July 31, 2015.
Recipe # 212.

                                                         Chunky Hamburger Soup

1 1/2 Pounds Lean Ground Beef; browned and drained.
5 Large carrots; cleaned and cut into circle slices.
5 Large Potatoes; peeled and cut into small cubes.
1/2 Pound Small Frozen Peas.
2-3 Low Sodium Beef Bouillon Cubes.
2 Large Cans Reduced Fat and Sodium Cream of Mushroom Soup.
Water to finish filling the Crock-Pot.
1-2 Onion Soup Mix Packets.

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.

July 30, 2015.
Recipe # 211.

                                       Salisbury Steak Meatballs in Mushroom Soup Gravy

11/2 Pounds Lean Ground Beef.
1 Onion Soup Mix Packet.
1/2 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
3/4 Cup Oats.
1 Egg.
1/4-1/2 Cup Water.
2 Large Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water if using condensed soup or less if the soup isn't condensed.
2-3 Low Sodium Beef Bouillon Cubes.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Mix the Ground Beef, Onion, Garlic, Oats and water together and form into small Meatballs.
Brown lightly 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 6-8 hours or on High for 3-4 hours.

July 29, 2015.
Recipe # 210.

                                                         Seasoned Beans and Weiners

1-2 Pounds All Beef or All Meat Good Quality Hot Dogs; sliced in circles.
4-6 Regular or 2-3 Large Cans of Pork and Beans.
1/2 Cup Ketchup.
1/2 Cup Brown Sugar Splenda or Organic Brown Sugar.
2-3 Tablespoons Mustard.
1/4 Onion; chopped.
Olive Oil Spray.

Spray the inside sides and bottom of the Crock-Pot.
Stir together all of the other ingredients in a large bowl.
Put them into the Crock-Pot.
Cover and Cook on Low for 6 hours or on High for 3 hours; or until heated through and done.


                                                       

July 28, 2015.
Recipe # 209.

                                                                Tuesday Tacos

2 Pounds Lean Ground Beef.
2 Ortega Taco Seasoning Packets. (Can use any brand you like; we really like Ortega).
2-3 Cups of Water.

Brown the Ground Beef in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Seasoning Packets and Water.
Stir together well.
Cover and cook on Low for 4-6 hours or on High for 2-3 hours or until heated and cooked through.

This dish doesn't take long to cook: but you could put it on around noon and have time to run errands or do some chores; and have dinner almost ready when you're finished.

July 27, 2015.
Recipe # 208.

                                                                     Monday Meatloaf

2 Pounds Lean Ground Beef.
2 Eggs.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped. (optional)
1 1/2 Cups of Oats.
1 1/4 Cups Low Sodium Ketchup.
1 Teaspoon Seasoned Salt Substitute.
1/4-1/2 Teaspoon Pepper.
Olive Oil Spray.

Spray the inside of the Crock-Pot.
Mix together the Ground Beef, Eggs, Onion, Garlic, Oats, 3/4-1 Cup of Ketchup, Seasoned Salt and Pepper together.
Transfer into the Crock-pot and form into a loaf.
Cover with the remaining Ketchup.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until done.

July 26, 2015.

Recipe # 207.

                                                              Sunday Pork Chops

4-8 Boneless Pork Loin Chops.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

2 Cans Reduced Fat and Sodium Cream of Chicken Soup.

2 Cans of Water.

Olive Oil for browning.

Seasoned Salt Substitute to taste.

Pepper to taste.

Season and brown the Pork Chops, Onion and Garlic in the Olive Oil.

Drain and transfer into the Crock-Pot or transfer with a fork and slotted spoon.

Add in the Soup and Water.

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

This would be a good dish to put on before Church or just to have a good Sunday Dinner ready without cooking for hours. Serve with Mashed Potatoes and a Vegetable; with a Salad on the side. Delicious!

July 25, 2015.
Recipe # 206.

                                                                 Hamburger Soup.

