October 31, 2015.
Recipe # 304.
Ground Sirloin Chili
1 1/2 Pounds Ground Sirloin.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Large Bottle or Can Reduced Salt Tomato Juice.
1 Small Can Tomato Paste.
Water if needed to make it the right consistency.
1 Chili Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.
Season and brown the Ground Sirloin, Onion and Garlic in a skillet.
Transfer into the Crock-Pot with a slotted spoon.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Saturday, October 31, 2015
October 30, 2015.
Recipe # 303.
Ground Chicken Chili
1 Pound Ground Chicken.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans of Mild Chili Beans.
1 Small Can Tomato Paste.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium Tomato Juice.
1 Chili Seasoning Packet.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
Season and brown the Ground 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.
Recipe # 303.
Ground Chicken Chili
1 Pound Ground Chicken.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans of Mild Chili Beans.
1 Small Can Tomato Paste.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium Tomato Juice.
1 Chili Seasoning Packet.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
Season and brown the Ground 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.
Thursday, October 29, 2015
October 29, 2015.
Recipe # 302.
Salisbury Steak
4-8 Ground Chuck, Round or Sirloin Patties.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
2-3 Low Sodium Beef Bouillon Cubes.
1 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Season and brown the Beef Patties and Onion in a skillet.
Transfer into the Crock-Pot with a slotted spatula.
Mix together the other ingredients and pour them over the Patties.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Recipe # 302.
Salisbury Steak
4-8 Ground Chuck, Round or Sirloin Patties.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
2-3 Low Sodium Beef Bouillon Cubes.
1 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Season and brown the Beef Patties and Onion in a skillet.
Transfer into the Crock-Pot with a slotted spatula.
Mix together the other ingredients and pour them over the Patties.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Wednesday, October 28, 2015
October 28, 2015.
Recipe # 301.
Beef and Noodles
1 1/2-2 Pounds Sirloin Tips or Lean Stew Meat.
1/2 Onion; chopped.
1 Small Box Fresh Mushrooms; cleaned and sliced.
2-3 Low Sodium Beef Beef Bouillon Cubes.
Water to cover everything well; plus enough to cook the Noodles.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.
12 Ounce Bag Egg or No Yolks Noodles.
Season and brown the Meat and Onion 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.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
Add in the Noodles during the last 1-2 hours of cooking time.
October 27, 2015.
Recipe # 300.
Chicken Noodle Soup
1-1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
2-3 Stalks of Celery; cut into circle slices.
2-3 Carrots; cleaned and cut into circle slices.
2-3 Boxes Reduced Fat and Sodium Chicken Broth.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to cover everything and enough to make soup.
Seasoned Salt Substitute to taste.
Pepper to taste.
12 Ounce Bag Egg or No Yolks Noodles.
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.
Add in the Noodles during the last 1-2 hours of cooking time.
Recipe # 300.
Chicken Noodle Soup
1-1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
2-3 Stalks of Celery; cut into circle slices.
2-3 Carrots; cleaned and cut into circle slices.
2-3 Boxes Reduced Fat and Sodium Chicken Broth.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to cover everything and enough to make soup.
Seasoned Salt Substitute to taste.
Pepper to taste.
12 Ounce Bag Egg or No Yolks Noodles.
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.
Add in the Noodles during the last 1-2 hours of cooking time.
Monday, October 26, 2015
October 26, 2015.
Recipe # 299.
Pinto Beans and Ham
1 Pound Dry Pinto Beans Sorted, Soaked, Drained and Rinsed.
1 Pound Lean Ham Pieces.
1/4 Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover everything about 3-4 inches above it.
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.
Serve with Slaw and Cornbread or whatever you like.
Recipe # 299.
Pinto Beans and Ham
1 Pound Dry Pinto Beans Sorted, Soaked, Drained and Rinsed.
1 Pound Lean Ham Pieces.
1/4 Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover everything about 3-4 inches above it.
