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.

Tuesday, July 23, 2013


Two of my favorite foods, spinach and mushrooms, come together in these tasty appetizer/snacks!  My family like the Italian sausage, I prefer ground beef.  You choose what best suits your taste.

24 large (1 1/2 - 2 inch diameter) fresh mushrooms
2 tbsps olive or canola oil
salt and pepper to taste
1/2-lb bulk Italian sausage or lean ground beef
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 garlic clove, minced
1 cup fresh baby spinach, chopped
1/4 cup finely shredded Parmesan cheese
1/4 cup fine dry whole-grain bread crumbs

Preheat oven to 425 degrees.
Lightly rinse the mushrooms and pat dry with paper towels.

Remove the stems from the mushrooms, chop stems and set aside.

Lightly spray a baking sheet with nonstick cooking spray and place the mushrooms on the sheet.  Brush the oil over the mushrooms and sprinkle with salt and pepper; set aside.

In a large skillet cook the mushroom stems with the sausage or beef, onion, bell pepper, and garlic over medium heat until the meat is browned.  Stir occasionally during cooking.  Drain off any excess fat.

Add the spinach to the skillet and cook just until wilted.  Stir in the cheese and bread crumbs; remove from heat.

Spoon the meat/spinach mixture into the mushroom caps.

Bake 10 minutes or until lightly browned and mushrooms are tender, at 425 degrees.

I got this recipe several years ago from a Women's Magazine, probably Family Circle or Woman's Day as I subscribed to both magazines for years.