February 28, 2015.
Recipe #59.

                                                           Red Bean and Rice Soup

2-3 Cans Red beans; drained and rinsed.
1 ham Steak; cut into small cubes.
1 Small Onion; chopped.
3/4-1 Cup Brown Rice.
Seasoned Salt Substitute to taste.
Pepper to taste.
4 Boxes Reduced Fat and Salt Chicken Broth.
Water to finish filling the Crock-Pot about 3/4 full.

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 27, 2015.
Recipe #58.

                                                              Chicken and Rice

4 Boneless Skinless Chicken Breasts.
2 Cups Regular Brown Rice.
4 Cups Low-Fat and Low-Sodium Chicken Broth.
1 Small Box Button Mushrooms; cleaned.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion and Garlic in the Olive Oil.
Put the Rice, Mushrooms and Chicken Broth into the Crock-Pot.
Stir well.
Add in the Chicken on top of the Rice and Mushrooms.
Transfer the Onion and Garlic to the Crock-Pot with a slotted spoon.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

                                                     

February 26, 2015.
Recipe # 57.

                                                             Cabbage Roll Soup

1 Head of Cabbage, Green or Red; shredded.
4 Large Carrots; cleaned and cut into circle slices.
1 Small Onion; chopped.
1 Pound or so Lean Ground Beef.
1 Can Low-Sodium Diced Tomatoes.
1 Can or Bottle Low-Sodium Tomato Juice.
3/4 Cup Instant Brown Rice.
Water to finish filling the Crock-Pot about 3/4 full or so.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef and Onion together in a skillet; drain.
Put all of the ingredients, except the Rice into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Rice during last 1-2 hours of cooking time.

February 25, 2015.
Recipe #56.

                                                       Pork Loin Roast with Vegetables

3-4 Pound Pork Loin Roast.
5-6 Large Potatoes; peeled and cut into wedges.
6 Large Carrots; cleaned and cut into chunky pieces.
1 Small Onion; chopped.
2-3 Cloves of Garlic; sliced.
1 Pound Bag Frozen Cut Green Beans.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Water; plus more if needed.
Olive Oil for browning the Pork Loin Roast.

Season and brown the Pork Loin Roast in the Olive Oil.
Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Put slits in the top of the Roast and insert the Garlic slices into them.
Lay the Roast on top of the Vegetables.
Add the Onion on top of the Roast.
Spread the Soup on top of this and pour the Water over all of this.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.



                                           

February 24, 2015.
Recipe #55.

                                                                  Pork Loin Chops

6-8 Boneless Pork Loin Chops.
1 Small Onion; chopped.
2-3 Cloves of Garlic; sliced.
2 Cans Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Pork Chops in the Olive Oil.
Transfer the Chops 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 23, 2015.
Recipe # 54.

                           Boneless Skinless Chicken Breasts in Golden Mushroom Soup

6-8 Boneless Skinless Chicken Breasts.
Olive Oil for browning.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of  Water.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken 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 22, 2015.
Recipe #53.

                                                      Vegetable Beef and Barley Soup

1 1/2 Pounds Lean Stew Meat.
4-5 Potatoes; pealed and cut into small cubes.
5 Large Carrots; diced.
2-3 Stalks of Celery; diced.
1/2 Small Onion; chopped.
1/2 Cup Instant Barley.
3 Low-Sodium Beef Bouillon Cubes.
Water to fill the Crock-Pot 3/4 full.

Put all of the ingredients except the Barley into the Crock-Pot.
Stir together.
Cover and cook on Low for !0-!2 hours or on High for 5-6 hours.
Add in the Barley during the last 1-2 hours of cooking time.