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 ...

    Get this Recipe

    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 ...

    Get this Recipe

    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 ...

    Get this Recipe

    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 ...

    Get this Recipe

    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 ...

    Get this Recipe

    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 ...

    Get this Recipe

    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 ...

    Get this Recipe

    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 ...

    Get this Recipe

  • PRINT THIS POST Bookmark on del.icio.us
    scissors
    June 19th, 2010adminDessert, Kid Friendly

    This tastes just like a Peanut Butter Silk pie that a restaurant around here used to serve. When the restaurant closed, we all mourned the loss of the pie ! But now I’ve found just the right mixture of ingredients to reproduce it ! It’s a little high in calorie count for a dessert, but it is sooooooooooooo worth it, so save it for a splurge day and dig in :)

    Peanut Butter Fudge Pie

    Peanut Butter Fudge Pie

    8 servings
    380 calories per serving

    8 oz. cream cheese, softened
    ½ c sugar
    ¼ c creamy peanut butter
    2 c cool whip, thawed
    1 oreo pie crust
    ¼ c hot fudge topping, warmed

    Beat cream cheese with sugar and peanut butter and then whisk in cool whip. Spoon into crust and drizzle with topping and gently swirl with a knife. Refrigerate 4 hours.

    Tags: , , , , , , , , , , , ,
  • PRINT THIS POST Bookmark on del.icio.us
    scissors
    April 29th, 2010adminchicken, Dinner, Italian, pasta

    The ranch dressing adds a nice kick of flavor to the chicken and then mellows out the creamy sauce in this primavera. I have lots of recipes gathered up for primavera and this is one of my favorites :)

    Penne Chicken Primavera

    Penne Chicken Primavera

    4 servings
    395 calories per serving

    8 oz. uncooked FiberGourmet Penne pasta (without Fiber Gourmet, you have to add 80 calories per serving)
    1 lb. boneless skinless chicken breast halves cut into bite sized pieces
    1 oz. package dry ranch dressing mix
    1 T buttery spread
    1 garlic clove, minced
    16 oz. frozen vegetable mix (cauliflower, broccoli, carrots)
    1 c skim milk
    ¼ c low fat cream cheese
    ½ c shredded parmesan cheese

    Cook pasta according to package instructions. Place chicken and dressing mix in a zip loc bag and shake to coat it well. Melt spread and cook garlic one minute then add chicken and cook another 4 minutes to brown it some. Add veggies, cover and cook 8 minutes stirring occasionally. Reduce heat to medium and stir in milk mix and cream cheese. Cook 2 minutes stirring constantly then add pasta and parmesan cheese.

    Tags: , , , , , , , , , , , , , ,
  • PRINT THIS POST Bookmark on del.icio.us
    scissors
    April 22nd, 2010adminchicken, Dinner, Mexican

    The salsa verde is what makes this enchilada dish so special. This is a great recipe !

    Chicken Enchiladas Especial

    Chicken Enchiladas Especial

    4 servings
    323 calories per serving (1 serving = 2 enchiladas)

    1 c chopped onion
    1/4 c chopped cilantro
    2 cloves garlic, minced
    7 oz. salsa verde (found in the Mexican section of your food market)
    2 c shredded cooked chicken breast
    1/3 c low fat cream cheese, softened
    8 6 inch corn tortillas
    Pam
    1/4 c crumbled queso fresco (Mexican cheese) or 1/4 c shredded mozzarella cheese
    1/2 t chili powder
    salt
    4 lime wedges

    Preheat oven to 425 degrees.

    You can either start with precooked chicken (Perdue Shortcuts work great), use leftover chicken, or boil 2 boneless skinless breasts and let cool a bit. Then shred using 2 forks. Alternately, you can just make very thin slices. Combine chicken with cream cheese. Combine onion, cilantro, garlic and salsa verde in a blender or food processor and mix well. Stir 1/2 c of the salsa mixture into the chicken mix. Keep the rest of the salsa mix to use as a topping.

    Heat the tortillas for 15-30 seconds on the microwave – just enough so that they will roll easily and will not fold and break. Spoon 1/4 c worth of chicken mix down the center of each tortilla and roll up. Place seam side down in a 9×13 pan that has been sprayed with Pam.

