April 29, 2015.
Recipe # 119.

                                                           Chicken and Barley Stew

1-2 Pounds Chicken Tenderloins; cut into small cubes.
5-6 Potatoes; peeled and cut into small cubes.
6-8 Large Carrots; cleaned and cut into small cubes.
1 Small Onion; chopped.
3/4 Cup Instant Barley.
3-4 Low Sodium Chicken Bouillon Cubes.
3 Boxes Reduced Sodium Chicken Broth.
Water if needed to make it the right consistency.

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

April 28, 2015.
Recipe # 118.

                                                      Chunky Vegetable Beef Soup

1 1/2-2 Pounds lean Stew Beef.
6 Large Carrots; cleaned and cut into circle slices.
6 Medium-large Potatoes; peeled and cut into small cubes.
18 Ounce Bag Frozen Soup Mix Vegetables.
3-4 Low-Sodium Beef Bouillon Cubes.
3-4 Boxes Low-Sodium Beef Broth.
Water if needed to finish filling the Crock-Pot about 3/4 or so full.

Put all of the ingredients except the Frozen Soup Mix 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 Vegetables in during the last 2-4 hours of cooking time.

April 27, 2015.

Recipe # 117.

                                                    Vegetable Chicken Rice Soup

2-3 Pounds Chicken Tenderloins; cut into small cubes.

1/2 Onion; chopped.

1-2 Cloves of Garlic; chopped.

3/4 Cup Brown Rice.

2-3 Low Sodium Chicken Bouillon Cubes.

3 Boxes Low Sodium Chicken Broth.

1 Pound Frozen Kale.

1 Pound Frozen Cut Carrots.

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, except the Kale 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 Kale during the lat 1-2 hours of cooking time.

April 26, 2015.
Recipe # 116.

                                                                   Texas Hash

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/2 Green Pepper; chopped.
3 Cups cooked Brown Rice.
2 Small Cans Reduced Sodium Tomato Sauce.
1/2 Cup Reduced Sodium Ketchup.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion, Garlic and Green Pepper in a skillet.
Drain.
Put a layer of 1/3 of the Rice in the bottom of the Crock-Pot.
Add a layer of 1/3 of the Ground Beef mixture.
Top with layer of 1 Small Can Tomato Sauce.
Repeat layers 2 more times; topping the last layer with the Ketchup.
Cover and cook on Low for 3-4 hours or on High for 1-2 hours or until heated through.

April 25, 2015.

Recipe # 115.

                                                            Stuffed Cabbage Rolls

Several Cabbage Leaves; blanched slightly to soften.

1 Pound Lean Ground Beef.

1-1 1/2 Cups cooked Brown Rice.

1/2 Onion; chopped.

1 Clove Garlic; chopped.

Reduced Sodium Tomato Juice; enough to cover the Cabbage Rolls good.

Seasoned Salt Substitute to taste.

Pepper to taste.

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

Drain.

Mix the Rice in with the Ground Beef mixture.

Put about 1 Tablespoon or so on each leaf.

Roll the leaf around the Ground Beef and Rice mixture.

Put a toothpick in to hold it together.

Repeat until all the stuffing is used.

Stack them evenly in the Crock-Pot.

Pour the Tomato Juice over the Cabbage Rolls and cover them with it well.

Cover and cook on low for 4-5 hours or on High for 2-3 hours or until heated through.

April 24, 2015.
Recipe #114.

                                                           Pork Loin Barbecue

3-4 Pound Pork Loin Roast or 6-8 Boneless Loin Pork Chops.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
16 Ounce Bottle Barbecue Sauce of your choice.
16 Ounce Bottle of Water. (use the Barbecue Sauce Bottle).
You can also use Barbecue Seasoning Packet and follow the directions.

Season the Roast and brown on all sides.
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 or until done and tender.
Serve on some good buns.

This is a very easy and delicious way to make barbecue. I suppose you could add some liquid smoke if you want to, but it's not necessary to make it delicious. Great for a busy day of sports or whatever you're busy doing. Just put this on in the morning and come home to a pot of deliciousness!

April 23, 2015.
Recipe # 113.

