Recipe #304.
                                                       Ground Beef Goulash Soup

1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/2 Green Pepper; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Large Can or Bottle Low-Sodium V-8 or Tomato Juice.
Water to fill Crock-Pot about 2/3 full.
1 Can Low-Sodium Diced Tomatoes.
1 Cup Healthy Macaroni.
2-3 Reduced Sodium Beef Bouillon Cubes.
1 Pound Bag Frozen Mixed Vegetables.

Season and brown the Ground Beef, Onion, Garlic and Green Pepper together in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the Other ingredients except the Frozen Vegetables and Macaroni.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Add in the Frozen Vegetables and Macaroni during last 1-2 hours of cooking time.

Recipe #303.
                                                               Beef Stew Goulash

1 1/2 Pounds Lean Stew Meat; cut into smaller chunks.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Can reduced Sodium Diced Tomatoes.
5-6 Large Carrots; cleaned and cut into small chunky pieces.
5-6 Large Potatoes; peeled and cut into small cubes.
2 Cans Reduced Fat and Sodium Beef Broth.
1-2 Cans of Water plus more; if needed.
1/2 Pound Frozen Peas.
1/2-1 Pound Healthy Macaroni.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Stew Meat, Onion and Garlic in the Olive Oil.
Add in all of the other ingredients except the Frozen Vegetables and Macaroni.
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.
Cook the Macaroni according to directions.
Serve together.

Recipe #302.
                                                    Ground Beef and Alphabet Soup

1-1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Pound Bag Frozen Diced Carrots.
1 Can or Bottle Reduced Sodium Tomato Juice.
3-4 Low-Sodium Beef Bouillon Cubes.
1 Box Alphabet Macaroni.
Water to fill the Crock-Pot about 3/4 full.

Brown the Ground Beef and Onion together.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Macaroni.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #301.
                                    Ground Beef, Tomato Soup and Corkscrew Noodles

1 Pound Lean Ground beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
2 Cans of Tomato Soup.
2 Cans of Water.
Olive Oil for browning.
1/2 Pound Corkscrew Noodles.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Cook the Noodles according to directions on box and serve with the sauce.


                                

Recipe # 300.
                                                              Taco Chili Soup

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

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

Recipe #299.
                             Beef Roast with Vegetables and Campbell's Slow Cooker Sauce

3-4 Pound Beef Roast.
6-8 Large Potatoes; peeled and cut into wedges.
6-8 Large Carrots; cleaned and cut into chunky pieces.
1 Box Mushrooms; sliced.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Packet Campbell's Slow Cooker Tavern Style Pot Roast Seasoning Packet.
1 Cup Water.
1 Tablespoon Flour plus small amount of water. (optional).

Put the Vegetables in the bottom of the). Crock-Pot.
Lay the Roast on top of the Vegetables.
Pour the Sauce in on top of all of this.
Pour in 1 cup of Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Make a paste with the Flour and a small amount of Water. (if using).
Add this in at end of cooking time. (if using

Recipe #298.
                                                          Chicken and Dumplings

2 Pounds Chicken Tenderloins.
3-4 Cans Reduced Sodium Chicken Broth.
3-4 Reduced Sodium Chicken Bouillon Cubes.
Pepper to taste.
Water to fill the Crock-Pot about 2/3-3/4 full.
1 Package Soft Flour Tortillas; cut into 3-4 inch strips.

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

Recipe #297.
                                                                 Chicken Tacos

3 Pounds Chicken Tenderloins.
2-3 Packets Taco Seasoning.
2-3 Cans Reduced Sodium Chicken Broth.
1/2 Onion; chopped.
1/2 Green Pepper; chopped.
1 Clove of Garlic; chopped.
Olive Oil for sauteing.

