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 22nd, 2014adminAsian, Dinner, Kid Friendly, pork, Summer

    This is a nice light dinner that doesn’t skimp on the taste. The vegetables really keep their flavor when you cook them lightly like this. If you don’t have a grill, you can always broil this for 8-10 minutes and get great results. The splash of vinegar at the end helps to enhance all the flavors in the dish.

    Grill Basket Asian Pork

    Grill Basket Asian Pork

    4 servings
    243 calories per serving

    12 oz. pork loin cut into bite sized pieces
    4 c mix of broccoli florets, pea pods, halved mushrooms, red bell pepper strips
    2 T oil
    1 t Thai seasoning
    ¼ c green onions, sliced
    1 t toasted sesame seeds
    Splash of rice vinegar
    Pam

    Heat grill. Toss meat and 1 T oil. Mix veggies and 1 T oil and seasoning.

    Spray grill basket with Pam and heat. Add meat and cook 3 minutes, stirring occasionally. Add veggies and cook 6 minutes or until meat is done. Stir in a splash of vinegar. Serve topped with seeds and green onions.

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    November 22nd, 2013admincrock pot, Dinner

    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 makes a big difference in the total package.

    Black Bean Chili (Crock Pot)

    Black Bean Chili (Crock Pot)

    10 servings
    280 calories per serving

    1 lb. dried black beans, rinsed
    1 T oil
    1 T mustard seeds
    2 T chili powder
    1 1/2 t cumin seeds
    1/2 t cardamom seeds (or ground cardamom)
    2 medium onions, chopped
    1 lb. sliced mushrooms
    8 oz. jarred salsa verde (medium heat)
    1/4 c water
    4 c vegetable broth
    6 oz. can tomato paste
    ½ t salt
    2 T minced canned chipotle peppers in adobo sauce
    1 1/4 c shredded low fat cheddar cheese
    1/2 c low fat sour cream
    1/2 c chopped cilantro
    2 limes, cut into wedges

    Place beans in a bowl with 2 quarts of water and soak overnight. Mix oil, mustard seeds, chili powder, cumin and cardamom and place in a hot Dutch oven for 30 seconds to release more flavor then add in onions, mushrooms, tomatillos and water. Cover and cook 7 minutes then uncover and cook 15 minutes to lightly brown the veggies. Then add broth, tomato paste, salt and chipotles and mix. Place beans in a slow cooker and pour over the vegetable mix. Cover and cook on high 6-8 hours. Place into bowls and garnish with sour cream and cilantro and squirt with lime.

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    May 12th, 2013adminchicken, Dinner, Italian, Kid Friendly

    For years I used MY standard chicken cacciatore recipe and I was very wary of trying a new one. Let me tell you, this one really fits the bill for a tasty, flavor packed, nutritious version that will quickly become one of your favorites.

    Chicken Cacciatore in a Snap

    Chicken Cacciatore in a Snap

    4 servings
    297 calories per serving

    1 lb. boneless, skinless chicken breasts, cut into small pieces
    1 t oregano flakes
    1/2 t basil flakes
    1/4 t red pepper flakes
    Pam
    2 c sliced mushrooms
    3/4 c chopped bell pepper
    1 1/2 c fat free marinara sauce
    1/4 c water
    ½ t garlic powder
    ½ t onion powder
    1/4 t salt
    1/4 t black pepper
    1/2 c shredded Parmesan cheese
    2 T sliced fresh basil

    Heat a large skillet on medium high and spray with Pam. Add chicken to pan with oregano, basil and red pepper. Saute until lightly browned, about 5 minutes. Add mushrooms and pepper and cook 5 minutes. Stir in sauce, salt, pepper, onion powder, garlic powder and water and bring to a simmer. Cover and reduce heat to low. Simmer 10 minutes. Remove from heat, sprinkle with cheese and fresh basil. Serve immediately.

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    September 17th, 2012adminDinner, Kid Friendly, Sides

    Philadelphia Cream cheese sauces are pretty new – they have several flavors, but I think the Savory Garlic is my favorite. The richness of the cream cheese makes this a this a decadent side.

