I missed blogging yesterday; so I will post 2 recipes today. I've got 1 ready and will get 1 ready soon. Here is my recipe for yesterday. 1-29-2014:
#30.
                                                  Chunky Chicken Vegetable Soup

1 pound Chicken Tenderloins or Chicken Breasts; cut in 1-2 inch cubes.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Carrots; cleaned and cut in circle slices or 1 pound bag frozen Carrot circle slices.
5-6 Medium Potatoes; peeled and cut in small chunky pieces.
1-1 Pound bag frozen Peas.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Small box fresh Mushrooms; cleaned and sliced.
2 Cans Low-Sodium Chicken Broth.
3 Low-Sodium Chicken Bouillon Cubes.
1-2 Cans of Water; plus more if needed to make the soup the consistency you like.
Salt and Pepper to taste.
Put all of the ingredients in the Crock-Pot.
Stir together well.
Cover and cook on High for 5-6 hours or on Low for 10-12 hours.

#31.
                                                       Ham and 15 Bean Soup

1 1/2 pounds lean Ham pieces.
1 Bag 15 Bean Soup Mix.
1 Small Onion; chopped.
1 clove of Garlic; chopped.
3-4 Large Carrots cut in circle slices or 1-1 Pound bag frozen Carrot slices.
2 Boxes of Chicken Stock or Broth.
1 Can diced Tomatoes; drained.
Water to make it the right consistency; but the beans will absorb some water.

Rinse the beans well.
Put all of the ingredients in a Crock-Pot.
Cover and cook on High for 5-6 hours or on Low for 10-12 hours.

Here is my recipe for today. It's yummy and economical. I've eaten this recipe for years and still enjoy it. I haven't made it in a while, but now that I've thought about I think I'll make it sometime soon. Give it a try! #29.

                                                  Chicken Cooked in Mushroom Soup

3 pound whole Chicken; cut up or 8-10 Chicken legs, thighs or breasts.

2 can Reduced Fat Cream of Mushroom Soup.

2 cans of Water.

1 small Onion; chopped.

2 cloves of Garlic; chopped.

Seasoned Salt or Seasoned Salt Substitute to taste.

Pepper to taste.

Brown the Chicken pieces, Onion and Garlic in Butter and Olive Oil in a large skillet.

Remove the Chicken, Onions and Garlic with a slotted spoon and place in a 5-6 quart Crock-Pot.

Add the Mushroom Soup and Water.

Add the Seasonings.

Cover and cook on High for 5-6 hours or on Low for 8-10 hours.

This is my second recipe for today. It's very similar to the one from the other day, but just a little different. You can vary a lot of these recipes to suit your own taste. This should bring me up to date for now, anyway. Try it and enjoy! It's yummy, economical and healthy. You can't improve much on that. # 28.

                                                  More Vegetable Chicken Stew

1 1/2 pounds Chicken Tenderloins; cut into about 2 inch cubes.
6 Large Carrots; cleaned and cut into circle slices.
6 Medium- Large Potatoes; peeled and cut into about 2 inch cubes.
1 Onion; cut into chunky pieces or several Pearl Onions.
1 Clove Garlic; chopped.
8 ounces frozen Mixed Vegetables.
1 Box or 2 cans Reduced Fat and Sodium Chicken Stock.
2 Low-Sodium Chicken Bouillon Cubes.
1 can Reduced Fat and Sodium Cream of Chicken Mushroom Soup.

Put all of the ingredients in the Crock-Pot, except the Peas' and stir together well.
Cover and cook on Low for 8-10 Hours or on High for 5-6 Hours; adding the Peas during the last 2 Hours of cooking time.
Serve with Bread and a Salad.

I missed blogging yesterday. I was very busy babysitting and then there was a basketball game and dinner. After all of that I was too tired to blog. So I will post 2 recipes today. I did manage to write a few the other night. They sound good to me. And I'm sure they are. I have made them all in one form or another before. I just turned them into stew this time. Give them a try! I'm sure they're yummy; and healthy, too.
#27.

                                                             Ground Beef Stew

1 Pound Lean Ground Beef.
1 Onion; chopped; or several Pearl Onions.
1 Clove Garlic; chopped.
5-6 Medium-Large Potatoes; peeled and cut into chunky cubes.
5-6 Large Carrots cleaned and cut into circle slices.
2-3 Stalks Celery; cut into small half- circle slices.
2 Cans Beefy Cream of Mushroom Soup.
1 Can of Water.
2-3 Low-Sodium Beef Bouillon Cubes.

Brown the Ground Beef, Onion and Garlic together in a skillet. Drain.
Transfer to the Crock-Pot.
Cover and cook on Low for 8-10 Hours; or on High for 5-6 Hours.
Serve with Bread of choice and a Salad if you like.



                               

                                                   

I adapted this recipe, from a recipe I use to make, as a skillet meal. It's good like that and as a soup it tastes about the same, but you eat it as a soup. It's really easy and simple, but nourishing and yummy. Give it a try!
#26.

                                              Ground Beef Corkscrew Noodle Soup

1 Pound lean Ground Beef'
1 Small Onion; chopped.
1 Clove Garlic; chopped.
1 can diced Tomatoes.
1 Large can Tomato Soup.
1 Large can Water.
1-16 ounce box Corkscrew Noodles.

Brown the Ground Beef, Onion, and Garlic together, in a skillet. Drain.
Transfer to the Crock-Pot.
Add in all the other ingredients.
Stir together well.
Cover and cook on High for 3-4 hours or until Noodles are tender.

