Recipe #118.

                                                           Turkey Vegetable Soup

1 Small Turkey Breast; roasted and cubed.
2-16 Ounce Bags Frozen Soup Mix.
1-16 Ounce Bag Frozen Cut Carrots.
1 Can V-8 Juice.
1 Can Diced Tomatoes.
2-3 Low Sodium Chicken Bouillon Cubes.
Enough Water to finish filling the Crock-Pot up.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #117.

                                                             Lima Beans and Ham

1 Pound dry Lima Beans.
1 Pound Lean Ham for Beans.
1/2 Onion; chopped.
Salt or Salt Substitute to taste.
Pepper to taste.
Enough Water to cover the food about 2-3 inches above it.

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

Recipe #116.

                                      Fresh or Frozen Green Beans, Ham or Bacon and Potatoes

2 Pounds Fresh or Frozen cut Green Beans.
5-6 Large Potatoes; peeled and quartered or several new Potatoes; peeled if desired.
1 Onion; chopped.
1 Pound Lean Ham for seasoning or 6-8 slices of Lean or Turkey Bacon.
2-4 cups of Water or Vegetable Stock.
Salt or Salt Substitute to taste.
Pepper to taste.

Place all of the ingredients into the Crock-Pot.
Cover and cook on Low for 6-8 hours or until tender and done.

Recipe #114.

                                                        Beef and Mushroom Stew

1 1/2 Pounds Lean Stew Beef.
5-6 Large Potatoes; peeled and cubed.
5-6 Large Carrots; peeled and cut in circle slices.
3 Stalks of Celery; cleaned and sliced.
1 Onion; cut into chunky pieces, or several Pearl Onions.
1-2 Packets Stew seasoning; low-sodium if you can find it.
1 Box fresh Mushrooms; cleaned and sliced.
2 Cans Reduced sodium and Fat Cream of Mushroom Soup.
1-2 Cans of Water.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #113.

                                                                Swiss Round Steak

3 Pounds Round Steak; cut into 3-4 inch thin strips.
1 Onion; cut in half and sliced.
2 Cloves of Garlic; chopped.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
2-3 Reduced Sodium Beef Bouillon Cubes.
1 Cup Unbleached, Whole Wheat or Whole Grain Flour.
2-3 Tablespoons Canola Oil.
1/2 teaspoon Seasoned Salt or Seasoned Salt Substitute.
1/4 teaspoon Pepper.

Mix the Flour and Seasonings together.
Coat the Round Steak strips in the Flour mixture.
Brown lightly in the Canola Oil.
Transfer to the Crock-Pot with tongs or a fork to not transfer much oil.
Add in all of the other ingredients.
Stir gently, but well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve over Rice or Mashed Potatoes.

Recipe #112.

                                                                  Chicken Chili

1 Pound Ground Chicken.
Olive Oil for browning.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Can Reduced Sodium Tomato Juice.
1 Can Reduced Sodium Diced Tomatoes.
3 Cans Chili Beans.
Water; if needed.
1 Packet Chili Seasoning.

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

Recipe #111.

                                                      Black-Eyed Peas with Ham

1 Pound Black-Eyed Peas.
1/2 Pound Lean Ham Cubes for Seasoning.
Salt to taste.
Pepper to taste.
1/4 Onion; chopped. (optional)
4 Cups Cold Water plus more if needed.

Rinse and sort the Peas.
Place all of the ingredients in the Crock-Pot.
Make sure there is enough Water to cover everything well and keep it covered about 2-3 inches above the food, through cooking time.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #110.

                                                            Barbecue Chicken Wings

3-5 Pounds Chicken Wing Sections.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
16 Ounce Bottle Barbecue Sauce of choice.
Cooking Spray.

Spray the sides and bottom of the Crock-Pot with Cooking Spray.
Season the Chicken Wings well.
Place them in the Crock-Pot.
Sprinkle the Garlic and Onion over the top of the Chicken.
Pour in the Barbecue Sauce evenly over the Chicken.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #109.

