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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    March 2nd, 2014adminDinner, Kid Friendly, Sides, Vegetables

    This one got its name because we kept asking each other to pass the mashed things. They were so good that I got my husband to eat carrots and my daughter to eat cauliflower ;)

    Mashed Things

    Mashed Things

    2 servings
    200 calories per serving

    1 red potato, peeled and cubed
    1 c small cauliflower florets
    1/2 c baby carrots
    1 c chicken broth
    1 oz. cream cheese, softened
    1 t garlic powder
    Salt and pepper to taste
    1 slice Kraft fat free singles American cheese
    2 T skim milk
    5 squirts ICBINB Spray

    Bring veggies to a boil in the broth. Cover and simmer 15 minutes or until veggies are soft. Drain the veggies and place them in a bowl with the cream cheese, cheese, garlic, milk, salt and pepper and beat with a mixer until creamy. If they are too dry, you can add more milk. Spray with the I Can’t Believe it’s Not Butter spray just before serving.

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    May 28th, 2013adminDinner, 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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    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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    November 20th, 2012adminDinner, Kid Friendly, Sides

    Potatoes, cheese and sour cream – they are just meant to go together ! The little bit of baking gives the potatoes a nice crispy crust and this is a great side to anything – especially a grilled meat such as Grilled Chili Rubbed Sirloin.

    Mashed Potato Bake

    Mashed Potato Bake

    3 servings
    185 calories per serving

    24 oz. potatoes, peeled and quartered (you can use the frozen Oreida Steam and Mash here for a quick alternative)
    2 oz. low fat cream cheese, cubed
    1/4 c low fat sour cream
    1 T skim milk
    1/2 t onion powder
    1/2 t salt
    ¼ t pepper
    Pam
    ICBINB spray (I Can’t Believe it’s Not Butter)

    Preheat oven to 350 degrees. Cover potatoes with water and bring to a boil them reduce heat, cover and simmer 20 minutes or until tender. Mash the potatoes and add the rest of the ingredients then place in a 13×9 baking dish sprayed with Pam. Spray with a few spritzes of ICBINB. Bake 20-25 minutes or until lightly browned.

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    May 26th, 2012adminSides, Summer, Vegetables

    Cooking the potatoes and peppers in a foil packet basically steams them and they come out a wonderful consistency and packed with flavor. Serve alongside 3 oz. of broiled steak or a 4 oz. chicken cutlet for a meal balanced with protein, veggies and that all mighty carb that keeps you feeling more full :)

    Foiled O'Brien

    Foiled O'Brien

    4 servings
    155 calories per serving

    1 lb. red potatoes, washed and sliced thinly
    2 c red bell pepper slices
    2 c yellow bell pepper slices
    6 T sliced shallot (regular onion will work here too)
    Pam
    2 cloves garlic, mashed
    3 T chopped parsley
    ½ t onion powder
    Salt and pepper to taste

    Preheat oven to 375 degrees. Take 4 sheets of aluminum foil, each about 12 inches by 12 inches (about 1 inch longer and 4 inches wider than a sheet of paper) and place them on a flat surface. Spray each with a little bit of Pam. Divide the potatoes, peppers and shallots evenly among the foil sheets. Sprinkle with the minced garlic, parsley, onion powder, salt and pepper.

    Create a packet out of each by folding the foil sides up to make a tent and folding the edges over 2 times – then take each side and fold (roll) over twice and seal firmly so that the packet will say sealed keeping all the steam inside.

    Place packets on a baking sheet and place in oven. Bake ½ hour to 45 minutes. Open packets and transfer contents to plates. Be careful opening packets as they will be full of steam.

    For more instructions folding, Reynold’s says:
    For each foil packet, bring up the two sides of the foil and double fold with about 1-inch wide folds. Leave room for heat circulation inside the packet as the food cooks. Double fold each end to form the foil packet.

    And the Scouts site has a nice diagram.

