Recipe #365. Holiday Countdown.

                                                              Barbecued Meatballs

2 Pounds Frozen Meatballs.

1 Large Bottle Barbecue Sauce of your choice.

1/4-1/2 Bottle of Water to rinse the Barbecue Sauce bottle out with.

Put all of the ingredients into the Crock-Pot.

Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Stir once or twice.
Add more Water; if needed.

Remove them for serving with a slotted spoon.

Happy New Year!
I am going to try something new in my blogging for 2015.
Check back and I will let you know soon!
In the meantime I will keep posting recipes.

Recipe #364. Holiday Countdown.

                                                           Ham, Cheese, Peas and Potatoes

2-3 Cups left-over Ham; cut into small cubes.
8-10 Large Potatoes; peeled and sliced thin.
1/2 Pound Frozen Small Peas.
1 Pound Low-fat American Cheese.
1 Cup 1% Milk or 1 Can Evaporated Milk.
Seasoned Salt Substitute to taste.
Pepper to taste.
Butter or Olive Oil to coat the inside of the Crock-Pot.

Put a layer of Ham on the bottom of the Crock-Pot.
Put a layer of Frozen Peas on top of the Ham.
Put a layer of Potatoes on top of the Peas.
Season the Potato layer.
Put a layer of Cheese on top of the Potato layer.
Keep layering until all of the ingredients are used up.
Pour the Milk over the top and allow it to go down to the other layers.
Cover and cook on Low for 5-6 Hours or on High for about 2-3 hours.

Recipe #363. Holiday Countdown.

                                              Turkey in Cream of Mushroom Soup

Left-over Turkey off the bone and cut into small cubes.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans 1% Milk.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Turkey into the Crock-Pot.
Season well.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 4-6 hours or on High for 2-3 hours or until heated through.
Stir occasionally.
Serve open-faced on toast or bread of choice.

Recipe #362. Holiday Countdown.

                                                            Ham, Cheese and Potatoes

1 Pound left-over Ham; cut into very small cubes.
6 Large Potatoes; peeled and cut into small, thick slices.
12-16 Ounces easy melting Lite Cheese of your choice.
Salt Substitute to taste.
Pepper to taste.
1/4-1/2 Cup 1% Milk.
Butter for coating the inside sides and bottom of the Crock-Pot.

Coat the inside sides and bottom of the Crock-Pot with the Butter.
Season and put a layer of Potatoes on the bottom of the Crock-Pot
Put a layer of Ham on top of the Potatoes.
Sprinkle a layer of Cheese on top of the Ham.
Repeat layers until you've used up all of the ingredients.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe 361. Holiday Countdown.

                                                          Ham and Vegetable Soup

1 1/2 Pounds Ham (hopefully left-over); cut in 1 inch cubes.
4-5 Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
1/2 Pound Small Frozen Peas.
1/2 Onion; chopped.
3 Boxes Low-Sodium Chicken Broth.
2-3 Low-Sodium Chicken Bouillon Cubes.
Water to finish filling the Crock-Pot at least 3/4 full.

Put all of the ingredients into the Crock-Pot except the Peas.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Peas during last 1-2 hours of cooking time.

Recipe #360. Holiday Countdown.

                                                                      Baked Beans

1 Pound dry Navy Beans; soaked overnight or a few hours.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Olive Oil for sauteing.
4-6 Strips of Bacon; cut into smaller chunky pieces.
1 Cup Low-Sodium Ketchup.
1/2 Cup Brown Sugar Splenda.
1/4 Cup pure Maple Syrup.
1/4 Cup Molasses.
1-2 Teaspoons Mustard.
1 Teaspoon Apple Cider Vinegar.
3-4 Cups of Water or enough to cover Beans for cooking, but not too much.

Drain and rinse the Beans.
Put into the Crock-Pot.
Saute the Bacon, Onion and Garlic together.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir well.
Cover and cook on High for 5-6 hours or until everything is done and the consistency is right.





                                                       

Recipe #359. Holiday Countdown.
Merry Christmas!

                                                                      Hot Chocolate

1 Cup Lite Cream.
1 Can Reduced Fat Sweetened Condensed Milk.
6-7 Cups 1% Milk.
1 1/2 Teaspoons good Vanilla.
16 Ounce Chocolate Chips of your choice.

Put all of the ingredients into the Crock-pot.
Stir together well.
Cover and cook on Low for 2 hours; stirring occasionally, until the chocolate is melted and everything is blended together and smooth.

I adapted this recipe from one I saw on my phone. It was from the One Good Thing by Jillie.



                                                             

Recipe #358. Holiday Countdown.
Happy Christmas Eve!

                                                                     Spiral Ham

10 pounds or less Spiral Sliced Ham.
1/2 Cup Brown Sugar Splenda.
1/2 Cup Honey.
Ham Seasoning Packet that comes with the Ham.
1 Cup Apple Cider or Juice.
1 Can Crushed or Chunky Bites of Pineapple with the Juice.

Place the Ham in the Crock-pot.
Sprinkle the Glaze Seasoning Packet over the Ham.
Cover the top and sides with the Brown Sugar Splenda and Honey.
Spread the Pineapple on top of the Ham.
Pour the Apple Cider or Ginger Ale over all of this.
Cover and cook on Low for 4-6 hours until heated through.

Recipe #357. Holiday Countdown.

                                                                         Turkey

10-12 Pound Turkey.
1 Onion; quartered.
1 Orange; quartered.
1 Lemon; quartered.
1-2 Tablespoons Butter.
Olive Oil to mix with Butter to coat the Turkey..
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Can Low-Fat and Low-Sodium Chicken or Turkey Broth.
A Crock-Pot big enough to hold the Turkey.

Mix the Olive oil and Butter together.
Coat the Turkey inside and out with this mixture and Season well.
Stuff the Onion, Orange and Lemon pieces into the Turkey.
Put all of this into the Crock-Pot.
Add in the Broth.
Cover and cook on High for 2-3 hours.
Reduce heat to Low and cook for 4-6 hours or until done and tender.

Recipe #356. Holiday Countdown.

                                                                  Pumpkin Bread

1 1/2 Cups Splenda.

1 3/4 Cups Unbleached Flour.

1 Teaspoon Baking Soda.

1/4 Teaspoon Lite Salt or Salt Substitute.

2 Large eggs.

1 Cup Canned Pumpkin.

1/2 Cup Oil.

1/2 Cup Water.

1/2 Cup Chopped Pecans or Walnuts.

1 Teaspoon Cinnamon.

1 Teaspoon Nutmeg.

1-2 Teaspoons Pumpkin Pie Spice.

2 Cups of Water to put in Crock-Pot for cooking.

Mix all the dry ingredients together and mix all the liquid ingredients together separately.

Combine the dry ingredients and the liquid ingredients together.

Greese and Flour 2 Coffee Cans.

Fill each half full with the batter.

Put them in 1 or 2 Crock-Pots depending on size of your Crock-Pots.

Cover Crock-Pot (s) with paper towels and the lid.

Cook on High for 2 1/2-3 hours or until done.

Recipe #355. Holiday Countdown

                                                      Green Beans, Carrots and Potatoes

1 Pound Frozen Cut Green Beans.
1 Pound Fresh or Frozen Baby Carrots.
4 Large Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped.
Lean Bacon or Ham for seasoning.
1 Box Reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and put all of the Vegetables, except the Onion, into the bottom of the Crock-Pot.
Put the Bacon or Ham and Onion on top of the Vegetables.
Add in the Broth.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until everything is done and Vegetables are tender.

Recipe #354. Holiday Countdown.

