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, June 30, 2012


1/4 cup honey
2 tbsp Dijon mustard
1/2 tsp salt
2 lb boneless pork loin

Preheat oven to 375 derees.
Spray a medium-size roasting pan with nonstick cooking spray.

Combine the honey, mustard, and salt together in a bowl.  Place the roast in the prepared roasting pan and coat thoroughly with the honey mixture.  Cover with foil and roast at 375 for 40 minutes.  Remove foil and baste with pan drippings.

Cook, uncovered, for another 20 minutes or until no pink remains.

Allow roast to set for 10 minutes before slicing to serve.  Serve with the pan drippings.

Note: This picture is from The Neelys.

Friday, June 29, 2012


1 pkg (4-serving size) sugar-free raspberry gelatin
1 cup boiling water
1 small pkg frozen raspberries (without added sugar), thawed
1/2 cup whipping cream
1 small pkg (3-oz) cream cheese, softened
1/2 tsp Splenda Granulated
Chopped pecans for garnish

Dissolve the gelatin in the boiling water; add the raspberries without draining.  Pour the mixture into an 8-inch loaf pan.  Refrigerate until firm.

Whip together the whipping cream, Splenda, and cream cheese until stiff.  Spread over the gelatin and chill until ready to serve.

Yield: 6 servings

Thursday, June 28, 2012


4 tbsp butter, divided
1 large onion, sliced
4 garlic cloves, minced
2 tbsp chopped fresh parsley
1/2 lb sliced fresh mushrooms
1 zucchini, sliced crosswise
1 1/2 lbs boneless beef top sirloin, cut into thin strips then cut in half crosswise
1/4 tsp salt
freshly ground black pepper

In a large nonstick skillet, melt half the butter over medium heat.  Add the onion, half the garlic, and half the parsley.  Cook the mixture until the onion is golden, about 5 minutes.

Add the mushrooms and the zucchini to the skillet and cook for another 5 minutes or until tender, stirring constantly.  Remove from the skillet and set aside.

Sprinkle the salt and pepper over the steak pieces.  Add remaining butter to the skillet and melt over medium-high heat.  Add the seasoned steak, remaining garlic, and parsley; cook for 5 minutes or until meet reaches your desired doneness while stirring constantly.

Return veggie mixture to skillet and reheat until heated through.

Wednesday, June 27, 2012


2 cans beef or vegetable broth
3 cups water
2 large new red potatoes, scrubbed and chunked
4 medium carrots, peeled and cut into chunks
3 medium zucchini, chunked
1 large green bell pepper, seeded and coarsely chopped
1 large onion, chopped
2 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp oregano
1/4 tsp basil

In a large saucepan or a soup pot, combine all the ingredients and mix together well.  Bring to a boil over high heat; reduce heat and cook on low for an hour or until the vegetables are tender.

Note: If you want a "meat" soup, add 1 cup browned ground beef that has been drained or a cup of diced cooked chicken.

Tuesday, June 26, 2012


1 lb ground beef
1 lb keilbasa, sliced into thin 1/4-inch rounds
1 large sweet onion, chopped
2 to 3 large garlic cloves, minced
2 cans (15-oz each) tomato sauce
1 tsp dried thyme
1 tsp caraway seed
1/4 tsp each of salt and black pepper
1/4 tsp paprika
2 cups cooked brown rice
4-5 strips bacon, fried and crumbled
2 lbs (approximately) shredded cabbage
1 cup shredded mozzarella cheese

Brown the ground beef with the onion and garlic in a large nonstick skillet that has been sprayed with nonstick cooking spray until the beef is no longer pink; drain well and return to skillet.  Add the keilbasa and stir in half the tomato sauce slong with the thyme, caraway seed, salt, pepper, and paprika.  Bring the mixture to a boil, reduce heat to low, cover, and simmer for 5 minutes.  Stir in rice and bacon; heat through.  Remove skillet from the heat.

In a 13 x 9-inch baking dish or pan, layer lasagne-style 1/3 of the cabbage; top with half the meat mixture.  Repeat with another layer of cabbage, remaining meat mixture and top with the last third of the cabbage.  Pour the last half of the tomato sauce over all.

Cover pan with foil and bake at 375 degrees for 45 minutes.  Remove foil and sprinkle the cheese over the top of the casserole.  Return to oven and cook for another 10 minutes or until the cheese is melted.

Let casserole stand for 5 minutes or so before attempting to serve.

Yield: 12 servings

Saturday, June 23, 2012


Last night my grandson and I put a few things together to make a tasty and easy diabetic dessert.  I will share with you just what we did.
I took this picture of the ingredients then later decided to add chopped almonds for a total of 4 ingredients.

