March 30, 2015.
Recipe # 89.

                                       Pork Roast and Mushroom Soup with Vegetables.

3-4 Pound Pork Loin Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Pound Frozen Cut Green Beans.
1 Pound Frozen Baby Carrots.
1-2 Cans Reduced Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Green Beans and Carrots in the Crock-Pot.
Season well.
Season and lay the Roast on top of them.
Add in the Onion and Garlic.
Mix the Soup and Water together and pour over the top of the Roast.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Make sure there is plenty of Water throughout cooking time.

This is very similar to a recipe I posted a little while back; with a little variation. I plan on making this or something similar tomorrow. Give it a try! It's Delicious!

March 29, 2015.
Recipe #88.

                                                             Cabbage Roll Soup

1 1/2 Pounds Lean Ground Beef.
1 Small Head Cabbage; shredded.
1 Small Onion; chopped.
1 Clove of Garlic; chopped.
1-2 Cans Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium Tomato Juice.
1 Cup  Brown Rice.
Enough Water to finish filling the Crock-Pot about 3/4 full or so.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion and Garlic.
Transfer it to 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.

March 28, 2015.

Recipe # 87.

                                                                 Salisbury Steaks

6-8 Cube Steaks or Very Lean Ground Beef Patties.
1 Small Onion; chopped or 1 Packet Onion Soup Mix.
1-2 Cloves of Garlic; chopped
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Cube Steaks or Ground Beef Patties, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a fork; allowing the Oil to drain off.
Add in all of the other ingredients.
Stir gently.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

                                                          

March 27, 2015.
Recipe # 86.

                                                  Low Calorie Chicken Vegetable Soup

1 Pound Chicken Tenderloins; cut into small cubes.
2 Cups Shredded Cabbage; Green or Red.
5-6 Large carrots; cleaned and cut into circle slices.
2 Stalks of Celery; cleaned and cut into circle slices.
1 Pound Bag Frozen Mixed Vegetables.
1/4 Cup Red Onion; chopped.
1 Can Reduced Reduced Sodium Diced Tomatoes.
Enough Water or Reduced Sodium V-8 Juice to finish filling the Crock-Pot about 3/4 or so full.
Salt Substitute or 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.

March 26, 2015.
Recipe # 85.

                                                             Split Pea and ham Soup

1 Pound Dry Split Peas.
1 1/2 Pounds Lean Boiled Ham; cut into small cubes.
1/2 Small Onion; chopped.
4-5 Large Carrots; cleaned and cut into small cubes.
4-5 Potatoes; peeled and cut into small cubes.
About 6-8 Cups of Water; enough to cover the ingredients about 3 inches above them.

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.
Add more Water during cooking if needed.

March 25, 2015.
Recipe # 84.

                                                          Chicken and Vegetables

4-6 Boneless, Skinless Chicken Breasts.
5-6 Large Carrots; cleaned and cut into chunky pieces.
5-6 Large Potatoes; peeled and cut into wedges.
1 Pound Frozen Cut Green Beans.
1 Small Onion; chopped.
1 Can Reduced Fat and Sodium Cream of Mushroom.
1 Can or more, if needed, Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots, Potatoes and Green Beans into the Crock-Pot.
Season them.
Season and lay the Chicken Breasts on top of the Vegetables.
Put the Onions and Garlic on top of the Chicken.
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.

March 24, 2015.
Recipe # 83.

                                                                 Chicken and Rice

1-2 Pounds Chicken Tenderloins.
1-2 Boxes reduced Fat and Sodium Chicken Broth.
1-2 Low-Sodium Chicken Bouillon Cubes.
3 Cups Brown Rice.
1  1/2 Cups Water.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Onion, Garlic and Chicken 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.

March 23. 2015.
Recipe # 82.

                                                                  Hamburger Stew

1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
5 Large Potatoes; peeled and cut into small cubes.
5 Large Carrots; cleaned and cut into circle slices.
2 Stalks of Celery; cleaned and cut into circle slices.
1/2-1 Pound Frozen Peas.
1 Stew Seasoning Packet.
2 Cups of Water or more if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion and Garlic together.
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.



                                                         

March 22, 2015.
Recipe # 81.

                                                     Pork Roast with Carrots and Green Beans

3-5 Pound Pork Loin Roast.
1 Pound Carrots; cut into chunky pieces.
1 Pound Fresh or Frozen Cut Green Beans.
1 Onion; chopped.
2-3 Cloves of Garlic; sliced.
Seasoned Salt Substitute to taste.
Pepper to taste.
About 1-2 Cups of Water.

Season and brown the Pork Loin Roast.
Cut slits in it and put the Garlic slices in them.
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.
Serve with Mashed Potatoes.

