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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    July 4th, 2011adminDinner, Sides, Vegetables

    I was a weird kid – I loved succotash and asked for it regularly ! I had not made it in quite some time, but now that I have the perfect recipe, I’ll be making it a whole lot more often.

    Succotash

    Succotash

    8 servings
    182 calories per serving

    4 slices bacon, chopped
    1 small onion, chopped
    16 oz. frozen lima beans
    1/2 c water
    10 oz. frozen corn
    1/2 c skim milk
    2 T butter
    2 T cider vinegar
    Salt and pepper to taste
    1 t Molly McButter

    Heat a skillet and cook bacon until crisp then remove it and drain on paper towels. Add onion and cook 5-6 minutes. Add beans and water and cook 5 minutes then add corn, milk, butter and vinegar and bring to a boil. Reduce heat and simmer 10 minutes. Stir in bacon. Add Molly McButter, salt and pepper and serve immediately.

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    June 1st, 2011adminAppetizers, Snacks

    OH SO GOOD ! Ditch the canned black bean dips ! This one takes no time to put together and is so fresh tasting. This makes a great appetizer served with homemade tortilla chips.

    Black Bean Dip

    Black Bean Dip

    6 servings
    139 calories per serving

    15 oz. can of black beans, rinsed and drained
    2 c corn
    2 green onions, sliced
    ½ c plain nonfat yogurt
    ½ t thyme
    ½ t chili powder
    1/2 t cumin
    Pepper to taste

    Place all ingredients in a blender and puree for 20 seconds or until mixture is smooth. Serve with baked tortilla chips.

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    May 30th, 2011adminDinner, Kid Friendly, Sides, Vegetables

    The natural ‘sugariness’ of the corn and the addition of a little bit of sugar make this a very sweet dish. It was just great served next to a mild flavored broiled pork chop. If you prefer less sweet, just leave out the sugar and this will still turn out a great side dish !

    Corn and Broccoli

    Corn and Broccoli

    6 servings
    133 calories per serving

    15 oz. can creamed corn
    ½ c Egg Beaters
    2 t sugar
    2 T flour
    1 t salt
    ½ c shredded low fat cheddar cheese
    10 oz. package frozen broccoli, thawed and drained

    Preheat oven to 350 degrees. Combine corn, eggs, sugar, flour and salt and then fold in cheese and broccoli and place in a baking dish and bake 1 hour.

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    April 26th, 2011adminLunch, Salads

    Edamame are just baby soybeans – they are tender, sweet, and you often see them served at Japanese restaurants. I like to buy frozen ones and keep them on hand for different recipes. Salads are a great way to serve them :)

    Turkey, Black Bean and Edamame Salad

    Turkey, Black Bean and Edamame Salad

    4 servings
    390 calories per serving

    2 c cubed smoked turkey
    15.5 oz. can black beans, rinsed and drained
    14 oz. can corn
    1 c shelled edamame cooked according to package instructions
    1 red bell pepper, chopped
    ¼ c chopped cilantro
    1 T minced garlic clove
    Salt and pepper to taste
    2 T oil
    2 T cider vinegar
    1 t Dijon mustard
    4 c field greens

    Mix the turkey, beans, corn, edamame, bell pepper, cilantro, garlic, salt and pepper. Whisk oil, vinegar and mustard and pour over the turkey mix and season with salt and pepper. Place mixture over the lettuce and serve immediately.

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    April 10th, 2011adminDinner, Kid Friendly, Sides, Vegetables

    Even my young teenage nephew liked this one ! So it’s kid approved :) Lotsa flavor, lotsa veggies, and a great side to just about anything.

    Corn Salad

    Corn Salad

    7 servings
    140 calories per serving

    Dressing:
    ¼ c oil
    1 T chopped parsley
    3 T rice vinegar
    1 T soy sauce
    ½ t crushed red pepper

    Salad:
    1 lb. frozen corn
    ¼ c shredded carrots
    ¼ c sliced radishes
    ¼ c sliced green onions (green part only)

    Combine all dressing ingredients and refrigerate. Bring a pan of water to a boil and cook corn 2 minutes. Drain and rinse with cold water to cool then pat dry and add to all the rest of the ingredients. Cover and refrigerate 2 hours so flavors mix.

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    March 28th, 2011admincrock pot, Dinner, Kid Friendly

    Nothing is better in winter than a pot of beef stew. And when you make it in the crock pot, the meat is so super tender. This one is a little more work than your typical crock pot recipe since different things have to happen at different times. But it is well worth it – the meat is super tender and the flavor is just great.