                                                                    Sausage Dressing

1 Pound Mild Ground Sausage.
1 Package Stuffing Mix.
1 Small Onion; chopped.
3-4 Stalks of Celery; sliced.
1 Egg; beaten.
1/2 Teaspoon Sage.
1/2 Teaspoon Poultry Seasoning.
Seasoned Salt Substitute to taste.
Pepper to taste.
2-3 Cans or 1-2 Boxes Low Fat and Sodium Chicken Broth.
Water; if needed.
2-3 Low-Sodium Chicken Bouillon Cubes.
Olive Oil Cooking Spray.

Spray the Crock-Pot sides and bottom with the cooking spray.
Mix the Stuffing Mix, Sausage Mixture, Broth and all the other ingredients together.
Transfer into the Crock-Pot.
Cover and cook on High for 2-3 hours or until done.





                                                   

Recipe #353. Holiday Countdown.

                                                                    Apple Dressing

1 Package Traditional Stuffing Mix.
3-4 Granny Smith Apples; peeled, cored and cut into small cubes.
1 Cup Pecans; chopped.
1/2 Onion; chopped.
3-4 Stalks of Celery; sliced.
3-4 Cans or about 2 Boxes Low-Fat and Low-Sodium Chicken Broth.
Water for cooking Apples, Onion, Celery and Bouillon Cubes.
2-3 Reduced Sodium Chicken Bouillon Cubes.
Sage or Poultry Seasoning to taste.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Egg.

Cook the Apples, Onion and Celery in the Water with the Bouillon Cubes.
Allow to cool some.
Put the Stuffing Mix in the Crock-Pot.
Mix the Egg with the Chicken Broth and add to the cooked mixture.
Pour all of this over the Stuffing Mix.
Mix together and allow it to be absorbed.
Cover and cook on High for 2-3 hours or until done.





                                                   

Recipe #352. Holiday Countdown.

                                                             Cranberries and Apples

2 Bags of Fresh Cranberries.
6 Large Granny Smith Apples; peeled, cored and cut in small cubes.
1 Teaspoon Cinnamon.
1/2 Cup Truvia.
1 Cup Pecans; chopped.
2 Cups Apple Juice; plus more if needed.

Put all of the ingredients into the Crock-Pot.
Stir well.
Cover and cook on Low for 5-6 hours or on High for 2 1/2 hours.
Make sure it has liquid at all times; but not too much so it thickens some.


                                                       

Recipe #351. Holiday Countdown.

                                                                     Cheese Dip

2 Pounds Velveeta Cheese; cubed.
2 Cans Rotell.
2 Pounds Ground Beef or Mild Ground sausage.
Put all of the ingredients into the Crock-Pot.
Stir together.
Cover and cook on Low for 4-6 hours.
Stir well.
Serve with Tortilla Chips.

Recipe #350. Holiday Countdown.

                                                                 Short Ribs of Beef

3-5 Pounds Beef Short Ribs.

Seasoned Salt Substitute to taste.

Pepper to taste.

Olive Oil for browning.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

2-3 Stalks of Celery; washed and cut into slices.

1-2 Pounds Baby Carrots.

1-2 Boxes Low-Sodium Beef Stock.

3 Reduced Sodium Beef Bouillon Cubes.

Several Shakes or about 1/4 Cup Worcestershire Sauce.

Put the Carrots in the bottom of the Crock-Pot.

Season and brown the Short Ribs in the Olive Oil.

Transfer into the Crock-Pot with a slotted spoon.

Saute the Onion, Garlic and Celery in the same Olive Oil you browned the meat in.

Transfer into the Crock-Pot with a slotted spoon.

Add in the Beef Stock, Bouillon Cubes and Worcestershire Sauce.

Stir well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Mashed Potatoes, Noodles or whatever you like.

Recipe #349. Holiday Countdown.

                                      Chicken Breasts and Vegetables in Mushroom Gravy

4-6 Chicken Breasts; seasoned and browned in Olive Oil.
1 Box Fresh Button Mushrooms; cleaned and sliced.
1 Onion; chopped.
1-2 Pound of Baby Carrots.
1 Pound Frozen French Style Green Beans.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
2-3 Low Sodium Chicken Bouillon Cubes.

Put the Carrots and Green Beans into the Crock-Pot.
Lay the Chicken Breasts on top of the Vegetables.
Mix together the Mushrooms, Onion, Cream of Mushroom Soup, Water and Bouillon Cubes together and pour over the Chicken and Vegetables.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #348. Holiday Countdown.

                                        Round Steak and Onions in Mushroom Gravy

3 Pound Round Steak; cut in about 4 pieces.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
2-3 Low Sodium Beef Bouillon Cubes.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.
1 Box Button Mushrooms; cleaned and sliced.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Round Steak, Onion and Garlic in the Olive oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #347. Holiday Countdown.

                                                         Sirloin Tips and Mushrooms.

3 Pounds Sirloin Tips.
1 Onion Soup Mix Package.
2-3 Cloves of Garlic; chopped.
1 Box Button Mushrooms; cleaned.
1 Pound Fresh or Frozen Baby Carrots.
1 Can Reduced Fat and Sodium Beef Broth.
1 Can Reduced Fat and Sodium Cream of mushroom Soup.
1 Can Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Sirloin Tips, Mushrooms and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #346. Holiday Countdown.

                                                      Pork Loin Roast and Apples

3-5 Pound Pork Loin Roast.
6-8 Granny Smith Apples; peeled, cored and sliced.
1-2 pounds of Baby Carrots.
1 Onion;chopped.
2-3 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Chicken Broth.
Water; if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive oil for browning.

Season and Brown the Roast in the Olive Oil.
Put the Carrots in the Crock-Pot.
Lay the Pork Loin Roast on top of the Carrots.
Put the Onion, Garlic and Apples on top of the Roast.
Pour the Chicken Broth in around the sides.
Add Water if needed to keep enough liquid in the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #345. Holiday Countdown.

                                                           Turkey Breast and Citrus

6-7 Pound Bone-in Turkey Breast.
1 Tablespoon Butter.
2 Tablespoons Olive Oil.
1/2 Cup Chicken or Turkey Broth.
1 Lemon; sliced.
1 Orange; sliced.
1 Onion; sliced.
2 Cloves of Garlic; sliced.
Seasoned Salt Substitute to taste.
Pepper to taste.

Rub the Butter and Olive Oil all over the whole Chicken Breast and under the skin; too.
Season well all over.
Lay the Turkey Breast in the Crock-Pot.
Lay the Lemon, Orange, Onion and Garlic Slices evenly on the top and sides of the Turkey Breast.
Pour the Broth in around the edges.
Cover and cook on Low for 5-6 hours until done and tender.

Recipe #344. Holiday Countdown.

                                                               Stuffed Pork Chops

4-6 Large Thick Cut Pork Loin Chops.
2 Boxes Pork Stove Top Stuffing Mix; prepared and cooled completely in the freezer. Do not freeze just cool well.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Package Onion Soup Mix.
1 Can Reduced Fat and Sodium Chicken Broth.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season, stuff well and brown the Pork Chops in the Olive Oil.
Spray the inside sides and bottom of the Crock-Pot with Olive Oil Spray.
Put the left-over Stuffing into the Crock-Pot.
Lay the Stuffed Pork Chops on top of the Stuffing in the Crock-Pot.
Mix together the Cream of Mushroom Soup, Onion Soup Mix and Chicken Broth.
Pour this mixture over the top of the Pork Chops.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.



                                                         

Recipe #343. Holiday Countdown.

                                                                Apple-Cranberry Sauce

2 Bags Fresh Cranberries.
3/4 Cup Truvia.
1 Cup Apple Juice.
Zest of 1 Orange.
4 Granny Smith Apples; Peeled and cut up.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 4-6 hours.
Uncover and cook on High (if necessary) to make it the consistency you like.

Recipe #342. Holiday Countdown.

