Recipe #82.

                                            Ground Turkey Vegetable Brown Rice Soup

1 Pound Ground Turkey.
1/2 Small Onion; chopped.
2 Cloves Garlic; chopped.
1 Pound Carrots; cleaned and cut into small chunks.
4 Potatoes; peeled and cut into small chunks.
1 Can diced Tomatoes.
1 Can Reduced Sodium V-8 Juice.
1 Pound Bag Frozen Soup Mix.
Small amount of Olive Oil.
Water, if needed to fill 3/4 full.

Brown the Ground Turkey, Onion and Garlic in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in all the other ingredients except the frozen Vegetables and Rice.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the frozen Vegetables during last 2-3 hours of cooking time; and the Brown Rice during last 1-2 hours of cooking time.

                                               

Recipe #82.

                                                                                                                                                             Chicken Fried Crock-Pot Steak

6 Medium-Large Cube Steaks.
1 Onion; chopped.
1 Clove of Garlic; chopped.
2 Cans Low-Sodium and Low-Fat Cream of Mushroom Soup.
2 Cans of Water.
2 Low-Sodium Beef Bouillon Cubes.
1 Cup of Flour.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Put the Olive Oil in a skillet.
Mix the Flour and Seasonings together in a bowl.
Dredge the Cube Steaks in the Seasoned Flour and set aside.
Pre-Heat The Oil to Medium-Hot heat.
Brown the Cube Steaks in the Olive Oil.
Remove from skillet and transfer to Crock-Pot allowing the Oil to drip off first.
Brown the Onion and Garlic in the same Oil and transfer to the Crock-Pot with a slotted spoon.
Add in the other ingredients.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #80.

                                                   Black Bean and Ham Soup

1 Pound Black Beans.
1/2 Pound Lean Boiled Ham.
1/2 Onion; chopped.
1 Clove of Garlic; chopped.
3-4 Potatoes; peeled and cut into small cubes.
3-4 Large Carrots; peeled and cut into circle slices; or 1/2 Pound bag of frozen Sliced Carrots.
Enough Water to cover all of the ingredients, about 2-3 inches above the ingredients.

Wash and soak the beans overnight.
Drain and rinse in the morning.
Put the beans and all of the other ingredients into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Serve with Cornbread and Slaw or Salad.

Recipe #79.

                                                          Cabbage Roll Soup
1 Pound Lean Ground Beef or Ground Turkey.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
Olive Oil.
1/2 Head Cabbage; cut in half and sliced thin.
1 Pound bag frozen Sliced Carrots.
1 Can Diced Tomatoes.
1 Can Tomato Juice.
2 Low-Sodium Beef Bouillon Cubes.
1/2 Cup Instant Brown Rice.

Brown the Ground Beef or Turkey, Onion and Garlic in a small amount of Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #79.

                                                          Cabbage Roll Soup
1 Pound Lean Ground Beef or Ground Turkey.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
Olive Oil.
1/2 Head Cabbage; cut in half and sliced thin.
1 Pound bag frozen Sliced Carrots.
1 Can Diced Tomatoes.
1 Can Tomato Juice.
2 Low-Sodium Beef Bouillon Cubes.
1/2 Cup Instant Brown Rice.

Brown the Ground Beef or Turkey, Onion and Garlic in a small amount of Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

I missed posting yesterday and the day before, so today I will post 3 recipes. I've been coming up with some new recipes that are even lower calorie and lower fat than a lot of the previous ones. They sound really yummy, too. So here they are.
Recipe #78.

                                                      Skinny Chicken Vegetable Soup

1-2 Pounds Boneless, Skinless Chicken Breasts or Tenderloins, cut into small cubes.
1 Pound bag frozen Mixed Vegetables.
1 Pound bag frozen Soup Mix Vegetables.
1 Can Tomato or V-8 Juice.
1 Can Diced Tomatoes.
2-3 Low-Sodium Chicken Bouillon Cubes.
1 Can Low-Fat and Low-Sodium Chicken Broth.

Put all of the ingredients, except the frozen Vegetables into 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.

I missed posting yesterday and the day before, so today I will post 3 recipes. I've been coming up with some new recipes that are even lower calorie and lower fat than a lot of the previous ones. They sound really yummy, too. So here they are.
Recipe #78.

