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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    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 10th, 2013adminDinner, Fish, Summer

    It’s not hard to cook fish – some people shy away because they think it is too complicated. This recipe even does away with the ‘is the fish done?” fear. By cutting it into small cubes it is sure to be done during the 6 minute broil time. And even done simply, fish can taste just amazing !

    Halibut Kebobs

    Halibut Kebobs

    4 servings
    111 calories per serving

    1 lb. halibut steak, about 1 inch thick
    ¼ c fresh lemon juice
    ¼ c oil
    3 medium shallots, thinly sliced
    ¼ t oregano flakes
    ¼ t parsley flakes
    ¼ t garlic powder
    ½ t thyme
    Pam
    ½ large onion cut into chunks
    1 lemon, cut into wedges

    Preheat broiler. Rinse and dry fish and cut off skin. Cut fish into 16 cubes. Mix lemon juice, oil, shallots, herbs, spices and thyme. Add fish and mix well. Cover and marinate ½ hour. Spray baking sheet with Pam. Peel onion into single layers and place on sheet with fish cubes. Broil 3 minutes each side or until fish is done. Garnish with lemon wedges.

    Alternately, you can spray a grill basket with Pam and place the ingredients in there, being careful to stir gently and not break up the fish. Cook approximately 6-8 minutes or until fish is done.

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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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    March 19th, 2013adminDrinks, Summer

    Refreshingly sweet with a spicy ginger flavor – this is a great drink !

    Ginger Tea

    Ginger Tea

    8 servings
    73 calories per serving

    8 c water, divided
    1/4 c minced ginger
    1/4 c honey
    1/4 c molasses
    3/4 c lemon juice
    1/4 c cider vinegar
    4 c seltzer
    Lemon slices for garnish

    Mix 3 c water and ginger and boil 2 minutes. Then remove from heat and let sit 20 minutes. Strain the mix through a fine strainer into a large pitcher. Add honey, molasses, lemon juice and vinegar and mix until all dissolved. Add 6 c water then chill overnight. As you serve, mix tea with ½ c seltzer and garnish each glass with a lemon slice.

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    May 5th, 2012adminDinner, Sides, Vegetables

    This dish has a subtle yet delicious curry flavoring – it’s perfect next to chicken and fish dinners. If you haven’t tried curry before, but you like cauliflower, this is a great dish to try. It’ll get you hooked on curry, I bet :)

    Curried Cauliflower

    Curried Cauliflower

    8 servings
    100 calories per serving

    1/4 c olive oil
    2 t curry powder
    2 t sugar
    1 t lemon juice
    Salt and pepper to taste
    4 c cauliflower florets
    1/3 c slivered or sliced almonds

    Preheat oven to 400 degrees. Mix oil, curry, sugar, lemon, salt and pepper than mix in cauliflower. Pour all into a 13×9 baking dish and cover. Bake 15 minutes then stir and add almonds and cook another 10-15 minutes uncovered.

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    April 23rd, 2012adminDinner, pork

    This is a fantastic dish – the feta cheese brings a nice flavor and makes the dish much more special. It’s a great balanced meal in a bowl – all your protein, veggies and carbs all in one nice package.

    Pork and Orzo

    Pork and Orzo

    6 servings
    373 calories per serving

    1 ½ lb. pork tenderloin
    1 t coarsely ground pepper
    2 T oil
    ½ t Kitchen Bouquet (flavoring in the gravy or spice section of your market)
    3 qt. water
    1 ¼ c orzo
    ¼ t salt
    6 oz. baby spinach
    1 c grape tomatoes, halved
    ¾ c reduced fat feta cheese, crumbled
    Lemon juice

    Rub pepper into meat and cut into bite sized pieces then cook in oil over medium heat for 10 minutes or until no longer pink. Stir in Kitchen Bouquet and stir well. Cook pasta for 9 minutes in boiling water and then stir in spinach and cook a minute longer. Add tomatoes to the pork and cook 1 minute then add the drained orzo and finally add the feta cheese. Just before serving, splash with some fresh lemon juice.

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    April 7th, 2012adminpasta, Sides

    The lemon and lemon zest are what make this dish so special – it is unexpected paired with pasta but once you taste it, you definitely want more. And in my opinion, orzo is one of the best pastas out there – I love it in side dishes, in soups, in casseroles, any way it is served :)

    Tomatoes and Orzo

    Tomatoes and Orzo

    5 servings
    202 calories per serving

    1 c uncooked orzo
    1 can diced tomatoes, drained
    1 T oil
    1 T lemon zest
    1 T lemon juice
    1/4 t salt
    1/4 t pepper

    Cook orzo 9-11 minutes in boiling water. Drain and combine with the rest of the ingredients.

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    April 4th, 2012adminDinner, Fish

    Serve with Ginger Carrots and Steamed Potatoes with Garlic Sauce for an awesome meal :)

    This is a very aromatic meal and the sauce can really be used on any white fish, delicate or firm. I make a little extra sauce and really smother the fish for extra goodness.

    Honey Tilapia

    Honey Tilapia

    4 servings
    230 calories per serving

    Fish:
    1 t oil
    4 6 oz. tilapia filets
    1/2 t salt
    1/4 t pepper

    Sauce:
    2 1/2 T lemon juice
    2 T green onions, chopped
    1 T honey
    1 T soy sauce
    1 t bottled ground fresh ginger
    1/4 t dark sesame oil

    Prepare dressing by placing all ingredients in a bowl and mixing well.

    Heat oil in a non stick skillet on medium high heat. Sprinkle fish with salt and pepper and cook 3 minutes each side or until fish is opaque. Top each fillet with 2 T of dressing.

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    January 3rd, 2012adminchicken, Dinner, Kid Friendly

    Simple ingredients combined to make a perfect complete meal – chicken, potatoes, spinach and a few other yummy things.

    Chicken Hash

    Chicken Hash


    4 servings
    295 calories per serving

    2 6 oz. chicken breasts (bone in)
    2 t oil
    Salt and pepper to taste
    2 T fresh thyme leaves
    1 ½ lb. Yukon Gold potatoes, in ¼ inch pieces
    2 large shallots, diced
    2 garlic cloves, minced
    2 T water
    ½ lb. spinach, chopped
    Fresh lemon juice

    Preheat oven to 450 degrees. Put chicken in a baking dish and drizzle with 2 t oil and season with salt and pepper and thyme. Roast 35 minutes or until done. Cut meat into bite sized pieces. Bring potatoes to a boil in salted water and cook 15 minutes or until tender. Heat 4 t oil in a skillet and cook shallots 3 minutes then add garlic and cook another 30 seconds. Add potatoes and cook 7 minutes or until browned. Then mix in chicken and spinach and cook 2 minutes. Remove from heat and sprinkle with salt, pepper and some fresh lemon juice.

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