Recipe # 280.
                                         Beef Tenderloins with Carrots and Mushrooms

2-3 Pounds Lean Beef Tenderloin.
1-2 Pounds Baby Carrots; washed and cleaned.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Regular size box of Mushrooms; cleaned and sliced.
2 Cans Reduced Sodium Beef Broth.
1-2 Cans of Water.
2-3 Reduced Sodium Beef Bouillon Cubes.
1 Can Reduced Fat and Reduced Sodium Cream of Mushroom Soup.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots into the Crock-Pot.
Season the Beef Tenderloin and put it on top of the Carrots.
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 Long Grain and Wild Rice, any other Rice you like or Mashed Potatoes.

Recipe #279.
                                                     Beef Broccoli and Mushrooms

1 1/2-2 Pounds Lean Beef Stew Meat; cut into small cubes.
1 Box Fresh Mushrooms; cleaned and sliced.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
1 Pound Bag Frozen Broccoli.
1-2 Cans Reduced Fat and Reduced Sodium Beef Broth.
1-2 Cans of Water.
2 Reduced Sodium Beef Bouillon Cubes.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Stew Meat, Mushrooms, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Beef Broth, Water and Bouillon Cubes.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Broccoli during last hour of cooking time.
Serve over Rice or Noodles.

Recipe # 278.
                                                          Sunday Italian Beef

3-5 Pound Lean Beef Roast.
1 Package Italian Beef Seasoning Packet.
2-3 Clove Garlic; chopped. (optional).
1 Small Onion; chopped. (optional).
2 Cups Water or 2 Cans Reduced Sodium Beef Broth or 1 Cup Cooking Wine and 1 Cup Water.

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.
Serve on Buns or Bread of your choice.

Recipe #277.
                                                                Pork Loin Stew

2 Pound Pork Tenderloin; cut into small cubes.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
2-3 Stalks of Celery; cleaned and sliced.
1/2 pound Frozen Peas.
1 Can reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
2 Cans of Water.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Frozen Peas.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
Add in the Frozen Peas during last 1-2 hours of cooking time.

.Recipe #276.
                                                 Finger Licken Chickeny Good Pork Chops

6 Pork Loin Chops.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Olive Oil for browning.
2 Cans Reduced Fat and Reduced Sodium Cream of Chicken Soup.
2 Cans of Reduced Fat and Reduced Sodium Chicken Broth.
Seasoned Salt to taste.
Pepper to taste.

Brown the Pork Chops, Onion and Garlic in the Olive oil.
Transfer into the Crock-Pot.
Add in the Soup and Water.
Cover and cook on Low for 8-10 hours or High for 4-5 hoiurs.
Serve with Rice or Mashed Potatoes.

Recipe #275.
                                               Pork Loin Chops in Barbecue Sauce

6 Pork Loin Chops.
1/2 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1-2 Bottles Honey Barbecue Sauce.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Pork Chops in the Olive Oil.
Transfer into the Crock-Pot.
Lay them alternating from one side to the other so the Barbecue Sauce can cover all of them.
Add in the Onion and Garlic.
Pour the Barbecue sauce in.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until they are done and tender.

Recipe # 274.
                                                              Vegetable Pork Soup

2 Pounds Pork Tenderloin; cut into small cubes.
Olive Oil for browning.
Seasoned Salt Or Seasoned Salt Substitute to taste.
Pepper to taste.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Carrots; cleaned and cut into circle slices.
1-2 Bags Frozen Soup Mix Vegetables.
1 Large Can or Bottle Reduced Sodium V-8 Juice.
1 Can Reduced Sodium Diced tomatoes.

Season the Pork Tenderloin and brown it in the Olive Oil.
Transfer it into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Frozen Vegetables.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen Vegetables during the last 1-2 hours of cooking time.