1 Pound Lean Ground Beef.
1 Large Can or Bottle Low-Sodium V-8 Juice.
4 Potatoes; peeled and cut into small cubes.
16 Ounce Bag Frozen Cut Carrots.
16 Ounce Bag frozen Vegetable Soup Mix
1 Can Low-Sodium Diced Tomatoes.
2-3 Low Sodium Beef Bouillon Cubes.
Water to finish filling the Crock-Pot.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef.
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 on High for 4-5 hours.

July 24, 2015.
Recipe # 205.

                                                        Ham and Beans with Carrots

1 Pound Ham for Seasoning.
1 Pound Baby Carrots.
1 Pound Navy Beans.
1/2 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover everything well.

Rinse and sort Beans.
Soak overnight.
Drain and rinse the Beans in the morning.
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.
Keep everything covered with Water through cooking time.

July 23, 2015.
Recipe # 204.

                                                                Chicken and Vegetables

4-6 Boneless, Skinless Chicken Breasts; or more depending on size.
4-6 Potatoes; peeled and cut into wedges.
6-8 Large Carrots; cleaned and cut into chunky pieces.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans Reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes and Carrots into the Crock-Pot and season them.
Season the Chicken on both sides and lay them on top of the Vegetables.
Add in the Soups and Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

July 22, 2015.
Recipe # 203.

                                                                    Chili Soup

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3 Cans Mild Chili Beans.
1 Large Can or Bottle Reduced Sodium Tomato Juice.
1 Can Reduced Sodium Diced Tomatoes.
3/4 Cup Instant brown Rice.
Water to finish filling the Crock-Pot.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Chili 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.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

July 21, 2015.
Recipe # 202.

                                                               Cabbage Roll Soup

1 Head Cabbage; cleaned, cut into quarters and then each quarter sliced into short strips.
1 Pound Lean Ground Beef.
1 Small Onion; chopped.
1 1/2 Cups Instant Brown Rice.
1 Large Can or Bottle Reduced Sodium Tomato Juice.
1 Can Reduced Sodium Diced Tomatoes.
2-3 Low Sodium Beef Bouillon Cubes.
Water to finish filling the Crock-Pot.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef and Onion 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.

July 20, 2015.
Recipe # 201.

                                         Pork Tenderloin and Vegetables with Sauerkraut

3-5 Pound Pork Tenderloin.
1 Pound Bag Sauerkraut.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Pound Bag Baby Carrots.
1 Pound Fingerling potatoes.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Sauerkraut in the bottom of the Crock-Pot.
Lay the Pork Tenderloin on top of the Sauerkraut.
Put the Onion and Garlic on top of the Pork Tenderloin.
Put the Carrots and Potatoes on top of and around the Pork Tenderloin.
Season the Vegetables.
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.

July 19, 2015.
Recipe # 200.

                                Pork Chops in Cream of Chicken and Mushroom Soup Gravy

6-8 Pork Loin Chops.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans Reduced Fat and Sodium Chicken Broth.
1 Box Fresh Mushrooms; cleaned and sliced.
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.
Transfer into the Crock-Pot with a fork and 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 done and tender.

July 18, 2015.
Recipe # 199.

                                                                    Turkey Chili

1 Pound Ground Turkey.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Small Can Reduced Sodium Tomato Paste.
1/4-1/2 of each Can of Water.
1 Large Can or Bottle Reduced Sodium Tomato Juice.
1 Can Reduced Sodium Diced Tomatoes.
1 Packet Chili Seasoning.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
Some more Water if needed.

Season and brown the Ground Turkey, 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 or until hot and cooked through.

This is basically the Beef version of my Chili Recipe; except with Ground Turkey. This saves on fat and calories, but it is still yummy. Try it for a lighter version of Chili.

July 17, 2015.
Recipe # 198.

                                                  Round Steak in Mushroom Soup Gravy

3 Pounds Lean Round Steak; cut into serving sizes.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans of Water.
1-2 Low Sodium Beef Bouillon Cubes.
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 all of the other ingredients.
Stir gently.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Mashed Potatoes and whatever sides you like.

July 16, 2015.
Recipe # 197.

