February 28, 2015.
Recipe #59.

                                                           Red Bean and Rice Soup

2-3 Cans Red beans; drained and rinsed.
1 ham Steak; cut into small cubes.
1 Small Onion; chopped.
3/4-1 Cup Brown Rice.
Seasoned Salt Substitute to taste.
Pepper to taste.
4 Boxes Reduced Fat and Salt Chicken Broth.
Water to finish filling the Crock-Pot about 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.

February 27, 2015.
Recipe #58.

                                                              Chicken and Rice

4 Boneless Skinless Chicken Breasts.
2 Cups Regular Brown Rice.
4 Cups Low-Fat and Low-Sodium Chicken Broth.
1 Small Box Button Mushrooms; cleaned.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion and Garlic in the Olive Oil.
Put the Rice, Mushrooms and Chicken Broth into the Crock-Pot.
Stir well.
Add in the Chicken on top of the Rice and Mushrooms.
Transfer the Onion and Garlic to the Crock-Pot with a slotted spoon.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

                                                     

February 26, 2015.
Recipe # 57.

                                                             Cabbage Roll Soup

1 Head of Cabbage, Green or Red; shredded.
4 Large Carrots; cleaned and cut into circle slices.
1 Small Onion; chopped.
1 Pound or so Lean Ground Beef.
1 Can Low-Sodium Diced Tomatoes.
1 Can or Bottle Low-Sodium Tomato Juice.
3/4 Cup Instant Brown Rice.
Water to finish filling the Crock-Pot about 3/4 full or so.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef and Onion together in a skillet; drain.
Put all of the ingredients, except the Rice into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Rice during last 1-2 hours of cooking time.

February 25, 2015.
Recipe #56.

                                                       Pork Loin Roast with Vegetables

3-4 Pound Pork Loin Roast.
5-6 Large Potatoes; peeled and cut into wedges.
6 Large Carrots; cleaned and cut into chunky pieces.
1 Small Onion; chopped.
2-3 Cloves of Garlic; sliced.
1 Pound Bag Frozen Cut Green Beans.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Water; plus more if needed.
Olive Oil for browning the Pork Loin Roast.

Season and brown the Pork Loin Roast in the Olive Oil.
Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Put slits in the top of the Roast and insert the Garlic slices into them.
Lay the Roast on top of the Vegetables.
Add the Onion on top of the Roast.
Spread the Soup on top of this and pour the Water over all of this.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.



                                           

February 24, 2015.
Recipe #55.

                                                                  Pork Loin Chops

6-8 Boneless Pork Loin Chops.
1 Small Onion; chopped.
2-3 Cloves of Garlic; sliced.
2 Cans Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Pork Chops in the Olive Oil.
Transfer the Chops 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.



                                             

                                                     

February 23, 2015.
Recipe # 54.

                           Boneless Skinless Chicken Breasts in Golden Mushroom Soup

6-8 Boneless Skinless Chicken Breasts.
Olive Oil for browning.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of  Water.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
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.

February 22, 2015.
Recipe #53.

                                                      Vegetable Beef and Barley Soup

1 1/2 Pounds Lean Stew Meat.
4-5 Potatoes; pealed and cut into small cubes.
5 Large Carrots; diced.
2-3 Stalks of Celery; diced.
1/2 Small Onion; chopped.
1/2 Cup Instant Barley.
3 Low-Sodium Beef Bouillon Cubes.
Water to fill the Crock-Pot 3/4 full.

Put all of the ingredients except the Barley into the Crock-Pot.
Stir together.
Cover and cook on Low for !0-!2 hours or on High for 5-6 hours.
Add in the Barley during the last 1-2 hours of cooking time.

February 21, 2015.
Recipe #52.

                                                              Ground Turkey Soup

1-1 1/2 Pounds Lean Ground Turkey.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Low-Sodium Chicken Bouillon Cubes.
2-3 Low-Fat and Low-Sodium Chicken Broth.
Water to fill the Crock-Pot about 3/4 full.
1 Bag Frozen Soup Mix.
1 Bag Frozen Cut Carrots.
1 Can Low-Sodium Diced Tomatoes.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Ground Turkey, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Frozen Vegetables.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen Vegetables during the last 2-3 hours of cooking time.

February 20, 2015.

Recipe #51.

                                                       Alphabet Vegetable Beef Soup

1 Pound Lean Stew Meat; cut into small cubes.

2 Packages Frozen Soup Mix.

2-3 Boxes Low-Sodium Beef Broth.

Water to fill the Crock-Pot about 2/3 full.

2-3 Low-Sodium Beef Bouillon Cubes.

8-12 Ounce Package Alphabet Noodles.

Put everything, but the Macaroni and Soup Mix into the Crock-Pot.

Cover and cook on low for 10-12 hours or on High for 5-6 hours.

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

Add more Water if needed.

February 19, 2015.

Recipe #50.

                                                                 Turkey Breast 

6-8 Pound Bone-in Turkey Breast.

