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 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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    February 13th, 2012adminDinner, Italian, Kid Friendly, Sides

    So rich, so creamy, so flavorful – this risotto is perfect next to anything.

    Risi e Bisi (Rice and Peas)

    Risi e Bisi (Rice and Peas)

    6 servings
    231 calories per serving

    5 cups chicken stock
    1 sprig of thyme
    1 bay leaf
    2 springs of parsley
    2 T oil
    1 onion, chopped
    1/2 celery stalk, chopped
    2 strips bacon, chopped
    1 c raw arborio rice
    2 c frozen peas
    1 T butter
    2 T chopped parsley
    3/4 c grated parmesan
    Salt and pepper to taste

    Place stock and fresh herbs in a soup pot and bring to a boil then reduce heat and keep at a simmer. Saute onion, celery and bacon 5 minutes. Add rice and stir to coat then cook 1 minute. Remove herbs from stock and add 1/2 c of stock to rice mix and stir constantly so stock is absorbed. Add another 1/2 c and cook until stock is absorbed. Then add peas. Continue to add stock 1/2 c at a time and cook until absorbed until rice is tender and the mix is a little thinner than risotto. When done, stir in parsley, butter and parmesan and serve immediately.

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    November 22nd, 2011adminAppetizers, Mediterranean

    I can’t stop eating this !! It is just delicious. Serve as a spread on sandwiches, or as an appetizer with melba toasts or some other cracker.

    Olive Tapenade

    Olive Tapenade

    16 servings (1 serving = 2T)
    37 calories per serving

    1 c kalamata olives, pitted
    1 c green olives, pitted
    1 T chopped parsley
    1 t chopped thyme
    1 t grated lemon rind
    ¼ t pepper
    10 oil cured olives, pitted
    2 garlic cloves, minced
    1/4 t red pepper flakes

    Place all in a food processor and pulse until chopped pretty fine. Serve with crackers or pita chips.

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    February 21st, 2011adminDinner, Sides, Vegetables

    This is such a hearty vegetable dish ! The potatoes, parsnips and carrots really satisfy. Serve next to just about anything for a great serving of vegetables.

    Vegetable Gratin

    Vegetable Gratin

    4 servings
    251 calories per serving

    Pam
    2 t oil
    1 lb. onions, thinly sliced
    1/3 c skim milk
    1 T cornstarch
    1 c fat free chicken broth
    ¼ t pepper
    Salt to taste
    ½ t garlic powder
    ½ t onion powder
    1 t parsley flakes
    ¼ t thyme
    1 lb. red potatoes cut in 1 inch chunks
    6 stalks celery, cut in 1 inch chunks
    ½ lb. parsnips, sliced
    ½ lb. carrots, sliced

    Spray skillet with Pam, add oil and heat on medium high. Cook onions 25 minutes to caramelize and brown the onions. Add a tablespoon or more of hot water along the way if the onions start to dry out too much. Whisk milk and cornstarch and add to onion skillet along with broth, pepper and thyme. Heat on medium high heat and boil for 1 minute stirring continuously.

    Preheat oven to 375 degrees. Combine potatoes, celery, parsnips and carrots. Stir in onion mix and spices/herbs and turn all into a 3 quart baking dish. Cover with foil and bake 45 minutes then remove cover and bake another 15 minutes, until golden and tender.

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    October 4th, 2010adminFiberGourmet, Lunch, pasta

    This is a great salad served either cold or at room temperature. The arugula was a great addition to a classic salad and the buttermilk dressing was light and flavorful.

    Pasta Salad with Buttermilk Dressing

    Pasta Salad with Buttermilk Dressing

    4 servings
    273 calories per serving
    (add 80 calories per serving if you do not use FiberGourmet pasta)

    8 oz. FiberGourmet rotini pasta
    1 c frozen peas
    1/2 c fat free buttermilk
    1 T minced chives
    1 t chopped thyme
    ½ t salt
    ½ t pepper
    2 garlic cloves, minced
    2 c baby arugula
    1 t oil
    3 oz. finely chopped prosciutto or deli ham

    Cook pasta according to package directions adding in the peas during the last 2 minutes of cooking then drain and rinse in cold water to stop the cooking process. Mix buttermilk, chives, thyme, salt, and pepper and add pasta and arugula and toss well. Heat oil and cook garlic 1 minute then add ham or prosciutto and cook another 2 minutes. Drain and sprinkle on salad.

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    September 28th, 2010adminchicken, Dinner, Kid Friendly, Summer

    This recipe makes a nice mellow flavored meal full of Caribbean richness and warmth. Try serving with a tossed green salad and some rice.

