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.

Saturday, May 31, 2014


1/2 lb small red potatoes, halved
salt to taste
2 tbsp chopped fresh chives or green onion tops
2 tbsp chopped fresh tarragon
2 tbsp white wine vinegar
1/4 cup low-fat plain Greek yogurt
1/2 tsp salt
Freshly ground black pepper, to suit your taste
1/4 cup extra-virgin olive oil
4 romaine lettuce hearts, torn
2 cups shredded roasted chicken, skin removed
1 cucumber, halved vertically then sliced thin
4 radishes, quartered
1 yellow bell pepper, sliced thin

Place potatoes in a small pot; cover with water. Season with salt to suit your taste, cover, and bring to a boil. Reduce heat and boil gently until fork tender. Drain and allow to cool.

While potatoes cook, using a food processor or blender, pulse the chives or green onion tops, tarragon, vinegar, yogurt, and 1/2 tsp salt and pepper. Slowly drizzle the olive oil and pulse until a thick dressing.

In a large salad bowl, toss the romaine lettuce, potatoes, chicken, cucumber, radishes, and bell pepper with the dressing.

Serves 4
Per serving: (Approximately) 390 calories, 22 g (4 saturated) fat, 19 g carbs, 31 g protein

Note: This is my version of a recipe I got from the Food Network.

Friday, May 30, 2014


2-qt sugar-free ice cream, flavor of your choice
3-qt diet 7 UP, chilled

Place ice cream in punch bowl. Pour the chilled 7 UP over the ice cream and stir until blended by some bits of ice cream remain.


3 tbsp olive oil
4 salmon steaks (8-oz each, 1-inch thick)
1 cup coarsely chopped onion
2 garlic cloves, minced
1 tbsp snipped fresh basil
2 cups peeled, seeded, chopped tomatoes
1/4 cup water
1/4 tsp salt
1/4 tsp freshly ground black pepper

Heat the olive oil in a 10-inch skillet over medium heat. Add the salmon and fry to 2 to 4 minutes, until golden brown, turning once. Remove from skillet and set aside.

Add the onion to the skillet and cook 1 to 2 minutes, until crisp-tender. Add garlic and basil to skillet and cook for a minute. Stir in the water, salt and pepper.

Arrange the salmon steaks over the tomato mixture. Reduce heat to low, cover and simmer approximately 13 minutes until salmon is firm and opaque and begins to flake easily.

Per steak: 410 calories, 8 g carbs, 41 g protein

Thursday, May 29, 2014


Note: This cake uses graham crackers. If you have a serious problem with your blood sugar readings, take this into consideration.

2 pkg (3-oz each) instant sugar-free French vanilla pudding mix
3 cups fat-free milk
1 carton (9-oz) Sugar-Free frozen whipped topping, thawed
1 box Graham crackers
1 can ready-to-use sugar-free fudge frosting

Lightly butter a 9 x 13-inch baking dish or pan. Line bottom of pan with Graham crackers.

Mix the pudding mix with the milk by following directions on box; fold in the whipped topping. Alternate layers of pudding and crackers, ending with a cracker layer. Top with the frosting.

Refrigerate overnight before serving.

Serves 12

Wednesday, May 28, 2014


4 (6-oz each) boneless, skinless chicken breast halves
1/4 cup water
1/4 cup white vinegar
1/2 cup catsup
1 tbsp olive or canola oil
3 tbsp Worcestershire sauce
2 tbsp finely diced onion
1 tbsp + 1 tsp Splenda Brown Sugar Blend
1 garlic cloved, minced
2 tsp dry mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
nonstick cooking spray

Preheat oven to 350 degrees.

In a small saucepan, combine the remaining ingredients except the cooking spray. over medium-high heat, bring the following ingredients to just starting to boil. Reduce the heat and simmer for 15 minutes, stirring occasionally.

Meanwhile, spray a 9 x 13-inch baking dish or pan with nonstick cooking spray. Place chicken breasts in the dish. Evenly pour 1 cup of the barbecue sauce over the chicken.

Bake at 350 degrees for about 25 minutes; baste with the remaining sauce and cook approximately another 15 minutes until chicken is cooked through and no longer pink in center.