2 Tablespoons Butter.

Seasoned Salt Substitute to taste.

Pepper to taste.

Rub the Butter on the outside of the Turkey Breast and under the skin.

Season well all over.

Place in the Crock-pot.

Cover and cook on Low for 6-8 hours.

February 18, 2015.

Recipe #49.

                                                        Chicken Vegetable Rice Soup

1 1/2 -2 Pounds Boneless Skinless Chicken Breasts or Chicken Tenderloins; cut into small cubes.

1 Small Onion; chopped.

1 Can Low-Sodium Diced Tomatoes.

3-4 Cans or 2-3 Boxes Low-Sodium Chicken Broth.

2-3 Low-Sodium Chicken Bouillon Cubes.

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

1/2 Pound Diced Carrots.

2 Stalks of Celery; diced.

1/2 Onion; chopped.

1-1/2 Cups Instant Brown or White Rice.

Salt Substitute to taste.

Pepper to taste.

Put everything but the Rice into the Crock-Pot.

Cover and cook on low for 10-12 hours or on High for 5-6 hours.

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

February 17, 2015.
Recipe #48.

                                                           Vegetable Vegetable Soup

3 Boxes or 3-4 Cans Vegetable Stock.
4-5 Potatoes; pealed and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
2-3 Bags Frozen Soup Mix.
Water to finish filling the Crock-Pot 2/3-3/4 full.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Bottle Low-Sodium V-8 Juice.
1 Can Low-Sodium Diced Tomatoes.
8 Ounce Healthy Macaroni of your choice. (optional).

Put all of the ingredients except the Frozen Vegetables and Macaroni into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen Vegetables during the last 2-3 hours of cooking time.
Add in the Macaroni during the last 1-2 hours of cooking time.


                                               

February 16, 2015.
Recipe #47.

                                                           Vegetable Beef Soup

Its very cold and snowy out today, so I decided to make some Vegetable Beef Soup. I may have posted this recipe before, but it's worth repeating on a day like this. It's healthy, delicious and will warm you up from your head to your toes! Give it a try; if it's cold and snowy where you are and you have the ingredients on hand.

1 1/2-2 Pounds Lean Stew Meat.
2-3 Low-Sodium Beef Bouillon Cubes or 2-3 Teaspoons Beef Base Seasoning.
Enough Water to cover the Meat well and cook it.
Pepper to taste.
5 Large Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
1 Can Diced Tomatoes.
1 Can or Bottle Low-Sodium V-8 Juice.
Water to make it the consistency you like.

Put the Stew Meat, Water and Beef Base into the Crock-Pot.
Season with a small amount of Pepper.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Add in the Tomatoes and V-8 Juice after about 2-3 hours.
Add the rest of the Vegetables in during the last 1-2 hours of cooking time.

February 15-16, 2015.
Recipe # 46.

                                                       Beef Stew with Mushrooms

1 1/2-2 Pounds Lean Stew Meat.
1 Small Bag Frozen Pearl Onions.
2 Cloves of Garlic; chopped.
5 Good Sized Potatoes; peeled and cubed.
5 Large Carrots; cleaned and cut into circle sliced.
1 Small Bag Small Frozen Peas.
1 Stew Seasoning Packet.
Olive Oil for Browning.
Water to cover and cook everything.
Seasoned Salt Substitute to taste.
Pepper to taste.

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

                                                     

                                                         

                                                       

February 14, 2015.
Recipe #45.

                                                               Swiss Round Steak

3-5 Pounds Round Steak.
1 Small onion; chopped.
2-3 Cloves of Garlic; chopped.
2 Cans Low-Fat and Low-Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
2-3 Low-Sodium Beef Bouillon Cubes.
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 all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

February 13, 2015.
Recipe #44.

                                                                       Cod Fish

Several pieces of Cod; each about the size of a deck of cards.
Aluminum Foil. cut in enough pieces; each the right size to wrap each piece of Fish.
Lemon Slices; 2 per Fish Packet.
Salt Substitute or Seasoned Salt Substitute to taste.
Pepper to taste.

Season each piece of Fish and wrap it in a piece of the Foil.
Place them in the Crock-Pot.
Cover and cook on Low for 3 hours.
Check a piece after 3 hours; if not completely done. cook another hour or until done.

February 12, 2015.
Recipe #43.

                                                                     Whole Chicken

1 Whole Chicken.
1 Onion; peeled and cut into Wedges.
2-3 Cloves of Garlic; chopped.
2-3 Stalks of Celery; cut into chunky pieces/
Seasoned salt Substitute to taste.
Pepper to taste.
Olive Oil.

Rub the inside and outside of the Chicken with the Olive Oil.
Season it well on the inside and outside.
Season the Vegetables including the Onions and Garlic.
Place the Chicken in the Crock-Pot.
Place the Vegetables inside and around the Chicken.
Pour about 1 Cup of Water in the Crock-Pot.
Cover and cook on High for 6-8 hours.