                                              Ham Steak and Vegetables with Cheese Soup

1-2 Lean Ham Steaks; cut into about 4 pieces to fit in the Crock-Pot.
1/2 Onion; chopped.
6 Potatoes; peeled and sliced.
6 Large Carrots; cleaned and cut into circle slices.
1 Pound Frozen Green Beans.
1-2 Cans Healthy Request Cheddar Cheese Soup.
1 Can Evaporated Milk.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Vegetables well; separately.
Layer the ham, Vegetables and Cheese Soup in the Crock-pot; ending with Cheese Soup on top.
Pour the Evaporated Milk around the edge.
Cover and cook on Low for 6-8 hours or until done and tender.



                                                             

Recipe #341. Holiday Countdown.

                                         Pork Loin Chops and Yellow Rice with Mushrooms

4-6 Pork Loin Chops.
Olive Oil for browning.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2 Packages Yellow Rice Mix.
2 Cans Low Fat and Low Sodium Chicken Broth plus Water; if needed.
2 Cans Drained and Rinsed or 1-2 Boxes Whole Fresh Mushrooms; cleaned well.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork Chops, Onion and Garlic in the Olive Oil.
Put the Yellow Rice Mix, Mushrooms and Chicken Broth into the Crock-Pot.
Stir together well.
Lay the Pork Chops on top of the Rice and Mushrooms.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until done and tender.
Be sure to keep the Rice from drying out.





                                               

Recipe #340. Holiday Countdown.

                                                  Holiday Stewed Apples and Cranberries

2-3 Pounds Red and Green Apples; peeled and sliced.
1 Bag of Fresh Cranberries.
1 Cup Sugar or Truvia.
2 Teaspoons really good Cinnamon.
1/2 Teaspoon Nutmeg.
1 Cup Apple Juice.
1/2 Stick Butter.
2 Cinnamon Sticks.

Put all of the ingredients into the Crock-Pot.
Stir together well; until all of the Apple Slices and Cranberries are coated well with the Sugar or Truvia and Cinnamon.
Cover and cook on Low for 4-6 hours.
Serve as a side or with desert.

Recipe #339. Holiday Countdown.

                                                                Spiral-Sliced Ham

1 Spiral-Sliced Ham that will fit in your Crock-Pot or be cut to fit by placing some on the side.
1 Glazing Packet.
1 Can Pineapple Slices or 1 Can Crushed or Cubed Pineapple with Juice.
1 Jar Maraschino Cherries; drained.
1-1 1/2 Cups Brown Sugar Splenda.
1 Cup Sugar-free Ginger Ale.

Sprinkle the Brown Sugar Splenda in the bottom of the Crock-Pot.
Lay the Ham on top of this.
Put the Glaze evenly on top of the Ham.
Lay or spread the Pineapple on top of the Glazed Ham.
Place the Cherries evenly on the Pineapple.
Use toothpicks to hold the Pineapple and Cherries in place.
Pour the Ginger Ale over and around all of this.
Cover and cook on Low for 4-6 hours.

Recipe #338. Holiday Countdown.

                                                           Chicken and Vegetables

4 Boneless, Skinless Chicken Breasts.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Celery Stalks; cleaned and cut into chunky pieces.
5-6 Large Carrots; cleaned and cut into chunky pieces.
1/2 Pound Frozen Cut Green Beans.
4-6 Large Potatoes; peeled and cut into wedges.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots, Green Beans and Potatoes into the Crock-Pot.
Season lightly.
Season the Chicken well and lay it on top of these Vegetables.
Put the Onion, Garlic and Celery on top of the Chicken.
Put the Soup and Broth on top of all of this.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #337. Holiday Countdown.

                                                    Bacon Wrapped Beef Loin Roast

3-5 Pound Beef Tenderloin Roast.
4-6 Strips of Bacon.
1 Onion; chopped.
2-3 Cloves of Garlic; cut in thin slices.
2-3 Reduced Sodium Beef Bouillon Cubes.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Beef Broth.
1 Can Water; if needed.
1 Pound Bag Frozen Baby Carrots.
1 Pound Bag Frozen Green Beans.
5 Large Potatoes; peeled and cut in wedges.
Seasoned Salt Substitute to taste.
Pepper to taste.

Cut slits in the Roast and put the Garlic slices in them.
Season it well and wrap it in the Bacon.
Brown it under the broiler to cook the bacon.
Put all of the vegetables except the Onion into the Crock-Pot.
Put the Roast on top of the Vegetables.
Put the Onion on top of the Roast.
Put the Cream of Mushroom Soup on top of all of this.
Pour the Beef Broth around the sides.
Add Water if needed.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.





                                               

Recipe #336. Holiday Countdown.

                                                       Pork Tenderloin and Vegetables

3-4 Pound Pork Tenderloin.
4-6 Large Potatoes; peeled and quartered.
6 Large Carrots; cleaned and cut into chunky pieces.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Pork Tenderloin in the Olive Oil.
Put the Potatoes and Carrots in the Crock-Pot.
Season lightly.
Lay the Pork Tenderloin on top of the Vegetables.
Put the Onion and Garlic on top of the Pork Tenderloin.
Put the Soup and Water on top of all of this.
Cover and cook on low for 8-10 hours or on High for 4-5 hours.

Recipe #335. Holiday Countdown.

                                                                    Pumpkin Soup

2 Cans Pumpkin Puree.
1 Small Onion; chopped.
1 Clove of Garlic; chopped.
2-3 Tablespoons Butter.
1 Can Evaporated Milk.
2-3 Cans Reduced Fat and Sodium Chicken Broth.
1 Can Water or more; if needed.
1/4 Teaspoon Cinnamon.
2 Tablespoons Brown Sugar Splenda.
Salt or Salt Substitute to taste.
Pepper to taste.

Saute the Onion and Garlic in the Butter and Season with Salt and Pepper to taste.
Transfer, all of this, into the Crock-Pot.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #334. Holiday Countdown.

                                                                         Turkey Soup

2 Cups diced left-over Turkey.
1 Pound Bag Frozen Sliced Carrots.
2-3 Stalks of Celery, sliced.
1 Tablespoon; diced Onion.
2 Boxes Low Fat and Low Sodium Turkey or Chicken Broth.
2-3 Low Sodium Chicken Bouillon Cubes.
1 Bag No Yolks Noodles.
Salt Substitute to taste.
Pepper to taste.
Water to fill the Crock-Pot about 2/3 or so full before adding the Noodles.

Put all of the ingredients into the Crock-Pot; except the Noodles.
Cover and cook on Low for 4-6 hours or on High for 2-3 hours.
Add Noodles during last 1-2 hours of cooking time and cook them on High.



                                    

Recipe #333. Holiday Countdown.

                                                             Cheesy Potato Casserole

About 8 Large Potatoes; peeled and sliced thin.
1 Pound sliced American Cheese.
1 Can Evaporated Milk.
1/2 Stick Butter cut into small pieces; plus some for coating the Crock-Pot.

Coat the inside sides and bottom of the Crock-Pot with Butter.
Layer the Potatoes and Cheese in the Crock-Pot; seasoning each layer of Potatoes.
Pour in the Can of Evaporated Milk; on top and around the edges.
Cover and cook on Low for 3-4 hours or until done.

Recipe #332. Holiday Countdown.

                                                             Turkey Vegetable Stew

2-3 Cups Leftover Turkey; shredded or cut into cubes.
5-6 Large carrots; cleaned and cut into circle slices.
5-6 Medium-Large Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped.
2-3 Stalks of Celery; cleaned and cut into circle slices.
3 Low Sodium Chicken Bouillon Cubes.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1 Jar Turkey Gravy or 1 Cup Leftover Turkey gravy.
1 Jar Water; plus more for consistency if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-pot.
Season well.
Stir together.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until the Vegetables are done and tender.


