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.

Sunday, July 7, 2013


We diabetics have to watch it when it comes to potatoes.  Since potatoes are one of my favorite foods I am always looking for ways I can enjoy them without spiking my blood sugar levels.  This recipe has 8 grams protein to 24 grams of carbs per serving.  That barely meets the recommended carb to protein ratio but that is good enough for me!

1 carton (16-oz) fat-free sour cream
1 can reduced-fat condensed cream of chicken soup
1/4 tsp garlic powder
2 tsp hot sauce
3/4 cup thinly sliced green onions
1 1/2 cups shredded reduced-fat cheese of your choice (I prefer Mexican Blend)
4 slices bacon, cooked crisp, drained, crumbled
1 bag (32-oz) frozen Southern-style hash brown potatoes, thawed

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking dish or pan and set aside.

Combine the sour cream, soup, garlic powder, and hot sauce in a very large mixing bowl.  When combined, add the onions, cheese, bacon, and potatoes.  Transfer mixture to the prepared baking dish.

Bake at 350 degrees for approximately 1 hour until casserole is bubbly and heated through.

Yield: 12 servings