                                                             Chicken Taco Rice Soup

1-1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
1 1/2 Cups Instant or Regular Brown Rice.
1/2 Onion; chopped.
2 Stalks of Celery; thinly sliced.
1 Large Can or Bottle Low Sodium Tomato Juice.
1 Can Low Sodium Diced Tomatoes.
1 Packet Taco Seasoning.
Water to finish filling the Crock-Pot 3/4 full or so.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

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 8-10 hours or on High for 4-5 hours.

April 22, 2015.
Recipe # 112.

                                                     Vegetable Beef and Barley Soup

1 1/2 Pounds Lean Stew Meat.
1 Pound Bag Frozen Cut Carrots.
2 Bags Frozen Vegetable Soup Mix.
1/2 Cup Instant Barley.
2-3 Low-Sodium Beef Bouillon Cubes.
2-3 Cans or Boxes Low Sodium Beef Stock.
Water to finish filling 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 or until done.
Add in the Frozen Vegetables during last 2-3 hours of cooking time.

April 21, 2015.
Recipe # 111.

                                                  Chicken Yellow Rice and Carrots

6-8 Pieces of Chicken of your choice.
2 Packages Yellow Rice Mix.
6-8 Large Carrots; cut into chunky pieces or 1 Pound Baby Carrots.
3-4 Cans Reduced Fat and Sodium Chicken Broth.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Chicken and brown it in the Olive Oil.
Put the Yellow Rice and Chicken Broth into the Crock-Pot.
Add in the Carrots.
Lay the Chicken on top.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until done.

April 20, 2015.
Recipe # 110.

                                                        Cheesey Monday Meatloaf

1 1/2-2 Pounds Lean Ground Beef.
1 Cup Oats.
1-2 Eggs.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
Cheddar or American Cheese or whatever you like; (about 3-4 slices).
1 Small Can Tomato Sauce.
3/4 Cup Ketchup.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil Spray.

Mix all of the ingredients; except the Cheese and 1/2 Cup Ketchup together, in a large bowl.
Transfer into a loaf pan or Crock-Pot sprayed with the cooking spray.
Shape into a loaf and make a well down the center.
Put the Cheese in the well.
Cover the Cheese up with the Meatloaf mixture.
Top with the 1/2 cup Ketchup on the top and the sides.
If using the loaf pan put it in the Crock-Pot.
Cover and cook on Low for 6 hours or on High for 3 hours or until done.

We've been kind of busy today. We had a little shopping to do and a birthday party to go to. So I put the Crock-Pot on this morning and it cooked the whole time we were out. When we got home we were greeted by our lovely Shetland Sheepdog and a wonderful smell coming from the kitchen. So nice to have dinner waiting on us and not have to start cooking after being out. I decided to post a picture of the finished product. It sure was yummy!

April 19, 2015.
Recipe # 109.

                                                      Sunday Beef Roast and Vegetables

                                                               The Cast of Characters

3-4 Pound Lean Beef Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Low Sodium Beef Bouillon Cubes.(optional)
2-3 Cups Water.
5-6 Good Sized Potatoes; peeled and cut into wedges.
6 Large Carrots; cleaned and cut into chunky pieces or 1 Pound Baby Carrots.
1 Pound Frozen Cut Green Beans.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Season lightly.
Season the Roast well and lay it on top of the Vegetables.
Put the Onion and Garlic on top.
Add in the Bouillon and Water.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours or until done and tender.

This meal brings back memories of my childhood. My mother would put a Roast on before church. When we got home it would smell delicious and our meal would be almost ready. Now we can put it on early and not even have to watch it or check on it for hours. It still cooks whether we are at home or church and smells delicious while cooking or when we walk in the door. This is a very yummy and healthy meal. I will try to post a picture later after it is done. Give it a try! It's a great meal!

April 18, 2015.
Recipe # 108.

