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. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you!

Friday, May 13, 2011


These Chicken Rolls stuffed with a Mushroom and Spinach mixture are easy to make and they cook in the microwave. They are also an excellent entree for diabetics. If you are a diabetic or have diabetics among your family or friends, you can serve this entree knowing it is perfectly safe for them. Serve with some brown rice and a salad for a complete meal.

1 small onion, chopped
1/4 lb fresh white mushrooms, chopped
1 pkg (10-oz) frozen chopped spinach, thawed
2 tbsp grated Parmesan cheese
1 tbsp chili sauce
1/2 tsp dried basil
1/2 tsp grated lemon rind
1/4 tsp salt
8 skinless boneless chicken breast halves
1 can (16-oz) diced tomatoes, drained
1/3 cup finely chopped onion
1 garlic clove, crushed
1/2 tsp Italian seasoning
1/4 tsp black pepper
2 tbsp tomato sauce

Combine the chopped onion and mushrooms in a shallow 2-qt casserole dish that has been sprayed with nonstick cooking spray. Cover and microwave for 4 to 5 minutes on high or until tender. Drain and set aside.

Place the thawed spinach on paper towels and squeeze until almost dry. Add the spinach, Parmesan cheese, chili sauce, basil, lemon rind, and salt to the onion mixture. Stir to combine well; set aside.

Flatten each chicken breast to 1/4-inch thickness. Place a fourth cup of the spinach mixture in the center of each chicken breast. Roll up lengthwise and secure with a wooden toothpick. Place the chicken rolls, seam side down, in the casserole dish after respraying it with more nonstick cooking spray.

Combine the tomatoes, 1/3 cup chopped onion, garlic, Italian seasoning and pepper. Spoon the tomato mixture evenly over the chicken rolls. Cover and microwave for 12 to 14 minutes on high, or until the chicken is cooked through. Cook on a turntable or rotate after 5 minutes to cook chicken evenly. Move chicken rolls around if necessary to assure even cooking.

Remove chicken rolls to a warm serving platter. Add 2 tablespoons of tomato sauce into the liquid in the baking dish; stir to blend. Cover and microwave on high for 1 to 2 minutes or until thoroughly heated. Pour the liquid over the chicken and serve immediately.