April 29, 2015.
Recipe # 119.

                                                           Chicken and Barley Stew

1-2 Pounds Chicken Tenderloins; cut into small cubes.
5-6 Potatoes; peeled and cut into small cubes.
6-8 Large Carrots; cleaned and cut into small cubes.
1 Small Onion; chopped.
3/4 Cup Instant Barley.
3-4 Low Sodium Chicken Bouillon Cubes.
3 Boxes Reduced Sodium Chicken Broth.
Water if needed to make it the right consistency.

Put all of the ingredients except the Barley into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Barley during the last 1-2 hours of cooking time.

April 28, 2015.
Recipe # 118.

                                                      Chunky Vegetable Beef Soup

1 1/2-2 Pounds lean Stew Beef.
6 Large Carrots; cleaned and cut into circle slices.
6 Medium-large Potatoes; peeled and cut into small cubes.
18 Ounce Bag Frozen Soup Mix Vegetables.
3-4 Low-Sodium Beef Bouillon Cubes.
3-4 Boxes Low-Sodium Beef Broth.
Water if needed to finish filling the Crock-Pot about 3/4 or so full.

Put all of the ingredients except the Frozen Soup Mix into the Crock-Pot.
Stir together well.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Add the Frozen Vegetables in during the last 2-4 hours of cooking time.

April 27, 2015.

Recipe # 117.

                                                    Vegetable Chicken Rice Soup

2-3 Pounds Chicken Tenderloins; cut into small cubes.

1/2 Onion; chopped.

1-2 Cloves of Garlic; chopped.

3/4 Cup Brown Rice.

2-3 Low Sodium Chicken Bouillon Cubes.

3 Boxes Low Sodium Chicken Broth.

1 Pound Frozen Kale.

1 Pound Frozen Cut Carrots.

Seasoned Salt Substitute to taste.

Pepper to taste.

Water to finish filling the Crock-Pot about 3/4 or so full.

Put all of the ingredients, except the Kale into the Crock-Pot.

Stir together well.

Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Add in the Kale during the lat 1-2 hours of cooking time.

April 26, 2015.
Recipe # 116.

                                                                   Texas Hash

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/2 Green Pepper; chopped.
3 Cups cooked Brown Rice.
2 Small Cans Reduced Sodium Tomato Sauce.
1/2 Cup Reduced Sodium Ketchup.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Beef, Onion, Garlic and Green Pepper in a skillet.
Drain.
Put a layer of 1/3 of the Rice in the bottom of the Crock-Pot.
Add a layer of 1/3 of the Ground Beef mixture.
Top with layer of 1 Small Can Tomato Sauce.
Repeat layers 2 more times; topping the last layer with the Ketchup.
Cover and cook on Low for 3-4 hours or on High for 1-2 hours or until heated through.

April 25, 2015.

Recipe # 115.

                                                            Stuffed Cabbage Rolls

Several Cabbage Leaves; blanched slightly to soften.

1 Pound Lean Ground Beef.

1-1 1/2 Cups cooked Brown Rice.

1/2 Onion; chopped.

1 Clove Garlic; chopped.

Reduced Sodium Tomato Juice; enough to cover the Cabbage Rolls good.

Seasoned Salt Substitute to taste.

Pepper to taste.

Season and brown the Ground Beef, Onion and Garlic together in a skillet.

Drain.

Mix the Rice in with the Ground Beef mixture.

Put about 1 Tablespoon or so on each leaf.

Roll the leaf around the Ground Beef and Rice mixture.

Put a toothpick in to hold it together.

Repeat until all the stuffing is used.

Stack them evenly in the Crock-Pot.

Pour the Tomato Juice over the Cabbage Rolls and cover them with it well.

Cover and cook on low for 4-5 hours or on High for 2-3 hours or until heated through.

April 24, 2015.
Recipe #114.

                                                           Pork Loin Barbecue

3-4 Pound Pork Loin Roast or 6-8 Boneless Loin Pork Chops.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
16 Ounce Bottle Barbecue Sauce of your choice.
16 Ounce Bottle of Water. (use the Barbecue Sauce Bottle).
You can also use Barbecue Seasoning Packet and follow the directions.

Season the Roast and brown on all sides.
Transfer into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours or until done and tender.
Serve on some good buns.

This is a very easy and delicious way to make barbecue. I suppose you could add some liquid smoke if you want to, but it's not necessary to make it delicious. Great for a busy day of sports or whatever you're busy doing. Just put this on in the morning and come home to a pot of deliciousness!

April 23, 2015.
Recipe # 113.

                                                             Chicken Taco Rice Soup

1-1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
1 1/2 Cups Instant or Regular Brown Rice.
1/2 Onion; chopped.
2 Stalks of Celery; thinly sliced.
1 Large Can or Bottle Low Sodium Tomato Juice.
1 Can Low Sodium Diced Tomatoes.
1 Packet Taco Seasoning.
Water to finish filling the Crock-Pot 3/4 full or so.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown  the Chicken, Onion and Celery in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
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.