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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    November 27th, 2013adminDinner, Kid Friendly, turkey

    This is so creamy and full of nutty flavor from the wild rice. It’s a great dish and a perfect way to use up left over turkey.

    Turkey Wild Rice Casserole

    Turkey Wild Rice Casserole

    5 servings
    370 calories per serving

    4 slices bacon, cut into small pieces
    1 lb. cooked turkey breast cut into bite sized pieces
    1 c carrots, julienned
    1/2 c onion, chopped finely
    1/2 c celery, sliced
    1 c raw wild rice
    1 can low fat cream of chicken soup
    2 1/2 c water
    2 T soy sauce
    1/2 t marjoram flakes
    Salt and pepper to taste
    Pam

    Preheat oven to 350 degrees. Spray a skillet with Pam and cook bacon until almost crisp then add turkey, carrots, onion and celery and cook 3 minutes or until turkey is heated. Cook rice according to package instructions. Mix rice and turkey then add soup, water, soy and spices and place in a baking dish sprayed with Pam. Cover and bake half hour.

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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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    June 17th, 2013adminAsian, chicken, Dinner, Kid Friendly, Summer

    Throw away those kabob skewers and get a grill basket – it makes cooking small pieces of things on the grill a snap ! Just cut it up, marinate and then throw in the grill basket. It’s like stir frying on the grill and you get a great even cook on all the bits.

    Teriyaki Grill Basket

    Teriyaki Grill Basket

    6 servings
    244 calories per serving

    1/3 c soy sauce
    2 T vegetable oil
    1 T brown sugar
    1 garlic clove, minced
    1 t ground ginger
    1 t seasoned salt
    Pepper to taste
    1 1/2 pounds boneless skinless chicken breast, cut into bite sized pieces
    12 whole fresh mushrooms
    1 large green bell pepper, cut into 1 1/2-inch pieces
    1 large onion, cut into wedges
    12 cherry tomatoes
    Pam

    Mix soy, oil, sugar, garlic, ginger, pepper and salt. Place chicken pieces in a Ziploc bag and pour over the marinade. Seal and refrigerate for at least 4 hours. During the last hour, add the veggies to the bag. Heat grill and spray a grill basket with high heat Pam. Cook veggies and chicken until chicken is done.

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    May 20th, 2013adminDinner, Lunch, pork, Soups, Tex Mex

    Tender pork, spicy broth – the flavor is just fantastic ! If you don’t enjoy spice, just remove the jalapeno and you will still end up with a great tasting pork soup.

    Southwest Pork Soup

    Southwest Pork Soup

    4 servings
    325 calories per serving

    Pam
    1 c onion, chopped
    2/3 c green bell pepper, chopped
    1 c chopped mushrooms
    1 T minced garlic
    1 jalapeño pepper, seeded and minced
    1 lb. pork tenderloin in bite sized pieces
    2 c chicken broth
    2 c beef broth
    1 c water
    2 t chili powder
    1 t ground cumin
    1/2 t salt
    1/4 t pepper
    15 oz. kidney beans, rinsed and drained
    14 oz. can diced tomatoes, undrained
    2 T cilantro, chopped
    1 c avocado, diced

    Heat a non stick soup pot then spray with Pam. Add onion and cook 5-6 minutes adding a bit of hot water if necessary to keep onions moist. Add pepper, mushrooms, garlic and jalapenos and cook another 3 minutes then add pork and cook another 10 minutes. Add broth, water, spices, beans and tomatoes and bring to a boil then reduce heat and simmer 10 minutes. Stir in cilantro just before serving. Spoon into bowls and top with avocado pieces.

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    April 29th, 2013adminbeef, Dinner, Kid Friendly, Summer

    So savory and sooooo tasty ! Cooking the onion right in the burgers is a nice touch and there is sooooo much flavor from the grilled onion.

    Grilled Onion Burgers

    Grilled Onion Burgers

    4 servings
    320 calories per serving

    1 large onion
    1 lb. extra lean ground beef
    1 ½ t garlic powder
    4 slices low fat Swiss cheese
    2 t oil
    4 slices thick, hearty bread, toasted
    Salt and pepper to taste

    Peel onion and cut off 4 ¼ inch thick slices. Shape meat into patties and sprinkle with salt, pepper and garlic powder and then press one onion slice into each burger and shape meat around the onion so it is even with the meat. Place burger onion side down on a hot grill and cook 5 minutes. Flip burger and cook another 5 minutes. Top with cheese during the last minute of grilling.

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    April 24th, 2013adminbeef, Dinner, Kid Friendly, Mexican

    Using a pressure cooker to cook the meat means you get a super, super tender shredded meat which is just perfect for a steak burrito. This is an exceptionally good meal. Serve with some avocado slices, no fat sour cream and salsa for even more flavor.

