January 31, 2015.
Recipe #31.

                                                                   Chicken Stew

2-3 Pounds Boneless, Skinless Chicken Breasts or Tenderloins; cut into small cubes.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
2-3 Low-Sodium Chicken Bouillon Cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
5 Large Potatoes; peeled and cut into small cubes.
2-3 Stalks of Celery, cleaned and cut into circle slices.
2-3 Cans Low-Fat and Low-Sodium Chicken Broth.
1 Can Low-Fat and Low-Sodium Cream of Mushroom Soup.
Seasoned Salt to taste.
Pepper to taste.

Season and Brown the Onion, Garlic and Celery in the Olive Oil.
Transfer into the Crock-pot with a slotted spoon.
Season and Brown the Chicken lightly in the same 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.

January 30, 2015.
Recipe #30.

                                                                        Turkey Chili

1 1/2 Pounds Ground Turkey.
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 Low-Sodium Mild Chili Beans.
1/2-1 Bean Can of Water.
Olive Oil for browning Ground Turkey.
1 Chili Seasoning Packet or Make you own with no Salt. ( 1 Tablespoon Chili Powder, 1/2-1  teaspoon Onion Powder, 1/2-1 teaspoon Garlic Powder, 1/2 teaspoon Cumin).

Brown the Ground Turkey, Onion and Garlic in a small amount of Olive Oil.
Transfer into the Crock-pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

January 29, 2015.
Recipe #29.

                                                                 Spaghetti Sauce

1 1/2 Pounds Ground Beef Chuck.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Bay Leaves.
1 Small Box of Fresh Mushrooms; sliced.
2 Jars Prego Spaghetti Sauce of your choice.
1/2 Jar Water.
Olive Oil for Sauteing the Vegetables.

Season and saute the Onion and Garlic in the Olive Oil.
Add in the Ground Beef and brown it.
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.

January 28, 2015.
Recipe #28.

                                                                  Beef Stroganoff
                                                         
1 1/2 Pounds Lean Stew Meat
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Olive Oil for browning.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Small Box of Mushrooms.
1 Stroganoff Seasoning Packet.
Water according to directions.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Small container of Sour Cream.

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



                   

January 27, 2015.
Recipe #27.

                                                         Round Steak in Onion Soup

3 Pound Round Steak; browned.
1 Onion Soup Mix Packet.
2 Cups Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Round Steak in the Olive Oil.
Transfer into the Crock-Pot.
Add in the Soup Mix and Water mixed together.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Add more Water; if needed.

January 26, 2015.
Recipe #26.

                                                         Green Beans and Potatoes

2 Pounds Fresh and Frozen Cut Green Beans.
Several Small Red or Yellow Potatoes; peeled or partially peeled.
1 Onion; chopped.
1/2 Pound Lean Ham or Bacon; cut into about 1-2 inch pieces.
Seasoned Salt Substitute to taste.
Pepper to taste.
About 2 Cups of Water or more.

Put the Green Beans, Potatoes and Onion in the Crock-Pot.
Season well.
Add in the Ham or Bacon.
Pour the Water in around the sides.
If 2 Cups isn't enough to cook them add in some more.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.

January 25, 2015.
Recipe #25.

                                                Sunday Pork Loin Roast and Vegetables

4-5 Pound Pork Loin Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; sliced.
5-6 Good sized 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 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes, Carrots and Green Beans in the Crock-Pot.
Season and Brown the Pork Roast on all sides.
Transfer into the Crock-Pot on top of the Vegetables.
Cut slits in it and insert the Garlic slices into the slits.
Add in the Onion, Cream of Mushroom Soup and Water.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.

This makes a very yummy meal for Sunday or any day Dinner. It's so easy, too. Just put this on in the morning; go to church or do whatever you need to do and have your dinner ready on time. Enjoy your day!

January 24, 2015.
Recipe #24.

                                                                  Chicken Chili

2 Pounds Chicken Tenderloins; cut into small cubes.
Small amount of Olive or Canola Oil for browning.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
2 Cans of Mild Chili Beans.
1 Can Black beans.
1 Can Kidney Beans.
1 Can Reduced Sodium Diced Tomatoes or Diced Chili Tomatoes.
1 Can Tomato Paste.
1 Can Reduced Sodium Tomato Juice.
1 Packet Chili Seasoning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Chicken, Onion and Garlic in the Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

This is the time of year I love to make Chili. This is a different version than I usually make. It's lower in calories and fat than the traditional style using Ground Beef. It's also still really hearty. The Chicken and the Beans are delicious together. Give it a try! If you like Chili you will love this more figure friendly version!






