Planning to Eat Well

Day 271 in my research into being a healthier me for Walt Disney World and Mickey

So I’ve been reading about how you can eat very healthfully at Walt Disney World.  I intend to research that further.  I will check the menus of the restaurants that we will frequent, and look for (1) the healthiest possible thing on the menu and (2) the healthiest thing that I-would-actually-order on the menu.   🙂  I have grown to thoroughly enjoy salads.  I even remember to eat more veg when we are in Florida so that I will have more instant energy for the parks. But let’s face it, some salads are extremely high in calories and/or fat.  So I want to be intentional, so that I can sample some desserts (my personal crack/cocaine).  You know, we’ll order one or two desserts and six spoons, then I’ll limit myself to two bites of each.  Next I will religiously check my blood sugar to make sure I am staying on track.  Then depending on the results, I plan to adjust on the fly.  I figure I’ll be getting plenty of exercise (walking and swimming) while there, so that will be a significant help in keeping my blood sugar controlled.  Anyway, that’s the plan.  (And , oh yes, I will try my first Dole Whip ever this time.  At least a bite or two, and try to talk my honey Mike into sharing it with me.  He prefers Mickey Ice Cream Bars.  What’s not to love?)

So for today, I’ll share our new recipe from Betty Crocker 30 Minute Meals for Diabetes: Pork with Caramelized Onions.  (Seriously folks, get this amazing cookbook!)  This makes 4 servings, each serving is a 1/2 carbohydrate choice.


  1. 1 lb pork tenderloin (Tenderloin, NOT Loin, tenderloin is more tender and less fatty)
  2. 1/2 tsp salt
  3. 1/4 tsp paprika
  4. 1 large onion, thinly sliced (2 cups)
  5. 1/4 tsp sugar (I figure 1/4 tsp in 4 servings is safe enough for me)


  1. Cut pork into 1/2-inch slices.  Sprinkle both sides with salt and paprika.
  2. Heat 10-inch nonstick skillet over medium-high heat.  Add pork; cook 6 to 8 minutes, turning once, until no longer pink in center.  Remove pork from skillet; keep warm.  Wipe out skillet.
  3. Heat same skillet over medium-high heat.  Add onion; cook 1 minute, stirring frequently.  Reduce heat to medium.  Stir in sugar.  Cook about 3 minutes longer, stirring frequently, until onion is soft and golden brown.  Spoon over pork.

1 serving: 170calories; Total fat: 4.5grams; Cholesterol 70mg; Sodium 350mg; Total carbohydrate 6grams; Protein 26grams

Can you even??????  I know it will be incredible!  We’ll have it with a Romaine and spinach salad and a beautiful dark seedless rye bread.

Meet you at the Kingdom!

BTW: Super exciting news–Emi is coming to visit!  She is my daughter who lives in England. She is coming on June 1st.  Yahoo!!  Can’t wait to hug her!  🙂


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