Recipe #341. Holiday Countdown.

                                         Pork Loin Chops and Yellow Rice with Mushrooms

4-6 Pork Loin Chops.
Olive Oil for browning.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2 Packages Yellow Rice Mix.
2 Cans Low Fat and Low Sodium Chicken Broth plus Water; if needed.
2 Cans Drained and Rinsed or 1-2 Boxes Whole Fresh Mushrooms; cleaned well.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork Chops, Onion and Garlic in the Olive Oil.
Put the Yellow Rice Mix, Mushrooms and Chicken Broth into the Crock-Pot.
Stir together well.
Lay the Pork Chops on top of the Rice and Mushrooms.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until done and tender.
Be sure to keep the Rice from drying out.





                                               

Recipe #340. Holiday Countdown.

                                                  Holiday Stewed Apples and Cranberries

2-3 Pounds Red and Green Apples; peeled and sliced.
1 Bag of Fresh Cranberries.
1 Cup Sugar or Truvia.
2 Teaspoons really good Cinnamon.
1/2 Teaspoon Nutmeg.
1 Cup Apple Juice.
1/2 Stick Butter.
2 Cinnamon Sticks.

Put all of the ingredients into the Crock-Pot.
Stir together well; until all of the Apple Slices and Cranberries are coated well with the Sugar or Truvia and Cinnamon.
Cover and cook on Low for 4-6 hours.
Serve as a side or with desert.

Recipe #339. Holiday Countdown.

                                                                Spiral-Sliced Ham

1 Spiral-Sliced Ham that will fit in your Crock-Pot or be cut to fit by placing some on the side.
1 Glazing Packet.
1 Can Pineapple Slices or 1 Can Crushed or Cubed Pineapple with Juice.
1 Jar Maraschino Cherries; drained.
1-1 1/2 Cups Brown Sugar Splenda.
1 Cup Sugar-free Ginger Ale.

Sprinkle the Brown Sugar Splenda in the bottom of the Crock-Pot.
Lay the Ham on top of this.
Put the Glaze evenly on top of the Ham.
Lay or spread the Pineapple on top of the Glazed Ham.
Place the Cherries evenly on the Pineapple.
Use toothpicks to hold the Pineapple and Cherries in place.
Pour the Ginger Ale over and around all of this.
Cover and cook on Low for 4-6 hours.

Recipe #338. Holiday Countdown.

                                                           Chicken and Vegetables

4 Boneless, Skinless Chicken Breasts.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Celery Stalks; cleaned and cut into chunky pieces.
5-6 Large Carrots; cleaned and cut into chunky pieces.
1/2 Pound Frozen Cut Green Beans.
4-6 Large Potatoes; peeled and cut into wedges.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots, Green Beans and Potatoes into the Crock-Pot.
Season lightly.
Season the Chicken well and lay it on top of these Vegetables.
Put the Onion, Garlic and Celery on top of the Chicken.
Put the Soup and Broth on top of all of this.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

Recipe #337. Holiday Countdown.

                                                    Bacon Wrapped Beef Loin Roast

3-5 Pound Beef Tenderloin Roast.
4-6 Strips of Bacon.
1 Onion; chopped.
2-3 Cloves of Garlic; cut in thin slices.
2-3 Reduced Sodium Beef Bouillon Cubes.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Beef Broth.
1 Can Water; if needed.
1 Pound Bag Frozen Baby Carrots.
1 Pound Bag Frozen Green Beans.
5 Large Potatoes; peeled and cut in wedges.
Seasoned Salt Substitute to taste.
Pepper to taste.

Cut slits in the Roast and put the Garlic slices in them.
Season it well and wrap it in the Bacon.
Brown it under the broiler to cook the bacon.
Put all of the vegetables except the Onion into the Crock-Pot.
Put the Roast on top of the Vegetables.
Put the Onion on top of the Roast.
Put the Cream of Mushroom Soup on top of all of this.
Pour the Beef Broth around the sides.
Add Water if needed.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.





                                               

Recipe #336. Holiday Countdown.

                                                       Pork Tenderloin and Vegetables

3-4 Pound Pork Tenderloin.
4-6 Large Potatoes; peeled and quartered.
6 Large Carrots; cleaned and cut into chunky pieces.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Pork Tenderloin in the Olive Oil.
Put the Potatoes and Carrots in the Crock-Pot.
Season lightly.
Lay the Pork Tenderloin on top of the Vegetables.
Put the Onion and Garlic on top of the Pork Tenderloin.
Put 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.

Recipe #335. Holiday Countdown.

                                                                    Pumpkin Soup

2 Cans Pumpkin Puree.
1 Small Onion; chopped.
1 Clove of Garlic; chopped.
2-3 Tablespoons Butter.
1 Can Evaporated Milk.
2-3 Cans Reduced Fat and Sodium Chicken Broth.
1 Can Water or more; if needed.
1/4 Teaspoon Cinnamon.
2 Tablespoons Brown Sugar Splenda.
Salt or Salt Substitute to taste.
Pepper to taste.

Saute the Onion and Garlic in the Butter and Season with Salt and Pepper to taste.
Transfer, all of this, 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.