December 30, 2015.

Recipe # 364.

Countdown to the New Year!

                                                              Navy Beans and Ham

1 Pound Navy Beans; rinsed, sorted and soaked overnight.

1/4 Onion; chopped.

Seasoned Salt or Seasoned Salt Substitute to taste.

Pepper to taste.

Water to keep everything covered good throughout cooking time.

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.

Serve with Slaw and Cornbread or whatever you like.

                                                         

December 29, 2015.
Recipe # 363.
Countdown to the New Year!

                                                                  Cabbage Wedges

1 Head Green Cabbage; outer leaves and core removed, cut into wedges and rinsed good.
2-3 Pieces of Bacon, cooked to remove some fat.
1/2 Cup Red Wine Vinegar.
1 Cup Water.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Cabbage, Bacon, Onion and Garlic into the Crock-Pot.
Add in the Seasonings, Vinegar and Water.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

December 28, 2015.
Recipe # 362.
Countdown to the New Year!

                                                                  Pork Loin Roast

3-4 Pound Pork Loin Roast.
1 Packet Onion Soup Mix.
2-3 Cloves of Garlic; chopped.
1/2 Cup White Cooking Wine.
2 Cups Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
2 Pounds Baby Carrots.
5-6 Large Potatoes; peeled and cut into wedges.
Olive Oil or a small amount of Vegetable Oil for browning.

Season and brown the Pork Loin in the Oil.
Transfer into the Crock-Pot with a large fork.
Add in all of the other ingredients.
Season well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

December 27, 2015.
Recipe # 361.
Countdown to the New Year!

                                                      Black-Eyed Peas and Ham

1 Pound Dry Black-Eyed Peas; rinsed, sorted and soaked overnight.
1 Pound Lean Ham pieces.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Water to cover everything well; plus extra Water if needed.
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.

December 26, 2015.
Recipe # 360.
Countdown to the New Year.

                                                           Greens in the Crock-Pot

2 Pounds Fresh Kale; cleaned, ribs removed and broke into bite size or a little larger pieces.
1 Pound Lean Ham Pieces.
1/2 Red Onion; chopped.
1 Tablespoon Red Wine Vinegar.
2 Cups of Water.
Seasoned Salt Substitute to taste or about 1 teaspoon.
Pepper to taste or about 1/4 teaspoon.

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.

December 25, 2015.
Recipe # 359.
Countdown to the Holidays!

                                                                       Spiral Ham

7-9 Pounds Spiral Ham.
1 Cup Brown Sugar Splenda or a Natural equivalent.
1/2 Cup Maple Syrup.

Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 4 hours.
Baste every so often while cooking.

December 24, 2015.
Recipe # 358.
Countdown to the Holidays!

                                                                          Chex Mix

3 Cups Corn Chex Cereal.
3 Cups Rice Chex Cereal.
3 Cups Wheat Chex Cereal.
3 Cups Pretzels.
1 Cup Mixed Nuts or Peanuts.
4-6 Tablespoons Butter; melted.
1/4 Cup Worcestershire Sauce.
1 Tablespoon Seasoned Salt Substitute.
1/2-1 Teaspoon Garlic Powder.
1/4-1/2 Teaspoon Onion powder.

Put the Chex Cereal, Pretzels and Nuts into the Crock-Pot.
Melt the Butter and mix the Worcestershire sauce, Seasoned Salt Substitute, Garlic Powder and Onion Powder in with it.
Pour the Butter Mixture over the Chex Mix.
Stir together well.
Put a towel or paper towels under the lid.
Cover and cook on Low for 3 hours stirring every hour or on High for 2 hours stirring every 20 minutes.

December 23, 2015.
Recipe # 357.
Countdown to the Holidays!

                                                              Baby Carrots in Sauce

2-3 Pounds Fresh Baby Carrots; rinsed good.
1/2 Stick of Butter.
1/2 Cup Brown Sugar Splenda.
Water to cover the Carrots well.
Salt Substitute to taste.
Pepper to taste.

Put the Carrots into the Crock-Pot.
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 or until done.





                                                             

 December, 22, 2015.
Recipe # 356.
Countdown to the Holidays!

                                                               Whole Roasted Chicken

1 Whole Chicken; 3-5 Pounds or so.
1 Onion; cut up.
2 Pounds of Carrots; rinsed and cut into chunky pieces or 2 Pounds of Baby Carrots; rinsed.
Olive Oil for coating.
Butter for coating.
1/2 Teaspoon Seasoned Salt Substitute.
1/4 Teaspoon Pepper.
1/4-1/2 Teaspoon Garlic Powder.
1/4-1/2 Teaspoon Onion Powder.
Olive Oil Cooking Spray.

Mix together the Olive Oil, Butter and Seasonings.
Rub this mixture all over the outside, inside and under the skin of the Chicken..
Spray the bottom and sides of the Crock-Pot with the Cooking Spray.
Put the Onion and Carrots in the bottom of the Crock-Pot.
Put the seasoned Chicken on top of the Vegetables.
Cover and cook on High for 3-4 hours.

December 21, 2015.
Recipe # 355.
Countdown to the Holidays!

                                                            Green Bean Casserole

2 Pounds Fresh or Frozen Cut Green Beans.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
3/4 Cup 1% Milk.
1 Can French Fried Onions.
Salt Substitute to taste.
Pepper to taste.
Olive Oil Cooking Spray.

Put the Green Beans, Soup, Milk, Salt, Pepper and half of the Onions into a bowl; stir together well.
Spray the inside sides and bottom with the Cooking Spray.
Put the Green Bean mixture into the Crock-Pot and level it out.
Cover and cook on Low for 5-6 hours.
Put the remaining Onions on top of the green Bean mixture before serving.

December 20, 2015.
Recipe # 354.
Countdown to the Holidays!
                                                             Christmas Pork Roast

3-4 Pound Pork Loin Roast.
2 Pounds Fresh or Frozen Baby Carrots.
6-7 Large Potatoes; washed, peeled and cut into wedges.
1-2 Pounds; Frozen Cut Green Beans.
1 Onion Soup Mix Packet.
2-3 Cups of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Put the Carrots, Potatoes and Green Beans into the Crock-Pot.
Season them well.
Season and brown the Pork Loin Roast in the Olive Oil.
Transfer it into the Crock-Pot.
Add in the rest of the ingredients.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.

December 19, 2015.
Recipe # 353.
Countdown to the Holidays!

                                                          Sweet Potatoes in Sauce

4-5 Pounds Sweet Potatoes; washed, peeled and cut into chunky pieces.
3/4 Cup Brown Sugar Splenda.
1 Teaspoon Cinnamon.
1/2-1 Stick Butter; melted.
1 Teaspoon Good Vanilla; like Watkins.
1/4-1/2 Cup Orange Juice.
Small amount of Salt (optional).
1 Cup Pecans; chopped.