                                                      Skinny Chicken Vegetable Soup

1-2 Pounds Boneless, Skinless Chicken Breasts or Tenderloins, cut into small cubes.
1 Pound bag frozen Mixed Vegetables.
1 Pound bag frozen Soup Mix Vegetables.
1 Can Tomato or V-8 Juice.
1 Can Diced Tomatoes.
2-3 Low-Sodium Chicken Bouillon Cubes.
1 Can Low-Fat and Low-Sodium Chicken Broth.

Put all of the ingredients, except the frozen Vegetables into 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.

Recipe #77.

                              Chicken Tenderloins with Vegetables and Brown Rice

3-4 Chicken Tenderloin strips per serving.
1 Pound Baby Carrots or Large Carrots; cut into chunky pieces, or 1 pound bag frozen Carrots.
1 Pound bag frozen Peas.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
2 Cans Reduced Fat and Sodium Chicken Broth.
1-2 Reduced Sodium Chicken Bouillon Cubes.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil.
Olive Oil Spray.

Coat the inside of the Crock-Pot with Olive Oil Spray.
Season and Brown the Chicken Tenderloins, Onions and Garlic in a small amount of Olive Oil.
Put the Rice, Peas and Carrots in the Crock-Pot.
Put the Chicken, Onion and Garlic on top of the Vegetables.
Pour the Chicken Broth and Water in.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #77.

                              Chicken Tenderloins with Vegetables and Brown Rice

3-4 Chicken Tenderloin strips per serving.
1 Pound Baby Carrots or Large Carrots; cut into chunky pieces, or 1 pound bag frozen Carrots.
1 Pound bag frozen Peas.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
2 Cans Reduced Fat and Sodium Chicken Broth.
1-2 Reduced Sodium Chicken Bouillon Cubes.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil.
Olive Oil Spray.

Coat the inside of the Crock-Pot with Olive Oil Spray.
Season and Brown the Chicken Tenderloins, Onions and Garlic in a small amount of Olive Oil.
Put the Rice, Peas and Carrots in the Crock-Pot.
Put the Chicken, Onion and Garlic on top of the Vegetables.
Pour the Chicken Broth and Water in.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

recipe #76.

                   Pork Chops and Brown Rice with Vegetables in Cream of Chicken Soup

4-6 Pork Loin Chops.
2-3 Cups Instant Brown Rice.
1 Pound Green Peas.
2 Cans Reduced Fat and Sodium Cream of Chicken Soup.
2 Cans of cold Water.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Small amount of Olive Oil.

Season and brown the Pork Chops, Onion and Garlic in the Olive Oil.
Spray the bottom and sides of the Crock-Pot with Olive Oil Spray.
Put the Rice in the bottom of the Crock-Pot.
Add in all of the other ingredients putting the Pork Chops on top of the Vegetables and Rice.
Put the soup and water on top of all of this.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.

recipe #76.

                   Pork Chops and Brown Rice with Vegetables in Cream of Chicken Soup

4-6 Pork Loin Chops.
2-3 Cups Instant Brown Rice.
1 Pound Green Peas.
2 Cans Reduced Fat and Sodium Cream of Chicken Soup.
2 Cans of cold Water.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Small amount of Olive Oil.

Season and brown the Pork Chops, Onion and Garlic in the Olive Oil.
Spray the bottom and sides of the Crock-Pot with Olive Oil Spray.
Put the Rice in the bottom of the Crock-Pot.
Add in all of the other ingredients putting the Pork Chops on top of the Vegetables and Rice.
Put the soup and water on top of all of this.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.

Recipe of the Day #75.

                                                                   Irish Stew

1 1/2 Pounds of Lamb Stew Meat.
1 Packet Stew Seasoning Packet.
1 Box or 2-3 Cans Low-Fat and Low Sodium Beef Broth.
Water if needed.
5-6 Large Carrots, peeled and Cut into chunky pieces or 1 pound Baby Carrots, cleaned.
5-6 Large Potatoes; Pealed and cut into small cubes.
3-4 Celery Stalks; cleaned and cut into circle slices.
1 Onion; chopped.
1-2 Cloves of Garlic; chopped.
Small amount of Olive Oil.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Saute the Onion, Garlic and Celery lightly in the Olive Oil.
Add in the Lamb Stew Meat and brown.
Season well while cooking.
Transfer to the Crock-Pot with a slotted spoon.
Add in all the other ingredients
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.

Recipe of the Day #75.

