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 11th, 2012adminAsian, chicken, Kid Friendly, Lunch, Soups

    I love making wontons – you fill them with just about anything and drop in broth and they make a great meal. But this one goes far beyond – the flavors of the ginger, lemon and vegetables mingle so beautifully ! You’ll want to make this one again and again.

    Chicken Wontons in Broth

    Chicken Wontons in Broth

    6 servings
    395 calories per serving

    7 cups fat free broth (chicken, beef or a mixture of both)
    4 c water
    3 T soy sauce
    1 T lemon juice
    24 wonton wrappers
    1 large shallot, finely chopped
    ½ pound ground chicken
    ¾ c bok choy, finely chopped
    ½ c finely chopped mushrooms
    Salt and pepper to taste
    1 T soy sauce
    1 t garlic powder
    2 t minced fresh ginger
    2 t grated lemon rind
    1 t dark sesame oil
    Dash of hot sauce

    Prepare wontons (see below). Bring broth to a boil. Add 3 T soy, salt and pepper. Add wontons and cook 3 minutes or until done. Add lemon juice right at the end.

    Wonton preparation:
    Spray pan with Pam and cook shallot 3 minutes. Add water if it starts to get dry. Add ground meat and cook until done. Make sure you break it up into little pieces as it cooks. Let cool. Add in bok choy, mushrooms, soy sauce, salt, pepper, garlic powder, ginger, lemon zest, sesame oil, and hot sauce. Fill wontons (click below for a short video tutorial if you are not familiar with wonton preparation).

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    February 6th, 2012adminAppetizers, Asian, pork

    These are the perfect little appetizers. You don’t really taste the cream cheese, but it’s there for the onion flavor and to keep the pork moist. These would also be great dropped in hot chicken broth and boiled for 5 minutes or so. Serve a few next to a big green salad with ginger dressing for a nice light dinner.

    Crispy Wontons

    Crispy Wontons


    16 servings (1 serving = 2 wontons)
    120 calories per serving

    8 oz. Chive & Onion Cream Cheese Spread
    1/2 lb. ground pork, cooked, well drained
    1 t minced ginger
    1 t sesame oil
    32 wonton wrappers
    2 t sesame seeds
    2 T soy sauce
    1 T rice wine or water
    1 T water
    Pam

    Preheat oven to 425 degrees. Mix pork, cream cheese, ginger and oil and place 1 T of mix onto each wonton wrapper. Fold into wonton shape (see the video below for easy to follow instructions). Spray a baking sheet with Pam and place wontons on sheet. Brush wontons with water and sprinkle with sesame seeds. Bake 10 minutes or until golden brown Then lower oven to 350 and bake another 5 minutes. Mix soy, rice wine and 1 T water and serve with wontons as a dipping sauce. Alternately you can serve with prepared ginger soy sauce.

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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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