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.