Here is my second recipe for today. This should catch me up again.
Recipe of the Day #59:

                                                        Chicken and Mushrooms

1 1/2 Chicken Tenderloin; cut into small cubes.
2 Tablespoons Unbleached Flour.
2 Tablespoons Olive Oil.
1 Small Onion; chopped.
1 Small Box of Mushrooms; sliced.
1 Box Low-fat and Low-sodium Chicken Broth.
1/2 Cup White Cooking Wine.
1 Bag Egg or No Yolks Noodles; 12-16 ounces.

Put the Olive Oil in a skillet and heat to Medium-Hot.
Coat the Chicken in the Flour and brown on all sides in the skillet.
Transfer the Chicken to the Crock-Pot.
Saute the Onions and Mushrooms in the same skillet.
Transfer them, to the Crock-Pot, with a slotted spoon.
Add all the other ingredients, except the Egg noodles, into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 5-6 Hours.
Cook the Noodles separately.
Serve the Chicken over the Noodles.

I'll try to catch my recipes up today. I have a couple of recipes I want to post. So here is the first one of them.
Recipe #58:

                                                              Easy Beef Burgundy

1 1/2 pounds Lean Stew Beef.
1 Medium-Large box of Mushrooms; cleaned and sliced.
1 Small-Medium Onion; peeled and chopped.
2 Tablespoons Olive Oil.
2 Tablespoons Unbleached Flour.
1-2 Cans or 1 Box Low-fat and Low-sodium Beef Broth.
1/2 Cup Red Cooking Wine.
Salt and Pepper to taste.
1 Bag of Egg or No Yolks Noodles. 12-16 ounces.

Put the olive oil in a skillet and heat to medium-hot heat.
Coat the stew meat with the flour.
Brown the coated meat in the olive oil on all sides.
Season well in the skillet.
Transfer the meat from the skillet to the Crock-Pot with a slotted spoon.
Saute the Mushrooms and Onions in the same oil and transfer them to the Crock-Pot with a slotted spoon.
Add in the Beef Broth and Wine.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Cook the Noodles separately, on the stove, in salted water.
Serve the Beef Burgundy over the Egg Noodles.

I missed posting yesterday, so I will make it up in the next day or so. I really want to add photography to this blog, but it will take a little time and a lot of organization. So for now I will just post the recipes and hopefully get the photography added real soon. Recipe #57.

                                                   Ground Beef with Cabbage Soup

1 Pound Lean Ground Beef, crumbled and browned.
1 Can Tomato Juice.
1 Can Stewed Tomatoes.
1/2 Head Cabbage; cut in half and then cut across into strips.
4-5 Large Carrots; cut into circle slices.
4-5 Potatoes; peeled and cut into small cubes.
1-16 ounce Bag Frozen Soup Mix Vegetables.
Water to make it the right consistency.

Put all the ingredients except the frozen vegetables in the Crock-Pot. Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Add the frozen Vegetables during last 1-2 hours of cooking time.

Here is my second recipe today.
Recipe of the Day #56:

                                               Chicken and White Beans with Spinach

1 Pound Chicken Tenderloins cut into small cubes.
3 Cans White Beans; drained and rinsed.
1 Pound bag Fresh or Frozen Spinach.
1 Can diced Tomatoes.
3 Cans or 2 Boxes Reduced Sodium Chicken Broth.
2-3 Low-Sodium Chicken Bouillon Cubes.
1/2 Onion; chopped.
1 Clove of Garlic; chopped.

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

Well here's another day where I will post 2 recipes. I Have been pretty busy lately, but I still need to keep up with my posts. Anyway here is my first recipe for today.
Recipe of the Day #55:

                                                Chicken and Noodles with Mushrooms

1 Pound Chicken Breasts or tenderloins cut in small cubes.
2 Boxes or 4 Cans Chicken Stock or Broth.
2-3 Low-Sodium Chicken Bouillon Cubes.
2-3 Stalks of Celery cut in circle slices.
1 Pound Carrots, cleaned and cut in circle slices; or 1 Pound frozen Carrot slices.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Small box of Mushrooms; sliced.
8-12 Ounces of  NoYolks or Egg Noodles.

Put all the ingredients except the Noodles in the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Add the Noodles during the last 1-2 hours of cooking time.
Add more liquid if needed for the Noodles.

When deciding on my recipe for today I thought of Texas Hash. I have usually baked this in the oven, but the Crock-Pot is kind of like an oven, so this is a great way to make this without using your oven. Recipe 54.

                                                                    Texas Hash

1 Pound Lean Ground Beef.
1/2 Medium Green Pepper; chopped.
1 Small Onion; chopped.
2 Cloves Garlic; chopped.
3 Cups Cooked Brown Rice.
2 Small or 1 Large Can Tomato Sauce.
1/2 teaspoon Chili Powder (optional).
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Ketchup for topping.