February 11, 2015.
Recipe # 42.

                                                                      Swiss Steak

3-5 Pound Round Steak; tenderized.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Low-Sodium Beef Bouillon Cubes.
1-2 Cans Reduced Fat and Reduced Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
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.
Covert and cook on Low for 8-10 hours or on High for 4-5 hours.

February 10, 2015.

Recipe # 41.

                                                     Pork Loin and Vegetable Stew

1 1/2 Pounds Pork Tenderloin; cut into small cubes.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

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

5-6 Red Potatoes; peeled partially and cut into cubes or wedges.

1/2-1 Pound Frozen Green Peas.

Olive Oil for browning.

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

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

Salt Substitute to taste.

Pepper to taste.

Season and brown the Pork, Onion and Garlic 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 10-12 hours or on High for 5-6 hours.

February 9, 2015.
Recipe # 40.

                                                                Roast Beef for Sandwiches

3-4 Pound Lean Beef Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Low-Sodium Beef Bouillon Cubes.
1 Can Beef Broth or Consomme.
1 Can or more of Water.

Put the Roast in 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.
Serve on Buns with the Beef Broth.

February 8, 2015.
Recipe #39.

                                                                    Italian Beef

3-4 Pound Lean Beef Roast.
1 Packet Italian Beef Seasoning or 1 Packet Italian Salad Dressing Mix and 1 Packet Garlic Salad Dressing mix.
2 Cups of Water or more to cover the Roast and have enough liquid for serving.

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.

February 7, 2015.
Recipe #38.

                                                                 Barbecued Chicken

4-6 Boneless, Skinless Chicken Breasts.
1 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.
1/2-1 Bottle Barbecue Sauce. (any kind you like).
Olive Oil Spray.

Spray the inside of the Crock-Pot with the Olive Oil Spray.
Season and brown the Chicken and Onion lightly in the Olive Oil.
Transfer into the Crock-Pot.
Add in the Barbecue Sauce.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Remove the Chicken from the Crock-Pot when done and shred.
Return to Sauce in Crock-Pot and serve on buns.

February 6, 2015.
Recipe #37.

                                                      Chicken and Wild Rice Soup

1-2 Pounds Chicken Tenderloins; cut into small cubes.
1 Package Long Grain and Wild Rice Mix.
4-5 Carrots; cleaned and cut into small cubes.
1/2 Onion; chopped.
2-3 Stalks of Celery; cleaned and sliced.
1 Small Box Mushrooms, cleaned and sliced.
2-3 Boxes Low-Fat and Low-Sodium Chicken Broth.
Water to finish filling the Crock-Pot at least 2/3-3/4 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.

February 5, 2015.
Recipe # 36.

                                                                   Chicken Chili

1-2 Pounds Chicken Tenderloins or Boneless Skinless Chicken Breasts; cut into small cubes.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Large Can or Bottle Tomato Juice.
1 Small Can Tomato Paste.
Water to make the Chili the consistency you like.
1 Chili Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil.

Season and Brown the Chicken lightly 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.

February 4, 2015.
Recipe #35.

                                                            Ground Beef Stroganoff

1 Pound Lean Ground Beef.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Small Box Mushroom; sliced.
1 Stroganoff Seasoning Packet.
2 Cups of Water.
8 Ounces Low-Fat Sour Cream.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Package No Yolks Noodles cooked according to directions.

Season and Brown the Ground Beef, Onion, Garlic and Mushrooms.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
Add in all of the other ingredients except the Sour Cream.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Stir in the Sour Cream before serving.
Serve over Noodles.

February 3, 2015.
Recipe #34.

                                                             Barbecued Pork Loin Chops

4-8 Pork Loin Chops.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Barbecue Sauce to cover the Pork chops.
1/2-1 Cup of Water to keep Barbecue Sauce from burning.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Pork Chops, 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.

February 2, 2015.
Recipe #33.

                                                   Pork Loin Chops and Vegetables

4-6 Boneless Pork Loin Chops.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
6 Potatoes; peeled and cut into wedges.
6 Large Carrots; cleaned and cut into chunky pieces.
1 Pound Bag Frozen Cut Green Beans.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.
Olive Oil for browning.

Season and brown the Pork Chops, Onion and Garlic in the Olive Oil.
Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Put the Pork Chops on top of these Vegetables.
Mix the Soup and Water together and pour over the ingredients in the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

February 1, 2015.
Recipe #32.

                                         Chicken Breasts in Cream of Mushroom Soup

4-8 Boneless Skinless Chicken Breasts.
1 Small Onion; chopped.
2-3 cloves of Garlic; chopped.
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.
2-3 Low-Sodium Chicken Bouillon Cubes.
Olive Oil.
1 Small Box Fresh mushrooms.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken Breasts in Olive Oil.
Remove to the Crock-Pot.
Brown the Onion and Garlic in the same pan.
Transfer to the Crock-Pot with a slotted spoon.
Stir together and add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.