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 5th, 2014adminDinner, Kid Friendly, Polish

    Making pierogi dough and getting it the right consistency can be hard. Want to make some quick and easy? Then try using wonton wrappers for the dough – you wouldn’t believe it, but they come out just FANTASTIC !

    Pierogies 1-2-3

    Pierogies 1-2-3

    12 servings (3 pierogies each)
    169 calories per serving

    2 c cooled mashed potatoes
    4 oz. whipped cream cheese with chives and onions
    1/2 t pepper
    36 wonton wrappers
    Water
    3 T butter
    1/2 c light sour cream

    Boil water in a saucepan. Mix potatoes, cheese and pepper. Cut wonton wrappers into circles (if you have to have a pierogi in the typical half moon shape – otherwise just make triangles !) Brush edges of pierogies with water and place 1 T of the potato mix inside. Fold in half and seal edges together. Working in batches, add to boiling water and cook 3 minutes or until they float. Drain and rinse with cold water. Again, working in batches melt butter and cook 12 pierogies at a time. Serve with sour cream.

    Pierogies 1-2-3

    Pierogies 1-2-3

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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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    November 29th, 2012adminAppetizers, Dinner, Sides

    These make a great side dish to a chicken or fish dinner. Or make a double batch and serve as appetizers at your next get together. Warm and homey without being a heavy dish and these make a really nice presentation – just perfect !

    Zucchini Quiche Cups

    Zucchini Quiche Cups

    12 servings
    115 calories per serving

    2 c zucchini, in small cubes
    2 t olive oil
    Kosher salt and cracked black pepper
    12 slices light wheat bread, crusts removed
    12 grape tomatoes, quartered
    1/2 cup soft low fat cream cheese spread
    ¾ c egg beaters
    1/4 c light cream
    2 T chopped fresh chives
    Salt and pepper to taste
    Pam

    Heat oven to 400 degrees. Mix zucchini with oil and place on a baking sheet. Sprinkle with salt and pepper them bake until tender, about 15 minutes. Spray a cupcake tin with Pam. Flatten bread with a rolling pin or the bottom of a heavy pan and cut out a notch in the top so that when you place it in the cucpcake tins, it will wrap around nicely.

    Zucchini Quiche Cups

    Zucchini Quiche Cups

    Then press into the bottom of the cupcake cups. Mix zucchini and tomatoes and spoon into the cups. Beat eggs, cream cheese, cream, chives, salt and pepper. Pour into the cups and bake 15-20 minutes or until they are set.

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    September 4th, 2012adminLunch, Vegetables

    You can serve these veggies in bread, on top of a salad, or in a crunchy taco shell. I choose a taco ! Spreading the cheese inside the taco makes for a great bite from start to finish.

    Grilled Veggie Tacos

    Grilled Veggie Tacos

    4 servings (1 serving = 2 tacos)
    230 calories per serving

    Get taco shells and spread the inside with the spread mix – then put in veggies – if more room, add extra chopped lettuce for crunch

    Spread:
    3.5 oz. goat cheese
    ¼ c roasted red peppers
    1 t chopped chives
    1 t liquid from jar of roasted red peppers

    Veggies:
    1 T oil (used in an oil mister, 1 T goes a long way !)
    1 t Kosher salt
    4 large Portobello mushrooms halved
    1 red bell pepper, quartered lengthwise
    1 yellow bell pepper, quartered lengthwise
    1 small eggplant in ¼ inch slices
    4 taco shells
    4 lettuce leaves, chopped
    Pam

    Preheat broiler. Process all the ingredients for the spread in a food processor and then set aside. Spray a baking sheet with Pam and place mushrooms, peppers and eggplant in a single layer on sheet and spray with oil and sprinkle with salt. Broil 8 minutes, turn, then broil another 5 minutes or until tender. Cool for a bit and then slice up. Spread inside of tacos with the cheese mix and then add lettuce and then veggies.

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    July 16th, 2012adminDinner, Kid Friendly, Summer

    So simple yet so good – this is a great meal to serve when zucchini are in season. Remember to use a grill basket for regular kabob recipes – it takes out so much of the work and you’ll find the food cooks more evenly.

