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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    August 24th, 2014adminDinner, 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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    July 28th, 2014adminMexican, Salads, Sides, Summer

    Using just citrus means the dressing on this salad is nice and light. So even though you have higher cal avocados and corn, the salad is still a good side dish coming in at just 133 calories per serving. The avocado is what really makes this special – the creaminess blends so nicely with the corn and tomato !

    Corn and Avocado Salad

    Corn and Avocado Salad

    4 servings
    133 calories per serving

    1 small 8.5 ounce can corn
    2 pints grape tomatoes, halved
    1 avocado, diced
    1 T fresh lemon juice
    1 T fresh lime juice
    1 T oil
    Salt and pepper to taste

    Mix all ingredients. Serve alongside many different dishes to bring a little spark and flavor – This is great next to chicken, fish, sandwiches, etc.

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    July 13th, 2014adminchicken, Lunch, Sandwiches, Summer

    I’ve been making this chicken salad since the 80’s when a friend shared her recipe with me. Before then, I definitely was not a fan of the thought of apples and chicken together. But ever since that first bite all those years ago, I have never made traditional chicken salad again without apples ! If you’ve never tried, give it a shot !

    Chicken Salad Sandwiches

    Chicken Salad Sandwiches

    4 servings
    290 calories per serving

    12 oz. cooked boneless skinless chicken breast, in small chunks (Perdue Shortcuts work great here)
    1 granny smith apple, diced small
    2 t lemon juice
    ¼ c low fat mayo
    8 slices 45 calorie per slice wheat bread
    Salt and pepper to taste

    Mix all ingredients and let sit in refrigerator at least 1 hour so flavors combine well. Make sandwiches and enjoy !

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    June 8th, 2014adminDinner, Lunch, Sides, Summer

    At only 160 calories, make this one often ! The lite buttermilk, lemon and wine is a nice change from your typical mayo and vinegar dressing. The flavor is right on and this will definitely satisfy your potato salad craving.

    Light Potato Salad

    Light Potato Salad

    12 servings
    160 calories per serving

    4 lb. small red potatoes, quartered
    Salt and pepper to taste
    ¼ c dry white wine
    4 T lemon juice
    ½ c low fat buttermilk
    ¼ c low fat mayo
    1 T Dijon mustard
    1 c packed basil leaves sliced very thin
    Cilantro for garnish

    Add cold water to potatoes to cover them by 2 inches, cover and bring to a boil then add 1 t salt, recover and reduce heat to medium low and cook 10-15 minutes or until tender. Drain. Add wine and 1 T lemon juice them toss and cool to room temperature.

    Whisk buttermilk, mayo, mustard, ¼ t salt, pepper and 3 T lemon juice. Blend well and then toss with potatoes and basil.

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    June 4th, 2014adminDessert, Summer

    This is sooooo refreshing. Between the tart lemon, the sweet tea and the cold, cold temperature, you’ll turn down the heat in any room when you serve this summery dessert.

    Tea and Lemon Sorbet

    Tea and Lemon Sorbet

    8 servings
    68 calories per serving

    2 c boiling water
    4 Earl Grey tea bags
    1/2 cup sugar
    ¾ c fresh lemon juice
    1 c ice water

    Boil 2 c of water and then steep the tea bags for 6-8 minutes. Remove bags and stir in sugar. Add lemon and 1 c ice water then chill 2 hours. Pour into an ice cream maker and freeze. When done, place in a container and freeze one hour before serving. If you do not have an ice cream maker, you can make this mixture into ice pops using molds or into a granita by following these instructions:
    Place a metal bowl in the freezer to chill. Combine ingredients and pour into the bowl and place in the freezer for 30 – 60 minutes. When ice crystals form on the edges, stir with a fork being sure to pull away all the frozen pieces around the edges and freeze another 2-3 hours stirring every ½ hour. Best to serve right after the initial freeze time, but if you let it sit overnight, be sure to defrost for 15 minutes or so before serving.

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    June 2nd, 2014adminDessert, Kid Friendly, Summer

    This tastes like a lemonade stand in a slice of pie ! It is so refreshing and delicious. Instead of the second pie, I used the extra filling to make homemade ice pops.

    Raspberry Lemonade Pie

    Raspberry Lemonade Pie

    16 servings (2 pies)
    198 calories per serving

    1 ½ c boiling water
    .3 oz. package lemon Jello (sugar free)
    4 oz. cream cheese, softened
    6 oz. frozen lemonade concentrate, thawed
    8 oz. cool whip, thawed
    1 c raspberries
    2 low fat graham crusts

    Add boiling water to jello and stir 2 minutes to dissolve completely. Cool a bit and then add in the lemonade. Beat cream cheese until creamy and then gradually add jello mix. Stir in cool whip and berries and pour into crusts then refrigerate at least 4 hours. It will be very thin at this stage – after it is refrigerated it will thicken up a lot. You can also freeze this and simply thaw ½ hour or so before serving. Garnish with a few leftover raspberries.