Put the Sweet Potatoes into the Crock-Pot.
Sprinkle with the Salt; if desired.
Mix together the Brown Sugar Splenda, Cinnamon, Butter, Vanilla and Orange Juice.
Pour the mixture over the Sweet Potatoes.
Cover and cook on Low for 4-5 hours.
Sprinkle with the Pecans during the last 1/2 hour of cooking time.

December 18, 2015.
Recipe # 352.
Countdown to the Holidays!

                                       Sirloin Tip Roast with Vegetables and Mushrooms

3-4 Pound Sirloin Tip Roast.
2-3 Pounds of Carrots; cleaned and cut into chunky pieces.
1 Pound Frozen Cut Green Beans.
1 Medium Box Fresh Mushrooms; cleaned and sliced.
2-3 Cloves of Garlic; chopped.
1-2 Onion Soup Packets.
1-2 Cans Low Fat and Low Sodium Beef Broth.
Water if needed to keep enough liquid in it to cook the Vegetables good and make a sauce for everything.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots and Green Beans into the Crock-Pot and season them.
Lay the Sirloin Tip on top of these Vegetables.
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 Mashed Potatoes and a Salad if you like.

December 17, 2015.
Recipe # 351.
Countdown to the Holidays!

                                                     Pork Chops, Green Beans and Potatoes

4-6 Pork Loin Chops; seasoned and browned on both sides.
2 Pounds Fresh or Frozen Cut Green Beans.
1 Onion; chopped.
5-6 Potatoes; cut into wedges.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season the Pork Chops on both sides and brown them in the Olive Oil.
Put the Green Beans and Potatoes into the Crock-Pot and season them.
Lay the Pork Chops on top of them.
Sprinkle the Onion on top of the Pork Chops.
Pour the Soup and water on top of all of this.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

December 16, 2015.
Recipe # 350.
Countdown to the Holidays!

                                                           Green Beans and Ham

2-3 Pounds Fresh or Frozen Cut Green Beans.
1 Pound Lean Ham Pieces.
1 Onion; chopped.
1 Clove of Garlic; chopped.
Water to cover the Green Beans about 2 inches above them.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Green Beans into the Crock-Pot.
Season well.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done the way you like them.

December 15, 2015.

Recipe # 349.
Countdown to the Holidays!

                                                              Ground Beef Goulash

1 Pound Lean Ground Beef.

1 Onion; chopped.

2 Cloves of Garlic; chopped.

1 Large Can or Bottle Low Sodium Tomato Juice.

1 Can Low Sodium Diced Tomatoes.

8 Ounces Healthy Macaroni.

Seasoned Salt Substitute to taste.

Pepper to taste.

Season and brown the Ground Beef, Onion and Garlic in a skillet.

Transfer into the Crock-Pot with a slotted spoon or drain and transfer.

Add in all of the other ingredients except the Macaroni.

Stir together well.

Cover and cook on Low for 8-10 hours or on High for 4-5 hours or less if don sooner.

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

A nice meal before things get too hectic.

December 14, 2015.
Recipe # 348.
Countdown to the Holidays!

                                                           Smothered Round Steak

3-4 Pounds or so Lean Round Steak; cut into serving pieces.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
2 Low Sodium Beef Bouillon Cubes.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Round Steak in the Olive Oil.
Transfer into the Crock-Pot with a fork.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

December 13, 2015.
Recipe # 347.
Countdown to the Holidays!

                                                         Chicken in Mushroom Sauce

1 Whole Chicken; cut up or 8-10 Pieces of Chicken of your choice.
1 Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Large or 2 Regular Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1 Cup White Cooking or regular White Wine.
1 Box of Fresh Mushrooms; cleaned and sliced.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Chicken and Put it in 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 or until done.
Serve with Mashed Potatoes or whatever you like.

December 12, 2015.
Recipe # 346.
Countdown to the Holidays!

                                                              Pork Loin in Sauce

3-4 Pounds Pork Loin Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Can Diced Tomatoes.
1-2 Jars of Spaghetti Sauce of your choice.
Olive Oil for browning.
12-16 Ounce Bag of Egg or No Yolks Noodles.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork Tenderloin, on all sides, in the Olive Oil.
Transfer into the Crock-Pot.
Add in all of the other ingredients, except the Noodles.
Cover and cook on Low for 8-10 hours or on High for 4-5  hours or until done and falling apart tender.
Cook the Noodles according to directions.
Serve the shredded Roast and sauce over the Noodles.

December 11, 2015.
Recipe # 345.
Countdown to the Holidays!

                                                                 Barbecued Ribs

4-5 Pound Lean Pork Ribs; use meatier Ribs like Short Ribs.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
16 Ounce Bottle Barbecue Sauce of your choice or you can make your own if you like.
8-16 Ounces of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil Cooking Spray.

Spray the inside sides and bottom of the Crock-Pot.
Season the Ribs on all sides and put them in the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours.

December 10, 2015.
Recipe # 344.
Countdown to the Holidays!

                                                    Chicken Breasts in Mushroom Soup

6-8 Boneless, Skinless Chicken Breasts.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Tablespoon Butter.
Small amount of Olive Oil for browning.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken in the Butter and 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.

December 9, 2015.
Recipe # 343.
Countdown to the Holidays!

                      Pork Tenderloin in Golden Cream of Mushroom Soup with Vegetables

3-4 Pound Pork Tenderloin.
1-2 Pounds Fresh or Frozen Baby Carrots.
1 Pound Bag Frozen Cut Green Beans.
1 Onion; chopped.
2-3 Cloves of Garlic; sliced.
1-2 Cans Reduced Fat and Sodium Golden Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots and Green Beans into the Crock-Pot.
Season and Brown the Pork Tenderloin lightly on all sides.
Cut slits in the top of it and insert the Garlic slices in them.
Lay the Pork Tenderloin on top of the Vegetables.
Pour the Soup and Water over the top of the Pork Tenderloin.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Mashed Potatoes if you like.

December 8, 2015.
Recipe # 342.
Countdown to the Holidays!

                                                                Sausage Stuffing

1 Pound Ground Sausage.
1 Onion; chopped.
3-4 Stalks of Celery; cleaned and sliced.
1-2 Bags Stuffing Mix.
1 Egg; beaten.
1-2 Tablespoons Butter. (optional).
2-3 Cans or 1-2 Boxes Reduced Fat and Sodium Chicken or Turkey Broth.
2 Cups of Water.
2-3 Low Sodium Chicken Bouillon Cubes.
Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Sausage in a skillet.
Put the Onion, Celery, Butter, Chicken Broth, Water and Bouillon Cubes in a Pan.
Bring to a boil and simmer until the Onion and Celery is cooked.
Allow to cool some or add enough ice to cool it down.
Put the Stuffing Mix into the Crock-Pot.
Mix in the Seasoned Salt Substitute and Pepper.
Mix the Egg in with the liquid after it is cooled.
Pour this mixture over the Stuffing Mix.
Stir together.
Spread it evenly in an oval Crock-Pot.
Cover and cook on High for 3-4 hours or until done.

