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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    January 14th, 2012adminBreakfast, Lunch, pork, Sandwiches

    Heavy, filling and a great sandwich for a cold and blustery day. I think it works just as well as a breakfast sandwich as it does a lunch sandwich !

    Ham and Bean Sandwich

    Ham and Bean Sandwich

    1 serving
    250 calories per serving

    ¼ c Egg Beaters
    2 slices whole wheat toast
    4 T white beans, mashed with salt and pepper and 1 t water and heated in the microwave one minute
    4 slices very thin, lean baked deli ham
    1 slice Kraft Singles cheese (American or cheddar)
    Salt and pepper to taste
    Pam

    Heat skillet and spray with Pam. Scramble egg beaters or make a little circle out of them so they stay on the bread nicely.

    Here’s a quick video to show you how to prep the eggs:

    When toast is done, spread one piece with beans. Then add ham, cheese, warm eggs and sprinkle with salt and pepper, and top with the final piece of bread.

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    December 4th, 2011adminDinner, Sides, Vegetables

    I have a lot of recipes pairing white beans and escarole – but this one is just a bit more – this one adds extra veggies and the dish is totally different than plain old sautéed escarole. The creamy texture of the beans just goes great with the crisp zucchini and corn.

    Sauteed Escarole with White Beans

    Sauteed Escarole with White Beans

    4 servings
    210 calories per serving

    2 heads escarole, rinsed well and chopped
    2 oz. pancetta or bacon, chopped
    1 zucchini, quartered and cut into julienne strips
    1 garlic clove, minced
    1 c frozen corn kernels , thawed
    15 oz. can white beans, rinsed and drained
    1 T red wine vinegar
    1 t olive oil
    Salt and pepper to taste
    ½ t garlic powder
    Pam

    Heat a large skillet and spray with Pam. Add escarole and cook 6 minutes to wilt. Remove and set aside. Cook bacon 2 minutes then add zucchini and cook 4 minutes. Add garlic and corn and cook 1 minutes. Add back the escarole then mix in parsley, beans, salt, pepper, garlic powder, vinegar and oil. Toss well and serve.

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    February 5th, 2011adminchicken, Lunch, Salads

    FLAVOR EXPLOSION ! There are tons of bold flavors in this salad and dressing – and they mix to perfection ! Feta cheese, mustard, orange, radicchio, basil, feta cheese, sun dried tomatoes – - all mingling together to serve up a big, bold salad.

    Chicken Salad with White Beans

    Chicken Salad with White Beans

    4 servings
    398 calories per serving

    Vinaigrette
    1 clove garlic, chopped and mashed
    ¼ teaspoon salt
    4 T oil
    6 T orange juice
    ¼ c vinegar
    1 T Dijon mustard

    Salad
    15 oz can cannellini beans, drained and rinsed
    2 ½ c diced cooked chicken breast (Perdue Shortcuts work great here !)
    2 c diced zucchini
    1 ½ c cups diced celery
    ¼ c crumbled low fat feta cheese
    ¼ c chopped, sun-dried tomatoes (rinse them off in water and dry them with a paper towel first)
    1 c coarsely chopped basil
    Salt and pepper to taste
    2 c torn escarole or romaine
    2 cups torn radicchio

    Mash garlic with ¼ t salt and then whisk in the oil. Add juice, vinegar and mustard and whisk to combine. Add more salt if necessary. Prepare all salad ingredients and toss with dressing. Season with salt and pepper.

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    April 27th, 2010adminchicken, Dinner

    This was a perfect meal to serve for guests – tasty, elegant, refined. It was also so perfectly seasoned with the dressing, rosemary and sundried tomatoes. This is one of those recipes that will be made again and again !

