Recipe #125.

                                                            Sloppy Joe Sauce

2 Pounds lean Ground Beef.
1/2 Onion; chopped.
2 Garlic cloves; chopped.
1/4 Green Pepper; chopped. (optional)
1 Cup Low Sodium Ketchup.
1 Cup Water plus more if needed.
A few shakes Worcestershire Sauce.
Olive Oil for browning.

Brown the Ground Beef, Onion, Garlic and Green Pepper in a small amount of Olive Oil.
Transfer this to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well, making sure there is plenty of liquid. (Add more Water and Ketchup if needed).
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #124.

                                               Smoked Turkey Breast and Beans

1 Pound Smoked Turkey Breast; cut into small cubes.
1 Pound Bag Dry Navy Beans; rinsed and soaked overnight.
1/4 Onion; chopped.
Water to cover beans well.
Salt or Salt Substitute to taste.
Pepper to taste.

Drain the Beans, in the morning, and rinse them well.
Put the Beans and all of the other ingredients into the Crock-Pot.
Cover and cook on Low for 10-12 hours; or on High for 5-6 hours.

Recipe #123.
                                                 Ground Beef and Potato Soup

1 Pound Lean Ground Beef; browned.
6 Large or 8-10 Medium Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped and browned with Ground Beef.
1 Tablespoon Butter.
Salt or Salt Substitute to taste.
Pepper to taste.
Water to cover everything enough to cook it.
1% Milk to add during last 1-2 hours of cooking time, to finish filling the Pot to about 3/4 or so full.

Put all of the ingredients, except the Milk, into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add Milk during last 1-2 hours of cooking time.

Recipe #122.
                                                          Vegetable Pork Soup

1 Pound Pork Tenderloin; cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
5 Medium Potatoes; peeled and cut into small cubes.
16 Ounce bag Frozen Soup Mix.
1 Can Reduced Sodium V-8 Juice.
1 Can Low Sodium Diced Tomatoes.
2-3 Low Sodium Beef Bouillon Cubes; or 2-3 Cans Low Sodium Pork or Beef Broth.Water to finish filling the Crock-Pot to about 3/4 full.
Salt or Salt Substitute to taste.
Pepper to taste.
Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.

Recipe # 121.
                                                                Tomato Soup

2 Tablespoons Butter.
1 Medium Onion; chopped.
1 Can Low-Sodium Tomato Juice.
2 Large Cans Low-Sodium Diced Tomatoes.
2-3 Bay Leaves.
2-3 Tablespoons Truvia or any Natural Sugar.
1/4 Cup; chopped Parsley.
1 1/2 Cups Lite Cream or Milnot.
Salt or Salt Substitute to taste.
Pepper to taste.

Saute the Onions in the Butter
Put all of the ingredients except the Parsley and Cream or Milnot into the Crock-Pot.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Add in the Lite Cream or Milnot, before serving. Stir well.
Add in the  Parsley. Stir lightly.

Recipe #120.
                                                   Barbecue Bean and Bacon Soup

1 Pound Navy Beans; soaked overnight.
6-8 Slices Bacon; cut into small pieces and fried crispy.
Drain on paper towels.
1/4-1/2 Onion; chopped.
1/2 Cup Barbecue Sauce of choice.
Water to cover Beans about 3-4 inches above them.

Drain and rinse the beans in the morning.
Put the Beans and all of the other ingredients into the Crock-Pot.
Stir.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Serve with Cornbread and Slaw.

Recipe #119.

                                             Turkey Vegetable Soup with Rice

1 Small Turkey Breast; Roasted and Cubed.
1 Cup Instant Brown Rice.
5 Large Carrots; Diced or 16 ounce bag frozen Diced Carrots.
2-3 Stalks of Celery; sliced.
1 Small Onion; chopped.
1 Clove of Garlic; chopped.
2-3 Boxes Low-Fat and Low-Sodium Chicken Broth.
Water to finish filling the Crock-Pot.
2-3 Reduced Sodium Chicken Bouillon Cubes.

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