                                                            Crock-Pot Chicken Cacciatore

3 Pounds Chicken Tenderloins.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Small Box Fresh Mushrooms; cleaned and sliced.
1/2 Green Bell Pepper; chopped.
1/2 Red Bell Pepper; chopped.
1 Stalk of Celery; cleaned and sliced.
1 Teaspoon Fresh or 1/2 teaspoon Dried Oregano.
1 Teaspoon Fresh Basil or 1/2 teaspoon Dried Basil.
1 Bay Leaf.
1 Large Can or 2 Small Cans Reduced Sodium Tomato Paste.
3/4 Cup White Cooking Wine.
Water if needed to keep it from drying out.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion, Garlic and Peppers in the Olive Oil.
Transfer into the Crock-Pot.
Stir together the rest of the ingredients and pour them over the Chicken and browned Vegetables.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Serve over cooked Egg or No Yolks Noodles or Rice if preferred.

This recipe is a nice lower calorie and fat version of the traditional. Serve it with a nice salad and maybe some Garlic Bread for a delicious and satisfying meal. Nutritious, too!

April 17, 2015.
Recipe # 107.

                                                                 Mixed Bean Chili

1-2 Pounds Chicken Tenderloins; cut into small cubes or 1 1/2 Pounds Ground Chicken.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Large Can or Bottle Reduced Sodium Tomato Juice.
1 Small Can Reduced Sodium Tomato Paste.
1 Can White Beans, 1 Can Black Beans, 2 Cans Chili Beans.
Enough Water to make it the consistency you like.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the 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.

April 16, 2015.
Recipe # 106.

                                      Crock-Pot Pork Chops With Yellow Rice and Mushrooms

4-6 Boneless Pork Loin Chops.
2 Packages Yellow Rice Mix.
2 Cans Reduced Fat and Sodium Chicken Broth.
2 Small Boxes Fresh Button Mushrooms; cleaned.
2 Tablespoons Butter, melted.
1/2 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Put the Rice, Mushrooms and Butter into the Crock-Pot.
Stir together; gently.
Season and brown the Pork Chops in the Olive Oil.
Transfer into the Crock-Pot on top of the Rice.
Lightly saute the Onion and Garlic in the same Olive Oil used to brown the Pork Chops.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
Put them on top of the Pork Chops.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until the Pork Chops are done and tender.

April 15, 2015.
Recipe # 105.

                                                       Easy Crock-Pot Beef Burgundy

2-3 Pounds Sirloin Beef; cut into small cubes; or can use Stew Meat.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Small Box Fresh Button Mushrooms; Cleaned and sliced.
1 Cup Red Cooking Wine.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Beef broth.
1/2 -1 Can Water; if needed.
Seasoned Salt Substitute to taste.
Pepper to taste,

Season and brown the Beef, Onion and Garlic in the OliveOil.
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 until done and tender.
Serve over cooked Egg Noodles or No Yolks Noodles.

April 14, 2015.
Recipe # 104.

                                                           Steak and Potato Soup

1 Round Steak; cut into small cubes.
1 Small Onion; chopped.
6-8 Potatoes cut into small cubes.
1 Can Evaporated Milk.
Salt or Salt Substitute to taste.
Pepper to taste.
2 Tablespoons Butter.
Water to cover the ingredients plus enough to fill the Crock-Pot about 3/4 full.

Put all of the ingredients except the Evaporated Milk, into the Crock-Pot.
Stir together well.
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.

April 13, 2015.
Recipe # 103.

                                                             Monday Night Meatloaf

2 Pounds Lean Ground beef.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 1/2 Cups Oats.
2 Eggs.
1 Small Can Tomato Sauce.
1 Cup Ketchup.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil Cooking Spray.

Mix all of the ingredients except 1/2 Cup of Ketchup together.
Spray the inside sides and bottom of the Crock-Pot with the Cooking Spray.
Form all of these ingredients into a loaf and put it into the Crock-Pot.
Put the 1/2 Cup of reserved Ketchup on the top and sides of the Meatloaf.
Cover and cook on Low for 6-8 hours  or on High for 3-4 hours or until done.

April 12, 2015.
Recipe # 102.

                                                               Sunday "Fried" Chicken

8-12 Pieces of Chicken; can use legs, thighs or whatever you choose, as long as they fit.
1 Cup Panko Bread Crumbs.
1 Cup 1% or Skim Milk.
Seasoned Salt Substitute to taste.
Pepper to taste.
Cooking Spray.

