Low-Calorie Slow Cooker Recipes

March 16, 2014 at 6:53 AM | Posted in Eating Well, slow cooker | Leave a comment
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You can never have too many slow cooker recipes! So here’s some more great Low-Calorie Slow Cooker Recipes, all from the Eating Well website.


Low-Calorie Slow Cooker RecipesEating Well


Slim down with these satisfying slow-cooker recipes.
If you’re trying to lose weight, consider your slow cooker your new best friend. Our low-calorie slow-cooker recipes and crock-pot recipes make it easy to cook healthy, affordable meals without having to spend hours in the kitchen. For 350 calories or less per serving, these low-calorie and diabetes-appropriate slow cooker recipes and crock-pot recipes for stew, chili, soup and more are delicious, filling dinners will help you stick to your diet and still eat delicious meals.



Southwestern Three-Bean & Barley Soup
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired…..


Slow-Cooker Black Bean-Mushroom Chili
Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed….



Chicken & Sweet Potato Stew
Here’s a dinnertime warmer with a hint of spring’s sweetness, designed for that day when you’d rather be outside raking the leaves from the garden, getting it ready for what’s ahead, than slaving over the stove…..




* Click the link below to get all the Low-Calorie Slow Cooker Recipes



Kitchen Hint of the Day!

December 22, 2013 at 8:27 AM | Posted in Kitchen Hints | 1 Comment
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You may not think of CVS, Walgreens, and other drugstores as good places to buy food, but many of them carry weekly specials on staples and snacks such as soup, spaghetti sauce, and soda. It’s worth it to take a walk down the food aisle while you’re in the store, and always check the circular to see if anything you use is on special.

Five Hearty Winter Soups and Salads

December 20, 2013 at 10:30 AM | Posted in Delish, soup | Leave a comment
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Something to warm you up on those Winter days, from the Delish web site. The link is at the bottom of the post.



Five Hearty Winter Soups and Salads
Try one of these hearty soups and salads for a delicious and flavorful winter meal. For more recipes like these, try some of our 31 days of soup recipes and our seven fresh and filling salads.




Mushroom Soup with Toasted Bread

Michael Bras purees this lush mushroom soup with bread toasted to a dark brown to thicken the texture and deepen its flavor…..




Roasted Squash Soup with Maple-Glazed Bananas

Chef Gavin Kaysen describes this soup as “autumn in a bowl.”…..




* Click the link below to get all Five Hearty Winter Soups and Salads *



Wild Idea Buffalo Recipe of the Week – Navajo Buffalo and Corn Dumpling Stew

December 18, 2013 at 9:27 AM | Posted in Wild Idea Buffalo | Leave a comment
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I haven’t tried this one yet but it’s just one of those recipes that you look at the name and the ingredients and you just know it’s going to be delicious! I hit Jill’s O’Brien older recipe archive for this one, from 2012. It’s this weeks Wild Idea Buffalo Recipe of the Week -Navajo Buffalo and Corn Dumpling Stew.


Wild Idea Buffalo Navajo Buffalo and Corn Dumpling Stew


Navajo Buffalo and Corn Dumpling Stew (Serves 8)

This light stew allows each ingredient to stand on its own. Although you immediately think hearty comfort food, this dish has more of an elegant taste and finish. A new favorite!



For Stew:

2 lbs. Bison Stew Meat, rinsed and patted dry
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 large onion, chopped
2 large garlic cloves, minced
4 celery stalks with leaves, sliced, divide into 2 piles
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon ground coriander
1 ½ quarts vegetable stock or organic chicken stock
3 tablespoons tomato paste
4 red potatoes, cubed (can substitute yams)
5 carrots, halved and sliced
For Dumplings:

½ cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground sage
2 tablespoons cold butter
½ cup frozen whole kernel corn
1/2 cup 2% milk