                                                                   Irish Stew

1 1/2 Pounds of Lamb Stew Meat.
1 Packet Stew Seasoning Packet.
1 Box or 2-3 Cans Low-Fat and Low Sodium Beef Broth.
Water if needed.
5-6 Large Carrots, peeled and Cut into chunky pieces or 1 pound Baby Carrots, cleaned.
5-6 Large Potatoes; Pealed and cut into small cubes.
3-4 Celery Stalks; cleaned and cut into circle slices.
1 Onion; chopped.
1-2 Cloves of Garlic; chopped.
Small amount of Olive Oil.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Saute the Onion, Garlic and Celery lightly in the Olive Oil.
Add in the Lamb Stew Meat and brown.
Season well while cooking.
Transfer to the Crock-Pot with a slotted spoon.
Add in all the other ingredients
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.

Recipe of the Day #74.

                                                      Corned Beef and Cabbage

1 Corned Beef Brisket (Small enough to fit in Crock-Pot).
1 Head of Cabbage; Cleaned and cut into wedges.
4-5 Large Carrots; cleaned and cut into chunky pieces.
4-5 Potatoes peeled and cut into chunky pieces.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Chicken Broth.
Black Pepper to taste.

Prepare all of the Vegetables and put them into the Crock-Pot.
Put the Corned Beef down in with the Vegetables.
Add in the Liquid and Black Pepper.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.


   
                                 

Recipe of the Day #74.

                                                      Corned Beef and Cabbage

1 Corned Beef Brisket (Small enough to fit in Crock-Pot).
1 Head of Cabbage; Cleaned and cut into wedges.
4-5 Large Carrots; cleaned and cut into chunky pieces.
4-5 Potatoes peeled and cut into chunky pieces.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Chicken Broth.
Black Pepper to taste.

Prepare all of the Vegetables and put them into the Crock-Pot.
Put the Corned Beef down in with the Vegetables.
Add in the Liquid and Black Pepper.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.


   
                                 

Recipe of the Day #73.

                                                           Beef Pot Pie Soup

1 1/2 Pounds Lean Stew Meat.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
Small amount of Olive Oil.
1 Pound bag Crinkle Cut Carrots.
1 Pound bag Green Peas.
4 Large Potatoes; peeled and cut into small cubes.
1 Small box of Mushrooms; cleaned and sliced.
2 Cans Reduced fat and Sodium Beefy Cream of Mushroom Soup.
2 Cans of Water.
1 Can Low-Sodium and Low-Fat Beef Broth.
2-3 Low-Sodium Beef Bouillon Cubes.

Brown the Meat, Onions and Garlic in the Olive Oil over medium-high heat until the Meat is brown and the Vegetables are tender.
Put the browned Meat and Vegetables into the Crock-Pot with a slotted spoon.
Add in the Potatoes, Mushrooms, Mushroom Soup, Beef Stock, Water, and Bouillon Cubes into 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 2 hours of cooking time.




                                         

Recipe of the Day #73.

                                                           Beef Pot Pie Soup

1 1/2 Pounds Lean Stew Meat.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
Small amount of Olive Oil.
1 Pound bag Crinkle Cut Carrots.
1 Pound bag Green Peas.
4 Large Potatoes; peeled and cut into small cubes.
1 Small box of Mushrooms; cleaned and sliced.
2 Cans Reduced fat and Sodium Beefy Cream of Mushroom Soup.
2 Cans of Water.
1 Can Low-Sodium and Low-Fat Beef Broth.
2-3 Low-Sodium Beef Bouillon Cubes.

Brown the Meat, Onions and Garlic in the Olive Oil over medium-high heat until the Meat is brown and the Vegetables are tender.
Put the browned Meat and Vegetables into the Crock-Pot with a slotted spoon.
Add in the Potatoes, Mushrooms, Mushroom Soup, Beef Stock, Water, and Bouillon Cubes into 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 2 hours of cooking time.




                                         

I saw a recipe earlier for Swedish Meatballs. It looked really good, but rich and fattening. So I decided to come up with one a little more figure friendly. It also sounds yummy, just not as rich and fattening. The other recipe calls for pork and beef. Mine calls for Turkey. Here is my lower fat and calorie version of Swedish Meatballs.
Recipe of the Day #72.

