Recipe #273.
                                                      Pork Short Ribs and Sauerkraut

3-4 Pounds Pork Short Ribs.
2 Jars Claussen or your preferred brand of Sauerkraut.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season well and brown the Ribs; under the broiler.
Put the Sauerkraut into the Crock-pot.
Lay the Ribs on top of the Sauerkraut.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours making sure that enough liquid is in there at all times.

Recipe #272.
                                              Sweet and Sour Pork Tenderloin

3-4 Pound Pork Tenderloin Roast.
1 Small Onion; chopped.
2-3 Cloves of garlic; chopped.
1/2 Each Red, Yellow and Green Bell Peppers; cleaned and sliced into rings. (Cut them in half across so you can have the rings).
Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Bottles your choice Sweet and Sour Sauce.
Water to rinse the bottles out with.

Season and Brown the Pork Tenderloin, under the broiler.
Transfer it into the Crock-Pot.
Put the Onion, Peppers and Garlic on to of the Pork Tenderloin.
Pour the Sweet and Sour Sauce over all of this.
Rinse the bottles out with water about 1/4-1/2 jar each.
Pour this into the Crock-Pot.
Cover and cook on Low for About 8-10 hours or on High for about 4-5 hours or until done and tender.


                                       

Recipe #271.

                                                    Sunday Pork Roast and Vegetables

3-4 Pound Pork Tenderloin Roast.
1 Small or 1/2 Medium-Large Onion; chopped.
2-3 Cloves of Garlic; chopped.
5-6 Potatoes; peeled and cut into wedges.
5-6 Large Carrots; cleaned and cut into chunky pieces.
1 Can Reduced Fat and Reduced Sodium Regular or Golden Cream of Mushroom Soup.
1-2 Cans of Water.

Season and Brown the Pork Roast under the broiler.
Put the Potatoes and Carrots into the Crock-Pot.
Season.
Lay the Roast on top of the Vegetables.
Put the Onion or Onion Soup Mix and Garlic on top of the Roast.
Pour the Soup and Water on top of this.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #270.
                                                    Barbecue Shrimp and Grits

1 pound uncooked, peeled, deveined and cleaned Shrimp.
Olive Oil Cooking Spray.
1 Cup Honey or Sweet Barbecue Sauce of your choice.
1/2 Cup Green Onions; chopped.
1/2 Green Pepper; chopped.
1/2 Cup Celery; chopped.
1/2 Sweet Red Bell Pepper; chopped.
1/4 Stick Butter.
1 14 Teaspoons Seafood Seasoning.
1 Can Reduced Sodium Chicken Broth.
1 1/2 Cups Quick Cooking Grits.

Spray the bottom and sides of the Crock-pot.
Add in the Barbecue Sauce, Green Onions, Green Pepper, Celery, Sweet red bell Pepper, Butter, Seafood Seasoning and Chicken Broth.
Stir together.
Cover and cook on Low for 4 hours or on High for 2 hours.
Add in the Shrimp during last 15 Minutes of cooking time.
Cook the Shrimp on High.
Cook the Grits according to directions on the package.
Serve the Shrimp over the Grits.

Recipe #269.
                                                          Tuna Noodle Casserole

1 Large Can Tuna; drained.
1 Bag No Yolks Noodles.
1 Can Evaporated Milk.
1 Cup 1% Milk.
1 Cup grated Low-fat Cheddar Cheese.
1 Cup or 8 ounces Low-fat American Cheese.
2 Tablespoons Low-Salt Butter.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1/2 Can or more of Water.

Put all of the ingredients except the Noodles into the Crock-Pot.
Stir well.
Cover and cook on Low for 4 hours or until Cheese is melted and it looks done.
Cook the Noodles according to directions.
Drain.
Mix the Noodles into the Crock-Pot Tuna Cheese Sauce.
Heat through.

Recipe #268.

                                                             Seafood Chowder

1/2 Pound Cod Fillets; cut into small cubes.

1/2 Pound Salmon Fillets; cut into small cubes.

1 Pound Fresh or Frozen Clams.

5-6 Potatoes; peeled and cut into small cubes.

1/2 Onion; chopped and sauteed in Butter.

