June, 30, 2015.
Recipe # 181.

                                                     Steak and Potatoes with Mushrooms

1 Lean 3-5 Pound Round Steak.
6-8 Potatoes; peeled and cut in wedges.
1 Large Box Button or your choice of Mushrooms; cleaned and quartered.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.
1 Can Low Sodium Beef Broth.
1 Packet Onion Soup Mix.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Round Steak in the Olive Oil.
Put the Potatoes into the Crock-Pot and season them.
Lay the Round Steak on top of the Potatoes.
Mix together the Cream of Mushroom Soup, Water, Beef Broth and Water.
Pour this over the Round Steak and Mushrooms.
Cover and cook on Low for 10-12 hours or on High for 4-5 hours or until done and tender.

June 29, 2015.
Recipe # 180.

                                                       Ham and Beans with Kale

1 Pound of Navy Beans; rinsed and soaked overnight.
1 Pound Lean Ham Pieces.
1 Small Onion; chopped.
1 Bag Kale already clean and cut.
Water to cover everything about 2 inches or so throughout cooking time.
Seasoned Salt Substitute to taste.
Pepper to taste.

Drain the Beans, in a colander and rinse them, with cold water, in the morning.
Put them in the Crock-Pot.
Add in all of the other ingredients, except the Kale.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours or until tender and done.
Make sure there is enough liquid in it at all times during cooking.
Add in the Kale close to the end of cooking time and cook until it is wilted and done; or add to a bowl and pour some Beans and hot Bean liquid over it. This will wilt and soften it.

June  28, 2015.
Recipe # 179.

                                                              Sunday Roasted Chicken

1 Whole 4-5 Pound Chicken; rinsed and patted dry.
1-2 tablespoons Seasoned Salt Substitute.
1/4-1/2 Teaspoons Pepper or to taste.
1/2 Teaspoon Garlic Powder.
1 Onion; cut into wedges.
1-2 Cloves of Garlic; peeled.
1 Lemon; cut into wedges.
5-6 Potatoes; peeled and cut into wedges.
5-6 Large Carrots; cleaned and cut into chunky pieces.
1 Can Reduced Fat and Sodium Chicken Broth.

Lay the Carrots and Potatoes in the bottom of the Crock-Pot and Season them with some Seasoned Salt Substitute and Pepper.
Mix the Seasonings together and rub them on the inside and outside of the Chicken.
Lay the Chicken; Breast side up, on top of the Carrots and Potatoes.
Put the Onion wedges, whole Cloves of Garlic and Lemon wedges inside the Chicken.
Pour the Chicken Broth around the edge of the Chicken to not wash off the Seasoning.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
Check from time to time to make sure there is enough liquid at all times.

June 27, 2015.
Recipe # 178.

                                                        Lamb Chops and Vegetables

6-8 Lean Lamb Chops.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
5-6 Potatoes; peeled and cut into Wedges.
1 Pound Baby Carrots.
1 Pound Fresh or Frozen 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.
Olive Oil for browning.

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

June 26, 2015.

Recipe # 177.

                                     Chicken Thighs in Cream of Mushroom Soup

6-8 Chicken Thighs; seasoned and browned.

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.

Olive Oil to taste.

Season and brown the Chicken Thighs in the Olive Oil.

Transfer into the Crock-Pot.

Add in the Onion and Garlic.

Mix together the Soup and the Water.

Pour this over the top.

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

June 25, 2015.

Recipe # 176.

                                                                 Overnight Oats

1 Cup Old Fashioned or Steel Cut Oats.

1 Cup Raisins.

1 Cup Diced Fresh or Frozen Apples.

4 1/2 Cups Water.

Put all of the ingredients into the Crock-Pot the night before.

Stir together well.

Cover and cook on low for 6-8 hours overnight.

Serve with Truvia, Milk and Butter if you like.

June 24, 2015.
Recipe # 175.

                                                         Greens in the Crock-Pot

1 Bunch of Turnip or Collard Greens; stems removed and sliced.
1 Bunch Kale; stems removed and sliced.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Pound Ham Pieces.
1 Teaspoon Brown Sugar Splenda.
2 Tablespoons Apple Cider Vinegar.
2 Cups Water.
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 6-8 hours or on High for 3-6 hours or until done.
Make sure there is enough liquid in there at all times.

June 23, 2015.
Recipe # 174.

