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, May 8, 2012


2 tsp canola oil
1 cup chopped yellow onion
3/4 lb boneless skinless chicken pieces, cut into 1/2-inch pieces
1/2 tsp freshly ground black pepper
1 can (14 3/4-oz) cream-style corn
1 cup reduced-sodium chicken broth
1 cup frozen whole-kernel corn
1 jar (2-oz) diced pimientos, drained
1/2 cup packaged garlic-flavored croutons

Heat the oil in a large saucepan over medium heat.  Add the onion and cook for 5 minutes.

Add the chicken and pepper, cooking a couple of minutes more until the chicken is no longer pink.  Stir often during cooking. 

Add the cream-style corn, chicken broth, whole-kernel corn, and pimientos.  Bring the mixture to a boil over high heat.  Reduce the heat and simmer uncovered 6 to 8 minutes or until chicken is cooked through.

To serve, ladle into shallow bowls and top with the croutons.

Yield: 4 servings
Per serving: 271 calories, fat (1 g sat) 5g, protein 25 g, carbs 35 g, chol 51 mg, dietary fiber 3 g, sodium 565 mg
Dietary Exchanges: 2 starch, 2 meat