Coat each piece of Chicken with the milk and then the Breadcrumbs; pressing them in good.
Spray each piece of Chicken with the Cooking Spray and season them well.
Lay them in the Crock-pot as evenly as possible.
Cover and cook on High for 2-3 hours.
Uncover and continue cooking another 1/2 hour or so to make them somewhat crispy.

April 11, 2015.
Recipe #101.

                                     Chicken, Green Beans, Mushrooms and Onion Soup

2 Pounds Chicken Tenderloins.
1 Packet Onion Soup mix.
1 Box Button Mushrooms; cleaned.
1 Pound Bag Frozen Cut Green beans.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can or more Water, if needed.
1 Can Low Fat and Sodium Chicken Broth.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken Tenderloins in the Olive Oil.
Put all of the other ingredients into the Crock-Pot.
Stir together well.
Lay the Chicken Tenderloins on top.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.

April 10, 2015.
Recipe #100.

                                        Chicken Breasts With Yellow Rice and Mushrooms

4-6 Boneless Skinless Chicken Breasts.
2 Packages Yellow Rice Mix.
3 Cans Reduced Fat and Sodium Chicken Broth.
1 Small Box Button Mushrooms; cleaned.
Seasoned Salt Substitute to taste.
Pepper to taste.
2-4 Tablespoons Butter.
Olive Oil for browning.

Season and brown the Chicken Breasts in the Olive Oil.
Melt the Butter and put it in the Crock-Pot; coating the sides with it, too.
Add in the Chicken Broth, Rice and Mushrooms.
Stir together well.
Lay the Chicken Breasts on top.
Cover and cook 8-10 hours on Low or 4-5 Hours on High.

April 9, 2015.
Recipe # 99.

                                                          Chicken Hash Soup

1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
2 Stalks Celery; cleaned and sliced.
1/2 Pound Frozen Cut Carrots.
1/2 Pound Frozen Chunky Hash Brown Potatoes.
Salt or Salt Substitute to taste.
Pepper to taste.
1 Quart Low Sodium Chicken Broth.
Water to finish filling the Crock-Pot at least 3/4 full.
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 8-10 hours or on High for 4-5 hours.

April 8, 2015.
Recipe # 98.

                                                        Chicken Breasts and Mushrooms

4-6 Boneless Skinless Chicken Breasts.
1 Box Button or Shiitake Mushrooms; cleaned and sliced.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
2 Cans Reduced Salt and Fat Chicken Broth.
1 Tablespoon Unbleached or Whole Wheat Flour.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
Small amount of warm Water to dissolve the Flour.

Season and brown the Chicken Breasts, Onion and Garlic in the Olive Oil.
Dissolve the Flour in a small amount of warm Water.
Mix it in with some of the Chicken Broth.
Pour this and the remaining Chicken Broth into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add more liquid during cooking time if needed.

April 6, 2015.
Recipe # 96.

                                                  Clean Eating Chicken Vegetable Soup

1 Pound Boneless, Skinless Chicken Tenderloins; cut into small cubes.
1 Pound Bag Frozen Sliced Carrots.
2 Bags Frozen Soup Mix Vegetables; 16 ounces each.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium V-8 Juice.
1/4 Head Red or Green Cabbage; sliced.
Water to finish filling the Crock-Pot about 3/4 or so full.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the 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.

April 5, 2015.
Recipe # 95.

                                                              Kale with Ham Pieces

3 Bunches of Kale.                                                                                                              
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
Lean Ham Pieces for Seasoning.
Salt Substitute to taste.
Pepper to taste.
1 Tablespoon Truvia.
1 Tablespoon Apple Cider Vinegar.
1 Cup Water or more if needed.

Wash, cut the ends off, roll the Kale up and cut it into strips,
Put the Kale into the Crock-Pot.
Season it well.
Dissolve the Truvia in the water and Vinegar.
Pour it over the Kale.
Add in all of the other ingredients.
Cover and cook on low for 6-8 hours or on High for 3-4 hours.

Happy Easter!

