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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    November 25th, 2013adminDinner, Kid Friendly, turkey

    This was sooooo good – it’s like Thanksgiving dinner without all the work. I use the scallopini cut of turkey cutlets so they are nice and thin and you can cook them up quickly so they don’t get dried out. Add a small green salad on the side and you have a great balanced meal that makes the day feel like a holiday :)

    Turkey and Stuffing

    Turkey and Stuffing

    4 servings
    390 calories per serving

    4 slices fresh turkey breast (3/4 lb.)
    ½ c chopped green pepper
    2 T water
    2 c fat free chicken broth
    12 oz. fat free turkey gravy
    3 c dry cubed seasoned stuffing
    Salt and pepper to taste
    Pam

    Spray a skillet with Pam and on medium high heat cook turkey breasts sprinkled with salt and pepper; cook 4 minutes each side or until turkey is golden then remove from skillet and keep warm. Combine pepper and water in pan. Cover and cook 2 minutes. Add gravy, reserving ¼ cup for later use, Add broth to skillet and bring to a boil and then remove skillet from heat. Stir in stuffing and mix well then return turkey to the pan. Cover and let stand 5 minutes and then our extra gravy over the top and serve.

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    November 14th, 2013adminAsian, crock pot, Dinner, Kid Friendly, pork

    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.

    Chinese Pulled Pork

    Chinese Pulled Pork

    8 servings
    227 calories per serving

    1/4 c soy sauce
    1/4 c hoisin sauce
    3 T ketchup
    3 T honey
    2 t minced garlic
    2 t grated fresh ginger
    1 t dark sesame oil
    1/2 t five-spice powder
    2 lb. boneless pork roast, trimmed
    1/2 c chicken broth

    Mix soy, Hoisin, ketchup, honey, garlic, ginger, oil and five spice and place in a zip loc bag. Add roast and mush it around so the spice adheres to the roast. Place in refrigerator for 3 – 24 hours. When ready to cook, place in crock and cook on low 8 hours. Remove roast and cover to keep warm. Place broth in croc, re-cover and cook another 1./2 hour or until sauce thickens. Shred pork and serve with extra sauce.

    If you do not have Chinese 5 spice, here’s a quick recipe so you can make it yourself:

    Mix all of this in a spice grinder and then use the appropriate amount in your recipe:

    1 T peppercorns
    1 T cloves
    1 t anise seed or 1 T star anise
    1 T fennel seeds
    1 T cinnamon

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    February 2nd, 2013adminSoups, Vegetables

    Simple does not always mean plain. This is a simple soup of just a few ingredients, but it turns out a restaurant class meal – classic flavor and perfectly mild spicing.

    Celery Root Soup

    Celery Root Soup

    4 servings
    180 calories per serving

    2 T butter
    1 c thinly sliced leek
    1/2 c carrot, finely chopped
    2 T white wine
    3 c peeled and cubed celery root (about 3/4 pound)
    3 c chicken broth
    1 c water
    1/2 t coarse salt
    1/2 t black pepper
    1 3/4 c cooked wild rice
    2 T fresh chives, chopped finely

    Melt butter in soup pot. Add leek and carrot then cover and cook 5 minutes. Uncover and cook another 5 minutes or until tender. Add wine, celery root, broth, 1 c water, salt and pepper. Bring to a boil then cover and cook 10 minutes. Place 1 c soup mix in a blender and blend until smooth then add back to soup pan and add rice. Cook 15 minutes. Garnish with chives just before serving.

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    March 6th, 2012adminchicken, Dinner, Kid Friendly

    What’s not to like in a dinner or chicken, mushrooms, shallots and herbs?! This is a great meal and if you have leftovers, cut up the chicken and place in broth with the mushrooms and shallots – you end up with a great soup !

    Mushroom Herb Chicken

    Mushroom Herb Chicken

    4 servings
    226 calories per serving

    4 6 ounce boneless skinless chicken breasts (if not very thin cutlets, pound them down)
    1/4 t salt
    1/4 t pepper
    Pam
    3 large shallots, thinly sliced
    8 oz. sliced mushrooms
    1/3 c dry sherry or chicken broth
    1 t marjoram flakes
    Salt and pepper to taste
    Pam

    Sprinkle chicken with salt and pepper. Heat a skillet and spray with Pam. Cook chicken 6-7 minutes per side or until browned. Remove chicken and spray with Pam again. Add shallots and cook 3 minutes adding a tablespoon full of hot water if they start to dry out. Add mushrooms, sherry and marjoram, then add back chicken and cook until chicken is fully cooked.

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    February 19th, 2012adminchicken, Lunch, Soups

    By adding pesto to the broth, you end up with a soup that is so tasty and delicious ! It really makes an ordinary chicken broth something very special.

    Chicken and Pesto Soup

    Chicken and Pesto Soup


    5 servings
    235 calories per serving

    2 teaspoons oil
    1/2 cup carrot , julienned or shredded
    8 oz. leftover cooked chicken
    1 large clove garlic, minced
    5 cups chicken broth
    1 1/2 t oregano flakes
    4 oz. baby spinach, coarsely chopped
    15 oz. can chick peas, rinsed and drained
    Salt and pepper to taste
    2 T prepared pesto (available in the refrigerator section of your market)

    Heat oil in soup pan and add carrot and chicken and heat for 2 minutes. Add garlic and cook 1 minute. Add broth, oregano, salt and pepper and heat 2 minutes. Add spinach and chick peas and cook 3 minutes. Add the pesto sauce and cook 5 minutes so all flavors blend.

