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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    December 30th, 2012adminAppetizers, crock pot, Lunch, turkey

    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 !!

    Sausage and Bean Stew (Crock Pot)

    Sausage and Bean Stew (Crock Pot)

    6 servings
    350 calories per serving

    2 t oil
    3 t garlic, minced
    4 2 oz. turkey sausages (any flavor you like, I used Italian hot) cut into chunks
    1 c water
    1 c chicken broth
    2 19 oz. cans cannellini beans, rinsed and drained
    4 c baby spinach
    1/2 t black pepper
    1/4 t crushed red pepper
    1/8 t salt
    ½ t garlic powder
    2 T lemon juice
    6 T shredded provolone cheese
    6 1 oz. slices French bread

    Heat oil and cook sausage until almost done. Add garlic and cook another 2 minutes. Add water, broth to crock pot then add spinach. Add salt and pepper and garlic powder. Add beans and then add sausage and garlic and any pan drippings to the top. Cook on low 3 hours. Add the splash of lemon during the last 10 minutes of cooking. Serve with Cheese Toasts. To make toasts, sprinkle bread slices with cheese and broil 2 minutes to melt cheese.

    If you don’t have a crock pot, you can do this stove top is a soup pot – after cooking the sausage and combining all the ingredients, simmer on very low for 1 hour.

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    May 3rd, 2012admincrock pot, Dinner, Fish

    This is a great seafood stew full of flavor and body. If you have leftover bits of cooked fish. you only need to put them in the crock for 15 minutes or so to heat up. If you like it a bit spicier, add some hot sauce and you get a jambalaya tasting dish.

    Seafood Stew (Crock Pot)

    Seafood Stew (Crock Pot)

    8 servings
    215 calories per serving

    2 c chopped onions
    2 stalks celery finely chopped (about 1 c)
    5 garlic cloves, minced
    28 oz. can diced tomatoes, undrained
    8 oz. clam juice
    6 oz. tomato paste
    ½ c white wine or water
    1 T red vinegar
    1 T oil
    ½ t basil flakes
    ½ t parsley flakes
    ½ t onion powder
    ½ t garlic powder
    ½ t oregano flakes
    ¼ t sugar
    ¼ t red pepper flakes
    1/2 t dried thyme
    1 bay leaf
    1 lb. firm white fish in 1 inch pieces
    ¾ lb shelled, cleaned shrimp, tailed removed
    6.5 oz. can chopped clams and their juice
    6 oz. can crabmeat (or fresh)
    ¼ c parsley, chopped

    Combine onions, celery, garlic, tomatoes, clam juice, tomato paste, vinegar, spices, sugar, thyme, pepper flakes and bay leaf and mix well. Cover and cook on high 4 hours. Stir in fish, shrimp, clams and crab and reduce heat to low and cook 45- 1 hour minutes or until fish is done. Remove bay leaf before serving. Stir in parsley.

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    March 10th, 2012adminchicken, Dinner

    So filling, so homey – this one comes out a bit wetter than a stew, but is not quite in the realm of a soup. It’s a great cold weather meal that really sticks with you.

    Chicken and Barley Stew

    Chicken and Barley Stew

    4 servings
    356 calories

    1 c uncooked quick cooking barley
    42 oz. fat-free chicken broth
    1 T oil
    1 3/4 c chopped onion
    10 oz. frozen mixed vegetables
    1 c chopped cooked chicken (Perdue Shortcuts work great here !)
    Salt and pepper to taste
    1/4 t thyme flakes

    Place barley and broth in a large pan and bring to a boil then reduce heat and simmer 5 minutes. Heat oil in a skillet and add onion. Saute for 5 minutes then add mixed veggies and sauté another 2 minutes. Add veggies to barley mix along with chicken and spices and simmer 5 minutes.

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    January 13th, 2012adminDinner, Vegetables

    Do you LOVE artichokes? Then this is for you !! This is a great hearty dish with lots of flavor. Serve next to some broiled chicken sausage for a great healthy meal.