                                                       

                                                           

Recipe #331. Holiday Countdown.

Happy Thanksgiving!

                                                              Mashed Sweet Potatoes

6-8 Sweet Potatoes; peeled and cut into cubes.

Salt or Salt Substitute to taste.

Pepper to taste.

1 Can Evaporated Milk.

Water to cook Potatoes in.

About 1/2 Stick Butter.

Put the Sweet Potatoes into the Crock-Pot.

Put enough Water in to cover them well.

Season with Salt or Salt Substitute and Pepper to taste.

Cover and cook on Low for 4-6 hours or on High for 2-3 hours or until done and tender.

Drain and return to Crock-Pot.

Add in the Butter and Seasonings.

Mash together.

Add in the Evaporated Milk to the consistency you like.

Stir together.

Cover and keep on warm for serving.

Recipe #330. Holiday Countdown.

                                                                  Mashed Potatoes

8-12 Large Potatoes; peeled and cut into cubes.
Salt or Salt Substitute to taste.
Pepper to taste.
Water to cover Potatoes well.
1 Can more or less Evaporated Milk ( if you need more use 1% Milk; or to save calories you can just use 1% Milk).
1/2-1 Stick of Butter.

Put the Potatoes, Salt, Pepper and 2 Tablespoons Butter into the Crock-Pot.
Put enough Water in to cover the Potatoes well.
Cover and cook on Low for 4-6 hours or on High for 2-4 hours or until done and tender.
Drain the Potatoes and return to the Crock-Pot.
Add in the Butter, Salt and Pepper to taste.
Mash well.
Add in enough Milk to make them the consistency you like and mash together.
Reduce heat to warm to keep ready to serve.

Recipe #329. Holiday Countdown.

                                                                 Sweet Potatoes

6-8 Large Sweet Potatoes; peeled and cut into chunky pieces.
1/2 Stick of Butter.
1 Cup Brown Sugar Splenda.
1/2 Cup Maple Syrup.
Enough Water to cover the Sweet Potatoes well.

Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until done.


                                                   

Recipe #328. Holiday Countdown.

                                                           Crock-Pot Corn Casserole

1 Box Jiffy Corn Muffin Mix.
1 Egg.
1/2 Cup Butter.
1 Cup Sour Cream.
1 Can Cream Corn.
1 Cup Frozen Corn.
Cooking Spray.

Mix together the Egg, Butter and Sour Cream.
Stir in the Corn and Muffin Mix.
Spray the bottom and sides of the Crock-Pot.
Pour in the Corn Muffin Mixture.
Cover and cook on High for 2-3 hours or until a toothpick comes clean.

Recipe #327. Holiday Countdown.

                                              Green Beans, Potatoes and Smoked Turkey

2-3 Smoked Turkey Legs.
2-3 Pounds Green Beans; fresh or frozen.
5-6 Large Potatoes; peeled and quartered.
1 Onion; chopped.
1-2 Cans Turkey Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Green Beans, Potatoes and Onion in the Crock-Pot.
Season well.
Lay the Turkey Legs on top of the vegetables.
Pour in the Turkey Broth until there is enough to almost cover the vegetables.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #326. Holiday Countdown.

                                                          Holiday Turkey Breast

About a 9 Pound Boneless Turkey Breast.
1 Onion; chopped.
1/2-1 Stick Butter, Seasoned Salt, Pepper and any crushed herb you like; blended together.
1 Can Low-Sodium Turkey Broth.
Foil made into about 3 balls to elevate the Turkey Breast off the bottom of the Crock-Pot.

Place the foil balls in the bottom of the Crock-Pot.
Coat the Turkey Breast all over and under the skin with the Butter mixture.
Lay it on top of the foil balls.
Pour the Turkey Broth in around the edge.
Cover and cook on Low for 8-10 hours.

Recipe #325. Holiday Countdown.

                                                                Crock-Pot Dressing

12 Cups or about 1 Loaf Honey Wheat Bread or 6 Cups White and 6 Cups Whole Wheat Bread; toasted and cut or broken into small pieces.

1 Cup Chopped Onion.

1 Cup Chopped Celery.

1 Teaspoon Poultry Seasoning.

1 Teaspoon Sage.

1 Teaspoon Sea Salt.

1/2 Teaspoon Pepper.

1 Can Reduced Fat and Sodium Chicken or Turkey Broth.

1/4 Cup Butter.

2 Eggs; beaten.

Cooking Spray.

In a large bowl combine the toast and seasonings.

Saute the Onion and Celery in the Butter.

Add this, the Eggs and the Chicken or Turkey Broth to the toast mixture. 

Stir together well.

Spray the inside bottom and sides of the Crock-Pot with the Cooking Spray.

Put the Dressing mixture into the Crock-Pot.

Cover and cook on Low for 3-4 hours or until a thermometer reads 160 deg. inserted in the middle half-way down.

                                                     

Recipe #324. Holiday Countdown.

                                                       Sweet Potatoes and Pineapple

6-8 Sweet Potatoes; peeled and cut into small cubes.
1 Whole Pineapple; peeled, cored and cut into small cubes.
Olive Oil to coat the Sweet Potatoes and Pineapple with.
1/2 Stick Butter; cut in cubes.
1/4 Cup Brown Sugar Splenda.
1 Cup Pineapple Juice.
1/4 Cup Pure Maple Syrup.

Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 4-6 hours or on High for 2-4 hours.
Stir gently once or twice.

Recipe #323. Holiday Countdown.

                                                                   Brussels Sprouts

1 Pound Brussels Sprouts; cleaned and cut in half.
1 Can Reduced Fat and Sodium Chicken Broth.
1 Very Small Onion or Shallot; chopped.
1-2 Cloves of Garlic; chopped.
3 Tablespoons Butter.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Brussels Sprouts, Onion or Shallot and Garlic in the Butter.
Transfer into the Crock-Pot.
Add in the other ingredients.
Cover and cook on Low for 2-4 hours.





                                               

Recipe #322. Holiday Countdown.

                                                             Lemon Whole Chicken

3-4 Pound  Whole Chicken.
1-2 Lemons; quartered.
1/2 Stick Butter.
Seasoned Salt Substitute to taste.
Pepper to taste.
Garlic Powder to taste.

Mix the Seasonings and Butter together.
Rub this all over the Chicken inside and out and under the skin.
Stuff it with the Lemon wedges.
Put the Chicken into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 3-5 hours.
Add liquid if needed.

Recipe #321. Holiday Countdown.

                                                          Sirloin Tips and Mushrooms

2-3 Pound Sirloin Tips.

1 Small Box Button Mushrooms; sliced.

1 Small Onion;chopped.

Olive Oil for browning.

2 Cloves of Garlic; chopped.

2-3 Low-Sodium Beef Bouillon Cubes.

Seasoned Salt Substitute to taste.

Pepper to taste.

1 Can Reduced Fat and Sodium Cream of Mushroom Soup.

1 Can Low-Fat and Sodium Beef Broth.

Season and brown the Sirloin Tips in some Olive Oil.

Transfer into the Crock-Pot with a slotted spoon.

Brown lightly the Onions and Garlic in the same oil.

Add this to the Crock-Pot with a slotted spoon.

Pour in the Soup and Broth.

Cover and cook on Low for 8-1o hours or on High for 4-5 hours.

Recipe #320. Holiday Countdown.

                                                         Holiday Roasted Chicken.

4-6 Pound Whole Roasting Chicken.
1 Lemon quartered.
1 Orange; quartered.
1 Onion; quartered.
1 Bunch of Garlic; cut in half.
1/2 Stick of Butter.
1/2 Teaspoon Poultry Seasoning.
2-3 Herbs. (Rosemary; Thyme or whatever you like; picked and chopped).
2 Bay Leaves.
Seasoned Salt Substitute to taste.
Pepper to taste.