Yield: 4 servings of 1 breast each
Per serving: 150 calories, 9 g carbs, 19 g protein

Monday, May 26, 2014


1 lb lean ground beef
2 cans (14.5-oz each) diced tomatoes with garlic, basil, and oregano, do not drain
3 1/2 cups water
1 1/2 cups frozen Italian vegetable blend
1/2 cup uncooked whole-wheat medium-size pasta shells
2 tbsp balsamic vinegar
1 tbsp + 1 tsp dry chicken bouillon
1/2 tsp garlic powder or 1 garlic clove, minced
1 small zucchini, sliced in half horizontally then cut into thin slices, optional

In a large saucepan, cook the beef over medium-high heat until crumbled and no longer pink. Drain well in a colander and wipe out pan with a paper towel. Return the beef to the skillet and add the remaining ingredients, stirring to blend well.

Cook until soup starts to boil; reduce heat and simmer until the pasta is tender, 12-15 minutes.

Yield: 4 servings (8 cups)

Saturday, May 24, 2014


1 bag sugar-free Oreos, crushed
1 brick (8oz) low-fat cream cheese, softened
1/4 cup butter
1 cup "fake" powdered sugar*
3 cups low-fat milk
2 small boxes sugar-free instant vanilla pudding
1/2 tsp vanilla
12 oz sugar-free Cool Whip, thawed
In a mixing bowl, cream together cream cheese, butter, powered sugar and vanilla. In separate bowl combine milk and pudding mix; chill until set. Fold in Cool Whip after pudding has set. Add cream cheese mixture, layer with Oreos... Chill until ready to serve!

Friday, May 23, 2014


1 tsp fresh dill weed
1/4 tsp freshly ground black pepper
1 tbsp prepared mustard
1 tbsp white wine vinegar
6 tbsp low-fat sour cream
1 tbsp chopped green onion
1/2 lb salmon, uncooked
2 tsp extra virgin olive oil

Combine the dill, pepper, mustard, vinegar, sour cream and green onion, mixing well. Refrigerate mixture while you prepare the salmon.

Brush the salmon with the olive oil and grill over hot coals 5 to 8 minutes per side. Salmon should flake easily with a fork when it is done.

Divide salmon between two plates and top each with half the dill sauce.

Yield: 2 servings

Tuesday, May 20, 2014


1 (3 to 4 lb) beef brisket
2 tbsp hickory-flavored liquid smoke
celery salt*
onion salt*
garlic salt*
freshly ground black pepper*
3 tbsp Worcestershire sauce
barbecue sauce*

Pour the liquid smoke over the brisket and sprinkle both sides generously with the three salts; wrap in foil (or place in a glass baking dish and cover with foil) and refrigerate overnight.

Uncover the brisket and sprinkle with the black pepper and Worcestershire sauce; do not drain.

Cover securely with foil and bake at 250 degrees for 5 hours. Uncover and add barbecue sauce; reseal and bake another 1 to 1 1/2 hours.

Remove from oven and allow to set for 5 minutes before slicing to serve. Serve with additional barbecue sauce, if desired.

* Amount to suit your taste. Be aware of sugar content of barbecue sauce you choose!

Monday, May 19, 2014


4 boneless, skinless chicken breast halves
1/4 cup butter*, melted
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Microwave butter until melted in a shallow microwave-safe bowl.

Combine the bread crumbs and cheese in a second bowl.

Dip the chicken breasts in the melted butter then lightly coat on both sides with the breading.

Place chicken on a baking pan with sides or on a baking dish that has been very lightly sprayed with cooking spray.

Bake at 350 degrees for about 25 minutes or until nicely browned and cooked through.

*For a healthier dish substitute olive oil, the flavored ones are especially good substitutes for butter.

Thursday, May 15, 2014


I love peaches so when I saw a Peach Bars Recipe on Pinterest I knew I had to make myself a diabetic version. It is delicious and my family was surprised that it had no added sugar. If you like peaches, give this a try.

1 box (2-layer size) yellow sugar-free cake mix
1/3 cup butter, softened
2 large eggs, divided
1 can (29-oz) peaches in light syrup, drained*
1 (8-oz) fat-free cream cheese
1/3 cup Splenda granulated
1 tsp vanilla extract

Preheat oven to 350 degrees.

In a mixing bowl, combine the cake mix, butter, and 1 of the eggs by mixing with a fork until crumbly. Remove 1 1/2 cups of the crumbs and set aside. Press the remaining crumb mixture onto the bottom of a 9 x 13-inch baking dish or pan. Bake at 350 degrees for 10 minutes.

While crust bakes, drain peaches into a colander, rinse with cold water, and drain well. *(May use fresh peaches, peeled and cut-up; no rinsing necessary!) Cut peaches into bite-size pieces and place over the baked crust.

