I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.

Saturday, September 23, 2017


1 cup cider or red wine vinegar
2 onions, sliced
2 tsp caraway seeds
1 garlic cloves, crushed
2 bay leaves
1/2 tsp freshly ground black pepper
1 (1 1/2 lb) boneless rump roast
1 carrot, sliced
1 parsnip, peeled & diced
1/2 cup low-sodium beef broth
3 sugar-free ginger snaps, crumbled

In a small saucepan, bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil. Remove from heat and allow to cool.  Pour into a large zip-top plastic food bag; add the beef.  Seal bag, carefully squeezing out the air. Turn bag to coat the beef.

Refrigerate marinating beef for 1 to 3 days, turning bag about every 8 hours.

Pour the beef with marinade into a slow cooker and add the carrot, parsnip, and broth. Add lid and cook on high 4 to 5 hours until the beef is tender.

Using a large slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a meat platter. Cover loosely with foil to to keep while making the sauce.

To make the sauce, skim off and discard any fat on the top of the cooking liquid. Discard bay leaves.

Transfer the remaining slow cooker mixture to a food processor or blender; add the gingersnaps and puree. If the sauce gets too cool, pour into a saucepan and heat.

To serve, pour the sauce over the beef and vegetables.

Note: This is a file photo only used for reference; not this exact recipe.

Friday, September 22, 2017


 Note: I have had this recipe for so long I cannot remember where I got it but the credit is not mine.
This can be a great breakfast idea, make them ahead and pop them in the microwave for a quick breakfast on the go. I like them for dinner. They have an unexpected sweet taste. Enjoy

  • One Package of Hotdogs
  • One Egg for each hotdog (generally 8)
  • Cooking Spray
  1. Heat oven to 450 degrees
  2. Place the hotdogs on a broiler sheet and cook for approx 15 minutes or until they are cooked the way you like them. (I like a little brown crust on mine)
  3. While your hotdogs are cooking spray a small skillet with cooking spray and heat on med heat.
  4. Crack one egg into a small bowl and whisk until blended. Pour egg in hot skillet and gently roll pan to create a thin layer of egg.
  5. Cook until just a thin layer on top is uncooked and flip, finishing the cooking for about 30 seconds to a minute.
  6. Remove egg from the pan and allow to cool on a wire rack.
  7. Repeat the process with each egg, making one egg blanket for each hotdog.
  8. When all the blankets are done place one hotdog on each and roll up using a toothpick to hold it together.
  9. Serve with your favorite condiments
  10. Optional ingredients:
  11. Sliced American Cheese
  12. Chili
  13. Thinly sliced green onions
    Note: This is a file photo.

Thursday, September 21, 2017


1 lb ground beef
1 small onion, diced
1/4 cup butter, melted
1 small green bell pepper, chopped
1/8 tsp freshly ground black pepper
1 can low-fat cream of mushroom soup
2 medium-size zucchini, sliced thin
1/2 tsp salt

Preheat oven to 375 degrees.
Lightly butter a 2-quart casserole dish; set aside.

In a skillet, cook the ground beef with the onion until the beef is browned; drain well.

Combine the drained beef/onion mixture with the remaining ingredients, mixing well. Transfer mixture to the prepared casserole dish.

Bake at 375 degrees for 30 to 45 minutes.

Note: This is a file photo used for reference.

Wednesday, September 20, 2017


2 tbsp melted butter
2 cups Corn Flakes
2 tbsp chopped pimento
3/4 cup Real Mayonnaise
2 cups cooked chicken, diced
3/4 cup diced celery
1/2 tsp salt

Pour the butter over the Corn Flakes, set aside.  Blend remaining ingredients. Put in a 1 1/2 qt. casserole; top with Corn Flakes. Bake 15 minutes at 300 degrees.

Note: This is an old recipe from a childhood friend of my late mother's. You probably already know that I won't allow chicken to enter my mouth. But my mother who was diabetic enjoyed this salad without raising her blood sugar so I am posting it here.

Note: File Photo

Tuesday, September 19, 2017


2 cups uncooked whole-grain ziti
1/2 tbsp olive or canola oil
2 cups sliced fresh mushrooms
3 cups zucchini wedges (about 1/4-inch thick)
1/4 tsp salt
1 tsp Italian seasoning
1/2 cup part-skim ricotta cheese
2 cups low-sugar or sugar-free pasta sauce, divided
1/2 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese, optional

Fresh chopped parsley or basil (your choice) as garnish, optional

Bring a large pot of water to a boil and add the ziti; cook 7 to 9 minutes or until al dente. Drain well and rinse. (Yes, rinse the pasta.  I know Italians say never rinse the pasta.  Diabetics need to rinse the pasta to get rid of excess starch!)

Preheat oven to 400 degrees.

Heat oil in a large nonstick skillet over medium-high heat.  Add the mushrooms; cook 2 to 3 minutes until slightly browned.  Stir in zucchini, salt, and Italian seasonings.  Remove from heat and set aside.

In a medium mixing bowl, combine the drained ziti, ricotta cheese, and 1 1/2 cups of the pasta sauce.

Spray the bottom on an 8-inch square baking dish with nonstick cooking spray.  Spoon half the ziti mixture into the dish. Layer the mushroom mixture over the pasta; top with the remaining ziti mixture. Pour the remaining pasta sauce over the top.  Sprinkle the mozzarella cheese over all.

Bake at 400 degrees for 20 minutes or until the cheese is melted and has some browned spots.  Remove from oven and let stand 15 minutes before serving.

Sprinkle servings with Parmesan cheese, if using.

