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, October 6, 2012


4 (1-lb total) boneless skinless chicken breast halves
2 tsp canola oil
2 cups small fresh or frozen (thawed) broccoli florets
1 can reduced-fat cream of chicken soup
1/8 lb pasteurized cheese product (Velveeta-type), cut into small cubes
2 cups hot cooked brown rice
1/4 tsp freshly ground black pepper

In a large nonstick skillet, heat the canola oil over medium-high heat.  Add the chicken and cook, turning once, about 8 to 10 minutes or until cooked through.  Remove chicken from skillet and place on a warmed plate.  Cover loosely to keep in heat.

In the same skillet, add the broccoli, chicken soup, and cheese; stir to mix well.  Cook over medium heat, stirring often, 7 to 8 minutes or until heated through and cheese has melted.

To serve, divide the rice onto 4 individual plates; top with a chicken breast and 1/4 of the broccoli-cheese mixture.

Variation: You might like cream of broccoli soup or cream of mushroom soup as a substitute for the cream of chicken soup.