2 Tablespoons Butter.

2 Cans Evaporated Milk.

2 Cans Water.

Enough 1 % Milk to fill the Crock-Pot at least 3/4 full.

Salt Substitute to taste.

Pepper to taste.

Put all of the ingredients into the Crock-Pot.

Stir together well.

Cover and cook on High for 3-4 hours.

Recipe # 267.

                                                       Cod Fish and Yellow Rice

1-2 Pounds Cod Fillet pieces.

2 Bags or Boxes Yellow Rice Mix.

1 Small Box Button Mushrooms; cleaned.

4 Teaspoons Butter or more; if needed.

2-4 Cans Reduced Sodium Chicken Broth.

About 1/2 Can Water to rinse the cans out.

Seasoned Salt Substitute to taste.

Pepper to taste.

Put all of the ingredients into the Crock-Pot to prepare the Yellow Rice, using the Chicken Broth instead of Water.

Add in a little Water, if needed and to rinse the cans out.

Add in the Mushrooms.

Stir together well.

Season and lay the Fish on top.

Cover and cook on High for 3-4 hours or until done.

Recipe #266.
                                                           Fish and Vegetable Pockets

2-3 Pounds Tilapia Fillets.
3-4 Potatoes; peeled and sliced.
1 Small Onion; sliced thin.
1/2 Pound Cut Green Beans.
Butter to put about 2 pats per Pocket.
6-8 About 12 inch square pieces of Foil or Parchment Paper.
Seasoned Salt Substitute to taste.
Pepper to taste.
Cooking Spray.

Lay the Foil or Parchment Paper in a stack.
Lay about 2-3 pieces of Fish on one piece of the Foil or Paper at a time.
Along with the Fish lay a few slices of Potato, Onion and a some Green Beans on there, too.
Put enough in each packet to make a serving, but not so much to make it difficult to get them done.
Season each Packet and put a pat or 2 of Butter on them.
Wrap them to fold and seal them at the top.
Spray the Crock-Pot with the Cooking Spray.
Lay the Pockets in the Crock-Pot loosely.
Cover and cook on low for 6-8 hours or on High for 3-4 hours.




                                                         

Recipe #265.
                                                              Cod with Vegetables

1-2 Cod Fillet Pieces.
4-6 Potatoes; peeled and sliced.
1 Pound Bag Frozen Cut Green Beans.
1 Small Onion; chopped.
2-3 Tablespoons Butter; cut into small pieces.
1 Can Reduced Sodium Chicken Broth.
Water; if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.
Low-Fat Cheese; if you like.
Olive Oil Cooking Spray.

Spray the bottom and sides of the Crock-Pot with the cooking spray.
Put the Green Beans on the bottom of the Crock-Pot.
Sprinkle in half of the Onion.
Season this layer.
Season and layer the Potatoes and Cheese on top of the Green Beans.
Season the Fish and lay it on top of the Potatoes.
Sprinkle the rest of the Onion on top of the Fish.
Pour the Chicken Broth in around the sides.
Add in more liquid if needed.
Cover and cook on High for 2 1/2 -3 hours.

Recipe #264.
                                        Steamed Salmon with Broccoli and Brown Rice.

2 Salmon Steaks.
1 Pound Frozen Broccoli.
2 Cups Instant Brown Rice.
2 Cans Low Sodium Chicken Broth.
Water, if needed, for Rice.
1 Lemon; sliced.
1/4 Onion; chopped.
2 Tablespoons Butter.
Olive Oil.
Seasoned Salt Substitute to taste.
Pepper to taste.
Cooking Spray with Olive Oil or Canola Oil.

Spray the inside of the Crock-Pot with the Cooking Spray.
Put the Brown Rice in the bottom of the Crock-Pot.
Season with Seasoned Salt Substitute and Pepper.
Put the Broccoli on top of the Brown Rice.
Season lightly.
Season and lay the Salmon on top of the Brown Rice.
Sprinkle the Onion on top of everything.
Cut the Butter in small pieces and place on the Salmon.
Lay the Lemon slices on top of the Salmon.
Pour the liquid around the edge.
Cover and cook on Low for 4-5 hours or on High for 2-2 1/2 hours.

