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.

Thursday, March 2, 2017


4 skinless boneless chicken breast halves 

2 egg whites, lightly beaten
1 tablespoon water
1 teaspoon finely shredded lemon peel
1/2 cup seasoned fine dry bread crumbs
1/4 cup finely shredded Parmesan cheese

Preheat oven to 400 degrees.
Lightly coat a large cookie sheet that has sides with nonstick cooking spray; set aside.

Cut each of the chicken breasts lengthwise into 3 strips.

In a shallow bowl beat the egg whites, water, and lemon peel together.

In another shallow bowl or pie plate, stir together the bread crumbs and cheese.

Dip the chicken strips into the egg white mixture, then into the crumb mixture, coating both sides. Arrange the coated chicken strips on the prepared cookie sheet. Spray the chicken lightly with the nonstick cooking spray.

Bake chicken at 400 degrees for 15 minutes or until chicken is cooked through, no longer pink and juices run clear. Turn once during bakiing.

Yield: 4 servings of 3 planks. 

Note: File Photo