                                                             

January 23, 2015.
Recipe #23.

                                                     Whole Chicken and Vegetables

1 Whole 3-4 Pound Chicken.
1 Onion; cut in wedges.
2 Cloves of Garlic; chopped.
1-2 Bay Leaves.
2 Tablespoons Butter or Olive Oil; or a combination of both.
1/2 Teaspoon Poultry Seasoning.
Seasoned Salt Substitute to taste.
Pepper to taste.
Any Herbs you like for more flavor.
1 Lemon; cut into wedges.
Water or Chicken Broth; if needed.
1 Pound of Carrots; cleaned, cut in half and then cut into chunky pieces.
Any other Vegetables you like as long as you can still fit the Chicken into the Crock-Pot.
Olive Oil Spray.

Mix the Seasonings, Garlic and Herbs together with the Butter or  Olive Oil; or a combination of Butter and Olive Oil.
Rub this mixture all over the outside and inside of the Chicken; including under the skin.
Spray the inside of the Crock-Pot with Olive Oil Spray.
Lay half of the Onion in the bottom of the Crock-Pot; along with the other Vegetables.
Put the rest of the Onion, Lemon wedges and Bay Leaves inside the Chicken.
Place all the rest of the Vegetables in the bottom of the Crock-Pot.
Lay the Chicken on top of the Vegetables.
Cover and cook on High for 4-5 hours.
Check every so often and if it needs liquid add some Water or Chicken Broth.

January 22, 2015.
Recipe #22.

                                                                Vegetable Pork Soup

2 Pounds Pork Tenderloin; cut into small cubes.
5 Large Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
1 Bag Frozen Soup Mix Vegetables.
1 Can or Bottle Low-Sodium V-8 Juice.
Water to fill the Crock-Pot about 3/4 full.
1 Can Diced Reduced Sodium Tomatoes.
1 Packet or equivalent Onion Soup Mix.
Small amount of Olive Oil.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Pork 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 10-12 hours or on High for 5-6 hours.
Add in the Frozen Soup Mix during last 2-3 hours of cooking time.

January 21, 2015.
Recipe #21.

                                                                  Beef and Broccoli

2 Pounds Lean Round Steak or Sirloin; cut into strips; browned in some Olive Oil.
1 Onion Soup Mix Packet.
Pepper to taste.
2 Cans Low-Sodium Beef Broth.
1 Pound Frozen Broccoli Florets.

Put all of the ingredients except the Broccoli 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 done and tender.
Add in the Broccoli during last 1-2 hours of cooking time.
Serve over Rice.






                                           

January 20, 2015.
Recipe #20.

                                                              Chicken and Yellow Rice.

2 Pounds Boneless, Skinless Chicken Breasts or Tenders; cut into small cubes.
2 Packages Yellow Rice Mix.
2 2/3 Cups Low-Sodium Chicken Broth.
2-4 Tablespoons Butter.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on High for 1-2 hours or until done.

January 19,2015.
Recipe #19.

                                                              Chicken and Dumplings

2 Pounds Boneless Skinless Chicken Breasts or Tenders; cut into small cubes.
3-4 Cans Reduced Fat and Sodium Chicken Broth.
2-3 Low-Sodium Chicken Bouillon Cubes.
Water to fill the Crock-pot about 3/4 full.
Salt Substitute to taste.
Pepper to taste.
1 Package Soft Flour Tortillas; cut into about 1-2 inch wide and 4-5 inch long Strips.

Put all of the ingredients except the Tortilla Strips into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add the Tortilla Strips in during the last 2-3 hours of cooking time.

January 18, 2015.
Recipe #18.

                                                    Sunday Beef Roast and Vegetables

3-4 Pound Lean Beef Roast.
5-6 Large Carrots, cleaned and cut into chunky pieces.
5-6 Large Potatoes; peeled and cut into wedges.
1 Small Onions; peeled and chopped.
2-3 Cloves of Garlic; peeled and chopped.
3 Reduced Sodium Beef Bouillon Cubes.
1 Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and put the Carrots and Potatoes into the Crock-Pot.
Season and put the Roast in on top of these vegetables.
Put the Onion, Garlic and Bouillon on top of all of this.
Add in the Water.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.

January 17, 2015.
Recipe #17.