Combine the cream cheese, Splenda, and vanilla extract in mixer bowl; beat until creamy. Spread over the peaches; sprinkle remaining crumb mixture over the top.

Bake 30-35 until lightly browned. Allow to cool 10-15 minutes before serving.

*Canned peaches with Splenda are best to use.

This is delicious served warm with a dollop of sugar-free whipped topping or ice cream.

Wednesday, May 14, 2014


6 lb turkey breast, skin removed
2 tsp canola or olive oil
salt to suit your taste and diet restrictions
freshly ground black pepper to suit your taste
1/4 tsp poultry seasoning
1 medium yellow onion, quartered
4 garlic cloves, peeled
1/2 cup water

Rinse the turkey breast and pat dry with paper towels.

Rub the oil over the turkey and sprinkle turkey with the salt, pepper, and poultry seasoning.

Place turkey, meaty side up, in slow cooker.

Place the onion quarters and the garlic cloves around the sides of the turkey.

Place lid on cooker and cook on low 9 to 10 hours (meat thermometer in the thickest part of the breast should read 170 degrees).

Remove turkey breast from the slow cooker to a cutting board; allow to rest for 10 minutes before slicing to serve.

Tuesday, May 13, 2014


2 large eggs, slightly beaten
2 cups shredded zucchini
1/3 cup whole-grain bread crumbs
1/3 cup chopped onion
1 tsp salt
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1 1/2 lbs lean ground beef
2 tsp Splenda brown sugar blend
2 tbsp ketchup
1/2 tsp prepared mustard

Preheat oven to 350 degrees

In a large bowl, mix the eggs, zucchini, bread crumbs, onion, salt, oregano, garlic, pepper, and ground beef together until well blended.  Press the mixture into a 9-inch deep dish pie plate.

Bake 35 minutes.

While meatloaf bakes, prepare the topping by mixing all the ingredients together in a small bowl; set aside.

After the meatloaf bakes for 35 minutes, remove from oven; pour off any drippings.

Spread the topping mixture over the meatloaf; return to oven.

Bake another 10 to 15 minutes until cooked thoroughly. Remove from oven and allow to stand 5 minutes before cutting into serving-size pieces.

Note: This meatloaf can be baked in a traditional loaf. The pie plate method allows the meat to cook quicker.

Monday, May 12, 2014


1/2 lb fresh sliced mushrooms
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
1 small onion, chopped
8 slices whole-grain bread, torn into bite-size pieces
12 large eggs
1/3 cup fat-free sour cream
12-oz Velveeta-style cheese, sliced thin

Preheat oven to 350 degrees.

Spray a medium skillet with nonstick cooking spray and heat over medium heat. Add the mushrooms, bell peppers, and onion; cook, stirring, about 10 minutes or until the peppers are crisp tender.

Spray a 9 x 13-inch baking dish or pan with nonstick cooking spray; spread the bread pieces over the bottom and top with the vegetables.

Whisk the eggs and sour cream together and pour over the vegetables; top with the cheese.

Bake at 350 degrees for about 40 minutes or until heated through and center is set.

Yield: 12 servings

This is a recipe I got from Kraft Foods.

Saturday, May 10, 2014


1 large egg
1 large egg white
1/3 cup canola oil
2/3 cup Splenda Granular
1/2 cup buttermilk
1/2 tsp almond extract
1/3 cup nonfat instant dry milk
1 tsp baking powder
1/2 tsp baking soda
1 cup all-purpose flour
1 cup white whole-wheat flour
1 cup cherries, chopped
1/4 cup slivered almonds, optional
2 tsp Splenda Granular for sprinkling, if desired

Preheat oven to 350 degrees.
Spray a cookie sheet or jellyroll pan with nonstick cooking spray.

Blend the egg and egg white together in a large mixing bowl. Add the oil, 2/3 cup Splenda, buttermilk, almond extract, and dry milk; stir to blend.

Mix the baking powder, baking soda, and both flours together; blend into the buttermilk mixture.  Add the cherries and almonds, if using, and stir to mix in.

Mound 12 spoonfuls of the batter onto the prepared baking sheet. Lightly sprinkle with the additional Splenda, if desired.

Bake at 350 degrees for 10 to 15 minutes.

Tuesday, May 6, 2014


1 cup cubed peeled ripe mango, divided
1 tbsp fresh lime juice
1/2 tsp extra-virgin olive oil
1/2 tsp ground coriander
dash of salt
3 cups gourmet salad greens
1/2 cup sliced strawberries
1 tbsp chopped pistachios

Place 3/4 cup of the mango in a food processor or blender and process until finely chopped. Add lime juice, oil, coriander, and salt; process until smooth, scraping down sides once.

