Slow Cooker Refried Beans

Um, I will never buy canned refried beans again. You have got to try these! Super simple, makes a lot (serves 15 so you may half the recipe or make bean burritos to freeze!) and they tasted so good!! We all loved them.


Slow Cooker Refried Beans
from Allrecipes

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water
and stir to combine. Cook on High for 8 hours, adding more water as needed. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher (I used my immersion blender to puree them), adding the reserved water as needed to attain desired consistency.

ready to cook all day

cooked and drained

pureed, ready to serve

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Turkey and Bean Tostadas {Gluten Free & Diabetic Friendly}

Hello all. I have yet another change to my blog. An even healthier change. Aside from posting about gluten free recipes I will be adding in diabetic friendly recipes now. I have been diagnosed with Type 2 Diabetes. Gee, I wonder why, I have posted lots of yummy recipes here. I am OK knowing I have it I have accepted it, I am exercising at least 30 minutes every day and eating healthier and still gluten free. I am very happy to say that I have LOST 15 lbs since Oct., when I went gluten free. I have started charting my daily workouts on dailymile.com so feel free to workout/follow along with me and we can keep each other motivated =) . You can see my little mile tracker in my side bar there.

Anyways, now I'm really on the hunt for healthy diabetic AND gluten free friendly recipes. If any of you can offer advice, tips, recipe links, etc...that would be great. I am so new to all this and feel lost sometimes. I will be taking nutrition classes soon to help as well.

I was given a few recipe books to get me started, and that's where these Turkey and Bean Tostadas came from. I made them gluten free by using corn shell tostadas, and the chili beans were gluten free. Please note the nutritional info is for flour tortillas (I am learning about that as well for everything I eat). These were really good, everyone ate them and Mr. said he even enjoyed them. That means it's a keeper. BUT, I think I'll make them hard tacos, eating a "flat taco" tostada is a little tricky, especially with the little ones. =)

Turkey and Bean Tostadas {Gluten Free & Diabetic Friendly}
 Taste of Home's Diabetic Cookbook 2004.
Makes 6 servings

6 8" flour tortillas (I used corn to be gluten free)
1 Lb. lean Ground Turkey Breast
1 can (15 ounces) chili beans in chili sauce, undrained (be sure it's gluten free)

3 cups shredded romaine lettuce

1/4 cup shredded reduced-fat Monterey Jack cheese
1 large tomato, chopped
1/4 cup fresh cilantro, chopped, if desired

1/2 cup low-fat sour cream

Preheat oven to 350'. Place tortillas on baking sheet, bake 7 minutes or until crisp. Keep covered and warm.

Heat large skillet, add turkey and cook until browned, drain if needed. Add beans and chili powder to skillet, cook 5 minutes.

Divide turkey mixture evenly among tortillas. Top with remaining ingredients. Serve.

Nutrition information per serving (note: based on flour tortillas): 1 tostada with toppings

Calories 288
Total Fat 10g (Saturated Fat 2 g )
Cholesterol 30mg
Sodium 494mg
Total Carbohydrate 34g
Protein 19g
Fiber 2g

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Loaded Nachos

These are becoming a regular here, everyone loves them. You make them with what you like and heat it all  up in the oven for a few, take the tray to the table and eat family style (leftovers won't survive, they'll turn soggy). There is not an official recipe, but I'll tell you what's on these ones:

Loaded Nachos
white corn tortilla chips
1/2 lb cooked seasoned ground beef
1/2 can refried beans
1 C drained chunky salsa
gooey nacho cheese (jarred salsa con queso)
drained jalapeno slices (for my serving)
drained sliced olives
sour cream

Preheat oven to 350'.
Line a cookie sheet with foil, sprayed with non stick spray. Add a layer of chips, add ground beef, beans,  salsa, cheese and jalapenos. Heat in oven for about 10-15 minutes. Add olives and sour cream and Enjoy!

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Slow Cooker BBQ Beans and Polish Sausage {Gluten Free}

This reminds me of a grown up version of beenie weenie casserole. I used 2 rings of sausage for us, and even with 2 cans of each kind of bean, it makes a lot! The beans reminded me of baked beans and Mr. loved them. The juices from the sausage will make a nice bubbly liquid along with the BBQ sauce for it to simmer in. I was thinking this might be a great potluck dish to bring, just slice up the sausages before you go and add a little extra BBQ sauce. I served this up with corn bread muffins.
*I have edited to add my Gluten Free version.

Slow Cooker Barbecued Beans and Polish Sausage

slightly adapted from Betty Crocker

2 cans (15.5 oz each) great northern beans, drained, rinsed

2 cans (15 oz each) black beans, drained, rinsed

1 large onion, chopped (1 cup)
1 cup barbecue sauce (Our fave homemade version here, it is GF)
1/4 cup packed brown sugar
1 tablespoon ground mustard
1 tablespoon Worcestershire sauce {Lea & Perrins is Gluten Free}
2 teaspoons chili powder
2 rings (1 to 1 1/4 lb) fully cooked smoked Polish sausage {Gluten Free}

Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except sausage in cooker. Place sausage ring on bean mixture.

Cover; cook on Low heat setting 5 to 6 hours.

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