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 7th, 2014adminchicken, Dinner, Kid Friendly, Summer

    Simple grilled chicken made super special with the addition of a creamy pesto sauce. This is lightened up quite a bit compared to plain pesto and the sour cream and yogurt make a great cream base for the pesto flavor to shine. Serve this one next time you are grilling with friends. The pesto sauce can be made hours ahead and left in the refrigerator.

    Grilled Chicken with Creamy Pesto Sauce

    Grilled Chicken with Creamy Pesto Sauce


    4 servings
    298 calories per serving

    4 5 oz. boneless skinless chicken breasts
    Pam
    Salt and pepper to taste
    ½ t garlic powder
    4 T plain low fat Greek yogurt
    4 T fat free sour cream
    2 T prepared pesto (available in the refrigerated section of your grocer)

    Heat grill and spray with high heat Pam. Sprinkle chicken with salt, pepper and garlic powder. Grill chicken 4 minutes per side or until done. Meanwhile combine yogurt, sour cream and pesto. Spread pesto sauce on plate and serve chicken atop it.

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    March 4th, 2014adminchicken, Dinner

    This is one of those WOW good meals ! And since you are using shake and bake and prepared pesto, preparation is a snap. This makes shake and bake super special and meal you’ll serve to guests.

    Baked Italian Chicken with Pesto

    Baked Italian Chicken with Pesto

    4 servings
    250 calories per serving

    4 boneless skinless chicken breasts (5 oz. each)
    1 pack Shake and Bake Mix
    2 T prepared pesto (available in the refrigerator section of your market)
    1/4 c shredded mozzarella cheese

    Preheat oven to 400 degrees. Wet chicken with water and then coat with Shake and Bake and place in a baking pan or on a cookie sheet. Bake 20 minutes or until done throughout. Mix pesto and cheese and spoon on top of chicken and bake another 5 minutes.

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    May 22nd, 2013adminDinner, Fish

    This pesto sauce is so incredibly flavorful that you will want to put it on everything. Usually pestos have nuts in them – the subtraction of the nuts leaves you with a lighter pesto and this one would go great with so many different dishes.

    White Fish with Lime Basil Pesto

    White Fish with Lime Basil Pesto

    4 servings
    226 calories per serving

    1 c basil leaves
    ¼ c grated parmesan
    ½ t grated lime zest
    2 T lime juice
    1 ½ T oil
    ¼ t salt
    3 garlic cloves, chopped
    4 6 ounce sea bass fillets (or other white fish)
    Salt and pepper to taste
    Pam

    Mix basil, parm, lime juice and zest, oil, garlic and salt in a food processor until very finely chopped.

    Spray a skillet with Pam and cook fish 3-4 minutes per side or until done. Sprinkle with salt and pepper and serve with basil blend.

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    June 6th, 2012adminDinner, Italian, pasta

    This is such a great flavorful dish – and all the added zucchini makes it a healthful option. This tasted just as good cold the next day and would be a great take along for a packed lunch – even add a few strips of grilled chicken if you want !

    Pasta with Pesto and Zucchini

    Pasta with Pesto and Zucchini

    6 servings
    311 calories per serving

    8 oz. FiberGourmet pasta (without FiberGourmet, you have to add 80 calories per serving!)
    2 t oil
    2 ½ c sliced zucchini
    3/4 c prepared low fat pesto sauce
    ¼ c fat free half and half
    salt and pepper to taste
    2 T grated parmesan cheese
    2 T chopped basil

    Heat 2 t oil and sauté zucchini 5 minutes. Add 1 t minced garlic, salt and pepper and cook another minute. Cook pasta according to package instructions in salted water, drain reserving 1/3 cup of the cooking liquid. Add pasta to zucchini and stir then add reserved water, half and half, pesto sauce and additional salt and pepper. Serve garnished with parmesan and basil.

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    May 17th, 2012adminProduct Reviews

    Bella Sun Luci is a premium brand of Mooney Farms in Chico, Calilfornia. The company has been family owned and operated and their dedication to value and quality shines through in their products !
    Sun Dried Tomatoes

    I have used sun dried tomatoes in many of my dishes – I love the flavor of them. Sometimes I find certain brands are just a little too sweet for my liking. Bella Sun Luci products are just perfect to me – they are sweet, but not overly sweet. All the sweet goodness you expect from a sun dried tomato is there, but without the sweet aftertaste that you get from some other products. To me, this makes them just PERFECT.