    Grilled Chicken and Zucchini

    Grilled Chicken and Zucchini

    6 servings
    187 calories per serving

    1 c parsley, chopped
    2 T chopped almonds, toasted
    2 T chopped chives
    ½ t grated lemon zest
    3 T lemon juice
    1 T oil
    ½ t oregano flakes
    Salt and pepper to taste
    1 garlic clove, minced
    1 ½ lb. bones skinless chicken breast, cut into bite sized pieces
    4 zucchini cut into thick slices
    1 t red pepper flakes
    Pam

    Heat grill. Mix parsley, almonds, chives, lemon zest, lemon, oil, garlic and some salt and pepper. This will be a salsa to serve with the dish. Spray a grill basket with high heat Pam and grill chicken and zucchini 8 minutes or until done. Sprinkle with salt and pepper and red pepper flakes half way through the cooking process. Serve with the prepared salsa.

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    June 5th, 2012adminDinner, Sides

    This tastes much like a German potato salad since it does not use mayo. But instead of vinegar, this one uses fresh lemon and tons of great fresh herbs to make a bright, fresh potato salad that is a sure hit !

    Lemony New Potato Salad

    Lemony New Potato Salad

    6 servings
    207 calories per serving

    1 ½ lb. small new potatoes, sliced ½ inch thick
    2 t lemon zest
    ¼ c lemon juice
    Kosher salt and ground pepper
    1/2 cup coarsely chopped fresh herbs, such as a combination of chives, parsley, and basil
    2 T oil

    Steam potatoes 15-20 minutes or until tender. Mix lemon zest, lemon, salt and pepper and pour over cooked potatoes. Refrigerate 1 hour. Mix herbs and oil and mix into cooled potatoes. Chill for an hour or more so flavors mingle. Stir again 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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    August 13th, 2011adminDinner, Salads, Sides

    Green Goddess dressing was invented in the 20’s at the Palace Hotel in San Francisco and was quite popular for many years. You don’t see it too often anymore, but it’s a great change from the typical ranch dressing and is a snap to make. This one is lightened up using low fat mayo and rich, thick Greek yogurt and I find it perfect on a crispy lettuce such as iceberg.

    Green Goddess Dressing

    Green Goddess Dressing

    2 ½ T = 1 serving
    36 calories per serving
    Makes 1 ½ cups

    1 c plain fat free Greek yogurt
    ½ c low fat mayonnaise
    2 t Worcestershire sauce
    2 t lemon juice
    ½ t Tabasco
    3 canned anchovy fillets
    1 clove garlic, minced
    2/3 c parsley
    ¼ c tarragon
    ¼ c chives
    ¼ c chervil

    Place all the ingredients in a blender and blend well.

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    October 4th, 2010adminFiberGourmet, Lunch, pasta

    This is a great salad served either cold or at room temperature. The arugula was a great addition to a classic salad and the buttermilk dressing was light and flavorful.

    Pasta Salad with Buttermilk Dressing

    Pasta Salad with Buttermilk Dressing

    4 servings
    273 calories per serving
    (add 80 calories per serving if you do not use FiberGourmet pasta)

    8 oz. FiberGourmet rotini pasta
    1 c frozen peas
    1/2 c fat free buttermilk
    1 T minced chives
    1 t chopped thyme
    ½ t salt
    ½ t pepper
    2 garlic cloves, minced
    2 c baby arugula
    1 t oil
    3 oz. finely chopped prosciutto or deli ham

    Cook pasta according to package directions adding in the peas during the last 2 minutes of cooking then drain and rinse in cold water to stop the cooking process. Mix buttermilk, chives, thyme, salt, and pepper and add pasta and arugula and toss well. Heat oil and cook garlic 1 minute then add ham or prosciutto and cook another 2 minutes. Drain and sprinkle on salad.

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    June 30th, 2010adminAsian, Lunch, Soups

    This egg drop takes just 5 minutes to prepare and makes a great lunch portion. Pair it with a salad or sandwich for a nice, filling meal.

    Egg Drop Soup

    Egg Drop Soup

    2 servings
    50 calories per serving

    3 cups fat free chicken broth
    1 large egg
    1/2 T soy sauce
    2 T fresh chives, chopped
    1/2 c sliced mushrooms
    1 c water
    Salt and pepper to taste

    Mix all except egg in a saucepan. Bring to boil. Beat egg lightly and when broth is at a boil, slowly spoon in egg. Serve immediately.

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