Recipe #181.
                                                    Chicken Breast and Vegetables

4 Boneless, skinless Chicken Breasts.
5-6 Large Potatoes; peeled and cut into wedges.
5-6 Large Carrots; peeled and cut into chunky pieces.
1 Onion; chopped.
2-3 Stalks of Celery; sliced.
3 Low Sodium Chicken Bouillon Cubes.
2-3 Cups Water.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot; putting the Chicken on top.
Cover and cook on Low for 8-10 hours or on high for 4-5 hours.

Recipe #180.

                                                Chunky Chicken Noodle Soup

1 Pound Chicken Tenderloins; cut into small cubes.

1 Small Box Fresh Mushrooms; sliced.

2 Stalks of Celery; sliced.

1 Small Onion; chopped.

3 Low Sodium Chicken Bouillon Cubes.

2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.

12 Ounce Bag No Yolks Noodles.

Enough Water to fill the Crock-Pot about 3/4 full.

Put all of the ingredients; except the Noodles into the Crock-Pot.

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

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

Recipe # 179.

                                                   Chunky Vegetable Beef Soup

1 Pound Lean Stew Meat.

6 Large Potatoes; peeled and cubed.

6 Large Carrots; peeled and sliced.

1 Small Box Fresh Mushrooms; sliced.

1 Small Onion; chopped.

3 Low Sodium Beef Bouillon Cubes.

3 Cans Reduced Sodium Beef Broth.

1 Can Reduced Sodium and Fat Cream of mushroom Soup.

Enough Water to fill Crock-Pot about 3/4 or so full.

Salt or Salt Substitute to taste.

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 # 178.
                                                              Chili Cheese Sauce

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
2 Cloves Garlic; chopped.
Small amount of Olive Oil.
1 Chili Seasoning Packet.
2 Cups Reduced Fat Grated Cheddar Cheese.
1 Can Evaporated Milk.
1 1/2 Cups 1% Milk.
2 Cans Mild Chili beans.

Brown the Ground Beef, Onion and Garlic in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #177.
                                                      Turkey Meatballs and Sauce

1 1/2 Pounds Ground Turkey.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
3/4 Cup Oats.
1 Egg.
1 Small Can Tomato Sauce.
1-2 Jars Spaghetti Sauce.
1/2-1 Jar Water.
Olive Oil for browning.

Mix together the Ground Turkey, 1/2 of the Onion, 1/2 of the Garlic, the Egg and Tomato Sauce.
Form into Small-Medium Meatballs.
Brown in the Olive Oil.
Put all of the other ingredients into the Crock-Pot.
Remove the Meatballs, from the skillet and transfer into the Crock-Pot, with a slotted spoon.
Stir together.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #176.
                                                        Ground Turkey Stroganoff

1 Pound Ground Turkey.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Small Box Fresh Mushrooms; sliced.
3 Low Sodium Beef Bouillon Cubes or 1 Packet Stroganoff Seasoning Mix.
2 Cans Reduced Sodium and Fat Cream of Mushroom Soup.
2 Cans of Water.
8 Ounces Low-Fat Sour Cream.
Small amount of 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 except theb Sour Cream.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Stir in the Sour cream at the end of cooking time.

Recipe #175.
                                                               Ground Beef Stew

1 Pound Lean Ground Beef.
1 Onion; chopped.
1-2 Cloves of Garlic; chopped.
5-6 Medium-Large Potatoes; peeled and cubed.
1 Pound Bag Carrots; cut into circle slices.
1 Box Fresh mushrooms; sliced.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
2 cans of Water.
1-2 Reduced Sodium Beef Bouillon Cubes or 1 Beef Stew Seasoning Packet.

Brown the Ground Beef, Onion and Garlic.
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 #174.
                                                     Chicken in Mushroom Soup

1 Whole Chicken; cut up.
1 Onion; chopped.
2 Cloves of garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Small Box Fresh Mushrooms; sliced.
2 Cans Reduced Sodium Chicken Broth.

