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.

Tuesday, September 16, 2014


3 large lemons
4 (1 lb total) boneless skinless chicken breast halves
1/4 cup mayonnaise
1 cup (approx 22) Ritz-type cracker crumbs
2 tbsp olive or coconut oil
2 tsp chopped fresh parsley
1/2 cup chicken broth
1 tbsp butter

Cut 1 lemon in half and then cut 4 thin slices from one of the halves; set aside. Squeeze the juice from the remaining lemons.

Coat the chicken with the mayonnaise then coat with the cracker crumbs.

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side. Chicken should be golden brown on both sides and cooked through. Transfer to a platter and cover to keep warm.

Using a paper towel, wipe up any crumbs from the skillet; add the lemon juice and brothto the skillet. Cook mixture on medium-high for 6 to 8 minutes or until slightly reduced; stir occasionally during cooking. Add the butter and the reserved lemon slices; cook and stir over low heat for 3 to 4 minutes until butter is melted and lemons are heated through.

To serve, pour the sauce over the chicken and sprinkle with the chopped parsley.