What can you do to make healthier eating stick in 2020? Let me suggest a different approach to taking better care of yourself than, say, a resolution.

The first step is to break that goal down into small steps — actual things you can do to make that happen. Step 1 would be to add a fruit or vegetable as a snack throughout the day. Step 2 is to cook more meals at home — which allows you to control the calories, sodium, fat, etc. Step 3? Plan those meals. Better yet, take an evening or a few hours on the weekend to prep meals ahead for the next week. I have a friend who lost 20 pounds just by prepping meals on Sunday afternoon and eating at home instead of eating out.

If you feel like you don’t have time to make meals at home, dust off your slow cooker. It’s one of my favorite appliances to combat a busy lifestyle. Vegetable soup, chili, Italian beef, meat for tacos — they can cook all day and allow you to have dinner on the table in a few minutes.

Here are some tips for making food in the slow cooker turn out better:

1. Don’t peek. Removing the slow cooker lid during cooking releases a lot of heat and can add 20 to 30 minutes to the cooking time, so resist the urge.

2. Cut uniform pieces. When cutting meat or vegetables, be sure the pieces are the same size, so they cook evenly.

3. Trim the fat. Slow cooking requires little fat, so it’s best to trim the excess from meat and poultry.

4. Saute meat and vegetables first. This brings out the flavor, and you end up with a better dish in the end.

5. Don’t stir, layer. If you’re cooking a pot roast and vegetables, layer the carrots, potatoes and parsnips on the bottom, and then place the roast on top. The food will cook more evenly.

6. Watch cook times. The failures I’ve had with the slow cooker have been because I cooked food too long. An hour on high equals two hours on low.

7. Add rice or pasta in the last half hour of cooking. Otherwise, they turn to mush if they cook all day.

8. Finish fresh. Add fresh herbs and garnishes to the dish once it comes out of the slow cooker to enhance flavors. A sprinkling of fresh basil over spaghetti sauce or fresh rosemary over pork chops can make all the difference.

Here’s one of my favorite recipes for the slow cooker. Try it for one night this month. It’s quick and easy. And the flavors are fresh with the toppings added at the end. Be sure and add a sprinkling of fresh cilantro.

Barbecue Pork Tacos

1 (4- to 5-pound) boneless pork shoulder roast (Boston butt), trimmed
1 (18-ounce) bottle barbecue sauce
1 (12-ounce) can cola soft drink (regular or diet)
10 to 12 (8-inch) whole-wheat flour tortillas, warmed
Toppings: chopped tomatoes, sliced jalapenos, shredded cheddar cheese, chopped fresh cilantro

Lightly grease a 6-quart slow cooker with cooking spray. Place roast in slow cooker; pour barbecue sauce and cola over roast. Cover and cook on low 8 to 10 hours or until meat shreds easily with a fork. Transfer pork to a cutting board; shred with two forks, removing any large pieces of fat. Skim fat from sauce and stir in shredded pork. Spoon pork over warm tortillas and serve with desired toppings.

Fargo is a dietitian for Hy-Vee in Springfield, Ill. Send recipe ideas to her at [email protected].