November 30, 2015.
Recipe # 334.
Countdown to the Holidays!

                                                                   Swiss Steak

3 Pounds or so Tenderized Round Steak; cut into serving sizes or 3 Pounds or so Cube Steaks.
1 Packet Onion Soup Mix.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can or so of Water,
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.
Whole Wheat or some other healthy Flour.

Season the Steaks and Flour lightly on both sides.
Brown them on both sides in the Olive Oil.
Transfer them 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.

November 29, 2015.
Recipe # 333.
Countdown to the Holidays(

                                             Pork Tenderloin in Cream of Chicken Soup

3-5 Pound Pork Tenderloin.
1-2 Cloves of Garlic; sliced.
1 Onion Soup Packet.
1 Large or 2 Regular Cans Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Water or Reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Pork Tenderloin and brown it on all sides.
Cut slits in the top of it and insert the Garlic slices in them.
Transfer the Pork Tenderloin into the Crock-Pot.
Sprinkle the Onion Soup Mix over the top.
Add in the the Soup and liquid 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.
Serve with Mashed Potatoes and whatever else you like.

November 28, 2015.
Recipe # 332.
Countdown to the Holidays!

                                       Beef Tenderloin in Onion Soup with Vegetables

3-4 Pound Beef Tenderloin.
1-2 Pound Baby Carrots.
1-2 Pounds Small Red or Yukon Gold Potatoes; peeled and left whole or cut in half.
1-2 Onion Soup Packets.
Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Cans Reduced Fat and Sodium Beef Broth or 2 Cups or so Water.
Extra Water if needed.

Put the Carrots and Potatoes in the Crock-Pot and season them.
Season the Beef Tenderloin well and lay it on top of the Vegetables.
Put the Soup Mix on top of the Beef Tenderloin and pour the liquid over and around it.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

November 27, 2015.
Recipe # 331.
Countdown to the Holidays!

                                                                     Glazed Carrots

2 Pounds Baby Carrots.
Salt Substitute to taste.
Pepper to taste.
1/2 Cup Brown Sugar Splenda.
1-2 Tablespoons Butter.
1/2 Cup Water.

Put all of the ingredients into the Crock-Pot.
Cover and cook on High about 4-5 hours.
Stir 2-3 times during cooking.

November 26, 2015.
Recipe # 330.
Countdown to the Holidays!

                                                              Crock-Pot Dressing

Olive Oil Cooking Spray.
Enough Bread to fill an 8 x 11 inch Pan (White and Whole Wheat or all Whole Wheat or Honey Wheat); toasted and broke into small pieces.
1 Small Onion; chopped.
1 Bunch of Celery; trimmed and chopped.
2-3 Low Sodium Chicken Bouillon Cubes.
1-2 Cans Low Fat and Sodium Chicken or Turkey Broth.
1-2 Cans Water.
2-3 Tablespoons Butter; melted.
1 Teaspoon Poultry Seasoning.
1/2 Teaspoon Sage.
Giblets; chopped. (optional).
1 Egg; beaten.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Onion, Celery, Bouillon Cubes, Broth, Water, Butter, Seasoned Salt Substitute, Pepper, Seasonings and Giblets (if using) in a large Saucepan.
Bring to a boil.
Reduce heat to simmer and put the lid on it.
Cook until the Giblets are done and the Vegetables are tender.
Remove the Giblets; remove the skin discard and remove the meat from the neck.
Shred the meat and chop the Giblets; add it back to the liquid.
Let it cool some.
Temper the Egg and add it into the liquid.
Stir together well.
Spray the inside of the Crock-pot with the Cooking Spray.
Put the Toast into the Crock-Pot.
Pour the Liquid mixture over the Toast and toss together well.
Spread out evenly
Cover and cook on Low for 4-6 hours or until done.

November 25, 2015.

Recipe # 329.

Countdown to the Holidays!