December 7, 2015.
Recipe # 341.
Countdown to the Holidays!

                                            Chicken Tenderloin in Cream of Chicken Soup

About 2-3 Pounds Chicken Tenderloins.
1 Small Onion; chopped.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Cans Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of Water.

Season and brown the Chicken and Onion lightly; 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.
Serve with Mashed Potatoes, Vegetables and Salad or whatever you like.

December 6, 2015.
Recipe # 340.
Countdown to the Holidays!

                                                                Barbecued Meatballs

1 Package Frozen Meatballs.
1-2 Bottle Barbecue Sauce of your choice.
1/2-1 Barbecue Sauce Bottle of Water.

Put all of the ingredients into the Crock-Pot.
Stir together gently.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until Meatballs are cooked through and are hot and bubbly.

December 5, 2015.
Recipe # 339.
Countdown to the Holidays!

                                                              Barbecued Little Smokies

1-2 Bags Little Smokies Weiners.
1 Bottle Barbecue Sauce of your choice.
1/2-1 Barbecue Sauce Bottle of Water.

Put all of the ingredients into the Crock-Pot.
Stir together gently.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until they are hot and bubbly.

December 4, 2015.
Recipe # 338.
Countdown to the Holidays!

                                                                Ham and Potatoes

1 Small Lean Boiled Ham.
About 2-3 Pounds Red Potatoes; peeled and cut into wedges.
1 Small Onion; chopped.
Water to cover the Potatoes.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes into the Crock-Pot.
Season them lightly.
Lay the Ham on top of them.
Add the Onion on top of the Ham and Potatoes.
Pour the Water in around the edge.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

December 3, 2015.
Recipe # 337.
Countdown to the Holidays!

                                                   Chicken in Cream of Chicken Soup

4-6 Boneless, Skinless Chicken Breasts.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Cans 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 in the 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 or until done and tender.

December 2, 2015.
Recipe # 336.
Countdown to the Holidays!

                                   Pork Tenderloin in Golden Cream of Mushroom Soup

3-5 Pound Pork Tenderloin.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Cans Reduced Fat and Sodium Golden Cream of Mushroom Soup.
1-2 cans of Water.
Seasoned Salt substitute to taste.
Pepper to taste.
Olive Oil for browning.

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

December 1, 2015.
Recipe # 335.
Countdown to the Holidays!

                                                  Chicken in Cream of Mushroom Soup

1 Whole Chicken; cut up or 8-10 Pieces of Chicken of your choice.
1 Onion; chopped.
Olive Oil and Butter for browning.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Onion and Chicken in the Olive Oil and Butter.
Transfer into the Crock-Pot with tongs or a fork.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

November 30, 2015.
Recipe # 334.
Countdown to the Holidays!

                                                                   Swiss Steak

3 Pounds or so Tenderized Round Steak; cut into serving sizes or 3 Pounds or so Cube Steaks.
1 Packet Onion Soup Mix.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can or so of Water,
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.
Whole Wheat or some other healthy Flour.

Season the Steaks and Flour lightly on both sides.
Brown them on both sides in the Olive Oil.
Transfer them 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.

November 29, 2015.
Recipe # 333.
Countdown to the Holidays(

                                             Pork Tenderloin in Cream of Chicken Soup

3-5 Pound Pork Tenderloin.
1-2 Cloves of Garlic; sliced.
1 Onion Soup Packet.
1 Large or 2 Regular Cans Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Water or Reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Pork Tenderloin and brown it on all sides.
Cut slits in the top of it and insert the Garlic slices in them.
Transfer the Pork Tenderloin into the Crock-Pot.
Sprinkle the Onion Soup Mix over the top.
Add in the the Soup and liquid over all of this.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
Serve with Mashed Potatoes and whatever else you like.

November 28, 2015.
Recipe # 332.
Countdown to the Holidays!

                                       Beef Tenderloin in Onion Soup with Vegetables

3-4 Pound Beef Tenderloin.
1-2 Pound Baby Carrots.
1-2 Pounds Small Red or Yukon Gold Potatoes; peeled and left whole or cut in half.
1-2 Onion Soup Packets.
Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Cans Reduced Fat and Sodium Beef Broth or 2 Cups or so Water.
Extra Water if needed.

Put the Carrots and Potatoes in the Crock-Pot and season them.
Season the Beef Tenderloin well and lay it on top of the Vegetables.
Put the Soup Mix on top of the Beef Tenderloin and pour the liquid over and around it.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

November 27, 2015.
Recipe # 331.
Countdown to the Holidays!

                                                                     Glazed Carrots

2 Pounds Baby Carrots.
Salt Substitute to taste.
Pepper to taste.
1/2 Cup Brown Sugar Splenda.
1-2 Tablespoons Butter.
1/2 Cup Water.

Put all of the ingredients into the Crock-Pot.
Cover and cook on High about 4-5 hours.
Stir 2-3 times during cooking.

November 26, 2015.
Recipe # 330.
Countdown to the Holidays!

                                                              Crock-Pot Dressing

Olive Oil Cooking Spray.
Enough Bread to fill an 8 x 11 inch Pan (White and Whole Wheat or all Whole Wheat or Honey Wheat); toasted and broke into small pieces.
1 Small Onion; chopped.
1 Bunch of Celery; trimmed and chopped.
2-3 Low Sodium Chicken Bouillon Cubes.
1-2 Cans Low Fat and Sodium Chicken or Turkey Broth.
1-2 Cans Water.
2-3 Tablespoons Butter; melted.
1 Teaspoon Poultry Seasoning.
1/2 Teaspoon Sage.
Giblets; chopped. (optional).
1 Egg; beaten.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Onion, Celery, Bouillon Cubes, Broth, Water, Butter, Seasoned Salt Substitute, Pepper, Seasonings and Giblets (if using) in a large Saucepan.
Bring to a boil.
Reduce heat to simmer and put the lid on it.
Cook until the Giblets are done and the Vegetables are tender.
Remove the Giblets; remove the skin discard and remove the meat from the neck.
Shred the meat and chop the Giblets; add it back to the liquid.
Let it cool some.
Temper the Egg and add it into the liquid.
Stir together well.
Spray the inside of the Crock-pot with the Cooking Spray.
Put the Toast into the Crock-Pot.
Pour the Liquid mixture over the Toast and toss together well.
Spread out evenly
Cover and cook on Low for 4-6 hours or until done.

November 25, 2015.

Recipe # 329.

Countdown to the Holidays!

                                                    Broccoli Cauliflower and Carrots

1 Pound Frozen Broccoli Florets.

1 Pound Frozen Cauliflower.

1 Pound Frozen Cut Carrots.

2-3 Teaspoons of Butter.

