August 31, 2015.
Recipe # 243.

                                                                  Meatballs in Sauce

2 Jars Spaghetti Sauce of your choice.
1/2-1 Jar of Water.
Frozen Meatballs; about 5 per serving.
1-2 Bay Leaves.

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; or until hot and boiling and Meatballs are done.
Serve over cooked Spaghetti.

I love Spaghetti and have for as long as I can remember. This is a nice way to prepare it and have it ready to come home to or just have it ready at dinner time. All you have to do is cook the Spaghetti and fix the extras at before dinner. You can serve it with Salad and Bread of your choice; if you like.


                                                 

August 30, 2015.
Recipe # 242.

                                                              Sweet and Sour Pork

1 1/2-3 Pounds Pork Loin Roast: cut into cubes.
1-2 Cans Pineapple Chunks with Juice.
1/2 Red Bell Pepper; chopped.
1/2 Green or Yellow Bell pepper; chopped.
1/4 Cup brown Sugar Splenda.
1/4-1/2 Teaspoon Ginger.
A few shakes of Soy Sauce.
1 Cap Apple Cider Vinegar.
1-2 Boxes Low Fat and Low Sodium Chicken Broth.
Olive Oil for browning.
Garlic Powder to taste.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork 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.
Serve over Rice.

August 29, 2015.
Recipe # 241.

                                                       Pork Steak and Vegetables

2-4 Pork Steaks.
5 or more Potatoes; peeled and cut into wedges.
5-6 or more Large Carrots; cleaned and cut into chunky pieces.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Pound Fresh or Frozen Cut 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.

Put the Potatoes, Carrots and Green Beans into the Crock-pot.
Season and brown the Pork Steaks.
Lay them on top of the Vegetables.
Add in the Onion and Garlic.
Mix together the Soup and Water.
Pour this over everything else.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

August 28, 2015.
Recipe # 240.

                                                                     Italian Beef

3-5 Pound Lean Beef Roast.
1 Package Italian Beef Seasoning Packet.
1 Small Onion; sliced.
2 Cloves of Garlic; chopped.
1/2 Green Pepper; sliced. (optional)
2-3 Cups of Water plus more if needed.

Put the Roast into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Serve on Italian Rolls or Buns.

August 27, 2015.
Recipe # 239.

                                                                    Turkey Chili

1 Pound Ground Turkey.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Can Low Sodium Diced Tomatoes.
1 Small Can Tomato Paste.
1 Large Can or Bottle Low Sodium Tomato Juice.
Water to finish filling the Crock-Pot at least 3/4 full.
1 Packet Mild Chili Seasoning.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and 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 or until cooked through good and done.

August 26, 2015.
Recipe # 238.

                                                        Whole Roasted Chicken Stew

1 Whole Store Roasted Chicken; with bones removed.
1 Pound Fresh or Frozen Baby Carrots.
1 Pound Frozen Peas and Pearl Onions.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans Reduced Fat and Sodium Chicken Broth.
2-3 Low Sodium Chicken Bouillon Cubes.
Water if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.

Take the Chicken off the bones.
Put it into the Crock-Pot.
Add in all of the other ingredients except the Peas and Pearl Onions.
Season well.
Stir together good.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.
Add the Frozen Vegetables in during last 1-3 hours of cooking time.

August 25, 2015.
Recipe # 237.

                                                          Barbecued Chicken Breasts

4-6 Boneless, Skinless Chicken Breasts.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/4 Green Bell Pepper; chopped.
1/4 Red Bell Pepper; chopped.
Olive Oil for browning.
1-2 Cups Barbecue Sauce of your choice.
1-2 Cups of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken Breasts, Onion, Garlic and Peppers in the Olive Oil.
Transfer into the Crock-Pot.
Mix the Barbecue Sauce and Water together.
Pour it over the Chicken.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.

August 24, 2015.
Recipe # 236.

                                                       Pork Steak Strips and Vegetables

4 Pork Steaks; cut into strips.
1 Onion; chopped.
1-2 Cloves of Garlic; chopped.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans of Water.
1 Small Box of Fresh Mushrooms; cleaned and sliced.
1 Pound Bag Frozen Crinkle Cut Carrots.
1 Bag Egg or No Yolks Noodles.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Pork Steak, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients, except the Noodles.
Cover and cook on Low for 8-10 hours on High for 4-5 hours.
Cook the Noodles according to directions.
Serve the Pork Steak and Sauce over the Noodles.

