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 24th, 2014adminSides, Summer, Vegetables

    What a great flavor ! The orange gives these tomatoes a great fresh flavor. Try on your favorite heirloom or farmer’s market tomatoes for a great side dish so low in calories, but so big in flavor !

    Citrus Tomatoes

    Citrus Tomatoes

    2 servings
    36 calories per serving

    2 T fresh squeezed orange juice
    1 ½ t orange zest
    1 ½ t lime zest
    1 T lime juice
    Dash if kosher salt
    Dash of Tabasco sauce
    2 small tomatoes, sliced
    1 t fresh chives, sliced

    Mix together all except tomatoes and chives. Plate tomatoes and drizzle with dressing. Then sprinkle with chives.

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    June 11th, 2014adminDinner, Kid Friendly, Sides, Summer, Vegetables

    A special parmesan butter atop a fresh grilled piece of corn just spells S U M M E R !!

    Grilled Corn

    Grilled Corn

    4 servings
    200 calories per serving

    4 ears of corn, husked and cleaned
    ¼ c butter, softened
    2 T parmesan cheese
    2 t basil, chopped
    Salt and pepper to taste

    Shuck corn and clean it well. Wrap in foil and grill 15-20 minutes or until tender.

    Grilled Corn

    Grilled Corn

    Mix butter, cheese and parsley. When corn is done, open foil and place a pat of butter on the corn. Sprinkle with salt and pepper.

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    March 2nd, 2014adminDinner, Kid Friendly, Sides, Vegetables

    This one got its name because we kept asking each other to pass the mashed things. They were so good that I got my husband to eat carrots and my daughter to eat cauliflower ;)

    Mashed Things

    Mashed Things

    2 servings
    200 calories per serving

    1 red potato, peeled and cubed
    1 c small cauliflower florets
    1/2 c baby carrots
    1 c chicken broth
    1 oz. cream cheese, softened
    1 t garlic powder
    Salt and pepper to taste
    1 slice Kraft fat free singles American cheese
    2 T skim milk
    5 squirts ICBINB Spray

    Bring veggies to a boil in the broth. Cover and simmer 15 minutes or until veggies are soft. Drain the veggies and place them in a bowl with the cream cheese, cheese, garlic, milk, salt and pepper and beat with a mixer until creamy. If they are too dry, you can add more milk. Spray with the I Can’t Believe it’s Not Butter spray just before serving.

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    July 4th, 2013adminDinner, Salads, Sides, Summer, Vegetables

    This just has ‘summer’ written all over it. Use garden fresh or farmer’s market fresh veggies for the best flavors :)

    Green Beans and Tomatoes

    Green Beans and Tomatoes

    8 servings
    90 calories per serving

    1 lb. green beans, trimmed and cut into pieces
    2 lb. beefsteak tomatoes, seeded and cut into ½ inch wedges
    5 T balsamic vinegar
    3 t minced garlic clove
    ½ t Kosher salt
    ½ t pepper
    1 anchovy fillet, minced
    3 T oil

    Boil green beans 3 minutes, drain and rinse with cold water to stop the cooking process. Add tomatoes. Whisk vinegar, anchovy and oil and add to beans. Add salt and pepper to taste.

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    June 15th, 2013adminAsian, Dinner, Sides, Vegetables

    This has WOW flavor ! Serve this next to any Asian inspired dish (Asian Grilled Chicken comes to mind) for a great salad that takes over every tastebud in your mouth !

    Asian Sesame Slaw

    Asian Sesame Slaw

    8 servings
    60 calories per serving

    1/3 c Miracle Whip light
    2 T KRAFT Light Asian Toasted Sesame Dressing (I use this dressing in hot and cold dishes)
    3 T lime juice
    6 cups finely shredded cabbage (get the Dole pre-shredded to save a lot of time)
    1 c snow peas, julienned
    1 carrot, coarsely grated (not necessary if you use the Dole cabbage that has carrot in it already)
    2 stalks celery, thinly sliced
    1/4 c chopped cilantro
    1 T minced ginger
    2 T sesame seeds, toasted
    Touch of salt

    To toast sesame seeds, place in a hot skillet and sauté for a couple of minutes until they turn golden and are aromatic. Mix lime, Miracle Whip and Sesame dressing well and pour over the rest of the ingredients (except the sesame seeds). Mix well. Chill at least 2 hours. Sprinkle with seeds just before serving.

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    April 26th, 2013adminAppetizers, Italian, Vegetables

    Stuffed artichokes cooked in a pressure cooker are delectable ! They soften up beautifully and the garlic seems to just be infused into the artichoke leaves. This is a great recipe – so flavorful, so classic.

    Stuffed Artichokes (Pressure Cooker)

    Stuffed Artichokes (Pressure Cooker)

    8 servings
    105 calories per serving

    8 large artichokes, trimmed
    ½ c bread crumbs
    ½ c grated parmesan cheese
    ½ c minced garlic
    1 c chicken or vegetable broth
    Salt and pepper to taste
    1 lemon

    Everyone trims an artichoke differently – I cut off the stem and then ½ inch from the top. Then I trim all the leaves by nipping off the end. To get the leaves to open up enough to stuff them, I bang the leave side down on the counter a couple of times – then you can use your fingers to pry open the leaves some. Yes, all this work is definitely worth it :)

    Separate leaves slightly so you can drop in the ingredients – each should get bread crumbs, parmesan cheese and garlic.