I just came up with this recipe today. I like Pork; and lean Pork is actually lower in fat than some other meats that aren't lean. It also is pretty high in nutrition. So for a change, every so often, Pork might just hit the spot. Give this recipe a try! I think you will like it. # 25.

                                                           Vegetable Pork Loin Soup

1 pound boneless Pork Loin Chops; cut into 1 inch cubes.
5-6 Potatoes; peeled and cut into cubes.
5-6 Large Carrots; cleaned and cut into circles.
1 small Onion; chopped.
1 clove Garlic; chopped.
3 Low-Sodium Chicken or Beef Bouillon Cubes.
1 can V-8 Juice.
1 can diced Tomatoes.
1-16 ounce frozen Vegetable Soup Blend.
Canola Oil for browning.

Brown the Pork Loin in a small amount of Canola Oil.
Add the Onion and Garlic; saute lightly.
Drain and transfer to the Crock-Pot.
Add in all of the other ingredients, except the frozen Vegetables.
Stir together well.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.

Recipe #24.

                                   Chicken Breasts Cooked in Cream of Chicken Mushroom Soup

4-6 Boneless Skinless Chicken Breasts.
1 Small Onion; chopped.
2 Cloves Garlic; chopped.
1-2 Cans Reduced Sodium and Fat Cream of Chicken Mushroom Soup.
1-2 Soup cans of Water.
1 Can Chicken Broth.
Seasoned Salt or Seasoned Salt Substitute; to taste.
Pepper; to taste.
Cooking Spray.

Spray the inside of the Crock-Pot with the Cooking Spray.
Put all of the ingredients, including seasonings, in the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Serve with Mashed Potatoes or Mashed Cauliflower and Potatoes and a Vegetable or Salad.

Recipe #24.

                                   Chicken Breasts Cooked in Cream of Chicken Mushroom Soup

4-6 Boneless Skinless Chicken Breasts.
1 Small Onion; chopped.
2 Cloves Garlic; chopped.
1-2 Cans Reduced Sodium and Fat Cream of Chicken Mushroom Soup.
1-2 Soup cans of Water.
1 Can Chicken Broth.
Seasoned Salt or Seasoned Salt Substitute; to taste.
Pepper; to taste.
Cooking Spray.

Spray the inside of the Crock-Pot with the Cooking Spray.
Put all of the ingredients, including seasonings, in the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Serve with Mashed Potatoes or Mashed Cauliflower and Potatoes and a Vegetable or Salad.

Recipe #23.

                                                                Chicken Stew

1 1/2 pounds Chicken Tenderloins; cut in 1 inch chunks.
6 Large Potatoes; peeled and cut in chunks.
6 Large Carrots; cleaned and sliced in circles.
2 Large Celery Stalks; cleaned and sliced across in bite-size pieces.
1 Large Onion; cut in chunks or several Pearl Onions.
Or use 2-3 bags of frozen Stew Vegetables.
3 Low-Sodium Chicken Bouillon Cubes.
1 Tablespoon Unbleached Flour.
1 Can reduced Sodium and Fat Cream of Chicken Soup.
1 Can of water.
1 Can Chicken broth or Stock.

Put all of the ingredients except the frozen Vegetables in the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Add the frozen Stew Vegetables during last 2-3 hours of cooking time.

Recipe #23.

                                                                Chicken Stew

1 1/2 pounds Chicken Tenderloins; cut in 1 inch chunks.
6 Large Potatoes; peeled and cut in chunks.
6 Large Carrots; cleaned and sliced in circles.
2 Large Celery Stalks; cleaned and sliced across in bite-size pieces.
1 Large Onion; cut in chunks or several Pearl Onions.
Or use 2-3 bags of frozen Stew Vegetables.
3 Low-Sodium Chicken Bouillon Cubes.
1 Tablespoon Unbleached Flour.
1 Can reduced Sodium and Fat Cream of Chicken Soup.
1 Can of water.
1 Can Chicken broth or Stock.

Put all of the ingredients except the frozen Vegetables in the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Add the frozen Stew Vegetables during last 2-3 hours of cooking time.

Recipe #22.

                             Liver and Onions with Cream of Mushroom Soup Gravy

4 Beef Liver Steaks.
1 Medium -Large Onion; chopped or sliced.
1 Can Reduced-Fat Cream of Mushroom Soup.
1 Can Water. Plus some, if needed.
1 Cup Unbleached or Rice Flour; for coating.
Canola Oil for cooking.
1 teaspoon Seasoned Salt or Seasoned Salt Substitute.
1/2 teaspoon Pepper.
1/2 teaspoon Garlic Powder.

Mix the Flour and Seasonings together.
Put enough Oil in a Skillet to Brown the Liver.
Preheat to medium-high heat.
Dredge the Liver in the Flour Mixture and put in the skillet, one at a time, as many as will fit, at a time.
Add the Onion in, too; brown.
Brown the Liver well on both sides until all is browned.
Remove to a paper towel lined plate.
Drain the excess oil from the pan.
Add in the Cream of Mushroom Soup and Water.
Stir together well.
Put the Liver and Onions in the Crock-Pot.
Pour the Soup mixture on top of the Liver.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.

Recipe #22.

                             Liver and Onions with Cream of Mushroom Soup Gravy

4 Beef Liver Steaks.
1 Medium -Large Onion; chopped or sliced.
1 Can Reduced-Fat Cream of Mushroom Soup.
1 Can Water. Plus some, if needed.
1 Cup Unbleached or Rice Flour; for coating.
Canola Oil for cooking.
1 teaspoon Seasoned Salt or Seasoned Salt Substitute.
1/2 teaspoon Pepper.
1/2 teaspoon Garlic Powder.