                                                 Turkey Swedish Meatballs

1 Pound Ground Turkey.
1 Small Onion; chopped.
1 Clove of Garlic; minced.
1 Stalk of Celery; chopped well.
1/2 teaspoon Allspice.
1 Egg.
1/4 Cup Breadcrumbs.
Salt or Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning Vegetables.
2 Cans Low-Fat,Low-Sodium Beef Broth.
1 Small container Low-Fat Sour Cream.

Put the Olive Oil into a skillet, over medium heat.
Saute the Onion, Garlic and Parsley in the Olive Oil.
Set aside and allow to cool enough to touch.
Mix all of the ingredients together.
Using a small scoop form into small meatballs.
Brown in the skillet adding a little more Olive Oil if needed.
Remove with a slotted spoon to the Crock-Pot.
Add in the Beef Broth.
Cover and cook on High for 4-5 hours.
Stir in the Sour Cream during last hour of cooking time.
Serve over Egg Noodles or No Yolks Noodles.

I saw a recipe earlier for Swedish Meatballs. It looked really good, but rich and fattening. So I decided to come up with one a little more figure friendly. It also sounds yummy, just not as rich and fattening. The other recipe calls for pork and beef. Mine calls for Turkey. Here is my lower fat and calorie version of Swedish Meatballs.
Recipe of the Day #72.

                                                 Turkey Swedish Meatballs

1 Pound Ground Turkey.
1 Small Onion; chopped.
1 Clove of Garlic; minced.
1 Stalk of Celery; chopped well.
1/2 teaspoon Allspice.
1 Egg.
1/4 Cup Breadcrumbs.
Salt or Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning Vegetables.
2 Cans Low-Fat,Low-Sodium Beef Broth.
1 Small container Low-Fat Sour Cream.

Put the Olive Oil into a skillet, over medium heat.
Saute the Onion, Garlic and Parsley in the Olive Oil.
Set aside and allow to cool enough to touch.
Mix all of the ingredients together.
Using a small scoop form into small meatballs.
Brown in the skillet adding a little more Olive Oil if needed.
Remove with a slotted spoon to the Crock-Pot.
Add in the Beef Broth.
Cover and cook on High for 4-5 hours.
Stir in the Sour Cream during last hour of cooking time.
Serve over Egg Noodles or No Yolks Noodles.

Recipe of the day #71.

                                             

                                                        Ground Turkey Vegetable Soup

1 Pound Ground Turkey.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

1 Can diced Tomatoes.

1 Can V-8 Juice.

2-3 Low-sodium Chicken Bouillon Cubes.

1 Pound bag frozen Mixed Vegetables or frozen Vegetable Soup Mix.

1 Pound bag frozen Sliced Carrots.

4-5 Potatoes; peeled and cut into small cubes.

Olive Oil.

Seasoned Salt or Seasoned Salt Substitute to taste.

Brown the Ground Turkey, Onion and Garlic in a small amount of Olive Oil.

Season well while cooking.

Transfer to the Crock-Pot with a slotted spoon.

Put all of the other ingredients, except the frozen Vegetables, into the Crock-Pot,

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

Add frozen Vegetables during last 2 hours of cooking time.

Recipe of the Day #70.        

                              Chicken and Reduced Fat Golden Cream of Mushroom Soup

2-3 Pounds Boneless, Skinless Chicken Breasts or Tenderloins; cut into cubes.
1 Small-Medium Onion; chopped.
2 Cloves of Garlic; chopped.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1 Tablespoon Butter.
Small amount of Olive Oil.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Chicken, Onion and Garlic together in a small amount of Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in the Soup and Water.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Healthy Mashed Potatoes, Egg Noodles or Bread and a Vegetable and a Salad.

Recipe of the Day #69.

                                               Low-fat Chicken Mushroom Stew

1 Pound Chicken Tenderloins or Boneless Chicken breasts; cut into cubes.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Large Carrots; peeled and cut into circle slices.
5-6 medium Potatoes; peeled and cubed.
3-4 Stalks of Celery; cleaned and cut into circle slices.
1 Cup Frozen Peas.
1 Small-Medium box of fresh Mushrooms, cleaned and sliced.
2 Cans Reduced Fat Chicken Cream of Mushroom Soup.
2 Cans of Water.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Chicken, Onion and Garlic in a small amount of Olive Oil.
Transfer to the Crock-Pot, with a slotted spoon.
Put all the rest of the ingredients, except the peas, into the Crock-Pot, too.
Stir together well.
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 of the Day #68.