Put all of the ingredients, except the Soup and Broth into the Crock-pot.
Put the Soup in on top of the Chicken and pour the Broth over all of this.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe 173.
                                                 Corkscrew Macaroni and Cheese

1 Pound Corkscrew Noodles.
2 Cups Grated Reduced Fat Cheddar Cheese.
1 Can Evaporated Milk.
1 1/2 Cups 1% Milk.
1 Pound Bag Frozen Broccoli.

Put all of the ingredients except the Broccoli into the Crock-pot.
Cover and cook on Low for 6-8 hours.
Add the Broccoli in halfway through cooking time.

Recipe #172.
                                         Crock-Pot Ground Beef Macaroni and Cheese

1 Pound Lean ground beef.
1/2 Onion; chopped.
2 Cloves of garlic; chopped.
1 Pound Elbow Macaroni.
2 Cups Grated Cheddar cheese.
8 ounces American Cheese.
1 Can Evaporated milk.
1 3/4 Cups 1% Milk.
Salt or salt Substitute to taste.
Pepper to taste.

Brown the Ground beef, Onion and garlic together in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Put all the rest of the ingredients into the CRock-Pot.
Stir together well.
Cover and cook on Low for 6-8 hours.
Stir when done.

Recipe #171.
                                                Crock-Pot Macaroni and Cheese

1 Pound Box Elbow Macaroni.
2 Cups Grated Reduced Fat Cheddar Cheese.
8 Ounces American Cheese.
1 Can Evaporated Milk.
1 3/4 Cups 1% Milk.
Salt or Salt Substitute to taste.
Pepper to taste.

Spray or Butter the bottom and sides of the Crock-Pot.
Put all of the ingredients into the Crock-Pot.
Stir well.
Cover and cook on Low for 6-8 hours.
Sprinkle some extra Cheese on top.
Stir again when done.

Recipe #170.
                                                      Steak and Potato Soup

1 Large Round Steak; cut into small cubes.
5-6 Large Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped.
2-3 Low-Sodium Beef Bouillon Cubes.
Water to fill the Crock-Pot about 3/4 full.
Grated Cheese; optional.
1 Can Evaporated Milk.

Put all of the ingredients, except the Milk and Cheese, into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add the Milk at end of cooking time.
Top with Grated Cheese when serving.

Recipe #169.
                                                             Ham and bean Soup

1 1/2 Pounds Ham pieces.
1 Pound Navy Beans; washed and sorted.
1/4-1/2 Onion; chopped.
1 Pound fresh or frozen Cut Carrots.
3-4 Medium-Large Potatoes; peeled and cut into small cubes.

Soak the Beans overnight and rinse in the morning.
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.

Recipe #168.
                                                  Creamy Chicken Broccoli Soup

2 Pounds Chicken Tenderloins; cut into small cubes.
1-2 Pounds Frozen Broccoli.
2 Cans Reduced Fat and Sodium Cream of Chicken Soup.
2 Cans Water plus extra to fill the Crock-Pot about 3/4 full.
1-2 Low Sodium Chicken Bouillon Cubes.

Put all of the ingredients, except the Broccoli, into the Crock-Pot.
Stir gently.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add the Broccoli in during the last 2-3 hours of cooking time.

Recipe #167.
                                                          Tomato Vegetable Soup

1 Large Can Low-Sodium Tomato Juice.
1 Can Low-Sodium Diced Tomatoes.
2 Bags Frozen Soup Mix.
2-4 Cups Water or enough to fill the Crock-pot at least 3/4 full.
Salt or Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Add enough Water to make it at least 3/4 full.
Stir.
Cover and cook on Low for 8-10 hours or on high for 4-5 hours.

Recipe #166.
                                              Yellow Rice Chicken and Mushrooms

1 Pound Chicken Tenderloins; cut into small cubes.
1 Small box Button Mushrooms; cleaned.
2 Small or 1 Large bag Yellow Rice.
2-3 Cans Low Sodium and Low Fat Chicken Broth.
About 1/2 Can water.
2-3 Low-Sodium Chicken Bouillon Cubes.
2 Tablespoons Butter.

Put all of the ingredients into the Crock-pot
Stir well.
Cover and cook on High for 3-4 hours.