                    Pork Loin in Cream of Mushroom and Chicken Soup with Vegetables

3-5 Pound Pork Loin Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Pound Baby Carrots.
1 Pound Fresh or Frozen Cut Green Beans.
1 Can Reduced Fat and Salt Cream of Chicken Soup.
1 Can Reduced Fat and Salt Cream of Mushroom Soup.
2 Soup Cans of Water.

Season and brown the Pork Roast; either under the broiler or in a skillet.
Put the Carrots and Green Beans into the Crock-Pot.
Lay the Roast on top of the Vegetables.
Add in the Onion and Garlic.
Mix together the Soups and Water.
Pour this over the top of everything in the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.
Serve with Mashed Potatoes and a Salad.

June 22, 2015.
Recipe # 173.

                                                                  Ground Beef Stroganoff

1 1/2-2 Pounds Lean Ground Beef.
2 Stroganoff Seasoning Packets.
Water according to directions.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Regular Size Box of Button Mushrooms; sliced.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
8 Ounce Container Low Fat Sour Cream.
Seasoned salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion, Garlic and Mushrooms 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 6-8 hours or on High for 3-4 hours.
Stir in the Sour Cream at the end of cooking time.
Serve over Egg or No Yolks Noodles.

June 21, 2015.
Recipe # 172.

                                                      Sunday Barbecued Pork Chops

6-8 Pork Loin Chops.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
16 Ounces Barbecue Sauce of your choice.
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.
Mix the Onion, Garlic and Barbecue Sauce together and pour it over the Pork Chops.
Cover and cook on Low for 8-10 hours or until done and tender.
Add some liquid during cooking time if needed.

June 20, 2015.
Recipe # 171.

                                                      Ground Beef Beans and Rice

1 Pound Lean Ground Beef.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Cup Brown Rice or amount directions call for to make 3 Cups cooked Rice.
3 Cups Low Sodium Beef Broth or amount of liquid called for in directions.
Seasoned Salt Substitute to taste.
Pepper to taste.
2-3 Cans Mild Chili Beans.
Cooking Spray.

Season and brown the Ground Beef, Onion and Garlic together in a skillet.
Cook the Rice, in the Beef Broth, according to directions to make 3 Cups cooked Rice.
Spray the sides and bottom of the Crock-Pot with the Cooking Spray.
Transfer the Rice into the Crock-Pot.
Add in the Ground Beef, Onions, Garlic and Beans.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 3-4 hours.
Add more liquid during cooking time if needed.

June 19, 2015.
Recipe # 170.

                                                          Black and Red Bean Chili

1 Pound Lean Ground Beef.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Large Can or Bottle Reduced Sodium Tomato Juice.
2 Cups Water.
2 Cans Black Beans.
2 Cans Red Beans.
1 Chili Seasoning Packet.
1 Can Chili Diced Tomatoes.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion and Garlic in a skillet.
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 or until done.
Add more liquid during cooking time if needed.

June 18, 2015.
Recipe # 169.

                                                                 Salisbury Steaks

6-8 Beef Cube Steaks.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans Reduced Fat and Sodium Beef Broth.
1-2 Cans of Water if needed.
2-3 Reduced Sodium Beef Bouillon Cubes.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Cube Steaks, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a fork; draining the Oil off.
Mix together the Soup, Broth and some Water if needed.
Pour it over the Cube Steaks.
Dissolve the Bouillon Cubes in a little warm Water and pour it in; too.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

June 17, 2015.
Recipe # 168.

                                                             Pork Short Ribs and Kraut

3 Pounds Pork Short Ribs.
1-2 Jars or Packages Sauerkraut.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ribs under the broiler.
Put the Sauerkraut with all of the liquid into the Crock-Pot.
Add in the Ribs.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add more liquid during cooking time if needed.

June 16, 2015.
Recipe # 167.

                                                                   Hamburger Stew

1 1/2 Pounds Lean Ground Beef.
1/2 Small Onion; chopped.
2 Cloves of Garlic; chopped.
6 Potatoes; peeled and cut into small cubes.
6-8 Large Carrots; trimmed, cleaned and cut into circle slices.
2-3 Stalks of Celery; trimmed, cleaned and cut into circle slices.
12-16 Ounces Frozen Peas and Pearl Onions.
1-2 Packages Stew Seasoning.
2 Boxes Reduced Fat and Sodium Beef Stock.
More liquid 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 except the Frozen Peas and Pearl Onions.
Stir together well.
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 last 1-2 hours of cooking time.

June 15, 2015.
Recipe # 166.

