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.

Sunday, October 5, 2014


4 (4-oz each) turkey cutlets
1/2 cup white whole-wheat flour
1/2 tsp garlic salt
1/2 tsp freshly ground black pepper
1/4 cup butter, divided
1 cup sliced mushrooms
1 can (14.5-oz) chicken broth

Combine 1/4 cup of the flour, salt, and pepper in a shallow bowl; coat turkey in the mixture.

Melt 1 tablespoon of the butter in a skillet over medium-high heat; add the cutlets. Cook until the cutlets are lightly browned, about 5 minutes per side; drain on paper towels.

Place cutlets on a serving platter and keep warm.

Heat the remaining butter in the same skillet; add the mushrooms. Saute mushrooms for around 5 minutes until tender. Stir in the remaining flour and cook, stirring constantly, until bubbly, about 4 to 5 minutes.

Stir the broth into the skillet with mushrooms and cook, stirring constantly, until slightly thickened, about 3 minutes. Drizzle the sauce over the turkey cutlets to serve.

Garnish with fresh green sprigs, if desired.