Recipe #165.
                                                    Chicken Rice and Broccoli

1 Pound Chicken Tenderloins; cut into small cubes.
1 Pound bag frozen Stems and Pieces Broccoli.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 1/2 Instant Brown Rice.
2-3 Cans reduced Sodium and Fat Chicken Broth.
Water if needed.
2-3 Reduced Sodium Chicken Bouillon Cubes.

Put all of the ingredients except the Rice and Broccoli into the Crock-Pot.
Cover cook on High for 3-4 hours.
Add the Rice during the last 1-2 hours of cooking time.

Recipe #164.
                                                             Pizza Pasta Sauce

1/2 Pound Lean Ground Mild sausage.
1/2 Pound Lean Ground beef.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
2-3 Jars Pizza Sauce.
1/2-1 Jar Water.
1/2 teaspoon Italian Seasoning.
Seasoned Salt or Seasoned salt Substitute to taste.
Pepper to taste.
1 Pound Corkscrew Noodles.
Grated Mozzarella Cheese.

Brown the Ground Meat, Onion and Garlic together in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Noodles.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Serve over cooked Noodles.
Add Cheese on top.

Recipe #163.
                                                       Green Beans and Potatoes

2 Pounds Fresh or Frozen Green Beans.
3-4 Large Potatoes; peeled and cut up or several small Potatoes; peeled.
1 Small Onion; chopped.
A few lean Ham pieces, for seasoning.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans or more Water; enough to almost cover the Vegetables.
Salt or Salt Substitute to taste.
Pepper to taste.

Put the Green Beans, Potatoes, Ham Pieces and Onions into the Crock-Pot.
Season well.
Stir gently.
Put the Soup on top.
Add the Water around the sides so it goes to the bottom.
Make sure there is enough Water.
Cover and cook on Low for 8=10 hours or on High for 4-5 hours.

Recipe #162.
                                                                  Turkey Stew

1 Turkey Breast; cut into small cubes.
1 Pound bag frozen Peas and Carrots.
1 Small box Fresh Mushrooms; sliced.
4-5 Potatoes; peeled and cut into small cubes.
1 Onion; chopped.
1 Can Reduced Fat and Sodium Cream of Chicken Mushroom Soup.
1 Can Water.
1 Can Reduced Fat and Sodium Chicken Broth.

Put all of the ingredients except the frozen Vegetables into the Crock-Pot.
Stir together well.
Add more liquid, if needed.
 Stir.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the frozen Vegetables during last 1-2 hours of cooking time.

Recipe #161.
                                                     Chicken Tomato Vegetable Soup

1 Pound Chicken Tenderloins or Boneless, Skinless Chicken Breasts; cut into small cubes.
1 Can Low-Sodium Diced Tomatoes.
1 Can Low-Sodium Tomato Juice.
2-3 Low- Sodium Chicken Bouillon Cubes.
1 Pound Bag Frozen Cut Carrots.
2 Pound Bags Frozen Soup Mix.
@ Bay Leaves.
Water to fill the Crock-Pot about 3/4 full.

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

Recipe #160.
                                                                     Oatmeal

1 Cup Oats per 2 servings.
1 3/4 Cups water per 2 servings.
Add ins: Raisins, Fruit, Walnuts or anything along these lines you like.
Cinnamon to taste.
Small amount of Butter.

Put the Oats and all of the ingredients you choose into the Crock-Pot.
Stir.
Cover and cook on Low overnight to have ready for breakfast.

Recipe #159.
                                                                Applesauce
  3 Pounds Red Delicious Apples, peeled, cored and cut up.
Water to cover Apples.
Truvia to taste.
Cinnamon to taste.

Put all of the ingredients into the Crock-Pot.
Stir.
Cover and cook on Low for 6-8 hours. or on High for 3-4 hours.

Recipe #158.
                                                             Chicken and Dumplings

1 1/2 Pounds Chicken Tenderloins or Boneless Skinless Chicken Breasts; cut into small cubes.
3 Cans Low-Sodium Chicken Broth.
3 Cans Water; plus more, if needed.
3 Low Sodium Chicken Bouillon Cubes.
1 Package Flour Tortillas; cut into 1 inch strips.