                                 Round Steak in Cream of Mushroom Soup with Vegetables

3 Pounds Lean Round Steak.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Large Carrots; cleaned and cut into chunky pieces.
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 Round Steak in the Olive Oil.
Put the Carrots and Potatoes into the Crock-Pot.
Lay the Round Steak on top of the Vegetables.
Top with the Onion, Garlic, Cream of Mushroom Soup and Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

June 14, 2015.
Recipe # 165.

                                                      Red Beans, Brown Rice and Sausage

1/2 Pound Dry Red Beans; rinsed and soaked overnight.
1 Pound Turkey Sausage or whatever kind you like.
3 Cups Brown Rice.
3 Cans Reduced Sodium Chicken Broth.
2 Cans Water.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/4 Green Pepper; chopped.
Olive Oil Spray.

Drain and rinse the Beans.
Spray the inside of the Crock-Pot with the Olive Oil Spray.
Put the Beans, Sausage and Rice into the Crock-Pot.
Add in the Chicken Broth and Water.
Stir together.
Add in the Onion, Garlic and Green Pepper.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until Rice is done and liquid is absorbed.

June 13, 2015.
Recipe # 164.

                                                            Hot Dogs and Sauerkraut

1-2 Jars Claussen Sauerkraut.
1-2 Packages All Meat Healthier Hot Dogs.
Water if needed.

Put the Sauerkraut with all of the liquid into the Crock-Pot.
Add some Water if needed or wait and add it later if needed.
Put the Hot Dogs on the top.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until heated through.
Keep an eye on them.

June 12, 2015.
Recipe # 163.

                                                       Polish Sausage and Vegetables

1-2 Pounds Polish Sausage.
1 Onion; chopped.
5-6 Large Potatoes; peeled and cut into wedges.
1 Pound Bag Baby Carrots.
Enough Water to cover the Potatoes and Carrots well.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes and Carrots into the Crock-Pot and season them well.
Lay the Polish Sausage on top of them.
Sprinkle the Onion over the top of the Polish Sausage.
Add in the Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Make sure there is enough liquid through cooking time.

June 11, 2015
Recipe # 162.

                                                          Bratwurst and Sauerkraut

6 Bratwurst.
1 Large Jar Claussen or whatever brand you like Sauerkraut.
Olive Oil for browning.

Brown the Bratwurst in the Olive oil.
Put the Sauerkraut into the Crock-Pot.
Lay the Bratwurst on top of the Sauerkraut.
Cover and cook on Low for 4-6 hours or on High for 2-4 hours or until cooked through and hot.

June 10, 2015.
Recipe # 161.

                                                              Ham and Vegetables

1 Pound Lean Ham Pieces.
1 Head Green or Red Cabbage; cut in wedges.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Large Carrots; cut in chunky pieces.
4-5 Potatoes; peeled and cut into wedges.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover everything up about halfway or 3/4 of the way.

Put all of the Vegetables except the Onion and Garlic into the Crock-pot and season well.
Add in the Ham, Onion, Garlic and Water.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.

Enjoy this with some Cornbread and a Salad.
Yum!

June 9, 2015.
Recipe # 160.

                                                           Ground Beef and Brown Rice

1 Pound Lean Ground.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1/4 Green Pepper; chopped.
2 Cups Instant or Regular Brown Rice.
4 Cups Water.
1 Large Can Tomato Sauce,
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Ground Beef, Onion, Garlic and Green Pepper together in a skillet.
Drain.
Stir in the Rice, Water and Tomato Sauce.
Transfer into the Crock-Pot.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until liquid is absorbed and Rice is done.

June 8, 2015.
Recipe # 159.

                                                                Cube Steak Soup

4 Cube Steaks; cut into small cubes.
3-4 Low Sodium Beef Bouillon Cubes.
2-3 Cans Low Sodium Beef Broth.
4-5 Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
1 Small Onion; chopped.
16 Ounce Bag Frozen Mixed Vegetables.
Olive Oil for browning.
Water to finish filling the Crock-Pot about 3/4 full.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Cubes Steak cubes 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 10-12 hours or on High for 5-6 hours.
Add the Frozen Vegetables in during the last 1-2 hours of cooking time.

June 7, 2015.
Recipe # 158.

                                                            Sirloin Tip for Sandwiches

3-5 Pound Sirloin Tip Roast.
2 Cans Reduced Fat and Sodium Beef Broth.
2-3 Low Sodium Beef Bouillon Cubes.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Roast and put it into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 or more hours.
Slice and serve on Buns.

