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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    April 24th, 2012adminAppetizers, Italian, Vegetables

    This is a great appetizer – breaded eggplant, ricotta and tomato bruschetta. It’s like an inside out eggplant rollatini with a topping of bruschetta and herbs.

    Eggplant with Bruschetta

    Eggplant with Bruschetta

    6 servings
    177 calories per serving

    1 medium eggplant, peeled and sliced
    Salt
    ½ c Egg Beaters
    Salt and pepper to taste
    ½ t garlic powder
    ¾ c breadcrumbs
    ¼ c parmesan cheese
    2 T olive oil (save ½ t for tomatoes)
    14.5 oz. can petite diced tomatoes, drained well
    2 t white vinegar
    1 c fat free ricotta cheese
    Chopped basil

    Slice the eggplant thinly and lay rounds on paper towels. Sprinkle with salt and let sit ½ so pull out some of the bitterness. Rinse and pat dry. Mix eggs, salt and pepper. Mix breadcrumbs, garlic and cheese. Heat 1 T oil in skillet. Dip eggplant in egg and then crumbs to coat. Work in batches and cook until browned on both sides, about 3 minutes per side. Add extra oil in between batches. Drain on paper towels. Place on a platter and top each round with some ricotta cheese. Mix tomatoes and vinegar and ½ t oil and divide among eggplant rounds. Garnish with chopped basil.

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    February 27th, 2012adminDinner, FiberGourmet, Italian, Kid Friendly, pasta

    Thank you, thank you, thank you @ FiberGourmet ! This lasagna comes in at just 325 calories per serving because of your noodles !!! There is just no way to get close to a regular lasagna for under 400 calories – - until now ! The portion size is huge, the meal very, very tasty and I don’t even have to wait for ‘cheat day’.

    Authentic Lasagna

    Authentic Lasagna

    6 servings
    325 calories per serving

    ¾ lb. lean ground turkey
    3 cloves garlic, minced
    ¼ c parsley
    28 oz. can diced tomatoes with their juice
    14/5 oz. cam stewed tomatoes with their juice and tomatoes chopped up
    8 oz. cam tomato sauce
    6 oz. can tomato paste
    2 t oregano flakes
    1 t basil flakes
    ¼ t pepper
    ½ t salt
    1 t onion powder
    ½ t garlic powder
    2 c no fat cottage cheese
    ½ c grated parmesan
    15 oz. no fat ricotta cheese
    12 oz. FiberGourmet Lasagna Noodles (no boil noodles)
    2 c shredded mozzarella cheese
    Fresh herbs – basil, parsley
    Pam

    Preheat oven to 350 degrees. Spray a pan with Pam and cook turkey until almost done – make sure to crumble it as you cook it. Then add garlic and cook another few minutes. Add 2 T parsley, diced tomatoes, stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, onion powder, and garlic powder then cook on low heat 45 minutes.

    Mix 2 T parsley with the cottage cheese, parmesan and ricotta and stir well. Spread ¾ c tomato sauce in a 13×9 pan. Arrange a layer of noodles over the mix and then top with half the cheese mix, another 2 c of the tomato mix, and 2/3 c of the mozzarella. Repeat layers and then top with a final layer of noodles and put the remaining sauce over the top. Cover with foil and bake 1 hour. Then sprinkle with the rest of the mozzarella and bake uncovered for 10 minutes. Let rest 5 minutes before serving. Garnish with fresh herbs

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    February 4th, 2012adminchicken, Italian, Lunch, Soups

    So different from the ordinary soup or the ordinary meatball. And so very tasty ! I don’t know which is better – the lemony broth or the big cheese balls !

    Ricotta Ball Soup

    Ricotta Ball Soup

    6 servings
    268 calories per serving

    1 lb. ground chicken
    2 c part skim ricotta
    1/3 cup grated parmesan cheese
    1/4 c egg beaters
    1 1/2 t kosher salt
    8 cup no fat chicken broth
    Zest of one lemon
    6 oz. baby spinach

    Mix chicken, ricotta, parmesan, Egg Beaters and salt. Refrigerate 15 minutes. In a soup pot combine broth and zest and bring to a boil. Make 18 meatballs with the chicken mix. They will barely hold together, but just keep as ‘ball-like’ as possible and drop into the broth. They will immediately sink. Simmer until they float and are completely done, about 15 minutes. Add spinach and let wilt for 2 minutes. Serve immediately.