                                                                 Turkey Breast
1 Medium Turkey Breast.
Olive Oil for coating the Crock-Pot.
Butter.
1 Onion; sliced.
1 Clove of Garlic; chopped.
Seasoned Salt or Seasoned Salt Substitute.
Pepper.

Coat the inside of the Crock-Pot with Olive Oil.
Coat the entire outside of the Turkey Breast with the Butter and Seasonings.
Place the Onion slices in the bottom of the Crock-Pot.
Place the Turkey Breast on top of the Onion.
Sprinkle the chopped Garlic on top.
Pour the Water in around the sides.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
You can brown under broiler after done if you want to.

Recipe #108.

                                                                       Ham
3-5 Pound Ham.
1 1/2 Cups Water.
Glaze; if desired.

Place the Ham in the Crock-Pot.
Add Water and Glaze (if desired).
Cover and cook on Low for 2-3 hours or until heated through.

Recipe #107.

                                                                 Whole Chicken
1 Whole 3-4 Pound Chicken.
Butter to Coat Crock-Pot and Chicken.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
2-3 Stalks of Celery; cleaned and sliced.
1-2 Pounds of Baby Carrots.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Coat the inside sides and bottom of the Crock-Pot with Butter.
Mix some more Butter and Seasonings together.
Coat the Chicken all over with the Seasoned Butter including under the skin.
Put the Carrots in the bottom of the Crock-Pot.
Put the Chicken on top of the Carrots.
Add in all the rest of the ingredients.
Cover and cook on High for 6 hours.

Recipe #106.

                                                  Broccoli, Cauliflower and Carrots

1 Bunch of Broccoli; cut up.
1 Head of Cauliflower; cut up.
1-2 Pounds of Baby Carrots.
Salt to taste.
Pepper to taste.
Butter to coat the Crock-Pot and for seasoning.
Water for cooking.

Coat the inside of the Crock-Pot with Butter.
Put about 2 cups of cold Water into the Crock-Pot.
Add in the Vegetables; putting the Carrots in first.
Put the Butter and Seasonings on top.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #105.

                                                              Barbecued Ribs

3-5 Pounds any kind of Ribs you like; cut into serving sizes.
1 Bottle or 16 ounces of your choice of Barbecue Sauce.
1 Small Onion; chopped. (optional)
2-3 Cloves of Garlic; chopped. (optional)
Water if needed.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Ribs well.
Brown them under the broiler to cook some of the fat off.
Put them into the Crock-Pot.
Add in the Onion and Garlic.
Pour the whole bottle of Barbecue Sauce on top.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #104.

                                                                Italian Chicken

3-5 Pounds Boneless Chicken Breasts.
Olive Oil for browning.
1 Bottle Reduced Sodium Italian Salad Dressing.
1 Can Reduced Sodium Chicken Broth.
1 Can Water, if needed.
1-2 Cloves of Garlic; chopped.
1-2 Bay Leaves.

Put the Chicken Breasts into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Watch to make sure it doesn't dry out.

Recipe 103.

                                          Crock-Pot Chicken, Broccoli, Rice and Cheese

1-2 Pounds Chicken Tenderloin; browned.
Olive Oil for browning.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
2-3 Cans Low-Sodium Chicken Broth.
2 Cups Instant Brown Rice.
16 Ounce Bag Frozen Broccoli Florets.
12 Ounces Grated Cheddar Cheese.
Salt or Salt Substitute to taste.
Pepper to taste.
Butter or Olive Oil to coat the bottom and sides of the Crock-Pot.

Coat the inside sides and bottom of the Crock-Pot with Olive Oil or Butter.
Season and Brown the Chicken, Onion and Garlic in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in the other ingredients and stir together well.
Cover and cook on Low for 6- 8 hours or on High for 3-4 hours.

                                                   

Recipe #102.

                                                          Beef Stroganoff Sauce

1 Pound Stew Meat; cut into small pieces.
1 Small Box of Mushrooms; sliced.
2-3 Low-Sodium Beef Bouillon Cubes.
1-2 Cans Low-Sodium Cream of Mushroom Soup.
1-2 Cans Water.
8 Ounce container Low-Fat Sour Cream.