Rinse and pat dry the Chicken.
Mix together the Butter, Seasonings, Poultry Seasonings and Herbs.
Rub the Butter mixture on the Chicken inside and out.
Stuff the Lemon, Orange and Onion quarters, the Garlic and Bay Leaves inside the Chicken.
Put it in the Crock-Pot.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #319. Holiday Countdown.

                                                                Holiday Italian Beef

4-5 Pound Sirloin Tip Roast.
12 Ounces White Cooking Wine.
3-4 Cloves of Garlic; sliced.
1/2 Teaspoon Italian Seasoning.
1-2 Bay Leaves.
1-2 Packages Italian salad Dressing Mix or 1 Italian and 1 Garlic (if you can find it).
Water if needed.

Cut slits in the Roast and insert the Garlic slices in them.
Put the Roast into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 10-12 hours or on High for 4-5 hours or until done and tender.
Serve on Italian Rolls or whatever you like.

Recipe #318, Holiday Countdown.

                                              Beef Tenderloin with Root Vegetables

3-5 Pound Beef Tenderloin.
6-8 Large Potatoes; peeled and cut into wedges.
6-8 Large Carrots; cleaned and cut into chunky pieces or can use about 2-3 pounds of Baby Carrots. t
1 Box Fresh Mushrooms; cleaned and sliced.
2-3 Turnips; peeled and cut into chunky pieces.
1 Package Onion Soup Mix.
Seasoned Salt Substitute to taste.
Pepper to taste.
2-3 Cloves of Garlic; chopped.
Water to come up about 1/3 in the Crock-Pot.

Put the Potatoes, Carrots, Mushrooms and Turnips in the bottom of the Crock-Pot.
Lay the Beef Tenderloin on top of the Vegetables.
Put the Garlic and Onion Soup Mix on top of the Beef Tenderloin.
Pour Water in around the sides and some on top.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.


                                           

Recipe #317. Holiday Countdown.

                                                            Green Bean Casserole

2 Cans French Style Green Beans; drained.
1 Can French Fried Onions; 1/2 for inside Casserole and 1/2 for top.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
2/3 Cup 1% Milk.
1 Cup Low-Fat Shredded Cheddar or Cheddar Jack Cheese.
Seasoned Salt Substitute to taste.
Pepper to taste.

Mix all of the ingredients together saving half of the French Fried Onions for the top.
Coat the bottom and sides of the Crock-Pot with Butter.
Put the mixture into the Crock-Pot.
Top with the rest of the French Fried Onions.
Cover and cook on Low for 3-4 hours or on High for 1-2 hours.

Recipe #316. Holiday Countdown.

                                                       Salisbury Steak Pasta Sauce

2 Pounds Ground Chuck.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Box Fresh Mushrooms; sliced.
2 Cans Reduced Fat and Salt Cream of Mushroom Soup.
2 Cans Reduced Fat and Sodium Beef Broth.
A few shakes of Worcestershire Sauce.
1 Package Egg or No Yolks Noodles.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Round Steak, Onion and Garlic and Mushrooms in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Cook the Noodles separately and serve the Sauce over the Noodles.
                                                

Recipe #315. Holiday Countdown.
                                                        Round Steak Pasta Sauce

3 Pound Round Steak; cut into 1 inch wide strips.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
1/2-1 Teaspoon Italian Seasoning.
2 Jars of Spaghetti Sauce of choice.
1 Can Italian Plum Tomatoes; crushed.
Pasta of choice.

Brown the Round Steak, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the pasta.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook the Pasta separately and serve the Sauce over the Pasta.

Recipe #314. Holiday Countdown.
                                                                    Pork Loin Roast

4-5 Pound Pork Loin Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
6-8 Large Carrots; cleaned and cut into chunky pieces.
6-8 Potatoes; peeled and cut into wedges.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Box Fresh Button Mushrooms; cleaned and left whole.

Season the Roast well on all sides.
Brown the Roast under the broiler on all sides.
Put the Potatoes and Carrots in the bottom of the Crock-Pot.
Lay the Roast on top of the Vegetables.
Cut slits in the top of the Roast and put the Garlic slices in the slits.
Put the Onion on top of the Roast.
Add the Mushrooms in around the sides.
Pour the Soup on top of the Roast and add in 1 Can of Water.
Cover and cook on Low for 8-10 hour or on High for 4-5.

Recipe #313. Holiday Countdown.
                                                            Holiday Sirloin Tip Roast

4-5 Pound Sirloin Tip Roast.
1 Packet Onion Soup Mix.
2-3 Cloves of Garlic; chopped.
6-8 Large Carrots; cleaned and cut into chunky pieces. (cut in half lengthwise and then cut each half in 2-3 pieces).
1-2 Cans Reduced Sodium Beef Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots in the bottom of the Crock-Pot.
Season and lay the Roast on top of the Carrots.
Add in the Onion Soup Mix, Garlic and Beef Broth.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Mashed Potatoes or any other sides you like.

Recipe #312.
Holiday Countdown.
                                                       Fall Vegetable Beef Soup

1 1/2-2 Pounds Lean Stew Meat.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Large Carrots (different varieties); cleaned and sliced.
1-2 Cups Squash; peeled and cut into small cubes.
1-2 Bags Frozen Soup Mix Vegetables.
1 Large Can or Bottle Reduced Sodium V-8 Juice.
1 Can Low-Sodium Diced Tomatoes.
2-3 Low-Sodium Beef Bouillon Cubes.
1 Box Low-Sodium Beef Broth.
Water to fill the Crock-Pot about 3/4 full.

Put the Stew Meat, Beef Broth and Bouillon into the Crock-Pot.
Cover and cook on High for 2-3 hours.
Add in the all of the other ingredients except the Frozen Vegetables.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen Vegetables during last 1-2 hours of cooking time.

Recipe #311.
Holiday Countdown.
                                                          Chicken Hot Wings

3-4 Pounds Chicken Wing Sections.
Flour for coating.
Seasoned Salt Substitute to season flour.
Pepper to season flour.
Oil to fry Chicken in.
1/2 Stick Butter.
A few shakes or 1-2 teaspoons Hot Sauce.

Season the flour and coat the Chicken with it.
Fry in the Oil until it is just done and crispy.
Drain and coat them in the Hot Sauce and Butter mixture.
Put them into the Crock-Pot.
Drizzle in any remaining sauce.
Cover and cook on Low for 1-2 hours and then set on Warm to keep ready to serve.

                                           

Recipe #310.
                                    Whole Chicken Roasted in the Crock-Pot with Vegetables

1 Whole 3-4 Pound Chicken.
Olive Oil and Butter for coating the Chicken.
1 Onion; cut into chunky pieces or wedges.
2-3 Cloves of Garlic; sliced or chopped.
6 Large Carrots; cleaned and cut into chunky pieces or several Baby Carrots.
6 Potatoes or Sweet Potatoes or a combination of the two; peeled and cut into wedges.
Any other root vegetable you like can be added in; too.
1 Lemon; cut into wedges.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil and Butter to coat the Chicken.

Melt the Butter and combine with the Olive Oil.
Rub this all over the Chicken inside and out.
Season well inside and out.
Stuff the inside and out the Lemon, Onion and Garlic.
Make a bed in the bottom of the Crock-Pot with the root vegetables.
Season well.
Lay the Chicken on top of the vegetables.
Pour in about 1/2 Can of Chicken Broth.
Store the rest in the refrigerator and add later if needed.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #309.
I decided to start a Holiday Countdown today. Starting today I will try to post a recipe for Thanksgiving everyday between now and then. I hope you try some of them. I plan on making the Turkey Breast soon.