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.
Serve with Slaw and Cornbread or whatever you like.
Sunday, October 25, 2015
October 25, 2015.
Recipe # 298.
Sirloin Beef Tip Roast and Vegetables
3-5 Pound Sirloin Tip Beef Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Low Sodium Beef Bouillon Cubes.
6-8 Large Potatoes; peeled and cut into wedges.
6-8 Large Carrots; cleaned and cut into chunky pieces or 1-2 Pounds Baby Carrots.
1 Can Reduced Fat and Sodium Beef broth.
1-2 Cans Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Put the Potatoes and Carrots into the Crock-Pot.
Season them lightly.
Season the Roast on both sides and lay it on top of the Potatoes and Carrots.
Put the Onion, Garlic and Beef Bouillon on top of the Roast.
Pour the liquid over and around all of this.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
This makes a great Sunday Dinner. Either after Church or for an evening meal. Just put it on in the morning and have Dinner ready later on in the day. You don't have to spend a lot of time cooking and you still have Dinner ready when you are.
Recipe # 298.
Sirloin Beef Tip Roast and Vegetables
3-5 Pound Sirloin Tip Beef Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Low Sodium Beef Bouillon Cubes.
6-8 Large Potatoes; peeled and cut into wedges.
6-8 Large Carrots; cleaned and cut into chunky pieces or 1-2 Pounds Baby Carrots.
1 Can Reduced Fat and Sodium Beef broth.
1-2 Cans Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Put the Potatoes and Carrots into the Crock-Pot.
Season them lightly.
Season the Roast on both sides and lay it on top of the Potatoes and Carrots.
Put the Onion, Garlic and Beef Bouillon on top of the Roast.
Pour the liquid over and around all of this.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
This makes a great Sunday Dinner. Either after Church or for an evening meal. Just put it on in the morning and have Dinner ready later on in the day. You don't have to spend a lot of time cooking and you still have Dinner ready when you are.
Saturday, October 24, 2015
October 24, 2015.
Recipe # 297.
Vegetable Beef Soup
1-2 Pounds Lean Stew Meat.
5-6 Large Carrots; cleaned and cut into circle slices.
5-6 Potatoes; peeled and cut into small cubes.
1 Can Diced Tomatoes. (can use Low-Sodium).
1 Large Can or Bottle V-8 Juice (can use Low-Sodium).
16 Ounce Bag Frozen Soup Mix.
2-3 Low Sodium Beef Bouillon Cubes or 1 Teaspoon Beef Base.
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 Vegetables.
Stir together well. Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Add the Frozen ingredients in during last 1-2 hours of cooking time.
Vegetable Beef Soup
1-2 Pounds Lean Stew Meat.
5-6 Large Carrots; cleaned and cut into circle slices.
5-6 Potatoes; peeled and cut into small cubes.
1 Can Diced Tomatoes. (can use Low-Sodium).
1 Large Can or Bottle V-8 Juice (can use Low-Sodium).
16 Ounce Bag Frozen Soup Mix.
2-3 Low Sodium Beef Bouillon Cubes or 1 Teaspoon Beef Base.
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 Vegetables.
Stir together well. Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Add the Frozen ingredients in during last 1-2 hours of cooking time.
Friday, October 23, 2015
October 23, 2015.
Recipe # 296.
Chicken Rice and Vegetable Soup
1-1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
3/4 Cup Instant Brown Rice.
1/2 Onion; chopped.
2-3 Carrots; diced.
2-3 Low Sodium Chicken Bouillon Cubes.
2-3 Boxes Low Fat and Low Sodium Chicken Broth.
Water to finish filling the Crock-Pot at least 3/4 full.
Put all of the ingredients, except the Rice into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Rice during the last 1-2 hours of cooking time.
This would make a easy, healthy supper for a busy weekday. Also enjoy it for lunch the next day. I love Crock-Pot Soup. The ingredients blend together so well and taste delicious! It would make a great meal before a football game or any sports event on a Friday night. Give it a try!