Cook the Ground Beef, Green Pepper, Onion and Garlic together, until meat is browned.
Season the Meat mixture well while browning.
Cook the Rice at the same time.
Coat the inside of the Crock-Pot Butter.
Layer the Rice, Meat mixture; and Tomato Sauce, in that order in the Crock-pot until all ingredients are used.
Put a layer of Ketchup on the top of last layer.Cover and cook on Low for 5-6 hours or on High for 2-3 hours.

I've been pretty busy today so I think a simple recipe is a good idea. This recipe sounds healthy and light, too. So give it a try. I think I might make it sometime this coming week.
Recipe of the Day #53:
                                                              Ground Beef Soup

1 Pound Lean Ground Beef.
1 Can Diced Tomatoes.
1 Can Tomato Juice.
1-16 Ounce bag frozen Green Beans.
1-16 Ounce bag frozen Carrots.
1-16 Ounce bag frozen Corn.
1 Small Onion; chopped.
1 Clove Garlic; chopped.

Brown the Ground Beef, Onion, and Garlic together in a skillet.
Drain and put this mixture in the Crock Pot.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Serve with Cracker or Cornbread.
Yum!

This is my second recipe for today.
Recipe #52:

                                     Chunky Chicken Pot Pie Soup with Pie Crust Strips

1 Pound Chicken Breast Tenderloins cut into small cubes.
1 Small Onion; chopped.
2 Stalks of Celery, diced.
2-16 ounce bags of frozen Peas and Carrots.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Reduced Fat and Sodium Chicken Broth.
2-3 Reduced Sodium Chicken Bouillon Cubes.
1 Sprig fresh Thyme.
2 Flat Pie Crusts.

Put all the ingredients except the Pie Crust and frozen vegetables in the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add the frozen vegetables during last 2 hours of cooking time.
Bake the Pie Crust strips in the oven.
Serve together.
Like eating Pot Pie, but you can eat less crust if you want.

I will be posting 2 recipes today. So here is the first one.
Recipe #51:

                                                           Beef and Egg Noodles

1 1/2 Pounds Lean Stew Meat.

2 Low-Sodium Beef Bouillon Cubes.

2 Cans Low-Sodium Beef Broth.

2 Cans Water.

1 Small Onion; chopped.

Pepper to taste.

1 Bag No Yolks or Egg Noodles.

Put all the ingredients except the Egg Noodles in the Crock-Pot.

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

Add in the Egg Noodles during the last 1-2 hours of cooking time.

Make sure there is enough liquid for the Noodles so you still have sauce.

I will be posting 2 recipes today. So here is the first one.
Recipe #51:

                                                           Beef and Egg Noodles

1 1/2 Pounds Lean Stew Meat.

2 Low-Sodium Beef Bouillon Cubes.

2 Cans Low-Sodium Beef Broth.

2 Cans Water.

1 Small Onion; chopped.

Pepper to taste.

1 Bag No Yolks or Egg Noodles.

Put all the ingredients except the Egg Noodles in the Crock-Pot.

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

Add in the Egg Noodles during the last 1-2 hours of cooking time.

Make sure there is enough liquid for the Noodles so you still have sauce.

I have the same situation with this blog today that I had on my weight-loss blog. I missed blogging yesterday, because I babysat and then we went to our grandsons basketball game last night. It may not be a very good reason, but that's what I got. I will try to do better. Anyway here are my recipes for yesterday and today.

Recipe of the Day #49:

                                   Chicken and Rice in Cream of Chicken Mushroom Soup

6-8 Pieces of Chicken; Thy's Legs, or Breasts.

1 Small Onion; chopped.

2 Cloves of Garlic; chopped.

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

2 Cans Reduced Fat and Sodium Chicken Broth.

3 Cups Long Grain and Wild or Brown Rice.

3 Cups of Water.

Seasoned Salt or Seasoned Salt Substitute to taste.

Pepper to taste.

Small amount of Canola Oil.

Small amount of Butter.

Season and Brown the Chicken on both sides, in a small amount of Canola Oil with a small amount of Butter for flavor.

Coat the sides and bottom of the Crock-Pot with Butter.

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

Lay the Chicken on top of the Rice.

Mix the Soup, Onion and Garlic together.

Spread this on top of the Chicken.

Pour the Chicken Broth around the edge, so it goes down into the Rice.

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

Recipe of the Day #50:

                                                    Pork Chops with Apples

4-6 Pork Chops.

4-6 Granny Smith Apples; peeled, cored and sliced.

1 Medium Onion; peeled and sliced.

2-3 Cloves of Garlic; chopped.

Seasoned Salt or Seasoned Salt Substitute to taste.

Pepper to taste.

1 Can Reduced Fat and Sodium chicken Broth.

1/2 Cup Red Cooking Wine

Small amount of Canola Oil for browning the Pork Chops.

Put a small amount of Canola Oil in a skillet and preheat to medium-hot.

Season the Pork Chops well on both sides.

Put the Pork Chops in the skillet and brown on both sides.

Put the pork Chops in the Crock-Pot.

Add in the Onions and Garlic in on top of the Pork Chops.

Put the Apples in on top of this.