                                                                   Turkey Breast

1 Bone-in Turkey Breast; about 7 pounds.

1/2-1 Cup Water or Reduced Fat and Sodium Chicken or Turkey Broth.

1 Small Onion; chopped.

1-2 Cloves of Garlic; chopped.

1 Large Stalk of Celery; cleaned and cut into slices.

Seasoned Salt Substitute to taste.

Pepper to taste.

Garlic Powder.

Onion Powder.

Poultry Seasoning.

Olive Oil for coating the Turkey Breast.

1 Tablespoon Butter for coating the Turkey.

Melt the Butter and combine with enough Olive Oil to coat the Turkey Breast.

Combine the other seasonings using mostly Seasoned Salt Substitute and Pepper; but add in the other seasonings and mix together.

Coat the Turkey Breast with the Olive Oil and Butter.

Put some under the skin; too.

Season well all over with the seasoning mix.

Put in the Crock-Pot.

Add in the Onion, Garlic, Celery and Broth.

Cover and cook on Low for about 5-6 hours 

Use the Broth and Vegetables to make Dressing and Gravy.

                                                       

Recipe #308.

                                                    Round Steak and Potato Soup

2-3 Pounds Round Steak; bone and fat removed and cut into small cubes.

1 Small Onion; chopped.

1 Clove of Garlic; chopped.

6-8 Large Potatoes; peeled and cut into cubes.

Water to cover ingredients plus some.

2-3 Low-Sodium Beef Bouillon Cubes.

2-3 Cans or boxes Reduced Fat and Sodium Beef Broth.

2 Tablespoons Butter.

1 Can Evaporated Milk.

Seasoned Salt Substitute to taste.

Pepper to taste.

Olive oil for browning.

Season and brown the Round Steak, Onion and Garlic in the Olive Oil.

Transfer into the Crock-Pot with a slotted spoon.

Add in all of the other ingredients except the Evaporated Milk.

Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Add in the Evaporated Milk at end of cooking time.

Recipe #307.

                                                        Round Steak Pasta Sauce

2-3 Pounds Round Steak; cut into small strips.

Olive Oil for browning.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

1/2 Green Pepper; chopped. (optional)

2 Jars Spaghetti Sauce of your choice.

Brown the Round Steak, Onion, Garlic and Green Pepper in the Olive Oil.

Transfer into the Crock-Pot with a slotted spoon.

Add in the Sauce.

Stir.

Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Serve with No Yolks Noodles or any Healthy Pasta you prefer.

Recipe #306.
                                             Beef and Mushroom Vegetable Stew/Soup

1 1/2 Pounds Lean Stew Meat.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Boxes Reduced Fat and Sodium Beef Broth.
2-3 Low-Sodium Beef Bouillon Cubes.
1 Large Box Fresh Button Mushrooms.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
6-8 Large Carrots; cleaned and cut into circle slices.
2-3 Large Stalks of Celery; cleaned and cut into circle slices.
1 Bag Egg or No Yolks Noodles.
1-2 Packets Stew Seasoning.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Stew Meat, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all the other ingredients except the Noodles.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook the Noodles at end of cooking time and serve together.

Recipe #305.
                                                      Beef Burgundy and Mushrooms

2 1/2 Pounds Lean Stew Meat or Sirloin Tips.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Cup Red Cooking Wine.
2 Tablespoons Tomato Paste.
1-2 Cans Low-Sodium Beef Broth.
1-2 Boxes Fresh Button Mushrooms; cleaned and left whole.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Meat in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Brown lightly the Onion and Garlic in the same Olive Oil you browned the Meat in.
Transfer into the Crock-Pot with a slotted spoon.
Stir in the Tomato Paste, Mushrooms, Cooking Wine and Beef Broth.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Serve with Egg or No Yolks Noodles.

Recipe #304.
                                                       Ground Beef Goulash Soup

1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/2 Green Pepper; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Large Can or Bottle Low-Sodium V-8 or Tomato Juice.
Water to fill Crock-Pot about 2/3 full.
1 Can Low-Sodium Diced Tomatoes.
1 Cup Healthy Macaroni.
2-3 Reduced Sodium Beef Bouillon Cubes.
1 Pound Bag Frozen Mixed Vegetables.

Season and brown the Ground Beef, Onion, Garlic and Green Pepper together in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the Other ingredients except the Frozen Vegetables and Macaroni.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Add in the Frozen Vegetables and Macaroni during last 1-2 hours of cooking time.

Recipe #303.
                                                               Beef Stew Goulash

1 1/2 Pounds Lean Stew Meat; cut into smaller chunks.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Can reduced Sodium Diced Tomatoes.
5-6 Large Carrots; cleaned and cut into small chunky pieces.
5-6 Large Potatoes; peeled and cut into small cubes.
2 Cans Reduced Fat and Sodium Beef Broth.
1-2 Cans of Water plus more; if needed.
1/2 Pound Frozen Peas.
1/2-1 Pound Healthy Macaroni.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Stew Meat, Onion and Garlic in the Olive Oil.
Add in all of the other ingredients except the Frozen Vegetables and Macaroni.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen Vegetables during last 1-2 hours of cooking time.
Cook the Macaroni according to directions.
Serve together.

Recipe #302.
                                                    Ground Beef and Alphabet Soup

1-1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Pound Bag Frozen Diced Carrots.
1 Can or Bottle Reduced Sodium Tomato Juice.
3-4 Low-Sodium Beef Bouillon Cubes.
1 Box Alphabet Macaroni.
Water to fill the Crock-Pot about 3/4 full.

Brown the Ground Beef and Onion together.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Macaroni.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #301.
                                    Ground Beef, Tomato Soup and Corkscrew Noodles

1 Pound Lean Ground beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
2 Cans of Tomato Soup.
2 Cans of Water.
Olive Oil for browning.
1/2 Pound Corkscrew Noodles.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Cook the Noodles according to directions on box and serve with the sauce.


                                

Recipe # 300.
                                                              Taco Chili Soup

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Can or Bottle Low-Sodium Tomato Juice.
1 Can Low-Sodium Diced Chili Tomatoes or just plain Diced Tomatoes.
2 Cans Mild Chili Beans.
1 Can Refried Beans.
1 Taco Seasoning Packet.
Water to fill the Crock-Pot at least 3/4 full.

Brown the Ground Beef, Onion and Garlic together in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #299.
                             Beef Roast with Vegetables and Campbell's Slow Cooker Sauce

3-4 Pound Beef Roast.
6-8 Large Potatoes; peeled and cut into wedges.
6-8 Large Carrots; cleaned and cut into chunky pieces.
1 Box Mushrooms; sliced.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Packet Campbell's Slow Cooker Tavern Style Pot Roast Seasoning Packet.
1 Cup Water.
1 Tablespoon Flour plus small amount of water. (optional).

Put the Vegetables in the bottom of the). Crock-Pot.
Lay the Roast on top of the Vegetables.
Pour the Sauce in on top of all of this.
Pour in 1 cup of Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Make a paste with the Flour and a small amount of Water. (if using).
Add this in at end of cooking time. (if using

Recipe #298.
                                                          Chicken and Dumplings

2 Pounds Chicken Tenderloins.
3-4 Cans Reduced Sodium Chicken Broth.
3-4 Reduced Sodium Chicken Bouillon Cubes.
Pepper to taste.
Water to fill the Crock-Pot about 2/3-3/4 full.
1 Package Soft Flour Tortillas; cut into 3-4 inch strips.

Put all of the ingredients except the Tortillas into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add the Tortillas in during last 1-2 hours of cooking time.

Recipe #297.
                                                                 Chicken Tacos

3 Pounds Chicken Tenderloins.
2-3 Packets Taco Seasoning.
2-3 Cans Reduced Sodium Chicken Broth.
1/2 Onion; chopped.
1/2 Green Pepper; chopped.
1 Clove of Garlic; chopped.
Olive Oil for sauteing.

