February 7, 2015.
Recipe #38.

                                                                 Barbecued Chicken

4-6 Boneless, Skinless Chicken Breasts.
1 Small Onion; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.
1/2-1 Bottle Barbecue Sauce. (any kind you like).
Olive Oil Spray.

Spray the inside of the Crock-Pot with the Olive Oil Spray.
Season and brown the Chicken and Onion lightly in the Olive Oil.
Transfer into the Crock-Pot.
Add in the Barbecue Sauce.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Remove the Chicken from the Crock-Pot when done and shred.
Return to Sauce in Crock-Pot and serve on buns.

February 6, 2015.
Recipe #37.

                                                      Chicken and Wild Rice Soup

1-2 Pounds Chicken Tenderloins; cut into small cubes.
1 Package Long Grain and Wild Rice Mix.
4-5 Carrots; cleaned and cut into small cubes.
1/2 Onion; chopped.
2-3 Stalks of Celery; cleaned and sliced.
1 Small Box Mushrooms, cleaned and sliced.
2-3 Boxes Low-Fat and Low-Sodium Chicken Broth.
Water to finish filling the Crock-Pot at least 2/3-3/4 full.
2-3 Low-Sodium Chicken Bouillon Cubes.

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.

February 5, 2015.
Recipe # 36.

                                                                   Chicken Chili

1-2 Pounds Chicken Tenderloins or Boneless Skinless Chicken Breasts; cut into small cubes.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Large Can or Bottle Tomato Juice.
1 Small Can Tomato Paste.
Water to make the Chili the consistency you like.
1 Chili Seasoning Packet.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil.

Season and Brown the Chicken lightly in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

February 4, 2015.
Recipe #35.

                                                            Ground Beef Stroganoff

1 Pound Lean Ground Beef.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Small Box Mushroom; sliced.
1 Stroganoff Seasoning Packet.
2 Cups of Water.
8 Ounces Low-Fat Sour Cream.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Package No Yolks Noodles cooked according to directions.

Season and Brown the Ground Beef, Onion, Garlic and Mushrooms.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
Add in all of the other ingredients except the Sour Cream.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Stir in the Sour Cream before serving.
Serve over Noodles.

February 3, 2015.
Recipe #34.

                                                             Barbecued Pork Loin Chops

4-8 Pork Loin Chops.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Barbecue Sauce to cover the Pork chops.
1/2-1 Cup of Water to keep Barbecue Sauce from burning.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Pork Chops, 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.

February 2, 2015.
Recipe #33.

                                                   Pork Loin Chops and Vegetables

4-6 Boneless Pork Loin Chops.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
6 Potatoes; peeled and cut into wedges.
6 Large Carrots; cleaned and cut into chunky pieces.
1 Pound Bag Frozen Cut Green Beans.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water.
Olive Oil for browning.

Season and brown the Pork Chops, Onion and Garlic in the Olive Oil.
Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Put the Pork Chops on top of these Vegetables.
Mix the Soup and Water together and pour over the ingredients in the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

February 1, 2015.
Recipe #32.

                                         Chicken Breasts in Cream of Mushroom Soup

4-8 Boneless Skinless Chicken Breasts.
1 Small Onion; chopped.
2-3 cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of water.
2-3 Low-Sodium Chicken Bouillon Cubes.
Olive Oil.
1 Small Box Fresh mushrooms.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken Breasts in Olive Oil.
Remove to the Crock-Pot.
Brown the Onion and Garlic in the same pan.
Transfer to the Crock-Pot with a slotted spoon.
Stir together and add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.