Recipe #334. Holiday Countdown.

                                                                         Turkey Soup

2 Cups diced left-over Turkey.
1 Pound Bag Frozen Sliced Carrots.
2-3 Stalks of Celery, sliced.
1 Tablespoon; diced Onion.
2 Boxes Low Fat and Low Sodium Turkey or Chicken Broth.
2-3 Low Sodium Chicken Bouillon Cubes.
1 Bag No Yolks Noodles.
Salt Substitute to taste.
Pepper to taste.
Water to fill the Crock-Pot about 2/3 or so full before adding the Noodles.

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



                                    

Recipe #333. Holiday Countdown.

                                                             Cheesy Potato Casserole

About 8 Large Potatoes; peeled and sliced thin.
1 Pound sliced American Cheese.
1 Can Evaporated Milk.
1/2 Stick Butter cut into small pieces; plus some for coating the Crock-Pot.

Coat the inside sides and bottom of the Crock-Pot with Butter.
Layer the Potatoes and Cheese in the Crock-Pot; seasoning each layer of Potatoes.
Pour in the Can of Evaporated Milk; on top and around the edges.
Cover and cook on Low for 3-4 hours or until done.

Recipe #332. Holiday Countdown.

                                                             Turkey Vegetable Stew

2-3 Cups Leftover Turkey; shredded or cut into cubes.
5-6 Large carrots; cleaned and cut into circle slices.
5-6 Medium-Large Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped.
2-3 Stalks of Celery; cleaned and cut into circle slices.
3 Low Sodium Chicken Bouillon Cubes.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1 Jar Turkey Gravy or 1 Cup Leftover Turkey gravy.
1 Jar Water; plus more for consistency if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-pot.
Season well.
Stir together.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until the Vegetables are done and tender.


                                                       

                                                           

Recipe #331. Holiday Countdown.

Happy Thanksgiving!

                                                              Mashed Sweet Potatoes

6-8 Sweet Potatoes; peeled and cut into cubes.

Salt or Salt Substitute to taste.

Pepper to taste.

1 Can Evaporated Milk.

Water to cook Potatoes in.

About 1/2 Stick Butter.

Put the Sweet Potatoes into the Crock-Pot.

Put enough Water in to cover them well.

Season with Salt or Salt Substitute and Pepper to taste.

Cover and cook on Low for 4-6 hours or on High for 2-3 hours or until done and tender.

Drain and return to Crock-Pot.

Add in the Butter and Seasonings.

Mash together.

Add in the Evaporated Milk to the consistency you like.

Stir together.

Cover and keep on warm for serving.

Recipe #330. Holiday Countdown.

                                                                  Mashed Potatoes

8-12 Large Potatoes; peeled and cut into cubes.
Salt or Salt Substitute to taste.
Pepper to taste.
Water to cover Potatoes well.
1 Can more or less Evaporated Milk ( if you need more use 1% Milk; or to save calories you can just use 1% Milk).
1/2-1 Stick of Butter.

Put the Potatoes, Salt, Pepper and 2 Tablespoons Butter into the Crock-Pot.
Put enough Water in to cover the Potatoes well.
Cover and cook on Low for 4-6 hours or on High for 2-4 hours or until done and tender.
Drain the Potatoes and return to the Crock-Pot.
Add in the Butter, Salt and Pepper to taste.
Mash well.
Add in enough Milk to make them the consistency you like and mash together.
Reduce heat to warm to keep ready to serve.

Recipe #329. Holiday Countdown.

                                                                 Sweet Potatoes

6-8 Large Sweet Potatoes; peeled and cut into chunky pieces.
1/2 Stick of Butter.
1 Cup Brown Sugar Splenda.
1/2 Cup Maple Syrup.
Enough Water to cover the Sweet Potatoes well.

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


                                                   

Recipe #328. Holiday Countdown.

                                                           Crock-Pot Corn Casserole

1 Box Jiffy Corn Muffin Mix.
1 Egg.
1/2 Cup Butter.
1 Cup Sour Cream.
1 Can Cream Corn.
1 Cup Frozen Corn.
Cooking Spray.