    Caribbean Chicken

    Caribbean Chicken

    4 servings
    187 calories per serving

    ¼ c minced onion
    1 T sugar
    1 T finely chopped jalapeno pepper (seeds removed)
    2 t cider vinegar
    2 t soy sauce
    ½ t salt
    ½ t ground allspice (or a mix of ground cloves and ground nutmeg)
    ½ t thyme
    ½ t pepper
    ¼ t red pepper flakes
    1 ½ lb. boneless, skinless chicken thighs
    Pam

    Combine all except chicken and Pam in a large bowl. Add chicken and toss well to coat. Heat a grill pan (or the BBQ grill in the backyard !) on medium high heat and spray with Pam. Cook 5 minutes per side or until done.

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    July 27th, 2010adminDinner, pork

    This is a great way to prepare pork tenderloin – the mustardy crust adds great flavor.

    Herbed Pork Tenderloin

    Herbed Pork Tenderloin

    6 servings
    167 calories per serving

    1 ½ lb. pork tenderloin
    3 T Dijon mustard
    1 T buttermilk
    2 t fresh thyme
    2 t coarsely ground pepper
    ¼ t salt
    2/3 c soft bread crumbs (just put bread in a food processor and processor to form crumbs)

    Preheat oven to 425 degrees. Mix mustard, breadcrumbs, thyme, pepper, and salt and spread over meat then place on a rack in a roasting dish, cover and cook 15 minutes then uncover and continue cooking 45 minutes more. Let stand for 10 minutes before slicing.
    FETTUCINE WITH HAM

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    July 15th, 2010adminbeef, Dinner, Kid Friendly, Summer

    The red wine really helps tenderize this steak – it was so very delicious. Serve with Sauteed Peppers and Onions for a great meal. Leftovers make a great addition to a cold salad – just slice thinly and toss with greens and dressing.

    Herbed Flank Steak

    Herbed Flank Steak

    8 servings
    221 calories per serving

    2 lb. flank steak
    ¼ c Dijon mustard
    ¼ c dry red wine
    1 large shallot, finely chopped
    2 T oil
    2 T fresh basil
    1 T fresh oregano
    1 T fresh thyme
    1 t salt
    ½ t pepper
    ½ t garlic powder

    Score meat with diagonal, shallow cuts and place in a zip loc. Mix the rest of the ingredients and pour into the bag, mix around well, seal and refrigerate 4-24 hours. Heat grill and cook meat 9 minutes each side or until desired doneness. Slice thinly across the grain.

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    June 28th, 2010adminFish, Lunch, Soups

    This is one of the best chowders I have had ! The broth is just creamy enough without being too much – the chowder has just enough fish flavor (unlike some clam chowders that can really be too much) – and the potatoes and beans make it very filling. This mild chowder will be a favorite in your house in no time !

    New England Cod Chowder

    New England Cod Chowder

    4 servings
    380 calories per serving

    16 oz. clam juice
    1 C water
    1 onion, chopped small
    1 celery stalk, chopped
    15.5 oz. cannellini beans, rinsed and drained
    14/5 oz. can diced new potatoes, rinsed and drained
    1 c frozen corn
    1.2 t dried thyme
    1/2 t salt
    1/4 t pepper
    1 t onion powder
    leftover cod from Lemon and Herb Cod recipe
    3/4 c fat free half and half

    Place first 4 ingredients in a pan and bring to a boil. Cook, covered, 1 minute and then add beans, potatoes, corn, thyme, salt, onion powder and pepper and bring to a boil. Then reduce to a simmer and cook, covered, 10 minutes. Then break 1/3 of the potato and bean mixture with the back of a spoon and break the cod into large pieces and add to the chowder with the half and half. Reduce heat to low and simmer very gently about 5 minutes.

    (If you haven’t made the cod recipe, you just need 1 1/2 lb. broiled cod for this dish)

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    March 27th, 2010adminDinner, Salads, Sides

    I usually have couscous heated but this salad is served cooled or chilled and it is a new and different flavor experience. Couscous is just a tiny pasta, almost like pastina. And you can find it boxed and usually in with the rices and rice mixes at your grocery store. Give it a try for something different !

    (I just noticed that with all my couscous recipes, I photograph it in the same dish…what’s with that? hehehe I guess it’s THE couscous star.)

    Couscous Salad

    Couscous Salad

    4 servings
    131 calories per serving

    1/2 c whole wheat couscous
    1/2 c boiling water
    1 c canned diced tomatoes
    1/2 c diced English cucumber
    1 T fresh oregano, chopped
    1 T fresh parsley, chopped
    1 T fresh basil, chopped
    2 T red wine vinegar
    4 t extra virgin olive oil
    1/4 t salt
    1/4 t freshly ground pepper

    Combine couscous and water in large mixing bowl and let sit until water is absorbed. Mix together vinegar, salt and pepper and oil. When couscous is cool, fluff with a fork and add the remaining ingredients and toss to combine. Serve as is or chill for a bit before serving.

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