August 31, 2015.
Recipe # 243.

                                                                  Meatballs in Sauce

2 Jars Spaghetti Sauce of your choice.
1/2-1 Jar of Water.
Frozen Meatballs; about 5 per serving.
1-2 Bay Leaves.

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; or until hot and boiling and Meatballs are done.
Serve over cooked Spaghetti.

I love Spaghetti and have for as long as I can remember. This is a nice way to prepare it and have it ready to come home to or just have it ready at dinner time. All you have to do is cook the Spaghetti and fix the extras at before dinner. You can serve it with Salad and Bread of your choice; if you like.


                                                 

August 30, 2015.
Recipe # 242.

                                                              Sweet and Sour Pork

1 1/2-3 Pounds Pork Loin Roast: cut into cubes.
1-2 Cans Pineapple Chunks with Juice.
1/2 Red Bell Pepper; chopped.
1/2 Green or Yellow Bell pepper; chopped.
1/4 Cup brown Sugar Splenda.
1/4-1/2 Teaspoon Ginger.
A few shakes of Soy Sauce.
1 Cap Apple Cider Vinegar.
1-2 Boxes Low Fat and Low Sodium Chicken Broth.
Olive Oil for browning.
Garlic Powder to taste.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Pork 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.
Serve over Rice.

August 29, 2015.
Recipe # 241.

                                                       Pork Steak and Vegetables

2-4 Pork Steaks.
5 or more Potatoes; peeled and cut into wedges.
5-6 or more Large Carrots; cleaned and cut into chunky pieces.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Pound Fresh or Frozen Cut Green Beans.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes, Carrots and Green Beans into the Crock-pot.
Season and brown the Pork Steaks.
Lay them on top of the Vegetables.
Add in the Onion and Garlic.
Mix together the Soup and Water.
Pour this over everything else.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

August 28, 2015.
Recipe # 240.

                                                                     Italian Beef

3-5 Pound Lean Beef Roast.
1 Package Italian Beef Seasoning Packet.
1 Small Onion; sliced.
2 Cloves of Garlic; chopped.
1/2 Green Pepper; sliced. (optional)
2-3 Cups of Water plus more if needed.

Put the Roast into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Serve on Italian Rolls or Buns.

August 27, 2015.
Recipe # 239.

                                                                    Turkey Chili

1 Pound Ground Turkey.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
3-4 Cans Mild Chili Beans.
1 Can Low Sodium Diced Tomatoes.
1 Small Can Tomato Paste.
1 Large Can or Bottle Low Sodium Tomato Juice.
Water to finish filling the Crock-Pot at least 3/4 full.
1 Packet Mild Chili Seasoning.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Ground Turkey, Onion and Garlic 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 or until cooked through good and done.

August 26, 2015.
Recipe # 238.

                                                        Whole Roasted Chicken Stew

1 Whole Store Roasted Chicken; with bones removed.
1 Pound Fresh or Frozen Baby Carrots.
1 Pound Frozen Peas and Pearl Onions.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans Reduced Fat and Sodium Chicken Broth.
2-3 Low Sodium Chicken Bouillon Cubes.
Water if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.

Take the Chicken off the bones.
Put it into the Crock-Pot.
Add in all of the other ingredients except the Peas and Pearl Onions.
Season well.
Stir together good.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.
Add the Frozen Vegetables in during last 1-3 hours of cooking time.

August 25, 2015.
Recipe # 237.

                                                          Barbecued Chicken Breasts

4-6 Boneless, Skinless Chicken Breasts.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1/4 Green Bell Pepper; chopped.
1/4 Red Bell Pepper; chopped.
Olive Oil for browning.
1-2 Cups Barbecue Sauce of your choice.
1-2 Cups of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken Breasts, Onion, Garlic and Peppers in the Olive Oil.
Transfer into the Crock-Pot.
Mix the Barbecue Sauce and Water together.
Pour it over the Chicken.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.