1 – Season meat with salt and pepper, tossing to coat.
2 – In heavy stock pot, over med-high to high heat, heat 1 tablespoon of oil.
3 – Add half of stew meat and cook until brown, stirring occasionally. Transfer browned meat to a bowl, and repeat above step with remaining half.
4 – Return first batch of browned stew meat back to the pot and add the onion, garlic, half of celery and spices. Stir to incorporate and cook until vegetables are tender.
5- Stir in stock and tomato paste, and bring to a boil.
6 – Add potatoes and let come to a boil. Cover and reduce heat to low. Simmer for 45 minutes or until stew meat is tender.
7 – Add carrots and remaining celery and cook for an additional 10 minutes.
8 – During last stages of braising combine cornmeal, flour, baking powder and salt.
9 – Cut in butter until mixture is crumbly. Add 1 cup frozen corn and stir to incorporate.
10 – Stir in milk to form dough.
11 – Drop round tablespoons of dough into simmering pot. Cover and simmer for 12 minutes.
12 -To serve, spoon stew onto individual plates, placing dumplings on top. Serve with my friend Sue’s, Kale Salad, (recipe included with purchase).

Wine Pairing: Tempranillo, Bodegas Barco de Piedra, Ribera del Duero, Spain.

A nicely rounded combination of fruit and earth, with lively acidity.





Wild Idea Buffalo Stew Meat
Stew Meat – 2 Lb
Flavorful, healthy and incredibly easily. Pre-cut from our buffalo roasts, the ready to use stew meat is super convenient! Great for soups, stews, or stroganoff. 2 lb. Package (Also available in 1 lb. pack)


Shrimp and Smoked Turkey Sausage Gumbo with Rice w/ Cornbread Ears

December 10, 2013 at 6:39 PM | Posted in Butterball Smoked Turkey Sausage, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo with Rice w/ Cornbread Ears


Zatarains Gumbo and Rice 002


Oh another bout of snow and another bout of the Phantom Pains throughout the night, I’d rather deal with the snow instead of Phantom Pains! We got another 2-3 inches over the night, this one was a powdery snow unlike the last one which was a wet and heavier snow. Dealt with the phantom pains throughout the night again last night, not real bad ones just enough to annoy me! One of the neighbors had brought my morning paper up and laid it by the door for me, thank you! Brewed a cup of hot Green Tea, Bigelow Decaf Green Tea. I had some Turkey Chili leftover from dinner the other night and made a Chili and Cheese Omlett with some toast for breakfast, and a good start to the day! For dinner tonight it was Shrimp and Smoked Turkey Sausage Gumbo with Rice w/ Cornbread Ears.


Zatarains Gumbo and Rice 001


I used a box of Zatarain’s Gumbo Mix with Rice for the Gumbo base. I think I had used this once before. Very easy to prepare, takes about 25-30 minutes. I just boiled the stock that was in the packet, Jalapeno Slices, sliced Butterball Hardwood Smoked Turkey Sausage, and a few shakes of the Frank’s Red Hot Sauce for 15 minutes. Then I added the Extra Large Shrimp and simmered another 10 minutes. Said and done the Gumbo is ready! It turned out fantastic! Nice flavor and plenty of Rice, makes a nice hearty dinner. I also made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For dessert later a Jello Sugar Free Chocolate Pudding.




Zatarain's Gumbo Mix with Rice
Zatarain’s Gumbo Mix with Rice
Gumbo is a savory Cajun or Creole stew served with or over rice. Just add one pound of seafood (shrimp, crabs, or crawfish) or meat (chicken and sausage are very popular) for nine cups of delicious gumbo in about 30 minutes with one pot preparation.


Easy Stove Top: Gumbo can be prepared with your choice of 1 pound of chicken (pre-cooked), smoked sausage or seafood cut into bite-size pieces. 1. In a 3 quart saucepan, combine 6 cups water, meat and Zatarain’s Gumbo Mix. Stir and bring to a boil. 2. Stir, reduce heat, cover and simmer over Low heat for 25 minutes. For Seafood Gumbo: Combine 6 cups water and Zatarain’s Gumbo Mix, bring to a boil. Add seafood after 10 minutes of cooking time, return to boil and cook 15 minutes.