Recipe # 296.
Chicken Rice and Vegetable Soup
1-1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
3/4 Cup Instant Brown Rice.
1/2 Onion; chopped.
2-3 Carrots; diced.
2-3 Low Sodium Chicken Bouillon Cubes.
2-3 Boxes Low Fat and Low Sodium Chicken Broth.
Water to finish filling the Crock-Pot at least 3/4 full.
Put all of the ingredients, except the Rice into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Rice during the last 1-2 hours of cooking time.
This would make a easy, healthy supper for a busy weekday. Also enjoy it for lunch the next day. I love Crock-Pot Soup. The ingredients blend together so well and taste delicious! It would make a great meal before a football game or any sports event on a Friday night. Give it a try!
Thursday, October 22, 2015
October 22, 2015.
Recipe # 295.
Chicken Sausage and Rice Soup
1 Pound Chicken Polish Sausage; cut into circle slices.
1/2 Small Onion; chopped.
1 Cup Instant Brown Rice.
2-3 Boxes Low Sodium Chicken Broth.
Water to finish filling the Crock-Pot at least 3/4 full.
2-3 Low Sodium Chicken Bouillon Cubes.
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.
Recipe # 295.
Chicken Sausage and Rice Soup
1 Pound Chicken Polish Sausage; cut into circle slices.
1/2 Small Onion; chopped.
1 Cup Instant Brown Rice.
2-3 Boxes Low Sodium Chicken Broth.
Water to finish filling the Crock-Pot at least 3/4 full.
2-3 Low Sodium Chicken Bouillon Cubes.
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.
Wednesday, October 21, 2015
October 21, 2015.
Recipe # 294.
Swiss Steak and Mushrooms
3-4 Pound Round Steak; cut into 4 pieces.
1 Onion Soup Mix Packet.
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.
Olive Oil for browning.
Season and brown the Round Steak in the Olive Oil.
Transfer into the Crock-Pot.
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.
Recipe # 294.
Swiss Steak and Mushrooms
3-4 Pound Round Steak; cut into 4 pieces.
1 Onion Soup Mix Packet.
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.
Olive Oil for browning.
Season and brown the Round Steak in the Olive Oil.
Transfer into the Crock-Pot.
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.
Tuesday, October 20, 2015
October 20, 2015.
Recipe # 293.
Chili Spaghetti
1 Pound Lean Ground Beef.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Jar Spaghetti Sauce.
1/2-1 Jar water.
1-2 Cans Mild Chili Beans.
1 Pound Healthy Spaghetti.
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 except the Spaghetti.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook the Spaghetti according to directions.
Serve together to make Chili Spaghetti.
Recipe # 293.
Chili Spaghetti
1 Pound Lean Ground Beef.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Jar Spaghetti Sauce.
1/2-1 Jar water.
1-2 Cans Mild Chili Beans.
1 Pound Healthy Spaghetti.
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 except the Spaghetti.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Cook the Spaghetti according to directions.
Serve together to make Chili Spaghetti.
October 18, 2015.
Recipe # 291.
Italian Beef Sandwiches
Italian Beef Leftovers.
Italian Rolls.
Heat up the leftover Italian Beef.
Serve on the Italian Rolls.
Serve with a Salad and French Fries or whatever you like for a good lunch or dinner.
It makes a good lunch after church or a good Sunday Dinner.
Recipe # 291.
Italian Beef Sandwiches
Italian Beef Leftovers.
Italian Rolls.
Heat up the leftover Italian Beef.
Serve on the Italian Rolls.
Serve with a Salad and French Fries or whatever you like for a good lunch or dinner.
It makes a good lunch after church or a good Sunday Dinner.
Sunday, October 18, 2015
October 17, 2015.
Recipe # 290.
