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 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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    October 27th, 2011adminchicken, Lunch, Soups

    A quick soup that tastes like its been simmering for hours. Great fresh flavors and only 121 calories per serving !

    Ginger Chicken Soup

    Ginger Chicken Soup

    2 servings
    121 calories per serving

    4 tsp. minced fresh ginger
    1 c Perdue Shortcuts chicken cut into bite sized pieces (or make your own by sautéing a boneless skinless breast and then cutting it up into small pieces)
    1 c green pepper slices (sliced very thin)
    ¼ c sliced scallions
    1 c chicken broth
    1 c beef broth
    ½ c water
    Salt and pepper to taste
    ½ t onion powder
    Optional red pepper flakes if you like it spicy

    Combine all in a small pan and cook for 15 minutes.

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    October 17th, 2011adminDinner, Salads, Sides, Vegetables

    Spicy and savory side dish that is perfect next to Mexican inspired meals. The cumin really makes this a different tasting salad.

    Jalapeno Tomatoes

    Jalapeno Tomatoes

    8 servings
    58 calories per serving

    4 c halved cherry or grape tomatoes (plus any other sliced garden tomatoes you have)
    1/3 c sliced scallions
    2 cloves garlic, minced
    1 jalapeno pepper seeded and sliced thinly
    1/3 c white balsamic vinegar
    1 T brown sugar
    1 T oil
    2 t minced ginger
    1 t ground cumin
    Salt and pepper to taste

    Mix the tomatoes, scallions, garlic and jalapeno. Mix the rest of the ingredients to make a dressing then pour over the tomatoes and chill for at least 1 hour.

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    August 28th, 2011adminAsian, Dinner, fruit, pork

    Use tart plums if you don’t want this dish to be too sweet. Fruity yet savory and plums just go so well in fruited dishes !

    Pork and Plums

    Pork and Plums

    4 servings
    287 calories per serving

    1 T oil
    1 lb. pork tenderloin cut into thin, short strips
    1 T plus 1 ½ t cornstarch
    1 carrot thinly sliced on the diagonal
    3 scallions, thinly sliced
    2 cloves garlic, minced
    1 lb. plums cut into ½ inch slices
    1 c chicken broth
    2 T plum jam
    1 T cider vinegar
    1 T soy sauce
    ½ t ground ginger

    Heat oil in a large skillet on medium high heat. Mix pork with 1 T cornstarch and rub it in. A good way to do this is place both in a Ziploc bag, seal and then mush it around repeatedly. Cook the meat 5 minutes and then transfer to a plate. Reduce heat to medium and cook the carrot, scallions and garlic for 1 minute and then add the plums and cook for another 5 minutes or until they start to get soft.

    Whisk broth, jam, vinegar, soy, ginger and the rest of the cornstarch and pour into the pan and bring to a boil and cook 1 minute then lower the heat and place the pork back in the pan and cool 3 minutes or until all is heated.

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    August 22nd, 2011adminDinner, Sides, Vegetables

    This one is as versatile as it gets – take any veggies, steam them, and then add the sauce ! The mustard and scallions add a nice dimension to the cheese sauce too :)

    Veggies in Cheese Sauce

    Veggies in Cheese Sauce

    6 servings
    80 calories per serving

    1 lb. broccoli separated into florets
    4 thin carrots peeled and cut lengthwise in half
    4 oz. Velveeta cut into 1/2-inch cubes
    1 T water
    1 scallion, finely chopped
    1 t dijon mustard

    Place carrots and broccoli in a steamer basket and steam 5 minutes. Mix water and velveeta and microwave 1- 2 minutes or until well blended then add scallions and mustard. Drizzle sauce over vegetables.

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    August 2nd, 2011adminDinner, Mexican

    This is a great Chile Relleno dish – it has all the flavor and so very little work. It is super easy to put together and turns out a perfect little cup of Mexican goodness.

    Mini Chile Rellenos

    Mini Chile Rellenos

    4 servings
    215 calories per serving

    2 4 oz. cans diced green chiles, drained and patted dry
    3/4 c frozen corn, thawed and patted dry
    4 scallions, thinly sliced
    1 c shredded low fat cheddar cheese
    1 1/2 c skim milk
    6 large egg whites
    4 large eggs
    Salt and pepper to taste
    Pam

    Preheat oven to 400. Spray 8 six ounce or 4 10 ounce ramekins (small oven safe glass or ceramic pots) with Pam and place on a baking sheet so you can remove them from the oven easily.

