Recipe #188.

                            Chicken Mushroom Wild and Long Grain White and Wild Rice Soup 

1-2 Boneless Skinless Chicken Breast or about 8-10 Chicken Tenderloins; cut into small cubes.

2-3 Low-Sodium Chicken Bouillon Cubes.

2-3 Cans Reduced Fat and Sodium Chicken Broth.

2-3 Grated Carrots.

2-3 Stalks of Celery; sliced.

1/2 Onion; chopped.

1-2 Boxes Long Grain and Wild Rice.

Water  to fill the Crock-Pot about 3/4 full or so.

Put all of the ingredients into the Crock-Pot; using just 1 Package of Rice to begin with.

If the soup is too thin after Rice cooks some add the other box.

Stir.

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

Recipe #187.
                                                             Pinto Beans and Ham

1 Pound Dry pinto Beans.
1 Pound Lean Ham Pieces.
1/4 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover about 2 inches above the Beans.

Wash and sort Beans.
Soak overnight.
In the morning 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.

Recipe #186.
                                                          Crock-Pot Baked Beans

6 Cans Pork and Beans.
1 Small Onion; chopped.
6 Slices Crispy cooked Bacon; broken-up.
3 Tablespoons Yellow Mustard.
3/4-1 Cup Low-Sodium Ketchup.
3/4 Cup Brown Sugar Splenda.

Put all of the ingredients into the Crock-Pot.
Stir well.
Cover and cook on Low for 4-6 hours or on High for 2-4 hours.

Recipe #185.
                                                              Barbecue Chicken

3-4 Pounds Boneless, skinless Chicken Breasts.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1/2 Green Bell Pepper; chopped.
1/2 Red bell Pepper; chopped.
1 bottle Barbecue Sauce of choice.
1 Barbecue Sauce Bottle of Water.
Seasoned vSalt Substitute to taste.
Pepper to taste.

Season the Chicken and put it into the Crock-Pot.
Add in all of the other ingredients.
Stir gently.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Shred and serve on Hamburger Buns.

Recipe #184.
                                                     Cheesy Chicken Broccoli Soup

1-2 Pounds Boneless Skinless Chicken Breasts or 1-2 Pounds Chicken Tenderloins.
1/2 Onion; Chopped.
1 Pound Frozen or Fresh Cut Broccoli.
1/2 Pound Low-Fat Grated Cheddar Cheese.
1/2 Pound Low-Fat Grated American Cheese.
1 Can Evaporated Milk.
1 Can Water.
1 Tablespoon Unbleached Flour plus 2-3 Tablespoons Butter to make a Rue.

Melt the Butter in a pan and stir in the Flour.
Stir in the Milk with a whisk until smooth.
Stir in the Cheese until melted and smooth.
Put all of the other ingredients into the Crock-Pot.
Add the Evaporated Milk and Water to the Cheese Mixture to cool it down.
Add this to the Crock-pot and stir until smooth.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #183.
                                                               Barbecue Ribs

3-5 Pounds Pork Ribs.
Seasoned Salt or Seasoned Salt Substitute.
Pepper.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Bottle Barbecue Sauce.

Season and Brown the Ribs under the broiler.
Transfer them into the Crock-pot.
Put all of the other ingredients into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #182.
                            Chicken Breast with Seasoned Butter in Cream of Mushroom Soup

4-6 Boneless Skinless Chicken Breasts.
1-2 Herb Flavored Butter Cubes.
1/2 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.

Season and Brown the Chicken Breasts in the Butter.
Stir in the Onion and Garlic.
Brown lightly.
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.