December 30, 2015.

Recipe # 364.

Countdown to the New Year!

                                                              Navy Beans and Ham

1 Pound Navy Beans; rinsed, sorted and soaked overnight.

1/4 Onion; chopped.

Seasoned Salt or Seasoned Salt Substitute to taste.

Pepper to taste.

Water to keep everything covered good throughout cooking time.

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.

                                                         

December 29, 2015.
Recipe # 363.
Countdown to the New Year!

                                                                  Cabbage Wedges

1 Head Green Cabbage; outer leaves and core removed, cut into wedges and rinsed good.
2-3 Pieces of Bacon, cooked to remove some fat.
1/2 Cup Red Wine Vinegar.
1 Cup Water.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Cabbage, Bacon, Onion and Garlic into the Crock-Pot.
Add in the Seasonings, Vinegar and Water.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

December 28, 2015.
Recipe # 362.
Countdown to the New Year!

                                                                  Pork Loin Roast

3-4 Pound Pork Loin Roast.
1 Packet Onion Soup Mix.
2-3 Cloves of Garlic; chopped.
1/2 Cup White Cooking Wine.
2 Cups Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
2 Pounds Baby Carrots.
5-6 Large Potatoes; peeled and cut into wedges.
Olive Oil or a small amount of Vegetable Oil for browning.

Season and brown the Pork Loin in the Oil.
Transfer into the Crock-Pot with a large fork.
Add in all of the other ingredients.
Season well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

December 27, 2015.
Recipe # 361.
Countdown to the New Year!

                                                      Black-Eyed Peas and Ham

1 Pound Dry Black-Eyed Peas; rinsed, sorted and soaked overnight.
1 Pound Lean Ham pieces.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
Water to cover everything well; plus extra Water if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

December 26, 2015.
Recipe # 360.
Countdown to the New Year.

                                                           Greens in the Crock-Pot

2 Pounds Fresh Kale; cleaned, ribs removed and broke into bite size or a little larger pieces.
1 Pound Lean Ham Pieces.
1/2 Red Onion; chopped.
1 Tablespoon Red Wine Vinegar.
2 Cups of Water.
Seasoned Salt Substitute to taste or about 1 teaspoon.
Pepper to taste or about 1/4 teaspoon.

Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

December 25, 2015.
Recipe # 359.
Countdown to the Holidays!

                                                                       Spiral Ham

7-9 Pounds Spiral Ham.
1 Cup Brown Sugar Splenda or a Natural equivalent.
1/2 Cup Maple Syrup.

Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 4 hours.
Baste every so often while cooking.

December 24, 2015.
Recipe # 358.
Countdown to the Holidays!

                                                                          Chex Mix

3 Cups Corn Chex Cereal.
3 Cups Rice Chex Cereal.
3 Cups Wheat Chex Cereal.
3 Cups Pretzels.
1 Cup Mixed Nuts or Peanuts.
4-6 Tablespoons Butter; melted.
1/4 Cup Worcestershire Sauce.
1 Tablespoon Seasoned Salt Substitute.
1/2-1 Teaspoon Garlic Powder.
1/4-1/2 Teaspoon Onion powder.

Put the Chex Cereal, Pretzels and Nuts into the Crock-Pot.
Melt the Butter and mix the Worcestershire sauce, Seasoned Salt Substitute, Garlic Powder and Onion Powder in with it.
Pour the Butter Mixture over the Chex Mix.
Stir together well.
Put a towel or paper towels under the lid.
Cover and cook on Low for 3 hours stirring every hour or on High for 2 hours stirring every 20 minutes.

December 23, 2015.
Recipe # 357.
Countdown to the Holidays!

                                                              Baby Carrots in Sauce

2-3 Pounds Fresh Baby Carrots; rinsed good.
1/2 Stick of Butter.
1/2 Cup Brown Sugar Splenda.
Water to cover the Carrots well.
Salt Substitute to taste.
Pepper to taste.

Put the Carrots into the Crock-Pot.
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.





                                                             

 December, 22, 2015.
Recipe # 356.
Countdown to the Holidays!