Recipe #263.
                                                      Ground Turkey Spaghetti Sauce

1 Pound Ground Turkey.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1/2 Green Pepper; chopped.
1-2 Jars of Spaghetti Sauce.
1 Small Can Low-Sodium Tomato Paste.
1 Can Water; plus more, if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Ground Turkey, Onion, Garlic and Green Pepper 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 8-10 hours or on High for 4-5 hours.

Recipe #262.                        
                                                   Ground Turkey Sloppy Joes

1 1/2-2 Pounds Ground Turkey.
1 Small Onion; chopped.
1/2 Green Pepper; chopped.
2-3 Cloves of Garlic; chopped.
1 Cup Reduced Sodium Ketchup.
1/2 Cup Barbecue Sauce.
1 Cup Water.
1 Small Can Reduced Sodium Tomato Sauce.
1 Can Water.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season well and brown the Ground Turkey, Onion, Green Pepper 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.

Recipe #261.

                                                  Ground Turkey Texas Hash Soup

1 Pound Ground Turkey.

1 Small Onion; chopped.

2-3 Cloves of Garlic; Chopped.

1/2 Green Pepper; chopped.

1 1/2 Cups Instant Brown Rice.

1 Large Bottle or Can Reduced Sodium Tomato Juice.

1 Can Reduced Sodium Diced Tomatoes.

1/2-1 Teaspoon Mild Chili Powder; optional.

Seasoned Salt Substitute to taste.

Pepper to taste.

Olive Oil for browning.

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

Season and brown the Ground Turkey, Onion, Garlic and Green Pepper in the Olive Oil.

Transfer into the Crock-Pot with a slotted spoon.

Add in all of the other ingredients except the Brown Rice.

Stir together well.

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

Add in the Brown Rice during the last 1-2 hours of cooking time.

Recipe #260.

                                               Ground Turkey Vegetable Rice Soup

1 1/2 Pounds Ground Turkey.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

Olive Oil for browning.

4 large carrots; cleaned and cut into circle slices.

1 Pound Frozen Mixed Vegetables.

1 Cup Instant Brown Rice.

1 Can Reduced Sodium Diced Tomatoes.

1 Large Bottle or Can Reduced Sodium V-8 Juice.

3-4 Low Sodium Chicken Bouillon Cubes.

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

Seasoned Salt or Seasoned Salt Substitute to taste.

Pepper to taste.

Season and brown the Ground Turkey, Onion and Garlic in the Olive Oil.

Transfer into the Crock-Pot with a slotted spoon.

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

Stir well.

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

Add in the Frozen Vegetables and Rice during last 2 hours of cooking time.

Recipe #259.
                                                          Ground Turkey Chili

1 Pound Lean Ground Turkey.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Large Can; No Salt added Tomato Paste.
1 Bottle or Large can Reduced Sodium Tomato Juice.
1 Tablespoon Chili Powder or 1-2 Mild Chili Seasoning Packets.
Water to Rinse out bottle and cans to finish filling Crock-Pot at least 3/4 full.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Turkey, 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 8-10 hours or on High for 4-5 hours.

Recipe #258.
                                                 Ground Turkey Meatballs and Sauce

1 1/2 Pounds Ground Turkey.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Egg.
1 Cup Oats.
1/3 Cup Ketchup.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
2 Jars Spaghetti Sauce.
Olive Oil for browning.

Mix together the Ground Turkey, 2/3 of the Onion, 2 Cloves of Garlic, Egg, Oats, Ketchup, Seasoned Salt and Pepper together in a large bowl.
Form into small-medium size meatballs.
Brown in the olive Oil along with the rest of the Onion and Garlic.
Put the Sauce into the Crock-Pot.
Add in the Meatballs.
Stir gently.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #257.

                                                          Easy Sunday Beef Pot Roast

3-5 Pound Beef Roast.
5-6 Medium -Large Potatoes; peeled and cut into wedges.
6-8 Medium-Large Carrots; cleaned and cut into chunky pieces.
1 Pound Bag Frozen Green Beans. (optional).
1 Small Box of Fresh Mushrooms; sliced.
1 Small-Medium Onion; chopped.
2-3 Cloves of Garlic; Chopped.

