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.

Friday, November 17, 2017


1 unbaked sugar-free pie crust
2 large eggs
1 cup light sour cream
1/4 cup Splenda Granular
2 tbsp white whole-wheat flour
2 tsp vanilla
1/4 tsp salt
2 1/2 cup peeled, thinly sliced, apples

Streusel Topping:
4 tbsp white whole-wheat flour
3 tbsp butter
1/3 cup Splenda Granular
1 tsp cinnamon

Preheat oven to 435 degrees.
Bake crust 15 minutes; remove from oven and set aside.

In a large bowl, light beat the eggs, sour cream, Splenda, flour, vanilla, and salt together to blend. Stir in the apples and pour into the crust.

Bake 15 minutes then reduce the temperature to 350 degrees. Cover edges with foil to prevent overbrowning and bake for another 20 minutes.

Meanwhile, combine the topping ingredients. Remove pie from oven and sprinkle with the streusel mixture. Return to oven and bake another 20 minutes.

Cool pie completely before cutting to serve.

Yield: 8 servings.

Note: File Photo

Thursday, November 16, 2017


1/4 cup fresh squeezed orange juice
1/4 cup water
1 lb carrots, peeled, sliced
2 tbsp butter, melted
2 to 3 tbsp Splenda Granular
1 tsp minced fresh dill
Salt to taste
Freshly ground black pepper to taste

Place carrots, juice, and water in a saucepan; simmer, covered, until carrots are tender and liquid is absorbed. This should take about 15 minutes.

In a small bowl, combine the butter, Splenda, and dill. Pour mixture over the carrots and toss to coat. Season with salt and pepper.

Yield: 6 servings
Per 1/2 cup serving: 60 calories, 9 g carbs, 1 g protein

Wednesday, November 15, 2017


4 5-oz salmon fillets
2 tbsp unsweetened pineapple juice
1 tbsp fresh lime* juice
3 tbsp Splenda Granular
2 tsp chili powder
3/4 tsp ground cumin
1/4 tsp salt
1/8 tsp ground cinnamon

Combine the juices and pour over the salmon that has been placed in a shallow dish. Cover the dish and refrigerate for 30 minutes.

Preheat oven to 400 degrees.

In a small bowl combine the Splenda and spices.

Remove salmon from the marinade and pat the spice mixture evenly onto the salmon fillets.

Place fillets on a baking sheet with sides and cook approximately 15 to 20 minutes or until it flakes easily with a fork.

*Lemon juice may be substituted.

Yield: 4 servings
Per serving: 225 calories, 2 g carbs, 28 g protein, 12 g (1 1/2 saturated) fat, 0 g fiber
Diabetic Exchange: 4 lean meat
WW Points: 5
 Note: File Photo of a similar recipe.

Monday, November 13, 2017


I do not eat vegan no do I ever plan to, so I have never tried these. I am posting this old recipe from Clean Eating for those who request such recipes.


  • 1/2 cup chocolate soymilk
  • 1 12-oz. pkg. vegan chocolate chips
  • 1/2 cup unsweetened cocoa


1. Warm soymilk until hot to the touch. Set aside.
2. Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
3. Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.

 Photo: Clean Eating 2009


Be sure to strain the milk mixture and bake in a water bath for best results.

2 large eggs
2 large egg whites
2/3 cup Splenda Granular
2 tsp vanilla
2 cups 1% milk
1 cup evaporated skim milk
Freshly grated or ground nutmeg for sprinkling*

Preheat oven to 325 degrees.

In a medium bowl, whisk the eggs, egg whites, Splenda, and vanilla together; set aside.

In a saucepan, bring both milks to a low simmer. Using a whisk, stir a small amount of the milk into the egg mixture to temper the eggs.  Whisk in the remaining milk; sstrain mixture into a large glass measuring cup with a pouring lip.

Pour the mixture evenly (about 1/2 cup each) into 6 custard cups and sprinkle with the nutmeg. Place the cups in a large baking dish and place in the oven. Pour very hot water into the baking dish until it is halfway up the custard cups.

Bake the custards 50 to 60 minutes or until the edges are set and the center jiggles slightly when lightly shaken.

Per custard cup: 110 calories, 11 g carbs, 9 g protein, 3.5 g fat (2 saturated), 1 g fiber

*I prefer cinnamon but nutmeg is traditional.

Note: File Photo

Saturday, November 11, 2017


 This recipe is a great salad to take to a luncheon at work, church, etc. It is best when allowed to sit in the refrigerator overnight.

1 can (15-oz) no-salt cut green beans, drained
1 can (15-oz) yellow wax beans, drained
1 can (15-oz) kidney beans, drained, rinsed, drained again
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small red onion, diced
1/2 cup red wine vinegar
2/3 cup Splenda Granular (or equivalent amount of your favorite sweetener)
1/4 cup tomato juice
3 tbsp olive or canola oil
1/2 to 3/4 tsp salt (depending on your taste)
1/2 tsp freshly ground black pepper

In a large bowl, gently mix together the beans, peppers, and onion.