                                                               Whole Roasted Chicken

1 Whole Chicken; 3-5 Pounds or so.
1 Onion; cut up.
2 Pounds of Carrots; rinsed and cut into chunky pieces or 2 Pounds of Baby Carrots; rinsed.
Olive Oil for coating.
Butter for coating.
1/2 Teaspoon Seasoned Salt Substitute.
1/4 Teaspoon Pepper.
1/4-1/2 Teaspoon Garlic Powder.
1/4-1/2 Teaspoon Onion Powder.
Olive Oil Cooking Spray.

Mix together the Olive Oil, Butter and Seasonings.
Rub this mixture all over the outside, inside and under the skin of the Chicken..
Spray the bottom and sides of the Crock-Pot with the Cooking Spray.
Put the Onion and Carrots in the bottom of the Crock-Pot.
Put the seasoned Chicken on top of the Vegetables.
Cover and cook on High for 3-4 hours.

December 21, 2015.
Recipe # 355.
Countdown to the Holidays!

                                                            Green Bean Casserole

2 Pounds Fresh or Frozen Cut Green Beans.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
3/4 Cup 1% Milk.
1 Can French Fried Onions.
Salt Substitute to taste.
Pepper to taste.
Olive Oil Cooking Spray.

Put the Green Beans, Soup, Milk, Salt, Pepper and half of the Onions into a bowl; stir together well.
Spray the inside sides and bottom with the Cooking Spray.
Put the Green Bean mixture into the Crock-Pot and level it out.
Cover and cook on Low for 5-6 hours.
Put the remaining Onions on top of the green Bean mixture before serving.

December 20, 2015.
Recipe # 354.
Countdown to the Holidays!
                                                             Christmas Pork Roast

3-4 Pound Pork Loin Roast.
2 Pounds Fresh or Frozen Baby Carrots.
6-7 Large Potatoes; washed, peeled and cut into wedges.
1-2 Pounds; Frozen Cut Green Beans.
1 Onion Soup Mix Packet.
2-3 Cups of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Put the Carrots, Potatoes and Green Beans into the Crock-Pot.
Season them well.
Season and brown the Pork Loin Roast in the Olive Oil.
Transfer it into the Crock-Pot.
Add in the rest of the ingredients.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.

December 19, 2015.
Recipe # 353.
Countdown to the Holidays!

                                                          Sweet Potatoes in Sauce

4-5 Pounds Sweet Potatoes; washed, peeled and cut into chunky pieces.
3/4 Cup Brown Sugar Splenda.
1 Teaspoon Cinnamon.
1/2-1 Stick Butter; melted.
1 Teaspoon Good Vanilla; like Watkins.
1/4-1/2 Cup Orange Juice.
Small amount of Salt (optional).
1 Cup Pecans; chopped.

Put the Sweet Potatoes into the Crock-Pot.
Sprinkle with the Salt; if desired.
Mix together the Brown Sugar Splenda, Cinnamon, Butter, Vanilla and Orange Juice.
Pour the mixture over the Sweet Potatoes.
Cover and cook on Low for 4-5 hours.
Sprinkle with the Pecans during the last 1/2 hour of cooking time.

December 18, 2015.
Recipe # 352.
Countdown to the Holidays!

                                       Sirloin Tip Roast with Vegetables and Mushrooms

3-4 Pound Sirloin Tip Roast.
2-3 Pounds of Carrots; cleaned and cut into chunky pieces.
1 Pound Frozen Cut Green Beans.
1 Medium Box Fresh Mushrooms; cleaned and sliced.
2-3 Cloves of Garlic; chopped.
1-2 Onion Soup Packets.
1-2 Cans Low Fat and Low Sodium Beef Broth.
Water if needed to keep enough liquid in it to cook the Vegetables good and make a sauce for everything.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots and Green Beans into the Crock-Pot and season them.
Lay the Sirloin Tip on top of these Vegetables.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Mashed Potatoes and a Salad if you like.

December 17, 2015.
Recipe # 351.
Countdown to the Holidays!