    You can use sun dried tomatoes in sooooo many ways. I often put them on a sandwich. Add a few and you’ll find no need for mayo or mustard – the POW of flavor from the tomatoes is all you need. Try their herbed julienne cut or even their tomato halves. They are packed with lycopene and other good healthful things – but more importantly, they are packed with flavor. Flavor you won’t forget and flavor you will find yourself craving !!

    Sun Dried Tomatoes

    Sun Dried Tomatoes

    As well as sandwiches, try the julienne cut in pasta salads of all types. Just cook pasta, add the tomatoes, artichoke hearts, some sliced prosciutto, some diced kalamata olives and sprinkle with some feta cheese for a great salad that goes well next to just about anything.

    By far my most favorite product from Bella Sun Luci that I tried was their Sun Dried Tomato Pesto. This is TO DIE FOR !! The complexity of flavor was astounding. There was just the right amount of tomato mixed with just the right amount of pesto and this has now become a staple in my pantry !! First I made some crostini and ate it pure and simple on the bread (with just a slight dusting of grated parmesan cheese on top). Delicious !

    Sun Dried Tomatoes

    Sun Dried Tomatoes

    Then I sauteed some onions and peppers and added a few tablespoons in right at the end of the cooking period. Can you say FLAVOR ? Now I can’t wait to try it mixed into a soup broth. Take any chicken or fish soup that has a chicken or vegetable broth. Stir in just a tablespoon or two…see what I mean !?! Utterly delicious!

    Be sure to keep your eye out for my review of their new marinades, Carne Asada and Basque Norte. Mooney Farms certainly has my vote for delicious products and you’ll want to make sure you try these products soon – my local market carries many of their items and I’m sure yours does as well ! If not, you can always head over to the website and order there.

    Looking for some more recipes that use sun dried tomatoes? Check out these recipes that I’ve posted:

    Tilapia Puttanesca
    Rotini with Ham
    Pasta with Sun Dried Tomatoes
    Couscous with Sun Dried Tomatoes
    Sun Dried Tomato and Spinach Soup

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    April 27th, 2012adminDinner, Sides, Vegetables

    Warmed tomatoes are so flavorful – the heat just sweetens them and intensifies the already great taste. Add a little pesto and you get a divine side dish that can be served next to anything.

    Roasted Pesto Tomatoes

    Roasted Pesto Tomatoes

    4 servings
    142 calories per serving

    12 plum tomatoes, quartered lengthwise
    1 T oil
    1/4 t salt
    1/8 t red pepper flakes
    1/4 c pesto

    Preheat oven to 400 degrees and spray a baking sheet with Pam. Mix the tomatoes with oil, salt, pesto and the pepper flakes and place on baking sheet. Bake 30 minutes and serve immediately.

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    February 19th, 2012adminchicken, Lunch, Soups

    By adding pesto to the broth, you end up with a soup that is so tasty and delicious ! It really makes an ordinary chicken broth something very special.

    Chicken and Pesto Soup

    Chicken and Pesto Soup


    5 servings
    235 calories per serving

    2 teaspoons oil
    1/2 cup carrot , julienned or shredded
    8 oz. leftover cooked chicken
    1 large clove garlic, minced
    5 cups chicken broth
    1 1/2 t oregano flakes
    4 oz. baby spinach, coarsely chopped
    15 oz. can chick peas, rinsed and drained
    Salt and pepper to taste
    2 T prepared pesto (available in the refrigerator section of your market)

    Heat oil in soup pan and add carrot and chicken and heat for 2 minutes. Add garlic and cook 1 minute. Add broth, oregano, salt and pepper and heat 2 minutes. Add spinach and chick peas and cook 3 minutes. Add the pesto sauce and cook 5 minutes so all flavors blend.

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    January 19th, 2012admincrock pot, Dinner, Italian

    The layer of pesto mixed with spinach and mushrooms adds an incredible layer of flavor and also bulks up the recipe with more nutrition. This is a FANTASTIC lasagna recipe – lots of cheese, lots of flavor and the perfect comfort food.