Italian Beef Roast with Vegetables
3-5 Pound Lean Beef Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Packet Italian Salad Dressing Mix or 1 Packet Italian Beef Seasoning.
5-6 Potatoes; peeled and cut into wedges.
6-8 Large Carrots; cleaned and cut into chunky pieces. (if using Large Carrots).
1 Pound Frozen Cut Green Beans.
1 Cup White Cooking Wine.
1-2 Cups Water to be sure there is enough liquid.
Put the Potatoes, Carrots and Green Beans in the bottom of the Crock-Pot.
Lay the Roast on top of them.
Put the Onion and Garlic on top of the Roast.
Sprinkle the Seasoning Packet on top of the Roast.
Pour the liquid over this to not rinse off all of the Seasoning.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
October 16, 2015.
Recipe # 289.
Chicken and Rice Soup
2 Pounds Chicken Tenderloins; cut into small cubes.
1 Cup Instant Brown Rice.
1/2 Small Onion; chopped.
1 Stalk of Celery; cleaned and diced.
2 Carrots; grated.
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.
Olive Oil for browning.
Season and brown the Chicken, Onion and Celery 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.
Recipe # 289.
Chicken and Rice Soup
2 Pounds Chicken Tenderloins; cut into small cubes.
1 Cup Instant Brown Rice.
1/2 Small Onion; chopped.
1 Stalk of Celery; cleaned and diced.
2 Carrots; grated.
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.
Olive Oil for browning.
Season and brown the Chicken, Onion and Celery 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.
October 15, 2015.
Recipe # 288.
Turkey Chili Soup
1 Pound Ground Turkey.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Small Can Tomato Paste.
1 Large Bottle or Can Low Sodium Tomato Juice.
3-4 Cans Mild Chili Beans.
1 Chili Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.
Water to finish filling the Crock-Pot at least 3/4 full.
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.
Recipe # 288.
Turkey Chili Soup
1 Pound Ground Turkey.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Small Can Tomato Paste.
1 Large Bottle or Can Low Sodium Tomato Juice.
3-4 Cans Mild Chili Beans.
1 Chili Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.
Water to finish filling the Crock-Pot at least 3/4 full.
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.
Wednesday, October 14, 2015
October 14, 2015.
Recipe # 287.
Black Bean Soup
1 Pound Dry Black Beans.
1 Pound Lean Ham Pieces.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover the other ingredients enough to make soup.
Wash and sort the Beans.
Put the Beans into the Crock-Pot.
Put the Ham, Onion, Garlic and Seasonings on top of the Beans.
Pour Water in to cover all of this well above it so you have Soup.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Recipe # 287.
Black Bean Soup
1 Pound Dry Black Beans.
1 Pound Lean Ham Pieces.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover the other ingredients enough to make soup.
Wash and sort the Beans.
Put the Beans into the Crock-Pot.
Put the Ham, Onion, Garlic and Seasonings on top of the Beans.
Pour Water in to cover all of this well above it so you have Soup.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Monday, October 12, 2015
October 12, 2015.
Recipe # 285.
Baked Potatoes in the Crock-Pot
4-6 Potatoes or how many will fill the Crock-Pot about 3/4 full.
Aluminum Foil to wrap them with.
Olive Oil.
Salt.
Pepper.
Poke the Potatoes with a fork several times.
Rub each Potato with Olive Oil.
Season them with Salt and Pepper.
Wrap them with a piece of Foil each.
Place them in the Crock-Pot.
Cover and cook on Low for about 8 hours.
Recipe # 285.
Baked Potatoes in the Crock-Pot
4-6 Potatoes or how many will fill the Crock-Pot about 3/4 full.
Aluminum Foil to wrap them with.
Olive Oil.
Salt.
Pepper.
Poke the Potatoes with a fork several times.
Rub each Potato with Olive Oil.
Season them with Salt and Pepper.
Wrap them with a piece of Foil each.