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    April 17th, 2012adminDinner, Sides, Summer

    No peeling, quick boil time, easy dressing – this one is GREAT ! You could not even guess that low fat yogurt makes up half the dressing :)

    Quick Potato Salad

    Quick Potato Salad

    8 servings
    112 calories per serving

    1 ½ lb. small new potatoes quartered (16 or so)
    1 c celery, sliced thin
    1 c sliced baby carrots
    1/3 c light mayonnaise
    1/3 c plain low fat yogurt
    ¼ c thinly sliced green onions
    2 T white vinegar
    ¼ t pepper
    ½ t salt

    Cook potatoes 8-10 minutes in salted water. Add carrots and celery and cook another 4 minutes. Drain and place in a bowl and chill 2 – 24 hours. Mix mayo, yogurt, onions, vinegar, salt and pepper. Cover and chill until ready to serve. When ready to serve mix dressing with potatoes.

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    March 24th, 2012adminDinner, Mediterranean, Salads, Sides

    This is a great side dish – flavorful, healthy and easy to put together. Serve beside a lunch sandwich or next to BBQ’d meats at diner.

    Greek Chickpea and Potato Salad

    Greek Chickpea and Potato Salad

    6 servings
    165 calories per serving

    2 T cold vegetable broth
    2 T lemon juice
    1 t grated lemon zest
    1 T Dijon mustard
    1 lb, red new potatoes, quartered
    2 scallions, sliced
    15 oz. chickpeas, drained and rinsed
    6 oz. cherry tomatoes, halved
    2 oz. black olives, chopped
    3 t oregano flakes
    Salt and pepper to taste

    To make the dressing whisk the broth, lemon juice, lemon zest, salt, pepper and mustard. Set aside. Steam potatoes 15-20 minutes or until tender. Place in bowl and pour over half the dressing. Mix well and then cool for 15 minutes. Add the rest of the ingredients and the rest of the dressing and mix well. Serve at room temperature.

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    January 11th, 2012adminDinner, Sides, Vegetables

    This warm potato salad adds brussel sprouts, apple and a horseradish/mustard dressing. It turns out a robust side that is a welcome change to the typical brussel sprout preparations.

    Winter Salad

    Winter Salad

    4 servings
    151 calories per serving

    ½ lb. small red potatoes, quartered
    10 oz. Brussel sprouts, quartered
    1 red apple in ½ inch chunks
    2 stalks celery, thinly sliced
    3 scallions, thinly sliced
    ½ c apple juice
    1/3 c white vinegar
    2 T flour
    1 T brown mustard
    1 T white horseradish
    1 t oil
    ½ t salt

    Fill a large pot with water and bring to a boil and cook potatoes 5 minutes then add the sprouts and cook another 5-8 minutes or until the sprouts are firm but tender. Drain and place in a bowl with the apple, celery and scallions. In a small pan whisk the juice, vinegar, flour, mustard, horseradish, oil and salt and bring to a simmer and then cook 2 minutes on low heat. Pour over the other ingredients and toss well. Serve warm or at room temperature.

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    December 8th, 2011adminAppetizers, Dinner, Kid Friendly, Sides

    These make a great snack, a perfect appetizer, or a wonderful dinner side dish. The shake and bake crumbs really give them a nice flavor through and through.

    snacker potato balls

    snacker potato balls

    2 balls = 111 cals
    Makes 24 balls

    2 lb. baking potatoes (about 5), peeled and cut into chunks
    2 scallions, thinly sliced
    ¼ c egg beaters
    Salt and pepper to taste
    4 oz. low fat velveeta, cut into 24 cubes
    1 pouch Shake and Bake

    Cook potatoes in boiling water 20-25 minutes or until tender then drain and cool for ½ hour. Mash them and add scallions, egg beaters, salt and pepper. Heat oven to 400 degrees. Roll potato mix into 24 balls (about 2 T each) inserting a cube of velveeta into each and making sure it is all sealed up in the middle. Sprinkle shake and bake on a baking sheet and place potato balls on sheet and turn so they get coated. Bake 16 minutes.

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