August 23, 2015.
Recipe # 235.

                                                  Roast Beef with Mushroom Gravy

3-5 Pound Lean Beef Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Low Sodium Beef Bouillon Cubes.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
2 cans of Water.
1 Box Fresh Mushrooms; cleaned and sliced.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Roast well and put it into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Serve on Sandwiches or with Mashed Potatoes and Vegetables.

This is a great dish for Sunday Dinner especially if you have a busy day planned. Just put it on in the morning; go about your day; come home and fix the sides. Voila' your dinner is ready!

August 22, 2015.
Recipe # 234.

                                                          Ham and Beans with Onions

1 Pound Lean Ham Pieces.
1 Pound Navy or Great Northern Beans.
1/4-1/2 Small Onion; chopped.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover well and more if needed.

Rinse and sort the Beans.
Soak overnight or boil for 1 minute and soak for 1 hour.
Drain and rinse.
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 or until done and tender.

I made this today, because we had the ingredients and I wanted to use them. It turned out delicious. It felt like we were eating a Winter meal; but it was really yummy anyway. I guess you might call it comfort food. I call it good!

August 21, 2015.
Recipe # 233.

                                                                      Swiss Steak

3-4 Pound Lean Round Steak; tenderized or not.
Olive oil for browning.
1 Large or 2 Regular Size Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water or 2 Cans Reduced Fat and Sodium Beef Broth.
2-3 Low Sodium Beef Bouillon Cubes.
1 Small Box Fresh Mushrooms; cleaned and sliced.
1 Packet Onion Soup Mix.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Round Steak in the Olive Oil.
Transfer into the Crock-Pot with a fork.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

August 20, 2015.
Recipe # 232.

                                                             Swedish Meatballs

1-2 Pounds Frozen Meatballs.
1 Packet Onion Soup Mix.
1-2 Cans Low Sodium Beef Broth.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water if needed.

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 3-4 hours.






                                                       

August 19, 2015.
Recipe # 231.

                                                                      Sloppy Joes

1 1/2-2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/4-1/2 Green Pepper; chopped. (optional).
1 1/2-2 Cups Low Sodium Ketchup.
1/2 Cup Barbecue Sauce. (optional).
1 Cup Water.
1/2-1 Teaspoon Yellow Mustard.
1/4 Cup Brown Sugar or Brown Sugar Splenda.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion, Garlic and Green Pepper(if using); together 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 3-6 hours or on High for 1 1/2-3 hours.
Serve on Healthy Buns.

August 18, 2015.
Recipe # 230.

                                                                       Taco Tuesday

2-4 Pounds Lean Ground Beef.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Taco Seasoning Packet for every pound of Ground Beef.
1 Cup of water for each Taco Seasoning Packet.

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.
Stir together well.
Cover and cook on Low for 6-10 hours or on High for 3-5 hours.

August 17, 2015.
Recipe # 229.
                                                                Monday Meatloaf

1 1/2-2 Pounds Lean Ground Beef.
1-2 Eggs.
1 Small Onion; chopped.
1 Clove of Garlic; chopped.
1 Cup Uncooked Oats.
1 Cup Low Sodium Ketchup; plus 1/4-1/2 Cup for topping.

Put all of the ingredients; except the Ketchup for topping; into a large bowl.
Mix together well.
Form into a loaf and put it in a loaf pan if it will fit in the Crock-Pot; or put directly into the Crock-Pot.
Put the extra Ketchup on top.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours if using a loaf pan; if not using a pan cook for 3-4 hours on Low or 2-3 hours on High or until done.

August 16, 2015.

Recipe # 228.

                                                    Sunday Beef Roast with Vegetables

3-5 Pound Lean Beef Roast.

5 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 Package Onion Soup Mix.

1-2 Cloves of Garlic; chopped.

1 Can Reduced Fat and Sodium Cream of Mushroom Soup.

Seasoned Salt Substitute to taste.

Pepper to taste.

Put the Vegetables; except the Onion and Garlic, into the Crock-Pot.

Season.

Season the Roast on both sides and lay it on top of the Vegetables.

Mix the Soup and Water together and pour it over all of this.

Cover and cook on Low for 8-12 hours or on High for 4-5 hours or until done and tender.

August 15, 2015.

Recipe # 227.