Place them in the Crock-Pot.
Cover and cook on Low for about 8 hours.
Sunday, October 11, 2015
October 11, 2015.
Recipe #284.
Beef Roast with Root Vegetables
3-5 Pound Beef Roast.
5-6 Large or 8-10 Small-Medium Red Potatoes; peeled and cut into wedges.
5-6 Large Carrots; or Several Multi-Colored Carrots; cleaned and cut into circle slices or left whole if small.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Low Sodium Beef Bouillon Cubes.
1 Packet Natural Brown Gravy Mix.
2 Cans Reduced Fat and Sodium Beef Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.
Put all of the Root Vegetables into the Crock-Pot.
Season the Roast and lay it on top of them.
Add in the Onion and Garlic on top of the Roast.
Mix together the Gravy Mix and the Beef Broth.
Pour this mixture over the Roast and around edge to keep the Onion and Garlic on top.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Recipe #284.
Beef Roast with Root Vegetables
3-5 Pound Beef Roast.
5-6 Large or 8-10 Small-Medium Red Potatoes; peeled and cut into wedges.
5-6 Large Carrots; or Several Multi-Colored Carrots; cleaned and cut into circle slices or left whole if small.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Low Sodium Beef Bouillon Cubes.
1 Packet Natural Brown Gravy Mix.
2 Cans Reduced Fat and Sodium Beef Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.
Put all of the Root Vegetables into the Crock-Pot.
Season the Roast and lay it on top of them.
Add in the Onion and Garlic on top of the Roast.
Mix together the Gravy Mix and the Beef Broth.
Pour this mixture over the Roast and around edge to keep the Onion and Garlic on top.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Saturday, October 10, 2015
October 10, 2015.
Recipe # 283.
Chunky Chicken and Rice Soup
4 Boneless, Skinless Chicken Breasts; cut into small cubes.
4-5 Large Carrots; cleaned and cut into circle slices.
1-2 Large Stalks of Celery; cleaned and sliced.
1/2 Small Onion; chopped.
1 Small Bunch of Parsley Leaves; chopped.
1 Cup Instant Brown Rice.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to cover everything well and fill 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.
Recipe # 283.
Chunky Chicken and Rice Soup
4 Boneless, Skinless Chicken Breasts; cut into small cubes.
4-5 Large Carrots; cleaned and cut into circle slices.
1-2 Large Stalks of Celery; cleaned and sliced.
1/2 Small Onion; chopped.
1 Small Bunch of Parsley Leaves; chopped.
1 Cup Instant Brown Rice.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to cover everything well and fill 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.
Friday, October 9, 2015
October 9, 2015.
Recipe # 282.
Red Bean Chicken and Rice Soup
1-2 Pounds Chicken Tenderloin; cut into small cubes.
1/2 Small Onion; chopped.
2 Cloves of Garlic; chopped.
2 Cans Red Kidney Beans or Mild Chili Beans.
1 Can Diced Chili Tomatoes.
1 Large Can or Bottle Low Sodium Tomato Juice.
1 Cup Instant Brown Rice.
1 Chili Seasoning Packet.
Water 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 8-10 hours or on High for 4-5 hours.
October 8, 2015.
Recipe # 281.
Black Bean Soup
1 Pound Package Dry Black Beans.
1 Pound Lean Ham Pieces.
1 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover the Ham and Beans about 2-3 inches or more above them.
Rinse and sort the Beans well.
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.
Recipe # 281.
Black Bean Soup
1 Pound Package Dry Black Beans.
1 Pound Lean Ham Pieces.
1 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover the Ham and Beans about 2-3 inches or more above them.
Rinse and sort the Beans well.
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.
October 7, 2015.
Recipe # 280.
Black Bean Chili
1 Pound Lean Ground Beef.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans of Black Chili Beans.
1 Can Low Sodium Tomato Paste.
1 Can Diced Chili Tomatoes.
1 Chili Seasoning Packet.
1 Large Can or Bottle Low Sodium Tomato Juice.
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.