June 6, 2015.

Recipe # 157.

                                                            Pulled Pork Barbecue


3-5 Pound Pork Loin Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
16 Ounces Barbecue Sauce.
1/2 Cup Apple Juice.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Cup Water.

Season and brown the Pork Roast under the broiler.
Transfer into the Crock-Pot.
Add in the Onion, Garlic and Water.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours or until done and tender.
Add more liquid if needed.
Remove and drain liquid before last 1-2 hours.
Put the Roast back into the Crock-Pot and shred.
Add in the Barbecue Sauce.
Stir together well.
Cover and cook another 1-2 hours.

June 5, 2015.

Recipe # 156.

                                                               Barbecued Chicken

1 Whole Chicken.
1/4 Stick Butter.
1/4 Cup Olive oil.
Seasoned Salt Substitute to taste.
Pepper to taste.
16 Ounces Barbecue Sauce.
1 Onion; quartered.

Mix the Butter and Olive Oil together.
Rub this mixture all over the outside and inside of the Chicken.
Season the Chicken well on the outside and inside of it.
Put the Onion inside the Chicken.
Put the whole Chicken in the Crock-Pot.
Cover and cook on Low for 8-10 hours.
Remove the Chicken from the Crock-Pot.
Let cool enough to handle it.
Remove the Chicken from the bones and remove the skin; too.
Put the Chicken meat only back into the Crock-Pot.
Add in the Barbecue Sauce.
Stir together well.
Cover and cook on Low until heated through.
Serve on Healthy Hamburger Buns or whatever you like.

June 4, 2015.

Recipe # 155.

                                                       Chicken and Yellow Rice

10-15 Chicken Tenderloins.

3 Packages Yellow Rice Mix.

1 Small Box Fresh Button Mushrooms; cleaned.

3 Cans Low Fat and Low Sodium Chicken Broth.

2-3 Tablespoons Butter.

Seasoned Salt Substitute to taste.

Pepper to taste.

Put the Rice, Mushrooms, Butter and Chicken Broth into the Crock-Pot.

Stir together well.

Lay the Chicken on top of the Rice and Mushroom mixture.

Sprinkle with Seasoned Salt Substitute and Pepper.

Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until everything is done and tender.

Stir the Rice before serving.

June 3, 2015.
Recipe # 154.

                                                                  Turkey Chili

1 Pound Ground Turkey.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Large Bottle or Can Reduced Sodium Tomato Juice.
1 Small Can Reduced Sodium Tomato Paste.
3-4 Cans Mild Chili Beans.
1/2-1 Can Water.
1 Chili Seasoning Packet.
Olive Oil for browning the Ground Turkey.

Brown the Ground Turkey, 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.

I did fix the Navy Beans and Ham today, but thought this recipe sounded good; too.

June 2, 2015.
Recipe #153.

                                                             Navy Beans and Ham

1 Pound Navy washed and soaked overnight.
1 Pound Lean Ham for Beans.
1/4 Onion; chopped.
1 Clove of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover the Ham and Beans at least 2-4 inches above them.

Drain the Beans and rinse them.
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.
Serve with Slaw or Salad and Cornbread.

This may seem more like a Fall or Winter dish than a Spring or Summer one; but as chili as it's been around here lately it really sounds good. I didn't make this today because we had Pizza for our oldest Grandson's birthday. I do think I will fix it tomorrow; though. It Sounds Yummy!

June 1, 2015.
Recipe # 152.

                                                              Vegetable Beef Stoup

This is what we made yesterday. I've had a sore throat and it sounded good; so we gave it a try. Low and behold it was very good! It felt good and soothing on my throat; too. It's a combination of Stew and Soup; so, "Stoup." That's what Rachael Ray calls it, anyway. She says it's thicker than soup, but not quite a stew. Ours was more like Chunky Soup. It was my idea, but my husband helped me with it since I've been sick. Ok; here is the recipe.

                                                               Vegetable Beef Stoup

1 Pound lean Stew Meat.
6-8 Small Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; peeled and cut into circle slices.
2 Bags Frozen Soup Mix.
1 Can Low Sodium Diced Tomatoes.
1 Large Bottle Low Sodium V-8 Juice.
2-3 Low Sodium Beef Bouillon Cubes or equivalent in Beef Soup Base.
Water to finish filling the Crock-Pot about 3/4 full or so.

Put all of the ingredients except the Frozen Vegetables and Water 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 and Water in during the last 2-3 hours of cooking time.