Hooray - my blood sugar was 89 this morning! and after lunch it was 77. We went for a bike ride before lunch down to the store for some of those yummy 80 calorie Sara Lee hot dog buns. Hubby grilled the dogs for lunch and then we went for our first swim of the season (heated up the pool this morning) One of the perks of living in California :)
Tonight we are having flank steak fajitas - I've got the steak marinating and Mike will be firing up the grill again. I'm fixing home-made refried beans (recipe courtesy of my friend Liz). Once you've done this yourself you would never go back to the store-bought canned refried beans. If you have time soak the dry pinto beans and cook them first. If not, a can of pinto beans will do just fine.
Home-Made Refried Beans
1 can pinto beans (be sure to rinse off,drain and add water back in can)
1/4 onion (sliced thin)
1/4 bell pepper (any color will do - or jalapeno if you like it spicy)
olive oil or canola (enough to cover the bottom of the pan)
2% grated cheese (I like the Mexican blend)
Seasonings (I use a little salt, pepper and if I have it Fajita seasoning and a little chili powder - this is all to taste)
Saute onion and sliced bell pepper in enough oil to cover bottom of pan until onion is translucent. Add can of beans with water and bring to a boil. Add in your seasonings and simmer for a few minutes and then get your potato masher and start mashing the beans. Once you get them mashed up pretty good, simmer until they are reduced to the consistency you like. I add in the cheese near the end or you can just top it off with the cheese (I like to blend part of the cheese in and then at the end top off with the rest).