                                                 Pork Tenderloin and Vegetables


3-4 Pound Pork Tenderloin.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
5-6 Large Carrots; peeled and cut into chunky pieces.
5-6 Large Potatoes; peeled and cut into chunky pieces.
1 Pound Frozen Cut Green Beans.
1 Can Reduced Fat Cream of Mushroom Soup.
1 Can Water.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season well and brown the Pork Tenderloin, under the broiler.
Put all the Vegetables except the Onion and Garlic into the Crock-Pot.
Lay the Pork Tenderloin on top of the Vegetables.
Cut a few slits on top of the Pork Tenderloin and put some Garlic slices in them.
Put the Onion and rest of the Garlic on top of the Pork Tenderloin.
Put the Soup on top of all of this and spread it evenly over the Pork Tenderloin.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.


                                   

                                       

                                 

Recipe of the Day #67.

                                  Chicken Tenderloin Strips and Stir-Fry Vegetables

1 Pound Chicken Tenderloin Strips.
Soy Sauce; to taste.
1 Pound Stir-Fry Vegetables.
Olive Oil.
1 Can Reduced-Fat Cream of Chicken Soup.
1 Can of Water.
3 Cups Brown Rice; cooked.

Brown the Chicken in a small amount of Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in the Soup and Water.
Cover and cook for 3-4 hours on High or 6-8 hours on Low.
Add the Vegetables in during the last 2 hours of cooking time.
Cook the Brown Rice separately.
Serve together and top with low-sodium Soy Sauce.

Recipe of the Day #66.

                                                 Green Beans with Lean Ham

1-2 Pounds of Fresh or Frozen cut Green Beans.
1 Small Onion, chopped.
About 1/2 Pound Lean Ham pieces.
6-8 Potatoes; peeled and cut up.
1-2 Cups of Water.
 Pepper to Taste.

Place all of the ingredients in the Crock-Pot.
Cover and cook on Low for 8-10 Hours or on High for 4-5 hours.

         

Recipe of the Day #65.

                                                                                                                                                             
                                                                Turkey Chili

1 Pound Ground Turkey.
1 small Onion, chopped.
2-3 cloves of Garlic, chopped.
3-4 Cans Chili Beans. 1 Can Tomato Juice.
1 Small Can Tomato Paste.
Enough water to make it the right consistency.
1 Packet Chili Seasoning.
Olive Oil.

Brown the Ground Turkey, Onion and Garlic in a small amount of Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-6 hours.

Bonus Recipe to go with the Chili.

                                            Raw Vegetables and Dip
1 Bunch of Broccoli.
1 Head of Cauliflower.
1 Good-sized bag of Baby Carrots.

Wash the different vegetables separately.
Cut the florets of the Broccoli and Cauliflower apart.
Arrange the Vegetables in a group on a serving dish.

Dip:
Low-fat Ranch Dip either home-made or store-bought.
Recipe:
1 Packet Ranch Dressing.
1-17 ounce container Greek Yogurt.

Recipe of the Day #64.
                                                Baked Cod Fillets with Lemon Slices

4-6 Cod Fish Fillets.

1 Lemon; sliced.

2-3 Tablespoons of melted Butter.

Seasoned Salt or Seasoned Salt Substitute.

Pepper.

Preheat oven to 350 degrees.

Butter and season 1 side of the Fish.

Lay it seasoned side down on a baking sheet.

Butter and season the other side of the Fish.

Lay the Lemon slices on top of the Fish.

Bake it in the preheated oven for 30 minutes or until done.

I had a recipe ready to post for today, but I also saw a good one on Rachael Ray for Fat Tuesday. So I think I'll just post both of them.
Recipe of the Day #63:
                                           
                                      Crumbled Ground Beef in Mushroom Soup Gravy

1 1/2 pounds Lean ground Beef.
1 medium Onion; chopped.
2 cloves of garlic; chopped.
1 small box of fresh Mushrooms; sliced.
2 cans reduced fat and sodium Cream of Mushroom Soup.
2 cans of Water.
Salt or Salt Substitute to taste.
Pepper to taste.

Brown the Ground Beef, Mushrooms, Onion, and Garlic in a skillet.
Drain or use a slotted spoon and put into the Crock-Pot.
Season well.
Add in the Cream of Mushroom Soup and Water.
Stir.
Cover and cook on Low for 6-8 hours or on high for 3-4 hours.
Serve on Mashed Potatoes, Toast or Biscuits.
Top with low-fat Cheese (optional).

