Recipe #210.
                                              Pork Chops with Lon Grain and Wild Rice

4 Good sized lean Pork Chops.
2-3 Packages Long Grain and Wild Rice.
2 Cans Reduced Fat and Sodium Chicken Broth per bag of Rice.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Small amount of Olive or Canola Oil for browning.

Season and brown the Pork Chops in a small amount of Olive or Canola Oil.
Put the Rice and Chicken Broth into the Crock-Pot.
Lay the Pork Chops on top of the Rice and Chicken Broth.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #209.
                                                 Ground Beef and Mushroom Sauce

1 Pound of lean Ground Beef.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Small box of Mushrooms; sliced.
2 Cans Reduced Fat and Sodium Beef Broth.
2 Low-Sodium Beef Bouillon Cubes.
1 Package No-Yolks Noodles.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Ground Beef, Onion and Garlic 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 the Noodles according to the directions on the package.
Serve the Sauce over the Noodles.

Recipe #208.
                                                                  Sweet Carrots

3-5 Pounds Baby Carrots.
1/4 Cup Cup Splenda Sweetened Light Brown Syrup or Sugar Free Pancake Syrup.
Salt or Salt Substitute to taste.
Pepper to taste.
2 Tablespoons Butter.
Water to cover.

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 #207.
                                                    Ham and Beans with Vegetables

1 Pound Dry Navy Beans; washed and soaked overnight.
1 1/2 Pounds Lean Ham Pieces for Seasoning.
1/4 Onion; chopped.
1 Pound Baby Carrots.
4 Potatoes; peeled and cut into wedges.
Enough Water to cover well plus fill the Crock-Pot almost full.
Salt or Salt Substitute to taste.
Pepper to taste.

Drain and rinse the Beans.
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 or until done and tender.

Recipe #206.
                                                              Pizza Sauce for Pasta

1/2 Pound Lean Ground Beef.
1/2 Pound Mild Ground Sausage.
1/2 Small-Medium Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/4 Green Pepper; chopped.
1 Small Box of Mushrooms; sliced.
2-3 Jars of Pizza Sauce.
1/2 or so Jar of Water.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.
Shredded Mozzarella Cheese for topping.
1 Box Bow Tie Macaroni.

Brown the Meat, Onions, Garlic and Green Pepper together in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients; except the Cheese and Macaroni.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Cook the Macaroni according to the directions on the box.
Serve the Sauce with the Macaroni and top with the Cheese.

Recipe #205.
                                                         Crock-Pot Baked Potatoes

Enough Potatoes (any kind), to fill the Crock-Pot 3/4 full.
Olive Oil.
Aluminum foil.
Salt.
Pepper.

Wash and scrub Potatoes.
Allow to dry.
Using a fork, poke holes in the Potatoes.
Lay them on a baking sheet and coat with Olive Oil.
Season with Salt and Pepper, if desired.
Wrap them with Aluminum Foil. (you can use the pre-cut kind, if you want).
Place them in the Crock-Pot.
Do not fill it more than 3/4 full.
Cover and cook on Low for 8-10 hours or on High for 2 1/2-4 hours or until done.

Recipe #204.
                                                              Steak Taco Filling

3-4 Pounds Sirloin Steak.
3-4 Taco Seasoning Packets.
4 Cups of Water.

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.
Slice into thin strips for serving.
Serve on Hard or Soft Taco Shells with all the toppings you like.

Recipe #203.
                                                          Chicken Taco Filling

3-4 Pounds Chicken Tenderloins.
3-4 Packets of Taco Seasoning.
4 Cups of Water.

Put all of the ingredients into the Crock-Pot.
Cover and cook on High for 4 Hours or until falling apart tender.
Be sure to keep enough liquid in it so it doesn't dry out.
Serve in Taco Shells (Hard or Soft), with all the toppings you like.

Recipe #202.
                                                Red Beans and Rice with Turkey Sausage

1 Pound of Turkey Sausage; cut into cubes or slices.
1 Cup Instant Brown Rice.
2 Cans Low-Sodium Chicken Broth.
1-2 Cans Water.
1/2 Onion; chopped.
1/2 Green Pepper; chopped.
1-2 Cloves of Garlic; chopped.
1 Pound Bag Red Beans; sorted and rinsed.
Seasoned Salt or 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 6-8 hours or on High for 3-4 hours.

Recipe #201.
                                                            Sweet Potato Soup

6 Large Sweet Potatoes; peeled and cut into cubes.
Enough Water to cover Potatoes well.
2-3 Tablespoons Butter.
1 Can Evaporated Milk.
Salt or Salt Substitute to taste.
Pepper to taste.
Dash or 2 of Cinnamon.
Dash of Nutmeg.

Put all of the ingredients, except th Milk into the Crock-Pot.
Stir gently.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Stir in the Evaporated Milk.
Mash gently when done, but leave a little chunky.
Serve with Creme Fresh or Sour Cream on top.

