September 30, 2015.
Recipe # 273.

                                                                     Hot Dogs

8 or More Hot Dogs; you can put several in the Crock-Pot.
Water to cover the Hot Dogs.

Put the Hot Dogs and Water into the Crock-Pot.
Cover and cook on Low for 4-6 hours or on High for 2-3 hours.
Serve on Healthy Buns with Chili Sauce or however you like.

September 29, 2015.

Recipe # 272.

                                                              No Bean Chili Sauce

2 Pounds Lean Ground Beef.

1 Onion; chopped.

2-3 Cloves of Garlic; chopped.

1 Large Can Tomato Paste.

1 Can or Bottle Low Sodium Tomato Juice.

1-2 Packets Chili seasoning.

Olive Oil for sauteing.

Seasoned salt Substitute to taste.

Pepper to taste.

Season and saute the 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.

This has a great Chili flavor. You can eat it as a Chili or as a sauce for Hot Dogs, Hamburgers or whatever you need a Chili sauce for.

September 28, 2015.
Recipe # 271.

                                                            Hamburger Goulash

1 1/12 Pounds Lean Ground Beef.
1 Small Onion; chopped.
1/2 Green Pepper; chopped.
2 Cloves of Garlic; chopped.
1 Can Low Sodium Diced Tomatoes.
1 Can or Bottle Reduced Sodium Tomato Juice.
1-2 Carrots; cleaned and grated or diced.
Water; if needed.
1 Pound Whole Grain or some kind of Healthy Macaroni.
Seasoned salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Green Pepper, 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 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 Sauce and Macaroni together.

September 27, 2015.
Recipe # 270.

                                                         Green Beans with Ham and Potatoes

1 Good Bunch of Fresh Green Beans; ends cut off, broke in half and washed.
About 1 Pound or so small, new Potatoes; peeled or partially peeled.
About 1 Pound Lean Ham pieces.
1/2-1 Small Onion; chopped.
1-2 Cans or Boxes Reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Green Beans and Potatoes into the Crock-Pot.
Lay the Ham pieces on top of them.
Add in the Onion on top.
Pour the Chicken Broth around the edge to not wash off all the seasoning.
Add more liquid during cooking time if needed.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until done and tender.

September 26, 2015.
Recipe # 269.

                                                                   Chicken Breasts

There are several good ideas of dishes to make using Chicken Breasts. You can cook a batch over the weekend and have them ready for the week. You can freeze them or cut them into cubes and freeze them. That way you will have them ready for Salads or other dishes during the week. If you freeze them just saute them a little Olive Oil and they are delicious, healthy and ready to eat. We love diced Chicken in our Salads. Sometimes we make a Salad meal using diced Chicken. Here is the way to prepare them.

4-6 Boneless Skinless Chicken Breasts; seasoned on both sides.
Seasoned Salt Substitute to taste.
Pepper to taste.
Garlic Powder to taste.
Onion Powder to taste.
1 Can Low Fat and Sodium Chicken Broth.

Season the Chicken Breasts on both sides.
Lay them flat in the bottom of the Crock-Pot.
Add in the Chicken Broth.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Turn halfway through cooking time.

September 25, 2015.
Recipe # 268.

                                                       Turkey Sausage Soup/Stew

1-2 Pounds Turkey Sausage; cut into circle slices.
5 Large Carrots; cleaned and cut into circle slices.
5 Large Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium Tomato Juice.
16 Ounce Package Frozen Vegetable Soup Mix.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Sausage 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.

September 24, 2015.
Recipe # 267.

                                                       Ground Turkey Vegetable Soup

1-2 Pounds Lean Ground Turkey.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
5-6 Large Carrots; cleaned and cut into circle slices.
5-6 Large Potatoes; peeled and cut into small cubes.
1-2 Bags Frozen Vegetable Soup Mix.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium V-8 Juice.
2-3 Low Sodium Chicken or Beef Bouillon Cubes.

Season and brown the Ground Turkey, Onion and Garlic together 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.

September 23, 2015.
Recipe # 266.

                                                         Chicken Vegetable Soup

2 Pounds Boneless Skinless Chicken Breasts; cut into small cubes.
4-5 Large Potatoes; peeled and cut into small cubes.
5 Large Carrots; cleaned and cut into circle slices.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium V-8 Juice.
1 Pound Bag Frozen Soup Mix.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to finish filling the Crock-Pot at least 3/4 full or so.
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 8-12 hours or on High for 4-6 hours.