    Pesto Lasagna (Crock Pot)

    Pesto Lasagna (Crock Pot)

    8 servings
    395 calories per serving

    4 c spinach, chopped coarsely
    3 T water
    2 c sliced mushrooms
    1/2 c prepared low fat pesto
    3/4 c shredded low fat mozzarella cheese
    3/4 c shredded provolone cheese
    15 oz. fat free ricotta cheese
    1 large egg, lightly beaten
    3/4 c grated parmesan cheese
    25 oz. bottle marinara sauce
    8 oz. tomato sauce
    Salt and pepper
    ½ t garlic powder
    Pam
    9 oz. (12 noodles) no bake lasagna noodles
    1/4 c packed basil leaves, chopped

    Place spinach in a glass bowl with 3 T water. Cover with plastic wrap and microwave 3 minutes to wilt. Squeeze it dry in a colander then mix with mushrooms and pesto. Mix mozzarella, provolone, ricotta, ¼ c of parmesan and egg. Mix marinara sauce and tomato sauce with salt, pepper and garlic powder. Spray an oval crock pot with Pam. Place 1 c sauce in the bottom then place 3 noodles on top covering the bottom of the pan. Add 1 c of cheese and 1 c of spinach. Then start the layers again – - add sauce, noodles, then cheese and spinach. Finally end with a layer of noodles and spread the rest of the sauce over the top. Sprinkle with ½ c of parmesan and basil. Cover and cook on low 5-6 hours.

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    January 5th, 2012adminDinner, Italian, Kid Friendly, pasta

    Cece Beans is just the Italian name for Chick Peas or what the Spanish call Garbanzo Beans – all the same thing :) They are a great source of fiber, healthy and a great addition to many meals. This dish is somewhere between a soup and a pasta tossed with veggies – I guess it is like a gruel, though that has a negative connotation and there is NOTHING negative about this dish. It’s healthy, filling, has super flavor and is one of the best dishes I’ve made in a while !

    Pasta and Cece Beans

    Pasta and Cece Beans

    6 servings
    316 calories per serving

    1 T olive oil
    1 c chopped onion
    2 c sliced leek
    1 t rosemary flakes
    2 cloves garlic, minced
    28 oz. can diced tomatoes, undrained
    2 c water
    4 c vegetable broth
    Salt and pepper to taste
    1 t garlic powder
    ¼ – 1 t red pepper flakes (depending on how spicy you like it)
    14 oz. cece beans, undrained
    1 c diced zucchini
    1/2 c frozen petite green peas
    1/2 c frozen baby lima beans
    1/2 c frozen green beans
    2/3 c uncooked orzo
    2 T chopped parsley
    1/4 t pepper
    2 T pesto (available in the refrigerated section of your market)
    2 T grated Parmesan cheese

    Heat oil in a Dutch oven and cook onion, leak, rosemary and garlic 10 minutes. Add tomato, water, broth, spices, salt and pepper and ceces and bring to a boil. Cover and reduce heat and simmer ½ hour then add zucchini, peas and beans. Bring to a boil then reduce heat and simmer 10 minutes. Bring back to a boil then stir in pasta and parsley and cook 8 minutes at a low boil. Spoon into bowls and top with 1 t pesto and 1 t parmesan.

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    November 20th, 2011adminDinner, Fish

    Fish smothered in diced veggies. What a great pesto flavor shines through for using so little of it. This was an awesome meal and it is very quick to prepare !

    Quick Whitefish and Vegetables

    Quick Whitefish and Vegetables

    4 servings
    180 calories per serving

    4 4 oz. tilapia or other white fish filets
    1/4 c low fat Italian dressing, divided
    1 T pesto (prepared pesto is available in the refrigerator section at your grocer)
    1 green or red pepper, chopped
    1 zucchini, chopped
    1 c grape tomatoes, halved
    3 T chopped basil or parsley
    Pepper to taste

    Brush fish with half the dressing and sauté 4-5 minutes per side or until done. Remove from pan and keep warm. Add veggies, pesto, pepper and the rest of the dressing and sauté 5-7 minutes or until slightly tender. Garnish with basil or any other fresh herb.

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