    BBQ Burritos

    BBQ Burritos

    6 servings
    350 calories per serving

    1 lb. London broil or other lean sirloin steak
    6 flour tortillas (80 calorie Smart and Delicious)
    1 c shredded low fat cheddar cheese
    1 medium onion, chopped
    1 medium tomato, chopped
    1 medium avocado, chopped
    ¾ c barbecue sauce
    Pam

    Marinade – mix together
    1 5.5 oz. can spicy V-8 juice
    2 T lime juice
    1 T oil
    ½ t salt
    ¼ t black pepper
    ½ t ground cumin
    ½ t chili powder

    Pierce beef with a fork several times. Mix marinade and place in a zip loc – add the beef and coat well and then refrigerate 8-24 hours. Pressure cook mat for 1 hours. (you can also crock pot this for 8-10 hours). Let rest 5 minutes and then using 2 forks, shred the meat. Mix in a bit of the left over juices. Preheat oven to 450 degrees (don’t mistakenly set it on BROIL like I did and then burn the holy heck out of your first batch! Thanks for help with the recon mission, Lisa ! LOL) Microwave tortillas 30 seconds or so to warm them slightly. Place beef, cheese, onion, and tomato in each wrap and fold all four sides. Place folded side down in a baking pan sprayed with Pam. Brush with barbecue sauce and bake 4-6 minutes. Serve with a slice of avocado on the top. Optionally add sour cream and salsa for even more flavor.

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    April 11th, 2013adminAsian, Dinner, Kid Friendly, pork

    Authentic and delicious. This Asian meal is memorable, brilliant and I want more NOW ! :)

    Pork Chop Suey

    Pork Chop Suey

    4 servings
    280 calories per serving

    1 c chicken broth
    3 T soy sauce
    2 T molasses
    1/4 t pepper
    5 ts cornstarch
    2 T oil, divided
    1 lb. pork tenderloin, trimmed, halved lengthwise and cut into strips
    1 medium onion, sliced thinly
    1 medium red or green bell pepper, sliced thinly
    3 c bean sprouts (fresh or canned from the asian section of your market)
    1 T minced fresh ginger

    Mix broth, soy, molasses and pepper. Take 2 T of the mix and stir in cornstarch and set aside. Heat 1 T oil in a non stick skillet and cook pork. Cook 5 minutes to brown it and then place in a bowl and set aside. Add 1 T oil to the skillet and cook onion 3 minutes then add the pepper and cook another 3 minutes. Add bean sprouts and ginger and cook another 3 minutes then add the broth and bring to a boil. Cook 4 minutes and then add cornstarch mix and pork and cook 2-3 minutes to thicken sauce and finish up the pork.

    For just 130 calories, add ½ c of chow mein noodles to the side.

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    March 21st, 2013adminDinner, Sides

    Colcannon is a traditional Irish dish made with potatoes and cabbage. It makes an excellent side dish. And it’s a perfect way to use up left over cabbage and potatoes !

    Irish Colcannon

    Irish Colcannon

    10 servings
    115 calories per serving

    1 1/2 lb. potatoes (about 4 large), peeled and quartered
    3 slices bacon, chopped
    1 small onion, chopped
    1/2 c water
    4 c cabbage, thinly sliced
    2 T butter
    1/2 c skim milk, warmed
    Salt to taste

    Put potatoes in a large Dutch oven and add enough cold water to cover the potatoes then bring to a boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Heat a skillet and cook bacon then remove it from pan and drain. Add onions to skillet and cook 4 minutes. Add water and stir to loosen the bits stuck to the pan then add cabbage, cover and cook 7 minutes until water is evaporated. Mash drained potatoes with butter and milk then add the cabbage mix and salt and mix well.

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    March 7th, 2013adminFish, Lunch, Soups

    What a splendid soup ! Subtle fish flavor, remarkably good broth, and just the perfect lunch on a cold, blustery day. Fish chowders made with delicate white fish are such a nice change from clam chowders. They are definitely milder and the consistency is just right.

    Fish and Potato Chowder

    Fish and Potato Chowder

    4 servings
    307 calories

    2 slices bacon
    3 c red potato, diced (or I used canned diced potatoes)
    1 c chopped onion
    3 T flour
    16 oz. clam juice
    2 c skim milk
    1 T chopped thyme (or 1 t thyme flakes)
    ½ t salt
    1/2 t pepper
    1 t onion powder
    12 oz. skinless halibut fillets, cut into 1-inch pieces (or other firm white fish)
    2 T chopped parsley

    Cook bacon in soup pot until crisp them remove, cool and crumble. Reserve 1 T of the drippings in the pan and add potato and onion and cook 5 minutes. Then add flour and cook 1 minute, stirring constantly. Add clam juice and bring to a boil then cover, reduce heat and simmer 10 minutes or until potatoes are tender (less time is needed if you use canned potatoes). Add milk and simmer (do not boil). Add spices and fish and cook 3 minutes or until fish is done. Stir in parsley at the very end and garnish bowls with crumbled bacon.

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    December 7th, 2012adminbeef, Kid Friendly, Lunch, Sandwiches

    This is your classic French dip with a twist – you add some sauteed peppers and onions to make an already good sandwich just GREAT ! You will find yourself making this one again and again !

    French Dip Sandwich

    French Dip Sandwich

    4 servings
    278 calories per serving

    1 jar au jus gravy
    32 slices thin sliced deli roast beef (Oscar Mayer pre-packaged meats are great)
    4 small Club rolls
    1 small onion, sliced
    1 bell pepper, sliced
    Pam

    Saute onion and pepper in a pan sprayed with Pam. Add a tablespoon of water at a time if needed to keep moist. Cook until veggies are tender, about 7 minutes. In a skillet heat the gravy and add the roast beef to heat it through. Place meat on rolls and top with peppers and onions. Serve with dipping sauce.

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