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 5th, 2014adminDinner, Kid Friendly, Polish

    Making pierogi dough and getting it the right consistency can be hard. Want to make some quick and easy? Then try using wonton wrappers for the dough – you wouldn’t believe it, but they come out just FANTASTIC !

    Pierogies 1-2-3

    Pierogies 1-2-3

    12 servings (3 pierogies each)
    169 calories per serving

    2 c cooled mashed potatoes
    4 oz. whipped cream cheese with chives and onions
    1/2 t pepper
    36 wonton wrappers
    Water
    3 T butter
    1/2 c light sour cream

    Boil water in a saucepan. Mix potatoes, cheese and pepper. Cut wonton wrappers into circles (if you have to have a pierogi in the typical half moon shape – otherwise just make triangles !) Brush edges of pierogies with water and place 1 T of the potato mix inside. Fold in half and seal edges together. Working in batches, add to boiling water and cook 3 minutes or until they float. Drain and rinse with cold water. Again, working in batches melt butter and cook 12 pierogies at a time. Serve with sour cream.

    Pierogies 1-2-3

    Pierogies 1-2-3

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    March 15th, 2012adminAppetizers

    These little cups from heaven are the perfect appetizer ! Take a awesome spinach artichoke dip and put it in a little wonton cup and you have a whole new recipe. You don’t need calorie laden dippers to scoop the dip, so you end up with only 60 calories per cup – you just can’t go wrong there !!

    Spinach Artichoke Cups

    Spinach Artichoke Cups

    24 servings
    60 calories per serving

    24 won ton wrappers
    14 oz. can artichoke hearts, drained and finely chopped
    1 c low fat shredded mozzarella cheese
    10 oz. frozen chopped spinach, thawed, and squeezed dry in a colander
    1/3 c light mayo
    1/3 cc grated parmesan cheese
    1/4 c finely chopped red or green peppers
    2 cloves garlic, minced
    Pam

    Preheat oven to 350 degrees. Spray mini muffin pan with Pam and place 1 wrapper in each cup with the edges extending beyond the cut. Place muffin tins on a cookie sheet so you can easily grab them from the oven. Bake 5 minutes then remove from oven. Mix all the rest of the ingredients and fill the cups then bake 15 minutes or until heated through.

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    I modeled this recipe after a restaurant favorite of mine – it is a wild mushroom ravioli appetizer that I could not help but order every time I frequented a certain restaurant, but the calorie count was over the top. Not this one !! Between the RICH cream sauce and the multiple mushroom flavors, this meal tastes just as decadent but with so few calories, you can eat it without any guilt.

    Portobello and Ricotta Wontons

    Portobello and Ricotta Wontons

    Thanks to Marxfoods.com for the wild mushrooms to create this masterpiece ! The different varieties lend quite a flavor to this dish. The dish would just not be the same using run of the mill mushrooms. The mixture of the chanterelles and matsutakes inside the little packet of goodness combined with the flavors of the porcini, lobster and black trumpet mushroom sauce … well, it’s just a little bit of heaven right here on earth.

    Marxfoods offers a bunch of wild mushroom varieties – I think my favorite in this dish were the black trumpet mushrooms – they have a very delicate texture and the aroma is akin to a truffle. These are definitely on my list of favorites.

    8 appetizer servings (3 wontons each) – 106 calories per serving
    4 dinner servings (6 wontons each – 212 calories per serving

    Filling –
    1 t oil
    4 shallots, sliced
    ¼ c water
    2 oz. reconstituted dry chanterelle mushrooms (reserve the liquid)
    2 oz. reconstituted dry matsutake mushrooms (reserve the liquid)
    2 oz. Portobello mushrooms, sliced
    ½ t salt
    ¼ t pepper
    1/3 c part skim ricotta cheese

    To reconstitute dried wild mushroom, place in a glass bowl and cover with very hot water. Let sit 20-30 minutes. Reserve the water to use as when boiling the wontons.

    Heat 1 t oil in a skillet and sauté the shallots on medium high heat for 5 minutes. Add 1-2 T of water if needed to keep the shallots moist. Add the reconstituted mushroom and sauté another 2 minutes. Finally add the Portobello mushrooms and sauté another 7 minutes. When done, place all in a food processor and pulse 14 times. (It’s best to chop or mince the woodier mushrooms like chanterelles and matsutakes). Turn into a bowl and mix with the ricotta. Set aside.

    Sauce –
    1 t oil
    1.5 oz. reconstituted dry porcini mushrooms (reserve the liquid)
    .25 oz. reconstituted dry black trumpet mushrooms (reserve the liquid)
    .50 oz. reconstituted dry lobster mushrooms (reserve the liquid)
    1 T water
    1 c beef broth
    2 t cornstarch
    ¼ c fat free evaporated milk
    1 t red vinegar

    To reconstitute dried wild mushroom, place in a glass bowl and cover with very hot water. Let sit 20-30 minutes. Reserve the water to use as when boiling the wontons.

    Heat 1 t oil in a skillet and sauté the mushrooms 6 minutes. Add up to 1 T of water to keep the mixture moist. Mix starch and broth and add to the pan along with the evaporated milk. Bring to a boil then reduce heat and cook 2 minutes to thicken the sauce. During the last minute of cooking, add the vinegar. Set aside.

    Wontons –
    24 wonton wrappers
    Small bowl of water
    Reserved mushroom liquid
    Water
    2 t salt

    Put reserved liquid in a pot and add enough water to make 2 quarts. Add salt and bring to a boil.

    Fill wontons with 1 T of the filling – - either use instructions on the back of the wonton package or watch this short video tutorial:

    Complete all wontons then boil in 2 batches. Use a slotted spoon to lift the wontons out of the pot – put on a platter and cover with the sauce.

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