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.

Thursday, November 15, 2012


4 chicken cutlets OR 4 (skinless boneless chicken breast halves pounded to 1/3-inch thickness
1 large egg white
1 tsp water
1/4 cup unseasoned bread crumbs
2 tsp canola oil
lemon wedges for serving, if desired

Beat the egg white with the water in a shallow dish or pie plate. Place breadcrumbs in another shallow dish or pie plate right next to the egg white dish.

Dip chicken pieces, one at a time, into the egg white mixture, allow excess to drain off then dredge in the crumbs on both sides.  Coat lightly but all over.

Heat the oil in a large skillet over medium-high heat.  Add the chicken cutlets and cook about 3 minutes or until browned on bottom side.  Turn chicken, turn heat to medium and cook another 3 to 5 minutes until chicken is browned and cooked through.  Chicken should no longer be pink in the middle.  You will have to watch carefull so the chicken does not burn!

Serve chicken with the lemon wedges, if desired.