Welcome back.  I hope this year is one of your healthiest yet.  Today on the show we talked about boosting the immune system.  While Dr. B touched on the vitamins you may take (if you missed the show, go to www.whnz.com and listen to the pod cast of the show Natural Health and You. 

I'm going to share some crock pot recipes that use some of the best foods for your body.  You may fill your crock pot the night before and just put it in the holder and set it on low.  The best use of the crock pot is the pot 3/4 filled.  Also, remove the food from the crock after you are finished eating.  The crock would retain too much heat and not allow the food to cool properly. 

Beef and Cabbage Soup

1 16 oz pkg coleslaw mix (or chop a small cabbage)

2 cloves garlic, minced

1 onion chopped

1 pound ground beef

1 can ( 15 oz) cut green beans

1 can (15 oz) corn

2 cans (15 oz) Ota;oam stewed tomatoes

2 cans (14 oz) beef broth

Brown the ground beef and onion, adding the garlic towards the end of cooking.  Drain and place in the crock pot.  Add the undrained vegetables and the broth.  Cover and cook on low for 7 to 9 hours.

Manhatten Clam Chowder

1 each red and green peppers, chopped

2 carrots, peeled and finely chopped

2 potatoes, diced

1 onion, chopped

2 cloves garlic, minced

2 (14 oz) cans stewed tomatoes, break up the tomatoes with kitchen shears in the can

2 cans (6 oz) minced clams, draining the liquid into a  2 cup measurer, reserve clams in the refrigerator

4 slices bacon, cooked and crumbled

1/2 tsp dried thyme

1/8 tsp hot sauce

Add water to the clam liquid to make 2 cups. 

Spray a slow cooker.  Add bacon, vegetables, water mixture, and thyme.  Cover and cook on low for 5 to 7 hours.  Stir in clams and hot sauce.  Cover and cook an additional 1 hour.