Pour the Chicken Broth and Cooking Wine on the side to not wash off the seasoning.

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

                                    

This recipe is a yummy way to fix Chicken Tenderloins. If you use the reduced fat version of the soup, you can save some calories. Other than that the Chicken is low in fat, just use moderation in the amount you eat and you will be fine.
Recipe #48:
                                        Chicken Tenderloins in Cream of Mushroom Soup

4-5 Chicken Tenderloins per serving.
1 Small Onion; chopped.
2 Garlic Cloves; chopped.
1-2 Cans of Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Can of Water.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Small amount of Butter and Olive Oil.

Put a small amount of Butter and Olive Oil in a skillet.
Preheat to Medium-Hot.
Add in the Chicken Tenderloin Strips into the skillet and season well on both sides.
Put the Onion and Garlic in the skillet and start cooking.
Transfer the Chicken, Onion and Garlic to the Crock-Pot.
Add in the Cream of mushroom Soup and Water,
Stir gently.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
                                       

Back to Monday again. I seem to be having a little trouble making much progress lately. I guess a lot of people reach this point. The only real answer is to keep pushing forward. Don't give up! My biggest problem is that I like to snack. So I've been trying for a while now to make my snacks healthier. One of my favorite snacks is Nuts and Chex Mix. I rationalize the nuts are healthy and the Chex Mix is low in fat. This isn't entirely wrong, but we still need to use moderation. A small amount of Chex Mix and nuts is fine, but just be sure you don't overeat even a healthy snack. So here is my weight-loss tip for today.
Weight-loss Tip of the Day #48:
Snacks are OK in moderation. Just be sure when you're snacking that you choose low-fat and rather healthy foods to snack on.

I fixed the Pork Roast in the Crock-Pot and cooked it overnight and all day, until this afternoon and then we took it to our daughters and her families house for dinner. It was pretty good, although I think maybe it didn't need to cook quite, so long.

I was thinking of another recipe for a Pork Roast or maybe a Pork Tenderloin. Here it is:

Recipe of the Day #47.

                               

                                     Pork Tenderloin Roast with Golden Mushroom Soup

3-4 Pound Pork Tenderloin

4-5 Carrots; cleaned and cut in half and then cut the halves in thirds.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

1 Can Golden Cream of Mushroom Soup.

About 1/2 Can or so of Water.

1 Can of Chicken Broth. 

Seasoned Salt or Seasoned Salt Substitute to taste.

Pepper to taste.

Small amount of Canola Oil, for browning.

Season the Pork Tenderloin, on all sides.

Brown it on all sides in the Canola Oil.

Transfer it with a fork or tongs, to the Crock-Pot.

Put the Garlic and Onion on top of the Roast.

Put the Golden Cream of Mushroom Soup on top of all of this and spread it evenly over it.

Add in the Water and Chicken Broth.

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

We had our barbecue fixed in the Crock-pot for dinner. It was pretty yummy. We took it out to our daughter and her families house so we all enjoyed it. We had slaw and chips and dip with the sandwiches. Maybe not exactly diet food, but good food anyway. A good situation to practice moderation.
My weight-loss tip for today will be along these lines.
Weight-loss tip of the day #47:
Practice self-control and moderation everyday.
In doing this we will learn how to control our eating on a regular basis. This will not only help us lose weight, but keep it off, too.

Today's recipe is kind of a stretch for a soup recipe; but you can use a soup mix to prepare it. None the less it is made in the Crock-Pot. I plan on cooking this overnight tonight and having it for lunch tomorrow. This will be for our daughter's 35th birthday; which will actually be the day after her birthday, since she already has a busy day today. Anyway here is my recipe for Crock-Pot Barbecued Pork Roast. This is Recipe # 46.

                                                    Barbecued Pulled Pork

3-5 Pound Lean Pork Roast.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
1 Small Onion; chopped.
2 Cloves of Garlic; Chopped.
1 Bottle Barbecue Sauce of choice.
1/2 -1 Bottle of Water to rinse out the Barbecue Sauce bottle.

Season and brown the Roast on all sides.
Place it in the Crock-Pot.
Add in all the other ingredients.
Cover and cook on low overnight until lunch time.
Serve on Hamburger Buns.

Today is our daughters 35th birthday. So I've been planning her birthday dinner or lunch; probably lunch. They have so much to do today so we will probably have lunch tomorrow. I plan on cooking a Pork Roast in the Crock-Pot and barbecuing it. I'll probably put it on this evening; and cook it overnight. It sounds good to me and I'm pretty sure the kids will enjoy it. I haven't settled on the cake yet. I may try the reduced sugar or sugar-free kind, but only if I can find something she will like. So with all of this in mind I've been thinking of my weight-loss tip for today.
Weight-loss Tip of the Day #46:
When you pretty much have to deal with desert; try to have a sugar-free version or at least a reduced sugar version. If none of these are an option eat a smaller piece of the sugary version if you must.

