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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    July 7th, 2010adminAsian, Fish, Lunch, Soups

    This is a great quick soup that does not skimp on flavor. I usually add in a teaspoon of Asian chili garlic sauce to spice it up, but it is just as good without it. If you know you are having a heavier dinner, this makes a great light lunch with a piece of garlic toast or a cheesy bagel on the side.

    Asian Shrimp Soup

    Asian Shrimp Soup

    4 cups
    63 calories per serving

    4 c chicken broth
    ¼ c shredded carrot
    2 c bok choy, coarsely chopped
    ¼ c water chestnuts, chopped
    2 oz. sliced mushrooms
    2 oz. popcorn (or other small) shrimp, cooked
    2 T soy sauce

    Bring broth to a boil and add carrots, bok choy, water chestnuts and mushrooms. Simmer 4 minutes then add shrimp and soy and heat through.

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    June 21st, 2010adminDinner, Fish

    What an excellent meal ! The bitter arugula offset the sweet tomatoes and shrimp just perfectly. And at 144 calories per serving – - EAT UP :)

    Sauteed Shrimp with Arugula

    Sauteed Shrimp with Arugula

    4 servings
    144 calories per serving

    1 T plus 1 t oil
    1 c grape tomatoes
    1 garlic clove, minced
    1 lb. large shrimp, peeled and cleaned
    4 oz. baby arugula (4 c)
    Coarse salt and pepper
    1 T lemon juice

    Heat oil and add tomatoes and cook 2 minutes then add garlic and cook 30 seconds. Add shrimp and cook until almost done, about 4 minutes. Add arugula, salt and pepper and toss until the arugula wilts some. Finally add lemon juice, toss, and serve.

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    May 28th, 2010adminDinner, Fish

    The curry sauce in this dish is just perfect – very creamy and just enough of it. This makes a great professional tasting dinner and does not take long at all to put together.

    Curried Shrimp and Broccoli

    Curried Shrimp and Broccoli

    4 servings
    290 calories per serving

    1 c uncooked brown rice
    1 c water
    1 t oil
    2 cloves garlic, minced
    4 c small broccoli florets
    ½ c fat free chicken broth
    3 t curry powder
    1 c fat free evaporated milk
    1 T cornstarch
    ½ t salt
    4 t lime juice
    ¾ lb. cleaned and shelled shrimp
    Salt and pepper to taste

    Cook rice in water according to package instructions. Heat oil in skillet and add garlic and cook 30 seconds then add broccoli, broth and curry and heat until simmering. Cover and continue cooking 8 minutes or until broccoli is starting to get tender. Mix milk, starch and salt and add to skillet. Bring to a boil and cook 2 minutes or until thickened, stirring constantly. Stir in lime juice and shrimp and cook until shrimp is done and all is heated through. Add salt and pepper.

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    May 11th, 2010adminDinner, Fish

    The seasoning here is JUST PERFECT. Not overpowering, but definitely not bland. It was one of those meals that was JUST RIGHT.

    Cayenne Shrimp

    Cayenne Shrimp

    4 servings
    220 calories per serving

    2 c cooked instant rice
    1 lb. shelled, cleaned, raw, medium sized shrimp
    2 T buttery spread
    1 t paprika
    ½ t salt
    1/2 t cayenne pepper
    2 T lemon juice
    Pam

    Cook rice according to package directions. Heat skillet over medium high heat and spray with Pam. Add shrimp and cook 5-6 minutes or until shrimp turn pink. Reduce heat to medium low and add spread, paprika, salt and cayenne and stir well to coat shrimp. Add lemon juice and mix well. Place rice on dishes and spoon shrimp over to serve.

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    April 21st, 2010adminDinner, Fish, Italian, pasta

    The bitter arugula along with the garlic and shrimp was a perfect taste combination to place over pasta. And using FiberGourmet pasta means this dish comes in at under 400 calories !

    Pasta, Argula and Shrimp

    Pasta, Argula and Shrimp

    4 servings
    330 calories per serving

    8 oz. FiberGourmet fettuccine noodles (without FiberGourmet, this recipe comes in over 400 calories)
    2 T garlic clove, minced
    1 ¼ t black pepper
    ½ t salt
    5 oz. baby arugula
    Water for boiling pasta
    1 T oil
    ½ lb. shrimp, peeled, cleaned and cut in half lengthwise
    2 T shallots, minced
    ¾ c chicken broth
    2 T lemon juice
    1 T butter
    ½ c shaved parmesan or romano cheese

    Combine 2 T garlic, 1 t pepper. ¼ t salt and arugula. Cook pasta according to package instructions, drain and add to the arugula mix. Heat oil and cook shrimp 1 minute with the rest of the salt and pepper. Add the rest of the garlic and the shallots to the pan and cook another minute and them remove from the pan and set aside. If a lot of juices accumulated from using frozen shrimp, you can dump them. Cook broth and juice in the same pan for 5 minutes and then return shrimp to the pan and stir and then remove from heat and stir in the butter. Place pasta on plates and place shrimp mixture over the top and then add cheese and serve immediately.