Mix the Flour and Seasonings together.
Put enough Oil in a Skillet to Brown the Liver.
Preheat to medium-high heat.
Dredge the Liver in the Flour Mixture and put in the skillet, one at a time, as many as will fit, at a time.
Add the Onion in, too; brown.
Brown the Liver well on both sides until all is browned.
Remove to a paper towel lined plate.
Drain the excess oil from the pan.
Add in the Cream of Mushroom Soup and Water.
Stir together well.
Put the Liver and Onions in the Crock-Pot.
Pour the Soup mixture on top of the Liver.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.

Recipe #21.

                                                                   Beef Stroganoff

1 Pound Lean Ground Beef or Sirloin Steak, cut into 1 inch Cubes.
1 Package Low-Sodium Onion Soup Mix.
1 Can Beefy Cream of Mushroom Soup.
1 can Low-Sodium Beef Broth; plus some water; if needed.
1 Small box of Mushrooms; sliced.
1-16 ounce package Egg Noodle.
1 Small container low-fat Sour Cream.
Seasoned Salt or Seasoned Salt Substitute; to taste.
Pepper; to taste.

Brown the Beef until well-browned; seasoning well.
Drain.
Put it in the Crock-Pot.
Add in all of the other ingredients except the Sour Cream and Egg Noodles.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Add the Sour Cream after cooked.
Cook the Noodles separately on the stove.













                                               

Recipe #21.

                                                                   Beef Stroganoff

1 Pound Lean Ground Beef or Sirloin Steak, cut into 1 inch Cubes.
1 Package Low-Sodium Onion Soup Mix.
1 Can Beefy Cream of Mushroom Soup.
1 can Low-Sodium Beef Broth; plus some water; if needed.
1 Small box of Mushrooms; sliced.
1-16 ounce package Egg Noodle.
1 Small container low-fat Sour Cream.
Seasoned Salt or Seasoned Salt Substitute; to taste.
Pepper; to taste.

Brown the Beef until well-browned; seasoning well.
Drain.
Put it in the Crock-Pot.
Add in all of the other ingredients except the Sour Cream and Egg Noodles.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Add the Sour Cream after cooked.
Cook the Noodles separately on the stove.













                                               

Recipe #20.
         
                        Ground Beef and Potatoes with Mushroom Soup and Cheese Casserole

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
5-6 Large Potatoes; peeled and sliced thin.
2 cups grated Cheddar Cheese.
1 can Reduced Fat and Reduced Sodium Cream of Mushroom Soup.
Seasoned Salt or Seasoned Salt Substitute; to taste.
Pepper; to taste.
Cooking Spray.

Brown the Ground Beef and Onion in a skillet with the Seasonings.
Spray the Crock-Pot with the Cooking Spray.
Layer everything,in the Crock-Pot.
Put a layer of Potatoes, a layer of the Ground Beef mixture, a layer of Cheese and the Soup, in that order, in the Crock-Pot.
Layer until all the ingredients are used, with the Soup on top, along with a little water, if needed.

Recipe #20.
         
                        Ground Beef and Potatoes with Mushroom Soup and Cheese Casserole

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
5-6 Large Potatoes; peeled and sliced thin.
2 cups grated Cheddar Cheese.
1 can Reduced Fat and Reduced Sodium Cream of Mushroom Soup.
Seasoned Salt or Seasoned Salt Substitute; to taste.
Pepper; to taste.
Cooking Spray.

Brown the Ground Beef and Onion in a skillet with the Seasonings.
Spray the Crock-Pot with the Cooking Spray.
Layer everything,in the Crock-Pot.
Put a layer of Potatoes, a layer of the Ground Beef mixture, a layer of Cheese and the Soup, in that order, in the Crock-Pot.
Layer until all the ingredients are used, with the Soup on top, along with a little water, if needed.

Recipe #19.                  
                     Pork Loin Roast with Vegetables and Cream of Mushroom Soup Gravy

3-5 pound Pork Loin Roast.
5-6 large Carrots; cleaned and cut in chunky pieces or several Baby Carrots.
5-6 Large Potatoes; peeled and Quartered.
1 Medium Onion; chopped.
2 cloves of Garlic; chopped.
1 can Reduced Sodium Cream of Mushroom Soup.
1 can of Chicken Stock.
Extra Water if needed.

Put the Potatoes and Carrots in the Crock-Pot.
Add the Meat on top of the Vegetables.
Put the rest of the ingredients on top of all of this.
Cover and cook on Low for 10-12 hour or on High for 5-6 hours.









         

Recipe #19.                  
                     Pork Loin Roast with Vegetables and Cream of Mushroom Soup Gravy

3-5 pound Pork Loin Roast.
5-6 large Carrots; cleaned and cut in chunky pieces or several Baby Carrots.
5-6 Large Potatoes; peeled and Quartered.
1 Medium Onion; chopped.
2 cloves of Garlic; chopped.
1 can Reduced Sodium Cream of Mushroom Soup.
1 can of Chicken Stock.
Extra Water if needed.

Put the Potatoes and Carrots in the Crock-Pot.
Add the Meat on top of the Vegetables.
Put the rest of the ingredients on top of all of this.
Cover and cook on Low for 10-12 hour or on High for 5-6 hours.









         

Recipe #18.
                       