                                                                  Pork Steak Dinner

2-4 or more Pork Steaks.

6-8 Potatoes; peeled and sliced.

1-2 Pounds Fresh or Frozen Cut Green Beans.

1 Small Onion; chopped.

1-2 Cloves of Garlic; chopped.

1 Small Box Button mushrooms; cleaned and sliced.

1 Can Reduced Fat and Sodium Cream of Mushroom Soup.

1 Can Water.

Seasoned Salt Substitute to taste.

Pepper to taste.

Season and brown the Pork Steaks in a skillet or under the broiler.

Put the Potatoes and Green Beans into the Crock-Pot.

Lay the Pork Steaks on top of them.

Put the Onion and Garlic on top of the Pork Steaks.

Mix together the Soup and Water and pour it over everything.

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

This would be a really nice meal to come home to during the week or even to fix on the weekend. That way you wouldn't have to cook for hours.

August 14, 2015.
Recipe # 226.

                                                          Beef Roast for Sandwiches

3-5 Pound or so Lean Beef Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Low Sodium Beef Bouillon Cubes.
3 Cans or 2-3 Boxes Low Fat and Low Sodium Beef Broth.
Water to make enough Broth if needed.
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 8-12 hours or on High for 4-6 hours.
Serve on Healthy Buns.

August 13, 2015.
Recipe # 225.

                                                       Chicken Breast with Vegetables

4-6 Boneless, Skinless Chicken Breasts.
4-6 Potatoes; peeled and cut into wedges.
1 Pound Frozen Cut Green Beans.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes and Green Beans into the Crock-Pot.
Season and brown the Chicken Breasts in the Olive Oil.
Transfer into the Crock-Pot and lay them on the Vegetables.
Put the Onion and Garlic on top of the Chicken.
Mix together the Soup and Water and pour it over the Chicken.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

August 12, 2015.
Recipe # 224.

                                                  Beef Roast with Green Beans and Potatoes

3-5 Pound Lean Beef Roast.
6-8 Potatoes; peeled and cut into wedges.
1-2 Pounds Fresh or Frozen Cut Green Beans.
1 Onion; chopped.
3 Low Sodium Beef Bouillon Cubes.
3 Cups or so Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes and Green Beans into the Crock-Pot and season them.
Season the Roast on all sides and lay it on top of the Vegetables.
Put the Onion on top.
Mix the Bouillon and 1 Cup of Warm Water together.
Pour it over the top of the Roast.
Add in the rest of the Water around the edge.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.

August 11, 2015.
Recipe # 223.

                                                           Sirloin Steak and Potatoes

2-3 Pound or so Sirloin Steak.
6-8 Medium-Large Potatoes; peeled and cut into wedges.
1 Small Onion; chopped.
2 Cans Reduced Fat and Sodium Beef Broth.
2-3 Low Sodium Beef Bouillon Cubes.
1-2 Cans of Water.

Put the Potatoes into the Crock-Pot.
Season lightly.
Season and lay the Sirloin Steak on top of the Potatoes.
Add in the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until tender and done.

August 10, 2015.
Recipe # 222.

                                                                  Peach Cobbler

Several Peaches; (about 4 cups); peeled, seed removed and sliced or 4 cups sliced Frozen Peaches.
3/4 Cup Splenda.
1/2 Teaspoon Cinnamon.
1 Cup Bisquick.
Cooking Spray.
1/2 Cup Splenda.
1/2 Teaspoon Vanilla.
3/4 Cup 1% Milk.
2 Tablespoons Butter.
Olive Oil Cooking Spray.

Spray the inside of the Crock-Pot with Cooking Spray
Put the Peaches, 1/4 Cup Splenda and 1/2 Teaspoon Vanilla into the Crock-Pot and stir together.
In a bowl mix together the Bisquick, 1/2 Cup Splenda, Milk and Vanilla Extract together with a whisk and pour it over the Peaches.
Cut the Butter into small pieces and sprinkle on top of the Cobbler.
Cover and cook on Low for 2 1/2 -3 hours then turn to High and cook about another 1/2 hour.

August 9, 2015.
Recipe # 221.

                                                         Beef Roast with Onion Gravy

3-5 Pound Lean Beef Roast.
1 Small Onion; chopped.
1 Onion Soup mix Packet.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Box Reduced Fat and Sodium Beef Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Beef Roast in a large pot or skillet.
Transfer into the Crock-Pot with a fork to drain some.
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.

