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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    February 20th, 2012adminAsian, Salads, Vegetables

    This tastes as good as any ginger dressing you get at any Asian restaurant (usually served at Hibatchi places). Whip some up and if you don’t have any spinach around, place on any leafy greens.

    Spinach with Ginger Dressing

    Spinach with Ginger Dressing

    3 servings
    173 calories per serving

    2 T minced onion
    3 T peanut oil
    2 T distilled white vinegar
    1 1/2 T finely grated fresh ginger
    1T ketchup
    1 T soy sauce
    1/4 t minced garlic
    Salt and pepper to taste
    5 oz spinach
    1 small carrot, grated
    1/2 medium red bell pepper, very thinly sliced

    Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined. Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.

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    January 11th, 2012adminDinner, Sides, Vegetables

    This warm potato salad adds brussel sprouts, apple and a horseradish/mustard dressing. It turns out a robust side that is a welcome change to the typical brussel sprout preparations.

    Winter Salad

    Winter Salad

    4 servings
    151 calories per serving

    ½ lb. small red potatoes, quartered
    10 oz. Brussel sprouts, quartered
    1 red apple in ½ inch chunks
    2 stalks celery, thinly sliced
    3 scallions, thinly sliced
    ½ c apple juice
    1/3 c white vinegar
    2 T flour
    1 T brown mustard
    1 T white horseradish
    1 t oil
    ½ t salt

    Fill a large pot with water and bring to a boil and cook potatoes 5 minutes then add the sprouts and cook another 5-8 minutes or until the sprouts are firm but tender. Drain and place in a bowl with the apple, celery and scallions. In a small pan whisk the juice, vinegar, flour, mustard, horseradish, oil and salt and bring to a simmer and then cook 2 minutes on low heat. Pour over the other ingredients and toss well. Serve warm or at room temperature.

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    December 26th, 2011adminDinner, Sides

    This is a great healthy side salad that is sure to please. It’s nice to find *different* sides and this is definitely one of them !

    Barley Salad

    Barley Salad

    6 servings
    189 calories per serving

    3/4 c barley, uncooked
    1 ½ c frozen corn, thawed and roasted
    1 small green pepper, chopped
    1/2 c zesty fat free Italian dressing
    1/4 c chopped cilantro
    2 T lime juice
    Pam

    Preheat broiler. To roast corn, spray a baking sheet with Pam and place corn on sheet. Broil 3-4 minutes or until it begins to blacken. Cook barley as directed. Spray a baking dish with Pam and roast corn 5-10 minutes or until starting to blacken. Let cool. Mix all the ingredients and refrigerate one hour so flavors mingle.

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    December 17th, 2011adminbeef, Dinner, Kid Friendly

    This is like a cross between a stroganoff and a goulash – very, very good and quite satisfying. The cream sauce is just delicious :)

    Creamy Beef Dinner

    Creamy Beef Dinner

    4 servings
    390 calories per serving

    1 T oil, divided
    1 lb. boneless beef sirloin steak, cut into strips
    1/2 t pepper
    3 c whole wheat egg noodles, uncooked
    1/4 c Light Zesty Italian Dressing
    2 onions, chopped
    1/2 lb. Portobello mushrooms, sliced
    3 T minced garlic
    1 T paprika
    3/4 c beef broth
    1 c frozen peas
    1/2 c light sour cream
    1 small tomato, chopped

    Heat 1 ½ t oil in a skillet and add beef. Sprinkle with pepper and brown meat 2 minutes. Work in batches with the rest of the meat and oil so as not to overcrowd the pan and make sure meat is patted dry – these 2 things will help make sure it browns nicely. Cook noodles according to package instructions. Heat dressing in skillet and add onions and cook 5 minutes. Add mushrooms, garlic and paprika and cook 12 minutes. Stir in broth and peas and simmer 2 minutes then add meat and cook 5 minutes to heat through. Stir in sour cream at the very end and serve over noodles with the tomato sprinkled over the top.

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    November 21st, 2011adminDinner, Kid Friendly, Sides, Vegetables

    This can be eaten as a side, or use in smaller portions as a salsa over the top of broiled fish or chicken. Very savory, very easy to put together and very healthy !