                                                        Round Steak in Spaghetti Sauce

3 Pounds Lean Round Steak.; cut into 1-2 inch long strips.
Olive Oil for browning.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
2 Jars of Spaghetti Sauce of your choice.
1/4-1/2 Jar of Water for each jar. Shake it up to rinse it out.
1 Small Box of Mushrooms; cleaned and sliced.
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 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.
Serve with Spaghetti or Polenta.

July 15, 2015.
Recipe # 196.

                                                                     Chili Mac

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

Season and brown the Ground Beef, Onion and Garlic together in a skillet.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
Add in all of the other ingredients except the Macaroni.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook the Macaroni according to directions.
Mix together and serve.

July 14, 2015.
Recipe # 195.

                                                              American Goulash

1 1/2 Pounds Lean Ground Beef.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Small Can Reduced Sodium Tomato Paste.
1-2 Cans Water.
1 Can Reduced Sodium Diced Tomatoes.
2 Cans Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
1/2-1 Pound Elbow Macaroni.

Brown the Ground Beef, Onion and Garlic in a skillet.
Add in all of the other ingredients except the Macaroni.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook the Macaroni according to directions.
Mix together and serve.

July 13, 2015.
Recipe # 194.
 
                                              Pork Tenderloin in Sweet and Sour Sauce

3-4 Pound Pork Tenderloin; sliced.
2 Bottles Sweet and Sour Sauce.

Put the Pork Tenderloin into the Crock-Pot.
Pour the Sweet and Sour Sauce over it; with a little Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Rice.

July 12, 2015.
Recipe # 193.

                                                                   Pork Steak Strips

4-6 Pork Steaks; cut into 2 inch wide strips, cutting cross-wise.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and Brown the Pork Steak in the Olive Oil.
Transfer into the Crock-Pot with a fork allowing the Oil to drain off first.
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.
Serve with Mashed Potatoes, a Vegetable and a Salad.

July 11, 2015.
Recipe # 192.

                                                              Barbecue Chicken

4-8 Boneless, Skinless Chicken breasts.
1 Bottle Barbecue Sauce.
1 Barbecue Sauce Bottle Water.
1 Onion; chopped.
1-2 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season thew Chicken Breasts and put them in 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.
Shred the Chicken.
Serve on Healthy Buns.

July 10, 2015.
Recipe # 191.

                                 Chicken Breast in Cream of Mushroom and Onion Soup Mix

4-6 Boneless, Skinless Chicken Breasts or as many as you need without over filling the Crock-Pot.
1 Large Can Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans Reduced Fat and Sodium Chicken Broth.
1 Packet Onion Soup Mix.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Chicken Breasts on all sides and put them in the Crock-Pot.
Add in the Onion Soup Mix, Cream of Mushroom Soup and Chicken Broth.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

July 9, 2015.
Recipe # 190.

                                    Beef Roast and Vegetables in Cream of Mushroom Soup

3-5 Pound Beef Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
5-6 Potatoes; peeled and cut into wedges.
1 Pound Fresh or Frozen Baby Carrots.
1 Pound Frozen Cut Green Beans.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Can Reduced Fat and Sodium Beef Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes, Carrots and Green Beans into the Crock-Pot and Season them.
Season and lay the Roast it on top of them.
Pour the Soup and Broth on top of the Roast.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

July 8, 2015.
Recipe # 189.

                                                  Sliced Pork Tenderloin and Vegetables

3 Pounds Sliced Pork Tenderloin.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Large Can Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans Reduced Fat and Sodium Chicken Broth.
1 Pound Frozen Cut Green Beans.
5-6 Large Potatoes; peeled and cut into wedges.
1 Pound Fresh or Frozen Baby Carrots.
Seasoned salt Substitute to taste.
Pepper to taste.

Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Season the Pork Slices and put them on top of the Vegetables.
Pour the Soup and Chicken Broth on top of all of this.
Put the Onion and Garlic on top of the Soup and Chicken Broth.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

July 7, 2015.
Recipe # 188.