    Artichoke Stew

    Artichoke Stew

    4 servings
    152 calories per serving

    2 t oil
    1 onion, finely chopped
    2 cloves garlic, minced
    2 large carrots, halved lengthwise and thinly sliced
    2 oz. ham, thinly sliced
    2 9 oz. packages frozen artichoke hearts (or canned in water, drained well)
    ½ c white wine or chicken broth
    2/3 c chicken broth
    ½ t basil or thyme flakes
    Salt and pepper to taste
    ¼ c chopped parsley
    2 t buttery spread

    Heat the oil in a skillet on medium heat and sauté the onion and garlic for 7 minutes. If they start to dry up, add a T or so of hot water. Add the carrots and ham and cook another 4 minutes. Stir in the artichokes and cook another 3 minutes then add the wine and bring to a boil and cook 4 minutes or until the liquid is reduced by half. Then add the broth, thyme, pepper and salt and return to a boil then reduce heat to a simmer and cook 10 minutes or until the artichokes are tender. Add the parsley and butter at the end just before serving.

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    January 4th, 2012adminLunch, Sides

    I love lentils in soup. This recipe uses them in a super savory stew with enormous flavor. Try serving as a lunch or as a side to a fish or chicken dinner.

    Lentil Stew with Carmamelized Onions

    Lentil Stew with Carmamelized Onions

    4 servings
    229 calories per serving

    1 T oil
    1 onion, thinly sliced
    2 15 oz. cans lentils, rinsed and drained
    2 ¼ c chicken broth
    Salt and pepper to taste
    ½ t garlic powder
    ½ t garlic flakes
    ¼ c plain low fat yogurt
    1 T chopped parsley
    ½ T chopped chives
    1 T chopped cilantro

    Heat oil and add onion. Cook 15 minutes or until soft and golden. Add some very hot water a tablespoon at a time if the onions start to dry out. Add broth and lentils, season with garlic powder, garlic flakes, salt and pepper, and bring to a boil. Then reduce to a simmer and cook ten minutes. Half way through, smash some lentils against the side of the pan with a wooden spoon to make the broth thicker. Serve with fresh herbs and yogurt on top.

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    March 28th, 2011admincrock pot, Dinner, Kid Friendly

    Nothing is better in winter than a pot of beef stew. And when you make it in the crock pot, the meat is so super tender. This one is a little more work than your typical crock pot recipe since different things have to happen at different times. But it is well worth it – the meat is super tender and the flavor is just great.

    Crock Pot Beef Stew

    Crock Pot Beef Stew


    8 servings
    240 calories per serving

    1 ½ lb. boneless chuck roast (trim off any fat)
    1 envelope dry onion soup mix
    ½ t pepper
    6 c water
    2 c red potatoes, cubed
    8 carrots, cut into chunks
    1 c frozen peas, thawed
    1 c frozen corn, thawed
    5 T cornstarch
    6 T water

    Put beef in crock and sprinkle with soup mix and pepper. Pour water around meat and cover. Cook on high 5 hours. Remove meat and cut into cubes. Return to crock with veggies and cook on low 2 hours or until veggies are soft. Combine cornstarch and cold water and then stir into crock. Cover and cook on low one more hour. If the gravy does not thicken up enough, you can take a bunch of the liquid and add another cornstarch mix, bring to a boil and then simmer 2 minutes. That will get it nice and thick. Then just add back to the stew pot and serve immediately.

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    February 12th, 2011adminchicken, Dinner

    This is a tasty stew that does well stovetop or you can sauté the onions and then pile it all in a crock pot and cook on low 6-8 hours or high 4-6 hours.

    Brunswick Stew

    Brunswick Stew

    6 servings
    238 calories per serving

    Pam
    1 t oil
    1 onion, chopped
    1 lb. boneless skinless chicken breasts in bite sized pieces
    10 oz. frozen baby lima beans
    10 oz. frozen corn
    3 c chicken broth
    1 ½ c chopped tomatoes
    6 oz. tomato paste
    3 T lemon juice
    1 T Worcestershire sauce

    Spray a Dutch oven with Pam and heat on medium high. Add oil and then sauté onion 3-4 minutes. Add all the rest of the ingredients and reduce heat to low and simmer, covered, for 1 hour.

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    December 9th, 2010adminchicken, Dinner, Mexican

    A rich stew with lots of flavor – the dark meat chicken definitely gives this dish extra texture and the olives give it great authenticity. Sofrito is a tomato, pepper, onion and garlic base for many Latin dishes. The mixture of flavors is sooooooo good. Serve with Rice Pilaf for a perfect meal.

