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.

Monday, March 31, 2014


I posted a recipe on my Ladybug's Sweet Treats blog that looked so good I decided to try making a diabetic version. It is pretty tasty but as always we diabetics need to remember we must eat all things in moderation!

1 cup white whole-wheat flour
2 tbsp + 2 tsp packed Splenda brown sugar blend
1/4 cup finely chopped pecans
6 tbsp cold butter, cubed

Preheat oven to 325 degrees.
Place a greased 9-inch springform pan on a double layer of heavy-duty aluminum foil (about 18-inches square). Wrap foil tightly around the pan.

In a bowl, combine the flour, brown sugar blend, and pecans; cut in the butter until crumbly. Press onto the bottom of the prepared pan. Place the pan on a baking sheet and bake at 325 degrees 12 to 15 minutes or until set. Remove to a wire rack to cool.

1 pkg (8-oz each) cream cheese, softened
3 pkgs (8-oz each) low-fat cream cheese, softened
1 cup Splenda granulated
2 tbsp + 2 tsp packed Splenda brown sugar blend
1/4 cup + 1 tsp white whole-wheat flour, divided
2 tbsp heavy whipping cream
1 1/2 tsp vanilla extract
4 eggs, lightly beaten
1/2 cup sugar-free chocolate chips, melted and cooled
1/4 cup sugar-free caramel ice cream topping
1/3 cup chopped pecans

In a large bowl, beat cream cheeses and both Splendas until smooth. Beat in 1/4 cup of the flour, whipping cream, and vanilla extract. Add eggs and beat on low speed just until blended. Remove 1 cup of the batter to a small bowl and stir in the melted chocolate; spread over the cooled crust.

In another small bowl, mix the caramel topping with the 1 teaspoon of remaining flour; stir in the pecans. Drop by tablespoonfuls over the chocolate batter. Top with the remaining batter.

Place the springform pan in a large baking pan and pour 1-inch of hot water into the baking pan. Bake at 325 degrees for 1 1/4 to 1 1/2 hours until the center is just set and the top appears dull. Remove the springform pan from the water bath then remove the foil. Cool cake on a wire rack for 10 minutes. Run a thin knife around the sides of the pan to loosen cake. Allow to cool on a wire rack for another hour.

Refrigerate overnight.

1/2 cup sugar-free chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Additional sugar-free caramel ice cream topping, if desired

Place chips in a small heat-proof bowl. In a small saucepan, bring the whipping cream just to a boil. Pour the hot cream over the chips and whisk until smooth. Cool slightly, stirring occasionally. Remove sides of the pan.

Spread the ganache over top of cheesecake and sprinkle with the chopped pecans. Refrigerate until set.

If desired, drizzle with additional caramel topping before cutting to serve.

Friday, March 28, 2014


1 can (15-oz) garbanzo beans, rinsed & drained
1 tbsp lemon juice
1 garlic clove, halved
3/4 cup chopped onion
1 1/2 cups ( approx. 1 large) peeled, cubed avocado
1 can (4 1/2-oz) chopped green chiles, drained
1/2 tsp salt
1/4 tsp pepper
1 cup seeded, chopped tomato
1/2 cup chopped green onions

Position knife blade in food processor bowl; add beans, lemon juice, and garlic. Process 20 seconds stopping once to scrape down sides. Add the onion, avocado, green chiles, salt, and pepper; pulse 10 times or until chunky.

Cover and chill for 1 hour.

Transfer chilled mixture to a medium bowl and stir in the tomato and green onions.

Serve with baked tortilla chips.

Yield: 3 cups dip.
Per 1/2 cup serving: 119 calories, 6.7 g fat (0.9g saturated, 4 g monunsatured, 1.3 g polyunstaturated) 3 g protein, 13.4 g carbs, 4.9 g fiber, 0 mg cholesterol, 52 mg calcium, 362 mg sodium

Thursday, March 27, 2014


1 (1 lb) pork loin roast, cut into 1/2-inch cubes
nonstick cooking spray
1 tbsp butter
2 tbsp white whole-wheat flour
1 cup water
1 can (16-oz) stewed tomatoes, undrained
1 pkg (10-oz) frozen cut okra
1 pkg (10-oz) frozen succotash
1 beef bouillon cube
1 tsp hot pepper sauce
1 tsp freshly ground black pepper
1 bay leaf

Spray a Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add the pork; cook, stirring, 4 minutes or until browned. Remove pork from pan.

Add the butter to the Dutch oven; stir in the flour. Cook, stirring, until roux is browned; whisk in the water.

Add the pork back into the pan along with the remaining ingredients; bring to a boil. Reduce heat to low and simmer 15-20 minutes.

Remove bay leaf and discard before serving.

