Recipe #243.
                                                  Chicken, Brown Rice and Broccoli

1-2 Pounds Chicken Tenderloins.
1/2 Onion; chopped.
1 Pound Frozen Broccoli.
2 Cups Brown Rice.
4 Cans Reduced Fat and Sodium Chicken Broth.
Water if needed.
2-3 Low Sodium Chicken Bouillon Cubes.
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 #242.
                                                          Chicken Corn Chowder

2-3 Pounds Chicken Tenderloins; cut into small cubes.
2 Pounds Frozen Corn.
1/2 Onion; chopped.
2-3 Low Sodium Chicken Bouillon Cubes.
2 Cans Reduced Sodium Cream of Chicken Soup.
2 Cans of Water.
2 Cans of Reduced Sodium Chicken Broth.
Enough Water to finish filling the Crock-Pot at least 3/4 full.

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 #241.
                                                                      Chicken Tacos

3-4 Pounds Boneless, skinless Chicken Breasts or Chicken Tenderloins.
2 Packets Taco Seasoning of your choice.
2-3 Cans Low-Fat and Low-Sodium Chicken broth.
Water; if needed.

Put all of the ingredients into the Crock-Pot.
Stir well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve on Taco Shells of choice; with all the toppings you like.

Recipe #240.
                                                               Chicken Tortilla Soup

1-2 Pounds Chicken Tenderloins; cut into smaller strips.
1/2 Onion; chopped.
3-4 Boxes Low-Sodium Chicken Broth.
2-3 Reduced Sodium Chicken Bouillon Cubes.
2 Cans Black Beans.
1 Can Low-Sodium Diced Tomatoes.
1-2 Packages Soft Whole Wheat Tortillas; cut into strips.
Water; if needed.
1-2 Taco Seasoning Packets.

Put all of the ingredients except the Tortillas into the Crock-Pot.
Try to make it about 3/4 full to make room for the Tortillas later.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Add the Tortilla strips in during last 1/2-1 hour of cooking time.

Recipe #239.
                                                                Chicken Mostaccioli

1-2 Pounds Chicken Tenderloins.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
2 Jars Spaghetti Sauce of your choice.
Water to rinse the jars out.
1 Pound Mostaccioli.
Olive Oil, for browning.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Onion, Garlic and Chicken in the Olive Oil.
Season well while cooking.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Sauce and water.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Cook the Mostaccioli according to directions.
Serve Sauce and Mostaccioli together.

Recipe #238.
                                                              Chicken Stroganoff

2-3 Pounds chicken Tenderloins.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Box of Fresh Mushrooms; cleaned ans sliced.
2 Cans Reduced Fat and Reduced Sodium Cream of Mushroom Soup.
2 Cans Reduced Fat and Reduced Sodium Chicken Broth.
2-3 Low-Salt Chicken Bouillon Cubes.
1-2 Bags No-Yolks Noodles.
Salt or Salt Substitute to taste,
Pepper to taste.
Small amount of Olive Oil.

Brown the Chicken, Onion and Garlic in the Olive Oil.
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 6-8 hours or on High for 3-4 hours.
Stir in Sour Cream before serving.
Cook Noodles according to directions.
Serve Sauce over Noodles.

Recipe #237.
                                                                   Chicken Alfredo

2-3 Pounds Chicken Tenderloins.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Small amount of Olive Oil.
2-3 Jars Alfredo Sauce; low-fat if you can find it.-
Or to make your own:
1 Cup Lite Cream.
2 Cups Grated Parmesan Cheese.
1/2 Stick Butter; melted.
1% Milk to thin, if needed.
Salt or Salt Substitute to taste.
Pepper to taste.
1 Pound Linguine.

Put the Olive Oil into a nonstick skillet.
Brown the Chicken, Onion and Garlic; lightly, in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Stir in the 1% Milk, if needed, to thin a little more than desired consistency.
It will thicken some as it cooks.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Stir in Sour Cream before serving.
Cook Noodles according to directions.
Serve Sauce over Noodles.

