Fix-It and Forget-It

It’s February. We’re tired of cold days and long nights. We’re craving comfort food, and the sooner the better. Continue Reading...

You know how it is when you try to determine which parent a child most resembles, right? Continue Reading...

Put this hot, bacon-y dip on your holiday buffet table, and prepare to receive compliments. Continue Reading...

Using dried beans instead of canned keeps the sodium count down and lets the bacon flavor shine through. You’ll be pleasantly surprised at how far a mere 2 ounces of bacon goes, and your waistline will thank you, too.

Use these delectable beans in tacos, enchiladas, burritos, and anything else wrapped in a flour tortilla. They also function nicely as an accompaniment to any Mexican entree. You could even use them as a warm dip for tortilla chips or veggies. The possibilities are endless.

Refried Beans with Bacon
Fix-It and Forget-It Diabetic Cookbook, page 101
Makes 8 servings
Ideal slow cooker size: 4-quart

2 cups dried red, or pinto, beans
6 cups water
2 garlic cloves, minced
1 large tomato, peeled, seeded, and chopped
1 tsp. salt
2 oz. bacon

1. Combine beans, water, garlic, tomato, and salt in slow cooker.
2. Cover. Cook on High 5 hours, stirring occasionally. When the beans become soft, drain off some liquid.
3. While the beans cook, brown bacon in skillet. Drain, reserving drippings. Crumble bacon. Add half of bacon and 1 ½ Tbsp. drippings to beans. Stir.
4. Mash or puree beans with a food processor. Fry the mashed bean mixture in the remaining bacon drippings. Add more salt to taste.
5. To serve, sprinkle the remaining bacon on top of beans.

Exchange List Values: Starch 1.5, Meat, very lean 1.0, Fat 0.5

Don’t forget that your slow cooker is your friend when you have guests, especially during the holidays. It relieves that last-minute pressure as you’re putting the food on the table. And you won’t need to jam your oven so full if you let your cooker be your helper.

Beef Burgundy has become a holiday staple for me. My daughters grew up with this as part of our Christmas feast each year, and now our son-in-law requests it whenever I ask him what he’s hungry for! It is a recipe that has rich, complex flavors, but is simple to make. It also has a beautiful presentation.

We made this recipe recently for one of our classes at The Good Cooking Store and wanted to share it with you. Try this when you’re having guests, and you’ll find you can spend more time visiting. And your friends will love the food.
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I begin to think about brunch at this time of the year. Evenings are starting to be consumed with children’s sporting events, other school activities, and even early holiday dinners. So, inviting friends for brunch is a good option for your own schedule and for your guests’.

This dish makes a great brunch main course—sturdy and flavorful and loved by all.

Mix up the Bake the evening before you want to serve it, and then put it in the fridge overnight.

First thing in the morning, pop it into your slow cooker’s electrical unit and flip it on.

You’ll fill your home with inviting smells—and you’ll be ready for your mid-morning brunch without panic or stress.

Gather some friends together this fall and enjoy!
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I love mashed potatoes. Who doesn’t—and not just for holidays, but year-round? But I don’t make them as often as I’d like because of the time and effort they require. Also, if I’m hosting friends or family for a meal, mashed potatoes need way too much attention just as the meal is coming together. Who needs more stress then?

I did discover a great solution so we can have mashed potatoes any time. Refrigerator Mashed Potatoes eliminate the last-minute pressure when making this must-have side dish. I simply prepare the potatoes ahead of time, whenever it’s most convenient, and then heat them up in my slow cooker before serving them. Another huge perk of doing it this way is that I’m not tying up stove space, so I have more room to prepare other food.

So the next time you’re hosting, make your side dish a few days ahead and enjoy a night of stress-free entertaining.
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Okay, I’m an emotional cook. It’s not just the amount of time I have that affects what I cook. It’s also how much space I have inside my head and how pushed I feel.

If I’ve being chased by deadlines all week—even if I get home at a reasonable time in the evenings—I’m not going to launch into making new recipes. I might even be at home for a good chunk of the weekend, but if I’ve been pushing hard on a project the week before, I won’t be experimenting in the kitchen on Saturday and Sunday.

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