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!

Wednesday, June 22, 2011


If you enjoy seafood and you also enjoy pasta, why not combine the two into this different seafood pasta dish, Shrimp Stuffed Lasagna? This sauteed shrimp and stir-fried style veggies, wrapped in lasagna noodles is a delightful way to serve your family a meal that is out of the ordinary. In this one dish you will have seafood, grains, and vegetables. Add a crispy green salad and you have a quick and easy meal that is sure to impress your family and friends.

6 whole-wheat lasagna noodles
1 garlic clove, minced
1 pkg (9-oz) frozen French-style green beans, thawed
1/2 cup shredded carrot
2 green onions, thinly sliced
1 cup sliced fresh mushrooms
1/4 cup Worcestershire sauce
2 tbsp Dijon mustard
2 tsp cornstarch
1 pkg (6-oz) frozen shrimp, thawed

Cook the lasagna noodles according to the package directions; drain and keep warm.

Spray a wok or large skillet with nonstick cooking spray. Heat on high until medium hot. Add the garlic to the skillet and stir-fry for a few seconds. Add the green beans, carrot, and green onion and stir-fry for about 30 secconds. Add the mushrooms and stir-fry 1 minutes or until all the veggies are crisp tender.

In a small bowl combine the Worcestershire sauce, Dijon mustard, and cornstarch; stir until dissolved. Add the mixture to the skillet and continue to cook, stirring frequently, until the sauce is thickened and bubbly. Add the shrimp and stir-fry for another minute or until the shrimp are pink.

To assemble, place the lasagna noodles on serving plate and spoon 1/6 of the shrimp mixture evenly down the center of each noodle. Fold the long ends of the noodles over the stuffing. Ready to serve although you can top with some sugar-free marinara sauce if you so desire.