    Top the enchiladas with the remaining salsa and sprinkle with cheese and chili powder. Bake 18-22 minutes or until hot throughout. Serve with lime wedges.

    Tags: , , , , , , , , , ,
  • PRINT THIS POST Bookmark on del.icio.us
    scissors
    April 20th, 2010adminAppetizers, Dinner, Kid Friendly, Sides, Snacks

    These are very filling and make a great snack, appetizer or even a side to a low cal fish dish. You can always dress them up with more ‘stuff’ and just each one to keep the calorie count down – they are very filling, so one should do as a side. Tye adding some cooked crumbled turkey bacon, or some extra low fat cheddar cheese…maybe even some caramelized onions !

    Potato Skins

    Potato Skins

    4 servings
    262 calories per serving

    4 large potatoes (8 oz. each)
    2 t oil
    ¼ c parmesan cheese
    ½ c skim milk
    3 T low fat cream cheese
    ¾ t salt
    ¼ t pepper
    3 T low fat sour cream
    3 T sliced scallions

    Preheat oven to 450 degrees. Wash the potatoes and prick them with a fork. Microwave on high 10 minutes, then turn and microwave another 5 minutes. Let cook a bit and then slice in half lengthwise and carefully scoop out the flash keep the skins intact. Place the skins on a cookie sheet and brush with the oil and sprinkle with 2 t of the parmesan cheese. Bake 10 minutes or until golden. Meantime mix the rest of the parmesan with the potato, milk, cream cheese, salt and pepper. When skins are toasty, fill with the potato mix and bake another 7-9 minutes or until hot throughout. Dollop with sour cream and sprinkle with scallion just before serving.

    Tags: , , , , , , , , , , , ,
  • PRINT THIS POST Bookmark on del.icio.us
    scissors
    April 19th, 2010adminDinner, Fish

    The color was so vibrant and the sauce so flavorful that this did not seem light and forgettable like many fish dishes are – - instead, this was mmm mmmm good and the red pepper sauce was just perfect.

    Fish in Red Pepper Sauce

    Fish in Red Pepper Sauce

    4 servings
    197 calories per serving

    1 lb. cod fillets
    ¼ c flour
    ¼ c low fat zesty Italian dressing
    ½ c onions
    2 oz. low fat cream cheese
    ¼ c roasted red peppers
    ¼ c chicken broth
    1 clove garlic, peeled
    2 T chopped cilantro

    Coat fish with flour. Heat dressing in skillet on medium high and add fish and cook 5-7 on each side or until done. Place cream cheese, onions, peppers, broth and garlic in a blender and blend until smooth then spoon into a pan and bring to a boil on medium high heat then lower and simmer 5 minutes. Place fish on platter and top with sauce and sprinkle with cilantro.

    Tags: , , , , , , , , , ,
  • PRINT THIS POST Bookmark on del.icio.us
    scissors
    April 13th, 2010adminAppetizers, Sides, Summer, Vegetables

    These cucumber bites make a great appetizer or side on a lunch platter.

    Cucumber Bites

    Cucumber Bites

    4 servings
    90 calories per serving

    1/2 c shredded carrot
    1/2 c 1/4 less fat Philadelphia Cream Cheese with Chive and Onions
    2 cucumbers

    Keep 2 T of carrots aside for garnish. Mix the rest of the carrots and cream cheese. Cut cucumber in half lengthwise and scoop out seeds. Place cheese mix in cucumbers. Cut each half into 5 pieces. Top each piece with leftover carrots.

    Tags: , , , , , ,
  • PRINT THIS POST Bookmark on del.icio.us
    scissors
    April 4th, 2010adminDessert, Kid Friendly, Summer

    This is always a crowd pleaser and people can’t believe it’s made without sugar (Equal is the sweetener here). This is a perfect and refreshing end to a meal.

