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 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.