March 21, 2015.
Recipe # 80.

                                                               Vegetable Ham Soup

1 Large Can or Bottle Low Sodium V-8 Juice.
1 Can Low Sodium Diced Tomatoes.
1 1/2 Pounds Boiled Ham; cut into cubes.
1 Bag Frozen Soup Mix Vegetables.
5 Large Carrots; Cleaned and cut into Circle slices.
4-5 Potatoes; peeled and cut into small cubes.
Salt Substitute or Seasoned Salt Substitute to taste.
Pepper to taste.
Water to finish filling the Crock-Pot about 3/4 or so 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.

March 20, 2015.
Recipe # 79.

                                                           Ham, Green beans and Potatoes

1 Small Lean Ham.
2 Pounds Fresh or Frozen Green Beans.
1 Onion; cut into chunky pieces.
Water; start with 2 Cups and add more as needed.
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.
Be sure to keep plenty of liquid in it.

March 19, 2015.
Recipe # 78.

                                                                 Pork Steak Stew

2-3 Pork Steaks; cut into cubes.
6 Large Potatoes; peeled ans cut into small cubes.
6 Large Carrots; cleaned and cut into circle slices.
2-3 Stalks of Celery; cut the ends off and cut into circle slices.
1/2 Pound Frozen Green Peas.
1/2 Pound Frozen Pearl Onions.
2 Cloves of Garlic; chopped.
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 Pork Steak, 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 8-10 hours or on High for 4-5 hours; checking to make sure there is enough liquid through cooking time.

March 18, 2015.

Recipe # 77.

                                                                   Spaghetti Sauce

1 Pound Lean Ground Beef.

1 Small Onion; chopped.

2 Cloves of Garlic; chopped.

1-2 Jars Spaghetti Sauce.

1/2 Jar Water.

Seasoned Salt Substitute to taste.

Pepper to taste.

2 Bay Leaves.

Season and brown the Ground Beef, Onion and Garlic.

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.

March 17, 2015.
Recipe # 76.

                                                                    Clam Chowder

2-3 Cans of Clams; drained and rinsed.
5-6 Large Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped.
2 Tablespoons Butter.
2-3 Cans Evaporated Milk.
Water to fill the Crock-Pot about 1/2 full.
Seasoned Salt Substitute to taste.
Pepper to taste.

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


                                                     

March 16, 2015.
Recipe # 75.

                                                    Pork Loin Roast and Vegetables

3-5 Pound Pork Loin Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; sliced.
5-6 Potatoes; peeled and cut into wedges.
5-6 Large Carrots; cleaned and cut into chunky pieces.
Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Cups of Water; plus more if needed.

Season and brown the Pork Roast on all sides.
Cut slits in it on the top and sides and insert the Garlic slices in them.
Put the Potatoes and Carrots in the Crock-Pot and season them well.
Lay the Roast on top of the Vegetables.
Add in the Onion.
Pour the Water in around the edge to not rinse off the seasoning.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.





                                                         

March 15, 2015.
Recipe #74.

                                                                     Italian Beef

3-5 Pound Sirloin Tip Roast.
1 Packet Louie's Italian Beef au jus Seasoning.
3-4 Cup or more, if needed, Water.

Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.

March 14, 2015.
Recipe # 73.

                                                            Hearty Steak Chili

2-3 Pound Sirloin Steak; cut in thin 2 inch strips.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
3-4 Cans Mild Chili Beans.
1 Large Can or Bottle Low Sodium Tomato Juice.
1 Small Can Tomato Paste.
1 Chili Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to finish filling the Crock-Pot about 3/4 full.

Season and brown the Steak, 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.


                                                 

March 13, 2015.
Recipe # 72.

                                                      Sirloin Tips and Mushrooms

3 Pounds Sirloin Tips.
1 Packet Onion Soup Mix.
2 Cloves Garlic; chopped.
2 Cans Reduced Fat and Sodium Beef Broth.
2 Cans Water.
1 Box Fresh Button Mushrooms; cleaned.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Sirloin Tips into the Crock-Pot.
Season well.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
Serve with No Yolks Noodles.

March 12, 2015.
Recipe # 71.

                                                        Barbecue Chicken

3-5 Pound Boneless, skinless Chicken Breast.
1 Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
16 Ounce Bottle Barbecue Sauce of choice.
1 Barbecue Sauce Bottle of Water.

Season the Chicken well and put 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.
Serve whole or shred and serve on Hamburger Buns.

March 11, 2015.
Recipe # 70.

                                                           Barbecue Pork Steak

4-6 Pork Steaks; cut in half.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
16 Ounce Bottle Barbecue Sauce of choice.
1/2 -1 Barbecue Sauce Bottle of Water; to rinse it out and add more liquid.

