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.

Monday, June 29, 2015


2 cans (6.5-oz each) minced clams, undrained
1/2 cup sugar-free or low-sugar Italian salad dressing
1 large tomato, chopped
1/2 cup sliced pitted ripe olives
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
freshly ground black pepper, optional
8-oz whoe-wheat linguine, cooked according to package directions and drained

In a large skillet, bring the clams and salad dressing to a boil; boil 1 minute. Remove skillet from heat.

Stir the tomato, olives, Parmesan, parsley and pepper, if using, into the skillet.

Toss the hot linguine with the clam sauce until coated.

Yield: 2 large or 4 small servings

Friday, June 26, 2015


2 lb venison round steak
1/4 cup white whole-wheat flour
2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp coconut or olive oil
2 medium onions, sliced
2 celery ribs, diced
1 cup sliced carrots
2 cups fresh tomatoes, chopped*
1 tbsp Worcestershire sauce

Combine the flour, salt, and pepper in a pie plate; dredge steak in the mixture.

Heat oil in a large nonstick skillet; add the steak and brown on both sides.

Place the browned meat in a slow cooker; add the remaining ingredients to the cooker.

Place lid on cooker and cook on low for 7 to 8 hours or until meat is tender and cooked through.

*May substitute low-sugar stewed tomatoes for the fresh tomatoes.

Yield: 6 servings
Per serving: 277 calories, 14 g carbs, 39 g protein
Diabetic exchanges: .5 starch, 2 vegetables, 4 very lean meat, 1 fat

Note: This is a file photo

Friday, June 19, 2015


2 tbsp butter (not margarine)
1 oz unsweetened chocolate
1/2 cup white whole-wheat flour
1/3 cup unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
1 cup Splenda granulated
1 large egg
3/4 tsp vanilla extract
1/4 tsp peppermint extract

2/3 cup thawed sugar-free frozen whipped topping
2 drops peppermint extract
2 drops green food coloring, optional

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with foil, leaving foil hanging over sides. Spray with nonstick cooking spray; set aside.

In a glass bowl, microwave the butter and chocolate on high until melted. Set microwave at 10-second intervals, stir and do another 10 seconds until mixture is smooth.

In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.

With an electric mixer on low speed, beat the buttermilk, Splenda, egg, and both extracts until combined; beat in the flour mixture then the chocolate mixture.

Pour batter into the prepared pan and bake at 350 degrees for 25 minutes or until a wooden toothpick inserted into center comes out clean. Do not overbake brownies. Cool in pan on a wire rack for 10 minutes then using the foil as handles, lift brownie from the pan to the rack. Allow to cool completely.

Cut brownies into 25 small squares.

In a small bowl stir the peppermint extract into the whipped topping. Add food coloring, if desired. Place a small dab atop each brownie before serving.

Tuesday, June 16, 2015


1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
1 large egg, beaten
1 cup soft whole-grain bread crumbs
2 tbsp grated onion
1 tsp seasoned salt
1 lb lean ground turkey (no skin)
Nonstick cooking spray

Preheat oven to 400 degrees.
Lightly spray a 15 x 10 x 1-inch baking pan with cooking spray; set aside.

In a large mixing bowl, combine the spinach, egg, bread crumbs, onion, and salt until blended. Add turkey to mixture and mix together well.

Shape the turkey mixture into 2-inch diameter balls and place in the prepared baking pan.

Bake at 400 degrees for 20 minutes or until they are no longer pink in the center. Remove from oven, remove from pan with a slotted spoon and drain on paper towels.

Yield: 4 servings

Note: File Photo

Monday, June 15, 2015


2 cups frozen cauliflower, thawed and cut into small pieces
2 cups frozen sliced carrots, thawed
2 cups frozen cut green beans, thawed
2 cups frozen cut yellow wax beans, thawed
1 (15-ounce) can red kidney beans, rinsed and drained
1 large onion, coarsely chopped
1/2 red bell pepper, cut into 1/2-inch pieces
2 cups water
1 cup white vinegar
2 1/2 cups Splenda Granulated 
1/2 teaspoon celery seed
1/4 teaspoon turmeric
1/2 teaspoon salt

In a large heat-proof bowl, combine all vegetables; set aside.

