Tag Archives: low calorie

Wine Chicken – Another Great Slow-Cooker Recipe!

This recipe is SUPER yummy, if I do say so myself. I started out making the regular slow cooker chicken recipe that most people use – the one with cream cheese and cream of chicken. But Derek thought it was too creamy and asked that I make something without those ingredients. I was stumped! The cream cheese chicken recipe is a longtime favorite of mine and I couldn’t imagine finding something that tasted as good. Although, it certainly would help to cut down on a few calories!

The answer is a new recipe I made by combining a couple different slow cooker chicken recipes that I found online. It’s SUPER simple, low calorie and very tasty.

I introduce to you… Wine Chicken.

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Looks good, right? :D

Here’s another tip: Derek prefers chicken thighs and I prefer chicken breasts. So I just make it with both! You can buy boneless, skinless thighs and breasts at the grocery store, half on one side of the crockpot and half on the other. If you’re cooking thighs, just make sure that you trim off all the fat before you put it in, or you’ll add lots of calories that you don’t need to your meal!

This recipe is for 2 servings. Unless you add a lot of side dishes, in which case it might be four servings. We usually just eat the chicken and sometimes add a little rice.


  • Half a package of chicken breasts and half a package of chicken thighs
  • One package of Italian dressing mix — I like the “Good Seasons” brand
  • Lots of fresh, minced garlic
  • Salt & Pepper
  • A little more than 1 cup of white wine
  • 3/4 cup water + 1 large chicken bouillon cube OR 3/4 cup chicken broth
  • 1/6 cup of flour
  • Spices to taste: rosemary, thyme, oregano


Trim ALL the fat off the chicken! The less fat, the better, as you’ll want your dish to be healthy. :) Put the chicken in the slower cooker and cover it with the package of Italian seasoning mix. Then add lots of fresh, minced garlic. It will look something like this:

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Note: Some people like to sear the chicken in a pan before putting it in the slow cooker. I’ve never done this because, well, it’s extra work. ;) If you want to, give it a shot!

I rarely have fresh herbs on hand, so at this point I just add a little dried rosemary, thyme, oregano, salt, etc. to the top of the chicken, if I want a little extra flavor. My husband doesn’t like onions, but if you do then this would be a good time to chop some onion and toss it on top of the chicken.

In a separate bowl, mix the wine, chicken broth, and flour until the flour is dissolved. I like to use this kind of white wine for cooking. It has more flavor and you can get it at Walmart in these small sizes, perfect for cooking.

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The sauce will be pretty thin when the dish is finished, which is good for pouring over rice. But if you want a thicker sauce, add more flour. You may have to experiment a few times to figure out how much flour you need. If you want a little extra flavor, you can add some garlic powder, salt or pepper to the sauce too.

Pour the sauce over the chicken. It’ll look like this:



Cook on the slow cooker for 8 hours on low or 4 hours on high.

Voila! You have a delicious dish! :-) Here’s a look at the finished product again. Yum!

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Low-Calorie Baked Pasta — Husband Approved!

I recently combined a few recipes to create what I just call “Baked Pasta.” It’s low calorie and my husband LOVES the dish! When it comes to baked pasta dishes, he can be tough to please. So I take this as a resounding win! :-) The recipe is a combo of cheese, pasta and hamburger, with some good spices mixed in. Here’s a photo of my plate before I ate it. I’m not a great photographer, so this may only look semi-appetizing:

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It makes four servings, and each serving is less than 600 calories (depending on whether you choose the lean and low-fat ingredients, like I do, or not.) I bake it in a small round casserole dish (about this size) because I’m just making a small amount for my husband and me.

Baked Pasta


  • 1 pound extra lean ground beef (try for 97% lean or higher)
  • 1.5 to 2 cups of macaroni (I use whole grain macaroni)
  • 1 tablespoon red wine
  • 2 tablespoons dijon mustard
  • 1/2 cup sour cream (I use low-fat or fat-free sour cream)
  • black olives
  • 1 teaspoon or so of sugar
  • 1 tablespoon or so of tomato paste
  • 28 oz tomato sauce
  • half a can of cream of mushroom soup (I use the 98% fat free kind)
  • 1 cup grated cheddar cheese (I use the low-fat or skim-milk cheddar to cut calories) (you can substitute or add in mozzarella if you prefer)
  • garlic
  • salt & pepper
  • Montreal steak seasoning (optional)


Boil the macaroni so it is “al dente.”

Cook the hamburger meat until it’s very well done. While cooking, add garlic and salt & pepper to taste. Throw in some Montreal steak seasoning if you want it a little more flavorful. After the hamburger’s cooked, drain and add the tomato sauce, red wine, and enough tomato paste to get it to a nice consistency (it won’t take much.) Add more spices if you’d like it more flavorful (like oregano, basil, parsley, etc.) Add the sugar to cut the tartness of the tomatoes. Add the dijon mustard. Mix well and let it simmer until you’re ready for it.

In a separate bowl, mix the sour cream, cream of mushroom soup and more garlic.

Layer the ingredients into a small round baking dish. Start with just a small layer of sauce to keep the pasta from sticking. Then add a layer of pasta, a layer of sour cream mix, some cheddar cheese, then more pasta. Repeat. Sprinkle a little extra cheddar on top. Top with sliced black olives.

Bake on 350 for about 30 to 40 minutes. The dish should be bubbling when you take it out.

Bonus Note: Pink Bakeware Links

I used to have a super cute collection of pink (officially “cranberry”) glass bakeware. The glass dish I use is the last of it. If you’d like to buy your own pink bakeware, you can still find a few items on Amazon. I’ve put some examples in my “pink bakeware” Amazon store, along with a list of other recommended pink cooking products. Visit my store and check it out! :-)