May 31, 2015.

Recipe #151.

                                                Sunday Glazed Pork Loin

3-5 Pound Pork Loin Roast.

1 Onion; chopped.

2-3 Cloves of Garlic; chopped.

1 Jar Peach or Apricot Preserves.

1 Cup Barbecue Sauce of your choice.

Seasoned Salt Substitute to taste.

Pepper to taste.

Season and brown the Pork Loin on all 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 or until done and tender.

May 30, 2015.
Recipe # 150.

                                                    Sliced Roast Beef and Gravy

3-4 Pound Sirloin Tip Roast; already sliced and wrapped.
2 Cans Reduced Fat and Sodium Beef Broth.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Water.
1-2 Packets Onion Soup Mix.
Seasoned Salt Substitute to taste.
Pepper to Taste.

Season the Roast on all sides.
Put it in the Crock-Pot.
Mix all of the other ingredients together and pour it over the Roast.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours or until done and tender.
Serve as Open-Faced Sandwiches or with Mashed Potatoes.

May 29, 2015.
Recipe # 149.

                                                       Cheesey Rice and Broccoli

1 1/2 Cups Brown Rice.
1/2 Small Onion; chopped.
1 Clove of Garlic; chopped.
1 1/2 Cups Shredded Cheddar Cheese.
1/4 Cup Low-Fat Parmesan Cheese.
2 Cups 1% Milk.
2 Cups Water.
1-2 Tablespoons Unbleached Flour.
Salt Substitute to taste.
Pepper to taste.
Olive Oil Spray.
2 Tablespoons or more Butter.

Melt the Butter in a pan on the stove.
Stir in the Onion and Garlic.
Season with the Salt and Pepper.
Whisk in the Flour and then the Milk until smooth and bubbly.
Add in 1 Cup of the Cheese.
Stir until the Cheese is melted.
Add in the Broccoli and Water.
Stir together well.
Spray the inside sides and bottom of the Crock-Pot.
Put the Rice into the Crock-Pot.
Add in the Cheese and Broccoli mixture.
Stir together well.
Cover and cook on Low for 6 hours or until Rice is done.
Uncover and sprinkle remaining Cheddar and Parmesan Cheese on top.
Cover and cook another hour.

May 28, 2015.
Recipe # 148.

                                                  Potatoes, Green Beans and Ham

1 Pound Diced Boiled Ham.
1 Pound Small Red Potatoes; peeled.
1 Pound Fresh or Frozen Green Beans.
1 Small Onion; chopped.
2 Cups Water.
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 4-6 hours.

May 27, 2015.
Recipe # 147.

                                                      Green Beans and Ham

2 Pounds Fresh or Frozen Cut Green Beans.
1 Pound Diced Boiled Ham.
1 Small Onion; chopped.
2-4 Cups of Water.
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 4-6 hours.

May 26, 2015.

Recipe # 146.

                                                           Crock-Pot Cheesey Potatoes

4 Cups Sliced or Hash Brown Potatoes.
12 Ounces Low Fat Shredded Cheddar Cheese.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
8 Ounce Container Low-Fat Sour Cream.
1 Tablespoon Dry Onion.
Fresh Chopped Green Onion for topping. (optional).
Low Fat Sour Cream for topping. (optional).

Mix 8 Ounces of the Cheese, the Cream of Chicken Soup, Sour Cream and Dry Onion together.
Layer in the Crock-Pot starting with the Potatoes until all the ingredients that you mixed together and the Potatoes are used up.
Cover and cook on Low for 4-5 hours.
Remove lid and top with the last 4 Ounces of Cheese.
Cover and cook another 15 minutes or until Cheese is melted.
Serve with Fresh , Diced Green Onion and Sour Cream if you like.

May 25, 2015.
Recipe # 145.

                                                               Barbecued Ribs

3-4 Pound Pork Ribs.
1 Onion; chopped.
1-2 Cups Barbecue Sauce of your choice.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Onion in the bottom of the Crock-Pot.
Season the Ribs well and put them in the Crock-Pot; on top of the Onion.
Pour the Barbecue Sauce on top of the Ribs.
Cover and cook on Low for 8-10 hours.

May 24, 2015.
Recipe # 144.

                                                                    Baked Beans

3 Large Cans Baked Beans or Pork and Beans of your choice.
1 Small Onion; chopped.
2 Tablespoons Mustard.
1/2 Cup Low Sodium Ketchup.
1/4 Cup Honey or Maple and Brown Sugar Barbecue Sauce; or whatever you like.
1/4-1/2 Cup Brown Sugar Splenda, Maple Syrup or Honey.
Olive Oil Spray.

