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, January 9, 2014


4 (1 1/2-inch thick) pork chops
salt and pepper to taste
2 tbsp olive or coconut oil
1/2 cup chopped onion
1 cup chopped fresh mushrooms
1/4 tsp dried sage
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup whole-grain dry bread crumbs
2 tbsp water

Preheat oven to 350 degrees.

Trim fat from the pork chops and cut a 2-inch pocket in each chop.  Sprinkle the inside of each pocket with salt and pepper to suit your taste.

Heat the oil in a large skillet; add the onion and mushrooms, saute until tender. Remove from the heat and stir in the sage, salt, pepper, and bread crumbs. Add enough of the water to moisten the stuffing enough to hold together.

Spoon the stuffing into the 4 pockets of the chops.  Secure the pockets with kitchen twine or with toothpicks and place in a baking dish or pan.  Add the remaining water and cover the dish.

Bake chops at 350 degrees for 30 minutes.  Remove the cover and continue to bake for 20 minutes or until tender and cooked through.