Mix together the Egg, Butter and Sour Cream.
Stir in the Corn and Muffin Mix.
Spray the bottom and sides of the Crock-Pot.
Pour in the Corn Muffin Mixture.
Cover and cook on High for 2-3 hours or until a toothpick comes clean.

Recipe #327. Holiday Countdown.

                                              Green Beans, Potatoes and Smoked Turkey

2-3 Smoked Turkey Legs.
2-3 Pounds Green Beans; fresh or frozen.
5-6 Large Potatoes; peeled and quartered.
1 Onion; chopped.
1-2 Cans Turkey Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Green Beans, Potatoes and Onion in the Crock-Pot.
Season well.
Lay the Turkey Legs on top of the vegetables.
Pour in the Turkey Broth until there is enough to almost cover the vegetables.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #326. Holiday Countdown.

                                                          Holiday Turkey Breast

About a 9 Pound Boneless Turkey Breast.
1 Onion; chopped.
1/2-1 Stick Butter, Seasoned Salt, Pepper and any crushed herb you like; blended together.
1 Can Low-Sodium Turkey Broth.
Foil made into about 3 balls to elevate the Turkey Breast off the bottom of the Crock-Pot.

Place the foil balls in the bottom of the Crock-Pot.
Coat the Turkey Breast all over and under the skin with the Butter mixture.
Lay it on top of the foil balls.
Pour the Turkey Broth in around the edge.
Cover and cook on Low for 8-10 hours.

Recipe #325. Holiday Countdown.

                                                                Crock-Pot Dressing

12 Cups or about 1 Loaf Honey Wheat Bread or 6 Cups White and 6 Cups Whole Wheat Bread; toasted and cut or broken into small pieces.

1 Cup Chopped Onion.

1 Cup Chopped Celery.

1 Teaspoon Poultry Seasoning.

1 Teaspoon Sage.

1 Teaspoon Sea Salt.

1/2 Teaspoon Pepper.

1 Can Reduced Fat and Sodium Chicken or Turkey Broth.

1/4 Cup Butter.

2 Eggs; beaten.

Cooking Spray.

In a large bowl combine the toast and seasonings.

Saute the Onion and Celery in the Butter.

Add this, the Eggs and the Chicken or Turkey Broth to the toast mixture. 

Stir together well.

Spray the inside bottom and sides of the Crock-Pot with the Cooking Spray.

Put the Dressing mixture into the Crock-Pot.

Cover and cook on Low for 3-4 hours or until a thermometer reads 160 deg. inserted in the middle half-way down.

                                                     

Recipe #324. Holiday Countdown.

                                                       Sweet Potatoes and Pineapple

6-8 Sweet Potatoes; peeled and cut into small cubes.
1 Whole Pineapple; peeled, cored and cut into small cubes.
Olive Oil to coat the Sweet Potatoes and Pineapple with.
1/2 Stick Butter; cut in cubes.
1/4 Cup Brown Sugar Splenda.
1 Cup Pineapple Juice.
1/4 Cup Pure Maple Syrup.

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

Recipe #323. Holiday Countdown.

                                                                   Brussels Sprouts

1 Pound Brussels Sprouts; cleaned and cut in half.
1 Can Reduced Fat and Sodium Chicken Broth.
1 Very Small Onion or Shallot; chopped.
1-2 Cloves of Garlic; chopped.
3 Tablespoons Butter.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Brussels Sprouts, Onion or Shallot and Garlic in the Butter.
Transfer into the Crock-Pot.
Add in the other ingredients.
Cover and cook on Low for 2-4 hours.





                                               

Recipe #322. Holiday Countdown.

                                                             Lemon Whole Chicken

3-4 Pound  Whole Chicken.
1-2 Lemons; quartered.
1/2 Stick Butter.
Seasoned Salt Substitute to taste.
Pepper to taste.
Garlic Powder to taste.

Mix the Seasonings and Butter together.
Rub this all over the Chicken inside and out and under the skin.
Stuff it with the Lemon wedges.
Put the Chicken into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 3-5 hours.
Add liquid if needed.

Recipe #321. Holiday Countdown.

                                                          Sirloin Tips and Mushrooms

2-3 Pound Sirloin Tips.