Recipe #236.
                                                                  Chicken Cacciatore

3 Pounds Boneless, Skinless Chicken pieces. (can use breasts, thys or any pieces you like).
1 Onion; chopped.
3-4 Cloves of Garlic; chopped.
Olive Oil for browning.
2-3 Stalks of Celery; chopped.
2 Tablespoons Capers.
1/2 Cup Parsley; chopped.
2 Bay Leaves.
1/2 Cup fresh Basil; chopped.
1/2 Cup Green Olives, no pits and sliced.
1 Can Plum Tomatoes; undrained and chopped.
1 Cup Red Cooking Wine.
1/4 Cup Red Wine Vinegar.
1 Pound Box Pasta; any kind you like.

Put a small amount of Olive Oil in a non-stick skillet.
Add in the Onion, Garlic, Celery, Capers and Chicken.
Brown lightly.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir gently.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Cook the Pasta according to directions on the box.
Drain.
Serve the Chicken Cacciatore with the Pasta.

Recipe #235.
                                                  Split Pea and Ham Soup with Vegetables

1 1/2 Pounds Lean Ham; cut into small cubes.
1 Small Onion; chopped.
5-6 Large Carrots; cleaned and sliced.
4-5 Medium-Large Potatoes; pealed and cut into small cubes.
1 Pound Bag Dry Split Peas, washed and sorted.
Enough Water to cover and fill the Crock-Pot at least 3/4 full.
Salt Substitute or Seasoned Salt Substitute to taste.
Pepper to taste.

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

Recipe #234.
                                         Chunky Chicken and Mushroom Noodle Soup.

1 1/2 Pounds Chicken Tenderloins; cut in small cubes.
1 Small Box of Mushrooms; cleaned and sliced.
2-3 Stalks of Celery; chopped.
1-2 Tablespoons Onion; chopped.
1 Bag No Yolks Noodles.
3-4 Cans or 2 Boxes Reduced Fat and Reduced Sodium Chicken Broth.
3-4 Cans or about 4 Cups Water.
2-3 Low-Sodium Chicken Bouillon Cubes.
Sea Salt or Salt Substitute to taste.
Pepper to taste.

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

Recipe #233.
                                                      Chicken Breasts with Mushrooms

4-6 Boneless, skinless Chicken Breasts,
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Box of fresh Mushrooms; cleaned and sliced.
1 Can Reduced Fat and Salt Chicken Broth.
2 Cans Reduced Fat and Salt Cream of Mushroom Soup.
1-2 Cans of Water.
2 Low-Sodium Chicken Bouillon Cubes.
Olive Oil for browning.
Seasoned salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Chicken, Onions and Garlic in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
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 or until done.

Recipe #232.
                                             Chicken and Yellow Rice with Mushrooms

2 Pounds Boneless Skinless Chicken Tenderloins.
2 Packages Yellow Rice Mix.
2-4 Cans Low-Fat and Low-Sodium Chicken Broth.
1-2 Boxes Button Mushroom;whole and cleaned.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Water; if needed.
Olive Oil for browning.
2-3 Tablespoons Butter for seasoning and coating the Crock-Pot.

Season and Brown the Chicken lightly in the Olive Oil.
Coat the inside of the Crock-Pot with Butter.
Put the Yellow Rice, Mushrooms and Chicken Broth plus 1/2-1 Can of Water into the Crock-Pot.
Stir together well.
Lay the Chicken on top.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #231.
                                                     Roasted Chicken and Vegetables

1 Whole, about 2-3 Pound Chicken.
4-6 Potatoes; peeled and quartered.
4-6 Large Carrots; cleaned and cut into chunky pieces.
1 Stalk of Celery; cut into chunky pieces.
1 Lemon; cut into wedges.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil.
Butter.
1 Can Low-Sodium Chicken Broth.

Rub the Olive Oil and Butter on the inside and outside of the Chicken.
Season well inside and out.
Stuff the inside with the Lemon, Onion, Garlic and Celery.
Put the Potatoes and Carrots on the bottom of the Crock-Pot.
Season the Vegetables.
Add in the Chicken Broth.
Lay the Chicken on top of the Vegetables.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #230.
                                                  Red Beans, Rice and Chicken Soup

1-2 Pounds Boneless, Skinless Chicken Breasts or Tenderloins; cut into small cubes.
1/4 Onion; chopped.
1 Cup Instant Brown Rice.
2-3 Cans Red Beans; drained and rinsed.
1 Can Low-Sodium Diced Tomatoes.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
2 Boxes or 3-4 Cans Reduced Sodium Chicken Broth.
2-3 Low-Sodium Chicken Bouillon Cubes.
Water, if needed, to fill the Crock-Pot at least 3/4 full.