1 purchased sugar-free angel food cake (we used the whole cake minus 1 piece my grandson ate!)
1 can no-sugar-added (Splenda sweetened) Cherry Pie Filling
1 carton sugar-free whipped topping (we didn't quite use the whole carton)
1/3 cup chopped almonds, divided

Break the cake up into bite-size pieces in a large mixing bowl.  Add the pie filling and 2 tablespoons of the almonds; using a spatula, mix together well.  Place mixture in a container with a lid.  Spread the whipped topping over the cherry mixture and sprinkle with the remaining almonds.  Cover and refrigerate for at least an hour before serving.

Note: This is also good with Blueberry Pie Filling when you can find it with no-sugar-added!

Saturday, June 16, 2012


Approximately 5-lb pork loin roast
salt to taste
freshly ground black pepper to taste
1 can cherry pie filling with Splenda
2 tbsp slivered or finely chopped plain almonds
1/2 tsp ground cinnamon

Preheat oven to 325 degrees.

Sprinkle the salt and pepper evenly over the roast.  Place on meat rack in a roasting pan and place, uncovered, in 325 degree oven for 2 1/2 hours.  Meat should reach an internal temperature of 175 degrees.

In a small mixing bowl combine the pie filling, almonds, and cinnamon until well blended.  During the last 30 minutes of roasting, spread the glaze of the roast, reserving some to serve with the meat, and cover. 

Remove roast from oven and let stand 10 minutes before carving.  Serve with the reserved cherry mixture.

Note: This is a file photo

Thursday, June 14, 2012


Chocolate Chip Cookies, recipe below
Sugar-free ice cream
Sugar-free or low-sugar whipped cream or topping
Chocolate chips for garnish

For the Cookies:
1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/4 cup canola or soy oil
1/4 cup unsweetened applesauce
1/3 cup Splenda Granulated
1/3 cup Splenda Brown Sugar Blend
2 tsp vanilla extract
2 large eggs
1 1/3 cups sugar-free chocolate chips
1 cup chopped pecans

Preheat oven to 375 degrees.

In a medium bowl combine the two flours, baking soda, and salt; set aside.

In a large mixer bowl, beat the butter, oil, applesauce, Splenda Granulated, Splenda Brown Sugar until creamy.  Add the eggs and vanilla extract mixing well.  Gradually add the flour mixture, beating well to blend.  Stir in the chocolate chips and pecans. 

Place dough into lightly greased small pie pans or drop by 1/4 cup onto lightly greased baking sheets.  Bake at 375 degrees until lightly browned, about 10 minutes.  Time will vary depending on cookie size.  Remove to wire racks to cool completely or leave in pie pans and cool on wire racks.

To Assemble:
Place cookie on dessert plate (or serve in pie pan if desired) and top with a scoop of ice cream.  Top ice cream with whipped topping and sprinkle with chocolate chips for garnish.

Tuesday, June 12, 2012


A friend dropped by with squash from her garden and my daughter came by with tomato from hers.  I turned them into this very tasty, healthy, and easy skillet dish.  I used:

2 medium yellow squash, unpeeled, sliced into rounds
1 large zucchini, unpeeled, sliced into rounds
1 tomato, cut into small wedges (do not seed as much of the nutritional value is in the seeds)
1/2 tsp dried onion flakes
1/4 tsp garlic powder (minced garlic would be better but I didn't have any on hand)
salt to taste
freshly ground black pepper to taste
2 tbsp butter

Melt the butter in a large nonstick skillet over medium-high heat.  Add the butter and melt, turning skillet to coat well.

When the butter is melted, add the yellow squash and zucchini.  Sprinkle with the onion flakes, garlic powder, salt and pepper.  Saute, stirring often 3 or 4 minutes until squash slices are crisp tender.  Add the tomato wedges, cover, and simmer until the squash and zucchini are of the desired tenderness.

Monday, June 11, 2012


3 to 3 1/2 cups broccoli florets
1 small yellow bell pepper, cut into strips
1 small red bell pepper, cut into strips
1 tbsp butter
2 tbsp finely chopped red onion
1 garlic clove, minced
1 1/2 tsp cornstarch
2/3 cup fresh orange juice
2 tsp Dijon mustard

Cook the broccoli and bell pepper strips in a medium saucepan in a small amount of lightly salted boiling water for about 8 minutes until crisp tender; drain.  Place lid on pan and keep warm.

To make the sauce, melt the butter in a small saucepan over medium heat.  Cook the onion and garlic in the butter until the onion is tender; stir in the cornstarch.  Stir in the orange juice and the mustard; cook, stirring, until thickened and bubbly.  Simmer a couple more minutes.  Pour the sauce over the broccoli and peppers; toss to coat.