1 Small Box Button Mushrooms; sliced.

1 Small Onion;chopped.

Olive Oil for browning.

2 Cloves of Garlic; chopped.

2-3 Low-Sodium Beef Bouillon Cubes.

Seasoned Salt Substitute to taste.

Pepper to taste.

1 Can Reduced Fat and Sodium Cream of Mushroom Soup.

1 Can Low-Fat and Sodium Beef Broth.

Season and brown the Sirloin Tips in some Olive Oil.

Transfer into the Crock-Pot with a slotted spoon.

Brown lightly the Onions and Garlic in the same oil.

Add this to the Crock-Pot with a slotted spoon.

Pour in the Soup and Broth.

Cover and cook on Low for 8-1o hours or on High for 4-5 hours.

Recipe #320. Holiday Countdown.

                                                         Holiday Roasted Chicken.

4-6 Pound Whole Roasting Chicken.
1 Lemon quartered.
1 Orange; quartered.
1 Onion; quartered.
1 Bunch of Garlic; cut in half.
1/2 Stick of Butter.
1/2 Teaspoon Poultry Seasoning.
2-3 Herbs. (Rosemary; Thyme or whatever you like; picked and chopped).
2 Bay Leaves.
Seasoned Salt Substitute to taste.
Pepper to taste.

Rinse and pat dry the Chicken.
Mix together the Butter, Seasonings, Poultry Seasonings and Herbs.
Rub the Butter mixture on the Chicken inside and out.
Stuff the Lemon, Orange and Onion quarters, the Garlic and Bay Leaves inside the Chicken.
Put it in the Crock-Pot.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #319. Holiday Countdown.

                                                                Holiday Italian Beef

4-5 Pound Sirloin Tip Roast.
12 Ounces White Cooking Wine.
3-4 Cloves of Garlic; sliced.
1/2 Teaspoon Italian Seasoning.
1-2 Bay Leaves.
1-2 Packages Italian salad Dressing Mix or 1 Italian and 1 Garlic (if you can find it).
Water if needed.

Cut slits in the Roast and insert the Garlic slices in them.
Put the Roast into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 10-12 hours or on High for 4-5 hours or until done and tender.
Serve on Italian Rolls or whatever you like.

Recipe #318, Holiday Countdown.

                                              Beef Tenderloin with Root Vegetables

3-5 Pound Beef Tenderloin.
6-8 Large Potatoes; peeled and cut into wedges.
6-8 Large Carrots; cleaned and cut into chunky pieces or can use about 2-3 pounds of Baby Carrots. t
1 Box Fresh Mushrooms; cleaned and sliced.
2-3 Turnips; peeled and cut into chunky pieces.
1 Package Onion Soup Mix.
Seasoned Salt Substitute to taste.
Pepper to taste.
2-3 Cloves of Garlic; chopped.
Water to come up about 1/3 in the Crock-Pot.

Put the Potatoes, Carrots, Mushrooms and Turnips in the bottom of the Crock-Pot.
Lay the Beef Tenderloin on top of the Vegetables.
Put the Garlic and Onion Soup Mix on top of the Beef Tenderloin.
Pour Water in around the sides and some on top.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.


                                           

Recipe #317. Holiday Countdown.

                                                            Green Bean Casserole

2 Cans French Style Green Beans; drained.
1 Can French Fried Onions; 1/2 for inside Casserole and 1/2 for top.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
2/3 Cup 1% Milk.
1 Cup Low-Fat Shredded Cheddar or Cheddar Jack Cheese.
Seasoned Salt Substitute to taste.
Pepper to taste.

Mix all of the ingredients together saving half of the French Fried Onions for the top.
Coat the bottom and sides of the Crock-Pot with Butter.
Put the mixture into the Crock-Pot.
Top with the rest of the French Fried Onions.
Cover and cook on Low for 3-4 hours or on High for 1-2 hours.

Recipe #316. Holiday Countdown.