Spray the inside sides and bottom of the Crock-Pot with the Olive Oil Spray.
Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 4-5 hours or on High for 2-2 !/2 hours or until bubbly and done.

May 23, 2015.
Recipe # 143.

                                                               Barbecued Chicken

1 Whole Chicken; cut up or 8-10 pieces of Chicken.
Olive Oil Spray.
1 Pound Baby carrots.
1-2 Pounds Fingerling Potatoes.
16 Ounces Barbecue Sauce of your choice; plus 8 ounces of Water.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Seasoned salt Substitute to taste.
Pepper to taste.

Spray the bottom and sides of the Crock-Pot with the Olive Oil Spray.
Lay the Carrots and Potatoes in the bottom of the Crock-Pot.
Season the Chicken pieces on all sides and put them in the Crock-Pot.
Mix the remaining ingredients together and pour it evenly over the Chicken.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours; or until done and tender.

This can be a good alternative to grilling Chicken outside.

May 22, 2015.
Recipe # 142.

                                                      Chicken in Mushroom Sauce

4-6 Large Boneless, Skinless Chicken Breasts.
1/2 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Small Box of Button Mushrooms; cleaned and sliced.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans of Water.
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.
Mix the Mushroom Soup and Water together.
Pour this mixture over the Chicken.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Mashed Potatoes or Noodles and Vegetables; with a Salad.

May 21, 2015.
Recipe # 141.

                                                Grilled Chicken Breast and Vegetables

3-4 Frozen Grilled Chicken Breast Patties; cut into strips.
4 Large Potatoes; peeled and cut in wedges.
5 Large Carrots; cleaned and cut into chunky pieces.
1 Small Onion; cut into small wedges.
1 Can Low Fat or Sodium Chicken broth.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.

Put all of the ingredients except the Broth, Soup and Water into the Crock-Pot.
Mix the Broth, Soup and water together.
Pour the mixture over the ingredients in the Crock-Pot.
Cover and cook on Low for 8-1 hours or on High for 4-5 hours.

May 20, 2015.
Recipe # 140.

                                                       Grilled Sirloin Steak Soup

2-3 Pounds Sirloin Steak; browned on a grill and cut into small cubes,
5-6 Large Potatoes; peeled and cut into small cubes.
6 Large Carrots; cleaned and cut into circle slices.
1/2 Small Onion; chopped.
2 Stalks of Celery; cleaned and cut into circle slices.
3 Low Sodium Beef Bouillon Cubes.
3 Cans Reduced Fat and Sodium Beef Broth.
3 Cans of Water plus more, if needed, to finish filling the Crock-Pot at least 3/4 full.

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 everything is done and tender.

May 19, 2015.
Recipe # 139.

                                              Pork Chops in Chicken Sauce with Rice

4-8 Pork Loin Chops.
3 Cups Long Grain or Brown Rice.
3 Cans Reduced Fat and Sodium Chicken Broth.
2 Can Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of Water.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
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.
Put the Rice and Chicken Broth in the Crock-Pot.
Lay the Pork Chops, Onion and Garlic on top of the Rice.
Mix the Soup and Water together.
Pour this mixture over the Pork Chops and Rice.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

May 18, 2015.
Recipe # 138.

                                                           Spring Vegetable Beef Soup

1 Pound Lean Stew Meat.
1 Pound Asparagus; cleaned and cut in about 2 inch pieces.
1/2 Pound Fresh or Frozen Young Sweet Peas.
1/2 Pound Frozen Cut Corn.
1/2 Pound Fresh or Frozen Spinach.
1 Large Can or Bottle Reduced Sodium V-8 Juice.
2-3 Low Sodium Beef Bouillon Cubes.
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 8-10 hours or on High for 4-5 hours.
Add the Frozen Vegetables in during the last 1-2 hours of cooking time.

May 17, 2015.
Recipe # 137.

                                                           Steak and Vegetables

3-4 Pound Round Steak.
1 Onion Soup Mix.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
4-5 Large Potatoes; peeled and cut into wedges.
5-6 Large Carrots; cleaned and cut into chunky pieces.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can or more of Water.
Seasoned salt Substitute to taste.
Pepper to taste.

Season and brown the Round Steak in the Olive Oil.
Put the Potatoes and Carrots in the Crock-Pot and season them lightly.
Lay the Round Steak on top of the Vegetables.
Sprinkle the Onion Soup Mix evenly over the Round Steak.
Mix the Mushroom Soup and Water together.
Pour it over the top of the Round Steak and Onion Soup Mix.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

This makes a nice Sunday meal or any day dinner. Enjoy it with a nice Salad and some Bread.