I was trying to think of a recipe for today and steak came to mind. It sounds like a good dish for Valentines Day. So here is my Valentines recipe idea.
Recipe #45:

                                             Round Steak in Cream of Mushroom Soup

1 Round Steak.
1 Small-Medium Onion; chopped.
1-2 Cloves of Garlic; chopped.
2-3 Reduced Sodium Beef Bouillon Cubes.
1-2 Cans of Reduced Fat and Salt Cream of Mushroom Soup.
1-2 Cans of Water.
Small amount of Canola Oil.
Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Round Steak in a small amount of Canola Oil.
Season it well on both sides.
Transfer the Round Steak to a Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.

This is great served with Mashed Potatoes and a Salad or Vegetable.

I've spent a lot of the day today recuperating from yesterday. I feel better now and am looking forward to a nice dinner. I think we will cook something in this evening. It sounds better to me than dealing with the crowd that will be out to eat tonight. I think I'd rather fix a steak, salad and some kind of potato at home tonight. It sounds a lot nicer to me. Not to mention how cold it is out there.
So here is my weight-loss tip for today.
Weight-loss Tip of the Day # 45:
When you're preparing a special dinner think more about how healthy it is than how much you can eat.
Instead of eating a lot to celebrate. Eat to enjoy yourself, but also improve your health.
Happy Valentines Day!

                                                                  Chicken Stew

1 Pound Chicken Tenderloins or Chicken Breast; cut int about 1 inch cubes,

5-6 Large Carrots; cleaned and cut into circle slices.

5-6 Medium-Large Potatoes; peeled and cut into small cubes.

1 Onion; chopped.

3 Stalks of Celery; cleaned and cut into half-circle slices.

2 Cloves of Garlic; peeled and chopped.

1 Cup Frozen Green Peas.

2 Cans Reduced Salt and Fat Chicken Broth.

Small amount of Olive Oil.

Seasoned Salt or Seasoned Salt Substitute; to taste.

Pepper; to taste.

Put a small amount of Olive Oil, in a skillet, on medium heat.

Add in the Chicken.

Season well and brown lightly.

Stir in the Onion and Garlic; and brown lightly.

Drain or use a slotted spoon and transfer to the Crock-Pot.

Add in all the other ingredients except the Peas.

Stir together well.

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

Add Peas for last 2 hours of cooking time.

                                                                  Chicken Stew

1 Pound Chicken Tenderloins or Chicken Breast; cut int about 1 inch cubes,

5-6 Large Carrots; cleaned and cut into circle slices.

5-6 Medium-Large Potatoes; peeled and cut into small cubes.

1 Onion; chopped.

3 Stalks of Celery; cleaned and cut into half-circle slices.

2 Cloves of Garlic; peeled and chopped.

1 Cup Frozen Green Peas.

2 Cans Reduced Salt and Fat Chicken Broth.

Small amount of Olive Oil.

Seasoned Salt or Seasoned Salt Substitute; to taste.

Pepper; to taste.

Put a small amount of Olive Oil, in a skillet, on medium heat.

Add in the Chicken.

Season well and brown lightly.

Stir in the Onion and Garlic; and brown lightly.

Drain or use a slotted spoon and transfer to the Crock-Pot.

Add in all the other ingredients except the Peas.

Stir together well.

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

Add Peas for last 2 hours of cooking time.

I went to St. Louis yesterday with my daughter. She took our little 2 year old grandson to CID (Central Institute for the Deaf); to get a mold made for a new hearing aid piece, for one of his hearing aids.They fall out so easy and our Sheltie got a hold of it. He didn't eat all of it, and thank goodness , not the most expensive part either. But still even the ear piece is essential; so I went with them, seeing as my dog is the one who ate the ear piece; which really made me feel bad. Anyway, in a few days he will have a new one. While we were up there we went to Fair View Heights and ate at Chili's. I can't say I really enjoyed , what I got. It was one of their Bowls, and a little, too spicy, for me. It tasted fine, but I don't enjoy real spicy food, so, for me, it was too hot.
With all that being said, I didn't post yesterday, so I will try to post 2 weight-loss tips for today.
Weight-loss tip of the Day #43.
When you are traveling or even just eating out; try to order the healthiest thing you can find, not just something that sounds good.
I should have thought about that yesterday, I probably would have enjoyed something I felt good about eating more than what I thought sounded good.

Weight-loss Tip of the Day #44.
Try to be mind full of what you're eating everyday. Concentrate on eating healthy, nourishing food, instead of just what sounds good at the time.
What this means is; when trying to decide what to eat, whether at home or eating out, somewhere, always choose what looks the healthiest and tasty; not just tasty.

I dreamed this recipe up thinking about how good a Chicken Chili might be. I haven't tried it yet, but just by what the ingredients are I'm sure it will be yummy. Also lower in fat and calories than traditional Chili. So I will post it now and try it later. Check it out and let me know how you like it.
Recipe #42.
                                                               4- Bean Chicken Chili

1 Pound Chicken Breast or Tenderloin.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Can Black Beans; drained and rinsed.
1 Can White Beans; drained and rinsed.
2 Cans Mild Chili Beans; use the sauce, too.
1 Can Chili-Style Tomatoes.
1 Can Tomato Juice.
1 Small Can Tomato Paste.
1/2 Pound Package Frozen Corn.
1 Chili Seasoning Packet. (We prefer Rays or Chili Man), but you can use what you like.