    Rosemary Chicken with White Beans

    Rosemary Chicken with White Beans

    4 servings
    380 calories per serving

    1/3 c low fat Italian dressing
    4 boneless skinless chicken breasts (3 oz. each)
    ¼ c water
    2 medium carrots, sliced
    2 stalks celery, sliced
    ¼ c chopped drained sun dried tomatoes in oil
    1 t rosemary leave flakes
    19 oz. cannellini beans, rinsed and drained

    Heat dressing in skillet and cook chicken 5 minutes per side or until browned. Reduce heat to medium low and add water, carrots, celery, tomatoes and rosemary then cover and simmer 10 minutes or until chicken is done. Stir in beans and cover and cook 5 minutes or until beans are warm.

    Rosemary Chicken with White Beans

    Rosemary Chicken with White Beans

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    January 13th, 2010adminLunch, Mexican, Salads

    This has a lot of flavor and is a great lunch salad. You don’t even realize you’re eating lettuce :) And it even fills up my husband ! If you don’t like black beans, substitute kidney or white beans.

    Santa Fe Bean Salad

    Santa Fe Bean Salad

    4 servings
    305 calories per serving

    1/3 c salsa
    3 T low fat sour cream
    1 T cider vinegar
    15 oz can black beans, rinsed
    1 c grape tomatoes, halved
    1/2 c corn
    1/2 c diced avocado
    1/4 c chopped cilantro
    6 c chopped romaine
    2 oz pepper jack cheese, shredded
    24 baked tortilla chips

    Stir together salsa, sour cream and vinegar to make sauce. Combine the beans, tomatoes, corn, avocado and cilantro with the sauce. Divide lettuce and place on plates. Top with 1/2 c of the bean mix. Sprinkle with cheese. Place 6 chips around each plate and serve.

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    January 11th, 2010adminDinner, Italian, pasta

    This is one of my absolute favorites and I have made it many times. It’s a great meal to serve for guests as they do not feel like they are on a diet (just give them bigger portions) and you don’t have to break your 400 calorie habit when entertaining !

    Cavatelli with Escarole

    Cavatelli with Escarole

    4 servings
    359 calories per serving

    8 oz frozen cavatelli
    1 1/2 t oil
    3 cloves garlic, minced
    1/4 t crushed red pepper flakes
    1 lb. escarole
    1 can small white beans, drained and rinsed
    1 c low fat chicken broth
    1/4 t salt
    1/4 t garlic powder
    1/4 c grated parmesan cheese

    Cook the cavatelli according to package instructions. Drain and keep warm. In a Dutch oven or large pot heat oil over medium high heat. Add garlic and red pepper and cook, stirring frequently, about 1 minute. Clean the escarole, trimming away any bad spots and getting rid of the tough outer leaves and then chop it or tear it into pieces about the same size you would make them for a salad. Add a handful of escarole at a time to the pot stirring until it is all mixed well. Cook 5 minutes. Add the beans and cook 5 or more minutes, or until the escarole is wilted. Add the broth and salt and garlic powder and cook 5 minutes. Add the cavatelli and cook a minute or so, just to heat through pasta. Remove from pan, sprinkle with cheese, and serve immediately.

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    January 4th, 2010adminchicken, Dinner, Soups

    This soup uses up leftovers and is super simple to put together. You can always add extra fresh or dried herbs to make it as spicy as you like. I just sent some of this over to my sick soon to be sister-in-law. Hope it makes her all better :)

    Rustic Chicken Soup

    Rustic Chicken Soup

    6 servings
    202 calories per serving

    3 ½ quarts water
    2 c tomato soup
    6 oz leftover grilled chicken, cut into small cubes
    1 c shredded carrots
    1 c green beans, trimmed
    1 c small potato cubes
    1 c white beans (canned)
    1 onion, sliced
    1 c celery, thinly sliced
    1 c leftover roasted tomatoes or canned diced tomatoes
    ½ c grated parmesan cheese
    2 t dry chicken bouillon powder
    ½ t garlic powder
    ½ t onion powder
    Salt and pepper to taste

    Place all in a pot and bring to a boil. Lower heat and simmer for 45 minutes.

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