Recipe # 280.
Black Bean Chili
1 Pound Lean Ground Beef.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans of Black Chili Beans.
1 Can Low Sodium Tomato Paste.
1 Can Diced Chili Tomatoes.
1 Chili Seasoning Packet.
1 Large Can or Bottle Low Sodium Tomato Juice.
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.
Tuesday, October 6, 2015
October 6, 2015.
Recipe # 279.
Ham and Vegetables
1 1/2-2 Pounds Lean Ham Pieces.
5-6 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 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
About 2-3 Cups of Water.
Put all of the ingredients into the Crock-Pot.
Season well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Recipe # 279.
Ham and Vegetables
1 1/2-2 Pounds Lean Ham Pieces.
5-6 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 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
About 2-3 Cups of Water.
Put all of the ingredients into the Crock-Pot.
Season well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Monday, October 5, 2015
October 5, 2015.
Recipe # 278.
Chicken Stoup
2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Large Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
2 Stalks of Celery; ends cut off, cleaned and cut into circle slices.
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.
Water if needed to make it the right consistency.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
Season and brown the Chicken, Onion, Garlic and Celery 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 or until done.
This is another great dish for a cool Fall day. It will warm you and fill you up at the same time. Serve it with some nice Bread or Cornbread and enjoy!
Recipe # 278.
Chicken Stoup
2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Large Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
2 Stalks of Celery; ends cut off, cleaned and cut into circle slices.
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.
Water if needed to make it the right consistency.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
Season and brown the Chicken, Onion, Garlic and Celery 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 or until done.
This is another great dish for a cool Fall day. It will warm you and fill you up at the same time. Serve it with some nice Bread or Cornbread and enjoy!
Sunday, October 4, 2015
October 4, 2015.
Recipe # 277.
Beef Brisket with Vegetables
3-5 Pound Beef Brisket.
1 Onion; chopped or sliced.
2-3 Cloves of Garlic; chopped.
1-2 Pounds Baby Carrots.
5-6 Large Potatoes; peeled and cut into wedges.
1-2 Cans Low-Sodium Beef broth.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
2-3 Low Sodium Beef Bouillon Cubes.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.
Season and brown the Brisket in the Olive Oil.
Put the Carrots and Potatoes into the Crock-Pot.
Lay the Brisket on top of the Vegetables.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Recipe # 277.
Beef Brisket with Vegetables
3-5 Pound Beef Brisket.
1 Onion; chopped or sliced.
2-3 Cloves of Garlic; chopped.
1-2 Pounds Baby Carrots.
5-6 Large Potatoes; peeled and cut into wedges.
1-2 Cans Low-Sodium Beef broth.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
2-3 Low Sodium Beef Bouillon Cubes.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.
Season and brown the Brisket in the Olive Oil.
Put the Carrots and Potatoes into the Crock-Pot.
Lay the Brisket on top of the Vegetables.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Saturday, October 3, 2015
October 3, 2015.
Recipe # 276.
Traditional Chili
1 1/2 Pounds lean Ground Beef.
1 Small-Med. Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Large Can or Bottle Tomato Juice.
1 Regular Size Can Tomato Paste.
1 Packet Mild Chili Seasoning.
1 Can Diced Chili Tomatoes.
Water if needed to make it the right consistency.
Seasoned Salt substitute to taste.
Pepper to taste.
Season and brown the Ground Beef, Onion and Garlic together in a skillet.
While this is browning, put all of the other ingredients, except the Water, into the Crock-Pot.
Transfer the Ground Beef Mixture into the Crock-Pot with a slotted spoon or drain and transfer.
Stir together well.