Salt Substitute to taste.

Pepper to taste.

Water to cover the Vegetables.

Put all of the ingredients into the Crock-Pot.

Cover and cook on Low for 6 Hours or on High for 3 Hours or until done and tender, but not overcooked.

November 24, 2015.
Recipe # 328.
Countdown to the Holidays!

                                                 Green Beans, Potatoes, Carrots and Ham

2 Pounds Frozen Cut Green Beans.
6-8 Large Potatoes; peeled and cut into wedges or several small, Red Potatoes; peeled and left whole or cut in half.
1 Pound Fresh or Frozen Baby Carrots.
1 Small Onion; chopped.
1 Pound Lean Ham Pieces.
1-2 Cans Reduced Fat and Sodium Chicken Broth.
1-2 Cans of Water; if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the Vegetables into the Crock-Pot.
Lay the Ham on top of them.
Pour the liquid in around the edges to no wash off the seasonings.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Make sure there is enough liquid in it through cooking time.

November 23, 2015.

Recipe # 327.
Countdown to the Holidays!

                                                              Sweet Potato Casserole

Olive Oil Cooking Spray.

3-4 Pounds Sweet Potatoes; peeled and cut into cubes or 3-4 Cans Sweet Potatoes.

3/4 Cup Brown Sugar Splenda.

2 Tablespoons Butter.

1 Tablespoon Pumpkin Spice.

1 Tablespoon Watkins or other really good Vanilla.

16 Ounces Miniature Marshmallows.

1 Teaspoon Salt Substitute.

1 Tablespoon Water.

Spray the inside of the Crock-Pot with the Cooking Spray.

Put the Brown Sugar Splenda, Butter, Pumpkin Spice, Salt Substitute and Vanilla in a bowl.

Microwave on High for 1-1 1/2 Minutes.

Mix together with the Sweet Potatoes.

Pour all of this into the Crock-Pot.

Cover and cook on High for 3-4 hours.

Stir together well.

Set on warm until ready to serve.

Put the Marshmallows on top and allow to melt some before serving.

 November 22, 2015.
Recipe # 326.
Countdown to the Holidays!

                                                           Whole Roasted Chicken

3-5 Pound Whole Chicken.
1 Onion; chopped.
Olive Oil and Butter for coating inside and out.
1 Lemon; cut into wedges. (optional).
Seasoned salt Substitute to taste.
Pepper to taste.

Put the Onion in the bottom of the Crock-Pot.
Rub the Olive Oil and Butter on the inside and outside of the Chicken.
Season the inside and outside of the Chicken well.
Put the Lemon wedges, if using, inside the Chicken.
Put the Chicken into the Crock-Pot.
Cover and cook on High for 4-6 hours or until the Chicken is fall off the bone tender.

November 21, 2015.
Recipe # 325.
Countdown to the Holidays!

                                                             Holiday Baked Beans

1 Pound of Navy Beans; rinsed, sorted and soaked overnight.
1 Onion; chopped.
1 Cup Low Sodium Ketchup.
1/2 Cup Brown Sugar Splenda.
1/2 Cup Molasses.
1 Tablespoon Mustard.
1 Tablespoon Apple Cider Vinegar.
4 Cups Low Fat and Sodium Chicken Broth.

Drain the Beans in the morning; rinse well and drain again.
Put the Beans into the Crock-Pot.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Check often to make sure there is enough liquid through cooking time. If they look like they are getting too dry add more Chicken Broth. Then cook down to where they look like Baked Beans.

November 20, 2015.

Recipe # 324.

Countdown to the Holidays!

                                                             Rock Cornish Hens

2-3 Rock Cornish Hens.

3 Lemons; cut into 4 wedges each.

Olive Oil and Butter for coating.

Seasoned Salt Substitute to taste.

Pepper to taste.

1-2 Cans Reduced Fat and Sodium Chicken Broth.

Rub the Olive Oil and Butter on the inside and outside of the Hens.

Season the inside and outside of the Hens.

Put 1-2 Lemon Wedges inside each Hen.

Lay the Hens in the Crock-Pot and lay the remaining Lemon wedges on and around them.

Pour the Chicken Broth around the Hens.

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

November 19, 2015.
Recipe # 323.
Countdown to the Holidays!

                                                                        Beef Stew

1 1/2-2 Pounds Lean Stew Meat.
2 Pounds Baby Carrots.
5-6 Large Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Olive Oil for browning.
1 Stew Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.
2-3 Cans Reduced Fat and Sodium Beef Broth.

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.
Stir together well.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.




                                         

November 18, 2015.
Recipe # 322.
Countdown to the Holidays!

                           Pork Loin Roast in Mushroom Soup with Carrots and Green Beans

3-5 Pound Pork Loin Roast.
1 Onion; chopped.
2-3 Clove of Garlic; 1 sliced and the rest chopped.
1 Pound Fresh or Frozen Baby Carrots.
1-2 Pounds Fresh or Frozen Cut Green Beans.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans Reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Roast on all sides and brown on all sides.
Cut slits in the top of the Roast and insert the sliced Garlic in them.
Put the Carrots and Green Beans into the Crock-Pot and season them.
Lay the Roast on top of these Vegetables.
Add in the Onion, chopped Garlic, Soup and Chicken Broth.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Serve with Mashed Potatoes.

November 17, 2015.
Recipe # 321.
Countdown to the Holidays!

                                                    Chicken and Tortilla Dumpling

About 2 Pounds Chicken Tenderloins; cut into small cubes.
1 Package Large Flour Tortillas; cut into 2-3 inch strips.
3-4 Quarts Reduced Fat and Sodium Chicken Broth.
3-4 Low Sodium Chicken Bouillon Cubes.
1 Cup Seasoned Flour like Kentucky Kernel to coat the Tortillas with.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients except the Tortillas into the Crock-Pot.
Cover and cook on High for 6-8 hours.
Add in the Tortilla strips in during the last 30 minutes to 1 hour of cooking time.

November 16, 2015.
Recipe # 320.
Countdown to the Holidays!

                                                                      Italian Beef

3-5 Pound Lean Beef Roast.
1 Packet Italian Beef Seasoning .
1 Can Reduced Fat and Sodium Beef Broth.
1 Can Water.

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 5-6 hours or until done and tender.





                                                       

                                                           

November 15, 2015.
Recipe # 319.
Countdown to the Holidays!

                                                      Round Steak in Mushroom Soup

3-4 Pound Round Steak; cut into large cubes.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans Reduced Fat and Sodium Beef Broth.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

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

November 14, 2015.
Recipe # 318.
Countdown to the Holidays!

                                                         Pork Chops and Vegetables

4-6 Pork Loin Chops.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
4-6 Potatoes; peeled and cut into wedges.
1 Pound Baby Carrots.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can or More of Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork Chops in the Olive Oil.
Put the Potatoes and Carrots into the Crock-Pot.
Lay the Pork Chops on top of the Vegetables.
Add in the Onion, Garlic, Soup and Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add more liquid if needed.