Yield: 4 servings
Per serving: 340 calories, 49 g carbs, 16 g protein, dietary fiber 7 g

Note: Serve with a salad or a green vegetable such as broccoli.  Skip the garlic bread!

Note: File Photo

Monday, September 18, 2017


This is my diabetic version of an apple pie served at the PieLab in Alabama.

1 pkg refrigerated pie crusts *
1/2 cup Splenda Granulated
1 Tbsp white whole-wheat flour
1 1/2 tsp ground cinnamon
Dash of ground nutmeg
5 Granny Smith apples, peeled and cubed
2 Tbsp fresh squeezed lemon juice
1 tbsp butter, melted
1 Tbsp Splenda Granulated
Sugar-free frozen whipped topping thawed, for serving, optional

Preheat oven to 400 degrees.
Fit 1 pie crust into a 9-inch pie plate according to the package directions; set aside.

In a large bowl, stir together the 1/2 cup Splenda, flour, and cinnamon until blended; add apples. Sprinkle the lemon juice over the apples and toss until coated with the sugar mixture.

Spoon the apple mixture into the pie crust lined pie plate. Place the remaining crust over the top of the apple mixture; fold the edges over to seal the crusts together then crimp the edges as desired. Cut a few slits in the top crust for steam to escape.

Brush the melted butter over the top crust and sprinkle with the 1 tablespoon of Splenda.

Bake pie at 400 degrees 5 minutes then reduce the heat to 350 degrees. Bake for 1 hour or until the apples are tender and crust is a golden brown. Remove to a wire rack to cool at least 1 1/2 to 2 hours before cutting to serve.

Top each slice with the whipped topping when serving, if desired.

Yield: 8 slices

*Better to make your own crusts using white whole-wheat flour and no sugar if time allows.

Photo from Off the Eaten Path


1 tsp canola oil
5 garlic cloves, minced
2 cans black beans, rinsed, drained, mashed
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
3 tbsp chicken broth
sour cream, optional

Heat the oil in a large nonstick skillet over medium heat.  Add the garlic and cook, stirring, for a minute. Add the remaining ingredients except the sour cream.  Continue to cook, stirring and mashing beans until heated through. This will take about 3 to 4 minutes.

When serving, top with sour cream, if desired.

 Note: File Photo

Saturday, September 16, 2017


1/2 cup white whole-wheat flour
1/4 cup cornmeal
1/2 tsp baking soda
3/4 cup low-fat buttermilk
1/2 cup frozen whole-kernel corn, thawed
1/2 green bell pepper, diced fine
1/3 cup your favorite picante sauce
1 egg, lightly beaten
nonstick cooking spray
fat-free sour cream

In a mixing bowl combine the flour, cornmeal, and baking soda; mix together well.

Add the buttermilk, corn, bell pepper, picante sauce, and egg to flour/cornmeal mixture; mix just until the dry ingredients are moistened.

Heat a large nonstick skillet that has been sprayed with nonstick cooking spray over medium-high heat.

For each corn cake take 2 tablespoons of the mixture and place in the prepared skillet, spreading to form a 2-inch cake.  Cook until bubbles form on the surface and the bottom is browned.  Turn and cook until the other side is browned.

Serve with additional picante sauce and the sour cream, if desired.

Yield: 24 mini corn cakes.

Note:  Check the sugar content of your picante sauce, being sure to use one that is sugar-free or low in sugar.
Note: File Photo

Friday, September 15, 2017


1/2 lb fresh mushrooms, sliced
1 medium zucchini, sliced
1/2 cup sliced green onions
2 cans whole kernel corn, drained
2 medium tomatoes, seeded and diced
1 tsp dried basil
3/4 tsp salt
1/4 tsp black pepper
6 8-in flour tortillas
2 cups shredded reduced-fat cheddar/Monterrey Jack cheese blend
3/4 cup your favorite salsa
fat-free sour cream

Coat a large nonstick skillet with nonstick cooking spray. Add the mushrooms, zucchini, and green onions to the skillet and saute until tender. Add the corn, tomatoes, basil, salt, and black pepper; cook another 2 to 3 minutes until heated through. With a slotted spoon, spoon the filling evenly over 1/2 of each tortilla. Sprinkle the cheese over the veggies and fold the tortilla over. Lightly spray the tops of each tortilla with the nonstick cooking spray. Bake, uncovered for 10 to 12 minutes at 400 degrees, or until golden brown. Serve with the salsa and sour cream.

Note: This is just a file photo

Thursday, September 14, 2017


1 can (16-oz) refried beans
1 can (8-oz) tomato sauce
1 can (4-oz) chopped green chilies
1 tsp ground cumin
1 tsp chili powder
1 tsp dried onion flakes
1 tsp garlic powder
4 8-inch whole-grain flour tortillas
Vegetable cooking spray
2 cups shredded cheddar cheese, divided

Preheat oven to 350 degrees.
Spray an 8-inch round cake pan with nonstick cooking spray.

In a small bowl combine the beans, tomato sauce, chilies, cumin, chili powder, onion flakes, and garlic powder.

Place one of the tortillas in the prepared pan and spread a fourth of the bean mixture over the tortilla.  Repeat process with a second tortilla and another fourth of the bean mixture.  Sprinkle half of the shredded cheese over all.  Repent the process with the third tortilla and another fourth of the bean mixture.  Repeat with the last tortilla, the remaining bean mixture and the last cup of the cheese.

Bake at 350 degrees for approximately 35 minutes or until heated through and the cheese is bubbly.

 Note: Picture for reference only as it is a similar recipe. Not a picture of this recipe.