November 30, 2015.
Recipe # 334.
Countdown to the Holidays!

                                                                   Swiss Steak

3 Pounds or so Tenderized Round Steak; cut into serving sizes or 3 Pounds or so Cube Steaks.
1 Packet Onion Soup Mix.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can or so of Water,
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.
Whole Wheat or some other healthy Flour.

Season the Steaks and Flour lightly on both sides.
Brown them on both sides in the Olive Oil.
Transfer them 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.

November 29, 2015.
Recipe # 333.
Countdown to the Holidays(

                                             Pork Tenderloin in Cream of Chicken Soup

3-5 Pound Pork Tenderloin.
1-2 Cloves of Garlic; sliced.
1 Onion Soup Packet.
1 Large or 2 Regular Cans Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Water or Reduced Fat and Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Pork Tenderloin and brown it on all sides.
Cut slits in the top of it and insert the Garlic slices in them.
Transfer the Pork Tenderloin into the Crock-Pot.
Sprinkle the Onion Soup Mix over the top.
Add in the the Soup and liquid over all of this.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
Serve with Mashed Potatoes and whatever else you like.

November 28, 2015.
Recipe # 332.
Countdown to the Holidays!

                                       Beef Tenderloin in Onion Soup with Vegetables

3-4 Pound Beef Tenderloin.
1-2 Pound Baby Carrots.
1-2 Pounds Small Red or Yukon Gold Potatoes; peeled and left whole or cut in half.
1-2 Onion Soup Packets.
Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Cans Reduced Fat and Sodium Beef Broth or 2 Cups or so Water.
Extra Water if needed.

Put the Carrots and Potatoes in the Crock-Pot and season them.
Season the Beef Tenderloin well and lay it on top of the Vegetables.
Put the Soup Mix on top of the Beef Tenderloin and pour the liquid over and around it.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

November 27, 2015.
Recipe # 331.
Countdown to the Holidays!

                                                                     Glazed Carrots

2 Pounds Baby Carrots.
Salt Substitute to taste.
Pepper to taste.
1/2 Cup Brown Sugar Splenda.
1-2 Tablespoons Butter.
1/2 Cup Water.

Put all of the ingredients into the Crock-Pot.
Cover and cook on High about 4-5 hours.
Stir 2-3 times during cooking.

November 26, 2015.
Recipe # 330.
Countdown to the Holidays!

                                                              Crock-Pot Dressing

Olive Oil Cooking Spray.
Enough Bread to fill an 8 x 11 inch Pan (White and Whole Wheat or all Whole Wheat or Honey Wheat); toasted and broke into small pieces.
1 Small Onion; chopped.
1 Bunch of Celery; trimmed and chopped.
2-3 Low Sodium Chicken Bouillon Cubes.
1-2 Cans Low Fat and Sodium Chicken or Turkey Broth.
1-2 Cans Water.
2-3 Tablespoons Butter; melted.
1 Teaspoon Poultry Seasoning.
1/2 Teaspoon Sage.
Giblets; chopped. (optional).
1 Egg; beaten.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Onion, Celery, Bouillon Cubes, Broth, Water, Butter, Seasoned Salt Substitute, Pepper, Seasonings and Giblets (if using) in a large Saucepan.
Bring to a boil.
Reduce heat to simmer and put the lid on it.
Cook until the Giblets are done and the Vegetables are tender.
Remove the Giblets; remove the skin discard and remove the meat from the neck.
Shred the meat and chop the Giblets; add it back to the liquid.
Let it cool some.
Temper the Egg and add it into the liquid.
Stir together well.
Spray the inside of the Crock-pot with the Cooking Spray.
Put the Toast into the Crock-Pot.
Pour the Liquid mixture over the Toast and toss together well.
Spread out evenly
Cover and cook on Low for 4-6 hours or until done.

November 25, 2015.

Recipe # 329.

Countdown to the Holidays!

                                                    Broccoli Cauliflower and Carrots

1 Pound Frozen Broccoli Florets.

1 Pound Frozen Cauliflower.

1 Pound Frozen Cut Carrots.

2-3 Teaspoons of Butter.

Salt Substitute to taste.

Pepper to taste.

Water to cover the Vegetables.

Put all of the ingredients into the Crock-Pot.

Cover and cook on Low for 6 Hours or on High for 3 Hours or until done and tender, but not overcooked.

November 24, 2015.
Recipe # 328.
Countdown to the Holidays!

                                                 Green Beans, Potatoes, Carrots and Ham

2 Pounds Frozen Cut Green Beans.
6-8 Large Potatoes; peeled and cut into wedges or several small, Red Potatoes; peeled and left whole or cut in half.
1 Pound Fresh or Frozen Baby Carrots.
1 Small Onion; chopped.
1 Pound Lean Ham Pieces.
1-2 Cans Reduced Fat and Sodium Chicken Broth.
1-2 Cans of Water; if needed.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the Vegetables into the Crock-Pot.
Lay the Ham on top of them.
Pour the liquid in around the edges to no wash off the seasonings.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Make sure there is enough liquid in it through cooking time.