November 13, 2015.
Recipe # 317.
Countdown to the Holidays!

                                                         Vegetable Vegetable Soup

2/16 Ounce Bags Frozen Soup Mix.
16 Ounce Bag Frozen Cut Carrots.
1 Cup Navy Beans; rinsed, sorted and soaked overnight.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium V-8 Juice.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to finish filling the Crock-pot about 3/4 full or so.

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 or until all of the Vegetables are done and tender.

To me this would be a good dinner and then lunch as long as it lasts. I'm not a Vegetarian, but every so often eating all vegetables is a good idea. Give it a try! It's healthy and delicious!

November 12, 2015.
Recipe # 316.
Countdown to the Holidays!

                                                         Chicken Noodle Vegetable Soup

1-2 Pounds Chicken Tenderloins; cut into small cubes.
1 Pound Fresh or Frozen Carrot circles.
2 Stalks of Celery; cut into circle slices.
2-3 Low Sodium Chicken Bouillon Cubes.
2-3 Boxes Low Fat and Sodium Chicken Stock.
Water to finish filling the Crock-Pot about 3/4 full.
8-12 Ounces Egg or No Yolks Noodles.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients except the Noodles 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 Noodles during the last 2-3 hours of cooking time.

November 10, 2015.
Recipe # 315.
Countdown to the Holidays!

                                                       Hearty Vegetable Beef Soup

1 1/2 Pounds Lean Stew Meat.
5-6 Potatoes; cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
2 Bags Frozen Soup Mix.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium V-8 Juice.
2-3 Low Sodium Beef Bouillon Cubes.
Water to fill the Crock-Pot about 3/4 full.
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 10-12 hours or on High for 5-6 hours.
Add in the Frozen Vegetables during the last 2-4 hours of cooking time.

November 10, 2015.
Recipe # 314.
Countdown to the Holidays!

                                                                        Chili Soup

1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3 Cans of Mild Chili Beans.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium Tomato Juice.
1/2 Green or Red Bell Pepper; chopped. (optional).
Water to make it the consistency you like.
Seasoned Salt Substitute to taste.
Pepper to taste.
Chili Seasoning Packet or Chili Powder to taste.

Season and brown the Ground Beef, Onion and Garlic in a skillet.
Drain and transfer or transfer with a slotted spoon into the Crock-Pot.
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.

This would be a good meal to have after shopping or on a cold Fall or Winter day. Just put it on before you leave the house and come home to a nice hearty meal.

November 9, 2015.
Recipe # 314.
Countdown to the Holidays!

                                                             Barbecued Pork Loin Roast

3-5 Pound Pork Loin Roast.
1 Onion; chopped.
2-3 cloves of garlic; sliced.
16 Ounce Bottle Barbecue Sauce.
1/2-1 Barbecue Sauce Bottle of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Cut slits in the top of the Pork Roast.
Season well on all sides.
Brown it on all sides.
Insert the Garlic slices into the slits.
Put the Roast into the Crock-Pot.
Add in all of the other ingredients on top of the Roast.
Add about 1/2-1 Barbecue Sauce Bottle of Water.

November 8, 2015.
Recipe # 312.
Countdown to the Holidays!

                                                        Sirloin Tip Italian Beef

4-5 Pound Sirloin Tip Roast.
2-3 Cloves of Garlic; chopped.
1 Italian Beef Seasoning Packet.
1 Can Reduced Fat and Sodium Beef Broth.
1-2 Cans of Water.

Cut slits in the top of the Roast and insert the Garlic slices in them.
Put it in the Crock-Pot.
Season it well.
Add in all of the other ingredients.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Serve on Italian Rolls or whatever you like.

November 7, 2015.
Recipe # 311.
Countdown to the Holidays!

                                                            Crock-Pot Corn Casserole

1 Box Jiffy Corn Bread Mix.
1 Stick Butter; melted.
1 Can Cream Style Corn.
1 Can Whole Kernel Corn; drained or 1-2 Cups Frozen Whole Kernel corn.
8 Ounces Sour Cream.
1 Egg.
Olive Oil Cooking Spray.

Spray the inside of the Crock-Pot with the Cooking Spray.
Mix together the Butter, Cream Corn, Whole Kernel Corn, Sour Cream and Egg.
Add in the Corn Bread Mix and stir together well.
Pour this mixture into the Crock-Pot.
Cover and cook on High for 2-4 hours, depending on your Crock-Pot, or until done.

November 6, 2015.
Recipe # 310.
Countdown to the Holidays!

                                                Ham, Green Beans, Carrots and Potatoes

1-2 Pounds Lean Ham Pieces.
2-3 Pounds Fresh or Frozen Cut Green Beans.
1 Pound Fresh or Frozen Baby Carrots.
5-6 Potatoes; peeled and cut into wedges.
1 Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover the Green Beans well.

Put the Green Beans and Potatoes into the Crock-Pot.
Season well.
Sprinkle the Onion on top.
Add in the Water around the edge to not wash off the seasoning.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.
Check every so often and add more Water if needed.

November 5, 2015.
Recipe # 309.
Countdown to the Holidays!

                                                       Whole Chicken and Vegetables

4-5 Pound Whole Roasting Chicken.
1 Onion; cut into wedges.
1 Lemon; cut into wedges.
1-2 Cloves of Garlic; smashed and peeled.
Butter and Olive Oil for coating.
1 Can Reduced Fat and Sodium Chicken Broth.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Rub the Olive Oil and Butter on the inside and outside of the Chicken.
Season the inside and outside of the Chicken.
Stuff the Onion, Lemon and Garlic inside the Chicken.
Put it into the Crock-Pot.
Lay the Vegetables around the Chicken and season them lightly.
Pour the Chicken Broth and Soup around it, too.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.



     

November 4, 2015.
Recipe # 308.
Countdown to the Holidays!
                                                          Pork Roast and Vegetables

3-4 Pound Pork Loin Roast.
5-7 Large Potatoes; peeled and cut into wedges.
1 Pound Baby Carrots.
1 Pound Frozen Cut Green Beans.
1 Onion; chopped.
2-3 Cloves of Garlic; 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.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Roast and brown it on all sides.
Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Season them.
Put the roast in, on top of the Vegetables, fat side down.
Cut slits in the top side of the Roast and insert the Garlic slices in them.
Put the Onion, Soups and Water in on top of the Roast.
Cover and cook on low for 8-12 hours or on High for 4-6 hours.




                                                   

November 3, 2015.

Recipe # 307.

Countdown to the Holidays!

                                                   Turkey Breast and Vegetables

5-7 Pound Turkey Breast.

Olive Oil and Butter to coat it with.

Seasoned Salt Substitute to taste.

Pepper to taste.

1-2 Pounds Baby Carrots.