In a medium saucepan, bring water, vinegar, Splenda, celery seed, turmeric, and salt to a boil over high heat; stir occasionally. Pour over vegetables; mix gently.
After chow chow cools, cover and refrigerate until ready to serve.

Note: File Photo

Friday, June 12, 2015


6 cups torn salad greens
2 green onions, chopped
1 cup chow mein noodles
1/2 cup cashews or almonds
6 slices bacon, fried crisp, drained and crumbled
2 tbsp sesame seeds
Your choice of sugar-free or low-sugar salad dressing

Combine the first 6 ingredients in a large salad bowl. Toss dressing over salad and serve.

Yield: 4 to 6 servings.

Thursday, June 11, 2015


1 egg
1 tbsp water
1/4 cup dry whole-grain bread crumbs
1 cup fat-free cottage cheese
2 tbsp dried minced onion
1/2 tsp garlic powder
1 pkg (10-oz) frozen chopped spinach, thaw and drain well
1 1/2 lbs lean ground beef

Combine the egg, water, crumbs, cottage cheese, onion, and garlic powder in a large bowl.

Add the spinach and beef to the above mixture; mix well.

Shape mixture into 1-inch diameter balls and place on an ungreased baking sheet that has sides.

Broil meatballs for 8 minutes 4 to 6-inches from the heat. Turn meatballs and broil another 4 to 5 minutes until cooked through.

Yield: Serves 8
Per serving: 176 calories, 6 g carbs, 18 g protein
Diabetic Exchanges: 2 meat, 1 vegetable

Note: File Photo

Tuesday, June 9, 2015


1/3 cup finely chopped pecans
1/3 cup dry bread crumbs
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp salt
4 boneless skinless chicken breast halves
3 tbsp Dijon mustard

1/4 cup sugar-free maple syrup
1 tbsp Dijon mustard

Preheat oven to 375 degrees.
Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside.

In a shallow bowl or pie pan, combine the pecans, bread crumbs, and spices.

Coat chicken pieces with mustard then in the pecan mixture. Place in the prepared baking pan and bake, uncovered, 30-35 minutes or until the juices run clear and chicken is cooked through.

While chicken bakes, combine the sauce ingredients in a small bowl to serve along side the chicken.

Note: File Photo

Monday, June 8, 2015


I am a big fan of my slow cookers. Here is a favorite recipe:

2 lbs sirloin steak, cut into 1 1/2 to 2-inch strips
2 garlic cloves, minced
3 tbsp coconut oil
1 cube beef bouillon cube
1/4 cup hot water
2 1/2 tsp cornstarch
1 small yellow onion, cut into strips
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 can (14.5-oz) stewed tomatoes, do not drain
3 tbsp lite soy sauce
1 tsp Splenda granulated
1 tsp salt

Heat coconut oil in large skillet; add the steak strips and garlic. Cook meat/garlic until browned and transfer to the slow cooker.

Dissolve the bouillon cube in the hot water. When bouillon is completely dissolved, stir in the cornstarch until smooth. Pour over the steak in the slow cooker.

Stir the remaining ingredients into the cooker; place lid on cooker.

Cook on high 3 to 4 hours or on low 6 to 8 hours or until meat is tender.

Yield: 6 servings

Note: This is yummy served with hot brown rice.

Note: File Photo

Friday, June 5, 2015


1/2 cup cider vinegar
1 small shallot, minced
1 tbsp Dijon mustard
1/4 tsp dried tarragon
1/2 tsp salt
1 tsp freshly ground black pepper
1 cup extra-virgin olive oil

In a small bowl combine the first six ingredients using a whisk. Slowly add the olive oil while whisking constantly.

