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, April 21, 2014


1 egg
1 1/2 tsp Worcestershire sauce
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 1/2 tsp garlic salt, divided
1/4 tsp black pepper
1 lb ground beef
1 cup soft whole-grain bread crumbs
1 tbsp cornstarch
1 cup beef broth
1 can (14.5-oz) stewed tomatoes
2 cups sliced zucchini
1 tsp dried oregano
1/2 tsp Splenda granulated
1/2 tsp dried basil
fresh basil leaves for garnish, if desired

Preheat oven to 375 degrees.

In a large mixing bowl, combine the egg, Worcestershire sauce, onion, celery, 1 1/2 teaspoons of the garlic salt, and the pepper.  Add the beef to the mixture and mix well.

Sprinkle the bread crumbs over the beef mixture and mix just until combined. Shape mixture into 2-inch size balls and place in an ungreased 15 x 10 x 1-inch baking pan.

Bake meatballs at 375 degrees for 20 minutes or until the meat is no longer pink.

While the meatballs bake, combine the cornstarch and broth in a saucepan until smooth. Stir in the tomatoes, zucchini, oregano, Splenda, basil, and remaining garlic salt. Bring the mixture to a boil and cook, stirring, for 2 minutes or until thickened.

Drain the meatballs by pouring into a heat-proof colander and wipe out the pan with a paper towel. Return meatballs to the pan and pour the vegetable mixture over all: bake another 10 minutes or until heated through.