    Creamy Garlic Noodles

    Creamy Garlic Noodles

    6 servings
    313 calories per serving

    8 oz whole wheat egg noodles
    4 c frozen broccoli florets
    1 1/3 c frozen mixed peas and carrots
    Pam
    6 oz. canned sliced mushrooms
    Salt and pepper to taste
    ¼ t garlic powder
    ½ t onion powder
    ½ c Philadelphia Cooking Crème (Savory Garlic flavor)
    ¼ c fat free evaporated milk

    Thaw frozen vegetables. Spray a skillet with Pam and sauté broccoli, peas and carrots, and mushrooms 10 minutes. Season with salt, pepper, garlic powder and onion powder then mix in the evaporated milk and heat another 2 minutes to heat through.. Cook noodles according to package instructions. When done, drain and stir with cooking crème. Mix in the vegetable sauté and serve immediately.

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    September 12th, 2012adminLunch, Sandwiches

    Gruyere is so tasty – so earthy. This is a great sandwich with quite a bite to it.

    Grilled Mushroom and Gruyere

    Grilled Mushroom and Gruyere

    4 servings
    305 calories per serving

    1 T butter
    8 oz. sliced mushrooms
    4 t Dijon mustard
    8 slices whole wheat bread
    5 oz. spinach leaves
    ¼ c shallots, sliced very thinly
    1 c shredded Gruyere cheese
    Pam
    ICBINB Spray

    Heat butter and sauté shallots 3 minutes then add mushrooms and sauté another 6 minutes. Add up to 2 T of hot water if the mix gets too dry. Spread mustard on bread and add spinach leaves, ¼ c cheese and ¼ of the mushroom and shallot mix. Top with the rest of the bread. Spray a hot skillet with Pam. Spray each side of the sandwich with ICBINB Spray and then cook 2-3 minutes per side or until golden and cheese is melted.

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    September 4th, 2012adminLunch, Vegetables

    You can serve these veggies in bread, on top of a salad, or in a crunchy taco shell. I choose a taco ! Spreading the cheese inside the taco makes for a great bite from start to finish.

    Grilled Veggie Tacos

    Grilled Veggie Tacos

    4 servings (1 serving = 2 tacos)
    230 calories per serving

    Get taco shells and spread the inside with the spread mix – then put in veggies – if more room, add extra chopped lettuce for crunch

    Spread:
    3.5 oz. goat cheese
    ¼ c roasted red peppers
    1 t chopped chives
    1 t liquid from jar of roasted red peppers

    Veggies:
    1 T oil (used in an oil mister, 1 T goes a long way !)
    1 t Kosher salt
    4 large Portobello mushrooms halved
    1 red bell pepper, quartered lengthwise
    1 yellow bell pepper, quartered lengthwise
    1 small eggplant in ¼ inch slices
    4 taco shells
    4 lettuce leaves, chopped
    Pam

    Preheat broiler. Process all the ingredients for the spread in a food processor and then set aside. Spray a baking sheet with Pam and place mushrooms, peppers and eggplant in a single layer on sheet and spray with oil and sprinkle with salt. Broil 8 minutes, turn, then broil another 5 minutes or until tender. Cool for a bit and then slice up. Spread inside of tacos with the cheese mix and then add lettuce and then veggies.

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    July 23rd, 2012adminDinner, Summer, turkey

    What a great grilled dish – the onions get so nice and caramelized and that gives everything tons of flavor.

    Grilled Sausage, Onions and Mushrooms

    Grilled Sausage, Onions and Mushrooms

    4 servings
    350 calories per serving

    1/3 c finely chopped onion
    3 T buttery spread
    ¾ c apple juice
    1/3 c red vinegar
    2 T honey
    1 T steak sauce
    1 t salt
    ½ t pepper
    1 lb Italian turkey sausage
    2 small onions, quartered
    8 medium large fresh mushroom caps
    Pam

    Grilled Sausage, Onions and Mushrooms

    Grilled Sausage, Onions and Mushrooms

    Cook onion in butter until tender then mix in apple juice, vinegar, honey, steak sauce, salt and pepper. Bring to a boil then reduce heat and simmer 20 minutes.