Cook the Chicken, in water, on the stove , until done and tender.
Remove Chicken, from the water.
Cut or shred into bite-size pieces.
Put the Chicken and all, of the other ingredients, in the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

I dreamed this recipe up thinking about how good a Chicken Chili might be. I haven't tried it yet, but just by what the ingredients are I'm sure it will be yummy. Also lower in fat and calories than traditional Chili. So I will post it now and try it later. Check it out and let me know how you like it.
Recipe #42.
                                                               4- Bean Chicken Chili

1 Pound Chicken Breast or Tenderloin.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Can Black Beans; drained and rinsed.
1 Can White Beans; drained and rinsed.
2 Cans Mild Chili Beans; use the sauce, too.
1 Can Chili-Style Tomatoes.
1 Can Tomato Juice.
1 Small Can Tomato Paste.
1/2 Pound Package Frozen Corn.
1 Chili Seasoning Packet. (We prefer Rays or Chili Man), but you can use what you like.

Cook the Chicken, in water, on the stove , until done and tender.
Remove Chicken, from the water.
Cut or shred into bite-size pieces.
Put the Chicken and all, of the other ingredients, in the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

I saw a lady on Rachael Ray this morning that got a weeks worth of groceries for free. In fact they paid her a few cents. This is something I would love to learn how to do. I have saved with coupons, but not like that. It's supposed to be easy. Hopefully, as I keep looking into this, it will eventually click, and I will know how to do it. That being said, here is my weight-loss tip for today.
Weight-Loss Tip of the Day #42:
While shopping for groceries be sure that what you get is food that will be nourishing and healthy for your body.
Evidently you can get this kind of food with coupons, too. So let's start learning how to do this and then get busy doing it. When I figure it out I will try to explain it on here. If you have any tips let me know.

We went to Sam's the other day and got a bag of Chicken Tenderloins. This soup sounds really good so we got some Egg Noodles to go with some of the Chicken. I haven't made it yet, but I have made it before and it was delicious. We don't have as much snow left as we did have, but it is still really cold. This very well may be the next yummy, warming recipe I make. Give it a try. If you like Chicken Noodle Soup.I'm pretty sure you will like this recipe. Recipe #31.

                                                   Chunky Chicken Noodle Soup

1 Pound Chicken Tenderloins or Breasts; cut into small cubes.
1 Small box of Mushrooms; sliced.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat And Sodium Cream of Chicken Soup.
2 Low Sodium Chicken Bouillon Cubes.
2 Stalks of Celery; cut in circle slices.
1 Small Onion; chopped.
1 Clove Garlic; chopped.
1 Box Reduced Fat and Sodium Chicken Broth.
8-12 ounces Egg Noodles.
Water to have enough liquid for Noodles to cook and still have soup.
Put all of the ingredients, except the Egg Noodles, in the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on Low for 5-6 hours.
Add the Egg Noodles during last 1-2 hours of cooking time.

I made a pot of beans of 15 Bean package of beans today. I used a lean Ham Steak to season it with. It may not be the lowest calorie food we can eat, but it's not bad and really healthy. So this kind of goes along with what I said yesterday about eating healthy. We need to put eating for health as a priority, even in losing weight.So now I will post my Weight-loss Tip for Today.
Weight-loss Tip of the Day #41:
Start putting health as your first priority and as you improve your diet your health and weight should improve along with it.

Now we come to the recipe for today. This is a great recipe we've also been making for years in one form or another. I guess you could call it a staple around here. If there's anything I like almost as much as fried Chicken it's Spaghetti. This is one of my favorite versions.
Recipe #40.

                                                               Spaghetti Sauce

1 pound lean Ground Beef.
1/2 Onion; chopped.
2-3 cloves of Garlic; chopped.
2-3 Bay Leaves.
1/2 teaspoon Italian Seasoning.
1/2 teaspoon Seasoned Salt Substitute.
1/4 teaspoon Pepper.
1 large can Tomato Paste.
Kraft Italian Seasoning Packet.
2-3 cans of Water.
or 1-2 Jars of Spaghetti Sauce.
About 1/3-1/2 jar of Water to rinse the jar out.
Small box of Mushrooms; cleaned and sliced.

Brown the Ground Beef, Onion and Garlic together in a skillet. Season it in the skillet while cooking it.
Remove this meat mixture to the Crock-Pot with a slotted spoon.
Add in the other ingredients.
Stir to blend.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Chili is a great dish for a cold Winter day. Not only will it smell great while cooking; it will warm you from the inside out. Chili made in the Crock-Pot is easy and delicious. This is another recipe I've made for years. You can vary it if you want. I have varied it over the years, but this recipe seems to be the one we like now.
Recipe #39.