                                                    Broccoli Cauliflower and Carrots

1 Pound Frozen Broccoli Florets.

1 Pound Frozen Cauliflower.

1 Pound Frozen Cut Carrots.

2-3 Teaspoons of Butter.

Salt Substitute to taste.

Pepper to taste.

Water to cover the Vegetables.

Put all of the ingredients into the Crock-Pot.

Cover and cook on Low for 6 Hours or on High for 3 Hours or until done and tender, but not overcooked.

November 24, 2015.
Recipe # 328.
Countdown to the Holidays!

                                                 Green Beans, Potatoes, Carrots and Ham

2 Pounds Frozen Cut Green Beans.
6-8 Large Potatoes; peeled and cut into wedges or several small, Red Potatoes; peeled and left whole or cut in half.
1 Pound Fresh or Frozen Baby Carrots.
1 Small Onion; chopped.
1 Pound Lean Ham Pieces.
1-2 Cans Reduced Fat and Sodium Chicken Broth.
1-2 Cans of Water; if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the Vegetables into the Crock-Pot.
Lay the Ham on top of them.
Pour the liquid in around the edges to no wash off the seasonings.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Make sure there is enough liquid in it through cooking time.

November 23, 2015.

Recipe # 327.
Countdown to the Holidays!

                                                              Sweet Potato Casserole

Olive Oil Cooking Spray.

3-4 Pounds Sweet Potatoes; peeled and cut into cubes or 3-4 Cans Sweet Potatoes.

3/4 Cup Brown Sugar Splenda.

2 Tablespoons Butter.

1 Tablespoon Pumpkin Spice.

1 Tablespoon Watkins or other really good Vanilla.

16 Ounces Miniature Marshmallows.

1 Teaspoon Salt Substitute.

1 Tablespoon Water.

Spray the inside of the Crock-Pot with the Cooking Spray.

Put the Brown Sugar Splenda, Butter, Pumpkin Spice, Salt Substitute and Vanilla in a bowl.

Microwave on High for 1-1 1/2 Minutes.

Mix together with the Sweet Potatoes.

Pour all of this into the Crock-Pot.

Cover and cook on High for 3-4 hours.

Stir together well.

Set on warm until ready to serve.

Put the Marshmallows on top and allow to melt some before serving.

 November 22, 2015.
Recipe # 326.
Countdown to the Holidays!

                                                           Whole Roasted Chicken

3-5 Pound Whole Chicken.
1 Onion; chopped.
Olive Oil and Butter for coating inside and out.
1 Lemon; cut into wedges. (optional).
Seasoned salt Substitute to taste.
Pepper to taste.

Put the Onion in the bottom of the Crock-Pot.
Rub the Olive Oil and Butter on the inside and outside of the Chicken.
Season the inside and outside of the Chicken well.
Put the Lemon wedges, if using, inside the Chicken.
Put the Chicken into the Crock-Pot.
Cover and cook on High for 4-6 hours or until the Chicken is fall off the bone tender.

November 21, 2015.
Recipe # 325.
Countdown to the Holidays!

                                                             Holiday Baked Beans

1 Pound of Navy Beans; rinsed, sorted and soaked overnight.
1 Onion; chopped.
1 Cup Low Sodium Ketchup.
1/2 Cup Brown Sugar Splenda.
1/2 Cup Molasses.
1 Tablespoon Mustard.
1 Tablespoon Apple Cider Vinegar.
4 Cups Low Fat and Sodium Chicken Broth.

Drain the Beans in the morning; rinse well and drain again.
Put the Beans into the Crock-Pot.
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.
Check often to make sure there is enough liquid through cooking time. If they look like they are getting too dry add more Chicken Broth. Then cook down to where they look like Baked Beans.

November 20, 2015.

Recipe # 324.

Countdown to the Holidays!

                                                             Rock Cornish Hens

2-3 Rock Cornish Hens.

3 Lemons; cut into 4 wedges each.

Olive Oil and Butter for coating.

Seasoned Salt Substitute to taste.

Pepper to taste.