                                                       Salisbury Steak Pasta Sauce

2 Pounds Ground Chuck.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Box Fresh Mushrooms; sliced.
2 Cans Reduced Fat and Salt Cream of Mushroom Soup.
2 Cans Reduced Fat and Sodium Beef Broth.
A few shakes of Worcestershire Sauce.
1 Package Egg or No Yolks Noodles.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Round Steak, Onion and Garlic and Mushrooms 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 6-8 hours or on High for 3-4 hours.
Cook the Noodles separately and serve the Sauce over the Noodles.
                                                

Recipe #315. Holiday Countdown.
                                                        Round Steak Pasta Sauce

3 Pound Round Steak; cut into 1 inch wide strips.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
1/2-1 Teaspoon Italian Seasoning.
2 Jars of Spaghetti Sauce of choice.
1 Can Italian Plum Tomatoes; crushed.
Pasta of choice.

Brown the Round Steak, 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 pasta.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook the Pasta separately and serve the Sauce over the Pasta.

Recipe #314. Holiday Countdown.
                                                                    Pork Loin Roast

4-5 Pound Pork Loin Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
6-8 Large Carrots; cleaned and cut into chunky pieces.
6-8 Potatoes; peeled and cut into wedges.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Box Fresh Button Mushrooms; cleaned and left whole.

Season the Roast well on all sides.
Brown the Roast under the broiler on all sides.
Put the Potatoes and Carrots in the bottom of the Crock-Pot.
Lay the Roast on top of the Vegetables.
Cut slits in the top of the Roast and put the Garlic slices in the slits.
Put the Onion on top of the Roast.
Add the Mushrooms in around the sides.
Pour the Soup on top of the Roast and add in 1 Can of Water.
Cover and cook on Low for 8-10 hour or on High for 4-5.

Recipe #313. Holiday Countdown.
                                                            Holiday Sirloin Tip Roast

4-5 Pound Sirloin Tip Roast.
1 Packet Onion Soup Mix.
2-3 Cloves of Garlic; chopped.
6-8 Large Carrots; cleaned and cut into chunky pieces. (cut in half lengthwise and then cut each half in 2-3 pieces).
1-2 Cans Reduced Sodium Beef Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots in the bottom of the Crock-Pot.
Season and lay the Roast on top of the Carrots.
Add in the Onion Soup Mix, Garlic and Beef Broth.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Mashed Potatoes or any other sides you like.

Recipe #312.
Holiday Countdown.
                                                       Fall Vegetable Beef Soup

1 1/2-2 Pounds Lean Stew Meat.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Large Carrots (different varieties); cleaned and sliced.
1-2 Cups Squash; peeled and cut into small cubes.
1-2 Bags Frozen Soup Mix Vegetables.
1 Large Can or Bottle Reduced Sodium V-8 Juice.
1 Can Low-Sodium Diced Tomatoes.
2-3 Low-Sodium Beef Bouillon Cubes.
1 Box Low-Sodium Beef Broth.
Water to fill the Crock-Pot about 3/4 full.

Put the Stew Meat, Beef Broth and Bouillon into the Crock-Pot.
Cover and cook on High for 2-3 hours.
Add in the 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 last 1-2 hours of cooking time.

Recipe #311.
Holiday Countdown.
                                                          Chicken Hot Wings

3-4 Pounds Chicken Wing Sections.
Flour for coating.
Seasoned Salt Substitute to season flour.
Pepper to season flour.
Oil to fry Chicken in.
1/2 Stick Butter.
A few shakes or 1-2 teaspoons Hot Sauce.

Season the flour and coat the Chicken with it.
Fry in the Oil until it is just done and crispy.
Drain and coat them in the Hot Sauce and Butter mixture.
Put them into the Crock-Pot.
Drizzle in any remaining sauce.
Cover and cook on Low for 1-2 hours and then set on Warm to keep ready to serve.

                                           

Recipe #310.
                                    Whole Chicken Roasted in the Crock-Pot with Vegetables

1 Whole 3-4 Pound Chicken.
Olive Oil and Butter for coating the Chicken.
1 Onion; cut into chunky pieces or wedges.
2-3 Cloves of Garlic; sliced or chopped.
6 Large Carrots; cleaned and cut into chunky pieces or several Baby Carrots.
6 Potatoes or Sweet Potatoes or a combination of the two; peeled and cut into wedges.
Any other root vegetable you like can be added in; too.
1 Lemon; cut into wedges.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil and Butter to coat the Chicken.