Put all of the ingredients except the Tortilla strips into the Crock-Pot.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Add Tortilla strips in during the last 1-2 hours of cooking time.

Recipe #157.
                                              Chicken Noodle Vegetable Soup

1 Pound Chicken Tenderloins or Boneless, Skinless Chicken Breast; cut into small cubes.
1 Pound bag Frozen Vegetable Soup Mix.
1 Can Low-Sodium Diced Tomatoes.
1 Bottle or Can Low Sodium Tomato Juice.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to make the Crock-Pot about 2/3 full.
1/2 Bag No Yolks Noodles or Whole Wheat or Whole Grain Macaroni.

Put all of the ingredients except the Noodles into the Crock-Pot.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Add in the Noodles during last 1-2 hours of cooking time.

Recipe #156.
                                              Ground Beef Corkscrew Noodle Soup

1 Pound Lean Ground Beef.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Can Low-Sodium Tomato Juice.
1 Can Low-Sodium Diced Tomatoes.
Water, if needed, to fill Crock-Pot about 3/4 full.
1-2 Low-Sodium Beef Bouillon Cubes.
1 Pound Box Corkscrew Noodles.

Brown the Ground Beef, Onion and Garlic together in a skillet.
Transfer to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Noodles.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Cook Noodles according to directions and add in at end of cooking time.

Recipe #155.

                                                    Stuffed Baked Potato Soup

6 Large Potatoes; baked until about half done.

1 Small Onion; chopped.

Water to cover.

1 Can Evaporated Milk.

Grated Cheddar Cheese.

Sour Cream.

4-6 Strips of Bacon.; cooked crisp and broke into small pieces.

Score and scoop the inside out of the Baked Potatoes and put it into the Crock-Pot.

Add in the Onion and Water.

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

Add in the Evaporated Milk during the last hour of cooking time.

Serve in a bowl topped with Sour Cream, Cheese and Bacon.

Recipe #154.
                                                            Sweet Potato Soup

5-6 Large Sweet Potatoes; peeled and cut into small cubes.
1/2 Onion; chopped.
2 Tablespoons Butter.
Salt or Salt Substitute to taste.
Pepper to taste.
Water to cover Sweet Potatoes about 2-3 inches above them.
1 Can Evaporated Milk.

Put all of the ingredients except the Evaporated Milk into the Crock-Pot.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Add in the Evaporated Milk during the last hour of cooking time.
Heat thoroughly and mash some if desired.

Recipe 153.
                                                             Acorn Squash Soup
 1 Acorn Squash; cut in half and cleaned out.
2 Tablespoons Butter.
1/2 Cup Brown Sugar Truvia or Splenda.
3-4 Boxes Low Sodium Vegetable or Chicken Broth.
Water to fill Crock-Pot about 3/4 or so full.
Salt or Salt Substitute to taste.
Pepper to taste.

Score the Squash into cubes and scoop out of peel.
Put the Squash and all of the other ingredients into the Crock-Pot.
Stir gently.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Mash gently when done to make it smooth.

Recipe #152.
                                                   Chicken Vegetable Rice Soup
1 Pound Chicken Tenderloins or boneless, skinless Chicken Breast; cut into small cubes.
1 Can Low Sodium Diced Tomatoes.
1 Can or Bottle Low Sodium Tomato Juice.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to fill the Crock-Pot about 3/4 full.
1 Pound Bag Frozen Sliced Carrots.
1 Pound Bag Frozen Soup Mix.

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 in the Frozen Vegetables during last 1-2 hours of cooking time.

Recipe #151.
                                                          Cabbage Roll Soup

1/4-1/2 Head of Cabbage; shredded.
1 Pound Lean Ground Beef.
1/2 Onion; chopped.
1 Large Can or Bottle Reduced Sodium Tomato Juice.
1 Can Reduced Sodium Diced Tomatoes.
1 1/2 Cups Instant Brown Rice.
2-3 Low Sodium Beef Bouillon Cubes.
Water, if needed, to fill Crock-Pot almost full.

Brown the Ground Beef and Onion together in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Rice.
Stir well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours adding the Rice during the last 1-2 hours of cooking time.

