Summer has arrived! Boy, we know it here in Texas! From the weather maps, I've seen, I'm sure many of you are experiencing some pretty hot summer days. And one of the most popular activities in the summer is a picnic. Picnic for weddings, picnics for families, picnics with friends, work colleagues picnics, picnics on the beach, etc. who does not love a picnic?
Diabetic enjoy picnics, too, but they respond often fear that their needs are not met. There is nothing to something betterDiabetics will find at a picnic, a full meal, starch and sweets. And unfortunately, many feel the hosts that the diabetics to be fair, they must have a second menu, or extra meals for the diabetic. This can not only feel the diabetic, as if they are creating extra work for the hosts, it is simply not necessary. If you are planning a picnic, check out the menu below. It is is a simple menu that will meet the needs of diabetics and the rest of the crowd did not evenknow it. Our menu offers Southern fried chicken, but you could always pick up carry-out Fried Chicken, where the picnic is not at your home or you want to spend time, saute the chicken. Our Blackberry Twist Lemonade is a great summer drink. But again, if convenience is a big problem, a couple of sodas and ice down.
To load the picnic basket and head out for some worry-free fun with our picnic menu of Southern Fried Chicken, No Mayo BeanSalad, vegetable tray, sand tarts and Blackberry Twist Lemonade.
Southern Fried Chicken
2 1 / 2 lb roast chicken, cut-up
1 cup all-purpose flour
1 / 2 teaspoon freshly ground black pepper
1 teaspoon salt
1 / 2 teaspoon paprika
Wash chicken and pat the excess water. Mix remaining ingredients together in a zip-top type plastic bag. Canola oil in a large pan set over 1/2-inch depth and warmth. Place chicken pieces 1 or 2 at a time in bag with flour mixture.Shake to coat well. Shake off excess flour and add chicken pan. Cook chicken over medium heat to brown on all sides, for 15 to 20 minutes. Reduce heat, cover on tightly, simmer 30 to 40 minutes or until they are soft and cooked through. Remove the lid from the pan to cook in the last 10 minutes so that chicken to brown. They remove from the pan and drain on paper toweling.
NO MAYO Bean Salad
2 cans kidney beans, drained
1 / 2 cup diced onion
3 / 4 cup cucumber taste
3hard boiled eggs, diced
2 tablespoons cider vinegar
2 tablespoons Splenda
In a medium bowl, combine all ingredients. Mix well.
VEGETABLE TRAY
Make a beautiful presentation of fresh, colorful vegetables. I suggest baby carrots, sliced cucumbers, sliced tomato wedges, fresh broccoli crowns and olives.
Sand Tarts
1 cup butter, softened
1 / 4 cup Splenda, granulated
2 cups flour
2 teaspoons vanilla extract
1 cup chopped pecans
2 tablespoons Splenda,granules
2 tsp cornflour
Preheat oven to 350 degrees. Butter and 1 / 4 cup Splenda at medium speed with electric mixer until light and stir about 2 minutes granule. Little by little flour, beating at low speed until blended. Stir in vanilla and pecans. Form into 1-inch balls and place on baking sheet set. Bake 20 minutes, remove from oven and allow to cool place on a wire rack.
Process 2 tablespoons granulated Splenda and cornstarch in a blender or food processor. Roll cookieBalls in the mixture.
BLACKBERRY TWIST LEMONADE
2 cups fresh blackberries or unsweetened frozen blackberries, thawed
1 cup fresh lemon juice
1 cup granulated Splenda
4 cups cold water
Put berries, lemon juice and Splenda in a food processor. Process until a smooth mixture, scraping down sides. Press mixture through a sieve into a pitcher. Discard remaining solids in the sieve. Stir in water. Serve on ice. Yield: 7 servings with 4 grams of sugar per.
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