Brown the Stew Meat, Onion and Garlic in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Sour Cream.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve over cooked Egg Noodles.

Recipe #101.

                                                         Barbecued Pork Loin Roast

3-5 Pound Pork Loin Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Cups Barbecue Sauce.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Roast, on all sides, in a small amount of Olive or Canola Oil.
Transfer into the Crock-Pot.
Add in the Onion, Garlic and Barbecue Sauce.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Check occasionally to make sure it doesn't dry out.
Can add some Water and extra Barbecue Sauce, if needed.
Pull apart into chunky pieces or shred and serve on buns.

Recipe #100.

                                                 Beef Broccoli and Brown Rice Soup

1 Pound Lean Stew Meat; cut into thin strips.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Cup Instant Brown Rice.
1 Pound Bag Frozen Broccoli Florets.
1 Box Low-Sodium Beef Broth.
2-3 Low-Sodium Beef Bouillon Cubes.
Water to make the Pot about 3/4 full.
Olive Oil.

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

Recipe #99.

                                                        Ground Turkey Vegetable Soup

1 Pound Ground Turkey.

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

4-5 Large Carrots; cleaned and cut into circle slices.

1/2 Onion; chopped.

1 Clove of Garlic; chopped.

2-3 Low-Sodium Chicken Bouillon Cubes.

1 Can Diced Tomatoes.

1 Can Low-Sodium V-8 Juice.

Enough Water to make the pot about 3/4 full.

1 Pound Bag Frozen Mixed Vegetables.

Olive Oil.

Brown the Ground Turkey, Onion and Garlic in the Olive Oil.

Transfer to the Crock-Pot with a slotted spoon.

Add in all of the other ingredients except the Frozen Vegetables.

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

Recipe #98.

                                                       Chicken Broccoli Rice Soup

1 Pound Chicken Tenderloins; cut into small cubes.
2 Boxes or 3-4 Cans Reduced Sodium and Reduced fat Chicken Broth.
2-3 Reduced Sodium Chicken Bouillon Cubes.
1 Pound Bag Frozen Broccoli Florets.
1 Cup Instant Brown Rice.
Water to make it the consistency you like.
Salt or Salt Substitute to taste.
Pepper to taste.

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

Recipe # 97.

                                                             Turkey Meatball Soup

1 Pound Ground Turkey.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Egg.
3/4 Cup Breadcrumbs or Oats.
1/2 Cup Ketchup.
Olive Oil for Browning.
2 Boxes or 3-4 Cans Chicken Broth.
Water to make the pot about 3/4 full.
1 Pound Bag Frozen Mixed Vegetables or any Vegetables you prefer.
1/2 Bag Thin Egg Noodles.

Mix together the Ground Chicken, Onion, Garlic, Bread Crumbs or Oats and Ketchup together in a bowl.
Form into small meatballs.
Brown in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in the Liquid and Bouillon Cubes.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Noodles and Vegetables during last 1-2 hours of cooking time.

Recipe #96.

                                                               Chicken Chili

1 Pound Ground Chicken.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Can or Bottle of Reduced Sodium Tomato Juice.
1 Small Can Tomato Paste.
3-4 Cans Mild Chili Beans.
1 Can Diced Tomatoes.
Small amount of Olive Oil.

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

Recipe #95.

                                                     Chicken Wing Sections with Vegetables

6-8 Wing pieces per serving.

1/2 Onion; chopped.

1-2 Garlic Cloves; chopped.

1 Small box of Mushrooms; sliced.

4 Medium Potatoes; peeled and cubed.

Several Baby Carrots or 5-6 large Carrots; cleaned, halved lengthwise and cut into chunky pieces.

1-2 Cups Water or Chicken Broth.

2-3 Low-Sodium Chicken Bouillon Cubes.

Olive Oil for browning.

1 Tablespoon Butter for browning.

Season and Brown lightly the Chicken, Onion, Garlic and Mushrooms in the Olive Oil and Butter.

Put the Potatoes and Carrots into the Crock-Pot.

Add in the the Chicken, Onion, Garlic and Mushrooms.

Pour the Liquid over all of this.