5-6 Potatoes; peeled and cut into wedges.

1 Cup or more Low Sodium Turkey or Chicken Broth.

Coat with Olive Oil and Butter and Season the Turkey Breast on all sides.

Put it into the Crock-Pot.

Add in all of the other ingredients and season them.

Cover and cook on Low for 6-8 hours or until done.

November 2, 2015.
Recipe # 306.
Countdown to the Holidays!

                                                          Ham, Green Beans and Potatoes

1 1/2-2 Pounds Lean Ham Pieces.
2 Pounds Fresh or Frozen Cut Green Beans.
5-6 Potatoes; peeled and cut into wedges.
1 Small Onion; chopped.
Water to cover the Vegetables.
Seasoned salt Substitute to taste.
Pepper to taste.

Put the Green Beans and Potatoes into the Crock-Pot.
Season them well.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until everything is done and tender.




                                                             

November 1, 2015.
Recipe # 305.
Countdown to the Holidays!

                                                             Roasted Stuffed Chicken

4-5 Pound Whole Roasting Chicken.
1-2 Granny Smith Apples; cored and cut into wedges.
1 Lemon; cut into wedges.
1 Onion; peeled and cut into wedges.
1-2 Cloves of Garlic; smashed and peeled whole.
Olive Oil and Butter for coating.
Seasoned Salt Substitute to taste.
Pepper to taste.

Rub Olive Oil and Butter on the inside and outside of the Chicken.
Season it well on the inside and outside.
Stuff the Apples, Lemon, Onion and Garlic inside the Chicken.
Put it into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.
Add liquid, like Chicken broth, if it looks like it needs it.

October 31, 2015.
Recipe # 304.

                                                             Ground Sirloin Chili

1 1/2 Pounds Ground Sirloin.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Large Bottle or Can Reduced Salt Tomato Juice.
1 Small Can Tomato Paste.
Water if needed to make it the right consistency.
1 Chili Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Sirloin, Onion and Garlic in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

October 30, 2015.
Recipe # 303.

                                                               Ground Chicken Chili

1 Pound Ground Chicken.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans of Mild Chili Beans.
1 Small Can Tomato Paste.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium Tomato Juice.
1 Chili Seasoning Packet.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

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

October 29, 2015.
Recipe # 302.

                                                                Salisbury Steak

4-8 Ground Chuck, Round or Sirloin Patties.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
2-3 Low Sodium Beef Bouillon Cubes.
1 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Beef Patties and Onion in a skillet.
Transfer into the Crock-Pot with a slotted spatula.
Mix together the other ingredients and pour them over the Patties.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.



                                                           

October 28, 2015.

Recipe # 301.

                                                                 Beef and Noodles

1 1/2-2 Pounds Sirloin Tips or Lean Stew Meat.

1/2 Onion; chopped.

1 Small Box Fresh Mushrooms; cleaned and sliced.

2-3 Low Sodium Beef Beef Bouillon Cubes.

Water to cover everything well; plus enough to cook the Noodles.

Seasoned Salt Substitute to taste.

Pepper to taste.

Olive Oil for browning.

12 Ounce Bag Egg or No Yolks Noodles.

Season and brown the Meat and Onion 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 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.

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

October 27, 2015.
Recipe # 300.

                                                           Chicken Noodle Soup


1-1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
2-3 Stalks of Celery; cut into circle slices.
2-3 Carrots; cleaned and cut into circle slices.
2-3 Boxes Reduced Fat and Sodium Chicken Broth.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to cover everything and enough to make soup.
Seasoned Salt Substitute to taste.
Pepper to taste.
12 Ounce Bag Egg or No Yolks Noodles.

Put all of the ingredients except the Noodles 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 Noodles during the last 1-2 hours of cooking time.

October 26, 2015.
Recipe # 299.

                                                             Pinto Beans and Ham

1 Pound Dry Pinto Beans Sorted, Soaked, Drained and Rinsed.
1 Pound Lean Ham Pieces.
1/4 Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover everything about 3-4 inches above it.

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.
Serve with Slaw and Cornbread or whatever you like.

October 25, 2015.
Recipe # 298.

                                                   Sirloin Beef Tip Roast and Vegetables

3-5 Pound Sirloin Tip Beef Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Low Sodium Beef Bouillon Cubes.
6-8 Large Potatoes; peeled and cut into wedges.
6-8 Large Carrots; cleaned and cut into chunky pieces or 1-2 Pounds Baby Carrots.
1 Can Reduced Fat and Sodium Beef broth.
1-2 Cans Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes and Carrots into the Crock-Pot.
Season them lightly.
Season the Roast on both sides and lay it on top of the Potatoes and Carrots.
Put the Onion, Garlic and Beef Bouillon on top of the Roast.
Pour the liquid over and around all of this.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.

This makes a great Sunday Dinner. Either after Church or for an evening meal. Just put it on in the morning and have Dinner ready later on in the day. You don't have to spend a lot of time cooking and you still have Dinner ready when you are.

October 24, 2015.

Recipe # 297.

                                                            Vegetable Beef Soup

1-2 Pounds Lean Stew Meat.
5-6 Large Carrots; cleaned and cut into circle slices.
5-6 Potatoes; peeled and cut into small cubes.
1 Can Diced Tomatoes. (can use Low-Sodium).
1 Large Can or Bottle V-8 Juice (can use Low-Sodium).
16 Ounce Bag Frozen Soup Mix.
2-3 Low Sodium Beef Bouillon Cubes or 1 Teaspoon Beef Base.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Stew Meat in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Frozen Vegetables.
Stir together well. Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Add the Frozen ingredients in during last 1-2 hours of cooking time.

October 23, 2015.
Recipe # 296.

                                                       Chicken Rice and Vegetable Soup

1-1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
3/4 Cup Instant Brown Rice.
1/2 Onion; chopped.
2-3 Carrots; diced.
2-3 Low Sodium Chicken Bouillon Cubes.
2-3 Boxes Low Fat and Low Sodium Chicken Broth.
Water to finish filling the Crock-Pot at least 3/4 full.

Put all of the ingredients, except the Rice 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 Rice during the last 1-2 hours of cooking time.

This would make a easy, healthy supper for a busy weekday. Also enjoy it for lunch the next day. I love Crock-Pot Soup. The ingredients blend together so well and taste delicious! It would make a great meal before a football game or any sports event on a Friday night. Give it a try!

October 22, 2015.
Recipe # 295.

                                                   Chicken Sausage and Rice Soup

1 Pound Chicken Polish Sausage; cut into circle slices.
1/2 Small Onion; chopped.
1 Cup Instant Brown Rice.
2-3 Boxes Low Sodium Chicken Broth.
Water to finish filling the Crock-Pot at least 3/4 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.

October 21, 2015.
Recipe # 294.