Microwave: 1. In a 3 quart microwave-safe bowl, combine 6 cups of cold water and Zatarain’s Gumbo Mix. 2. For Chicken or Sausage Gumbo: Add 1 pound meat, cover and cook on High for 30 minutes (cook time may differ on the power of the microwave oven.), stirring occasionally. For Seafood Gumbo: Cover and cook on High for 20 minutes (cook time may differ on the power of the microwave oven.). 3. Let stand covered for 5 minutes before serving. Serving Suggestions: Sausage and chicken make an excellent, popular gumbo. Seafood gumbo is best with shrimp, oysters and crab. Okra, corn or celery make excellent vegetable additions.



Nutrition Facts

Serving Size: 2 Tbsp. (22g) = 1 cup prepared

Servings Per Container: About 9
Amount Per Serving % Daily Value
Calories: 70
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 690mg 29%
Total Carb: 16g 5%
Dietary Fiber: <1g 4%
Sugar: 0g
Protein: 2%
Vitamin A: 6%
Vitamin C: 8%
Calcium: 0%
Iron: 4%
Organic: 4%




Martha White

White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®

Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2% Iron6% Thiamin10% Riboflavin6% Niacin6% Folic Acid15%

Kitchen Hint of the Day!

November 28, 2013 at 9:33 AM | Posted in Kitchen Hints | 1 Comment
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Carrots are a natural sweetener. To sweeten a soup, stew, or sauce without adding sugar, stir in a small amount of puree carrots. Use one of the sweeter carrot varieties.

Kitchen Hint of the Day!

November 18, 2013 at 8:53 AM | Posted in Kitchen Hints | Leave a comment
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If your soup or stew is too salty, use one of these methods to make it less so. If it won’t affect the taste, add a can of peeled tomatoes or a small amount of brown sugar. Alternatively, stir in a slice or two of raw apple or potato, let simmer for a few minutes, then discard the apple or potato.

Kitchen Hint of the Day!

November 17, 2013 at 10:28 AM | Posted in Kitchen Hints | Leave a comment
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You can de-fat soup or gravy even if you don’t have time to refrigerate it. Remove it from the heat for 5-10 minutes. Put four or five ice cubes in a piece of cheesecloth and swirl it around the soup or gravy. Fat is attracted to the cold, and should stick to the cheesecloth. It will also be attracted to lettuce leaves – stir a few leaves into the soup for a few minutes, and then discard them. Another method is to add a slice of white bread on top of the fat for a few seconds. After the bread absorbs the fat, it should be disposed of – if you leave the bread on the soup too long, it will fall apart.

Kitchen Hint of the Day!

November 15, 2013 at 9:04 AM | Posted in Kitchen Hints | Leave a comment
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If you’ve been preparing fish and want to remove the smell from your hands, try washing them with water and a bit of toothpaste. Lemon juice and little salt will also work as well.

Kitchen Hints of the Day!

October 28, 2013 at 11:35 AM | Posted in Kitchen Hints | Leave a comment
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Hint #1 – If your storage containers smell of garlic, onions, or another potent food, wash them thoroughly, then stuff crumpled newspaper inside before snapping on the lids. In a few days, the smell will be gone.




Hint #2 – Washing a plastic container with a stale smell over and over won’t get rid of the sour odor, but this will. Wipe inside with tomato juice, wash as usual, dry completely and place in freezer (top and bottom separately). In a few days it will be good as new.

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The Saboscrivner

The Saboscrivner is a librarian who writes about food in Orlando, Florida, and beyond. I was inspired by Chew, a brilliant, bizarre, food-obsessed comic book series about characters with food-related super powers. Creators John Layman and Rob Guillory introduced their saboscrivner in Chew #3 with a description: "[A saboscrivner] can write about food so accurately, so vividly and with such precision – people get the actual sensation of taste when reading about the meals [he] writes about."

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