    Sofrito Chicken Stew

    Sofrito Chicken Stew

    2 servings
    238 calories per serving

    2 boneless skinless chicken thighs or breasts (3 oz. each)
    1 T oil
    ¼ t kosher salt
    1/8 t pepper
    ¼ c diced onions
    1 T garlic clove, minced
    ¼ c diced red bell pepper
    ¼ c diced yellow bell pepper
    ¼ c diced green olives
    4 T tomato paste
    1 c chicken broth
    2 T cilantro, chopped

    Cut chicken into thin strips. Heat 1 t oil and cook chicken over medium high heat. Season with salt and pepper and continue cooking about 5 minutes, Place on a plate and keep warm. Add rest of oil to pan and sauté onion 5 minutes. Add garlic and cook another 1 minute. Stir in peppers and olives and cook 1 minute then add chicken back to the pan along with tomato paste and broth. Simmer about 5 minutes. Garnish with cilantro.

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    March 1st, 2010admincrock pot, Dinner, Kid Friendly, pork

    This one is so easy to do and produces great results consistently (I have been making it for years). And there is nothing like throwing the meal in the crock pot in the morning and then not having to worry about it all afternoon!

    Pork Stew

    Pork Stew

    6 servings
    380 calories per serving

    1 T oil
    1 ½ lb. boneless pork cut into bite sized pieces
    ¼ t salt
    1/8 t pepper
    8 small red potatoes, unpeeled and quartered
    2 c fresh baby carrots cut in half lengthwise
    12 oz. jar fat free pork gravy
    ¼ c ketchup
    ¼ t pepper
    ¼ t onion powder
    ¼ t garlic powder
    1 ½ c frozen cut green beans, thawed

    Heat oil in a large skillet and on high heat cool pork with salt and 1/8 t pepper. Cook 5 minutes or so, or until browned. Mix pork and the rest of the ingredients other than the green beans in the crock pot. Cover and cook on low 6-8 hours. About 20 minutes before serving, stir in green beans and increase heat to high and continue cooking 20 minutes.

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    February 14th, 2010adminbeef, Dinner

    Don’t tell Julia child that we are not using her recipe ! This is a time consuming recipe, but it is great for special occasions – it’s not just everyday that you get Beef Bourguignon :)

    Beef Bourguignon

    Beef Bourguignon

    6 servings
    344 calories per serving

    2 1/2 t oil, divided
    1 1/2 lb. lean beef stew meat
    2 c sliced onions
    2 c sliced carrots
    1 c diced green bell pepper
    1 can diced tomatoes, undrained
    12 oz whole mushrooms, quartered
    1 14 oz. can beef broth
    1 1/2 c red wine (a Burgundy or Beaujolais is recommended)
    2 garlic cloves, minced
    2 T tomato paste
    1 bay leaf
    1/2 t salt
    1/4 t pepper
    3 T flour
    2 T butter, softened

    To caramelize onions, heat a skillet on medium high heat and add 1 t oil than add onion slices and cook on medium high heat for 7 minutes, stirring frequently. Add a bit if salt and pepper and then reduce heat to low, cover, and cook 15 minutes, again, stirring frequently. You want the onions to become a nice golden color, but remain very moist. If they start to dry out in the first 7 minutes, reduce the heat a little. If they start to dry out during the covered cooking period, add a tablespoon or more of hot water and mix well.

    Heat oil in a large Dutch oven* to medium high heat. Blot meat on paper towels – it will brown much better the drier it is. Add beef and cook until brown. Remove from pot and set aside. Add carrot, mushrooms and green pepper to pot. Cook 4 minutes then add onions and cook another 2 minutes and then return beef to pot. Add tomatoes, broth, wine, garlic, tomato paste, bay, salt and pepper to pot. Mix well and cover and bring to a simmer and cook on low for 2 hours. Discard bay leaf. Combine flour and butter and mix well until it becomes all incorporated into a paste. Spoon 1/2 c of pan juices into the flour and whisk until very smooth. Then add back to pan and stir. Serve immediately.

    *Dutch Oven – every kitchen needs a Dutch oven – some recipes just do not come out the same without one. It is a very heavy duty pot that allows you to cook things slowly for hours without burning the contents. From soups to stews to sauces, this is a kitchen must have. I don’t think you need a really pricey one (some come in at over $330 ! yeeks !) as I have an $80 version that has been treating me good for years and years.

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