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! And feel free to take a recipe and adjust it to suit your needs.

Tuesday, February 14, 2012


2 cups uncooked elbow macaroni, cooked according to pkg directions; no salt or butter
1/4 cup all-purpose flour
1 3/4 cup fat-free milk
3 1/2-oz shredded reduced-fat sharp Cheddar
6-oz reduced-fat processed cheese product
1 tbsp Worcestershire sauce
1/4 tsp black pepper
6-oz baby spinach
1 can (14-oz) no-salt-added petite, diced tomatoes, drained

Preheat oven to 375 degrees.
Spray a large casserole dish with nonstick cooking spray; set aside.

Heat a large pot over medium-high heat; place flour in pot and slowly add the milk, whisking until well blended.  Continue to cook over medium heat stirring frequently until thickened, approximately 5 to 6 minutes.  Add cheeses and stir vigorously until melted.  Stir in Worcestershire sauce and pepper.

Remove from the heat and add the spinch; mix well.  Add the tomatoes and the drained macaroni mixing well until combined.  Pour the mixture into the prepared casserole dish.

Bake at 375 degrees for 30 to 35 minutes.  Remove from oven and allow to cool a few minutes before serving.

Yield: 8 servings of approximately 1 cup each
Per serving: 242 calories, 5 g (3 g sat) total fat, 14 g protein, 33 g carbs, 2 g dietary fiber,19 mg cholesterol, 524 mg sodium