Yield: 4 servings

Wednesday, March 26, 2014


3 tbsp melted butter
1 onion, sliced thin
1 1/2 lbs fresh red snapper or orange roughy
1/2 cup light mayonnaise
1/4 cup Parmesan cheese
2 tbsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp paprika
1/2 tsp salt
pinch of oregano
fresh chopped parsley

Preheat oven to 350 degrees.

Pour butter over the bottom of a 9 x 13-inch baking pan or dish; arrange the onion slices evenly over the bottom of pan.

Place fish in a single layer on top of the onions.

Combine the mayonnaise, Parmesan, lemon juice, Worcestershire sauce, paprika, and salt together; spread evenly over the fish.

Sprinkle the oregano and parsley, to taste, over the top.

Bake fish at 350 degrees for 35 to 40 minutes until fish flakes easily.

Note: This is just a stock photo, not this actual recipe.

Tuesday, March 25, 2014


I love this pie. The original recipe was a favorite since I was a teenager. When I was diagnosed as a diabetic I adjusted the recipe to fit my new diet. Had it for dinner tonight and my husband kept telling me how good it was (he doesn't like sugar-free, he doesn't think!).

2 9-inch deep dish pie shells, baked and cooled
1 1/2 cups Splenda granulated or Splenda Baking Blend
5 level tbsp cornstarch
2 small (4-serving size) sugar-free strawberry-flavored gelatin
2 1/2 cups boiling water
2 pints fresh strawberries, washed, hulled, and cut in half if very large
whipped cream for serving

Place strawberries in the baked and cooled pie shells.

In a medium saucepan combine the Splenda, cornstarch and gelatin, stirring to combine well. Gradually stir (I stir with a wire whisk) in the boiling water.

Cook mixture, stirring constantly, until mixture boils and turns an opaque color.  Pour the mixture over the strawberries and refrigerate until set.

Garnish with whipped cream for serving, if desired.

Monday, March 24, 2014


2 (approx 1 lb) boneless skinless chicken breasts, halved
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp butter
1 tbsp olive oil
3/4 lb yellow squash, sliced
3/4 lb zucchini squash, sliced
1 medium tomato, chopped

Heat the butter and olive oil in a large nonstick skillet over medium-high heat until the butter melts; season chicken with half the salt and pepper and add to skillet.

Cook chicken in the skillet until lightly browned on each side, about 4 to 5 minutes. Remove from skillet to a warm platter and cover to keep warm.

Pour fat from skillet and add the squashes and tomato; stir and cook a couple minutes until squash starts to soften. Reduce heat to low.

Add the chicken back into the skillet, partially cover and cook about 5 minutes until chicken is cooked through. Remove chicken to warm platter and cover to keep warm and moist.

Increase heat to high and continue to cook veggies until liquid is absorbed, about 2 minutes.

Arrange the veggies around the chicken to serve.

Friday, March 21, 2014


Note: This is a recipe from Diabetic Connect. I don't eat these as they have chicken so I cannot recommend them one way or the other. They did have 4 stars, though, and I will say the nutritional facts look good.

  • 3.5 oz egg noodles
  • 2 tbsp olive oil
  • 2 cloves garlic,crushed
  • 2 boned and skinned chicken breasts
  • 6-8 spring onions, finely sliced
  • 1 large carrot, grated
  • 4 oz bean sprouts
  • 1 tsp dried chilli flakes
  • 20 spring roll wrappers
  • 2 eggs beaten
  • dipping sauce
  • 2 tbsps honey
  • 2 tbsp chilli sauce
  • 2 tbsp chopped fresh cilantro
  1. cook noodles in a large saucepan of boiling water for 3-4mins. drain them well, then cut into 2 in lengths.
  2. heat 1 tsp oil in a frying pan. add garlic and fry gently for 1 min. add chicken strips and contd to fry for 3 mins until cooked. stir in spring onions, carrot, beansprouts, and chilli flakes and contd to cook for 1 min.
  3. preheat oven to 400F. brush spring roll wrappers on one side with a little beaten egg. spoon a little filling on to each wrapper and roll up. make sure filling is completely enclosed. brush each spring roll with a little oil and place on baking sheet. bake for 10-12mins or until golden.
  4. in small bowl, mix together all the ingredients for the dip. serve with spring rolls.
  5. makes 20. use filo pastry as substitute if spring roll wrappers unavail.

Nutritional Facts

Saturated fat

Thursday, March 20, 2014


  • 12 ounce(s) chicken, breast
  • 2 teaspoon oil, olive
  • 3 clove(s) garlic, minced
  • 2 can(s) broth, chicken, less sodium
  • 3 cup(s) mushrooms, fresh, sliced
  • 1 3/4 cup(s) water
  • 2 medium carrot(s), cut into matchstick strips
  • 2 cup(s) kale, purple or green
  • 1 teaspoon tarragon, dried
  • 1 package(s) tortellini, cheese-filled, refrigerated

Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.

Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using).

Note: This soup has an excellent carb to protein ratio of 27 carbs to 21 protein per serving.
The basis of this is a recipe from Everyday Health.

Wednesday, March 19, 2014


8-oz whole-wheat spaghetti, uncooked
4 cups small broccoli florets
1/2 cup low-sugar Italian salad dressing (not creamy)
1 lb uncooked deveined peeled large shrimp
2 garlic cloves, minced
1/4 cup grated Parmesan cheese

Cook the spaghetti in a large saucepan according to the package directions omitting salt. Add the broccoli during the last couple minutes of cooking time.

Heat the Italian dressing in a large skillet over medium-high heat. Add the shrimp and garlic; cook, stirring, 3 to 4 minutes until shrimp turn pink.

Drain the spaghetti/broccoli mixture and return to the saucepan. Add the shrimp mixture and the Parmesan.

Toss lightly to mix.

Yield: Around 6 servings.

Tuesday, March 18, 2014


1 lb halibut (or salmon fillets)
2 tbsp fresh lemon juice
1/2 tbsp vinegar
1 1/2 tbsp olive oil
1 tbsp Dijon mustard
1/2 tsp oregano
dash of freshly ground black pepper
1/4 cup low sodium chicken broth
1 green onion
1 oz grated Parmesan cheese

Preheat oven to 375 degrees.

Rinse the fish in cold water; drain and pat dry with paper towels. Place in a shallow baking dish; brush with the mustard.

In a small bowl whisk together the vinegar, lemon juice, oil, oregano, and pepper. Pour mixture over the halibut steaks. Cover and refrigerate for 1 to 2 hours.

Drain the marinade off the fish and discard.

Pour the chicken broth into the baking dish and top the fish with the chopped green onion and the Parmesan cheese.

Bake at 375 degrees for 25 to 30 minutes until the fish flakes easily with a fork.

Thursday, March 13, 2014


This is a recipe I got from a TOH publication several years ago.

2 lbs boneless chuck roast, cubed
1 tbsp butter
2 medium onions, cut into wedges
2 tbsp flour
1/8 tsp salt
2 cups water
2 tbsp unsweetened apple juice
2 bay leaves
2 whole allspice
2 whole cloves
2 medium carrots, sliced
2 medium apples, peeled and cut into wedges

In a Dutch oven over medium heat, brown the beef cubes in the butter.  Add onions and cook until lightly browned; sprinkle with flour and salt. Gradually add the water and juice. Bring mixture to a boil and cook, stirring, for 2 minutes.

Place the bay leaves, allspice, and cloves in a double layer of cheesecloth, bring up corners and tie with cooking string to form a bag; add to the Dutch oven.

Reduce heat under Dutch oven to low, place lid on cooker and simmer 1 1/2 hours or until meat is almost tender. Add the carrots and apples; cover and simmer another 15 to 25 minutes until meat, carrots and apples are tender.

Discard spice bag before serving.

Yield: 4 servings

Wednesday, March 12, 2014


4 (4-oz each) skinless salmon fillets
1/3 cup lite creamy Caesar salad dressing, divided
8 cups tightly packed torn romaine lettuce
1/2 cup seasoned whole-grain croutons
1/4 cup shredded Parmesan cheese

Preheat oven to 375 degrees.
Very lightly oil the bottom of a square baking dish.

Place the fish, in a single layer, in the prepared baking dish. Brush with 2 tablespoons of the Caesar dressing. Bake at 375 degrees 15 to 17 minutes or until salmon flakes easily with a fork.

Toss the lettuce and croutons together with the remaining Caesar dressing. Divide lettuce equally onto 4 serving plates. Top each salad with a piece of salmon and sprinkle with the Parmesan cheese.

Monday, March 10, 2014


1/2 cup olive oil
1/4 cup lemon juice
1/4 cup low-sodium soy sauce
1 tsp ground mustard
1 tsp ground ginger
1/4 tsp garlic powder
4 salmon steaks (about 6-oz each)

In a large resealable plastic bag or shallow glass container with lid, combine the oil, juice, sauce, mustard, ginger, and garlic powder; mix well. Set aside 1/2 cup of mixture to use later for basting.

Add the salmon steaks to the remaining mixture; cover or seal the bag and refrigerate for 1 1/2 hours, turning once.  Drain and discard marinade.

Place steaks on a broiler pan and broil 3 to 4-inches from the heat for 5 minutes. Brush with the reserved marinade; turn and broil for another 5 minutes or until steaks flakes easy with a fork. Brush with marinade before serving, if desired.