Saute the Onion, Green Pepper and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #296.
                                                           Chicken Tortilla Soup

2 Pounds Chicken Tenderloins or Boneless, Skinless Chicken Breasts; cut into cubes.
1-2 Packages Soft Tortillas; cut into 3-4 inch strips.
3-4 Cans or 2-3 Boxes Reduced Sodium Chicken Broth.
2-3 Low Sodium Chicken Bouillon Cubes.
1 Small Onion; chopped.
1 Can Low-Sodium Chili Diced Tomatoes.
1 Packet Taco or Enchilada Seasoning.
Water to fill the Crock-Pot about 3/4 full.
Olive Oil for browning.

Brown the Chicken, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
Add in all of the other ingredients except the Tortillas.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Tortilla Strips during last 1-2 hours of cooking time and cook on High.

                                               

Recipe #295.
                                               Hearty Chicken and Beef Chili

1 Pound Lean Ground Chicken.
1 Pound Lean Ground Beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Large Can or Bottle Low-Sodium Tomato Juice.
1 Small Can Tomato Paste.
3-4 Cans Mild Chili Beans.
1 Can Low-Sodium Diced Chili Tomatoes.
Water if needed to fill the Crock-Pot at least 3/4 full.
Small amount of Olive Oil for browning.

Put a small amount of Olive Oil in a skillet.
Add in the Onion and Garlic.
Saute lightly.
Add in the Ground Chicken and Ground Beef.
Brown all of this together.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #294.
                                                        Chicken Fettuccine Alfredo

1-2 Pounds Chicken Tenderloins or Boneless Skinless Chicken Breasts; cut into small cubes.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
2 Jars Alfredo Sauce.
1/2-1 Cup 1 % Milk.
Olive oil for browning.
Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion and Garlic together in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Stir in the Alfredo Sauce.
Rinse the Jars out with the 1% Milk.
Put 1/2 Cup 1% Milk in each jar; shake well and put into Crock-Pot.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until Chicken is done.
Stir occasionally.
Serve with Fettuccine Noodles.

Recipe #293.
                                                            Chicken Cacciatore

4 Boneless, Skinless Chicken Breasts or the equivalent in Chicken Tenderloins.
1/2 Onion; sliced.
2-3 Cloves of Garlic; chopped.
1 Small Box Button Mushrooms; sliced.
1 Small Red Bell Pepper; sliced.
1-2 Cans Reduced Sodium Plum Tomatoes; chopped.
1/2 Cup White Cooking Wine.
Olive Oil for browning.
Salt Substitute to taste.
Pepper to taste.

Season with Salt Substitute and Pepper to taste and brown the Chicken, Onion, Garlic, Mushrooms and Red Bell Pepper in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
Add in all of the other ingredients.
Stir gently.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Serve with Pasta.

Recipe #292.
                                                            Chicken and Mushrooms

4-8 Boneless, Skinless Chicken Breasts.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Box Fresh Mushrooms; cleaned and sliced.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #291.
                                                    Lean Beef and Mushroom Stew

1 1/2 Pounds Sirloin Tips or Lean Stew Meat.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2 Pounds of Carrots Fresh or Frozen; sliced.
Several Yukon Gold Potatoes, about 2 Pounds, cleaned and quartered.
2-3 Stalks of Celery, cleaned and sliced.
1 Box Button Mushrooms; cleaned.
2 Cans Reduced Fat and Sodium Beef Broth.
Water if needed to finish filling the Crock-Pot about 3/4 full.
1-2 Packets Stew Seasoning.
1/2 Pound Bag Frozen Peas.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients except the Frozen Vegetables into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen Vegetables during last 1-2 hours of cooking time.

Recipe #290.
                                          Chunky Chicken and Mushroom Noodle Soup

2-3 Pounds Boneless, Skinless Chicken Tenderloins; cut into small cubes.
3-4 Cans Reduced Fat and Sodium Chicken Broth.
3-4 Cans Water plus more if needed to fill the Crock-Pot about 3/4 full.
2-3 Low-Sodium Chicken Bouillon Cubes.
2-3 Stalks of Celery; sliced.
1/2 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Small Box of Fresh Mushrooms; sliced.
1 Pound Fresh or Frozen Cut Carrots.
Seasoned Salt Substitute to taste.
Pepper to taste.
1/2-1 Bag Egg or No Yolks Noodles.

Put all of the ingredients except the Noodles into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add Noodles in during last hour of cooking time.

Recipe #289.
                                                      Ground Beef and Barley Soup

1 1/2 Pounds Lean Ground Beef.
Seasoned Salt Substitute to taste.
Pepper to taste.
5 Large Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and diced.
1/2 Cup Barley.
1 Small Onion; chopped.
3 Low-Sodium Beef Bouillon Cubes.
2 Cans Reduced Sodium Beef Broth.
Enough Water to finish filling the Crock-Pot about 3/4 or more full.

Brown the Ground Beef and Onion in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #288.
                                                  Beef and Noodles with Vegetables

1 1/2 Pounds Lean Stew Meat or Sirloin Tips.
1 Packet Onion Soup Mix.
Enough Water to cover the meat a few inches above it.
1 Pound Carrots; cleaned and sliced.
2-3 Stalks of Celery; cleaned and sliced.
1 Bag of No Yolks Noodles.

Put all of the ingredients except the Noodles into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Noodles during last hour of cooking time.

Recipe # 287.
                                                        Beef and Mushroom Stew

1 1/2-2 Pounds Lean Stew Meat.
2 Cloves of Garlic; chopped.
1-2 Stew Seasoning Packets.
1 Large Box Fresh Button Mushrooms; cleaned and left whole.
1 Small Bag Frozen Pearl Onions.
2-3 Stalks of Celery; cleaned and sliced.
1 Pound Bag Frozen Cut Carrots.
1-2 Cans Reduced Fat and Reduced Sodium Beef Broth.
Water to finish filling the Crock-Pot until liquid is the right consistency.

Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Noodles or Rice.

Recipe #286.
                                                      Ground Beef and Brown Rice

1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1/2 Green Bell Pepper; chopped.
1 Large Can Tomato Sauce.
1 Can Water.
1 Can Reduced Sodium Diced Tomatoes.
1 1/2 Cups Instant Brown Rice.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion, Garlic and Green Pepper together in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 4-6 hours or on High for 2-3 hours.

Recipe #285.
                                                      Sirloin Tip Roast for Sandwiches

3-5 Pound Sirloin Tip Roast.
1 Packet Onion Soup Mix.
2-3 Cloves of Garlic; chopped.
2-3 Cans Reduced Sodium Beef Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Roast and put it in the Crock-Pot.
Put all of the other ingredients into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe # 284.
                                                         Sirloin Tips and Mushrooms

2-3 Pounds Sirloin Tips.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Large Box Fresh Mushrooms; cleaned and sliced.
2 Cans Reduced Fat and Reduced Sodium Cream of Mushroom Soup.
2 Cans of Water.
2-3 Reduced Sodium Beef Bouillon Cubes.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Sirloin Tips, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
Serve with Noodles or Rice.

Recipe #283.

                                         Sirloin Tips with Peppers, Onions and Mushrooms

2-3 Pounds Sirloin Tips.

2 Cans Reduced Fat and Reduced Sodium Beef Broth.

1 Can Reduced Fat and Reduced Sodium Cream of Mushroom Soup.

1 Onion; chopped.

2-3 Cloves of Garlic; chopped.

1/2 Green Bell Pepper; sliced.

1/2 Red Bell Pepper; sliced.

1/2 Yellow Bell Pepper; sliced.

Olive Oil for browning.

Seasoned Salt Substitute to taste.

Pepper to taste.

