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.

Recipe #118.

                                                           Turkey Vegetable Soup

1 Small Turkey Breast; roasted and cubed.
2-16 Ounce Bags Frozen Soup Mix.
1-16 Ounce Bag Frozen Cut Carrots.
1 Can V-8 Juice.
1 Can Diced Tomatoes.
2-3 Low Sodium Chicken Bouillon Cubes.
Enough Water to finish filling the Crock-Pot up.

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.

Recipe #117.

                                                             Lima Beans and Ham

1 Pound dry Lima Beans.
1 Pound Lean Ham for Beans.
1/2 Onion; chopped.
Salt or Salt Substitute to taste.
Pepper to taste.
Enough Water to cover the food about 2-3 inches above it.

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 #116.

                                      Fresh or Frozen Green Beans, Ham or Bacon and Potatoes

2 Pounds Fresh or Frozen cut Green Beans.
5-6 Large Potatoes; peeled and quartered or several new Potatoes; peeled if desired.
1 Onion; chopped.
1 Pound Lean Ham for seasoning or 6-8 slices of Lean or Turkey Bacon.
2-4 cups of Water or Vegetable Stock.
Salt or Salt Substitute to taste.
Pepper to taste.

Place all of the ingredients into the Crock-Pot.
Cover and cook on Low for 6-8 hours or until tender and done.

Recipe #114.

                                                        Beef and Mushroom Stew

1 1/2 Pounds Lean Stew Beef.
5-6 Large Potatoes; peeled and cubed.
5-6 Large Carrots; peeled and cut in circle slices.
3 Stalks of Celery; cleaned and sliced.
1 Onion; cut into chunky pieces, or several Pearl Onions.
1-2 Packets Stew seasoning; low-sodium if you can find it.
1 Box fresh Mushrooms; cleaned and sliced.
2 Cans Reduced sodium and Fat Cream of Mushroom Soup.
1-2 Cans of Water.
Pepper to taste.

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.

Recipe #113.

                                                                Swiss Round Steak

3 Pounds Round Steak; cut into 3-4 inch thin strips.
1 Onion; cut in half and sliced.
2 Cloves of Garlic; chopped.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
2-3 Reduced Sodium Beef Bouillon Cubes.
1 Cup Unbleached, Whole Wheat or Whole Grain Flour.
2-3 Tablespoons Canola Oil.
1/2 teaspoon Seasoned Salt or Seasoned Salt Substitute.
1/4 teaspoon Pepper.

Mix the Flour and Seasonings together.
Coat the Round Steak strips in the Flour mixture.
Brown lightly in the Canola Oil.
Transfer to the Crock-Pot with tongs or a fork to not transfer much oil.
Add in all of the other ingredients.
Stir gently, but well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve over Rice or Mashed Potatoes.