    Place artichokes in pressure cooker (you can double decker them) and pour over broth. Sprinkle with salt and pepper and then squirt with the juice of 1 lemon. Close pressure cooker and bring to pressure and cook 60 minutes. Quick release pressure.

    If you don’t have a pressure cooker, you can cook these stovetop in a dutch oven – simmer for 2 hours or until tender.

    You can make these ahead of time and just reheat in the microwave prior to serving – I actually prefer to do it this way. They just seem to be more flavorful with the second heating.

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    April 7th, 2013adminSalads, Sides, Vegetables

    This recipe gives you a really nice creamy dressing since you use mayo instead of eggs and oil. If you like it with a lot of bite, add extra anchovy.

    Creamy Caesar Salad

    Creamy Caesar Salad

    8 servings
    88 calories per serving

    ½ c grated parmesan cheese
    ½ c fat free mayo
    ¼ c lemon juice
    2 t anchovy paste
    2 t Worcestershire sauce
    ½ t pepper
    ¼ t dry mustard
    5 large cloves garlic, minced
    8 oz. fresh bread cut into cubes
    4 head romaine lettuce in bite size pieces

    Preheat oven to 300 degrees. Combine 1.2 c water with cheese, mayo, lemon juice, anchovy paste, Worcestershire, pepper, mustard and garlic. Whisk well and set aside. Place bread pieces on a baking sheet and bake 15 minutes to toast them. When done combine croutons and romaine and then dress and serve immediately.

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    March 8th, 2013adminDinner, Sides, Vegetables

    This recipe will make even the most finicky eater a spinach lover. The dish is light and fluffy with loads of cheesy flavor – the spinach flavor is definitely mellowed.

    Spinach Souffle

    Spinach Souffle

    8 servings
    149 calories per serving

    1/2 c chopped onion
    1 clove garlic, minced
    1 T margarine, melted
    8 oz. low fat cream cheese, at room temperature
    8 oz. low fat cottage cheese
    salt and pepper to taste
    3/4 c egg beaters
    20 oz. frozen chopped spinach, thawed, and well drained
    1/4 t paprika
    1/8 t nutmeg
    Pam

    Preheat oven to 325 degrees. Melt margarine and cook onion and garlic for 6 minutes. Remove to a bowl and add cream cheese, cottage cheese, salt and pepper and beat with a mixer. Add the egg beaters 1/4 cup at a time mixing well in between and then mix in the spinach. Spray a 9 inch baking dish with Pam and place the spinach mix in the dish and sprinkle with the paprika and nutmeg then cover and back 30 minutes. Uncover and bake another 15 minutes.

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    February 2nd, 2013adminSoups, Vegetables

    Simple does not always mean plain. This is a simple soup of just a few ingredients, but it turns out a restaurant class meal – classic flavor and perfectly mild spicing.

    Celery Root Soup

    Celery Root Soup

    4 servings
    180 calories per serving

    2 T butter
    1 c thinly sliced leek
    1/2 c carrot, finely chopped
    2 T white wine
    3 c peeled and cubed celery root (about 3/4 pound)
    3 c chicken broth
    1 c water
    1/2 t coarse salt
    1/2 t black pepper
    1 3/4 c cooked wild rice
    2 T fresh chives, chopped finely

    Melt butter in soup pot. Add leek and carrot then cover and cook 5 minutes. Uncover and cook another 5 minutes or until tender. Add wine, celery root, broth, 1 c water, salt and pepper. Bring to a boil then cover and cook 10 minutes. Place 1 c soup mix in a blender and blend until smooth then add back to soup pan and add rice. Cook 15 minutes. Garnish with chives just before serving.

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    December 2nd, 2012adminDinner, Sides, Vegetables

    Creamy, cheesy, savory spinach – a perfect side dish to a light fish meal.

    Spinach Au Gratin

    Spinach Au Gratin

    6 servings
    200 calories per serving

    1 medium onion, thinly sliced
    6 slices pre-cooked bacon, finely chopped
    15 oz. fresh baby spinach leaves
    4 oz. low fat cream cheese, cubed
    15 Ritz Crackers, coarsely crushed
    2 T grated parmesan cheese
    1 T butter, melted
    Pam

    Preheat broiler. Spray pan with Pam and add onion. Cook 5 minutes adding a couple of tablespoons of hot water along the way if needed to keep the onions moist. Add bacon and cook 3 minutes. Add spinach and cook 3 minutes to wilt the spinach then remove from heat and add cream cheese being sure to mix well. Turn into a casserole dish sprayed with Pam. Mix crackers, parmesan and butter and sprinkle over the casserole. Broil 2 minutes to brown the crackers.

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