    Corn Salsa

    Corn Salsa

    4 servings
    58 calories per serving

    4 small tomatoes, chopped
    1 c corn kernels (frozen and thawed or fresh)
    ¼ c chopped cilantro
    1 jalapeno or ¼ of a green bell pepper, chopped finely
    ¼ c fat free zesty Italian dressing
    Squirt of lime

    Mix all together and chill at least 1 hour.

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    October 30th, 2011adminDinner, Sides, Vegetables

    Cooking the garlic in the dressing gives this dish a great flavor, so full of garlic, but the flavor is not biting, it is mellow and perfect.

    Veggies and Noodles

    Veggies and Noodles

    4 servings
    105 calories per serving

    2 large zucchini
    2 large carrots, peeled
    1 c egg noodles
    1/4 cup light Italian dressing
    2 cloves garlic, minced
    1/4 c shredded part skim mozzarella cheese
    Salt and pepper to taste

    Peel zucchini and carrots into long ribbons using a vegetable peeler. Cook noodles according to package instructions and add veggie ribbons to the boiling water the last minute. Drain and return to pot.

    Saute garlic and dressing 2 minutes and then pour over the noodles and veggies and sauté 2 minutes to heat through. Add salt and pepper. Sprinkle with cheese and serve.

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    October 6th, 2011adminDinner, Kid Friendly, pork

    Pork with a great crunchy coating, plus a side salad with a surprisingly good dressing !

    Pork and Greens

    Pork and Greens

    6 servings
    342 calories per serving

    1/4 c green salsa (salsa verde)
    1 T yellow mustard
    1/3 c low fat mayo
    2 garlic cloves, minced
    1.5 lb. boneless pork chops (¼ inch thick)
    35 Whole Wheat Ritz Crackers, finely crushed
    2 T oil, divided
    7 oz. Spring Mix (or your favorite mixed leafy greens)

    Mix together salsa, mustard and 1 T may0 and set aside – this is the salad dressing. Mix garlic and mayo and coat pork (put it on like you are buttering bread) then coat with the crumbs. Heat skillet and add half the oil. Cook half the chops 5 minutes per side or until done. Add the other oil and repeat with the remaining chops. Mix greens and dressing.

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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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    July 25th, 2011adminLunch, Salads, Vegetables

    Kraft has so many great dressing out there – as well as using them on their own, they make GREAT to use as ingredients in other dressings, sauces, marinades, etc. This salad is a Kraft recipe and it was so good !

    Avocado and Spinach Salad

    Avocado and Spinach Salad


    2 servings
    250 calories per serving

    1/2 c sliced avocados
    3 T mandarin orange juice
    2 t lemon juice
    3 c baby spinach leaves
    11 oz. can mandarin oranges (reserve 3 T juice / rinse the oranges in cold water)
    1/4 c Kraft Catalina dressing (sweet French dressing)
    2 T pecans (or other nuts), toasted
    To toast nuts, heat a skillet on medium high then add nuts. Cook, stirring frequently, until the heat brings out the flavors, about 2-3 minutes (when you smell the great aroma, they are just about done).

    Mix dressing,. Lemon juice and orange juice. Pour over spinach, oranges and avocados. Garnish with nuts.

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    July 13th, 2011adminLunch, Salads, Vegetables

    Delightful ! It’s always great to find a salad that tastes different. Sometimes greens just start tasting all the same and salads get boring. But when you add nuts, grapes and goat cheese, you get a whole other flavor profile plus some great new textures and the salad takes on a whole new life. Try this one :)

    Spring Salad

    Spring Salad

    4 servings
    235 calories per serving

    ¼ c dry roasted pistachios (or other mixed nuts), chopped finely
    ½ c goat cheese
    ¼ c low fat balsamic vinaigrette
    5 oz. spring salad mix (or any greens – I added some arugula this time for a great punch of flavor)
    1 c seedless red grapes, halved lengthwise
    ¼ t salt
    ¼ t pepper

    Put nuts in a dish and divide cheese into portions and roll them into balls then roll the balls in the nuts to coat them. Combine dressing and lettuce and mix well then divide between 4 plates. Top with grapes and cheese balls and then sprinkle with salt and pepper.

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