                              Beef Pot Roast with Vegetables and Mushroom Soup Gravy

3 pound Chuck, Sirloin Tip or any other lean Beef Roast.
5-6 Large Carrots; peeled and cut in chunky pieces or several Baby Carrots.
5-6 Medium-Large Potatoes, peeled and quartered.
1 medium Onion; chopped.
2 cloves Garlic; chopped.
1 small box Mushrooms; sliced or buttons.
3 Reduced Sodium Beef Bouillon Cubes.
1 can Reduced Sodium Beef Broth.
1 can Reduced Sodium Cream of Mushroom Soup.
1 Soup can of Water; if needed.

Put the Carrots and Potatoes in the Crock-Pot first.
Add the Meat in next.
Put the Bouillon Cubes, Mushrooms, Onion, Garlic and Soup on top of all of this.
Add in the Beef Broth.
Add 1 can or part of a can of Water, if needed.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.





                                                                                                                                                        
                               

Recipe #18.
                       
                              Beef Pot Roast with Vegetables and Mushroom Soup Gravy

3 pound Chuck, Sirloin Tip or any other lean Beef Roast.
5-6 Large Carrots; peeled and cut in chunky pieces or several Baby Carrots.
5-6 Medium-Large Potatoes, peeled and quartered.
1 medium Onion; chopped.
2 cloves Garlic; chopped.
1 small box Mushrooms; sliced or buttons.
3 Reduced Sodium Beef Bouillon Cubes.
1 can Reduced Sodium Beef Broth.
1 can Reduced Sodium Cream of Mushroom Soup.
1 Soup can of Water; if needed.

Put the Carrots and Potatoes in the Crock-Pot first.
Add the Meat in next.
Put the Bouillon Cubes, Mushrooms, Onion, Garlic and Soup on top of all of this.
Add in the Beef Broth.
Add 1 can or part of a can of Water, if needed.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.





                                                                                                                                                        
                               

Next recipe. # 17.

                                             Beef and Egg Noodles with Beefy Mushroom Soup

1 1/2 pounds Stew Meat.
3 Low-Sodium Beef Bouillon Cubes.
1 Small Onion; chopped.
1 12-16 oz. bag of Egg Noodles or No Yolks.
1 small box Mushrooms; cleaned and sliced.
1 can Beefy Cream of Mushroom Soup, reduced Sodium.
Enough Water to cover the Meat and also the Noodles with plenty of broth for serving.

Put all of the ingredients except Noodles in the Crock-Pot.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.

Next recipe. # 17.

                                             Beef and Egg Noodles with Beefy Mushroom Soup

1 1/2 pounds Stew Meat.
3 Low-Sodium Beef Bouillon Cubes.
1 Small Onion; chopped.
1 12-16 oz. bag of Egg Noodles or No Yolks.
1 small box Mushrooms; cleaned and sliced.
1 can Beefy Cream of Mushroom Soup, reduced Sodium.
Enough Water to cover the Meat and also the Noodles with plenty of broth for serving.

Put all of the ingredients except Noodles in the Crock-Pot.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.

Here's the next Recipe. #16.

                                    Ground Beef Patties Cooked in Mushroom Soup Gravy

4-6 Ground Chuck Patties.
1-2 cans Reduced fat and sodium Cream of Mushroom Soup.
1 small Onion; chopped.
1-2 cloves of Garlic; chopped.
Seasoned Salt or Seasoned Salt Substitute; to taste.
Pepper; to taste.
Season Patties well on both sides.
Put the Patties in a large skillet.
Cook over medium-high heat until well-browned.
Add Onion and Garlic, brown lightly.
Drain any excess fat.
Put into Crock-Pot; one Patty at a time.
Add the Onion and Garlic.
Put in the can of Mushroom Soup and 1 can of water or as much as needed.
Cover and cook on High 4-5 hours or on Low for 8-10 hours.
Serve with Mashed Cauliflower and Potatoes and a Vegetable or Salad.

                                             

I'm thinking about posting enough recipes today to catch up to the day number for the year. I'm not sure how far I will get, but we will see. So here goes! #15.

                                                   Vegetable Beef and Barley Soup
1 1/2 pounds Stew Meat.
1 Onion; chopped.
6 Large Carrots; diced.
6 Medium Potatoes, diced.
1 Package frozen Peas.
4 Reduced Sodium Beef Bouillon Cubes.
1/2 cup Barley.
Water to fill the Crock-Pot about 3/4 full.

Put all of the ingredients, except the Peas and Barley, in the Crock-Pot.Stir.
Cover and cook on High for 5-6 Hours or on Low for 10-12 Hours; or until done.
Add the Frozen Vegetables and Barley during last 1-2 Hours of cooking time.
Serve with Crackers.

I'm going to post 1 more recipe for now. I may wait until tomorrow to post anymore.
#14

                                                             Clam Chowder

2 small cans of Clams; drained.

6 large Potatoes; peeled and diced.

1 Small Onion; chopped.

1 Tablespoon Butter.

Salt or Salt Substitute and Pepper to taste.

4 cups 1% Milk.

1 teaspoon chopped Parsley.

1/4 teaspoon or a little more Old Bay Seasoning.

Salt or Salt Substitute to taste.

Cook the Potatoes and Onions in Salted Water.

Drain.

Put the Clams, Potatoes, Butter, Old Bay and Milk in a Crock-Pot.

Season with Salt and Pepper to taste.

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

Serve with Crackers or Oyster Crackers.