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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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    August 27th, 2011adminAppetizers, Dinner, Sides, Vegetables

    What a beautiful aroma as these cook up in the oven – the cheese and spinach make a perfect stuffing for succulent, meaty Portobello mushrooms. Serve as an appetizer or as a dinner side.

    Spinach Stuffed Portobellos

    Spinach Stuffed Portobellos


    4 servings
    181 calories per serving

    4 large portobello mushroom caps
    1 c part skim ricotta cheese
    1 c finely chopped fresh spinach
    1/2 c grated Parmesan cheese
    2 T finely chopped kalamata olives
    ½ t oregano flakes
    1/2 t parsley flakes
    Salt and pepper to taste
    Pam

    Preheat oven to 450 degrees. Spray a baking sheet with Pam and place mushrooms with the gills facing up. Sprinkle with salt and pepper and bake for 20 minutes them take them out and tip each cap to make any juice run out of them. Mix ricotta, spinach, half of the parmesan cheese, olives, herbs, salt and pepper and divide mix among the mushroom caps. Sprinkle the rest of the parmesan on top and then back for another 10 minutes to heat through. Switch to broil and brown the tops just a bit.

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    July 22nd, 2011adminDinner, Italian, Vegetables

    This dish is a cross between lasagna and eggplant rollatini (which is a dish often served as an appetizer and is eggplant rolled up around ricotta cheese and topped with pasta sauce – yum!). In this recipe, instead of rolling it up, I have layered it in a baking dish much like a lasagna would be made. The results – a skinny lasagna full of yummy cheese.

    Skinny Eggplant Lasagna

    Skinny Eggplant Lasagna

    9 servings
    142 calories per serving

    2 medium eggplants, peeled and sliced lengthwise into thin slices (1/4 inch thick)
    1 jar (26.5 oz.) pasta sauce (I used Hunts Pasta Sauce for this dish)
    1 ½ c fat free ricotta cheese
    2 c fat free cottage cheese
    Salt and pepper to taste
    1 t garlic powder
    1 T chopped basil
    2 t chopped parsley
    4 T parmesan cheese
    ½ c fat free shredded mozzarella cheese

    Preheat oven to 350 degrees. Spread ½ c or so of sauce in the bottom of a 9×13 baking dish. Mix cottage cheese, ricotta cheese, 2 T parmesan cheese, salt, pepper, garlic powder, basil and parsley. Layer 1/3 of the eggplant slices to fully cover the bottom of the dish. Sprinkle with salt and pepper and then spread half of the cheese mix on top of the eggplant slices. Cover with ¾ c of sauce then layer the next third of eggplant slices to cover the whole dish. Add the rest of the cheese mix and then another ¾ c of sauce. Finally add the last third of the eggplant slices to make the top. Spread the rest of the sauce over the top and then sprinkle with 2 T parmesan cheese. Cover with foil and bake for 45 minutes. Remove cover and spread the mozzarella cheese over the top. Bake another 10 minutes. Remove and cool for 10 minutes before slicing.

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    June 14th, 2011adminDinner, Lunch

    Stock up on Bobolis when they go on sale and you always have a great dinner ready to go – I add some sauce and layer mine up with all the different leftovers from the week. This time I skipped the sauce and did a ‘white’ boboli using up left over ricotta and spinach. It was scrumptious !

    White Boboli

    White Boboli

    6 servings
    206 calories per serving

    1 Boboli shell
    ½ c sliced canned mushrooms
    ½ c packed with baby spinach leaves
    1 c broccoli florets
    1 c part skim ricotta cheese
    ½ t garlic powder
    2 T grated parmesan cheese
    Red pepper flakes
    Oregano flakes
    Parsley flakes
    Salt to taste

    Preheat oven to 350 degrees. Spread ricotta cheese over Boboli leaving a ½ inch edge. Sprinkle with garlic powder, parsley, oregano and red pepper flakes. Lay spinach leaves on top of cheese and then layer on the mushrooms. Finally add the broccoli florets then sprinkle with salt and parmesan cheese. Bake 15 minutes or until heated through. Cut into 6 pieces.