1 Can No Salt added Diced Tomatoes
2-3 Cubes or Powder Reduced Sodium Beef Bouillon.
1-2 Cans Reduced Sodium Beef Broth.
1-2 Cans of Water.
Olive Oil for browning.

Brown the Roast, Onion and Garlic in the Olive Oil.
Put The Potatoes and Carrots into the Crock-Pot.
Add in the Green Beans, (if using them).
Season well.
Add in the Roast, Onions and Garlic.
Add in the Tomatoes, Beef Broth, Beef Bouillon and Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #256.
                                                Ground Turkey Vegetable Noodle Soup

1 Pound ground Turkey.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/2 Sweet Red Pepper; chopped.
1 Can Reduced Sodium Diced Tomatoes.
1 Large Can Reduced Sodium V-8 Juice.
1 Pound Bag Frozen Mixed Vegetables.
1/2 Pound Healthy Macaroni; any shape.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season well and brown the Ground Turkey, Onion, Garlic and Sweet Red Pepper in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in the V-8 Juice, Tomatoes, Mixed Vegetables and Water to fill the Crock-Pot to at least 3/4 full.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Add in the Macaroni during last 1-2 hours of cooking time.

Recipe #255.

                                                       Beef Brisket and Vegetables

4-5 Pound Beef Brisket.

1 Onion; chopped.

2-3 Cloves of Garlic; sliced.

5-6 Large Potatoes; peeled and cut into wedges.

5-6 Large Carrots; cleaned and cut into chunky pieces.

2-3 Stalks Celery; cleaned and cut into chunky pieces.

1 Cup Red or White Cooking Wine.

2 Cans Reduced Fat and Sodium Beef Broth.

1-2 Cans of Water.

2-3 Low Sodium Beef Bouillon Cubes.

Seasoned Salt Substitute to taste.

Pepper to taste.

Season all the sides of the Brisket.

Cut slits in the Brisket and put Garlic slices in them.

Put the Brisket 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 #254.
                                                Beef, Mushrooms and Egg Noodles

1 1/2 Pounds Lean Stew Meat.
1 Large box of Fresh Mushrooms; cleaned and sliced.
3-4 reduced Sodium beef bouillon Cubes
2 Boxes Reduced Sodium Beef Broth.
1/2 Small Onion; chopped.
1 Clove of Garlic; chopped.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans of Water.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Bags of Egg Noodles.
Small amount of Olive Oil for browning.

Season and brown the Stew Meat, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Egg Noodles.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
Cook the Noodles according to directions.
Serve together.

Recipe #253.
                                                                    3 Bean Chili

1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Chili Seasoning Packets.(We like Chili Man).2 Cans of Mild Chili Beans.
1 Can of Black Beans; drained and rinsed.
1 Can Red Kidney Beans.
1 Large Can or Bottle Low Sodium Tomato Juice.
1 Large Can Tomato Paste.
Water to fill the Crock-Pot at least 3/4 full.

Brown the Ground Beef, Onion and Garlic 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 #252.

                                                        Beef Stew and Mushrooms

1 1/2 Pounds Lean Stew Meat.

6-8 Large Potatoes; peeled and cut into small cubes.

6-8 Large Carrots; cleaned and cut into chunky pieces or several Baby Carrots.

1 Cup Pearl Onions.

1 Pound Bag Frozen Peas.

1 Medium Box Button Mushrooms.

2 Stew Seasoning Packets.

2 Cans Reduced Fat and Salt Beef Broth.

2 Cans Water; plus more, if needed.

Canola or Olive Oil for browning.

Seasoned Salt Substitute to taste,

Pepper to taste.

Season and brown the Stew Meat in the 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 8-10 hours or on High for 4-5 hours.

Recipe #251.
                                                      Italian Beef and Vegetables

3-4 Pound Sirloin Tip Roast.
1 Small Onion; Chopped.
2-3 Cloves of Garlic; chopped.
6-8 Large Carrots; cleaned and cut into chunky pieces.
6 Large Potatoes; peeled and cut into wedges.
1 Package Dry Italian Salad Dressing Mix.
1 Package Dry Garlic Salad Dressing Mix. (If you can find it; if you can't just use 2 Italian)
1-2 Cups White Cooking Wine.
Water if needed.