I happen to really like Chicken and Dumplings, but they can be a little too rich for someone that needs to lose weight. This recipe is kind of the best of both worlds. It tastes really good, but has quite a bit less fat and starch. It isn't exactly soup either, but close enough. Give it a try and I hope you enjoy it.

# 13

                                                         Chicken and Dumplings

2-3 pounds Chicken Tenderloins cut in small cubes.

3 Celery Stalks; cut in chunky pieces.

3 Carrots cut in chunky pieces.

3-4 Low-Sodium Bouillon Cubes

Enough water to cover.

Salt and Pepper to taste.

1-2 Packages Flour Tortillas; cut into strips.

Put all the ingredients for the Chicken Stock into the Crock-Pot.

Cover and cook on High for 5-6 Hours.

Add the Tortillas during last 1-2 Hours of cooking time.

I'm going to post several recipes today. Hopefully to start getting caught up if not get caught up.
#12
                                            Chicken Pot Pie Chunky Soup

3-4 Boneless, skinless Chicken Breasts; diced.
2 Boxes Reduced Sodium Chicken Stock.
2 Large Stalks of Celery.
3-4 Potatoes; peeled and diced.
3-4 Large Carrots, peeled and cut in circles.
1/2 -1 Pound Frozen Peas.
1 Small Onion; chopped.
3 Low-sodium Chicken Bouillon Cubes.
1 Tablespoon Flour to thicken a little.
Pepper to taste.
Salt, if needed.

Put the Chicken, Celery, Potatoes, Carrots and Onion in the Crock-Pot.
Add the Chicken Stock and Bouillon Cubes.
Stir together well.
Cover and cook on High for 5-6 hours or on Low for 8-10 hours.
Add the Peas during last 1-2 hours of cooking time.
Mix the Flour with a small amount of warm water until it is smooth.
Stir into the Soup after adding the Peas.

I came up with this recipe, because we like Polish Sausage, but usually fixed with potatoes. Potatoes aren't really on the diet that I got from the Dietitian, so I figured out another way to eat it. This recipe uses Turkey Polish Sausage and Brown Rice; along with some other healthy ingredients. This recipe is very warming, for all this cold weather, we're having lately. So here it is. Give it a try!
Recipe #11.

                                                     Polish Turkey Sausage Soup

1 Pound Turkey Polish Sausage; cut up.
5 Large Carrots; cleaned and cut in circles.
1 Pound Bag Frozen Mexican-Style Corn.
1 Can Black Beans.
1 Can Mild Chili Beans.
1 Can Chili-Style Diced Tomatoes.
1 Can Tomato Juice.
1/2 Small Onion; chopped.
Water to make it the right consistency.
Olive Oil.

Put a small amount of Olive Oil in a cast-iron Skillet.
Add the Onion and Sausage.
Brown Lightly.
Put all of the other ingredients in a Crock-Pot.
Add the Polish Sausage and Onion into the Crock-Pot.
Cover and cook on High for 5-6 hours or on Low for 8-10 hours.
Serve with Tortilla Chips or Crackers.

I am going to post at least one more recipe today. That will make 10. I might take a break after that and continue later or tomorrow. So here is Recipe # 10

                          Ground Beef Patties Cooked in Cream of Mushroom Soup Gravy

4-6 Ground Chuck Patties.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 cans of Water.
2 Low-Sodium Beef Bouillon Cubes.
1 small Onion; chopped.
1-2 cloves of Garlic; chopped.
Seasoned Salt or Seasoned Salt Substitute.
Pepper.

Season Patties well on both sides.
Put the Patties in a large skillet and brown well on both sides.
Continue cooking until well done.
Add the Onion and Garlic and brown lightly.
Drain well and transfer to the Crock-Pot.
Add the Soup, Water and Bouillon Cubes to the Crock-Pot.
Cover and cook on High for about 3-4 hours or on Low for about 6-8 hours.
Serve with Mashed Potatoes and Vegetables of choice.



                                                         

Ok; I've managed to get up to number 9 now; so here is my next recipe.
Recipe #9:

                                             Pork Chops with Cream of Mushroom Soup

4-6 Loin Pork Chops.
1 small Onion; chopped.
2 cloves of Garlic; chopped.
1 can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.
Seasoned Salt or Seasoned salt Substitute.
Pepper.
Olive Oil to cover the bottom of the Skillet.

Put the Olive Oil in the Skillet.
Add the Pork Chops seasoned on both sides.
Start browning.
Add the Onion and Garlic.
Finish browning.
Transfer the Pork Chops,Onion and Garlic to the Crock-Pot.
Add the Cream of Mushroom Soup and 1 can of Water to the Crock-Pot.
Stir gently.
Cover and cook on High for 5-6 hours or on low for 8-10 hours.
Serve with Mashed Potatoes and a Vegetable of choice.

I'm going to post another recipe now. If I keep posting maybe I can catch up sooner than I thought. So here is my next recipe.

Recipe # 8:

                                                       

                                      Pork Steak with Cream of Mushroom Soup and Vegetables

1/2-1 Pork Steak per serving.

1 small Onion; chopped.

2 cloves of Garlic; chopped.

3-4 Potatoes; peeled and cut in wedges.

4-5 large Carrots; cut-up or several Baby Carrots; cleaned and cut-up.

1 small bag or 1/2 larger bag Frozen Green Beans.

1 can Cream of Mushroom Soup.

1 can of Water.

Seasoned Salt or Seasoned Salt Substitute to taste.

Pepper to taste.

Olive Oil for browning.