This is a great recipe for a fall dinner. It would be really good before a football game or on any cool evening.

September 22, 2015.

Recipe # 265.

                                                                Pork Stroganoff

2-3 Pound Pork Tenderloin; cut into small cubes.

1 Small Onion; chopped.

2 Cloves of Garlic; chopped.

Olive Oil for browning.

Seasoned Salt Substitute to taste.

Pepper to taste.

1 Stroganoff Seasoning Packet.

1 Large Can Reduced Fat and Sodium Cream of Mushroom Soup.

1 Large Can Water.

8 Ounce Container Sour Cream.

1 Pound Package Egg Noodles.

Season and brown the Pork Loin, 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 except the Noodles and Sour Cream.

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

Add in the Sour Cream at end of cooking time.

Cook the Noodles according to directions.

Serve the Sauce over the Noodles and mix together.

This is a nice variation to Beef Stroganoff. The Pork with Cream of Mushroom is a really good taste. Give it a try!

September 21, 2015.
Recipe # 264.

                                                                Spaghetti Sauce

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/4-1/2 Green Pepper; chopped. (optional).
1-2 Large Jars Spaghetti Sauce of your choice.
1/2 or so Jar of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

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.
Stir together well.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.

Spaghetti is another one of my childhood favorites. Back in those days it was made more from scratch than this recipe. You can still make it like that and cook it in the Crock-Pot. But this recipe will take less time to put together and get your day started easier. Either way you will have a delicious Sauce ready to eat when you are. Just cook your Spaghetti, fix your sides and dinner is done!

September 21, 2015.

I decided to do a little post here to try out my new phone. I need the practice and my blog needs the post. I will post a recipe later. It seems to be difficult to blog on this phone; so I guess I need to practice.  Ok check back later for the recipe.

September 20, 2015.
Recipe # 263.

                                                            Sunday Roast Beef

3-4 Pound Lean Chuck Roast.
5-6 Large Potatoes; peeled and cut into wedges.
6-8 Large Carrots; cleaned, cut in half lengthwise and cut into chunky pieces.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
2-3 Low Sodium Beef Bouillon Cubes.
2-3 Cups of Water.

Put the Potatoes and Carrots into the Crock-Pot.
Season lightly.
Season the Roast on both sides and lay it on top of the Vegetables.
Add in all of the other ingredients.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.

Roast Beef was a Sunday Meal we had when I was growing up. That and Fried Chicken were the Sunday Meals my mother made most often. I loved the Fried Chicken and liked the Roast Beef. Now I love both of them pretty much equally. When my mother made this she would cook it for hours on the stove with a lot of attention. Now you can put it on in the morning, let it cook all day in the Crock-Pot ; with no attention. A lot easier! Try this it's delicious!

September 19, 2013.
Recipe # 262.

                                                                Chili Spaghetti Sauce

1-1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Small Can Tomato Paste.
2-3 Cups Low Sodium Tomato Juice.
1 Can Chili Style Tomatoes.
Water to make it the right consistency for Sauce.
1-2 Pounds of Spaghetti.
1 Chili Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.

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 Spaghetti.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve over Spaghetti; cooked according to directions.

September 18, 2015.
Recipe # 261.

                                                          Sloppy Joes with Veggies

2 Pounds Lean Ground Beef.
1 Onion; chopped.
1/2 Green Pepper.
2 Cloves of Garlic; chopped.
1 Can Crushed Tomatoes.
1 1/2 Cups Low Sodium Ketchup.
1/2-1 Cup Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion, Green Pepper 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 6-8 hours or on High for 3-4 hours,

September 17, 2015.
Recipe # 260.

                                                        Beef and Egg or No Yolks Noodles

1 1/2-2 Pounds Lean Stew Meat or Sirloin Tips; cut into small cubes.
1-2 Cans Reduced Fat and Sodium Beef Broth.
1-2 Cans Water.
2-3 Low Sodium Beef Bouillon Cubes.
1 Packet Onion Soup Mix.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Package Egg or No Yolks Noodles.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Beef in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Noodles.
Stir together well.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Cook the Noodles according to directions; after the Beef is done.
Serve the Beef over the Noodles or mix together and serve.
Can add Sour Cream when serving if you like.

September 16, 2016.
Recipe # 259.

                                                           Whole Roasted Chicken

3-4 Pound Whole Chicken.
2-3 Tablespoons Butter.
1-2 Cans Reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Lemons; cut into 4 wedges each.