    Boil enough water to cover sausages and add sausage to pot and cover. Reduce heat and simmer 15 minutes or until cooked through. During the last 5 minutes throw in the onion wedges. Cool for a bit then slice into 2 inch pieces. Heat grill and spray a grill pan with Pam.

    Place all sausage, onions and mushrooms in a bowl and put in half the sauce and toss to coat. Place this mix in a hot grill basket and grill 10 minutes stirring frequently. Baste with the other ½ of the sauce and continue cooking 2 minutes longer.

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    January 24th, 2012adminbeef, crock pot, Dinner

    Crock pot recipes are super for busy days – just get it all together in the morning and leave it to cook for hours. This one is especially easy to prep and tastes just delicious !

    Beef and Mushrooms (Crock Pot)

    Beef and Mushrooms (Crock Pot)

    4 servings
    215 calories per serving

    1 lb. lean beef cut into stew sized pieces
    1 can low fat cream of mushroom soup
    1/2 c water
    1 pack of dry onion soup mix
    8 oz. fresh mushrooms

    Brown meat in a skillet over medium high heat. Place meat in crock pot. Top with mushrooms. Make a sauce with the soup, water and onion soup. Pour over the meat and cook on low 5-6 hours.

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    January 9th, 2012adminDinner, Sides

    This rice dish adds in veggies and lots of extra flavor from the shallots and garlic – this is definitely not your boring rice side dish !

    Rice Pilaf

    Rice Pilaf

    4 servings
    167 calories per serving

    ½ c finely chopped shallots
    ½ c sliced mushrooms
    ¼ c chopped celery
    1 clove garlic, minced
    1 T butter
    ¾ c long grain rice
    1 ½ t chicken or beef bouillon powder
    ¼ t pepper
    ½ t salt
    1 ½ c water
    2 slices bacon, cooked, drained and crumbled

    Melt butter in a pan. Cook shallot, mushrooms, celery and garlic until tender. Stir in rice, flavoring, salt and pepper and water and bring to a boil, then reduce heat., cover and simmer 15 minutes or until liquid is absorbed. Stir in bacon just before serving.

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    November 8th, 2011adminchicken, Dinner

    This is one of those ‘all in one dishes’ that I love to make. You can make it ahead of time, refrigerate, and then do the baking right at the very end. Very convenient, very easy, very good !

    Chicken Casserole with Wild Rice

    Chicken Casserole with Wild Rice

    8 servings
    371 calories per serving

    You can make this casserole ahead and refrigerate until you are ready – just bake longer (about an hour) to make sure it heats all the way through.

    2 c water
    1/2 c wild rice
    2 lb. boneless, skinless chicken, cooked (Perdue Shortcuts work great here !) and cut into bit sized pieces
    2 T oil
    3 scallions, chopped
    1 1/2 lb. sliced mushrooms
    1 c chicken broth
    1/4 c flour
    2 c skim milk
    1/2 c grated Parmesan
    1/2 c low fat sour cream
    1/3 c chopped parsley
    1 t salt
    1/2 t pepper
    2 c frozen French cut green beans
    1/2 c sliced almonds

    Mix water and rice and bring to a boil then lower to a simmer and cook 35-40 minutes. Drain and reserve. Heat oil in a large Dutch oven or soup pot and cook mushrooms 12 minutes or so to release all the liquid and allow it to dry up. Add broth and scallions and cook 5 minutes. Sprinkle in flour and stir then add milk and simmer 2 minutes. Add cheese, sour cream parsley, salt and pepper and remove from heat.

    Preheat oven to 350 degrees. Spray a 9×13 pan with Pam and place the rice in as the bottom layer. Top with chicken and beans then pour over the mushroom sauce and sprinkle with nuts. Cook 30 minutes and let stand a bit to cool before serving.

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