Put a small amount of Olive Oil in a skillet.

Add the Pork Steak and brown lightly.

Add the Onion, Garlic, Seasonings and brown together with the Pork Steak.

Transfer to the Crock-Pot with a slotted spoon.

Add all of the other ingredients except the frozen Green Beans.

Stir together well.

Cover and cook on High for 5-6 hours or on Low for 8-10 hours or until everything is done and tender.

Here is my next Crock-Pot Soup Recipe. Try and enjoy! Recipe #7:

                                                                  Potato Soup

6-8 Large Potatoes peeled and cut in medium chunks.
1 Small Onion; chopped.
Enough Water to cover and cook the Potatoes.
1 can Evaporated Milk.
1/2 stick Butter.
Salt and Pepper to taste.

Put the Potatoes and Onion in a large Crock-Pot.
Cover with cold Water.
Add the Butter and Seasonings.
Cover and cook on High for about 3-4 hours or on Low for about 6-8 hours or until they are tender.
Add the Milk during the last 1-2 hours of cooking time.
Serve with Crackers.

Well I seem to be moving along with these recipes now. So here is my next recipe. #6:

                                                     Chicken and Rice Soup

1 pound Chicken Tenderloins cut in small chunks.
1/2 Onion; chopped.
1-2 Garlic Cloves; chopped.
2-3 Carrots; diced.
1-2 Stalks of Celery; diced.
2 Tablespoons Olive Oil.
1 Tablespoon Butter.
3 Low-sodium Chicken Bouillon Cubes.
3/4 cup Rice of choice.
2 Boxes Chicken Stock.
Enough Water to make soup.
Salt and Pepper to taste.

Put the Olive Oil in a large pot on medium heat.
Add the Butter and melt.
Add all the Vegetables and saute together.
Add the Chicken and cook till almost done.
Season well.
Transfer all of the ingredients to the Crock-Pot.
Put in the Bouillon Cubes.
Add the Chicken Stock and enough Water to make soup.
Stir together well.
Cover and cook on High for 5-6 hours or on Low for 10-12 hours.
Add the Rice during the last 2-4 hours of cooking time.
Serve with Crackers or Sandwiches.

I guess I'll just keep posting recipes today and see how many I can get on here. Here is my next recipe. #5:

                                                             Hearty Chicken Noodle Soup

1 pound Chicken Tenderloins cut in chunks.

1- 8 ounce package of Egg Noodles.

5 Large Carrots peeled and diced.
2 Large Stalks of Celery; diced.
1 small Onion; chopped.
1 clove of Garlic; chopped.
2-3 low-Sodium Chicken Bouillon Cubes.
Cold Water to cover everything well plus some.

Put all of the ingredients, except the Noodles, in a large Crock-Pot.
Cover and cook on High for 5-6 hours or on Low for 10-12 hours.
Add the Noodles during the last 1- 2 hours of cooking time. 

I decided to post another recipe today; maybe more. I'd like to get enough on here to make up for all the day's since January 1st that I missed. As of now I think that will be 18. If I post 6 extra a day it will take me 3 day's to catch up. If I post 3 extra a day it will take 6 day's to catch up, etc. I'm not sure how I will catch up yet, but I intend to try. Here is my 2nd recipe for today, though. #4:

                                                   Bean and Bacon Soup with Tomatoes

1/2 pound Pinto Beans; soaked overnight.

8 slices of medium thick-cut Bacon; cut in small pieces.

1/2 Onion; chopped.

1 clove Garlic; chopped.

1 can Diced Tomatoes.

2 Boxes or 3-4 cans Low-Sodium Chicken Broth.

Water to make soup the right consistency.

1/2 teaspoon Seasoned Salt or Seasoned Salt Substitute.

Pepper to taste.

Brown the Bacon in a cast iron skillet.

Add the Onion and Garlic.

Brown it lightly.

Drain and set aside.

Drain and rinse the Beans.

Put the Beans in the Crock-Pot.

Add all the rest of the ingredients to the Crock-Pot.

Cover and cook on Low for 5-6 hours or on Low for 10-12 hours.

Serve with Crackers or Cornbread.

I decided to post another recipe today; maybe more. I'd like to get enough on here to make up for all the day's since January 1st that I missed. As of now I think that will be 18. If I post 6 extra a day it will take me 3 day's to catch up. If I post 3 extra a day it will take 6 day's to catch up, etc. I'm not sure how I will catch up yet, but I intend to try. Here is my 2nd recipe for today, though. #4:

                                                   Bean and Bacon Soup with Tomatoes

1/2 pound Pinto Beans; soaked overnight.

8 slices of medium thick-cut Bacon; cut in small pieces.

1/2 Onion; chopped.

1 clove Garlic; chopped.

1 can Diced Tomatoes.

2 Boxes or 3-4 cans Low-Sodium Chicken Broth.

Water to make soup the right consistency.

1/2 teaspoon Seasoned Salt or Seasoned Salt Substitute.

Pepper to taste.

Brown the Bacon in a cast iron skillet.

Add the Onion and Garlic.

Brown it lightly.

Drain and set aside.

Drain and rinse the Beans.

Put the Beans in the Crock-Pot.

Add all the rest of the ingredients to the Crock-Pot.

Cover and cook on Low for 5-6 hours or on Low for 10-12 hours.

Serve with Crackers or Cornbread.

