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.

Saturday, March 31, 2012


1 1/2 cups whole-wheat elbow macaroni
3/4 lb boneless, skinless chicken breast strips, cut into bite-size pieces
1/4 cup finely chopped onion
1 pkg (6.5-oz) light semisoft cheese with garlic and herbs
1 2/3 cup fat-free milk
1 tbsp all-purpose flour
3/4 cup shredded reduced-fat cheddar cheese
2 cups fresh baby spinach leaves
1 cup chopped tomatoes

Cook the macaroni as directed on the package, omitting the salt; drain.

While the macaroni cooks, coat a large skillet with nonstick cooking spray and heat over medium-high heat.  When the skillet gets hot add the chicken and onion; cook approximately 5 minutes until the chicken in no longer pink and the onion is tender, stirring often.  Reduce heat down to medium if the onion starts to get too brown.  Remove the skillet from the heat and add the semisoft cheese, stirring until melted.

In a medium bowl, using a whisk, blend the milk and flour until smooth; stir into the chicken mixture.  Return skillet to the stove and cook, stirring, over medium heat until the mixture is thickened and bubbly.  Turn the heat to low and stir in the cheddar cheese until completely melted.  Add the drained macaroni and cook, stirring, for a couple of minutes until heated thoroughly.  Stir in the baby spinach and tomatoes and serve while hot.

Yield: 5 (1 1/3-cups) servings
Per serving: 360 calories, 33 g carbs, 33 g protein,12 g fat, 393 mg sodium, and 4 g fiber
Diabetic exchanges: .5 veg, 2 starch, 3.5 lean meat, 1 fat
Carb Choices: 2

NOTE: This is a recipe I adapted from one in an old BH&G Diabetic Living Magazine