1-2 Cans Reduced Fat and Sodium Chicken Broth.

Rub the Olive Oil and Butter on the inside and outside of the Hens.

Season the inside and outside of the Hens.

Put 1-2 Lemon Wedges inside each Hen.

Lay the Hens in the Crock-Pot and lay the remaining Lemon wedges on and around them.

Pour the Chicken Broth around the Hens.

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

November 19, 2015.
Recipe # 323.
Countdown to the Holidays!

                                                                        Beef Stew

1 1/2-2 Pounds Lean Stew Meat.
2 Pounds Baby Carrots.
5-6 Large Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Olive Oil for browning.
1 Stew Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.
2-3 Cans Reduced Fat and Sodium Beef Broth.

Season and brown the Stew Meat, 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 8-12 hours or on High for 4-6 hours.




                                         

November 18, 2015.
Recipe # 322.
Countdown to the Holidays!

                           Pork Loin Roast in Mushroom Soup with Carrots and Green Beans

3-5 Pound Pork Loin Roast.
1 Onion; chopped.
2-3 Clove of Garlic; 1 sliced and the rest chopped.
1 Pound Fresh or Frozen Baby Carrots.
1-2 Pounds Fresh or Frozen Cut Green Beans.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans Reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Roast on all sides and brown on all sides.
Cut slits in the top of the Roast and insert the sliced Garlic in them.
Put the Carrots and Green Beans into the Crock-Pot and season them.
Lay the Roast on top of these Vegetables.
Add in the Onion, chopped Garlic, Soup and Chicken Broth.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Serve with Mashed Potatoes.

November 17, 2015.
Recipe # 321.
Countdown to the Holidays!

                                                    Chicken and Tortilla Dumpling

About 2 Pounds Chicken Tenderloins; cut into small cubes.
1 Package Large Flour Tortillas; cut into 2-3 inch strips.
3-4 Quarts Reduced Fat and Sodium Chicken Broth.
3-4 Low Sodium Chicken Bouillon Cubes.
1 Cup Seasoned Flour like Kentucky Kernel to coat the Tortillas with.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients except the Tortillas into the Crock-Pot.
Cover and cook on High for 6-8 hours.
Add in the Tortilla strips in during the last 30 minutes to 1 hour of cooking time.

November 16, 2015.
Recipe # 320.
Countdown to the Holidays!

                                                                      Italian Beef

3-5 Pound Lean Beef Roast.
1 Packet Italian Beef Seasoning .
1 Can Reduced Fat and Sodium Beef Broth.
1 Can Water.

Put the Roast into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours or until done and tender.





                                                       

                                                           

November 15, 2015.
Recipe # 319.
Countdown to the Holidays!

                                                      Round Steak in Mushroom Soup

3-4 Pound Round Steak; cut into large cubes.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans Reduced Fat and Sodium Beef Broth.
Olive Oil for browning.
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.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

November 14, 2015.
Recipe # 318.
Countdown to the Holidays!

                                                         Pork Chops and Vegetables

4-6 Pork Loin Chops.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
4-6 Potatoes; peeled and cut into wedges.
1 Pound Baby Carrots.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can or More of Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork Chops in the Olive Oil.
Put the Potatoes and Carrots into the Crock-Pot.
Lay the Pork Chops on top of the Vegetables.
Add in the Onion, Garlic, Soup and Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add more liquid if needed.

November 13, 2015.
Recipe # 317.
Countdown to the Holidays!

                                                         Vegetable Vegetable Soup

2/16 Ounce Bags Frozen Soup Mix.
16 Ounce Bag Frozen Cut Carrots.
1 Cup Navy Beans; rinsed, sorted and soaked overnight.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium V-8 Juice.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to finish filling the Crock-pot about 3/4 full or so.

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 all of the Vegetables are done and tender.

To me this would be a good dinner and then lunch as long as it lasts. I'm not a Vegetarian, but every so often eating all vegetables is a good idea. Give it a try! It's healthy and delicious!