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

Recipe #229.
                                                     Steak Pepper and Rice Soup

1 1/2 Pounds Round Steak; cut into small strips.
1/2 Onion; chopped.
1/2 Green Pepper; sliced.
1-2 Cloves of Garlic; chopped.
Small amount of Olive Oil for browning.
1 Can Low-Sodium Diced Tomatoes.
1 Large Can or Bottle Low-Sodium V-8 Juice.
1 Can or Bottle of Water.; plus more if needed to make the Crock-Pot at least 3/4 full.
1 Cup Instant Brown Rice.

Brown the Steak, in the oil.
Add in the Onion, Green Pepper and Garlic.
Saute together with the Steak.
Transfer into the Crock-pot with a slotted spoon.
Add in all of the other ingredients except the Rice.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Rice during last 1-2 hours of cooking time.

Recipe #228.
                                                      Mostaccioli Sauce and Noodle

1 Pound Lean Ground Beef.
1 Large Can Tomato Paste.
1 Can Water.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Small amount of Olive Oil.
1 Chili Brick; no beans.
1 Can Stewed Tomatoes.
2 Cups Water.
Salt or Salt Substitute to taste.
Pepper to taste.
1 Pound Box Mostaccioli Noodles.

Brown the Ground Beef, Onions and Garlic in the Oil.
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.
Cook the Noodles according to directions on the box, after sauce is ready.
Serve Sauce with Noodles.

Recipe #227.
                                     Chunky Split Pea and Ham Soup with Vegetables

1 Pound Lean Ham Pieces; cut into small cubes.
1 Pound Bag Split Peas.
1/4 Onion; chopped.
3-4 Carrots; diced or cut in half twice and sliced.
3-4 Potatoes; peeled and cut into small cubes.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Water to finish filling the Crock-Pot at least 3/4 full.

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.
Check once in a while to make sure there is still enough liquid in it.
Keep the liquid above the food about 2 inches.

Recipe # 226.

                                              Smoked Turkey and Black-Eyed Peas

1 Pound Bag Black-Eyed Peas.

1 Smoked Turkey Leg; meat removed from bone.

1/2 Onion; chopped.

Water to cover about 2 inches above food or more.

Seasoned Salt or Seasoned 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.

Recipe #225.
                                                             Lima Beans and Ham  

1 Pound Dry Lima Beans.
1-2 Pounds Lean Ham Pieces for Seasoning.
Enough Water to cover well; about 2-3 inches above the Ham and Beans.
1/2 Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Stir well and make sure the Beans are well covered with Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.

Recipe #224.
                                                  Chicken in Cream of Chicken Soup.

4-6 Boneless, Skinless Chicken Breasts.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
2 Cans Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of Water.
Small amount of Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season well and brown lightly the Chicken Breasts, Onion and Garlic in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in the Cream of Chicken Soup and Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #223.
                                                 Barbecue Chicken for Sandwiches

4-6 Boneless, skinless Chicken Breasts.
Seasoned Salt Substitute to taste.
Pepper to taste.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
Olive Oil for browning.
1 Bottle Barbecue Sauce of your choice.
1 Bottle of Water to rinse out the bottle and add more liquid.

Season and brown lightly the Chicken Breasts in a small amount of Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Barbecue Sauce and Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Remove and shred the Chicken Breasts.
Put the shredded Chicken back into the Crock-Pot.
Stir into the sauce.
Heat back through.
Serve on Hamburger Buns.