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    February 2nd, 2010adminFish, Lunch

    When you are using shrimp in a shrimp cocktail, splurge and get them at a fish market or a food market that has a good fish department – they are just fresher and better suited to cocktail. I like my cocktail sauce very zesty – if you cannot find a spicy enough one at the food store or fish market, just stir in some extra prepared horseradish.

    Shrimp Cocktail Lunch

    Shrimp Cocktail Lunch

    1 serving
    179 calories per serving

    4 large shrimp, cleaned and cooked
    4 T cocktail sauce
    1/2 lemon, cut in wedges

    2 c field greens
    1/2 c sliced cucumber
    2 T low fat dressing

    Spritz the shrimp with lemon and put on a plate with cocktail sauce for dipping.

    Mix cucumber, salad and dressing.

    This one is satisfying, packed with protein, yet so low fat and low cal that you can have an extra latte today :)

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    January 22nd, 2010adminFish, Italian, Lunch, Salads, Summer

    This is a nice protein packed lunch that’s not short on flavor – add some extra garlic if you like your Caesar extra zippy.

    Caesar Salad with Shrimp

    Caesar Salad with Shrimp

    2 servings
    220 calories per serving

    6 c chopped romaine lettuce
    4 T shredded parmesan cheese
    8 oz. shrimp, peeled and deveined
    1 clove garlic, minced
    2 T lemon juice
    2 T low calorie Caesar dressing
    Pam

    Combine lemon and garlic in a small bowl and add shrimp. Marinate in the refrigerator for 1/2 hour. Spray a skillet with Pam and add shrimp. Cook until pink about 3-4 minutes. Pour shrimp over lettuce and top with dressing and shredded cheese.

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    January 13th, 2010adminAsian, Dinner, Fish, Kid Friendly

    This sweet shrimp dish is best served with another Asian inspired dish, I choose to pair it with my Homemade Lo Mein. It cooks in just minutes and definitely is kid friendly with the sweet sauce. Just leave out the red pepper flakes if serving to young ones.

    Asian Shrimp

    Asian Shrimp

    4 servings
    239 calories per serving

    1 T dark sesame oil
    2 t minced garlic
    4 scallions, sliced
    1 lb. medium sized shrimp, peeled and cleaned with tails off
    1/4 c water
    2 T soy sauce
    4 t cornstarch
    2 t red pepper flakes
    2 t Splenda brown sugar
    4 t toasted sesame seeds (optional)

    Heat oil on medium high heat. Add garlic and onions and saute for 1 minute. Add shrimp and cool 6 minutes or until shrimp is just about done. While the shrimp cooks, combine water, soy sauce, cornstarch, pepper and sugar. Pour over shrimp in skillet and cook 1-2 minutes or until the sauce thickens up. Remove from heat and sprinkle with sesame seeds.

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    December 31st, 2009adminCajun, Dinner, Fish

    Very spicy. Very low calories. Very high in protein. All good things :)

    This one is truly not for the feint of heart – the Cajun spice definitely leaves your mouth burning and I always pair this with something that will help cool it down; a spinach salad, fresh cranberry relish, citrus slices, etc.

    Cajun Seafood Mix

    Cajun Seafood Mix

    4 servings
    80 calories per serving

    16 large raw shrimp, peeled and cleaned
    12 large raw scallops, cleaned
    Cajun seasoning mix (available at all food markets)
    Parsley for garnish
    Pam

    Place a good amount of Cajun seasoning in a bowl and dredge each piece of fish to full coat it. Alternately, you can place the spice in a zip love bag with the fish and shake, shake, shake until all are coated. But I find you get a thicker coating with the dredging method.

    Heat a pan on medium high heat. Remove from heat and spray with Pam. Return to heat and place scallops and in the pan. Typically large scallops are cooked 7-9 minutes total, but I like mine more well done so I go 11-13 minutes (about 6 minutes per side). You can be sure they are done by poking them – if they are soft and squishy, they are not done. You need them to have a little bounce and be firm – then they are done.

    The shrimp will cook in 7-9 minutes, so place in the pan just before you are ready for the scallops to be flipped. Shrimp are done when they are pink and firm. Remove to a plate and garnish with parsley before serving.

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