Recipe #334. Holiday Countdown.

                                                                         Turkey Soup

2 Cups diced left-over Turkey.
1 Pound Bag Frozen Sliced Carrots.
2-3 Stalks of Celery, sliced.
1 Tablespoon; diced Onion.
2 Boxes Low Fat and Low Sodium Turkey or Chicken Broth.
2-3 Low Sodium Chicken Bouillon Cubes.
1 Bag No Yolks Noodles.
Salt Substitute to taste.
Pepper to taste.
Water to fill the Crock-Pot about 2/3 or so full before adding the Noodles.

Put all of the ingredients into the Crock-Pot; except the Noodles.
Cover and cook on Low for 4-6 hours or on High for 2-3 hours.
Add Noodles during last 1-2 hours of cooking time and cook them on High.



                                    

Recipe #333. Holiday Countdown.

                                                             Cheesy Potato Casserole

About 8 Large Potatoes; peeled and sliced thin.
1 Pound sliced American Cheese.
1 Can Evaporated Milk.
1/2 Stick Butter cut into small pieces; plus some for coating the Crock-Pot.

Coat the inside sides and bottom of the Crock-Pot with Butter.
Layer the Potatoes and Cheese in the Crock-Pot; seasoning each layer of Potatoes.
Pour in the Can of Evaporated Milk; on top and around the edges.
Cover and cook on Low for 3-4 hours or until done.

Recipe #332. Holiday Countdown.

                                                             Turkey Vegetable Stew

2-3 Cups Leftover Turkey; shredded or cut into cubes.
5-6 Large carrots; cleaned and cut into circle slices.
5-6 Medium-Large Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped.
2-3 Stalks of Celery; cleaned and cut into circle slices.
3 Low Sodium Chicken Bouillon Cubes.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1 Jar Turkey Gravy or 1 Cup Leftover Turkey gravy.
1 Jar Water; plus more for consistency if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-pot.
Season well.
Stir together.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until the Vegetables are done and tender.


                                                       

                                                           

Recipe #331. Holiday Countdown.

Happy Thanksgiving!

                                                              Mashed Sweet Potatoes

6-8 Sweet Potatoes; peeled and cut into cubes.

Salt or Salt Substitute to taste.

Pepper to taste.

1 Can Evaporated Milk.

Water to cook Potatoes in.

About 1/2 Stick Butter.

Put the Sweet Potatoes into the Crock-Pot.

Put enough Water in to cover them well.

Season with Salt or Salt Substitute and Pepper to taste.

Cover and cook on Low for 4-6 hours or on High for 2-3 hours or until done and tender.

Drain and return to Crock-Pot.

Add in the Butter and Seasonings.

Mash together.

Add in the Evaporated Milk to the consistency you like.

Stir together.

Cover and keep on warm for serving.

Recipe #330. Holiday Countdown.

                                                                  Mashed Potatoes

8-12 Large Potatoes; peeled and cut into cubes.
Salt or Salt Substitute to taste.
Pepper to taste.
Water to cover Potatoes well.
1 Can more or less Evaporated Milk ( if you need more use 1% Milk; or to save calories you can just use 1% Milk).
1/2-1 Stick of Butter.

Put the Potatoes, Salt, Pepper and 2 Tablespoons Butter into the Crock-Pot.
Put enough Water in to cover the Potatoes well.
Cover and cook on Low for 4-6 hours or on High for 2-4 hours or until done and tender.
Drain the Potatoes and return to the Crock-Pot.
Add in the Butter, Salt and Pepper to taste.
Mash well.
Add in enough Milk to make them the consistency you like and mash together.
Reduce heat to warm to keep ready to serve.

Recipe #329. Holiday Countdown.

                                                                 Sweet Potatoes

6-8 Large Sweet Potatoes; peeled and cut into chunky pieces.
1/2 Stick of Butter.
1 Cup Brown Sugar Splenda.
1/2 Cup Maple Syrup.
Enough Water to cover the Sweet Potatoes well.

Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until done.


                                                   

Recipe #328. Holiday Countdown.

                                                           Crock-Pot Corn Casserole

1 Box Jiffy Corn Muffin Mix.
1 Egg.
1/2 Cup Butter.
1 Cup Sour Cream.
1 Can Cream Corn.
1 Cup Frozen Corn.
Cooking Spray.

Mix together the Egg, Butter and Sour Cream.
Stir in the Corn and Muffin Mix.
Spray the bottom and sides of the Crock-Pot.
Pour in the Corn Muffin Mixture.
Cover and cook on High for 2-3 hours or until a toothpick comes clean.