Recipe #200.
                                                       Crock-Pot Roasted Vegetables

6-8 Large Carrots; cleaned and cut into chunky pieces.
6 Large Potatoes; peeled and cut into wedges.
1 Large Onion; cut into chunky pieces.
5-6 Large Rutabagas; peeled and cut into chunky pieces.
Can also use Sweet Potatoes, Green Beans, Squash or any other vegetable you can roast.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil.

Coat the sides and bottom of the Crock-Pot with Olive Oil or spray well with Olive Oil Spray.
Coat the vegetables well with the Olive Oil.
Season well and toss together to coat all sides of vegetables.
Transfer into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.

Recipe #199.
                                                              Chicken Chili Soup

3-4 Boneless Skinless Chicken Breasts or about the same amount of Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
3-4 Cans of Chili Beans.
1 Can or Bottle Reduced Sodium Tomato Juice.
1 Can Chili Tomatoes.
Water to rinse the cans out plus more if needed.
Chili Seasoning Packet.
Chili Powder to taste.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Small amount of Olive or Canola Oil.

Brown the Chicken, Onions, and Garlic lightly in the Oil over medium heat.
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 #198.
                                                                      Turkey Chili

1 Pound Ground Turkey.
1/2 Onion; chopped.
2-3 Cloves Garlic; chopped.
3-4 Cans of Mild Chili Beans.
1 Can Low-Sodium Diced Tomatoes.
1 Can Low-Sodium Tomato Juice.
1 Small Can Tomato Paste.
1 Package Chili Seasoning.
1/2 to 1 teaspoon Chili Powder.
Water to make it the consistency you like.

Brown the Ground Turkey in a skillet with the Onion and Garlic.
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 #197.
                                Chicken and Garden Vegetables with Cream of Mushroom Soup

4-6 Boneless Skinless Chicken Breasts.
5-6 Large Potatoes; peeled and cut into wedges.
5-6 Large Carrots; cleaned and cut into chunky pieces; or 1-2 Pounds Baby Carrots.
1 Small Onion; chopped.
2-3 Stalks of Celery; cleaned and cut into chunky pieces.
1 Can Reduced Sodium Golden Cream of Mushroom Soup.
1 Can Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Put the Vegetables except the Onion on the bottom.
Season the Chicken and put it on top of the Vegetables.
Put the Onion, Soup and Water on top of everything.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.

Recipe #196.
                                              Garden Vegetable Soup with Chicken

2-3 Boneless, Skinless Chicken Breasts or several Chicken Tenderloins; cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
5-6 Large Potatoes; peeled and cut into small cubes.
2 Stalks of Celery; cut into circle slices.
1-2 Zucchini; peeled and diced.
3-4 Tomatoes; peeled and diced.
1 Small Onion; chopped.
1 Small Yellow Squash; peeled and diced.
1/2 Pound Fresh Green Beans; cleaned and broke in about 2 inch pieces.
1 Can Low-Sodium V-8 Juice.
Water to fill Crock-Pot almost full.
2-3 Low-Sodium Chicken Bouillon Cubes.

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 #195.
                                                                      Taco Filling

2 Pounds Lean Ground Beef.
2 Taco Seasoning Packets.(I like Ortega).
2 Cups water.

Brown the Ground Beef in a skillet.
Transfer to the Crock-pot with a slotted spoon.
Add in the other ingredients.
Stir together well.
Cover and cook on High until hot and bubbly.
Reduce to warm and leave there until after serving.

Recipe #194
                                                                 Ham and Vegetables

1 1/2 Pounds Lean Ham Pieces.
5-6 Large Potatoes; peeled and cut into wedges.
5-6 Carrots; cleaned and cut into chunky pieces.
1 Onion; chopped.
3-4 Large Stalks of Celery; cut into chunky pieces.
1-2 Boxes Reduced Fat and Sodium Chicken Stock.

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 #193.
                                                   Potato, Ham and Broccoli Soup

5-6 Large Potatoes; peeled and cut into cubes.
1/2 Onion; chopped.
1 Pound Lean Ham Pieces for seasoning.
1 Pound Fresh or Frozen Broccoli Florets.
1 Can Evaporated Milk.
Water to cover the Potatoes for cooking.
Grated Cheese and Bacon Bits. for topping.
1/2 Stick Butter.
Salt and Pepper to taste.

Put the Potatoes, Onion, Ham, Butter and Water into the Crock-pot.
Add Salt and Pepper to taste.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Evaporated Milk when done and mash lightly.
Serve in soup bowls and top with Grated Cheese and Bacon Bits.

Recipe #192.
                                   Hamburger Soup with Carrots, Corn and Green Beans

1 Pound Lean Ground Beef.
1/2 Onion; chopped.
1 Pound Frozen Cut Carrots.
1 Pound Frozen Corn.
1 Pound Frozen Green Beans.
1 Can Reduced Sodium Diced Tomatoes.
1 Can Reduced Sodium Tomato Juice.
2-3 Low Sodium Beef Bouillon Cubes.
Water to finish filling Crock-Pot.