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

Recipe #94.

                                                                 Carrot Soup

 3 Pounds Carrots; peeled and cut into small pieces.
1 Shallot; chopped.
2-3 Boxes Reduced Fat and Sodium Chicken Stock.
Water to fill the Crock-Pot at least 3/4 full and cook the Carrots.
Salt or Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
When done smash or blend Carrots to make a creamy soup with a few small chunks if you like.

Recipe #93
                                                             Mostaccioli  Sauce

1 Pound Lean Ground Beef.
1 Small or 1/2 Medium-Large Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 large Can Tomato Paste.
2 Cans Water.
1 Chili Brick; no beans.
Extra Water if needed to make it the consistency you like.
Olive Oil for browning.
Salt or Salt Substitute to taste.
Pepper to taste.

Brown the Ground Beef, Onion and Garlic together in the Olive Oil.
Transfer the Ground Beef, Onion and Garlic to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients and stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Cooked Mostaccioli Noodles.

Recipe #92
                                                        Chicken and Brown Rice Soup

1-2 Pounds Chicken Tenderloins; cut into small cubes.
3-4 Large Carrots; diced.
1 Small or 1/2 Medium Onion; Chopped.
2-3 Stalks Celery; diced.
2 Boxes Reduced Sodium and Fat Chicken Stock.
2-3 Low-Sodium Chicken Bouillon Cubes.
1 1/2 Cups Instant Brown Rice.
Enough Water to make the Crock-Pot about 3/4 full.
Salt or Salt Substitute to taste.
Pepper to taste.

Put all the ingredients except the Rice into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #91.
                                         

                                                               Texas Hash Soup

1 Pound Lean Ground Beef.
1/4-1/2 Green Pepper; chopped.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Bottle or Large Can Low-Sodium Tomato Juice.
1-2 Cans Low-Sodium Chili-Style Tomatoes.
11/2 Cups Instant Brown Rice.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Water to fill the Crock-Pot about 3/4 full.

Brown the Ground Beef, Green Pepper, Onion and Garlic together in a skillet.
Season while cooking.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Tomato Juice, Tomatoes and Water to a little above 3/4 full.
Cover and cook on Low for 8-10 hours or on High for 4-5 Hours.

Recipe #90.

                                                        Chicken Tenderloin Stew

1-2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped or a few Pearl Onions.
2 Cloves of Garlic; chopped.
5-6 Large Carrots; cleaned and cut into circle slices.
5-6 Large Potatoes; peeled and cut into small cubes.
2-3 Stalks of Celery; cleaned and cut into circle slices.
1 Small box of Mushrooms; cleaned and sliced.
Small amount of Olive Oil.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water; plus more if needed.
2-3 Low-Sodium Chicken Bouillon Cubes.

Put a small amount of Olive Oil in a skillet.
Add in the Chicken and brown lightly.
Add in the Onion and Garlic and saute lightly.
Transfer to the Crock-Pot with a slotted spoon.
Put all of the other ingredients into the Crock-Pot; stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #89.

                              Chicken Thighs and Vegetables in Cream of Mushroom Soup

6-8 Chicken Thighs.

5-6 Large Carrots; peeled and cut into chunks.

5-6 Potatoes; peeled and cut into wedges.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

2 Stalks of Celery; cut into slices.

1 Small box of Mushrooms; cleaned and sliced.

1 Can Cream of Chicken Mushroom Soup.

1 Can of Water.

Olive Oil.

Seasoned Salt or Seasoned Salt Substitute to taste.

Pepper to taste.

Season and brown the Chicken Thighs well in the Olive Oil.

Remove to a rack or plate.

Add in the Onion, Garlic and Celery.

Saute lightly.

Put the Carrots and Potatoes into the Crock-Pot.

Put the Chicken on top of the Vegetables.

Add the Onions, Garlic, Celery and Mushrooms.

Put the Soup and Water on top of all of this.

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

Recipe #88.

