c chopped red peppers
    14.5 oz. chicken broth
    1 ½ c Minute white rice, raw
    1 c frozen peas
    Salt and pepper to taste

    Heat oil in skillet and sauté onions, carrots, celery, peppers, salt and pepper for 7 minutes. Add broth and bring to a boil and stir in the rice and peas. Cover and simmer 5 minutes then remove from heat and let stand 5 minutes so liquid is absorbed.

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    June 24th, 2010adminchicken, Dinner, pasta, Vegetables

    This meal as just the right amount of each ingredient and everything tasted great. To save yourself time, use the pre-cut carrots and zucchini available at your grocer !

    Chicken and Veggies with Orzo

    Chicken and Veggies with Orzo

    4 servings
    380 calories per serving

    1 c uncooked orzo
    ½ c chicken broth
    1 T lemon juice
    2 t cornstarch
    2 T oil
    3 boneless skinless chicken breasts (3/4 lb.) cut in half lengthwise and then cut in thin strips
    2 cloves garlic minced
    ½ t salt
    1 c julienne cut carrots
    1 yellow bell pepper cut into thin strips
    2 c julienne cut zucchini

    Cook orzo according to package instructions. Combine broth, juice and cornstarch and mix well. Heat 1 T oil and cook chicken, garlic and salt 5 minutes or until chicken is no longer pink then remove from skillet and keep warm. Heat 1 T oil and cook carrots and bell pepper 3 minutes then add zucchini and cook another 3 minutes. Stir the broth mix until smooth and then add to the skillet and cook 2 minutes or until thickened then add orzo and chicken and heat through.

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    June 8th, 2010adminLunch, Sandwiches, turkey

    A quick sandwich to throw together that doesn’t taste like a boring sandwich ! The slaw gives it a nice twist.

    Turkey Slaw-Wich

    Turkey Slaw-Wich

    1 serving
    290 calories per serving

    ½ c coleslaw blend (shredded cabbage and carrots)
    1 T Miracle Whip
    1 t Dijon mustard
    2 slices whole wheat bread, toasted
    3 slices deli roasted turkey breast
    1 slice fat free American cheese

    Mix coleslaw, Miracle Whip and Dijon then make sandwiches with all the ingredients.

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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 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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