Recipe #222.
                                                          Black Beans and Rice Soup

1-2 Pounds Chicken Tenderloins.
1/2 Onion; chopped.
1 Clove of Garlic; chopped.
Small amount of Olive Oil.
2-3 Cans Reduced Sodium and Fat Chicken Broth.
2-3 Cans of Water.
2-3 Low Sodium Chicken Bouillon Cubes.
1 Cup Instant Brown Rice.
2 Cans Black Beans; drained and rinsed.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown lightly the Chicken Tenderloins, Onion and Garlic in a small amount of Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Rice, Black Beans, Chicken Broth, Water and Bouillon Cubes.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #221.
                                                                  Chicken Taco Soup

2 Pounds Chicken Tenderloin Strips.
2 Taco Seasoning Packets.
1 Package Soft Tortillas; sliced into strips.
1 Can Reduced Sodium Diced Tomatoes.
1 Can or Bottle Low-Sodium V-8 Juice.
1 Pound Bag Frozen Mexican Corn.
1 Pound Bag Frozen Mexican or Italian Frozen Vegetables.
1 Can Black Beans; drained and rinsed.
Water to fill the Crock-Pot about 3/4 full.

Put all of the ingredients except the Tortillas into the Crock-Pot.
Cover and cook on low for 6-8 hours or on High for 3-4 hours.
Add in the Tortilla Strips during last hour of cooking time.

Recipe #220.
                                       Chicken and Vegetables with Cheese and Pasta

8-10 Pieces of Boneless, Skinless Chicken of your choice.
1 Can Reduced Sodium Diced Tomatoes.
2 Jars Spaghetti Sauce with Vegetables.
Water if needed.
1 Small Box of Mushrooms; cleaned and sliced.
8 ounces Low Fat Shredded Mozzarella Cheese.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Pound Whole Wheat or Whole Grain Pasta.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Chicken into the Crock-Pot.
Season well.
Add in all the other ingredients except the Pasta.
Cover and cook on Low for 8-10 hours or on Low for 4-5 hours.
Cook the Pasta when Sauce is ready.
Serve together.

Recipe #219.
                                  Ground Turkey Spaghetti Sauce Served on Spaghetti Squash

1 Pound Ground Turkey.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
1-2 Bay Leaves.
1-2 Jars Spaghetti Sauce.
Water to rinse out the Spaghetti Sauce jars.
1 Spaghetti Squash.
Olive Oil.
Sea Salt or Salt Substitute.
Pepper.

Season and brown the Ground Turkey, Onion and Garlic in a small amount of Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Spaghetti Sauce, Water and Bay Leaves.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Preheat oven to 400 degrees.
Wash and slice the Squash in half.
Remove seeds and clean out the inside.
Season with Sea Salt or Salt Substitute and Pepper to taste.
Coat with Olive Oil.
Lay face down on a foil lined baking sheet.
Bake for about 1 hour.
Scrape the inside to remove Squash in strands.
Serve with Spaghetti Sauce like Spaghetti.

Recipe #218.
                                                       Lamb Chops and Vegetables

6-8 Lamb Chops.
6 Large Potatoes; peeled and cut into wedges.
6 large Carrots; cleaned and cut into chunky pieces.
1 Onion; chopped.
2-3 Cloves of garlic; chopped.
1 Pound Bag Frozen Cut Green Beans.
1-2 Boxes Low Fat and Low Sodium Chicken Broth.
Water if needed.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Lamb Chops.
Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Season well and stir gently to evenly distribute seasonings.
Lay the Lamb Chops on top of the Vegetables.
Add in the Onion and Garlic on top and the Chicken Broth poured around the edge to not dilute seasoning on the Chops.
Add more liquid if needed.
Cover and cook on Low for 6-8 hours or on High for 3-6 hours.

Recipe #217.
                                        Ground Round Mini Burger and Vegetable Soup

1 Pound Ground Round.
3-4 Potatoes; peeled and diced.
6 Large Carrots; cleaned and diced.
1/2 Onion; chopped.
1 Small Box of Mushrooms; cleaned and sliced.
2-3 Low Sodium Beef Bouillon Cubes.
2 Cans Reduced Sodium and Fat Cream of Mushroom Soup.
2 Boxes Low Sodium Beef Stock or Broth.
Water to finish filling the Crock-Pot at least 3/4 full.