Now I have a bonus recipe for you. This is a Rachael Ray recipe for Fat Tuesday.

                                            Rachael Ray's Fat Tuesday Chili Recipe.

2 1/2 pounds beef chuck, trimmed and cut into bite-sized cubes
Salt and Pepper
2-3 tablespoons canola oil
5 tablespoons butter
2 tablespoons Gebhardt's chili powder or Ancho chili powder
1 rounded tablespoon ground cumin
1 tablespoon paprika
1 tablespoon coriander
1 teaspoon ground cayenne pepper
1 large onion, chopped
2 green bell peppers, chopped
2-3 ribs of celery, chopped
4 tablespoons flour
1/4 cup Worcestershire sauce
1 bottle pale ale, at room temp
3 cups chicken stock
1-15 ounce can red beans, drained
1-15 ounce can diced tomatoes with green chilies.
Scallions, thinly sliced on an angle
Tabasco sauce, to pass at table
Cheese-it snack crackers, crushed for topping

Preparation
Preheat oven to 325 degrees F.
Bring meat to room temperature and pat dry. Season with Salt and Pepper
Heat oil, a turn of the pan, in a large Dutch oven over medium-high heat. Brown the meat in batches to avoid overcrowding the pot. Remove browned beef to a platter. Add butter to the drippings in pan and reduce heat to medium.
Add in all the dried spices and stir 1-2 minutes to toast them. Add onions, bell peppers, celery, garlic, salt, pepper, bay and thyme
Cook partially covered to soften, 10-12 minutes, stirring occasionally. Add flour and stir to cook it out a bit then add Worcestershire and beer. Let beer reduce by half then add stock, beans, tomatoes and browned beef. Bring chili to a low boil then cover and place in oven for 1 1/2 to 2 hours until meat is very tender. Chili can also be kept at low simmer on stove top partially covered but be sure to stir it occasionally to prevent scorching. Top the chili with scallions, a few dashes of Tabasco and cheese crackers, and serve.

Recipe of the Day #62:

                                                           Ground Beef Goulash

1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1/4-1/2 Green Pepper; chopped.
1 Large or 2 regular size cans of Diced Tomatoes.
2 Cans Tomato Sauce.
2 Cans of Water.
1/2 Pound Box of whole wheat or whole grain Elbow Macaroni.

Brown the ground Beef, Onions, Garlic and Green Pepper in a skillet.
Transfer to the Crock-Pot with a slotted spoon.
Add in all the other ingredients except the Macaroni.
Cover and cook on Low for 8-10 hours or on Low for 5-6 hours.
Cook the Macaroni till about half done; then drain and add to the Crock-Pot during last 1-2 hours of cooking time.

Recipe of the Day #61.

                                                   Roasted Turkey Noodle Soup

1 Turkey Breast; roasted and cut into small cubes.
4-5 Large Carrots; cleaned and cut in circle slices.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
2-3 Stalks of Celery; cut in circle slices.
3-4 Cans or 1-2 Boxes of Reduced Fat and Sodium Chicken Broth or Stock.
3-4 Reduced Sodium Chicken Bouillon Cubes or Chicken Soup Base.
1-12 Ounce bag of  No Yolks or Egg Noodles.

Put all of 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.
Cook the Noodles on the stove until about half done.
Add them to the Crock-Pot During last 1-2 hours of cooking time.

Since I missed blogging over the weekend I will post 3 recipes today. So I will get started with it and try to get all 3 on here today.
Recipe of the Day #60:

                                                               Pork Loin Stew

1 1/2-2 Pounds Pork Loin; cut into small cubes.
1 Small -Medium Onion; chopped.
1-2 Cloves of Garlic; chopped.
5-6 Potatoes; peeled and cubed.
5-6 Carrots; peeled and cut into circle slices.
2-3 Stalks of Celery; cut into circle slices.
1 Small box of fresh Mushrooms; cleaned and sliced.
1 Can Reduced Fat and Sodium Chicken Broth.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can of Water.
Olive Oil for Browning.

Brown the Pork Loin in a skillet in a small amount of Olive Oil.
Transfer to the Crock-Pot.
Add in all the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Serve with a nice Salad and some good Bread.