November 12, 2015.
Recipe # 316.
Countdown to the Holidays!

                                                         Chicken Noodle Vegetable Soup

1-2 Pounds Chicken Tenderloins; cut into small cubes.
1 Pound Fresh or Frozen Carrot circles.
2 Stalks of Celery; cut into circle slices.
2-3 Low Sodium Chicken Bouillon Cubes.
2-3 Boxes Low Fat and Sodium Chicken Stock.
Water to finish filling the Crock-Pot about 3/4 full.
8-12 Ounces Egg or No Yolks Noodles.
Seasoned Salt Substitute to taste.
Pepper to taste.

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 2-3 hours of cooking time.

November 10, 2015.
Recipe # 315.
Countdown to the Holidays!

                                                       Hearty Vegetable Beef Soup

1 1/2 Pounds Lean Stew Meat.
5-6 Potatoes; cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
2 Bags Frozen Soup Mix.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium V-8 Juice.
2-3 Low Sodium Beef Bouillon Cubes.
Water to fill the Crock-Pot about 3/4 full.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients except the Frozen Vegetables into the Crock-Pot.
Stir together well.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Add in the Frozen Vegetables during the last 2-4 hours of cooking time.

November 10, 2015.
Recipe # 314.
Countdown to the Holidays!

                                                                        Chili Soup

1 1/2 Pounds Lean Ground Beef.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3 Cans of Mild Chili Beans.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium Tomato Juice.
1/2 Green or Red Bell Pepper; chopped. (optional).
Water to make it the consistency you like.
Seasoned Salt Substitute to taste.
Pepper to taste.
Chili Seasoning Packet or Chili Powder to taste.

Season and brown the Ground Beef, Onion and Garlic in a skillet.
Drain and transfer or transfer with a slotted spoon 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.

This would be a good meal to have after shopping or on a cold Fall or Winter day. Just put it on before you leave the house and come home to a nice hearty meal.

November 9, 2015.
Recipe # 314.
Countdown to the Holidays!

                                                             Barbecued Pork Loin Roast

3-5 Pound Pork Loin Roast.
1 Onion; chopped.
2-3 cloves of garlic; sliced.
16 Ounce Bottle Barbecue Sauce.
1/2-1 Barbecue Sauce Bottle of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Cut slits in the top of the Pork Roast.
Season well on all sides.
Brown it on all sides.
Insert the Garlic slices into the slits.
Put the Roast into the Crock-Pot.
Add in all of the other ingredients on top of the Roast.
Add about 1/2-1 Barbecue Sauce Bottle of Water.

November 8, 2015.
Recipe # 312.
Countdown to the Holidays!

                                                        Sirloin Tip Italian Beef

4-5 Pound Sirloin Tip Roast.
2-3 Cloves of Garlic; chopped.
1 Italian Beef Seasoning Packet.
1 Can Reduced Fat and Sodium Beef Broth.
1-2 Cans of Water.

Cut slits in the top of the Roast and insert the Garlic slices in them.
Put it in the Crock-Pot.
Season it well.
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 whatever you like.

November 7, 2015.
Recipe # 311.
Countdown to the Holidays!

                                                            Crock-Pot Corn Casserole

1 Box Jiffy Corn Bread Mix.
1 Stick Butter; melted.
1 Can Cream Style Corn.
1 Can Whole Kernel Corn; drained or 1-2 Cups Frozen Whole Kernel corn.
8 Ounces Sour Cream.
1 Egg.
Olive Oil Cooking Spray.

Spray the inside of the Crock-Pot with the Cooking Spray.
Mix together the Butter, Cream Corn, Whole Kernel Corn, Sour Cream and Egg.
Add in the Corn Bread Mix and stir together well.
Pour this mixture into the Crock-Pot.
Cover and cook on High for 2-4 hours, depending on your Crock-Pot, or until done.

November 6, 2015.
Recipe # 310.
Countdown to the Holidays!