Form the Ground Round into mini burgers.
Brown with the Onion until done.
Transfer to the Crock-Pot a slotted spatula.
Add in all of the other ingredients.
Stir.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #216.
                                                               Goulash Soup

1 Pound Lean Ground Beef.
1/2 Onion; chopped.
1 Can Reduced Sodium Tomato Juice.
3 Low Sodium Beef Bouillon Cubes.
1 Pound Bag Frozen Vegetable Soup mix.
1/2 Pound Healthy Macaroni.

Brown the Ground Beef and Onion in a skillet.
Transfer to the Crock-pot with a slotted spoon.
Add in all of the other ingredients except the Macaroni.
Stir well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Cook the Macaroni according to directions on the package.
Serve together as Soup.

Recipe #215.
                                            Three Vegetable Brown Rice and Turkey Soup

1 Pound Ground Turkey Breast.
1 Pound Bag Frozen Sliced Carrots.
1 Pound Bag Frozen Green Beans.
1 Pound Bag Frozen Corn.
1 Cup Instant Brown Rice.
1/2 Onion; chopped.
3 Cans or Boxes Low-Sodium Chicken or Turkey Broth.
2-3 Low-Sodium Chicken or Turkey Bouillon Cubes.
Water to finish filling the Crock-Pot.
Olive Oil for browning.

Brown the Ground Turkey and Onion lightly in a small amount of Olive Oil.
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 6-8 hours or on High for 3-4 hours.

Recipe #214.
                                           Chicken and Whole Wheat Rotini with Vegetables

1-2 Pounds Boneless Skinless Chicken Breast Strips or Tenderloins.
1 Can Low-Sodium Diced Tomatoes.
1/2 Onion; chopped.
2 Garlic Cloves; chopped.
1 Pound Bag Frozen sliced Carrots.
1 Jar Good Quality Spaghetti Sauce with Vegetables.
1/2 Jar Water.
1 Pound Whole Wheat Rotini.
Olive Oil for browning.
Sea Salt or Salt Substitute for boiling Noodles.
Pepper to taste.

Brown the Chicken, Onion and Garlic lightly in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Tomatoes, Carrots, Spaghetti Sauce and Water.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Cook the Rotini according to directions on package.
Drain.
Serve with Chicken and Sauce.

Recipe #213.
                                                              Corn on the Cob

4-6 Ears of Corn, or as many as your Crock-Pot will hold, if you need more.
Butter and/or Olive Oil to coat; or can used Seasoned Butter; if you like.
Sea Salt or Salt Substitute to taste.
Pepper to taste. (optional).
Aluminum Foil.
1/2 Cup Water or a little more, if needed, to cover the bottom of the Crock-Pot 1/2-1 inch.

Use a Oval Crock-Pot that the Corn will fit in.
Remove husks and silk from the Corn.
Wash and pat dry.
Coat each Ear of Corn with Butter; Olive Oil or both.
Lay each Ear of Corn on a piece of foil.
Season well.
Wrap each Ear of Corn with the foil. and place lengthwise. in the Crock-Pot.
Add in the Water.
Cover and cook on Low for 4 hours or on High for 2-2 1/2 hours.

Recipe #212.
                                                        Stew Meat and Vegetables

1-2 Pounds Stew Meat.
5-6 Large Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into small slices.
1 Onion; chopped.
1-2 Cloves of Garlic; chopped.
2-3 Low-Sodium Beef Bouillon Cubes.
1 Can Reduced Sodium Cream of Mushroom Soup.
1 Can Water; plus more if needed.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Stir together well; making sure there is plenty of liquid.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #211.

                                                                Steak and Peppers      

1 Large Round Steak; cut into strips.

1 Onion; sliced.

1 Green Pepper; sliced into rings.

1 Red Sweet Pepper; sliced into rings.

1-2 Cloves of Garlic; chopped.

2-3 Cans Reduced Fat and Sodium Beef Stock or Broth.

2-3 Low-Sodium Beef Bouillon Cubes.

Olive Oil for browning.

Seasoned Salt or Seasoned Salt Substitute to taste.

Pepper to taste.

Season and brown the Steak, Onion, and Peppers in the Olive Oil.   

Transfer into the Crock-Pot with a slotted spoon.

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.

Serve over Rice.