                                           Polish Turkey Sausage and Brown Rice Soup

1-2 Pounds Polish Turkey Sausage; sliced.
1/2 Onion; chopped.
1 Clove Garlic; chopped.
1 Cup Instant Brown Rice.
1 Can Diced Tomatoes.
3-4 Large Carrots; cleaned and diced.
About 1/2 Green Pepper; chopped.
1 Can Low-Sodium V-8 Juice.
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 in the Sausage, Onion, Garlic and Green Pepper..
Brown well.
Transfer to the Crock-Pot with a slotted spoon.
Add in all the other ingredients, except the Rice.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Add Rice during last 1-2 hours of cooking time.

                                                  

Recipe #87.

                                                          Chicken and Rice Soup

1-2 Pounds Chicken Tenderloin; cut in small cubes.
2 Boxes or 3-4 Cans Reduced Fat and Reduced Sodium Chicken Broth.
1 Cup Instant Brown Rice.
3-4 Carrots; cleaned and diced.
1/2 Small Onion; chopped.
2-3 Stalks of Celery; cleaned and diced.
2-3 Low-Sodium Chicken Bouillon Cubes.
Salt or Salt Substitute, to taste.
Pepper, to taste.
Water to fill the Crock-Pot about 3/4 full.

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

Recipe #86.

                                   Low-Fat Turkey Bacon Cheddar Potato Soup

5-6 Large Potatoes; peeled and cut into small cubes.
2 Tablespoons Butter.
1 Small or 1/2 Medium Onion; chopped.
Water to cover.
4-6 Slices Turkey Bacon broiled until crispy and crumbled.
2-3 Cups 1% Milk.
1/2 Cup Low-Fat Shredded Cheddar Cheese.

Put the Potatoes, Onion, Butter and Water in the Crock-Pot in the Crock-Pot.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours making sure the Water covers the Potatoes the whole time.
Cook the Bacon until crispy; drain and cool to touch.
During last hour of cooking time mash the Potatoes, in the Crock-Pot, with a hand masher, and leave a little chunky.
Add in the Milk to desired consistency.
Allow to heat about 1 hour or less.Serve in a bowl and top with Cheese and Bacon.

Recipe #85.

                                                    Round Steak and Vegetables

1 Round Steak; cut in pieces to fit in the Crock-Pot.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
5 Medium-Large Potatoes; peeled and cut into wedges.
5 Large Carrots; peeled and cut into chunky pieces or several Baby Carrots.
1 Pound Frozen Green Beans.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Water.
Olive Oil.
2-3 Low-Sodium Beef bouillon Cubes.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Round Steak, Onion and Garlic together in a small amount of Olive Oil.
Put the Potatoes, Carrots and Green Beans in the Crock-Pot.
Put the Round Steak on top of the Vegetables.
Put the Soup and Water on top of all of that.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #84.

                                                       Crock-Pot Spaghetti Sauce

1 Pound Lean ground Beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Bay Leaves.
1 Small Can Tomato Paste.
1 Small Box of Mushrooms; sliced.
1 Jar Spaghetti Sauce of your choice.
1 Jar of Water.
1 Can Diced Tomatoes.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Ground Beef, Onion, Garlic and Seasonings together in a skillet.
Transfer into 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 4-5 hours.
Serve with Spaghetti or any kind of pasta you like.

Recipe #83.

                                                            Stuffed Peppers

4-6 Green, Yellow or Red Bell Peppers.
1 Pound Ground Beef or Turkey.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
2 Cups cooked Instant Brown Rice.
2 Cans Tomato Sauce.
Small amount of Olive Oil.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Ground Beef or Turkey, Seasonings, Onion and Garlic together in the Olive Oil.
Cook the Instant Brown Rice according to directions.
Add the Ground Meat mixture to the Rice with a slotted spoon.
Mix together well.
Cut the top off the Peppers and clean them out.
Wash well.
Put the Meat and Rice mixture inside the Peppers.
Fill to the top.
Coat the the bottom and sides of the Crock-pot with Olive Oil.
Arrange the stuffed Peppers in thee Crock-Pot.
Pour the Tomato Sauce over and around the Peppers.
Place the tops on the Peppers.
Cover and cook on High for 3-4 hours or on Low for 6-8 hours.