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Summer's here! Boy, we know that here in Texas! From the weather maps, I've seen, I'm sure many of you are going through some pretty hot days of summer. And one of the most popular activities in summer is a picnic. Picnic for weddings, families picnic, picnic with friends and colleagues for picnics, picnic 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 come as a diabeticbe discovered in a picnic, a meal full of starches and sweets. And unfortunately, many feel the hosts that diabetics should be correct, must have a navigation bar, or extra meals for diabetes. This can not only hear the diabetic, as if they were creating more work for landlords, it is simply not necessary. If you're planning a picnic, check the menu below. This is a simple menu that will satisfy the needs of diabetics and the rest of the crowd did not even know.Our menu offers Southern fried chicken, but you can always take carry-out Fried Chicken, where the picnic is not at home or you want to spend time, skip the chicken. Our Twist Blackberry lemonade is a summer drink. But again, if convenience is a big problem, a couple of drinks and ice down.
So, the picnic basket and going to call a concern for some free fun with our menu of picnic Southern Fried Chicken, No Mayo Bean Salad, VegetableTray, tarts sand Blackberry Twist Lemonade.
Southern Fried Chicken
2 1 / 2 lb roast chicken, cut-up
1 cup flour
1 / 2 teaspoon freshly ground black pepper
1 teaspoon salt
1 / 2 teaspoon paprika
Wash the chicken and Pat excess water. Mix remaining ingredients together in a plastic bag, zip-top type. Canola oil in a large pan with about 1/2-inch deep and heat. Place chicken pieces 1 or 2 at a time in bag with flour mixture. Shake to coatwell. Shake the excess flour and add the chicken pan. Cook chicken over medium-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. Remove the lid from the pot to cook in the last 10 minutes so the chicken to brown. Remove from pan and drain on paper toweling.
NO MAYO Bean Salad
2 cans of beans, drained
1st / 2 cup diced onion
3 / 4 cup cucumber taste
3 hard-boiledEggs, 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 carrot, cucumber slices, slices of tomato slices, 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, granulated
2Teaspoon cornstarch
Preheat oven to 350 degrees. Butter and 1 / 4 cup Splenda with electric mixer at medium speed until light and stir about 2 minutes granules. Little by little flour, beating at low speed until blended. Stir in vanilla and pecans. Shape in 1-balls and place on the set baking dish. Bake 20 minutes, remove from oven and allow to cool place on a wire rack.
2 tablespoons Splenda granulated process and cornstarch in a blender or food processor. Roll cookie balls inMixture.
BLACKBERRY TWIST LEMONADE
2 cups fresh blackberries or more bitter frozen, 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 paste, scraping sides. Press mixture through a sieve into a pitcher. Discard remaining solids in the sieve. Stir in water. Serve over ice. Yield: 7 servings with 4 grams of sugar.
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