Combine remaining mango, greens, and strawberries in a large salad bowl.

Sprinkle nuts overall and drizzle with the mango dressing.

Saturday, May 3, 2014

Southwestern-Style Chicken Stew

2 tsp olive oil
6 (approx. 2 lbs) bone-in, skinless chicken thighs
1 medium onion, chopped
2 jalapeno peppers, seeded and minced
2 garlic cloves, crushed
3/4 tsp ground cumin
1/2 tsp dried oregano
1 lb medium-size red potatoes, quartered
1 can cannellini beans, rinsed and drained
1 can whole-kernel corn, drained
1 can chicken broth
1 tsp salt
1/4 cup crushed baked tortilla chips
1/2 cup loosely packed fresh cilantro, chopped

In a deep skillet, heat the oil over medium-high heat. Add the chicken and cook 6 to 8 minutes until browned on both sides. Transfer to a plate.

Add the onion, jalapenos, garlic, oregano, and cumin to skillet and cook over medium heat, uncovered, until the onion is golden in color. This will take about 5 minutes; stir occasionally during this time.

Return chicken to the skillet and add the potatoes, beans, corn, chicken broth, and salt; heat to boiling. Reduce the heat to medium-low and simmer, covered for 15-20 until the potatoes are fork tender and the chicken is cooked through. Stir occasionally during this time.

Stir in the tortilla chips and cook, uncovered, 2 to 3 minutes until the stew is slightly thickened.

Add the cilantro just before serving.

Yield: 6 servings
Per serving: Approximately 365 calories, 44 g carbs, 31 g protein, 7 g fiber


Note: I would suggest eating a small portion of a lean protein item with this dish.

2 tsp olive oil
1 medium-size onion, sliced
2 cloves garlic, crushed
1 1/2 tsp coriander
1 1/2 tsp ground cumin
1 tsp salt
1/4 tsp cayenne pepper
2 medium sweet potatoes, peeled and cut into bite-size pieces
1 can (14.5-oz) stewed tomatoes
1 cup bulgur
2 1/4 cups water
1 can garbanzo beans, rinsed and drained
1/4 cup dark seedless raisins, optional
1 cup loosely packed fresh cilantro, chopped

In a large nonstick skillet, heat olive oil over medium heat. Add the onion and cook, uncovered, until tender and golden, stirring occasionally. Add the garlic, coriander, cumin, salt, and cayenne; cook for another minute, stirring.

Add the sweet potatoes, tomatoes, bulgur and water; heat to boiling over medium-high heat. Reduce the heat to medium-low, cover skillet and simmer until the potatoes are fork-tender - about 20 minutes.

Stir in the garbazo beans, raisins, if using, and cilantro. Heat through.

Serves 6.

Thursday, May 1, 2014


2/3 cup packed Splenda brown sugar blend
1 1/2 cups white whole-wheat flour
1/4 cup garbanzo bean flour (or brown rice flour)
1 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp salt
2 eggs, well beaten
2/3 cup canola or coconut oil
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1 cup peeled, shredded apple
1/3 cup fat-free cream cheese, softened

Streusel Topping
2 tbsp packed Splenda brown sugar blend
2 tbsp white whole-wheat flour
1 tbsp butter, softened

Preheat oven to 350 degrees.
Line 15 muffin cups with paper baking cups or spray with nonstick cooking spray: set aside.

Reserve 1 tablespoon of the Splenda in the batter recipe for filling.

In large mixer bowl, mix the remaining Splenda brown sugar blend, both flours, baking powder, cinnamon and salt on low speed until mixed.

Reserve 1 tablespoon of the beaten eggs for filling.

Add the remaining eggs, oil, applesauce, and vanilla to the flour mixture; beat on medium speed until mixed. Stir the apple into the batter with a spoon or spatula.

In a small bowl, mix the cream cheese with the reserved Splenda and reserved egg.

Fill the muffin cups slightly less than half full of the batter. Top each with 1 teaspoonful of the cream cheese mixture. Top each with a spoonful of the remaining batter to fill cups 2/3 full.

In a small bowl, mix the streusel ingredients together and sprinkle over the tops of the muffins.

Bake at 350 degrees for 22 to 26 minutes or until a wooden toothpick inserted in the centers comes out clean. Remove from pan and cool slightly on wire rack but best served warm.