Season and brown the Pork Steak on both sides.
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.

March 10, 2015.
Recipe # 69.

                                                                  Barbecued Ribs

4-5 Pounds Pork Ribs.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Medium Onion; chopped.
2-3 Cloves of Garlic; chopped.
16 Ounce Barbecue Sauce of choice.
8 Ounces of Water.

Season and brown the Ribs under the broiler.
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.

March 9, 2015.
Recipe # 68.

                                                     Pork Loin Chops in Mushroom Soup

4-8 Pork Loin Chops.
1 Onion Soup Packet.
 2-3 Cloves of Garlic; chopped.
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 Pork Chops in the Olive Oil.
Transfer into the Crock-Pot.
Add in all of the other ingredients.
Put the Cream of Mushroom Soup and Water in last.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

March 8, 2015.
Recipe # 67.

                                                        Beef Roast and Vegetables

3-5 Pound Lean Beef Roast.
6-8 Large Carrots; cut into chunky pieces.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
5-6 Large Potatoes; peeled and cut into wedges.
1 Pound Frozen Cut Green Beans.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots and Potatoes into the Crock-Pot and season them.
Add in the Green Beans and season them.
Season the Roast and put it in on top of the Vegetables.
Add in the Onions and Garlic.
Pour the Soup and Water on all of this.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

March 7. 2015.

Recipe # 66.

                                                               Barbecue Pork Loin

3-5 Pound Pork Loin Roast.

1 Small Onion; chopped.

2-3 Cloves of Garlic; sliced.

1 Bottle Barbecue Sauce of your choice.

1/2-1 Bottle of Water.

Seasoned Salt Substitute to taste.

Pepper to taste.

Season and brown the Pork Loin Roast under the broiler.

Cut slits in the Roast and insert the Garlic slices in them.

Transfer 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.

March 6, 2015.

Recipe # 65.

                                                               Home Style Chili

1 1/2 Pounds Lean Ground Chuck.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

1 Chili Seasoning Packet.

1 Large Can or Bottle Low-Sodium Tomato Juice.

1 Can Tomato Paste.

3-4 Cans Mild Chili Beans.

Water to rinse out the cans and bottle enough to make the Chili the consistency you like.

Seasoned Salt Substitute.

Pepper to taste.

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

Transfer this 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.

March 5, 2015.
Recipe # 64.

                                                                     Turkey Stew

3 Pounds Turkey Breast Roasted and cut into cubes. (Remove skin and bone first).
1 Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Carrots; cleaned and cut into chunky pieces.
5 Potatoes; peeled and cut into small cubes.
1/2 Pound Frozen Small Green Peas.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned salt Substitute to taste.
Pepper to taste.

Measure the Turkey and use 2-3 Cups.
Put the Turkey 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 Low for 4-5 hours.

March 4, 2015.
Recipe # 63.

                                                                  Chicken Chili

1 1/2 Pounds; cooked, shredded Chicken Breast.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Chili Seasoning Packet.
1 Can Diced Chili Tomatoes.
1 Can or Bottle Tomato Juice.
Enough Water to fill the Crock-Pot 3/4 or so full.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

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



                                                   

March 3, 2015.
Recipe # 62.

                                                                Hamburger Stew

1 1/2 Pounds Lean Ground Chuck.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
6 Large Carrots; peeled and cut in slices.
6 Potatoes; peeled and cut in small cubes.
3 Stalks of Celery; cleaned and sliced.
2-3 Cloves of Garlic; cleaned and chopped.
1 Packet Stew Seasoning.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of water.
1 Small Container Fresh Mushrooms; sliced.

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

March 2, 2015.
Recipe # 61.

                                                                      Texas Hash

1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1/2 Green Pepper; chopped.
2-3 Small Cans Tomato Sauce.
Ketchup for topping.
3 Cups Instant Brown Rice; cooked.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil Cooking Spray.

Season and brown the Ground Beef, Onion, Garlic and Green Pepper in a skillet.
Spray the inside of the Crock-pot with the Cooking Spray.
Layer the other ingredients, in the Crock-Pot, starting with the Rice and ending with the Tomato Sauce.
Put Ketchup on top.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

March 1, 2015.
Recipe # 60.

                                                      Cheese Burger Potato Soup

1 Pound Lean Ground Chuck.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
6 Large or 8 Medium Potatoes; peeled and cut into small cubes.
Water to cover Potatoes and cook them.
1-2 Cans Evaporated Milk.
1 Pound Shredded Cheddar Cheese.
Chopped Scallions.
6 Slices Crispy Bacon; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion and Garlic.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Potatoes and Water.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Add in the Milk during last 1-2 hours of cooking time.
Top with Bacon and Cheese for serving.