This is a recipe I got years ago from a TOH cookbook.

Saturday, March 8, 2014


1 pkg (8-oz) fat-free or low-fat cream cheese, softened
1/4 cup light mayonnaise
1 garlic clove, minced
1 cup chopped pecans
8 to 10 slices deli ham

Beat the cream cheese, mayonnaise and garlic in a bowl until smooth; stir in the pecans.

Lay out the ham slices and spread about 3 tablespoonfuls of the cream cheese mixture on each slice. Roll slices up tightly, cover and refrigerate for at least 2 hours. Cut rolls into bite-size pieces.

Note: This is  file photo that is a close representation of this recipe.

Friday, March 7, 2014


6 large russet potatoes
1/2 cup butter, melted
2 tbsp taco seasoning
1 cup shredded low-fat cheddar cheese
15 slices bacon strips, cooked & crumbled
3 green onions, chopped
Salsa and/or fat-free sour cream, optional

Preheat oven to 375 degrees.

Scrub potatoes and bake for 1 hour or until tender; remove from oven.

Reduce oven temperature to 350 degrees.

When the potatoes are cool enough to handle, cut lengthwise into quarters. Scoop out pulp (save for another use). Combine the butter and taco seasoning; brush over both sides of potato skins.  Place skin side down on a greased baking sheet. Sprinkle with the cheese, bacon, and onions. Bake 5 to 10 minutes or until the cheese is melted.

Serve with salsa and/or fat-free sour cream, if desired.

Note: This is an appetizer snack. This is not something a diabetic should make a meal on.

Wednesday, March 5, 2014


Pastry for a 1-crust pie
1 cup + 1 tbsp Splenda granulated
2 tbsp cornstarch
3 lbs (= to 6 cups prepared)  fresh peaches, seeded, pared, and sliced
2 tbsp ReaLemon
2 tbsp butter, melted
1/4 tsp almond extract
1 egg yolk + 2 tbsp water
2 tbsp sliced almonds

Preheat oven to 375.

In a small bowl, combine 1 cup of the Splenda and the cornstarch.

In a large bowl, toss the peaches with the ReaLemon; add the sugar mixture, butter, and almond extract. Pour the mixture into an 8-inch square baking pan or dish.

Roll the pastry to a 9-inch square; cut slits near center. Place the pastry over the filling; turn under edges, seal and flute.

Mix the egg yolk and water; brush over surface of the pastry. Sprinkle with the remaining tablespoon of Splenda and the almonds.

Bake pie at 375 degrees for 45 to 50 minutes or until golden brown.

Tuesday, March 4, 2014


1 large carton large curd low-fat cottage cheese
1 tub sugar-free frozen whipped topping, thawed
1 box (4-serving size) sugar-free orange-flavored gelatin
1 regular can crushed pineapple in its own juice, drained
1 small can mandarin oranges, well drained

In a large mixing bowl combine all the salad ingredients. Using a large silicone spatula, gently combine until thoroughly mixed. Transfer to a bowl or dish with a lid; cover and refrigerate at least an hour before serving.

Note: This should be a side dish to a lean protein item such as a boneless skinless chicken breast, pork loin, etc.

Monday, March 3, 2014


Note: This recipe contains honey. If you are having a serious problem with your blood sugar please take that into consideration.

1 1/2 cups (low-sugar or sugar-free) Italian salad dressing
1/2 cup cider vinegar
1/3 cup honey
2 tsp dried oregano
1 tsp dried basil
1/2 tsp freshly ground black pepper
1 1/2 lbs boneless skinless chicken breast halves
1 pkg (12-oz) whole-grain fettuccine noodles
1 1/2 cups fresh broccoli florets
3 medium carrots, sliced into thin coins
2 celery ribs, sliced thin
1 cup chopped green bell pepper
2 cans (2.25-oz each) sliced ripe olives, drained

In a large resealable plastic bag or shallow glass container, combine the salad dressing, vinegar, honey,oregano, basil, and pepper.

Cut each chicken piece into four strips and add to the dressing mixture. Seal or cover and refrigerate for 2 to 3 hours to marinate.

Drain and discard marinade; grill chicken over medium heat 4 to 5 minutes per side or until juices run clear.

Meanwhile, cook fettuccine according to the package directions; drain and cool. Cut into bite-size pieces and set aside.

In a large bowl, combine the vegetables, olives, and fettuccine; pour dressing (below) over the salad and toss to coat. Top with the chicken.

1 1/2 cups (low-sugar or sugar free) Italian salad dressing
1 tsp garlic salt
1 tsp dried oregano
1 tsp Italian seasoning

Combine ingredients in a jar with a tight-fitting lid and shake well.

Serves 6.