May 16, 2015.
Recipe # 136.

                                                              Barbecue Beef

3-5 Pound Lean Beef Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
16 Ounce Bottle or Homemade Barbecue Sauce.

Put the Roast into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 10-12 hours or until done and tender.
Add some Water in during cooking time to keep it from drying out; if needed.

May 15, 2015.
Recipe # 135.

                                                 Chicken And Wild Rice with Broccoli

2 Boxes Uncle Ben's Country Inn Chicken and Wild Rice.
4 Cups Water.
2 Tablespoons Butter.
2 Seasoning Packets (in the boxes).
1/2 Pound Fresh or Frozen Broccoli.

Put all of the ingredients except the Broccoli into the Crock-Pot.
Stir together well.
Cover and cook on Low for 2-4 hours or on High for 1-2 hours or until the Rice is done and the Water is absorbed.
Add in the Broccoli during the last 1-2 hours of cooking time.

May 14, 2015.
Recipe # 134.

                                                                   Chili Mac

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1/2 Large Can or Bottle Reduced Sodium Tomato Juice.
1 Small Can Low Sodium Tomato Paste.
2-3 Cans Mild Chili Beans.
1 Chili Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.
1/2 Pound Healthy Macaroni.

Season and brown the Ground Beef, Onion and Garlic 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 4-6 hours or on High for 2-4 hours or until the Macaroni is done.

May 13, 2015.
Recipe # 133.

                                                                      Beef Stew

1 1/2-2 Pounds Lean Stew Meat.
6-8 Large Carrots; cut in circle slices.
6-8 Medium-Large Potatoes; peeled and cut into small cubes.
1 Bag Frozen Peas and Pearl Onions.
3 Large Stalks of Celery; cleaned and cut into circle slices.
1 Small Box Fresh Mushrooms; cleaned and cut into halves or fourths.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Water.
1-2 Boxes Reduced Fat and Sodium Beef Broth depending on amount of liquid needed.
1 Packet Stew Seasoning.
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 and Pearl Onions.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen Peas and Pearl Onions during the last 2-3 hours of cooking time.

May 12, 2015.
Recipe # 132.

                                                              Spaghetti Sauce

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Large Jar Spaghetti Sauce.
1/2 or so Jar of Water.
1 Small Box Fresh Mushrooms; sliced.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion and Garlic in a small amount of 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.

May 11, 2015.
Recipe # 131.

                                                       Ham and Beans with Vegetables

1 Pound Lean Ham Pieces.
1 Pound Dry Navy Beans; rinsed, sorted and soaked overnight.
1 Pound Baby Carrots.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover everything about 3-4 inches or so above it. (Keep plenty of Water in through cooking time).

Drain and rinse Beans.
Put the Beans and all of the other ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

This is a complete meal.
Serve with Cornbread and Slaw or Salad if you like.

May 10, 2015.
Recipe # 130.
Happy Mother's Day!

                                                      Sunday Roast Beef and Gravy

3-5 Pound Sirloin Tip Roast.
1 Packet Onion Soup Mix.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans Reduced Fat and Sodium Beef broth.
1 Box Fresh Mushrooms; sliced.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season on all sides and put the Roast in the Crock-Pot.
Mix all of the other ingredients together.
Pour the mixture over the Roast.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Slice and serve as an open-faced sandwich or with Mashed Potatoes and Vegetables.

This is a nice variation of a Sunday Dinner I had many times growing up. It's delicious and can be very comforting and nourishing.




                                                       

May 9, 2015.
Recipe # 129.

                                                                 Pepper Steak

3-4 Pound Round Steak; cut in strips.
1 Green Pepper; cleaned and sliced.
1 Small Onion; cleaned and sliced.
2 Cans Reduced Fat and Sodium Beef Broth.
1-2 Cans of Water.
1-2 Low Sodium Beef Bouillon Cubes.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
Seasoned salt substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Round Steak and Onion 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 or until done and tender.
Check to make sure there is enough Water through cooking time.
Serve over Brown Rice.

May 8, 2015.
Recipe # 128.

                                                 Italian Barbecue Pork Tenderloin

3-5 Pound Pork Tenderloin.
1 Small Onion; chopped.
1/2 Cup Italian Salad Dressing.
1/2 Cup Barbecue Sauce of your choice.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork Tenderloin under the broiler.
Transfer into the Crock-Pot.
Mix the Salad Dressing and Barbecue Sauce together.
Pour it over the Pork Tenderloin.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add more liquid, if needed, during cooking time.
Serve on Italian Rolls or any bread you like.