My recipe for today is similar to Sunday's, but with Barley added to it, and no Tomato products. There might be a little more of a difference, but not much. Anyway it is a different soup so I will still post it. My husband likes the barley added in. I like it, too. Give it a try! It is extremely healthy and we can all use more of that in our diet! #3:

                                                 Vegetable Beef and Barley Soup

1 1/2 pound Stew Meat.

1 Onion; chopped.

6 Large Carrots, cleaned and cut in half lengthwise twice; and then cut across in small pieces.

6 Medium Potatoes, cleaned pealed, and cut in pieces about the size of the Carrots.

1 Package frozen Mixed Vegetable Soup Mix. 

3-4 Reduced Sodium Beef Bouillon Cubes.

1/2 cup Barley.

Water to fill the pot about 2/3 full.

Put all the ingredients except the Barley and frozen Vegetables in the Crock-Pot.

Cover and cook on Low for 10-12 hours; or on High for 5-6 hours.

Add the Barley and frozen Vegetables during last 2 hours of cooking time.

Cook until done. Some Crock-Pot cooking times may vary.

Serve with Crackers.

My recipe for today is similar to Sunday's, but with Barley added to it, and no Tomato products. There might be a little more of a difference, but not much. Anyway it is a different soup so I will still post it. My husband likes the barley added in. I like it, too. Give it a try! It is extremely healthy and we can all use more of that in our diet! #3:

                                                 Vegetable Beef and Barley Soup

1 1/2 pound Stew Meat.

1 Onion; chopped.

6 Large Carrots, cleaned and cut in half lengthwise twice; and then cut across in small pieces.

6 Medium Potatoes, cleaned pealed, and cut in pieces about the size of the Carrots.

1 Package frozen Mixed Vegetable Soup Mix. 

3-4 Reduced Sodium Beef Bouillon Cubes.

1/2 cup Barley.

Water to fill the pot about 2/3 full.

Put all the ingredients except the Barley and frozen Vegetables in the Crock-Pot.

Cover and cook on Low for 10-12 hours; or on High for 5-6 hours.

Add the Barley and frozen Vegetables during last 2 hours of cooking time.

Cook until done. Some Crock-Pot cooking times may vary.

Serve with Crackers.

As we are all aware, it's Monday again. I weighed this morning and actually I'm not doing, too bad. I'm also kind of burned out on Vegetable Beef Soup for a while. So I think the next soup will be a more hearty, chunky soup. I think that will seem more like a good meal than a soup with more liquid in it. You can still make these kind of soups lighter and healthy, too. Just use lighter versions of ingredients; like low-fat and low-sodium soups. Here is a good recipe to try:

                                                    Chicken Vegetable Stew/Soup

1 pound Chicken Tenderloins; cut into small chunks.
2-3 low-sodium Chicken Bouillon Cubes.
1 box low-sodium Chicken Stock or Broth.
5 large Carrots; peeled and cut in circles.
5 large Potatoes; peeled and cut in small chunks.
2 Stalks of Celery; chopped.
1 small Onion; chopped.
1 clove of Garlic; chopped.
1 Tablespoon of Flour.
1 Small bag of frozen Mixed Vegetables.

Put all of the ingredients except the liquid and flour in a large pan and brown lightly.
Put all of the browned ingredients in a Crock-Pot.
Add the Liquid into the Crock-pot.
Stir enough Water in with the Flour to make a paste.
Stir this into the ingredients in the Crock-Pot.
Cover and cook on High 5-6 hours or Low 8-12 hours.
Add the frozen Vegetables during last 2 hours of cooking time.

Well we've almost eaten all of The Vegetable Beef Soup from the other day. It has been really good, but it's time for a change now. This time I have a recipe for soup without any tomato products in it. This soup is more of a chunky hearty soup. Although just about any soup is good comfort food; this soup has less acid in it. There are no tomato products in it, so therefore less acid. It's hearty, delicious and will warm you on a cold day. If it's cold outside or even if it's not, give this soup a try. #2.

                                                                  Round Steak Soup

1 Medium-sized Round Steak, cut into small cubes.

Small amount of Olive Oil.

1/2 Medium Onion; chopped.

1 clove Garlic; chopped.

2-3 Low-Sodium Beef Bouillon cubes.

Seasoned Salt or Seasoned Salt Substitute.

Pepper.

5-6 Medium-Large Potatoes; peeled and cubed.

5-6 Large carrots; peeled and cut in circle slices.

1 small container fresh Mushrooms, cleaned and sliced.

1/2 pound frozen Green Beans.

1 can low-fat, low-sodium Cream of Mushroom or Beefy Cream of Mushroom Soup.

1 box or 2 cans Beef Stock or Broth.

Enough Water to make it soup.

Brown the Round Steak in a small amount of Olive Oil.
Add the Onion, Garlic Mushrooms, Salt and Pepper.
Saute together.
Put all of the other ingredients except the liquid in the Crock-Pot.
Add the Meat Mixture in with a slotted spoon.
Add the Beef Stock or Broth and Water until the Crock-Pot is about 2/3 to 3/4 full.
Cover and cook on High for about 5-6 hours or Low for 10-12 hours.
Add the frozen Vegetables during last 2 hours of cooking time.

Well we've almost eaten all of The Vegetable Beef Soup from the other day. It has been really good, but it's time for a change now. This time I have a recipe for soup without any tomato products in it. This soup is more of a chunky hearty soup. Although just about any soup is good comfort food; this soup has less acid in it. There are no tomato products in it, so therefore less acid. It's hearty, delicious and will warm you on a cold day. If it's cold outside or even if it's not, give this soup a try. #2.

