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.

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