                                                                Chicken Noodle Soup

1-2 Pounds Chicken Breast or Chicken Breast Tenders; cut into about 1 inch cubes.
3-4 Large Carrots; cleaned and cut into circle slices.
1/2 Onion; chopped.
1-2 Stalks of Celery; ends cut off, cleaned and sliced.
3-4 Large Carrots; cleaned and cut into circle slices.
3-4 Cans Low-Sodium Chicken Broth.
2-3 Low-Sodium Chicken Bouillon Cubes.
1/2 Pound No Yolks Noodles.
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 Noodles, into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until everything done.
Add in the Noodles during the last 1-2 hours of cooking time.

January 16, 2015.

Recipe #16.

                                                          Chicken Vegetable Soup

2 Boneless Skinless Chicken Breasts.

3 Cans Low-Sodium Chicken Broth.

3 Cans Water.

3 Low-Sodium Chicken Bouillon Cubes.

3-4 Potatoes; peeled and cut into small cubes.

5-6 Large Carrots; cleaned and cut into circle slices.

2 Stalks of Celery; cleaned and cut into slices.

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

16 Ounce Bag Frozen Mixed Vegetables.

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 or until done.

Add in the frozen Vegetables during last 2-3 hours of cooking time.

January 15, 2015.

Recipe #15.

                                                       Ham Steak and Vegetables

1-2 Lean Ham Steaks.

5-6 Potatoes; peeled and cut into wedges.

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

1 Small Onion; chopped.

1/2 Pound Frozen or Fresh Green Beans.

1-2 Cups of Water.

Seasoned Salt Substitute to taste.

Pepper to taste.

Olive Oil for coating the Vegetables.

Coat with Olive Oil, season and put all of  the Vegetables. except the Onion, into the Crock-Pot.
Add in the Ham Steak on top of the Vegetables.
Sprinkle the Onion on top.
Add in the Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.

January 14, 2014
Recipe #14.

                                                     Pork Cutlets in Onion Soup Gravy

4-6 Lean Pork Cutlets.
Onion Soup Mix for 2 Cups of Water.
2 cups of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Garlic Powder.
Olive Oil for browning.

Season and brown the Pork Cutlets 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.





                                             

January 13, 2015.
Recipe #13.

                                                                       Turkey Chili

1 1/2-2 Pounds Turkey Chili.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Small Can Tomato Paste.
1 Large Can or Bottle Low-Sodium Tomato Juice.
1 Can Low-Sodium Diced Tomatoes or Diced Chili Tomatoes.
1 Cup Water or as much as needed.
1 Packet Chili Seasoning.
Olive Oil for browning the Ground turkey.

Brown the Ground Turkey, Onion and Garlic in the Olive oil.
Drain and transfer into the Crock-Pot; or use a slotted spoon to 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.

January 13, 2015.
Recipe #12.

                                                                           Chili

1 1/2 Pounds Lean Ground Beef.
1 Small or 1/2 Medium-Large Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Small Can Tomato Paste.
1 Large Can or Bottle Low-Sodium Tomato Juice.
1 Packet Chili Seasoning.
Small amount of Water; if needed.

Brown the Ground Beef, Onion and Garlic together in a skillet.
Drain and transfer or use a slotted spoon and 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 or until done.

January 11, 2015.
Recipe #11.

                                                Sunday Vegetable Beef and Barley Soup

1 1/2 Pounds Lean Stew Meat.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Large carrots; cleaned and cut into circle slices.
1 Can Low-Sodium Diced Tomatoes.
1 Can or Bottle Low-Sodium V-8 Juice.
3 Low Sodium Beef Bouillon Cubes.
1 Package Frozen Soup Mix.
1/2 Cup Quick Cooking Barley.
Water to fill the Crock-Pot about 2/3-3/4 full.

Put all of the ingredients except the Frozen Vegetables and Barley into the Crock-pot.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Add in the Frozen vegetables and Barley in during last 1-2 hours of cooking time.

January 10, 2015.
Recipe #10.

                                                            Split Pea and Ham Soup

1 Pound Lean Ham; cut in small cubes.
1 Pound Dry Split Peas; rinsed well.
3-4 Carrots; cleaned and diced.
1/2 Small Onion; chopped.
1-2 Stalks of Celery; cleaned and chopped.
Salt or Salt Substitute to taste.
Pepper to taste.
Water; enough to cover all ingredients a few inches above them during entire cooking time; to keep it soup.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours; or until done and tender.

January 9, 2015.
Recipe #9.

                                                           Turkey Noodle Soup

1-2 Pounds Turkey Breast; cubed.
1 Pound carrots; cleaned and cut in circle slices.
2 Stalks of Celery; cleaned and sliced.
1/2 Small Onion; chopped.
2 Boxes Low-Sodium Turkey or Chicken Broth.
2-3 Low-Sodium Chicken Bouillon Cubes.
1/2 Bag No Yolks Noodles or more; if needed.
Water to fill the Crock-pot about 3/4 full.