                                              Pork Tenderloin in Cream of Mushroom Soup

3-5 Pound Pork Tenderloin.
1 Onion; chopped.
2-3 Cloves of Garlic; sliced.
1 Large Can Reduced Fat and Sodium Cream of Chicken Soup.
2 Cans Reduced Fat and Sodium Chicken Broth.
1 Pound Fresh or Frozen Baby Carrots.
5-6 Large Potatoes; peeled and cut into wedges.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Vegetables; except the Onion in the bottom of the Crock-Pot.
Cut slits in the top of the Pork Tenderloin and insert Garlic slices in them.
Season on all sides and brown on all sides.
Transfer into the Crock-Pot on top of the Vegetables.
Put the Onion on top of the Pork Tenderloin.
Pour the Soup and Chicken Broth on top of everything.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.

July 6, 2015.
Recipe # 187.

                                                                    Chicken Stew

1-2 Pounds Chicken Tenderloins, cut into Small-Medium Cubes.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Large Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Large Can Reduced Fat and Sodium Chicken Broth.
1 Pound Fresh or Frozen Baby Carrots.
5-6 Large Potatoes; peeled and cut into Cubes.
1/2 Pound Frozen Peas.
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.
Watch and add more liquid during cooking time if needed.

July 5, 2015.
Recipe # 186.

                                                Baked Potatoes in The Crock-Pot

Number of Potatoes you need from 1 to as many as your Crock-Pot will hold.
Olive Oil and/or Butter for coating (optional).

Poke a few holes, with a fork, in the Potatoes.
Coat with Olive Oil and some Butter; rubbing it all over the Potatoes.
Place in the Crock-Pot.
Cover and cook on Low for 6-8 hours or until done.
Don't allow them to sit in Crock-Pot on warm or not cooking to avoid bacteria growth.

July 4, 2015.
Recipe # 185.

                                                              Crock-Pot Baked Beans

4-5 Cans Pork and Beans.
1 Small Onion; chopped.
Several Strips of Bacon; cut into 1-2 inch pieces and browned lightly to get rid of some of the fat.
Drain well.
3/4 Cup Lite Brown Sugar or Brown Sugar Splenda or 1/2 Cup Lite Syrup.
2-3 Teaspoons Mustard.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 4-6 hours or on High for 2-3 hours.

July 3, 2015.
Recipe # 184.

                                                         Pork Chops and Vegetables

4-6 Lean Pork Chops.
1 Pound Baby Carrots.
1 Pound Fresh or Frozen Cut Green Beans.
6 Potatoes; peeled and cut into wedges.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
2 Soup Cans of Water.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Watkins Steak and Chops Seasoning.
Olive Oil for browning.

Season and brown the Pork Chops in the Olive Oil.
Remove to a plate.
Put all of the Vegetables except the Onion and Garlic into the Crock-Pot.
Lay the Pork Chops on top of them.
Mix together all of the other ingredients and pour them over the Pork Chops.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.





                                                 

July 2, 2015.

Recipe # 183.

                                                               Lite Spaghetti Sauce

1 Pound Ground Turkey.

1 Onion; chopped.

2-3 Cloves of Garlic; chopped.

Olive Oil for browning.

Seasoned Salt Substitute to taste.

Pepper to taste.

2 Jars Healthy Spaghetti Sauce.

1/2 or more Jar of Water.

Season and brown the Ground Turkey, 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.

July 1, 2015.
Recipe # 182.

                                                          Ham Steak and Vegetables

1-2 Lean Ham Steaks; cut into 4 pieces each.
5-6 Potatoes ; peeled and cut into wedges.
5-6 Large Carrots; cleaned and cut lengthwise and then into about 3-4 inch pieces.
1 Pound Fresh or Frozen Cut Green Beans.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Water to about the top of the Vegetables.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots in the bottom of the Crock-Pot; season lightly.
Lay the Potatoes on top of them; season lightly.
Then put the Green Beans in on top of the Potatoes and season lightly.
Sprinkle the Onion and Garlic on top of all of the other Vegetables.
Season each layer lightly after you put them in.
Lay the Ham on the top.
Add in the water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.