Yield: Approximately 1 1/2 cups

Thursday, June 4, 2015


6 medium apples, peeled, cored, and thinly sliced
1 cup Splenda Granulated
2 teaspoons cornstarch
Sugar-free pastry for 2-crust pie

Preheat oven to 325 degrees.
Place apple slices on a rimmed baking sheet and bake 10 minutes.

Place warmed apples in a large bowl then add Splenda and cornstarch; mix well. Refrigerate mixture 5 to 10 minutes.

Meanwhile, line a shallow 9-inch pie plate with pastry, pressing crust firmly against plate. Pour apple mixture into pie crust then place remaining pie crust over top. Trim and pinch edges together to seal. Cut four 1-inch air vents in top crust.

Increase oven temperature to 400 degree F. Bake pie 30 to 35 minutes, or until crust is golden. 

Serve warm with sugar-free vanilla ice cream, if desired.

Note: File Photo


3/4 cup whole-wheat orzo, cooked according to package directions
4 large ripe tomatoes, sliced and arranged on a platter
16 small leaves of fresh basil
1 pouch (11-oz) light tuna in water
1 cup cubed mozzarella cheese
3 tbsp minced fresh basil
2 tbsp olive oil
2 tbsp balsamic vinegar
1/8 tsp freshly ground black pepper

Place the small basil leaves over the tomatoes on the platter.

Drain orzo; rinse with cold water and place in a large mixing bowl. Add the tuna, mozzarella cheese, and minced basil.

In a small bowl, whisk together the olive oil, vinegar, and pepper. Drizzle the dressing mixture over the orzo and toss well to combine. Spoon the orzo mixture over the tomatoes.

Yield: 4 servings
Per serving: 392 calories, 15 g (5 sat) fat, 31 g carbs, 7 g fiber, 34 g protein
Diabetic Exchanges: 4 lean meat, 1 1/2 starch, 1 1/2 fat, 1 vegetable

Note: This is a file photo

Note: My version of a recipe I saw in an old TOH.

Wednesday, June 3, 2015


1 tbsp coconut or olive oil
3 pounds beef short ribs
1 small onion, chopped
1 garlic clove, minced
1 (6-ounce) can tomato paste
1 cup, low-sugar ketchup
1/2 cup packed Splenda Brown Sugar Blend
1/2 cup white vinegar
1/2 cup water
2 tablespoons yellow mustard
2 teaspoons salt

Heat the oil in a Dutch oven over medium-high heat. Add the ribs and brown on all sides. Reduce heat to low, cover, and cook 1 hour; drain.

In a medium mixing bowl, combine  the remaining ingredients; mix well and pour over ribs.

Cover and cook 1-1/2 hours, or until beef is tender, stirring occasionally.

Note: File Photo

Tuesday, June 2, 2015


1 tbsp coconut oil
1 medium onion, diced
1 medium-size green or red bell pepper, diced
3 minced garlic cloves
2 small to medium-size zucchini-do not peel, shredded
1 bag (10-oz) shredded carrots
1 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp crushed red pepper flakes
3/4 tsp dried basil
1/2 tsp dried oregano
1 1/2 cups cooked brown rice
1/4 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
2 eggs, beaten
1 large red tomato, sliced
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.
Spray a 2-quart square casserole dish with nonstick cooking spray and set aside.

Heat the coconut oil in a large skillet over medium heat; add the onion and bell pepper. Saute 3 to 4 minutes until softened; add the garlic and cook another minute.

Add the zucchini, carrots, and spices to the skillet; cook 4 to 5 minutes until carrots soften. Remove from the heat.

Stir the rice, 1/4 cup Parmesan and the cheddar cheese into the skillet mixture. Allow to cool slightly then stir in the eggs. Transfer the mixture to the prepared baking dish. Arrange the tomato slices over the top and sprinkle with the remaining 1/4 cup grated Parmesan.

Bake at 350 degrees for 40-45 until heated through and top is lightly browned.

Yield: 5 to 8 servings.

Sources: This is my diabetic version of a recipe I saw on vegetarianrecipes24/7. The photo is credited to EverydayDishes.com