                                                     Pork Chops, Green Beans and Potatoes

4-6 Pork Loin Chops; seasoned and browned on both sides.
2 Pounds Fresh or Frozen Cut Green Beans.
1 Onion; chopped.
5-6 Potatoes; cut into wedges.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season the Pork Chops on both sides and brown them in the Olive Oil.
Put the Green Beans and Potatoes into the Crock-Pot and season them.
Lay the Pork Chops on top of them.
Sprinkle the Onion on top of the Pork Chops.
Pour the Soup and water on top of all of this.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

December 16, 2015.
Recipe # 350.
Countdown to the Holidays!

                                                           Green Beans and Ham

2-3 Pounds Fresh or Frozen Cut Green Beans.
1 Pound Lean Ham Pieces.
1 Onion; chopped.
1 Clove of Garlic; chopped.
Water to cover the Green Beans about 2 inches above them.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Green Beans into the Crock-Pot.
Season 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 done the way you like them.

December 15, 2015.

Recipe # 349.
Countdown to the Holidays!

                                                              Ground Beef Goulash

1 Pound Lean Ground Beef.

1 Onion; chopped.

2 Cloves of Garlic; chopped.

1 Large Can or Bottle Low Sodium Tomato Juice.

1 Can Low Sodium Diced Tomatoes.

8 Ounces Healthy Macaroni.

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 Macaroni.

Stir together well.

Cover and cook on Low for 8-10 hours or on High for 4-5 hours or less if don sooner.

Add in the Macaroni during the last 1-2 hours of cooking time.

A nice meal before things get too hectic.

December 14, 2015.
Recipe # 348.
Countdown to the Holidays!

                                                           Smothered Round Steak

3-4 Pounds or so Lean Round Steak; cut into serving pieces.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
2 Low Sodium Beef Bouillon Cubes.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
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 with a fork.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

December 13, 2015.
Recipe # 347.
Countdown to the Holidays!

                                                         Chicken in Mushroom Sauce

1 Whole Chicken; cut up or 8-10 Pieces of Chicken of your choice.
1 Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Large or 2 Regular Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1 Cup White Cooking or regular White Wine.
1 Box of Fresh Mushrooms; cleaned and sliced.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Chicken and Put it in the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until done.
Serve with Mashed Potatoes or whatever you like.

December 12, 2015.
Recipe # 346.
Countdown to the Holidays!

                                                              Pork Loin in Sauce

3-4 Pounds Pork Loin Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Can Diced Tomatoes.
1-2 Jars of Spaghetti Sauce of your choice.
Olive Oil for browning.
12-16 Ounce Bag of Egg or No Yolks Noodles.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork Tenderloin, on all sides, in the Olive Oil.
Transfer into the Crock-Pot.
Add in all of the other ingredients, except the Noodles.
Cover and cook on Low for 8-10 hours or on High for 4-5  hours or until done and falling apart tender.
Cook the Noodles according to directions.
Serve the shredded Roast and sauce over the Noodles.

December 11, 2015.
Recipe # 345.
Countdown to the Holidays!

                                                                 Barbecued Ribs

4-5 Pound Lean Pork Ribs; use meatier Ribs like Short Ribs.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
16 Ounce Bottle Barbecue Sauce of your choice or you can make your own if you like.
8-16 Ounces of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil Cooking Spray.

Spray the inside sides and bottom of the Crock-Pot.
Season the Ribs on all sides and put them in the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours.

December 10, 2015.
Recipe # 344.
Countdown to the Holidays!

                                                    Chicken Breasts in Mushroom Soup

6-8 Boneless, Skinless Chicken Breasts.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Tablespoon Butter.
Small amount of Olive Oil for browning.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken in the Butter and Olive Oil.
Transfer into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

December 9, 2015.
Recipe # 343.
Countdown to the Holidays!

                      Pork Tenderloin in Golden Cream of Mushroom Soup with Vegetables

3-4 Pound Pork Tenderloin.
1-2 Pounds Fresh or Frozen Baby Carrots.
1 Pound Bag Frozen Cut Green Beans.
1 Onion; chopped.
2-3 Cloves of Garlic; sliced.
1-2 Cans Reduced Fat and Sodium Golden Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots and Green Beans into the Crock-Pot.
Season and Brown the Pork Tenderloin lightly on all sides.
Cut slits in the top of it and insert the Garlic slices in them.
Lay the Pork Tenderloin on top of the Vegetables.
Pour the Soup and Water over the top of the Pork Tenderloin.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Mashed Potatoes if you like.