Recipe #150.
                                                       Ham and Vegetables

2 Lean Ham Steaks; cut into large pieces.
5-6 Large Potatoes; peeled and cut into wedges.
5-6 Large Carrots; peeled and cut into chunky pieces.
1 Onion; chopped.
2-3 Stalks of Celery; cleaned and cut into chunky pieces.
1 Pound Bag Frozen Cut Green Beans.
Salt or Salt Substitute to taste.
Pepper to taste.
2-3 Cans Reduced Sodium and Fat Chicken Broth.
Water if needed to cover the ingredients.

Put the Potatoes and Carrots in the bottom of the Crock-Pot.Put the Green Beans on top of this.
Season the Vegetables.
Add in the Ham, Onion and Celery.
Pour the Chicken Broth in around the edge to not wash off the Seasonings.
If needed add in some Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #149.
                              Chicken and Vegetables with Cream of Mushroom Soup

1 Pound Chicken Tenderloins.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Small amount of Olive Oil.
2 Cans of Reduced Sodium and Fat Cream of Mushroom Soup.
2 Cans of Water.
2 Bags Frozen Stew Vegetables.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion and Garlic in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in the Cream of Mushroom Soup and Water.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Vegetables during last 2 hours of cooking time.

Recipe #148.
                                                  Barbecue Chicken for Sandwiches

4-6 Medium-Large Boneless, Skinless Chicken Breasts.
Olive Oil.
Seasoned salt or Seasoned salt Substitute to taste.
Pepper to taste.
1 Bottle of your favorite Barbecue Sauce.
1/2 to 1 Bottle of Water.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.

Season and brown the Chicken Breasts in the Olive Oil.
Transfer to the Crock-Pot with tongs.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours; or until done and tender.
Remove Chicken from the Crock-Pot and shred.
Add back into the Crock-Pot and stir into the Barbecue Sauce.
Heat back through for a few minutes.
Serve on Hamburger Buns.

Recipe #147.
                                                     Chicken Mushroom Sauce

1 1/2  to 2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
1 Clove of Garlic; chopped.
Small amount of Olive Oil.
2 Boxes of Fresh Mushrooms; sliced.
2 Cans Reduced Sodium and Fat Cream of Mushroom Soup.
2 Cans of Water.
2-3 Low Sodium Chicken Bouillon Cubes.1-2 Cans of Low Sodium Chicken Broth.
1 Tablespoon Unbleached Flour mixed with a little Water so there are no lumps.
1/2 Cup low-fat Sour Cream.

Brown the Chicken, Onion and Garlic together in the Olive Oil.
Transfer 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.
Stir in the Sour Cream at end of cooking time.
Serve over Noodles or Rice.

Recipe #146.
                                                 Beef, Broccoli and Brown Rice Soup

1 Pound Lean Stew Meat.
1 Pound Bag Chopped Frozen Broccoli.
1 Small Onion; chopped.
1 1/2 Cups Instant Brown Rice.
4 Cans Low Sodium Beef Broth.
2-3 Low Sodium Beef Bouillon Cubes.
Enough Water to fill the Crock-Pot at least 3/4 full.
Small amount of Olive Oil.

Brown the Stew Meat and Onion in the 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 #145.
                                                                 Chili Soup

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans of Mild Chili Beans.
1 Can low sodium Diced Tomatoes.
1 Large Bottle or Can of Low Sodium Tomato Juice.
Water to make the Crock-Pot at least 3/4 full.
1 Chili Seasoning Packet.

Brown the Ground Beef, Onion and Garlic together in a skillet.
Transfer 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 #144.
                                                                Sauce for Ziti

1 Pound Lean Stew Meat.
Small amount of Olive Oil.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Small Box of Mushrooms; sliced.
1 Pound Box of Ziti Noodles.

Brown the Stew Meat, Onion and Garlic together in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Noodles.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook Noodles separately according to directions on the package.
Mix Sauce and Noodles together before serving.

Recipe #143.
                                                   Corkscrew Noodles and Sauce

Sauce:
1 Pound Lean Ground beef.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
2 Cans Reduced Sodium Tomato Soup.
2 Cans of Water.
1 Pound of Healthy Corkscrew Noodles.