                                                                        Chili

1-2 pounds lean Ground Beef.
1 small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 large can or Bottle Tomato Juice.
1 small can Tomato Paste.
3-4 cans Mild Chili Beans.
1 can diced Chili-style Tomatoes.
1 packet Chili Seasoning. (we like Chili Man or Ray's.

Brown the Ground Beef, Onion and Garlic together in a large skillet.
Put this mixture, into a large 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.
Top with Cheese and Sour Cream if you like.
Serve with Crackers or Cornbread.

Today is catch-up day for my blogs. On this one I will post 3 new recipes. So without any further ado here they are: #38.

                                                            Crock-Pot Meatloaf

1 1/2-2 Pounds Lean Ground Beef.
1 1/2 Cups Oats.
1/2 Onion; chopped.
1 Clove Garlic; chopped.
1 Can Reduce Sodium Tomato Soup.
1/3 Cup Reduced Sodium Ketchup.
2 Eggs.
1/2 Teaspoon Seasoned Salt Substitute.
1/4 Teaspoon Pepper.

Put all of the ingredients except the Ketchup in a large bowl.
Mix together well.
Transfer to an oval-shaped Crock-Pot, sprayed with cooking spay.
Shape into a loaf shape.
Cover with the Ketchup on the top and sides.
Cover and cook on High for 3-4 Hours or on Low for 6-8 Hours or until done.



                                             

Somehow I've missed 3 days of blogging! I'm not sure exactly how this happened, but I will try and make up the difference today. We were pretty busy yesterday, getting ready for and celebrating our grandson, Micah's 2nd birthday. I guess I really don't have a very good excuse, for not blogging, though, so I will just proceed with the catching up on it now.
I guess my first weight-loss tip for today will be about sticking with this even if you get busy and sidetracked a little. We really do need to get in the habit of eating healthy everyday. This will help us a lot to eventually reach our goals. So here it is:
Weight-loss Tip of the Day #38.
Set a goal of improving your eating habits.
Actually this needs to be your main goal. If we will just concentrate on eating the fruits and vegetables we need everyday; along with all the other healthy foods we need, we will probably lose weight automatically.
Weight-loss Tip of the Day #39.
When you make your grocery list and go shopping concentrate on natural, healthy items. If these are the foods you buy, they will be what you eat.
Weight-loss Tip of the Day #40.
Don't just eat healthy to lose weight; do it as a lifestyle.
If you start eating healthy and lose weight in the process, this can also be a good way to keep the weight off. It can be a whole new way of eating to help keep you slim and healthy. Let's give it a try! I'll report back on this later.

I have to admit it's a little difficult trying to write a recipe blog and a weight-loss blog. Sometimes when I'm writing the recipes I do start feeling hungry; especially if they sound really good or I'm already hungry to begin with. But at least I am trying to make the recipes healthy. I need to post some more recipes on here. After all that is part of the plan for the blog. Maybe I'll do that later; but for now I'll just post my weight-loss tip for today.

Weight-Loss Tip of the Day #37.

Make your food taste good.

Just because you're trying to lose weight doesn't mean you have to eat bland food. A lot of healthy foods do taste good. I love pretty much all fruit and vegetables. You can eat just about all of the fruit and vegetables that you want, without adding a lot of calories to your diet. So the next time you start feeling hungry try eating a fresh fruit or raw vegetable.

I've been doing a little research today on Food Blogs. I realize they're are a lot of them out there. The main reason I want a Food Blog is to preserve my family recipes. Eventually I want to turn my blog or blogs into a cookbook or maybe more than one. This blog is specifically about Crock-Pot cooking. I'm thinking about starting another blog to branch out to other kinds of recipes. When my mother and grandmother cooked, many moons ago, there was no such thing as a Crock-Pot. So I want to start a blog with old family recipes on it; possibly my old family recipes and some of my friends and family members, too. Some of the recipes on this blog do go back, but only as far as to when I first got married. That's when I started using a Crock-Pot. That in itself has been over 39 years, now. That has been a long time, but not as long as when my mother and grandmother were cooking. My mother was a very good cook. At least I thought so. She made things like delicious Fried Chicken, Meatloaf, Beef Roast, Pork Chops, Chicken and Dumplings, huge Holiday Meals, Deserts and just about anything else that a country-style cook would make at the time. She grew up out in the country and I assume that's where she learned to cook. So a lot of the food I love is good old Southern Country Cooking. By Southern I mean Southern Illinois and by country I mean, out in the country, or on the farm cooking. Anyway here is my recipe for today. Call it whatever you like. It still tastes good!
Recipe #37.
                                Lean Pork Chops in Cream of Mushroom Soup

6-8 Pork Loin Chops.
2 Cans Reduced Salt and Fat Cream of Chicken Soup.
1/2 Medium Onion; peeled and chopped.
2 Cloves of Garlic; peeled and chopped.
Small amount of Canola Oil for browning the Pork Chops.
2 Cups Brown Rice.
2 Cans Chicken Broth.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Put a small amount of Canola Oil in a skillet over medium heat.
Season the Pork Chops, on both sides, a put them in the skillet.
Brown well on both sides.
Coat the bottom and sides of the Crock-Pot with Butter.
Put the Rice on the bottom of the Crock-Pot.
Place the Pork Chops on top of the Rice.
Pour the Chicken Broth, in the Crock-Pot, gently to keep Rice level on the bottom.
Add in the Onion and Garlic.
Spread the Cream of Chicken Soup on top.
If it needs it you can add some Water in to help cook the Rice and for the Soup to make Gravy.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.