Put all of the ingredients except the Noodles into the Crock-pot.
Stir together well.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Add the Noodles in during the last 1-2 hours of cooking time.

January 8, 2015.
Recipe #8.

                                                          Lean Vegetable Beef Soup

1-2 Pounds Lean Stew Meat.
5-6 Large Carrots; cleaned and cut in circle slices.
5-6 Potatoes; peeled and cut into small cubes.
1 Pound bag Frozen Soup Mix.
1 Can Low-Sodium Diced Tomatoes.
1 Can or Bottle Low-Sodium V-8 Juice.
Water to fill the Crock-Pot about 3/4 full.

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 the Frozen Soup Mix in during last 1-2 hours of cooking time.

January 7, 2015.
Recipe#7.

                                  Pork Steak and Vegetables in Onion Mushroom Gravy

2 Large Pork Steaks.
5 Large Potatoes; peeled and cut wedges.
5 Large Carrots; cleaned and cut into chunky pieces.
1 Tablespoon Onion Soup Mix.
1 Can reduced Sodium Cream of Mushroom Soup.
2 Cups Hot Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork Steaks in the Olive Oil.
Put the Potatoes and Carrots in the Crock-Pot.
Add in the Pork Steaks; cut in half or smaller; if needed.
Mix the Onion Soup Mix in the hot water.
Pour over the Meat and Vegetables.
Add in the Cream of Mushroom Soup.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.

January 6, 2015.
Recipe #6.

                                                                    Turkey Chili

1 1/2 Pounds Ground Turkey.
1 Small onion; chopped.
2-3 Cloves of Garlic; chopped.
Small amount of Olive Oil for browning.
3-4 Cans Mild Chili Beans.
1 Large Can or Bottle Low-Sodium Tomato Juice.
1 Small can Low-Sodium Tomato Paste.
About 1/2 Tomato Juice Can or Bottle of Water.
1 Packet of Chili Seasoning.

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.

January 5,2015.
Recipe #5.

                                                                 Vegetable Soup

5-6 Carrots; cleaned and cut in circle slices.
5-6 Potatoes; peeled and cut into small cubes.
1 Bag Frozen Soup Mix Vegetables.
1 Bag Frozen Mixed Vegetables.
1 Can Low-Sodium Diced Tomatoes.
1 Can Low-Sodium V-8 Juice.
8 Ounces Healthy Elbow or any other small Healthy Pasta.
Water to make the Crock-Pot about 3/4 full.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients except the Pasta into the Crock-Pot.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Add the Pasta in during the last 1-2 hours of cooking time.

January 4,2015.
Recipe #4.

                                                                 Ham and Vegetables

1 Small Low-Sodium Ham.
5-6 Large Carrots; peeled and cut in chunky pieces.
5-6 Potatoes; peeled and quartered.
1 Pound Frozen Cut Green Beans.
1 Onion; peeled and chopped.
Water to cover the bottom of the Crock-Pot.

Put all of the Vegetables in the Crock-Pot.
Season well.
Add the Ham in on top of the Vegetables.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.


                                               

January 3, 2015.
Recipe #3.

                                                            Barbecued Pork Steaks

2-4 Pork Steaks or more if you need them. (you might need more than 1 skillet).
Small amount of Olive Oil for browning or Olive Oil Spray.
Seasoned Salt Substitute to taste.
Pepper to taste.
Garlic Powder to taste.
Barbecue Sauce of choice.
Water if needed.

Season and brown the Pork Steaks in the Olive Oil.
Cut each one in half and transfer into the Crock-Pot.
Add in the Barbecue Sauce; enough to coat well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
Add some Water during cooking if they look like they need more liquid.

January 2,2015.
Recipe #2.

                                             Chicken Breast in Cream of Mushroom Soup

4-6 Boneless, Skinless Chicken Breasts. (1 per serving).
1 Can reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken Breasts in the Olive Oil.
Transfer into the Crock-Pot.
Add in the other ingredients.
Stir together.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.

January 1-3, 2015.            Happy New Year!
Recipes 1-3.                      January1,2015                              

                                                                Ham and Navy Beans

1 Pound Dry Navy Beans.
2-3 Pounds ham pieces.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover everything.
Sort, rinse the Beans and soak overnight.
Drain in the morning, rinse again and then drain.
Put all of the ingredients into the Crock-Pot.
Cover and cook 10-12 hours on Low or 5-6 hours on High or until everything is done and tender.
Serve with Cornbread and Slaw.