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.

Friday, September 12, 2014


1 lb extra-lean ground beef
1 pkg (10-oz) frozen chopped spinach, thawed and very well drained
1/3 cup seasoned dry bread crumbs
2 garlic cloves, minced
1 egg
1 cup low-fat shredded Italian cheese blend
3 tbsp grated Parmesan cheese, divided
1/2 lb whole-wheat spaghetti, uncooked, broken in half
24-oz spaghetti sauce (read labels for low sugar content)

Preheat oven to 375 degrees.

In a mixing bowl, mix together the beef, spinach, bread crumbs, garlic, egg, 3/4 cup of the shredded cheese, and 2 tablespoons of the Parmesan cheese.  Shape mixture into 18 meatballs using approximately 2 tablespoons for each meatball.

Place meatballs on a large baking pan that has been lightly sprayed with nonstick cooking spray and bake at 375 degrees for 15 minutes or until done through.

Meanwhile, cook the spaghetti as directed on the package and heat the sauce in a saucepan.

Drain the spahetti and place on a serving platter.  Stir the meatballs into the sauce and spoon over the spaghetti. Sprinkle the remaining cheeses over all.