Add some Water if needed.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Today is a chili day here. We have our heat on. This is what I'm fixing for dinner. Chili for a chili day! Will eat Chili for dinner and watch the Cardinals/Braves game. Hopefully the Cardinals will win. I'm sure there are plenty of Braves fans out there; but being from Southern Illinois I love the Cards! Anyway enjoy some Chili on this chili day whoever you root for! or if you don't watch sports you can still enjoy some Chili. It's gonna be yummy!
Recipe # 276.
Traditional Chili
1 1/2 Pounds lean Ground Beef.
1 Small-Med. Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Large Can or Bottle Tomato Juice.
1 Regular Size Can Tomato Paste.
1 Packet Mild Chili Seasoning.
1 Can Diced Chili Tomatoes.
Water if needed to make it the right consistency.
Seasoned Salt substitute to taste.
Pepper to taste.
Season and brown the Ground Beef, Onion and Garlic together in a skillet.
While this is browning, put all of the other ingredients, except the Water, into the Crock-Pot.
Transfer the Ground Beef Mixture into the Crock-Pot with a slotted spoon or drain and transfer.
Stir together well.
Add some Water if needed.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Today is a chili day here. We have our heat on. This is what I'm fixing for dinner. Chili for a chili day! Will eat Chili for dinner and watch the Cardinals/Braves game. Hopefully the Cardinals will win. I'm sure there are plenty of Braves fans out there; but being from Southern Illinois I love the Cards! Anyway enjoy some Chili on this chili day whoever you root for! or if you don't watch sports you can still enjoy some Chili. It's gonna be yummy!
Friday, October 2, 2015
October 2, 2015.
Recipe # 275.
White Bean Chicken Chili
1 1/2 Pounds Chicken Tenderloin; cut into small cubes.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium Tomato Juice.
3-4 Cans White Chili beans.
1 Chili Seasoning Packet.
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 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.
Recipe # 275.
White Bean Chicken Chili
1 1/2 Pounds Chicken Tenderloin; cut into small cubes.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium Tomato Juice.
3-4 Cans White Chili beans.
1 Chili Seasoning Packet.
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 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.
October 1, 2015.
Recipe # 274.
Brown Rice Texas Hash
1-1 1/2 Lean Ground Beef.
1/2 Small Onion; chopped.
1/4-1/2 Green Pepper; chopped.
1-2 Cloves of Garlic; chopped.
1 Large or 2 Small Cans Tomato Paste.
1/2-3/4 Cup Ketchup.
3 Cups Cooked Brown Rice.
Seasoned Salt Substitute to taste.
Pepper to taste.
Season and brown the Ground Beef, Onion, Green Pepper and Garlic together in a skillet. Drain.
Layer the ingredients in the Crock-Pot by starting with 1/3 of the Rice; put 1/3 of the Ground Beef Mixture on top of the Rice and 1/2 of the Tomato Sauce on top of the Ground Beef Mixture.
Layer all of these ingredients like this again and then a third time; but top the third layer with the Ketchup.
Cover and cook on Low for 4-6 hours or on High for 2-3 hours or until heated through.
Recipe # 274.
Brown Rice Texas Hash
1-1 1/2 Lean Ground Beef.
1/2 Small Onion; chopped.
1/4-1/2 Green Pepper; chopped.
1-2 Cloves of Garlic; chopped.
1 Large or 2 Small Cans Tomato Paste.
1/2-3/4 Cup Ketchup.
3 Cups Cooked Brown Rice.
Seasoned Salt Substitute to taste.
Pepper to taste.
Season and brown the Ground Beef, Onion, Green Pepper and Garlic together in a skillet. Drain.
Layer the ingredients in the Crock-Pot by starting with 1/3 of the Rice; put 1/3 of the Ground Beef Mixture on top of the Rice and 1/2 of the Tomato Sauce on top of the Ground Beef Mixture.
Layer all of these ingredients like this again and then a third time; but top the third layer with the Ketchup.
Cover and cook on Low for 4-6 hours or on High for 2-3 hours or until heated through.
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