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    February 14th, 2012adminchicken, Dinner, Kid Friendly

    Quick and easy yet tasty and healthy !

    Spanish Chicken

    Spanish Chicken

    2 servings
    207 calories per serving

    2/3 c finely chopped onions
    ¼ c sliced mushrooms
    1 ¼ c cubed cooked chicken breast (Perdue Shortcuts work great here)
    ½ 14.5 oz. can diced tomatoes
    ½ c cooked rice
    ½ c tomato juice
    ½ c chicken broth
    1/3 c frozen peas
    1/4 t tarragon flakes
    1/4 t rosemary
    Pinch of pepper
    Pam
    Preheat oven to 375 degrees. Saute onion and mushrooms in a pan sprayed with Pam. Cook 4-5 minutes then place in a 1 quart baking dish and mix in the rest of the ingredients. Cover and bake 15 minutes or until liquid is absorbed.

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    February 7th, 2012adminAsian, Dinner, Sides, Vegetables

    This is a great, crisp side dish that can be paired with just about anything. I bet it can even get cabbage by your kids :) Add a teaspoon of chili sauce with garlic (found in the Asian section of your market) to make this a super spicy dish.

    Stir Fried Bok Choy

    Stir Fried Bok Choy

    4 servings
    87 calories per serving

    2 t peanut or olive oil
    10 cloves garlic, minced
    1 T chopped fresh ginger
    ¼ c chicken broth
    ¼ c water
    1 red bell pepper in small ¼ inch squares
    2 carrots halved lengthwise and thinly sliced
    4 c 1 inch strips of bok choy or Napa cabbage
    1 t sugar
    ½ t salt
    2 t sesame oil

    Heat oil in a skillet on medium low heat. Add the garlic and ginger and cook for one minute then add the broth and ¼ c water and cover and cook for 7 minutes. Add the bell pepper and carrots and cook 1 minute then add the cabbage and mix well. Sprinkle with sugar and salt and cook 5 minutes or until cabbage is tender. Drizzle with the sesame oil (and optional chili and garlic sauce) and serve immediately.

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    January 18th, 2012adminDinner, Sides

    This turns out a creamy, delicious side dish that goes great with beef, chicken, pork or fish. The ranch dressing gives it a nice tang and an unexpected flavor.

    Broccoli and Rice

    Broccoli and Rice

    8 servings
    113 calories per serving

    1 c Minute brown rice, uncooked
    1 c fat free chicken broth
    1 ½ c frozen chopped broccoli, thawed and drained (or you can use fresh)
    2/3 c shredded part skim mozzarella cheese
    1/4 c light ranch dressing
    ½ c egg beaters
    Pam

    Preheat oven to 350 degrees. Fix rice according to package instructions but use broth instead of water. Cool rice a bit and add in the rest of the ingredients. Spoon the mix into a casserole dish sprayed with Pam and bake 25 minutes or until browned.

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    January 13th, 2012adminDinner, Vegetables

    Do you LOVE artichokes? Then this is for you !! This is a great hearty dish with lots of flavor. Serve next to some broiled chicken sausage for a great healthy meal.

    Artichoke Stew

    Artichoke Stew

    4 servings
    152 calories per serving

    2 t oil
    1 onion, finely chopped
    2 cloves garlic, minced
    2 large carrots, halved lengthwise and thinly sliced
    2 oz. ham, thinly sliced
    2 9 oz. packages frozen artichoke hearts (or canned in water, drained well)
    ½ c white wine or chicken broth
    2/3 c chicken broth
    ½ t basil or thyme flakes
    Salt and pepper to taste
    ¼ c chopped parsley
    2 t buttery spread

    Heat the oil in a skillet on medium heat and sauté the onion and garlic for 7 minutes. If they start to dry up, add a T or so of hot water. Add the carrots and ham and cook another 4 minutes. Stir in the artichokes and cook another 3 minutes then add the wine and bring to a boil and cook 4 minutes or until the liquid is reduced by half. Then add the broth, thyme, pepper and salt and return to a boil then reduce heat to a simmer and cook 10 minutes or until the artichokes are tender. Add the parsley and butter at the end just before serving.

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    January 4th, 2012adminLunch, Sides

    I love lentils in soup. This recipe uses them in a super savory stew with enormous flavor. Try serving as a lunch or as a side to a fish or chicken dinner.

    Lentil Stew with Carmamelized Onions

    Lentil Stew with Carmamelized Onions

    4 servings
    229 calories per serving

    1 T oil
    1 onion, thinly sliced
    2 15 oz. cans lentils, rinsed and drained
    2 ¼ c chicken broth
    Salt and pepper to taste
    ½ t garlic powder
    ½ t garlic flakes
    ¼ c plain low fat yogurt
    1 T chopped parsley
    ½ T chopped chives
    1 T chopped cilantro

    Heat oil and add onion. Cook 15 minutes or until soft and golden. Add some very hot water a tablespoon at a time if the onions start to dry out. Add broth and lentils, season with garlic powder, garlic flakes, salt and pepper, and bring to a boil. Then reduce to a simmer and cook ten minutes. Half way through, smash some lentils against the side of the pan with a wooden spoon to make the broth thicker. Serve with fresh herbs and yogurt on top.

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