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, April 13, 2017


1 tbsp unsalted butter

2 skinless, boneless chicken breast halves
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
1 large can Italian-style diced tomatoes
1 cup fresh, sliced mushrooms
1/4 cup chopped green bell pepper
1/2 cup fresh chopped parsley
1 tsp basil
1 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
5 servings hot cooked brown rice

In a large skillet, melt butter. Add chicken to skillet and cook until no longer pink in center. Remove chicken from skillet and chop into bite-sized pieces. Set aside.

Add onion, celery, bell pepper, mushrooms and garlic to skillet. Saute vegetables until crisp tender. Return to chicken to skillet and add the tomatoes and remaining ingredients. Cover and simmer 20 minutes.

Serve over rice. Sprinkle with a dash of red pepper flakes, if desired.

This is a file photo.