Brown the Ground Beef, Onion and Garlic together in a skillet.
Transfer into the Crock-Pot slotted spoon.
Add in all of the other ingredients except the Noodles.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Cook the Noodles according to directions on package.
Mix Sauce and Noodles together before serving.

Recipe #142.
                                                  California Blend Chicken Soup

1 Pound Chicken Tenderloins or Boneless Skinless Breast; cut into small cubes.
2 Pounds Frozen California Blend.
3 Boxes or 4 Cans Reduced Fat and Sodium Chicken Broth.
Water if needed.
2-3 Reduced Sodium Chicken Bouillon Cubes.
Salt or Salt Substitute to taste.
Pepper to taste.

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

Recipe #141.
                                                    Ground Turkey Goulosh

1 Pound Ground Turkey.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1/2 Green Pepper; chopped.
1 Can Reduced Sodium Diced Tomatoes.
1 Can Reduced Sodium Tomato Juice.
1 Pound Box Whole Wheat Macaroni.
Small amount of Olive Oil for browning.

Brown the Ground Turkey, Onion, Garlic and Green Pepper in a small amount of Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in the Tomatoes and Tomato Juice. Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook Macaroni until almost done. Drain.
Stir in during last 15-30 minutes of cooking time.

Recipe #140.
                                                               Sloppy Joes

2 Pounds Lean Ground Beef.
1 Onion; chopped.
1/2 Green Pepper; chopped.
1-2 Cloves of Garlic; chopped.
2 Cups Ketchup or 2 Cans Manwich.
2 Cups 2 Cans water.

Brown the Ground Beef, Onion, Green Pepper and Garlic in a skillet.
Transfer to the Crock-Pot with a slotted spoon.
Add in the Ketchup or Manwich and Water.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #139.
                                                 Chicken, Rice and Spinach Soup

1 Pound Ground Chicken.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
3 Cans of Reduced Fat and Sodium Chicken Broth.
3 cans of Water; or as much as you need to make the Crock-Pot about 3/4 full or so.
2-3 Reduced Sodium Chicken Bouillon Cubes.
1 Cup Instant Brown Rice.
1 Bag Frozen Chopped Spinach.
Olive Oil for browning.

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

Recipe #138.
                                                 Chicken, Rice and Kale Soup

1 Pound Chicken Tenderloins; cubed.
1/2 Onion; chopped.
1 Clove of Garlic; chopped.
1 Bunch of Kale; chopped or 1 Pound Bag Frozen Kale.
1 Cup Instant Brown Rice.
2-3 Boxes Low Sodium and Fat Chicken Broth.
2-3 Reduced Sodium Chicken Bouillon Cubes.
Water to fill the Crock-Pot about 3/4 full.

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

Recipe # 137.
                                                          Vegetable Soup

1 Pound Bag Frozen Soup Mix.
1 Pound Bag Frozen Mixed Vegetables.
1 Pound Bag Frozen Midwestern Blend.
1 Pound Bag Frozen Cut Carrots.
3-4 Potatoes; peeled and cubed.
1 Can Low-Sodium Diced Tomatoes.
1 Can Low-Sodium V-8 Juice.
Water to finish filling the Crock-Pot about 3/4 full or so.
Seasoned Salt Substitute to taste.
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 #136.
                                                         Sweet Potato Soup

5-6 Sweet Potatoes; peeled and cubed.
Water to cover.
2-4 Tablespoons Butter.
1 Can Evaporated Milk.
Salt or Salt Substitute to taste.
Pepper to taste..

Put all of the ingredients except the Evaporated Milk into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Mash to desired consistency and add Evaporated Milk when done.
Add more Water if need for consistency.
Heat through.

Recipe #135.
                                  Ground Chicken Meatball Vegetable Noodle Soup

1 Pound Ground Chicken.
1 Egg.
3/4 Cup Bread Crumbs or Oats.
1/2 Medium Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/2 Teaspoon Seasoned Salt or Seasoned Salt Substitute.
1/4 Teaspoon Pepper.
2-3 Boxes Low Sodium Chicken Stock or Broth.
Water if needed to make the Crock-Pot about 3/4 full.
1/2 Bag No Yolks Noodles or more if needed.