Put the Roast in the bottom of the Crock-Pot.
Put the Onion, Garlic and Salad Dressing on top of the Roast.
Pour the Cooking Wine and Water in, so the Salad Dressing Mix is around the Roast, to season it well.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or until good and tender.

Recipe #250.
                                     
                                           Pork Steak with Yellow Rice and Mushrooms

2-4 Pork Steaks; seasoned, browned and cut into 2-3 inch strips.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
2-4 Packages Yellow Rice Mix.
2-4 Cans Reduced Fat and Reduced Sodium Chicken Broth.
2 Small or 1 Medium-Large Fresh Button Mushrooms; cleaned and sliced.
2 Tablespoons or a little more Butter.

Put the Rice, Mushrooms, Chicken Broth and Butter into the Crock-Pot.
Stir together well.
Add in the Pork Steak on top of the Rice.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.
Check every so often.

Recipe #249.
                                               Country Style Ribs and Sauerkraut

4 Pounds or more Country Style Ribs.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Jars Claussen Sauerkraut. (This is the brand we like; if you prefer another brand, use whatever you like best).
1/2 Onion; chopped.

Season and brown the Ribs; under the broiler, for about 5 minutes a side.
Put the Sauerkraut, with all, of the liquid, into the Crock-Pot.
Add in the Ribs and Onion.
If more liquid is needed add in some white cooking wine or broth.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #248.

                                                                  Barbecued Ribs

4 Pounds or more Baby Back or whatever Ribs you like.

1/2 Onion; chopped. (optional).

1/2 Bottle or more, if needed, Barbecue Sauce of your choice. (You can Make Your own, if you have a recipe you prefer).

Seasoned Salt or Seasoned Salt Substitute to taste.

Pepper to taste.

Season well, on both sides, and brown the Ribs under the broiler, for 5 minutes per side.

Transfer them to the Crock-Pot.

Mix the Onions and Barbecue Sauce together and pour it over the Ribs.

Cover and cook on Low for 8-10 hours, maybe less.

Check at 6-8 hours.

Put them under the broiler for a few minutes to caramelize the Sauce.

Recipe #247.
                                                          Pork Loin Vegetable Stew

1 1/2 Pounds Pork Loin; cut into small cubes.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
2-3 Stalks of Celery; cleaned and sliced.
1 Medium Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/2 Pound Bag Frozen Corn.
1 Stew Seasoning Packet.
2 Cans Cream of Mushroom Soup.
2 Cans of Water.
Olive Oil for Browning.

Brown the Pork, 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 8-10 hours or on High for 4-5 hours.

Recipe #246.
                                           Pork Chops with Green Beans and Potatoes

4-6 or more Pork Loin Chops; browned lightly.
1 Small-Medium Onion; sliced.
2-3 Cloves of Garlic; chopped.
4-6 Slices of Bacon; fried crispy and chopped.
1-2 Boxes or 2-3 Cans of Reduced Fat and Reduced Sodium Chicken or Beef Broth.
1-2 Pounds Green Beans fresh or frozen.

Put the Green Beans and Potatoes into the Crock-Pot and season well.
Season and brown the Pork Chops, Onion and Garlic in the Bacon fat.
Put the Pork Chops, Onion and Garlic in on top of the Green Beans and Potatoes.
Pour the Broth in.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

2 Weeks of Pork Recipes.

Recipe #244.

                                                      Pork Loin Chops and Brown Rice

4-6 Pork Loin Chops.

1/2 Onion; chopped.

2-3 Cloves of Garlic; chopped.

1 1/2 Cups Brown Rice.

1 Can Reduced Fat and Sodium Cream of Chicken Soup.

3 Cans Reduced Fat and Sodium Chicken Broth.

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, Garlic and Onion in the Oil.

Put the Rice into the Crock-Pot.

Mix the Soup and Chicken Broth together.

Lay the Pork Chops, Garlic and Onion on top of the Rice.

Pour the Soup and Chicken Broth over the Pork Chops and Rice.

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