Rub Butter on the outside and inside of the Chicken.
Season well outside and inside of Chicken.
Put the Chicken into the Crock-Pot.
Put the Lemon wedges inside the Chicken.
Pour the Chicken Broth around the edge.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

September 15, 2015.
Recipe # 258.

                                                                 Pork Steak Stew

2 Pork Steaks; cut into small cubes.
1/4 Small Onion; chopped.
1 Clove of garlic; chopped.
5-6 Potatoes; peeled and cut into small cubes.
6 Large Carrots; cleaned and cut into circle slices.
1 Bag Frozen Peas and Pearl Onions.
1-2 Stew Seasoning Packets.
1-2 Cans Reduced Fat and Sodium Beef or Chicken Broth.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
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 Pork Steak, Onion and Garlic together in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Add more liquid; if needed.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.

September 14, 2015.
Recipe # 257.

                                                                 Beef Stew Soup

1 1/2 Pounds Lean Stew Meat.
5-6 Large Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; ends cut off, cleaned and cut into circle slices.
1 Pound Bag Frozen Peas and Pearl Onions.
1 Bottle V-8 Juice.
1 Can Low Sodium Diced Tomatoes.
1 Stew Seasoning Packet.
Seasoned salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

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.
Stir together well.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.

September 13, 2015.
Recipe # 256.

                                                                    Beefy Chili Mac

1 1/2-2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Large Can or Bottle Low Sodium Tomato Juice.
1 Small Can Tomato Paste.
1 Chili Seasoning Packet.
1-2 Cups; more or less Water to make it the consistency you like.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Pound Healthy Macaroni.

Season and brown the Ground Beef, Onion and Garlic together in a skillet.
Transfer it 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.
When the Chili is ready; cook the Macaroni according to directions.
Serve together.

September 12, 2015.
Recipe # 255.

                                                    Italian Beef with Onion and Peppers

3-5 Pound Lean Beef Roast.
1 Small Onion; sliced.
1 Small Bell Pepper; sliced or a few small Sweet Peppers. (if you prefer you can use hotter Peppers to make it spicier). (we prefer the mild Peppers).
1 Package Italian Salad Dressing Mix.
1 Package Garlic Salad Dressing Mix.
Or you can use 2 Italian Salad Dressing Mixes or an Italian Beef Seasoning Packet.
2-4 Cups Water.
1 Cup Red or White Cooking Wine.

Put the Roast into the Crock-Pot.
Add in the Seasonings, Water and Cooking Wine.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

This will be very tender and delicious! Serve it on Italian Rolls with a Salad and Fries for a completely yummy meal!

September 11, 2015.
Recipe # 254.

                                                                   Turkey Chili

1-2 Pound Ground Turkey.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Small amount of Olive Oil for browning.
3-4 Cans Mild Chili Beans.
1 Large Can or Bottle Tomato Juice.
1 Small Can Tomato Paste.
1 Chili Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water; if needed, to make it the right consistency.

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.

September 10, 2015.

Recipe # 253.

                                                         Chicken and Vegetable Soup

1 Pound Chicken Tenderloins; cut into small cubes.

1 Pound Frozen Cut Carrots.

1/2 Pound Frozen Cut Green Beans.

1/2 Pound Frozen Corn.

1 Can Reduced Sodium Diced Tomatoes.

1 Large Can or Bottle Reduced Sodium Tomato Juice.

2-3 Low Sodium Chicken Bouillon Cubes.

Water to finish filling the Crock-Pot at least 3/4 full.

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 8-10 hours or on High for 4-5 hours.

September 9, 2015.
Recipe # 252.

                                                                 Traditional Chili

1-1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Large Can or Bottle Tomato Juice.
1 Small Can Tomato Paste.
3-4 Cans Mild Chili Beans.
1 Can Diced Tomatoes Seasoned for Chili.
1 Chili Seasoning Packet.
Small amount of Water to rinse the cans out and to add a little to the Chili.
Seasoned Salt Substitute to taste.
Pepper to taste.

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.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.



                                     

                                                     

September 8, 2015.
Recipe # 251.

                                                         Smoked Turkey and Pinto Beans

1-2 Smoked Turkey Legs.
1 Pound Dry Pinto Beans; washed, sorted and soaked overnight.
1/2-1 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover the Beans and Turkey Legs about 2 inches above them.

Drain and rinse the Beans.
Put them in the Crock-Pot.
Add in all of the other ingredients; except the Turkey Legs.
Stir together well.
Lay the Turkey Legs on top.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

This is a pretty low fat way to fix Beans. It's also very flavorful. Serve it with Slaw and Cornbread for a complete and yummy meal.

