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 7th, 2013adminFish, Lunch, Soups

    What a splendid soup ! Subtle fish flavor, remarkably good broth, and just the perfect lunch on a cold, blustery day. Fish chowders made with delicate white fish are such a nice change from clam chowders. They are definitely milder and the consistency is just right.

    Fish and Potato Chowder

    Fish and Potato Chowder

    4 servings
    307 calories

    2 slices bacon
    3 c red potato, diced (or I used canned diced potatoes)
    1 c chopped onion
    3 T flour
    16 oz. clam juice
    2 c skim milk
    1 T chopped thyme (or 1 t thyme flakes)
    ½ t salt
    1/2 t pepper
    1 t onion powder
    12 oz. skinless halibut fillets, cut into 1-inch pieces (or other firm white fish)
    2 T chopped parsley

    Cook bacon in soup pot until crisp them remove, cool and crumble. Reserve 1 T of the drippings in the pan and add potato and onion and cook 5 minutes. Then add flour and cook 1 minute, stirring constantly. Add clam juice and bring to a boil then cover, reduce heat and simmer 10 minutes or until potatoes are tender (less time is needed if you use canned potatoes). Add milk and simmer (do not boil). Add spices and fish and cook 3 minutes or until fish is done. Stir in parsley at the very end and garnish bowls with crumbled bacon.

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    June 28th, 2010adminFish, Lunch, Soups

    This is one of the best chowders I have had ! The broth is just creamy enough without being too much – the chowder has just enough fish flavor (unlike some clam chowders that can really be too much) – and the potatoes and beans make it very filling. This mild chowder will be a favorite in your house in no time !

    New England Cod Chowder

    New England Cod Chowder

    4 servings
    380 calories per serving

    16 oz. clam juice
    1 C water
    1 onion, chopped small
    1 celery stalk, chopped
    15.5 oz. cannellini beans, rinsed and drained
    14/5 oz. can diced new potatoes, rinsed and drained
    1 c frozen corn
    1.2 t dried thyme
    1/2 t salt
    1/4 t pepper
    1 t onion powder
    leftover cod from Lemon and Herb Cod recipe
    3/4 c fat free half and half

    Place first 4 ingredients in a pan and bring to a boil. Cook, covered, 1 minute and then add beans, potatoes, corn, thyme, salt, onion powder and pepper and bring to a boil. Then reduce to a simmer and cook, covered, 10 minutes. Then break 1/3 of the potato and bean mixture with the back of a spoon and break the cod into large pieces and add to the chowder with the half and half. Reduce heat to low and simmer very gently about 5 minutes.

    (If you haven’t made the cod recipe, you just need 1 1/2 lb. broiled cod for this dish)

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    June 27th, 2010adminDinner, Fish

    This is a great quick recipe that produces a really moist and flavorful fish fillet. And you even get enough cod broiled to use it in a great chowder recipe that I’ll post in the next day or two :) If you are not going to make the chowder, just reduce the cod to 1 ½ pounds and proceed accordingly.

    Lemon and Herb Cod

    Lemon and Herb Cod

    4 servings (plus leftovers for chowder)
    255 calories per serving

    1 garlic clove, peeled
    2 slices whole wheat bread torn into pieces
    2 T parsley leaves
    1/2 t lemon zest
    2 t oil
    2 T plain fat free yogurt
    2 t lemon juice
    1 3 lb. cod fillet cut into 8 pieces
    16 oz. package frozen stir fry vegetables
    Pam

    Mince garlic in food processor. Add bread and parsley and pulse until crumbs form. Add lemon zest, 1 t oil and 1/8 t salt and pulse to mix. Place in a bowl. Combine yogurt, lemon juice and 1/8 t salt. Preheat broiler and spray the rack of a broiler pan with Pam. Place fish on rack and broil 4 minutes. Turn and broil another 4 minutes or until fish is done.

    Take 4 pieces and refrigerate up to 2 days for the New England Chowder recipe. Spread yogurt mix on the other 4 pieces and then sprinkle with the bread crumb mix and press so that the crumbs stick. Spray with Pam and broil 1 minute to brown crumbs. Remove to a plate and keep warm. Heat 1 t oil and add vegetables and stir fry 4-5 minutes. Serve with the fish.

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    March 23rd, 2010adminFish, Lunch, Soups

    This soup is just brimming with clams. If you like extra veggies, just leave out the 2nd can of clams and fill with celery and carrots instead !

    New England Clam Chowder

    New England Clam Chowder

    4 servings
    237 calories per serving

    Pam
    1 T margarine
    1 medium onion, finely chopped
    8 oz. clam juice
    8 oz. water
    2 large white potatoes, peeled and cut in small cubes
    2 6.5 oz. cans chopped baby clams with juice
    1 pint fat free half and half
    1 t pepper
    1 t salt
    2 t chopped parsley

    Spray pan with Pam and melt margarine and add onion and cook 5 minutes. Add clam broth and increase heat to high. Add potatoes and bring down to a simmer and cook 10-12 minutes or until potatoes are tender. Add clams with juice and cook 7 minutes then add half and half, salt and pepper and continue cooking over medium heat until almost at the boiling point. Do not allow to boil. Serve with the parsley as a garnish.

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    March 9th, 2010adminLunch, Sides, Soups

    This is a great stand alone lunch with some Cheesy Bread on the side. Or it is a nice side to a lower cal chicken or fish dinner. The hint of cayenne adds a nice unexpected flavor dimension to the chowder.

    Corn Chowder

    Corn Chowder

    6 servings
    155 calories per serving

    1 c chopped onion
    1 leek, cleaned and chopped
    5 c frozen corn
    28 oz. chicken broth
    1 medium red bell pepper, chopped
    ¼ t cayenne pepper
    Salt and pepper to taste
    Snipped chives for garnish
    Pam

    Spray a Dutch oven with Pam and heat on medium and cook onion and leek 5 minutes or until tender. If the onions start to get dry or crispy, add up to 3T of hot water to make sure they stay nice and moist. Then add corn and cook 5-6 minutes. Add half the broth and heat to boiling then reduce heat, cover and simmer 20 minutes. Remove from heat and cool slightly. Transfer half the corn mix to a blender and process until smooth. Return to the pan and add the rest of the broth, peppers, black pepper, cayenne pepper, and salt and heat through. Garnish with chives.

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    March 3rd, 2010adminchicken, crock pot, Lunch, Soups

    This is a wonderfully rich chowder that can easily be changed up just by changing some of the veggies you include. I just suggest keeping the corn – to me, it’s not chowder if it does not have corn ! Today I added some frozen broccoli florets.

    Chicken and Vegetable Chowder

    Chicken and Vegetable Chowder

    6 servings
    168 calories per serving

    9 oz. boneless skinless chicken breasts cut into cubes (Perdue Shortcuts work great here!)
    1 c carrots, sliced
    ½ c chopped onion
    1 c corn
    4.5 oz. sliced mushrooms, drained
    2 cloves garlic, minced
    ½ t thyme leaves
    14.5 oz. chicken broth
    1 can cream of potato soup
    1/3 c half and half
    Salt and pepper to taste

    Combine all ingredients except the half and half in a crock pot. Cover and cook on low 5 hours or until chicken is done and vegetables are tender. Then stir in half and half and cook covered on high another 15-20 minutes.

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