In a small jar with tight-fitting lid, place the remaining ingredients; shake until well combined.

Pour the dressing over the bean mixture and toss to coat well. Cover and refrigerate at least 6 hours or overnight.

Yield: 6 (3/4-cup) servings
Per serving: 165 calories, 22 g (healthy) carbs, 6 g protein, 7 g fiber

Note: This photo for reference only. Not this exact recipe.

Friday, November 10, 2017


2/3 cup fresh-squeezed orange juice
1/2 cup (approximately 3 limes) fresh-squeezed lime juice
1/2 cup (approximately 2 lemons) fresh-squeezed lemon juice
6 tbsp Splenda Granular (9 Splenda packets) or an equivalent of your favorite sweetener
2 1/3 cups club soda or seltzer water*

Combine the three juices, Splenda, and club soda in a large pitcher; stir to blend and dissolve Splenda.
Serve over ice.

Option: For parties, etc, place the juices and Splenda into a pretty large bowl or punch bowl. Just before serving, add the club soda and some ice. Garnish with thin slices of orange, lemon, and lime.

*May substitute lime or lemon sparkling water, if desired.

Yield: 4 servings
Per serving: 45 calories, 12 g carbs, 1 g protein
Diabetic Exchange = 1 fruit
WW points = 1

File Photo

Thursday, November 9, 2017


6 zucchini
3 cups ORE-IDA Diced Hash Brown Potatoes or ORE-IDA Country Style Hash Brown Potatoes
2 tbsp oil
1 lb lean ground beef
1 onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 jar (24-oz) low-sugar pasta sauce, divided
2 tsp Italian seasoning
1 pkg (8-oz) KRAFT Shredded Pepper Jack Cheese, divided
1/2 cup hot water 

  • Heat oven to 350ºF.
  • Cut zucchini lengthwise in half; scoop out and discard centers, leaving 1/4-inch-thick shells.
  • Cook potatoes in hot oil in large skillet on medium heat 12 to 15 min., stirring occasionally.
  • Meanwhile, brown meat in separate large skillet. Add onions, peppers and garlic; cook 3 min. Drain; stir in potatoes, 1/2 cup pasta sauce, seasoning and 1-1/2 cups cheese.
  • Mix hot water and remaining pasta sauce; divide evenly onto bottoms of 2 (13x9-inch) baking dishes. Spoon about 1/2 cup meat mixture into each zucchini shell. Place stuffed zucchini in baking dishes; cover with foil. Bake 30 min.
  • Remove foil; sprinkle with remaining cheese. Bake 10 min. or until zucchini is tender.

    This photo and the basics of this recipe is from KRAFT. That is why specific brands are mentioned. When using a company's recipe, I try to use their brands.


 If you love stuffing but are watching your carb intake and therefore cutting back on bread, you might enjoy this cauliflower stuffing from Delish.


  • 4 tbsp. butter
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped or thinly sliced
  • 1 small head cauliflower, chopped
  • 1 c. chopped mushrooms
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. chopped fresh parsley
  • 2 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
  • 1/2 c. vegetable or chicken broth


  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
  2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
  3. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
  4. Serve.

Wednesday, November 8, 2017


2 very large heirloom tomatoes (approximately 1 lb total)
salt and pepper for seasoning
1 sheet frozen puff pastry dough, thawed per pkg directions
1 cup finely grated Gruyere cheese
2 tbsp chopped fresh thyme
Olive oil for drizzling

Slice the tomatoes and place in a single layer on a paper towel lined cookie sheet. Sprinkle with the salt and let sit for 20 minutes to release the juices, then pat dry with more paper towels.

Preheat oven to 400 degrees.

On a lightly floured surface, roll out the puff pastry into a 10 x 13-inch rectangle. Transfer to a parchment-lined baking sheet and use the tip of a paring knife to trace a shallow border 1-inch from the edges (trace only - do not cut all the way through. Prick the inner rectangle all over with a fork. Refrigerate 20 minutes.

Remove from refrigerator and bake at 400 degrees 12-15 minutes or until light golden brown. Remove from the oven.

Scatter the cheese over the hot dough; arrange tomato slices in overlapping rows over the cheese. Scatter the thyme over the tomatoes. Sprinkle with salt and pepper; drizzle with the olive oil.

Bake 20-30 minutes. Best served immediately.

Leftovers should be refrigerated.

Yield: 4 servings
Per serving: 530 calories, 38 g fat (7 g saturated, 0 g trans, 40 mg cholesterol, 240 mg sodium, 32 g carbs, 2 g fiber, 1 g sugar, 16 g protein