In a large bowl combine the Ground Chicken, Egg, Bread Crumbs or Oats, Onion, Garlic, Seasoned Salt and Pepper.
Form this mixture into small meatballs.
Brown in a small amount of Olive Oil or under the broiler.
Transfer to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Noodles.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Noodles during the last 1-2 hours of cooking time.

Recipe #134.
                                              Chicken, Broccoli and Brown Rice Soup

1 Pound Chicken Tenderloins; cubed.
1 Pound Broccoli Florets.
2-3 Low Sodium Chicken Bouillon Cubes.
1 Cup Instant Brown Rice.
1/4 Onion; chopped.
Water to fill the Crock-Pot about 3/4 full.

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

Recipe #133.
                                                      Cream of Broccoli Soup

2 Pounds fresh or frozen Broccoli; chopped.
1/2 Onion; chopped.
3-4 Boxes Low Sodium Chicken Broth.
1-2 Tablespoons Butter.
Salt or Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Stir well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
When done use an Immersion Blender to make it creamy, but still chunky.

Recipe #132.
                                                       Potato Ground Beef Soup

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
5-6 Large Potatoes; peeled and cubed.
Water to cover.
1-2 Tablespoons Butter.
1 Large Can Evaporated Milk.
Salt or Salt Substitute to taste.
Pepper to taste.
Small amount of Olive Oil for browning.

Brown the Ground Beef and Onion together in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Milk.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Mash the Potatoes slightly and add in Milk at end of cooking time.
Allow to heat through.

Recipe #131.
                                                          Hamburger Goulash

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Can Reduced Salt Diced Tomatoes.
2 Large Cans Reduced Salt Tomato Sauce.
1-2 Cans Water.
1/2 Teaspoon Oregano.
2-3 Bay Leaves.
Salt or Salt Substitute to taste.
Pepper to taste.
1 Pound Elbow Whole Wheat Macaroni.
Olive Oil for browning.

Brown the Ground Beef, Onion and Garlic together, in small amount of Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Macaroni.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook Macaroni until done, according to directions on the package.
Drain.
Mix together with the Sauce.

Recipe #130.

                                        Ground Beef, Carrot, Corn and Green Bean Soup.

1 Pound  Lean Ground Beef.
1 Small Onion; chopped.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
1 Pound Bag Frozen Sliced Carrots.
1 Pound Bag Frozen Corn.
1 Pound Bag Frozen cut Green Beans.
1 Can Low-Sodium Diced Tomatoes.
1 can Low-Sodium Tomato Juice.
2-3 Low-Sodium Beef Bouillon Cubes.
Water to finish filling the Crock-Pot.

Season and Brown the Ground Beef and Onion together in a skillet.
Transfer into 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 #129.
                                                             Sweet Potato Soup

5-6 Large Sweet potatoes; peeled and cut into small cubes.
1 Shallot; chopped.
2-3 Boxes or 4 Cans Reduced Sodium and Fat Chicken Broth.
Water to finish filling the Crock-Pot about 2/3 full.
1 Can Mil-Not Milk.

Put all of the ingredients except the Mil-Not into the Crock-Pot. Stir together well.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Stir in the Mil-Not.
Mash lightly if you prefer it more creamy.

Recipe #128.

                                Chicken Legs in Reduced Sodium Cream of Mushroom Soup

6-8 Chicken Legs.

1/2 Small Onion; chopped.

1-2 Cloves of Garlic; chopped.

Olive Oil for browning.

Seasoned Salt or Seasoned salt Substitute to taste.

Pepper to taste.

1 Can Reduced Sodium and Fat Cream of Chicken Soup.

1 1/2 Cans plus more, if needed, of Water.

Season and brown the Chicken in the Olive Oil..

Add in the Onion and Garlic.

Saute lightly.

Transfer to the Crock-Pot.

Add  in the rest of the ingredients.

Stir gently.

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

Recipe #127.
                                               Roasted Acorn Squash Soup.

