How to Make Easy Diabetic Crock Pot Clam Chowder & Splenda Apple Spiced Tea

2 cans 10&3/4-OZ. CREAM OF POTATO SOUP
1 can 10&3/4-OZ. CREAM OF CELERY SOUP
2 cans 6&1/2-OZ. MINCED CLAMS, DRAINED
2 SLICES BACON, DICED AND FRIED
1 SOUP CAN OF WATER
1 SMALL ONION, MINCED
1 TBSP. FRESH PARSLEY
DASH OF DRIED MARJORAM
1 TBSP. WORCESTERSHIRE SAUCE
PEPPER TO TASTE
1&1/2 CUPS FAT FREE MILK
1 CUP FAT FREE HALF AND HALF

1. COMBINE ALL INGREDIENTS,EXCEPT MILK AND HALF AND HALF,IN A SLOW COOKER.
2.COVER.COOK ON LOW 6-8 HOURS.
3. TWENTY MINUTES BEFORE THE END OF COOKING TIME,STIR IN MILK AND HALF AND HALF.
CONTINUE COOKING UNTIL HEATED THROUGH.
CALORIES 114, SALT, 634MG. CARBS 13GM, FIBER 1 GM, SUGARS 5 GM, PROTEIN 7 GM

APPLE SPICED TEA
3 CUPS BOILING WATER
3 APPLE TEA BAGS
1 CUP APPLE CIDER
1 TSP. LEMON JUICE
1/3 CUP SPLENDA GRANULAR
1/4 TSP. ALLSPICE
2 CINNAMON STICKS
4-1/4 ORANGE SLICES

1. MEASURE WATER INTO A MEDIUM POT. BRING TO A BOIL, TURN OFF HEAT AND ADD TEA BAGS. LET STEEP 3 MINUTES.DISCARD TEA BAGS.
2. ADD JUICES, SPLENDA, ALLSPICE, CINNAMON STICKS, AND ORANGE SLICES.
TURN ON HEAT AND BRING BACK TO A SIMMER DO NOT BOIL, AND SERVE IN 8 OZ. MUGS
SERVES 4
CARBS 9 GRAMS, CALORIES 35