August 8, 2015.
Recipe # 220.

                                                         Green Beans and Tomatoes

1-2 Pounds Fresh or Frozen Green Beans; cut or string.
2 Cans Low-Salt Diced Tomatoes.
1/2-1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
4-6 Slices of Bacon; cut into 1 inch pieces and browned.
1 Can Low Sodium Tomato Sauce.
1 Can Water.

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 3-4 hours.

August 7, 2015.
Recipe # 219.

                                                      Yellow Rice and Mushrooms

4-6 Packages Yellow Rice Mix.
1 Large Box Button Mushrooms; cleaned.
8-10 Cans Reduced Fat and Sodium Chicken Broth.
4-6 Tablespoons Butter.

Put all of the ingredients into the Crock-Pot.
Stir together.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until done.
Check and stir every so often.

This is a delicious side dish that we originally cooked on the stove; but I adapted it to the Crock-Pot. Enjoy!

August 6, 2015.
Recipe # 218.

                                                       Taco Chicken and Rice Soup

3 Pounds Chicken Tenderloins; cut into small cubes.
1 Large Box 99% Fat Free Chicken Broth.
1 Cup Instant or Regular Brown Rice.
1-2 Taco Seasoning Packets.
Water if needed to finish filling the Crock-Pot.

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 or until Chicken is done and tender.

August 5, 2015.
Recipe # 217.

                                                            Barbecued Turkey Breast

5-7 Pound Boneless Turkey Breast.
1 Bottle Hickory Smoke or whatever flavor Barbecue Sauce you like.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
1/2-1 Cup Water.

Season the Turkey Breast well on all sides and transfer into the Crock-Pot.
Add in the Onion, Garlic, Barbecue Sauce and Water.
Cover and cook on Low for 6-8 hours or until done and tender.

August 4, 2015.
Recipe # 216.

                                                                    Italian Chicken

3-5 Pounds Boneless,Skinless Chicken Breasts or Tenderloins.
1-2 Packets Italian Salad Dressing Mix.
2 Cloves of Garlic; chopped.
2 Cups or more of Water; enough to keep plenty of liquid with the Chicken.

Put the Chicken 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.
Be sure there is enough liquid through cooking time.
Shred and serve on Italian Buns or whatever you prefer.

This recipe is a lighter but still delicious alternative to Italian Beef. I love Italian Beef, but this dish is also delicious. Give it a try and see what you think!

August 3, 2015.
Recipe # 215.

                                                           Split Pea and Carrot Soup

3 Pounds of Carrots.
1 Small Onion; chopped.
1/2 Pound Dry Split Peas.
5-6 Cups Low Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Pound Diced Lean Ham.
Water if needed to finish filling the Crock-Pot.

Put all of the ingredients except the Water into the Crock-Pot.
If it needs more liquid add some Water to finish filling the Crock-Pot at least 3/4 full.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Cooler weather isn't too far away. This recipe would be a good way to start the Fall Season off with. Although actually this would be good to eat anytime. It's a healthy dish for anytime of the year.

August 2, 2015.
Recipe # 214.

                                                               Barbecued Pork Steak

2-4 + Pork Steaks.
1 Small Onion; chopped or sliced.
2 Cloves of Garlic; chopped or minced.
1/2-1 Bottle or 8-16 Ounces of Barbecue Sauce; any flavor you like.
4 Ounces of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork Steak in a skillet or 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 or until done and tender.

This is a yummy dish for Sunday Dinner and you can have it even if you can't grill out. Just put it on in the morning and go to Church, relax or do whatever you need to do. Your main dinner dish will cook while you don't have to.

August 1, 2015.
Recipe # 213.

                                                           Potato Soup with Cheese

6-8 Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped.
1/2 Stick Butter.
Lite Salt to taste.
Pepper to taste.
4 Ounces American Cheese.
2 Cups 2% Milk.
1 Can Evaporated Milk.
Water to cover the Potatoes with and cook them till done.

Put the Potatoes, Water, Butter, Onion, Salt and Pepper into the Crock-Pot.
Cover and cook on Low for 6 hours or on High for 3 hours or until the Potatoes are done.
Add in the Evaporated Milk, Milk and Cheese.
Stir together well.
Cover and cook on Low for 2-3 hours or on High for 1-2 hours or until heated through and the Cheese is melted.