                                                           Swiss Steak and Mushrooms

3-4 Pound Round Steak; cut into 4 pieces.
1 Onion Soup Mix Packet.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans of Water.
1 Box Fresh Mushrooms; cleaned and sliced.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Round Steak in the Olive Oil.
Transfer into the Crock-Pot.
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.

October 20, 2015.
Recipe # 293.

                                                               Chili Spaghetti

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Jar Spaghetti Sauce.
1/2-1 Jar water.
1-2 Cans Mild Chili Beans.
1 Pound Healthy Spaghetti.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion and Garlic in a skillet.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
Add in all of the other ingredients except the Spaghetti.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook the Spaghetti according to directions.
Serve together to make Chili Spaghetti.

October 18, 2015.
Recipe # 291.

                                                            Italian Beef Sandwiches

Italian Beef Leftovers.
Italian Rolls.

Heat up the leftover Italian Beef.
Serve on the Italian Rolls.
Serve with a Salad and French Fries or whatever you like for a good lunch or dinner.
It makes a good lunch after church or a good Sunday Dinner.


                                             

October 17, 2015.

Recipe # 290.

                                                    Italian Beef Roast with Vegetables

3-5 Pound Lean Beef Roast.

1 Onion; chopped.

2-3 Cloves of Garlic; chopped.

1 Packet Italian Salad Dressing Mix or 1 Packet Italian Beef Seasoning.

5-6 Potatoes; peeled and cut into wedges.

6-8 Large Carrots; cleaned and cut into chunky pieces. (if using Large Carrots).

1 Pound Frozen Cut Green Beans.

1 Cup White Cooking Wine.

1-2 Cups Water to be sure there is enough liquid.

Put the Potatoes, Carrots and Green Beans in the bottom of the Crock-Pot.

Lay the Roast on top of them.

Put the Onion and Garlic on top of the Roast.

Sprinkle the Seasoning Packet on top of the Roast.

Pour the liquid over this to not rinse off all of the Seasoning.

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

 

October 16, 2015.
Recipe # 289.

                                                           Chicken and Rice Soup

2 Pounds Chicken Tenderloins; cut into small cubes.
1 Cup Instant Brown Rice.
1/2 Small Onion; chopped.
1 Stalk of Celery; cleaned and diced.
2 Carrots; grated.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to finish filling the Crock-Pot at least 3/4 full.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Chicken, Onion and Celery 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.

October 15, 2015.
Recipe # 288.

                                                                Turkey Chili Soup

1 Pound Ground Turkey.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Small Can Tomato Paste.
1 Large Bottle or Can Low Sodium Tomato Juice.
3-4 Cans Mild Chili Beans.
1 Chili Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.
Water to finish filling the Crock-Pot at least 3/4 full.

Season and brown the Ground Turkey, 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.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.



                                                 

October 14, 2015.
Recipe # 287.

                                                               Black Bean Soup

1 Pound Dry Black Beans.
1 Pound Lean Ham Pieces.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover the other ingredients enough to make soup.

Wash and sort the Beans.
Put the Beans into the Crock-Pot.
Put the Ham, Onion, Garlic and Seasonings on top of the Beans.
Pour Water in to cover all of this well above it so you have Soup.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

October 12, 2015.
Recipe # 285.

                                                           Baked Potatoes in the Crock-Pot

4-6 Potatoes or how many will fill the Crock-Pot about 3/4 full.
Aluminum Foil to wrap them with.
Olive Oil.
Salt.
Pepper.

Poke the Potatoes with a fork several times.
Rub each Potato with Olive Oil.
Season them with Salt and Pepper.
Wrap them with a piece of Foil each.
Place them in the Crock-Pot.
Cover and cook on Low for about 8 hours.

October 11, 2015.
Recipe #284.

                                                          Beef Roast with Root Vegetables

3-5 Pound Beef Roast.
5-6 Large or 8-10 Small-Medium Red Potatoes; peeled and cut into wedges.
5-6 Large Carrots; or Several Multi-Colored Carrots; cleaned and cut into circle slices or left whole if small.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Low Sodium Beef Bouillon Cubes.
1 Packet Natural Brown Gravy Mix.
2 Cans Reduced Fat and Sodium Beef Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the Root Vegetables into the Crock-Pot.
Season the Roast and lay it on top of them.
Add in the Onion and Garlic on top of the Roast.
Mix together the Gravy Mix and the Beef Broth.
Pour this mixture over the Roast and around edge to keep the Onion and Garlic on top.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.

October 10, 2015.
Recipe # 283.

                                                        Chunky Chicken and Rice Soup

4 Boneless, Skinless Chicken Breasts; cut into small cubes.
4-5 Large Carrots; cleaned and cut into circle slices.
1-2 Large Stalks of Celery; cleaned and sliced.
1/2 Small Onion; chopped.
1 Small Bunch of Parsley Leaves; chopped.
1 Cup Instant Brown Rice.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to cover everything well and fill the Crock-Pot at least 3/4 full.
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.

October 9, 2015.

Recipe # 282.

                                                     Red Bean Chicken and Rice Soup

1-2 Pounds Chicken Tenderloin; cut into small cubes.

1/2 Small Onion; chopped.

2 Cloves of Garlic; chopped.

2 Cans Red Kidney Beans or Mild Chili Beans.

1 Can Diced Chili Tomatoes.

1 Large Can or Bottle Low Sodium Tomato Juice.

1 Cup Instant Brown Rice.

1 Chili Seasoning Packet.

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.

October 8, 2015.
Recipe # 281.

                                                                Black Bean Soup

1 Pound Package Dry Black Beans.
1 Pound Lean Ham Pieces.
1 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover the Ham and Beans about 2-3 inches or more above them.

Rinse and sort the Beans well.
Put the Beans and all of the other ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

October 7, 2015.
Recipe # 280.

                                                                 Black Bean Chili

1 Pound Lean Ground Beef.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans of Black Chili Beans.
1 Can Low Sodium Tomato Paste.
1 Can Diced Chili Tomatoes.
1 Chili Seasoning Packet.
1 Large Can or Bottle Low Sodium Tomato Juice.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion and Garlic together in a skillet.
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.

October 6, 2015.
Recipe # 279.

                                                           Ham and Vegetables

1 1/2-2 Pounds Lean Ham Pieces.
5-6 Large Potatoes; peeled and cut into wedges.
5-6 Large Carrots; cleaned and cut into chunky pieces.
1 Pound Fresh or Frozen Cut Green Beans.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
About 2-3 Cups of Water.

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

October 5, 2015.
Recipe # 278.

                                                                    Chicken Stoup

2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Large Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
2 Stalks of Celery; ends cut off, cleaned and cut into circle slices.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans Reduced Fat and Sodium Chicken Broth.
Water if needed to make it the right consistency.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion, Garlic and Celery 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 or until done.

This is another great dish for a cool Fall day. It will warm you and fill you up at the same time. Serve it with some nice Bread or Cornbread and enjoy!

