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.