    Crock Pot Beef Stew

    Crock Pot Beef Stew


    8 servings
    240 calories per serving

    1 ½ lb. boneless chuck roast (trim off any fat)
    1 envelope dry onion soup mix
    ½ t pepper
    6 c water
    2 c red potatoes, cubed
    8 carrots, cut into chunks
    1 c frozen peas, thawed
    1 c frozen corn, thawed
    5 T cornstarch
    6 T water

    Put beef in crock and sprinkle with soup mix and pepper. Pour water around meat and cover. Cook on high 5 hours. Remove meat and cut into cubes. Return to crock with veggies and cook on low 2 hours or until veggies are soft. Combine cornstarch and cold water and then stir into crock. Cover and cook on low one more hour. If the gravy does not thicken up enough, you can take a bunch of the liquid and add another cornstarch mix, bring to a boil and then simmer 2 minutes. That will get it nice and thick. Then just add back to the stew pot and serve immediately.

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    February 12th, 2011adminchicken, Dinner

    This is a tasty stew that does well stovetop or you can sauté the onions and then pile it all in a crock pot and cook on low 6-8 hours or high 4-6 hours.

    Brunswick Stew

    Brunswick Stew

    6 servings
    238 calories per serving

    Pam
    1 t oil
    1 onion, chopped
    1 lb. boneless skinless chicken breasts in bite sized pieces
    10 oz. frozen baby lima beans
    10 oz. frozen corn
    3 c chicken broth
    1 ½ c chopped tomatoes
    6 oz. tomato paste
    3 T lemon juice
    1 T Worcestershire sauce

    Spray a Dutch oven with Pam and heat on medium high. Add oil and then sauté onion 3-4 minutes. Add all the rest of the ingredients and reduce heat to low and simmer, covered, for 1 hour.

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    December 31st, 2010adminDinner, Kid Friendly, Sides

    This is just one of those special recipes – this makes a beautiful risotto-like dish that bakes up with no effort. It is creamy and delicious.

    Baked Zucchini Risotto

    Baked Zucchini Risotto


    12 servings
    204 calories per serving

    1 1/2 c brown rice
    3 c chicken broth
    4 c diced zucchini
    1 red bell pepper, chopped
    1 green bell pepper, chopped
    1 large onion, diced finely
    3/4 t salt
    Pepper to taste
    1 1/2 c skim milk
    3 T flour
    2 c shredded low fat cheddar cheese
    1 c frozen corn, thawed

    Preheat oven to 375 degrees Pour rice into a 9×13 baking dish. Simmer broth until hot and then stir into the rice. Add zucchini, peppers, onion, salt and pepper. Cover with foil and bake 45 minutes then remove foil and cook another 35 minutes or so, until liquid is all absorbed.

    Whisk milk and flour in a saucepan and cook until bubbly and thick, about 4 minutes. Reduce heat to low and add 1 ½ c of the cheese and corn and cook until cheese is all melted. When rice is done, stir in cheese sauce and sprinkle with the last ½ c cheese and bake another 10 minutes to melt cheese. Let rest before serving.

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    December 7th, 2010adminAsian, Dinner, Kid Friendly, Sides

    This is a great recipe to use up leftover rice from the Chinese food take out order. Just place it in a colander and place the colander over a pot of steaming water for 5-6 minutes. That brings it back to life nicely :) The veggies look like little jewels in a sea of rice. It’s a very pretty side dish !

    Jeweled Rice

    Jeweled Rice

    6 servings
    183 calories

    1 c basmati rice (stickier than regular long grain rice)
    2 c water
    1/4 c roasted peanuts
    1 shallot, sliced
    2 T water
    1 t minced fresh ginger root
    3/4 c grated carrots
    ½ c corn
    Salt to taste
    ¼ t cayenne pepper (double this if you like it spicy !)
    3 T chopped cilantro

    Add rice to water and bring to a boil on high heat then lower to a simmer, cover and cook 20 minutes or until water is absorbed (or use steamed leftover rice as mentioned above). Mash peanuts finely or puree in a blender. Heat a skillet and sauté shallots in a couple of tablespoons of hot water. Saute 5 minutes. Add more water if needed to keep them moist. Then add ginger, carrots, corn and salt. Turn to low and cook 5 minutes then stir in rice, pepper, cilantro and peanuts.

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    November 22nd, 2010adminDinner, Mexican, Sides, Vegetables

    This recipe packs so much flavor into one dish – the milky sauce mixes just perfectly with the cayenne and onion to create a rich vegetable dish that has you coming back for more.

    Spicy Corn and Peppers

    Spicy Corn and Peppers

    6 servings
    127 calories per serving

    2 T butter
    ½ c onion, finely chopped
    1 red bell pepper, chopped
    ¼ t cayenne pepper
    Coarse salt
    16 oz. frozen corn
    ½ c diced tomatoes, drained (canned)
    ½ c whole milk

    Melt butter in a skillet and add onion, pepper, cayenne and 1 t salt. Cook 7-8 minutes or until onion is soft then add the corn and tomatoes and cook 10 minutes. Stir in the milk and then remove from heat and serve.

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