May 7, 2015.
Recipe # 127.

                                                Chicken and Rice with Chicken Soup

1-2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/2 Pound Frozen Chopped Spinach.
1 Bag Yellow Rice Mix.
3-4 Cans Reduced Fat and Sodium Chicken Broth.
3 Low Sodium Chicken Bouillon Cubes.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive oil for browning.
Water to finish filling the Crock-Pot about 3/4 full.

Season and brown the Chicken, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

May 6, 2015.
Recipe # 126.

                                               Pork Tenderloin with Onion Soup Gravy

3-5 Pound Pork Loin Roast.
2-3 Cloves of Garlic; sliced.
1-2 Onion Soup Mix Packets.
1/2 Cup White Cooking Wine.
1 Can Reduced Fat and Sodium Beef Broth.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Cut slits in the Pork Loin and insert the Garlic Slices in them.
Season and Brown it on all sides under the broiler.
Transfer it into the Crock-Pot.
Mix together and add in all of the other ingredients.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Serve with Mashed Potatoes and Vegetables of your choice.

May 5, 2015.
Recipe # 125.

                                                        Mostaccioli and Chili Sauce

1 1/2 Pounds Lean Ground Beef.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Large Can Tomato Paste.
1-2 Cans Water.
1 Chili Brick; No Beans.
More Water if needed.
8 Ounces Mostaccioli Noodles.
Seasoned Salt Substitute to taste.

Season and Brown the Ground Beef, Onion and Garlic together in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Mostaccioli.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
When the Sauce is ready cook the Mostaccioli according to directions.
Mix together and let cook a few minutes before serving.





                                       

May 4, 2015.
Recipe # 124.

                                                        Round Steak Spaghetti Sauce

3 Pounds Round Steak; cut into strips or cubes.
2/32 Ounce Jars Spaghetti Sauce of your choice.
1/2 Jar Water or more if needed.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
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 with a slotted spoon.
Add in the Spaghetti Sauce and Water.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until the Round Steak is falling apart tender.

May 3, 2015.
Recipe # 123.

                                                      Spaghetti Sauce and Meatballs

2 Jars or 64 Ounces Spaghetti Sauce of your choice.
1/2 Jar Water.
18-20 Frozen Meatballs.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Pounds Healthy Spaghetti.

Season and Brown the Meatballs, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Spaghetti Sauce and Water.
Stir together.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Cook the Spaghetti according to directions on the package.
Serve the Meatballs and Sauce over the Spaghetti.

This recipe can be adjusted to what you like. If there happens to be some ingredient you don't like feel free to use something else instead. Or just leave it out if that will work. Anyway it's a nice meal to come home to after church, work or just running errands. It smells great and gives you a nice healthy, easy meal. Serve it with a Salad and some Garlic Bread for a complete, delicious dinner.

May 2, 2015.
Recipe # 122.

                                                       Spanish Rice With Chicken

1 1/2-2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1/2 Green Pepper; chopped.
1/2 Red Pepper; chopped.
1 Box Spanish Rice Mix.
3-4 Cans or 2-3 Boxes Reduced Fat and Sodium Chicken Broth.
2-3 Low-Sodium Chicken Bouillon Cubes.
Water to finish filling the Crock-Pot about 3/4 full.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

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.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until cooked through and done.

May 1, 2015.
Recipe # 121.

                                                         Yellow Rice and Mushrooms

2-4 Packages Yellow Rice Mix.
4-8 Cans Reduced Fat and Sodium Chicken Broth.
1-2 Cans Water. (1/2 Can for every 2 Cans of Water).
1/2-1 Tablespoon Butter for each package of Rice Mix.
1 Small Box Fresh Button Mushrooms; cleaned, for every 2 packages Rice Mix.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 4 hours or until the liquid is absorbed and the Rice is done.

April 30, 2015.
Recipe # 120.

                                                               Hamburger Stew

1 1/2 Pounds Lean Ground Beef.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
2 Stalks of Celery. cleaned and sliced.
5-6 Potatoes; peeled and cut into small cubes.
6 Large Carrots; cleaned and cut into circle slices.
1 Pound of Frozen Peas.
2-3 Cans of reduced Fat and Sodium Beef Broth.
2-3 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Stew Seasoning Packet.

Season and brown the Ground Beef, Onion and Garlic together in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Frozen Peas.
Stir together well.
Cover and cook on low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen peas during the last 1-2 hours of cooking time.