September 7, 2015.
Recipe # 249.

                                                      Chicken and Carrots with Noodles

1-1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
1/2 Pound Carrots; cleaned and cut into circle slices.
2 Stalks of Celery; cleaned, ends cut off and cut into circle slices.
2 Boxes Reduced Fat and Sodium Chicken Broth.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
2 Low Sodium Chicken Bouillon Cubes.
Water; if needed, to make it the right consistency.
12-16 Ounce Egg or No Yolk Noodles; cooked according to directions, before serving.

Put all of the ingredients, except the Noodles, into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve over cooked Noodles.

September 6, 2015.
Recipe # 249.

                                                   Chicken and Carrots with Noodles

1-1/2 Pounds Chicken Tenderloins; cut into small cubes.
1/2 Pound Carrots; cleaned and cut into circle slices.
2 Stalks of Celery; cleaned, ends cut off and cut into circle slices.
2 Boxes Reduced Fat and Sodium Chicken Broth.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
2 Low Sodium Chicken Bouillon Cubes.
Water; if needed, to make it the right consistency.
12-16 Ounces Egg or No Yolks Noodles; cooked according to directions, before serving.

Put all of the ingredients into the Crock-Pot; except the Noodles.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve over cooked Noodles.

September 5, 2015.
Recipe # 248.

                                                                       Pizza Pasta

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
1/2 Green Pepper; chopped.
1 Small Can or Jar Black Olives; sliced.
1 Box Fresh Mushrooms; cleaned and sliced.
1 Can Reduced Salt Diced Tomatoes.
2 Jars Pizza Sauce.
1 Jar water.
Olive Oil for browning.
Shredded Mozzarella Cheese for topping.

Brown the Ground Beef, Onion and Green Pepper in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Cheese.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

September 4, 2015.
Recipe # 247.

                                                Chicken Tenderloins in Alfredo Sauce.

1-2 Pounds Chicken Tenderloins; cut into cubes.
2 Jars Alfredo Sauce.
1 Box Fresh Mushrooms; cleaned and sliced.
1/2 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.
12-16 Ounce Bag Egg or No Yolks Noodles.

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; except the Noodles.
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.
Cook the Noodles according to directions.
Serve the Chicken and Sauce over the Noodles.

September 3, 2015.
Recipe # 246.

                                              Pork Chops with Potatoes and Green Beans

4-6 Pork Loin Chops.
5-6 Large Potatoes; peeled and sliced.
1 Pound Frozen Cut Green Beans.
1 Onion; chopped.
1-2 Cloves of Garlic; chopped.
1-2 Cans Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans Reduced Fat and Sodium Chicken Broth.

Put the Potatoes and Green beans into the Crock-Pot.
Season lightly.
Season the Pork Chops on both sides and lay them on top of the Potatoes and Green Beans.
Add in the Onion and Garlic on top of the Pork Chops.
Mix together the Chicken Broth and Cream of Chicken Soup.
Pour this mixture over the Pork Chops and Vegetables.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.




                                       

September 2, 2015.
Recipe # 245.

                                                               Beef Roast in Gravy

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

Season the Roast on all sides and put it in the Crock-Pot.
Put the Onion and Garlic on top of the Roast.
Add in the Bouillon Cubes.
Pour the Cream of Mushroom Soup and Beef Broth on top of everything else.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours or until done and tender.





                                                   

September 1, 2015.
Recipe # 244.

                                                       Pork Chops and Vegetables

2-6 Pork Chops or more; depending on amount of servings.
6 Potatoes; peeled and cut into wedges.
6 Large Carrots; cleaned and cut into chunky pieces or several Baby Carrots.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Cans of Reduced Fat and Sodium Cream of Mushroom Soup; depending on size of can.
1-2 Cans of Water; if using condensed soup.
Seasoned Salt Substitute to taste.
Pepper to taste.
Small amount of Olive Oil for browning.

Season and brown the Pork Chops in the Olive Oil.
Put the Potatoes and Carrots into the Crock-Pot.
Season them lightly.
Lay the Pork Chops on top of the Vegetables.
Put the Onion and Garlic on top of the Pork Chops.
Pour the Soup or Soup and Water; over all of this.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.

This is a very easy and yummy way to cook Pork Chops. They turn out nice and tender and taste delicious. It makes a nice hearty and healthy meal. Serve with a salad to make it a little more healthy.