I've been doing a little research today on Food Blogs. I realize they're are a lot of them out there. The main reason I want a Food Blog is to preserve my family recipes. Eventually I want to turn my blog or blogs into a cookbook or maybe more than one. This blog is specifically about Crock-Pot cooking. I'm thinking about starting another blog to branch out to other kinds of recipes. When my mother and grandmother cooked, many moons ago, there was no such thing as a Crock-Pot. So I want to start a blog with old family recipes on it; possibly my old family recipes and some of my friends and family members, too. Some of the recipes on this blog do go back, but only as far as to when I first got married. That's when I started using a Crock-Pot. That in itself has been over 39 years, now. That has been a long time, but not as long as when my mother and grandmother were cooking. My mother was a very good cook. At least I thought so. She made things like delicious Fried Chicken, Meatloaf, Beef Roast, Pork Chops, Chicken and Dumplings, huge Holiday Meals, Deserts and just about anything else that a country-style cook would make at the time. She grew up out in the country and I assume that's where she learned to cook. So a lot of the food I love is good old Southern Country Cooking. By Southern I mean Southern Illinois and by country I mean, out in the country, or on the farm cooking. Anyway here is my recipe for today. Call it whatever you like. It still tastes good!
Recipe #37.
                                Lean Pork Chops in Cream of Mushroom Soup

6-8 Pork Loin Chops.
2 Cans Reduced Salt and Fat Cream of Chicken Soup.
1/2 Medium Onion; peeled and chopped.
2 Cloves of Garlic; peeled and chopped.
Small amount of Canola Oil for browning the Pork Chops.
2 Cups Brown Rice.
2 Cans Chicken Broth.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Put a small amount of Canola Oil in a skillet over medium heat.
Season the Pork Chops, on both sides, a put them in the skillet.
Brown well on both sides.
Coat the bottom and sides of the Crock-Pot with Butter.
Put the Rice on the bottom of the Crock-Pot.
Place the Pork Chops on top of the Rice.
Pour the Chicken Broth, in the Crock-Pot, gently to keep Rice level on the bottom.
Add in the Onion and Garlic.
Spread the Cream of Chicken Soup on top.
If it needs it you can add some Water in to help cook the Rice and for the Soup to make Gravy.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.

Another day of being iced in and they've already closed school for tomorrow, too. It looks like it's going to be cold for awhile and probably snow again by the weekend. I guess we just need to get used to it and adjust. Exercise inside and eat healthy. We had Spaghetti for dinner. A little starchy, but pretty nourishing. I only ate one helping and not a big helping, either. I had one piece of Garlic bread along with it. It was yummy, too! I believe you can eat a variety of food, as long as you eat in moderation. Which brings me to my Weight-loss Tip for Today. So here it is.
Weight-loss Tip of the Day #36.
Eat a wide variety of Healthy Foods, but eat everything you eat in moderation.
What this means basically is, don't overeat any kind of food. If we make a habit of this, it will make it a lot easier to control our eating when it comes to higher calorie foods.

It's been so cold lately that our biggest cravings have been warm comfort foods. I imagine a lot of you have felt this way, too. With this in mind, here is a yummy recipe that you might want to try sometime soon. By the way, it's # 36 for the year.

                                                            Chicken Corn Chowder

1 Pound boneless, skinless Chicken Breast or Chicken Tenderloins; cut into small chunks.
1 Pound frozen Corn
2 Cans Cream Style Corn.
2 Tablespoons Butter.
2 Low-Sodium Chicken Bouillon Cubes .
2 Cans Low-Sodium Chicken Broth.
2 Cans Evaporated Milk.
Salt or Salt Substitute to taste.
Pepper to taste.

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

It's been so cold lately that our biggest cravings have been warm comfort foods. I imagine a lot of you have felt this way, too. With this in mind, here is a yummy recipe that you might want to try sometime soon. By the way, it's # 36 for the year.

                                                            Chicken Corn Chowder

1 Pound boneless, skinless Chicken Breast or Chicken Tenderloins; cut into small chunks.
1 Pound frozen Corn
2 Cans Cream Style Corn.
2 Tablespoons Butter.
2 Low-Sodium Chicken Bouillon Cubes .
2 Cans Low-Sodium Chicken Broth.
2 Cans Evaporated Milk.
Salt or Salt Substitute to taste.
Pepper to taste.

