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.

Wednesday, February 27, 2013


First of all, I am not much of a meat eater.  Secondly, my family doesn't eat lamb.  But I do get requests from time to time for lamb recipes.  For those of you who enjoy lamb, especially in the Spring and around Easter time, I thought I would give you a lamb chop recipe today as we are almost to March and Easter is in March this year.  I have not tried this recipe so I cannot say anything about it good or bad.  It was given to me to use here.

1/2 cup fresh mint leaves
1/4 cup minced fresh oregano
1/4 cup packed fresh parsley springs, stems removed
1/4 cup lemon juice
3 tbsp water
6 garlic cloves
1 tbsp olive oil
1/4 tsp salt
dash of freshly ground black pepper

8 lamb loin chops (approx 1 1/2 lbs total)
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil

To make the sauce:  In a food processor, combine all the sauce ingredients; cover and pulse until blended.  Set aside half the sauce for later use.  Brush the remaining half of the sauce over the chops and sprinkle with the salt and pepper in the chops part of the recipe.

In a large nonstick skillet that has been coated with nonstick cooking spray, cook the chops in the olive oil over medium heat.  Cook 7 to 10 minutes per side or until the meat reaches the desired doneness.  (For a medium-rare chop a meat thermometer should read at least 145 degrees.)

Serve the chops with the remaining sauce you set aside.

Per serving of 2 chops with 4 tsp sauce: 236 calories, 14 g (3 sat) fat, 5 g carbs, 22 g protein