Fix-It and Forget-It Diabetic Cookbook – Review

As anyone who has read my other reviews* of slow cooker cookbooks will have figured out, I love a good crockpot recipe. The whole concept of assemble and walk away meals is so attractive to those of us with busy lives. That is why I was so happy to receive Fix-It and Forget-It Diabetic Cookbook the latest addition to the Fix-It and Forget-It collection.

Written by Phyllis Pellman Good a Senior Editor at Good Books author of the New York Times bestselling Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for your Slow Cooker. She co-authored the national #1 bestselling cookbook (with Dawn J. Ranck) Fix-It and Forget-It Cookbook: Feasting with your Slow Cooker, which appeared on The New York Times Best Sellers list, as well as the best seller lists of USA Today, Publishers Weekly, and Book Sense. In addition, Good authored Fix-It and Forget-It Recipes for Entertaining: Slow Cooker Favorites for All the Year Round, also in the series (with Ranck).

Good’s other cookbooks include The Best of Amish Cooking, The Best of Mennonite Fellowship Meals, The Central Market Cookbook, and Favorite Recipes with Herbs. Good, together with the help of the American Diabetes Association, has created exactly the right cookbook for anyone who has to watch thier carbohydrate intake, food exchanges, sugars, calories, and fats (whether because of diabetes or just from a desire to eat right). The fact that the recipes are all for the slow cooker is a huge bonus!

Starting with A Few Thoughts About Eating and Cooking When You Have Diabetes the book quickly move to the meat of the book (if you will pardon the pun). The recipes sections begin with ‘The Main Courses’ subdivided into ‘Beef Main Dishes’, ‘Pork Main Dishes’, ‘Chicken and Turkey Main Dishes’ and ‘Bean and Other Main Dishes’. ‘Soups’, ‘Vegetables’ and ‘Desserts’ follow with ‘The Extras’ bringing up the rear (subdivided into ‘Appetizers, Snacks, and Spreads’, ‘Beverages’, ‘Breakfast Dishes’, ‘Breads’, and ‘Low-Sodium Mixes and Sauce’).

The categories ‘A Week of Menus’ (which includes convenient page numbers for recipes and intake totals for each meal and day) and ’10 Most Asked Questions About Diabetes’ round out the book.

The recipes are very easy to follow with both Exchange List Values and Basic Nutritional Values. Sprinkled throughout are lots of tips for everyday living like ‘Eat one more serving of vegetables today than you usually would’, these along with the cute little pencil sketches make the book very homey.

See for yourself how terrific this cookbook with be by trying out the recipe for Mile-High Shredded Beef Sandwiches below.

*The reviews mentioned can be found at:

Crazy About Crockery

101 Things to Do With a Slow Cooker

Mile-High Shredded Beef Sandwiches

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Mile-High Shredded Beef Sandwiches
Miriam Christophel, Battle Creek, MI
Mary Seielstad, Sparks, NV
(Ideal slow cooker size: 4-quart)
Makes8 Servings


  • 3 lb. chuck roast or round steak, trimmed of fat
  • 2 Tbsp. oil
  • 1 cup onions chopped
  • 1/2 cup celery sliced
  • 2 cups beef broth lower-sodium 98%-fat-free
  • 1 clove garlic
  • 3/4 cup ketchup
  • 2 Tbsp. brown sugar
  • 2 Tbsp. Vinegar
  • 1 tsp. dry mustard
  • 1/2 tsp. chili powder
  • 3 drops Tabasco sauce
  • 1 bay leaf
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1 tsp. Worcestershire sauce


  • In skillet brown both sides of meat in oil. Add onions and celery and saute briefly. Transfer to slow cooker. Add broth.
  • Cover. Cook on Low 6-8 hours, or until tender. Remove meat from cooker and cool. Shred beef.
  • Remove vegetables from cooker and drain, reserving 11/2 cups broth. Combine vegetables and meat.
  • Return shredded meat and vegetables to cooker. Add broth and remaining ingredients and combine well.
  • Cover. Cook on High 1 hour. Remove bay leaf.
  • Pile into 8 sandwich rolls and serve.


Exchange List Values: Carbohydrate 1.0, Meat, lean 3.0
Basic Nutritional Values:
Calories 239 (Calories from Fat 88), Total Fat 10 gm (Saturated
Fat 2.4 gm, Polyunsat Fat 1.3 gm, Monounsat Fat 4.6 gm,
Cholesterol 73 mg), Sodium 444 mg, Total Carbohydrate 12 gm,
Dietary Fiber 1 gm, Sugars 8 gm, Protein 25 gm
About the Reviewer:
Chris Sadler is Owner and WebAdmin of The
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