April 4, 2015.
Recipe # 94.

                                                                    Barbecued Ribs

3-5 Pounds Lean Pork Ribs.
1 Small-Medium Onion; chopped.
2-3 Cloves of garlic; chopped.
1 Bottle or 2 Cups Barbecue Sauce of your choice.
1 Barbecue Sauce Bottle of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

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.
Add more Water if needed.

Since this is Easter weekend I guess I have Pork on my brain. Also our grandsons baseball league sold Rib orders; so Ribs are definitely on my brain today. We have to go pick our order up later on. We most likely will have Ribs for dinner; although, not fixed in the Crock-Pot. I will probably do that before too long, though. I may put a side in the Crock-Pot to go along with the Ribs. Maybe Green Beans and Potatoes. Whatever you eat today; enjoy it!

April 3, 2015.
Recipe # 93.

                                                              Ham and Vegetables

3-5 Pound Lean Boiled or Fresh Ham.
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.
Enough Water to keep the bottom of the Crock-Pot covered well.
Seasoned Salt substitute to taste.
Pepper to taste.

Put all of the Vegetables into the Crock-pot.
Season them well.
Lay the Ham on top of them.
Pour the Water in last.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

This would make a delicious and easy Easter Sunday Meal. You could put it on in the morning; go about your day; and have your meal ready when you are.

April 2, 2015.
Recipe # 92.

                                                             Barbecued Pork Roast

3-5 Pound Pork Loin Roast.
3-4 Cloves of Garlic; sliced..
1 Onion; chopped.
1 Bottle Barbecue Sauce of your choice.
1-2 Barbecue Sauce Bottles of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put slits in the Pork Roast and put the Garlic slices in them.
Season the Roast well on all sides.
Brown it on all sides under the broiler.
Transfer it into the Crock-Pot.
Add in the Onion, Barbecue Sauce and Water.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.

I still haven't cooked the Pork Roast, although I have several recipes for it. Hopefully I can get it cooked sometime soon. We did get Italian Beef on for our daughter, in the Crock-Pot though. I guess that counts. It sure did smell good.



                                                     

                                                     

April 1, 2015.

Recipe # 91.

                                                     Chicken Thighs with Vegetables

Well we babysat again today. This actually is something we do at least 4 days a week. We babysat later today than usual; so our daughter bought us Subway for dinner. I guess I will get the Roast cooked tomorrow; maybe.

I've been thinking about a recipe today with chicken thighs. Most of us are on some sort of a budget. Some of us have to watch our spending more than others. With that in mind chicken is a good choice to help us save money on our groceries. So here is my recipe of the day using chicken. 

                           Chicken Thighs with Vegetables in Cream of mushroom Soup

6-8 Chicken Thighs.

1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.

6-8 Carrots; cleaned and cut into chunky pieces.

6-8 Potatoes; peeled and quartered.

1 Pound Frozen Cut Green Beans.

1 Small Box of Mushrooms; cleaned and sliced.

1 Can Reduced Fat and Sodium Cream of Mushroom Soup.

1 Can Reduced Fat and Sodium Cream of Chicken Soup.

2 Cans Reduced Fat and Sodium Chicken Broth.
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 Carrots, Potatoes and Green Beans into the Crock-Pot.
Season them.
Transfer the Chicken, Onion and Garlic into the Crock-Pot with a slotted spoon.
Mix the Soups and Chicken Broth together and pour it on top of the Chicken and Vegetables.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

                                          

                                         

March 31. 2015.
Recipe #90.

We babysat 2 of our grandkids today; and because we weren't moving too fast this morning; I didn't get anything on in the Crock-Pot. So we had a Chef Salad with chicken, bacon and boiled eggs in it for dinner. We are working on losing some weight and salads help us to do that. We are also drinking smoothies. Hopefully all of this, along with the Crock-Pot Meals, will work together to help us do that and get healthier.
Even without cooking in the Crock-Pot I still have a recipe for the day.

                                               Chicken Tenderloins in Low Fat Gravy

3-4 Pounds Chicken Tenderloins.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Olive Oil for browning.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken Tenderloins, 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.