Saute the 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 #296.
                                                           Chicken Tortilla Soup

2 Pounds Chicken Tenderloins or Boneless, Skinless Chicken Breasts; cut into cubes.
1-2 Packages Soft Tortillas; cut into 3-4 inch strips.
3-4 Cans or 2-3 Boxes Reduced Sodium Chicken Broth.
2-3 Low Sodium Chicken Bouillon Cubes.
1 Small Onion; chopped.
1 Can Low-Sodium Chili Diced Tomatoes.
1 Packet Taco or Enchilada Seasoning.
Water to fill the Crock-Pot about 3/4 full.
Olive Oil for browning.

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

                                               

Recipe #295.
                                               Hearty Chicken and Beef Chili

1 Pound Lean Ground Chicken.
1 Pound Lean Ground Beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Large Can or Bottle Low-Sodium Tomato Juice.
1 Small Can Tomato Paste.
3-4 Cans Mild Chili Beans.
1 Can Low-Sodium Diced Chili Tomatoes.
Water if needed to fill the Crock-Pot at least 3/4 full.
Small amount of Olive Oil for browning.

Put a small amount of Olive Oil in a skillet.
Add in the Onion and Garlic.
Saute lightly.
Add in the Ground Chicken and Ground Beef.
Brown all of this together.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
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 #294.
                                                        Chicken Fettuccine Alfredo

1-2 Pounds Chicken Tenderloins or Boneless Skinless Chicken Breasts; cut into small cubes.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
2 Jars Alfredo Sauce.
1/2-1 Cup 1 % Milk.
Olive oil for browning.
Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion and Garlic together in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Stir in the Alfredo Sauce.
Rinse the Jars out with the 1% Milk.
Put 1/2 Cup 1% Milk in each jar; shake well and put into Crock-Pot.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until Chicken is done.
Stir occasionally.
Serve with Fettuccine Noodles.

Recipe #293.
                                                            Chicken Cacciatore

4 Boneless, Skinless Chicken Breasts or the equivalent in Chicken Tenderloins.
1/2 Onion; sliced.
2-3 Cloves of Garlic; chopped.
1 Small Box Button Mushrooms; sliced.
1 Small Red Bell Pepper; sliced.
1-2 Cans Reduced Sodium Plum Tomatoes; chopped.
1/2 Cup White Cooking Wine.
Olive Oil for browning.
Salt Substitute to taste.
Pepper to taste.

Season with Salt Substitute and Pepper to taste and brown the Chicken, Onion, Garlic, Mushrooms and Red Bell Pepper in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
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.
Serve with Pasta.

Recipe #292.
                                                            Chicken and Mushrooms

4-8 Boneless, Skinless Chicken Breasts.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Box Fresh Mushrooms; cleaned and sliced.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #291.
                                                    Lean Beef and Mushroom Stew

1 1/2 Pounds Sirloin Tips or Lean Stew Meat.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2 Pounds of Carrots Fresh or Frozen; sliced.
Several Yukon Gold Potatoes, about 2 Pounds, cleaned and quartered.
2-3 Stalks of Celery, cleaned and sliced.
1 Box Button Mushrooms; cleaned.
2 Cans Reduced Fat and Sodium Beef Broth.
Water if needed to finish filling the Crock-Pot about 3/4 full.
1-2 Packets Stew Seasoning.
1/2 Pound Bag Frozen Peas.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients except the Frozen Vegetables into the Crock-Pot.
Stir together well.
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 #290.
                                          Chunky Chicken and Mushroom Noodle Soup

2-3 Pounds Boneless, Skinless Chicken Tenderloins; cut into small cubes.
3-4 Cans Reduced Fat and Sodium Chicken Broth.
3-4 Cans Water plus more if needed to fill the Crock-Pot about 3/4 full.
2-3 Low-Sodium Chicken Bouillon Cubes.
2-3 Stalks of Celery; sliced.
1/2 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Small Box of Fresh Mushrooms; sliced.
1 Pound Fresh or Frozen Cut Carrots.
Seasoned Salt Substitute to taste.
Pepper to taste.
1/2-1 Bag Egg or No Yolks 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 Noodles in during last hour of cooking time.