December 8, 2015.
Recipe # 342.
Countdown to the Holidays!

                                                                Sausage Stuffing

1 Pound Ground Sausage.
1 Onion; chopped.
3-4 Stalks of Celery; cleaned and sliced.
1-2 Bags Stuffing Mix.
1 Egg; beaten.
1-2 Tablespoons Butter. (optional).
2-3 Cans or 1-2 Boxes Reduced Fat and Sodium Chicken or Turkey Broth.
2 Cups of Water.
2-3 Low Sodium Chicken Bouillon Cubes.
Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Sausage in a skillet.
Put the Onion, Celery, Butter, Chicken Broth, Water and Bouillon Cubes in a Pan.
Bring to a boil and simmer until the Onion and Celery is cooked.
Allow to cool some or add enough ice to cool it down.
Put the Stuffing Mix into the Crock-Pot.
Mix in the Seasoned Salt Substitute and Pepper.
Mix the Egg in with the liquid after it is cooled.
Pour this mixture over the Stuffing Mix.
Stir together.
Spread it evenly in an oval Crock-Pot.
Cover and cook on High for 3-4 hours or until done.

December 7, 2015.
Recipe # 341.
Countdown to the Holidays!

                                            Chicken Tenderloin in Cream of Chicken Soup

About 2-3 Pounds Chicken Tenderloins.
1 Small Onion; chopped.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Cans Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of Water.

Season and brown the Chicken and Onion lightly; in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Serve with Mashed Potatoes, Vegetables and Salad or whatever you like.

December 6, 2015.
Recipe # 340.
Countdown to the Holidays!

                                                                Barbecued Meatballs

1 Package Frozen Meatballs.
1-2 Bottle Barbecue Sauce of your choice.
1/2-1 Barbecue Sauce Bottle of Water.

Put all of the ingredients into the Crock-Pot.
Stir together gently.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until Meatballs are cooked through and are hot and bubbly.

December 5, 2015.
Recipe # 339.
Countdown to the Holidays!

                                                              Barbecued Little Smokies

1-2 Bags Little Smokies Weiners.
1 Bottle Barbecue Sauce of your choice.
1/2-1 Barbecue Sauce Bottle of Water.

Put all of the ingredients into the Crock-Pot.
Stir together gently.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until they are hot and bubbly.

December 4, 2015.
Recipe # 338.
Countdown to the Holidays!

                                                                Ham and Potatoes

1 Small Lean Boiled Ham.
About 2-3 Pounds Red Potatoes; peeled and cut into wedges.
1 Small Onion; chopped.
Water to cover the Potatoes.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes into the Crock-Pot.
Season them lightly.
Lay the Ham on top of them.
Add the Onion on top of the Ham and Potatoes.
Pour the Water in around the edge.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

December 3, 2015.
Recipe # 337.
Countdown to the Holidays!

                                                   Chicken in Cream of Chicken Soup

4-6 Boneless, Skinless Chicken Breasts.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Cans Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of Water.
Olive Oil for Browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken 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 or until done and tender.

December 2, 2015.
Recipe # 336.
Countdown to the Holidays!

                                   Pork Tenderloin in Golden Cream of Mushroom Soup

3-5 Pound Pork Tenderloin.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Cans Reduced Fat and Sodium Golden Cream of Mushroom Soup.
1-2 cans of Water.
Seasoned Salt substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Pork Tenderloin, 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.

December 1, 2015.
Recipe # 335.
Countdown to the Holidays!

                                                  Chicken in Cream of Mushroom Soup

1 Whole Chicken; cut up or 8-10 Pieces of Chicken of your choice.
1 Onion; chopped.
Olive Oil and Butter for browning.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Onion and Chicken in the Olive Oil and Butter.
Transfer into the Crock-Pot with tongs or a fork.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.