                                                Ham, Green Beans, Carrots and Potatoes

1-2 Pounds Lean Ham Pieces.
2-3 Pounds Fresh or Frozen Cut Green Beans.
1 Pound Fresh or Frozen Baby Carrots.
5-6 Potatoes; peeled and cut into wedges.
1 Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover the Green Beans well.

Put the Green Beans and Potatoes into the Crock-Pot.
Season well.
Sprinkle the Onion on top.
Add in the Water around the edge to not wash off the seasoning.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.
Check every so often and add more Water if needed.

November 5, 2015.
Recipe # 309.
Countdown to the Holidays!

                                                       Whole Chicken and Vegetables

4-5 Pound Whole Roasting Chicken.
1 Onion; cut into wedges.
1 Lemon; cut into wedges.
1-2 Cloves of Garlic; smashed and peeled.
Butter and Olive Oil for coating.
1 Can Reduced Fat and Sodium Chicken Broth.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Rub the Olive Oil and Butter on the inside and outside of the Chicken.
Season the inside and outside of the Chicken.
Stuff the Onion, Lemon and Garlic inside the Chicken.
Put it into the Crock-Pot.
Lay the Vegetables around the Chicken and season them lightly.
Pour the Chicken Broth and Soup around it, too.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.



     

November 4, 2015.
Recipe # 308.
Countdown to the Holidays!
                                                          Pork Roast and Vegetables

3-4 Pound Pork Loin Roast.
5-7 Large Potatoes; peeled and cut into wedges.
1 Pound Baby Carrots.
1 Pound Frozen Cut Green Beans.
1 Onion; chopped.
2-3 Cloves of Garlic; sliced.
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.

Season the Roast and brown it on all sides.
Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Season them.
Put the roast in, on top of the Vegetables, fat side down.
Cut slits in the top side of the Roast and insert the Garlic slices in them.
Put the Onion, Soups and Water in on top of the Roast.
Cover and cook on low for 8-12 hours or on High for 4-6 hours.




                                                   

November 3, 2015.

Recipe # 307.

Countdown to the Holidays!

                                                   Turkey Breast and Vegetables

5-7 Pound Turkey Breast.

Olive Oil and Butter to coat it with.

Seasoned Salt Substitute to taste.

Pepper to taste.

1-2 Pounds Baby Carrots.

5-6 Potatoes; peeled and cut into wedges.

1 Cup or more Low Sodium Turkey or Chicken Broth.

Coat with Olive Oil and Butter and Season the Turkey Breast on all sides.

Put it into the Crock-Pot.

Add in all of the other ingredients and season them.

Cover and cook on Low for 6-8 hours or until done.

November 2, 2015.
Recipe # 306.
Countdown to the Holidays!

                                                          Ham, Green Beans and Potatoes

1 1/2-2 Pounds Lean Ham Pieces.
2 Pounds Fresh or Frozen Cut Green Beans.
5-6 Potatoes; peeled and cut into wedges.
1 Small Onion; chopped.
Water to cover the Vegetables.
Seasoned salt Substitute to taste.
Pepper to taste.

Put the Green Beans and Potatoes into the Crock-Pot.
Season them well.
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 everything is done and tender.




                                                             

November 1, 2015.
Recipe # 305.
Countdown to the Holidays!

                                                             Roasted Stuffed Chicken

4-5 Pound Whole Roasting Chicken.
1-2 Granny Smith Apples; cored and cut into wedges.
1 Lemon; cut into wedges.
1 Onion; peeled and cut into wedges.
1-2 Cloves of Garlic; smashed and peeled whole.
Olive Oil and Butter for coating.
Seasoned Salt Substitute to taste.
Pepper to taste.

Rub Olive Oil and Butter on the inside and outside of the Chicken.
Season it well on the inside and outside.
Stuff the Apples, Lemon, Onion and Garlic inside the Chicken.
Put it into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.
Add liquid, like Chicken broth, if it looks like it needs it.