Recipe #289.
                                                      Ground Beef and Barley Soup

1 1/2 Pounds Lean Ground Beef.
Seasoned Salt Substitute to taste.
Pepper to taste.
5 Large Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and diced.
1/2 Cup Barley.
1 Small Onion; chopped.
3 Low-Sodium Beef Bouillon Cubes.
2 Cans Reduced Sodium Beef Broth.
Enough Water to finish filling the Crock-Pot about 3/4 or more full.

Brown the Ground Beef and Onion 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 #288.
                                                  Beef and Noodles with Vegetables

1 1/2 Pounds Lean Stew Meat or Sirloin Tips.
1 Packet Onion Soup Mix.
Enough Water to cover the meat a few inches above it.
1 Pound Carrots; cleaned and sliced.
2-3 Stalks of Celery; cleaned and sliced.
1 Bag of No Yolks 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 in the Noodles during last hour of cooking time.

Recipe # 287.
                                                        Beef and Mushroom Stew

1 1/2-2 Pounds Lean Stew Meat.
2 Cloves of Garlic; chopped.
1-2 Stew Seasoning Packets.
1 Large Box Fresh Button Mushrooms; cleaned and left whole.
1 Small Bag Frozen Pearl Onions.
2-3 Stalks of Celery; cleaned and sliced.
1 Pound Bag Frozen Cut Carrots.
1-2 Cans Reduced Fat and Reduced Sodium Beef Broth.
Water to finish filling the Crock-Pot until liquid is the right consistency.

Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Noodles or Rice.

Recipe #286.
                                                      Ground Beef and Brown Rice

1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1/2 Green Bell Pepper; chopped.
1 Large Can Tomato Sauce.
1 Can Water.
1 Can Reduced Sodium Diced Tomatoes.
1 1/2 Cups Instant Brown Rice.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion, Garlic and Green Pepper 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 4-6 hours or on High for 2-3 hours.

Recipe #285.
                                                      Sirloin Tip Roast for Sandwiches

3-5 Pound Sirloin Tip Roast.
1 Packet Onion Soup Mix.
2-3 Cloves of Garlic; chopped.
2-3 Cans Reduced Sodium Beef Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Roast and put it in 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 # 284.
                                                         Sirloin Tips and Mushrooms

2-3 Pounds Sirloin Tips.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Large Box Fresh Mushrooms; cleaned and sliced.
2 Cans Reduced Fat and Reduced Sodium Cream of Mushroom Soup.
2 Cans of Water.
2-3 Reduced Sodium Beef Bouillon Cubes.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Sirloin Tips, 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 or until done and tender.
Serve with Noodles or Rice.

Recipe #283.

                                         Sirloin Tips with Peppers, Onions and Mushrooms

2-3 Pounds Sirloin Tips.

2 Cans Reduced Fat and Reduced Sodium Beef Broth.

1 Can Reduced Fat and Reduced Sodium Cream of Mushroom Soup.

1 Onion; chopped.

2-3 Cloves of Garlic; chopped.

1/2 Green Bell Pepper; sliced.

1/2 Red Bell Pepper; sliced.

1/2 Yellow Bell Pepper; sliced.

Olive Oil for browning.

Seasoned Salt Substitute to taste.

Pepper to taste.

Season and brown the Sirloin Tips, Onion, Garlic and Peppers in the Olive Oil.

Transfer into the Crock-Pot with a slotted spoon.

Add in the other ingredients.

Stir together well.

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

Serve with Rice.

Recipe #282.
                                                         Beef Tenderloin with Mushrooms

3-4 Pound Beef Tenderloin.
1 Large Box fresh Mushrooms; cleaned and sliced.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Reduced Sodium Beef Bouillon Cubes.
2 Cans Reduced Sodium Beef Broth.
2 Cans Reduced Sodium Cream of Mushroom Soup.
2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Beef Tenderloin and put it in 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 #281.
                                                                Hearty Chili

1 1/2 Pounds Lean Stew Meat.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
1 Large Can or Bottle reduced Sodium Tomato Juice.
1 Can Reduced Sodium Tomato Paste.
3-4 Cans Mild Chili Beans.
Water to rinse the cans out a little.
1-2 Packets Chili Seasoning of your choice.