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

I've been busy lately writing some more recipes. I thought, of the one I'm posting today, recently. I have made this before; though. I think it was for St. Patrick's Day. My mother was a lot Irish. I think she was half Irish. So I like to make something Irish for St. Patrick's Day. And since I don't really know a lot of Irish dishes it's usually been either Irish Stew or Corned Beef and Cabbage. I realize it's not St. Patrick's Day yet, but I'm posting it today anyway. I'll post something else on St. Patrick's Day. So here it is.
Recipe #35.

                                                                        Irish Stew

1-1 1/2 pounds of  lean Lamb cut into small cubes.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Carrots; peeled and cut into circle slices.
1 Onion; Chopped.
1-2 cloves of Garlic; chopped.
2 Large Stalks of Celery; cut into slices.
1 Package Stew Seasoning.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Chicken Stock or Broth.
Small amount of Canola Oil.

Put the Canola Oil in a skillet and preheat to medium-high heat.
Put the Lamb into the skillet and brown.
Remove with a slotted spoon and put into the Crock-Pot.
Put all of the other ingredients in the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours
Serve with a nice Bread and Salad.

I've been busy lately writing some more recipes. I thought, of the one I'm posting today, recently. I have made this before; though. I think it was for St. Patrick's Day. My mother was a lot Irish. I think she was half Irish. So I like to make something Irish for St. Patrick's Day. And since I don't really know a lot of Irish dishes it's usually been either Irish Stew or Corned Beef and Cabbage. I realize it's not St. Patrick's Day yet, but I'm posting it today anyway. I'll post something else on St. Patrick's Day. So here it is.
Recipe #35.

                                                                        Irish Stew

1-1 1/2 pounds of  lean Lamb cut into small cubes.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Carrots; peeled and cut into circle slices.
1 Onion; Chopped.
1-2 cloves of Garlic; chopped.
2 Large Stalks of Celery; cut into slices.
1 Package Stew Seasoning.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Chicken Stock or Broth.
Small amount of Canola Oil.

Put the Canola Oil in a skillet and preheat to medium-high heat.
Put the Lamb into the skillet and brown.
Remove with a slotted spoon and put into the Crock-Pot.
Put all of the other ingredients in the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours
Serve with a nice Bread and Salad.

I can't say that Liver is my favorite food, but I have found a way to prepare it that actually makes it
taste good. I do like Liver, but if you have trouble with it; try this recipe. My husband even likes it fixed this way!
Recipe of the Day #34.

                                         Liver and Onions in Cream of Mushroom Soup

4 Beef Liver Steaks.
1 1/2 cups Unbleached White Flour.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Garlic Powder to taste.
1 Onion; peeled and sliced.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Water.
Canola Oil for browning the Liver.

Put enough Oil in a skillet to cover the bottom and brown the Liver.
Preheat to Medium heat.
Put the Flour, Salt, Pepper and Garlic Powder in a bowl and mix together.
Coat the Liver with the Flour mixture.
Place it in the skillet and brown on both sides.
Add the Onion in and brown it lightly.
Remove to the Crock-Pot.
Stir the Soup and Water together.
Pour over the Liver and Onions.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Here is my second recipe; today. It sounds good to me. Give it a try!
Recipe #33:

                                                          Split Pea with Ham Soup

1 Ham Steak.
1 Pound of Dry Split Peas.
1 Onion; chopped.
1 clove of Garlic; chopped.
2-3 Boxes Chicken Broth.
Water if needed.
Salt or Salt Substitute; to taste.
Pepper to taste.

Put all of the ingredients in the Crock-Pot; adding water last, only if needed.
Cover and cook on High for 5-6 hours or on Low for 10-12 hours; until done and tender.
Remove the Ham Steak from the Crock-Pot and set aside.
Mash the Peas lightly, if desired.
Cut the Ham into bite-size pieces and put back in the Crock-Pot.
Serve with Cornbread, Crackers or whatever you prefer.

Well I missed blogging yesterday, so I will post 2 recipes today. I have one that I had ready to post yesterday; so I will post that one first.
Recipe #32:

                                                    Bacon and Cheese Potato Soup

5-6 Large Potatoes; peeled and cut into small cubes.
Water for cooking.
6-8 Slices of Bacon; cooked crispy and crumbled.
1 Small Onion; chopped.
1/2 Stick Butter.
2 Cups grated Cheese. (Cheddar or whatever kind you prefer).
2 Cans Evaporated Milk.
Salt or Salt Substitute; to taste.
Pepper; to taste.

Put the Potatoes, Onion and Butter in the Crock-Pot.
Add the Salt and Pepper.
Cover with Water.
Cover and cook on High for 5-6 hours.
Mash lightly with a hand masher.
Add the Evaporated Milk; stir, cover and cook for about an hour or less; until good and hot.
In the meantime cook the Bacon until crispy and crumble it up.
Grate the Cheese or have already grated Cheese ready to use.
Put the Soup into serving bowls.
Top with the Bacon and Cheese.
Serve with Crackers.