    Whisk together eggs, egg whites, salt, pepper and milk. Place the chiles on the bottom of the cups then add corn and scallions Sprinkle with cheese then pour in the egg mix. Bake 35-40 minutes or until eggs are set. The larger the ramekins, the longer these will need to cook.

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    August 1st, 2011adminDinner, Mexican, Sides

    This dish is worthy of any Mexican restaurant out there ! The salsas give the beans a subtle flavor and the velvety consistency of the refried beans is a perfect side to all Mexican fare. Try serving with Mini Chile Rellenos for a great Mexican inspired night.

    Jazzed Up Refried Beans

    Jazzed Up Refried Beans

    6 servings
    159 calories per serving

    16 oz. can nonfat refried beans
    15 oz. can pinto beans, rinsed
    ¼ c prepared salsa
    ¼ c prepared salsa verde
    2/3 c shredded low fat sharp cheddar cheese
    4 scallions, sliced
    Pam

    Preheat broiler. Mix Beans, refried beans, salsas and 1/3 c of cheese in a pan and cook until hot throughout and the cheese has melted. Turn into a casserole dish sprayed with Pam. Sprinkle with the rest of the cheese and the scallions and broil 2 minutes or until cheese is brown.

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    May 31st, 2011adminchicken, Lunch, Salads

    I love orzo and it is great in cold pasta salads. The goat cheese really melts in from all the lemon and it gives the whole dish a great flavor. Very satisfying !!

    Chicken and Pasta Salad

    Chicken and Pasta Salad

    4 servings
    275 calories per serving

    ¾ c orzo
    ¼ t grated lemon zest
    3 T lemon juice
    1 T oil
    ½ t Kosher salt
    1 t minced garlic clove
    ¼ t pepper
    1 c shredded grilled boneless skinless chicken breast (Perdue Shortcuts work great here !)
    ½ c cubed English cucumber
    ½ c chopped red bell pepper
    ½ c sliced scallions
    ½ c crumbled goat cheese

    Cook pasta according to package directions, then drain and rinse in cold water to stop the cooking process and cool it down. Mix lemon zest, juice, oil, salt, garlic and pepper and mix with the orzo. Add chicken, cucumber, peppers, and onions. Garnish with goat cheese and serve.

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    May 22nd, 2011adminDinner, Kid Friendly

    Take regular old store bought pierogi and turn them into a meal fit for a king ! The cheese sauce on top of these is out of this world good when mixed with the potato and cheese pierogi filling.

    Baked Pierogi

    Baked Pierogi

    4 servings
    281 calories per serving

    1 16 oz. package or frozen pierogies
    Pam
    2 lean bacon slices, chopped
    2 cloves garlic, minced
    3 oz. low fat cream cheese
    ½ c chicken broth
    ½ c shredded low fat cheddar cheese
    ¼ c sliced scallions
    Salt and pepper to taste

    Preheat oven to 400 degrees. Place pierogies in a bowl and cover with hot water to defrost. Drain well. Spray 9×13 pan with Pam and add pierogies. Heat a skillet and cook the bacon the remove and set aside (crumble it when it is cool enough). Add garlic to pan and sauté 30 seconds then add cream cheese and cook 1 minute. Whisk in broth and then pour over the pierogies. Add the cheese on top and bake 20 minutes or until heated. When done, sprinkle with bacon, scallions, salt and pepper.

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    April 28th, 2011adminLunch, pork, Sandwiches

    Rich, buttery, zesty, tangy – this one is a real treat for your mouth !

    Ham and Swiss with Tangy Sauce

    Ham and Swiss with Tangy Sauce

    1 serving
    355 calories per serving

    1 small club roll
    8 slices thin deli sliced lean ham (Oscar Mayer pre-packaged meats are great)
    1 slice low fat swiss cheese
    1 t butter
    1 T sliced scallions
    1/8 t pepper
    1 t Dijon mustard
    1 t horseradish

    Heat oven to 350 degrees. Mix butter, mustard, pepper, horseradish and scallions. Brush butter mix onto the insides of both sides of the roll. Add ham and cheese to roll. Wrap in foil and bake 15 minutes.

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