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.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until meat is tender.

Recipe # 280.
                                         Beef Tenderloins with Carrots and Mushrooms

2-3 Pounds Lean Beef Tenderloin.
1-2 Pounds Baby Carrots; washed and cleaned.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Regular size box of Mushrooms; cleaned and sliced.
2 Cans Reduced Sodium Beef Broth.
1-2 Cans of Water.
2-3 Reduced Sodium Beef Bouillon Cubes.
1 Can Reduced Fat and Reduced Sodium Cream of Mushroom Soup.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots into the Crock-Pot.
Season the Beef Tenderloin and put it on top of the Carrots.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Long Grain and Wild Rice, any other Rice you like or Mashed Potatoes.

Recipe #279.
                                                     Beef Broccoli and Mushrooms

1 1/2-2 Pounds Lean Beef Stew Meat; cut into small cubes.
1 Box Fresh Mushrooms; cleaned and sliced.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
1 Pound Bag Frozen Broccoli.
1-2 Cans Reduced Fat and Reduced Sodium Beef Broth.
1-2 Cans of Water.
2 Reduced Sodium Beef Bouillon Cubes.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Stew Meat, Mushrooms, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Beef Broth, Water and Bouillon Cubes.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Broccoli during last hour of cooking time.
Serve over Rice or Noodles.

Recipe # 278.
                                                          Sunday Italian Beef

3-5 Pound Lean Beef Roast.
1 Package Italian Beef Seasoning Packet.
2-3 Clove Garlic; chopped. (optional).
1 Small Onion; chopped. (optional).
2 Cups Water or 2 Cans Reduced Sodium Beef Broth or 1 Cup Cooking Wine and 1 Cup 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.
Serve on Buns or Bread of your choice.

Recipe #277.
                                                                Pork Loin Stew

2 Pound Pork Tenderloin; cut into small cubes.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
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.
1/2 pound Frozen Peas.
1 Can reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
2 Cans of Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and 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 except the Frozen Peas.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
Add in the Frozen Peas during last 1-2 hours of cooking time.

.Recipe #276.
                                                 Finger Licken Chickeny Good Pork Chops

6 Pork Loin Chops.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Olive Oil for browning.
2 Cans Reduced Fat and Reduced Sodium Cream of Chicken Soup.
2 Cans of Reduced Fat and Reduced Sodium Chicken Broth.
Seasoned Salt to taste.
Pepper to taste.

Brown the Pork Chops, Onion and Garlic in the Olive oil.
Transfer into the Crock-Pot.
Add in the Soup and Water.
Cover and cook on Low for 8-10 hours or High for 4-5 hoiurs.
Serve with Rice or Mashed Potatoes.

Recipe #275.
                                               Pork Loin Chops in Barbecue Sauce

6 Pork Loin Chops.
1/2 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Bottles Honey Barbecue Sauce.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Pork Chops in the Olive Oil.
Transfer into the Crock-Pot.
Lay them alternating from one side to the other so the Barbecue Sauce can cover all of them.
Add in the Onion and Garlic.
Pour the Barbecue sauce in.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until they are done and tender.

Recipe # 274.
                                                              Vegetable Pork Soup

2 Pounds Pork Tenderloin; cut into small cubes.
Olive Oil for browning.
Seasoned Salt Or Seasoned Salt Substitute to taste.
Pepper to taste.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Carrots; cleaned and cut into circle slices.
1-2 Bags Frozen Soup Mix Vegetables.
1 Large Can or Bottle Reduced Sodium V-8 Juice.
1 Can Reduced Sodium Diced tomatoes.

Season the Pork Tenderloin and brown it in the Olive Oil.
Transfer it into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Frozen Vegetables.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen Vegetables during the last 1-2 hours of cooking time.