                                                                  Round Steak Soup

1 Medium-sized Round Steak, cut into small cubes.

Small amount of Olive Oil.

1/2 Medium Onion; chopped.

1 clove Garlic; chopped.

2-3 Low-Sodium Beef Bouillon cubes.

Seasoned Salt or Seasoned Salt Substitute.

Pepper.

5-6 Medium-Large Potatoes; peeled and cubed.

5-6 Large carrots; peeled and cut in circle slices.

1 small container fresh Mushrooms, cleaned and sliced.

1/2 pound frozen Green Beans.

1 can low-fat, low-sodium Cream of Mushroom or Beefy Cream of Mushroom Soup.

1 box or 2 cans Beef Stock or Broth.

Enough Water to make it soup.

Brown the Round Steak in a small amount of Olive Oil.
Add the Onion, Garlic Mushrooms, Salt and Pepper.
Saute together.
Put all of the other ingredients except the liquid in the Crock-Pot.
Add the Meat Mixture in with a slotted spoon.
Add the Beef Stock or Broth and Water until the Crock-Pot is about 2/3 to 3/4 full.
Cover and cook on High for about 5-6 hours or Low for 10-12 hours.
Add the frozen Vegetables during last 2 hours of cooking time.

This is my soup blog I was talking about. I intend to post at least one soup recipe per day on here. I hope you try at least some of them and enjoy them.
Here is my soup recipe for today: #1:

                                                          Vegetable Beef Soup

1 1/2 pounds Stew Meat.
Water to cover.
3-4 Beef Bouillon Cubes.
Water to make the pot about half full..
4 medium-large Potatoes; peeled and cut-up.
6 medium-large Carrots; peeled and cut-up.
1 can diced Tomatoes.
1 can V-8 Juice.
1 package frozen Vegetable Soup Mix or
1 package frozen Mixed Vegetables.

Place the Stew Meat in the Crock-Pot.
Add enough Water to cover a little above the meat.
Add the Bouillon Cubes, Potatoes and Carrots, Tomatoes and V-8 Juice.
Cover and cook on high for about 5-6 hours or low for about 8-10 hours.
Add the frozen Vegetables during last 2 hours of cooking time.
Serve with Crackers.

This is my soup blog I was talking about. I intend to post at least one soup recipe per day on here. I hope you try at least some of them and enjoy them.
Here is my soup recipe for today: #1:

                                                          Vegetable Beef Soup

1 1/2 pounds Stew Meat.
Water to cover.
3-4 Beef Bouillon Cubes.
Water to make the pot about half full..
4 medium-large Potatoes; peeled and cut-up.
6 medium-large Carrots; peeled and cut-up.
1 can diced Tomatoes.
1 can V-8 Juice.
1 package frozen Vegetable Soup Mix or
1 package frozen Mixed Vegetables.

Place the Stew Meat in the Crock-Pot.
Add enough Water to cover a little above the meat.
Add the Bouillon Cubes, Potatoes and Carrots, Tomatoes and V-8 Juice.
Cover and cook on high for about 5-6 hours or low for about 8-10 hours.
Add the frozen Vegetables during last 2 hours of cooking time.
Serve with Crackers.

We made our big pot of soup yesterday; so today we will eat some more of that and probably have a sandwich with it. It turned out really good. The meat was tender, but the vegetables probably needed to cook a little longer. It can do that today. I weighed this morning; too. I weigh almost exactly what I did last week. So I guess that means I must make more of an effort starting today. I have been exercising, but evidently not enough. So this week I will make a concerted effort to exercise and eat even healthier than I have been. The soup really has helped. Which makes me think my idea of a soup blog is probably a good idea.
Starting today I will post a soup recipe a little more often and I think I will start my Crock-Pot blog with a soup a day recipe. For now I will post my weight-loss tip of the day and then a recipe for soup.

Weight-Loss Tip of the Day Number 19:
Get serious about what you are eating everyday. By this I mean If you decide to go on a diabetic diet like I need to; stick with it.
I realize we are using Grace, but you do still have to have structure and guidelines or you will have trouble with consistency. This is the first day of the week , so start today structuring your diet and write it down. Follow your own guidelines and stick with that. If you decide how you are going to eat it will make it easier for you to stick with it. Personalize your own weight-loss. This makes it a lot easier to stay on track. For me I need to personalize the diet that I got from the Dietitian. Choose the foods that you like, that are choices on your diet, and you will be a lot more likely to stick with it. For now I will post a recipe with ingredients that are good for this diet.
     
                                                                            Tuna Salad

2 large or 4 small cans of  Tuna packed in Water.
1/2 cup Mayonnaise or Salad dressing made with Olive Oil.
2-3 hard boiled Eggs; chopped.
1 Tablespoon Yellow Mustard.
1/4 cup Sweet or Dill Relish.
1/4 small Onion; chopped. (optional).

Put all the ingredients in a medium-large bowl.
Stir and mix together well.
Serve on Bread or Toast, or Bun of choice.
Or eat with Crackers.

Weight-loss Tip of the Day Number 18:
Try eating more healthy soup. I plan on making Vegetable Beef Soup today. I have an idea for a soup blog. I haven't got it started yet, but I'm trying to get it together soon. I've been thinking if you eat at least one meal a day of soup it might help you lose weight. We did get a new Crock-Pot a little while back, so I may start a Crock-Pot Soup of the Day Blog or something along those lines. Maybe that will help me lose weight a little easier. So for now I think I will go get my soup started. I posted the recipe the other day. Check it out!