Season and brown the Sirloin Tips, Onion, Garlic and Peppers in the Olive Oil.

Transfer into the Crock-Pot with a slotted spoon.

Add in the other ingredients.

Stir together well.

Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.

Serve with Rice.

Recipe #282.
                                                         Beef Tenderloin with Mushrooms

3-4 Pound Beef Tenderloin.
1 Large Box fresh Mushrooms; cleaned and sliced.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Reduced Sodium Beef Bouillon Cubes.
2 Cans Reduced Sodium Beef Broth.
2 Cans Reduced Sodium Cream of Mushroom Soup.
2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Beef Tenderloin and put it in the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #281.
                                                                Hearty Chili

1 1/2 Pounds Lean Stew Meat.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
1 Large Can or Bottle reduced Sodium Tomato Juice.
1 Can Reduced Sodium Tomato Paste.
3-4 Cans Mild Chili Beans.
Water to rinse the cans out a little.
1-2 Packets Chili Seasoning of your choice.

Brown the Stew Meat, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until meat is tender.

Recipe # 280.
                                         Beef Tenderloins with Carrots and Mushrooms

2-3 Pounds Lean Beef Tenderloin.
1-2 Pounds Baby Carrots; washed and cleaned.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Regular size box of Mushrooms; cleaned and sliced.
2 Cans Reduced Sodium Beef Broth.
1-2 Cans of Water.
2-3 Reduced Sodium Beef Bouillon Cubes.
1 Can Reduced Fat and Reduced Sodium Cream of Mushroom Soup.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots into the Crock-Pot.
Season the Beef Tenderloin and put it on top of the Carrots.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Long Grain and Wild Rice, any other Rice you like or Mashed Potatoes.

Recipe #279.
                                                     Beef Broccoli and Mushrooms

1 1/2-2 Pounds Lean Beef Stew Meat; cut into small cubes.
1 Box Fresh Mushrooms; cleaned and sliced.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
1 Pound Bag Frozen Broccoli.
1-2 Cans Reduced Fat and Reduced Sodium Beef Broth.
1-2 Cans of Water.
2 Reduced Sodium Beef Bouillon Cubes.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Stew Meat, Mushrooms, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Beef Broth, Water and Bouillon Cubes.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Broccoli during last hour of cooking time.
Serve over Rice or Noodles.

Recipe # 278.
                                                          Sunday Italian Beef

3-5 Pound Lean Beef Roast.
1 Package Italian Beef Seasoning Packet.
2-3 Clove Garlic; chopped. (optional).
1 Small Onion; chopped. (optional).
2 Cups Water or 2 Cans Reduced Sodium Beef Broth or 1 Cup Cooking Wine and 1 Cup Water.

Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve on Buns or Bread of your choice.

Recipe #277.
                                                                Pork Loin Stew

2 Pound Pork Tenderloin; cut into small cubes.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
2-3 Stalks of Celery; cleaned and sliced.
1/2 pound Frozen Peas.
1 Can reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
2 Cans of Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Frozen Peas.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
Add in the Frozen Peas during last 1-2 hours of cooking time.

.Recipe #276.
                                                 Finger Licken Chickeny Good Pork Chops

6 Pork Loin Chops.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Olive Oil for browning.
2 Cans Reduced Fat and Reduced Sodium Cream of Chicken Soup.
2 Cans of Reduced Fat and Reduced Sodium Chicken Broth.
Seasoned Salt to taste.
Pepper to taste.

Brown the Pork Chops, Onion and Garlic in the Olive oil.
Transfer into the Crock-Pot.
Add in the Soup and Water.
Cover and cook on Low for 8-10 hours or High for 4-5 hoiurs.
Serve with Rice or Mashed Potatoes.

Recipe #275.
                                               Pork Loin Chops in Barbecue Sauce

6 Pork Loin Chops.
1/2 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Bottles Honey Barbecue Sauce.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Pork Chops in the Olive Oil.
Transfer into the Crock-Pot.
Lay them alternating from one side to the other so the Barbecue Sauce can cover all of them.
Add in the Onion and Garlic.
Pour the Barbecue sauce in.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until they are done and tender.

Recipe # 274.
                                                              Vegetable Pork Soup

2 Pounds Pork Tenderloin; cut into small cubes.
Olive Oil for browning.
Seasoned Salt Or Seasoned Salt Substitute to taste.
Pepper to taste.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Carrots; cleaned and cut into circle slices.
1-2 Bags Frozen Soup Mix Vegetables.
1 Large Can or Bottle Reduced Sodium V-8 Juice.
1 Can Reduced Sodium Diced tomatoes.

Season the Pork Tenderloin and brown it in the Olive Oil.
Transfer it into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Frozen Vegetables.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen Vegetables during the last 1-2 hours of cooking time.

Recipe #273.
                                                      Pork Short Ribs and Sauerkraut

3-4 Pounds Pork Short Ribs.
2 Jars Claussen or your preferred brand of Sauerkraut.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season well and brown the Ribs; under the broiler.
Put the Sauerkraut into the Crock-pot.
Lay the Ribs on top of the Sauerkraut.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours making sure that enough liquid is in there at all times.

Recipe #272.
                                              Sweet and Sour Pork Tenderloin

3-4 Pound Pork Tenderloin Roast.
1 Small Onion; chopped.
2-3 Cloves of garlic; chopped.
1/2 Each Red, Yellow and Green Bell Peppers; cleaned and sliced into rings. (Cut them in half across so you can have the rings).
Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Bottles your choice Sweet and Sour Sauce.
Water to rinse the bottles out with.

Season and Brown the Pork Tenderloin, under the broiler.
Transfer it into the Crock-Pot.
Put the Onion, Peppers and Garlic on to of the Pork Tenderloin.
Pour the Sweet and Sour Sauce over all of this.
Rinse the bottles out with water about 1/4-1/2 jar each.
Pour this into the Crock-Pot.
Cover and cook on Low for About 8-10 hours or on High for about 4-5 hours or until done and tender.


                                       

Recipe #271.

                                                    Sunday Pork Roast and Vegetables

3-4 Pound Pork Tenderloin Roast.
1 Small or 1/2 Medium-Large Onion; chopped.
2-3 Cloves of Garlic; chopped.
5-6 Potatoes; peeled and cut into wedges.
5-6 Large Carrots; cleaned and cut into chunky pieces.
1 Can Reduced Fat and Reduced Sodium Regular or Golden Cream of Mushroom Soup.
1-2 Cans of Water.

Season and Brown the Pork Roast under the broiler.
Put the Potatoes and Carrots into the Crock-Pot.
Season.
Lay the Roast on top of the Vegetables.
Put the Onion or Onion Soup Mix and Garlic on top of the Roast.
Pour the Soup and Water on top of this.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #270.
                                                    Barbecue Shrimp and Grits

1 pound uncooked, peeled, deveined and cleaned Shrimp.
Olive Oil Cooking Spray.
1 Cup Honey or Sweet Barbecue Sauce of your choice.
1/2 Cup Green Onions; chopped.
1/2 Green Pepper; chopped.
1/2 Cup Celery; chopped.
1/2 Sweet Red Bell Pepper; chopped.
1/4 Stick Butter.
1 14 Teaspoons Seafood Seasoning.
1 Can Reduced Sodium Chicken Broth.
1 1/2 Cups Quick Cooking Grits.

Spray the bottom and sides of the Crock-pot.
Add in the Barbecue Sauce, Green Onions, Green Pepper, Celery, Sweet red bell Pepper, Butter, Seafood Seasoning and Chicken Broth.
Stir together.
Cover and cook on Low for 4 hours or on High for 2 hours.
Add in the Shrimp during last 15 Minutes of cooking time.
Cook the Shrimp on High.
Cook the Grits according to directions on the package.
Serve the Shrimp over the Grits.