    Key Lime Pie

    Key Lime Pie

    8 servings
    150 calories per serving

    1 low fat prepared graham cracker crust
    1 envelope unflavored gelatin
    1 ¾ c skim milk
    8 oz. low fat cream cheese, at room temperature
    12 packets Equal
    ½ c fresh lime juice
    Green food coloring (optional)
    Lime slices (optional for garnish)

    Sprinkle gelatin over ½ c milk in small pan and let stand 3 minutes then cook over low heat, stirring constantly, until gelatin is dissolved. Beat cream cheese until fluffy and then beat in res of the milk and the gelatin mix. Then mix in the juice and 12 packets of Equal. Add a couple of drops of green food coloring if you wish. The pie will be very thin and runny but will firm up quickly. Cover and refrigerate at least 2 hours.

    Tags: , , , , , , , , , , , ,
  • PRINT THIS POST Bookmark on del.icio.us
    scissors
    March 26th, 2010adminchicken, Dinner, Kid Friendly

    The chicken pot pie lover in the house called this one a keeper :) Using a predone crust makes this so very easy to do and the cream cheese mixed in with the gravy makes for a very tasty meal.

    Chicken Pot Pie

    Chicken Pot Pie

    6 servings
    330 calories per serving

    1 lb boneless skinless chicken breasts, cut into cubes
    ¼ c Kraft light zesty Italian dressing
    1 oz. low fat cream cheese, cubed
    2 T flour
    ½ c chicken broth
    10 oz. mixed frozen vegetables, thawed
    1 refrigerated pie crust

    Preheat oven to 375 degrees and in a skillet cook the chicken and dressing 2 minutes. Add cream cheese and cook and stir until melted. Add flour and mix well then add broth and vegetables and simmer 5 minutes. Pour the mixture into a deep dish pie plate and place a 10 inch pie crust on top. Flute the edges and cut 4 slits in the crust for venting. Bake 30 minutes or until golden brown.

    Tags: , , , , , , ,
  • PRINT THIS POST Bookmark on del.icio.us
    scissors
    March 25th, 2010adminAppetizers, Lunch, Vegetables

    Stuffed mushrooms usually come in 2 varieties, those stuffed a sausage or bacon mix and those stuffed with a chopped mushroom stem mix (usually including cheese). These stuffed mushrooms are a great third variety packed with flavor and an unexpected ingredient…carrot. The carrot and cream cheese mix together perfectly and make for a nice low cal appetizer. At only 54 calories for 6 mushrooms – - eat up !

    Stuffed Mushrooms

    Stuffed Mushrooms

    4 servings
    54 calories per serving

    24 fresh mushrooms
    1 grated carrot
    3 oz. fat free cream cheese, softened
    2 T chopped fresh chives
    1 t dried minced onion
    Salt and pepper to taste

    Preheat broiler. Discard mushroom caps. Combine cream cheese, chives, onion and mix well then stuff each cap and place on an ungreased sheet , sprinkle with salt and pepper, and broil 8 minutes or until done.

    Tags: , , , , , , , , ,
  • PRINT THIS POST Bookmark on del.icio.us
    scissors
    February 27th, 2010adminBreakfast, Dessert

    This one gets prepped and then put in the refrigerator for a couple hours and then baked for about an hour. I find it makes an equally good breakfast as it does a dessert ! This one even had my non-breakfast eating daughter asking, “can I have some of that?” The aroma of cinnamon and apples gets ya every time !

    Apple Cinnamon Bake

    Apple Cinnamon Bake

    8 servings
    150 calories per serving

    1/3 c Splenda
    1 c Egg beaters
    2/3 c skim milk
    3/4 t maple flavor (like vanilla extract, but maple flavored instead)
    8 slices cinnamon raisin bread
    2 c apples, peeled and thinly sliced
    1/4 c low fat cream cheese
    1 T Splenda
    2 T cinnamon
    Pam

    Spray an 8×8 pan with Pam. Blend 1/3 c Splenda, eggs, milk and maple in a bowl. Tear the bread into 2 inch pieces and mix with apples and then stir into the egg mix being sure all the bread soaks up some of the liquid then turn it all into the prepared pan. Cut cream cheese into 10 pieces and place on top of bread and apples. Blend 1 T Splenda and cinnamon and sprinkle over the top the cover and refrigerate 1-2 hours. Preheat oven to 350 degrees and bake 50-60 minutes or until browned.

    Related Posts with Thumbnails
    Tags: , , , , , , , ,
  • « Older Entries

    Newer Entries »