1-2 Acorn Squash; peeled, cut in half, cleaned out and cut into small cubes.
1/2 Onion; chopped.
2-3 Cans Reduced Sodium and Fat Chicken Stock.
Enough Water to fill the Crock-pot about 3/4 or so full.
Salt or Salt Substitute to taste.
Pepper to taste.
Olive Oil for Roasting.
Olive Oil Spray.

Spray a Baking Sheet with the Olive Oil Spray.
Place the cubed Squash and Onion on the Baking Sheet.
Drizzle Olive Oil over the top of the Squash.
Season the Squash well.
Roast in a 400 degree oven for about 30-45 minutes.
Put the Squash and Onion into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Blend if you like or serve chunky.

Recipe #126.

                                                                   Hamburger Stew

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Pound Bag Frozen Cut Carrots or 6 Large cleaned and sliced Carrots.
6 Medium-Large Potatoes; peeled and cut into small cubes.
3 Stalks Celery; cleaned and sliced.
2 Cans Reduced Sodium and Fat Cream of Mushroom Soup.
2 Cans of water.
1/2 Pound Bag Frozen Peas.
1 Packet Stew Seasoning.
Small amount of Olive Oil for browning.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to Taste.

Brown the Ground Beef, Onion and Garlic together in the Olive Oil.
Transfer 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 #125.

                                                            Sloppy Joe Sauce

2 Pounds lean Ground Beef.
1/2 Onion; chopped.
2 Garlic cloves; chopped.
1/4 Green Pepper; chopped. (optional)
1 Cup Low Sodium Ketchup.
1 Cup Water plus more if needed.
A few shakes Worcestershire Sauce.
Olive Oil for browning.

Brown the Ground Beef, Onion, Garlic and Green Pepper in a small amount of Olive Oil.
Transfer this to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well, making sure there is plenty of liquid. (Add more Water and Ketchup if needed).
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #124.

                                               Smoked Turkey Breast and Beans

1 Pound Smoked Turkey Breast; cut into small cubes.
1 Pound Bag Dry Navy Beans; rinsed and soaked overnight.
1/4 Onion; chopped.
Water to cover beans well.
Salt or Salt Substitute to taste.
Pepper to taste.

Drain the Beans, in the morning, and rinse them well.
Put the Beans and all of the other ingredients into the Crock-Pot.
Cover and cook on Low for 10-12 hours; or on High for 5-6 hours.

Recipe #123.
                                                 Ground Beef and Potato Soup

1 Pound Lean Ground Beef; browned.
6 Large or 8-10 Medium Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped and browned with Ground Beef.
1 Tablespoon Butter.
Salt or Salt Substitute to taste.
Pepper to taste.
Water to cover everything enough to cook it.
1% Milk to add during last 1-2 hours of cooking time, to finish filling the Pot to about 3/4 or so full.

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

Recipe #122.
                                                          Vegetable Pork Soup

1 Pound Pork Tenderloin; cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
5 Medium Potatoes; peeled and cut into small cubes.
16 Ounce bag Frozen Soup Mix.
1 Can Reduced Sodium V-8 Juice.
1 Can Low Sodium Diced Tomatoes.
2-3 Low Sodium Beef Bouillon Cubes; or 2-3 Cans Low Sodium Pork or Beef Broth.Water to finish filling the Crock-Pot to about 3/4 full.
Salt or Salt Substitute to taste.
Pepper to taste.
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 # 121.
                                                                Tomato Soup

2 Tablespoons Butter.
1 Medium Onion; chopped.
1 Can Low-Sodium Tomato Juice.
2 Large Cans Low-Sodium Diced Tomatoes.
2-3 Bay Leaves.
2-3 Tablespoons Truvia or any Natural Sugar.
1/4 Cup; chopped Parsley.
1 1/2 Cups Lite Cream or Milnot.
Salt or Salt Substitute to taste.
Pepper to taste.

Saute the Onions in the Butter
Put all of the ingredients except the Parsley and Cream or Milnot into the Crock-Pot.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Add in the Lite Cream or Milnot, before serving. Stir well.
Add in the  Parsley. Stir lightly.