Yield: 6 servings
Per serving: 58 calories, 8 g carbs, 2 g protein

Thursday, June 7, 2012


4 tbsp salt-free butter
2 large Granny Smith apples, cored and cubed (do not peel)
1/4 cup (not packed) Splenda Brown Sugar Blend
3 tbsp Splenda Granulated
1/2 cup ketchup
1 1/4 tsp ground cinnamon
1 can (24-oz) great northern beans (do not drain)
1 can (24-oz) pinto beans (do not drain)
1 bay leaf, optional

Melt butter in a large skillet; add apples and cook until tender.  Stir in the Splenda products and cook until melted.  Add the ketchup and cinnamon.  Add the two types of beansand the bay leaf-if using, mixing well.  Pour the mixture into a slow cooker or crockpot. 

Place lid on cooker and cook on high 2 to 4 hours.

Wednesday, June 6, 2012


1 bag (10-oz) fresh spinach
1 medium red onion, sliced thin & separated into rings
3 hard-boiled eggs, sliced
1 lb turkey bacon, fried and crumbled
1 pkg (8-oz) sliced fresh mushrooms

In a large salad bowl gently toss the spinach, onion rings, eggs and mushrooms; set aside.

1/2 cup Splenda granulated
1/3 cup olive or oil
1/3 cup white vinegar
3 tsp prepared mustard
1/2 tsp celery seeds
1/3 tsp salt
1/4 tsp coarse black pepper

Combine all dressing ingredients in a pint jar and screw the lid on tightly!  Pour this dressin over the salad immediately before serving.  Sprinkle the crumbled bacon over the top.

Tuesday, June 5, 2012


1 (approx. 5-lb) prime rib roast
1 tbsp coarsely-ground black pepper
1 cup Italian salad dressing
1 1/2 cups mayonnaise, divided
1/4 cup prepared horseradish
1/4 cup honey-mustard dressing
1/2 tsp dried thyme

Place the roast in a large glass baking dish and sprinkle with pepper.  Pour Italian dressing over meat, cover and marinate in the refrigerator for at least an hour.

Preheat oven to 325 degrees.

Remove meat from the marinade and discard marinade.  Place the meat, fat side up, in a roasting pan.  Bake at least 2 hours or until a meat thermometer reads 130 degrees.  That will indicate the meat is medium-rare.  Adjust baking times for other doneness according.  Remove from the oven, cover with the lid to the roaster or a loose foil tent and let stand for 20 minutes before carving.

While meat is resting, combine the 1 cup of mayonnaise and horseradish in a small serving bowl.  Combine the remaining mayonnaise, honey-mustard dressing, and thyme in another small serving bowl.

To serve, carve the roast and serve with the two sauce choices.

Yield: 12 to 14 servings

Note: I got the idea for this recipe from a 2004 Kraft foods recipe.

Sunday, June 3, 2012


4 (about 2 lb total) bone-in chicken breasts, skinned
1 cup low-fat buttermilk
1/3 cup flour (1/4 cup whole-wheat finished out to 1/3 cup with all-purpose)
1 tsp poultry seasoning
3/4 tsp freshly freshly ground black pepper
1/2 tsp salt
1/2 tsp paprika
2 large eggs, beaten
1/2 cup Panko (Japanese) bread crumbs
1/4 cup cornmeal
nonstick cooking spray

Place the chicken breasts in a gallon-size ziptop plastic bag; add the buttermilk.  Seal bag and rotate to coat chicken.  Refrigerate at least 2 hours but up to 12 hours.  Turn several times during this time.

Preheat oven to 400 degrees.  Line a baking sheet that has sides with foil, very lightly spray with nonstick cooking spray; set aside.

Remove the chicken pieces from the plastic bag, drain and discard buttermilk. 

Place the flour, poultry seasoning, pepper, salt, and paprika in another large plastic ziptop bag.

Place the eggs in a pie plate or shallow bowl.

Combine the bread crumbs with the cornmeal in anothe pie plate or shallow bowl.

Place chicken, 2 breasts at a time, into the bag of the flour mixture and shake to coat chicken.  Remove from bag and coat with the egg.  Roll chicken in the crumb/cornmeal mixture until coated.  Place chicken on the prepared baking sheet and give a very light spray with the cooking spray.

Bake chicken at 400 degrees for 35 to 40 minutes until the chicken is cooked through to 170 degrees or the juices run clear.
Yield: 4 servings
Per serving: 340 cal, 5 g (2 sat) fat, 34 g protein, 26 g carbs