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    December 26th, 2010adminAppetizers, Dinner, Lunch

    These are just AMAZING ! Serve as an appetizer, a lunch, even a dinner with a salad next to them. The sundried tomato flavor mixed with the flavor of the cheese and the mushrooms is just outstanding. The prep is quick and easy and these are just amazing !

    Mini Mushroom Pizza

    Mini Mushroom Pizza

    4 servings
    170 calories per serving

    4 Arnold Sandwich Thins roll (only 100 calories each !)
    4 chopped sundried tomatoes (give them ounces or tablespoons worth)
    1 T oil from the sundried tomatoes
    1 c fat free ricotta cheese
    8 oz. mushrooms, coarsely chopped
    1 c baby spinach leaves
    Salt and pepper to taste
    ½ t garlic power
    Red pepper flakes to taste

    Preheat oven to 350 degrees. Toast rolls in toaster. Heat oil in a skillet and cook mushrooms until soft, about 7 minutes. Add salt, pepper, red pepper and garlic powder. Pulse tomatoes in a food processor or chop very finely and stir into ricotta. Add salt and pepper to taste. Spread the cheese mix on the rolls and add spinach leaves. Finally add mushroom mix to the top and bake 5-7 minutes.

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    November 26th, 2010adminDinner, FiberGourmet, Italian, pasta

    This is a great ‘white pasta’ dish – the ricotta, parmesan, spinach and garlic just work so well together. And when you add in the toasted pine nuts, the flavor meter goes off the charts. You definitely have to try this one !!

    Penne with Spinach

    Penne with Spinach

    2 servings
    357 calories per serving

    4 oz. whole wheat penne pasta (if you use FiberGourmet pasta, the calories drop by 60 calories per serving !)
    6 oz. fresh or frozen spinach
    ½ c part skim ricotta cheese
    2 T shredded parmesan cheese
    1 t lemon zest
    ¼ t kosher salt
    ½ t pepper
    2 T toasted pine nuts

    Cook pasta according to package instructions adding frozen spinach to the water the last 2 minutes. If using fresh spinach, put spinach in colander and drain pasta over it. Put pasta in bowl with spinach and stir in cheeses, lemon, salt and pepper. Plate and add pine nut garnish.

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    October 7th, 2010adminInstructional, Lunch, Soups, Videos

    This spicy broth is a nice contrast to the mild and creamy wontons. The ricotta mixed with the spinach for the filling makes for a very creamy textured wonton center. Wontons are definitely NOT hard to make ! Give it a shot ! Even if they don’t come out quite the right shape, as long as they stay sealed, that is really all that matters :) And at only 137 calories per serving, double up the portion and you still have room for some crispy homemade flat breads as a side !

    Spinach Soup with Wontons

    Spinach Soup with Wontons



    8 servings
    137 calories per serving

    10 oz. frozen chopped spinach, thawed and drained
    ½ c part skim ricotta cheese
    1 t chopped basil ( or ¼ t basil flakes)
    ½ t pepper
    32 wonton wrappers
    4 14.5 oz. cans chicken broth
    2 T soy sauce
    2 t chili sauce (available in the Asian section of your market)
    ½ c scallions, thinly sliced

    For this recipe, be sure to use a pot that is large enough that the wontons have room and don’t get all piled on top of one another. Mix spinach, ricotta, basil and pepper in a blender until smooth. Place 1 T filling in each wonton and fold according to package instructions being sure to seal the last fold with a bit of water. Bring broth, soy and chili sauce to a boil. Add wontons and scallions and bring back to a boil. Cover and reduce heat and simmer 3 minutes or until wontons are tender.

    Here is a video to help you lean how to prepare wontons -

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