Melt the Butter and combine with the Olive Oil.
Rub this all over the Chicken inside and out.
Season well inside and out.
Stuff the inside and out the Lemon, Onion and Garlic.
Make a bed in the bottom of the Crock-Pot with the root vegetables.
Season well.
Lay the Chicken on top of the vegetables.
Pour in about 1/2 Can of Chicken Broth.
Store the rest in the refrigerator and add later if needed.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #309.
I decided to start a Holiday Countdown today. Starting today I will try to post a recipe for Thanksgiving everyday between now and then. I hope you try some of them. I plan on making the Turkey Breast soon.

                                                                   Turkey Breast

1 Bone-in Turkey Breast; about 7 pounds.

1/2-1 Cup Water or Reduced Fat and Sodium Chicken or Turkey Broth.

1 Small Onion; chopped.

1-2 Cloves of Garlic; chopped.

1 Large Stalk of Celery; cleaned and cut into slices.

Seasoned Salt Substitute to taste.

Pepper to taste.

Garlic Powder.

Onion Powder.

Poultry Seasoning.

Olive Oil for coating the Turkey Breast.

1 Tablespoon Butter for coating the Turkey.

Melt the Butter and combine with enough Olive Oil to coat the Turkey Breast.

Combine the other seasonings using mostly Seasoned Salt Substitute and Pepper; but add in the other seasonings and mix together.

Coat the Turkey Breast with the Olive Oil and Butter.

Put some under the skin; too.

Season well all over with the seasoning mix.

Put in the Crock-Pot.

Add in the Onion, Garlic, Celery and Broth.

Cover and cook on Low for about 5-6 hours 

Use the Broth and Vegetables to make Dressing and Gravy.

                                                       

Recipe #308.

                                                    Round Steak and Potato Soup

2-3 Pounds Round Steak; bone and fat removed and cut into small cubes.

1 Small Onion; chopped.

1 Clove of Garlic; chopped.

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

Water to cover ingredients plus some.

2-3 Low-Sodium Beef Bouillon Cubes.

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

2 Tablespoons Butter.

1 Can Evaporated Milk.

Seasoned Salt Substitute to taste.

Pepper to taste.

Olive oil for browning.

Season and brown the Round Steak, 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 Evaporated Milk.

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

Add in the Evaporated Milk at end of cooking time.

Recipe #307.

                                                        Round Steak Pasta Sauce

2-3 Pounds Round Steak; cut into small strips.

Olive Oil for browning.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

1/2 Green Pepper; chopped. (optional)

2 Jars Spaghetti Sauce of your choice.

Brown the Round Steak, Onion, Garlic and Green Pepper in the Olive Oil.

Transfer into the Crock-Pot with a slotted spoon.

Add in the Sauce.

Stir.

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

Serve with No Yolks Noodles or any Healthy Pasta you prefer.

Recipe #306.
                                             Beef and Mushroom Vegetable Stew/Soup

1 1/2 Pounds Lean Stew Meat.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Boxes Reduced Fat and Sodium Beef Broth.
2-3 Low-Sodium Beef Bouillon Cubes.
1 Large Box Fresh Button Mushrooms.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
6-8 Large Carrots; cleaned and cut into circle slices.
2-3 Large Stalks of Celery; cleaned and cut into circle slices.
1 Bag Egg or No Yolks Noodles.
1-2 Packets Stew Seasoning.
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.
Transfer into the Crock-Pot with a slotted spoon.
Add in all the other ingredients except the Noodles.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook the Noodles at end of cooking time and serve together.

Recipe #305.
                                                      Beef Burgundy and Mushrooms

2 1/2 Pounds Lean Stew Meat or Sirloin Tips.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Cup Red Cooking Wine.
2 Tablespoons Tomato Paste.
1-2 Cans Low-Sodium Beef Broth.
1-2 Boxes Fresh Button Mushrooms; cleaned and left whole.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Meat in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Brown lightly the Onion and Garlic in the same Olive Oil you browned the Meat in.
Transfer into the Crock-Pot with a slotted spoon.
Stir in the Tomato Paste, Mushrooms, Cooking Wine and Beef Broth.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Serve with Egg or No Yolks Noodles.