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    April 26th, 2013adminAppetizers, Italian, Vegetables

    Stuffed artichokes cooked in a pressure cooker are delectable ! They soften up beautifully and the garlic seems to just be infused into the artichoke leaves. This is a great recipe – so flavorful, so classic.

    Stuffed Artichokes (Pressure Cooker)

    Stuffed Artichokes (Pressure Cooker)

    8 servings
    105 calories per serving

    8 large artichokes, trimmed
    ½ c bread crumbs
    ½ c grated parmesan cheese
    ½ c minced garlic
    1 c chicken or vegetable broth
    Salt and pepper to taste
    1 lemon

    Everyone trims an artichoke differently – I cut off the stem and then ½ inch from the top. Then I trim all the leaves by nipping off the end. To get the leaves to open up enough to stuff them, I bang the leave side down on the counter a couple of times – then you can use your fingers to pry open the leaves some. Yes, all this work is definitely worth it :)

    Separate leaves slightly so you can drop in the ingredients – each should get bread crumbs, parmesan cheese and garlic.

    Place artichokes in pressure cooker (you can double decker them) and pour over broth. Sprinkle with salt and pepper and then squirt with the juice of 1 lemon. Close pressure cooker and bring to pressure and cook 60 minutes. Quick release pressure.

    If you don’t have a pressure cooker, you can cook these stovetop in a dutch oven – simmer for 2 hours or until tender.

    You can make these ahead of time and just reheat in the microwave prior to serving – I actually prefer to do it this way. They just seem to be more flavorful with the second heating.

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    April 23rd, 2013adminAppetizers, Lunch, Mediterranean

    This is a terrific, easy to make appetizer with the wonderful flavors of Greece just shining bright. The feta cheese, lemon, cucumbers and olives are a perfect topping to the toast triangles. Fancy tasting without a ton of work !

    Greek Cucumber Toasts

    Greek Cucumber Toasts

    4 servings
    158 calories per serving

    4 slices light whole wheat bread, crusts removed and cut diagonally into triangles
    4 t olive oil
    3 oz. low fat feta cheese
    1/2 t lemon juice + a few squirts extra
    Kosher salt
    Coarse pepper
    1 small English cucumber, halved and then thinly sliced crosswise on the diagonal into 8 slices
    4 pitted kalamata olives, sliced

    Preheat oven or toaster oven to 450 degrees. Brush the bread pieces with the oil and bake until they are golden, about 5 minutes. Mash up the feta and mix with oil and ½ t lemon then add salt and pepper to taste. Spread the mix over the toast points and to with a slice of cucumber. Garnish with olives and then spritz with lemon juice and sprinkle with a little salt and pepper.

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    April 8th, 2013adminDinner, Fish, Lunch, pasta

    This is one of the pasta salads you will make again and again. The added protein from the tuna makes this a great complete meal, or you can serve as a side to any salad for a great lunch or light dinner.

    Lemony Orzo and Tuna

    Lemony Orzo and Tuna

    6 servings
    256 calories per serving

    3/4 c orzo
    1/2 t grated lemon zest
    3 T lemon juice
    1 T oil
    Salt and pepper to taste
    1 t minced garlic
    ½ t red pepper flakes
    1 c drained and flaked tuna fish
    1/2 c diced English cucumber
    1/2 c chopped red bell pepper
    1/3 c scallions, sliced into thin rings
    1 T sliced basil
    1/2 c crumbled goat cheese

    Cook pasta according to package directions. When done, drain, rinse to stop the cooking process and place in a bowl. Mix lemon zest, oil, garlic, pepper flakes, salt, pepper and mix with the pasta. Add fish, cucumber, pepper and scallions and mix well. Place and sprinkle with cheese and basil.

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    March 27th, 2013adminbeef, Dinner, Fish, Kid Friendly

    Surf and term usually includes a large portion of meat and a lobster tail dripping in butter. If you’re looking for a healthier alternative, try a Skinny Surf and Turf with a lean piece of filet mignon and some Lemon Shrimp. Just as good, much lower fat, and a perfect celebration meal.

    Skinny Surf and Turf

    Skinny Surf and Turf

    2 servings
    346 calories per serving

    2 4 oz. filet mignons
    Garlic powder
    Salt and pepper to taste
    I Can’t Believe it’s Not Butter Spray

    Add 2 servings of LEMON SHRIMP for the perfect ‘surf’ !

    Preheat grill. Sprinkle meat with garlic, salt and pepper. Grill a couple of minutes each side or until desired temperature. When done, spritz with ICBINB Spray.

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