How to Make a Diabetic Lunch with Splenda

Step 1 sloppy joes:
1 pound lean ground sirloin
1 small onion diced
1 green pepper diced
4 stalks celery diced
1 6 ounce can tomato paste
3 tablespoons splenda granular
1 tablespoon vinegar
1 tablespoon worcestershire sauce
1/2 teaspoon chili powder
1/2 tsp paprika
pinch of salt
6 wheat or sugar free buns
1 in a medium skillet over medium heat brown beef, onion, pepper, celery, then add remaining ingredients, mix thoroughly, reduce heat and simmer 30 minutes.
serves 6,
per serving:
calories 290
carbohydrate 26 grams
protein 20 grams
fat 12 grams 5 saturated
fiber 4 grams
sodium 500 milligrams
diabetic exchange =1 1/2carbohydrate,3 lean meat,1 fat

Step 2 Coleslaw:
1 premade bag of coleslaw from the grocery
put in large bowl
ingrediants
1/3 cup canola oil
1/4 cup white vinegar
4 stalks of green onion sliced
splenda granular, start with 1 tsp and mix in you can add more to get that sweet sour taste the way you like it.

Step 3 Dark Chocolate Mousse:
1 tsp unflavored geletin
2 tbsp water
3/4 cup fat free half and half
1 tsp orange zest
2 eggs separated
2/3 cup splenda granular
1/3 cup unsweetened dutch processed cocoa powder
2 ounces semisweet chocolate chopped
1 tsp vanilla
1 tbsp sugar
3/4 cup light whipped topping
1. In a small saucepan combine gelatin and water. Let set for 3 minutes. Add nonfat half and half and orange zest. Whisk in 2 egg yolks, splenda and cocoa powder. Place on medium heat and cook, stirring, until mixture is smooth and thickened about 3-4 minutes.
2. Add chopped chocolate and vanilla and stir until smooth. Let cool to room temperature about 30 minutes.
3. In a large bowl beat egg whites until frothy. Beat in sugar until soft peaks form. Gently fold egg whites into chocolate mixture. Fold in light whipped topping. Refrigerate until very cold.
serves 6 1/2 cups
per serving
calories 150
carbohydrate 18 grams
protein 4 grams
fat 5.5
fiber 2 grams
sodium 25 milligrams