Brown the Ground Beef and Onion 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 #191.

                                                  Chicken Noodle Soup with Broccoli

1 Pound Chicken Tenderloins; cut into small cubes.

1 Pound Frozen Broccoli.

1/2 Onion; chopped.

2-3 Cans Reduced Fat and Salt Chicken Broth.

2-3 Reduced Sodium Chicken Bouillon Cubes.

Enough Water to make it the right consistency.

1 Bag No Yolk Noodles.

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

Recipe #190.
                                                     Cream of Asparagus Soup

3-4 Bunches Fresh Asparagus.
1/4 Onion; chopped.
1 Clove of Garlic; chopped.
2-3 Boxes Reduced Fat and Sodium Chicken Broth.
2 Tablespoons Butter.
Enough Water to cover Asparagus about 2-3 inches above the Asparagus.
Salt or Salt Substitute to taste.
Pepper to taste.

Break the ends off of the Asparagus; wash and put into the Crock-Pot.
Put all of the rest of the ingredients into the Crock-Pot.
Stir gently.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
When done blend into a creamy soup.

Recipe #189.
                                 Chicken Breast in Onion and Cream of Mushroom Soup.

4-6 Boneless Skinless Chicken Breasts.
1 Package Dry Onion Soup Mix.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Water; plus more if needed.
1 Box Fresh Mushrooms; sliced.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken Breasts in a small amount of Olive Oil.
Transfer 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.

Recipe #188.

                            Chicken Mushroom Wild and Long Grain White and Wild Rice Soup 

1-2 Boneless Skinless Chicken Breast or about 8-10 Chicken Tenderloins; cut into small cubes.

2-3 Low-Sodium Chicken Bouillon Cubes.

2-3 Cans Reduced Fat and Sodium Chicken Broth.

2-3 Grated Carrots.

2-3 Stalks of Celery; sliced.

1/2 Onion; chopped.

1-2 Boxes Long Grain and Wild Rice.

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

Put all of the ingredients into the Crock-Pot; using just 1 Package of Rice to begin with.

If the soup is too thin after Rice cooks some add the other box.

Stir.

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

Recipe #187.
                                                             Pinto Beans and Ham

1 Pound Dry pinto Beans.
1 Pound Lean Ham Pieces.
1/4 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover about 2 inches above the Beans.

Wash and sort Beans.
Soak overnight.
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 #186.
                                                          Crock-Pot Baked Beans

6 Cans Pork and Beans.
1 Small Onion; chopped.
6 Slices Crispy cooked Bacon; broken-up.
3 Tablespoons Yellow Mustard.
3/4-1 Cup Low-Sodium Ketchup.
3/4 Cup Brown Sugar Splenda.

Put all of the ingredients into the Crock-Pot.
Stir well.
Cover and cook on Low for 4-6 hours or on High for 2-4 hours.

Recipe #185.
                                                              Barbecue Chicken

3-4 Pounds Boneless, skinless Chicken Breasts.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1/2 Green Bell Pepper; chopped.
1/2 Red bell Pepper; chopped.
1 bottle Barbecue Sauce of choice.
1 Barbecue Sauce Bottle of Water.
Seasoned vSalt Substitute to taste.
Pepper to taste.

Season the Chicken and put it into the Crock-Pot.
Add in all of the other ingredients.
Stir gently.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Shred and serve on Hamburger Buns.

Recipe #184.
                                                     Cheesy Chicken Broccoli Soup

1-2 Pounds Boneless Skinless Chicken Breasts or 1-2 Pounds Chicken Tenderloins.
1/2 Onion; Chopped.
1 Pound Frozen or Fresh Cut Broccoli.
1/2 Pound Low-Fat Grated Cheddar Cheese.
1/2 Pound Low-Fat Grated American Cheese.
1 Can Evaporated Milk.
1 Can Water.
1 Tablespoon Unbleached Flour plus 2-3 Tablespoons Butter to make a Rue.

Melt the Butter in a pan and stir in the Flour.
Stir in the Milk with a whisk until smooth.
Stir in the Cheese until melted and smooth.
Put all of the other ingredients into the Crock-Pot.
Add the Evaporated Milk and Water to the Cheese Mixture to cool it down.
Add this to the Crock-pot and stir until smooth.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #183.
                                                               Barbecue Ribs

3-5 Pounds Pork Ribs.
Seasoned Salt or Seasoned Salt Substitute.
Pepper.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Bottle Barbecue Sauce.

Season and Brown the Ribs under the broiler.
Transfer them into the Crock-pot.
Put all of the other ingredients into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #182.
                            Chicken Breast with Seasoned Butter in Cream of Mushroom Soup

4-6 Boneless Skinless Chicken Breasts.
1-2 Herb Flavored Butter Cubes.
1/2 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.

Season and Brown the Chicken Breasts in the Butter.
Stir in the Onion and Garlic.
Brown lightly.
Transfer 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.