October 4, 2015.
Recipe # 277.

                                                       Beef Brisket with Vegetables

3-5 Pound Beef Brisket.
1 Onion; chopped or sliced.
2-3 Cloves of Garlic; chopped.
1-2 Pounds Baby Carrots.
5-6 Large Potatoes; peeled and cut into wedges.
1-2 Cans Low-Sodium Beef broth.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
2-3 Low Sodium Beef Bouillon Cubes.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Brisket in the Olive Oil.
Put the Carrots and Potatoes into the Crock-Pot.
Lay the Brisket on top of the Vegetables.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

October 3, 2015.
Recipe # 276.

                                                                   Traditional Chili

1 1/2 Pounds lean Ground Beef.
1 Small-Med. Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Large Can or Bottle Tomato Juice.
1 Regular Size Can Tomato Paste.
1 Packet Mild Chili Seasoning.
1 Can Diced Chili Tomatoes.
Water if needed to make it the right consistency.
Seasoned Salt substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion and Garlic together in a skillet.
While this is browning, put all of the other ingredients, except the Water, into the Crock-Pot.
Transfer the Ground Beef Mixture into the Crock-Pot with a slotted spoon or drain and transfer.
Stir together well.
Add some Water if needed.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Today is a chili day here. We have our heat on. This is what I'm fixing for dinner. Chili for a chili day! Will eat Chili for dinner and watch the Cardinals/Braves game. Hopefully the Cardinals will win. I'm sure there are plenty of Braves fans out there; but being from Southern Illinois I love the Cards! Anyway enjoy some Chili on this chili day whoever you root for! or if you don't watch sports you can still enjoy some Chili. It's gonna be yummy!

October 2, 2015.
Recipe # 275.

                                                        White Bean Chicken Chili

1 1/2 Pounds Chicken Tenderloin; cut into small cubes.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium Tomato Juice.
3-4 Cans White Chili beans.
1 Chili Seasoning Packet.
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 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.

October 1, 2015.
Recipe # 274.

                                                            Brown Rice Texas Hash

1-1 1/2 Lean Ground Beef.
1/2 Small Onion; chopped.
1/4-1/2 Green Pepper; chopped.
1-2 Cloves of Garlic; chopped.
1 Large or 2 Small Cans Tomato Paste.
1/2-3/4 Cup Ketchup.
3 Cups Cooked Brown Rice.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion, Green Pepper and Garlic together in a skillet. Drain.
Layer the ingredients in the Crock-Pot by starting with 1/3 of the Rice; put 1/3 of the Ground Beef Mixture on top of the Rice and 1/2 of the Tomato Sauce on top of the Ground Beef Mixture.
Layer all of these ingredients like this again and then a third time; but top the third layer with the Ketchup.
Cover and cook on Low for 4-6 hours or on High for 2-3 hours or until heated through.

September 30, 2015.
Recipe # 273.

                                                                     Hot Dogs

8 or More Hot Dogs; you can put several in the Crock-Pot.
Water to cover the Hot Dogs.

Put the Hot Dogs and Water into the Crock-Pot.
Cover and cook on Low for 4-6 hours or on High for 2-3 hours.
Serve on Healthy Buns with Chili Sauce or however you like.

September 29, 2015.

Recipe # 272.

                                                              No Bean Chili Sauce

2 Pounds Lean Ground Beef.

1 Onion; chopped.

2-3 Cloves of Garlic; chopped.

1 Large Can Tomato Paste.

1 Can or Bottle Low Sodium Tomato Juice.

1-2 Packets Chili seasoning.

Olive Oil for sauteing.

Seasoned salt Substitute to taste.

Pepper to taste.

Season and saute the 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.

Stir together well.

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

This has a great Chili flavor. You can eat it as a Chili or as a sauce for Hot Dogs, Hamburgers or whatever you need a Chili sauce for.

September 28, 2015.
Recipe # 271.

                                                            Hamburger Goulash

1 1/12 Pounds Lean Ground Beef.
1 Small Onion; chopped.
1/2 Green Pepper; chopped.
2 Cloves of Garlic; chopped.
1 Can Low Sodium Diced Tomatoes.
1 Can or Bottle Reduced Sodium Tomato Juice.
1-2 Carrots; cleaned and grated or diced.
Water; if needed.
1 Pound Whole Grain or some kind of Healthy Macaroni.
Seasoned salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Green Pepper, Onion and Garlic together in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Macaroni.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook the Macaroni according to directions.
Mix Sauce and Macaroni together.

September 27, 2015.
Recipe # 270.

                                                         Green Beans with Ham and Potatoes

1 Good Bunch of Fresh Green Beans; ends cut off, broke in half and washed.
About 1 Pound or so small, new Potatoes; peeled or partially peeled.
About 1 Pound Lean Ham pieces.
1/2-1 Small Onion; chopped.
1-2 Cans or Boxes Reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Green Beans and Potatoes into the Crock-Pot.
Lay the Ham pieces on top of them.
Add in the Onion on top.
Pour the Chicken Broth around the edge to not wash off all the seasoning.
Add more liquid during cooking time if needed.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until done and tender.

September 26, 2015.
Recipe # 269.

                                                                   Chicken Breasts

There are several good ideas of dishes to make using Chicken Breasts. You can cook a batch over the weekend and have them ready for the week. You can freeze them or cut them into cubes and freeze them. That way you will have them ready for Salads or other dishes during the week. If you freeze them just saute them a little Olive Oil and they are delicious, healthy and ready to eat. We love diced Chicken in our Salads. Sometimes we make a Salad meal using diced Chicken. Here is the way to prepare them.

4-6 Boneless Skinless Chicken Breasts; seasoned on both sides.
Seasoned Salt Substitute to taste.
Pepper to taste.
Garlic Powder to taste.
Onion Powder to taste.
1 Can Low Fat and Sodium Chicken Broth.

Season the Chicken Breasts on both sides.
Lay them flat in the bottom of the Crock-Pot.
Add in the Chicken Broth.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Turn halfway through cooking time.

September 25, 2015.
Recipe # 268.

                                                       Turkey Sausage Soup/Stew

1-2 Pounds Turkey Sausage; cut into circle slices.
5 Large Carrots; cleaned and cut into circle slices.
5 Large Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium Tomato Juice.
16 Ounce Package Frozen Vegetable Soup Mix.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Sausage and Onion 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.

September 24, 2015.
Recipe # 267.

                                                       Ground Turkey Vegetable Soup

1-2 Pounds Lean Ground Turkey.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
5-6 Large Carrots; cleaned and cut into circle slices.
5-6 Large Potatoes; peeled and cut into small cubes.
1-2 Bags Frozen Vegetable Soup Mix.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium V-8 Juice.
2-3 Low Sodium Chicken or Beef Bouillon Cubes.

Season and brown the Ground Turkey, Onion and Garlic together 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 together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.